Kusinerong TATAY vlog

SECRETO NG MALASA MALUTONG
AT CRUNCHY NA FRIED CHICKEN‼️

CRISPY FRIED CHICKEN RECIPE❤️

Ingredients:
• ¼ cup calamansi or lemon juice
• ½ cup soy sauce
• 1 head garlic, peeled and minced
• 1 teaspoon salt
• ½ teaspoon pepper
• 3 pounds chicken legs or thighs
• ¾ cup flour
• ¼ cup corn starch
• 1 tablespoon baking powder
• canola oil

Procedure:
1. In a bowl, combine chicken, calamansi juice, soy sauce, garlic, ½ teaspoon of the salt and ¼ teaspoon of the pepper. Marinate in the refrigerator for about 2 hours to a maximum 4 hours.
2. Drain chicken from marinade and pat dry.
3. In a shallow dish, combine flour, corn starch, baking powder, and the remaining ½ teaspoon salt and ¼ teaspoon pepper.
Whisk well.
4. Dredge chicken in flour mixture to fully coat.
5. In a wide, thick-bottomed pan over medium heat, heat about 2 inches deep of oil to 350 F.
6. Add chicken in batches and cook, turning on sides, until golden brown, crisp, and cooked through.
7. Remove from pan and drain .
Enjoy 😉

PINAPAITANG KAMBING RECIPE

Ingredients:
* 2 kg goat tripe, lungs, intestines, & kidney boiled until slightly tender then sliced into small bits
* ¼ kg boiled goat’s blood boiled and sliced into cubes
* 10 pcs siling haba (banana peppers/chili fingers)
* 3 tbsp patis (fish sauce)
* 4 medium-sized red onions finely sliced
* 6 cloves garlic crushed and minced
* 4 fingers ginger crushed
* 2 tbsp rock salt
* 1 tsp magic sarap
* ¼ cup pure papait (bile liquid)
* 2 liters water

Instructions:
1. Saute garlic until light brown, followed by the onions, and then the sliced and boiled goat’s intestines.

2. Add the ginger, patis, and magic sarap, and continue sauteing until the liquid is reduced or until the intestines turn to light brown.

3. Add the boiled goat’s blood, water, and salt. Let it boil and simmer for 20-30 minutes.

4. Add the papait and siling haba, then simmer for 2-5 minutes. Taste it and add salt if necessary.

5. It's now ready to serve with steamed rice. This is best to eat when it’s hot.