Meena Prego may have begun by cooking rice as a kid, but she's come a long way featuring Fillipino home cooking at her restaurant, Mama Meena's Family Restaurant in Woodhaven.
She opened the restaurant after lots of prodding by her friends three years ago.
The restaurant is located at 94-20 Jamaica Avenue between 94th & 95th Streets.
For more info, please call (718) 696-8882.
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RECIPE:
3 lbs whole chicken, cut in pieces
1 ½ cup of coconut milk, set aside half cup for later use (as it sits, it will form a cream on top, this is what will be referred to as coconut cream)
2 cloves garlic, minced
1 medium onion, diced
2 bay leaves
2 TBS ginger, minced
1 stalk lemongrass cut into 3 inch slices
1-2 Tiger chili (optional)
3 TBS fish sauce
1/2 cup green and red bell peppers, sliced into strips
Salt & pepper taste
Spinach (sautéed - you can use this to plate)
Directions:
In deep pan (that has a cover) heat cooking oil, add garlic, onion, ginger and lemongrass.
Sauté one minute then add chicken, brown for about 5 minutes, and then add one cup coconut milk, chili, bay leaves and fish sauce. bring to boil for several minutes and then cover and reduce heat. Cook over low heat 20-30 minutes, stirring every so often.
Then remove cover, add bell peppers and the coconut cream. Bring to rapid boil for 2 minutes.
Serve on top of bed of sautéed spinach and rice. Salt and pepper if desired.
Serves 4 people
