Oven Fried Chicken

2 chickens (3 pounds each), cut in 8 serving pieces
1 quart buttermilk
2 cups all-purpose flour
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Vegetable oil or vegetable shortening

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350 degrees F.

Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.

Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don’t crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

Adapted frpm:


Lumpiang Ubod


Lumpiang Ubod

2 garlic cloves, crushed

1 medium onion, diced

1/4 lb ground pork

1/2 lb shrimp, chopped

1 TBSP fish sauce

4 cups julienne Ubod

Salt Pepper

Saute garlic and onion.

Add ground pork when onion is translucent. Add fish sauce.

Add shrimp.

Add salt and pepper to taste.

Add ubod. Mix well.

Cook for approximately 10 to 15 minutes or until ubod is tender.

Peanut Sauce

Mix by hand or in a blender:

1/2 cup creamy peanut butter

1 tablespoon finely chopped fresh ginger

1 garlic clove, minced

2 tablespoon reduced sodium soy sauce

1 tablespoon lime juice

1 teaspoon light brown sugar

1/3 cup water (add more water if you like it thinner)