Chicken Potato Salad

Chicken Potato Salad

Chicken Potato Salad

INGREDIENTS
  • 4 to 6 large potatoes
  • ½ pound chicken breast or thigh meat, boneless and skinless
  • 1 medium carrot, peeled and diced
  • 3 hard boiled eggs, peeled and coarsely chopped
  • 1 small onion, peeled and diced
  • 1 cup crushed pineapple, drained
  • ¼ cup sweet pickle relish
  • ½ cup ham, cubed
  • 1 cup mayonnaise
  • ¼ cup sweetened condensed milk
  • salt and pepper to taste
INSTRUCTIONS
  1. Under cold running water, rinse potatoes well. In a pot, place potatoes and enough cold water (you can slightly salt the water if you wish) to cover. Over medium heat, bring to a boil. Cover and cook potatoes for about 12 to 15 minutes or until tender yet firm to bite. Drain potatoes and allow to cool. Peel and discard skins. With a knife, cut into 1-inch cubes.
  2. In a pot, add chicken meat and enough water to cover. Bring the water to a boil and then lower to a simmer. Simmer chicken for about 15 to 20 minutes or until cooked through. Drain from liquid, allow to completely cool and shred. Set aside.
  3. In a pot, bring water to a boil. Add diced carrots and cook for about 30 seconds. With a slotted spoon, remove from water and plunge into an ice bath until completely cool. Drain and set aside.
  4. In a large bowl, combine potatoes, chicken, carrots, eggs, onions, pineapple, pickle relish, ham, mayonnaise and sweetened condensed milk. Gently stir together until evenly distributed. Season with salt and pepper to taste. Refrigerate for about 30 minutes to allow flavors to meld.

Credit to: kawalingpinoy

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Popcorn Chicken Recipe

Pop Chicken

Pop Chicken

Ingredients

  • 1 lb. boneless chicken breasts, cubed
  • 2 raw eggs, beaten
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 1/2 cups cooking oil

Cooking Procedure

  1. Sprinkle the chicken with salt and pepper. Mix well and let stay for 10 minutes.
  2. Meanwhile, combine the all-purpose flour, garlic powder, and chili powder in a Ziploc bag. Shake to mix.
  3. Dip the chicken pieces in the beaten egg, and then put the first batch in the bag with the flour mixture. Shake well to coat.
  4. Heat the cooking oil in a deep cooking pan. When the oil becomes hot, put-in the flour coated chicken one-by-one. Continue frying in low to medium heat until the color turns light to golden brown.
  5. Remove chicken popcorn from the pan and place in a plate lined with paper towels.
  6. Serve with Ketchup or Mayonnaise.

Credit to: panlasang pinoy

Fried Ham and Cheese Roll

Ham and Cheese Bread Roll

Ham and Cheese Bread Roll

Ingredients
  • 8 slices of bread
  • 4 ounces ham, sliced into thick strips
  • 3 ounces Velveeta cheese, sliced into thick strips
  • ¼ cup pimento strips
  • ¾ cup Panko bread crumbs
  • 2 medium eggs, beaten
  • 2 cups cooking oil
Instructions
  1. Remove the dark ends of the sliced bread.
  2. Heat the cooking oil in a cooking pot.
  3. Lay each bread slice flat and then put a cling wrap on over each piece. Press using your palm until the bread becomes flat.
  4. Arrange the ham, cheese, and pimento strips on the bread. Roll the bread until the filling is covered. Secure with a toothpick.
  5. Dip the rolled bread in beaten egg. Place the Panko bread crumbs in a large Ziploc bag and then put the dipped rolls in. Shake until everything is covered with crumbs.
  6. Fry in low to medium heat until the color turns golden brown (about 5 to 7 minutes).
  7. Arrange the fried rolls in a plate line with paper towels.
  8. Serve as a snack or slice into pieces and serve as an appetizer.

Credit to: PanlasangPinoy

Homemade Puto Pao Recipe

Homemade Puto Pao Recipe

Homemade Puto Pao Recipe

INGREDIENTS

For the batter:
3 large eggs
500 grams all purpose flour
250 grams white sugar
1/4 cup baking powder
1 cup powdered milk
3 tablespoons butter, melted and cooled
2 1/2 cups water

For the filling:
500 grams flaked pork
2 tablespoons cooking oil
2 cloves garlic, minced
1/2 cup water
1/2 cup white sugar
1 teaspoon cornstarch
1/2 cup soy sauce
1 piece star anise
1 piece laurel leaf
For the toppings:
Cheddar cheese, sliced
4 salted eggs, sliced

PROCEDURE

Making the batter:

  1. In a large bowl, mix together the flour, sugar, and baking powder. Pour in water and powdered milk, then stir well.
  2.  Add in the eggs and butter then mix until well blended. Set aside.

Making the filling:

  1. In a pan, heat oil and saute garlic until aromatic. Add flaked pork and cook for 3 minutes, stirring often. Add the rest of the filling ingredients and cook until pork is tender and the sauce has thickened.
  2. Once filling is ready, discard anise and laurel. Set aside.

Assembling:

  1. Prepare steamer, or use a large wok with a plate or a metal rack set atop some water.
  2.  In muffin cups (lined or greased depending on preference), pour a little amount of batter then add a tablespoon of filling. Cover the filling with another amount of batter until cup is nearly all the way full. Top with salted egg and cheese.
  3.  Steam for 10 to 15 minutes or until done. Puto-pao are done when the tops have domed and are soft and springy to the touch, and a toothpick inserted in the center comes out clean.

 

Credit to: thetummytrain

Cheese Sticks

Cheese Sticks

Cheese Sticks

Ingredients
  • 7 ounces cheddar cheese , sliced into individual strips (I used pinoy cheese for this recipe)
  • 30 pieces spring roll (lumpia) wrapper
  • 1 cup cooking oil
Instructions
  1. Wrap the cheeses in spring roll wrapper
  2. Heat the pan and pour-in the cooking oil. Let the oil heat-up for a few minutes. (use a smaller pan to save oil)
  3. Deep-fry the cheese in spring roll wrapper (uncooked cheese sticks) for 4 minutes or until the color of the spring roll wrapper turns golden brown.
  4. Remove from the pan and place in a plate with paper towel. Let stand for a few minutes for the oil to drain.
  5. Serve with mayonnaise and ketchup dip. Share and enjoy!

Credit to: Panlasang Pinoy

Sizzling Tofu

 

Sizzling Tofu

Sizzling Tofu

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Ingredients
  • 14 oz. extra firm tofu, cubed
  • 2 tablespoons chopped red bell pepper
  • 2 tablespoons chopped green bell pepper
  • 1 medium yellow onion, chopped
  • 1 tablespoon butter
  • 2 cups cooking oil
Sauce
  • ¼ cup Lady’s Choice Mayonnaise
  • 1 tablespoon Knorr Liquid Seasoning
  • ½ teaspoon onion powder
  • 2 tablespoons water

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Instructions
  1. Prepare the sauce by combining all the sauce ingredients. Mix well. Set aside.
  2. Heat oil in a pot.
  3. Once the oil gets hot (around 350F), deep fry the cubed tofu until it turns light brown. Remove from the pot and place in a plate with paper towel. Set aside
  4. Scoop 3 tablespoons cooking oil from the pot where the tofu was fried. Heat it in a separate clean pot.
  5. Saute onion and bell peppers.
  6. Add the fried tofu. Cook for 2 minutes.
  7. Pour half of the sauce mixture into the pot. Stir and continue to cook for 2 minutes.
  8. Heat a sizzling plate on the stovetop. Melt butter into the plate. Transfer cooked tofu on the metal plate and pour the remaining sauce. Toss and cook for 1 minute.

Credit to: Panlasang Pinoy

Tilapia Sticks Recipe

Tilapia Sticks Recipe

Tilapia Sticks Recipe

Lazada Philippines

Ingredients
  • 1 lb. thick tilapia fillet. each piece sliced lengthwise into 3 to 4 pieces
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 2 eggs, beaten
  • 1 cup Panko breadcrumbs
  • 2 cups cooking oil

Lazada Philippines

Instructions
  1. Combine the salt, garlic powder, onion powder, and ground black pepper in a bowl mix well.
  2. Rub the mixture all over the sliced tilapia fillets.
  3. Meanwhile, pour the oil in a deep cooking pot. Turn-on the heat and start to heat-up the oil.
  4. Dip the tilapia fillet in the bowl with beaten egg then dredge the tilapia in Panko breadcrumbs. ake sure that the tilapia is well coated. To save more breadcrumbs and for better coating, you can place the breadcrumbs in a container with cover. Simply put 2 to 3 pieces if tilapia fillet in the container with breadcrumbs, cover it, and then shake the container back and forth. You will see that the tilapia will be coated properly.
  5. Put the breaded tilapia into the hot oil and start to deep fry the fish until the color turns golden brown. Use medium heat in this step
  6. Remove the deep fried crispy tilapia sticks from the cooking pot and place in a plate lined with paper towel.This will absorb the excess oil.
  7. Transfer the crispy tilapia sticks in a serving plate and serve with a bowl of fresh ranch dressing. You can also serve this with tartar sauce.

Lazada Philippines

Credit to: panlasang pinoy