For several days now, Sydney was drenched with torrential downpour that the City flooded last Saturday. This morning, on our way to the office, the rain did not give any indication that it will stop anytime soon. That got me thinking of piping hot lagpang na manok for dinner (yes, it was still early morning and I am already thinking of dinner!!!). I bought free-range chicken from the shop yesterday with the thought of making chicken sopas but Nilagpang sounded better.
On my way home, I texted my Mom to ask her if I should put lemon grass on the dish and this is what she texted back: Yes, lemon grass, ginger, onion, garlic, spring onions, chili and grilled chicken.
So as soon as I arrived home, I turned on the griller, got dressed, and prepared the ingredients. As soon as the chicken were grilled to perfection, I sauteed all the other ingredients (except for the lemon grass and spring onions), then added the chopped-straight-from-the-grill-free-range-chicken. When the spices coated the chicken, I added just enough boiling water and let it boil. Next into the pan was the lemon grass, after adjusting the taste with salt and pepper I then added the spring onion right before turning the fire off just in time for hubby to arrive home from work.
It was a good enough version to satisfy my craving, the chili added a zing to the dish which is perfect for the weather. It would have tasted even better if I used native chicken but none is available, so the next best thing is free range chicken. From now on, I will pay a premium price to have a better tasting fowl dishes. =)
On my way home, I texted my Mom to ask her if I should put lemon grass on the dish and this is what she texted back: Yes, lemon grass, ginger, onion, garlic, spring onions, chili and grilled chicken.
So as soon as I arrived home, I turned on the griller, got dressed, and prepared the ingredients. As soon as the chicken were grilled to perfection, I sauteed all the other ingredients (except for the lemon grass and spring onions), then added the chopped-straight-from-the-grill-free-range-chicken. When the spices coated the chicken, I added just enough boiling water and let it boil. Next into the pan was the lemon grass, after adjusting the taste with salt and pepper I then added the spring onion right before turning the fire off just in time for hubby to arrive home from work.
It was a good enough version to satisfy my craving, the chili added a zing to the dish which is perfect for the weather. It would have tasted even better if I used native chicken but none is available, so the next best thing is free range chicken. From now on, I will pay a premium price to have a better tasting fowl dishes. =)
my take on Nilagpang na Manok (left over na to!)
2 comments:
looks yummy! i thought ako ray kaila ug nilagpang..bisaya jud diay tang duha hehe
yeah, BISDAK gyud kaayo. =)
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