Roasted chicken with vegetables

I have been planning since long time to do a trial of this recipe, and last week, even though I was not quite feeling well, I managed to carry out my first experiment.

Don’t have fresh chicken in the house, so I asked hayati to buy one in the nearby supermarket. Sad to say, without much clear instruction from my side, the vendor had cut the chicken into pieces.

Yet I decided to push through with roasting method, but instead of the whole chicken, I have it in pieces.

Ingredients:

• 1/2 kg chicken, skin removed
• 1/2 kg potatoes, cut into chunks, almost same size as the chicken
• 2 carrots, sliced into chunks
• 2 medium onions, cut into quarters
• 3 cloves of garlic
• Salt & pepper
• Extra virgin Olive oil (EVOO)

Put all the vegetables and chicken in a roasting pan. Dash with some salt, pepper and around 2 tablespoons of EVOO. Toast until all gets coated with the oil.

Cook in a 220-250 degrees C preheated oven for an hour. Serve & enjoy.

My roasting lesson actually turned out okay, but will do it again some other time with a whole chicken instead.

Stewy Wednesday (Bulalo is in the house)

Here's my own way of cooking this hearty, warm & comfy stew (popular as bulalo in Tagalog).

This dish is quite easy and simple to make that even a novice like me :) surely can prepare.

 

A couple of ingredients needed:

• 1/2 kg veal feet (I'm using this instead of the commonly used beef shank)
• 1 head onion, sliced
• 1 medium carrot, peeled and cut
• 1 stalk of celery, cut roughly
• Chinese cabbage (you may use pechay or just the regular cabbage), wash, just split leaves into two.
• Salt
• Pepper corns

 

My way:

• The veal feet that I bought is already cut into serving portion so I just washed it.
• In a pressure cooker, add water & the veal. Cook for about 30 minutes or until the meat is tender.
• Transfer the tenderized meat in a casserole. Add some more water enough to cover the meat, drop the onion, pepper corns, celery, carrots and continue to boil. While simmering, some scum might float in which you need to scoop out. I also removed some of the oil accumulating just to reduce the fats in the dish.
• Add the cabbage (a good source of Vitamin C and Calcium). Dash some salt to taste. Cook till just the cabbage has wilted.
• Serve hot!

I always prepare a fish sauce (patis) with lemon juice, to go on the side of this dish, for buddies that have more salty taste preference.