Chicken Fajitas Recipe

Fajitas wrap:

Tostillas

Bell peppers cut into strips ( yellow, green, and red)

- this will give good appearance as well

Sour cream

Salsa

1 large onion cut into strips

Chicken marinade:

Chicken breasts (1/2 inch thick)

Cumin

Chilli powder

Jalapeno

1 lime

Cilantro (finely chopped)

Mix all the ingredients for marinate in a bowl and put the chicken. It can be marinated overnight for better taste.

To cook it, put a tablespoon of oil in a pan and some salt in the chicken. When the oil began to smoke, put the chicken in the pan and let it be seared for 2-3 minutes on each side.The trick is to wrap the chicken in aluminum foil after cooking until ready to serve. The chicken will continue to cook with the heat and all the moisture will be locked inside.

After cooking the chicken, add a couple of tablespoon of oil in the same pan and saute bell peppers and onion for a couple of minutes and then set aside

This is optional: heat your sizzling plates.

While waiting, cut the chicken to strips, put it on the plate along with the veggies.

Put some sauce collected in the chicken to the plate for the sizzling effect.

Top with sour cream and salsa.

Heat your tostillas and serve.

VERDICT
WILL: Don't you deny it that you are thinking you can eat that everytime you are seeing a photos of foods while you are surfing the world wide web. Well, I am also guilty of it. So when I saw restaurants like Chili's and Stewords River Boat offering chicken fajitas, I immediately googled for recipe. So here, my greatest man cooked for me. Haha.

Saw him how to do it and it seems easy. But never dare and too lazy to do it on my own. :) The taste is awesome. The aroma filled our home and it is really nice. Lime, sour cream and salsa sauce is really perfect combination. Chicken is so tender.

Try to do this guys.

Gerry’s Grill Restaurant and Bar Singapore (Starhub Centre)

ABBEY: Ate Monette's birthday came and she held her party at Gerry's Grill in Cuppage Road. A table for 20 was reserved. We got sinigang na hipon, tokwa't baboy, barbecue, and their top item Crispy Pata.

The barbecue is delicious; sauce is dripping and each bite is a delight. The meat is tender and flavorful. I liked cripsy pata the most. Though it is a red flag for healthful living, I hope it won't hurt when I indulged with one and half of that :) Very crunchy and it really went well along with their soy sauce. 

A great party indeded; full of stories, laughters, and food.

WILL: Happy Birthday Ate Monnette. She celebrated her 2013 bday at Jollibee Singapore and this 2014 we booked for 20 people at Gerry's Grill located at Starhub Centre. We can't be accommodated indoors so we went for alfresco dining.

Their Sizzling Pusit Ala pobre is so tender. Pork Bbq is so nice that I asked for more sticks of it. I am here to taste their famous crispy pata. Yes it so crispy, yummy and quite spicy. Crispy pata is so nice that I asked April's plate of it to be transferred in front of me and Abbey.

Definitely this is a very recommended place for people here in Singapore to taste the Filipino Cuisines. Check out their websites for their menus and other locations.

Till next birthday celebration Gerry's Grill. Oh, before I forgot, you can pe-order your food, it will save waiting time.

Espasol Recipe (Filipino Rice Cake Originated From Laguna Philippines)

3 cups coconut milk

1 1/2 cups roasted grated coconut

3 cups roasted glutinous rice flour

1/2 cup roasted rice flour

1 1/2 cups sugar

1 tsp vanilla extract

Bring the coconut milk to boil. Upon boiling add sugar, mix it until sugar is dissolved. Make sure your stove is in low heat only to avoid the mixture to burn.

Then add the grated coconut and vanilla extract, and let it simmer.

Lastly, add the glutinous rice flour.

This is the hardest part: Mix it until the all ingredients were incorporated well.

Dust a plate with rice flour and put the dough in it and let it cool. Cut it to appropriate size and dip each slice to rice flour to avoid them sticking together.

VERDICT
WILL: Every time my mom goes to Laguna I always asked her to get me some espasol. Of course she never failed to do that. She always bought for me that sweet delicacy from that town. 

Abbey knew me a lot, I am so surprised when having a dinner with his colleagues he asked them if his right shoulder is same size with left. We asked why. He told us that he made espasol for me. 

I taste-test one when we got home and the judgement..terrific! Same as the one in Pansol and Tagaytay that I used to buy. I went to office the following day and shared it to my colleagues. They love it too. 

Thanks Abbey for the continuous surprises.