Chicken Inasal

Marinate chicken quarters in achuete oil, minced ginger, minced garlic, salt, pepper, sugar, kalamansi extract or lime juice and lemongrass. Let it stand for at least 2 hours or overnight in the refrigerator.

To grill the chicken, wrap it first in aluminum foil and grill for about 30 minutes or until chicken is cooked. When done, remove the foil and place the chicken directly onto the grill to cook the skin thoroughly. Serve with salted egg and ensaladang mangga or atchara.

Empanaditas

To make the dough: Combine 2 cups sifted flour, 1/2 tbsp yeast or baking powder, 2 tbsp unsalted butter, 2 eggs and some sugar. Roll the dough into small circles flattened to about 1/8-inch thick and 4-inch wide. Sprinkle with flour and set aside.

To make the filling: Saute minced pork/beef in oil with minced garlic. When cooked, add minced potatoes, green peas and raisins. Pour a little vinegar and soy sauce to give a brown color to the mixture. Season with salt and pepper.

To make the pastry: Put 1 heaping tablespoon of filling into the center of the dough. Fold the edges of the dough, dabbing it with egg white and then crimp the edges with a fork to seal it. Brush the empanaditas with egg wash (beaten egg yolk) on top. Bake them at 250 degrees for about 25 minutes or until golden brown.

Tiffany

Combine coconut juice and lychee juice in a bowl. Sweeten with sugar. Boil over medium heat, and gradually add gelatin (agar-agar).

After boiling, add fresh grated coconut and chopped lychee fruit. Slowly pour the mixture into decorative molding containers. Let it cool at room temperature before transferring to the refrigerator.

Why was this yummy dessert called Tiffany? I have no idea. :+)

Beef Pot Roast

Rub the beef chuck with rock salt and lots of ground black pepper. Set aside.

Using a pressure cooker, heat some oil and begin searing the beef on both sides. Searing is basically frying the meat in oil, cooking its outer layer. This will help lock the flavors of the beef while simmering. After searing, remove the meat from the oil and set aside.

Add flour (cornstarch) to the oil and mix thoroughly until lumps disappear. Pour beef broth and continue mixing (amount of flour and broth will depend on how thin/thick you want the gravy to be). Add chopped garlic, bay leaf, a pinch of dried thyme or fresh thyme and red wine. Cook in high pressure for about an hour. Add in the chopped potatoes and carrots (or celery if you wish) and continue cooking for 15 more minutes.