Curry Chicken

IMG_1856.PNGNothing beats the aroma and after taste of curry, but it’s also the flavor penetrating the meat and other ingredients that makes this dish so delightful and mouth-watering. Combined with potatoes, carrots and coconut milk, curried chicken is to die for.  What a difference this spice makes!


1 lb chicken drumsticks and breasts

1 large carrot, peeled and sliced into bite-sized pieces

8-10 baby potatoes, peeled

1 large white onion, sliced

2 medium tomatoes, quartered

1 1/2 cups coconut milk

Salt and pepper to taste

2 tsps curry powder

1/2 cup chopped green onions (optional)

2 tbsps Olive oil


In a large pan, heat Olive oil.  Add onions and tomatoes and Coke for about two minutes. Add curry powder and mix well.  Add chicken pieces, making sure they’re well coated in the curry mix. Add carrots and potatoes.  Stir for about two minutes.  Add in coconut milk and let boil.  Reduce to a simmer and continue cooking until the chicken pieces are cooked. Add salt and pepper to taste.  Remove from heat and transfer to a serving platter. Garnish with green onions.


Rosemary Gizzards And Potatoes

IMG_1580.JPGIf you like chicken gizzards and are not bothered by their texture, there are several great ways to enjoy them. You can cook them — adobo-style — along with chicken liver.  You can also fry them breaded as done Southern style.

Lately, I’ve been enjoying fried or baked Rosemary chicken, so I thought I’d try cooking the gizzards in a similar way.  And while at it, why not add some baby potatoes?


1 lb chicken gizzards, cleaned and thoroughly washed

1 cup baby potatoes, scrubbed and thoroughly washed

1/2 cup butter or margarine

1 tbsp dried Rosemary

2 tbsps fish sauce

Salt and pepper to taste

1/2 cup sliced green onions

1/4 cup cheese melt

3 pcs dried basil leaves

Water for boiling


Place chicken gizzards in a pot and pour water up to fully submerge them. Add basil leaves and salt and pepper to taste.  Bring to a boil and continue cooking until the gizzards are tender (about 60 minutes.)  Add fish sauce during the last 15 minutes of cooking.  Remove from heat and set aside.

In the same pot, boil the baby potatoes until half-cooked.  Remove from heat, and slice them in half.

In large pan, heat butter or margarine. Add boiled gizzards and dried Rosemary.  Stir-fry until the gizzards turn light brown. Add salt and pepper to taste.  Add in the potatoes and fry until nicely browned and tender. Remove from heat.

To serve, place the gizzards and potatoes over a bed of blanched spinach or your favorite greens. Top with green onions and cheese melt while still warm.

Potato Red Beet Salad


Actually, it’s not just potatoes and red beets that are in this salad.  There’s carrots and green beans, and some chicken. This recipe makes for a great dish for any season, but especially for the holidays and special occasions.

My mom used to make a similar salad with just the beets and chicken, but my sister opened my eyes  — and palate — to this new delicious combination.

Make it on a weekend, and enjoy it all weeklong!


1/2 cup chicken breast, boiled and shredded

1 medium red beet, boiled, peeled and cut into tiny squares

2 medium potatoes, boiled, peeled and cut into tiny squares

6 pcs (French) green beans, boiled (preferrably blanched) and thinly sliced

1 medium carrot, boiled, peeled and cut into tiny squares

1 tbsp pickle relish, drained

2 tbsps pineapple tidbits, halved

1 tbsp green onions, chopped

1 slice of cheddar cheese, cut into tidbits

3/4 cup mayonnaise (or more according to taste)

Salt and pepper to taste



In a large mixing bowl, add the chicken, vegetables, pickle relish, cheese and pineapple. Add mayonnaise and toss well. Add salt and pepper to taste.   Cover with plastic wrap and refrigerate for at least an hour.  Serve when nicely chilled.

Crispy Fried Chicken Neck

IMG_7460.JPGIf you handle chicken feet, you sure can handle chicken neck.  I’ve come to realize that the neck is among the most tasty parts of the chicken, especially if you like crispy skin.

This recipe is great as an appetizer but it can also be served as a main or side dish. Be prepared to eat with your bare hands!

It may be a challenge to find packaged chicken neck in supermarkets. Your best bet is to go to wet markets where they sell chicken parts by the volume.


1 lb. chicken neck, washed and cleaned thoroughly

1 cup coconut cream

1 1/2 tbsps fish sauce

5 cloves garlic, peeled and minced

2 pcs. Thai chillies, chopped

2 tbsps brown sugar

Salt and pepper to taste

Flour for dredging

Oil for deep frying

Pickled papaya (atchara)


In a bowl, combine coconut cream, fish sauce, garlic, chillies, brown sugar, salt and pepper to taste.  Mix thoroughly.  Add chicken neck, making sure each piece is evenly coated with the marinade.  Cover and refrigerate for a few hours (or overnight).

When ready cook, heat oil in a pan.  Dredge each piece of chicken neck in flour and drop into the pan.  Cook until chicken neck pieces are cooked, nicely browned and crispy.

Remove from heat and transfer to a platter lined with paper towel to drain excess oil

Serve warm with or without your favorite sauce and a side of picked papaya.

Buttered Chicken Wings And Pops

image.jpegI was recently treated to a restaurant meal of buttered chicken. Of course it was delicious.  Who can say no to anything with butter?

Today, I had a craving for buttered chicken but was too lazy to venture out in the rain.  So I decided to make it myself in my kitchen.

Each restaurant has its secret recipe, and so do I. But for once, I’m sharing you my secret to an amazing buttered chicken using wings and lollipops!


10 pcs chicken wings

10 pcs chicken lollipops (drumsticks)

1 cube, chicken bouillon

1 cup water

1 tbsp butter

Salt and pepper to taste


Thoroughly wash the chicken wings and drumsticks. Drain and season with salt and pepper to taste.  In a medium pan, boil the water. Add in the chicken bouillon. Add the chicken pieces and cook until tender and most of the water has evaporated.  Add the butter, making sure to coat all the chicken pieces.  Brown the chicken as desired.  Remove from heat and serve warm.

Mushroom, Green Peas and Chicken Gizzard Fritters

image.jpegI’ve been absent from My Bay Kitchen for a little while because of an accident that caused a bone fracture to my right arm. I could have been a one-armed chef, but it was just too difficult slicing and peeling and stir-frying with my left hand, so it was best to take a break.

Now that I’m back, I thought I’d start with a recipe that involves mushrooms — a rich source of calcium which I needed in the healing of my fracture and Vitamin D for bone development.

This recipe involves a two-step, but short, process. The first is to cook the chicken gizzard to the desired tenderness then stir-frying it with the sliced mushrooms and green peas.

The final process is to form the mixture into tiny balls and turn them into delicious fritters.

They’re great for both appetizer and main course, served with either steamed rice or rolls.


1/4 lb. chicken gizzards, cleaned

1 cup Shiitake mushrooms, sliced

1 cup cooked green peas

3 cloves garlic, peeled and crushed

1 small onion, chopped

1 small tomato, chopped

Salt & pepper to taste

2 tbsps oyster sauce

1 egg, beaten

Flour for dredging

Olive oil for frying

4 cups water


In a pot, bring 4 cups water to a boil. Add in chicken gizzards.  Add salt and pepper to taste.  Cook until you reach the desired tenderness of the gizzards.  Remove from heat and set aside to cool.  Once cool, thinly slice the gizzards.

Heat about 1 tbsp. of Olive oil in a frying pan. Add garlic and cook until golden brown.  Add in onions and cook until tender.  Add tomatoes and stir for one minute. Add the mushrooms and cook for about three minutes before adding the green peas and gizzards. Add 1 cup water and 2 tbsps oyster sauce.  Cook until most of the water has evaporated.  Remove from heat, drain and set aside to cool.

Add the mixture with the egg and combine well. Take about a spoonful of the mixture at a time and form them into balls.  Roll them over flour and set aside.

In a frying pan, heat Olive oil.  Add the balls in batches and fry both sides until they turn golden brown.  Remove from heat and place on a plate lined with paper towel to drain excess oil.

Serve with a side of mayonnaise or your favorite sauce.


Aromatic Pandan Chicken

imagePandan (screwpine) leaves are widely used in the Philippines and other Asian countries to add flavor and aroma to rice, meat or fruit drinks.  They’re especially great for wrapping chicken that’s grilled or fried.  Like the Thai pandan chicken.

The leaves are not edible in themselves, but they act as a spice to complement your dish and give it that wonderful aroma.

And here’s a little secret: since pandan is propagated by cuttings, you can actually put it in vase with water to keep it fresh while it doubles up as a decorative plant much like the fortune plant or curly bamboo.


1 lb chicken pieces (drumstick, wings or breast — or a combination)

Pandan leaves enough to individually wrap all of the chicken pieces

2 tbsps soy sauce

2 tbsps fish sauce

2 tbsps oyster sauce

3 cloves garlic, peeled and chopped

Ground pepper to taste

Juice from 3 pieces calamansi or 1 small lemon

1 tbsp brown sugar

1/2 thumb fresh ginger, peeled and thinly sliced

Olive oil for frying


In a mixing bowl, combine soy sauce, fish sauce, oyster sauce, garlic, pepper, ginger, sugar and juice.  Mix well before adding chicken pieces.  Cover bowl with plastic wrap and store in refrigerator overnight.

When ready to cook, wrap each chicken piece (all around) with pandan leaf, securing it with a toothpick.

Heat Olive oil in a pan over medium-high heat.

Fry the wrapped chicken pieces in batches until they are cooked and turn golden brown. (Caution: frying the wrapped chicken will cause some splattering of the oil, so make sure that you use a splatter guard or pan cover and be careful when turning over the chicken.)

Remove from heat and place on a serving platter.