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Published June 26, 2009 | 
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)
Cooking Instructions:
Estimated cooking & preparation time: 1 hour
- 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 1×1 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 flavour.
Published June 26, 2009 | 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
Cooking Instructions:
Estimated preparation and cooking time: 1 hour
- 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.
Published June 26, 2009 | Halayang Ube (Purple Yam Jam)
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)
Cooking Instructions:
Estimated preparation and cooking time: 2 hours
- 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.
Published June 26, 2009 | 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
Cooking Instructions:
Preparation time: 30 minutes
Estimated cooking time: 1 hour
- 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. Spread the 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 1 1/4 inch thick.
- Cover moulds individually with aluminum foil.
- Steam for about 20 minutes OR Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with 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 top of the mould 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.
Published June 26, 2009 | 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:
Estimated preparation: 20 minutes
Marinating: 30 minutes to 3 hours
Barbecue: 10 to 15 minutes each
- 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.
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