Beef Steak or Bistek

Ingredients
1/2 kilo of beef (round, sirloin or tenderloin), sliced 1/4-inch thick
4 tbsp. of kalamansi (native lemon) juice
1/4 c. of dark soy sauce
freshly-ground pepper
1 tsp. of minced garlic
2 large onions, cut into rings
2 tbsp. of cooking oil

METHOD
In a glass mixing bowl, mix kalamansi or lemon juice and soy sauce. Add beef, garlic and ground pepper. Mix well. Let sit in the refrigerator for 30 minutes.

Heat a heavy skillet. Add oil. Lightly fry the onion rings. Remove from skillet and drain on paper towels. Keep warm.

Reheat oil until smoking. Pan-fry the beef slices in batches, removing them as they brown. When all the beef has been cooked, pour the marinade into the skillet and boil for 1 minute. Arrange beef slices on a plate. Place the onion rings on top. Pour the sauce over the onions and beef. Serve at once.

Kare-Kare

Ingredients
1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
1/2 kilo oxtail, cut 2 inch long
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2" long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste

METHOD
1. In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.

2. Heat oil and atsuete oil in a big pan or wok.

3. Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.

4. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes. Do not overcook the vegetables.

5. You can have the option to serve with bagoong on the side and hot plain rice.

Lechon Paksiw

Ingredients
4 legs of pig lechon
1/2 cloves garlic, crushed
1/2 cup vinegar
1/2 cup sugar
1/4 tsp black pepper
2 cups lechon sauce
enough water to cover

METHOD

In a deep saucepan, combine all ingredients and bring to a boil. Let simmer until meat and skin are tender.

Lumpia Shanghai

Ingredients
1/4 kilo ground pork
1/4 kilo shrimps, shelled and chopped
2 eggs beaten
1 medium sized onion, chopped
1/2 cup singkamas, chopped
1/4 cup green onion leaves, sliced fine
1/8 tsp white pepper
1 tbsp patis
24 lumpia wrappers, cut into halves
oil for deep frying

METHOD

1. Combine ground pork, shrimps, onion, singkamas, onion leaves, pepper, patis and eggs in a bowl. Mix thoroughly to make sure all the spices and seasonings are blended well together.
2. Place about 1 tablespoon of the mixture on a wrapper and shape the mixture into long oblongs.
3. Roll and wrap with both ends sealed securely.
4. Heat oil in a pan and deep fat fry the lumpia.
5. Serve with sweet and sour sauce.

Sisig

Ingredients
2 - 1/5 kilos pig's head
1/2 kilo chicken liver
1 cup calamansi juice
1/2 tsp peppera
1 tbsp salt
1 tsp msg
2 large onions, grilled
5 pcs red chili, finely sliced
1/4 tsp margarine

METHOD

1. Slice the pig's head into desired cuts. Grill over live coals until meat is cooked as to desired doneness.
2. Grill chicken liver on top of an aluminum foil placed over live coals.
3. Sliced thinly and set aside.
4. In a bowl, combine grilled meat, chicken liver, salt, msg, chili, pepper, calamansi juice and onions. Mix well using your bare hands. Set aside.
5. Place sizzling plate greased with margarine on a burner with low fire.
6. Add the mixture and cook for 15 seconds, stirring constantly.
7. Serve hot with calamansi, soy sauce and hot sauce.

Menudo

Ingredients
1 kilo pork meat, cut into cubes
1/4 kilo pork liver, cut into cubes
2 cups potatoes, cubed
1 cup carrots, sliced
1 can tomato sauce
3 cloves garlic, minced
1 onion, sliced
1/2 cup green peas
2 tbsps oil
salt and pepper to taste

METHOD

1. Saute garlic and onion; add pork meat and cook until done. Add tomato sauce.
2. Add potatoes, carrots and green peas.
3. Add liver when vegetables are done; season and bring to a boil.

Spareribs Casserole

Ingredients
1 kilo beef spareribs, cut up
1/4 cup flour dissolved in
1/4 cup water
1cup water

Marinade:
2 cups Sprite or Seven-up
2 garlic bulbs, crushed
5 pcs siling labuyo
3 tbsps calamansi juice
1/2 cup ketchup
1/2 cup soy sauce
1/4 tsp pepper


METHOD
1. Marinate spareribs for 30 minutes.
2. Add water then simmer for 1 hour or until beef is tender.
3. Add flour mixture and simmer until thick.

Pork and Tofu

Ingredients

1/4 kilo pork, preferably the ear and face part
2 big pieces tokwa or dry tofu
6 cloves garlic
5 whole peppercorns
1/4 cup vinegar
2 small onions
2 cups cooking oil
1 tablespoon soy sauce
1 teaspoon brown sugar
1/2 teaspoon black pepper, ground
1 teaspoon salt

METHOD

1. Place the pork in a small pot or casserole and dispense in enough water to cover the pork. Add 3 cloves of garlic, 1 whole onion, the whole peppercorns and salt.
2. Bring to a boil floating off froth as it rises, then lower the heat and boil for about 1 hour.
4. Take out the pork from the pot and let it cool.
5. Drain liquid from and reserve 1/2 cup of the pork broth for the sauce.
6. Heat the oil and fry the tokwa or dry tofu until golden brown on both sides in a small pan.
7. Draw off the fried tokwa on paper towels and let it cool.
8. Cut up the remaining onion and 3 cloves of garlic.
9. Prepare the sauce by thoroughly combining the minced onion and garlic, vinegar, soy sauce, brown sugar, ground black pepper, and the reserved pork broth in a large bowl.
10. Slice the pork and the tokwa into 1/2-inch cubes and mix with the sauce.
11. To enjoy the delicious serving of tokwa’t baboy (tofu and pork), serve with porridge, or a cold bottle of beer.

Chicken Pochero

Ingredients

•2 to 3-pound chicken
•salt to taste
•2 plantain bananas
•1 chorizo de Bilbao or pepperoni
•10 peppercorns
•2 tablespoons vegetable oil
•8-ounce can chick peas
•1/2 cup water
•1/2 small green cabbage, quartered
•1 clove garlic, crushed
•1/2 small head bak choy (Chinese vegetable), cut into 2-inch slices
•2 small potatoes, quartered
•1 small onion, diced
•8-ounce can tomato sauce

METHOD

1.Stew chicken in enough water to cook. Add sausage, peppercorns and salt and cook until done. Drain the juice and set aside.
2.Boil plantains separately (10 minutes if green, 5 minutes if ripe). Peel after cooking and set aside.
3.Using the drained juice of the chicken, cook potatoes until done; add the cabbage and bak choy and set aside.
4.Saute the garlic, onion, tomato sauce, chicken and sausage in the 2 tablespoons of oil. Add 1/2 cup water and chick peas and continue to cook for about 10 minutes. Serve chicken with cabbage, bak choy, potatoes and bananas.
5.Serves: 4 – 6

Chicken with Sweet Peas

Ingredients

•2 cups flour
•1/2 cup butter
•1 2 to 3-pound chicken, cut into serving pieces
•1 bay leaf
•1 teaspoon salt
•4 cups chicken or beef broth
•3 potatoes, quartered
•1/4 cup cooking oil
•1/4 teaspoon oregano
•2 carrots, cut into 1-1/2-inch pieces
•1 bunch leeks, chopped
•1/4 teaspoon pepper
•1 cup green peas (frozen or canned)


METHOD

1.Mix flour, salt and pepper in a plastic bag. Drop chicken pieces into bag and shake to coat each piece. Melt butter and heat oil in a skillet.
2.Fry coated chicken in butter-oil mixture until golden brown. Add carrots, bay leaf, oregano and leeks.
3.Add chicken or beef broth and cook until chicken is almost tender. Add potatoes and green peas and continue to cook until chicken, potatoes and peas are tender. Serve hot. Serves 4.

Chicken Vermicelli or Sotanghon

Ingredients

•1 2-1/2 to 3-pound chicken
•1 tablespoon finely minced garlic
•2 bay leaves
•1 cup onion, minced
•1 teaspoon peppercorns
•3 tablespoons cooking oil
•1/2 cup dried Chinese mushrooms (soak in 2 cups water, drain and add liquid to chicken broth)
•1/2 cup leeks, cut julienne-style and then in half
•1/2 cup carrots, cut julienne-style and then in half
•1/2 pound sotanghon noodles, also known as vermicelli (bean threads), soaked in water and, when soft, cut into 6-inch lengths
•patis or salt and pepper to taste
•1/2 cup minced onion
•1/4 cup celery, cut julienne-style and then in half
•1/2 cup anatto water

METHOD

1.Boil chicken, bay leaves, peppercorns and 1 cup onion in a stockpot.
2.Set aside and let cool. Strain broth through a sieve. Set aside.
3.Remove all flesh from the boiled chicken.
4.Discard the skin and cut chicken meat into thin strips.
5.In a wok or frying pan, saute garlic and 1/2 cup onion in oil until transparent.
6.Stir in chicken. Add anatto water and 3 cups chicken broth and bring to boil over high heat. Stir in carrots, leeks and celery.
7.Add sotanghon noodles. Add patis or salt and pepper to taste. Serves 6 to 8.

Guinataang Manok or Chicken Cooked in Coconut Milk

Ingredients

•1 2-3 pound chicken, cut into serving pieces
•1/4 teaspoon pepper
•1/4 cup white vinegar
•1 12-ounce can coconut milk
•1/2 cup water
•1 tablespoon salt
•3 cloves garlic, crushed

METHOD

In a saucepan, combine all ingredients. Bring to a boil and simmer about 20 minutes until practically all the liquid has evaporated and a thick sauce remains. Serve hot. Serves 4.

Fried Chicken

Ingredients

•1 2-3 pound chicken, cut into serving pieces
•salt and pepper to taste
•1/4 cup white vinegar
•4 cloves garlic, crushed
•1 cup water
•1 cup cooking oil

METHOD

Cook chicken in vinegar, water, garlic, salt and pepper until almost done. Drain off liquid. Deep fry chicken in oil until brown. Drain chicken. Serves 3 to 4.

Sinigang na Manok

Ingredients

•one 2-pound chicken, cut into serving pieces
•juice of 1 lemon
•1 cup green beans, cut into 2-inch pieces
•1 cup small radishes, quartered
•1/2 cup sliced tomatoes
•1 small bunch of green leafy vegetable (broccoli, spinach, rabe or collard greens)
•1 tablespoon salt or patis
•1/4 cup sliced onion

METHOD

1.Boil chicken, tomatoes, onion and lemon juice in enough water to cover chicken.
2.Cook until chicken is almost tender.
3.Add the rest of the ingredients and continue cooking until chicken is tender and vegetables are just crisp-tender. Serve hot. Serves 4.

Tinolang Tulya or Clam Stew

Ingredients

•3 cups shelled clams
•salt or patis and freshly ground pepper to taste
•1 cup unripe papaya or wintermelon, cut into 2-inch pieces
•2 pieces ginger-root strips, cut julienne-style
•1 pound spinach or watercress
•5 cups water

METHOD

1.Set down the clams in a bowl of water for 10 minutes. Bring the water and ginger to a boil in a medium saucepan.
2.Add the clams and fruit and simmer for 15 minutes or until clams are tender. Flavor with salt or patis and pepper to taste.
3.Turn off heat and add spinach or watercress. Serve hot. Serves 4 to 6.

Adobong Pusit

Ingredients

•1 pound medium-size squid
•1/4 cup soy sauce or salt
•1/2 cup white vinegar
•1/4 cup chopped onion
•2 cups cubed red, ripe tomatoes
•1 cup water
•2 tablespoons vegetable or corn oil
•freshly ground pepper to taste
•1 head garlic, minced

METHOD

1.Wash and clean the squid thoroughly, removing the cattle. Put squid in a saucepan (not aluminum) with the vinegar, garlic, pepper, soy sauce or salt and water.
2.Cook over low heat until squid is tender, making sure it does not get overcooked and rubbery. Drain and set aside the squid broth.
3.Heat oil in another saucepan and stir fry the cooked garlic until brown, onion until transparent and tomatoes until soft.
4.Add the squid and simmer for 3 minutes. Transfer squid broth over mixture and bring to a boil. Serve hot. Serves 4.

Baked Fish

Ingredients

•6 to 8 fillets of lapu-lapu (red snapper or grouper may be substituted)
•1 teaspoon lemon juice
•1/3 cup olive oil
•1 tablespoon finely minced parsley
•1 whole onion, finely minced
•1/2 cup pimento cut into strips
•1 tablespoon bread crumbs
•1-1/2 cups fresh chopped tomatoes, with skin and seeds
•salt and freshly ground pepper to taste


METHOD

1.Preheat oven to 350 F. Season the fillets with lemon juice, salt and pepper and place in a shallow glass pan. Set aside.
2.Heat olive oil in a medium skillet. Stir fry onions, tomatoes and pimento until a sauce-like consistency is obtained.
3.Transfer the sauce on the fish. Sprinkle the fish with parsley and bread crumbs. Bake at 350 F. for 25 minutes. Serve hot. Serves 4.

Rellenong Alimango or Stuffed Crab

Ingredients

•6 crabs, boiled in 2 quarts of water and 2 cups of white vingar until their shells turn red
•1 cup fresh chopped tomatoes
•1 cup diced potates
•3 eggs, beaten
•1/2 cup bread crumbs
•1/2 cup minced onion
•3 tablespoons vegetable or corn oil
•salt and freshly ground pepper to taste

METHOD

1.Remove crabmeat from shells. Flake evenly. Set aside.
2.Fry potatoes in oil in a medium skillet. Remove from pan and set aside.
3.Stir fry onion and tomatoes fro 2 minutes. Add crabmeat and potatoes.
4.Flavor with salt and pepper. Set aside.
5.Wash the crab shells. Moisten with beaten eggs and fill with the mixture.
6.Pack each shell firmly. Dust the top of stuffing with bread crumbs and dip in beaten eggs. Fry bottom side down in hot oil.
7.Seam top with hot fat until top puffs up and turns golden brown. Drain and serve hot. Serves 6.

Adobong Hito or Catfish

Ingredients
•2 pounds catfish
•salt and freshly ground pepper to taste
•2 tablespoons finely minced ginger
•1 cup white vinegar
•4 tablespoons vegetable or corn oil
•1 tablespoon finely minced garlic

METHOD

1.Soak fish in ginger, garlic, vinegar, salt and pepper for 3 hours.
2.Take the garlic bits from the marinade and fry in oil until golden brown.
3Add the fish and the marinade. Bring to a boil and simmer for 10 minutes, turning fish several times. Serves 4.

Guisadong Talaba or Sauteed Oysters

Ingredients

•2 tablespoons cooking oil
•1 teaspoon minced garlic
•1/2 cup chopped onion
•1/2 cup cubed red ripe tomatoes
•2 cups shelled oysters
•salt or patis and freshly ground pepper to taste

METHOD

1.Heat oil in a skillet.
2.Stir fry garlic until light brown and onion until transparent.
3.Add tomatoes. Cook for 3 minutes.
4.Add oysters.
5.Simmer for another 10 minutes.
6.Flavor with salt or “patis” or you can also add freshly ground pepper for added flavor.

Baked Talaba or Baked Oysters

Ingredients
•2 kilos fresh oysters
•1/2 cup grated cheese
•1/4 cup minced fried garlic
•pinch of pepper
•1/4 cup melted butter

METHOD

1.Open oysters.
2.Clean the part with the meat and throw away the other shell.
3.Top each shell with cheese, garlic, and butter then add with a dash of pepper.
4.Bake for 15 minutes at 350°F or until golden brown.
5.Serve hot.

Kinilaw na Isda

Ingredients

•1/2 pound fresh fish fillet ( Any kind of Fish ) Cut into bite size cubes
•5 cloves of garlic minced
•2 pieces long red pepper chopped
•1 medium size yellow, red or white onion sliced into thin rings
•1 scallion chopped
•3-4 stalks of green onion chopped
•1 small piece of ginger root minced
•1/2 cup coconut vinegar
•2 medium sized cherry tomatoes chopped
•salt and pepper to taste

METHOD

1.Marinade fish in coconut vinegar for at least 30mins to an hour
2.Drain and combine with all ingredients
3.Let stand refrigerated for about another 30mins to an hour.

Fried Calamares

Ingredients

•1/3 kilo squid rings
•2 packs Pepper
•1 cup flour
•2 cups oil
•2 egg whites

METHOD

1.Divide flour into 2 portions.
2.Add 2 packs Pepper to 1 portion.
3.Rub squid rings into plain flour then dip in egg white then coat each ring with flour mixture.
4.Deep fry coated squids until golden brown.
5.Serve with dip. For the dip just mix 3/4 cup mayonnaise and 1 pack Garlic chips

Sinigang na Bangus

Ingredients

1 piece large bangus, cleaned and sliced into serving pieces
2 pieces tomatoes, quartered
2 medium eggplants, cut into serving pieces
5 pieces string beans, cut into serving pieces
2 cups kangkong leaves
1 teaspoon salt
1 small ginger, sliced
1 medium onion, sliced
5 cups water
1 small pack tamarind powder

METHOD

1. Bring water to a boil together with the ginger in a casserole.
2. Add the bangus, tomatoes, and onion and simmer for 10 minutes.
3. Add the tamarind powder and salt to taste.
4. Add the eggplant and string beans and simmer for another 5 minutes.
5. Remove from heat, add the kangkong leaves, and let stand covered for 5 minutes.
6. Serve hot.

Mixed Seafood with Oyster Sauce

Ingredients

1 kilo of seafood or any one or a combination of crabs, prawns, squid, clams, mussels and any seafood
1 large onion, diced
1 thumb sized ginger, sliced into strips
1/2 teaspoon of sugar or monosodium glutamate
3 table spoons of cooking oil or olive oil
1/3 cup water
spring onions, cut 1 inch long
1/3 cup of oyster sauce
2 pieces green finger pepper (sili pag sigang) chopped
Salt and pepper to taste

METHOD

Estimated cooking time: 30 minutes
Slice crabs into 2 or 4 if very big
Steam crabs and prawns for 5 minutes
Wash squid and cut into 1 inch long sections
On a big wok, stir fry garlic until golden brown, then add ginger and onions, stir fry for a minute more
Add water and bring to a boil
Add squid, clams, mussels and other uncooked seafood.
Simmer for 5 minutes
Add crabs and shrimp
Add the oyster sauce
Salt and pepper to taste
Sprinkle the sugar or monosodium glutamate (vetsin)
Add the long green chili
Mix well and bring to a boil
Boil for 3 minutes
Serve hot with steamed rice
Add the long green chili earlier if you prefer your mixed seafood with oyster sauce hot.
The above recipe can be used for just one type of seafood like crabs only or a combination of many including fish.

Stuffed Milkfish

Ingredients

1 big bangus (milkfish)
3 cloves of garlic, minced
1 onion chopped
1/4 cup lemon juice
1/4 cup soy sauce
4 tablespoons of cooking oil
cooked peas
raisins
1 egg
2 tomatoes, diced
ham, finely chopped
1 small carrot, finely chopped
salt and pepper to taste

METHOD

Estimated cooking time: 1 hour
Scale and remove the intestines of the bangus.
Slowly remove the meat of the fish from the skin through the opening cavity below the head with a very sharp knife. Remove the spine by breaking off the bone at the base of the tail and head. Use a long spoon to rub all the meat from the skin.
Soak the head and skin in lemon juice, soy sauce and pepper.
Simmer in 1/2 cup of water the bangus meat with some salt for 5 minutes.
Stir fry the garlic and onions until slightly brown then add the tomatoes and carrots until tender.
Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.
Add a beaten egg to the stir fry and mix well.
Fill the mixture inside the bangus skin and head. Sew the cavity if needed.
Fry in oil until golden brown.
slice slightly diagonal around 1 and 1/2 inch thick and serve.

Baked Tahong

Ingredients

2 lbs clams in shell
5 cloves of garlic minced
1 small yellow onion minced
1 small tomato minced
salt and pepper
1/2 cup shreded mozarella
cheese
fresh lemon slices

METHOD

1. Prepare baking tray by putting aluminum foil
and thinly cover with salt. Line up cleaned,
opened clams. Remove half-shell.

2. In a small bowl, mix minced garlic, onion, and tomato
with a dash of salt and pepper. This will be the garnish.

3. Garnish opened clams with the mix. Add a few shreds
of mozarella cheese on top of the garnish.

4. Put in oven at 350 F, and bake for 15-20 mins.

5. Serve immediately with freshly squeezed lemons.
This can serve as appetizer.

Bulalo

Ingredients

1 kg. beef shank, sliced into serving portions
2 Beef Broth Cube, dissolved in
4 cups water
2 tbsps. cooking oil
4 cloves garlic, crushed
1 medium onion, sliced
1/2 cup peanut butter
1 cup coconut milk
1/3 cup flour, dissolved in
1/4 cup water
2 tbsps. sesame seeds, toasted

Vegetables:

2 tbsps. cooking oil
3 cups string beans, sliced 2 inches long
3 pieces eggplants, sliced 2 inches long
1 Chicken Broth Cube

METHOD

1. Cook beef with broth just until fork-tender. Remove beef from broth but reserve broth for later.

2. Heat oil and saute garlic and onions until limp. Pour in 3 cups of reserved bert broth peanut butter and cocomilk. Add in tenderized beef and simmer for about 20 min. Thicken with flour mixture if necessary.

3. Heat oil and stir-fry vegetables together with Chicken Cubes just until crisp-tender. You can serve it as a side dish to the meat.

Sinigang na Baka

Ingredients

1 kilo beef [for stewing, cut into cubes]
12 pcs sampaloc [tamarind]
2 onions [diced]
6 tomatoes [quartered]
2 pcs radish [sliced diagonally]
4 pieces gabi [yam, peeled and cubed]
2 pieces eggplant [sliced diagonally]
1 bundle sitaw [stringbeans, cut into 2? length]
1 bundle kangkong leaves
4 pieces green sili
6 cups water
Salt and Patis to taste

METHOD

Boil tamarind to soften. Pound and strain all juices and set aside.

In a large pot, bring beef to a boil, lower fire and simmer for an hour or two until beef is tender. Take out all scum that rises to the surface.

Add onions, tomatoes and tamarind juice, followed by gabi, and cook for a few minutes. Add in eggplant, sitaw and green sili.

Season with salt and patis to taste. Add in kangkong leaves. Remove from heat and serve hot.

Pocherong Baka (Beef Pochero-Style)

Ingredients

1/2 kilo beef for stewing, cut into chunk cubes
8 cups water
6 minced cloves garlic minced
5 pieces Saba banana
5 pieces boiled potatoes, quartered
5 pieces boiled sweet potatoes, quartered
4 pieces chorizo bilbao
2 tablespoons oil
1 teaspoon salt
1 bundle onion leeks
1 cup chickpeas
1 sliced bundle cabbage
1 Pinch salt & pepper

METHOD

1. You have to BOIL pork, chicken, beef, chorizo in salted water with onion leeks.

2. Lower fire and let SIMMER until all meat is tender.

3. Take out all the meat, set aside, keep stock.

4. In a casserole, SAUTE garlic, onion, then pour in the stock.

5. Bring to a BOIL, add all meat, banana, potatoes, sweet potatoes and chickpeas.

6. SEASON with salt and patis and add in the cabbage.

7. Serve hot.

Crispy Pata

Ingredients

· 1 pork pata (pork leg), wash well
· 1 cup soda pop (Sprite or 7-up)
· water, for boiling
· coarse sea salt
· 1 tsp. peppercorns
· 5 cloves garlic, crushed
· 2 bay leaves
· 1 tbsp. soy sauce
· 2 tsp. baking soda
· oil, for frying

COOKING INSTRUCTIONS

1. Clean pork pata. Cut skin about 3-5 slits on each side, without cutting the bone.

2. Place pork pata in a big pot. Add soda pop and water enough to cover the pork.

3. Season with plenty of salt. Add peppercorns, crushed garlic, bay leaves and soy sauce.

4. Covered and boil over high heat. Remove all the resulting scum that will rise to the top of the pot. Lower the heat and simmer
for about an hour or until pork pata meat is tender (make sure that meat is not too tender).

5. About 15 minutes of simmering, add baking soda (to soften the meat faster) and continue cooking.

6. Drain pork pata when done. Let sit for a while so the juices settle. Dry with paper towels.

7. Deep-fry pata until golden brown and blisters appear on skin. Drain on paper towels.

8. Slice meat and transfer to a serving plate. Serve hot with sauce for dipping.

9. You can also make sauce by mixing soy sauce and white vinegar. You may add garlic, onion and chili pepper.

Adobong Kangkong

Ingredients

•1 big bowl of kangkong (river spinach)
•1/4 kilo of pork, cut into small pieces
•5 cloves of garlic, minced
•1 cup pork stock (broth) or bouillon pork cube dissolved in water
•1/4 cup of vinegar
•1/2 teaspoon of monosodium glutamate (MSG)
•1 onion, diced
•1/4 cup soy sauce
•2 laurel leaves (bay leaves)
•Salt and pepper to taste

METHOD

1.Estimated cooking time: 25 minutes
2.Stir fry garlic and onions in a big pan then add the pork. Let the pork to brown and oil for a few minutes.
3.Add a cup of pork stock or bouillon cube dissolved in water or plain water, laurel leaves, soy sauce, some salt and bring to a boil.
4.Let boil then add the vinegar. Do not stir for 5 minutes.
5.Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves. Continue cooking until the vegetable is done.
6.Serve hot with rice.
7.Instead of kangkong, this recipe can be used to cook other vegetables like eggplant, spinach, cabbage, string beans or any other vegetable.

Crispy Kangkong

Ingredients

•4 bunches kangkong leaves, cleaned
•3 cups corn starch
•5 cups cooking oil
•salt and monosodium glutamate ( MSG) to taste (vetsin)
•1-1/2 cup water
•1 cup flour
•1 pc boiled egg, grated medium

METHOD

1.Clean kangkong and draw off leaves thoroughly.
2.Remove leaves from stem. Set aside.
3.Combine cornstarch, flour, egg, MSG, salt and water ( batter mixture ) in a clean mixing bowl.
Mix until smooth in consistency.
4.Heat oil to 250°F and reduce fire to medium. Dip kangkong leaves one by one in batter and deep fry until crispy.
5.Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves.
Serve with sauce on the side.

Laing

Ingredients

* 25 pieces dried taro root (dahon ng gabi)
* ½ kilo pork (cut into small cubes)
* 3 cups grated coconut
* 2 cups water
* 1 big head of garlic (minced)
* 2 small onions (minced)
* 1 tablespoon ginger (grated)
* ½ cup small dried shrimps (soaked)
* 6 pieces hot chili pepper (minced)
* ½ cup alamang
* 3 tablespoons oil

METHOD

1. Wash dried taro root and separate leaves from stalks.
2. Discard the prickly part of the stalk.
3. Cut into 1 "
4. Extract the cream from the grated coconut.
5. In a pan, sauté garlic, onion, ginger, pork meat and stir.
6. Add in dried shrimp, hot chili pepper, alamang, and the stalks.
7. Cook until stalks are tender.
8. Stuff Taro root leaf with 2 tablespoons of mixture. Wrap well.
9. Arrange stuffed leaves in a casserole and pour in coconut cream.
10. Cook until coconut cream excretes its oil and stuffed leaves are cooked well.
11. Serve hot.

Eggplant Adobo

Ingredients

•5 c Diced eggplant, cut in 1 1/2-inch cubes
•1/3 c Vegetable oil
•6 Cloves garlic, minced
•1/2 ts Freshly ground black pepper
•1/4 c Red wine vinegar
•1/3 c Soy sauce
•Salt to taste

METHOD

1.Distribute eggplant on paper toweling and sprinkle with salt.
2.Let drain for 30 minutes. Rinse and pat dry.
3.In a non-stick skillet, fry eggplant in oil until brown and set aside.
4.In a small saucepan, boil soy sauce, vinegar, garlic and pepper for 5 minutes.
5.Add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally.
7.Serve hot. Yield: 5 servings.

Cooking Tips

Frying, Sauteing, Browning

1. In pan frying and sauteing, always get your pan hot first before adding the oil or butter so food won't stick to the pan.
2. When sauteing with garlic or ginger, always brown them in oil after salt has been added but before any other ingredients. This will bring out the full flavor ofingredients.
3. Never pierce meats when browning them; the juices will escape and the meats become tough and dry. Use tongs, not fork, for turning them over.
4. When frying several pieces of food at a time, never let the pieces touch each other as they cook or they will stew instead of saute.
5. Brown red meats quickly, over high heat, uncovered. Brown poultry slowly, covered or uncovered.
6. Keep fried foods warm in a 250° F. oven. They may also be reheated by placing them in a 400° F. oven for 15 minutes.

Deep Frying

1. Use a deep heavy saucepan (3 to 4 quart size) if an electric fryer is not available.
2. Oil should be enough to cover the food to be fried and to allow it to move freely in the pan but should never exceed half the depth of the pan. This is to prevent spilling over of hot oil when it bubbles up on addition of cold food.
3. A wire basket is necessary in frying small food items as meat balls, french fries, etc. for even browning on all sides, and for ease of loading and unloading to and from the pan.
4. Be sure fat is preheated to the recommended temperature before the food is added so that the heat, not the oil, penetrates the food. A frying thermometer is most helpful to know exact oil temperature. If it is not available, do a simple temperature test by dropping a 1" cube of bread into the hot fat. At 370° Fahr. Which is satisfactory temperature for frying most foods, the bread.will brown between 50 to 60 seconds; at 390°Fahr. it will take from 20 to 25 seconds. Adjust heat to keep an even temperature.

Boiling, Simmering, Steaming

1. Steam potatoes whenever possible to conserve nutrients. If you have to boil them, add 1 tsp. vinegar or lemon juice to the water to make potatoes snowy white. Add a little milk to the water in which cauliflower is cooked to retain whiteness.
2. Grate a quarter of a small onion and add it and a dash of sugar and salt to the water in which you boil frozen or canned vegetables to improve the flavor. Or add a dash of MSG, garlic powder, pepper and onion flakes or powder to the salted boiling water before adding the vegetables for a richer flavor.
3. To cook eggs in the shell: Boil water, lower eggs into the boiling water in a metal spoon so the metal absorbs the heat and the eggs won't crack from the sudden change in temperature. Lower heat to simmer and cook eggs to desired doneness. For eggs at room temperature — soft cooked, 3 to 4 minutes; hard cooked, 10 minutes.. For eggs right out of the refrigerator: soft cooked,, 5 minutes; hard cooked, 12 minutes. Immediately plunge eggs in cold water after cooking; the shell will peel off easily and the whites will be tender.
4. A teaspoon of salt added to water brings it to boil faster, cuts down on whites running out in case the shells crack.

Broiling, Barbecuing, Roasting

1. When broiling steaks or chops, put one cup water in the bottom of the broiler pan to prevent grease burning on the pan, eliminate smoke, make pan easy to wash and catch the drippings for the gravy.
2. For barbecues, chicken should not be more than 3 Ibs.; 2 Ibs. is best because it cooks fast and is tender and juicy. Pork should be thinly sliced so it is thoroughly cooked. Beef steak should not be less than an inch thick or it will dry out; 1-1/2" thick is best for rare, medium or well done.
3. When roasting or broiling, line roaster pans with foil (barbecue pans, too) to facilitate cleaning. Cover the rack also but slash between the grooves to allow the fat to drip into the pan.

Baking, Candy making

1. When making pastry for pie crust, add a pinch or two of baking powder to the dry ingredients before adding the water; makes the pastry more flaky.
2. When adding water to pastry, be stingy with it, use only ice cold water and never pour it all in one spot on the flour and shortening mixture. Shake or sprinkle the water,sparingly over the mixture while stirring with a fork. Dough mixes easier this way and the pastry is flakier.
3. After removing a cake from the oven, prace the pan on a damp cloth for a few minutes and the cake will come loose from the pan easily.
4. When butter is too hard to cream, shred it into a warmed bowl and it will cream faster.
5. Prevent nuts and fruits from sinking to the bottom of cake batter by
coating them with flour. ,
6. When beating eggs separately, beat whites first; then the yolks may be beaten without washing the beaters. Whites will not beat up to full volume or stiffness if any yolk or bit of fat gets into the bowl.
7. To make good meringue, always let the egg whites warm up to room temperature before beating them. Also, add 1 tsp. of water for each egg white. It will increase the volume and make the meringue more tender.
8. For drop cookies, oil the spoon. Batter will not stick and will drop off easily.
9. In making dishes that call for hot milk or liquid to be added to eggs, as in custards, mix sugar with eggs and stir in hot liquid gradually to avoid curdling.
10. Pie crust brown beautifully with a sheen when brushed with milk or beaten egg yolk before baking.

Disasters and Remedies

1. If a dish is too salty, slices of raw pared potato added to it while cooking will absorb excess saltiness. When cooking adobo and it turns out too sour, add sugar.
2. If a pan of grease catches fire, sprinkle baking soda or salt over it to stop fire and smoke. Do not use water or flour.
3. To save burned food, immediately set burned pot containing the food in a larger container with cold water. Do not stir the food. Leave uncovered until cooled. Then pour contents into another pan. Do not scrape the bottom. Scorched food will adhere to the bottom and can be discarded thus eliminating the burnt taste from the rest of the food.
4. When boiling rice and the water has completely evaporated but the rice is not yet cooked, soak a double layer of paper towel with water and put it on top of the rice. Cover pot and keep on low heat. This way the rice will cook evenly and the bottom will not be soggy or burned.
5. To correct a too thick sauce: heat until simmering, then beat in, a spoonful at a time, a little cream or stock until of right consistency. Use a wooden spoon, spatula or wire whisk and scrape over bottom of pan as you stir.
6. To correct a too thin hot sauce: blend a tsp. of flour with a tsp. of
soft butter, or more as needed, always in equal amount. Beat into hot sauce,
away from the heat, until smooth. Simmer a minute or two. to remove any
raw taste of flour. .
7. To correct a lumpy sauce, strain or beat with a whisk until smooth.

Odor Removers

1. Boil a little vinegar on the stove to eliminate unpleasant cooking odors. However, cooking foods with vinegar like adobo and paArs/wdoes not help because the combination of vinegar with other foods like garlic creates odors
2. To eliminate fishy odor, rub fish inside and out with a slice of lemon.
3. To keep raw fish fillets fresh and odorless in the refrigerator, rinse\in a solution of 1 tbsp. lemon juice and 1 cup water, dry thoroughly, wrap and refrigerate.
4. Put orange peelings on the oven racks when you preheat the oven; gives the house a delicious smell. Take out the peelings when you use the oven because burnt peelings have too strong a smell. Return peelings to the oven as soon as you turn it off and the remaining heat will be just enough to bring out the sweet orangey smell.
5. To remove the smell of garlic from the fingers, rub them with a cut ripe tomato.
6. A little vinegar added to the water in which cabbage or beets are boiled will help them keep their colors and cut down the cooking odors.
7. When cooking foods with strong odors, close all doors to other rooms in the house; if possible, open kitchen window and allow air to cross ventilate by opening a door to the outside. If a lot of cooking with garlic is done in the wintertime, ventilate the house once in a while when the temperature is mild (30°F. and above). Lower thermostat 5 degrees. Open the front and back doors and allow the air to cut through the house for at least 5 minutes. On a windy day 5 minutes is more than enough.
8. Lighting up the fireplace doesn't only give a warmth and a glow to the house, it also provides a draft which clears the air of cooking odors.

Culinary Tricks

1. To keep parsley crisp and fresh, place a bunch upright in a wide mouthed jar with airtight lid. Add just enough water to the jar to cover the stems without it touching the leaves. Store in the refrigerator.
2. Wash a bunch of green onions. Cut off roots. Pat dry with a paper towel and mince. Store in tightly covered plastic containers in the refrigerator. Keeps better and longer than when left in the crisper.
3. Cut off about half an inch from both ends of cucumbers to remove bitterness. To bring out their taste, slice them ahead of time, sprinkte with a little salt and refrigerate until ready for use.
4. To avoid tears when cutting onions, leave them in the refrigerator for a few days before using them.(Or peel and cut them in half under cold running water. Keep under running water for about a minute or let soak in cold water for a time before slicing.)
5. Roll lemon with palm over a hard surface or heat lemons before squeezing to get more juice from thenru
6. Scale fish under water to keep scales from flying around.
7. Frozen raw meats defrost faster when submerged in cold water rather than when left standing at room temperature.
8. For fluffier and higher pancakes, double the number of eggs called for in the recipe. Put yolks in the batter, beat the whites separately until stiff and gently fold in the batter.
9. When preparing sauces, add flour to melted butter off the heat for a smoother mixture. When adding any liquid to a sauce base, stir it in off the heat also. Add hot sauce to cold sauce two tbsp. at a time so the cold sauce warms up gradually and does not curdle.
10. If a recipe calls for a covered casserole or skillet and none is available, use a piece of aluminum foil as a lid.
11. Marinate meat in clear plastic bags. Close tightly and press occasionally to distribute fluid.
12. To coat meats or chicken pieces, measure seasoned flour into a paper bag, drop in a few pieces at a time and' gently shake bag.
13. To keep open boxes of raisins and prunes, keep them in tightly covered jars. Hard dried out prunes and raisins may be revived by dropping them in boiling water for 2 or 3 minutes. Drain and dry and they will be tender again.
14. Store peeled ginger root in a plastic bag in the freezer compartment of the refrigerator and they will not dry up. When a recipe calls for ginger root, simply grate frozen root.
15. To center gelatin mold on serving plate, smooth a few drops of water on plate with fingers; unmold gelatin.

Chopsuey

Ingredients

1/4 kilo pork, cut into small cubes
1/4 kilo chicken giblets & liver
2-3 chicken wings, cut into small pieces
1/4 kilo fresh shrimps, shelled
2 large onions, quartered
3 cloves garlic crushed
1 pc. medium sized carrots, round thin slices
1/4 kilo cabbage, chopped 1 1/2" squares
1/4 kilo cauliflower, break into flowerettes
2-3 stalks leeks, chopped 2" long 2-3 stalks celery, chopped 1" long
1/4 kilo snow peas (sitsaro)
10 pcs. string beans (habichuelas)
2 pcs. bell pepper, red & green, big slices
2 cups chicken or meat broth
1 tbsp. vetsin
2 tbsp. fish sauce (patis)
1 tbsp. cornstarch
2 tbsp. cooking oil
2 tbsp. sesame oil (optional)

METHOD

Saute garlic until brown. Add onions, when half cooked stir in pork, giblets, liver, chicken, and shrimps. Saute for 2 minutes and pour in fish sauce. Stir. After 3 minutes, add 1/2 cup water. Cover. When almost dry, add broth. Let boil. Season with salt and vetsin, and put in all vegetables. Cook until half done and thicken soup with dissolved cornstarch. Do not overcooked vegetables. Serve hot.

Weights and Measures

Commonly Used Weights and Measures:

Dash or pinch Less than 1/8 teaspoon (tsp.)
1 tablespoon (tbsp.) 3 tsp.
4 tbsp. 1/4 cup (c)
5-1/3 tbsp. 1/3c
8 tbsp. 1/2 c
12 tbsp. 3/4 c
16 tbsp. 1 c
1 fluid ounce (fI. oz.) 2 tbsp.
1 c (liquid) 2c 1/2 pint (pt)
2 pints or 4 c 1 quart (qt.)
4 quarts 1 gallon (gal.)
8 quarts (dry) 1 peck
4 pecks 1 bushel
16 ounces (oz.) 1 pound (Ib.)
2 c 1 pint

U.S. to Metric Capacity

1/5 teaspoon = 1 ml
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1 fluid oz. = 30 ml
1/5 cup = 50 ml
1 cup = 240 ml
2 cups (1 pint) = 470 ml
4 cups (1 quart) = .95 liter
4 quarts (1 gal.) = 3.8 liters

Weight

1 oz. = 28 grams
1 pound = 454 grams

Metric to U.S. Capacity

1 militers = 1/5 teaspoon
5 ml = 1 teaspoon
15 ml = 1 tablespoon
30 ml = 1 fluid oz.
100 ml = 3.4 fluid oz.
240 ml = 1 cup
1 liter = 34 fluid oz.
1 liter = 4.2 cups
1 liter = 2.1 pints
1 liter = 1.06 quarts
1 liter = .26 gallon

Weight

1 gram = .035 ounce
100 grams = 3.5 ounces
500 grams = 1.10 pounds
1 kilogram = 2.205 pounds
1 kilogram = 35 oz.

Cooking Measurement Equivalents

16 tablespoons = 1 cup
12 tablespoons = 3/4 cup
10 tablespoons + 2 teaspoons = 2/3 cup
8 tablespoons = 1/2 cup
6 tablespoons = 3/8 cup
5 tablespoons + 1 teaspoon = 1/3 cup
4 tablespoons = 1/4 cup
2 tablespoons = 1/8 cup
2 tablespoons + 2 teaspoons = 1/6 cup
1 tablespoon = 1/16 cup
2 cups = 1 pint
2 pints = 1 quart
3 teaspoons = 1 tablespoon
48 teaspoons = 1 cup

Sweet and Sour Fish

Ingredients

1 whole Carp
Salt
1 c White Vinegar
1 c Water
1/2 c Sugar
4 tbsp Vegetable Oil
2 c Bean curd, diced
6 tbsp garlic, minced
1 c Onion, chopped
1/4 c Ginger, sliced into strips
1 tbsp Flour stirred into
2 tbsp water
1 c Mushrooms, sliced
1 c Bell pepper, sliced into strips
1/2 c Carrots, sliced
escabeche.jpg (43004 bytes)

METHOD

1. Season fish with salt inside and out. Set aside.

2. Mix vinegar, water, sugar, and a
pinch of salt. Set aside.

3. In a large skillet, heat oil. Fry bean curd
until golden brown. Set aside.

4. Fry the fish 5 minutes each side or until
just cooked through. Set aside.

5. In the same skillet, saute garlic until light brown.
Then add the onion, and saute until transparent.

6. Add ginger and vinegar mixture. When the mixture
boils, add in flour to thicken.
Simmer for 5 minutes.

7. Add fried fish, bean curd, bell pepper, and
carrot slices. Simmer for another
5 minutes. Serve hot.

Lechon

Ingredients:

8 lbs pork shoulder (with skin on)
salt and pepper
cloves of garlic

COOKING INSTRUCTIONS

1. Preheat oven to 425F.
2. Wash meat with water and pat dry with paper towels.
3. Sprinkle with salt and pepper (enough to coat the entire meat once).
4. Make a few slits on the meat and insert garlic.
5. Place in a roasting pan (I used a disposable foil pan) skin side up.
6. Add 1 cup of water.
7. Place pan in the oven.
8. Bake uncovered for 1.5 hours.
9. Turn heat down to 350F. Bake for another 3 hours or until internal meat temperature reaches between 160-175F.
10. Remove pan from oven. Drain meat on a rack then transfer on top of paper towels. Slice meat using a non-serrated, sharp knife. Serve with lechon sauce or vinegar/soy sauce dipping sauce.

Lechon Sauce

Ingredients:

olive oil
small onion, minced
4 garlic cloves, minced
2 cans of Liver pate
1/2 cup vinegar
5 tbs brown sugar
1/2 cup bread crumbs
pepper

Procedure:

1. Heat oil in a sauce pan.
2. Saute garlic and onions.
3. Add liver pate, vinegar, and sugar. Adjust taste (some vinegar can be more acidic than others so add a little bit of water and more sugar if needed). Simmer for 2 minutes.
4. Add bread crumbs and simmer for 5 minutes.
5. Transfer mixture to a blender and blend smooth.

Chicken Curry

Ingredients

· 2-3 tbsp. oil
· 3 potatoes, peeled, quartered and fried
· 1 lb. chicken, cut into serving pieces
· 3 cloves garlic, minced
· 1 large onion, quartered
· 1 tbsp. patis (fish sauce)
· 3 tbsp. curry powder
· salt and pepper
· 1 cup water
· 1 red bell pepper, cut into big squares
· 1 green bell pepper, cut into big squares
· 3 celery stalks, cut into 1-1/2” long
· 1 cup coconut milk or evaporated milk

METHOD or Cooking Procedure

1. Pan fry potatoes. Set aside.
2. In the same pan, fry chicken pieces and brown a little.
3. Add garlic and onion. Sauté for a few minutes until soft.
4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).

Beef Stroganoff

Ingredients:

6 Tbsp butter
1 lb sirloin steak, sliced into 1-inch wide by 2-inch long strips
1 medium onion, chopped
1/2 lb mushrooms, sliced
salt and pepper to taste
1/8 tsp nutmeg
1/2 tsp dry tarragon
1 c. sour cream (at room temperature)
1 lb cooked egg noodles

Directions:

In large skillet melt 3 Tbsp butter. Brown beef over high heat, being careful not to burn butter. When beef is browned on all sides, remove from heat and set aside.
Add onions to skillet and saute until tender and aromatic. Add to beef.
Melt 3 Tbsp of butter and saute mushrooms. Cook until tender and aromatic. Add tarragon and nutmeg and stir to combine. Add sour cream, thinning with water until necessary. Stir constantly to avoid curdling. Add onion and beef back to pan and stir to combine. Simmer 2 minutes and serve over cooked egg noodles

Barbecued Beef Brisket

Ingredients:

3 ½ lb beef brisket.
5 carrots, peeled and cut into one-inch chunks
5 medium red potatoes, unpeeled, quartered
3 medium onions, sliced
1 cup of ketchup
1 cup of water
2 tablespoons of onion, minced
2 tablespoons of cider vinegar
1 tablespoon of horseradish
1 tablespoon of mustard
Salt and pepper

Directions:

In small bowl combine ketchup, water, minced onion, cider vinegar, horseradish, mustard and pepper.
Place beef brisket in a shallow glass baking dish. Pour marinade over beef, and top with sliced onions. Cover and refrigerate overnight to marinate.
Preheat oven to 375 degrees F (190 degrees C). Bring brisket to room temperature and bake, covered, for 3 hours.
Add carrots and red potatoes to baking dish. Baste beef brisket with juices. Cover and continue baking 1 hour more or until beef and vegetables are tender.

Grilled Beef Kebabs

Ingredients:

1 lb ground beef
1 onion, minced
1/2 c. cilantro, minced
1 Tbsp sliced jalapeno chili
1 Tbsp melted butter
3/4 Tsp garam masala
1/2 tsp black pepper
salt, to taste
vegetable oil

Directions:

In small bowl combine melted butter, garam masala and black pepper.
In large bowl combine beef, onion, cilantro and jalapeno. Add melted butter and combine thoroughly.
Shape into small logs, approximately 2 inches long. Carefully place on skewers.
Cook on preheated grill, about 2 inches from the heat source for about 3 minute son each side. Serve immediately.

Beef in Creamy Mushroom Sauce

Ingredients:

2 Tbsp cornstarch
1 c. water
1 lb boneless sirloin steak
1 onion, chopped
1 clover garlic, minced
1/4 tsp salt
1/8 tsp pepper
1 red bell pepper, coarsely chopped
3 c. sliced mushrooms
1/4 c. brandy
1 beef bouillon cube
2 Tbsp sour cream
2 Tbsp fresh chives, chopped
3 c. mostaccioli, cooked according to package

Directions:

In a small bowl combine cornstarch and water. Stir until dissolved and set aside.
Trim fat from steak and cut beef into thin strips.
Spray a large skillet with nonstick cooking spray and heat over medium-high heat. Cook onion,garlic, salt and pepper until tender and aromatic. Add beef and bell peppers and saute until browned. Stir in mushrooms.
Add brandy and beef bouillon to beef mixture. Heat to boiling and reduce to a simmer. Simmer 1 minute. Stir in sour cream and cornstarch and simmer until thickened.
Stir in chives and serve over cooked mostaccioli.

CURRIED CHICKEN SALAD

Ingredients:

2-3 boneless chicken breasts, skin removed
2 stalks celery, strings removed
1/4 cup fresh cilantro, chopped
1 cup real mayonnaise (not salad dressing)
1/2 medium onion, finely minced
1 teaspoon curry powder
2 cloves garlic, minced
lettuce leaves, for serving
paprika (optional)

Simmer the chicken in water (or chicken broth if you have it - then reserve for making soup later on. Do not allow the water or broth to boil.
Meanwhile, remove the strings from the celery and dice it into 1/3 inch dice. Wash and chop the cilantro. Peel and dice or mince the onion and garlic.

Stir the curry powder, onion, and garlic into the mayonnaise, mixing well.

Remove the chicken from the pan using a slotted spoon. Dice into bite sized chunks. Add to the mayonnaise. Mix well.

Arrange a few perfect lettuce leaves in the center of a salad dish. Scoop the chicken mixture onto the center. Garnish with a sprinkle of paprika (we like to use either the Hungarian or smoked paprika) and top with a sprig of cilantro.

PRUNE SALAD

Ingredients:

1 pkg. prunes
Marshmallows (as many as you want)
1 c. nuts

Cook prunes until tender, sweeten a little, cut into small pieces. Cut up marshmallows, add nuts and mayonnaise as needed. Mix well. Add some prune juice to the mayonnaise. It should be rather moist as marshmallows will absorb dressing as it sets. Let set overnight.

TACO SALAD

Ingredients:

1 lb ground beef
1 envelope taco seasoning
1 10 oz. can kidney beans
1 c. grape tomatoes, halved
1 head lettuce, shredded
1 12 oz pkg. shredded cheddar cheese
1 12 oz bag nacho cheese flavored Doritos, crushed
1 16 oz. bottle Italian salad dressing

Brown ground beeef and add taco seasoning. Simmer according to directions. Place in large bowl and refrigerate until cool. Add beans, tomatoes, lettuce, cheese, and Doritos. Mix well.
Cover with salad dressing. Mix again. Serve almost immediately.

MACARONI AND CHICKEN SALAD

Ingredients:

2 cups macaroni
2 small or 1 large can Swanson white chicken breast
celery
tomato
green pepper
onion
mayonnaise
apple cider vinegar
salt
pepper
sugar

Cook macaroni according to box, do not over cook (7 min). Drain; cool water. Cut up about 4 or 5 stalks celery, one green pepper diced, one onion finely chopped. Remove seeds from 2 tomatoes and dice.
Add chicken, salad, and flake it up a little bit at a time. Combine with 1 cup Hellman's mayonnaise, 2 tablespoons apple cider vinegar, teaspoon salt, teaspoon sugar, a pinch of pepper.

LOBSTER SALAD

Ingrdients:

2 pounds of lobster (peeled and chopped)
1 large onion (optional)
4 large clery sticks (diced)
1 can peas (15 oz)
1 can corn (15 oz)
1 large red bell pepper (diced)
5 hard boiled eggs (grated)
5 strips of fried bacon (diced)
1 peeled and diced granny smith apple
1/2 cup jasmine rice (or your favorite) cooked
1 1/2 cups of mayonaise
2 tbsp dijon mustard
1 1/2 tbsp sea salt (or less, to taste)
dash of freshly ground pepper

In a large bowl, combine lobster meat, rice, eggs and bacon. Add in all the vegetables and apple. Mix in peas and corn. In a separate bowl, mix mayonnaise, Dijon mustard, salt and pepper. Add to large bowl and mix well. Garnish with dill or parsley.