Crispy Drumsticks (Fried Chicken a la Max's)

7/6/2013

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These are chicken legs fried to a crispy, golden perfection, with less oil and no flour at all. The taste is very similar to that famous fried chicken of Max's Restaurant, a well loved dining establishment in the Philippines.
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You will need:
12 chicken legs or drumsticks (you can use any part of the chicken with bones, which are tastier)
2 tbsp salt
3 tbsp ground pepper
1/2 cup canola or cooking oil
water

You will do:

Boil water in a pot, enough to cover the chicken legs. Put salt, about 1 tbsp, just enough for the chicken to have that salt taste. Place chicken and boil for 15 minutes or until tender. Drain on paper towel. Sprinkle 1/2 tsp of salt, and half of pepper all over.

Put cooking oil in hot pan, and if ready, fry half of the chickens. Turn sides until slightly brown, about 3-4 mins each side. Do the same with the remaining chickens. Turn off heat. Drain the poultry on paper towel again, about 5 minutes. Sprinkle 1/2 tsp of salt and all of the pepper.

Heat oil and fry in the same pan, this time longer, about 8 mins per side, or until golden brown and skin looks crispy.

Serve over hot rice or with mashed potato and savor the crunch! Yum!




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Bicho - Bicho Donuts

7/5/2013

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Bicho-bicho is a type of donut that is a favorite among Filipinos as a snack or as a morning bread dipped and dunked over hot chocolate or coffee. It is deep fried and rolled in white sugar, so it is twice addicting, and guilt-laden. But, who cares? Just a piece or two won't hurt, would it? ;-) Kids love them, and so will you!

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You will need:
2  packs active dry yeast
¼ cup warm water
1½ cups lukewarm milk
½ cup white granulated sugar
1 tsp salt
2 whole eggs
1/3 cup softened butter or margarine (shortening)
5 cups all purpose flour
2 cups canola or vegetable oil for frying

You will do:
In a small bowl, sprinkle yeast over warm water and let it stand for 5 minutes or until foamy. Set aside. 

In a stand mixer, mix 2 cups of the flour, milk, sugar, salt, eggs, shortening, and yeast mixture until well mixed (about a minute on low speed).Put the remaining flour, ½ cup at a time, until the dough becomes smooth.
Take it out of the bowl, put on a floured flat surface, and knead for about 5 minutes. Sprinkle a bit of flour when it is sticky. If it is already smooth, form into a ball and place in a greased or buttered bowl, cover with plastic wrap or damp cloth. 
Let it sit in a dark and warm place like the oven (this is turned off, ok?) for an hour, until it doubles in size.

Take out the dough again and put in the floured surface, use a rolling pin to achieve a flat dough that is ½" thick. Cut with a floured donut cutter, or a rim of a glass or cup.  The goal here is to have not too small and not too big circle shapes. Put on a baking tray with parchment paper and line them up like soldiers, about an inch apart. Cover again with plastic to rise for the second time, about 30-45 minutes.

Heat oil in 350F. Put donuts gently and fry (turning sides frequently so as not to burn) nice and golden.

Roll in granulated sugar. Serve and enjoy!
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    Author

    I am Zarah Joyce Africa-Capardo, a 34 y/o Filipina mom who resides in Bergen, Norway with my wonderful husband, Joseph and our three lovely children Joseph Gabriel, Sophia Athena and Jakob Miguel. I hold two Bachelor degrees, one in Communication and one in Nursing. But I have been working inside the home for 7 years now, and have loved to be a homebound person, addicted to writing, surfing the net, cooking and baking. I also loooove running and eating and watching TV series when I'm done with all the house chores. I dream of travelling the world in the nearest future.

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