Foot and Fire

The flower basket is how Chicken Ala King was popularly sold and served because it is pretty and convenient. However, for me who was a teener who grew up eating Iloilo City JD Bakeshop's Chicken Ala King and now an adult missing it, I missed it served in a platter of three triangular loaf bread slices with the flavorful chicken and corn mix on top. Well, I attempted to do the triangular but also tried to do the open toast style because we were in a hurry to have lunch already. Well the ala king can be served three ways. Memorably. (Actually, the aromatic combination of the cream and the bellpepper is the delectable in this perfect baked goodies). Try it now. The open toast style The triangular open toast style. The Recipe Roast Chicken leftover, cut to bits Bellpeppers, 500g choopped 1 large carrots, chopped 1 can corn kernels, reserve water 1 packet cream 1 cup red cheese or any melting cheese Garlic Chives, chopped Salt pepper mushroom seasonin...

By GERLIE M. UY A serving of Sesame Chicken Teriyaki...  500 gms chicken breast, sliced medium thick and in serving size 2 T sesame oil 1/2 cup white wine 1/4 cup soy sauce 1/4 cup premium soy sauce (Lee Kum Kee) 1 T sugar 2 T brown and white Sesame seeds, toasted 1-2 T canola oil for basting In a non-metallic bowl, place the chicken and the next five ingredients. Mix well and pierce the chicken with fork. Chill for 15 to 30 minutes. In a pan, toast lightly the sesame seeds. Set aside. Lightly coat the same pan with canola oil. Pan-grill the chicken breasts, basting each with all if needed.  Let cook for 3 minutes on medium to high heat. repeat until all chicken is done. Place each piece in a serving platter and spread toasted sesame on top of each chicken. Meanwhile, in the same pan, pour the marinade and let boil until the liquid is reduced into half. Put the remaining toasted sesame. Serve in a sauce bowl. A quick capture of the pan-grilled sesame chicken!  The sesame...

By GERLIE M. UY Here is how one can salvage a surplus lechon manok. Lechon Paksiw of broiled chicken doubles your rice craving with its sharp sweetness and subtle sourness plus the aroma of bay leaf. 1 t canola oil 3 cloves garlic, crushed and minced 1 big onion, sliced lengthwise 1 whole store-bought lechon manok (broiled chicken) chopped into serving portions 1 to 2 cups hot water 4 bay leaves, crumpled 4 T brown sugar 4 T vinegar half-cup premium soy sauce In a pot, saute garlic and onion. Add the lechon chicken (remove the skin if desired) and stir fry for two minutes and add water, bay leaves, sugar, vinegar and soy sauce. Let boil in high fire and simmer in medium-law fire until liquid is reduced by a quarter or more. Serve hot on top of rice.