Filipino Chicken Macaroni Salad

This dish is typically served during Filipino fiestas and also during family outings and picnic. Filipino Chicken Macaroni Salad is made with macaroni pasta, hard-cooked eggs, chopped fruits and vegetables and a seasoned mayonaisse dressing. This is a salad that everyone seems to love! 

Ingredients

• 1 lb. elbow macaroni
• 1 lb. chicken
• 3/4 cup light mayonnaise
• 1 (20 oz.) can pineapple tidbits, drained
• 3/4 cup minced carrots
• 3/4 cup raisins
• 1 cup shredded sharp cheddar cheese
• 1/4 teaspoon garlic powder
• 4 cups water
• Salt and pepper to taste

Cooking Procedure

1. Bring water to a boil. Once the water starts boiling, add 1 teaspoon salt and then put-in the chicken. Boil the chicken for 25 minutes. Drain the water and let the chicken cool.
2. Discard the bone from the meat and then shred the chicken meat using your clean hands. Set aside.
3. Cook the elbow macaroni according to package instructions. Drain and then set aside
4. In a large mixing bowl, combine the mayonnaise, garlic powder, 3 tablespoons of pineapple juice from the canned tidbits, salt, and ground black pepper. Mix well and then taste. Adjust the taste as necessary.
5. Add the shredded chicken, carrots, macaroni, raisins, and pineapple tidbits in the mixing bowl. Toss thoroughly until the ingredients are well distributed.
6. Add the cheese. Gently toss.
7. Cover the mixing bowl with a cling wrap. Refrigerate for at least 1 hour.
8. Transfer to a serving plate.
9. Serve. Share and enjoy!

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Crispy Tilapia Sticks

Crispy Tilapia Sticks is a  tilapia fillet dish. The fish is seasoned  in a beading of  breadcrumbs, then deep fried until crispy. Crispy Tilapia Sticks makes a delicious appetizer and it's best when paired with homemade ranch dressing.

Ingredients

•       1 lb. thick tilapia fillet. each piece sliced lengthwise into 3 to 4 pieces
•       ½ teaspoon garlic powder
•       ½ teaspoon onion powder
•       1 teaspoon sea salt
•       ¼ teaspoon ground black pepper
•       2 eggs, beaten
•       1 cup Panko breadcrumbs
•       2 cups cooking oil
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Cooking procedures

1. Combine the salt, garlic powder, onion powder, and ground black pepper in a bowl mix well.
2. Rub the mixture all over the sliced tilapia fillets.
3. Meanwhile, pour the oil in a deep cooking pot. Turn-on the heat and start to heat-up the oil.
4. Dip the tilapia fillet in the bowl with beaten egg then dredge the tilapia in Panko breadcrumbs. ake sure that the tilapia is well coated. To save more breadcrumbs and for better coating, you can place the breadcrumbs in a container with cover. Simply put 2 to 3 pieces if tilapia fillet in the container with breadcrumbs, cover it, and then shake the container back and forth. You will see that the tilapia will be coated properly.
5. Put the breaded tilapia into the hot oil and start to deep fry the fish until the color turns golden brown. Use medium heat in this step
6. Remove the deep fried crispy tilapia sticks from the cooking pot and place in a plate lined with paper towel.This will absorb the excess oil.
7. Transfer the crispy tilapia sticks in a serving plate and serve with a bowl of fresh ranch dressing. You can also serve this with tartar sauce.
8. Share and enjoy!

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Chicken Dynamite Lumpia

is another kind of recipe which is very popular nowadays for its uniqueness kind of invention. Together with the long green peppers or so called “siling pahaba” that gives the recipe the spice and another exciting flavor because of the cheese and ground chicken meat inside.

Ingredients

•             1 lb. ground chicken meat

•             1 tsp. garlic powder

•             1 tsp. onion powder

•             ¼ tsp.ground black pepper

•             ½ tsp. salt

•             1 cup bread crumbs

·              10 pcs. Cheese (julienned cut)

•             10 pcs. Long green pepper (finger peppers)

•             Lumpia wrappers

•             2 eggs

•             1 ½ cups cooking oil

Cooking Procedure:

·         In a bowl, combine the ground chicken, garlic powder, onion powder, and 1 piece egg, salt and ground black pepper. Mix well. Set aside.

·         In another plate cut the long green peppers in the center and get all those seeds out of it. Then put the chicken meat mixtures, and 1 piece julienned cut cheese and set aside.

·         Arrange the long green pepper in the middle of the lumpia wrapper. Wrap the pepper

·         Heat the cooking oil in a frying pan. On the other bowl, beat an egg.

·         Dip the wrapped lumpia in beaten egg then roll over the bread crumbs until all side of the wrap is coated well.

·         Gently place each piece of lumpia on the frying pan. Fry in low to medium heat for 5 to 6 minutes per side or until the color of the outer part turns golden brown.

·         Transfer to a plate line with paper towels. This will absorb the oil.

·         Arrange in a serving plate. Then serve, best serve with a vinegar dip.

Share and enjoy

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Fried Mussels

Fried Mussels

It is also one of the delicious Filipino appetizer dishes, best served during occasion or “bonding time” together with your friends. Best partner of this appetizer is cool beverages, dip with sour and spicy sauce this could give the mussels a different flavor.

Ingredients:

1 lb. mussel meat (meat removed from the shell)

1 cup water

1 ¼ cup flour

¼ cup cornstarch

2 eggs

1 tsp. garlic powder

1 tsp.  ground black pepper

3 tsp.  Salt

3 cups cooking oil

DIP (Optional): Mix together in a bowl.

Vinegar

Red chilis (minced)

Salt and pepper to taste

Small sized onion (minced)

Cooking Procedure:

In a large bowl, Sprinkle the salt and ground black pepper on the mussel meat. Mix well and set aside. (25 minutes)

Making a batter, in a large mixing bowl combine flour, cornstarch, eggs, water, garlic powder, and sprinkle some salt and pepper. Mix well until it becomes soft.

Heat the oil in a deep cooking pot.

Dip the mussel meat in the batter and then dredge in the remaining flour. (It will prevent the mussels in sticking together)

Deep fry the coated mussel meat in a medium heat until it turns golden brown.

Serve it together with the spicy sauce.

Enjoy!

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Onion Rings

Onion Rings

It is one of the delicious side dishes or appetizer for Filipino. Mostly served during dinner time, and also “bonding time" together with your friends. Another kind of onion recipe, dip in a delicious mayo dip and it can be a good replacement for French fries.

Ingredients:

2 pcs. Large White Onions (sliced ¾ inch thick rings)

1 cup flour

1 pc. Egg, beaten

1 cup breadcrumbs

1 tbsp. ground black pepper

3 cups cooking oil

Dip:

½ cup mayonnaise

2 tbsp. honey

2 tbsp. mustard

1 tsp. garlic (minced)

Salt and pepper to taste

Cooking Procedures:

DIP Onion Slices separately in a flour, then in egg, and lastly, coat with breadcrumbs. (Set aside, then repeat it to other rings)

In a large deep skillet heat oil then DEEP-FRY breaded Onions (Until brown and crisp)

Drain then set aside.

For the Dip: COMBINE mayonnaise, garlic and other dip ingredients, mix until smooth.

On a large plate arrange the fried onion rings together with the dip. Then Serve.

Enjoy!

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Buffalo Wings

Fried chicken unbreaded and coated in hot sauce. This is commonly served hot, together with celery sticks with cheese dipping. Enjoy eating this together with your friend or with your family you’ll surely the taste of spices.

Ingredients:

10 pieces chicken wings

½ teaspoon chili powder

1/3 cup all-purpose flour

½ teaspoon paprika

5 tbsp. butter

3 tbsp. hot sauce

1/8 teaspoon black pepper

¼ teaspoon salt

¼ tsp.  garlic powder

4 cups cooking oil

Cooking Procedure:

Combine flour, chili powder, salt, and paprika in a mixing bowl (Mix well)

Put the chicken in bowl and coat with the flour mixture.

Heat oil in a cooking pot.

Deep fry the chicken wings until golden brown. Set aside.

Melt the butter in a sauce pan.

Put-in hot sauce, ground black pepper, and garlic powder. Stir.

Pour-in the butter mixture over the fried chicken wings. Mix to distribute the sauce evenly.

Transfer on a serving plate.

Serve with your favorite dip.

Serve and Enjoy!

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Kangkong with Bagoong

Kangkong

 This simple dish can be also considered as appetizer. Quick and easy dish, you don’t have to exert effort in cooking this kind of dish. Just prepare those simple ingredients. You’ll surely have an amazing appetizer.  Enjoy!

Ingredients

§  1 bunch Kangkong (water spinach) , chopped into 5 inch pieces

§  ½ tbsp. sesame oil

§  ¼  tsp. soy sauce

§  ¼  cup ginisang bagoong

§  6 cups water for boiling

§  10  cups cold water

Cooking Procedure

1.       Pour water in a cooking pot and let boil.

2.      Put-in kangkong(water spinach) and cook 4 minutes.

3.      In a strainer, drain kangkong(water spinach) and rinse it with cold water. Set aside

4.      Combine sesame oil and soy sauce. Then brush kangkong(water spinach) with this mixture.

5.      Transfer to a serving plate. Serve with bagoong.

Serve and Enjoy!

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Ukoy

This is one of Filipino finger food. Commonly served during break time together with the vinegar sauce you will surely enjoy this kind of food. This isn’t seasonal this can be served all the times. Easy to prepare and budget friendly.

Ingredients:

1 cup small shrimps (cleaned)

1 cup cornstarch

¼ cup flour

1 ½ cups monggo bean sprouts

½ teaspoon salt

½ teaspoon ground black pepper

1 piece raw egg

Cooking procedure:

1. In a large bowl. Combine cornstarch, flour, baking powder, egg, water, salt, and ground black pepper then stir until diluted.

2. Add: the shrimps and monggo bean sprouts in the mixture and stir.

3. In a large frying pan pour-in the cooking oil.

4. When the oil is hot enough, scoop 3 tablespoons of the mixture and quickly drop it in hot oil. (Flatten)

5. Cook each side for 3 minutes or until the color turns golden brown.

6. Remove the deep-fried “Ukoy” from the pan and place in a plate lined with paper towel to absorb the oil.

7. Remove the paper towel and serve with “sinamak” or vinegar sauce.

Serve and Enjoy! 

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Adobong Kangkong

Adobong kangkong is a cheap and tasty dish.  "Kangkong,” as what we call it here in the Philippines has a lot of health benefits. And it’s simply delicious dish or "pampagana" dish. 

Ingredients:

 ·         2 bundle of kangkong (river spinach) (cut with an inch of stalk)

·         2 cloves of garlic (minced)

·         1 medium onion (minced)

·         3 tbsp soy sauce or oyster sauce

·         2 ½ tbsp. vinegar

·         1 ½ glass water

·         Salt and Pepper to taste

·         1 tbsp. Bagoong

·         1 tsp. sugar

·         3 tbsp.  cooking oil

Cooking Procedure;

1. Heat the pan with a bit of oil over a medium heat.
2. Saute the garlic and onion, and make sure not to burn them to avoid a bitter taste for the recipe.
3. Add the “bagoong’.
4. Put the large bowl of Kangkong and the glass of water into the pan and mix them for a while. Cover the pan for about 5 minutes while waiting for the Kangkong to be cooked.
5. Add the soy sauce, vinegar, pepper, salt and sugar altogether. (NOTE: Be careful when using these ingredients when you add or lessen the taste of the dish.) Mix all the ingredients with the Kangkong.
6. Cover the pan. Let it cook for 2-3 more minutes.

Serve and Enjoy!

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Crispy Buttered Crablets

 Small seasoned crispy crablets dredged in a cornstarch and deep fried. Dip with a spicy vinegar together with your alcoholic drinks. Or if not an alcoholic person, it’s good to share it with your friends. Picnic time or bonding time together with your loved ones. This dish has become a popular appetizer among Filipinos. Enjoy!

Ingredients:

·         2 lbs crablet (cleaned)

·         4 tbsp spoon butter

·         ¼ cup water

·         ½ tbsp. Salt

·         3 cups cooking oil

·         1 raw egg beaten.

·         1 tbsp sugar

·         1 ½  cup cornstarch

·         2 tsp ground black pepper

·         1 ½ cup of breadcrumbs

Cooking Procedure

1. Place the crablets in a bowl then add the egg, butter, water and bread crumbs. Mix gently.
2. Sprinkle salt, salt and ground black pepper then mix well.
3. Heat a frying pan or cooking pot and pour-in cooking oil.
4. Dredge the crablets in cornstarch then fry until it becomes crispy.
5. Remove from the pan and place in a plate lined with paper towel.
6. Once excess oil drips-off , arrange in a serving plate and serve.
7. If you want you can make your own spicy vinegar dip.

Serve and Enjoy!

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