Janice De Belen's Adobong Manok sa Gata | Episode 3
544.2 هزار بار بازدید -
4 سال پیش
-
Adobong Manok sa GataIngredients:Chicken piecesCooking
Adobong Manok sa Gata
Ingredients:
Chicken pieces
Cooking oil
Garlic, sliced or minced
Cracked black pepper
Vinegar
Fish Sauce (Patis)
Bay leaf (Laurel)
Coconut cream (Kakang Gata) - fresh, canned or powder mix (about half cup)
Green chili (Siling pangsigang)
Garnish:
Fried garlic chips
Siling labuyo
-Marinate chicken in patis, vinegar and cracked black pepper.
-Sauté garlic in oil. Once slightly brown, add marinated chicken. Just leave it until it browns a bit.
-Add whole black peppercorns, bay leaf and vinegar then simmer. DO NOT STIR until vinegar boils. (Around 3 mins)
-Add patis and simmer again for another 3 mins.
-Add coconut cream and green ailing pangsigang
-Simmer for another 5 mins.
-Taste, taste, taste!
-Transfer to serving bowl and garnish with siling labuyo and extra fried garlic chips.
Best served with sinangag.
Enjoy!
PREVIOUSLY:
Adobong Manok sa Gata: Janice De Belen's Adobong Manok sa Ga...
Cream Of Kalabasa Soup: Janice De Belen's Cream Of Kalabasa S...
Tomato Garlic Sauce: Janice De Belen's Tomato Garlic Sauce...
Please do send me your comments after watching the video and don't forget to subscribe! ❤️❤️❤️
Subscribe to my Official Channel!
https://cutt.ly/9f4yFdP
Follow my Official Accounts!
FACEBOOK: Facebook: JANICE-DE-BELEN-147308636296
INSTAGRAM: Instagram: super_janice
TWITTER: Twitter: Super_Janice
INQUIRIES: [email protected]
#SuperJaniceDeBelen
#AdobongManokSaGata
#JaniceDeBelen
Ingredients:
Chicken pieces
Cooking oil
Garlic, sliced or minced
Cracked black pepper
Vinegar
Fish Sauce (Patis)
Bay leaf (Laurel)
Coconut cream (Kakang Gata) - fresh, canned or powder mix (about half cup)
Green chili (Siling pangsigang)
Garnish:
Fried garlic chips
Siling labuyo
-Marinate chicken in patis, vinegar and cracked black pepper.
-Sauté garlic in oil. Once slightly brown, add marinated chicken. Just leave it until it browns a bit.
-Add whole black peppercorns, bay leaf and vinegar then simmer. DO NOT STIR until vinegar boils. (Around 3 mins)
-Add patis and simmer again for another 3 mins.
-Add coconut cream and green ailing pangsigang
-Simmer for another 5 mins.
-Taste, taste, taste!
-Transfer to serving bowl and garnish with siling labuyo and extra fried garlic chips.
Best served with sinangag.
Enjoy!
PREVIOUSLY:
Adobong Manok sa Gata: Janice De Belen's Adobong Manok sa Ga...
Cream Of Kalabasa Soup: Janice De Belen's Cream Of Kalabasa S...
Tomato Garlic Sauce: Janice De Belen's Tomato Garlic Sauce...
Please do send me your comments after watching the video and don't forget to subscribe! ❤️❤️❤️
Subscribe to my Official Channel!
https://cutt.ly/9f4yFdP
Follow my Official Accounts!
FACEBOOK: Facebook: JANICE-DE-BELEN-147308636296
INSTAGRAM: Instagram: super_janice
TWITTER: Twitter: Super_Janice
INQUIRIES: [email protected]
#SuperJaniceDeBelen
#AdobongManokSaGata
#JaniceDeBelen
4 سال پیش
در تاریخ 1399/07/25 منتشر شده
است.
544,241
بـار بازدید شده