Chicken Kari

This is a fusion recipe, a take off from the conventional kari kari we grew up with. Since ESTOS is a restaurant with the concept of being industrial and modern, the Chicken Kari was introduced as an alternative from the laborious preparation of traditional Kapampangan kari kari, retaining a taste that closely resembles it. This is designed to appeal to the taste buds of the younger generation. We find it appealing to the millennials, since the demographics of the people we serve are mostly millennials who eat while avoiding becoming messy as they stay for many hours of conversation with their friends.

Chef Al Lawrence FERNANDO

GUAGUA

Chicken Kari

Suam Mais

PAN 2-3

chicken wings and things ground raw peanut peanut butter

For the coating: flour, cornstarch, sugar and salt annatto oil bawang (garlic) sibuyas (onion) paminta (black pepper) shrimp paste

AVERAGE 2 HOURS

The kari mixture is a sautéed ground raw peanut turned into a paste, branded peanut butter, annatto oil, garlic and onion. I add flour to thicken the sauce which is then set aside. I only pour in the sauce right when somebody orders, This is for efficiency and convenience.

The shrimp paste is a conventional shrimp paste that is purchased in the market. Sautée it with bawang, sibuyas and sugar. A blender can be used just before sautéing, in order to make the paste’s texture appear more appealing to the younger audience.

The result is an enticing fried chicken that “carries” the taste of a conventional kari -kari ,but with the overall convenience of eating it without being messy on the table.

The chicken in this kari recipe is fried, with breading composed of a mixture of flour, cornstarch, sugar and salt. Once fried, Pour the kari mixture on top.

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 full time chef who enjoys my daily routine managing my own restaurant called ESTOS in Guagua, Pampanga. Let me say that I am blessed with a wonderful family that let me do my thing, giving me the freedom to practice what I love to do. I also have a wonderful partner named Claire, who helps with ideas on how to make our restaurant successful.