Our cuisine has been making waves all over the world—I believe that the time of Filipino food is now pot until tender. Reserve broth. Shred chicken into small strips. Heat wok. Add cooking oil. Sauté garlic and onion until fragrant. Add shredded chicken and simmer. Add a cup of chicken broth and simmer until the liquid evaporates, then add a pinch of ground black pepper. Add dark soy sauce and simmer for 15 minutes. Pour oyster sauce, add 1 tsp sugar. Add water or broth if needed.
When liquid evaporates, turn off heat and transfer to serving bowl. Brush banana leaf with a little oil. Put half cup of rice on the leaf and add 1 tbsp of the chicken filling. Wrap and serve with palapa.
Davao Region: L’lulot na PasayanYield: 4 servings2 pc lemongrass stalk
6 pc shrimps, large
1 c rice
1 pc green chili
½ pc red onion, sliced
1 c water
Salt, to taste
Stuff ingredients in bamboo. Cook bamboo upright, open side up, over hot charcoals until rice is cooked.
Soccsksargen: Kinalawagan na ManokYield: 2 servings½ kg chicken, adobo cut
1 Tbsp ginger, chopped
1 pc red bell pepper, cut into petals
1 bunch spring onions, cut into 1-inch pieces
2 c coconut milk
1 tsp turmeric
Patis, to taste
Bird’s eye chili, to taste
2 pc kaffir lime leaf
Combine ingredients in a pot. Simmer until chicken is cooked. INQFollow @iamreggieaspiras on Instagram and Facebook; reggieaspiras.com.
Reggie Aspiras has been writing her food column Kitchen Rescue for Inquirer Lifestyle since 2003. Her columns have been collected in three books released in 2005, 2007 and 2011.
