Wednesday, May 15, 2013


10pieces chicken breast fillet, butterfly cut
1 tsp. iodized salt
½ tbsp. lemon juice
1 tsp. rosemary
10 pieces eggplant slice, 1/2” thick
2 pieces red bell pepper
2 pieces celery sticks, quartered-cut horizontally
½ cup cream cheese
1 liter oil
2 pieces large red onion
2 tbsp. spicy tinapa in tomato sauce
10 pieces lemon grass
3 pieces large eggs, beaten
1 cup fried chicken breading mix

1. Marinate chicken with salt, pepper, lemon juice, and rosemary for 1 hour.
2. Grill eggplant and red onion until half done and translucent and cut into small pieces respectively .Set aside.
3. Roast red bell pepper until blackened, then immediately immerse in ice water bath.
4. Peel off blackened skin, take out stem and seeds.
5. Cut into 10 pieces. Set aside.
6. Arrange 1 slice of eggplant, 1 piece red onion, 1 piece red bell pepper, 1 piece celery stick and ½ tbsp. of spicy tinapa, and 1 tsp. of cream cheese on it.
7. Roll up chicken breast fillet, making sure to tuck in sides.
8. Secure rolls by making a tie using lemon grass.
9. Do the same with the rest of chicken slices.
10. In a deep fryer, heat remaining oil.
11. Dip chicken rolls in egg, coat with fried chicken breading mix, and fry until golden brown.
12. Drain excess oil on paper towel.

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