We saw a recipe of Minanok na Talong from the maiden issue of Foodie magazine and my sister thought it would sound better if the title is Minanok na Manok. Instead of using Talong (eggplant) we used Manok (chicken).
Dad's version is basically the same with the Chicken Adobo sa Gata
that I posted before. The only difference is the use of "burnt" coconut cream.
To get that "burnt" taste, pan-grill grated coconut till lightly browned. Squeezed out the coconut cream. Noticed that the sauce of this version is darker than the previous dish. And the taste has a smoky flavor.
4 comments:
I still have to make the Adobo Manok sa Gata! We're on our way to the Philippines to spend Christmas with my parents - I can't wait to try all sorts of dishes that I don't have access to (or don't know how to make myself). Kain na!
hi tangled noodle.
enjoy enjoy enjoy!!!
this sounds good, it looks like I am going to be learning things with you...the burnt coconut cream is a great idea...
I've never had this before - it sounds delicious.
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