Mga Lutong Bahay

Ingredients:

For the Chicken:

1 whole chicken, quartered (approx. 1 kilo)
1 tsp salt
1 tsp ground black pepper
2 1/2 tbsps garlic, minced
4 stalks lemon grass (tanglad), julienned
1/4 kilo calamansi, juice extracted
Bamboo sticks
1/4 cup achiote (annato seed), soaked in 1/4 cup water
1/2 cup margarine

For the Dip:

1/2 cup vinegar
2 pieces sili labuyo
1 tbsp crushed ginger
1/2 tbsp crushed garlic

Cooking Procedure:

1. Marinate chicken in salt, black pepper, garlic, lemon grass and calamansi juice. Marinade overnight inside refrigerator.
2. When ready to cook skewer chicken in bamboo sticks and reserve the marinade.
3. Barbecue chicken over medium hot coals until half cooked.
4. Meanwhile, in a saucepan combine reserved marinade, achiote juice and margarine. Let boil for 2-3 minutes. This serves as basting.
5. Baste chicken with this mixture and continue to cook over hot coals until chicken is fully cooked.
6. Turn over chicken once in a while to ensure both sides of the chicken are thoroughly cooked.
7. Serve with vinegar dp and garlic ric.

To make the dip:

1. Combine all ingredients in a bowl.

Ingredients:

2 Chickens (free range if available)
3/4 cup Filipino vinegar
1/4 cup Garlic finely minced
2 stalks Lemon grass optional
Salt
Annatto oil (see notes below)
Wooden skewers
Spiced vinegar

Additional Ingredients Instructions:

2 free-range chickens, approx. 3 pounds each, or if you can find smaller chickens, use 3 of them
3/4 cup Filipino vinegar, palm if you can find it, or cane; or if you must, the equivalent in kalamansi juice (available in the frozen aisle of your Asian market if you don’t have access to fresh)
1/4 cup garlic, minced very finely, or better yet, mashed into a paste with 2 teaspoons sea salt
achuete or annatto oil, made by steeping 1/4 cup annatto seeds in 1/2 cup hot oil for half an hour (If not available, you may mix a small amount of paprika and tumeric to achieve the same color.)
thick wooden skewers, soaked for 1 hour in water prior to cooking
•Bottled spiced vinegar for serving, or make your own by mixing Filipino vinegar, lots of crushed garlic, a bit of salt, and a handful of Thai peppers or other tiny red hot peppers

Cooking Procedure:

1. Quarter the chickens, or if using the small ones, halve them. Marinate in the vinegar, garlic and salt, several hours or overnight, turning several times.
2. Preheat grill to 350 degrees. Make sure your grill is cleaned and oiled well. Cook over indirect heat for 20 minutes, basting with the achuete oil.
3. Turn and cook for 10-15 minutes more, or until thickest parts of chicken exude clear juices when pierced. Can also be made in a grill pan on the stove if no outside barbecue is available.
4. Serve immediately with the spiced vinegar. Other welcome additions to the vinegar: some soy sauce or fish sauce if you like, or even some minced ginger.

Variations:

1. Another technique we’ve found to work well, is to heat the oil in which the annatto is to be steeped, and to steep the garlic (and lemon grass if using) together with the seeds. This ensures a more even distribution of flavors. Just remember to discard this mixture when you’re done with the cooking, as you risk botulism from the garlic. Or, if you want to make it ahead of time, be sure to refrigerate the oil to retard any toxins from developing.
2. If your chicken is particularly fatty, you could render the fat slowly in a skillet, and use that instead of cooking oil to steep the annatto seeds. In which case, you’ll want to have enough not only for basting but also for serving later, as there’s nothing more appetizing than chicken inasal drizzled with this orange concoction.

Ingredients:

1/2 kilo pork, cut in cubes
1/2 kilo chicken, cut into pieces
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of water
1 teaspoon paprika
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
2 tablespoons cornstarch
3 tablespoons water

Cooking Procedure:

1. In a big sauce pan or wok, sauté garlic and onions on cooking hot 2 tablespoons of oil.
2. Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
3. Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
4. Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken. Bring to a boil then simmer for an additional 5 minutes.
5. Serve hot with the adobo gravy and plain rice.


Tips:

•You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.

Ingredients:

One 1 1/2 kilo chicken, cut in pieces
One can (14 ounces) Vienna sausage, sliced
3 potatoes, diced
1 carrot, diced
1 up mushrooms, cut in half
1 green bell pepper, sliced in strips
1/2 cup sweet peas
1 onion, minced
1/4 cup grated cheese
1 cup margarine
2 cups chicken stock (broth)
4 tablespoons soy sauce
1 lemon extract (juice)
1 egg, beaten
Salt and pepper to taste

Pie Crust

2 cups flour
1/2 cup corn oil or vegetable oil
1 teaspoon salt
1/4 cup of water

Cooking Procedure:

1. In a bowl, marinate chicken lemon juice and soy sauce for an hour.
2. In a skillet, melt margarine and brown chicken, set aside.
3. Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages and grated cheese. Continue cooking for 10 minutes. Salt to taste.
4. Transfer to a baking dish.
5. Pre-heat oven to 450 degrees Fahrenheit.
6. On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.
7. On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry.
8. Punch small holes on the pastry to let out steam during baking then brush with beaten egg.
9. Bake until golden brown (about 15 minutes).

Ingredients:

1 1/2 kilo chicken, cut into pieces
1/4 cup of white vinegar
5 cloves of garlic, crushed
1 cup of water
2 cups cooking oil
Salt and pepper to taste

Cooking Procedure:

1. In a pot, simmer chicken in vinegar, garlic, water, salt and pepper.
2. Remove just before the chicken is fully cooked.
3. Strain off liquid.
4. In a frying pan or wok, heat oil and deep fry the chicken until golden brown
5. Place on paper towel to remove excess oil
6. Serve hot with rice and sliced cucumber or atchara on the side.

Ingredients:

2 kilos dressed chicken (broiler)
2 cups of lemon grass (tanlad)
3 tablespoons of cooking oil or olive oil
2 tablespoons of salt

Cooking Procedure:

1. Make sure the chicken is clean with no remaining small feathers and no insides.
2. Wash thoroughly and pat dry with a paper towel
3. Rub the whole chicken with cooking oil as well as the inside cavity.
4. Next apply salt all over, again, including the insides.
5. Fill the cavity with lemon grass
6. Pre-heat oven to 400 degrees Fahrenheit
7. Place the chicken on an oven rotisserie.
8. If you don’t have a rotisserie put the chicken on an elevated rack on a baking pan – breast side up (so the bottom of the chicken does not touch the baking pan).
9. Bake for 1 hour or until the chicken is golden brown. When you prick between the chicken thigh and body and the juice runs clear (not bloody) the chicken is done.
10. Serve with mashed potatoes, rice or corn on the side.


Tips:

If baking at 325 degrees Fahrenheit, bake for 1 1/2 to 2 hours in the oven.

Ingredients:

1 tablespoon canola oil
3 cloves garlic, chopped
1 medium onion, finely chopped
thumb-sized ginger, chopped then squashed
4 pcs chicken legs, cut into chunks
3 pcs young coconut (juice & meat)
200 gms fresh oyster mushrooms, sliced
peppercorns & salt to taste
1 tablespoon fish sauce (patis)
a bunch of fresh spinach or malunggay leaves

Cooking Procedure:

1. Beat canola oil then saute garlic, onion and ginger.
2. Be careful not to burn ‘em, or you will have a burnt flavour soup.
3. Toss in all the chicken pieces then pour a tablespoon of fish sauce.
4. Saute until the chicken meat releases its own juice without adding water. stir often.
5. Shop open the top shell of the three young coconut and pour all the fresh coconut juice into the chicken pot. let boil for 5 minutes over medium heat.
6. Scrape the young coconut meat and mix it with the chicken.
7. Drop about 7 to 10 pieces of peppercorns.
8. Simmer for another 10 minutes.
9. Put the sliced fresh oyster mushrooms into the simmering soup.
10. Let boil for another 3 minutes.
11. Add in the spinach leaves, and continue to simmer for another minute.
12. Season with salt to taste.


Tips:

Do not add water into the soup. Use only fresh young coconut juice as soup.
Chicken binakol MUST be served warm to enjoy its goodness
Fancy using the coconut shells as Chicken Binakol’s serving bowls.
Tp the soup with chopped fresh red chilli if you prefer the soup with a bit of spicy bite.

Ingredients:

1 chicken (1 kilo)
2 large onions, quartered
3 bell peppers, red & green, strips
2-3 stalks celery (1 1/2′ long)
3 potatoes (big cubes, fried)
2 tbsp. curry powder
1/2 tsp. ground pepper
1 tsp. vetsin
1 tbsp. patis
1 tsp. salt
4 cloves garlic, crushed
1 cup thick coconut milk or evaporated milk
1/2 cup water

Cooking Procedure:

1. Cut chicken into small serving pieces.
2. Saute garlic until light brown; and finely chopped onions.
3. Stir till onion is wilted.
4. Add chicken. Pour in patis, stir for 3 minutes.
5. Season with curry powder, pepper, vetsin, and water.
6. Cover and simmer until chicken is half done.
7. Add the rest of the ingredients except the coconut milk (or evaporated milk).
8. Add milk when chicken is done. Keep stirring until liquid boils.
9. Cook for another 5 minutes.


Tips:

For a more spicy chicken curry add 2-3 minced hot pepper (siling labuyo).

Ingredients:

10 cloves garlic, crushed
1 pc medium onion, sliced
1 whole (750 g) cooked lechon manok or fresh chicken, cut-up
1 can (234 g) DEL MONTE Fresh Cut Pineapple Chunks
2 pc laurel leaves
3 tbsp DEL MONTE Red Cane Vinegar
1 tsp liquid seasoning
1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt)
1/2 cup lechon sauce
2 tbsp brown sugar
1/4 cup dried banana blossom (bulaklak ng saging)

Cooking Procedure:

1. In a Casserole SAUTÉ garlic, onion and chicken for 2 minutes.
2. Add 1/4 cup water all the remaining ingredients except banana blossom.
3. Cover and simmer for 15 minutes.
4. Add banana blossom then simmer for 5 minutes.
5. Serve hot with rice.

Ingredients:

1/4 kg ground chicken meat
1 can (140 g) Vienna sausage, chopped
1 pc small onion, chopped
1 stalk celery, chopped
1/2 cup DEL MONTE Italian Style Spaghetti Sauce
1 pc egg
1 pc small carrot, coarsely grated
2 slices pan Americano, cut into cubes
1/4 cup raisins

Cooking Procedure:

1. Combine all ingredients with 3/4 tsp iodized fine salt (or 2-1/4 tsp iodized rock salt) and 1/4 tsp pepper. Mix thoroughly.
2. Wrap every 3/4 cup of mixture in aluminium foil. Roll. Steam for 1 hour.
3. Cool and chill overnight. Unwrap and slice.

Ingredients:

6 pieces chicken thighs, cut up
1 11g MAGGI Chicken Broth Cube, dissolved in
1 cup water
8 large shrimps, peeled with tails intact
1 400g can whole corn kernel
1 tbsp curry powder
2 medium singkamas, cut julienne strips
salt and pepper to taste
1 1/2 cups NESTLE Fresh Milk
1/4 cup wansoy leaves

Cooking Procedure:

1. Cook chicken in broth. Cover until cooked.
2. Add shrimps and remaining ingredients.
3. Simmer until vegetables are crisp-tender. Serve warm.

Ingredients:

1/2 kg chicken thighs

Marinade:

1/3 cup water
1/3 cup MAGGI Oyster Sauce
1 tbsp chopped spring onions
1 tbsp ginger strips
1 tbsp sesame seeds
1 tsp sesame oil

Cooking Procedure:

1. Marinate chicken thighs in the remaining ingredients for about 4 hours.
2. Grill in charcoal or on an electric grill.
3. Brush chicken with marinade every once in a while to prevent drying.
4. Serve with favorite pickle and hot rice.


Tips:

Grilling, stewing, braising, and steaming are examples of healthful cooking methods. It is recommended to cut down fat intake by minimizing frying.

Ingredients:

1/3 cup dry breadcrumbs
2 tbsp sesame seeds
2 tbsp grated Parmesan cheese
2 pcs egg whites, beaten until light and frothy
1 1/2 cups skinless chicken breast, sliced into 1 1/2 in. strips
cooking oil for deep-frying
Honey-Mustard Cream Dip: Combine and mix well –
1 250ml NESTLÉ All Purpose Cream
1 tbsp lemon juice
1 tbsp honey
2 tbsp prepared mustard
1 8g sachet MAGGI MAGIC SARAP
dash of ground white pepper

Cooking Procedure:

1. Combine breadcrumbs, sesame seeds, and cheese in a plate.
2. Dip chicken in eggwhites then dredge in seasoned breadcrumbs.
3. Deep-fry in hot oil until golden.
4. Drain in paper towels.
5. Serve with Honey- Mustard Cream Dip.

Ingredients:

1 kilo whole chicken, cut into pieces.
1 small young papaya or sayote, cut into small pieces.
2 tablespoons ginger, crushed and slliced into strips
1/2 cup dahon ng sili (chili leaves)
1 liter of water
5 garlic cloves, minced
5 pieces of tomatoes, sliced
1 red onion, diced
4 tablespoons oil
2 tablespoons patis (fish sauce)
Cooking Procedure:

1. In a stock pot, heat oil and sauté garlic, onion, tomatoes, chicken and ginger.
2. When the tomatoes are cooked add water.
3. Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
4. Season with patis or salt.
5. Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
6. Add sili leaves then turn off the heat.
7. Serve steaming hot with plain rice.


Chicken Sotanghon Soup

Ingredients:

200 gm sotanghon (bean thread) noodles
1 cup chopped or flaked cooked chicken meat (you can use left over chicken meat)
6-7 cups chicken stock
2 Tbsp oil
1/2 head of garlic – minced
1/2 medium onion – sliced
1 Tbsp patis (fish sauce)
4 dried Chinese black mushrooms (shiitake)
chopped green onions

Cooking Procedure:

1. Soak the dried mushrooms in hot water for about 15 minutes. Remove and squeeze out excess water. Cut and discard stems, slice caps into fourths.
2. Heat oil in a pot. Saute garlic and onion in low to medium heat. Make sure the garlic is not burned.
3. Add chicken meat, mushrooms and patis. Cover and simmer for 3 minutes.
4. Add chicken stock and bring to boil.
5. Drop the sotanghon noodles in the soup and simmer for about 3 minutes or until noodles are tender and cooked. You may at an early stage cut the noodles with scissors to shorten lengths and make it more manageable to handle.
6. Garnish with chopped green onions.
7. Serve hot with combined lemon juice and patis on the side.

Ingredients:

4 pcs chicken breast fillets
1 8g MAGGI MAGIC SARAP
2 tbsp lemon juice
2 eggs
salt to taste
2 tbsp all-purpose flour
1/2 cup dry breadcrumbs
oil for frying
lemon wedges
green peas, buttered

Cooking Procedure:

1. Flatten chicken breast fillets until the meat is of even thickness, about 1/2 inch.
2. Cut meat into uniform serving portions. Rub with MAGGI MAGIC SARAP and lemon juice. Let stand 20 min.
Beat eggs with salt and 2 tbsp water.
3. Dust each chicken piece with flour then dip in the egg mixture.
4. Roll in breadcrumbs to coat. Fry in hot oil until golden brown.
5. Drain in paper towels and serve with lemon wedges and buttered green peas.


Tips:

If desired, serve the breaded fillets with gravy. Brown 2 tbsp butter and 2 tbsp flour in a saucepan. Stir in 2 cups of chicken broth. Season with salt and pepper. Cook until thick.

Ingredients:

1/2 kg. ground chicken
1/4 cup cored seeded and finely chopped red pepper
1 tbsp. chopped parsley
1 tbsp. chopped wansoy leaves
1 tbsp. minced garlic
1/4 tsp. dried thyme
1/8 tsp. ground cumin
1 tsp. MAGGI Chilli Sauce
1 piece MAGGI Chicken Broth Cube
12 pieces hamburger buns toasted on the grill
mayonnaise
dijon-style mustard
lettuce tomatoes & cucumber for garnish

Cooking Procedure:

1. Prepare medium-hot fire in a charcoal or gas grill.
2. In a medium mixing bowl, combine the ground chicken with the next 8 ingredients.
3. Divide mixture into 12 and form into patties.
4. Place the patties on a well-oiled grill.
5. Cook for 10 minutes or until done, turning once.
6. Burgers are done when the juices run clear, prick to test.
7. Serve immediately on buns that have been toated on the edge of the grill.
8. Top burgers with the mayonnaise and mustard and your choice of garnish.

Ingredients:

3 tablespoons butter
1 cup fresh sliced mushrooms
1/2 cup chopped green bell pepper
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups evaporated milk or half-and-half
1 1/2 cups chicken broth
3 cups diced cooked chicken
1/4 cup chopped pimiento

Cooking Procedure:

1. Melt butter in a medium saucepan.
2. Add mushrooms and green pepper; cook for 5 minutes.
3. Blend in flour, salt, and pepper.
4. Continue stirring and cooking until smooth and bubbly.
5. Gradually add milk and chicken broth, stirring constantly.
6. Cook for 10 minutes, stirring frequently.
7. If you’d like a thicker sauce, blend 2 tablespoons of cornstarch with 1/4 cup cold water; add to sauce, a little at a time, until desired thickness is reached.
8. Cook for a few more minutes.
9. Add chicken and pimiento; heat through.
10. Serve on toast points or pastry shells or rice.

Ingredients:

2 tbsp cooking oil
1 kg chicken legs (thighs & drumsticks)
2 tsp crushed garlic
1/2 cup minced celery stalks
1/2 cup minced onion
2 cups diced and peeled tomatoes
2 pieces bay leaves
2 pieces 11g MAGGI Chicken Broth Cube dissolved in 1 cup water
1 cup water
1 cup baby potatoes, washed
sprigs of parsley
carrot sliced into strips
zucchini sliced into strips

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1. Heat oil and stir-fry chicken in batches until half-cooked.
2. Set aside.
3. Sauté next 4 ingredients in the same pan.
4. Return chicken to pan and add the rest of the ingredients.
5. Simmer until meat and potatoes are fork-tender.
6. Sprinkle top with parsley and serve with buttered carrot and zucchini strips.

Ingredients:

1/4 cup ketchup
3 Tbsp. hoisin sauce
4 whole chicken legs, about 2-1/2 lb.
4 slices bacon
2 bunches small carrots with tops, trimmed, or 12 oz. baby carrots
3/4 lb. sugar snap peas
8 oz. asparagus, trimmed and cut in 2-inch lengths
1 Tbsp. small fresh mint leaves

Cooking Procedure:

1. For sauce, in small bowl stir together the ketchup and hoist sauce; set aside.
2. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. For charcoal grill, place chicken on rack, bone side up, directly over medium coals. Grill, uncovered, 35 to 45 minutes or until no longer pink (180°F), turning once halfway through and brushing with sauce last 10 minutes. (For gas grill, preheat grill. Reduce heat to medium. Place chicken on rack over heat. Cover; grill as above.)
4. Meanwhile, for vegetables, in 12-inch skillet cook bacon over medium-low heat until crisp.
5. Drain on paper towels, reserving drippings in skillet.
6. Add carrots to drippings; cook and stir 5 minutes.
7. Add peas and asparagus; cook and stir 6 to 8 minutes or until vegetables are tender.
8. Remove from heat. Crumble bacon. Stir in mint and bacon.
9. Serve with chicken.
10. Makes 4 servings.

Ingredients:

1 kg chicken fillets ( I prefer thigh fillets, no skin)
5 cloves garlic, finely minced
5 tbsp brown sugar
1 tsp salt
dash of ground black pepper
1 tsp worcestershire sauce (optional)

Cooking Procedure:

To Marinate:

1. Clean chicken fillets, and slice into your preferred size. Ours are about 2 x 3 inches per piece.
2. Combine with the rest of the ingredients.
3. Wait for the magic to seep in – this will take about 24 hours in the chiller

To cook:

4. Place tocino in a pan with a bit of water (about 4-5 tbps).
5. When the water boils, reduce heat to simmer.
6. Add a bit of cooking oil to pan as the water dries up, and reduce heat to avoid burning. 7. Turn the chicken pieces over several times to ensure they get an even, caramelized color. 8. The sugar gets burned easily so turn the heat down.