Helmet or Grilled Chicken Head

Chicken heads can be made into street food too. These tiny heads of chickens are grilled to perfection and are widely savored by Filipinos.

FRIED CHICKEN

Fried chicken, one of the best sellers in the street foods because this is so affordable and this is
so deliciuos. while you eat the fried chicken its much more fun if you have a rice. the fried chicken can cost
5php and the partner of this fried chicken is rice that will cost 5php. The fried chicken is the best sellers
of all chicken food


PROCEDURES:




1.Wash and clear the chicken. Pat dry with paper towels.
2.Season the chicken with black pepper, making sure to put some under the loose skin of the chicken.
3.In a bowl, mix the patis and the calamansi juice. Marinate the chicken in this mixture, skin inside down, for 1-2hours, turning over the chicken at regular intervals.
4.In a deep wok or sauce pan, heat the oil to high heat. Carefully put in 3-4pieces of chicken and lower heat. Deep fry the chicken until golden brown. Repeat with remaining chicken.
5.If desired, serve with ketchup and hot sauce.





INGREDIENTS:


1-½ kg fresh chicken, dressed and sliced into serving pieces
1 tsp ground black pepper
6 tbsp patis (fish sauce)
2 tbsp calamansi juice
1 ½ cups pork lard or vegetable oil (pork lard will make the chicken tastier)

                                                                           Kalamay
Ang kalamay ay isang matamis na pagkaing Pilipino na gawa mula sa gatas ng bunga ng punong buko, asukal, pinulbos na mais, at harinang bigas o harinang kasaba



MGA SANGKAP
2 pAks frozen ube

1 box mochiko (sweet rice flour)

banana leaves

4 cups white sugar

2 cans coconut milk

1 tsp vanilla

latik (cook coconut milk slowly

until all oil is extracted and latik is formed)

PROCEDURE

Thaw frozen ube. Make latik. Wilt each banana leaf then brush with coconut oil.
In large wok, mix thawed ube with coconut milk, mochiko, sugar, vanilla and a little coconut oil.

Stir while cooking. (Put more coconut oil by tablespoonfuls if needed to prevent sticking.)

Keep stirring until mixture is very thick. Put in panTined with wilted banana leaves.

Flatten batter by hand using a piece of oiled banana leaf.

If you don't feel like stirring for a long time, you may put slightly thickened mixture in baking pan and bake in 350°F oven 15 to 20 minutes.

Cool and score prepared ube in diagonal shapes and put latik on top.

puto bongbong

Filipino native snack made from sticky rice which was steamed in small chimney like steamers! Old recipes use purple colored rice but since there is scarcity of such the new version use food coloring. Usually served in banana leaves with grated fresh coconut, butter and brown sugar.

Usually during the Christmas season these are sold beside churches during "simbang gabi" or early morning mass. But now it is being sold even if it is not Christmas season.

Palitaw

Palitaw is a small, flat, sweet rice cake eaten in the Philippines. They are made from malagkit (sticky rice) washed, soaked, and then ground. Scoops of the batter are dropped into boiling water where they float to the surface as flat discs - an indication that they're done. When served, the flat discs are dipped in grated coconut, and presented with a separate dip made of sugar and toasted sesame seeds. everyone's favorite.