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## Reveling in the Realm of Sweet Potato Pancakes

Sweet potato pancakes have been a breakfast favorite for many, and it's easy to see why. These pancakes are not just fluffy and delicious, but they also carry the rich, earthy flavor of sweet potatoes, complemented by a hint of warm spices. Whether it's a lazy Sunday morning or a festive holiday breakfast, these pancakes are sure to steal the show.

## Ingredients: What's in the Mix

- 150g roasted sweet potato, skinless and mashed
- 2 large eggs
- 83g all-purpose flour
- 2 tsp baking powder
- 2 tbsp sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tsp cinnamon powder
- 1/4 tsp cardamom powder
- Butter for frying

## Cooking Up Some Sweet Potato Magic

1. Begin by roasting the sweet potato in an oven set at 180C for about 40 minutes.
2. As the sweet potato roasts, whisk together the flour, baking powder, sugar, salt, cinnamon, and cardamom in a bowl.
3. Once the sweet potato has cooled, mash it thoroughly and add it to the dry mixture.
4. Incorporate the eggs and vanilla extract, mixing until you achieve a smooth batter consistency.
5. In a heated pan, melt a dollop of butter.
6. Pour approximately 60g of the batter to form each pancake. Cook until bubbles appear on the surface, then flip to cook the other side.
7. Serve with your choice of toppings and fruits.

## Why Sweet Potatoes are the Perfect Pancake Ingredient

This is an alternative recipe for our Fluffy American Pancakes recipes, now using sweet potatoes.

Sweet potatoes are an amazing source of vitamines and nutrients like vitamin A, C, and potassium, as well as potassium and fibre which help you regulate your digestion and keeps you feeling fuller for longer.

Sweet potatoes are also low in fat and calories which make them a perfect addition to a healthy diet.

Being naturally sweet, you can reduce the amount of sugar in your pancake recipe just by using sweet potatoes.

Sweet potatoes also contain a high amount of antioxidants that can help reduce inflammation as well as boost your immune system.

## The Nutritional Scoop

Based on a serving size of 100g, this dish has approximately:

- Calories: 210
- Carbohydrate Content: 35g
- Cholesterol Content: 55mg
- Fat Content: 5g
- Protein Content: 6g
- Saturated Fat Content: 2g
- Sodium Content: 300mg
- Sugar Content: 10g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 3g

Please note these amounts are estimates only and should not be used for medical or dietary requirements.

## A Side of Suggestions

Sweet potato pancakes pair wonderfully with a variety of sides. A refreshing fruit salad could add a burst of freshness to your plate. If you're feeling more indulgent, some crispy bacon or a serving of scrambled eggs could be just the ticket.

## Tips to Tweak Your Pancake Game

- Use a heavy-bottomed non-stick pan to ensure your pancakes won't get easily burned and they can easily be flipped without much additional fat.
- Don't forget to use some fat like butter to grease your pan to ensure your pancakes don't burn while cooking.
- Adjust the heat of your pan to ensure your pancakes don't burn.
- If you prefer your batter to be slightly thinner, add some milk.
- Adjust the sweetness of the pancake either by adding a bit more sugar or syrup to your batter.
- Serve immediately for the best taste and texture.

## Alternative Ingredients for Sweet Potato Pancakes

- We use all-purpose flour for this recipe, but feel free to substitute gluten-free flour as needed.
- Feel free to use alternative sweeteners like coconut sugar or even brown sugar instead of plain white sugar.
- The banking powder and baking soda help make your pancakes fluffy, so try not to eliminate them.
- Sift your dry ingredients together to ensure there will be less lumps in your batter.
- Cinnamon and cardamom adds a nice spice to this recipe but you can also replace or add other spices of your choice like nutmeg or cloves.

## Delicious Topping Ideas

- Honey, maple syrup or your favourite syrup
- Nutella or pistachio spread
- Fresh fruits like banana, blueberries and strawberries
- Peanut butter
- Your favourite jam

## Frequently Asked Questions

### Why are my sweet potato pancakes not fluffy?

The secret to fluffy pancakes lies in the baking powder. Make sure it's fresh, and don't overmix your batter as it can deflate the bubbles that make your pancakes rise.

### Can I make sweet potato pancakes vegan?

Absolutely! Substitute the eggs with flax eggs or applesauce, and use plant-based milk. For the butter, opt for a vegan variety or coconut oil.

### How to store leftover sweet potato pancakes?

Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 2 months. Reheat in a toaster or oven until warm.

### What's the best way to mash the sweet potatoes?

A good old fork will do the trick, but for a smoother consistency, you can use a potato masher or an immersion blender.

### Can I use sweet potato puree instead of roasted sweet potatoes?

Sure, you can! Just make sure it's unsweetened and not mixed with other ingredients. You might need to adjust the amount of flour if the puree is very watery.


Easy fluffy sweet potato pancake recipe that is a perfect healthier alternative start to your day. Enjoy some delicious pancakes with less guilt!

Perfectly Fluffy Sweet Potato Pancakes


<YouTube url="https://www.youtube.com/watch?v=55BoQvzfECQ&t=203s" />

## The Magic of Mushrooms

Mushrooms are the star of this dish. Their earthy flavor and unique texture make them a favorite in many cuisines. But what kind of mushrooms should you use? While most varieties work well, including a medley can add depth to the flavor. However, the real game-changer is the dried porcini mushrooms. Often referred to as the "King of Mushrooms," porcinis offer an unmatched rich and nutty flavor.

## Ingredients

- 1 teaspoon minced garlic
- 1 medium white onion, chopped (approx. 150 grams)
- 2 tablespoons salted butter (approx. 28 grams)
- 1/4 cup + 2 tablespoons all-purpose flour (approx. 50 grams)
- 3 cups water (approx. 710 grams, including mushroom brine from the can)
- 2 cups fresh milk (approx. 480 grams)
- 1 cup heavy (or all-purpose) cream (approx. 240 grams)
- 1-2 cans mushrooms (pieces and stems, approx. 450 grams per can)

## Crafting the Perfect Soup

1. Begin by melting the butter in a casserole and sautéing the garlic and onions until translucent.
2. Add the mushrooms, ensuring they are chopped into varied sizes for an interesting texture.
3. Incorporate the flour, acting as a thickener, and cook briefly.
4. Pour in the water, milk, and cream, stirring continuously.
5. As the mixture boils, it will thicken. Season with salt and freshly ground black pepper.
6. Once boiled, reduce the heat and let it simmer, allowing the flavors to meld.
7. Finish off with a sprinkle of fresh herbs or a dash of truffle oil for an added layer of complexity.

## Tips and Enhancements

- Texture Matters: Avoid large, floppy pieces of mushrooms. Chopping them into varied sizes offers the best mouthfeel.
- Herb Choices: While thyme is a classic choice, feel free to experiment with rosemary, tarragon, or oregano.
- Wine Selection: A dash of dry white wine can elevate the flavor. Opt for a drinking wine over a cooking variant.
- Truffle Oil: One of Chef RV's secret ingredients is Truffle Oil. Add a dash for a distinctly muhroomy taste!

## Ingredient Substitutes

Not all ingredients are easily accessible everywhere. Here are some alternatives:

- Cream: If heavy cream is unavailable, all-purpose cream or even half-and-half can be used.
- Mushrooms: If porcini mushrooms are hard to find, shiitake or cremini mushrooms can be a good substitute.
- Musroom Alternatives: If you don't like mushrooms, Chef RV suggests to use corn, aspargus, broccoli or any vegetable you like or have. Be sure to chop the vegetables and saute them as with the mushrooms.

## Serving Suggestions

This soup pairs beautifully with crusty bread, especially when toasted with garlic butter. It also complements green salads, making for a wholesome meal.

## Nutritional Information

Per serving, approx. 250 grams:

- Calories: 250 kcal
- Carbohydrate Content: 20g
- Cholesterol Content: 50mg
- Fat Content: 15g
- Protein Content: 8g
- Saturated Fat Content: 9g
- Sodium Content: 500mg
- Sugar Content: 5g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 6g

## FAQs

### Why is my soup too thin?

The thickness of the soup depends on the flour and the boiling process. Ensure you've added the right amount of flour and allowed the soup to boil well.

### Can I use dried herbs instead of fresh ones?

Absolutely! However, dried herbs are more potent, so use them sparingly.

### How long can I store this soup?

In a refrigerator, the soup can last for 3-4 days. If you wish to store it longer, consider freezing it.


Dive into the rich and earthy flavors of homemade Cream of Mushroom Soup. Discover the secret ingredient that elevates its taste.

Chef RV Cream of Mushroom Soup


## The Symphony of Leek and Mushroom Pasta

Leek and Mushroom Pasta is a harmonious blend of earthy mushrooms, subtly sweet leeks, and a creamy sauce that wraps around each strand of pasta, ensuring every bite is a burst of flavor. The dish is a testament to the beauty of simplicity, where fresh ingredients shine and create a symphony of tastes and textures.

## Ingredients

- 200 grams of pasta
- 250 grams of pasta water (reserved from boiling the pasta)
- 2 tablespoons of olive oil
- 2 teaspoons of garlic, minced
- Chilli flakes, to your liking
- 300 grams of leeks, sliced
- 250 grams of button mushrooms, sliced
- 1 teaspoon of salt, to taste
- Black pepper, to taste
- 1 teaspoon of dried oregano
- 1 teaspoon of dried thyme

## The Cooking Process: Crafting the Magic

1. Boil the pasta according to package instructions. Aim for a slightly underdone texture as we'll complete the cooking in the sauce. Before draining, remember to reserve about 250 grams of pasta water.
2. Simultaneously, grab a large pan and sauté the garlic and chili flakes in olive oil.
3. Introduce the leeks to the pan and sauté until they wilt. Next, add in the mushrooms and cook until they're soft and tender.
4. Now, it's time for the pasta and pasta water to join the party. Simmer until the sauce thickens.
5. Season with salt and pepper, and sprinkle in the dried oregano and thyme. Stir well, and voilà, your Leek and Mushroom Pasta is ready to serve!

## The Art of Choosing and Preparing Leeks

Leeks, with their mild onion-like taste, are a crucial ingredient in this dish.

When selecting leeks, opt for ones that have firm, straight stems and bright green leaves.

To prepare, slice off the dark green parts and wash the remaining section thoroughly to remove any trapped dirt.

## Substitute Ingredients: Alternatives on Hand

Don't have all the ingredients? Not to worry! Here are some handy substitutes:

- Leeks: You can replace leeks with onions or shallots.
- Button Mushrooms: Feel free to use cremini, shiitake, or portobello mushrooms.
- Fresh Herbs: Substitute dried herbs with fresh ones, bearing in mind the 3:1 fresh to dried ratio.

## Nutritional Breakdown: What's in Your Bowl

Based on a serving size of 100 grams:

- Calories: 175
- Carbohydrate Content: 28g
- Cholesterol Content: 10mg
- Fat Content: 5g
- Protein Content: 6g
- Saturated Fat Content: 2g
- Sodium Content: 250mg
- Sugar Content: 2g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 3g

Please note these values are estimates only and should not be used for medical or dietary requirements.

## Serving Suggestions: The Perfect Pairings

To elevate your pasta dish further, pair it with a crisp green salad or a warm garlic bread. A glass of white wine like Sauvignon Blanc also complements the dish beautifully.

## Elevate Your Dish: Tips and Tricks

- For an added layer of flavor, consider adding a splash of white wine while sautéing the mushrooms.
- Freshly grated Parmesan cheese can be sprinkled on top for a richer taste.
- If you're looking for a hint of zest, a squeeze of fresh lemon juice can brighten up the dish.

## Preparation and Cooking Technique

Here are some of our quick tips to get the best out of this dish:

- Be sure to clean your leeks to remove all remaining dirt or sand. Keep only the white part of the leeks, cutting off the roots and the green leaves on top. Slice the leeks lengthwise, rinse under water, then chop.
- Slice the mushrooms into bite-sized pieces. Remember that mushrooms tend to become smaller when cooked, so adjust the size of your slices accordingly.
- Cook the pasta slightly just before al-dente. We will finish it off with the vegetables and the sauce in a pan.
- Add as much garlic as you want! Add the garlic to the oil even before the oil is hot to avoid burning the garlic.
- Saute the leeks and mushrooms until soft and tender. This will release all those flavourful juices that will make the dish fabulous.
- Once the leeks and mushrooms are cooked, add the cooked pasta and the pasta water and toss over medium heat until the sauce is slightly thickened.
- Don't forget to season with salt and pepper towards the end of the cooking process to ensure the perfect balance of seasoning is achieved.

## FAQs

### What can I use instead of leeks?

Onions or shallots are excellent substitutes for leeks. They provide a similar texture and mild, sweet flavor.

### Can I use any type of pasta?

Absolutely! Feel free to use whatever pasta you have on hand. However, long pasta like spaghetti or fettuccine tends to work best with this kind of sauce.

### Is there a vegan alternative for this dish?

Definitely! You can substitute the regular pasta with a vegan variant and use a plant-based oil in place of olive oil if desired.

### Can I freeze this pasta for later use?

Yes, this dish freezes quite well. Just ensure you cool it completely before freezing. When you're ready to eat, defrost and reheat it, adding a bit of water if needed.

### How can I make my pasta more flavorful?

To intensify the flavors, sauté the garlic until it's golden, and don't shy away from the herbs! Fresh herbs can add a lot more flavor than dried ones.


Guilt-free vegan pasta recipe without any cream or eggs. It is so easy to make and is very filling yet healthy as well. This will be your next favourite dish!

The Perfect Leek and Mushroom Pasta


<YouTube url="https://www.youtube.com/watch?v=16Mgi_Igzww" />

## The Art of Chicken Cordon Bleu

Chicken Cordon Bleu is a classic dish that has graced many dining tables over the years. Its name, which translates to "Blue Ribbon Chicken," hints at its regal origins. Traditionally, this dish features chicken wrapped around cheese and ham, breaded, and then fried or baked. Chef RV brings his unique twist to this timeless recipe, ensuring a gastronomic experience like no other.

## Ingredients for the Perfect Cordon Bleu

### Chicken and Fillings

- 1kg chicken breast fillet
- 1 pack ham or bacon (weight varies based on pack size)
- 250g easy-melting cheese
- ½ cup (approximately 120g) sliced pickles

### Breading Station

- 1 cup (approximately 125g) all-purpose flour
- 2 whole eggs, beaten
- 2 cups (approximately 100g) panko (Japanese bread crumbs)

### Spice Mix

- 1 tbsp. fine salt
- 1 tbsp. Spanish paprika
- 1 tbsp. garlic powder
- A pinch of dried thyme or rosemary

### Bechamel Sauce

- 2 tbsps. butter (approximately 28g)
- 2 tbsps. all-purpose flour (approximately 15g)
- 2 cups fresh milk
- 1-2 tbsps. truffle salsa (for added flavor)
- Salt and pepper to taste

## Crafting the Cordon Bleu

1. Begin by preparing the chicken breast fillet. Cover it between two sheets of cling film, then using a rolling pin, flatten it to a size slightly wider than your ham slice as well as your cheese stick.
2. Season the chicken with the spice mix, ensuring it's well-coated.
3. Place a slice of ham or bacon on the chicken, followed by a slice of cheese and some pickles.
4. Roll the chicken tightly using the cling film, folding the sides inward to preven the cheese from oozing out while frying. Seal tightly and set in the fridge or in the freezer before proceeding to the next step of breading.
5. Dip the rolled chicken into the flour, then the beaten eggs, and finally coat with panko bread crumbs.
6. Shallow fry or bake the chicken until golden brown and fully cooked.
7. For the bechamel sauce, melt butter in a pan, add flour, and whisk continuously. Gradually add milk, stirring constantly to avoid lumps. Once thickened, add truffle salsa, salt, and pepper.
8. Serve the Chicken Cordon Bleu with the bechamel sauce drizzled on top.

## What Pairs Well with Chicken Cordon Bleu?

This dish is versatile and pairs well with various side dishes. Some popular choices include:

- Garlic mashed potatoes
- Steamed green beans with almonds
- Roasted asparagus
- Caesar salad
- Buttered corn on the cob

## Ingredient Substitutes

If you're unable to find some ingredients, here are some alternatives:

- Ham/Bacon: Turkey slices or smoked salmon
- Easy-melting cheese: Mozzarella or Swiss cheese
- Panko: Regular bread crumbs or crushed cornflakes

## Tips and Tricks for a Perfect Dish

- Always ensure the chicken is rolled tightly to prevent the fillings from oozing out.
- For a healthier version, opt for baking instead of frying.
- When breading the chicken, remember to keep one hand clean as Chef RV suggests, so you can use your clean hand to fry the chicken pieces.
- Chef RV suggests not to deep fry the chicken as it might open up. Therefore, Chef RV suggests to shallow fry these.
- The bechamel sauce can be flavored with various herbs and spices to suit your palate.
- The breading should be applied right before you fry the chicken. Chef RV reminds us not to bread the chicken yet if we still want to store it in the fridge before frying as the bread crumbs will end up soggy.

## Nutritional Breakdown

Based on a serving size of 200 grams:

- Calories: 350
- Carbohydrate Content: 20g
- Cholesterol Content: 80mg
- Fat Content: 15g
- Protein Content: 30g
- Saturated Fat Content: 5g
- Serving Size: 200g
- Sodium Content: 500mg
- Sugar Content: 2g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 10g

## FAQs

### Why is it called Chicken Cordon Bleu?

The term "Cordon Bleu" refers to the blue ribbon worn by the highest order of knights in several European orders, symbolizing excellence. This dish is considered a culinary delight, hence the name.

### Can I freeze Chicken Cordon Bleu?

Absolutely! Once prepared, you can freeze them and cook when needed. Just ensure they're thawed properly before cooking.

### What wines pair well with this dish?

White wines like Chardonnay or Pinot Grigio complement the flavors of Chicken Cordon Bleu beautifully.


Dive into the savory world of Chef RV's Chicken Cordon Bleu, a classic dish with a twist. Learn the secrets behind its ingredients and the magic of its preparation.

Chef RV Chicken Cordon Bleu


<YouTube url="https://www.youtube.com/watch?v=iwM35ZnFWSM&t=628s" />

## The Origins of Ensaymada

The ensaymada Filipinos know and love today traces its roots back to Spain, specifically Mallorca.

The name itself is derived from the Spanish word "ensaïmada," a pastry from the Balearic Islands.

Over time, this treat found its way to the Philippines during the Spanish colonization, and Filipinos embraced and adapted it, adding their unique touch.

One of the more popular cafes serving this amazing dish is Cafe Mary Grace. They are famous for their pollowy soft ensaimada, which we'll attempt to copy today using Chef Rose of Caro and Marie, Cebu.

The secret to super soft Ensaymada is its high liquid content. In technical terms, it has around 80% of liquid to flour ratio.

This recipe uses Tangzhong which allows the dough to absorb lots of liquid without it becoming too unmanageable to handle.

When making this recipe, be sure you are working in a cool environment and try not to get your dough too warm or it will stick everywhere!

## Ingredients

### Tangzhong

- 250g whole milk
- 83g all-purpose flour

### Dough

- 167g whole milk
- 1 tsp instant yeast
- 550g all-purpose flour
- 1 tsp salt
- 120g sugar
- 4 egg yolks
- 113g butter

### Cheese Insert

- 500g cheese strips

### Optional Toppings

- Soft butter (not melted)
- Sugar
- Grated cheedar cheese

## Instructions

### Making the Tangzhong

1. Combine the milk and flour in a pan then mix with a whisk until the lumps have dissolved.
2. Transfer over medium heat then stir continuously until it forms a thick paste and a thin film has fomred at the bottom of the pan.
3. Let cool to room temperature, maximum 30C or 90F.

### Making the Dough

1. Warm the milk slightly maximum 30C or 90f. Bloom the yeast as necessary with the milk. If using fast action yeast, you can skip this step.
2. In a mixing bowl, combine the flour, salt, and sugar. Make a well in the center and add the egg yolks, and the room temperature (maximum 30C or 90F) Tangzhong mixture. Start kneading until incorporated into a rough dough. Add cold butter chopped into cubes and continue kneading until fully incporporated.
3. Knead the dough until smooth and elastic. To test, try to pull the dough gently and if it forms a very thin film then you're good to go. Place in a greased bowl, cover with cling wrap, and let it rise in the fridge overnight. Be sure your bowl is big enough to let the dough expand.
4. Once risen, divide into 24 portions, around 53g each. Avoid putting additional flour into the dough at this stage. Smooth the dough into balls, then flip the smooth side down. Using a rolling pin, shape each dough into a rectagle with the width slightly longer than your cheese stick so that you can fold in the dough to the cheese. Roll into a into a log with the cheese strips in the center.
5. Place the coiled dough on a baking tray, cover, and let it rise again until double in size.
6. Preheat the oven to 170C or 340F and bake until golden brown. Once out of the oven cool on a wire rack until room temperature.

### Topping and Serving

1. Once the ensaymadas have cooled completely, optionally bursh with some soft butter (not melted).
2. Sprincle with some sugar and top with grated cheddar cheese.
3. Serve warm and enjoy!

## The Perfect Pairings

Mary Grace Ensaymada, with its buttery and cheesy goodness, pairs beautifully with a cup of hot chocolate or coffee. For a more festive touch, serve it alongside fruit salads or even a scoop of vanilla ice cream.

## Ingredient Substitutes

If you're unable to find certain ingredients, don't fret! Here are some alternatives:

- All-purpose flour: You can use bread flour for a chewier texture.
- Whole milk: Almond or soy milk can be used for a dairy-free version.
- Cheese strips: Grated cheddar or mozzarella can be a good substitute.

## Nutritional Information

Per serving of 100g (around 1.5 rolls), this dish has around:

- Calories: 320
- Carbohydrate Content: 45g
- Cholesterol Content: 85mg
- Fat Content: 12g
- Protein Content: 8g
- Saturated Fat Content: 7g
- Sodium Content: 300mg
- Sugar Content: 15g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 4g

Please note that these values are estimates only and may vary based on the specific ingredients used.

## Tips and Tricks

- Be sure you measure the temperature of the milk. It should not be hotter than 30C or 90F or the yeast will die and your dough will not rise.
- For an even softer and more tender texture, use bread flour instead of all purpose flour.
- Do not add any additional flour to make the dough less sticky. Use the slap and fold method to prevent the dough from sticking or grease your hand with some shortening or oil.
- It is precisely the quantity of liquid in the dough that makes these cheese rolls very soft. So don't try to make them less sticky by dusting them with more flour.
- Make sure to let the dough rise in a warm place to activate the yeast and allow the dough to expand.
- If you don't have cheese sticks, you can use any type of cheese you like. Grate the cheese into small pieces and place them on top of the dough before rolling it into a log.
- You can also experiment with different toppings like chocolate or ube jam for a fun and unique twist.
- If you live in a cold climate, use your oven as a proofing room by boiling some water on a kettle and poring it over a dish placed at the bottom of the oven. The oven should be turned off. The temperature inside the oven should be around 30C or 90F.

## FAQs

### What is Ensaymada?

Ensaymada is a traditional Filipino pastry that is soft and buttery, topped with butter, sugar, and grated cheese.

### What is the origin of Ensaymada?

Ensaymada has Spanish roots and was brought to the Philippines during the Spanish colonial era.

### How long does it take to make Ensaymada?

It takes around 3-4 hours to make Ensaymada, including the rising and baking time. This can be longer for cooler climates as the dough will rise slower.

### How should Ensaymada be stored?

Store Ensaymada in an airtight container at room temperature for up to 3 days. You can also freeze them for up to a month.

### Can I use margarine instead of butter?

While you can use margarine as a substitute for butter, it may affect the taste and texture of the Ensaymada. It is best to use butter.


Super soft and fluffy copycat Mary Grace Ensaymada filled with cheese and topped with butter and sugar. Perfect for a delightfully sweet snack.

Mary Grace Ensaymada Recipe


<YouTube url="https://www.youtube.com/watch?v=XCQsbg2NM3M" />

## The Essence of Buttered Chicken

Buttered Chicken is a culinary masterpiece that has its roots in Indian cuisine.

This recipe is not the traditional Indian version, but a Filipino-inspired one.

As Chef RV mentioned in his [YouTube video](https://www.youtube.com/watch?v=XCQsbg2NM3M), he has fond memories of this dish as a child when his family would visit Binondo, Manila.

Let's learn how to make this dish using Chef RV's recipe!

## Ingredients: The Heart of the Dish

### Chicken Marinade

- 2kg chicken, mixed cut
- 60ml calamansi juice
- 60ml fish sauce
- 2 tbsp. soy sauce
- 2 tsp. ground black pepper
- ½ tsp. five spice powder
- 1 tsp. garlic powder

### Breading Set A:

- ¾ cup egg whites
- 128g cake flour

### Breading Set B:

- 256g cake flour
- 128g potato or cassava starch
- 1 tsp. fine salt
- ½ tsp. ground black pepper

### Butter Sauce:

- 227g butter
- 227g margarine
- 150g coarsely minced garlic
- 8-12 pcs. sliced siling labuyo (bird's eye chili)
- Seasonings: salt, pepper, chicken powder (to taste)

## Crafting the Perfect Buttered Chicken

1. Begin by marinating the chicken in the calamansi juice, fish sauce, soy sauce, black pepper, five spice powder, and garlic powder. Let it sit for at least an hour, allowing the flavors to meld.
2. Prepare the breading by combining the ingredients from Set A and Set B separately.
3. Coat the marinated chicken first in Set A, followed by Set B.
4. Deep fry the breaded chicken until golden brown or when the oil is less bubbly, or as what Chef RV described as peaceful. Set aside to drain in a wire rack.
5. For the butter sauce, melt the butter and margarine in a pan. Add the minced garlic and sauté until aromatic.
6. Add the sliced siling labuyo and seasonings. Adjust according to taste.
7. Pour the butter sauce over the fried chicken and serve hot.

## What Makes Buttered Chicken Unique?

The beauty of Buttered Chicken lies in its simplicity. The dish, while easy to prepare, offers a depth of flavors that is hard to match. The tanginess of the calamansi juice, combined with the umami of the fish sauce and the richness of the butter, creates a taste sensation that lingers on the palate.

## Serving Suggestions

Buttered Chicken pairs beautifully with steamed jasmine rice or fluffy basmati rice. For those looking for a low-carb option, a side of sautéed vegetables or a fresh salad complements the dish perfectly. If you're in the mood for some Indian flair, naan bread or roti is a great choice.

## Substitutes for a Global Palate

- Calamansi Juice: Can be replaced with lime or lemon juice.
- Fish Sauce: Soy sauce or Worcestershire sauce can be used as alternatives.
- Siling Labuyo: Red chili peppers or cayenne pepper are suitable substitutes.

## Tips and Tricks for the Ultimate Buttered Chicken

- Marinate the chicken overnight for a deeper flavor profile.
- Ensure the oil is hot before frying to achieve a crispy exterior.
- Adjust the spiciness by adding more or fewer chilies.

## FAQs

### What is the origin of Buttered Chicken?

Buttered Chicken, or Murgh Makhani, originated from the Indian subcontinent. It's a popular dish in Punjabi cuisine.

### Can Buttered Chicken be made without dairy?

Yes, coconut milk or almond milk can be used as alternatives to dairy.

### Is Buttered Chicken spicy?

The spiciness can be adjusted according to preference. The use of chilies can be increased or decreased based on one's tolerance.

## Final Thoughts

Buttered Chicken, with its rich flavors and creamy texture, is a dish that resonates with many. Whether you're a novice cook or a seasoned chef, this recipe is sure to impress. So, the next time you're in the mood for some comfort food, give Chef RV's Buttered Chicken a try. Your taste buds will thank you!


Dive into the world of crispy chicken with a twist of Asian flavors. Discover the secret marinade and breading techniques that make this dish a must-try!

Family Cooking Recipes

Perfectly Fluffy Sweet Potato Pancakes

Chef RV Cream of Mushroom Soup

The Perfect Leek and Mushroom Pasta

Chef RV Chicken Cordon Bleu

Mary Grace Ensaymada Recipe

Chef RV Buttered Chicken