Napaka-innovative talaga nating mga Pilipino pagdating sa kusina. Hindi tayo nakukuntento sa nakasanayan nating luto o timpla sa mga pagkaing inihahain natin sa ating mga mahal sa buhay. Patuloy nating ini-improve ito sa tulong na din ng mga food magazines, television at itong internet.
Katulad nitong recipe natin for today. Kung tutuusin simpleng chicken tinola lang ito. Pero nung nilahukan ng sabaw at laman ng buko, talaga namang naiba at mas lalo pang sumarap ang masarap nang tinola.
Hindi ko alam kung saang lugar nag-originate ang dish na ito pero saludo ako sa naka-isip nito. Panalo ang sabaw sa sarap. Hehehehe. Try nyo din po.
CHICKEN BINAKOL = CHICKEN TINOLA na may BUKO
Mga Sangkap:
1 whole Chicken (cut into serving pieces)
1 medium size Green Papaya (cut into wedges)
1 whole Buko (hiwain ang laman, at kunin ang sabaw)
Dahon ng Sili
2 thumb size Ginger (slice)
1 pc. Onion (slice)
5 cloves minced Garlic
3 pcs. Siling pang-sigang
1 tsp. Whole Pepper Corn
Patis or salt to taste
2 tbsp. Cooking Oil
Paraan ng pagluluto:
1. Sa isang kaserola, igisa ang luya, bawang at sibuyas sa ka
For all the maki lovers out there! ;)
And of course, they also have the dessert section. And it won&#;t disappoint you too.
By the way, it&#;s not just eat all you can here but drink all you can too ;)
Sorry I have only few pictures here because I accidentally deleted them.. Awww :( But anyway, overall, all I can say with 7 Flavors buffet is, it is awesomely very affordable and delectable food are served. Also their service is great. So when you're just around the area or just craving for every kind of food and wanted to pig out, here is 7 flavors that will surely satisfy you.
7 Flavors Buffet by Chef Boy Logro
Mabini St. Addition Hills, San Juan Manila, Philippines
Opening Hours:
Monday - Sunday
11AM - PM (Lunch)
PM - PM (Dinner)
Rates:
Monday - Thursday
Php (lunch) and Php (dinner)
Friday - Sunday and Holidays
Php (lunch and dinner)
Usually, native chicken is used when cooking chicken binakolbecause of it's distinct flavour. It is cut into pieces then placed in bamboo tubes together with coconut juice and meat, tomatoes, onions, garlic, bell peppers and salt. The recipe varies for some add ginger (can't get over the tinolarecipe?), lemon grass, potatoes and more.
Then the bamboo tube is sealed and placed over fire and wait for it to boil. This is where it got it's name - for binakolis a Kiniray-aterm for cooking inside a bamboo tube. Others say it roots from the Hiligaynon word bakol, meaning "to spank", believing that the chicken is literally spanked before it is cooked to get more flavour.
Though it is a hassle cooking inside bamboo tubes, to get the same essence one can just cook it in pots with bamboo tubes to get the sam
According to Chef Boy Logro always check the meat for marbling and firmness.
The marbling refers to the fat lining the steak cut while the firmness refers to the texture
which should be compact to deliver great tasting cuisines.
Ingredients:- grms. beef tenderloin, shred cut
- 1 k swamp cabbage
- 2 cups chicken stock
- 1 tbspn. oyster sauce
- 1 tbspn. Japanese soy sauce
- 1 tbspn. dark mushroom sauce
- 1 tspn. Chicken powder
- 50 grms. cornstarch
- 1 tspn. baking soda
- 1 tspn. Salt
- 1 tspn. White pepper
- 1 jigger Chinese wine
- 1 liter cooking oil
- 1 tbspn. ginger puree
- 1 tbspn. garlic puree
- 10 grms. kinchay
- Marinate shredded beef tenderloin in oyster sauce, Japanese soy sauce, dark mushroom soy sauce, salt, white pepper, Chinese wine and cornstarch.
- Blanch into fat-heated cooking oil and set aside.
- Blanch the swamp cabbage into boiling water with baking soda for 3 seconds then soak into ice cold water.
- Stir-fry with ginger puree and garlic puree the blanching kangkong, and flambé with Chinese wine. Season with salt, pepper and chicken powder.
- Place on plate over the top with stir-fried shredded beef, ang garnish! with kinchay.
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