1 whole chicken, cut up into pieces, marinated in fish sauce
2 gatang rice or 1 1/2 cups
6 cups chicken broth
1 head garlic chopped
1 medium onion, sliced
2 to 3 tbsp or more julienne fresh ginger
Atsuete Powder/ Annatto Powder, optional
Chopped green onion
3 Boiled Eggs
Saute garlic until golden brown, set aside.
Saute ginger, then add onions until transluscent.
Once chicken is thoroughly cooked, add rice.
Sprinkle atsuete/annatto (optional) to desired color.
Add Chicken broth or water with chicken powder broth.
Salt and pepper to taste.
Serve with chopped green onions.
Add boiled eggs if desired.
3 cloves minced garlic
1 medium diced onion
1 tray of Italian Sausage, remove from casings
Bunch of Spinach
1 cup Acini de Pepe Pasta
2 to 3 cartons of Sodium Free Chicken Broth
Salt and Pepper
Saute garlic and onion.
Add sausages. Use back of your ladle to separate the meat.
Add the pasta.
Add the broth. Let it boil until pasta is done.
Season with salt and pepper.
Drop spinach , cover then turn off heat.
Serve with Parmesan Cheese
1 whole chicken, cut into serving pieces
2 cups of rice washing or plain water
1/2 pc small green papaya, cut into wedges (you can also use Upo or Sayote
1 tbsp garlic, minced
1 medium sized onion, chopped
1 thumb ginger or more cut into strips
2 tbsp fish sauce
Hot pepper leaves
Sauté the garlic, onion, and ginger
Add the chicken and cook until color turns light brown
Add the fish sauce and mix well.
Add the rice washing or water and put to a boil. Simmer for 45 minutes.
Add the green papaya wedges and simmer for 5 minutes
Add the hot pepper leaves
Add salt and pepper to taste