Name: Bibingka Waffle with Sinigang Fried Chicken and Arnibal-Coconut Glaze
Yield: 4
Ingredients: 250.0g Instant Bibingka Mix, White King Brand; 60.0g Salted Duck Egg, sliced; 15.0g Unsalted Butter; 30.0g Grated coconut, niyog; 700.0g Chicken Fillet, 4 pcs; 10.0g Knorr Chicken Powder 1kg; 240.0g All Purpose Flour; 30.0kg Cornstarch; 2.0g Knorr Chicken Powder 1kg; 6.0g Baking Powder; 1000.0ml Corn Oil for Deep Frying; 3.0g Knorr Sinigang Sa Sampalok Mix 1kg; 120.0g Sugar - muscovado; 300.0ml Coconut Milk; 10.0g Pandan Leaf

Bibingka batter cooked in a waffle style. Topped with itlog na maalat and served with burnt sugar-coconut glaze and tangy sinigang fried chicken.

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Preparation

Prepare the Bibingka Waffles
20 minutes
- Follow the package instructions on how to make bibingka batter.
- Pour the bibingka batter onto a pre-heated, buttered waffle iron.
- Garnish the batter with sliced salted duck egg. Cook the waffle.
- Once cooked, spread some butter on the waffle.
- Garnish the waffle with grated coconut.
Cook the Sinigang Fried Chicken
20 minutes
- Season the chicken fillets with chicken powder.
- Combine the flour, cornstarch, chicken powder, and baking powder in a bowl and mix well.
- Pre-heat the oil for deep frying.
- Coat the seasoned chicken in the flour mixture.
- Deep fry the coated chicken until it is fully cooked and golden brown.
- Once cooked, sprinkle some sinigang sa sampalok mix onto the fried chicken.
Prepare the Coconut-Arnibal Glaze
20 minutes
- Combine the sugar, coconut milk, and pandan leaf in a saucepan.
- Simmer the mixture until the flavors combine and the glaze thickens.
- Once the glaze has thickened, remove the pandan leaf from the saucepan.
- Serve the bibingka waffles with sinigang chicken and coconut brown sugar glaze.

Brando Santos

Brando Santos

Bibingka Waffle with Sinigang Fried Chicken and Arnibal-Coconut Glaze

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Ingredients

Prepare the Bibingka Waffles

Cook the Sinigang Fried Chicken

Prepare the Coconut-Arnibal Glaze