Skip to main content

Pininyahang Manok with Cheese

I love the combination of pineapples and cheese. And that's not just as pizza toppings but also as a sandwich filling.


But moreso in this favorite Filipino recipe of Pininyahang Manok which is even made special with the addition of cheese. 




Here's a simple recipe for a delicious Pininyahang Manok with Cheese


Ingredients
  • 700 grams Chicken (cut into pieces)
  • 1 can green Peas
  • 1 can Pineapple tidbits (drained- reserve syrup)
  • 6 pcs. Hotdog
  • 4 pcs. Potatoes (cut into cubes)
  • 12 cloves crushed Garlic
  • 180 grams Cheese (it's got to be Kraft Eden cheese), grated
  • 3 pcs. medium size Onions
  • 2 pcs. Carrots (cut into cubes)
  • 1 can Tomato sauce
  • 1 can Evaporated milk (small)
  • Sugar
  • Salt and pepper




Marinade:
  • 6 cloves garlic, crushed
  • 1 big can Pineapple juice
  • Salt
  • 1 tsp. sugar




How to Make Pininyahang Manok with Cheese
  1. Marinate chicken for 1 hour. Just mix the marinade ingredients
  2. Drain chicken and reserve marinade.
  3. Sauté garlic, onions and chicken.
  4. Cover when done. Pour marinade and let it boil.
  5. Add tomato sauce, cheese and simmer until chicken is tender.
  6. Add green peas, potatoes, carrots and bring to boil.
  7. Put pineapple tidbits, hotdog and bell pepper.
  8. Mix evaporated milk and half of the cheese (or you can use Chiz Whiz)
  9. Cover and simmer until sauce thickens
  10. Serve with more cheese as topping.



Labels:

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Laswa

Mention laswa  and a merry mix of vegetables would come to mind. This is a perfect "realization" of the Filipino folk song "Bahay Kubo" which narrates an abundance of vegetables beside the traditional Filipino hut. Laswa has no definite list of ingredients nor way or cooking as it is just "stewing" available vegetables, not only from the garden, but what's inside your fridge or you bought from the market. It ranges from the simple all vegetable dish to ones having seafood like shrimps, crabs and more. But in the end it all boils ( pun intended ) down to what you prefer at the same time, what is available. Here's a simple recipe for Laswa
CLICK FOR MORE INFO or RECIPE...