Chicken Macaroni Salad

You'll Need:
  • 16 oz elbow macaroni, cooked 
  • 1 lb boneless chicken breast, boiled, cubed 
  • 1 1/2 cups pineapple chunks 
  • 1 cup Spanish onions, mined 
  • 1 cup raisins 
  • 3 hard boiled eggs, chopped 
  • 2 cups mayonnaise 
  • 1 1/2 cups cheaddar chesse cubed 
  • 2 tsp salt 
  • 1 tsp pepper  

What to Do:
  1. Cook the macaroni as directed in the packaging 
  2. Toss the cooked macaroni with mayonnaise in a bowl 
  3. Put in the minced onion and cubed cheddar cheese. Mix well. 
  4. Add the chicken; distribute evenly 
  5. Put in the pinepple chucks, boiled eggs and raisins. Mix well. 
  6. Season with salt and pepper to taste. Chill inside the refrigerator for about an hour before serving.

Chayote Pickles

You'll Need: 
  • 3 pcs sayote 
  • 2 tbsp red bell pepper (thin strip) 
  • 1 pc carrot 
  • 2 tbsp green bell pepper (thin strips) 
  • 1 cup vinegar 
  • 1/4 cup ginger (thin strips) 
  • 1 cup sugar 
  • salt to taste

What to Do: 
  1. Wash and peel sayote and carrots. Slice thinly with a peeler. 
  2. In a bowl, put sayote, carrot, red and green bell pepper. Put salt, mash and press to remove juice. Set aside. 
  3. Boil vinegar, ginger and sugar. Pour over the vegetables while boiling hot. Mix well. Let cool.

Squash Pudding

You'll Need: 
  • 1 1/2 cup squash (boiled, mashed) 
  •  1/2 cup melted butter 
  • 1 1/2 cup flour 
  • 2 tbsp vanilla 
  • 1 cup milk 
  • 2 tbsp oil 
  • 1 cup sugar 
  • 1 tsp calamansi 

What to Do:
  1. In a bowl, mix together all ingredients. Mix well. 
  2. Pour mixture in an oiled pan. Steam until done. Serve with basic butterscotch sauce.

Butterscotch Sauce

You'll Need: 
  • 2 tbsp cornstarch 
  • 1/4 cup butter 
  • 1 cup brown sugar 
  • 4 tsp vanilla 
  • 1 cup water 
  • pinch of salt 

What to Do: 
  1. Mix cornstarch, sugar and salt thoroughly in a pan. 
  2. Stir in 1/2 cup of water until smooth. Set aside. 
  3. In a saucepan, boil remaining 1/2 cup of water. Add vanilla. Add cornstarch sugar mixture, stirring constantly. Cook for 1 minute. 
  4. Remove from fire. Add butter. Serve hot or cold.

Gambas (Spicy Prawns)

You'll Need: 
  • 1 kg med prawns, peeled (head, tails and shells discarded) 
  • juice of 4 pcs calamansi 
  • 1/4 cup olive oil cloves of 1 whole garlic head 
  • Dash Tabasco or other hot pepper sauce 
  • Salt and pepper to taste

What to Do: 
  1. Marinate peeled prawns in calamansi juice for about 30 minutes 
  2. Heat oil in a frying pan or wok and saute garlic until almost brown. 
  3. Add prawns and stir fry until fully cooked, about 2-3 minutes. Don't overcook. 
  4. Season with hot pepper sauce, salt and pepper to taste. 
  5. Transfer prawns to a serving dish together with the garlic. If desired, garnish with parsley and chili.

Sour Cream-Mayonnaise Dip

You'll Need: 
  • 1/2 cup mayonnaise 
  • 1/2 cup sour cream 
  • 3-4 cloves garlic 
  • 1 tsp adobo seasoning 
  • Salt and pepper to taste 

What to Do:
  1. In a bowl, mix mayonnaise and sour cream until smooth. 
  2. Add garlic and adobo seasoning, if desired. 
  3. Season with salt and pepper to taste. Serve as a dip with Kangkong Fritters.

Kangkong Fritters

You'll Need:
  • 1 bunch of kangkong (200g) 
  • 3 cups ice water 
  • 1 cup plain (all-purpose) flour 
  • 1 cup cornflour 
  • 1 egg 
  • 2 cups of water
  • 2 cups oil 
  • Salt and pepper to taste 

What to Do:
  1. Wash kangkong and separate the leaves from the stalks. Cut the stalks into 1 inch pieces. 
  2. Soak leaves and stalks in iced water for 30 minutes In a deep bowl, make a dipping batter by combining flour, cornflour, egg and water. Mix until batter is smooth.