The only reality contest that I watch and that I really love is Survivor. For Philippine Reality TV so far the Master Chief Pinoy Edition has a soft spot in my heart. I literally stay awake to make sure that I watch the said reality TV.
At first, I am rooting on Ivory Santos Yat of Quezon City to be one of the contender on the Live Cook Off. I love her passion in cooking and it is showing on her dishes. However, towards the end it has declined but still I knew she would pass the mark and be on the Top 3. Still her passion placed her on the THIRD Spot of the said Cooking Reality Show. I really loved her presence without her the show could have been different.
Carla Janaban Marcaida is really good. For me, I think her determination placed her on the SECOND Spot of the competition.
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For me, Romulo "JR" Lamaton Royol Jr. is really the star of the said cooking reality TV. I loved his passion and determination in the said competition. His cooking style is also brilliant just like the other contenders. I never think he will use PINIKPIKAN with a twist for his FINALE COOK OFF recipe.
Do you want to know how Pinikpikan is cooked?
Pinikpikan is really a very famous dish amongst the Cordilleran or to the Igorot. In the olden times, it is served in special occasions like weddings and birthdays.
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Main Ingredients:
- 1 whole chicken
- ginger
- pepper
- chayote
- 1/4 kilo Etag
- 2 cups of rice wine
Preparing the Chicken
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- Pick the best chicken. It is better to have native chickens but if it is not available then you can use any alive chicken available.
- Beat the chicken alive until the chicken dies. Beating the chicken is believed to make the chicken tastier.
- Remove the feather.
- Burn the remaining feathers of the chicken. This would add flavor as well in the soup of the chicken.
Cooking Process
Cooking Pinikpikan is somewhat similar to cooking Tinola.
- Boil the chicken with the spices like ginger and pepper until the chicken is cooked.
- Add Etag and continue boiling it until etag is cooked.
- Upon adding the Etag add the 2 cups of rice wine.
- Once etag is cooked then add chayote.
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1 comment:
And I quote:
"It must be noted that when the Pinikpikan is served with vegetables, such as sayote, or flavored with ginger, then it becomes merely a version of the Philippine soup, Chicken Tinola or Tinolang Manok."
- Nico Cawed, commenting on commercialized versions of this dish served in restaurants and eateries around Baguio City"
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