LECHONG MANOK

My very own version of cooking lechon manok in the oven...

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Pancit Bihon Recipe

Estimated cooking & preparation time: 45 minutes

Pancit Bihon Ingredients:

• 1 8 oz. pack pancit bihon noodles

• 1 cooked chicken breast, shredded

• 2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water

• 1/4 cabbage, sliced into strips

• 1 onion, pealed and sliced

• 3 cloves of garlic, crushed and minced

• 1/3 cup scallions, cut into pieces

• 1 carrot, sliced into strips

• 2 tablespoons of cooking oil

• 3/4 cup diced celery

• 3 tablespoons soy sauce

• Salt and pepper to taste

• 5 pieces of calamansi or 1 lemon, sliced

Pancit Bihon Cooking Instructions:

• Soak the pancit bihon noodles to soften for 10 minutes

• Grease a large pan or wok with oil. Sauté garlic and onions.

• Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.

• Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.

• Salt and pepper to taste.

• Serve hot with sliced calamansi on the side.

Cooking Notes:

• Calamansi or lemon is to be squeezed into the pancit bihon before eating.

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Chopsuey Recipe

Estimated cooking & preparation time: 45 minutes.

Chopsuey Ingredients:

• 1/4 kilo pork, sliced into small pieces

• 1/4 kilo shrimps, shelled, deveined and halved

• 1/4 kilo chicken liver and gizzard, sliced to small pieces

• 1/4 kilo cauliflower, broken to bite size

• 1/4 kilo string beans

• 1/4 kilo snow peas (sitsaro)

• 1/4 kilo cabbage, cut into squares

• 2 stalks of leeks, cut into 2" long pieces

• 3 stalks celery, cut into 2" long pieces

• 5 cloves garlic, diced

• 2 onions, diced

• 1 carrot, sliced thinly

• 1 piece red bell pepper, cut in strips

• 1 piece green bell pepper. cut in strips

• 2 tablespoons of cornstarch, dissolved in 1/4 cup of water

• 2 cups chicken stock (broth)

• 3 tablespoons of sesame oil

• 3 tablespoons of patis (fish sauce)

• 4 tablespoons of corn oil or vegetable oil

• Salt to taste

Chopsuey Cooking Instructions:

• In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.

• Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.

• Salt and pepper to taste.

• Serve hot with rice.

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Filipino Chicken Macaroni Salad

Filipino Chicken Macaroni Salad Recipe

Estimated preparation and cooking time: 1 hour

Chicken Macaroni Salad Ingredients:

• 1/5 kilo macaroni noodles

• 2 to 3 pieces, medium sized carrots

• 1 big chicken breast

• 500 ml of mayonnaise

• 1 can (836 g) pineapple chunks or tidbits

• 1 big white onion, finely chopped

• 1/2 cup sweet pickle relish

• 3 hardboiled eggs, diced

• 1 cup diced cheddar cheese

• 1/2 cup raisins

• salt and pepper to taste

Macaroni Salad Cooking Instructions:

• Cook macaroni noodles according to package cooking instructions.

• In a pot, boil carrots in water for 15 to 20 minutes or until cooked.

• Drain carrots and let cool. Peal skin then dice.

• Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths

• Drain pineapple chunks or tidbits.

• Combine all ingredients while adding salt and pepper, to taste.

• Refrigerate, then serve.

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Chicken Potato Salad

Filipino Chicken Potato Salad Recipe

Estimated cooking & preparation time: 1 hour

Chicken Potato Salad Ingredients:

• 1 kilo potatoes

• 1 big chicken breast

• 3 pieces medium sized carrots

• 500 ml mayonnaise

• 1 can (836 g) pineapple tidbits or chunks

• 1/2 cup sweet pickle relish

• 1 cup cheddar cheese, diced (optional)

• 3 tablespoons of chopped spring onions (optional)

• Iodized salt to taste (pepper, optional)

Chicken Potato Salad Cooking Instructions:

• In a big pot, boil potatoes and carrots (covered with water) for about 15 to 20 minutes or until cracks on the potato skin appears. (tip: pierce a potato with a toothpick. If you can pierce it with little resistance and the toothpick comes out clean, the potatoes & carrots are cooked).

• Drain potatoes and carrots, let cool.

• Once cooled, the skin can be easily be pealed by hand.

• Dice the potatoes and carrots (about 1x1 cm)

• Boil the chicken breast in water with some salt. Let cool, then shred the chicken meat in 1 inch lengths

• Drain pineapple chunks or tidbits.

• Combine all ingredients (potatoes, chicken meat, pineapple, carrots, pickle relish, mayonnaise...) in a big bowl and salt to taste. You may add pepper if you wish.

• Refrigerate before serving.

Potato Salad Cooking Notes:

• You may add the optional ingredients (diced cheese, chopped onions, spring onions) or a handful of raisins for added flavor.

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Chicken Afritada Recipe

Estimated cooking time: 50 minutes

Chicken Afritada Ingredients:

• 1 kilo chicken, cut into pieces

• 5 pieces potatoes, peeled and halved

• 1 red onion, diced

• 1 head garlic, minced

• 1 green bell pepper, sliced into strips

• 1 red bell pepper, sliced into strips

• 2 cups pork or chicken stock (broth)

• 1 cup tomato sauce

• 2 tablespoons of patis (fish sauce)

• 3 tablespoons of cooking oil

Chicken Afritada Cooking Instructions:

• In a cooking pot or wok, heat oil.

• Sauté garlic and onions.

• Add chicken and slightly brown.

• Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.

• Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.

• Add the green and red bell peppers, simmer for an additional minute or two.

• Salt and pepper to taste

• Serve hot with rice.

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Tinolang Manok

Tinolang Manok (Chicken Ginger Stew) Recipe

Estimated cooking time: 45 minutes

Tinola Manok 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

• 1 red onion, diced

• 4 tablespoons oil

• 2 tablespoons patis (fish sauce)

Tinolang Manok Cooking Instructions:

• In a stock pot, heat oil and sauté garlic, onion and ginger.

• Add water and the chicken.

• Bring to a boil and simmer for about 20 minutes or until chicken is almost done.

• Season with patis

• Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.

• Add sili leaves then turn off the heat.

• Serve steaming hot with plain rice.

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Rellenong Manok Recipe

Estimated cooking time: 2 hours

Rellenong Manok Ingredients:

• 1 whole chicken, deboned with shape kept

• 2 tablespoons calamansi juice

• 2 tablespoons soy sauce

• 1 1/2 tablespoons sugar
  

  Stuffing
  

• 1/2 kilo ground pork

• 1/2 cup bacon, diced

• 1 cup ham, diced

• 1 can Vienna sausage, drained and sliced

• 1/4 cup sweet green peas

• 1/4 cup carrots, minced

• 1/4 cup breadcrumbs

• 1/4 cup pickle relish

• 1/4 cup raisins

• 1/2 cup cheddar cheese, grated

• 5 whole eggs, beaten

• 1/2 cup butter

• 2 tablespoons soy sauce

• 1 tablespoon sugar

• Salt and pepper to taste

Rellenong Manok Cooking Instructions:

• Marinate chicken in calamansi juice, soy sauce and sugar.

• In a bowl, mix all stuffing ingredients well.

• Stuff the chicken in all parts.

• Sew the cavity opening and truss the chicken.

• Wrap chicken in aluminium foil.

• Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.

• Open the foil an rub chicken with butter and put back in oven until golden brown.

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Roasted Chicken Recipe

Estimated cooking time: 1 1/2 to 2 hours

Roasted Chicken Ingredients:

• 2 kilo dressed chicken (broiler)

• 2 cups of lemon grass (tanlad)

• 3 tablespoons of cooking oil

• 2 tablespoons of salt

Cooking Instructions:

• Make sure the chicken is clean with no remaining small feathers and no insides.

• Wash thoroughly and pat dry with a paper towel

• Rub the whole chicken with cooking oil as well as the inside cavity.

• Next apply salt all over, again, including the insides.

• Fill the cavity with lemon grass

• Pre-heat oven to 400 degrees Fahrenheit

• Place the chicken on an oven rotisserie.

• 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).

• 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.

• Serve with mashed potatoes, rice or corn on the side.

Roasted Chicken Cooking Note:

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

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Chicken Pastel Recipe

Estimated cooking time: 1 hour

Chicken Pastel 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

Chicken Pastel Cooking Instructions:

• In a bowl, marinate chicken lemon juice and soy sauce for an hour.

• In a skillet, melt margarine and brown chicken, set aside.

• 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.

• Transfer to a baking dish.

• Pre-heat oven to 450 degrees Fahrenheit.

• On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.

• 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.

• Punch small holes on the pastry to let out steam during baking then brush with beaten egg.

• Bake until golden brown (about 15 minutes).

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Fried Chicken Recipe

Estimated cooking time: 45 minutes

Fried Chicken 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

Fried Chicken Cooking Instructions:

• In a pot, simmer chicken in vinegar, garlic, water, salt and pepper.

• Remove just before the chicken is fully cooked.

• Strain off liquid.

• In a frying pan or wok, heat oil and deep fry the chicken until golden brown

• Place on paper towel to remove excess oil

• Serve hot with rice and sliced cucumber or atchara on the side.

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Pork / Chicken Adobo Recipe

Estimated cooking time: 50 minutes

Adobo 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

• Salt and pepper to taste

• 3 tablespoons water

Adobo Cooking Instructions:

• In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.

• 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.

• 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.

• Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.

• Add salt and/or pepper if desired

• Bring to a boil then simmer for an additional 5 minutes.

• Serve hot with the adobo gravy and plain rice.

Adobo Cooking 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.

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