What's Cooking-Summer

CARABAO WINGS with KESONG PUTI DIP

Ingredients:

2 lbs. Chicken wings
1 cup bottled Hickory barbecue sauce
1/4 cup liquid seasoning
1/2 cup Jufran banana catsup
1/4 cup water
1/4 cup brown sugar
1 tsp calamansi juice
1/2 Tbsp salt
1/4 tsp. Pamana Black Pepper
All purpose flour for dredging
Pamana Vegetable Oil for deep frying

Kesong puti dip

100 ml. All purpose cream
2 Tbsp. Kesong puti
1/2 tsp. Minced white onions
1/2 tsp. Chopped spring onions

Procedure:

Season chicken wings with salt & pepper, chill for 2 hrs.
In a sauce pan, combine hickory sauce, liquid seasoning, banana catsup, water, calamansi juice and brown sugar. Mix well until the sugar is fully dissolved. Set aside.
In a mixing bowl, combine the all purpose cream, kesong puti and minced onions. Mix until well blended. If you want a smooth dip, place the ingredients in a food processor, process until smooth. Refrigerate.
Dredge seasoned chicken wings with flour, shake-off excess flour and deep fry until golden brown. Place fried wings on paper towels, set aside.
Heat Hickory sauce mixture, dip fried wings in the mixture one at a time, shake-off excess sauce. Arrange wings on a serving platter with the kesong puti dip on the side topped with chopped spring onions

Serves 4

CRAB FAT PASTA with SAUTÉED SHIRMPS

Ingredients:

400 grams cooked spaghetti
200 grams peeled shrimps, cut into 2, crosswise
300 ml all purpose cream
4 Tbsp bottled crab fat
2 Tbsp sliced basil leaves
2 Tbsp minced garlic
1/2 cup finely minced white onions
1/4 tsp salt
pinch of Pamana Black Pepper
1 Tbsp olive oil for shrimps
1 Tbsp olive oil for sauce
1/2 tsp. Spanish paprika

Procedure:

Heat oil in a non-stick pan, Add shrimps, garlic, salt and pepper. Cook until orange in color. Set aside
Heat oil in a non-stick pan, sauté onions. Add crab fat, stir until heated through. Add cream, simmer for 20 seconds, and turn off heat.
Pour over cooked spaghetti. Top with sautéed shrimps and basil slices

Serves 4

CHICKEN IN COCONUT CREAM with PINEAPPLE

Ingredients :

1/2 lb. Chicken drumsticks
1/2 lb. Chicken thigh
1 cup Pamana Coconut Milk
11/2 cup canned Pamana Pineapple Juice
1/2 cup canned Pineapple chunks
1 Tbsp White sugar
1/2 cup Red onion, diced
salt & pepper
1/2 Tbsp Pamana Vegetable Oil
1/4 cup water
1/4 cup white rum (optional)

Procedure:

Heat oil in a non-stick pan. Sear chicken until brown on both sides. Remove chicken, place on paper towels, set aside
Remove excess oil from the pan. Sauté onions until translucent, add pan seared chicken, half of the pineapple juice and sugar
Simmer on medium low heat until chicken is almost done. Add coconut cream dissolved in water and remaining pineapple juice, pineapple chunks. Season with salt and pepper. Simmer until chicken is done and the sauce slightly thickens. You can add the optional rum before turning off the heat.

Serves 4

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