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Main Course


<YouTube url="https://www.youtube.com/watch?v=_BWw3woI5X8&t=787s&pp=ygUNY2hlZiBydiBwYXJlcw%3D%3D" />

## A Taste of Home: What is Beef Pares?

Beef Pares, a popular Filipino dish, is the perfect blend of tender, flavorful beef brisket and a rich, aromatic sauce. It's a comforting meal that warms your soul, with roots tracing back to the streets of Manila. This savory dish is typically served with rice, making it a complete meal that's perfect for weeknight dinners or special occasions.

## Ingredients for an Authentic Beef Pares Experience

To create this flavorful dish, you'll need the following ingredients:

- 1 kg beef brisket, cut into cubes
- 33 g minced garlic
- 1 large white onion, chopped
- 2 teaspoons sliced ginger
- 3 pcs bay leaves (laurel)
- 1/2 teaspoon five-spice powder
- 1/3 teaspoon whole black pepper
- 80g soy sauce
- 40g coconut vinegar
- 60g dark brown sugar, to taste
- 1 liter of water
- Fish sauce, to taste

## A Step-by-Step Guide to Cooking Beef Pares

1. Prepping the Beef
   Trim any excess fat from the beef brisket, then cut it into cubes. This will help the meat absorb all the flavors and make it more tender.

2. Sautéing the Aromatics
   In a large pot, heat some oil over medium heat. Add the minced garlic, and sauté until light brown. Next, add the onions and ginger, if using, and cook until softened.

3. Adding the Beef
   Add the beef brisket cubes to the pot, and cook until they are browned on all sides. Season the meat with fish sauce to enhance its flavor.

4. Incorporating the Spices
   Once the beef is browned, add the bay leaves, five spice powder, and whole black pepper. Stir to combine and let the spices meld with the meat.

5. Simmering the Beef
   Pour in the soy sauce, coconut vinegar, and dark brown sugar. Mix well, then add enough water to cover the beef. Bring to a boil, then lower the heat and let it simmer for 1.5-2 hours or until the beef is tender.

6. Thickening the Sauce
   Once the beef is tender, mix a slurry of cornstarch and water, then add it to the pot. Stir until the sauce thickens to your desired consistency.

7. Adding the Final Touch
   Garnish your Beef Pares with chopped spring onions for a pop of color and extra flavor.

## Tips and Tricks for the Perfect Beef Pares

- Choose a beef brisket with some fat to keep the meat moist during the cooking process.
- Use a generous amount of garlic for a rich, delicious flavor.
- Adjust the amount of brown sugar according to your preference for sweetness.
- Monitor the liquid level during braising to avoid diluting the flavors.
- Simmer the meat on low heat to prevent it from becoming dry and shrinking.

## Ingredient Substitutes

If you're unable to find some ingredients in your area, consider these substitutes:

- Five spice powder: Replace with a mix of ground cinnamon, ground cloves, ground fennel seeds, ground star anise, and ground Szechuan peppercorns

- Coconut vinegar: Use apple cider vinegar or white vinegar instead
- Fish sauce: Soy sauce or Worcestershire sauce can be used as alternatives

## Nutritional Information

Per 166-gram serving (approximate values):

- Calories: 330 kcal
- Protein: 24 g
- Fat: 18 g (Saturated Fat: 7 g, Trans Fat: 0 g)
- Cholesterol: 72 mg
- Carbohydrates: 18 g (Dietary Fiber: 1 g, Sugars: 15 g)
- Sodium: 900 mg
- Potassium: 420 mg
- Calcium: 36 mg
- Iron: 3 mg

Please note that the nutritional information is an estimate and may vary based on the specific ingredients used.

## Perfect Pairings: What to Serve with Beef Pares

Beef Pares is best enjoyed with a side of steamed white rice, which absorbs the flavorful sauce beautifully. For a more authentic Filipino experience, try serving it with garlic fried rice, known as "sinangag." If you prefer a lighter side, a fresh green salad or steamed vegetables like bok choy or green beans can complement the dish.

## A Culinary Journey through the Streets of Manila

Beef Pares has long been a beloved comfort food in the Philippines. Its history is rooted in the culinary traditions of the Filipino people, who adapted Chinese cooking techniques and ingredients to create a dish that is uniquely their own. Whether you're a Filipino craving a taste of home or an adventurous foodie seeking new flavors, this mouthwatering dish is sure to hit the spot.

## Frequently Asked Questions

### Can I use a different cut of beef?

Yes, you can use other cuts of beef, such as chuck or short ribs. However, beef brisket is preferred because of its tenderness and flavor when cooked for an extended time.

### Can I cook Beef Pares in a slow cooker or pressure cooker?

Absolutely! Cooking Beef Pares in a slow cooker allows the flavors to meld together over a longer period, while using a pressure cooker can significantly reduce the cooking time.

### How do I store leftovers?

Store any leftover Beef Pares in an airtight container and refrigerate for up to 3-4 days. You can also freeze it for up to 3 months. Reheat gently on the stovetop or in the microwave.

### Can I make this dish vegetarian?

While the beef is the star of this dish, you can experiment with using tofu or mushrooms as a meat substitute. Adjust the cooking time accordingly, as these ingredients will cook faster than beef.

### Is there a way to make this dish healthier?

To make Beef Pares healthier, you can trim any excess fat from the beef and opt for a low-sodium soy sauce. Additionally, serve it with brown rice or quinoa instead of white rice for added fiber and nutrients.

## Final Thoughts on Chef RV's Beef Pares

Beef Pares is a comforting and delicious dish that brings the flavors of the Philippines to your dinner table. By following this guide and using the tips provided, you can create a mouthwatering meal that will transport you to the bustling streets of Manila. Enjoy this Filipino classic with friends and family, and savor the rich history and culture behind every bite.


Discover the delicious and heartwarming Filipino comfort food, Beef Pares! Learn how to make this mouthwatering dish with this step-by-step guide.

Chef RV Beef Pares


## A Heavenly Harmony of Flavors

When it comes to a dish that can take your taste buds on a delightful rollercoaster ride, look no further than Sweet and Spicy Korean Chicken. This culinary masterpiece combines the best of both worlds: the sweetness of honey and sugar, and the heat from Gochugaru or mild paprika. With its irresistible taste, this Korean classic is sure to become a family favorite.

## Ingredients: A Symphony of Savory and Spicy

To whip up this mouthwatering dish, gather the following ingredients:

### For the Chicken

- 600g chicken breast, chopped into bite-sized pieces
- 1 tsp salt
- 1 tsp ginger powder
- 2 tsp minced garlic
- 4 tbsp Shaoxing cooking wine
- 1/2 tsp black pepper
- 2 eggs
- 1 cup cornstarch
- Cooking oil

### For the sauce:

- 1 tbsp Gochugaru or mild paprika
- 2 tbsp sugar
- 6 tbsp honey
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp ketchup
- 2 tsp minced garlic

### To serve:

- Spring onions
- Sesame seeds

## The Art of Preparing Sweet and Spicy Korean Chicken

### Marinade Magic

In a mixing bowl, combine the chicken pieces with salt, ginger powder, garlic, Shaoxing wine, and black pepper. Let the flavors meld for at least 15 minutes.

### Eggy Embrace

Crack open the eggs and whisk them into the marinated chicken pieces. This will help the cornstarch adhere to the chicken later on.

### Coating Chaos

Gently cover each chicken piece with cornstarch, ensuring every nook and cranny is coated for that ultimate crispy crunch.

### Frying Frenzy

Heat cooking oil in a pan and fry the chicken pieces until they're golden brown. Once cooked, drain the excess oil and set aside.

### Saucy Sensations

In a saucepan, mix together the sugar, honey, soy sauce, oyster sauce, ketchup, garlic, and Gochugaru or mild paprika. Cook over medium heat, stirring occasionally, until the sauce thickens.

### Perfect Pairing

Dress the crispy chicken pieces with the sweet and spicy sauce, making sure they're fully coated.

### Finishing Touches

Plate your Sweet and Spicy Korean Chicken and garnish with sliced spring onions and a sprinkle of sesame seeds. Voilà!

## Nutritional Nuggets

This recipe serves 4 people, with each serving being approximately 200g. Here's a breakdown of the nutritional content per serving:

- Calories: 500
- Protein: 35g
- Carbohydrates: 60g
- Fat: 15g

## Complementary Companions

Sweet and Spicy Korean Chicken pairs wonderfully with:

- Steamed jasmine rice
- Stir-fried vegetables
- Kimchi
- Cold noodles

## Ingredient Substitutes

If you're unable to find Gochugaru or mild paprika, you can substitute it with:

Chili powder (use less if it's too spicy)
Aleppo pepper

## Top Tips and Secrets for the Perfect Sweet and Spicy Korean Chicken

- Ensure to marinate the chicken pieces at least 4 hours or even overnight.
- Ensure to cut the chicken pieces in similar sizes so they cook at the same time.
- Boneless chicken thighs will also work for this recipe.
- For an extra crispy coating, double-f ry the chicken pieces by frying them for a second time after the first round of frying.
- To make the dish spicier, add more Gochugaru or use a spicier chili powder.
- Let the chicken pieces rest for a few minutes after frying to ensure maximum crispiness.

## What Are the Distinctive Flavours of Sweet and Spicy Korean Chicken?

As with a lot of other Korean dish, we are using Gochugaru. The spicy version is called Maewoon, while the less spicy version is called Deol Maewoon. Be sure to use the mild version if you cannot take the heat!

## What are the Alternatives to Gochugaru?

1. Paprika is the most readily-available substitute for Gochugaru. Be sure you use the mild version of paprika if you cannot take the heat!
2. Gochujang or Sriracha - If you can get your hand on any other chilli sauce, why not use this as substitute. When using these ready-made chilli sauces, reduce the salt from the recipe as these sauces already have seasoning.
3. Chipotle, Cayenne pepper or Aleppo pepper flakes - If you can take the heat of these peppers, then you can easily substitute the powdered version of these into this recipe.

## How to Ensure the Chicken Pieces are Crunchy?

- Ensure to fry on oil that is at least 350 F or 180 C
- When frying the chicken pieces, do not overcrowd them in the frying pan
- Double fry the chicken pieces. After around 2-3 minutes after the initial frying, put the chicken pieces back into the hot oil.

## Frequently Asked Questions

### Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs work just as well and may provide a juicier result.

### Can I bake the chicken instead of frying it?

Yes, you can. Preheat your oven to 425°F (220°C) and bake the chicken pieces on a parchment-lined baking sheet for 20-25 minutes until golden and crispy.

### How long can I store the leftover Sweet and Spicy Korean Chicken?

You can store the leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or a pan to retain its crispiness.

### What can I use instead of Shaoxing cooking wine?

If you don't have Shaoxing cooking wine, you can use dry sherry or sake as a substitute.

### Can I make the sauce ahead of time?

Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to a week. When you're ready to use it, just reheat the sauce in a saucepan and toss it with the fried chicken.


Sweet and Spicy Korean Chicken made with chicken breast chunks fried in cornstarch and egg batter and smothered with thick honey and chilli sauce.

Sweet and Spicy Korean Chicken


<YouTube url="https://www.youtube.com/watch?v=n7qJPblFhS8&pp=ygUWY2hlZiBydiBsYXNhZ25hIHJlY2lwZQ%3D%3D" />

## Ingredients for Chef RV's Lasagna

### For the Meat Sauce

- 1 tablespoon minced garlic
- 1/2 large white or red onion, chopped (about 75g)
- 500g ground beef (lean with some fat)
- 1/2 - 1 tablespoon tomato paste
- 1.5 cups chopped tomatoes or tomato sauce (about 360g)
- 1/2 can mushroom, sliced (about 115g)
- 1/4 cup parmesan cheese or any cheese of your choice (about 25g)
- Season with salt, pepper, white sugar, pepper flakes

### For the Béchamel Sauce

- 1/8 cup all-purpose flour (about 16g)
- 1/8 cup salted butter (about 28g)
- 500ml fresh milk
- Salt and nutmeg, to season
- 1/2 cup cheese of your choice (mozzarella, parmesan, processed) (about 50g)

## For Assembly

- 300g lasagna noodles, cooked according to package instructions
- Extra grated parmesan cheese, for layering
- 7x10 baking pan, or any size and type of baking dish of your choice

## Instructions

### Prepare the Meat Sauce

1. Heat olive oil in a large skillet over medium heat. Add onions and sauté until soft, then add garlic and cook for an additional minute.
2. Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned and cooked through.
3. Stir in the diced tomatoes, mushrooms, and tomato paste. Season with salt, black pepper, crushed red pepper (if using), and oregano.
4. Simmer the meat sauce for about 15 minutes, allowing the flavors to meld together. Turn off the heat and mix in 1/4 cup of grated parmesan cheese.

### Preparing the Béchamel Sauce

1. In a steel saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 1-2 minutes.
2. Gradually whisk in the milk, ensuring there are no lumps. Continue to cook and stir until the sauce thickens.
3. Stir in the grated processed cheese and a pinch of nutmeg. Season with a little salt, if needed. Cook for another 5 minutes to ensure a stable thickness.

### Assembling the Lasagna

1. Preheat your oven to 350°F (180°C).
2. Spread a thin layer of meat sauce on the bottom of a 10x7 inch disposable aluminum pan (or any oven-safe pan).
3. Lay 3 lasagna noodles on top of the meat sauce, followed by another layer of meat sauce and a layer of béchamel sauce. Sprinkle with some grated parmesan cheese.
4. Repeat the layering process with the remaining noodles, meat sauce, béchamel sauce, and parmesan cheese.
5. Bake the lasagna for 30-40 minutes, or until bubbly and golden brown on top. Allow it to rest for 10 minutes before serving.

## Nutrition Facts

Serving size: 1/8 of the lasagna (about 350g)

- Calories: 520 kcal
- Total Fat: 25g
- Saturated Fat: 12g
- Trans Fat: 1g
- Cholesterol: 90mg
- Sodium: 730mg
- Total Carbohydrate: 44g
- Dietary Fiber: 4g
- Sugars: 8g
- Protein: 33g

Please note that the nutrition information is approximate and may vary depending on the specific ingredients used.

## Ingredient Substitutes

If you cannot find canned diced tomatoes, you can use canned crushed tomatoes or make your own by blanch ing, peeling, and dicing fresh tomatoes.

- You can replace lean ground beef with ground turkey, chicken, or pork for a different flavor profile or a leaner option.
- If you prefer a vegetarian lasagna, substitute the ground meat with a mixture of your favorite vegetables, such as zucchini, eggplant, bell peppers, or spinach.
- For a gluten-free alternative, use gluten-free lasagna noodles.

## Serving Suggestions

- Serve Chef RV's Lasagna with a side salad of mixed greens or a classic Caesar salad for a balanced meal.
- Complement the flavors with a side of crusty garlic bread or a slice of focaccia.
- Pair your lasagna with a glass of red wine, such as a Chianti or Montepulciano, for an authentic Italian experience.

## Storage and Reheating

- Leftover lasagna can be stored in an airtight container in the refrigerator for up to 4 days.
- To reheat, place a single serving in a microwave-safe dish and cover with a microwave-safe lid or plastic wrap. Microwave on medium power for 2-3 minutes or until heated through.
- Alternatively, you can reheat the lasagna in an oven preheated to 350°F (180°C). Cover the pan with aluminum foil and bake for 15-20 minutes, or until heated through.

## FAQ

### Can I use a different type of meat for the red sauce?

Yes, you can substitute the ground beef with ground pork, chicken, or turkey for a different flavor profile.

### Can I make this lasagna vegetarian?

Yes, you can replace the ground beef with a plant-based meat substitute, or use a mixture of vegetables such as zucchini, bell peppers, and eggplant.

### Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna and store it in the refrigerator for up to 24 hours before baking. Be sure to cover it with plastic wrap or aluminum foil to prevent it from drying out. You may need to increase the baking time by a few minutes if it's chilled.


Let's make Chef RV's tasty lasagna recipe, complete with a rich meat sauce, creamy béchamel, and perfect layers of pasta. Dive into the flavors of Italy!

Chef RV Lasagna


## A Culinary Journey to China: Sweet and Sour Chicken

As the name suggests, Chinese Sweet and Sour Chicken offers a delightful balance of tangy and sweet flavors, all while satisfying your craving for something savory. This classic Chinese dish is a popular choice at restaurants, but now you can create it right in your own kitchen!

## Ingredients: A Symphony of Flavor

### For the Marinated Chicken

- 600g chicken breast, chopped into bite-size pieces
- 1 tablespoon soy sauce
- 1/2 tsp sugar
- 1 tsp sesame oil

### For the Batter and Coating

- 2 eggs, lightly beaten
- 1 cup cornflour, as needed
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic salt
- 2 tsp paprika
- Oil for frying

### For the Stir-fried Vegetables

- 1 tbsp vegetable oil
- 1 large onion, chopped
- 1 red pepper, chopped into chunks
- 1 green pepper, chopped into chunks
- 2 tsp garlic, minced
- 1 tsp ginger, minced
- 475g canned of pineapple chunks, drained

### For the Sauce

- 4 tbsp ketchup
- 4 tbsp vinegar
- 4 tbsp dark brown sugar
- 1 tsp dark soy sauce, for colour

### For Garnish

- 1 tsp sesame seeds, to serve

## Unveiling the Magic: Cooking Instructions

1. Marinate the Star of the Show
   Combine chicken pieces with soy sauce, sesame oil, and sugar, and let the flavors meld for at least 4 hours, or even overnight.

2. Egg-cellent Binding
   After marinating, mix the lightly beaten eggs directly with the chicken pieces.

3. Seasoned to Perfection
   In a separate bowl, whisk together cornflour, salt, pepper, garlic salt, and paprika.

4. Dressed for Success
   Coat the chicken in the cornflour mixture, shaking off any excess. To prevent sticking, add more cornflour as needed.

5. Golden Glory
   Deep fry the chicken pieces until they reach a beautiful golden brown. Set aside to drain.

6. Onions Take the Stage
   Using the same pan, remove the excess oil and stir fry the onions on high heat until nicely browned.

7. Veggie Delight
   Add peppers, ginger, and garlic to the pan, continuing to stir fry.

8. A Taste of the Tropics
   Introduce the pineapple chunks to the mix, but hold back the juice for now.

9. Saucy Serenade
   In a separate bowl, blend ketchup, vinegar, sugar, and dark soy sauce, then add it to the pan with the vegetables. Bring the sauce to a vigorous boil and thicken to your desired consistency.

10. The Grand Finale
    Combine the fried chicken with the sauce and vegetables, ensuring each piece is coated in the scrumptious, sticky sauce. Serve with a sprinkle of sesame seeds.

## Nutritional Notes

Serving size: 150g (4 servings per recipe)
Each serving contains approximately:

- Calories: 425
- Protein: 25g
- Fat: 20g
- Carbohydrates: 40g

## Is Sweet and Sour Chicken a Healthy Choice?

When considering the healthiness of Sweet and Sour Chicken, it's important to take into account the ingredients, cooking methods, and portion sizes. While this dish is rich in protein from the chicken, it also contains a significant amount of carbohydrates and fat due to the cornflour coating and frying method. Additionally, the sweet and tangy sauce contains added sugar.

However, there are ways to make this dish healthier without sacrificing taste:

- Opt for baking or air-frying the chicken instead of deep-frying to reduce the amount of fat.
- Use whole wheat flour or almond flour instead of cornflour to add more fiber and nutrients to the dish.
- Reduce the amount of sugar in the sauce or consider using a natural sweetener like honey or maple syrup.
- Incorporate more vegetables into the dish, such as adding snap peas, carrots, or baby corn, to increase the nutrient content.
- Serve the dish with a side of steamed vegetables or a salad to balance out the meal.

In moderation, and with a few healthy tweaks, Sweet and Sour Chicken can be a delicious and satisfying option. Just remember to watch portion sizes and enjoy it as part of a balanced diet.

## Top Tips and Secrets for the Perfect Sweet and Sour Chicken

- Cut the chicken and vegetable pieces in roughly hte same size so they all cook in roughly the same time.
- Marinate the chicken pieces for at least 4 hours or even overnight to ensure the chicken meat will have some taste.
- When frying the chicken pieces, ensure that your oil is on 350 F or 180 C.
- Do not crowd the chicken pieces when frying to ensure the oil temperature does not go down too much.
- When stir-frying the vegetables, use high heat to bring a bit of charred flavour to them.

## Ingredient Swaps for the Adventurous Chef

Can't find some ingredients or looking to experiment? Here are some possible substitutes:

- Replace pineapple with canned mandarin oranges or fresh mango for a different fruity twist.
- Swap red and green peppers for yellow or orange ones to add a pop of color.
- Instead of ketchup, try using hoisin sauce or plum sauce for a richer, more complex flavor.
- For a gluten-free option, use tamari instead of soy sauce and a gluten-free flour blend instead of cornflour.

## How to Ensure the Chicken Pieces are Crunchy?

1. Ensure you fry the chicken pieces in hot oil with a temperature of at least 350F or 180C
2. Do not overcrowd the chicken pieces in the frying pan.
3. Use cornflour rather than flour.
4. After frying the chicken pieces, ensure to drain the chicken pieces of any excess oil, and put them in a container with sufficient air circulation to avoid moisture build up.

## What to serve with Sweet and Sour Chicken?

- Serve with plain white rice or garlic or egg fried rice.
- Serve with Asian Noodles of your choice.

## Frequently Asked Questions

### Can I use chicken thighs instead of chicken breasts?

Yes, you can substitute chicken thighs for chicken breasts if you prefer a juicier and more tender texture.

### Can I make this dish vegetarian?

Absolutely! Swap the chicken with tofu or your favorite vegetables such as zucchini, mushrooms, or cauliflower for a delicious vegetarian alternative.

### Can I make the sauce spicier?

If you like a little heat in your sweet and sour sauce, add some red pepper flakes, sriracha, or a splash of your favorite hot sauce.

### How can I store leftovers?

Place any leftover Sweet and Sour Chicken in an airtight container and store it in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months.

### Can I prepare this dish ahead of time?

Yes, you can marinate the chicken and chop the vegetables in advance. When you're ready to cook, simply follow the steps from dredging the chicken onward.


Sweet and Sour Chicken made by marinated chicken breast chunks coated in a thick batter then fried and covered in a rich sweet and sour sauce.

Chinese Sweet and Sour Chicken


<YouTube url="https://www.youtube.com/watch?v=jPYrML7y1O8&t=39s&pp=ygUeY2hlZiBydiBnYXJsaWMgcm9hc3RlZCBjaGlja2Vu" />

## Ingredients

- 1 whole chicken (approx. 1.4 kg)
- 2-3 heads of garlic (approx. 80-120g), peeled and lightly crushed
- 2 tsp garlic granules
- 1-2 tsp cracked black pepper
- 2 tsp salt
- 1 tsp rosemary
- 1-2 tsp lemon or calamansi juice

## The Perfect Spice Mix

### Preparing the Garlic

First, take your 2-3 heads of garlic and peel the cloves. Lightly crush the cloves with the flat side of a knife, just enough to release their flavors. No need to stress too much over this part!

### Mixing the Spices

In a small bowl, combine the following:

- 2 tsp garlic granules
- 1-2 tsp cracked black pepper
- 2 tsp salt
- 1 tsp rosemary

### Prepping the Chicken

1. Rinse the whole chicken and pat it dry with paper towels.
2. Apply 1-2 tsp of lemon or calamansi juice all over the chicken, both inside and out, to remove any lingering odor.
3. Generously massage the spice mix onto the chicken, making sure to cover the entire surface and fill the cavities.

### Stuffing the Garlic

Stuff the crushed garlic cloves into the chicken's cavities, ensuring an even distribution. Remember to hide the garlic within the chicken to prevent it from burning and turning bitter.

### Air-Frying the Chicken

1. Preheat your air fryer to 185°C (375°F).
2. Place the chicken breast-side down in the air fryer basket.
3. Cook the chicken for 35-40 minutes.
4. Flip the chicken breast-side up and cook for an additional 10-15 minutes until the skin is golden brown and crispy.
5. Let rest of around 30 minutes to an hour before carving.

### Using an oven

If using an oven, pre-heat at 180°C (370°F).
Cover the chicken with foil and bake for around 60 minutes or until the juices run clear.
You may have to bake the chicken longer if you use a bigger chicken.

## Serving Suggestions

Serve your roast chicken with garlic alongside some steamed vegetables, mashed potatoes, or a fresh garden salad. You can also pair it with some crusty bread to soak up the delicious juices.

## Nutritional Information (per serving)

This recipe yields 4 servings, each weighing approximately 350g.

- Calories: 550 kcal
- Protein: 52g
- Fat: 35g
- Carbohydrates: 4g
- Sodium: 1340mg

## Ingredient Substitutes

- If you can't find garlic granules, you can use garlic powder instead.
- Fresh rosemary can be replaced with dried rosemary or thyme.

## Tips and Tricks

- Use a meat thermometer to ensure your chicken is cooked through. The internal temperature should reach 74°C (165°F) in the thickest part of the meat.
- For an extra crispy skin, brush the chicken with melted butter or olive oil during the final 10 minutes of cooking.

## FAQs

### Can I cook this roast chicken in a regular oven instead of an air fryer?

Yes, you can cook this roast chicken in a regular oven. Preheat your oven to 180°C (370°F) and place the chicken on a rack in a roasting pan, breast-side down, covered in foil. Cook for 35-40 minutes, then flip the chicken breast-side up and cook for an additional 10-15 minutes or until the skin is golden brown and crispy. Use a meat thermometer to ensure the internal temperature reaches 74°C (165°F) in the thickest part of the meat.

### How can I store leftover roast chicken?

Store leftover roast chicken in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the chicken in an oven-safe dish and warm in a preheated oven at 150°C (300°F) for 15-20 minutes, or until heated through.

### Can I freeze the cooked roast chicken?

Yes, you can freeze cooked roast chicken. Allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil before placing it in an airtight container or a heavy-duty freezer bag. Properly stored, cooked roast chicken can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

### Can I marinate the chicken for a longer time to enhance the flavor?

Yes, you can marinate the chicken for a longer time to intensify the flavors. For best results, let the chicken marinate in the spice mix for at least 2 hours or up to overnight in the refrigerator. Be sure to cover it with plastic wrap to prevent cross-contamination.

### Can I add other herbs and spices to the spice mix?

Feel free to customize the spice mix to your preference. You can add other herbs such as thyme, oregano, or sage for a more complex flavor profile. Additionally, you could add a touch of heat by incorporating paprika or cayenne pepper.


Chef RV's succulent roast chicken with garlic is an aromatic, flavorful dish that brings a festive touch to any meal. Find out how to make this dish!

Chef RV's Garlic Roast Chicken


<YouTube url="https://www.youtube.com/watch?v=yegXgBL7dmo&pp=ygUPY2hlZiBydiBwYWxhYm9r" />

## Ingredients:

### For the Palabok Sauce

- 4 tablespoons (¼ cup) cooking oil
- 1 tablespoon minced garlic
- 1 medium red onion, chopped
- 1 tablespoon atsuete (annatto) powder
- 4 tablespoons (¼ cup) fish sauce, to taste
- 50 g (½ cup) tinapa flakes (smoked fish)
- 1 Litre (4 cups) shrimp stock
- 4 tbsp (¼ cup) cornstarch diluted in 4 tbsp (1/4 cup) water
- 1 teaspoon sugar
- Salt and pepper, to taste

### For garnish:

- Hard-boiled eggs, chopped
- Cooked shrimp
- Chicharon (pork cracklings), crushed
- Spring onions, chopped
- Calamansi (or lime) wedges

### For the noodles:

- 500 g (1/2 kg) Palabok noodles

## How to Make Chef RV's Palabok

1. Heat the cooking oil in a pan over medium flame. Add the minced garlic and chopped onion, sautéing until translucent.
2. Add the atsuete powder to the pan, stirring to combine with the onion and garlic.
3. Mix in the tinapa flakes, followed by the patis puro. Then, add the sugar to enhance the flavors.
4. Pour in the shrimp stock, bringing the mixture to a boil. If you're allergic to shrimp or don't have shrimp stock on hand, chicken stock is a suitable substitute.
5. As the sauce boils, add the cornstarch slurry (cornstarch dissolved in water). This will thicken the sauce, giving it a gooey consistency. Allow the sauce to boil again, ensuring the cornstarch is stable.
6. Season the sauce with salt, freshly ground black pepper, and additional patis puro if needed. Set aside.
7. Cook the Palabok noodles according to the package instructions. Drain and set aside.
8. Place the cooked noodles on a serving plate, then pour the sauce over the noodles, ensuring an even coating.
9. Garnish the dish with chopped hard-boiled eggs, cooked shrimp, crushed chicharon, chopped spring onions, and calamansi wedges. For a vegetarian option, substitute chicharon with mushroom chips.

## Nutritional Information:

This recipe serves approximately 6 to 8 people, with a serving size of 200 grams per person.

Per serving:

- Calories: 350 kcal
- Protein: 14 g
- Carbohydrates: 50 g
- Fat: 10 g
- Sodium: 800 mg

Please note these values are estimates only.

## Ingredient Substitutions

- Tinapa flakes: substitute with smoked mackerel or Spanish sardines
- Shrimp stock: substitute with chicken stock, canned stock, or broth cubes
- Chicharon: substitute with mushroom chips for a vegetarian option
- Atsuete powder: Real annatto seeds, steep ed in hot oil, or a mix of paprika and turmeric for color
- Fish sauce (patis puro): Soy sauce, oyster sauce, or Worcestershire sauce
- Calamansi: Lime or lemon wedges

## Tips and Tricks

- Make sure the cornstarch slurry is well-dissolved before adding it to the sauce to avoid lumps.
- Adjust the sauce's consistency by adding more or less cornstarch, depending on personal preference.
- For a meatless version, use mushroom chips instead of chicharon for garnish.

## Frequently Asked Questions

### Can I make the Palabok sauce in advance?

Yes, you can prepare the Palabok sauce in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat the sauce in a saucepan over low heat, adding a little water if needed to thin it out before serving.

### What can I substitute for annatto seeds?

If you don't have annatto seeds, you can use a mixture of 1 tablespoon paprika and 1/4 teaspoon turmeric to achieve a similar color and flavor.

### Can I use other types of noodles?

While rice noodles are traditional for Palabok, you can also use other types of noodles such as egg noodles or even spaghetti. Just make sure to cook the noodles according to package instructions.

### What can I use instead of chicharon?

If you can't find chicharon or prefer a vegetarian option, you can use crushed fried garlic, fried onions, or even crushed potato chips for a crunchy topping.

### Can I add other toppings to the Palabok?

Yes, feel free to get creative with your toppings! You can add shredded chicken, sliced pork, sautéed mushrooms, or other vegetables like bell peppers, carrots, or cabbage.

### What can I use as a substitute for calamansi?

If you don't have calamansi, you can use a combination of lime and orange juice. Mix 3 parts lime juice with 1 part orange juice to create a similar flavor profile.

### Can I freeze the Palabok sauce?

Yes, you can freeze the Palabok sauce in an airtight container for up to 3 months. Thaw it in the refrigerator overnight and reheat it in a saucepan over low heat, adding a little water if needed to thin it out before serving.


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