Coconut Lime Chicken

Coconut Lime Chicken

Coconut Lime Chicken

INGREDIENTS
  • 3 pounds boneless, skinless chicken thigh meat
  • salt and pepper to taste
  • 1 teaspoon ground coriander
  • 1 thumb-size ginger, peeled and coarsely chopped
  • 2 cloves garlic, peeled
  • 1 cup coconut milk
  • 2 tablespoons fish sauce
  • juice of 1 lime

 

INSTRUCTIONS
  1. Rinse chicken well and pat dry. Season with salt and pepper to taste.
  2. In a food processor or with a mortar and pestle, combine coriander, ginger and garlic. Pulse a few times or mash to a coarse paste. In a a bowl, combine paste, coconut milk, fish sauce and lime juice. Stir until blended.
  3. In resealable bag, combine chicken and marinade. marinate in the refrigerator for at least 4 hours or overnight.
  4. Drain chicken from marinade, discarding liquid. Lightly oil grill grates and arrange chicken in a single layer on grates. Over hot coals, grill chicken for about 5 to 7 minutes and then turn to grill other side for another 5 to 7 minutes or until thermometer inserted reads 165 F. For moister meat, limit turning during grilling. Remove from heat and allow to rest for about 3 to 5 minutes before slicing.

Credit to: kawalingpinoy

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Filipino-Style Pineapple Glazed Hamon Recipe

Filipino-Style Pineapple Glazed Ham

Filipino-Style Pineapple Glazed Ham

INGREDIENTS
  • 1 (about 7 to 8 pounds) fully cooked, bone-in ham
  • 6 cups pineapple juice
  • 3 cups Sprite or 7-up
  • 2 cups dark beer
  • 1 cup brown sugar
  • 2 tablespoons salt
  • 20 to 30 whole cloves
For the Pineapple Glaze
  • 2 cups poaching liquid (from boiling the ham)
  • ¾ cup brown sugar
  • ¼ cup yellow mustard
  • 1 cup crushed pineapple

INSTRUCTIONS
  1. In a deep pot, combine pineapple juice, beer, Sprite, sugar and salt. Stir until dissolved. Add ham and about 6 to 8 pieces of the cloves, making sure ham is fully submerged in the liquid. Over medium heat, bring to a boil. Cover, lower heat and continue to cook for about 1 hour. Allow to slightly cool and refrigerate overnight.
  2. Drain ham, reserving about 2 cups of the poaching liquid. Allow meat to stand for about 1 hour or until it reaches room temperature. With a knife, score the surface fat in a diamond pattern at about ¼-inch deep and 1-inch apart. Place cloves at the intersection points of the cuts to form a nice pattern around the top and sides of ham.
  3. With a pastry brush, liberally brush ham with ¾ of the pineapple glaze. Arrange ham in a roasting rack and bake in a 325 F oven for about 1 hour to 1-1/2 hours or until internal temperature reaches 140 F. While baking, continue to baste ham every 15 to 20 minutes with the remaining glaze. At the last 5 minutes of cooking, increase temperature to 400 F and bake until nicely browned.
  4. Remove from oven and brush liberally with the pan juices. Cover with foil and let rest for about 10 to 15 minutes before slicing.
For the Pineapple Glaze
  1. In a sauce pan over medium heat, combine reserved poaching liquid, sugar, mustard and crushed pineapples. Stir until sugar is dissolved. Cook, stirring occasionally, until liquid is reduced and thickened.
NOTES
If ham is getting too brown before recommended temperature is reached, tent with a foil.
Credit to: kawalingpinoy

Chicken Potato Salad

Chicken Potato Salad

Chicken Potato Salad

INGREDIENTS
  • 4 to 6 large potatoes
  • ½ pound chicken breast or thigh meat, boneless and skinless
  • 1 medium carrot, peeled and diced
  • 3 hard boiled eggs, peeled and coarsely chopped
  • 1 small onion, peeled and diced
  • 1 cup crushed pineapple, drained
  • ¼ cup sweet pickle relish
  • ½ cup ham, cubed
  • 1 cup mayonnaise
  • ¼ cup sweetened condensed milk
  • salt and pepper to taste

INSTRUCTIONS
  1. Under cold running water, rinse potatoes well. In a pot, place potatoes and enough cold water (you can slightly salt the water if you wish) to cover. Over medium heat, bring to a boil. Cover and cook potatoes for about 12 to 15 minutes or until tender yet firm to bite. Drain potatoes and allow to cool. Peel and discard skins. With a knife, cut into 1-inch cubes.
  2. In a pot, add chicken meat and enough water to cover. Bring the water to a boil and then lower to a simmer. Simmer chicken for about 15 to 20 minutes or until cooked through. Drain from liquid, allow to completely cool and shred. Set aside.
  3. In a pot, bring water to a boil. Add diced carrots and cook for about 30 seconds. With a slotted spoon, remove from water and plunge into an ice bath until completely cool. Drain and set aside.
  4. In a large bowl, combine potatoes, chicken, carrots, eggs, onions, pineapple, pickle relish, ham, mayonnaise and sweetened condensed milk. Gently stir together until evenly distributed. Season with salt and pepper to taste. Refrigerate for about 30 minutes to allow flavors to meld.

Credit to: kawalingpinoy