Crispy Chicken Skin Sisig Recipe

In the previous post, we shared how to make Crispy Chicken Skin. Since there are some left-overs, medyo nakakasawa na din if you are going to serve it the same.

Here is another must-try recipe on chicken skin. Why not make it as sisig.

This is not only good for main dish but as an appetizer too.

Although a bit tedious like making the pork sisig, the finish product is definitely great.

After making the chicken skin crispy, it is then finely copped.

It is then sauteed together with lots of onions.

To make the dish quite healthier, finely chopped fried tokwa is added.

Serving this in a sizzling plate topped with egg will surely make your meal satisfying.

Here's the full recipe.

Crispy Chicken Skin Sisig Recipe

Ingredients:

1/2 kilo chicken skin, deep-fried and finely chopped

6 pcs tokwa, fried and cut into small cubes

1 medium sized onion, chopped

1 egg

1/4 cup calamansi juice

Oi, salt and pepper

Cooking Instruction:

1. Saute onion.

2. Add chopped crispy chicken skin and tokwa.

Continue cooking for about 5 minutes.

3. Add calamansi juice, salt and pepper.

4. Simmer for about 1 minute. Set aside.

5. In a sizzling plate, add little oil and butter. Add the cooked chicken skin and tokwa sisig.

6. Cook for a few minutes. Then topped with egg, mayonnaise and chili.

Serving size: 4-5

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Crispy Chicken Skin Recipe

During our last visit to the grocery, in the fresh section, I was able to find chicken skin. Medyo matagal na din ako hindi nakakabili nito.

The chicken skin is best fried until crispy and served with either lechon sauce or simply spiced vinegar.

To achieve its crispiness, I used Ajinomoto's Crispy Fry Breading Mix.

Crispy Fry Breading Mix is available in different flavors. Previoously, we used the original flavor in Air-Fried Chicken. This time, we tried the garlic flavor.

Making the Crispy Chicken Skin is very simple. Be sure to drain excess water from the skin then toss it with Crispy Fry Breading Mix.

Deep frying is the best way to cook this.

Here's the full recipe.

Crispy Chicken Skin Recipe

Ingredients:

1 kilo chicken skin, washed and drained

1 pack Crispy Fry Breading mix

Direction:

1. Mix chicken skin with Crispy Fry Breading mix until chicken skin is coated.

2. Deep fry until chicken skin is crispy and golden brown.

3. Drain excess oil in a strainer or paper towel.

4. Serve with spiced vinegar.

Serving size: 5-6 

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Lunch Baon Ideas: Chicken Katsu ala Mcdo

Preparing baon for my family is one thing I love doing. Like what I have said in my previous post, bringing your baon to school or work has many advantages.

Read: Lunch Baon Ideas: Pork Bistek and Turmeric Rice

What's in my Yumbox

Snack: egg sandwich, apple slices, Flat tops chocolate, Goya Bitz + 

Minute Maid apple juice drink

Chicken Katsu ala McDo and rice in #BubeeLunchJar

For less than 100 pesos, you can have lunch baon good for 3 persons na. Here's a rough computation of ingredients and the easy cooking recipe of Chicken Katsu.

Chicken Katsu ala Mcdo Recipe

Ingredients:

3 pieces Bounty Fresh Torikatsu (bought it on sale at 100 pesos, 6 pieces) - 50 pesos

3 pieces egg - 21 peso

= 71 pesos

Cooking Instruction:

1. Cook Torikatsu for 15 to 20 minutes in pre-heated airfryer at 190 C. Set aside.

2. Fry sunny side up egg in a pan.

Top Torikatsu and egg on plain or fries rice.

Serving size: 3

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Ensaladang Amplaya Recipe

Here is a simple recipe that is common to Ilocanos - the Ensaladang Ampalaya. It sounds bitter but tastes great. Not only that, ampalaya has lots of health benefits.

When we say Ensaladang Ampalaya, many thought of the ampalaya fruit. This one uses the leaves instead.

I collected the leaves of ampalaya from my urban garden.

This can serve as a main course paired with fried fish and/or pork green mangoes with spicy alamang or as an appetizer.

Ensaladang Ampalaya

Ingredients:

Ampalaya leaves, about 20-30 pieces

1 large tomato, chopped

1 medium-sized onion, chopped

1 tbsp ginisang alamang

Direction:

1. Soak ampalaya leaves in hot water for about 20 minutes.

2. Drain and squeeze out water from the leaves.

3. In a bowl, toss amplaya leaves, onion, tomatoes, and alamang.

4. Serve with fried fish or pork.

Serving size: 1-2

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Lumpiang Sariwa Recipe

During this time, we need to eat healthy meals to boost our immunity to fight COVID-19. But are you running out of meals to serve this Enhanced Community Quarantine period?

Here is a simple but nutritious food. Lumpiang Sariwa.

Lumpiang Sariwa is commonly cooked using jullienned ubod or toge (mungbean sporuts) mixed with vegetables and meat or shrimp wrapped in a thin egg crepe.

This tasty and full of texture dish served with sweet and garlicy sauce topped with ground roasted peanuts.

Since there is a quarantine, buying ubod is quite difficult but if you really crave for Lumpiang Sariwa, you can do it without the ubod.

Cooking is just easy. Just saute the vegetables.

You can ask your kids to help you with it, especially in the wrapping step. They would love that.

By the way, when I was a kid, I was amazed how the wrapper was made. Thank God for online recipes now, you can make lumpia wrapper as easy as 1,2,3! 

Just mix a cup cornstarch, a cup water, an egg and a tablespoon of cooking oil.  It would also be helpful if you have a flat non-stick pan like Tefal Frypan, but choose the smaller one.

You can make Lumpia sauce too.

Wrap the sauteed vegetables, add lettuce for the presentation.

Then pour over the sauce. Looks yummy!

Oh before I forgot, we have a Youtube Channel under Home Cooked Meals PH. Here's the video of how to make Lumpiang Sariwa.

Here's the full recipe.

Lumpiang Sariwa Recipe

Ingredients:

1 cup beans, sliced thinly

1 medium-sized carrot, julienned

1 cup cabbage, shredded

4 cloves garlic, minced

1 medium-sized onion, minced

Salt and pepper to taste

For the wrapper:

1 cup cornstarch

1 cup water

1 egg

1 tbsp cooking oil

For the sauce:

¼ cup cornstarch

1 cup water

¼ cup brown sugar

2 tbsp. soysauce

6 cloves garlic, minced

dash of pepper

Cooking Direction:

1. Sauté onion and garlic.

2. Add the vegetable ingredients for the stuffing until cooked. Set aside

For the wrapper:

1. Beat egg until frothy.

2. Add water and mix.

3. Slowly add cornstarch and cooking oil.

4. Mix until no more lumps is observed.

5. In a pre-heated flat pan, pour about 1 cup and spread all over the pan.

6.Let it cook until all sides are starting to rise before removing from the heat. Do this to the rest of the mixture.

For the sauce:

1. Mix all the ingredients except for the garlic.

2. Place over low heat stirring constantly until it became clear and translucent.

3. Add garlic.

4. Simmer for 2 minutes.

Remove from heat.

Wrap about 1/2 cup of the stuffing and serve with sauce.

Serving size: 2-3

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Turbo Crispy Chicken Recipe

Yesterday, every employee in our company received chicken as a "bonus" especially for the "frontliners" of the company who keeps on reporting to work since the start of the Enhanced Community Quarantine due to COVID-19.

The chicken is really huge that it weigh about 2 kilos per piece. What to do with this chicken? Here is a suggestion on what to do with a Bounty Fresh Chicken - Turbo Crispy Chicken

It was called "Turbo" because it is cooked in a turbo broiler, a healthier option since it will drain oil or fats rather than frying it. You can also try this recipe using Philips AirFryer.

Since the chicken are frozen, it must be cooked slowly to avoid the inside part undercooked.

The turbo broiler is set first at low temperature (175C-180C) for about an hour turning chicken every 30 minutes to cook the meat evenly. The temperature is then raised to a higher temperature to make the skin crispy. 

Making this dish does not require special marinade, only salt and ground pepper. You can also use your own marinade recipe.

Turbo Crispy Chicken Recipe

Ingredients:

1 whole Bounty Fresh chicken

salt and pepper for dusting

Cooking Instruction:

1. Rub chicken with salt and pepper. You can other seasoning to make it tastier. Let it stand for at least 2 hours.

2. In a turbo broiler set the temperature to 180C and cook the chicken for 30mins.

3. Turn the chicken and cook for another 30 minutes.

4. Increase the temperature to 200-225 and cook for 10 minutes until skin turns brown and crispy.

5. Turn the chicken to the other side and cook for another 10 minutes.

Serving size: 5-6

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Spicy Crispy Adobo Chicken Flakes Recipe

Last night we have brown rice congee or arroz caldo for our dinner. We are thinking of something to pair with the congee aside from eggs. Unfortunately, all of the stores are closed on Sunday due to Enhanced Community Quarantine.

Since we had still have chicken breast fillet in the fridge, we think of cooking crispy adobo chicken flakes to serve as toppings to the congee.

This crunchy and delicious adobo flakes are not only good with rice congee or arroz caldo but it can be a perfect toppings for plain rice, salads, and soups too.

You can add chili garlic sauce or simply drop chili pepper when cooking crispy adobo chicken flakes if you want it spicy.

Spicy Crispy Adobo Chicken Flakes Recipe

Ingredients:

1 1/2 boiled chicken breast (or left over adobo or lechon manok), flaked

Onion, minced

Garlic, minced

1/4 cup oil

1/2 cup soy sauce

2 tsps vinegar

1/2 tsp ground pepper

1 tsp brown sugar

2 tbsp chili garlic sauce or chili powder

Cooking Instruction:

1. In a pan, add Saute garlic and onion.

2. Add the chicken flakes. Stir fry until the chicken is light brown and crispy.

3. Add soy sauce, vinegar, brown sugar, chili garlic and pepper. Let it simmer for 2-3 minutes in low heat.

4. If you will store it in a bottle you can add corn or olive oil, or any vegetable oil of your choice.

Refrigerate. You may serve it as is over hot rice or re-heat it.

Serving size: 5-6

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Mango Graham Smoothie

Now that we are experiencing the heat of summer and while under Enhanced Community Quarantine, staying at home needs some means to cool down the temperature.

Ice candy, ice cream, or just plain cold water is a good relief. But here is a simple yet satisfying cooler - Mango-Graham Smoothie.

Mango-Graham Smoothie is a shake version of Mango Float.

Mango-Graham Smoothie Recipe

Ingredients

1 whole ripe mango peeled and seed removed

1/2 box all purpose cream

1/2 cup condensed milk (can be replaced with 1/2 cup evaporated milk + 1/2 cup white sugar)

1 cup graham crackers, crushed

Ice cubes

Direction:

1. In a blender, put all the ingredients and mix until ice becomes fine

2. Put in a mason jar or glass then topped with crushed graham.

3. Drizzle with chocolate syrup (Optional)

Serving size: 2-3

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Ginataang Sitaw at Kalabasa Recipe

Having your home-grown vegetables gave a lot of advantages. You can have your freshly picked vegetables ready to be cooked.

Last Sunday, we collected the string beans or sitaw from our Urban Garden and have it for our lunch.

Since we have sqaush in the fridge, this will be best paired with the sitaw and have ginataang gulay using Knorr Ginataang Gulay Complete Recipe Mix.

With Knorr, all you have to do is saute, drop the veggies, then add Knorr Ginataang Gulay Complete Recipe Mix.

Simmer then wait until the vegetables are cooked.

And you can actually tell how yummy it is just by its smell.

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Yung takam na takam ka na habang pinakukuluan mo pa. Amoy palang kasi ulam na. Kaso I want my kalabasa lusak. Ikaw din ba momshies? Homecooked meal is ❤. . . #foodies #foodiegram #foodphotography #foodflatlay #foodstagram #foodstagrammer #foodstagrammerph #comfortfood #whattoeatph #foodporn #goodfood #lutongbahay #pinoyfood #homecooking #homecookedmeals #foodislife #momayesdiary #yummyph #eatph #momayecooks

A post shared by Home Cooked Meals (@homecookedmealsph) on Mar 29, 2020 at 5:32am PDT

Here's the easy recipe:

Ginataang Kalabasa at Sitaw Recipe

Ingredients:

½ kilo squash, peeled and cut into chunks

8 pcs bundle string beans - cut into about 2 inches

1 pouch Knorr Ginataang Gulay Complete Recipe Mix

1/2 cup giniling

Onion, minced

Garlic, minced

Salt and brown sugar

Cooking Instructions:

1. Sauté onion and garlic, and giniling until golden brown

2. Add the ginataang gulay mix dissolve in 1 cup of water and simmer.

3. Add squash and string beans. Simmer until veggies are cooked. Add 1 tsp of brown sugar (pang balance ng lasa)

4. Simmer until oil starts to appear. Simmer for another minute. Adjust the taste by adding salt.

Serving size: 3

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Airfried Chicken Recipe

We know that fried chicken is one of the favorites of our kids. However, it is unhealthy if we always serve this to them as their meals.

Here is one way to enjoy fried chicken without adding oil and still tastes like the regular fried chicken - the Airfried Chicken. By the way, if you are looking for airfryer, check out Momaye Philips Airfryer Review.

The Airfried Chicken which uses two ingredients only - the chicken and Crispy Fry Breading Mix.

Crispy Fry Breading Mix is made from choice of flour and starch mixed with seasonings to give crispy and delicious fried dishes. No egg is needed when cooking fried dishes.

It is not only good for chicken but with other fried dishes too.

To make your kids enjoy more of fried chicken, you can ask them to help you prepare this recipe.

It's amazingly fried minus the oil of regular frying. Although, I must be honest, it is not as crispy as deep fried chicken.

Nonetheless, airfrying is healthier than deep frying.

Best serve with rice, vegetable salad and soup.

Here's our easy recipe of Airfried Chicken.

Airfried Chicken Recipe

Ingredients:

1 kilo Chicken Wings, drained or pat dry

1 pack Crispy Fry Breading Mix

Instruction:

1. Pre-heat airfryer at 180C for 2 minutes.

2. In a container or large plastic, put the chicken and Crispy Fry Breading Mix. Shake until all the chicken is coated with the breading mix.

3. Place the chicken in the pre-heated air fryer and cook for 15 minutes at 185C

4. After 15 minutes, increase the temperature at 200 and cook for another 10 minutes.

5. Serve.

Serving size: 4-5

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