Fried chicken… yes the all time favorite of kids and kids at heart, ask any kids what is their favorite food and most likely the answer is fried chicken together with spaghetti, lol. these meal have many versions, there is the breaded one that has become a hit and very common at fast food restaurants, the marinated and then the simple one which is not coated with breading, no additional additives just seasoned with salt and pepper.
Today we tried the no-breading fried chicken ala Max’s restaurant 🙂 so hubby bought two spring chickens (a young chicken, especially a broiler or fryer). Massaged the whole chicken with salt and pepper and was steamed for 30 minutes, after steaming it was deep fried until crispy golden brown.
For the side-dish, we sauteed the sliced potatoes and carrots with butter until the veggies are cooked, the sauce for dipping is a mixture of soy sauce, honey and Worcestershire.
Yup it’s done, very easy to do like looking for Musicians Friend Dj stuff, have this dish partner with steamed rice, enjoy!!!
These young honey melon were taken from our little urban garden pre-maturely because the tree is already dying which is very unfortunate since there are already fruits in there. The branches are drying and leaves are withering. Hubby tried to save these fruit by picking it early and put in the rice box and see if will still ripen. Yes they did but not as sweet and soft as the matured ones. Well, two turned orangie and sweet, the smallest one was still green but tasted like cucumber, very refreshing.
Our dish for lunch was fried Tilapia, coated with mayonnaise topped with pickle relish. To make it more interesting, we made the honey melon as its side-dish.
They blend perfectly well, the sweet and refreshing taste of honey melon compliments the saltiness of Tilapia, plus the sweet and sour flavor of mayonnaise. It’s not everyday you can taste something like this, a simple dish turned into something delectable. 🙂
Our merienda (snack) of the day – Camote Cue, one of my favorite local snacks.
Finally I did it, lol, at first I cannot perfect how to cook this because the sugar won’t stick to sweet potato when I tried to cook them at the same time in oil and there is a tendency for the sugar to burn while camote isn’t cooked yet, the result is a bitter camote cue. 🙁
So here is the simple procedure I made:
- Wash and peel the sweet potato and slice into half inch thick
- Deep fry in hot oil until golden brown, be careful not to burn
- When done, remove, strain and set aside
- In the same oil, add brown sugar to caramelize (amount depending on the quantity of your sweet potatoes, but I recommend to cook in small portions to prevent burning)
- When sugar is already caramelized, lower the heat and add potatoes and stir until all the camote are coated with sugar.
- Put in a strainer to remove excess oil.