Spicy Chicken Kagikit (Pastil Topping)
Kagikit is the term used to call the topping for Pastil and my favorite is made with chicken and the spicy one.
Pastil is an on-the-go meal that is wrapped in a banana leaf. It is usually sold by street-side vendors and sometimes along with some of our street foods like chicken barbecue, grilled chicken liver, and many more. Often, it is enjoyed by students, people who are in a hurry to go somewhere, workers and travelers.
Inside this banana leaf, you will find rice and a topping. The topping can be shredded chicken, minced beef or shredded smoked fish. We (Muslims) call the topping “Kagikit”. Kagikit is very easy to make. If making the simplest version, you will only need the choice of meat you will use and then onion, garlic, soy sauce, and ground black pepper, and oil for cooking the Kagikit.
If you prefer a spicy Kagikit, you can add chili to make it spicy. In my case, I’d love to use Palapa. It adds a unique spicy and aromatic flavor to the Kagikit and definitely brings back memories.
There are times that banana leaves are not available so I’d only make the Kagikit without them. If not using the Kagikit for Pastil, it can be used as a rice topping or just mix it with rice.
It can be enjoyed with a simple side dish like pickled cucumbers or just raw tomatoes and cucumbers. Kagikit can also be used with omelette or even as a filling for a bun or sandwich. Also, it can be mixed with Arroz Caldo.
I hope you can try the recipe and let me know. I’ve shared a video on my YouTube channel. Please don’t forget to like, share, and subscribe. See you there! 😉
I am taking this with me to Angie’s Fiesta Friday #320. Thank you to Angie and to our co-host, Liz @ Spades, Spatulas & Spoons.
Spicy Chicken Kagikit (Topping for Pastil)
Ingredients
- 400 g chicken breasts
- Water to boil the chicken
- Cooking oil
- 6 cloves garlic chopped
- 1 onion chopped
- Palapa recipe below or substitute
- 1/2 cup 125 ml soy sauce
- salt & pepper if needed
- Banana leaves if wrapping like Pastil
Instructions
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In a pot, add chicken breasts and water. Boil over high heat for 10 minutes or until chicken is cooked.
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Once the chicken is cooked, remove them from the water and drain. Let them cool down and shred using your clean hands or use a food processor.
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In a pan over medium-high heat, add oil. When the oil is hot enough, add garlic and cook for a minute or until fragrant. Next, add onion and cook until soft or translucent. Also, if using palapa, add at this point. (See notes if not using palapa) If not, you can just add chili.
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Add shredded chicken breasts and soy sauce. Mix until even in color.
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Cover for 5 minutes. Remove the lid and check the texture and taste if it is fine with you. If not, do it again: cover for 5 minutes, uncover, mix and do a a taste-test. Repeat until you get your desired texture and taste. Personally, I love it more on the toasted side. I would also add more oil (about 2 tbsp or a little more) so the chicken kagikit won’t be too dry.
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You can season with ground black pepper if you like.
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To serve, you can just use this as rice topping or just mix it with rice. This can be served with eggs or whatever you fancy. If preferred, you turn this into Pastil.
Recipe Notes
Getting Sakurab for the Palapa when you are living outside the Philippines is difficult, but you can use the white part of the spring onions to replace the Sakurab. The taste won’t be exactly the same, but it is close.
To make the substitute, simply place about 1/2 cup of white part of spring onions, chilis (depending on the level of spiciness you want), and about 1/2 tbsp of chopped ginger in a small food processor or just pound it by using mortar and pestle. Then, this is ready to be used.
Bear in mind that, sometimes, it comes about bitter when eaten raw because of the ginger. Just don’t overdo the ginger.
Below is the recipe of Palapa and I also have a video posted on YouTube.
Palapa Recipe
Ingredients
- 4 bundles about 2 kg Sakurab, cleaned and dried
- 4 thumb-sized ginger sliced
- 4 tbsp birds eye chili depending on the level of spiciness you’d want
- Salt
- 1 cup cooking oil you can keep adding up to 1.5 cups
- 1/2 tbsp turmeric powder
- 1-2 bulbs garlic chopped
Instructions
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In a food processor, add sliced sakurab, ginger and chilis. You may do this in batches if you are making a huge batch. Just keep the processed mixture in a container and mix everything together later on.
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When everything is mixed and done, add cooking oil in a pan over medium-high heat. Add chopped garlic and cook until fragrant.
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Add the sakurab mixture and turmeric powder (turmeric powder is optional but it adds a nice color). Let this cook while stirring from time to time to avoid the mixture from sticking to the pan. It make take up to 15-20 minutes (or until it changes color or cooked).
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This time, you can add salt and also additional oil (if desired).
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Let the palapa cool completely before moving a a dry container.
Recipe Notes
This can be kept at room temperature up to 2 weeks or in the fridge to last longer.
This recipe can be halfved or quartered. I always make huge batches when given the chance coz we always use this in our dishes.
The measurements here are just a guide. If you don’t have sakurab, you can use the white part of spring onion, you can refer to my Chicken Piaparan recipe that can be found in this blog.
Thanks a bunch for spending your precious time with me!
I am also taking these at
Happiness is Homemade | What’s for Dinner? Sunday Link up #246 | #COOKBLOGSHARE 2020 WK 13 |
9 Comments
Jacqueline Bellefontaine (@RecipeCrumbs)
Looks totally delicious I wish I could just reach in and try it. Thank you for sharing with #CookBlogShare
Jhuls @ The Not So Creative Cook
I wish I could send some to you! Stay safe!
helenfern
That whole plate of food looks incredibly delicious and tempting!! I love spicy food. Thank you so much for sharing your artful food with us every week. Hope you have a safe and healthy week ahead.
Jhuls @ The Not So Creative Cook
This makes an amazing breakfast! Thanks, Helen. Take care!
Pie
I tried this now, soo yum! Regarding shelf life, the one that can be kept at roomtemp for 2 weeks is the kagikit? If not 😄, hiw long can it stay at room temo? Thanks!
Jhuls @ The Not So Creative Cook
I read some articles that that they add vinegar to the ingredients to make the shelf life longer although I cannot confirm but I haven’t tried it. I always keep my kagikit in the fridge. 😀 And oh, apologies for the late reply.
Liz @ spades, spatulas, and spoons
It’s so much fun to read about new recipes, thank you Jhuls. I would love to visit the Philippines and eat it there. Thank you for bringing it to FF. Stay well.
Jhuls @ The Not So Creative Cook
I think you will love the food and beaches/resorts in Philippines, Liz. I hope, when this crazy stuff ends, you will have a chance to visit our country. Thanks for hosting FF. Take care!
Liz @ spades, spatulas, and spoons
I am looking forward to being able to travel again and would love to visit the Philippines. You stay safe.