Make any meal easier and faster with a few cooking short cuts:
Use frozen veggies, thawed of course, instead of prepping fresh produce. It’s better than canned and is just as good as (and sometimes, better!) than fresh.
Use canned condensed soups or powdered soup bases to make a sauce that’s instantly flavorful and thickens easily.
Chop then freeze garlic (and leftover herbs, too!) in ice cube trays for hassle-free prep every morning.
Need to blanch vegetables? Place vegetables in a microwaveable container, add 1/2 c. water, place lid on top but not locked in place, and heat on high 30 sec. Repeat if needed until tender.
Keep these in mind so when it’s time to make your kids’ baon this week, like this simple salpicao dish, their baonans will be packed and ready to go quicker.
Grilled Chicken Salpicao
Takes 20 minutes
Makes 4 servings
1/2 kilo chicken breast fillet
1/4 cup Worcestershire sauce
1/4 cup liquid seasoning
3 tablespoons chopped garlic
1 tablespoon calamansi juice
Salt and pepper to taste
Marinate the chicken in a mixture of the remaining ingredients for at least 15 minutes or longer. Grill or pan-fry until done. Serve with blanched mixed vegetables and rice.
(Photographs by Ocs Alvarez. Recipes and Styling By Cris C. Abiva)
