Five Spice Roasted Chicken

Today is Mother's Day.

Mom's special request today is roasted chicken for lunch
and Dad's Pinoy Style Spaghetti for dinner. She made some
vegetable tempura to go with the chicken but I forgot to take
pictures of it.

Instead of the usual lemongrass roasted chicken, I opted for a simple recipe,

Five Spice Roasted Chicken

It's very easy to make. Choose chicken parts you like. Clean and pat dry.
Rub salt, pepper and five spice to chicken parts and  let stand for 30 minutes.
Roast chicken until cook about 30 minutes. Rest for 10 minutes before serving.

Happy Mother's Day to all moms!

catsup packets, leftovers and pizza

Homemade pizza is so easy to make.

I always keep those leftover breakfast meals ( hotdogs, ham, embutido,
tocino) during the week. Come Sunday, I got plenty for my pizza toppings.
If I forgot to buy pizza sauce from the grocery, I use catsup packets
for the sauce.




















No pizza crust? I use bread instead. Pandesal, sliced bread, monay
sliced thinly. And I am not shy on the toppings. Sprinkle some
Italian seasoning to make it feel "authentic". :D

Pop in the oven toaster for a few minutes.

I've got myself a pizza!




















Those extra pizza, I keep in a tight container and freeze. Next time
I crave for pizza, I just pop one in the toaster.

I just stumbled on Mellow Yellow Monday and I got intrigue.
This one's for all yellow lovers.

   

Crispy Kangkong

Kangkong is abundant in our place. I was complaining to Dad
about the kangkong growing in our backyard. It has taken a lot
of space and needed to be trimmed.  Dad says he’d  make some
pickled kangkong  with the trimmings. And I made crispy kangkong
with the leaves.

kangkong is rich in iron and fiber

crispy kangkong

kangkong leaves
cooking oil for frying

batter:  2 Tbsp cornstarch
            1 Tbsp water
            1/2 teaspoon salt
            2 egg whites

dip:      1 cup yogurt
            1 tsp crushed garlic
             paprika
             curry powder

clean the kangkong and remove the stalks (you can reserve
this to make adobong kangkong). pat dry the leaves using a
napkin. set aside.

mix well the ingredients for the dip.refrigerate.

in a bowl, mix the batter ingredients. heat the oil
until very hot. Dip each kangkong leaves in the batter
and deep fry until the leaves turns dark green. drain
in paper towel.

Serve with yogurt dip.

Sharing this crunchy appetizer
to all Weekend Herb Blogging
enthusiasts hosted by Graziana
of  Erbe in Cucina.