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Chicken Binakol Recipe, in Batangas they used the famous Batangas native chicken for their Chicken binakol and was cooked in a bamboo tube to seal in the juices. In the Visayas Region their version of Chicken Binakol is to simmer the chicken with tanglad in the coconut shell itself.

Estimated preparation and cooking time: 1 hour and 40 minutes

• 1 tablespoon canola oil
• 3 cloves garlic, chopped
• 1 medium onion, finely chopped
• thumb-sized ginger, chopped then squashed
• 4 pcs chicken legs, cut into chunks
• 3 pcs young coconut (juice & meat)
• 200 gms fresh oyster mushrooms, sliced
• peppercorns & salt to taste
• 1 tablespoon fish sauce (patis)
• a bunch of fresh spinach or malunggay leaves

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Creamy Macaroni Chicken Soup or popularly known as Sopas, came from the Hispanic word “sopa”, meaning soup. This is a soup dish that we Filipinos have come to own eventhough macaroni is practically Italian.

Estimated preparation and cooking time: 1 hour and 30 minutes

• 500 g chicken breast
• 4 cloves garlic (minced)
• 2 white onions (minced)
• 1 large bell pepper (seeded and sliced into strips)
• freshly ground black pepper
• 2 carrots (sliced into thin strips)
• 350 g macaroni noodles
• 2 cups evaporated milk
• 1 medium cabbage (roughly shredded)
• 2 Tbsp margarine
• fish sauce / patis
• rock salt

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Adobong Manok Sa Gata, The best Filipino dishes are the ones that do not have a written recipe other than the knowledge passed on from generation to another. This is one is a great example and it is one of my all time favourite comfort food. It calls for free-range chicken which has a lot more flavour to it and it can also stand the long cooking time required for this recipe. Use the pepper of your choice. (We used siling labuyo, or bird’s eye chili originally, but I think jalapeno, serano or habanero are good candidates for substitute).

Estimated preparation and cooking time: 3 hours and 30 minutes

Makes 8 to 10 servings

• 1 1/2 lbs free-range chicken, cut in 8 portions
• 2 stalks lemongrass, pounded
• 2 tablespoons oil
• 2 tablespoons julienned gingerroot
• 1 medium red onion, chopped
• 3 garlic cloves, minced
• 1/4 cup white vinegar
• salt & freshly ground black pepper

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Filipino Calamares is one of the Philippines most famous dishes, either with rice or with ice cold beer, as pulutan that is. It is also one of the easier Filipino dishes to cook. Perhaps this explains the increasing popularity of street vendors selling calamares nowadays.

Serves 5 to 6 person
Preparation time: 20 to 30 mins.
Cooking time: 20 to 25 mins

• 1 kg medium sized Squid
• 2 egg whites
• 1 cup plain (all-purpose) flour
• 1 cup oil
• Juice of 5 calamansi (lime)

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