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Try nyo to - bagoong fried chicken

 

marinate 1 chicken overnight, chopped into 10-12 pieces with 1-2 tsp hong kong/thai or vietnamese bagoong (its very fine ground shrimp bagoong. cheap lang, but not so easy to find, you can not use alamang), 1 tsp five spice powder, 1 beaten egg, salt, pepper, 1 tsp sugar. Coat w flour, shake off excess, and deep fry.

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Try nyo to - bagoong fried chicken

 

marinate 1 chicken overnight, chopped into 10-12 pieces with 1-2 tsp hong kong/thai or vietnamese bagoong (its very fine ground shrimp bagoong. cheap lang, but not so easy to find, you can not use alamang), 1 tsp five spice powder, 1 beaten egg, salt, pepper, 1 tsp sugar. Coat w flour, shake off excess, and deep fry.

i think that is a variation of okiam chicken which uses okiam, which can be bought in ongpin groceries in square bottles. just use the sauce and leave the tofu.

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i dont know about cagayan de oro but i tried the manukan san pedro in manila and it doesnt taste good.  andok's is definitely way ahead of them.

i have to correct myself. what i actually bought was bok's beside andoks at bambang. shame on them for destroying my image of lechon manok. triple that with how they copied the white/red/black theme of senor pedro and the name resemblance to andok's. i give bok's 5 thumbs downs

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