Pininyahang manok is a dish made of chicken chunks in sweet pineapple sauce and coconut milk. This Filipino recipe, characterized by its splendid taste, is mostly cooked and seen during feasts or celebrations. Below is a very basic and simple recipe.
Main Ingredients:
* 1 whole chicken, cut into serving pieces
* 1 can pineapple chunks, set aside the syrup
* 1 Tbsp oil
* 3 cloves garlic, minced
* 1 medium-sized onions, chopped
* 1/2 cup evaporated milk or coconut milk
* patis (fish sauce), to taste
Optional Ingredients: * capscicum strips
* spring onions, cut in strips of one to two cm
* diced carrots
Cooking Instructions:
1). Marinade the chicken with the pineapple syrup for a few minutes.
2). Pour the chicken with the marinade in a pot, cook until the marinade evaporates and the chicken is lightly brown. (You’re not exactly frying the chicken–you just want to seal in the juices.)
3). When done, set aside the chicken on one side of the pot.
4). Add the oil, saute garlic and onions then mix together with the lightly browned chicken and cook for about a minute.
5). Add the pineapple chunks then pour the evaporated milk. Cover and bring to a simmer. (If you are using coconut milk, do not cover, otherwise it will curdle).
6). By the time the chicken is done, the sauce would be rather thick and creamy, stir then season with patis. Add the optional ingredients.
7). Simmer again for 2 minutes then turn-off the heat.
Pininyahang manok is best served with plain steamed rice.
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Place: 16 out of 41 Avg (all users): 5.9697 Avg (commenters): 7.2222 Avg (participants): 5.8000 Avg (non-participants): 6.0093 Views since voting: 2184 Views during voting: 267 Votes: 132 Comments: 12 Favorites: 1 (view)
Love the golden brown tones in the chicken, paired up with the sweet yellows of the pinapple, hot reds of the peppers and the rich greens of the onions. A sweet and spicey dish that is bold in flavor and in photo composition. Nicely lighted and very colorful dish. My one little critique is that I think that it could have been even stronger in the presentation if the crop better complimented the shot. I.E. pull back just a tad and angle it such the the curved edge of the dish would be in the bottom right corner and the edge leads up to the midpoint center on the left side. The effect would be that that piece of chicken in the forefront would 'seem' to be even more up close and personal and that there would be stronger leading lines in the composition to boost the appeal. Still, very nicely done (7).
This is one plate in the challenge that I would be very interested in trying. I love chicken wings and this prep looks spicy and tasty. Photographically it's a bit flat. I desire to see more of the dish in the picture, and the whites and brightness to be bumped up a bit to really give the colors in your dish the canvas to pop. Just a bit too tight and not bright enough for me. Yet i am still going to bump it up 1 as i was probably a bit hard on it the first time through voting.
The white place-mat under the platter doesn't help with the piece, choosing a red/green/yellow would reference the photo, or black would help add three-dimensionality.
Very good composition and the food looks Yummy. I would suggest a slower shutter speed to let in more light or increasing the exposure in your raw editing to brighten this up a bit. It is just underexposed.
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