http://www.marketmanila.com/archives/manok-bisaya-free-range-or-native-chickens-some-fowl-humour A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Sun, 12 Feb 2012 11:45:35 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.marketmanila.com/archives/manok-bisaya-free-range-or-native-chickens-some-fowl-humour/comment-page-2#comment-239447 marvin lariosa Wed, 24 Mar 2010 03:15:45 +0000 http://www.marketmanila.com/archives/manok-bisaya-free-range-or-native-chickens-some-fowl-humour#comment-239447 how to manage my poultry production and what kind of feeds for their food? how to manage my poultry production and what kind of feeds for their food?

]]> http://www.marketmanila.com/archives/manok-bisaya-free-range-or-native-chickens-some-fowl-humour/comment-page-2#comment-235690 bennyzeng Wed, 24 Feb 2010 05:55:17 +0000 http://www.marketmanila.com/archives/manok-bisaya-free-range-or-native-chickens-some-fowl-humour#comment-235690 now authentic singapore hainanese chicken rice is available in 366, T. Pinpin Binondo manila. the rice topping price at P79, they also serve other hawker food from singapore namely bak kut teh, laksa, ......others now authentic singapore hainanese chicken rice is available in 366, T. Pinpin Binondo manila. the rice topping price at P79, they also serve other hawker food from singapore namely bak kut teh, laksa, ……others

]]> http://www.marketmanila.com/archives/manok-bisaya-free-range-or-native-chickens-some-fowl-humour/comment-page-2#comment-231959 Glenn T. Mon, 25 Jan 2010 13:49:47 +0000 http://www.marketmanila.com/archives/manok-bisaya-free-range-or-native-chickens-some-fowl-humour#comment-231959 Hi to everyone... in Zamboanga del Sur we called it Chicken Bisaya. Some tips for bisaya manok eater... if it is for barbecue, the weight should be .8 to 1.2 kg only to have a tender and juicy meat..... another recipe here is the 'TINIBUOK". Place the whole ready to cook chicken in a pressure cooker with enough water and spices like green onion, bulb onion, ginger, little of black pepper, and tanglad... boil until soft and tender... serve hot... woww.. Another is the grilled chicken with coconut milk... grill the bisaya chicken then slice into bite size. Prepare the spices/ingredients like bulb onion, garlic, green onion, black pepper, ginger, and sweet pepper. Cook the ingredients with coconut. When the coconut milk w/ the ingredients boils place immediately the sliced grilled chicken and mix thoroughly then serve hot.... and enjoy eating................ Hi to everyone… in Zamboanga del Sur we called it Chicken Bisaya. Some tips for bisaya manok eater… if it is for barbecue, the weight should be .8 to 1.2 kg only to have a tender and juicy meat….. another recipe here is the ‘TINIBUOK”. Place the whole ready to cook chicken in a pressure cooker with enough water and spices like green onion, bulb onion, ginger, little of black pepper, and tanglad… boil until soft and tender… serve hot… woww..
Another is the grilled chicken with coconut milk… grill the bisaya chicken then slice into bite size. Prepare the spices/ingredients like bulb onion, garlic, green onion, black pepper, ginger, and sweet pepper. Cook the ingredients with coconut. When the coconut milk w/ the ingredients boils place immediately the sliced grilled chicken and mix thoroughly then serve hot…. and enjoy eating…………….

]]> http://www.marketmanila.com/archives/manok-bisaya-free-range-or-native-chickens-some-fowl-humour/comment-page-2#comment-161402 chris Fri, 06 Feb 2009 08:38:27 +0000 http://www.marketmanila.com/archives/manok-bisaya-free-range-or-native-chickens-some-fowl-humour#comment-161402 hi mila! you know i was thinking if naive would make a good roast too bec. of its tough meat. but i think the solution thereis to precook it first, tingin ko lang ha? sa blog kasi ni pinoy cook, she steams the chicken before deep-frying it ala max. i think for the native chicken, you have to brine it first,or soak it in water-salt-sugar solution for about an hour or so, drain and pat dry. coat the chicken in and out with marinade mix or dry rub. pre-cook by steaming, and when the flesh is a bit tender, baste it with the marinade mix then grill/broil/roast. hope this helps. hi mila! you know i was thinking if naive would make a good roast too bec. of its tough meat. but i think the solution thereis to precook it first, tingin ko lang ha? sa blog kasi ni pinoy cook, she steams the chicken before deep-frying it ala max. i think for the native chicken, you have to brine it first,or soak it in water-salt-sugar solution for about an hour or so, drain and pat dry. coat the chicken in and out with marinade mix or dry rub. pre-cook by steaming, and when the flesh is a bit tender, baste it with the marinade mix then grill/broil/roast.
hope this helps.

]]> http://www.marketmanila.com/archives/manok-bisaya-free-range-or-native-chickens-some-fowl-humour/comment-page-2#comment-161398 chris Fri, 06 Feb 2009 08:28:01 +0000 http://www.marketmanila.com/archives/manok-bisaya-free-range-or-native-chickens-some-fowl-humour#comment-161398 hi mila! you know i was thinking if naive would make a good roast too bec. of its tough meat. but i think the solution thereis to precook it first, tingin ko lang ha? sa blog kasi ni pinoy cook, she steams the chicken before deep-frying it ala max. i think for the native chicken, you have to brine it first,or soak it in water-sanlt-sugari solution for about ana hourr or so, d hi mila! you know i was thinking if naive would make a good roast too bec. of its tough meat. but i think the solution thereis to precook it first, tingin ko lang ha? sa blog kasi ni pinoy cook, she steams the chicken before deep-frying it ala max. i think for the native chicken, you have to brine it first,or soak it in water-sanlt-sugari solution for about ana hourr or so, d

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