PANCIT CANTON

Ingredients:

2 tablespoons vegetable oil
1 onion, sliced
3 cloves garlic, crushed
1 chicken breast, deboned and sliced thinly
1/2 lb shrimp, peeled
2 tablespoons soy sauce
2 cups chicken broth
1 cup cabbage, shredded
1 cup green beans, julienned
2 carrots, julienned
3/4 cup dried black mushrooms or 3/4 cup shiitake mushroom (optional)
1 (1 lb) package pancit noodles (Chinese wheat noodles)
1/2 teaspoon freshly ground black pepper
patis, to taste (Filipino fish sauce) (optional)
4 green onions, sliced
1 lemons or 1 kalamansi, cut into wedges

Directions:

1. If using mushrooms, soak them in warm water for 30 minutes, then cut into strips, discarding the tough stems.
2. Set aside.
3. Heat oil over medium-high heat in wok or large skillet.
4. Saute garlic and onions until tender.
5. Add chicken and shrimp, and cook until browned.
6. Add soy sauce, stirring to flavor.
7. Add chicken broth and bring to boil.
8. Add cabbage, green beans, carrots and mushrooms.
9. Cook until vegetables are tender, yet crisp, 5-8 minutes.
10. Add noodles, mixing gently to prevent them from breaking.
11. Cook until liquid is absorbed and noodles are done, about 10 minutes.
12. Remove from heat.
13. Season with black pepper and patis.
14. Garnish with green onions and lemon wedges.

Chicken Mechado

Ingredients

8 cloves Garlic, crushed
1 pc Medium onion, sliced
400 g Chicken breast, cut into serving portions
8 pc Sibuyas Tagalog
2 pc Large potatoes, cut into strips
1 pc Laurel leaf
1 pc Medium red bell pepper, cut into strips
1 can (227 g) Del Monte Tomato Sauce

Procedure

SAUTE garlic, onions and chicken. Cook for a few minutes. Add ½ cup water, sibuyas Tagalog, potatoes and laurel leaf. Season with 1 tsp. rock salt, 1-1/2 tsp. sugar and ¼ tsp. pepper. Simmer for 10 minutes.
ADD bell peppers and Del Monte Tomato Sauce.

Makes 6 servings

Tortang Talong

 

Ingredients

3 pcs Asian Eggplants
3 eggs, lightly beaten
salt
freshly ground black pepper
oil

Method

1. Cook your eggplants with skin on, either by boiling or grilling on open flame. Once soft and cooked, lightly mash it on the plate preserving its form and remove the skin off.
2. Season beaten eggs with salt and freshly ground black pepper.
3. Dip eggplants on egg then pan fry in low heat for 2-3 minutes on each side.
4. Serve with catsup.

Chicken Inasal

INGREDIENTS:

• Chicken cuts
• 1/4 cup vinegar
• 1 tsp black peppercorns, crushed
• 1/2 tbsp salt
• 6 cloves garlic, minced
• 1 tsp lemon juice or calamansi juice
• 1 tsp ginger, chopped
• 1 stalk lemongrass, chopped (optional)

For annatto oil to be used for basting:

• 6 tbsp olive oil or vegetable oil
• 2 tsp annatto (atsuete) powder 
• 3 cloves garlic, minced

HOW TO PREPARE CHICKEN INASAL:

• Combine garlic, crushed peppercorns, calamansi or lemon juice, vinegar and salt. 
• Place the chicken pieces in the marinade for at least an hour, or overnight. Keep in the fridge until ready to cook. 

Prepare the Annatto Oil: 

• Heat oil in a pan, add annatto powder and stir until the oil becomes red orange in color; turn off heat and set aside to cool. Strain oil by using a piece of cloth to remove annatto powder residue. 
• In the same pan,  heat annatto oil and saute minced garlic until lightly browned. 

Grilling:

• Grill the marinated chicken basting occasionally with annatto oil. Turn and cook for 10-15 minutes or more.
• Serve with rice. Enjoy!  

Dipping Sauce:

• Combine 2 tbsp of soy sauce and 1 tbsp of lemon juice. Add chili pepper or siling labuyo if desired.

 

Chop Suey

Ingredients:


5 pieces legs, cut legs in half
1/2 medium onion, chopped
3 cloves garlic, minced
1 big carrot, sliced diagonal
1 celery, sliced
1/2 red pepper, cut lengthwise
1/2 green pepper, cut lengthwise
1 cauliflower
1/2 small cabbage
napa cabbage
snowpeas
2 tbsp soy sauce
2 tbsp flour
4 cups water
cooking oil
knorr chicken cube
salt
pepper



How to cook chop suey:


1. In a casserole, saute onion and garlic in oil.
2. Add the chicken. Cook until the chicken is not pinkish in color.
3. Add soy sauce, then the water and the chicken cube.
4. Simmer until chicken is cooked through. Remove scums.
5. Then add the carrots, cauliflower, celery and snowpeas. Mix well.
6. Combine flour with a little bit of water until smooth. Add to the casserole.
6. Add the remaining ingredients.
7. Cover for 2-3 minutes. Do not overcook the vegetables.
8. Season with salt and pepper according to taste.
9. Serve hot with steamed rice.

Suggestion:

You can also add quails egg.

Dinengdeng ng Ilocano

Dinengdeng ng Ilocano Ingredients:

 

1 milk fish (bangus); fried or grilled
1 cup string beans; cut into 2" long
6 pieces okra
1 cup squash; cut in cubes
1 big ampalaya; cut in 2” rectangular lengths
1 onion; sliced
2 large tomatoes; sliced
1 cup jute leaves (saluyot)
1 root ginger; crushed
Bagoong isda
3 cups water

Dinengdeng ng Ilocano Cooking Instructions:

 

In a casserole, bring water to boil. Add onion, ginger, and tomatoes. Let stand for 3 minutes.  Season  with bagoong and continue boiling for 5 minutes.  Remove the scum that rises on top of the liquid and then drop the milkfish.  Simmer for 5 minutes, then add vegetables. Cook until vegetables are done.  Adjust seasoning according to taste. Serve hot!


Cooking Tip:

You can use other fish and seafood like tilapia, shrimp or shellfish.
You can also use or add other vegetables like sweet potato and malunggay fruits.

Arroz Caldo

( Filipino Chicken and Rice soup )

 Ingredients:

 

1 medium onion, chopped
3 cloves garlic, minced
3 pieces of ginger, sliced in thick chunks
2 lbs chicken (a combination of boneless, skinless thighs and breast works well), cut into bite size pieces
1-2 tablespoons patis (fish sauce), to taste. If you don’t have this handy, just use salt!
freshly ground black pepper, to taste
8 cups chicken stock, low sodium
1 cup jasmine rice
4 scallions, finely sliced

Directions:

In a large stock pot, saute the onion, garlic and ginger over medium heat until onion starts to become transparent, about 5-7 minutes. Add chicken, patis/fish sauce and pepper. When the chicken is cooked, add chicken stock and rice. Bring to a boil, then lower heat to simmer. Cover and continue to cook until chicken is very tender and the rice is fluffed and cooked, about 20 minutes. Stir frequently and adjust seasoning as necessary. Take out the medallions of ginger (no one really likes biting into chunks of ginger!).

Garnish with scallions and freshly ground black pepper before serving and you can also put boiled egg to go with your chicken.