PINOY RECIPE ~ BAMBOO SHOOT WITH SHRIMPS ~

PINOY BAMBOO SHOOT WITH SHRIMPS INGREDIENTS

1 1/2 cup shrimps (cooked)
1 1/2cup coconut milk
2 handfulls saluyot
Big bamboo shoot, sliced thinly
Salt to taste
Water

PINOY BAMBOO SHOOT WITH SHRIMPS PROCEDURE

• Squeeze out the juice from the bamboo shoot. Set aside the bamboo shoot in a platter.

• Put in a pot enough water and allow to boil for a few minutes. Drop the bamboo shoot and shrimps. Continue cooking until the bamboo shoot is  tender. Add  saluyot and season it with salt.

• Add the coconut milk and remove from the fire. Serve hot!

PINOY RECIPE ~ ROAST CHICKEN WITH PANDAN RICE ~

The pandan leaf is commonly used in cooking rice. Most of us find that rice is tastier and aromatic when boiled with a leaf of pandan. This time, cook your rice with pandan then use it to stuff a roasted chicken.

PINOY ROAST CHICKEN WITH PANDAN RICE INGREDIENTS
1 kilo whole chicken
Salt and pepper
Pandan leaves
1 onoin, chopped
2 sprigs kinchay
1 stalk tanglad
Soy sauce or liquid seasoning
1 cup rice (dinorado)

PINOY ROAST CHICKEN WITH PANDAN RICE PROCEDURE

• Season the chicken with salt and pepper. Blanch some pandan leaves and stuff into the chicken together with the onions, kinchay and tanglad. Rub the chicken with soy sauce or liquid seasoning. Place on a roasting pan and cover with more pandan leaves. Roast for 45 minutes to an hour or until chicken is thoroughly cooked.

• Prepare the rice by cooking it with pandan leaves. Remove the stuffing from the cooked chickena nd replace it with the cooked rice. Serve with gravy made from the drippings of the roasted chicken.