Book Description

Food recipes are the lifeblood of every restaurant and household worldwide which caters to all nationalities, who in one way or the other wants to taste according to their indispensable lifestyle. Nowadays, more recipes are added to the vast list of food dictionary that people tends to select food that suits to their taste-bud.

In the Philippines, restaurant businesses are flourishing like mushrooms; from the streets, food courts, stand-alone restaurant, food exhibition, alleys and even in catering. These phenomena are circling into the food market that even the ordinary citizen cannot decipher which is the true Filipino cuisine. Lots of cuisines from abroad are incorporated with the way Filipinos prepared their foods; Spanish, Chinese, American, Indian, Mexican, Portuguese, Thais, Japanese, Arabic and some foreign dishes. Thus, as the Department of Tourism says, it’s more fun in the Philippines!

This book is intended for cooks, housewives, culinary art students, Chefs, food businesses, restaurant owners, food enthusiasts, entrepreneurs, and ordinary people who valued their lives in giving extra-total-personalized satisfaction through serving the best food which unquestionably wants to try other cuisines besides from their traditional cooking; added with vast arrays of cooking terms, utensils, ingredients and ways to cook your food. I encourage them to try cooking the way these recipes could give instant satisfaction from their point of view. Also, people in the food industry could try these recipes for their own business concept in the future. Try to visit the Philippines for your next travel and taste the vast array of food cuisine that suits your tastes.

Without limiting the rights under copyright reserved above, no part of this
publication may be reproduced, stored in or introduced into a retrieval system, or transmitted, in any form, or by any means (electronic, mechanical, photocopying, recording, or otherwise) without the prior written permission of both the copyright owner and the above publisher of this book.

Chapter 1: Delicious Filipino Foods

Filipino food recipes are very easy to prepare like the Chinese cuisine; lies in the art of combining ingredients to give a harmonized contrast in flavor, color and texture. The recipes on this book have been designed to do just that. They are quick and simple to prepare and they mostly use ingredients from backyard garden and supermarkets.

The fusions of Spanish and Mexican cuisine are incorporated as the traditional food from the past brought about by the Spaniards. Truly amazing to explore the Filipino foods with a heart through your tastebuds.



1 kg beef without bones, cubes
¼ cup margarine
1 pc medium-sized onion, chopped
3 garlic cloves, crushed
3 small carrots, sliced into rounds
3 big potatoes, quartered
1 stalk celery, chopped
3 tbsp soy sauce
1 can (500 gms) tomato sauce
2 tbsp sugar
1 tsp salt
1 tsp peppercorns
1 bay leaf
4 cups water


Heat the frying pan, put the margarine, and, fry the beef cubes until brown. Put in a bowl and set aside.

To a big pan, sauté the garlic and onions until slightly brown. Add the fried beef cubes and simmer for 5 minutes.

Add water and the rest of the ingredients except the potatoes, tomato sauce and celery. Simmer until the beef is tender.

Add the potatoes and carrots until tender.

Add the tomato sauce and celery.

Check the taste; add salt and pepper as needed.

Serve hot with white rice.

Spaghetti Sauce with Ground Beef


1 pound ground beef
1 onion, chopped
4 cloves garlic, minced
1 small green bell pepper, diced
1 (28 ounce) can diced tomatoes
1 (16 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon black pepper


Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.

Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

Add chili if you like the spicy taste.

Spanish Callos


1 tbsp of olive oil
1tbsp of vegetable oil
2.5 lbs of tripe (cleaned and tender), sliced
2 cloves of garlic, minced
1 small onion, diced
4 pcs tomatoes (I would suggest over-riped tomatoes are best to use for this dish)
1-2 tbsp paprika
2 pcs. chorizo de bilbao (canned or frozen is fine)
2 carrots, diced
1 can garbanzos
1 can red kidney beans
1 pc. green pepper, sliced
beef stock
salt and pepper to taste
1 can tomato sauce


Make sure that the tripe is tenderized. Otherwise put the tripe in a pot. Throw in some bay leaf, peppercorn and boil it until tender. Remove scum that gathers around the top. Remove the water and boiled it again if possible. Cook until the smell will subside. Let it cool and sliced into julienne strips.

In a saucepan, put a little oil and brown the sides of the chorizos or until firm. Set aside, when it's cool, slice it into julienne strip, or just the way you sliced your tripe to give a uniformed look.

On the same pan, add a little olive oil. Saute the garlic, onions and tomatoes. Before putting in the tripe, make sure that the tomatoes is all wilted, this may take a little over 4 minutes. Add the tripe. Give it a stir. Add the bay leaf and black pepper. Stir a little more. Add the chorizo slices. Pour the tomato sauce, then the beef stock. Let it simmer.

Add the potatoes and carrots and garbanzos and red eye beans. Cook for about 4 minutes or until they are tender. Season with paprika. Add the remaining veggies.

Don’t overcook the veggies. Check the taste, adjust if necessary.

Oxtail Kare-Kare


For the Kare kare

3 lbs Ox Tail - butcher chopped about 2 inches thick and most of the fats trimmed.
1/2 lb Chinese long beans - cut about 2 inches long
2 small Chinese eggplants - sliced to 1 inch thick
1/2 lb baby bok choy (pechay) – washed and the bottom edge removed
1 package Kare Kare stew mix – don’t use the one with peanuts.
3/4 cups unsweetened creamy peanut butter
2 quarts water (1.9 liters)
1 tablespoon Salt
3 tablespoon annatto seeds in 1/4 cup water - for extra coloring and nutty flavor

For the Shrimp Paste Condiment:

12 oz bottle Shrimp Paste (Bagoong Alamang)
1 small tomato - diced
1 small onion - diced
5 cloves garlic - minced
4 tablespoon palm vinegar
4 tablespoon sugar
3 tablespoon vegetable oil


Sautéing the Shrimp Paste

Place medium pan over high heat. Add vegetable oil.

When the oil is hot, add onion and garlic. Sauté until onion is translucent. Add tomatoes then sauté for about 4 minutes or until tomatoes are almost mashed. Add shrimp paste, vinegar, and sugar.

Turn the heat to medium. Keep stirring until shrimp turns dark red (about 8 minutes).

Place cooked shrimp paste in a small bowl as side dish or condiment.


you may refrigerate the leftover sautéed shrimp paste for future use.

Cooking the Kare Kare:

Combine 1/4 cup water and annatto seeds in a bowl and set aside for about 30 minutes. When the water turns red, strain over another bowl, add and mix with cornstarch then set aside.
Discard the strained annatto seeds.

Add water and ox tail in a large pot. Place pot over high heat. When the water is boiling, skim and discard all the floating scum.

Turn the heat down to medium, cover and let it boil until ox tail is tender. Once the oxtail is tender, stir in the peanut butter and mix thoroughly. Ladle 2 cups of broth in a bowl.

Add Kare Kare mix in the bowl with the broth and mix thoroughly with a whisk. Add the broth back in to the pot. Add the annatto water mix in to the pot.

Stir gently until mix and broth are fully combined. Add eggplant and Chinese long beans and let it simmer for about 4 minutes. Add salt and baby bok choy and let it simmer for another 2 minutes.

Serve hot with rice and sautéed shrimp paste on the side.



1 kilo beef, sliced 1/4 inch thick (3 pcs.)
1/4 kilo ground beef liver
200 grams sliced sausages or ham
200 grams pork fat (cut is strips)
3 hard boiled eggs, sliced
100 grams cheddar cheese in strips
100 grams grated cheddar cheese
2 onions, chopped
5 bay leaf (laurel)
1/2 teaspoon of ground black pepper
1/2 cup vinegar
2 teaspoon salt
2 cups of water
2 meters thread or string (for tying)


Spread and stretch the sliced beef on your working table. Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.

Roll the sliced beef with all the filling inside and secure with a thread or string. Repeat the procedure for the two remaining beef slices.

On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt. Cover the pot and bring to a boil. Simmer for one hour.

Add the vinegar and continue to simmer of another hour or until beef is tender.

Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top.

Chicken Binakol


800g chicken thighs
6 cloves garlic, minced
1 large onion, chopped
1/2 thumb sized ginger, sliced
2 stalks lemongrass, white end part
2 large young coconuts
sea salt or fish sauce
freshly ground black pepper
handful of chili or capsicum leaves
cooking oil


Brush chicken thighs with salt and pepper. Prepare your coconuts by boring a hole on top then pouring the coconut water in a separate container. Cut coconuts in half then scrape out the meat using a spoon. Set it aside.

In a pot, add oil then brown chicken pieces on all sides. Remove chicken from pot then set aside.

In the same pot, sauté garlic, onion and ginger then add the coconut water, lemongrass and chicken (if the coconut meat is a bit hard you can add it at this stage, otherwise add it at the end) then bring it to a boil. Simmer in low heat for 25 minutes (if using native chicken you have to simmer it for at least an hour or longer until chicken is tender).

Add chilli leaves (this is where you add the coconut meat if it’s soft) then simmer for 2 more minutes. Season with sea salt / fish sauce according to taste. Serve it on a bowl or coconut shells.

Chopped Chicken Liver Pate



1/2 kilo chicken liver
1 medium-sized onion, chopped
1/4 cup butter
1 egg white, slightly beaten
1/2 teaspoon ground pepper
1 tablespoon red wine
2 hard-boiled egg yolks, chopped
dashed of monosodium glutamate (MSG)


In a frying pan, saute onions and chicken liver in butter. Chop the cooked chicken livers and combine with onion, egg white, seasonings, MSG, and red wine.

Mix thoroughly. Chill for about 30 minutes. Press into a well oiled mold and remove at once to serving plate.

Garnish the plate with chopped egg yolks. Good for 4 persons.

Crispy Herb Baked Chicken


2/3 cup dry potato flakes
1/3 cup grated Parmesan cheese
1 teaspoon garlic salt
1 (3 pound) chicken, skin removed, cut into pieces
1/3 cup butter, melted


Heat oven to 375 degrees F (190 degrees C). Grease or line with foil a baking sheet or a 13 x 9 inch baking pan.

In a medium bowl, combine potato flakes, Parmesan cheese, and garlic salt. Stir until well mixed.

Dip chicken pieces into melted butter or margarine, and roll in potato flake mixture to coat. Place in prepared pan.

Bake for 45 to 60 minutes, or until chicken is tender and golden brown.

Bringhe Chicken


1 kilo dressed chicken
5 cups coconut milk
4 cups glutinous rice
3 cloves garlic, crushed
1/4 cup cooking oil
1 medium-sized onion, sliced
5 tablespoons yellow ginger root juice (turmeric)
1/4 cup patis or fish sauce
1 medium-sized green pepper, peeled and cut into cubes
2 pcs hard-boiled eggs, sliced
salt to taste
banana leaf wilted over burner (remove midrib)


Split chicken into desired serving pieces (8-12) at the joints. Clean and wash thoroughly and drain. Set aside.

Wash glutinous (malagkit) rice 3 times. Drain well, set aside. Saute garlic, onions, and chicken in a saucepan over high heat.

Cook until chicken is slightly browned. Add patis and ginger root juice. Add clean rice and cook for about 10 minutes.

Prepare green peppers. Set aside. Peel yellow ginger, crush with mortar and pestle, squeeze, strain, and extract yellow juices.

Add coconut milk to chicken mixture gradually. Stir. Cover. Cook until rice is almost done, adjust ing the flame so as not to scorch the pan.

Prepare another heavy duty container. Line the bottom with wilted banana leaf, transfer chicken-rice mixture carefully to the layer of banana leaves. Cover with another layer of banana leaves and steam over low flame until rice is done.

Chicken Alfredo


6 boneless and skinless chicken breast, cut in halves and into cubes
6tbsp butter
4 cloves of minced garlic
1tbsp Italian seasoning
1lb or fettuccini pasta
1 diced onion
1 pack of sliced mushrooms
1/3 cup of all-purpose flour
1tbsp salt
3/4 tsp ground white pepper
3cups milk
3/4 cup of grated parmesan cheese
8lbs shredded jack cheese
3 diced roman tomatoes
1/2 cup of sour cream


Put a large skillet over medium fire and then combine chicken, half of the garlic, half of the butter, and the Italian seasons. Mix well. Continue on mixing until the chicken is pale and not pinkish inside. Remove from pan. Set aside.

Cook the fettuccini noodles. Just follow the package directions for this. As you wait for the fettuccini to be cooked, melt the remaining butter in the skillet. Sauté onion, garlic, and mushroom and mix them all until the onions turn transparent.

Add in flour, salt, and pepper. Mix the ingredients well for about two minutes. Deliberately add milk until the mixture is smooth and creamy. Add the Parmesan cheese and jack cheese until melted. Add in diced tomatoes, sour cream, and the chicken mixture.
Remove the fettuccini noodles once cooked. Put them on a plate and serve the mixture over it.

Chicken Balls


2 cup ground chicken
1 cup toasted oatmeal
1 cup chopped hard-boiled eggs
1/2 cup onion (minced)
2 tbsp. ground garlic
1 cup celery (minced)
2 tablespoon soy sauce
1 tablespoon vetsin
1 tablespoon. Oil
1/2 cup peeled tomatoes (chopped)
2 beaten eggs
1/2 cup crumbs of flour
1 teaspoon baking powder


Mix all except the last three Ingredients very well.

Form into small balls. Roll In eggs and then in crumbs or flour mixed with one teaspoon baking powder. Fry In hot oil or bake.

Serve with desired sauce. Serve hot. Good for 6 persons.

Chicken Asado


1 kg. chicken (cut-up)
1/4 cup vinegar
2 tsp. salt
1/8 tsp. pepper
2 segment garlic (pounded)
1 onion (sliced)
2 tomatoes (sliced)
2 potatoes (pared and divided into 6)
2 red and green pepper (cut into slice)
2 tbsps. Paprika
1 small bay leaf
2 tbsps. Oil


Combine chicken pieces with vinegar, salt, pepper, and garlic Let stand for at least 30 minutes.

Heat oil In skillet over medium heat and fry potatoes until golden brown saute onion and tomatoes until tomatoes are mushy.

Drain chicken pieces, save marinade, paprika, bay leaf, pepper, detain, and water Simmer for 30 minutes or until chicken is tender. Cover. Correct seasoning.

Serve hot. Good for 8 persons

Chicken Adobo


½ kg chicken, cut into pieces
2 pcs garlic cloves, crushed
2 tbsp vinegar
2 tbsp soy sauce
½ tsp peppercorns, roughly crushed
1 pc bay leaf
1 cup water
1/3 kg potatoes, peeled and cubed
Cooking oil


Cook chicken with garlic, vinegar, soy sauce, black peppercorns, bay leaf, and water for 20 minutes.

Add potatoes and cook until tender. When the water evaporates, add cooking oil.

Serve hot with white rice.

Chorizo Stuffed Chicken Drumsticks


1/2 kilo chicken liver
1 medium-sized onion, chopped
1/4 cup butter
1 egg white, slightly beaten
1/2 teaspoon ground pepper
1 tablespoon red wine
2 hard-boiled egg yolks, chopped
dashed of monosodium glutamate (MSG)


In a frying pan, saute onions and chicken liver in butter. Chop the cooked chicken livers and combine with onion, egg white, seasonings, MSG, and red wine.

Mix thoroughly. Chill for about 30 minutes. Press into a well oiled mold and remove at once to serving plate.

Garnish the plate with chopped egg yolks. Good for 4 persons

Mushroom and Swiss Chicken


4 skinless, boneless chicken breasts
2 cloves crushed garlic
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon Cajun-style seasoning
1 cup chopped green onion
1 (8 ounce) package sliced fresh mushrooms
4 slices Swiss cheese


Preheat oven to 350 degrees F (175 degrees C). Combine oil and garlic in a 9x13 inch baking dish. Add chicken breasts and coat well with the oil and garlic. Sprinkle with the vinegar and Cajun seasoning.

Bake at 350 degrees F (175 degrees C) for 30 minutes.

Remove chicken from oven and cover with green onion and mushrooms; then add a few more sprinkles of oil and vinegar and return dish to oven for 15 to 20 minutes more.

Remove from oven and immediately place 1 slice of cheese on top of each chicken breast; cheese will melt. Serve immediately.

Stewed Chicken


1-1/2 kilo roasting chicken, cut up
2 tbsp. cooking oil
2 tbsp. fresh ginger, cut in strips
1 clove garlic, crushed
1 medium-sized onion, sliced
2 tbsp. patis
1 tsp. salt
5 cup water
2 cup pared, sliced green papaya
200 grams spinach or sili leaves


In medium size saucepan, heat oil over medium heat sauté ginger, garlic, and onion for 1 minute. Add chicken and sauté until chicken colors slightly. Season with patis (fish sauce) and salt

Add water. Bring to a boil, lower heat and simmer for 30 minutes or until chicken is tender. Add papaya. Cook for 5 minutes or until papaya is tender.

Add sili leaves (or spinach), cover and remove from heat Let stand for 5 minutes
Serve hot Good for 5 to 6 persons.

Chicken Alexander


1& 1/2 cup water
1 whole chicken
2 onions, quartered
1 & 1/2 tsp. salt
2 tsp. pepper
2 tsp. margarine
1 onion chopped
1 chopped red bell pepper
2 small carrots diced
2 pcs. Chorizo de Bilbao, sliced thinly
1/2 cup chicken broth
6 medium size potatoes
1/2 cup margarine
1/4 cup milk
1 slightly beaten egg
bread crumbs
asparagus tips and green
peas for garnishing cooked in salt and water and mashed


Boil the chicken with the first four ingredients for 20 minutes. Remove the bones and dice the chicken meat. Set aside.

In a separate pan, sauté the onion in the margarine. Add the chicken; stir a while, before adding the chicken broth.

Season to taste. Arrange the mixture in a round Pyrex dish. Arrange one layer of asparagus tips on the top or toss in one cup green peas. Set aside.

To the mashed potato add 1/2 cup margarine, milk, beaten egg and seasonings. Mash until smooth. Put on top of the chicken. Sprinkle with bread crumbs and bake in a preheated (350 deg F) oven for 20 minutes or until top is slightly brown.

Good for 8 persons.

Chicken Lollipop


8 Chicken wings
2 Eggs
6 Green chilies, ground
¼ tsp Ajinomoto
¼ tsp Pepper powder
¼ tsp Garam masala
½ tsp Chili sauce
½ tsp Soya sauce
50 g Flour ( maida )
1 tsp Ginger, paste
1 tsp Garlic, paste
Yellow color or red color, A pinch
½ cup Water
Oil for deep frying As required
½ tsp Salt


Cut the wings into two, chop the end bone, pull the flesh up with the skin and remove the thin bone and mould into a lollipop.

Boil the lollipops with ½ cup water, ½ tsp salt for 8 minutes and remove and cool.

Mix all ingredients thoroughly, except lollipops and prepare a thick batter.

Heat oil in a deep pan, dip lollipop into the thick batter and fry on medium heat to a light brown color.

Serve hot with hot sauce

Coco Chicken Kare-Kare


2 pcs Knorr Chicken cubes
1 pack kare-kare mix, dissolved in 2 cups water
1 pc whole chicken, chopped into serving pieces
2 tablespoons annato oil
4 cloves garlic
1 piece onion chopped
2 cups puso ng saging( banana bud), cut into 2-inch length
2 cups sitaw (string beans) , cut into 2-inch length
2 cups talong (eggplant), cut into 2-inch length
1/4 cup rice, toasted and ground
1/2 cup grated mature coconut (niyog), toasted until light brown


Heat the annato oil and brown chicken pieces on all sides. Then add in onions and garlic and saute.

Pour in prepared kare-kare mix and Knorr chicken cubes for that authentic flavor of kare-kare made better with the delicious taste of real chicken.

Simmer mixture before adding ground toasted rice and vegetables. Heat mixture and stir occasionally until vegetables are done. Turn off the heat, ladle on bowl and top with grated coconut.

Arroz a la Valenciana


1-1/2 cup glutinous rice (malagkit)
1-1/2 cup white rice
1-1/2 tsp. salt
5 cup coconut milk
1/2 cup oil
1 young chicken cut into serving pieces
1/4 kg. pork, cut into serving pieces
2 tbsp. garlic, macerated
1 large onion, sliced
1 8-oz can tomato sauce
1 tbsp. salt
1/4 tsp. white pepper
1/4 tsp. paprika
6 potatoes, quartered and fried
1 small can sweet peas
1 red-sweet pepper, sliced
2 hard-boiled eggs, sliced


Boil the malagkit-rice mixture, salt, and coconut milk in a saucepan. Stir once in a while to prevent burning.

Fry the chicken-pork pieces in hot oil; set aside.

In the same fat, render off color from athlete seeds; discard seeds. Saute garlic, onion, and add tomato sauce. Season with salt and pepper.

Add the fried meat and simmer until tender.

Add the rice mixture; blend well. Add the rest of the ingredients and combine lightly. Arrange on a platter and garnish with hard-boiled eggs and strips of parsley.

Good for 12 persons.

Pinoy Roasted Chicken


For the Chicken:
1 whole chicken, about 1 kilo
2 whole onions
1 whole garlic
4 pcs 1″ chunks of ginger
5-6 peppercorns
1 bay leaf
2-3 cup of rock salt
For the dunking Sauce :
1 tbsp. finely minced ginger
1 tbsp. finely minced garlic
1/2 cup of olive oil
salt to taste


Peel the onions. Pierce the garlic in several places using a sharp, pointed knife. Rub the cavity of the chicken with rock salt. Stuff the cavity with the onions, garlic, ginger, peppercorns and bay leaf. Rub the skin with rock salt.

Make the bed of rock salt. Pour enough rock salt, about an inch high, into a large, deep stainless steel casserole. Place the chicken on the bed of salt, breast side down, making sure that no part of the chicken touches the metal. Cover the casserole and cook over medium-low heat for 1 hour. If using a pressure-cooker, cook for 20 minutes counting from the time the valve starts to whistle.

Do not uncover during cooking time. Meanwhile, prepare the dunking sauce. Stir the minced garlic and ginger with the olive oil. Season with salt (add more or less depending on your preference).

When cooking time is up, insert a long, large fork into the chicken cavity to lift it without breaking. Transfer to a plate. Take about a tablespoonful of the olive oil from the sauce and brush the chicken all over. Serve hot.



1/2 kilo chicken thighs, deboned
1/4 kilo chicken liver
1/4 kilo chicken gizzards
1/2 kilo lean pork

For Marinade:

1/2 cup soy sauce
1/2 cup kalamansi or lemon juice
2 tablespoons Worcestershire sauce
1 small head garlic, crushed
1 teaspoon freshly ground pepper


Cut the chicken, liver, gizzards and pork into uniform cubes about 3/4 inch. Put in a bowl and add marinade. Stand a few hours or overnight.

Skewer alternately into short barbecue sticks 4-5 inches long.

Grill over live coals or broil in the oven.

Chicken Curry Filipino Style


1 medium-sized chicken (about 1 kilo)
1 medium-sized onion, sliced
1 head garlic, crushed
1 tbsp. ginger, sliced
2 tbsp. calamansi or lemon juice
1/2 cup water
2 tsp. salt
1-1/2 cup thick coconut milk
1 bundle string beans cut in 2-inch long pcs.


Dress chicken and cut into serving pieces. Arrange chicken in skillet; add onions, garlic, ginger, calamansi juice, water, and salt.

Let boil until chicken is tender and water is almost dry.

Add the coconut milk and continue cooking uncovered until thick and oily. Add the string beans and cook a few minutes more until vegetables are done.

Serve hot. Good for 8 to 10 persons.

Buffalo Chicken Wings


1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings
oil for deep frying
1/4 cup butter
1/4 cup hot sauce
1 dash ground black pepper
1 dash garlic powder


In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.

Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep.

Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.

Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Chicken Arroz Caldo (Chicken Rice Porridge)


2 tablespoons olive oil
1 onion, diced
2 cloves garlic, crushed
1 (2 inch) piece fresh ginger, peeled and thinly sliced
2 1/4 pounds chicken wings, split and tips discarded
1 tablespoon fish sauce
5 1/4 cups chicken broth
1 cup glutinous sweet rice
salt and pepper to taste
1 green onion, chopped
1 lemon, sliced (optional)
1 teaspoon fish sauce for sprinkling, if desired (optional)


Heat the olive oil in a large pot over medium heat; cook and stir the onion, garlic, and ginger in the hot oil until fragrant, about 5 minutes.

Add the chicken wings; cook and stir together for 1 minute.

Stir the fish sauce into the pot, cover, and cook another 2 minutes.

Pour the chicken broth into the pot. Add the sweet rice and stir.

Bring the mixture to a boil; cover and cook for 10 minutes, stirring occasionally to assure the rice is not sticking to the bottom of the pot.

Season with salt and pepper. Garnish with the green onion, and serve with lemon slices and additional fish sauce, if desired.

Sopa De Pollo


2 tablespoons cooking fat
1 clove garlic, minced
1/2 cup diced ham
1/2 onion, sliced
Gizzard, liver, blood, heart of one chicken, boiled and cut into strip
5 cups chicken stock
1 can peas
2 teaspoons salt
1/8 teaspoon pepper
1 hard-cooked egg, chopped
1/2 cup croutons (fried bread cubes)


Sauté garlic, ham, onion, giblets, liver, heart and blood. Add chicken stock. Bring to a boil.

Add peas and season with salt and pepper. Garnish with egg.

Serve with croutons. Serves 5.

Chicken Chopsuey Special


1/2 cup shortening
1/2 kilo chicken, cut up
1 cup ham slices (optional)
1/4 kilo pork slices
1 cup red and green pepper bells, diced
1/4 cup soy sauce
Salt and pepper to taste
2 tablespoon cornstarch, dissolved in 1/4 c. water
1/2 cup mushrooms, soaked in water
1/2 cup bamboo shoots, sliced
1/2 cup carrot
1 cup cauliflower
1 cup Chinese cabbage, shredded
1/2 green onions, cut 5 cm. long
1 cup stock or water


Fry chicken and pork slices in hot shortening. Add onions, ham, mushrooms and celery. Pan-fry a few minutes.

Then add soy sauce, chestnuts, bamboo shoots, cauliflower, and carrots. Add 1 c. stock and cook a few minutes more or until cauliflower is done.

Add the cornstarch paste and simmer for about 5 minutes. A few minutes before serving, add shredded cabbage and cut green onions.

Add more soy sauce and seasonings as desired. Serve hot. Good for 6 persons.

Chicken Pastel


800g chicken thighs, deboned and diced
3 pcs large pork sausages, cooked and sliced
2 medium sized potatoes, diced
2 medium carrots, diced
2 cups farmers brown mushrooms, quartered
1 stalk celery, sliced
1/2 cup chopped bacon
4 tbsp butter
1 large white onion, chopped
5 cloves garlic, minced
1/2 evaporated milk
1/4 cup flour
3 cups chicken stock
white pepper
chopped parsley


In a pot fry bacon pieces in butter, once brown remove and set aside.

Now add garlic and onions then saute for a minute, then remove and set aside.

Now add chicken pieces and quickly fry until brown on all sides, remove then set


Verlag: BookRix GmbH & Co. KG

Texte: Copyright@2013 Fernando lachica
Tag der Veröffentlichung: 24.02.2013
ISBN: 978-3-7309-1276-8

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