Chicken Afritada

Ingredients

2 tbsp vegetable oil

2 cloves garlic, minced

1 medium onion, finely chopped

3/4 to 1 kilo chicken (1 & 3/4 to 2 lbs), chopped to your desired size

2 pieces chicken bouillon cubes

2 pieces bay leaves, dried

1 can tomato sauce (10-15 oz)

1 medium carrot, peeled and chopped

3 to 4 small potatoes, peeled and chopped

2 medium bell peppers (red and green), deseeded and chopped

1 to 2 tablespoons fish sauce (optional)

salt and pepper, to season

1 & 1/2 to 2 cups water

Instructions

1. Place a medium or large pot over medium-high heat.
2. Pour the oil, and once it's ready, saute the garlic and onion until it fragrant.
3. Add the pieces of chicken and cook until they are no longer pink and some parts are seared. Make sure to mix it from time to time and keep the pot uncovered.
4. Pour the tomato sauce and mix for a few minutes, coating the chicken.
5. Let it simmer for a few minutes.
6. Add the bouillon cubes, bay leaves, and one and a half cups of water.
7. Cover with a lid, turn the heat up to medium-high, and bring to a boil.
8. Lower the heat and simmer for about twenty minutes (with the lid on).
9. Add the carrots, potatoes, bell peppers, salt, ground black pepper, and one tablespoon of fish sauce.
10. Mix, place the cover back on, and continue simmering your chicken afritada until the vegetables soften and sauce is greatly reduced.
11. Taste and adjust the seasoning by adding salt, pepper, or fish sauce.
12. Remove the pan from the heat, transfer to serving plates and make sure to enjoy it on top of white rice!

Creamy Macaroni Soup

Ingredients:

70g UFC Cream of Mushroom

250g elbow macaroni

125ml all-purpose cream

500-700ml water (adjust for desired soup thickness)

1 medium carrot, diced

100g ham, diced

1 small bunch parsley, chopped

1 chicken breast, diced or shredded

2 cloves garlic, minced

1 small onion, chopped

1 chicken cube/1 tbsp chicken bouillon

Salt and pepper, to taste

Olive oil or cooking oil, 1 tbsp

Cooking Instructions:

1.  Heat up your pan until medium heat then saute your onion and garlic until fragrant.
2. Add diced chicken breast and cook until lightly browned.
3.  Add vegetables and ham:
4. Toss in diced carrot and ham. Cook for 2-3 minutes.
5. Add liquids and seasoning:
6. Pour in water (start with 500ml, you can add more later).
7. Crumble in the chicken cube and stir until dissolved.
8. Bring to a gentle boil.
9. Cook macaroni:Add elbow macaroni to the boiling soup. Cook until tender (about 8-10 minutes).
10. Add cream and mushroom soup: 
11. Stir in Cream of Mushroom and all-purpose cream.
12. Reduce heat to low and simmer for 3-5 minutes, stirring occasionally. 
13. Season and finish:
14. Taste and adjust salt and pepper. 
15. Sprinkle chopped parsley on top before serving.

CHICKEN ADOBO

 Ingredients

1/2 lb chicken thighs/breast
1/2 onion, chopped
6 cloves garlic, chopped/minced
1/2 tsp black pepper, ground
1/4 cup soy sauce
1/8 cup vinegar
1/2 tsp brown sugar
2 bay leaves
1/2 - 1 cup water
green onions (optional for toppings)


Instructions for chicken thighs:

Cut the chicken thighs' fat.
Sear the chicken thighs on both sides until golden brown in a skillet or pot over medium heat. This stage does not require it to be completely cooked.
Add onions, garlic, and black pepper. Cook until softened.
Pour in enough water to cover the chicken, but do not stir, then add the soy sauce, vinegar, brown sugar, and bay leaves.
Simmer covered on low to medium heat for 8-10 minutes.
Simmer uncovered until the sauce reduces to your liking. The sauce should be slightly thick.
Taste test and adjust to your liking.
Top with optional green onions.
Serve chicken adobo over a freshly cooked rice!

Instructions for chicken breast:

Chop the chicken breast into pieces that suit your preferred size.
Saute garlic and onions until fragrant then put in your chicken.
Add your bay leaves and black pepper and continue stirring for 3 mins.
Pour in enough water to cover the chicken, but do not stir, then add the soy sauce, vinegar, and brown sugar.
Simmer covered on low to medium heat for 8-10 minutes.
Simmer uncovered until the sauce reduces to your liking. The sauce should be slightly thick.
Taste test and adjust to your liking.
Top with optional green onions.
Serve chicken adobo over a freshly cooked rice!

Maja Blanca

 INGREDIENTS:

1 cup coconut milk

3 tbsp cornstarch

7 tbsp condensed milk

3 tbsp of fresh/milk

3 tbsp white sugar

1/4 can of corn (whole or cream)

 

PROCEDURE:

1. Pour your coconut milk in a medium pot and bring it to boil.

2. Mix in your sugar, condensed milk and corn.

3. Make sure everything is evenly distributed  before covering and simmering for 3-5 mins.

4. Use your evaporated or fresh milk to dissolve cornstarch.

5. Pour your mixture in the  pot and stir slowly.

6. Continue stirring until it reaches your desired thickness.

7. Pour the mixture in a serving tray and allow to cool in fridge for at least an hour.

8. Cut and serve cold!

FILIPINO STYLE CHICKEN CURRY

 INGREDIENTS:

4 tbsp cooking oil

2 small potatoes (cut into wedges) 

2 carrots (cut into wedges) 

3 cloves of garlic (minced)

1 onion 

2 lbs chicken or  roughly 1 kg

2 tbsp of fish sauce (can use salt if not available)

1 tbsp paprika (can add more if you'd like)

1 tsp of ground pepper 

1 can coconut milk

2 green bell peppers (cut into  squares/ strips)

1 tbsp fresh/dried chili pepper (optional)

1/2 - 1 cup of water

PROCEDURE:

 1.  Fry potato and carrots in oil and set aside.

2.  Saute onions and garlic then add your chicken.

3. Make sure to sear your chicken before putting fish sauce, pepper, paprika, and curry powder.

4.  Add in water then let it simmer for 5-10 mins.

5. Add your coconut milk and start cooking in low heat.

6. Cover and wait til the sauce thickens. Once the chicken is fully cooked, put in your potatoes, carrots, and bell peppers.

7. Cover for a few mins then remove from heat.

8. Serve on top of freshly cooked white rice.

EMPANADA FILLING (CHEESY CHICKEN)

 INGREDIENTS:

 2 tbsp cooking oil

1 small onion

3 cloves garlic

1 can table cream/evaporated milk 

1 small potato(optional)

1/2 to 1 cup of cheese

salt and pepper to taste

1/2 lb ground chicken or boiled then shredded (Boil with a little salt and whole pepper corns)

PROCEDURE:

1.  Use half of your oil to pan fry diced potatoes.

2. In a medium sized pan , heat oil and saute onions and garlic.

3. Add in your chicken and saute  for 5-8 mins.

4. Once chicken is cooked, add in your cream/milk  and let it simmer for a few mins.

5. Add your potatoes and cook until liquid is slightly reduced.

6. Season with salt and pepper and let it cook on low heat.

7. Add in your cheese and give it a good mix.

8. Remove from heat and make sure the filling is cooled down before filling your dough.

EMPANADA FILLING (BEEF/PORK)

 INGREDIENTS:

 2 tbsp cooking oil

1 small onion

3 cloves garlic

1/2 ground  beef/pork

1 tsp paprika

1/4 cup tomato sauce

1 small potato (peeled and diced)

1 small carrot (peeled and diced)

Salt and pepper to taste

 

 

PROCEDURE:

1. In a medium pan, heat oil and saute onions and garlic.

2.  Once the onions are slightly translucent, add your meat.

3. Cook your meat until it's no longer pink. (8-10 mins)

4. Mix in your tomato sauce and let it simmer for a few mins.

5. Lower your heat then add your carrots and potatoes.

6. Cover and let it simmer until meat and vegetables are cooked.

7. Season with salt, pepper, and paprika to taste then cook until liquid is reduced.

8. Remove from heat and make sure the filling is cooled down before filling your dough.

EMPANADA DOUGH

 INGREDIENTS:

2 cups APF

1/2 tsp salt 

2 tbsp sugar

2 egg yolks

4 tbsp butter (unsalted) (cold & cubed)

4 tbsp water

 

PROCEDURE:

 1. Mix all the dry  ingredients

2. Put in cold butter and crush butter to mix with the dry mixture.

3. Add in the egg yolks and water

4.  Knead for another 5-8 mins

5. Chill for 15 mins in the fridge before cutting it in equal sizes.

6.  Flatten your dough and place fillings of your choice.

7. Bake the empanada for 25-30 mins at 375 degrees F.

8. Remove from oven and allow to cool down before taking it off the baking pan.

Chocolate Crinkle

 Ingredients:

1 cup unsalted butter (melted)

1 cup granulated sugar

1 cup brown sugar

2 eggs

2 tsp vanilla extract

2 cups all purpose flour

1 cup cocoa powder (i prefer this but this is optional)

1 tsp baking soda

1/2 tsp salt

1 1/2 cup icing sugar

Baking Procedure:

1. In a large bowl, beat/mix the butter and sugars, then beat in the eggs and vanilla.

2. Mix the dry ingredients and use sifter to break any lumps.

3. Use a scooper to shape your cookies based on your preferred size.

4. Place the cookies in fridge to chill for at least 30 mins.

5. Pour icing sugar on a bowl and roll the balls in the powdered sugar.

6. Place on the dough sheets spaced a few inches apart.

7. Bake at 350 degrees F for 10-12 mins based on cookie size)

 

Air fryer Instructions:

1. Preheat your air fryer to 270 degrees F.

2. To prevent it from being blown around by the interior fan, line the bottom basket with a sheet of foil that doesn't ride up any edges.

 3. Bake the cookie dough for 11 to 13 minutes at a lower temperature (270°F) if it has previously been refrigerated or frozen.

Chocolate Cookie

 

Ingredients:

1 cup unsalted butter (softened/melted/browned)

1 cup granulated sugar

1 cup brown sugar

2 eggs

2 tsp vanilla extract

2 cups all purpose flour

1 cup cocoa powder (i prefer this but this is optional)

1 tsp baking soda

1/2 tsp salt

1 cup chocolate chips

Baking Procedure:

1. In a large bowl, beat the butter and sugars, then beat in the eggs and vanilla.

2. Mix the dry ingredients and use sifter to break any lumps.

3. Stir in the chocolate chips and use a scooper to shape your cookies based on your preferred size.

4. Place the cookies in fridge to chill for 15 mins.

5. Place the dough onto a baking sheet.

6. Bake until the edges are golden brown. (Preheated oven to 350 degrees F for 10-15 mins based on cookie size)

Air fryer Instructions:

1. Preheat your air fryer to 270 degrees F.

2. To prevent it from being blown around by the interior fan, line the bottom basket with a sheet of foil that doesn't ride up any edges.

 3. Bake the cookie dough for 11 to 13 minutes at a lower temperature (270°F) if it has previously been refrigerated or frozen.

Soy Glazed Chicken Tenders

 

Ingredients:

1 lb boneless chicken (equally cut into strips)

1 cups milk (buttermilk preferred)

1 tsp salt

1 tsp ground black pepper

1 1/2 tsp paprika

1 1/2 tsp garlic powder

2 eggs

2 cups Panko bread crumbs

2 tbsp cooking oil

1 tbsp chili flakes (or more if you like)

Glaze:

1 whole chopped Onion

1/2 bulb chopped garlic

2  tbsp soy sauce (varies depending on your taste)

1 tsp vinegar

Garnish:

Green onions 

Procedure:

1. Mix salt, pepper, paprika, garlic powder and butter milk in a bowl.

2. Put the chicken in the bowl with the milk mixture and marinate for at least 30 mins.

3. Put beaten eggs and breadcrumbs on two separate bowls.

4. Dredge chicken strips in egg then breadcrumbs. Make sure chicken strips are completely coated.

5. Deep fry or pan fry chicken until golden (about 3-5 mins depending on the oil temperature and how big the chicken cuts are)

6. In a large pan, put 2 tbsp cooking oil and saute minced garlic and onions.

7. Put in soy sauce then chili flakes then mix it a little. 

8. Pour the vinegar but don't mix it. Let it simmer for 1 min before mixing.

10. Toss in the chicken strips, make sure all the strips are evenly coated.

11. Top with green onions or more chili flakes.