Norry's Chicken Pochero

Ingredients:

• 350 grams chicken, cut up
• 6 cups water
• 1 tsp iodized coarse salt
• 1 chicken cube
• 1 med onion, sliced
• 2 med potatoes, cut into chunks
• 3 pcs plantain bananas, cut into two
• 1/3 cup garbanzos, cooked with skins removed
• 1 pc Chorizo de Bilbao, sliced
• 1 bundle pechay

Procedure:

1. Boil chicken in water with salt and chicken cube.
2. Add the rest of the ingredients, reserving the Chorizo de Bilbao for last. Simmer until tender. Add pechay.
3. Serve hot.

Adobong Tisoy

Ingredients:

• 1/2 kilo of pork belly, adobo-cut
• 1/2 kilo of pork shoulder, adobo-cut
• a whole head of garlic, pounded finely
• 1 cup water
• 5-1/2 tbsps of white sugar
• 1 tbsp of salt
• 2 pcs dried bay leaves
• 1/4 cup whole peppercorns

Procedure:

1. In a thick bottom casserole, marinate pork in garlic and vinegar for 30 minutes.
2. Put the rest of the ingredients. Cover. Let it boil. Keep boiling for about 2 minutes before removing the cover. Mix. Then, reduce heat and bubble gently for about 30-40 minutes or until desired tenderness.
3. Serve with cooked rice.

Fajitas

Ingredients:

• 250 grams beef sirloin, cut into strips
• 2 tbsps spicy sauce mix
• 2 tbsps vegetable oil
• 2 med pcs white onion, minced
• 2 slices of lime
• 1/2 tsp salt
• sour cream
• flour tortillas

Procedure:

1. Marinate beef strips in spicy sauce mix for 10 minutes.
2. In a pan, saute onion and bell pepper for 30 seconds. Follow with marinated beef strips and salt. Cook through until no longer pink.
3. Remove from pan, Squeeze llime juice over. Mix.
4. Serve the beef mixture side by side with heated flour tortillas and sour cream.

Paksiw na Bangus at Talong

Ingredients:

• a large chunk of ginger, pounded finely
• 3 cloves of garlic, bruised lightly
• 1 pc finger chili
• 3 slices, about 350 grams of milkfish
• 1 small eggplant, quartered then cut at 2" length
• 1 tsp of whole peppercorns
• 1-1/2 tsp of rock salt
• 1/3 cup native white vinegar
• 2/3 cup water

Procedure:

1. Place at the bottom of a porcelain or stainless casserole 2/3 of the ginger, garlic and chili. Add the milkfish, eggplant, whole peppercorns, salt and the rest of the ginger.
2. Pour the vinegar and water. Do not mix. Cover. Place over medium fire, bring to boil. Swirl the casserole a little to mix the ingredients.
3. Reduce fire to low, then, simmer for 8 minutes.
4. I like this dish with garlic fried rice and fish sauce (patis) with crushed chili for your dip

Chicken A La Kiev

Ingredients:

• 2 pcs chicken breasts
• 2 pcs chicken drumsticks
• 1/4 lb. butter
• a clove of crushed garlic
• 1/4 tsp salt
• 1/8 tsp pepper
• salt for seasoning chicken meat
• 1/2 cup of flour
• a cup of breadcrumbs
• 2 eggs, slightly beaten with
• 2 tbsps water
• cooking oil for deep-frying

Procedure:

1. Separate chicken meat from bones. Make cutlet of the breast meat and drumstick. Flatten out. Season with salt. Set aside.
2. Combine butter, garlic, salt and pepper.
3. In the center of the cutlet, place a finger of butter mixture. Roll tightly. Secure with a toothpick, if needed. Chill thoroughly.
4. Dredge ib flour, then in sligtly beaten egg and lastly in breadcrumbs. Do the same to the rest. Chill for an hour.
5. Deep fry until done.