Desserts and salads

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. Sp
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
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
cooking fire or stove top) OR
Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan ha
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 t
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.

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 Chicken Potato Salad Recipe

Estimated cooking & preparation time: 1 hour
Chicken Potato Salad Ingredients:

1 kilo potatoes
1 big chicken breast
3 pieces medium sized carrots
500 ml mayonnaise
1 can (836 g) pineapple tidbits or chunks
1/2 cup sweet pickle relish
1 cup cheddar cheese, diced (optional)
3 tablespoons of chopped spring onions (optional)
Iodized salt to taste (pepper, optional)

Chicken Potato Salad Cooking Instructions:

In a big pot, boil potatoes and carrots (covered with water) for about 15 to 20 minutes or until cracks on the potato skin appears. (tip:
pierce a potato with a toothpick. If you can pierce it with little resistance and the toothpick comes out clean, the potatoes & carrots
are cooked).
Drain potatoes and carrots, let cool.
Once cooled, the skin can be easily be pealed by hand.
Dice the potatoes and carrots (about 1x1 cm)
Boil the chicken breast in water with some salt. Let cool, then shred the chicken meat in 1 inch lengths
Drain pineapple chunks or tidbits.
Combine all ingredients (potatoes, chicken meat, pineapple, carrots, pickle relish, mayonnaise...) in a big bowl and salt to taste. You
may add pepper if you wish.
Refrigerate before serving.
Potato Salad Cooking Notes:
You may add the optional ingredients (diced cheese, chopped onions, spring onions) or a handful of raisins for added flavor.

Halayang Ube (Purple Yam Jam) Recipe

Estimated preparation and cooking time: 2 hours
Halayang Ube Ingredients:

1 kilo ube yam root

1 can (14 ounces) evaporated milk
2 cans (12 ounces) condensed milk
1/2 cup butter or margarine
1/2 teaspoon of vanilla (optional)

Halayang Ube Cooking Instructions:

On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes. Drain and let cool.
Peel and finely grate the ube yam.
Heat a big wok in medium heat.
Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well.
Add the 1 kilo grated ube yam,
Adjust the heat to low
Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).
Add the evaporated milk and continue to mix for another 15 minutes.
Let cool and place on a large platter.
Refrigerate before serving the halayang ube.

Cooking Tips:
You may spread additional butter or margarine on top of the jam before serving.
For the sweet toothed, sprinkle a little sugar on top of the jam after placing on the large platter.
Instead of manually grating the ube, you may cut it in cubes and use a blender to powderize the ube.

Filipino Barbeque Recipes

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!

Pork Barbeque Recipe

Estimated preparation: 20 minutes
Marinating: 30 minutes to 3 hours
Barbecue: 10 to 15 minutes each
Pork Barbeque Ingredients:

1 kg. pork
20 bamboo skewers
1 cup soy sauce
1 head garlic, minced
1 onion, finely chopped
1/4 cup of calamansi juice or lemon juice
1/2 cup of 7up, sprite or beer (optional)
1 teaspoon ground black pepper
3 tablespoons of brown or white sugar
1/2 cup of banana or tomato catsup

Barbeque Cooking Instructions:

Cut pork meat into thin and long slices - 1/4 inches thick and less than 2 inches wide.
In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar,
banana catsup and the soda or beer (this tenderizes and adds flavour to the pork barbeque)
Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).
Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbeque.
String the pork on the skewers.
Over live charcoals, barbeque the pork on skewers until each barbeque is cooked - turning every few minutes on each side and basting
the leftover marinate on the barbeque.

Filipino Noodle & Rice Recipes

Filipino Style Spaghetti Recipe

Estimated & preparation & cooking time: 40 minutes.
Spaghetti Ingredients:

1 kg. spaghetti noodles

1/2 kg. ground beef
1/2 kg. ground pork
1/4 kg. hotdogs, diagonally sliced
1 kg. tomato sauce
3 pieces laurel leaves (bay leaves)
1/4 cup brown or white sugar
2 green bell peppers, diced
2 onions, chopped
1 head garlic, minced
3 tablespoons of cooking oil
1 cup of water
Salt and pepper to taste
1/2 cup grated cheese

Spaghetti Cooking Instructions:

Cook spaghetti noodles according to package instructions.

In a sauce pan or wok, saut garlic and onions in cooking oil.
Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.
Add tomato sauce, salt and pepper to taste then let simmer for another 10 minutes
Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.
Serve with the cooked spaghetti noodles and grated cheese on top.

Pancit Bihon Recipe

Estimated cooking & preparation time: 45 minutes
Pancit Bihon Ingredients:

1 8 oz. pack pancit bihon noodles

1 cooked chicken breast, shredded
2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water
1/4 cabbage, sliced into strips
1 onion, pealed and sliced
3 cloves of garlic, crushed and minced
1/3 cup scallions, cut into pieces
1 carrot, sliced into strips
2 tablespoons of cooking oil
3/4 cup diced celery
3 tablespoons soy sauce
Salt and pepper to taste
5 pieces of calamansi or 1 lemon, sliced

Pancit Bihon Cooking Instructions:

Soak the pancit bihon noodles to soften for 10 minutes

Grease a large pan or wok with oil. Saut garlic and onions.
Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.
Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.
Salt and pepper to taste.
Serve hot with sliced calamansi on the side.

Cooking Notes:
Calamansi or lemon is to be squeezed into the pancit bihon before eating.

Pansit Canton Recipe

Estimated cooking & preparation time: 1 hour
Pansit Canton Ingredients:

12 ounces pansit canton noodles

1 chicken breast, cooked and shredded
4 cups chicken broth (from boiled breast)
1/2 pound pork, sliced in small pieces
1/2 pound shrimps, shelled and deveined
4 tablespoons cooking oil
1/2 cup chopped onion
2 tablespoons garlic, minced
1/2 cup Chinese sausages, sliced
cauliflower, cut to bit size
2 cups snow peas (sitsaro)
2 cups cabbage, sliced into strips
1 cup celery, sliced
1 carrot, diced
1/4 cup scallions, diced
4 tablespoons soy sauce
1 tablespoon sesame oil
Salt and pepper to taste

Pansit Canton Cooking Instructions:

In a big pan or wok, saut in oil the garlic and onions. Then add sliced pork until cooked.
Add 2 cups of chicken broth and add the shredded chicken, sliced Chinese sausages, shrimps, snow peas, cabbage, celery and diced
carrot. Simmer for about 10 minutes or until cooked.
Add the remaining 2 cups of chicken broth and the pansit canton noodles. Let simmer until noodles are soft.
Add the scallions, sesame oil then salt and pepper to taste.
Serve hot

Pancit Palabok Recipe

Estimated preparation for toppings: 1 1/2 hours
Estimated cooking time for sauce & noodles: 40 minutes
Pansit Palabok Ingredients:
Palabok Noodles / Sauce

1/2 kilo miki noodles

1/2 kilo small crabs
5 cloves of garlic, minced
1 onion, chopped
2 tablespoons of atchuete seeds or oil
2 tablespoons of patis (fish sauce)
4 tablespoons of cornstarch, dissolved in water
1 teaspoon of monosodium glutamate (MSG)
1 1/2 cups of water

Tinapa flakes (smoked fish)

Cooked shrimps, shelled
Squid adobo, sliced into rings
Pork chicharon, grounded
Spring onions, chopped
Hard boiled eggs, shelled, sliced
Fried garlic, minced
Fresh calamansi (lemon), sliced

Palabok Toppings

Pansit Palabok Cooking Instructions:

Extract fat and meat from clean crabs, set aside.
Pound crab and extract juice on 1 1/2 cups of water
On a pan, saut garlic and onions until golden brown then add crab fat, crab meat, 1 1/2 cups of crab wash, patis and MSG. Bring to a
boil and simmer for 10 minutes.
Add corn starch and continue to simmer while constantly stirring until thick.
Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked.
Lay drained noodles on a platter and pour the palabok sauce. Garnish with toppings and serve.

Sinangag | Fried Rice Recipe

Estimated preparation & cooking time: 30 minutes
Fried Rice Ingredients:

5 to 6 cups of "cold" steamed rice

1 head garlic, crushed then minced
1 fried scrambled egg, chopped
1/2 cup of any cooked meat: ham, sausage, bacon, shredded fried chicken, beef, etc., cut into small pieces or slices
1/4 cup, cooking oil
Salt to taste

Sinangag Cooking Instructions:

On a big wok or frying pan, heat cooking oil

Fry minced garlic until golden brown, set aside
Add rice and continue mixing for 5 minutes
Add the scrambled egg and meat
Season with salt, mix well
Serve on a big platter while hot
Top fried rice with the fried garlic

Fried Rice Cooking Tips:

You may add any or all or the following to fried rice:
1/4 cup of cooked green peas
2 tablespoons of sesame oil or peanut oil for flavour
chopped spring onions
Leftover steamed rice kept in the refrigerator for a couple or hours or overnight is best used for fried rice.

Filipino Seafood & Vegetables Recipes

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:

Saut 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.

Bicol Express Recipe

Estimated preparation time: 30 minutes
Estimated cooking time: 30 minutes
Bicol Express Ingredients:

1/4 kilo pork, thinly sliced

1 cup Baguio beans
3 cups long chili or jalapeno peppers
1 onion, minced
1 head of garlic, minced
1 cup coconut milk
1 cup coconut cream
2 tablespoons of cooking oil
Salt to taste

Bicol Express Cooking Instructions:

In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain.
In a cooking pan, heat cooking oil and brown sliced pork for a few minutes.
In another pan, saut minced garlic and onion.
Add to the saut the browned pork.
Then add the coconut milk, bring to a boil and simmer for 10 minutes.
Add the chili peppers, Baguio beans and cook until dish gets a little dry.
Add the coconut cream and simmer until the sauce thickens.
Salt to taste.

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 chili 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. Saut 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 chili 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.
Back to Home Page of Filipino Recipes

Chopsuey Recipe
Estimated cooking & preparation time: 45 minutes.
Chopsuey Ingredients:

1/4 kilo pork, sliced into small pieces

1/4 kilo shrimps, shelled, deveined and halved
1/4 kilo chicken liver and gizzard, sliced to small pieces
1/4 kilo cauliflower, broken to bite size
1/4 kilo string beans
1/4 kilo snow peas (sitsaro)
1/4 kilo cabbage, cut into squares
2 stalks of leeks, cut into 2" long pieces
3 stalks celery, cut into 2" long pieces
5 cloves garlic, diced
2 onions, diced
1 carrot, sliced thinly
1 piece red bell pepper, cut in strips
1 piece green bell pepper. cut in strips
2 tablespoons of cornstarch, dissolved in 1/4 cup of water
2 cups chicken stock (broth)
3 tablespoons of sesame oil
3 tablespoons of patis (fish sauce)
4 tablespoons of corn oil or vegetable oil
Salt to taste

Chopsuey Cooking Instructions:

In a big pan or wok, saut garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer
for 15 minutes or until pork and chicken giblets are cooked.
Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10
minutes or until the vegetables are done. Add the sesame oil.
Salt and pepper to taste.
Serve hot with rice.

Laing Recipe
Estimated cooking time: 30 minutes.
Laing Ingredients:

25 pieces gabi (taro) leaves, dried and shredded

1/2 kilo pork, diced
1/4 cup shrimp bagoong
5 cloves garlic, minced
2 red onions, chopped
2 tablespoons ginger, minced
5 jalapeno pepper, sliced
1 cup coconut cream (katang gata)
2 cups coconut milk (gata)
1/2 teaspoon monosodium glutamate (MSG)
2 tablespoons of oil
1 teaspoon salt

Laing Cooking Instructions:

In a casserole, saut garlic, ginger and onions then add the pork.
mix in the gabi leaves.
Pour in the coconut milk (gata) and bring to a boil then simmer for 15 minutes.
Add jalapeno, bagoong, salt and MSG and simmer for another 5 minutes.
Add the coconut cream and continue to simmer until oil comes out of the cream.
Serve hot with plain white rice.

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 sauted 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.

Rellenong Bangus (Stuffed Milk Fish) Recipe

Estimated cooking time: 1 hour
Rellenong Bangus Ingredients:

1 big bangus (milkfish)

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

Rellenong Bangus Cooking Instructions:

Scale and remove the intestines of the bangus.
With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the
spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.
Marinate the head and skin in lemon juice, soy sauce and pepper.
Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.
Saut 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 saut and mix well.
Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.
Fry in oil until golden brown.
slice slightly diagonal (1 1/2 inch thick) and serve.

Mixed Seafood with Oyster Sauce Recipe

Estimated cooking time: 30 minutes
Seafood with Oyster Sauce Ingredients:

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

Cooking Instructions:

Cut crabs into 2 or 4 if very big

Steam crabs and prawns for 5 minutes
Clean squid and cut into 1 inch long sections
On a big wok, saut garlic until golden brown, then add ginger and onions, saut for a minute more
Add water and bring to a boil
Add squid, clams, mussels and other uncooked seafood.
Boil 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
Simmer for 3 minutes
Serve hot with steamed rice

Seafood with Oyster Sauce Cooking Tips:

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

Filipino Chicken Recipes

Chicken Afritada Recipe | Chicken Recipe

Estimated cooking time: 50 minutes
Chicken Afritada Ingredients:

1 kilo chicken, cut into pieces

5 pieces potatoes, peeled and halved
1 red onion, diced
1 head garlic, minced
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
2 cups pork or chicken stock (broth)
1 cup tomato sauce
2 tablespoons of patis (fish sauce)
3 tablespoons of cooking oil

Chicken Afritada Cooking Instructions:

In a cooking pot or wok, heat oil.

Saut garlic and onions.
Add chicken and slightly brown.
Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.
Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.
Add the green and red bell peppers, simmer for an additional minute or two.
Salt and pepper to taste
Serve this chicken recipe hot with steamed rice.

Chicken Pastel Recipe

Estimated cooking time for this chicken recipe: 1.5 hours
Chicken Pastel Ingredients:
One 1 1/2 kilo chicken, cut in pieces
One can (14 ounces) Vienna sausage, sliced
3 potatoes, diced
1 carrot, diced
1 up mushrooms, cut in half
1 green bell pepper, sliced in strips
1/2 cup sweet peas
1 onion, minced
1/4 cup grated cheese
1 cup margarine
2 cups chicken stock (broth)
1/2 cup evaporated milk
4 tablespoons soy sauce
1 lemon extract (juice)
1 egg, beaten
Salt and pepper to taste
Pie Crust
2 cups flour
1/2 cup corn oil or vegetable oil
1 teaspoon salt
1/4 cup of water
Chicken Pastel Cooking Instructions:
In a bowl, marinate chicken lemon juice and soy sauce for an hour.
In a skillet, melt margarine and brown chicken, set aside.
Saut onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas,
sausages, grated cheese and milk. Continue cooking for 10 minutes. Salt to taste.
Transfer to a baking dish.
Pre-heat oven to 450 degrees Fahrenheit.
On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.
On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess
pastry.
Punch small holes on the pastry to let out steam during baking then brush with beaten egg.

 Bake until golden brown (about 15 minutes).

Pancit Lomi

INGREDIENTS:
1 cups cabbage, chopped
1 piece carrot, chopped
cup chicken and/or pork, cooked; sliced
cup chicken balls, fried; halved
cup cooking oil
cup cornstarch, dissolved in water measuring about cup
2 pieces eggs, raw; beaten
4 cloves garlic, pounded
granulated seasonings
cup kikiam, fried; sliced
liquid seasonings
kilogram lomi noodles

1 piece onion, chopped

cup shrimps, cooked; shelled

INSTRUCTIONS:
1. In a pan set over medium heat, saut garlic and onion until onion is clear
and garlic is slightly brown.
2. Add in chicken and/or pork.
3. Add in shrimp.
4. Stir fry for about three minutes.
5. Pour in water.
6. Simmer until water has dissolved. This should take at least five minutes.
7. Pour in broth.
8. Allow to boil. This should take at least ten minutes.
9. Dip noodles in broth.
10. Add in carrot and cabbage.
11. Again, simmer for about three minutes.
12. Add in cornstarch.
13. Sprinkle the seasonings.
14. Place eggs.
15. Stir everything.
16. Serve immediately in bowls
- See more at: http://www.kusinamaster.asia/2014/12/pancit-lomi.html?
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Chicken Mushroom Soup

INGREDIENTS:

half of whole chicken

1 oz dried shitake mushroom
one piece of ginger
salt to taste

INSTRUCTIONS:
1. Choose one half of the whole chick, and then cut into small
pieces.
2. Clean carefully and rinse quickly in boiling water to get rid of the
floater. Then wash the cooked chicken meat again in clean water.
3. Soak the dried shitake mushrooms in clean water and wash off
the sand.
4. Put rinsed chicken meat, crushed ginger sections and soaked
dried shitake mushrooms into the large pot prepared and begin
the simmer.
5. Add salt to taste and serve with chopped green onions sprinkled
on top.

- See more at: http://www.kusinamaster.ph/2014/11/chicken-mushroom-soup.html?

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Yang Chow Fried Rice

INGREDIENTS:

cup frozen or fresh green peas

4 cups cooked long grain rice

2 cloves garlic, minced
4 slices ham, small diced
1 pc egg, beaten
2 8g sachets MAGGI MAGIC SARAP
tsp freshly ground black pepper
2 tbsp thinly sliced spring onion
2 tbsp cooking oil
1 tbsp annatto seeds
1 tbsp sesame oil

INSTRUCTIONS:
1. Combine oil and annatto seeds, gently heat for 2 minutes, cool
and strain.
2. In a wok saut garlic and ham in annatto oil for 1minute.
3. Add egg, stir and cook for 10seconds.
4. Immediately add rice, season with MAGGI MAGIC SARAP and
pepper.
5. Add the frozen green peas and the ham. Cook for another 2-3
minutes.
6. Add sesame oil and spring onion.
7. Transfer into a serving plate and serve hot

Pochero

INGREDIENTS

Chicken 500 Gram, cut into pieces

Pork 400 Gram, cut into pieces
Onion 1 Medium, chopped
Garlic 6 Clove (30 gm), minced
Canned chickpeas/Chickpea 220 Gram, drained
Saba banana/Cardaba 400 Gram, sliced
Potato 300 Gram, cubed
Tomatoes 2 Medium, sliced
Tomato puree/Store-bought regular pasta sauce 220 Gram
Bok choy 200 Gram
Peppercorn 1 Tablespoon
Salt 1 Tablespoon (to taste)
Cooking oil 2 Tablespoon
Water 1800 Milliliter

DIRECTIONS
GETTING READY
1. In a cooking pan heat the oil. Saute garlic and onion until light brown.
2. Put the pork and saut for 3 minutes. Add the chicken and tomatoes then
saute for 5 minutes. Set aside.
MAKING
3. Fill a casserole with water. Add the sauteed meat and salt. Let it boil. Simmer
for 20 minutes until meat softens.
4. Add the potatoes, banana, chick peas, tomato puree and whole kernel
peppercorn. Cook for 8 minutes. Add extra salt or ground pepper as needed.
5. Put the bok choy and simmer for 30 seconds. Turn off the heat
- See more at: http://www.kusinamaster.ph/2015/05/pochero.html?
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