Chicken Curry

Makes 5-6 servings

Ingredients

1 kg	Chicken (cut into serving size)
1 medium	Potato (cut into wedges)
1 medium	Carrot (cut into wedges)
200 ml	Coconut milk
1 medium	Onion (chopped)
1 tsp	Garlic (chopped)
1/3 tsp	Ground black pepper
2 tbsp	Fish sauce
2 tbsp	Cooking oil
2 1/2 cups	Water

Procedures

Saute garlic and onion. Put in the chicken and pan fry for 5 minutes. Add the ground black pepper and fish sauce. Pour the coconut milk and water and simmer for 45 minutes. Add the potatoes and carrots and cook for 5 minutes. Serve hot and enjoy eating!

Chicken Pandan

Makes 6 servings

Ingredients

1 kg	Boneless chicken (cut into small cubes)
1 pack	Pandan leaves
2 cups	Cooking oil

Marinade

3 tsp	Soy sauce
2 tbsp	Oyster sauce
100 ml	Coconut milk
1/2 tsp	Salt
1/2 tsp	Ground black pepper
1 tsp	Sugar
1/2 tsp	Garlic (chopped)
4 pieces	Calamansi (Small Lime)
1 thumb size	Ginger (cut into strips)

Procedures

Marinate the chicken overnight with soy sauce, oyster sauce, coconut milk, ginger, calamansi, sugar, salt, ground black pepper and chopped garlic. Cut the pandan leaves crosswise. Wrap the chicken and close it using a toothpick. Fry the chicken pandan for about 4-5 minutes each side over medium heat. Enjoy eating!

Chicken Afritada

Makes 5-6 servings

Ingredients

1 kg	Chicken (cut into serving size)
1 medium	Potato (cut into wedges)
1 medium	Carrot (cut into wedges)
2 large	Tomatoes (chopped)
1/2 cup	Tomato sauce
2 tbsp	Soy sauce
1 medium	Onion (chopped)
1 tsp	Garlic (chopped)
1/3 tsp	Ground black pepper
2 tbsp	Fish sauce
1 tsp	Sugar
2 tbsp	Cooking oil
2 cups	Water

Procedures

Heat oil in a pan. Saute garlic, onion and tomatoes. Put in the chicken and pan fry for 5 minutes. Add the ground black pepper and fish sauce. Add tomato sauce, soy sauce, sugar and water. Simmer for 40 minutes. Add the potato and carrot and cook for 5 minutes. Serve hot and enjoy eating!

Pininyahang Manok with Liver Spread (Pineapple Chicken with Liver Spread)

Makes 6-8 servings

Ingredients

1 kg	Chicken (cut into serving size)
1 medium	Potato (cut into wedges)
1 medium	Carrot (cut into wedges)
1 cup	Pineapple juice (juice from pineapple chunks)
1 cup	Evaporated milk or fresh milk
50 grams	Liver spread
1 medium	Onion (chopped)
1 tsp	Garlic (chopped)
1/3 tsp	Ground black pepper
2 tbsp	Fish sauce
2 tbsp	Cooking oil
1 cup	Water

Procedures

Heat oil in a pan. Saute garlic and onion. Put in the chicken and pan fry for 5 minutes. Add the ground black pepper and fish sauce. Pour the pineapple juice and water and simmer for 30 minutes. Add the milk and liver spread and simmer for another 10 minutes. Add the potato and carrot and cook for 5 minutes. Add the pineapple chunks and mix well. Serve hot and enjoy eating!

Chicken Tinola

Makes 6 servings

Ingredients

1 kg	Chicken (cut into serving size)
2 medium	Green papaya or chayote
1 medium	Onion (chopped)
2 tsp	Garlic
1/3 tsp	Black pepper (ground)
2 tbsp	Fish sauce
1 tbsp	Ginger (chopped)
1 piece	Chicken bouillon cube
2 tbsp	Cooking oil
1.2 L	Water (can also use rice wash)
2 cups	Hot pepper leaves (optional)

Procedures

Heat oil in a pan. Saute garlic, onion and ginger. Put in the chicken and pan fry for 5 minutes. Add the ground black pepper, chicken bouillon and fish sauce. Pour the water and simmer for 45 minutes. Add the green papaya or chayote and cook for 5 minutes. Add the hot pepper leaves and cook for 1 minute. Serve hot. Enjoy eating!

Crispy Fried Chicken Wings

Makes 4 servings

Ingredients

12 pieces	Chicken wings
4 pieces	Calamansi (small lime)
1/2 tsp	Salt
1/2 tsp	Black pepper (ground)
1 tsp	Garlic (chopped)
1 pack	Chicken breading
6-8 cups	Cooking oil

Procedures

Cut the chicken wings into two parts, the drumette and wingette leaving the tip with the wingette. Marinate the chicken for at least one hour with calamansi, salt, ground black pepper and chopped garlic. Coat the chicken wings with chicken breading and deep fry. You can make your own breading by combining flour, salt, ground black pepper and five spice. Serve hot and crispy. Enjoy eating!

Chicken and Pork Adobo

Makes 6 servings

Ingredients

500 g	Pork
500 g	Chicken
1 cup	Soy sauce
1/2 cup	Vinegar
4 tsp	Garlic (chopped)
1/3 tsp	Black pepper (ground)
2 tbsp	Cooking oil
2 1/2 cups	Water

Procedures

Fry the garlic over medium heat pan. Set aside. Add the pork and pan fry for 5 minutes then add chicken and cook for another 5 minutes. Stir occasionally. Add the soy sauce, ground black pepper and water. Simmer for 30 minutes or until the chicken and pork becomes tender. Add the vinegar and simmer for 10 minutes or until the sauce is reduced into half. You may add salt according to your taste. Add the fried garlic and mix well. Serve hot. Enjoy eating!

Arroz Caldo with Chicken Liver, Beef Tripe and Egg

Makes 6 servings

Ingredients

300 g	Chicken liver
300 g	Beef tripe
2 cups	Glutinous rice
1 tsp	Garlic (chopped)
1 medium	Onion
1/2 tsp	Black pepper (ground)
1 tbsp	Ginger (chopped)
6 pieces	Eggs
3 tbsp	Fish sauce
1 piece	Chicken bouillon cube
1 L	Water
2 tbsp	Cooking oil
6 pieces	Calamansi (small lime)
1/2 cup	Spring onion (optional)
1/2 cup	Fried garlic (optional)

Procedures

Simmer the tripe ahead of time for an hour or until tender. Boil the eggs for about 9-12 minutes while preparing the ingredients. Put the cooking oil on the pan over a medium heat. Pan fry the liver then set aside. Saute the garlic, onion, and ginger. Add the ground black pepper, chicken cube, fish sauce and glutinous rice. Pour the water and wait until the rice is cooked. Stir once in a while and add water if necessary. Put the egg, chicken liver and beef tripe and simmer for few minutes. Sprinkle with spring onion and fried garlic and add in calamansi. Serve hot. Enjoy eating!

Buffalo Chicken Wings

Makes 4 servings

Ingredients

12 pieces	Chicken wings
4 pieces	Calamansi (small lime)
1/2 tsp	Salt
1/2 tsp	Black pepper (ground)
1 tsp	Garlic (chopped)
1 pack	Chicken breading
1/4 cup	Butter
100 mL	Sweet Thai Chilli sauce
100 mL	Tomato sauce/catsup
1/2 tsp	Worcestershire sauce
1 tbsp	Sugar
6-8 cups	Cooking oil

Procedures

Cut the chicken wings into two parts, the drumette and wingette leaving the tip with the wingette. Marinate the chicken for at least one hour with calamansi, salt, ground black pepper and chopped garlic. Coat the chicken wings with chicken breading and deep fry. You can make your own breading by combining flour, salt, ground black pepper and five spice. In a separate pan, melt the butter then add the Sweet Thai Chilli sauce, tomato sauce, sugar and Worcestershire sauce. Mix well. Add the fried chicken wings. Serve hot, spicy and crispy. Enjoy eating!