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Chicken Empanada is a favorite snack and party fare that I can serve hot or cold. I always thought making empanada was difficult but after baking Apple Pie, Empanada is a breeze. Here is an easy empanada recipe that uses baking.

Makes 20 puffs Preparation time: 1 hour Cooking time: 20 mins

Crust

• 300 g (2 1/2 cups) flour, plus extra for dusting
• 3 tablespoons sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 65 g (1/3 cup) chilled solid vegetable shortening
• 125 g(1/2 cup) butter
• 6-7 tablespoons iced water
• 1 egg, lightly beaten
• 1 tablespoon water

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Filipino Puchero or Pochero is a delicious stew made from chicken, pork or beef. Here’s how to prepare Puchero or Pochero the Filipino way.

Estimated cooking time: 1 hour and 20 minutes                

Makes 6 Servings

• 1 cup dried   chickpeas
• 1 (3 lb) chicken, cut in serving size pieces
• 1 lb pork, cut in large cubes
• 2 chorizo sausage, cut into 1″ pieces
• 1 large onion, sliced
• 4 teaspoons salt
• 1 teaspoon whole black peppercorns
• 4 tablespoons oil
• 10 cloves garlic, finely chopped
• 1 medium onion, finely chopped

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• Siopao Recipe (Siopao Asado and Siopao Bola-bola) (34)

Siopao is a favorite Filipino snack, consisting of a meat filling inside a steamed rice-flour bun, a larger version of Chinese dumplings. It is usually sold as part of dim sum by Chinese-style restaurants. 

Asado siopao is filled with diced pork or beef cooked in soy sauce (with salt and sugar added to taste); its taste and texture a bit like adobo. Indeed, a good use for leftover adobo is siopao filling.  Bola-bola is a local term for Chinese-style filling; chopped pork and Chinese sausage baked with egg and flour to a consistency akin to meatloaf.

Estimated cooking time: 3 hours and 30 minutes

• 6 cups flour
• 1 package active dry yeast
• 1 lb cubed pork loin or chicken thighs
• 1 cup white sugar
• 2 teaspoons cooking oil
• 1 cup lukewarm water

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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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