Wyatt's Kitchen: Pipian Manok

Pipian Manok
Saturday, September 01, 2007

This dish is usually eaten during merienda.

Ingredients
Cooking oil - 2 tbsp
Native Chicken - 250 grams
Ginger - 20 grams
Garlic - 20 grams
patis - 2 tbsp
water - 4 cups
Ground Roasted Rice - 1/2 cup
Kamias - 150 grams
Pasotes - 50 grams

Procedure:

Heat Oil in a pan. Saute ginger then garlic, put the chicken and saute well. Add fish sauce and continue cooking until the chicken is brown.

Pour Achuete juice into the rice flour and mix very well so that there would be no lumps on your soup. This will also depend on the quantity of water.

Pour in water to the sauteed chicken and cook until it's tender. Add rice mix, add kamias. Add Pasotes and serve

________________________
This was part of the Cooking Demo given by

Kusina Felicitas
# 1 Bonifacio St. cor Quirino Blvd
Vigan City, Ilocos Sur
Tel. 077-7222118
Telefax 077 632-0987

Chef Ed Quimson, Nancy Reyes Lumen, Chef Henny Sison, Chef Maricel Manalo

Personal Notes on Epazote

Pasote is also known as Epazote, Wormseed, Jesuit's Tea, Mexican Tea, or Herba Sancti Mariæ (Chenopodium ambrosioides). It is used as a leaf vegetable and herb for its pungent flavor. Raw, it has a resinous, medicinal pungency, similar to the liquorice taste of anise, fennel, or even tarragon, but stronger. Epazote's fragrance is strong, but difficult to describe. It has been compared to citrus, petroleum, savory, mint, and putty.

The word epazote comes from the Aztec words 'epatl' and 'tzotl' meaning smelly animal.

posted by wyatt @ Saturday, September 01, 2007,

2 Comments:

At Thursday, December 04, 2008, Vida said...: Wow, I love Pipian! May I link this post and your photo to my blog? :-) it's at: http://vidasorayaverzosa.multiply.com.

Am posting my grandmother's version of Pipian. Thanks!

Vida
At Thursday, February 05, 2009, Anonymous said...: pipian is not the same without the pasotes..my mom made some pipian couple of days ago it was yummy.