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Recipes of the World
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AGAR-AGAR SALAD - Philippines

INGREDIENTS:

  • FRESH AGAR-AGAR, CUT HALF AN INCH LONG
  • GREEN MANGOES [CHUPADERA], SLICED THINLY
  • CALAMANSI JUICE
  • ONIONS, FINELY CHOPPED
  • SILING LABUYU, FINELY CHOPPED {OPTIONAL}
  • SALT & PEPPER TO TASTE { According to taste}

PROCEDURE:

  • BLANCH UNCUT AGAR-AGAR IN BOILING WATER FOR 4 TO 5 SECONDS, DRAIN AND RINSE IN TOP WATER, THEN CUT TO SIZE AND SET IN A LARGE DEEP BOWL.
  • COMBINE ALL OTHER INGREDIENTS THEN MIX THOROUGHLY, MAKING SURE IT IS WELL COATED WITH THE CALAMANSI JUICE.

Chicken Adobo

INGREDIENTS:

  • 1 whole chicken: About (3 to 3.5 pounds)
  • Abulb of garlic: usually about 12 cloves of garlic
  • 1 cup coconut vinegar or any good vinegar will do
  • 1/2 cup soy sauce
  • 1 tablespoon black pepper (ground)
  • 5 dried bay leaves
    • Optional: When almost cooked add 4 peeled boiled eggs

DIRECTIONS

Cook for about 45 minutes

  1. Cut the chicken: Breast (cut the breast pieces into halves) , thighs, wings, legs.
  2. Put the chicken pieces in a pot. Add 2 cups of water. Bring it to a boil.
  3. Boil (medium high heat) for about 15 minutes (no cover on the pot).
  4. Turn down the temperature to medium low and add the garlic, vinegar, soy sauce, pepper and bay leaves. Cook for another 20 minutes.
  5. Continue to cook until the sauce is reduced to about 1 cup, about 10 minutes.
  6. Optional: At this time you add the peeled boiled eggs.
  7. Toss to coat completely, before moving to a serving platter.
  8. Serve with steamed rice (cooked with pandan is available).

Serves 4 to 6

Kilawin - Philippines

Ingredients:

  • I kilo galungung or yellow fin tuna fish - Fresh fish - Canned or frozen will make the kilawin slimy and soft.
  • 1 cup Vinegar
  • 1/2 cup of calamansi juice ( lemon or lime will substitute)
  • 5 tablespoons of ginger
  • I medium onion (orange size)
  • 1 bulb of garlic
  • Hot chili Pepper (labuyo) to taste. Heat of pepper varies with the type.
  • Salt to taste

Clean fish, remove heads fins and tails. Wash fish with 1/2 cup of vinegar. Discard vinegar and drain fish.

Cut fish into small 1" pieces. Mince ginger, onion, garlic, and chili pepper fine.

Mix all ingredients together. Let marinate for at least two hours or longer. The longer the better.

Serve with crackers or the way you like it.


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