Chicken Empanada

12 - 14 servings
Ingredients:

* 1/4 oz. Pkg. of double crust pastry
* 3 cups chopped chicken
* 1 tbsp. olive oil
* 2 tbsp. Minced Garlic
* 1/4 cup minced onions
* 1 cup chopped boiled eggs
* 1 cup Finely chopped sweet pickles * 1 tbsp. Salt * 1 tsp. Freshly ground pepper


Preparation:

1. Flatten the pastry dough and cut into 4-inch squares.
2. Saute the ingredients in a skillet, minus the pickles and eggs, and cook for about 25 minutes, until the chicken 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.
3. 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.
4. bake the empanadas on a cookie sheet for 30 minutes in an oven pre-heated at 400º

Achara

4 servings

Ingredients:

* Shredded green papaya
* Sliced Onions
* Carrots
* Sweet Red Pepper
* Cider Vinegar
* Sugar
* Salt
* Ground Pepper

Preparation:

1. Shred the papaya using a hand grater
2. boil in vinegar
3. add other ingredients and simmer for 25 minutes.

Pancit Canton

Ingredients:

*1 whole chicken, hacked into pieces, boiled in a big casserole with one medium sized onion, 2 sticks of celery and pepper corns. Cover chicken with enough water. Remove meat from bone and don't forget to save the stock!
*1 lb pork, sliced into thin strips
*1 cup shrimp, cooked, deveined and unshelled
*1 can straw mushrooms
*1 can water chestnuts
*1/2 head of bok choy (pechay) or 1/2 head cabbage, sliced into julien (sp) strips
*1 piece of carrot, julienned a few pieces of snow pea pods
*1/2 lb mussels or scallops (optional)
*soy sauce to taste
*patis to taste
*salt to taste
*2 cloves of garlic, crushed
*1 medium sized onion, sliced ground black pepper, fresh if you can
oil for frying
*1 or 2 packages of pancit canton or a package of vermicelli or angel hair pasta. If you really can't find pancit, try egg noodles - although they may be soft, or spaghetti if you're that desperate
*5 green onions
*1 lemon

Preparations:

1. Heat oil in a pan (or wok if possible).
2. Sautee garlic and onion slices until the onion is transparent.
   
3. Add chicken and pork. Cook until pork is brown.
   
4. Add half of the chicken stock. Boil for about three minutes.
5. Add salt, soy sauce or patis to taste. Also sprinkle some ground black pepper.
   
6. Simmer for about another three minutes.
   
7. Add shrimps, mushrooms, carrots and other ingredients except the noodles itself. Simmer for another 3 minutes or so (covered). Add the remaining stock.
   
8. Adjust the taste with salt, pepper, patis and soy sauce.
9. Add the noodles. Mix thoroughly until noodles are soft.
10. Garnish with sliced green onions and sliced lemon. Serve with lemon juice.

Bicol Express

* 1 kilo pork, cubed
* 1/4 cup shrimp paste (bagoong alamang)
* 8 pieces red chili pepper (siling labuyo), whole
* 10 pieces green jalapeno pepper (siling berde), chopped
* 3 cups coconut milk
* 5 cloves garlic, minced
* 1 big onion, chopped
* 3 tablespoons cooking oil

Preparations:

1. In a frying pan heat the oil until hot.
2. Sauté garlic, onion, and shrimp paste.
3. Add the pork and half of the coconut milk.
4. Cover and simmer over medium heat for about 15 minutes.
5. Put in the remaining coconut milk, chili pepper, and green pepper.
6. Cook for another 10 minutes.
7. Serve.

Kare - Kareng Pata

INGREDIENTS

1 pata (pork hocks), well-cleaned
3 bundles of sitaw (long beans) about 10 pieces each bundle, cut into 2 inches long\
1 banana heart (puso ng saging), sliced finely crosswise
5 tablespoons oil
3 cloves garlic, crushed
2 tbsps. seed of Achuete
4 regular-sized eggplants cut into 1" lengths
3 small radishes, peeled and sliced
1/3 cup toasted rice, powdered
1/2 cup toasted peanuts, ground (or peanut butter)
Salt

PROCEDURE

1. Clean the Pata leg. Cut into desired pieces.
   
2. Wash thoroughly, put in a saucepan, cover with water, bring to a boil then simmer until tender. Set aside.
3. Sauté the garlic, onion and tender calf's leg. Pour the mixture in the saucepan adding salt to taste and water in which leg was cooked. Boil.
4. Add the sliced banana heart is almost tender, add the sitaw the eggplants and radish. Wash the seeds of Achuete and soak in one half cup of water. Add this colored water to the mixture. Add the powdered rice and peanuts stirring thoroughly to avoid sticking. Serve with bagoong (alamang) sautéed with pork.

Note: Remove fat from cooked Pata leg by cooling mixture and lifting off layer of fat that forms on surface before adding to sautéed mixture.

COOKING/PREPARATIONS TIME: 1/2 to 2 hours

Chicken Adobo Recipe

Chicken Adobo 4 to 6 servings

Ingredients

• 1 Kilo Whole chicken (cut into parts) or choice cuts of breasts, thighs or wings. (2 1/2 to 3 lbs)
• 1/4 cup white vinegar
• 4 to 6 cloves crushed garlic
• 1 - 2pcs. laurel (bay leaves)
• 1/2 each onion (sliced thinly)
• 1 cup water • 1 teaspoon peppercorn
• 1/4 cup oil

Procedure:

Basic Steps: Marinate ? Simmer ? Sauté ? Reduce
1. In a large pot or Dutch oven, mix the chicken pieces with the vinegar, soy sauce, onion, garlic and seasonings. Let marinate from 1-4 hours in the refrigerator.
2. Add water, bring to a boil on the stove and lessen heat. Simmer for 30-45 minutes until chicken is cooked through and tender. Add water as necessary.
3. Remove chicken from sauce and pat dry. Heat oil in a skillet over medium-high flame and sauté chicken pieces to brown. Remove to a plate.
4. Boil down remaining sauce somewhat until thickened. Toss chicken pieces with sauce and serve up with rice.