29 September 2010
Pininyahang Manok (Chicken Pineapple)
Milk and pineapple?! That was my first reaction when I saw the ingredients on the kitchen counter. Why not use water and pineapple? My wife, who was cooking this, said: because milk and pineapple are the essential components of this recipe.
I've only seen milk in soup recipes but this intrigued me. Surprisingly, the dish was yummy. I liked the creamy sauce which I poured on my rice, and the sweet-sour pineapple taste.
2 small cans pineapple chunks (or 1 medium can).
1/2 cup fresh milk (evaporated or cooking milk will do)
4 medium potatoes, quartered
1 large capsicum (bell pepper), sliced into squares
1 small tomato, seeds removed and chopped
2 medium onions, chopped
5 cloves garlic, minced
3 tbsp fish sauce (patis)
Marinate the chicken pieces in the pineapple syrup from the can for half an hour.
Add cooking oil in a frying pan over medium heat and half-cook the carrots and potatoes. Set aside.
Add the pineapple chunks, patis and pepper and continue simmering for a couple more minutes. Add the capsicum. Adjust taste with patis if needed.
Serve hot with rice.
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