Friday, August 29, 2014

PERINAISE POTATO SALAD (Busog! Sarap! version)

PERINAISE POTATO SALAD PIC1 © BUSOG! SARAP! 2014

This post has been long overdue is an understatement…. I do apologize to Nando’s for not posting this recipe last year as I was so pre occupied with the TRIBE’s family affairs.

NANDO'S PERI-AID KIT © BUSOG! SARAP! 2014

Now….how did I end up with a Fantabalous Box of Nando’s goodies?

Well the story goes….Mr. H is a big fan of Nando’s Lemon & Herb Peri-Peri Grilled Chicken as it closely resembles Lechon Manok (Local Philippines Grilled Chicken) that is quite popular in Manila during the 1980’s. From all the chicken (fried/grilled/roasted) out here in Brisbane when it cames to takeout chicken, Nando’s chicken is love for him.  I happened to come across one of Nando’s tweets last year and commented that the TRIBE was a big fan of their chicken.  They emailed me and offered me a generous PERI-AID KIT to try it out in our kitchen which I happily accepted.  Why not?….

NANDO'S PERI-AID KIT GOODIES © BUSOG! SARAP! 2014

I love the Nando’s PERI-AID KIT Survival Box….it got everything you need against bland food in case of emergency!

NANDO'S PLATE & CUTLERY © BUSOG! SARAP! 2014

With all the goodies that was inside the box, I was fascinated with the Peri Peri Mayonnaise & the Lemon & Herb Peri Peri Sauce so I chose those two…..and Nando’s Perinaise Potato Salad (Busog! Sarap! version) was born.  I levelled it up into the 3rd power with strips of Fried/Grilled Lemon & Herb Peri Peri marinated chicken and chunky crispy bacon, you got to try this dish!  This recipe is sooo good…. it has a mild punch from the Peri Peri Mayonnaise but not overwhelming, it gives the plain old mayonnaise a nice twist!

 

PERINAISE POTATO SALAD (Busog! Sarap! Version)

INGREDIENTS:

1/2 of chicken breast, sliced thinly (a cupful?)

3 strips of crispy bacon, roughly diced

1 tablespoon of chopped shallots

1/2 small red onion, sliced

1 tspn coarse table salt 

1/4 cup Nando’s Lemon & Herb Peri Peri Sauce

1/2 cup Nando’s Perinaise

3/4 cup Mayonnaise

1 tbspn cooking oil

pinch of ground black pepper

 

4 large potatoes

a pinch of salt

water

 

*used U.S Measuring Cups & Spoons

PERINAISE POTATO SALAD INGREDIENTS © BUSOG! SARAP! 2014

 

COOKING & ASSEMBLING PROCEDURE:

PERINAISE POTATO SALAD STEP3-6 © BUSOG! SARAP! 2014

~ Place your thinly sliced chicken breast in a bowl and pour in your Nando’s Lemon & Herb Peri-Peri Sauce.  Incorporate the sauce well with the chicken slices, cover in cling wrap and refrigerate overnight.  Before frying add in your cooking oil to the marinated mixture and mix well.

PERINAISE POTATO SALAD STEP7-10 © BUSOG! SARAP! 2014

~ Heat your grill/frying pan on high heat and once the surface is hot, place your slices of marinated chicken.  Lower heat to medium-high and cook your chicken until it develops golden crusts on both sides.  Set aside to cool down before slicing into strips.

PERINAISE POTATO SALAD STEP1-2 © BUSOG! SARAP! 2014

~ Scrub your potatoes under cold tap running water to remove any clinging soil.  Place in your saucepan and fill it up with cold water just enough to fully submerge the potatoes.  Add in your pinch of salt, bring to boil and let it simmer for 1 hour.  Once cooked drain the potatoes and let it cool completely before peeling the skin and cutting it into chunky cubes.

PERINAISE POTATO SALAD STEP11-14 © BUSOG! SARAP! 2014

~  In a clean large bowl, place in your Nando’s Perinaise, mayonnaise and ground pepper and stir well. Add in you cooled diced potatoes.

PERINAISE POTATO SALAD STEP15-18 © BUSOG! SARAP! 2014

~ Then on top add in your sliced onion (pls. separate the segments), strips of chicken, crispy chopped bacon and diced shallots.  Mix the mixture with a large serving spoon.  Refrigerate couple of hours before serving or even overnight.

PERINAISE POTATO SALAD © BUSOG! SARAP! 2014

BEST WITH:  as a side dish during a BBQ or picnic get together.

NOTES:

  • I like my potato salad assembled the day before serving and refrigerated overnight.  I find the flavours blends together better (overnight) before I eat it compare to right after assembly.
  • Best eaten within 1-2 days.
  • You can add 1-2 roughly chopped hard boiled eggs to this Perinaise Potato Salad and call it deluxe…..lol!

 

F.Y.I~ I’m not related or connected to this business, big thanks to Christabel D. from Nando’s for the Peri-Aid Kit box.  This not a paid review but under the “I sampled the products & made a dish out of it category.”

Thursday, May 29, 2014

BRISBANE FILIPINO BARRIO FIESTA 2014 ….

BarrioFiesta2014 poster

It’s the time of the year to celebrate our very  own Filipino Barrio Fiesta in Brisbane!

I heard from the grapevine, it will be bigger and better than last year with more entertainment and car park spaces as the Rocklea Showgrounds venue is huge!!! So if you’re base in Brisbane or happen to be visiting during the 8th of June, please drop by for a fun filled day.

Of course I’ll be there to tend to our TSIBOG CAFE stall…..see you all there!

PS. Our featured dish for this year is the Ilocos Empanada.  Another tip is to be early to get your TSIBOG CAFE yearly treats as we run out of food quickly due to regulars (suki).  Please bring small $ notes and coins as big $ notes are hard to give change to =)

Oooh, I almost forgot….you better visit Fruity Spin for those tasty drinks and scrumptious cakes slices they have available in their stall.  They also have those yummy “Potato Spin” on a stick!

Thursday, March 13, 2014

LUCKY INN RESTAURANT, SUNNYBANK

LUCKY INN, SUNNYBANK © BUSOG! SARAP! 2014

Situated near Yuen’s Supermarket in Sunnybank, the TRIBE has been here numerous times.  First visit was before the revamp of the restaurant interior and it was just for a short stop for some fried appetizers for snack.  We became frequent diners in Lucky Inn around middle of 2011 when the place has done some renovation (change of owners?), months before Samboy arrived.  What made the TRIBE keeps on coming back was their Sweet & Sour Pork and the Salt & Pepper Pork Chop partnered with Lucky Inn’s Special Fried Rice.  Simple, tasty and always the same quality every time.

Tuesday, March 11, 2014

MIA…. (Missing In Action)

ASSORTED COOKBOOKS © BUSOG! SARAP! 2014

Ohmaygahd!!! It has been 6 months since my last post…. What can I say, time really do fly fast when you’re so preoccupied with family duties.  How’s everyone around here in cyber net? I hope you’re all doing well and haven’t forgotten Busog! Sarap!

To summarise my 6 months hiatus…

Sunday, September 29, 2013

BABA GHANOUSH (Eggplant Dip)

BABA GHANOUSH© BUSOG! SARAP! 2013

Eggplants…. eggplants….eggplants, *whisper* I love eggplants!  So it is not a big surprise that I really like Baba Ghanoush (Eggplant Dip).  I spread Baba Ghanoush on Grilled Turkish Bread and even on toasts quite liberally like a Peanut Butter Addict gone crazy.  Baba Ghanoush is also beautiful inside a rolled Lebanese bread with salad and marinated grilled meat slices. 

With this recipe I’m sharing, I made it twice as the first one have that bite/bitterness from the grilled eggplant which I don’t like.  You have to choose the oval shaped eggplants not the Lebanese eggplant (long slender ones).  Size do matter, do not choose the biggest ones… get the medium size.  Avoid old eggplants with crinkly dull soft skin it should be taut.  If you look closely to the eggplant’s bottom, you’ll see a “belly button” indentation….choose the rounder shaped as it contains less seeds.

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