2 Thai chilis, or until you can no longer feel your face
1 1/2 tsp oil
1 tbsp chimichurri sauce (hot)
3 Weight Watcher points.
Marinate the chicken in the Chimichurri sauce for a few hours or overnight. Stir-fry the garlic and hot peppers with the oil for 1 to 2 minutes in a non-stick pan over medium-high heat. Add the chicken with the sauce, turn after 2 minutes., Add pepper and onion. Stir-fry until onion is tender. Blow, your face off. Damn!
This is Filipino pulutan, food to be eaten while drinking beer or liquor. The traditional version uses pork cheeks, ears, chicken livers, egg, chill peppers, garlic and onions. The meats require a whole lot more prep and have lots of fat. This is lightened up with bangus (also called milkfish), but gets the same sizzling pan prep like fajitas. The fish is convection oven cooked, instead of fried. You can get the fish at an Asian grocery.It’s topped with crushed chicharron and served with a squeeze of lime. It comes in at 3 weight watcher points a serving. Have it with a San Miguel Light beer, cheers!
Boneless Bangus, unmarinated
1/2 cup diced onion
2 cloves of garlic
Salt & pepper to taste
1 Serrano chili, minced
1 tablespoon of Mayonnaise
1/2 oz of chicharron, crushed
Preheat and oven to 425 F, use convection setting if possible. Coat a fajita pan with oil and put into the oven.
Sprinkle the Bangus with salt and pepper and cook 15 minutes
While the fish is cooking, sauté the onion, garlic and chili until onions are tender.
Scrape the fish from the skin and chop. Add to the onion mixture in the sauté pan. Add the mayo.
Put the mix on the preheated fajita pan, it should sizzle.
Quickly mix in the egg or leave the yolk intact if you like. I like some yolky goodness in mine to mix in while eating it. The heated pan should help cook it.
Squeeze with a wedge of lime, top with crushed chicharron and serve immediately.
We did this Filipino style vegetable dish. It’s simple, low calorie and tasty! I ate it before I thought of taking a picture. Maybe next time. I swear I know how to cook other things, I’m just on this Filipino kick lately. It’s under appreciated.
2 Chinese eggplants
1 medium tomato, seeded and chopped
Onion, 1/4 cup chopped
1 tablespoon or to taste of Filipino shrimp paste (bagoong), I use spicy from Barrio Fiesta. That’s the best we can find near by.
Pierce the eggplants a few times on each side with a fork and grill or cook under a broiler until the skin just begins to split, about 4 minutes per side.
While that’s cooking seed and chop the tomato and onion and mix with the bagoong. Salt to taste if needed, the bagoong is pretty salty by itself.
Slice the eggplant lengthwise and use a spoon to scrape the meat from the skin. Chop it up and top with the tomato mixture.
Bicol Express – That’s a good recipe, but the wife has her own take, plus we can’t get proper Siling Tagalog (Filipino finger peppers) so we go with Thai chilis, just less of them because they are rather hot.
Cuban Black Beans & Rice – No recipe, just lots of garlic, onion, cumin, salt & black pepper.
Filipino Leche Flan – This is Jeng’s own recipe. It uses a bit of lime zest and has the best texture from using only egg yolks. The recipe can’t be divulged mostly because I don’t know it. Although if I did I think it would result in serious bodily injury. I bruise easily. 🙂
Mango Cake – This one is my creation. I use yellow cake mix. Substitute mango nectar in place of water. I also reduce about a cup of mango nectar with the juice and zest of a lime and a pinch of ginger powder, pinch of salt and sugar to taste. Fresh mango slices are arranged neatly in the bottom of a 10″ round springform pan, then topped with the mango reduction, followed by cake batter. Bake at 350℉ until a toothpick comes out cleanly, about 35 -40 minutes. Let it cool no more than 10 minutes before removing the cake from the pan so the mangos are warm enough to release from the pan.