Chicken halang-halang. Spicy chicken stew in coconut milk. Famous in Visayas and Mindanao region. It is commonly called halang halang which means spicy hot.
Chicken asado is a Filipino chicken stew and differs from pork and beef asado due to the use of tomato sauce. It is a flavorful dish that is often served at fiestas and birthday parties and is excellent served with steamed rice
Sotanghon is the term in Filipino for Chinese vermicelli. It is thin and transparent. Compared to other noodles, sotanghon is more slippery and smoother in texture when cooked. It can also be used for cooking spring rolls (lumpia) and pancit, a dish similar to chow mien. Sotanghon soup is a popular Filipino soup dish usually taken as snacks. It is commonly served in office canteens, school canteens and carenderias.
Adobong Atay at Balunbalunan ng Manok, Chicken Gizzard and Liver Adobo. If you are buying your poultry meat at Philippine wet markets chicken gizzard and liver, including the hearth are probably more popular to Pinoys compared to the other chicken parts and innards, like chicken feet, tail, intestine ect. Of course, the best way to cooked is adobo, dry and spicy adobo. This dish is also a favorite pulutan, those of you who love sizzling dishes may have tried the sizzling version.
Rellenong Manok is a stuffed chicken cooked in a conventional oven. It can be served on festive occasions such as family gatherings and parties. However, it is not that easy to prepare compared to other dishes such as Lechon Manok. This is because the chicken must be fully deboned in order for the recipe to be prepared properly.
Chicken Afritada is a chicken stew simmered with spices and tomato sauce. I remember my mom cooking this dish in the Philippines. As I was watched her in the kitchen, she fried the chicken meat first and set it aside. That’s what the word fritada means in Spanish – fried. Although this is an optional way of cooking Chicken afritada, I still believe her way is not only traditional but extremely effective. This is absolutely one of my favorite Filipino foods and I usually prepare it on every occasion and serve it with hot rice.
Sinampalukang Manok is a personal favorite due to its unique sour taste. The special touch of this recipe is the addition of young tamarind leaves which gives it a most appealing taste. It is one of the oldest traditional recipes in the Philippines but has become underrated as a result of the passing of generations. Sinampaluukang Manok is nevertheless a delicious and healthy recipe.