Chicken Afritada Recipe | Chicken Recipe

Estimated cooking time: 50 minutes

Chicken Afritada Ingredients:

1 5 1 1 1 1 2 1 2 3 kilo chicken, cut into pieces pieces potatoes, peeled and halved red onion, diced head garlic, minced green bell pepper, sliced into strips red bell pepper, sliced into strips cups pork or chicken stock (broth) cup tomato sauce tablespoons of patis (fish sauce) tablespoons of cooking oil

Chicken Afritada Cooking Instructions:

In a cooking pot or wok, heat oil. Saut garlic and onions. Add chicken and slightly brown. Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked. Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked. Add the green and red bell peppers, simmer for an additional minute or two. Salt and pepper to taste Serve this chicken recipe hot with steamed rice.

Pork Afritada Ingredients:

1/2 kilo pork belly (liempo); cut into desired pieces 2 potatoes; quartered 1 carrot; sliced in 1 inch thick 1 tablespoon garlic; minced 1 bell pepper; sliced 1 onion; chopped 1 can tomato sauce 1 teaspoon of fish sauce (patis) Salt and pepper 1/2 cup water

1 tablespoon flour 2 bay leaves Cooking oil

Pork Afritada Cooking Instructions:

In a skillet, fry carrot and potatoes in 3 minutes. Set aside. Saut garlic and onion in a saucepan. Add pork, spice with salt, and continue sautening until meat renders fat and changes in color. Add carrot, potatoes, bell pepper, and bay leaves. Simmer for 5 minutes. Add fish sauce and tomato sauce. Simmer for 5 minutes. Add water and continue cooking until a saucy consistency is achieved. Add and stir well with flour to thicken the sauce. Season with salt and pepper according to taste. Serve hot!

YOUR CHOPSUEY SHOPPING LIST: Pork Shoulder Shrimps Cauliflower Carrots Snow Peas Sitsaro Cabbage Pork or Shrimp Broth Green and Red Bell Pepper Quail Eggs IN THE PANTRY:

Garlic Onion Pepper Salt Fish Sauce Patis Cooking Oil Cornstarch or Tapioca Starch

INGREDIENTS

4 cloves Garlic, minced 1 medium Onion, chopped 2 tablespoons Cooking Oil, for sauteing 1 cup Pork Shoulder, pre-boiled, sliced in strips 1 Cauliflower, cut the florets only, 2 Carrots, cut in strips 1 cup Snow Peas Sitsaro, ends trimmed 1/2 Cabbage, cut in 1/4 inch thick 1 each Green and Red Bell Pepper, cut in strips 2 tablespoons Fish Sauce Patis 1 cup pork or shrimp broth 1 cup Shrimps, shelled and deveined 12 Quail Eggs, pre-cooked and shelled(optional) 1 tablespoon Cornstarch or Tapioca Starch, dispersed in 1/2 cup water 1 teaspoon Salt 1/4 teaspoon Pepper

PREPARATION TIME : 20 minutes COOKING TIME : 25 minutes

1 In a large pan over medium heat, saute the garlic and onion in the
cooking oil. Add the pork and shrimps and cook for 2 minutes.

2 Add cauliflower, red and green bell peppers and snow peas, together
with the fish sauce and saute for 3 minutes.

3 Pour in the pork stock, put the cover on and simmer for 10-12
minutes.

4 Stir in the shrimps and quail eggs. 5 Thicken the sauce with the cornstarch dispersed in water mixture. 6 Season with salt and pepper. 7 Serve hot with rice.
COOK'S TIPS

You can use a Knorr Pork or Shrimp cube for the broth, just lessen or omit the fish sauce because it could make the dish too salty. You can saute the shrimp with the pork in step 1 but make sure you take it out once it has turned orange so it doesn't get overcooked. Just add it back towards the end. Substitute the vegetables in this recipe to those which your family will eat - say, bamboo shoots, bok choy, green beans or other subtle flavor veggies. But do not omit the green peppers because they give a distinct flavor to the sauce. If you are a fan of chicken gizzard and chicken liver, these are other options you can add to this Chopsuey recipe. Gizzards are pre-cooked together with the pork while the liver is added with the shrimp in Step 4.

Beef Mechado Recipe

Estimated cooking time: 1 hour

Mechado Ingredients:
1 kilo of beef cut into chunks 1/8 kilo of pork fat cut into strips 4 onions, peeled and quartered 5 medium potatoes, quartered (optional: fried) 1 medium sized carrot, sliced in 1/2" sections 2 red bell pepper, sliced 2 cups beef stock or 2 bouillon cubes dissolved in water 3 bay leaves (laurel leaves) 1/4 -cup vinegar 2 cups tomato sauce or 1/2 cup tomato paste 1 cup soy sauce salt & pepper to taste

Mechado Cooking Instructions: Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa) In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender Add the vinegar and let boil for a minute or two

 Add the potatoes, onions, carrot, and bell pepper Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce Serve hot with white rice Beef Mechado Cooking Tips: Pressure cook the beef with the beef stock for faster cooking time. Fry the potatoes before adding to the casserole.

Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor. Pork Shrimp Fried Rice

YOU WILL NEED 6cloves garlic, crushed 1pc medium onion, sliced 400g ground pork 400g shrimps, shelled 1pouch (250 g) DEL MONTE Original Style Tomato Sauce 4cups cooked rice 2pc eggs, cooked as omelette and then cut into strips 3stalks green onions, chopped

HERE'S HOW 1 SAUT garlic, onion and pork. Add shrimps and cook until tender. Season with 1-1/4 tsp iodized fine salt (or 1 tbsp iodized rock salt). 2 ADD DEL MONTE Tomato Sauce and cook for 5 minutes. Add rice and mix thoroughly. Top with egg strips and green onions. Serves 7 High in Niacin promotes normal digestion and healthy skin.

SPECIAL FRIED RICE YOU WILL NEED

3/4cup 1head 1 100g 150g 2pc 2-1/2tbsp 1can 2cups 5-1/2cups 1stalk

Chinese chorizo, diced garlic, crushed finely medium onion, chopped carrot, chopped medium shrimps, peeled and sliced eggs, beaten patis (439 g) DEL MONTE Fresh Cut Pineapple Tidbits, drained cabbage, finely shredded cooked long grain rice green onion, sliced (optional)

HERE'S HOW 1 SAUT chorizo until oil is extracted. Set aside chorizo. Add 2 tbsp oil then saut garlic, onion, carrot and shrimps. Add eggs and cook until just set. 2 ADD chorizo, 2-1/2 tbsp patis, DEL MONTE Fresh Cut Pineapple Tidbits, cabbage and rice. Mix well. Cook for 3 minutes, stirring constantly. Stir in green onions.

MANGO ICE DROP YOU WILL NEED 3cans (24 cl) DEL MONTE Sweetened Mango Juice Drink 1/2cup + 2 tbsp evaporated milk 1/2cup sugar

HERE'S HOW

1 COMBINE all ingredients and place in ice drop molds. Freeze until partially set. Place popsicle sticks in the center of each mold. Freeze overnight or until firm. Serves 14 Good source of Niacin- promotes normal digestion and healthy skin.