Archive for the ‘Chicken’ Category

Long Live the King!

Can’t believe it’s been three years since I posted my original chicken ala king blog.  What caught my eye though is that I’ve apparently never gotten around to posting the recipe for the dish (*yikes!*).

Since I’ve made the dish at least thrice in the past 3 weeks – as the collage below will show – and in all shapes, forms and sizes too – might be high time I at least listed down the recipe here – more for practicality than posterity, really… 😉


WHAT YOU NEED: 3 tbsp butter, 1 medium-sized onion (chopped), 4 cloves garlic (crushed), 1 small can mushroom (diced), 1 kilo chicken breast (pre-cooked, salted and shredded), 1 pc red bell pepper (diced),

FOR WHITE SAUCE: 2 tbsp butter (melted), 3 tbsp flour or cornstarch dissolved in 1 cup cooled chicken broth, 1/2 cup milk (I used Carnation evaporated milk)

HOW TO: Melt butter in pan. Saute garlic and onion, then add mushrooms, chicken and bell pepper.  Cook white sauce separately* then add to cooked sauteed chicken. Add salt to taste.

*Melt the butter in a pan. Dissolve flour in chicken broth and stir in butter until thick. Blend in milk to make a smooth sauce.

Top over grilled French batard, sliced white bread or use as filling for store-bought voulavent cases or puff pastry (admittedly, the last way of doing it is a recent favorite 😉 ).

Bon appetit!

Thanksgiving With A Twist

It was Thanksgiving for our friends in the States a couple of days back.  And although we normally do not celebrate this holiday in our family, I thought it was a good idea to ride the “thankfulness wave” this year and give this decidedly western holiday some Pinoy flair. 😉

I was pretty excited with the simple spread we came up with since it became a “kitchen comeback” of sorts for me – that is, after nearly five months of being mostly a “spectator” in terms of food planning, prep and cooking.

Without further ado, allow me to let you in on what we all enjoyed for our first-ever Thanksgiving meal. Frankly speaking, I think I wouldn’t mind doing something like this again next year… time, skill, and resources-permitting, of course.

For starters, I followed the lead of my sister-in-law, Ayn, who served up two kinds of pasta during a recent birthday party for her son two days before – one in red sauce and another in white.

Here’s the red…

 …while this one is the white. 

Having two pasta bases was a brilliant idea, if I may say so, since I found that more grown-ups preferred the red pasta while the kids gravitated towards the white.  In other words: everybody happy! 😀

This, on the other hand, was the “main event” (in lieu of the usual turkey – which I admittedly still need A LOT of  practice in preparing and baking!). 

Of course, the chicken wouldn’t be complete without these yummy sides…

Unfortunately, we weren’t able to take any  “decent” pictures of the desserts – Sans Rival and Mango Bravo cakes – since we were probably all too stuffed already to think straight (think blood flowing more to our stomachs to aid digestion vs going to our brains – hahaha!).

Inspite of our “dessert photo waterloo”, I would say that the evening was still a “success”.  After all, a good meal coupled with the love and laughter of family are always blessings we should remain ever-thankful for.

Bon appetit, everyone, be grateful and stay blessed! :mrgreen: 

Birthday Boy’s Blessed Bash

Unlike the “bigger” celebrations (in terms of venue and number of guests) of previous years, hubby’s birthday this year was much simpler – yet, if I may say, more personal and intimate. 😀

We just celebrated at home with me cooking/baking…

Fresh from the oven, savory goodness…

Chicken ala King – for the “king of the house” 😉

And what better way to say, “Long live, the ‘king’!” than with this long-life pasta dish – Baked Spaghetti!

Hmmm… something missing from your simple spread?

…and him going to our newest favorite bakeshop, Saadedin, to grab the requisite cake(s).

Oh yes, the birthday boy had – not one, not two – but  5 different kinds of birthday cake! :mrgreen:

Yum, yum!

Since he was spoilt for choice for his birthday cake(s),  wonder which cake will he choose to blow? 😳  It came down to these two “finalists”…


Or chocolate? 🙄

Whatever the party or wherever we may be, I’ve always believed that birthdays are meant to be “grateful days” – a perfect time to take stock of what has happened in one’s life thus far, to count blessings and to look hopefully to the future… And if we could do this with the ones we love,  then all the better, right? 😉


Incidentally, he chose both! After all, birthday boy knows best! 😆

Belated happy birthday, Hon! Your life is truly a blessing. Looking forward to spending more blessed birthdays with you and the gremlins. Love you!


Roast Rosemary Chicken with Mashed Potatoes and Gravy

Suddenly felt like Kenny Rogers Roasters for some reason… till I realized one teeny-weeny “detail”… they don’t have it here! 😥

Next best thing? This…

And yes, save for the mixed veggies from the “Green Giant” 😉 , I made all these – even the gravy, mind you –  from scratch! :mrgreen:

The gravy on the chicken icing on the cake? The family loved it!

Kenny would’ve been proud.

Eggplant Omelet (Tortang Talong)

Although my finished product is a far cry from the look of my “inspiration dish“, taste-wise, it was a winner! 😆

Our whole family loved it so much that I actually made it twice already – in a span of one week – eversince I got the recipe from blogger pal and “photonut – extra-ordinaire” Thess

And yes, the addition of cilantro to the meat mixture (btw, I used ground chicken in my version 😉 ) gave that added “oomph” that interestingly reminded me of the delicate flavor of  authentic Thai food – something which we sorely miss in these parts .

Nothing much to add except – T4 (aka Tortang Talong ala Tita Thess!) – j’adore! 😉

Comfort Food

There’s something about being away from home (and cold!)  that certainly brings on a craving for the familiar and simple fare our Pinoy palate has been accustomed to.

What better way to combat the dreaded homesickness than these…

Yes, “the Bee” has finally found his way to our part of the world – yipee! 😆  And check out the buzz his arrival has created!

Now, we don’t need to go back to Manila to have our “langhap-sarap” fix!  Be it Chickenjoy, spaghetti or burger – name it, we can now have it in the comforts of our home.  “Bee-da” talaga sa sarap! 😎

And when the wind blows a little bit colder and the temp goes from comfortably cool to chilly and nippy, I find that a bowl of this just does wonders…

Yummy recipe can be found here. Thanks, Marketman!

Truly grateful that we have food like these to comfort us and ease the sometimes gnawing  angst we feel in this cold expanse of a desert we temporarily call home – for they warm not only our tummies but our hearts as well. 🙂 What can I say? They don’t call ’em comfort food for nothing. 😉

Chicken Potato Apple Salad

During this season of parties and even more parties, many times it becomes quite stressful just  thinking about what to bring to share…

Until I stumbled upon this recipe for potato salad… and things thankfully got a little bit more interesting 😉

Served this recently as a side to baked wings and then again as an appetizer for a party we hosted for friends.  Happy to say that during both occasions, it was a success!

I tweaked the original recipe a bit to accomodate what ingredients were readily available to me.  Summary of minor adjustments as follows:

  1. Replaced whole grain mustard with yellow mustard and disregarded the dijon mustard altogether
  2. Replaced apple cider vinegar with 1 tsp rice vinegar
  3. Added 4 stalks of chopped celery
  4. Added 2 pieces pre-cooked and cubed chicken breasts
  5. Added 2 pieces Gala apples (roughly cut into 2 inch wedges)
  6. Added hard-boiled eggs for garnish

For salad lovers, this is highly recommended! 😀  Happy eating!

Chicken Cakes with Teriyaki Sauce

Wanted to try something different for lunch today.

So after leafing through the Japanese cookbook (Classic Japanese by Masaki Ko) I recently snagged from the kids’ book fair in school, here’s what I came up with…

Though I didn’t have mirin on hand, the result was just as tasty! 😎 Will make sure to do a repeat of this soon.

Here’s the easy recipe:

WHAT YOU NEED: 400 grams minced chicken (I used 500 g), 1 egg, 4 tbsp grated onion (I finely chopped mine), 1 1/2 tsp sugar (upped it a bit at 2 tsp!), 1 1/2 tsp soy sauce, cornflour (for coating), 1 tbsp oil, 1/2 bunch finely shredded spring onions for garnish (optional)

FOR THE TERIYAKI SAUCE: 2 tbsp sake or dry white wine, 2 tbsp sugar, 2 tbsp mirin (I used 1 tbsp water instead), 2 tbsp soy sauce


  1. Mix the minced chicken with the egg, grated onion, sugar and soy sauce until the ingredients are thoroughly combined and well bound together.  This process takes about 3 minutes, until the mixture is quite sticky, which gives a good texture.
  2. Shape the mixture into small, flat round cakes ( I was able to make 30 pcs of 1 tbsp each) and dust them lightly all over with cornflour.
  3. Soak the spring onions in a bowl of cold water for 5 minutes and drain well.  (I decided to omit this step.)
  4. Heat the oil in a frying pan.  Place the chicken cakes in the pan in a single layer and cook them over moderate heat for 3 minutes.  Turn the cakes over and cook for another 3 minutes.
  5. Mix the ingredients for the sauce and pour it into the frying pan.  Turn the chicken cakes occasionally until they are evenly glazed with the sauce.  Move or gently shake the pan constantly to prevent the sauce from burning.
  6. Arrange the chicken cakes on a serving plate and top with the shredded spring onions. (I opted to do a rice topping version for mine where  I put the cakes atop a bowl of steamed white rice and drizzled some of the sauce before serving).  Serve and enjoy!


Everytime we want to have something light and relatively healthy, we always go for Japanese food.

However, since Japanese restos are only beginning to be introduced to this kingdom (and with only a handful – the expensive ones – serving really good and authentic Jap dishes), we have to resort to home-cooked Japanese food most of the time.  And since I’m the designated cook at home, I make sure that I prepare mostly simple yet yummy dishes inspired by the Land of the Rising Sun.

Here’s what I came up with during our recent “Japanese Night”… 😀

Maki Variants: Crabstick and cucumber with faux caviar and Spicy Tuna

BTW, I found this link especially helpful when prepping my sushi rice while this one made actually putting the makis together a tad easier.

And I also tried something new… well, not exactly… since I’ve had this years ago when my mom made this for us when they were still based in Nagoya…

Though the chicken dish was not a big hit with the tweens, I’m glad that both hubby and diva-lette liked it. And the maki? Well, they were  “mercilessly devoured” – as usual – hahaha! 😎

Here’s another shot of the chicken (with its Japanese name this time) up-close…

And finally, for those who may be interested, here’s the easy recipe for the chicken that my mom passed on to me (I think she got it from one of those “authentic” Nihongo cookbooks):

WHAT YOU NEED: 400 grams skinless, boneless chicken breasts (I used 450 g in mine with the same results), 2 tablespoons sake/Japanese rice wine, 1 tablespoon lemon juice

FOR THE SAUCE: 2 tablespoons sake, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil

HOW TO: Prick chicken breasts with a fork and season with salt (I used approximately half a tablespoon to season mine).  Put chicken in small bowl and add sake and lemon juice.  Let marinate for 20 minutes (I did mine overnight). Place chicken and marinade in a steamer and steam for 20 minutes. Mix together ingredients for the sauce and boil until sauce thickens somewhat.  Cut chicken into bite-size pieces and serve with the sauce.

Easy-peasy, isn’t it? 😉

Cheesy Mushroom Chicken

Here’s another one of  ’em “quickie but yummy” meals that I usually prepare when pressed for time…

What I like about this dish is that it always “hits the spot” for my three hungry gremlins! 😎


WHAT YOU NEED: 1/2 kilo skinless, boneless chicken breasts (cubed), 1 large can Cream of Mushroom soup, 1/4 cup (you can use more if you like) sliced button mushrooms, 4 cloves minced garlic, 1/2 head chopped white onion, grated cheddar cheese for garnish, salt and pepper to taste

HOW TO: Saute garlic and onion in oil until onions are transluscent.  Add sliced button mushrooms.  Add cubed chicken breasts.  When chicken is cooked, pour in mushroom soup (prepared per package instructions) to sauteed mixture – I usually add 1/2 (mushroom soup) can water and 1/2 (mushroom soup) can milk to the soup to make it even creamier.  Season with salt and pepper to taste. Simmer under low fire until bubbly.  Garnish with grated cheddar cheese on top before serving.

Although we normally eat this with steamed white rice, I discovered that this could also be served on top of your favorite cooked pasta “stroganoff style” – which suits our little girl (aka “resident pasta monster”) very well!  😉