πŸ‡΅πŸ‡­ Chicken Bicol Express – Tagalog Pinoy Filipino Recipe
CHICKEN BICOL EXPRESS

FRESH WHOLE CHICKEN,COCONUT MILK,WATER,COOKING OIL,GARLIC,RED AND GREEN CHILLI,GROUND BLACK PEPPER,SALT,SHRIMP PASTE,ONIONS

METHOD…

01.HEAT THE OIL AND ADD THE GARLIC
02.ADD THE ONIONS
03.SAUTE FOR FEW SECONDS
04.ADD THE CHOP FRESH CHICKEN
05.STIR FOR FEW MINUTES AND LET THE JUICE OR OIL OF THE CHICKEN RELEASES
06.THEN ADD THE CHOP CHILLI
07.ADD THE SHRIMP PASTE AND MIX IT WELL
08.ADD THE COCONUT MILK
09.ADD THE GROUND BLACK PEPPER AND SALT
10.ADD SOME WATER AND MAKE IT SURE THAT LEVEL OF THE WATER IS COVERING THE CHICKEN.
11.BRING IT TO A BOIL FOR ABOUT 30 TO 40 MINUTES
Once again we are back with Chef Jun. Juns recipes are in Tagalog the official language of the Philippines. Please check below here for a list of the ingredients for this recipe in English. There is also a list guide of names and terms to help you with your Pinoy Filipino cooking. Maligayang pagdating sa lahat, mangyaring mag-subscribe sa channel at bigyan kami ng isang kaunting tapang. Tinatanggap namin ang lahat ng iyong mga komento. Kami ay mayroon ng daan-daang mga recipe pinoy sa aming channel. Gayundin tingnan ang website at ang facebook. Pag-ibig sa inyong lahat. Welcome all, please subscribe to the channel and give us a thumbs up. We welcome all your comments. We already have hundreds of pinoy recipes on our channel. Also look at the website and the facebook.

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Adobo/Inadobo βˆ’ cooked in vinegar, oil, garlic and soy sauce.
Babad/Binabad/Ibinabad βˆ’ to marinate.
Banli/Binanlian/Pabanli βˆ’ blanched.
Bagoong/Binagoongan/ – sa Bagoong” βˆ’ cooked with fermented fish paste bagoong.
Binalot – literally “wrapped.” This generally refers to dishes wrapped in banana leaves, pandan leaves, or even aluminum foil. The wrapper is generally inedible .
Buro/Binuro βˆ’ fermented.
Daing/Dinaing/Padaing βˆ’ marinated with garlic, vinegar, and black peppers. Sometimes dried and usually fried before eating.
Guinataan/sa Gata βˆ’ cooked with coconut milk.
Guisa/Guisado/Ginisa or “Gisado” βˆ’ sautΓ©ed with garlic, onions and/or tomatoes.
Halabos/Hinalabos – mostly for shellfish. Steamed in their own juices and sometimes carbonated soda.
Hilaw/Sariwa – unripe (for fruits and vegetables), raw (for meats). Also used for uncooked food in general (as in lumpiang sariwa).
Hinurno – baked in an oven or roasted.
Ihaw/Inihaw βˆ’ grilled over coals.
Kinilaw or “Kilawin βˆ’ fish or seafood marinated in vinegar or calamansi juice along with garlic, onions, ginger, tomato, peppers.
Laga/Nilaga/Palaga βˆ’ boiled/braised.
Nilasing βˆ’ cooked with an alcoholic beverage like wine or beer.
Lechon/Litson/Nilechon βˆ’ roasted on a spit.
Lumpia – wrapped with an edible wrapper.
Minatamis βˆ’ sweetened.
Pinakbet βˆ’ to cook with vegetables usually with sitaw (yardlong beans), calabaza, talong (eggplant), and ampalaya (bitter melon) among others and bagoong.
Paksiw/Pinaksiw βˆ’ cooked in vinegar.
Pangat/Pinangat βˆ’ boiled in salted water with fruit such as tomatoes or ripe mangoes.
Palaman/Pinalaman βˆ’ “filled” as in siopao, though “palaman” also refers to the filling in a sandwich.
Pinakuluan – boiled.
Prito/Pinirito βˆ’ fried or deep fried. From the Spanish frito.
Relleno/Relyeno – stuffed.
Tapa/Tinapa – dried and smoked. Tapa refers to meat treated in this manner, mostly marinated and then dried and fried afterwards. Tinapa meanwhile is almost exclusively associated with smoked fish.
Sarza/Sarciado – cooked with a thick sauce.
Sinangag – garlic fried rice.
Sigang/Sinigang βˆ’ boiled in a sour broth usually with a tamarind base. Other common souring agents include guava, raw mangoes, calamansi also known as calamondin.
Tosta/Tinosta/Tostado – toasted.
Torta/Tinorta/Patorta – to cook with eggs in the manner of an omelette.