Overseas Pinoy Cooking

Hainanese Chicken Rice . To Overseas Filipino Workers who are working or have worked in Singapore, Hongkong or even in Malaysia would surely have good stories tell about chicken rice. I myself who have worked on these places have learned to like this popular dish. Chicken rice have become part of my regular meals during my few years stay on these Countries. I have been eating chicken rice at least three times a week, maybe even more. Whenever I would come home for my leave, I always cooked chicken rice to try to introduce the dish to my family. At first I got mixed reactions, Pinoys are not used to eating poached or steamed chicken. Because the chicken looks raw with its natural colors, we have the notion that is “ malansa ”. Of course, this is the condition if not prepared and cooked properly, otherwise it is a very delectable dish. To make chicken rice use of organic chicken is preferable, but other chicken will do if organic chicken is not available. The chicken is first clean by ru...

Palitaw, Dila-Dila is a simple Pinoy merienda made up of boiled glutinous rice dough rolled in grated coconut and sugar. The original recipe uses galapong , galapong is derived from soaking the glutinous rice for several hours drained and ground in stone grinders. Not to worry glutinous rice flour is the ideal substitute and is readily available everywhere. The name palitaw is coined from the cooking process where the uncooked dough will sit at the bottom of boiling water and when cooked will float, dila-dila for the reason that they are shaped like the tounge. Cooking is simple, the flour to water ratio is 2:1, for every two parts flour one cup of water is required to make the dough. For dipping/coating in addition to the grated coconut, I use the not so mature coconut. I substituted the regular sugar to muscuvado sugar of course regular sugar will do the job but I wanted it the way it was served back during my childhood, we used to live near a sugarcane fields where muscuv...