CHICKEN TINOLA (GINGER-BASED CHICKEN SOUP) TIPS FROM ENZ: 1 cup Quinoa

4 cloves Garlic; chopped

INGREDIENTS: 1 root Ginger; sliced
1. Using native chicken instead of the usual Olive oil
commercialized chicken yields a more flavorful 1 Maggi Magic Sarap
 1 whole (2.5 lbs.) chicken, cut into serving slices soup but requires longer cooking time to Fish sauce (patis)
 1 small green papaya or chayote, cut into tenderize the meat. White pepper
wedges 2. Plain water can also be used instead of rice 3 liters Chicken Stock
washing. 4 cups water
 2 small potatoes, quartered (optional)
3. Aside from chicken, other meat can also be used
 1 thumb-sized ginger, julienned Optional Ingredients (for toppings)
like fish and other seafoods (squid, clams and
 4 cloves garlic, minced
mussels).
 1 small white onion, finely chopped  Hard boiled eggs
 1 L hugas-bigas (rice washing)  Itlog na maalat
MONGOLIAN FRIED RICE
 3 tbsps. patis (fish sauce)  Fried dilis
 a handful of chili pepper leaves or malunggay Ingredients:  Spring onion
(moringa) leaves  Toasted garlic
 - Canola oil
3 tbsps. cooking oil  Calamansi
- 2 tbsp. of chopped garlic
- ½ cup chopped onion
Procedure:
- Chicken breast strips
PROCEDURE:
- ½ cup green bell pepper STEP 1: In a casserole, saute garlic and ginger in olive oil
- ½ cup red bell pepper
1. Heat the cooking oil in a heavy-bottomed pan. STEP 2: Add chicken, brown the chicken then season with
- ½ cup pechay baguio
Sauté the garlic, onion and ginger until magic sarap, white pepper & patis
- ½ cup toge
translucent and fragrant.
- ½ cup spring onions/scallions STEP 3: Add 1 cup quinoa and 2 cups jasmine rice and coat
2. Add the chicken and cook until the color lightens.
- 2 tbsp oyster sauce the chicken
Add the fish sauce and mix to incorporate the
- 2tbsp. soy sauce
flavors.
- 2 tbsp. sesame oil STEP 4: Add 3 liters of chicken stock and the 4 cups of
3. Pour-in the rice washing, enough to cover the
- ¼ tsp. ground black pepper water, bring to a boil and then lower the heat, simmer
chicken pieces. Bring the water to a boil and
- 2 cups of rice until the chicken is tender & rice is soft
then set to simmer for 30 minutes.
4. Add papaya or chayote and potatoes. Continue Procedure: STEP 5: Stir often so as to make sure rice is cooked evenly
to simmer for 5 to 10 minutes or until the
STEP 6: Serve hot in bowl, garnish on top
vegetables are soft. Adjust the seasonings. Mix everything. Bahala ka na.
5. Remove from heat and then add chili pepper
leaves or moringa. Leave aside for 2 minutes.
6. Transfer in a serving dish and serve warm. Enjoy!
ARROZCALDO

Ingredients
**Number of Servings: 5 to 7
3/4 kg chicken fillet (breast part)
2 cups Jasmine Rice
 CHICKEN CURRY OVERLOAD
INGREDIENTS:
 1 lb. chicken, washed and sliced into serving
pieces
 3 cloves garlic, minced
 1 medium-sized onion, finely chopped
 1 inch-sized ginger, sliced into strips
 2 pcs. chayote (pear squashed), peeled and cut
into wedges
 2 pcs. small carrots, chopped
 8 pcs. baby potatoes, washed and cut into
halves
 2 pcs. long eggplant, sliced into slant ovals
 1 pc. small red bell pepper, sliced into strips
 2 tbsps. curry powder
 2 cups pure coconut milk
 2 tbsps. patis (fish sauce)
 ½ tsp. ground black pepper
 cooking oil
PROCEDURE:
1. In a large pan, heat the cooking oil and sauté
garlic, onion and ginger. Add the chicken slices
and cook for 5 minutes.
2. Add the curry powder and patis, stirring
continuously. Pour in the coconut milk and
simmer for 10 minutes or until the sauce slightly
thickens.
3. Add the baby potatoes, carrots, chayote and bell
peppers. Simmer for another 10 minutes or until
the chicken and vegetables are tender.
4. Season with ground pepper. Remove from heat
and set aside.
5. On a separate pan, fry the eggplant slices. Drain
the cooked eggplant with paper towels.
6. Put the chicken curry on a serving plate and top 2. Arrange the chicken slices in the same mixing bowl.
with fried eggplant slices. Serve with hot Rub the salt mixture all over the chicken ensuring
steamed rice. Enjoy! that each piece is well covered. Cover the bowl.
Refrigerate for 3 to 5 hours.
3. Heat the cooking oil in a pan.
4. Meanwhile, put the flour in a resealable bag. Add 2
**Number of Servings: 3 to 4 to 3 pieces of chicken in the bag. Seal and shake.
Make sure that the chicken pieces are covered will
TIPS FROM ENZ: flour.
5. Once the oil gets hot, pan-fry the chicken in medium
heat for 5 minutes. Turn the chicken over and fry the
1. It is important to choose the brand of curry
other side for 5 minutes.
powder with the best quality. Commercialized 6. Turn the chicken over for the second time and fry
curries vary in spiciness and strength of flavor. both sides again for 4 minutes.
7. Remove the chicken from the pan. Let the excess oil
Find the one that will best suit your taste.
2. It is preferable to use pure coconut milk straight drip, then transfer to a serving plate.
from real coconut meat (niyog) whenever 8. Serve with banana ketchup and white rice.
9. Share and enjoy!
available. Otherwise, you may use the
commercialized packed coconut crème. Again, Nutrition Information
choose only the product with the best quality.
Serving size: 4
3. If you want your curry with thick sauce, you may
simmer it for a little longer but do not put your
vegetables right away to reduce cooking time.
You do not want to overcook your baby potatoes.
PINOY STYLE FRIED CHICKEN
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 4
Ingredients
 3 to 4 lbs. chicken, cut into serving pieces
 2½ tablespoons coarse sea salt
 ½ teaspoon ground black pepper
 2 teaspoons garlic powder
 1 teaspoon onion powder
 ¾ cup all-purpose flour
 1½ cooking oil
Instructions
1. Combine salt, ground black pepper, garlic powder,
and onion powder in a large mixing bowl.