02 October 2015

I’m no chicken

Sweet & sour native chicken

If you’re thinking, Oh no, not another sweet and sour dish, I’m telling you I had wanted to do this one for the longest time. It’s based on a version one friend’s mother makes especially well, with lean but toothsome manok bisaya (native chicken) taking center stage.

With the pressure cooker and an 8-ounce can of pineapple juice, I got the fowl tender in short order (approximately 8 minutes).* Having done that, it was just a matter of adding the other sauce ingredients — mainly tomato ketchup and fish sauce — to the desired taste and consistency. If I can not give you a recipe right now, it isn’t because I’m too busy; my version of the dish still has some ways to go. Let’s face it: you can not capture a lifetime’s experience in a single attempt — it’s how come Kris Aquino makes millions endorsing Maggi Magic Sarap. My friend’s Mama Pina is nowhere near as rich except by virtue of her married name, but ask folks from around here and they will tell you: the woman can cook. Here’s a picture of the dish as made by her:

Manok bisaya in sweet & sour sauce à la Mama Pina

The original is drier, and the non-meat components look less cooked, both points against mine and hereby noted. Chicken-wise, the meat was more flavorful — in fairness, I was in a hurry and had decided not to marinate. As for the sauce, I have yet to find the right balance of ingredients. Honestly, I was tempted to use pre-made sauce, but decided I could use the challenge. I will get it right and you will have your recipe eventually — promise. Heck, not even the people at Serious Eats ace recipes the first time. Why do you think that site appeals to so many?


* Note that pineapple’s tenderizing enzyme, bromelain, is destroyed by heat (as during the canning process), so the juice here was more of a braising liquid. In any case, the recipe specified canned (not fresh) juice. «

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