My ChicLollipop

I was amazed when Jamie Oliver used honey and mustard as a coat in baked chicken lollipop. I thought mustard is just for dressings. Well, now I know I am wrong.

One weekend, Mr. Romantiko and I went to a supermarket to buy the ingredients for this new cooking adventure. The idea was to mix the honey with mustard making it kind'a soury sweet. First, we look for a mustard and luckily we found Honey Mustard in a sachet (well, i forgot the brand but you will find it on the shelf where dressings are). Since we dont know how will the chicken taste with the honey mustard, we only bought the small pack.

Ingredients:
1/2 kilo   Chicken Wings
1 pack     HoneyMustard Dressing
   2pcs     egg
1/4 kilo   flour

Here's how we do it:

1.  Divide the wings into three parts; slicing thru the joints. [a single bone wing, two-bone wind, and wingtip] Wingtip will not be used.

2.  Separate the meat from the bone by sliding a knife around the tip of the bone where meat is still connected (do not cut through the bone). Note: For the two-bone wing, remove the smaller bone before pushing the meat to make a lollipop.

3.  Gently push downward while gripping the bone until the meat slides down and form a lollipop

4.  Put the honey mustard dressing on a bowl

5.  Whisk the 2 eggs on another bowl

6.  Prepare the flour on a plate and add salt/pepper for tasting

7.  Dip the chicken into the honet mustard dressing, make sure that the meat is well coated.

8.  Dip the chicken into the beaten eggs

9.  Dredge in chicken into the flour (You may also use bread crumbs, but you have to make 2 coatings: 1st with flour then with breadcrumbs.)

10. Heat oil in a pan

11. Deep fry chicken until they turn golden yellow

12. Remove the chicken and drain on paper towels.

Note: Ideally, when you use honey-mustard, it is recommended to bake the chicken. Yes! You read it right, BAKE it. But since we dont have an oven, which I wish we have, I used the magical wok! ;)

We just use the sweet-chili sauce locally found at supermarkets. ;)

Pulutan Combo #2: Drunken Shrimp

If there is a very famous drunken master, there is also a so-famous Drunken Shrimp.

I got curious how to make Nilasing na Hipon (Drunken Shrimps). When we got home from Tagaytay, we passed by on the first Dampa in Manila (somewhere near Baclaran Church).

Aside from the pasalubongs we bought from Tagaytay and the plants I bought for my grandma, we went into the market and check the price of the shrimps (if its comparable with the price in Farmer's market-Cubao). We were looking for a live shrimps, and there was only one vendor who sells live shrimps. Although tired, we were so excited to try to cook this dish.

Ingredients
1/2 kilo     Shrimps, medium sized (preferrably live shrimps)
1/4 kilo     Flour
  2 cups     Rum, Wine, Vodka (we used Gin)
    2 pcs     Eggs

1.  Remove the rostrum and antenna of the shrimps using scissors.
2.  Wash the trimmed shrimps.
3.  Marinate the shrimps in wine/ rum/ gin for 30 minutes (I used Gin).
     Note: The shrimps might turn red, because they were drunk.. literally =))
5.  Beat the eggs and dip shrimps
6.  Add salt and pepper into the flour for seasoning
7.  Dredge in shrimp into flour.
8.  Heat oil in a pan
9.  Fry shrimps by batches until they turn golden yellow
10.  Remove the shrimps and drain on paper towels

For the deep, you will need:
1 cup   vinegar
1 pc    calamansi
2 pcs   garlic cloves, peeled, minced
1/2     onion, chopped
1 pc    chilly pepper


Note: You may use white wine instead of Gin, the gin has a very strong taste unlike Wine that is somehow subtle.

Pulutan Combo #1: Calamares

Been busy for a couple weeks... work work work.. no time for cooking only for eating.. hahaha! But Im back.. I will share to you three dishes.. Hhmm.. should i call it dishes? In Filipino term, "pulutan".

Let us first with Calamares, it more of a breaded squid. Its worth a crave! And there are a lot of sidewalk vendors that sells calamares (specially near schools). The idea of cooking home-made calamares is because of Hepa.. We are afraid getting hepa.. So we tried it at home.. Its very simple.. You should try it yourself ;) 

Here is how:


Ingredients:
1/2 kilo Squid
1/4 kilo Flour
1 glass Sprite (marinade)
2 pcs Egg
Salt and Pepper


1. Clean the squid and remove the tentacles from its body.

     Note: Removing the inc sacs is kinda messy :D

2. Peeled off the outer purple skin of the squid (body)
3. Slice squid into 1/2 inch rings
4. Marinate in sprite for about 25 minutes. You may also use calamansi juice.
5. Beat the eggs and dip squid rings into it
6. Add salt and pepper into the flour for seasoning (You may add Magic Sarap)
7. Dredge in squid into flour.
8. Heat oil in a pan

9. Fry squid rings by batches until they turn golden yellow, approximately 1 minute.

Note: Do not overcook as this will make the squid tough.

10. Remove the squid rings and drain on paper towels

11. Serve with mayonaise/catsup

Enjoy!