Every so often I get a yen for some home cooked Filipino food like Shrimp Sarciado. This favorite Filipino dish is usually done with fish, but it’s also made with chicken, pork, and eggs. I like it best with shrimp.
Sarciado literally means “cooked with a thick sauce” in Tagalog, the main language spoken in the Philippines. The word is derived from the Tagalog word “sarsa” that refers to a thick sauce which in turn comes from the Spanish word “salsa” which means sauce.
The “thick sauce” for this Filipino dish is composed mainly of tomatoes and eggs that is flavored with a light fish sauce called “Patis”.
Shrimp Sarciado is very simple to make. The “Patis” (Filipino Fish Sauce) gives it that delicate salty taste that is delicious served over steaming hot white rice.
You can find Patis in the condiment section of an Asian Market. I use more Patis when I make this dish because I love the taste, you can adjust the amount you use according to taste. You can also add more eggs if you like.
1 lb. Extra Large Shrimp – shelled, deveined, tail on
1 Onion – sliced
1 Tomato – sliced
1 tbls. minced garlic
2 tbls. Patis
1 tbls. Oil
1. Saute sliced onions in oil until they start to turn translucent.
2. Add minced garlic and saute for a minute more.
3. Add shrimp and cook until they start turning pink.
4. Add sliced tomato and cook until the tomato start giving off liquid, about 2-3 minutes
5. Add Patis – stir well to evenly mix sauce in
6. Add your raw egg – use spatula to “scramble” the egg into the other ingredients. Be sure you break the yolk first so it will scramble.
Serve over steamed rice.
Delicately flavored Filipino specialty of shrimp stir fried with tomatoes, and eggs.
Chicken Milanese is the poultry version of Cotoletta alla Milanese, a signature Italian dish that is said to have originated in Milan.
Cotoletta alla Milanese is more popularly known as Veal Mianese, veal cutlet that’s breaded and fried. Chicken Milanese uses thinly sliced chicken breast that’s breaded and fried. So basically it’s Italian fried chicken.
Chicken Milanese is one of my favorite dishes. It’s very versatile. If you add tomato sauce and a slice of mozzarella cheese you’ve got Chicken Parmesan; add a lemony sauce and capers, you’ve got Veal Picatta!
Traditionally Chicken Milanese is rolled in seasoned breadcrumbs. In my version I use Mochiko Sweet Rice Flour instead. The Mochiko Sweet Rice Flour gives my Chicken Milanese a crispy coating while keeping the chicken moist and juicy.
I like to serve Chicken Milanese with either a simple green salad for a light entree or with a pasta dish for a heartier meal. I usually serve it with my Easy Baked Manicotti, a pasta tube filled with a spinach cheese mixture and baked with pasta sauce and mozzarella cheese. But really you can pair Chicken Milanese with any kind of pasta and your favorite homemade or bottled pasta sauce.
Here’s my recipe!
4 Boneless Skinless Chicken Breasts – Sliced in half horizontally to make thinner slices
1/2 Cup milk
1/2 Tsp. Salt
1/2 Tsp. Ground Black Pepper
1/2 Tsp. Garlic Powder
1 1/2 Cup Mochiko Sweet Rice Flour
1 Tbs. Garlic – Finely minced
1 Tbs. Italian Seasoning
1/2 Cup Fresh Parmesan Cheese – Finely grated
Olive oil for frying
Your favorite pasta dish. Click here for my Easy Baked Manicotti recipe!
Make your pasta dish or green salad.
Slice chicken breasts in half horizontally making 2 thin slices.
Pound the breast halves with a kitchen mallet until they are very thin.
Heat about 1/2″ olive oil in frying pan.
Beat egg and milk together.
Add salt, pepper, and garlic powder and mix will.
Mix dry ingredients together in a shallow bowl or dish.
Dip each chicken slice in egg mixture, allow excess liquid to drip off.
Roll chicken slice in flour mixture. Shake off excess flour.
Gently place chicken into hot oil.
Fry chicken for about 5 minutes then turn over to cook other side.
Fry another 3-5 minutes or until chicken is golden brown.
Drain on paper towel.
Arrange in serving dish and serve with green salad or a side dish of pasta.
Mochiko Chicken has become an Island favorite. You’ll find it at many of the local plate lunch restaurants. It’s one of our family’s favorites, we order it whenever we go to one of those diners. So I thought I’d try my hand at making it at home, but I’d do it my way. I came up with this recipe for Mochiko Chicken Fingers, it’s easier for the 2 year old twins to eat.
What exactly are Mochiko Chicken Fingers and what makes it different from regular chicken fingers? The batter of course! Mochiko Chicken fingers are tossed in a batter made with Mochiko flour, a sweet rice flour made from finely ground glutinous short grain flour. When I use Mochiko flour in my batter the chicken, or whatever I’m battering, fries up nice and crisp. Mochiko batter tends to be thinner and lighter than batter made with regular all purpose flour.
To make Mochiko Chicken Fingers I marinate the chicken pieces in the Mochiko based batter for about half and hour then toss it in seasoned Mochiko flour before frying. My family loves the tasty chicken fingers that have just the right crunch! In fact these Chicken Fingers are so tasty you don’t need a dipping sauce.
1 Lb. Boneless Skinless Chicken Thighs Cut into Strips
1 Large Egg Beaten
1 1/2 Cup Mochiko Flour
2 Cloves Garlic finely minced
1/4 Cup Soy Sauce
1 Tbs. Sugar
2 Tbs. Green Onions chopped
1 Tbs. Garlic Powder
Oil for frying
Combine egg, 1/2 cup Mochiko flour, minced garlic, soy sauce, sugar, and green onions in large bowl.
Mix until smooth then add chicken strips.
Cover bowl or place in large ziplock bag and marinate in the refrigerator at least 30 minutes.
When ready to fry heat about 1″ of oil in large frying pan.
Combine 1 cup Mochiko flour and garlic powder in a shallow pan.
Drain marinade from chicken strips. Discard marinade.
Toss chicken strips in flour mixture and slide into hot oil.
Fry each side of the strips about 4-5 minutes or until golden brown.
Sizzling Chicken Sisig is the chicken version of the classic Filipino dish sisig. Traditionally this recipe is prepared with pork meat parts. In the original recipe onions, chilies and meat are added to a sizzling dish with butter.
This recipe is quick and easy and can be low in fat depending on the type and amount of mayonnaise used. Check out my recipe for Sizzling Pork Sisig.
Chicken Sisig, on the other hand, can be considered as a healthier alternative because chicken meat is less fatty. This recipe in particular makes use of skinless chicken breast; it is low in fat and high in protein.
Adding chicken liver plays a big role in the success of this dish because it contributes a lot to the flavor of the entire dish. Now this is my version of Sizzling Chicken Sisig. Enjoy!!!
1½ lbs. chicken breast, chopped in small pieces
¼ lb. chicken liver, chopped in small pieces
2 pcs. long green chili or serrano peppers, sliced diagonally
2 to 4 tbsp. mayonnaise
1 cup yellow onion, minced
1 tsp. garlic powder
2 tbsp. soy sauce
¼ cup butter
2 tbsp. cooking oil
½ tsp. salt or salt to taste
¼ tsp. pepper or pepper to taste
Boil the chicken breast for 10 – 15 mins. Then remove from the pot.
Grill the boiled chicken breast until it turns brown and a little bit black on is sides, do not overcook so that the chicken is still moist and not dry then chop into small pieces, and set aside.
Heat the cooking oil in a pan over medium heat.
Add chicken liver and cook until the liver turns browns.
Add the grilled chopped chicken breast, stir and cook for 3 to 5 mins.
Add the garlic powder and soy sauce, stir.
Sprinkle salt and pepper to taste, stir.
Add mayonnaise then stir directly until all the ingredients are well incorporated.
Heat the sizzling plate (cast iron pan).
Once the pan is hot, add the butter in and let it melt.
Pork Sisig, also called Sizzling Pork Sisig, is a dish that is made of chopped pig’s head parts (ears, cheeks, face, snout) and chicken liver. It’s usually served in a sizzling platter garnished with chopped onion, chili pepper, and sprinkled with squeezed calamansi (lime juice). It sounds weird I know, at first I was confused, but trust me even foreign people really love this sizzling stuff.
This delicious Filipino dish is a popular “Pulutan” (Bar Food) – food eaten with alcohol like Wine, Beer, Rum and Etc. This delicious dish can also be categorized as a main dish.
It originated from the culinary capital of the Philippines. Pampanga. Pork Sisig was invented by the late Lucia Cunanan. She was popularly known as Aling Lucing “The Sisig Queen” back in 1970’s. And as the years went by, variations of Sisig were developed. Cooks began topping the dish with raw egg while the platter is still sizzling and pork cracklings and mixing it with pig’s brain or mayonnaise. Check out our home made pork cracklings recipe.