My Lola's recipe for a simple chicken curry dish... pinoy style.

Chicken Curry

Ingredients:
potatoes, cut into quarters or cubes
carrots, cut into cubes
onions
garlic
chicken (bite-size pieces or cut to your liking)
salt
curry
evaporated milk


Prepare patatas & carrots, quartered, fry.
Igisa ang bawang sibuyas, ilagay ang manok na putol putol na.
Palambutin ang manok, sangkucha (saute chicken in onions and garlic). Lagyan ng kaunting asin.
Idagdag ang 2 kutsarang curry.
Lagyan ng sabaw (tubig), mga 2 baso. Pakuluin.
Isama ang patatas & carrots.
Pagkakulo, tanggalin sa apoy at lagyan ng gatas (evaporated milk) bago ihain.

Here's another salad I initially tasted at a restaurant and wanted to duplicate it. I was craving for it the other day so I decided to make my own at home.

Thai Green Mango Salad

1/2 tsp finely chopped garlic (less if you don't want the strong garlic taste)
1 tsp chopped onions (also lessen if you don't want to have onion-breath!)
1/2 tsp chopped cilantro
1/2 tsp basil leaves (cut into thin strips)
1 tsp toasted coconut (you can use dessicated coconut and just heat in the toaster oven)
1-2 tsp ground roasted peanuts
2 tsp brown sugar
1 tsp fish sauce or patis (lessen this if u want to stay away from salty stuff!)
1 chili pepper (optional)
1 small green mango (peeled & shredded)
1 tbsp minced pork (optional)
1 tbsp dried shrimp (soaked in water)

Crush peanuts. Toast crushed peanuts & coconut in toaster oven.
Combine all ingredients in a bowl.
Voila!

*If you want it looking like a gourmet dish, you don't have to toss it up yet. Put the shredded mangoes first on your salad bowl/plate, then sprinkle the cilantro & basil. Sprinkle fish sauce. Add minced pork &/or shrimp. In a separate bowl, mix up the brown sugar, toasted peanuts & coconut, garlic and onions. Add this to finish off the salad. Top off with some chili pepper if you want and some cilantro & basil leaves.

Pesang Isda
Simple yet nutritious dish with fish & malunggay leaves.
Great with a side dish of ginisang itlog, kamatis & sibuyas.

Combine pork and shrimp, add chopped onion, beaten egg and flour. Season to taste. Mix well and shape into 1 " balls.

In a saucepan, heat oil. Saute the garlic and onion and add the chicken stock (or water). Bring to a boil. Drop the meat balls one by one into the stock. When cooked, add misua (rice vermicelli) and season to taste. Cook for a few minutes. Serve hot.

Recipe Summary
Difficulty: Easy
Prep Time: 45 minutes
Cook Time: 30 minutes
Yield: -- servings

4 teaspoons lite soy sauce
1 tablespoon maple syrup (or any pancake syrup)
2 teaspoons red miso (It comes in a paste)
1 garlic clove, mashed and minced
½ teaspoon sesame oil
4 - 1inch thick fish fillets (about 1.5 lbs)

Combine all ingredients except fish. Stir to dissolve miso.

Heat a nonstick skillet over medium-high heat. Spray a little oil. Add fillets, skin side down. Press down lightly w/ spatula to sear skin. Cook 3 to 4 min. until skin is crisp.

Spoon half the sauce on fish. Transfer to oven. If no oven, oven top is still ok. Bake until fish is done. Spoon remaining sauce over hot fish and serve.

1 tablespoon sesame oil
2 cups mushroom
4 to 5 cups sliced bok choy or any kind of pechay
1 cup short thin strips red bell pepper
1 med onion sliced
1 tablespoon lite soy sauce
1 tsp shiracha (Thai)
1 tsp sweet chili (Thai)
1 garlic clove, mashed and minced

Heat oil in skillet over high heat.
Add mushrooms & stirfry 1 min.
Add bok choy, red bell pepper, onion, garlic & stirfry 2 min.
Stir in the soysauce, shiracha, chili sauce and stir fry 1 min.

Serve hot.

Combine ¾ cup of light mayo, w/at least ¾ cup cut cilantro, 1 clove garlic minced thin, 1 tsp lite soy sauce, 1 tbsp lime juice.

Cut up 4 slices (like PikNik shoe string potatoes) each of red bell pepper and green onion.

On a lettuce leaf, (Boston lettuce if you have that or any other kind that would be easy to roll up), put a slice of deli turkey or deli ham, put some of the cilantro mix, a slice of red bell pepper and a slice of green onion and roll up like a cigarette. Makes a good snack.