Kilawin

Here are the ingredients:

1/2 kilo tuna or lapu-lapu fillets cut into 1 inch cubes
1/2 cup of coconut cream (check Extract coco milk)
1/2 cup kalamansi juice
1 1/2 cup vinegar
1 onion, sliced
1 onion, diced
4 slices of ginger, sliced
1 head garlic, minced
1 red bell pepper, cut into squares
1 green bell pepper, cut into squares
3 chili peppers, sliced into halves
salt and pepper

Preparation

1. Cut the fillets into 1 inch cubes. Season with salt and pepper.

2. Add the vinegar and chill for a 2 to 4 hours.

3. Drain the fish.

4. Add the onions, garlic, ginger, bell pepper, chili pepper, onions and calamansi juice. Mix well.

5. Add the coconut cream. Serve cold.

It’s simple but it just takes more preparation time cutting all those ingredients.

KFC Chicken

1 chicken (about 1 kilo), cut into serving pieces total 9 pieces.

1. Marinate the chicken

pieces using the following marinade for at least 1 hour or preferably overnight

1 tablespoon calamansi juice
2 teaspoons Knorr seasoning
2 teaspoons salt
1 teaspoon pepper

2. Dip each piece of chicken in a mixture of 1 beaten egg mixed with 1/4 cup milk; then dip in all-purpose flour. OR

Pour egg-milk mixture over chicken pieces, then place in flour. Shake off excess.

(note: Make slits in the chicken pieces so that it’s easier to marinate)

3. Refrigerate 1 hour.

4. Then dip chicken in all-purpose flour again.

(note: why refrigerate? so coating of flour will stick effecively.

5. Deep fry until light brown. Place on top of cake racks with tray underneath. Bake in a pre-heated over 350 F for 10 minutes. Serve with gravy.

OR

Fry (not necessarily deep-fry, but as long as oil reaches 1/2 depth of chicken pieces. Cool. Re-fry instead of baking for the extra crispiness.

Gravy

Put in a saucepan and cook over fire, stirrring constantly with wire whip:

1 Knorr Beef cube
1/4 cup all-purpose flour
2 tsps Knorr seasonings
2 cup water
3 Tablespoons oil (from where you fried the chicken)
1/4 teaspoon black pepper
1/2 teaspoon soy sauce

Max's Chicken

Recipe

1. Rub whole small chicken (inside the skin also) with a mixture of:

• 2 Tablespoons
  
  rock salt
• 1 tsp pepper

2. Steam right away for 30 minutes (How to Steam)

3. Drain off all the liquid. Pat dry the Chicken with paper towel so frying it later won’t cause so much splatter.

4. Prepare a cover to protect yourself from sputters.

5. Make sure kawali (or deep frying pan) is extremely hot before you put in the oil.

(tip: the oil should cover 1/2 of the chicken pieces)

6. Deep fat fry. Fry both sides till light brown.

7. Cool.

8. Re-fry for extra crispiness.

Pineapple Sauce recipe

1. Mix together

• 1 cup pineapple juice
• 1/4 cup banana ketchup
• 1 tablespoon cornstarch

2 Cook over fire until it boils.

3. Heat sizzling platter. Arrange chicken pieces.

4. Pour Sauce.

It won’t taste exactly like Max Fried Chicken but it comes close.