Filipino Chicken Macaroni Salad Recipe

Estimated preparation and cooking time: 1 hour

Chicken Macaroni Salad Ingredients:

• 1/5 kilo macaroni noodles

• 2 to 3 pieces, medium sized carrots

• 1 big chicken breast

• 500 ml of mayonnaise

• 1 can (836 g) pineapple chunks or tidbits

• 1 big white onion, finely chopped

• 1/2 cup sweet pickle relish

• 3 hardboiled eggs, diced

• 1 cup diced cheddar cheese

• 1/2 cup raisins

• salt and pepper to taste

Macaroni Salad Cooking Instructions:

• Cook macaroni noodles according to package cooking instructions.

• In a pot, boil carrots in water for 15 to 20 minutes or until cooked.

• Drain carrots and let cool. Peal skin then dice.

• Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths

• Drain pineapple chunks or tidbits.

• Combine all ingredients while adding salt and pepper, to taste.

• Refrigerate, then serve.

Filipino Leche Flan Recipe

Preparation time: 30 minutes

Estimated cooking time: 1 hour

Leche Flan Ingredients:

• 1 can (390g) evaporated milk

• 1 can (390g) condensed milk

• 10 egg yolks

• 1 teaspoon of vanilla extract or lemon essence

For the caramel:

• 1 cup sugar

• 3/4 cup water

Leche Flan Cooking Instructions:

• In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.

• Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.

• Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.

• Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick.

• Cover moulds individually with aluminum foil.

• Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) OR

• Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.

• Let cool then refrigerate.

• To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

Cooking Tips:

• You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.

Pakbet or Pinakbet Recipe

Estimated cooking time: 35 minutes

Pakbet Ingredients:

• 1/4 kilo pork with fat, cut into small pieces

• 2 Amapalya (bitter melons) sliced to bite size pieces

• 2 eggplants, sliced to bite size pieces

• 5 pieces of okra, cut in two

• 1 head garlic, minced

• 2 onions, diced

• 5 tomatoes, sliced

• 1 tablespoon of ginger, crushed and sliced

• 4 tablespoons bagoong isda or bagoong alamang

• 3 tablespoons of oil

• 1 1/2 cup water

• Salt and pepper to taste

Pakbet Cooking Instructions:

• In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.

• On the same pan, saute garlic, onion, ginger and tomatoes.

• In a casserole, boil water and add bagoong.

• Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.

• Add in all the vegetables and cook until the vegetables are done, careful not to overcook.

• Salt and pepper to taste.

• Serve hot with plain rice.

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Ginataang Kalabasa Recipe

(Squash Cooked in Coconut Milk)

Estimated cooking & preparation time: 1 hour

Ginataang Kalabasa Ingredients:

• 1 kilo squash, cut into cubes (1"x1")

• 1/4 kilo shrimp, shelled and deveined

• 3 pieces tomatoes, diced

• 2 onions, chopped

• 1 head garlic, minced

• 2 tablespoons of ginger root, crushed and minced

• 4 tablespoons of cooking or olive oil

• 2 pieces long chilli peppers

• 2 tablespoons of shrimp paste (bagoong)

• 2 cups coconut milk

• 1 cups coconut cream (katang gata)

• 2 cups chicken stock

• 2 tablespoons of fish sauce (patis)

Ginataang Kalabasa Cooking Instructions:

• On a big pan, heal oil. Sauté garlic, onions until light brown then add ginger, cook until onions become translucent.

• Add the tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender.

• Add the coconut cream, long chilli peppers and the shrimps. Bring again to a boil and simmer for a few more minutes.

• Serve hot with plain rice.

Ginataang Kalabasa Cooking Tip:

• This ginataan recipe can be used on any vegetable, combination of vegetables, fish or meat.

Adobong Kangkong (River Spinach) Recipe

Estimated cooking time: 25 minutes

Adobong Kangkong Ingredients:

• 1 big bowl of kangkong (river spinach)

• 1/4 kilo of pork, cut into small pieces

• 1/4 cup of vinegar

• 1/4 cup soy sauce

• 5 cloves of garlic, minced

• 1 onion, diced

• 2 laurel leaves (bay leaves)

• 1/2 teaspoon of monosodium glutamate (MSG)

• 1 cup pork stock (broth) or bouillon pork cube dissolved in water

• Salt and pepper to taste

Adobong Kangkong Cooking Instructions:

• Sauté garlic and onions in a big pan then add the pork. Allow the pork to brown and oil for a few minutes.

• 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.

• Let simmer then add the vinegar. Do not stir for 5 minutes.

• Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves. Continue cooking until the vegetable is done.

• Serve hot with rice.

Cooking Note:

Instead of kangkong, this recipe can be used to cook other vegetables like eggplant, spinach, cabbage, string beans or any other vegetable.

Sinigang Recipe

Estimated cooking and preparation time: 1 hour

Pork Sinigang Ingredients:

• 3/4 kilo Pork, cut into chunks

• 3 tomatoes, sliced

• 2 onions, diced

• 5 cloves of garlic, minced

• 100 grams Kangkong (river spinach)

• 100 grams String beans

• 2 pieces horse radishes, sliced

• 3 pieces gabi (taro), pealed

• 2 pieces sili pag sigang (green finger pepper)

• 200 grams sampalok (tamarind)

• 3 tablespoons of patis (fish sauce)

• 1 liter of rice wash or water

Sinigang Cooking Instructions:

• Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
• In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
• Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
• Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.
• Serve piping hot.

Sinigang Cooking Tip:

• Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.

Chicken Barbeque Recipe | Chicken Recipe

Estimated cooking time excluding preparation: 30-45 mins.

Chicken Barbeque Ingredients:

• 1 kilo chicken (whole or cut in pieces)

• 1 cup soy sauce

• 1 head garlic, minced

• 1 onion, finely chopped

• 3 tablespoons of calamansi juice or lemon juice

• 1/2 cup of sprite, 7up or beer

• 2 cups of tanglad (lemon grass) for whole chicken

• 1 teaspoon ground black pepper

• 3 tablespoons of brown or white sugar

Chicken Barbeque Preparation & Cooking Instructions:

• Marinate the chicken in soy sauce, calamansi juice (or lemon juice), minced garlic, chopped onions, soda or beer, sugar and pepper.

• Marinate in the refrigerator for 1 to 3 hours.

• Stuff the chicken cavity with tanglad (lemon grass) if to be grilled whole.

• Cook chicken on grill or in oven until golden brown

Cooking Notes:

• To barbeque chicken that are cut into pieces, follow the same procedure above but omit stuffing the leg with lemon grass. Thread the chicken pieces on barbeque skewers and grill on live charcoal until cooked.

• To check if the meat is cooked, slice a small piece of meat off and if there are no juice running off the meat and there no reddish (blood) areas on the inside of the meat, the chicken is cooked.

• Enjoy this delicious chicken recipe with family and friends!

filipino food recipes

Kalderetang Kambing

Kalderetang Kambing is goat meat stewed in tomato sauce. The adult goat meat, Chevon, is commonly used for this dish. The meat is sautéed with garlic, onions, and tomatoes then stewed in tomato sauce until it becomes tender.

Preparing goat meat requires some extra procedures compared to beef or pork. Since goat meat is gamey, a common practice to eliminate the odor and gamey flavor is to marinate it in vinegar, salt, and ground black pepper mixture for an hour or two before cooking.

Compared to the other Kaldereta dishes (sometimes spelled as Caldereta), Kalderetang Kambing is considered more special. It is commonly served in special occasions such as town fiestas and birthday parties (usually for grown-ups). It also goes well as an appetizer (pulutan) and is best when beer is around.

Try this Kalderetang Kambing recipe.

Ingredients:

1 lb goat meat (chevon), cubed

1 tablespoon garlic, minced

1 piece medium-sized onion, minced

3 pieces medium sized tomatoes, diced

1/2 teaspoon crushed chili or fresh Thai chili (optional)

1 cup tomato sauce

3/4 cup bell pepper, sliced

6 tablespoon liver spread

3/4 cup Spanish green olives (optional)

1/2 cup vinegar

1 piece large carrot, cubed

MOCHA MARBLE CHEESECAKE

Ingredients:

Crust:
1 1/4 cups all purpose flour
1 cup confectioner's sugar
1/2 cup unsweetened cocoa
1/4 tsp baking soda
3/4 cup cold butter
Filling:
1 cup cream cheese, softened
1 301ml condensed milk
1 1/2 tbsp NESCAFE Classic dissolved in
1 tbsp water
2 pcs medium eggs
Garnish:
1 oz semisweet chocolate, melted

Procedure:

1. For the crust: Combine flour, sugar, cocoa, and baking soda. Cut butter into the mixture until mixture resembles coarse meal. Press onto bottom of a 9"x13"x2" rectangular pan. Bake in a preheated 350 degree F oven for 15 minutes.
2. For the filling: In a bowl, beat cream cheese until fluffy. Gradually add in the condensada, then the coffee and the eggs. Beat until combined thoroughly. Pour over baked crust.
3. Return assembled cake to bake in oven for 20 minutes or until set. Cool on a wire rack then chill in the refrigerator.
4. Finally, slice into bars and drizzle top with melted chocolate.

DECADENT CHOCOLATE CAKE WITH CREAMY CHOCOLATE FROSTING

Ingredients:

Dry Ingredients:
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda

1 cup chopped cashew nuts
2 cups sugar
1 cup water
1 cup NESTLE Cream
1/4 cup butter
1 tsp vanilla
2 pcs eggs
4 oz unsweetened chocolate, melted and cooled

Icing:
1/4 cup butter
2 oz unsweetened chocolate
2 cups powdered sugar
2/3 cup NESTLE Cream mixed with
2 tsp calamansi juice
1 tsp vanilla

Procedure:
1. Preheat oven to 350 degees F and grease or line 2-9 inch round layer cake pans. Set aside.
2. Sift all dry ingredients together in a bowl. Stir in the rest of the ingredients for the cake. Beat at low speed for about 1 min. Then beat at high speed for another 2 min. Pour into prepared baking pans and bake for 35 min. or until inserted toothpick comes out clean. Cool.
3. To prepare icing, melt butter and chocolate together. Cool and stir in powdered sugar, soured cream and vanilla. Frost cake and decorate as desired.

PARTY LASAGNA CASSEROLE

Ingredients:

2 tbsp cooking oil
1 pc onion, chopped
½ k ground beef
½ k ground pork
½ cup sliced button mushroom
2 pcs 11g MAGGI Beef Broth Cube
2 pcs 11g MAGGI Pork Broth Cube
½ cup tomato sauce
2 cups water
¼ tsp salt or to taste
pepper to taste
2 tbsp sugar
1 250g pack large instant lasagna

1 250g NESTLÉ All Purpose Cream, unchilled, combined with
1 1/2 cups NESTLE Fresh Milk

2 cups grated cheese
1 240g NESTLE Cottage Cheese

Procedure:

1. Pre-heat oven to 350 degrees F.
2. Heat oil in a pan. Sauté onion until limp. Add the meats and cook until it changes in color. Stir in mushroom, MAGGI Broth Cube, tomato sauce and water, cook for another 2 minutes. Season to taste. Remove from heat and let cool.
3. To assemble: Pour about ½ cup of the meat sauce into a lightly greased baking pan. Put 1 layer of uncooked lasagna noodles then top with meat sauce and NESTLÉ All Purpose Cream mixture and cheese. Repeat layers for 2 - 3 more times.
4. Bake covered with foil for 40 minutes. Remove cover and continue baking for another 15 minutes or until top is browned. Let stand for 5 minutes before slicing and serving.

Good to Remember: Make a meatless lasagna by replacing the meats with vegetables. Use carrots, bell peppers, olives, spinach leaves, even beans! Going meatless from time to time means fewer intakes of fats. Eating less meat also lessens the intake of high cholesterol fats that come from meat.

EXTRA CREAMY BEEF KARE-KARE

Ingredients:

1/2 kg beef pecho
2 1/2 liters water
2 11g MAGGI Beef Broth Cubes
1 cup sliced talong
1 cup sliced sitao
1 cup peanut butter
1 tetrabrick 250ml NESTLE All Purpose Cream

Procedure:

1. Tenderize beef in 2 liters of water for about 3 hours or until beef is very tender.
2. Add in MAGGI Beef Broth Cubes and the remaining 1/2 liter of water.
3. Add in vegetables and simmer until vegetables are crisp tender.
4. Stir in peanut butter and pour in NESTLE All Purpose Cream.
5. Simmer for 2 minutes.

Good to Know:
Peanut is a legume that gives you both protein and fiber. Half cup of peanuts contains 5 grams of fiber, the same amount that two servings of fruits or vegetables provide.

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