Tuesday, January 31, 2012

Sweet Macaroni Salad (Pinoy Style)

This is a borrowed photo from Google Images

My son used to like Macaroni Salad before but he doesn't like it anymore. I really don't have an idea why. Anyway, I would like to share this recipe I got from FilipinoFoodRecipes.

You will need:

5 cups Elbow Macaroni, cooked per package instruction
3 cups cooked and shredded Chicken Breast
2 cups Mayonnaise
1 condensed milk
1/4 cup Pickle Relish
1 small 8 oz. can Pineapple Tidbits, drained
1/2 cup Raisins
2 pieces Carrot, shredded or finely chopped
1 medium Onion, chopped finely (optional)
1/2 cup Eden Cheese, cubed (optional)
a dash of Salt and Ground Pepper


1. Mix all the ingredients together.
2. Refrigerate for a couple hours before serving.
3. Serve cold.


The elbow macaroni and shredded chicken has to be cooled down completely before adding with the mayonnaise.

The carrot, as in any other salad, is raw and not cooked at all. Its crunch gives a nice texture contrast, and it's good for the body.

Try to squeeze as much of the liquid out of the pineapple tidbits, you don't want your salad to be watery.

Thanks for visiting!

Sunday, January 29, 2012

Grilled Stuffed Bangus Wrapped in a Foil

I went to a Filipino Party last night and I brought Grilled Bangus with me to share.

Bangus is Philippines' national fish. I like it when it is stuffed with tomatoes, onion and garlic, seasoned, wrapped in aluminum foil and grilled. It is juicy and yummy!

Sharing the recipe here:

You will need:

1 whole Bangus (big) - you  can make a slit along the back of the fish for stuffing or do the traditional way
2  tomatoes
green onion/ white onion
2 cloves of garlic
salt and pepper
lemon grass or tanglad (optional)
aluminum foil


1. Salt the fish. Set aside.
2. Chop tomatoes, onion leaves and garlic.
3. Season with salt and pepper. Make sure to put a lot of salt. Mix
4. Stuff the mixture inside the belly and properly wrap with foil.
5. Grill until it is done.

credit to pagkaingpinoy.atbp