Although a Filipino dish, the history is deeply rooted with the Spaniards who came to the Philippines. This recipe is quite detailed with lots of ingredients, so start preparing this early! Your taste buds will thank you!

Yield: 6 to 8 servings
Preparation time: 1 1/2 hours
Cooking time: 1 1/2 hours

Ingredients

2 medium-sized crabs
2 cups fresh clams
8 raw medium-to-large shrimp
1 cup light rum
1 cup olive oil (Half extra-virgin and half regular)
1 small chicken, cut into 12 serving pieces (about 2 pounds), patted dry with paper towels
2 cups boneless pork (loin or butt), trimmed of fat and cut into 1 inch cubes, patted dry with paper towels
8 garlic cloves, minced
2 medium-sized onions, finely chopped
2 Portuguese sausages, sliced on the diagonal into 6 pieces
2 sweet red peppers, cored, seeded, and cut into thin strips
1 6-ounce can tomato paste
3 cups long-grain rice, washed and drained
3 cups chicken stock
to teaspoon salt
1/2 cup frozen green peas, thawed
4 medium-sized squid, body only, well cleaned, and sliced into 1/2 inch rings

Method

1. In a steamer, bring water to a rolling boil. Place crabs on steamer tray. On another steamer tray arrange the clams. When there is a full head of steam, but the crabs and clams inside and steam for about 8 min. Uncover and remove the trays, discarding any clams but did not open. Set aside to cool.

2. Measure 2 cups of the liquid from the steamer and pour it into a medium-sized bowl. You may save the remainder of the liquid by freezing and use a later time.

3. Cut the crabs in half with a heavy cleaver and discard the innards and kills. Separate the clause from the bodies and cracked him.

4. Pour the rum into a large saucepan and bring it to a boil over medium heat. Put in the crab house and claws, cover and reduced to low heat, and let the crap simmer for about 10 min. Using a slotted spoon to drain the crab pieces, remove and set aside.

5. Leave the saucepan on the heat and put the shrimp into the same liquid. Cover and simmer for 2 min. Remove the shrimp with a slotted spoon and set aside to cool. After cooling, you may choose to removes shells and devein the shrimp, but this is not a necessary step. Pour the rum liquid into the reserve seafood liquid from step 2. There should be approximately 3 cups of liquid.

6. Heat the olive oil in a wok over high heat and, when it is just to smoking point, but in the chicken pieces and brown them on all sides. Remove them with this slotted spatula to a plate and set aside.

7. Add the pork to the wok and stirfry until it is just brown.

8. Add the garlic and onions to the wok and continue to stir for 2 min. Add the sausage pieces and stirfry them for a further minute. Add the sweet pepper strips and stir in the tomato paste. Continue to stir and fry everything until any moisture has evaporated and the mixture is quite thick.

9. Add the drained rice and continue to stir until the rice is mixed in and colored with the tomato paste. Pour in the liquid from step 5. Bring it to a boil, return the chicken from step 6 to the wok, and stir to distribute it throughout the mixture. Cover the wok, reducing heat to low, and simmer for 15 min.

10. Uncover the wok, stirring the peas, cover and simmer for 3 min. Uncover, place the square at Reims on top, cover and let stand for 1 minute, being careful with the time as the squid will over cook and toughen.

11. Uncover the wok and arrange the clams from step 2, the crabs from step 4, and the shrimp from step 5 on top of the rice mixture. Cover the wok, turn off the heat and let everything warm through and could continue to cook for about 10 minutes.

12. Uncover the wok and serve immediately.

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Here is a recipe, given in steps, for some of the most delicious soup you will ever make for your family! With easy-to-find ingredients, take your family overseas without having to leave the dinner table!

STOCK

3/4 pound of boneless pork (shoulder or butt)
1 whole chicken breast
2 Chinese sausages (Hot Italian sausage for substitute)
1 tsp salt
Water to cover

1. Place the meats and salt in a heavy 4-quart saucepan and pour in enough water to cover the meats by at least 1 inch. Bring to boil over high heat, reduce the heat to low and cover. Simmer for 35 to 40 minutes, until the pork is tender. Drain the meats and transfer to a plate to cool. Reserve the liquid in the saucepan.

2. When the meats are cool enough to handle, cut the pork and ONE of the sausages into 1/4-inch pieces. Remove the bones and skin from the chicken breast and dice into 1/4-inch pieces. Slice the remaining sausage on the diagonal, into 1/8-inch slices for topping/garnishing.

SAUCE

1 Tbsp vegetable oil
1 medium-sized onion, peeled and very thinly sliced
1 tsp paprika
3 celery stalks, thinly sliced crosswise
1/2 pound cooked, peeled small shrimp
All prepared meats from above, except for sliced sausage held for garnish

Heat the oil over moderate heat in a large, heavy frying pan until a light haze forms above it. Add the onion and cook for 5 minutes, stirring frequently, until the onion is soft and translucent, but not brown. Watch carefully for any sign of burning and adjust the heat accordingly. While continuing to stir, quickly add the remaining ingredients. Stir, cover tightly, and set aside.

NOODLES

Reserved liquid stock
Water, if necessary due to not having enough stock
1 pound egg noodles (fettuccine may be substituted for a more western flair)
The “Sauce” from the previous step
2 Tbsp vegetable oil
3 garlic cloves, minced
2 to 3 Tbsp fish sauce (found in most grocers)

1. Bring the reserved liquid to a boil in a large saucepan over hight heat. Add any water that may be necessary if there is not enough to cover the pasta. Add noodles and stir constantly to prevent sticking. Once the liquid returns to a boil, cook noodles for 1 minute longer, until tender. (If substituting the noodles with pasta, cooking time will be longer. Please refer to package.) Immediately remove noodles, retaining the liquid, placing in collander and running under cold water to stop the cooking process.

2. Pour 1/4 cup of the liquid into the pan with the “Sauce” from above and cover it again. (Reserve the rmainder of the liquid for used in another soup or recipe.)

3. Heat the oil in a wok or large skillet over medium heat. When a light haze forms above the surface, add the garlic and stir until it just darkens and loses its raw pungency. Add the noodles and toss for 1 to 2 minutes, until they are heated through. Season with the fish sauce and continue stirring to coat them evenly. Remove and mound on large heated platter. Keep warm in oven set to low.

GARNISH AND SERVING

2 hard-cooked eggs, cut into quarters lengthwise
1/2 cup bean sprouts
1/2 cup Chinese snow peas, ends removed
The “Noodles” and “Sauce” from above steps
3 green onions, finely chopped
2 lemons, cut lenthwise into 6 wedges
Reserved sausage slices from “Stock” step above

1. Fill a medium-sized saucepan with water and bring to boil over high heat. Place sprouts into steamer basket or sieve and immerse into boiling water for a count of 5. Remove immediately and place in bowl, set aside. Follow the same step for the snow peas, only leave that in the water for a full minute and a half. Set them aside.

2. Take the platter of noodles from the oven and pour the meat sauce over the top evenly. Garnish with vegetable, egg, lemon and sausage slices. Serve immediately.

Tips: Stock may be made much more quickly in a pressure cooker, and also may be made a day before and stored in the refrigerator. The sauce, too, may be prepared beforehand, as well as the veggies for garnish, as long as all are stored in air-tight containers in the fridge.

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Serves 4

2 to 3 dried shiitake mushrooms
1 cup hot water
2 tablespoons olive oil
1 small leek, finely chopped
1 teaspoon peeled and minced fresh ginger
2 tablespoons all-purpose flour
1/2 pound chicken breasts, diced
1/4 pound chorizo de Bilbao, sliced
1 cup green peas
1 small carrot, diced
2 cups chicken stock
1 tablespoon soy sauce
1/4 teaspoon freshly ground black pepper
1 cup grated Edam cheese (substitute Gouda)
1 pound store-bought puff pastry, thawed
1 large egg, beaten

How to Make

Soak the dried shiitake mushrooms in hot water for 15 minutes until they soften. Remove the mushrooms from the water. Cut off and discard the woody stems. Slice the mushroom caps thinly and reserve with the soaking water.

Heat the olive oil in a large skillet over medium heat. Add the leek and ginger. Cook and stir for 2 minutes until the leek begins to wilt. Add the flour. Continue to cook and stir for 1 minute. Add the chicken, chorizo, peas, carrots, chicken stock, soy sauce, pepper, bay leaf, and the reserve mushrooms with the soaking water. Bring the mixture to a simmer for 15 to 20 minutes until the chicken is completely cooked and the sauce thickens. Stir in the cheese. Transfer the mixture to a round 2-quart casserole dish.

Preheat the oven to 375°F. Roll out the puff pastry at least 1 inch larger than the size and shape of your casserole dish. Lay the dough over the casserole and fold the overhanging dough into a decorative edge. Use a knife to cut slits in the dough to allow steam to escape during cooking rush the dough with the beaten egg. Bake for 30 to 45 minutes until the dough puffs and turns a golden brown.

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1 tablespoon olive oil
1 teaspoon annatto seeds
2 pounds chicken breast, skinless
2 green onions, chopped
2 cloves garlic, minced
1 Thai small chili, chopped
1 tablespoon rice wine
2 teaspoons coconut vinegar
1 tablespoon rice flour
1 1/2 cups chicken stock
2 tablespoons creamy peanut butter
1 tablespoon fish sauce
1 tablespoon chopped fresh coriander leaves (cilantro)
2 tablespoons coarsely ground roasted peanuts

How to Make

Heat the olive oil in a large sauté pan (3 to 4 quarts) over medium heat. Add the annatto seeds to the pan. Cook and stir for 4 to 5 minutes until the oil becomes rust-colored. Use a spoon to remove and discard the seeds. Increase the heat to medium–high. When the oil is smoking, add the chicken breast, being careful not to overcrowd the pan. Brown the chicken breasts on both sides, 4 to 5 minutes per side. Remove the chicken from the pan and set on a plate.

Add the green onions, garlic, and chili to the pan. Sauté for 1 minute, being careful not to burn the vegetables. Deglaze the pan with rice wine and vinegar, scraping any Brown bits off the bottom. Dissolved the Rice flour in a large cup with the chicken broth. Add to the pan with the peanut butter in fish sauce.

Return the chicken breast to the pan. Simmer the chicken uncovered for 20 to 25 minutes until the sauce thickens and the chicken is fully cooked. Transfer the chicken to a serving dish and pour the sauce on top. Sprinkle the fresh coriander leaves (cilantro) and ground peanuts as garnish.

Tips: You may substitute any of your favorite nuts and butters for the peanuts, if peanuts are not your favorite.

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All-American fried chicken is easily made into a Filipino dish by the infusion of a piquant adobo marinade that flavors the meat instead of relying on a heavily seasoned batter. The reliable three-step breading of flour, egg wash and jalapeno Panko breadcrumbs really sealed in the adobo flavors and gives the chicken a light exterior crunch. My preference for using chicken breast in this dish is not the Filipino standard. Legs, thighs, and wings are always more flavorful and desired by Filipinos over the bland breast meat. However, I love the versatility of breast meat that fits nicely into a modern, hectic schedule. Slices chicken over a Caesar salad, cut it into fingers for your kids, or sandwich it between a crusty roll for a quick, mouthwatering lunch.

Yield: Serves Four

Ingredients
2 pounds boneless chicken breast, skin removed

Marinade
one quarter cup soy sauce.
Three cloves garlic, minced
1/2 teaspoon peeled and minced fresh ginger
one conventional lime or calamansi, zest and juice.
1 tablespoon vinegar
1/4 teaspoon freshly ground black pepper

Breading
3 cups oil, for frying
1 cup all-purpose flour
2 cups Panko breadcrumbs.
Two large eggs, beaten

How to Cook.

Marinate the chicken
make the marinade. By combining the soy sauce, garlic, ginger, lime zest and juice, vinegar, and pepper and a shallow glass or ceramic dish. Lay the chicken breasts in the dish and marinate for one hour, turning the brass over after 30 min..

Bread and Fry the chicken
heat the oil to 350° in a large pot or deep sauté pan. Prepare the breading by gathering separate bowls of flour, breadcrumbs, and beaten egg. Dip the chicken breast in the flour and shake to remove any excess. Dip the chicken and egg, then into the breadcrumbs so that it is fully coated. Place in the hot oil and continue breading and cooking the remaining chicken breast. Do not overcrowd your pan.
Cook the chicken 5 to 7 min. per side until the coating is Golden Brown and the chicken is cooked through. A meat thermometer inserted into the bread should read 160°. Place the chicken on a serving plate lined with paper towels.

Serve while hot to hungry guests!

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Because commercially produced chicken is generally neutral and taste, Filipinos are partial to cooking chicken on the bone, which keeps the meat tender, moist, and ultimately more flavorful. While the ease and convenience of boneless chicken breast is a preferred standard in the United States, Filipinos favor the dark meat of thighs, wings, and legs, which are more suited to the longer cooking times required for many Filipino dishes and recipes like adobo, paksiw, Apritada, or even a simple Inasal barbecue. Breast meat is typically sliced into small pieces and reserved for stir fries or as a meat element in noodle and rice dishes.

Inasal manok features the simplicity of roasted (or grilled) chicken made special with a tangy marinade of citrus, and fish sauce. Pritong manok, or fried chicken, is another example of LA pungent marinade can elevate the versatile flavor of chicken. Though typically made with chicken legs, wings or thighs, I’ve opted to use boneless chicken breast for a quick dish that can be serve as a main course, as a kids meal sliced in the chicken fingers, or is a hearty sandwich perfect for lunch or a picnic. Pastel nga manok is your basic chicken pot pie with a uniquely Filipino filling bubbling underneath flaky puff pastry. Pipian, which refers to the sauce more than the dish, is one of the Mexican treasures brought to the islands by the Spaniards. Although very different flavor than the Mexican original, which uses pumpkin or sesame seeds to flavor the stew, the Filipino version is traditionally made with peanuts and thickened with toasted rice flour.

Because Filipino cuisine burst with vibrant flavors, game birds, with their darker meat, integrate beautifully into our recipes. The signature adobo monocoque, or chicken adobo, is given a new twist with the use of duck that, with the simple addition of tomatoes and pineapple, recalls the traditional style of the nuns, or Adobong Pato a la Monja. Another signature dish,rellenon monocoque, and elaborately stuffed whole chicken, is replaced by the more manageable and more flavorful semi boneless quail, perfect for individual servings, Turkey, one of my favorite game birds, has always taken center stage at our Thanksgiving table. But the Turkey leftover tradition was an equally anticipated event the filter house with a mouthwatering aroma of paksiw, a bright stew of Turkey, vinegar, and Bay leaves (cilantro). This authentic, traditional recipe. I’ve included here is not is reserve for the holidays but allows you to enjoy paksiw’s complex flavors all year-round.

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I remember feeling very special as a child when my mother packed the meat filled buns in my lunch. My classmates were fascinated by the fluffy white snowballs that made their peanut butter and jelly sandwiches wither in comparison. Found everywhere from dim sum restaurants to roadside stalls, siopao is the perfect example of how China’s vast influence as integrated into everyday Filipino cuisine. The steamed buns are made with a yeast dough that can be filled with any variation of meats, poultry, fish, or vegetables to make the perfect portable snack or light meal. I recommend that any filling you use be fully cooked before forming the siopao. The final steaming of the buns is relatively short and meant only to coat the dough and heat the stuff center.

Yield: makes 10 Siopao

Ingredients
Dough
2 1/2 tablespoons sugar
1 1/4 cups warm water.
2 1/4 teaspoons dried yeast, equivalent to one yeast packet.
2 tablespoons olive oil
3/2 cups all-purpose flour
1 teaspoon salt

Chicken Curry Filling
1 tablespoon olive oil
one clove garlic, minced
one small tomato, diced
two green onions (scallions), finely chopped
1 teaspoon yellow curry paste or 1 1/2 teaspoons curry powder.
1/2 pound chicken breasts, skinned and diced
1/2 cup coconut milk
1/4 cup chicken stock
1 teaspoon soy sauce
1 teaspoon shrimp paste.
1 teaspoon freshly squeezed lime juice.
2 tablespoons chopped fresh coriander leaves (cilantro)
dash of freshly ground black pepper

Preparation Instructions:
in a small bowl, mix together the sugar, warm water, and yeast. Allow the yeast activator 5 min.. The yeast should bubble and become foamy. Add the oil to the yeast mixture and set aside.

Combine the flour and salt in a large bowl and stir to combine. Pour the yeast mixture over the flour and mix together with a spoon until the dough comes together. Turn the dough out onto a lightly floured surface and knead the dough 5 to 6 min. until smooth. Lightly oil the bowl and replace the dough in the center. Cover the bowl with plastic wrap or a towel and allow the dough to rest and rise in a warm place for two hours.

Prepare the filling:
heat the olive oil in a medium skillet over medium heat. Add the garlic, tomato and green onions (scallions). Cook and stir for 2 min. until the tomato softens. Add the curry paste, chicken, coconut milk, chicken stock, soy sauce, and shrimp paste. Cover and simmer 8 to 10 min. until the chicken is fully cup. Remove the cover and cook over high heat 5 to 6 min. until the sauce thickens.

Remove from the heat and stir in lime juice, fresh coriander leaves (cilantro), and pepper. Cool the filling for 5 min. before filling the binds.

Form the siopao:
uncover the dough and punch it down. Turn it out onto a lightly floured surface and roll the dough into a foot-long log. Divide the dough into 10 pieces. Lightly cover the unused portions of dough until you are ready to use them so that they do not become dry. Take a portion of dough and using the palm of your hand. Press it into a 6 inch circle approximately 1/4 inch thick. Place 2 tablespoons of filling in the center of the dough, drawing up the sides of the circle together at the top of the blind. Pinch and twist the top to securely seal in the filling. Place the bun seam side down on a 3″ x 3″ square of wax or parchment paper. Continuing this process with remaining binds.

Cook the siopao:
Arrange the buns in a steamer and steam for 12 to 15 min. until the buns of expanded in the centers are warm.

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Slice the chicken into bite-sized strips. In a bowl, mix together the flour, garlic powder, salt and pepper. Beat the eggs and set aside. In a separate bowl, combine the sesame seeds and bread crumbs. Dip the chicken fingers in the flour mixture, then in the eggs, then in the bread crumbs.
Deep fry the chicken fingers in a saucepan (the foam will overflow on a frying pan). Turn the heat up as high as possible without making the oil smoke. Cook the fingers until golden brown, then remove from oil and drain. Serve with chutney, sweet and sour sauce, or barbecue sauce.

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1 1/4 oz Pkg of double crust pastry
3 cups Finely chopped chicken
1 tbsp Olive oil
2 tbsp Minced garlic
¼ cup Very finely minced onions
¼ cup Minced tomatoes
1 cup Chopped hard-boiled eggs
1 cup Finely chopped sweet pickles
1 tsp Salt
1 tsp Freshly ground pepper

Preparation

Flatten the pastry dough and cut into 4-inch squares.
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.
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.
bake the empanadas on a cookie sheet for 30 minutes in an oven pre-heated at 400º

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Heat butter in a pot, then saute garlic and onions, then add chicken and stir until lightly brown. Add water, salt, pepper and chicken cube. Bring to boil, reduce the heat and simmer until the chicken is done. Add vegetable, sugar and fish sauce. Let it boil, simmer until the vegetables are done. Stir in the beaten egg, once the egg has been stirred, add the milk and continue stirring until mixture is simmering. Adjust the seasoning to taste. Turn off heat. Garnish with chopped corriander. Serve hot.

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