As I was preparing the Teriyaki sauce, I realized how similar it is after all to our very own Chicken Adobo. They are defined separately by ginger and bay leaf, respectively. However, when the Chicken Teriyaki Sticks arrived at its party destination, they were called Philippine Chicken Barbeque. Now I am really lost!
Ingredients:
- 1 tablespoon flour or cornstarch
- 1 tablespoon cold water
- 1/2 cup white sugar
- 1/2 cup soy sauce
- 1/4 cup cider vinegar
- 1 clove garlic, minced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 12 skinless and boneless chicken thighs
Directions
- In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
- Preheat grill.
- Cut chicken pieces and put them in sticks. Lay them on a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
- Grill until brown. Turn pieces over, and brush with sauce. Grill further until brown.
- I advise that the chicken be marinated overnight for better taste.
I have a favorite Thai recipe book in which now I do not know where it is. From all our moves, it can only be in Argentina. But since I have been using it in the early stages of my married life, the ingredients for making this got stuck with me. Originally it is called, Pattaya Shrimp. But I had no shrimps and had nice Perch fillets. So it is Pattaya Perch. Sounds confusing but delectable. I just had it and it was mouthwatering. Even my husband who is fish-unfriendly found it so.
Pattaya Perch
Ingredients:
any fish fillet cut into cubes
oil
oyster sauce
sugar
vinegar
garlic cloves, cut small
red onion, cut in slices
2 small chilies, cut
red bellpepper, cut in julienne
Thai basil leaves
Direction:
1. In a flat pan, deep or not, place some oil and saute garlic and onion until wilted.
2. Add oyster sauce (a lot depending on how much fish fillets), sugar and a bit of vinegar. Add chilies and red bellpepper.
3. Add fillets flat on the sauce taking care to turn them around after a short while.
4. Add basil leaves and serve with rice. I had no Thai basil leaves but the Italian ones were a good sub.
