Almost Baby Backribs

Liempo ala backribs

Ingredients:

Liempo

1 part hoisin (1 Table spoon)

1 part honey (1 Table spoon)

Garlic

Instructions:

1.       Make liempo tender by boiling in water with garlic and onion.  Add salt and pepper.

2.       Pierce with fork every so often.

3.       Once tender, take out of the casserole.  Set aside.

4.       To create the baste, mix hoisin and honey.  Add minced garlic (optional).

5.       Pan-fry the liempo.  Baste with the mixture.

6.       Serve with buttered vegetables. (goes best with Java rice!)

Rosemary Chicken

It’s funny how personal wishes turned into household wishes when one gets married. For our 3^rd anniversary, I  requested my husband to get me a turbo broiler. Aside from roasting, I know I can also bake using this amazing kitchen tool.

For our Christmas get togethers, I have been cooking this dish and I’m proud to say it’s quite a hit.  A friend of mine even shared she had been ordering this dish from a restaurant and it costs a thousand pesos.  Well, it did not cost me that much and I can control how much each of the ingredients I like to add.

Ingredients:

1 whole chicken

2 whole garlic grated

Rosemary

Thyme

Salt and pepper

Procedure:

1.       Clean the chicken.

2.       Rub with salt and pepper.

3.       Grate (yes, grating the garlic works better than just mincing them) garlic and rub on all of the areas of the chicken.

4.       Sprinkle generously with rosemary (aroma goes well with the chicken) but sparingly with thyme (The first time I cooked, I put too much of this and my dad said, “ano yung amoy anghit, anak?” So, lesson learned).

5.       Roast at 200 degree farenheit for an hour on 1 side.  Turn to the other side and roast again for another hour.