Cooking Skills Needed:
How to Boil and Simmer
How to Cube and Dice
Cooking Tools Needed:
Bowl
Pan Griller
Tong
Wooden Spoon
Chef's Knife
Chopping Board
Measuring Cups
Measuring Spoons
Skewers
Ingredients
1 kg Chicken Breast Fillet (sliced into small pieces)
1 tbsp Atsuete
3 tbsp Peanut Butter
1 tbsp Brown Sugar
¼ kg Cucumber (cut into cubes)
1 pc (large) Onion (sliced)
Barbeque Sticks
Marinade (leftover, for sauce)
2 tbsp Evaporated Milk (for sauce)
1/3 to 1/2 cup Water (for sauce)
1 clove Garlic (minced, for sauce)
1 to 2 tsp Calamansi Juice (for sauce)
2 tsp Soy Sauce (for sauce)
1 tbsp Brown Sugar (for sauce)
2 pouches (50 grams each) Del Monte
Quick 'n Easy Kare-Kare Mix
Cooking Procedure:
Saute atsuete in 1 tablespoon oil for 2 minutes. Set aside.
Combine chicken and DEL MONTE Kare Kare Mix, peanut butter, brown sugar, ½ teaspoon iodized fine salt (or ½ tablespoon iodized rock salt), ¼ teaspoon pepper and atsuete oil. Let stand at least 3 hours or overnight in the refrigerator.
Thread chicken into skewers. Pan-grill until cooked on both sides. Serve with sauce and cucumber-onion mixture.
For Sauce:
Dissolve left over Marinade in 1/3 to 1/2 cup water. Add remaining ingredients. Simmer until thick.
Makes 20 servings
Lusog Notes: Promote digestive function with this chicken dish, which is rich in niacin.
How to Boil and Simmer
How to Cube and Dice
Cooking Tools Needed:
Bowl
Pan Griller
Tong
Wooden Spoon
Chef's Knife
Chopping Board
Measuring Cups
Measuring Spoons
Skewers
Ingredients
1 kg Chicken Breast Fillet (sliced into small pieces)
1 tbsp Atsuete
3 tbsp Peanut Butter
1 tbsp Brown Sugar
¼ kg Cucumber (cut into cubes)
1 pc (large) Onion (sliced)
Barbeque Sticks
Marinade (leftover, for sauce)
2 tbsp Evaporated Milk (for sauce)
1/3 to 1/2 cup Water (for sauce)
1 clove Garlic (minced, for sauce)
1 to 2 tsp Calamansi Juice (for sauce)
2 tsp Soy Sauce (for sauce)
1 tbsp Brown Sugar (for sauce)
2 pouches (50 grams each) Del Monte
Quick 'n Easy Kare-Kare Mix
Cooking Procedure:
Saute atsuete in 1 tablespoon oil for 2 minutes. Set aside.
Combine chicken and DEL MONTE Kare Kare Mix, peanut butter, brown sugar, ½ teaspoon iodized fine salt (or ½ tablespoon iodized rock salt), ¼ teaspoon pepper and atsuete oil. Let stand at least 3 hours or overnight in the refrigerator.
Thread chicken into skewers. Pan-grill until cooked on both sides. Serve with sauce and cucumber-onion mixture.
For Sauce:
Dissolve left over Marinade in 1/3 to 1/2 cup water. Add remaining ingredients. Simmer until thick.
Makes 20 servings
Lusog Notes: Promote digestive function with this chicken dish, which is rich in niacin.
