Chicken Tinola

 

INGREDIENTS:

v 2 tbsp. cooking oil
v 3 lbs chicken (cut into serving pieces)
v 1 thumb size ginger root, peeled and  cut into strips or grated
v 3 cloves garlic (minced)
v 1 medium onion (sliced)
v Half a head of cabbage, chopped or
    2 small to medium sayote/chayote or green papaya (cut into wedges)
v Frozen beans (amount varies)
v 1 Tbsp Fish Sauce (Patis) (adjust taste)
v 4 cups of water
v 1 chicken bouillon cube
v 2 tbsp cooking  oil

Directions:

1. In a saucepan, saute the garlic, onion & ginger in cooking oil. 
2. Add the chicken and cook for 5 minutes or until the chicken colors lightly.
3. Add the fish sauce.
4. Pour in the water and bring to a boil. Turn down the heat and simmer until chicken is done -- about 30-45 minutes. 
5. Add the chicken cube and the cabbage or sayote/chayote and beans. Continue simmering until sayote/chayote or beans are tender.
6. Remove from heat. 
7. Serve hot. Enjoy!

 

Avocado Dessert (super easy!!)

Ingredients

2 ripe avocadoes

Condensed milk

(optional) ice cubes

Instructions:

1.        Slice, cut, dice, or mash up avocadoes in a bowl.

2.       Throw in a few ice cubes, if you so choose.

3.       Add any amount of condensed milk to your heart’s content.

4.       Stir it up.

5.       Best part: enjoy!!

Butter Mochi (aka Bibingka)

 

Ingredients:

1 pound mochiko flour (found in most grocery stores in the Asian section)

2 1/2 cups white sugar

1 teaspoon baking powder

1/2 cup butter, melted

3 cups whole milk

5 eggs

1 teaspoon vanilla extract

Directions:

1.      Grease a 9x13 inch baking pan and preheat the oven to 350 degrees F.

2.      In a medium bowl, whisk together the eggs, vanilla and milk.

3.      In a separate larger bowl, stir together the rice flour, sugar, and baking powder.

4.      Pour the wet ingredients into the dry ingredients, and stir to blend. Mix in melted butter. Pour into the baking pan.

5.      Bake for one hour.

6.      Cool completely and cut into squares.

 

Menudo



 

Ingredients :
~ Approximately 2 lbs. of pork (belly, shoulder or boneless ribs), cubed to about 1 to 1 1/2 inches
~ 2 onions, chopped
~ 1 garlic head (or 6-8 cloves), peeled and crushed (or minced)

~ 2 medium potatoes

~ 2 dried bay leaves

~ 1 16 oz. can tomato sauce

~ *bottled roasted bell peppers, jullienned

~ *frozen peas (any desired amount)

~ *bottled green olives

~ *bottled capers

~ lemon

~ **2 tbsp. fish sauce

*Optional: The amount of these vegetables may vary according to taste. The preserved juices in these bottled items may also be added.

**You may replace fish sauce with soy sauce (start with 1 tbsp.) and a little lemon juice (2 teaspoons). You can adjust the taste to your liking.

Directions:
Place the pork cubes in a large pan and cook for about 45 minutes on medium heat, adjusting heat when necessary, and stirring frequently. Add garlic and onions and sauté. Continue to cook until the pork has browned (but not fried all the way) and the onions have carmelized.

Add the potatoes, cover, and cook until the potatoes are tender (roughly 20 minutes), stirring frequently. Add the tomato sauce, roasted bell peppers, peas, green olives, capers, a dash of lemon, fish sauce, and ½ cup of water. Cover and simmer on low heat until the pork is tender. Add more water, if necessary, to keep it from drying up.  

 
Adjust the seasoning (soy sauce/fish sauce, lemon) to your taste. If it seems tart, sprinkle just a little bit of brown sugar to balance the flavor. It should just be a perfect balance of sweet, tart and salty.