Tinolang Manok Ingredients:

• 1 kilo whole chicken, cut into pieces.
• 1 small young papaya or sayote, cut into small pieces.
• 2 tablespoons ginger, crushed and slliced into strips
• 1/2 cup dahon ng sili (chili leaves) or mallunggay leaves
• 1 liter of water
• 5 garlic cloves, minced
• 1 red onion, diced
• 4 tablespoons oil
• 2 tablespoons patis (fish sauce)

• In a stock pot, heat oil and sauté garlic, onion and ginger.
• Add water and the chicken.
• Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
• Season with patis
• Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
• Add sili leaves then turn off the heat.
• Serve steaming hot on a bowl with plain rice on the side.

Tinola Manok Ingredients:

• 1 kilo whole chicken, cut into pieces.
• 1 small young papaya or sayote, cut into small pieces.
• 2 tablespoons ginger, crushed and slliced into strips
• 1/2 cup dahon ng sili (chili leaves)
• 1 liter of water
• 5 garlic cloves, minced
• 5 pieces of tomatoes, sliced
  
• 1 red onion, diced

• 4 tablespoons oil
• 2 tablespoons patis (fish sauce)

• In a stock pot, heat oil and sauté garlic, onion, tomatoes, chicken and ginger.
• When the tomatoes are cooked add water.
• Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
• Season with patis or salt.
  
• Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
• Add sili leaves then turn off the heat.
• Serve steaming hot with plain rice.

Paella Valenciana

Paella Valenciana Ingredients:

• 1 kilo chicken, cut into small pieces
• Juice from 3 pieces calamansi
• ½ kilo pork kasim (round), cubed
• ¼ cup cooking oil
• ½ kilo white onions, diced
• 1 cup tomato sauce
• 1 red & green bell pepper, diced
• 315 g chorizo Bilbao
• ¼ kilo cooked ham, cubed
• 1 pinch saffron
• 1 kilo medium-size white shrimps

• calamansi juice
• 1 cup pure olive oil
• 5 cloves garlic, crushed into a paste
• 2 cups uncooked Calrose rice
• salt and pepper
• 1 red & green bell pepper, cut into long triangle shapes

Paella Valenciana Cooking Instructions:

• Marinate the chicken in calamansi juice.
• In a pan, heat some oil then brown the chicken and pork. Set aside.
• Add some olive oil to the pan and cook the onions until tender. Add tomato sauce then the ham, chicken and pork, diced peppers, chorizo, and saffron. Simmer for 15 to 20 minutes.
• Remove the pork and put in a separate pan. Cover with water and bring to a boil. Cook until tender.
• Strain the sautéed mixture to separate the paella liquid from the fillings. Remove the chorizo and cut into ¼ inch rounds. Add back to the mixture together with the cooked pork. Save the cooking liquid of the pork and add to the paella liquid.
• Cook 8 whole shrimps in a pan with 7 pieces sliced calamansi and some water. Cook only until the shrimps turn pink but are tender.
• Marinate the rest of the peeled shrimps in calamansi juice. Set aside.
• Preheat the over to 250°F.
• In a pan, heat some olive oil and brown the mashed garlic.
• Put the garlic in a 15-inch paellera. Add the Calrose rice and ¼ cup olive oil. Mix well, making sure that each grain is coated with oil.
• Set the paellera over high heat on the stove. Pour in 2 cups of the paella liquid. Cook over high heat for 5 minutes, moving the paellera and stirring the rice around to distribute the heat.
• Wait until the rice has absorbed some of the liquid before adding ¾ cup more of the liquid. Stir and allow more liquid to be absorbed.
• Transfer the paellera into the preheated oven. Allow the rice to cook 10 minutes covered. Add more liquid if necessary.
• Open the oven door, and pull out the paellera slightly. Add the paella filling into the rice mixture piece by piece. Do not stir again.
• Add more liquid and cook for another 5 to 10 minutes; or until the rice is tender and most of the liquid is absorbed.
• Top the paella with the peeled white shrimps. Cover the pan allowing the shrimps to cook until they are pink but still tender. Add more liquid if necessary.
• Top the paella with whole shrimps and pepper slices. Cover again and cook no more than 5 minutes.
• Remove from the heat and allow to rest 10 minutes covered before serving.

Ingredients:

1/2 cup blue agave
1/2 cup untoasted walnut oil
1/2 cup honey
2 to 3 limes (1 tsp. finely shredded peel plus 1/4 cup juice)
1 tsp. kosher salt

Optional add-ins:
2 cloves garlic, minced
1/2 tsp. ground cumin
2 shallots, minced
12 chicken drumsticks
Lime and/or orange slices
Fresh cilantro

Directions:

1. For marinade, in bowl whisk together tequila and oil. Whisk in honey, lime juice, peel, salt, and desired add-ins. Cover and refrigerate marinade up to 2 days.

2. Place drumsticks in a self-sealing plastic bag set in shallow dish. Add marinade; seal. Refrigerate 4 to 8 hours, turning occasionally. Drain; discard marinade.

3. For charcoal grill, arrange medium-hot coals around drip pan. Grill drumsticks 50 to 60 minutes over drip pan, covered, until chicken is no longer pink (180 degrees F), turning once halfway. (For gas, heat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Makes 6 servings.

Ingredients:

1 kilo whole chicken, cut into pieces.
1 small young papaya or sayote, cut into small pieces.
2 tablespoons ginger, crushed and slliced into strips
1/2 cup dahon ng sili (chili leaves) or mallunggay leaves
1 liter of water
5 garlic cloves, minced
1 red onion, diced
4 tablespoons oil
2 tablespoons patis (fish sauce)

Directions:

In a stock pot, heat oil and sauté garlic, onion and ginger.
Add water and the chicken.
Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
Season with patis
Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
Add sili leaves then turn off the heat.
Serve steaming hot on a bowl with plain rice on the side.

INGREDIENTS:

4 large pieces boneless chicken breasts, washed and pat-dried
1 jar pineapple fruit jam
1 pack onion soup mix
1 (8 oz) bottle Russian salad dressing
Ajinomoto Umami Seasoning
1 can pineapple rings
1 jar chunky salsa
Java rice

PROCEDURES:
1. Place chicken in a 13 x 9 baking dish.
2. Mix together jam, onion soup mix, and Russian salad dressing. 3. 3. Season with AJI-NO-MOTO® Umami Seasoning and stir.
4. Pour over the chicken in the pan and grill until tender and cooked.
5. Place the pineapple rounds on griddle and grill on both sides as well till it has browned and caramelized.
6. Plate Java rice, salsa and assemble the pineapple and chicken pieces on each serving plate. Serve.

1 cup chicken meat and clean internal organs, finely chopped
1 cup water
1/2 cup chicken blood
1/2 cup sliced onion
1/4 cup vinegar
1 tablespoon oil
2 teaspoons garlic, crushed
2 teaspoons salt
1/4 teaspoon crush peppercorn
1/2 laureal leaf
2 green hot peppers

Directions:

1. Saute garlic in cooking oil.
2. Add onion and chicken.
3. Stir to blend.
4. Add vinegar, salt, pepper, laureal and oregano.
5. Bring to a boil without stirring.
6. Cover.
7. Add chicken blood and water When chicken is tender.
8. Continue cooking and stirring.
9. Add hot peppers.
10. Bring to boil.
11. Season to taste.
12. Serve.

Ingredients :

2 tbsp vegetable oil
1 onion, thinly sliced
2 garlic cloves, crushed
1 green chili, deseeded and thinly sliced
1 tsp peeled and finely grated fresh root ginger
1 tsp ground coriander
1 tsp ground cumin
200g (7 oz) can tomatoes
750g (1.75 lb) chicken thighs, skinned, boned and cut into bite-sized pieces
200ml (7 fl oz) creme fraiche
300g (10 oz) spinach, roughly chopped
2 tbsp chopped coriander leaves
salt and pepper

Directions:

Method :

Heat the oil in a large heavy-based saucepan. Add the onion, garlic, chili and ginger. Stir-fry for 2-3 minutes and then add the ground coriander and cumin. Stir and cook for 1 minute.

Pour in the tomatoes with their juice and cook gently for 4 minutes. Increase the heat and add the chicken. Cook, stirring, until the chicken pieces are sealed. Stir in the creme fraiche and spinach.

Cover the pan and cook the chicken mixture gently for 6-8 minutes, stirring occasionally. Stir in the coriander with salt and pepper to taste. Serve hot with nann bread or basmati rice, chutneys or a mixed salad.

Chicken and spinach are a classic curry condiments and this fragrant Indian recipe uses a variety of spices and creme fraiche to enrich the sauce.

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.
Sauté 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).

Here’s how to prepare “Creamy Chicken Spring Rolls”

Ingredients:

2 tbsps. Cooking oil
1/3 cup minced onions
250 gms. chicken breast, minced
1 (8 gms.) satchet Maggi Magic Sarap
1 tsp. curry powder
1 tbsp. brown sugar
1 cup quickmelt cheese, grated
½ cup Nestle All Purpose Cream

10 pcs. lumpia wrapper, cut into half
cooking oil for deep frying
For the salsa, combine & mix well:

1 cup tomatoes, minced
½ cup onions, minced
1 tbsp. kinchay, minced
1 tbsp. lemon juice 1 tsp. sugar

Directions:

Heat oil and saute onions until limp.

Add in chicken and cook until it changes in color for about 8 minutes.

Season with Maggi Magic Sarap, curry powder and sugar.

Add cheese and Nestle All Purpose Cream.

Remove from heat and let cool.

Put about 1 teaspoon of chicken mixture in lumpia wrapper.

Roll and seal edges well.

Deep fry and drain well o n paper towels.

Serve with the salsa on the side.