Family Recipes In English And Tagalog From A Helping Hand Cookbook

500g pusit kasama ang mga galamay
¾ kutsarang buo na paminta
1 kutsarang salt flakes
100ml mantika na sunflower
3 kutsarang harina (plain flour)
4 kutsarang cornflour

Method:

1. Ask your fishmonger to clean the squid and remove the inner beak. Cut the flesh into rings (about 1 to 1.5cm wide) and/or triangular pieces, leaving any tentacles whole (unless they’re ridiculously long!).
2. Place the whole peppercorns in a dry frying pan over a high heat and toast them for 1 to 2 minutes. Transfer to a pestle and mortar and crack and grind them into a lumpy black powder. There is no need to pulverise them into dust, but equally, you don’t want enormous uncracked lumps either. Add the salt and mix well.
3. Pour the oil into a frying pan and heat. You need the pan to be half full of oil (so add more or less than the stated amount depending on the size of your pan).
4. In a ziplock bag, shake up the flour, cornflour, salt and pepper. Toss the squid inside and shake it again.
5. Test the temperature of the oil with a small piece of bread. It should float to the top and turn golden within 20 seconds. You are now ready to fry the squid, but will need to do so in batches.
6. Stand well back as the oil will spatter. Shake off any excess peppery flour from the squid rings back into the bag before adding the pieces of squid to the hot oil. After about 2 minutes, when the batter has turned a light golden colour, turn the rings to cook on the other side (about 1 minute).
7. Once each batch is ready, transfer the squid onto a plate covered with a paper towel to absorb any excess oil. When everything has been cooked, arrange the squid rings on a large plate or platter. Serve immediately.

Paraan:

1. Cut each chicken breast into three pieces. In a big bowl, mix all of the chicken with the yoghurt, garlic and ginger and leave it to marinate in the fridge, covered, for at least one hour.
2. Heat the ghee and oil in a large heavy-bottomed pan or casserole dish.
3. Fry the onions over medium heat for 2 minutes or until the edges start to brown.
4. Turn the heat down and add the curry leaves, cinnamon stick and cloves as well as the cumin seeds, chilli powder and curry powder. Add the ground black pepper now too, if you are using it.
5. Stir well before adding the marinated chicken pieces to the pan, including the accompanying smashed ginger and garlic. Fry the chicken in the spices for a few seconds to seal the meat before adding 100ml water.
6. Allow the curry to reach boiling point then add salt. Turn the heat down and simmer for 30 minutes or until the chicken is cooked and tender.
7. Transfer to a serving bowl. Serve immediately, or alternatively the curry can be reheated and eaten when required.

Paraan:

1. Gumamit ng timbangan upang makuha ang tamang dami ng manok, bawang, luya, at sibuyas at panukat para sa tubig.
2. Hiwain ng tig-3 piraso ang bawat pitso.
3. Balatan at pitpitin ang luya, dikdikin ang bawang gamit ang pangdikdik. Sa isang malaking mangkok, paghalu-haluin ang luya, bawang, plain yogurt, at lahat ng manok. Takpan ng cling wrap at hayaang nakababad nang 1 oras o higit pa at ilagay muna sa ref.
4. Balatan at hiwain nang maliit na pakwadrado ang sibuyas.
5. Makalipas ang 1oras o kapag handa nang iluto ang manok ay painitin na ang kaldero sa katamtamang apoy sa kalan at ilagay dito ang ghee at mantika.
6. Kapag mainit na ang mantika, igisa ang sibuyas nang 2 minuto o hanggang sa magbrown ang gilid nito. Hinaan ang apoy at ilagay na ang dahon ng curry, cinnamon at cloves at saka haluin ang mga ito.
7. Sunod na ilagay ang cumin seeds, chilli powder at curry powder. Maaari na ring ihalo ang durog na paminta kung nais ninyong maglagay nito.
8. Haluing mabuti ang mga sangkap bago ilagay ang binabad na manok, kasama ang dinurog na luya at bawang na pinagbabaran nito. Igisa sa loob lamang ng ilang segundo (huwag susunugin) bago ilagay ang tubig.
9. Pakuluin muna ang niluluto bago ilagay ang asin.
10. Hinaan ang apoy at patuloy na pakuluin at lutuin nang 30 minuto. Tingnan- tignan hanggang sa lumambot at maluto ang manok.
11. Ihain agad o hayaang lumamig at pwedeng ipainit ulit.

Tip: