Jollibee

Jollibee

While we were in Boston, MA last July we went to the Burger King branch on a lark. As you can imagine, there weren’t a lot of Filipino foods or Restaurants available in US or maybe we just doesn’t knew about it. We were so excited because we sense BK might have the taste of our own Yummy Burger from Jollibee but we all end up saddened. We could barely finish the burgers but “what the hell?”, we paid $3 for it (Hehehe). In short, we strained ourselves chomping the rest of the food. It wasn’t really that bad but It just didn’t really taste anywhere near what we remember back home.

Staying a month in US feels like we were already residing for a year. We surely missed our families, friends and of course, our own Filipino-Style Cuisine. I can smell the juicy of pinkish catsup-mayo special sauce mix of Jolly Burger back then. Oh God please help! (I love to eat… eat… eat… Pinoy-Cooked Foods, you could probably imagine how BIG I am, so don’t mention it! :D)

This can’t be! I have to make a JollyBurger on my own. So, I decided to rummage around the internet to look for its recipe but end up nothing.

Now, this time, I am using my influence and associates. I called my friend who works in Jollibee Philippines asking for the recipe, LOLS. Guess what? Whoallah! In addition from YumBurger recipe, he also includes the famous Original Crispy Chicken Recipe of Jollibee. I don’t know how he gets it but I truly don’t mind.

Here it goes:

Jollibee Hamburger Ingredients:

Jollibee Burger Recipe

Yummy Jollibee Burger

 

 

1 -Pound ground angus beef
10 -Small hamburger buns
10 -Hamburger dill slices
10 -teaspoons dried, chopped onion
Hamburger Seasoning
Mustard, Ketchup ….and ….. waxed paper.

The Hamburger Seasoning:
1 Tablespoons salt
1 Tablespoons Accent (msg)
1 teaspoon ground black pepper
1/4 teaspoon onion powder

Mix all ingredients well in a spice shaker with big enough holes to allow pepper to flow. Makes about 3 ounces. (unless you’re allergic to msg, then just use salt and pepper.)

The Beef Patties:

Divide 1 lb of beef into 10 equal sized balls. Form a patty out of each ball about 4 inches in diameter and1/4 inch thick. Do these on waxed paper. Now freeze the patties for at least an hour. (this keeps them from falling apart when you grill ’em). Obviously you’ll do this in advance of “burger time”. It is pretty tough to make patties this small, so if you come up with 9 patties, I’ll forgive you.

The Onions:

Put the dried onions in a container, oh..like Tupperware…and add water. Water should be a few inches over the top of the onions. (better to have too much water than not enough) Cover, and refrigerate bout 1/2 hour. Drain the liquid, and BAM…you have Jollibee little baby onions.

The legendary Jollibee Crispy Chicken Recipe:

Jollibee Chicken Recipe

Jollibee Chicken

Before you cook the chicken it has to be marinated. The following Marinate recipe is still used today at Jollibee for the Crispy ChickenJoy which are marinated daily in 40 to 80 lbs at a time, however the amount of this marinade is only good for about 15 lbs of chicken.

The ChickenJoy Marinate:Jollibee ChickenJoy

1 tablespoons Kosher Salt
1 tablespoons MSG
1/8 teaspoon Garlic Powder
1/3 cup Bottled Chicken Concentrate
5 cups water

Mix all of the above and soak the chicken in the above marinate for 24 hours under refrigeration. The Original Recipe is not packaged in three different places. The way it is cooked and the process make it taste like it has eleven herbs and spices when in reality there is not. The way it is done in the restaurant is using dried eggs and milk in the flour along with a box of breading salt and the seasoning bag and a bag of breading flour.

Jollibee ORIGINAL RECIPE:

2 fryer chickens cut up into 8 pieces and marinated
6 cups Crisco Shortening
1 eggs well beaten
2 cups Milk
2 cups Flour
2 teaspoons ground pepper
1 tablespoons salt
1 teaspoon MSG
1/8 teaspoon Garlic Powder
1 dash paprika

Place shortening into the pressure cooker and heat over medium heat to the shortening reaches 400°F. In a small bowl, combine the egg and milk. In a separate bowl, combine the remaining six dry ingredients. Dip each piece of chicken into the milk until fully moistened. Roll the moistened chicken in the flour mixture until well coated. In groups of four or five, drop the covered chicken pieces into the shortening and lock the lid. When pressure start to builds up, cook for 10 minutes.

Happy Cooking!