Phillipino Chicken With Noodles

Ingredients
2 tablespoons crushed garlic
3 tablespoons oil
1/4 cup sliced onion
2 lbs chicken pieces
2 tablespoons patis (fish sauce)
1/4 teaspoon pepper
6 cups water
2 (3 3/4 ounce) packages cellophane noodles
1/4 cup sliced green onion

Directions
Saute garlic in oil until brown.
Add onion, chicken, patis and pepper. Cover; bring to boil, then simmer for 10 minutes.
Add water; bring to boil. Simmer until chicken is cooked. The dish should be covered, but leave lid off part of the time.
Remove chicken from broth. Take off meat, shred, and throw back into the pot. Discard skin and bones.
Add broken up noodles and cook another 5 minutes.
Sprinkle with scallions before serving.

Chicken ala King in Pastry Shell

Ingredients:

1/3 cup margarine

3 cloves garlic, pounded

1/4 cup onions, diced

1 cup boiled chicken meat, diced

1/4 cup mushrooms, sliced

1/2 cup celery, diced

1/2 cup red and green pepper, diced

1/3 cup soup stock

1/3 cup evaporated milksalt,

pepper, 1 egg, 2 tbsp. Knorr cream of mushroom powder

For Pastry:

3 cups flour

1 cup margarine

1/2 tsp. salt

1/3 cup cold water

Direction:

Saute garlic and onions in margarine. Add next 4 ingredients.

Dissolve mushroom powder in soup stock and add to mixture.

Simmer for 5 minutes and add milk and egg and continue stirring.

Set aside to cool.

Pastry:

Cut in margarine into dry ingredients. Add water and mix.

Form into a ball and divide into 24 pcs.

Flatten into rounds and fit into muffin pans.

Cook 30-35 minutes at 350 degrees F. or until done. Remove from pan and fill with chicken filling.

Decorate top with sliced eggs and olives or pimiento strips.

Beef Empanadas Recipe

Ingredients:

1 1/4 oz Pkg of double crust pastry
3 cups Ground Beef
1 tbsp Olive oil
2 tbsp Minced garlic
1/4 cup Very finely minced onions
¼ cup Minced tomatoes
1 cup Chopped hard-boiled eggs
1 cup Finely chopped sweet pickles
1 tsp Salt
1 tsp Freshly ground pepper


Preparation:
Flatten the pastry dough and cut into 4-inch squares.

Sauté all the ingredients other than the pickles and eggs in a skillet. Cook for about 25 minutes, until the beef is completely cooked.

Drop in your eggs and pickles. Blend them in thoroughly. Add salt and freshly ground pepper to taste. You may also want to include some hot peppers such as chipotle, or jalapenos.

Leave your mixture to cool for 1/2 hour, then drop large spoonfuls onto the pastry squares, fold into a triangle, wet edges with water, and use a fork to seal them.

Bake the empanadas on a cookie sheet for 30 minutes in an oven pre-heated at 400º .

Stir-Fried Rice Noodles: Pansit Grisado

Ingredients
4 ounces soy oil
2 cloves garlic, peeled and minced
4 ounces julienned Spanish onion
1 pound boneless pork loin, trimmed and cut into 1 1/2 inch strips
4 ounces soy sauce
2 pints white chicken stock
1/2 ounce oyster sauce
14 ounces carrots, washed, peeled and cut julienne
14 green cabbage, washed and finely cut chiffonade
8 ounces Chinese sausage, cut into narrow strips, about 1 1/2 inches long
1 pound rice noodles, soaked in warm water (to cover) for 20 minutes
Salt and ground white pepper
3 scallions, washed, trimmed, and coarsely chopped, as a garnish
2 lemons, washed, tips cut off, sliced into wedges, as a garnish

Directions
In a wok, heat oil over medium-high heat. Add garlic and onions and stir-fry until translucent.

Add pork and sear. Add soy sauce, chicken stock, oyster sauce, carrots, celery, cabbage, and sausage to wok. Reduce heat and simmer for 5 minutes or until vegetables are al dente and wok is almost dry.

Drain rice noodles, stir into wok and cook for 5 to 7 minutes on medium-low heat with meat and vegetables.

Season, to taste, and serve immediately on a warmed plate. Garnish with scallions and a lemon wedge.

Adobo Chicken with Ginger

This is considered to be Philippine's national dish.

INGREDIENTS
1 (3 pound) whole chicken, cut into 8 pieces
1/2 cup soy sauce
3/4 cup rice wine vinegar
1 bulb garlic, peeled and crushed
2 tablespoons thinly sliced fresh ginger root
2 bay leaves
1/2 tablespoon black peppercorns

DIRECTIONS
Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns and keep the marinade aside for at least 1 to 2 hours prior to cooking.

Put the mixture in a Dutch oven and bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally.

After 30 minutes, remove lid and cook until liquid has reduced to half.

Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.

Chicken and Pork Apretada

Ingredients

2 lb. chicken cut into pieces
1 lb. pork cut in 1 1/2 inch cubes
4 cloves crushed garlic
1 medium sized onion, finely chopped
1 medium sized tomato, chopped
4 oz. can of tomato sauce
2 cups water
1 or 2 small bayleaf
1 spring oregano
1 bell pepper cut into 1 inch squares
4 medium sized potatoes cut into 2-inch pieces
1/2 cup frozen peas
3.5 oz pimento cut into 1 inch cubes

corn starch

cooking oil

Preparation

1. Dust chicken and pork pieces in cornflour, salt and pepper. Heat oil and fry to make brown.
2. Saute garlic, onions, tomatoes and tomato sauce in separate pot. Pour 2 cups water and let boil.
3. Add browned chicken, pork, bayleaf, oregano and bell pepper. Simmer for 30 minutes or until tender.
4. Add potatoes and cook until tender. Add salt and pepper according to taste. Thicken sauce by adding corn starch dissolved in water into the pot.
5. Finally, add peas and pimento and cook for another 3 minutes. Serve with hot rice.