Bangsamoro Halal Dish

With Maria Fhebie Ortil

Chicken Spicy topping for Pastil is of course made with chicken and the spicy one.

As everyone knows Pastil for the Maguindanao is an on-the-go meal that is wrapped in a banana leaf.

Pastil Chicken Spicy Topping.

It is usually sold by street-side vendors and sometimes along with some of our street foods like chicken barbecue, grilled chicken liver, and many more.

Often, it is enjoyed by students, people who are in a hurry to go somewhere, workers and travelers. Hence, this is “Food to Go.”

Inside this banana leaf, you will find rice and a topping. The topping can be shredded chicken, minced beef or shredded smoked fish. The Muslims of Maguindanao prepare this as another variety of Pastil that is very easy to make.

In making this simplest version, you will only need the choice of meat you will use and then onion, garlic, soy sauce, and ground black pepper, and oil for cooking this variety of Pastil.

If you prefer a spicy Chicken Pastil, you can add chili to make it spicy.

To some prefer to use the Palapa, a well-known Maranao condiment. It adds a unique spicy and aromatic flavor to the Pastil Spicy Chicken Topping   and definitely brings back memories.

There are times that banana leaves are not available. Hence, Pastil Spicy Chicken Topping can be used as a rice topping or just mix it with rice.

It can be enjoyed with a simple side dish like pickled cucumbers or just raw tomatoes and cucumbers.

Chicken Spicy Topping can also be used with omelette or even as a filling for a bun or sandwich. Also, it can be mixed with Arroz Caldo.

A) Ingredients:
1) 400 g chicken breasts
2) Water to boil the chicken
3) Cooking oil 4) 6 cloves garlic chopped
5) 1 onion chopped
6) Palapa recipe or substitute
7) 1/2 cup 125 ml soy sauce
8) Salt & pepper if needed
9) Lemon Grass (Tanglad)
10) Banana leaves if wrapping like Pastil

B) Instructions:
1) In a pot, add chicken breasts and water. Boil over high heat for 10 minutes or until chicken is cooked.
2) Once the chicken is cooked, remove them from the water and drain. Let them cool down and shred using your clean hands or use a food processor.
3) In a pan over medium-high heat, add oil. When the oil is hot enough, add garlic and cook for a minute or until fragrant. Next, add onion and cook until soft or translucent. Also, if using palapa, add at this point. If not, you can just add chili.
4) Add shredded chicken breasts and soy sauce. Mix until even in color.
5) Cover for 5 minutes. Remove the lid and check the texture and taste if it is fine with you. If not, do it again: cover for 5 minutes, uncover, mix and do a taste-test. Repeat until you get your desired texture and taste.

Add more oil (about 2 tbsp or a little more) so the chicken won’t be too dry.

6) You can season with ground black pepper if you like.
7) To serve, you can just use this as rice topping or just mix it with rice. This can be served with eggs or whatever you fancy. If preferred, you turn this into Pastil.

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