Bringhe

Ingredients:

1 c coconut milk
3/4 c lukewarm water
4 tbs cooking oil
3 gloves of garlic (crushed)
1 med. onion (sliced thinly)
1 whole chicken (cut into serving pieces)
salt and pepper to taste
5 tbs yellow ginger juice
4 c malagkit (washed)
1 green bell pepper (cut in cubes)
2 hard-boiled eggs (cut into wedges)

In a large skillet, heat oil and saute garlic, onions and chicken until chicken is brown. Add salt, pepper, and ginger juice. Add the malagkit then gradually pour in the coconut milk. Cook until the malagkit is done and the chicken is tender. Cover top of pan with a banana leaves and invert the bringhe into a platter. Garnish with bell pepper and sliced eggs and serve hot.

Lelut Manuk (Porridge)

Ingredients:

1 lb chicken (bite size)
1 cup rice (unwashed)
1/4 c malagkit (optional)
2 tbs patis (fish sauce)
6-8 cloves of garlic (crushed)
1 medium onion (chopped)
1 sq inch ginger (sliced thinly)
6 c water
2 tbs cooking oil
2 stalks of green onion (chopped)
1 tsp kasubha (or saffron) for color

In a pan, saute garlic in oil until brown. Remove from oil and set aside. In a medium pot, saute onion, ginger for about 3-4 minutes or until onion is translucent. Add chicken pieces. Stir for about 3 minutes. Cover and simmer for 5 minutes. Add rice and malagkit, stir for about 3 minutes. Add water. Let boil and simmer for about 30 minutes or until chicken and rice is done. Stir occassionally to prevent rice from sticking. Add kasubha and let cook for another 2 minutes. Serve with chopped onion, garlic, calamansi, and patis.

Variations: Chicken can be replaced with chicken innards and stomach (tripe). For some, meat is excluded completely.

Pastel del Pollo (Chicken Stew)

Ingredients

6 tbs cooking oil
1 1/4 c potatoes (cut into cubes)
1 1/4 c carrots (cut into cubes)
1 c onion (chopped finely)
1 lb chicken (cut into bite size)
1 Caldereta mix (dissolved in water)
1/4 c water
1 1/2 c mushrooms (quartered)
1/2 c cheese (grated)
1 c all purpose cream

Crust

2 3/4 c all purpose flour (sifted)
1/4 tsp salt
15 tbs shortening
8 tbsp ice cold water

Sift flour and salt into a bowl. With two knives or a pasty blender, cut half of the shortening into the flou mixture until its covered with flour. Cut the remaining shortening until the dough is sandy. Sprinkle about 4 tbs of the water into the dough and gently blend it in. Little by little, add as much of the remaining water as necessary. Gather the dough into a ball and roll out to the shape of the oven proof baking dish.

Note: You can also buy the ready pie crust

In a pan, heat 4 tbs oil. Fry potatoes and carrots. In a nother pan, saute onion in the remaining oil. Add the chicken and stir until the edges turn brown. Add caldereta mix and cook until the chicken is tender. Add potatoes, carrots, mushrooms and cheese. Simmer until cheese is melted. Turn off the heat and stir in cream.

Pour chicken mixture into a baking pan lined with the pie crust and cover it another pie crust. Make about three (3) slits on the top and bake at 350 degrees for 15 minutes or until the crust is golden brown.