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    Piniyahang Manok Sa Gata (Pineapple Chicken in Coconut Milk)

    Uploaded by

    Edmar Pareja
    The document provides a recipe for Pininyahang Manok Sa Gata, a Filipino dish of chicken braised in a coconut milk sauce with pineapples, carrots, potatoes, and bell peppers. It originates from southern Luzon and involves marinating chicken in pineapple juice before simmering it with coconut milk and various vegetables. The recipe also includes preparation instructions and notes on similar dishes from the Philippines.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Piniyahang Manok Sa Gata (Pineapple Chicken in Coconut Milk)

    Uploaded by

    Edmar Pareja
    12 views8 pages
    The document provides a recipe for Pininyahang Manok Sa Gata, a Filipino dish of chicken braised in a coconut milk sauce with pineapples, carrots, potatoes, and bell peppers. It originates from southern Luzon and involves marinating chicken in pineapple juice before simmering it with coconut milk and various vegetables. The recipe also includes preparation instructions and notes on similar dishes from the Philippines.

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    Banquet-Presentation.pptx

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    The document provides a recipe for Pininyahang Manok Sa Gata, a Filipino dish of chicken braised in a coconut milk sauce with pineapples, carrots, potatoes, and bell peppers. It originates from southern Luzon and involves marinating chicken in pineapple juice before simmering it with coconut milk and various vegetables. The recipe also includes preparation instructions and notes on similar dishes from the Philippines.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    12 views8 pages

    Piniyahang Manok Sa Gata (Pineapple Chicken in Coconut Milk)

    Uploaded by

    Edmar Pareja
    The document provides a recipe for Pininyahang Manok Sa Gata, a Filipino dish of chicken braised in a coconut milk sauce with pineapples, carrots, potatoes, and bell peppers. It originates from southern Luzon and involves marinating chicken in pineapple juice before simmering it with coconut milk and various vegetables. The recipe also includes preparation instructions and notes on similar dishes from the Philippines.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 8

    PINIYAHANG MANOK SA

    GATA
    (PINEAPPLE CHICKEN IN
    COCONUT MILK)
    Highlights
    • A Filipino dish consisting of chicken braised in a
    coconut milk or milk based sauce with pineapples,
    carrots, potatoes, and bell peppers.
    • Originates from southern Luzon which was once a
    regional center of pineapple fiber (piña) production
    during the Spanish colonial period.
    • The Alternative base could be an evaporated milk
    or chicken stock.
    Highlights
    • Vienna sausages, hotdogs, cheese, eggs, or diced
    tomatoes may also be added along with the other
    ingredients.
    • It is served on white rice and garnished with
    scallions and sometimes, cashews.
    • Pininyahang manok is similar to the version of
    chicken afritada with pineapples, but the latter uses
    tomato sauce. It is also similar to chicken
    hamonado, but the latter uses soy sauce.
    Alternative names Pineapple chicken

    Course Main Dish

    Place of origin Philippines

    Region or state Southern Luzon

    Main Ingredients Chicken, Pineapples, Potatoes,


    Carrots, Bell Pepper, Milk (or coconut
    milk)

    Similar Dishes Hamonado and Afritada


    Ingredients
    Prep Time- 30 minutes/Cook Time- 1 hour/
    Total Time- 1 hour 30 minutes/Servings- 5

    1000g chicken cut into serving pieces 225g small carrots sliced diagonally

    230g pineapple chunks 60g small onion diced

    30g small red and green 50g minced garlic


    pepper sliced

    495ml coconut milk 5g ground black pepper

    150ml fish sauce 21ml cooking oil


    Methods of Production, Cooking temperature
    and Plating Procedure
    • Marinate the chicken in the pineapple juice from
    the canned pineapple chunks for 30 minutes to 2
    hours. Heat the cooking oil in a pan.
    • Sauté the onion, tomato, and garlic.
    • Add the ground black pepper. Stir.
    • Add the chicken pieces one-by-one. Cook until the
    color turns light brown. Flip the chicken to cook the
    other side.
    • Pour the pineapple juice marinade on the pan. Let
    boil.
    Methods of Production, Cooking temperature
    and Plating Procedure
    • Add the coconut milk. Stir. Cover and simmer for 40
    minutes or until the chicken is tender.
    • Add the fish sauce and pineapple chunks. Cook for
    5 minutes.
    • Put-in the carrots. Cook for another 5 minutes.
    • Add the bell peppers. Stir and cook for 3 minutes.
    • Transfer to a serving plate.
    • Serve. Share and enjoy!
    Recipe Pininyahang Manok Sa Gata (Pineapple Chicken in Coconut Milk)
    Number of Portion Portion size:

    Ingredient Amount Unit Waste Useable Purchase Cost Per unit Cost of
    % Amount purchased
    Amount

    Chicken 1000 g 1.5% 98.5% P165 1000g P165

    Carrots 225 g 22.22% 77.78% P18 225g P18


    Onions 60 g 25% 75% 4 60g P4

    Bell Pepper 30 g 27.77& 72.23% 30 30g P30


    Pineapple 230 g 0% 100% 32 230g P32

    Fish Sauce 150 ml 0% 100% 13 150ml P13


    Coconut Milk 495 g 75.75% 24.25% 25 495g P25
    Cooking oil 500 ml 0% 100% 30 500ml P30
    Garlic 50 g 10% 90% 6 50g P6

    Black Pepper 5 g 0% 100% 5 5g P5


    Total Cost 328/5
    Cost per individual Portion 65.6

    Selling Price @ P83.968

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