Sinampalukang Manok Ingredients:

• 1 kilo chicken; cut into serving pieces
• 1 onion; sliced
• 2 tomatoes; sliced
• 1/2 cup string beans; cut 2" length
• 4 cloves garlic; crushed
• 1 root ginger; crushed
• 2 cup tamarind tops and flowers
• 5 cups water
• Fish sauce or salt to taste
• Cooking oil

Sinampalukang Manok Cooking Instructions:

• Wrap the tamarind tops and flowers in a cheesecloth; tie both ends together.
• In a casserole, sauté garlic, ginger, onion, and tomatoes. Add chicken and saute until chicken turns light brown.
  
• Pour enough water, then add the wrapped tamarind tops and flowers.
  
• Bring to a boil and simmer.
  
• Add the vegetable.
• Strain and squeeze the cheesecloth, then remove from the casserole. Season with fish sauce according to taste. Cook until done. Serve hot!

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Craving for chicken inasal filipino dish? Well, you might try preparing it for yourself, ;-)

Chicken Inasal Ingredients:

• 1 kilo chicken; breast and wings preferred
• 4 stalks lemon grass; julienned
• 1 lemon; juice extracted
• 1 lime; juice extracted
• 4 cloves garlic; crushed
• 2 tablespoons 7-up or Sprite soda
• Ground black pepper
• 1/4 cup annatto seeds
• 2 tablespoons butter
• Chili pepper flakes (optional)
• Skewers for grilling
• Salt to taste
• Cooking oil

Chicken Inasal Cooking Instructions:

• In a bowl, marinate chicken overnight in salt, pepper, garlic, lemon grass, lime and lemon juice, and 7-up or Sprite soda. Set aside.
• Fry annatto seeds in cooking oil. Let cool, crush, and drain the annatto oil in a bowl. Set aside.
• Prepare a mixture for bashing by mixing annatto oil, marinade, and butter. Pan boil for few minutes and season with salt and MSG if desired. – Filipinos, sometimes, has this tantsa tantsa lang (estimate and approximate) method of cooking. Experiment, therefore, on your best combination.
• Skew the chicken and grill over the hot charcoal, brushing it with the mixture once in a while. Grill until done.

Cooking Tip:

• You can substitute kalamansi for lemon and lime. Adding 1 tablespoon of vinegar in the marinade is good if you intend to preserve the left over chicken inasal in a day or two.

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Chicken Curry is one favorite filipino dish for all Filipinos around the world, :-) You can check the recipe below.

Chicken Curry Ingredients:

• 1 kilo chicken; cut into desired pieces
• 2 cups coconut milk
• 1/2 cup curry powder
• 1 bell pepper; sliced
• 1 medium potato; diced
• 1 carrot; diced
• 4 cloves garlic; crushed
• 1 small onion; chopped
• Fish sauce
• Ground black pepper
• Cooking oil

Chicken Curry Cooking Preparation:

• In a saucepan, sauté garlic, and onion.
• Drop the chicken and season with salt and pepper.
• Stir fry the chicken until light brown.
• Mix the curry powder and let simmer for 5 minutes.
• Pour coconut milk and drop the potatoes, and carrots. Boil for 10 minutes or until the sauce thickens.
• Drop the bell pepper and season with fish sauce according to taste.
• Serve hot!

Cooking Tip:

• Always dry chicken well with paper towels before placing into hot frying pan so it won't stick.

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Tinolang Manok also called as chicken stew is one of favorite filipino cuisines which is regularly served on pinoy occasions.

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) or mallunggay 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 on a bowl with plain rice on the side.

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Longganisa is a pork sausages Filipino style which a lot of Filipino love to eat during breakfast.

Estimated preparation & cooking time: 1 hour excluding standing and refrigeration time

Longganisa Ingredients:

• 1 kilo ground pork (include the pork fat)
• 1 spoon salt
• 1 spoon brown sugar
• 1 spoon paprika
• 1/4 teaspoon saltpeter (salitre)
• 1/2 teaspoon crushed laurel leaves
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon red peppers, minced
• 4 cloves of garlic, crushed then minced
• 1/4 cup vinegar
• 1/8 cup soy sauce
• Sausage casings

Longganisa Cooking Instructions:

• In a big mixing bowl, combine all ingredients except the sausage casings
• Mix well and let stand for an hour
• Tie one end of the sausage casing and slowly fill the casing with the ground pork mixture until the end of the casing, then tie the end
• Tie the middle of the sausage casing in intervals of about 3 inches.
• Keep refrigerated for 2 to 3 days
• To cook, boil longganisa in 1/2 cup of water on a pan or wok. Water will soon evaporate then oil will ooze from the longganisa. Fry it on its own oil or add a few tablespoons of cooking oil and continue to cook for 5 to 10 minutes or until the sausage casings turn brownish

Longganisa Serving Tips:

• Longganisa is ideally served with steamed rice or Fried Rice and Egg

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Rellenong Manok is one of all time filipino favorites which is also called stuffed chicken.

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

Rellenong Manok 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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Chicken Curry is one filipino dish which is described as spicy dish with coconut milk. This is one of my favorites!!!

Estimated cooking time: 40 minutes

Chicken Curry Ingredients:

• 1 Kilo chicken cut to pieces
• 2 to 3 pieces of potatoes, quartered
• 2 to 3 pieces of carrots, cut to pieces
• 1 big red bell pepper cut into 1"x1" squares
• 1 big green bell pepper cut into 1"x1" squares
• 2 mid-sized onions, chopped
• 1 bulb of garlic, minced
• 1 thumb-sized ginger, pounded then sliced
• 2 cups coconut milk
• 2 to 3 tablespoons of curry powder
• 1 teaspoon chili powder or minced chili (optional)
• 4 tablespoons cooking oil
• Salt and pepper to taste

Chicken Curry Cooking Instructions:

• In frying pan or wok, fry the cut chicken until light brown. Next, fry potatoes and carrots, set aside.
• In a sauce pan, sauté garlic, onions and ginger in cooking oil for 2 minutes.
• Add the chicken, coconut milk, curry powder and chili powder. Simmer for 10 minutes.
• Add potatoes, carrots and continue to simmer for another 5 minutes or until tender.
• Add red and green bell pepper, salt (about 1 tablespoon) and pepper to taste.
• Serve hot with steamed rice.

Cooking Notes:

• Coconut milk may be canned from the grocery store. When using fresh coconut, milk grated coconut meat with 1/2 cup of water, then set aside. Again, milk the grated coconut milk for the second time using 1 1/2 cups of water. While cooking, use the 2nd milking first, then add the 1st coconut milk near then end of cooking -just after putting the potatoes and carrots.
• Use fish sauce (patis) instead salt when available.

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Chicken Teriyaki is a Japanese inspired dish adopted to Filipino taste. One of the best filipino cuisines!!!

Estimated cooking time: 30 minutes excluding preparation

Chicken Teriyaki Ingredients:

• 1 kilo chicken, cut into pieces
• 6 tablespoons of soy sauce
• 4 tbsp of vinegar
• 2 tbsp of salt
• 1 tbsp pepper
• 2 tbsp of sugar
• 2 tbsp of cooking oil
• 6 tbsp of teriyaki sauce
• 1-2 tbsp of sesame seeds

Cooking Instructions:

• In a bowl, mix the chicken with the soy sauce, vinegar, salt, pepper and sugar
• Marinate for at least 30 minutes
• In a wok or pan, boil the mixture and let simmer until chicken is tender and the sauce thickens
• Add cooking oil and teriyaki sauce
• Let simmer for another 5 minutes
• Garnish with sesame seeds
• Serve hot with steamed rice

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Roasted chicken or grilled chicken / baked chicken is one of the filipino cuisines / dishes which filipinos always love to eat.

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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Fried Chicken? Well one of pinoy favorites!!!! Fried Chicken is chicken pieces usually from broiler chickens which have been floured or battered and then pan fried, deep fried, or pressure fried. (from Wikipedia)

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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Chicken Pastel or sometimes called Pastal del Pollo is a dish composed of meat and vegetables in a thick white sauce. It is like a stew encased in a pie crust or puff pastry.

Estimated cooking time for this chicken recipe: 1.5 hours

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)
• 1/2 cup evaporated milk
• 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, grated cheese and milk. 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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Chicken Afritada is one of the favorite Filipino Cuisines. It is described as chicken with potatoes, bell pepper in tomato sauce.

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 this chicken recipe hot with steamed rice.

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