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Recipe Form 2020

The document contains recipes for three Filipino dishes: traditional Pinikpikan, modern Pinikpikan, and Pinikpikan rice. The traditional Pinikpikan recipe calls for boiling chicken with smoked fish and vegetables. The modern version sautés chicken with onion and ginger before adding stock. The Pinikpikan rice recipe incorporates ingredients from the other dishes like cooked smoked fish into rice cooked with sweet potato, cassava, and banana.

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Janet
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50 views

Recipe Form 2020

The document contains recipes for three Filipino dishes: traditional Pinikpikan, modern Pinikpikan, and Pinikpikan rice. The traditional Pinikpikan recipe calls for boiling chicken with smoked fish and vegetables. The modern version sautés chicken with onion and ginger before adding stock. The Pinikpikan rice recipe incorporates ingredients from the other dishes like cooked smoked fish into rice cooked with sweet potato, cassava, and banana.

Uploaded by

Janet
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Date Started:March 7, 2020

Date Finished:March 7, 2020


Dish Name: Pinikpikan
Function No: 1

NAME: Traditional Pinikpikan


YIELD: 4 servings

Ingredients Specification Units Quantity


Chicken live whole 1
Etag Dry Kg 0.050
Kiniing smoked Kg 0.050
Ginger Fresh Kg 0.050
Chayote fresh Kg 1.3
Salt Iodized grams 0.10
Pepper Black, ground grams 0.12

MISE EN PLACE:

 Kill the chicken by beating it to death and thrown into an open fire to burn the feathers,
and clean it afterwards.
 Cut the chicken into portions.
 Wash, rinse, and sanitize the ginger, watercress, and chayote.
 Peel and cut chayote into oblique size.
 Peel and cut ginger into brunoise.
 Chop kiniing and etag.
 Tear the leaf for garnishing.

METHOD

 Heat water in a stock pot.


 Add the kiniing, etag and half of the chicken.
 Add ginger.
 Let it boil for a while.
 Add chayote and watercress’ stalk.
 Remove chayote and watercress.

NOTE:

 Rehydrate the kiniing and etag in a bowl, separated.


 Use the half part of the chicken for modern pinikpikan.

Prepared by: Robenson B. Dasalla, CGSP Page 1


Date Started:March 7, 2020
Date Finished:March 7, 2020
Dish Name: Pinikpikan
Function No: 1

NAME: Modern Pinikpikan


YIELD:Ingredients Specification
4 servings Units Quantity
Chicken Native/raw Kg 0.50
Etag Dry Kg 0.050
Kiniing Smoked Kg 0.050
Onion White oz 0.5
Ginger Fresh Kg 0.050
Oil Canola L 0.025
Stock Chicken Grams 440
Watercress Fresh Kg 0.150
Chayote Fresh Kg 1.3
Salt Iodized grams 0.10
Pepper Black, ground grams 0.12
Garlic kg 0.01

MISE EN PLACE:

 Wash, rinse, and sanitize onion, garlic, ginger, and chayote.


 Peel and cut onion and garlic into brunoise.
 Peel and cut chayote into julienne.
 Peel and cut the ginger and crush it.
 Chop the kiniing and etag.

METHOD

 Condition the pan.


 Heat oil in pan, fry the etag and kiniing to extract the oil.
 Set aside a little bit including the oil.
 Saute half of the onion until it becomes translucent.
 Add ginger.
 Sauté the chicken, and use the chicken stock.

NOTE: Use brown sugar as a base to enhance the flavor.

Prepared by: Robenson B. Dasalla, CGSP Page 2


Date Started:March 7, 2020
Date Finished:March 7, 2020
Dish Name: Pinikpikan
Function No: 1

Ingredients Specification Units Quantity


Rice
NAME: JasminePinikpikan RiceKg 0.45
Oil
YIELD: Canola 6 servings L 0.025
Garlic Kg 0.01
Onion white oz 0.5
Pepper Black, ground Grams 0.12
Salt Iodized Grams 0.10
Cassava Large Kg 0.050
Sweet potato Kamote Kg 0.020
Banana Saba pcs 2
stock chicken Grams 440

MISE EN PLACE:

 Wash, rinse, sanitize and peel the sweet potato and cassava
 Cut the sweet potato and cassava into small dice
 Blanch sweet potato and cassava
 Peel the banana and cut it into small dice
 Peel and mince garlic
 Peel and dice the onion
 Wash and rinse the rice

METHOD:
 Heat saucepan and add the oil with cooked kiniing and etag.
 Sauté the ginger, garlic, and onion from the extracted oil of the kiniing and etag
 Add the rice
 Add pepper and salt to taste.
 Add the sweet potato, cassava and banana.
 Level the chicken stock with the rice.
 Cook it for 15 minutes.

NOTE: The use of chicken stock will enhance more the flavor of the pinikpikan rice.

Prepared by: Robenson B. Dasalla, CGSP Page 3

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