Ms. Winnie, who owns Something Sweet with her blog post: Sweet Potato Brioche
|Doesn't that look really tasty? I just love the food posts Ms. Winnie has up her blog and this is definitely one of my favorites! Let's all go and visit her site and check out what's she baking right now. :)|
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Since it has been raining almost constantly for the past few days, I wanted to cook something that we'd love on any cool weather: chicken tinola. However, I didn't have the ingredients for it (lol) so decided to try something else instead with what was available: Chicken Cooked in Milk (with Talbos ng Kamote/Young Sweet Potato Leaves).
- chicken (i used half a chicken, cut into serving pieces)
- talbos ng kamote/sweet potato leaves (about 2 cups)
- evaporated milk (about half a cup - you may use coconut milk, of course)
- salt, pepper, dried herbs (rosemary, sage, thyme, basil), ground cummin (optional)
- water, cooking oil, chili, onion, ginger, garlic, soy sauce, and fish sauce (optional)
- I marinated the chicken pieces in soy sauce, salt, pepper, and the dried herbs overnight.
- Placed cooking oil on a hot pot, added diced ginger, garlic, and onions. Then I dumped in the marinated chicken pieces, letting it cook for about ten minutes, stirring every once in a while.
- Once I was satisfied, I added the bellpepper (I honestly almost forgot this! lol), then the milk and water (just enough to cover the chicken). Salt, pepper, and cummin (this is optional; just a pinch or so) were added next.
- Let it simmer for around 25-30 more minutes. Once you're satisfied, add the talbos (sweet potato leaves) and the fish sauce (optional). Adjust the taste.
- Normally, I'd turn off the fire at this point since the heat will continue cooking the leaves. After ten more minutes it's done! But, if you want to serve it faster, leave the fire on and let it continue to simmer for about five minutes, then serve immediately.
This was the first time that I totally cooked chicken in evaporated milk, instead of coconut milk, and the verdict? YUMMY! I could do this again. The leaves added a nice dimension to the taste, too..,am thinking of using malunggay leaves next time. :)
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