Kanin Ni Tisay


  1. Place all ingredients for the spice base in a food processor and process for a few seconds to infuse flavors. Reserve 1/4 cup of the mixture for the rice.
  2. Make the chicken by adding coconut milk and peanut butter to the remaining spice base and process for 10 seconds. Pour into chicken strips and marinate for not more than 20 minutes.
  3. Heat a wok or carajay. Pour in oil and margarine, and sauté dried alamang and ham. Pour in reserved spice base and bring to a boil. Mix in pandan extract and the 2 rice and pan-fry like the usual fried rice. Place in 5 individual serving bowls.
  4. Heat a skillet or a Teflon pan with a little oil and margarine. Pan fry chicken pieces in medium heat to obtain a “crust-like” toasted effect on the chicken. Continue cooking until all the chicken is cooked.
  5. Top Asiana rice with the cooked chicken pieces and serve immediately.


For the dipping sauce:

  1. Bring to a boil the coconut cream, stock and the remaining marinade. Place in a small bowl and serve.