Recipe: Sweet Macaroni Salad

Ingredients:
3/4 lb. elbow macaroni (340g)
1 cup mayonnaise (128g)
1 cup Nestle cream (128g)
1 can fruit cocktail (432g)
1 can condensed milk 10 oz. (300ml)
3/4 cup sweet pickle relish (96g)
3/4 cup raisins (96g)
1 cup kaong (128g)
1 cup nata de coco (128g)
6 oz. cheddar cheese cubed

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Instructions:
1. Cook the macaroni by boiling water in a pot. Add some oil and salt then add the macaroni. Stir and cook for 7 minutes. Drain the water and place macaroni in a large bowl.
2. Add the fruit cocktail mix, kaong, nata de coco, sweet pickle relish, cheese and raisins. Gently mix all the ingredients.
3. Pour condensed milk and then add the mayonnaise and Nestle cream. Fold until all ingredients are well combined. Cover the bowl and refrigerate for at least 2 hours or more for best results.
4. Remove from the fridge and serve. Share and enjoy!

Recipe: Pancit Bihon

Ingredients:
1 lb pancit bihon rice noodles
1/2 lb. pork cut into small thin slices
1/4 lb. hotdog
1/4 lb. squid balls
1/8 lb. pea pods or snow pea
1 cup chopped carrot
1/2 small cabbage, chopped
1 medium sized onion, chopped
4 cloves garlic, minced
pancit bihon seasoning
5 tbsp soy sauce
1 tsp ground whole black pepper
spring onions
3 to 4 cups water

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Instructions:
1. Prepare the pancit bihon and vegetables and soak it in water for about 10 minutes and mix well then set aside.
2. In a large pot, saute the garlic and onion.
3. Add the pork and cook for two minutes. Then add the soy sauce and mix well, let cook for 3-5 minutes.
4. Add the bihon seasoning mix and water then simmer for 10 minutes.
5. Add the hotdogs, squid balls and the ground black pepper then cook for another 2 minutes.
6. Put in the mixed pancit bihon and vegetables (carrots, pea pods, cabbage) and mix well. Cook until liquid evaporates completely.
7. Serve hot. Share and enjoy!

Recipe: Chicken Macaroni Salad

Ingredients:
1 lb. boneless chicken breast
1 lb elbow macaroni
1 1/2 cups mayonnaise
1 can pineapple chunks 20 oz
1 1/2 cups shredded cheddar cheese
6.5 oz chopped pimiento
1 cup carrot chopped
1 piece green bell pepper chopped
1 cup raisins
1/4 cup sweet relish
1/2 teaspoon garlic powder
3 teaspoons salt this will be used when boiling chicken and macaroni, and as a seasoning
1/4 teaspoon ground black pepper
water for boiling

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Instructions:
1. Prepare the chicken. Start boiling the chicken by pouring 1 quart water on a cooking pot over a stove top. Apply heat and let boil. Add 1 teaspoon salt and put the chicken breasts into the pot. Cover and boil in medium heat for 22 minutes. Remove chicken from the pot. Let it cool down. Manually shred into pieces and set aside.
2. Prepare the macaroni by following package instructions. Boil 3 quarts water in a pot. Add 1 teaspoon salt. Pour the macaroni into the pot. Stir. Cover the pot and continue to boil the macaroni in medium heat for 9 minutes or until al dente. Make sure to stir every 3 minutes to prevent the macaroni from sticking to each other. Drain the water. Set macaroni aside.
3. Arrange macaroni in a large mixing bowl. Add shredded chicken. Toss.
4. Put-in pineapple, pimiento, green bell pepper, raisins, carrot, sweet relish, and cheese. Toss until ingredients are blended.
5. Add your mayonnaise and garlic powder. Gently toss until well blended.
6. Top with ground parsley or fresh.
7. Serve! Share with the family and enjoy.

Recipe: Chicken Misua Soup

Ingredients:
1/2 lb. chicken breast
4 oz special misua
1/2 togan
1/2 cup green onions or scallions, chopped
1 small onion, minced
4 cloves garlic, crushed and minced
2 tbsp cooking oil
1 tsp tomato paste
1 pc chicken broth cube
salt and pepper to taste

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Instructions:
1. Bring water to a boil in a cooking pot.
2. Once the water starts boiling, add the chicken breast and the knorr chicken broth cube to a boil for 15 to 18 minutes (add more water if needed).
3. Remove the chicken and let it cool. Shred the chicken meat using fork. Set aside.
4. Heat the cooking oil in a clean cooking pot.
5. Sauté the onion and garlic.
6. Once the onion becomes soft, add the shredded chicken meat. Continue to cook for2 minutes.
7. Add the tomato paste then pour in the remaining water from the pot where the chicken was boiled.
8. Cover and simmer for 5 minutes. Add the togan and continue cooking for about 5 minutes.
9. Add salt and ground black pepper.
10. Put the misua noodles. Stir and cook for 2 minutes. Add water if needed.
11. Transfer to a serving bowl. Garnish with scallion.
12. Serve. Share and enjoy!

Recipe: Paksiw na Bangus

Ingredients:
1 pc bangus, cleaned and sliced crosswise into serving pieces
2 thumbs ginger, minced
5 cloves garlic, minced
1/2 cup white vinegar
1 cup water
1 pc onion, sliced
1 pc Chinese eggplant, chopped
okra or ladies’ fingers
3-4 pcs long red pepper (siling labuyo)
1 tsp whole peppercorn
Maggi Magic Sarap
salt to taste

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Instructions:
1. Arrange ginger, garlic, okra, onion, long red pepper (siling labuyo), peppercorn, and eggplant on the pot.
2. Top with bangus slices.
3. Pour water and vinegar. Turn the heat on and let boil. Cover and continue cooking in low to medium heat for 15 minutes.
4. Add seasonings and salt to taste.
5. Transfer to a serving plate. Serve.
6. Share and enjoy!

Recipe: Pata Hamonado

Ingredients:
1 whole pork pata
2 cups pineapple juice
1 medium onion, diced
4 cloves garlic, minced
1 pc bell pepper, sliced
4 tbsp soy sauce
40g tomato paste
3 tbps brown sugar
4 cups water
2 tsp salt
2 tsp whole peppercorn
4 tbsp cooking oil
pineapple slices

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Instructions:
1. Boil some water and put the pork pata with salt, whole black pepper and bay leaves for about 5 minutes then let it dry.
2. Deep-fry boiled pork pata until golden brown. Set aside.
3. Heat the oil in a deep cooking pot and sauté the garlic and onions.
4. Now add the bell peppers, tomato paste, pineapple juice and stir.
5. Add the soy sauce, brown sugar and salt then stir and cover. Bring it to boil.
6. Add the pata then stir, add some water and the whole black pepper and cover.
7. Flip gradually and cook all sides until tender.
8. Transfer to a serving plate and top with pineapple slices and serve.

Recipe: Crema de Fruta

Ingredients:
1 pack (200g) graham crackers
1 can (850g) fruit cocktail
2 packs (250ml) all-purpose cream, chilled overnight
1 can (300ml) condensed milk
cherries for topping

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Instructions:
1. Drain cherries and (mixed) fruit cocktail using a strainer. Transfer into separate bowl. Then remove cherry stems. Set aside.
2. Put chilled cream in a bowl. Beat cream using a hand mixer over high speed until it doubles in volume. Add condensed milk, beat again until condensed milk is well combined into the cream.
3. Arrange the graham crackers into a deep container or baking dish. Put cream on top of graham and spread evenly. Top fruit cocktail then put cream again. Repeat this layering step until the tray is full.
4. Pour all the remaining cream on top then add the remaining fruit cocktail and cherries as toppings.
5. Chill at least 4-5 hours or overnight.
5. Serve, share and enjoy.