Pinoy Hubby

What gives this dish a wonderful twist is the addition of garlic. For extra flavor, the peeled potatoes are cooked in chicken broth. This salad is best eaten after it has stayed at least overnight in the refrigerator. 8 cups potatoes, peeled, cut into cubes and cooked in salted chicken broth 2 chicken breasts, boiled in salted water and cubed 6 hard-boiled eggs, chopped 2 cups mayonnaise 2 tablespoons white onions, finely chopped 1 tablespoon garlic, finely chopped 1 tablespoon calamansi juice 4 tablespoon salt 2 teaspoons white sugar 2/3 teaspoon white pepper lettuce leaves parsley 1 hard-boiled egg, sliced   Procedure: In a bowl, mix together the potatoes, chicken and eggs. Cool before adding the other ingredients. In a small bowl, mix the remaining ingredients. Add to potato mixture and blend well. Cover and refrigerate several hours or overnight before serving. Serve on a bed of lettuce leaves. Garnish with parsley and hard-boiled sliced eggs.

1 package elbow macaroni (250 g.), cooked and drained 2 cups chicken meat, diced 1 onion, chopped 1/2 cup celery, chopped 1/2 cup pickle relish 2 cups cheese, grated salt and pepper 1 teaspoon calamansi juice 3 hard-boiled eggs, chopped lettuce leaves parsley Procedure: Mix the above ingredients. Garnish with lettuce leaves and parsley. Chill and serve.

Ingredients 500g chicken breast or thigh fillets, sliced 1 onion, chopped 2 cups broccoli florets 1 1/2 cups mild curry sauce or marinade 270ml can coconut milk fish sauce and fresh lime juice, to taste Method 1. Heat a large saucepan over high heat. Add a little oil. Brown the chicken fillets in batches and set aside. Add the chopped onion and cook for 2-3 min. Return the chicken to the pan. 2. Add the broccoli, curry sauce and coconut milk. Simmer for 10 min, or until chicken is cooked and broccoli tender. Season to taste with fresh lime juice or fish sauce. Serve with rice and garnish with sliced green/spring onions.

Ingredients     * 1 tblsp sesame seeds     * 1/4 cup lemon juice     * 2 tblsps soy sauce     * 1/2 cup honey     * 1.5kg chicken lovely legs, skin removed Asian Vegetable Mix     * 1 x 125g packet baby corn     * 2 red capsicums, thickly sliced     * 1 bunch Chinese broccoli, coarsely chopped     * 1 bunch baby bok choy, coarsely chopped     * 1/4 cup oyster sauce Method 1. Heat a medium pan. Add sesame seeds and cook, stirring, until golden. Stir in lemon juice, soy sauce and honey. Bring to boil then simmer until sauce reduces by half and thickens. 2. Place chicken in a large baking dish. Pour lemon sauce over chicken, turning chicken to coat evenly. 3. Cook in a hot oven (200C) for 25 minutes. Increase heat to very hot (240C) and cook for a further 15 minutes, or until golden brown and cooked through. Brush chicken occasionally with sauce during cooking. 4. To make Asian vegetable mix, add baby corn to a large pan of boiling salted water. Boil until corn is just tender. Add remaini