Sunday, December 7, 2008
Minanok na Manok
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.