🧂 Ingredients:
🔸 For the Sauce:
6 pcs galunggong fillet, flaked (fried or lightly sautéed)
250g tomatoes, boiled, peeled, and chopped or mashed
200g water
1 tbsp vinegar
1 big white onion, diced
6 cloves garlic, minced
1 tsp dried rosemary
1 tsp dried basil
½ tsp salt
½ tbsp brown sugar
¼ tsp ground black pepper
20g cheddar cheese, grated
🔸 For the Chicken:
250g chicken breast, thinly sliced
Flour, egg, and breadcrumbs (for breading)
Oil, for frying
🔸 Optional:
200g cooked pasta, for serving
🍳 How to Cook: Cheddar Chicken in Red Sauce con Tinapa
🔸 Step 1: Make the Smoky Red Sauce (Without Cheese)
1. Sauté aromatics:
In a pan over medium heat, heat a bit of oil. Sauté the diced onion until soft, then add the minced garlic. Cook until fragrant.
2. Add the tomatoes:
Stir in the boiled, peeled, and mashed tomatoes. Let it simmer for 2–3 minutes.
3. Pour in water & seasonings:
Add 200g water, then season with:
1 tbsp vinegar
1 tsp rosemary
1 tsp basil
½ tbsp brown sugar
½ tsp salt
¼ tsp ground black pepper
4. Add flaked galunggong:
Mix in the flaked galunggong fillets. Simmer the sauce for 10–12 minutes until it thickens slightly.
Note: Do not add cheese to the sauce. Set aside once done.
🔸 Step 2: Cook the Chicken
1. Prepare the chicken:
Season the thinly sliced chicken breast lightly with salt and pepper.
2. Breading:
Dredge each slice in flour, dip in beaten egg, then coat with breadcrumbs.
3. Fry until golden:
Heat oil in a pan. Fry the breaded chicken until golden brown and crispy. Drain on paper towels.
🔸 Step 3: Assemble & Serve
1. Plate the dish:
Spoon the red tinapa sauce onto a serving plate.
2. Top with crispy chicken:
Place the fried chicken over the sauce.
3. Finish with cheese:
Sprinkle grated cheddar cheese on top as garnish or serve it on the side for tasting.
4. Optional:
Serve with cooked pasta or rice for a complete meal.
