Ingredients

 10 ounces pork blood

 1 cup vinegar
 1 tablespoon canola oil
 1 onion, peeled and chopped
 4 cloves garlic, peeled and minced
 1 thumb-size ginger (about 1 tablespoon), peeled and minced
 2 pounds pork belly, cut into 1/2-inch strips
 1 tablespoon fish sauce
 1 cup water
 1 tablespoon brown sugar
 2 finger chilies (siling haba)
 salt and pepper to taste

Instructions
 In a bowl, combine pig's blood and about 2 tablespoons of the vinegar. Stir well.
 In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until
softened.
 Add pork and cook, stirring occasionally, until lightly browned.
 Add fish sauce and cook for about 1 to 2 minutes.
 Add vinegar and bring to a boil. Cook, uncovered and without stirring, for about 3
to 5 minutes or until slightly reduced.
 Add water and bring to a boil. Lower heat, cover and continue to cook for about
15 to 20 minutes or until meat is tender.
 Add pork blood, stirring to disperse and prevent lumps.
 Add brown sugar and stir to dissolve.
 Add chili peppers.
 Continue to simmer for about 10 minutes or until sauce is thickened.
 Season with salt and pepper to taste. Serve hot with rice or puto.

Chicken Salad Ingredients

 4 cups cooked chicken, shredded
 1 hard boiled egg, peeled and chopped
  1 can (8 ounces) crushed pineapple, drained
 2 tablespoons sweet relish
 1 small onion, peeled and chopped
 1/2 cup mayonnaise
 1 tablespoon condensed milk (optional)
 salt and pepper to taste

Instructions
 In a large bowl, combine chicken, eggs, crushed pineapple, sweet relish,
onions, mayonnaise, and condensed milk (if using). Stir well.
 Season with salt and pepper to taste. Refrigerate for about 30 minutes to allow
flavors to meld.

Pork Menudo Ingredients

 2 tablespoons canola oil
 1 teaspoon annatto seeds
 1 small onion, peeled and chopped
 2 cloves garlic, peeled and minced
 2 pounds boneless pork shoulder, cut into 1-inch cubes
 6 large tomatoes, chopped
 1 tablespoon fish sauce
 2 cups water
 3 medium potato, peeled and cut into 1-inch cubes
 2 large carrots, peeled and cut into 1-inch cubes
 1/2 pound beef liver, cut into 1-inch cubes
 1 can (16 ounces) garbanzo beans, drained well
 1/2 green bell pepper, cored, seeded and cut into 1-inch cubes
 1/2 red bell pepper, cored, seeded and cut into 1-inch cubes
 1/4 cup raisins
 salt and pepper to taste

Instructions
 In a pot over medium heat, heat oil. Add annatto seeds and cook, stirring
regularly, until the oil is infused with color. With a slotted spoon, remove and
discard seeds.
 Add onions and garlic and cook until softened.
  Add pork and cook until lightly browned.
 Add fish sauce and cook for about 1 minute.
 Add tomatoes and cook, mashing occasionally with the back of a spoon, until
softened and release juices.
 Add water and bring to boil. Lower heat, cover, and cook for about 30 to 35
minutes or until pork is tender.
 Add potatoes and carrots. Continue to simmer for around 4 to 5 minutes or until
almost tender.
 Add liver, bell peppers, garbanzo beans, and raisins. Stir to distribute.
 Cook for another 5 to 7 minutes or until liver is cooked through and sauce is
thickened. Season with salt and pepper to taste. Serve hot.

Chicken Pochero
Ingredients
 1/2 cup oil
 3 saba bananas peeled and halved
 2 medium potatoes peeled and quartered
 1 small onion peeled and thinly sliced
 2 cloves garlic peeled and minced
 3 pounds chicken cut into serving parts
 1 tablespoon fish sauce
 1 cup tomato sauce
 3 cups water
 2 chorizo de bilbao cut into 1-inch thick pieces
 1 cup garbanzo beans
 8 to 10 pieces green beans ends trimmed
 1/2 napa cabbage end trimmed and leaves halved
 1 bunch pechay ends trimmed and leaves separated
 salt and pepper to taste

Instructions
 In a pot over medium heat, heat oil. Add bananas and fry until lightly browned.
Remove from pan and drain on paper towels. Add potatoes and fry until lightly
browned. Remove from pan and drain on paper towels.
 Remove excess oil except about 2 tablespoons. Add onions and garlic and cook
until limp and aromatic. Add chicken and cook, stirring occasionally, until lightly
 browned and juices run clear. Add fish sauce and cook for another 2 to 3
minutes.
 Add tomato sauce and water and bring to a boil, skimming any scum that
accumulates on top. Lower heat, cover and simmer until chicken is cooked.
Season with salt and pepper to taste.
 Add potatoes and cook until almost tender. Add chorizo de bilbao, garbanzo
beans and bananas. Cook for about 4 to 5 minutes or until heated through. Add
green beans and napa cabbage and cook for another 2 to 3 minutes. Add
pechay and cook for about 1 minute or until vegetables are tender yet crisp.
Serve hot.

Sweet and Sour Pork

Ingredients
 1 pound pork tenderloin, cut into 1-inch cubes
 2 tablespoons soy sauce
 1 tablespoon Chinese cooking wine
 1/2 cup flour
 1/2 cup cornstarch
 salt and pepper to taste
 canola oil
 1/2 red bell pepper, cored, seeded and cut into chunks
 1/2 green bell pepper, cored, seeded and cut into chunks
 1 small onion, peeled and sliced thinly
 1 cup pineapple chunks

For the Sweet and Sour Sauce

 1 cup pineapple juice

 ½ cup rice vinegar
 ¼ cup ketchup
 ½ cup brown sugar
 1 teaspoon salt
 1 tablespoon cornstarch

Instructions
 In a bowl, combine pork, soy sauce, and Chinese cooking wine. Stir until pork is
coated and marinate for about 30 minutes. Drain well.
  In a bowl, combine flour, cornstarch, and salt, and pepper to taste. Dredge pork
in flour mixture to fully coat.
 In a pan over medium heat, heat about 2 inches deep of oil. Add pork cubes and
cook, turning as needed, for about 6 to 10 minutes or until golden, crisp and
cooked through. With a slotted spoon, remove pork from pan and drain on paper
towels. Do not overcrowd pan during frying, cook in batches as necessary.
 In a pan over medium heat, heat about 1 tablespoon oil. Add onions and bell
peppers and cook, stirring regularly, for about 1 minute or until half done.
Remove from pan and drain on paper towels.
 In the pan, add sweet and sour sauce mixture, whisking regularly, and bring to a
boil. Continue to cook, whisking regularly, for about 2 to 3 minutes or until
thickened.
 Add onions, bell peppers, and pineapple chunks. Cook for about 1 to 2 minutes
or until tender yet crisp.
 Add fried pork and continue to cook, tossing to coat with sauce, for about 2 to 3
minutes or until heated through. Serve hot.
 Alternatively, pan-fry the bell peppers, onions, and pineapple chunks until tender
yet crisp. Arrange fried pork cubes on a platter and garnish with the sauteed bell
peppers, onions and pineapple chunks. Drizzle with the prepared sweet and sour
sauce just before serving.

Pata Tim
Ingredients
 3 pounds whole pork leg
 3 tablespoons oil
 1/2 cup Chinese cooking wine
 1/4 cup vinegar
 1 cup soy sauce
 1/2 cup sugar
 3 pieces star anise
 4 cups water
 4 pieces shitake mushrooms
 1 bundle bok choy, ends trimmed and leaves separated

Instructions
 Have the butcher cut pork leg at about 2 inches apart but not all the way
through. Under cold running water, rinse pork leg. Pat dry.
  In a wide pan over high heat, heat 2 tablespoons of the oil. Add pork leg and
sear on all sides. Remove from pan and set aside.
 In a large pot, combine Chinese cooking wine, vinegar, soy sauce, sugar, star
anise, and water. Over medium heat, bring to a boil, stirring regularly until sugar
is dissolved.
 Gently place pork leg into the liquid mixture and boil for about 5 minutes.
 Lower heat, cover and continue to cook for about 2 to 2 1/2 hours or until meat is
very tender and almost falling off the bone. Add more water in 1/2 cup
increments as needed during cooking to maintain about 2 cups of sauce.
 Rinse the mushrooms and mushrooms into 1-inch thick strips.
 In a pan over high heat, heat the remaining 1 tablespoon oil. Add mushrooms
and cook, stirring regularly, for about 1 minute or until heated through. Remove
from pan and keep warm.
 In the pan, add bok choy and cook, stirring regularly, for about 30 seconds or
until tender yet crisp.
 To serve, place pork leg on a serving platter. Arrange bok choy and shitake
mushrooms around pork leg. Spoon sauce over the vegetables and meat. Serve
hot.

Bistek Tagalog (Filipino Beef Steak)

Ingredients
 2 pounds top round or sirloin, sliced thinly
 2 lemons, juiced (about 1/4 cup juice)
 1/4 cup soy sauce
 1 onion, peeled and sliced thinly
 1 head garlic, peeled and minced
 1/4 teaspoon pepper
 3 tablespoons canola oil
 1 cup water
 salt to taste
 1 onion, peeled and sliced into rings

Instructions
 In a bowl, combine beef, lemon juice, soy sauce, sliced onions, garlic, and
pepper. Massage marinade into the meat and marinate for about 30 minutes.
 Remove meat, onions, and garlic from marinade, squeezing and reserving
excess liquid.
  In a pan over high heat, heat oil. Add beef and cook for about 3 to 5 minutes per
side or until lightly browned. Spoon out and reserve released meat juices during
frying. Remove meat.
 In the pan, add onions and garlic, and cook, stirring regularly, until softened.
Return browned beef to pan.
 Add reserved marinade and meat juices. Add water and bring to a boil.
 Cover, lower heat, and simmer for about 40 to 50 minutes or until meat is fork-
tender and liquid is reduced. Season with salt to taste.
 Turn off heat. Garnish with onion rings, if desired, and cover to allow onions to
cook slightly in the steam. Serve hot.

Pork Giniling with Quail Eggs

Ingredients
 1 tablespoon canola oil
 1 onion, peeled and chopped
 2 cloves garlic, peeled and minced
 1 pound ground pork
 1 tablespoon fish sauce
 1 cup tomato sauce
 1/4 cup banana ketchup
 1 cup water
 1 large potato, peeled and cubed
 1 large carrot, peeled and cubed
 12 pieces quail eggs, hard-boiled and peeled
 1 cup frozen sweet peas, thawed
 1/4 cup raisins
 salt and pepper to taste

Instructions
 In a wide pan over medium heat, heat oil. Add onions and garlic and cook until
softened.
 Add ground pork and cook, breaking to pieces with the back of a spoon, for
about 3 to 5 minutes, or until no longer pink.
 Add fish sauce and continue to cook for about 1 to 2 minutes.
  Add tomato sauce, banana ketchup, and water, stirring to combine. Bring to a
boil. Lower heat, cover, and continue to simmer until meat is tender and fully
cooked.
 Add potatoes and carrots and cook until tender.
 Add quail eggs, green peas, and raisins and continue to cook until completely
heated through and sauce is reduced.
 Season with salt and pepper to taste. Serve hot.

Adobong Puti

Ingredients
 2 tablespoons oil
 1 onion, peeled and sliced thinly
 1 head garlic, peeled and minced
 3 pounds pork butt, belly or shoulder, cut into 2-inch cubes
 1 cup vinegar
 3 cups water
 1 tablespoon salt
 3 bay leaves
 1 teaspoon peppercorns, cracked
 1 teaspoon sugar
 Fried garlic bits, optional

Instructions
1. In a wide, heavy-bottomed pan over medium heat, heat oil. Add
onions and garlic and cook, stirring regularly, until aromatic. Add pork
and cook until lightly browned.
2. Add vinegar and bring to a boil, uncovered and without stirring, for
about 5 minutes. Add water, salt, bay leaves and pepper corns and
stir to combine. Continue to boil for about 3 to 5 minutes. Lower heat,
cover and continue to cook for about 40 to 50 minutes or until meat is
fork tender and liquid is reduced.
3. Add sugar and stir. Continue to cook, uncovered, until mixture begins
to render fat. Sprinkle with fried garlic bits as desired and serve hot.

Sizzling Sisig
Ingredients
 2 pounds pig face (snouts, ears, and jowls)
  1 cup vinegar
 1/4 cup soy sauce
 1 head garlic, peeled and crused
 1 teaspoon whole peppercorns
 2 bay leaves
 1 tablespoon salt
 water
 1 large onion, peeled and diced
 6 Thai chili peppers, stemmed and minced
 1/2 cup calamansi juice
 1 tablespoon Liquid seasoning (I used Maggi)
 1/2 cup liver spread
 pepper to taste

Instructions
 In a large pot, combine pig face, vinegar, soy sauce, garlic, peppercorns, bay
leaves, 2 tablespoons of salt, and enough water to completely cover pork.
 Bring to a boil, skimming scum that floats on top. Lower heat, cover, and simmer
for about 50 minutes to 1 hour or until meat is tender. Remove from heat and
drain well, discarding liquid.
 Over hot coals, grill pork for about 7 to 10 minutes on each side or until crisp and
slightly charred. Or arrange in a single layer on a baking sheet and broil in a 450
F oven for about 4 to 5 minutes or until nicely charred.
 Remove from heat, allow to cool to touch, and chop meat.
 In a large bowl, combine chopped meat, onions, chili peppers, calamansi juice.,
and liquid seasoning.
 And liver spread and gently stir to combine. Season with salt and pepper to
taste.
 To serve, transfer to sizzling hot plates.

Honey Bagoong Chicken Wings

Ingredients
 3 lbs chicken drumettes
 1/2 cup sauteed shrimp paste
 1/4 cup honey
 salt and pepper to tasteInstructions
  Rinse chicken wings in cold water and drain well.
 In a large bowl, combine bagoong and honey until blended. Add chicken and
massage with mixture. Marinate for at least 4 hours for best flavor.
 Remove chicken from marinade and season with salt and pepper to taste.
Reserve marinade.
 In a small sauce pan over medium heat, heat honey-bagoong marinade for about
5 minutes or until thick and syrupy.
 Line a baking sheet with foil and spray it with non-stick cooking spray. Arrange
chicken in a single layer on prepared baking sheet and bake in a 385 F oven for
about 30 to 35 minutes or until chicken is cooked through and skin is
caramelized. Halfway through cooking, turn and baste chicken with marinade.
Remove from oven and serve hot.

Chicken Adobo with Liver Spread Ingredients

 1 tablespoon oil
 6 cloves garlic, peeled and minced
 1 (3 pounds) whole chicken, cut into serving parts
 1 cup vinegar
 ½ soy sauce
 1 cup water
 2 bay leaves
 salt and pepper to taste
 ¼ cup liver spread

Instructions
1. In a pot over medium heat, heat oil. Add garlic and cook until
aromatic.
2. Add chicken and cook, stirring occasionally, until lightly browned and
juices run clear.
3.
4. Add vinegar and bring to a boil, uncovered and without stirring, for
about 3 to 5 minutes.
5. Add soy sauce, water and bay leaves.
6. Continue to boil for about 2 to 3 minutes. Lower heat, cover and
continue to cook for about 25 to 30 minutes or until chicken is cooked
through and sauce is reduced.
7. Season with salt and pepper to taste
8. . Add liver spread and stir until well-dispersed.
9. Cook for about 2 to 3 minutes or until sauce is thickened. Serve hot.
Beef Kaldereta sa Gata with Peanut Butter
Ingredients
 2 lbs. beef chuck cubed
 8 ounces tomato sauce
 2 cups beef broth
 2 cups coconut mlk
 3 tablespoons peanut butter
 1 piece onion chopped
 5 cloves garlic chopped
 2 pieces potato cubed
 1 piece red bell pepper sliced
 1 piece green bell pepper sliced
 3 pieces Thai chili pepper optional
 3 tablespoons cooking oil
 Salt and ground black pepper to taste

Instructions
1. Heat oil in a cooking pot.
2. Saute onion, garlic, and tomato. Continue to saute until onion and tomato
softens.
3. Add beef. Cook until it turns light brown.
4. Pour tomato sauce and beef broth. Let boil. Cover and cook in low heat until the
sauce reduces to half.
5. Pour coconut milk into the pot. Add Thai chili peppers. Cover and continue to
boil until the beef gets tender.
6. Add peanut butter. Stir.
7. Add the potato.Cover and cook for 10 minutes.
8. Put the bell peppers into the pot. Cover and cook for 12 minutes.
9. Season with salt and ground black pepper.
10. Transfer to a serving plate and serve with warm white rice. Share and enjoy!

Ingredients
 3 lbs beef short ribs sliced
 3/4 cups light soy sauce
  3 tablespoons garlic minced
 4 tablespoons brown sugar
 2 tablespoons granulated white sugar
 1 tablespoon rice wine
 1 tablespoon sesame oil
 1/4 teaspoon chili powder

Galbi Recipe
Instructions
1. Make the marinade by combining soy sauce, garlic, sugars, rice wine, sesame
oil, and chili powder in a bowl. Stir.
2. Place the beef short ribs in a heavy duty freezer bag and pour in the marinade.
3. Secure the freezer bag by sealing the edges. Make sure to release all the air
inside the bag before closing.
4. Place the bag in the fridge and marinate overnight.
5. Grill the short ribs for about 4 to 8 minutes per side (depending on the heat)
while basting with the remaining marinade.
6. Place in a serving plate. Serve.
7. Share and enjoy!

Kilawing Kambing Recipe (Chopped Goatskin Kilawin)

Ingredients
 1 lb. goatskin
 6 pieces spicy Thai chili
 1 ½ tablespoons minced fresh ginger
 1 medium red onion minced
 6 to 10 tablespoons coconut vinegar or white vinegar
 4 cups water
 4 pieces dried bay leaves
 Salt and ground black pepper to taste

Instructions
1. Pour water in a cooking pot. Bring to a boil.
 2. Add the bay leaves and goatskin. Cover and boil in low heat for 60 minutes or
until the skin gets tender.
3. Remove the tender skin from the cooking pot and discard the water. Let it cool
down and then chop into small pieces. Set aside.
4. In a large glass or plastic bowl, combine chili, ginger, onion, and vinegar. Mix
well.
5. Add the chopped goat. Toss to mix all the ingredients.
6. Add salt and pepper according to your taste preference. Toss one more time to
ensure that the salt and pepper blends well.
7. Cover the bowl with a clear plastic wrap, or simply with a wide plate. Refrigerate
for 3 hours.
8. Transfer to a serving platter. Serve.
9. Share and enjoy!

Chicken Barbecue
Ingredients
 4 pieces chicken leg quarters cleaned
 1/2 cup soy sauce
 1 piece lemon or 4 pieces calamansi
 2 teaspoons salt
 1 teaspoon ground black pepper
 1/2 cup banana ketchup

Instructions
1. Make the marinade by combining the soy sauce, juice of 1 lemon, banana
ketchup, salt, and ground black pepper in a bowl. Stir to mix.
2. Put the chicken leg quarters inside a large freezer bag, and then pour-in the
marinade.
3. Shake the bag gently to coat the chicken with marinade then remove the air
inside the bag. Seal the bag then refrigerate overnight.
4. Remove the chicken from the bag and transfer the remaining marinade to a
bowl.
5. Heat-up your grill and start grilling the chicken under medium heat for 12 to 15
minutes per side or until the chicken is completely cooked. Do not forget to baste the
chicken with the remaining marinade mixture.
6. Note: Chicken takes a long time to cook. Grilling it in high heat will cause the
outer part of the chicken to cook earlier leaving the inside raw.
7. Remove from the grill and transfer to a serving plate.
8. Serve with steamed rice.
9. Share and enjoy!

Chicken Pastel in a Cup

Ingredients
 1 lb. boneless chicken breast cut into cubes
 3 beef franks or hotdog chopped
 2 boiled eggs chopped
 1 cup button mushroom chopped
 1 medium carrot chopped
 1 medium potato cut into cubes
 3 tablespoons butter
 2 tablespoons all-purpose flour
 1 ½ cup chicken broth or stock
 ½ cup shredded cheddar cheese
 12 slices of loaf bread dark edges removed
 Salt and ground black pepper to taste

Instructions
1. Preheat oven to 350F
2. Make the bread cups by flattening the bread slices. Do this by placing each slice
on a clean flat surface. Use a rolling pin or a clean bottle to flatten the bread. Do this by
rolling it over the bread slices. Arrange the flatten bread slices on a cupcake pan. Make
sure to press it against the pan to form a cup shaped figure.
3. Put the pan with bread slices in the oven. Bake for 5 to 6 minutes. Remove and
let it cool. Set aside.
4. Melt butter in a pan.
5. Sauté the mushroom, chicken, and hotdogs for 5 minutes
6. Add potato and carrot and pour half of the chicken broth. Let boil. Cover and
cook in medium heat for 5 to 7 minutes. Add more broth if needed.
7. Sprinkle the flour all over the pot a tablespoon at a time. Stir and make sure that
all ingredients are well blended.
8. Add the chopped boiled eggs and remaining chicken broth. Stir and cook until
the desired thickness is achieved.
9. Sprinkle salt and pepper to taste.
10. Scoop the chicken pastel and put it in the bread cups. Top with grated or
shredded cheese.
11. Serve. Share and enjoy!

Chicken Pasta with Creamy Basil Sauce

Ingredients
 3/4 lb. bowtie pasta
 2 cups broccoli florets
 3 tablespoons Knorr SavorRich Chicken Liquid Seasoning
 12 ounces chicken breast cubed
 1/2 pint heavy whipping cream
 1 cup fresh milk
 1/4 cup basil chopped
 1/2 cup cheddar cheese shredded
 1/4 all-purpose flour
 5 tablespoons salted butter
 1/8 teaspoon ground black pepper
 Water for cooking the pasta

Instructions
1. Prepare the chicken by adding 3 tablespoons of Knorr SavorRich Chicken Liquid
Seasoning. Mix until the chicken is completely coated. Let it stay for 15 minutes.
2. Boil water in a cooking pot. Add pasta. Cook for 7 minutes. Put the broccoli into
the same pot. Boil for 4 minutes. Drain the water and set the pasta and broccoli aside.
3. Melt 1 ½ tablespoons butter in a pan. Add the marinated chicken once the butter
starts to bubble. Continue to cook for 5 minutes more after the chicken turns light
brown. Set aside.
4. Prepare the creamy basil sauce by melting the remaining butter on a cooking
pot. Add all-purpose flour and stir thoroughly until both ingredients are well blended.
Pour milk and continue to stir until it starts to boil. Add the fresh chopped basi l. Stir and
cook for 30 seconds. Pour heavy whipping cream and add cheese. Stir until all
ingredients are well blended.
5. Add the cooked chicken back into the pot. Stir. Cook for 30 seconds.
6. Add red bell pepper and season with ground black pepper.
7. Put the cooked pasta and broccoli back into the pot. Toss.
8. Transfer to a serving plate. Share and enjoy!

Crispy Fried Chicken

Ingredients
 2 ½ lbs chicken cut into serving pieces
 4 tablespoons Knorr SavorRich Chicken Liquid Seasoning
 2 pieces eggs beaten
 3/4 cup all-purpose flour
 1/4 teaspoon ground white pepper
 3 cups cooking oil

Instructions
1. Combine chicken, Knorr SavorRich Chicken Liquid Seasoning, and ground white
pepper in a large bowl. Mix well. Let it stay for at least 30 minutes.
2. Heat oil in a pan until it the temperature reaches 350F Note: use a kitchen
thermometer to measure the temp.
3. Prepare the marinated chicken for frying by dredging in flour and then sipping in
beaten eggs. Dredge the chicken with flour again.
4. Fry one side for 6 minutes. Turn the chicken over and continue to fry the
opposite side for 5 minutes. Turn it over again and fry the other side for 1 minute.
Remove the crispy fried chicken from the pan and arrange on a wire rack. Let excess
oil drip.
5. Transfer to a serving plate. Serve. Share and enjoy!

Baked Chicken Nuggets

Ingredients
 8 oz. chicken breasts skinless and boneless
 1 cup bread crumbs
 1 cup buttermilk
 1/2 piece lemon
 1 teaspoon salt
 1/2 teaspoon ground black pepper

Instructions
1. Cut the chicken breast into 2x2 inch pieces.
2. Place the chicken in a bowl and then pour-in the buttermilk. Squeeze the lemon.
Mix well. Cover and place in the fridge to marinate for at least 3 hours (The longer it
marinates the better the texture gets).
3. Preheat the oven to 400 degrees Fahrenheit.
4. Sprinkle salt and pepper on the chicken.
5. Manually press the chicken slices to flatten. Roll the chicken over the
breadcrumbs. Make sure that the chicken is properly coated.
6. Place a wire rack over a baking tray. Make sure that the wire rack can withstand
high oven temperature. Arrange the chicken pieces over the wire rack.
7. Bake for 14 to 16 minutes.
8. Adjust the oven settings to broil. Let it stay for 3 to 5 minutes or until the color is
light to golden brown.
9. Remove from the oven and transfer to a serving plate.
10. Serve. Share and enjoy!

Rich and Creamy Chicken Sopas with Bacon

Ingredients
 1 lb. shredded rotisserie chicken
 ½ small cabbage chopped
 ½ lb. small elbow macaroni
 4 strips bacon chopped
 1 medium carrot diced
 3 stalks celery chopped
 1 medium yellow onion chopped
 2 tablespoons butter
 6 cups chicken stock
 1 12 oz can evaporated milk
 Salt and ground black pepper to taste

Instructions
1. Heat a cooking pot. Put the sliced bacon into the pot. Continue to cook while
stirring until oil is extracted from the bacon.
2. Add butter. Let it melt.
3. Saute carrot, celery, and onion for 3 minutes or until soft.
4. Put the shredded rotisserie chicken into the cooking pot. Stir and cook for 2 to 3
minutes.
5. Pour chicken broth. Let boil. Cover the pot and continue to cook in medium heat
for 15 minutes.
6. Add cabbage. Cook for 5 minutes.
7. Put the elbow macaroni into the pot. Cover and cook for 15 minutes.
8. Pour evaporated milk. Stir. Continue to cook for 2 minutes.
9. Season with ground black pepper and salt
10. Transfer to a serving bowl. Serve!
11. Share and enjoy!

Filipino Style Chicken Curry Recipe

Ingredients
 2 1/2 lbs. chicken cut into serving pieces
 1 pack Knorr Ginataang Gulay Mix 45 grams
 2 pieces baking potato cubed
 2 pieces red bell pepper sliced into squares
 3/4 cup chopped celery
 2 pieces red onions chopped
 3 cloves garlic chopped
 1 1/2 tablespoons curry powder
 3 pieces long green chili pepper
 4 tablespoons cooking oil
 2 cups water
 1 1/2 teaspoons fish sauce
 1/4 teaspoon ground black pepper

Instructions
1. Heat oil in a pot. Pan fry the chicken pieces for 1 ½ to 2 minutes per side.
Remove the chicken from the cooking pot. Set aside.
2. Combine Knorr Ginataang Gulay recipe Mix with 2 cups water. Stir until well
blended. Set aside.
3. Heat remaining oil on the pot. Saute onion and garlic. Add the celery. Continue
to cook until onion and celery softens.
4. Pour the gata mixture into the pot. Let boil.
5. Add curry powder. Stir until the powder totally dilutes in coconut milk.
6. Put the pan-fried chicken into the pan. Cover and cook in medium heat for 30 to
35 minutes or until tender.
7. Add red bell pepper, long green pepper, and potato. Cover the pot and cook for
5 to 8 minutes.
8. Add fish sauce and ground black pepper. Stir.
9. Transfer to a serving plate. Serve. Share and enjoy!

Chicken Cordon Bleu with Dijon Cream

Sauce
Ingredients
 2 lbs. boneless chicken breasts
 3 to 6 pieces sliced ham
 3 to 6 pieces Swiss cheese
 1 1/2 cups Panko bread crumbs
 2 eggs beaten
 2 cups cooking oil
 Salt to taste

Dijon Cream Sauce:

 ½ cup heavy whipping cream

 2 tablespoons Dijon mustard
 1 ½ tablespoons butter
 2 tablespoons minced yellow onion
 Salt to taste

Instructions
1. Place a plastic wrap over a flat surface. Arrange a piece of chicken over the
wrap, and then cover the chicken with it. Pound the chicken using a meat tenderizer
tool until it flattens.
2. Sprinkle salt all over the chicken breast.
3. Prepare the filling by putting a slice of cheese and ham over the chicken. Roll
the chicken to cover the filling and then seal it by inserting toothpicks into the
rolled chicken.
 4. Heat oil in a cooking pot.
5. Dip the chicken in beaten egg and then roll over the bread crumbs. Do this step
twice to make the coating thicker.
6. Deep fry for 12 minutes in medium heat. Note. if you need to turn the chicken
over to fry the opposite side, you can do so and cook it for 8 minutes. If you will
deep while the chicken is fully submerged, 12 minutes should be enough, but
feel free to cook no longer than 15 minutes.
7. Remove the chicken from the pot. Let it cool down. Slice into serving pieces.
8. Prepare the sauce by melting butter in a sauce pan. Add onion. Cook until soft.
9. Pour heavy whipping cream. Let boil. Add Dijon mustard. Stir and continue to
cook in medium heat until it reduces to half. Add salt to taste.
10. Pour sauce over the chicken. Serve.
11. Share and enjoy!

Buffalo Chicken Wings Recipe with Sauce

Ingredients
 7 pieces whole chicken wings
 3 tablespoons AP flour
 1/4 teaspoon Cayenne pepper powder optional
 1/2 teaspoon salt
 2 cups cooking oil

Buffalo sauce recipe

 3 1/2 tablespoons hot sauce

 4 tablespoons butter
 1/4 teaspoon garlic powder

Instructions
1. Separate the drumette and flat part of the chicken wing by cutting using a knife.
2. Rub salt all over the wings. Let it stay for 10 minutes.
3. Combine flour and paprika in a small bowl. Arrange the salted wings into a large
bowl and pour the salt and Cayenne pepper powder mixture. Toss until the wings are
coated. Let this stay for 30 minutes. Note: This will produce lighty breaded fried chicken
wings. Add more flour if you want a thicker breading.
4. Heat oil in a cooking pot. Deep fry chicken wings in medium heat for 12 minutes
or until golden brown.
5. Meanwhile, prepare the buffalo sauce by melting butter in a sauce pan. Add hot
sauce and garlic powder. Stir until well blended.
6. Place the fried chickwn wings in a large bowl. Pour Buffalo sauce over. Toss
until coated.
7. Arrange in a serving plate. Serve with Ranch dressing and vegetable slices.
8. Share and enjoy!

Popcorn Chicken Recipe

Ingredients
 1 lb. boneless chicken breast sliced into cubes
 1/2 teaspoon garlic powder
 1/4 teaspoon ground black pepper
 1 teaspoon salt
 1 teaspoon paprika optional
 2 eggs
 1 cup all-purpose flour
 3 to 4 cups cooking oil

Instructions
1. Place chicken in a bowl. Add garlic powder, ground black pepper, salt, and
paprika. Mix well. Let the chicken absorb the seasonings for 10 minutes.
2. Meanwhile, Crack the eggs in a bowl. Beat.
3. Place flour in a bowl. Line-up with the bowl of beaten egg and then the one the
marinated chicken breasts.
4. Heat the oil in a cooking pot to 300F.
5. Dip each piece of chicken in beaten egg, and then dredge in flour. Make sure
that the chicken gets coated with flour all over. Put in a clean plate or bowl.
6. Double coat the chicken by repeating the previous step (dip in egg again and
then dredge in flour).
7. Deep fry each coated chicken piece for 3 to 5 minutes or until light to medium
brown. Remove from the pot and let the excess oil drip.
8. Arrange in a a serving plate with your favorite dip. I suggest that you serve this
with ranch.