Oven Baked Barbecue Chicken Drumsticks


I wanted to try this Aristocrat Style Chicken Barbecue Recipe but because I didn’t have one of the ingredients needed, I had to tweak the recipe a bit and came up with a slightly different version.  The drumsticks tasted great and we had them without anything else on the side while watching TV. 🙂  Finger licking goodness.

What you need:

6 – 10 pieces large chicken drumsticks

2 tablespoons cornstarch dissolved in 1/4 cup water

Marinade (and sauce for later):

  • 1 cup kecap manis (sweet soy sauce)
  • 1 cup tomato sauce
  • 1 cup 7-up
  • juice of 2 limes
  • 1 clove of garlic, minced
  • 1 teaspoon ground pepper

What you need to do:

  1.  In a bowl, mix together the marinade ingredients in a bowl and set aside.
  2. Prick each chicken drumsticks with a fork or the tip of a knife.  Place all the drumsticks into the marinade and set aside for at least an hour.
  3. Preheat your oven to 180 deg C.
  4. Place the drumsticks on a rack placed on a tray and bake for 20 minutes (set aside the marinade).  Turn each drumstick over and continue baking for 15 minutes.
  5. While they are in the oven, pour the cornstarch mixture and the marinade onto a saucepan and boil.  This will thicken.
  6. Brush the sauce on top of each drumstick, loosely cover with foil and continue baking for 5 minutes.  After the 5th minute, turn over each drumstick and baste the other side, cover again with the foil and bake again for 5 minutes.  Do this one more time.
  7. Serve the chicken by itself or with rice or salad, with some of the sauce drizzled on top and the remainder served in a small jug or bowl to dip in if desired.








Pork Crackling


This is so unhealthy, I know. But the Pinoys’ love for pork crackling is just so that in most parties specially those that involve beer drinking, there is almost always pork crackling.  So please eat in moderation (even if it is addicting).

What you need:

about 500 grams pork rind, scored

around 2 tablespoons canola or olive oil

salt (about 2-3 teaspoons, just eyeball how much you would need)

What you need to do:

  1.  Preheat your oven to 200 deg C (fan forced).  If your oven is not fan forced, add about 10-20 deg.
  2. Put a rack over a baking dish.  On top of the rack, place your pork rind (rind side up).
  3. Drizzle your oil on top of the rind and spread with your fingers.  Generously sprinkle your salt on it and bake for about 40 minutes or until bubbles start to appear on the rind and is crispy.  Cool for about 10 minutes before cutting up into serving sizes.
  4. Serve by itself with a dip made of vinegar, salt and garlic, with cold beer, or as I want it, served with rice (weird but I love it!).


Fried Halloumi/Haloumi


fried haloumi

Halloumi is a type of cheese that has a high melting point and hence they can be grilled or fried without it getting all melty.  If you are a cheese lover like my daughter, this is one you might want to try.

What you need:

about 200 grams of haloumi cheese

olive oil

What you need to do:

  1.  Cut up your cheese into about 1 cm thick strips.  They would normally be about 2 1/2 – 3 cm wide.  Place on a paper towel just to dry.
  2. Fry each side with your olive oil until they are golden brown.
  3. Serve with salad or by itself.


Chicken Drumstick Teriyaki


So I needed a can of 7-up or Sprite for a chicken recipe I wanted to try but I only had Sunkist and Coke in the fridge and was too busy to go to the shops to get what I needed. I ended up cooking Chicken Teriyaki, which I wasn’t really a fan of because I am not really into sweet flavours BUT with the addition of ginger, it changed its appeal to me 🙂 I liked it.

What you need:

6 pieces chicken drumsticks (mine were large)

1/2 cup soy sauce

1/2 cup brown sugar (packed on the measuring cup with the back of a spoon)

1/2 cup water

about 6 tablespoons oil for frying

1/2 – 1 teaspoon grated fresh ginger (depending on how gingery you want it; I just used 1/2 teaspoon)

For thickener (optional):  1 tablespoon cornstarch dissolved in 2 tablespoons water

What you need to do:

  1.  In a bowl, mix together the soy sauce, brown sugar, ginger and water.  Set aside.
  2. Pierce your chicken pieces with a fork and brown them in a sauce pan with hot oil.
  3. Pour the sauce onto the browned chicken and bring to a boil.
  4. Turn down the heat to low to medium low and let simmer uncovered until chicken is done, depending on how large your chicken pieces are (mine took about 45 minutes).  Turn your pieces over several times during cooking, to allow them to absorb the flavour of the sauce, and checking that the sauce is not burning.
  5. If your sauce is not thick enough, take out the chicken pieces, add the cornflour mixture and stir until thick.  Turn off heat.
  6. Drizzle sauce on chicken and serve with rice.



Cheese Broiled Oysters


Sorry, no photos.  They were all gone before I had the chance to snap up some pics.  Next time.  Maybe. Didn’t want to wait as I’m typing my recipes while I’m ironing clothes (multi tasker naks — only Pinoys will understand the last word lol).

What you need:

3 tablespoons softened butter

3 tablespoons plain flour

3 tablespoons freshly grated parmesan

1 dozen oysters

What you need to do:

  1.  Lay oysters on a baking tray.
  2. Preheat oven to 180 deg centigrade.
  3. Mix first 3 ingredients with a spoon in a small bowl until combined.
  4. Spread mixture on top of each oyster.
  5. Bake for 10 minutes or until brownish on top.
  6. Serve.






Spam Tempura


Yep, very easy. Convenient.  Not for the health conscious though.

What you need:

a can of Spam (I use the Less Sodium variant; the original is too salty for me)

1 egg, whisked with a bit of milk (milk part is optional)

Panko breadcrumbs (panko is crispier than regular breadcrumbs)

oil for shallow frying

What you need to do:

  1. Slice your Spam into about 1 cm thick (of however thick or thin you want them).
  2. Dip each slice of Spam onto the egg mixture, then onto the panko.
  3. Shallow fry both sides until crispy.
  4. Serve with rice and egg, or as sandwich filling.


Crispy Skin Fried Chicken


I found this recipe for a fried chicken that says would remind Filipinos who live outside the Philippines, of the famous Jollibee’s Chickenjoy.  Now, I actually can’t remember how chickenjoy tastes like as I have been away for a very long time but I do remember how I loved it.  It is one of my alltime favorites, with or without rice, with or without the gravy. This recipe turned out very very good, but I can’t say for sure that it tastes like Chickenjoy. My family loves this, and it’s one of our favorites.  I am yet to find a recipe for the gravy so we currently eat this with Banana Catsup yum yum 🙂

My favorite chicken part to use for this recipe is the chicken thigh.  You can use whatever part you want but for me, the thigh is the juiciest, and has this wide chicken skin that turns really crispy after you fry it.  Here is the recipe after a few tweakings of my own.

What you need:

3 – 6 pieces of chicken thighs (depending on the size; the ones I bought were gigantic so I just used three)

juice of half a lime

dash of salt (pepper too if you want but that’s optional)

For the breading:

1/2 cup flour

1/2 cup cornflour

1/2 – 3/4 tablespoon Chinese Five Spice Powder

1 teaspoon garlic powder

1 teaspoon salt

What you need to do:

  1.  Marinate your chicken pieces in the lime juice and a dash of salt and set aside.
  2.  In a bowl, mix together all the breading ingredients.
  3. One piece at a time, dip your chicken onto the breading mixture and use your hands to rub the breading on the chicken; make sure every crease of the whole piece is covered.  If you are using a chicken part that has skin on, lift up the skin and poke your finger in to make a space and rub breading mixture under the skin –this will make the skin even crispier.  Continue until all pieces are covered and set aside.
  4. Heat cooking oil in a deep fryer in medium heat.  Do not be tempted to turn up to high as this will make your oil too hot and burn your chicken. If you have a thermometer, the ideal temperature of the oil is about 170 deg C – to make it crispy.
  5. Fry your chicken in batches without overcrowding the fryer.  Overcrowding brings down the temperature of the oil and would affect the end result of your fried chicken.  Depending on the size of your pan or fryer and the size of your chicken, you can probably fry 3-4 pieces at a time.  Fry for 15-20 minutes or until golden brown.
  6. Put fried chicken pieces on a metal strainer to take out excess oil and serve.



Ken’s Garlic Lemon Butter Sauce


What can make fried fish exciting?  Hmmm fresh tomatoes?  A bed of salad?  Grilled eggplant?  Yes to all.  But let’s not forget, how about some garlic lemon butter sauce drizzled on top?  Hmmm!

What you need:

125 grams butter (I prefer salted butter but you can use unsalted butter if you want)

3 cloves of garlic, minced

1/2 teaspoon chopped chives

juice of one lemon

2 tablespoons sour cream

What you need to do:

In low heat and in a small saucepan, place your butter.  Add the garlic.  When the butter has melted and is bubbling with the garlic, add the chives.  After a couple of minutes, add the lemon juice and let cook for about a minute.  Turn off heat to cool a bit, about 3 minutes.  Add the sour cream and stir gently until creamy.  Pour over fried fish.


Battered Fish


Codfish was on special in the shops and we bought a pack.  What to do with it?  How about some battered fish with chips?

What you need:

Codfish fillets or any fish you want battered, cut into the size you desire

1 cup self raising flour

2/3 cup water

salt and pepper

What you need to do:

Mix the flour and salt together in a bowl.  Form a well in the centre and slowly pour in the water while whisking until you make a smooth batter.  Set aside for about half an hour.

Heal oil for deep frying until around 190 deg C in temperature.  Season the fish with pepper (and salt if you wish but remember that your batter also has salt).  Stir the batter (add bit more water if the batter is too thick), dip the fish in it and let the excess drip off.  Deep fry until crisp and brown, about 7 minutes depending on the thickness of your fish. Drain off the oil and serve with hot chips and your favourite dipping sauce.



My Honey Sesame Chicken Wings


Honey Sesame Chicken Wings

Yes, another way to cook chicken wings!

What you need:

about 1 kilo of drumettes and wingettes from chicken wings separated from the joint (I save the tips for deep frying 🙂 )

4 tablespoons soy sauce

2 tablespoons sweet soy sauce (kecap manis)

2 tablespoons honey

1/2 tablespoon sesame oil

2 cloves of minced fresh garlic

extra honey for drizzling

sesame seeds for garnish (this is optional)

What you need to do:

Wash and drip dry your drumettes and wingettes.

While the wings are drying, mix together the soy sauce, kecap manic, 2 tablespoons honey, sesame oil and garlic in a bowl.  Add the chicken wings into this and mix together with your hands.  Cover and let the chicken soak up the flavour of the marinade for at least 2 hours, or overnight if you are not in a hurry.

Preheat your oven to 200 deg C.

Line a baking tray with foil and arrange the wings in one layer.  Save the marinade for later! Drizzle about 1-2 tablespoons of honey on top of the chicken wings and bake for 10-12 minutes.  Turn over all the wings and bake for another 10-12 minutes or until cooked through.

Boil the marinade that was left behind in a small sauce pan, for about 5 minutes.  Pour this onto the cooked chicken wings and sprinkle some sesame seeds on the wings.  Serve.