Ingredients
| Baked Pandan Chicken | |
| 5.63 g (1 tbsp) | Ginger, chopped |
| 5 ml (1 tsp) | Calamansi extract |
| 30 g (1/4 part) | Chicken breast |
| 2 pcs | Pandan leaves |
| 5 ml (1 tsp) | Cooking oil |
| 160 g (1 cup) | Steamed rice |
| 100 g (1/2 cup) | Coconut meat |
| Ginisang Mustasa | |
| 5 ml (1 tsp) | Cooking oil |
| 1.87 g (1 tsp) | Garlic, mincedpep |
| 5.63 g (1 tbsp) | Onion, chopped |
| 1.6 g (1 tbsp) | Tomato |
| 10 g (1/8 cup) | Mustard leaves |
| 10 ml (2 tbsp) | Water |
| 0.23 g (1/8 tsp) | Pepper, ground |
Cooking Instructions
Baked Pandan Chicken
Combine ginger and calamansi extract. Massage chicken with the marinade then keep in the chiller for 30 minutes. Wrap with pandan leaves. Drizzle with oil before baking. Cook until done but juicy.
Ginisang Mustasa
Place a pan over medium heat and pour oil. Sauté garlic, onion, tomato and mustard leaves. Add water and simmer until cooked. Season with pepper.
General information
| Difficulty: | 2 of 5 |
Nutritional Information
| 428 kcal | Energy |
| 14.2 g | Protein |
| 158.8 mg | Phosphate |
| 41.5 mg | Sodium |
| 505 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |