Living in Adelaide is great especially when it comes to the range and quality of food we have here. But sometimes when homesickness strikes I crave for food from home. A couple of weeks ago, I felt that I really, really, really have to eat chicken inasal or chicken barbeque like the ones you get at any street corner in the Philippines. In Davao, where I grew up, we have the famous Colasa's Chicken Barbeque, which started as a hole-in-the-wall but now is a real institution that spawned a million copy cats. Anyway, I digress, I was craving for Colasa's Chicken barbeque and since I can not get it here, I have to make it myself. I emailed my mum for her recipe but as any home recipe it was always, "to taste", "when you see that it's color is like this", "when it starts to smell like...". This is my version of my mum's recipe. There is no exact measurements as everything is according to taste and feel :)
What you need:
chicken thighs or legs soy sauce brown onion (or shallots),chopped cloves garlic, finely chopped sprite or 7-up (or beer) freshly ground black pepper brown sugar ketchup (optional)
How to:
Make the marinade by mixing the soy sauce, onion (or shallots), garlic, pepper, sprite, brown sugar and kechup (if using).
Marinate chicken in the marinade for at least an hour.
Thread the chicken in thick wooden skewers, if you want (or have them).
Grill (in an open charcoal fire is best but grilling them in the BBQ, like I did, will do).
Baste the chicken from time to time using the marinade.
Serve with spiced vinegar and/or soy sauce,calamansi and fresh chili dip.
Of course this is best eaten with rice and achara (green papaya pickle salad).
My mum's variation:
*Use balsamic vinegar instead of soy sauce. *Can also omit the onions.
I've been meaning to start this blog for more than a month now but can not seem to decide what to write about first. Until my husband came home from work earlier this week sick with colds. I decided to make him some chicken noodle soup because it's supposed to be good for you when you have colds. This recipe although Asian, is from my husband who is not the Asian in this house. He first made this for me when I was the one who was sick. I love this soup because (a) I love the fresh taste of ginger,(b) it is a good way to use up your left over roast chicken and (c) it is so easy make!
What you need:
peanut oil (or vegetable oil)
ginger, coarsely chopped (depends on how ginger-y you want this to be)
3-4 gloves garlic, chopped
couple of coriander roots, scrubbed well (optional)
about 400 grams of chicken, cut into strips (left over roast chicken will do)
one liter of chicken stock
500 grams fresh Hookien noodles
salt and pepper, to taste
2 cups bean sprouts
coriander, chopped
How you do it:
Heat oil in a saucepan.
Fry the ginger and garlic (coriander roots, if using) until fragrant.
Fry the chicken until slightly browned.
Pour in your chicken stock.
Season with salt and pepper.
Simmer for a few minutes (until the stock is heated through).
Add the noodles and cook for about 3-5 minutes or until heated through.
Add the bean sprouts. Cook for about a minute (or less, like what my husband does).
