Original post: 07.06.2012 (jouyousserendipity.blogspot.com)
I first shared this recipe on my old blog above. I thought I’d share the recipe with you again. My friend, Relinie, recently moved to South Florida. My daughter is now the one living in New York and works for the New York Presbyterian Hospital as a Pharmacist. I am always reminded of New York every time I prepare this dish.
New York, revisited
Disclaimer: Make sure to close all doors to the bedrooms, keep the exhaust fan at full blast, and light all the scented candles you can find. Thankfully my husband was out when I cooked it and sprayed the house with perfume to mask the scent of the patis (fish sauce) before he arrived.
PINATISANG MANOK
Ingredients:
- 6 chicken wings
- 1 c chili pepper leaves
- 1/2 tsp freshly ground pepper
- 3 tbsp patis
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup water
- 2 tbsp fresh ginger, julienned
- 1 cup water
In a medium sauce pan, saute garlic until brown – add onion and cook until translucent – add ginger for another couple of minutes – add the chicken wings and cook each side until brown (5 min on each side) – add pepper leaves – add water – bring to a boil – lower temperature to medium and simmer for another 20 minutes or until the sauced has reduced in half. Serve hot over white steamed rice.
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