I grew up in Malabon (a small city at the northern part of Metropolitan Manila known for its fish sauce industry and perpetual floods), but unlike my lola, I never liked fish when I was a kid. Unless if it’s bangus or tilapia.
Daing is one of the oldest and cheapest known method of food preservation. In the Philippines, the usual process is by drying the salted fish under the sun and the wind removing the moisture from the meat. But since we don’t have the luxury of time of sunbathing the bangus for a long period of time, we will make daing na bangus in a much quicker way.
Making gravies for your fried food is not as hard as it seems.
Remember the chicken stock and pork stock from our previous recipes? If you have kept those, you can make a very delicious gravy for your fried dishes. You can also use the gravy as a topping for your rice or mashed potatoes.
This one needs no introduction. I’m pretty sure every kid will agree that fried chicken is on top of the list of their favorite foods. Because of the simplicity and versatility of this dish, and the variety of flavor, thanks to fastfood chains, several versions have been made.
My Lola‘s version of Fried Chicken is much simpler – marinate, simmer, fry. No batter and no extender. I like this better because it’s less greasy, since the batter tends to absorb oil during the cooking process. You also get more of the chicken because there’s no coating.
Prior to frying, the chicken must be boiled first until half-cooked. This is to make sure that the insides are cooked properly. That’s why, if you notice, the insides of some fried chicken are still raw. This is because the heat of the oil did not reach the inner parts.
Also, make sure that the chicken meat has been thawed properly before cooking. The best way to thaw chicken meat is by transferring them from the freezer to the fridge. This will defrost the chicken meat while slowing down the process of bacterial growth.