Comments on: Grilled Chicken & Prawns…

By: ted

ted — Wed, 26 Aug 2009 16:29:12 +0000

@BettyQ, again my deepest gratitude for going out of your way just to get my Potato Masala recipe. So i guess the masala spice can be kept on a container at room temperature for future use? Good thing i already have my digital scale. Will surely try this and email you the result.

By: betty q.

betty q. — Wed, 26 Aug 2009 16:14:13 +0000

Hoy, Ted and everybody who wants to try the masala: the spice makes about 1 kg. My friend uses this in almost anything she cooks….so do not dump all of it in the patats!

By: bagito

bagito — Wed, 26 Aug 2009 03:48:19 +0000

first pic = *drool*

By: Quillene

Quillene — Wed, 26 Aug 2009 03:39:37 +0000

Thanks betty q!

Great tips and recipes as usual!

Have a great day!

Cherry tomatoes for salsa for that bbq chicken haaay! sarap!

By: Quillene

Quillene — Wed, 26 Aug 2009 03:38:54 +0000

Thanks betty q!

Great tips and recipes as usual!

Have a great day!

Cherry

By: joyce

joyce — Wed, 26 Aug 2009 03:05:32 +0000

so many recipes and tips! ;P thanks

By: Jaded Fork

Jaded Fork — Wed, 26 Aug 2009 01:41:54 +0000

this is prawns like how mom used to cook them…i miss that.

By: betty q.

betty q. — Wed, 26 Aug 2009 00:55:10 +0000

Oh, Ted..so glad you are around, too! I just got back from teaching my old East INdian lady friend who owns bluebery farms here and I promised I’d show her how to make my blueberry jam and pies in exchange for telling me what she puts in her potato masala! The things I will do for you, huh! Anyway, here it is:

100 gm. each of the following:
coriander
whole black peppercorns
green cardamom
black cardamom
whole cloves
cinnamon

then some bay leaves
250 gm. cumin
turmeric for color

Grind everything in a spice grinder…not too powdery…just like fine ground pepper.

Then make a coarse paste of : 1 large onion, 4 garlic cloves. a small piece of peeled ginger…pulse in food processor until finely chopped. Saute in oil until carmamelized. Huwag mo mamadaliin. It will take about 30 minutes. Then add the masala and your vegetables cubed. Add a bit of stock, adjust seasonng…salt/pepper. Oh, add thinly sliced green chilies. Eat with roti.

By: ted

ted — Wed, 26 Aug 2009 00:25:04 +0000

@Tricia, i got this from google, on how to brine pork.

https://whatscookingamerica.net/Pork/BriningPork.htm

By: Connie C

Connie C — Tue, 25 Aug 2009 22:02:55 +0000

I think it is more Peruvian, but it is close to the chicken we get from the Pollo Loco places here except they have mayo ( which I don’t care for in my grilled chicken) or green chili sauce on the side. Do they also give you fried yucca ( balinghoy in Batangas and Mindoro) instead of potato fries?

And you are right , cumin and coriander powder is used more beyond south of the border of Mexico in Central and South America . The addition of cumin is probably more Tex-Mex rather than authentic Mexican, as in chili con carne. Isn’t that interesting?

The pony left the box at the door steps and had no time for a snack or drink. I think they are paid by the number of boxes they deliver per hour. and…my daughter is already in strawberry heaven. Thanks again and happy there are still recipes I can share that you haven’t tried.