⋆𐙚₊˚⊹♡ Cafeteria ⋆˚✿˖°

Salt & Pepper

Potatoes

Glass Of water

Chicken thigh meat

Hotdog minced

Carrot Sliced

Tomato paste

Red & green bell pepper (sliced)

Garlic Minced

Onion sliced

Soy Sauce

Chicken - I use boneless, skinless chicken thigh or leg meat for ease of prep.

Hot dogs - I substitute sliced hot dogs in my chicken version for a family-friendly dish. This cured meat adds a smoky layer of flavor and deliciously extends the servings.

tomato paste -- for a thick, hearty sauce.

Soy sauce - Taking inspiration from beef mechado, I add a tablespoon or two of soy sauce for a touch of umami flavor.

Vegetables - potatoes, carrots, and bell peppers boost color and nutrition.

Aromatics - onions and garlic provide the base for ginisa dishes, giving a robust umami flavor.

Seasonings - salt helps perk up flavor, and pepper adds a touch of zing.

Water - add more or less depending on the consistency desired.

1. Saute bell peppers until tender-crisp. Remove from heat and set aside.

2. Add hot dogs and cook until lightly browned. Set aside.

3. Saute onions and garlic until softened. Add chicken and cook until lightly browned.

4. Add soy sauce and pineapple juice.

5. Add diced tomatoes, tomato paste, and water. Stir to combine and bring to a boil. Season with salt and pepper to taste. Lower heat, cover, and cook until chicken is tender.

6. Add potatoes, carrots, and raisins and cook until tender.

7. Add bell peppers and hot dogs and cook until heated through.

8. Season with additional salt and pepper, if needed. Serve hot.

Salt & Pepper

Potatoes

Glass Of water

Chicken

Liver Spread

Carrot Sliced

Tomato sauce

Red & green bell pepper (sliced)

Garlic Minced

Onion sliced

Soy Sauce

Sili

Oil

Cheese

Chicken - whole chicken cut into serving parts.

Soy sauce - for salty and umami taste

Salt and pepper - seasonings

Oil - for sauteing

Potatoes and carrots - deliciously extend the dish

Bell peppers - preferably red and green for color

Garlic and onions - aromatics enhance flavor

Chili peppers - use siling labuyo for a touch of heat stemmed and chopped

Tomato sauce - for braising

Water - or use chicken broth for extra depth

Liver spread - helps thicken the sauce and brings a savory flavor

Cheese - use quick melt variety such as Eden brand for creaminess

1. Marinate chicken in pineapple juice, soy sauce, salt, and pepper. Drain very well, reserving liquid.

2. Brown potatoes and carrots in a pan. Remove and keep warm. Saute bell peppers until tender-crisp. Remove from pan and keep warm. Brown chicken on all sides, remove from the pan, and keep warm.
3. Add onions and garlic and cook until softened. Add tomato sauce, water, and reserved marinade. Add chili peppers.

4. Add chicken and olives. Cover and simmer until chicken is tender and cooked through.

5. Add potatoes and carrots and cook until tender. Add liver spread and cheese. Stir until well distributed. Season with salt and pepper.

6. Add bell peppers and cook until sauce is thickened.

Salt & Pepper

Potatoes

Glass Of water

Chicken

Liver Spread

Garlic Minced

Onion sliced

Soy Sauce

Oil

1.36 kg chicken, legs, thighs or whole cut up into serving parts 1 onion, peeled and sliced

4 cloves garlic, peeled and minced

0.5 teaspoon peppercorns, cracked

59.15 ml lemon or calamansi juice

59.15 ml soy sauce

14.79 ml canola oil

236.59 ml water

29.57 g liver spread

salt to taste

1. In a bowl, combine chicken, onions, garlic, peppercorns, lemon juice, and soy sauce. Massage the marinade into the meat and marinate in the refrigerator for about 1 hour.

2. Drain chicken and squeeze excess liquid. Reserve marinade and aromatics.

3. In a wide skillet over medium heat, heat oil. Add chicken and reserved onions and garlic from the marinade.

4. Cook, stirring regularly, until chicken is lightly browned and aromatics are softened.

5. Add reserved marinade and water and bring to a boil.

6. Lower heat, cover, and continue to cook for about 20 to 30 minutes or until chicken is cooked through and sauce is reduced.

7. Add liver spread and stir to dissolve. Cook for about 3 to 5 minutes or until sauce is thickened.

8. Season with salt to taste. Garnish with sliced onion rings, if desired. Serve hot

Salt & Pepper

Potatoes

Glass Of water

Chicken

Vinegar

Garlic Minced

Onion sliced

Soy Sauce

Oil

1 (3 to 4 pounds) whole chicken, cut into serving parts

1 onion, peeled and sliced thinly

1 head garlic, peeled and minced

2 bay leaves

59.15 ml soy sauce

2.46 g peppercorns

59.15 ml canola oil

2 large potatoes, peeled and sliced into rounds

118.29 ml vinegar

236.59 ml water

salt and pepper to taste

1. In a large bowl, combine chicken, soy sauce, onions, garlic, peppercorns, and bay leaves. Massage onto meat and place in the refrigerator to marinate for about 30 minutes. Drain chicken well, reserving liquid and aromatics.

2. In a wide, heavy-bottomed skillet over medium heat, heat oil. Add the potatoes and cook, turning as needed, until lightly browned and halfway tender. With a slotted spoon, remove the potatoes and drain on paper towels. Remove excess oil from pan except for about 1 tablespoon.

3. Add chicken including onions, garlic, and bay leaves. Cook, turning occasionally, until lightly browned.

4. Add vinegar and allow to boil, uncovered and WITHOUT stirring, for about 2 to 4 minutes.

5. Add the reserved marinade and water and stir to combine. Allow to a boil for 2 to 3 minutes.

6. Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked through.

7. Add potatoes and cook until tender and sauce is reduced.

8. Season with salt and pepper to taste. Serve hot.

Red & green bell pepper (sliced)

Oil

Salt & Pepper

Potatoes

Glass Of water

Chicken

Patis

Garlic Minced

Onion sliced

Soy Sauce

Tomatoes

59.15 ml oil

2 medium potatoes, peeled and quartered

1 large carrot, peeled and cut into cubes

0.5 red bell pepper, cored and sliced into ½-inch thick strips

0.5 green bell pepper, cored and sliced into ½-inch thick strips

1.81 kg whole chicken( about 3 pounds), cut into serving pieces

1 small onion, peeled and sliced thinly

3 cloves garlic, peeled and minced

6 large Roma tomatoes

14.79 ml fish sauce

236.59 ml water

72.5 g frozen sweet peas, thawed salt and pepper to taste

1. In a pan over medium heat, heat oil.

2. Add potatoes and carrots and cook, turning once or twice, until lightly browned. Remove from pan and drain on paper towels.

3. Remove excess oil from pan except for about 2 tablespoons.

4. Add bell peppers and cook for about 10 to 15 seconds. Remove from pan and drain on paper towels.

5. Add onions and garlic and cook until softened.

6. Add chicken and cook, turning on sides once or twice, until lightly browned.

7. Add tomatoes and cook, mashing regularly with back spoon until softened and release juices.

8. Add fish sauce and simmer for about 30 to 40 seconds. 9. Add water and bring to a boil.

10. Lower heat, cover, and cook for about 15 to 25 minutes or until chicken is tender and sauce is slightly reduced.

11. Add potatoes and carrots and continue to cook until fork-tender.

12. Add bell peppers and sweet peas. Cook for 1 to 2 minutes or until green peas are heated through and bell peppers are tender yet crisp.

13. Continue to simmer until sauce is reduced to desired consistency. Season with salt and pepper to taste. Serve hot

Quail eggs

Oil

Salt & Pepper

Potatoes

Carrots

Glass Of water

Ground Pork

Garlic Minced

Onion sliced

Patis

Tomato paste

14.79 ml canola oil

1 onion, peeled and chopped

2 cloves garlic, peeled and minced

0.45 kg ground pork

14.79 ml fish sauce

245 g tomato sauce

37.5 g banana ketchup

236.59 ml water

1 large potato, peeled and cubed

1 large carrot, peeled and cubed

12 pieces quail eggs, hard-boiled and peeled

145 g frozen sweet peas, thawed

36.25 g raisins

salt and pepper to taste

1. In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.

2. Add ground pork and cook, breaking to pieces with the back of a spoon, for about 3 to 5 minutes, or until no longer pink.

3. Add fish sauce and continue to cook for about 1 to 2 minutes.

4. Add tomato sauce, banana ketchup, and water, stirring to combine. Bring to a boil.

5. Lower heat, cover, and continue to simmer until meat is tender and fully cooked.

6. Add potatoes and carrots and cook until tender.

7. Add quail eggs, green peas, and raisins and continue to cook until completely heated through and sauce is reduced.

8. Season with salt and pepper to taste. Serve hot.