Mirsbin’s Kitchen

if you’re from the Philippines you’ve probably dipped your favorite fried or barbequed dish in some sauce. i like dipping barbeque in a soy sauce, vinegar with 1 siling labuyo mixture. others like their barbeque chicken or pork with atsara (young papaya boiled in vinegar and sugar). for fried stuff my brother likes del monte tomato ketchup. if he’s eating at max’s he’d go for the jufran banana ketchup with worcestershire sauce. moby would always get the pitcher of gravy at KFC everytime we eat there. it seems that he’s not getting enough, he said he can drink the sauce without the chicken.

there’s also one dipping sauce that any household in the philippines could not go without, Mang Tomas. my aunt from australia would buy bottles of this liver sauce to stock in her pantry. last monday while i was doing our grocery a chanced upon more bottles of Mang Tomas, but this time it’s not the usual liver sauce. they now have – gravy, teriyaki and other sauces. it’s called the Mang Tomas Restaurant Style Sauces. someone told me that the gravy tasted like the gravy of jollibee chicken joy. i hope they patterned their teriyaki sauce from Teriyaki Boy

My sister’s friends from Bicol came over to visit last Jan 2. I always make it a point to prepare food for them. Last Sunday we had Green Salad and Kani Sticks with Strawberry vinaigrette, Penne and Rigatonni with Kani and Cream sauce and for the main dish we had Fried Chicken dipped in mustard. Below is the recipe for the salad and the fried chicken.

Green Salad and Kani Sticks
Salad Greens (any kind of lettuce)
arugula
strips of Kani
Mandarin Orange wedges
1 cup of cashew nuts

Combine the greens with the arugula, kani, Mandarin Wedges and top it with cashew nuts. Drizzle the strawberry vinaigrette before serving.

Stawberry Vinaigrette
1/2 cup strawberries
1 tsp worcestershire sauce
salt/ pepper
1/2 olive oil
1 tsp sugar

Combine all the ingredients in a blender or food processor.

Fried Chicken dipped in mustard
4 Chicken legs
2 cups of Japanese bread crumbs
1 egg
1/2 cup mustard
1 cup all purpose cream
cooking oil

Marinate the chicken legs in mustard and all purpose cream for 2 hours. Add salt and pepper to taste. Cook the chicken in the mustard mixture and bring it to a boil. Set aside chicken once it is cooked.
Beat the egg and set aside.
Prepare the bread crumbs for dredging.
Dip the cooked chicken in egg then dredge it in bread crumbs. Fry until golden brown. Heat the sauce where the chicken was cooked then add a tablespoon of butter to thicken it.

Serve chicken with the mustard and cream sauce. You can eat it with mashed potatoes or fried rice.