2 minute read
Chicken Tropicana
Dr. Leticia C. YAP
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Pistu is basically Spanish in origin. It originated from the autonomous region of La Mancha, in the region of Murcia. It is more commonly known as Pisto Manchego and is a far cry from the traditional Pistu known in Pampanga. The Spanish ingredients are usually tomatoes, onions, eggplants, courgettes, green and red peppers, olive oil and sometimes, eggs.
In Pampanga, Pistu is usually served on important occasions like an observation of a 40th Day of the departed, a day before the advent of Christmas or the Saturday (Sabado De Gloria) after Holy Week. It’s usually a morning food, just before everyone starts their day.
ANGELES
Suam Mais Chicken Tropical
PAN 6 - 8
potatoes asin (salt) gatas (milk) butter pamintang buu (ground pepper) manuk (chicken) sibuyas (onions) bawang (garlic) cream of mushroom soup all purpose cream
EASY 1 HR 30 MiN
Peel and dice one kilo of potatoes. Boil them in salted water for 12-15 minutes, until firm.. Place them in a colander and drain well, to avoid watery mashed potatoes. Place them in a bowl and mash them with a fork or a ricer. Gradually add 1 cup milk and 3 tbsp butter, while mashing. Season to taste with salt and pepper, and set aside.
Boil a chicken of about 1-1.5 kg, until it is tender. When cooked, shred the meat, and sauté it with onion and garlic . Add the cream of mushroom and all purpose cream. Season to taste with salt and pepper. Pour the mixture into a large flat dish and top it with the prepared mashed potatoes.
During my school days, my friends called me “Alice Kamatis” (just rhyming the words).I was usually first in line during assembly for Monday flag ceremony.. I’ll let you figure out why. My ambition was to be a lawyer, to defend and protect others in court But, as it turned out, I became a doctor. It was the same intention, but in a different way, to defend and protect others from illness. I am a true blooded Marinduquena, but Capampangan by heart. I am the best example of a natural beauty, with cooking expertise developed over the years. My recipes are sprinkled with love for authentic native Pampango food. That makes it a sure win to prove the potential of an aspiring chef.
