Category Archives: Chicken Recipes

Free Range Chicken Galantina Roulade thumbnail

Free-range Chicken Galantina Roulade

It was generous of Chef Sau del Rosario to share the recipe of Free-range Chicken Galantina Roulade. We are all familiar with the Chicken Galantina for noche buena but Chef Sau shares something a bit different , the Free-range Chicken Galantina Roulade. It is a festive delight for your dinner table.

Free Range Chicken Galantina Roulade thumbnail

Here is the recipe

1 kilogram breast or thigh fillet, ground or chopped
¼ kilogram ham, chopped
1 large onion, chopped
½ cup frozen green peas
1 Chorizo de Bilbao, skinned and chopped
1 small can Vienna sausage, chopped
1 cup raisins
½ cup pickle relish
1 ½ teaspoons salt
½ teaspoon chili powder
½ teaspoon freshly ground pepper
4 large eggs
1 cup cubed bread, trimmed
½ cup diced cheddar cheese
½ cup milk
½ cup all-purpose cream
½ cup soft butter
¼ cup capers
¼ cup chopped olives
Bacon slabs/strips for lining the loaf pan
Assorted salad greens to serve as beddings.


Preheat the oven at 350°F. Mix all the ingredients and set aside for 30 minutes.

Line big loaf pans with bacon and pour the mixture into the pan.

Bake for 1 hour and 30 minutes.

Let cool and invert on a bed of salad greens.

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Chicken Lemon Grass


My batchmates at BS Food Technology UP Diliman class 1978 often meet up for mini-reunions. It took quite some time for them to find me and I am glad they did. One of my classmates, Imelda shared this recipe to me. I am just crazy over anything Lemon grass be it Lemon grass lotion, shampoo and especially when added to food! This Chicken Lemon Grass is not necessarily a Filipino dish but tastes very Asian. The sweetness level will actually depend on your taste so just do the necessary adjustment.

The Ingredients:

1/3 cup olive oil

2 cups thinly sliced shallots (sibuyas tagalog)

1 cups sliced lemon grass bulb

2 long chili (or siling mahaba) or siling pangsigang (chili for sinigang), sometimes called finger chili

½ c chopped garlic

1 kg chicken thigh/leg, cut into bite size pieces

2 Tablespoon fish sauce (patis)

4 Tablespoons sugar

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halang halang visayan dish

Chicken Halang-halang: A Visayan staple of chicken with coconut milk and turmeric.

Growing up in Cebu, Halang-halang is a Visayan dish my mother prepared as part of our regular menu. For Tagalogs, the halang halang tastes similar to a Chicken Tinola but the difference is coconut milk is added and the broth is reduced to a sauce consistency. Halang means spicy so expect this recipe to be spicy since red siling labuyo will be used in this dish I don’t have my mom’s recipe but XO46 Heritage Bistro, the brainchild of husband and wife restaurateurs Andrew Masigan and Sandee Siytangco-Masigan featured this recipe at The Maya Kitchen’s Culinary Elite Series 2015.

halang halang visayan dish

50 grams white onions
25 grams garlic, crushed
50 grams fresh luyang dilaw
200 grams bamboo shoots or labong
½ kg chicken thigh fillet
75 grams red/green bell pepper
2 pieces red siling labuyo, chopped
20 grams basil
250 ml coconut milk
salt and pepper, to taste

1. Sauté onion, garlic and luyang dilaw.
2. Add labong, chicken thigh fillet, bell pepper and siling labuyo.
3. Add basil and coconut milk. Simmer for 15 minutes.
4. Add salt and pepper to taste.


For more information, log on to or e-mail [email protected]

Yield: 4 servings

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Pochero cooked December 25, 2014

Beef Pochero aka Cocido

noche buena

I have been preparing Pochero every Christmas day for the past 10 years. On Christmas eve, I serve Majestic Ham for Noche Buena. I rub the ham with brown sugar and cloves and bake it in the oven. After it has been baked, I decorate it with pineapple and cherries. What do we do with leftover ham from Christmas dinner? The solution….Pochero or cocido. I prefer to call it Pochero as it is a very common dish in my hometown Cebu.

majestic ham

Pochero (Spanish spelling , Puchero) with its bounty of meats, sausages and vegetables is known as the “real national dish of Spain. Brought to the shores through the Spanish conquistadores, it is a favorite dish at Filipino festive occasions. With extra ham from the noche buena, the pochero is one way of recycling left-over meats. This recipe is richly flavored by the ham bones and scrap ham simmered with the beef. The flavor of the ham bones, and the Chorizo de Bilbao seeps in to the beef cubes making it so tasty.

Pochero cooked December 25, 2014
Pochero cooked December 25, 2014

Of course, you can modify this recipe to your desired taste.


1 kilo cubed beef brisket
1/2 kilo leftover ham bones
1/4 kilo scrap ham
8 to 10 cups water or enough to cover meat
4 medium potatoes, peeled and cut in half
4 Saba bananas, peeled, sliced in half
3 pieces chorizo de bilbao sliced diagonally into 2 inch pieces (Preferably the one in the Purefoods can)
1 cup chick peas
1 head of cabbage quartered
1 Baguio pechay leaves separated


1. Put beef, ham bones, and scrap ham in large casserole.
2. Pour enough water to cover.
3. Bring to a boil, then simmer until beef is almost tender, about 40 minutes
4. Add potatoes and bananas. Simmer until bananas and potatoes are almost tender, about 20 minutes
5. Stir in chorizo de bilbao and chick peas and continue simmering for another 10 minutes. ( I prefer the chorizo bilbao in Purefood cans because there is no red coloring that seeps out during the cooking)
6. Add cabbage and pechay and let simmer until vegetables are cooked but still firm

pochero for Christmas day

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KitchenAid® Professional Cast Iron 4-Quart Casserole (maroon color)

KitchenAid® and the Joys of Cast Iron Casserole Cookery

Ever since I started using a KitchenAid® mixer for my research and development work at my family bakeshop in Cebu, Sally’s Home Bake Ship, in the late 1970s, I was “addicted” to it. Meaning, I couldn’t live without it. Fast-forward to the early 1990s in San Francisco, California. I had asked my younger sister, Myrna, to give me a KitchenAid® mixer as a wedding present. And so she did.

There are many lovely memories associated with my KitchenAid® mixer. I made my mother-in-law’s secret recipe for cheesecake and paté, for example. I also experimented on my prize-winning Sylvannas.

When my husband passed away last year, I didn’t give away my mixer. I said “good-bye” to the rest of my kitchen equipment and utensils BUT not my KitchenAid® mixer. Instead, I placed it in my small storage space in Illinois. It is still there, waiting for me.

A month ago, I was given an opportunity to review another KitchenAid® product here in California. Correction, products. Two packages came in one huge box. Wow!

Here’s what arrived:

KitchenAid® Professional Cast Iron 4-Quart Casserole (maroon color), with Lid-as-a-Grill
KitchenAid® Streamline Cast Iron 3-Quart Casserole (blue color)

KitchenAid® Professional Cast Iron 4-Quart Casserole (maroon color)
KitchenAid® Professional Cast Iron 4-Quart Casserole (maroon color)
KitchenAid® Streamline Cast Iron 3-Quart Casserole (blue color)
KitchenAid® Streamline Cast Iron 3-Quart Casserole (blue color)

It seems ironic that I am reviewing cast iron cookware. My history with cast iron cookery goes way back to the early 1990s when I was very anemic — and my doctor prescribed iron pills and cast iron skillets. Although cast iron skillets meant doing a lot of seasoning (cleaning it with oil) and I had to be careful about not adding any “acid” type of products such as vinegar and tomatoes since these ingredients promoted rust, I really loved cooking steaks, burgers, and omelets in it. If you have a way to explain “vibrance” in the taste of the food I cooked, please let me know. PLUS, I enjoyed having the added iron for my healthy body, too!

I thoughtfully eyed the well-wrapped cast iron cookware, happy that I could cook to my heart’s delight — and decide if I would recommend it to my family and friends.


First of all, the over-all look reminded me of French casserole dishes. That is a good thing! What it means to me is that the cookware epitomizes AFFORDABLE ELEGANCE.

KitchenAid® Cast Iron Casserole  Cookware
KitchenAid® Cast Iron Casserole Cookware

The design, texture, and glossy exterior were a pleasurable experience for my fingertips. When I lifted the casserole cookware, I made a mental note that I would never allow a child or a frail senior to lift them off the stove-top or from the oven. The cookware’s interior seemed quite fine-textured — compared to the slightly rough surface of new, traditional cast iron skillets.

I read the contents of the thin brochure that came with my new KitchenAid®. I am writing down what you need to remember because this is no ordinary cast iron cookware!

– Warms evenly and holds heat
– Interior porcelain enamel does not need seasoning

– Dark-colored interior provides better browning and resists staining
– Streamline and Traditional Cast Iron Cookware: Basting dots on lid interior keep food moist
– Professional Cast Iron Cookware: Professional cast iron lid doubles as a grill (for the maroon-colored cookware)
– Oven-safe up to 500 degrees Fahrenheit

kitchen aid casserole 4 quarts

– No seasoning is required before use. The cast iron cookware has a porcelain enamel coating that does not require seasoning.
– Before use, hand wash with hot soapy water, rinse, and dry thoroughly. No further preparation is needed.
– Ideal for use on all types of cooktop surfaces, including induction and outdoor grilling.
– Always lift the cast iron cookware when moving it from any type of cooktop surface. Sliding the cookware may damage the cooktop or base of the pan.
– For best results, use low to medium heat on cooktop or outdoor grill. Allow the pan to heat gradually for even and efficient cooking. Use a high temperature when searing or boiling.
– Cast iron cookware is not ideal for dry cooking. Before heating, select a liquid, oil, fat, or butter to cover at a minimum the base of the pan.
– Match the pan base size with the cooktop burner for cooking efficiency. Do not allow gas flame to extend up the side of the pan.
– Cast iron cookware is oven-safe to 500 degrees Fahrenheit. And is broiler safe.
– Use potholders or oven mitts when handling hot cookware.
– Do not submerge a hot cast iron pan into cold water or place a cold pan onto a hot burner. This may cause thermal shock, resulting in cracking or loss of enamel.
– When cooking, use wood, plastic, or heat-resistant nylon tools to avoid scratching the porcelain enamel coating. Do not cut inside the cast iron cookware. (NOTE: This means “no knives or other sharp utensils”.)
– Use a hot pad or trivet before placing the hot cast iron cookware on an unprotected surface.

KitchenAid® Cast Iron Casserole Cookware with Lid-as-a-Grill
KitchenAid® Cast Iron Casserole Cookware with Lid-as-a-Grill


– The lid of the Professional Cast Iron Cookware also serves as a separate grill pan and is ideal for indoor and outdoor cooking. (Maroon-colored cookware)
– The same “Cooking” instructions apply when using the professional grill pan separately.
– Before each use, clean both sides with hot, soapy water, rinse, and dry thoroughly to ensure any residue is removed.
– The porcelain enamel coating on the grill pan can chip or crack if dropped or banged on a hard surface.
– Allow the cooking surface of the grill pan to reach a hot temperature before grilling or searing. Sear lines from the ribbed grill will not be produced if the pan surface is too cool, or if the food is too wet.
– Add oil, fat, or butter after heating the grill pan to avoid overheating and smoking.

kitchen aid casserole cookware

– Cast iron cookware is dishwasher-durable and the colorfast finish resists fading and discoloring. However, to extend the life of your cast iron cookware, hand washing is recommended.
– Allow cast iron cookware to cool before washing.
– Use a sponge, nylon pad, or dishcloth when cleaning cast iron cookware; do not use oven cleaners, steel wool, harsh detergents, or chlorine bleach.
– Food residues can be removed by soaking with warm water for 15 to 20 minutes before washing. A soft brush or nylon pad can be used to remove food deposits or clean between the ribs on the professional cast iron grill pan. Wash, rinse, and dry thoroughly.
– Thoroughly dry cookware before storage. Store cast iron cookware in a dry cupboard.


I just love making casseroles. Perfect for a busy cook! I also have these twin nephews in an American household who prefer written instructions when it comes to cooking lessons with their “Tita Lorna” or “Auntie Lorna”. Across the Pacific Ocean in the Philippines, my sister, Noemi Lardizabal Dado, likes it when I insist on low-fat, low-sodium meals — and that I actually take the time to guide her assistants, especially the all-knowing cook, on how to prepare food my way. OK, so I’m finicky when it comes to nutritional values. Go ahead, Emmanuel and Christian, you’ll be cooking these casserole dishes for your girlfriends or wives at some point. :-)

My first experiment was not meant for me to take pictures. This is because the result was quite good that I forgot to bring out my iPhone. However, the second dish that I cooked, Spicy Adobo, looks remarkably like the first casserole — minus the coconut milk. For those of you who like Indonesian ingredients, here is what I used.

Kara Coconut Powder & Asian Home Gourmet Spice Paste for Nasi Goreng
Kara Coconut Powder & Asian Home Gourmet Spice Paste for Nasi Goreng

(Maroon Cast Iron Cookware)

1 package of KARA coconut cream powder, 1.76 oz./50 gms.
1-1/2 cups cold water
1 heaping tablespoon of minced garlic, fresh or bottled
3-1/4 lbs. or 1-1/2 kilos chicken wings & drummettes, defrosted and rinsed
1 package of ASIAN HOME GOURMET Spice Paste for Indonesian Nasi Goreng, 1.75 oz./50 gms.
4 small pieces of lemon verbana leaves, optional
2 teaspoons of ground black pepper

1. Mix 1 package of KARA coconut cream powder with 1-1/2 cups of cold water in the cast iron cookware until the lumps of powder disappear.

2. Add the following:
1 package of ASIAN HOME GOURMET Spice Paste for Indonesian Nasi Goreng.
1 heaping tablespoon of minced garlic, fresh or bottled
4 small pieces of lemon verbana leaves, optional
Mix well.

3. Add the rinsed chicken wings and drummettes into the cookware.

4. Put on the cookware’s lid.

5. Cook on medium high heat for 10 minutes, then increase to high heat for another 10 minutes. Lower the heat to medium-low for another 20 to 25 minutes until tender and done.

6. During the cooking process, stir the mixture once every 10 minutes.

7. Add the black pepper during the last 10 minutes.

8. Serve hot.

– The chicken pieces covered just slightly half of the pot. I can safely say that you can comfortably cook 4 lbs. or 4-1/2 lbs. of meat as a casserole dish.
– The liquid in the cookware started boiling within 15 minutes. That was fast!
– I am used to cooking this chicken recipe for about 55 minutes to an hour. I would say that I shaved off 5 to 10 minutes’ cooking time.
– The cookware retained its heat for more than an hour after cooking. This is especially beneficial during cold weather or when you are bringing your casserole dish for a potluck event.
– The cooked chicken pieces were moist — and stayed moist. My nephews loved the coconut milk gravy with the Indonesian spice paste. The gravy did not taste “oily” at all.
– The best part about this cookware is that it is a classic “from kitchen to table” cooking.

kitchen aid lid

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chicken adobo with coconut

Adobong Manok sa Gata

This boneless chicken cooked adobo style with coconut milk is my favorite adobo of all time. Yes, there are a 100 ways to cook adobo and this is one variation that reminds me of my childhood. Alessandra Romulo Squillantini, granddaughter of the late statesman Carlos P. Romulo and her husband Enzo Squillantini graciously this recipe that dates back several generations at a cooking demonstration at The Maya Kitchen recently.

It’s so simple to cook.

chicken adobo with coconut


450 grams chicken fillet

1?4 teaspoon salt

1?4 teaspoon ground black pepper

3 pieces egg whites

250 grams breading

500 ml oil, for deep frying

15 grams garlic

30 grams white onion

30 grams ginger

375 ml fresh gata

30 grams chicken broth cubes

6 tablespoons pinakurat

15 grams malunggay leaves

60 grams green chilli


1. In a bowl, season chicken fillet with salt and pepper. Dip fillet pieces in beaten egg whites and roll in breading. Deep-fry until golden brown. Set aside.

2. Sauté onion, garlic and ginger. Add fresh gata, chicken broth cubes, pinakurat, malunggay leaves and cooked chicken. Garnish with chopped green chili.

Servings: Good for 3

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Chicken Katsudobo

The Samsung Smart Oven is a definite kitchen must-have. I own one myself and I just love its innovative Slim Fry function among many other functions. My Smart Oven breaks away from your typical Microwave Oven by allowing me to fry food to a crisp without the oil! Not only that, but the Smart Oven is also equipped with unique sensors that allow it to identify the condition of the product before cooking. So whether your food is frozen, chilled or fresh, all I need to do is pop it into the Smart Oven and make it do all the work.

samsung smart oven

There are many ways to cook using the Samsung smart oven . At a recent Samsung Saturdate with moms , I got introduced to a new way of cooking Katsudon. Katsudon is a popular Japanese food, a bowl of rice topped with a deep-fried pork cutlet, egg, and condiments. The dish takes its name from the Japanese words tonkatsu (for pork cutlet) and donburi (for rice bowl dish).

This time around, Chef Laudico Guevarra demonstrated an innovative way of combining Katsudon with our own Adobo. He calls this the Chicken Katsudobo, cooked using the smart oven. It is so tasty!



If you have the Smart oven, try cooking the Katsudobo:

600 grams Boneless Chicken Thigh

For the Adobo marinade:
1 cup Soy Sauce
1/2 cup Coconut Vinegar
1 cup Water
4 tbsp. Garlic minced
4 Bay Leaves
Pinch black peppercorns

For Katsu Coating:

1 cup Flour
2 Whole Eggs beaten
1 cup Panko Bread Crumbs
3 tbsp Extra Virgin Olive Oil or any

For the Katsudobo:

4 Bowls of Cooked Rice ( please use Microwave safe bowl)
4 Eggs (Whole, raw)
Simmered Left Over Adobo Sauce
Cooked Katsudobo Chicken (sliced in thick strips)
chopped spring onions (garnish)

How to Prepare:

1. Marinate chicken overnight or at least 5 hours. Simmer left over adobo marinade for at least 5 minutes. Coat adobo marinated chicken with Katsu coating

2. Lightly Coat chicken with flour then dip in beaten egg and coat with panko breadcrumbs. Brush lightly with Extra Virgin Olive Oil.

3. Put chicken skin side down on the non-stick plate of the Samsung smart oven on top of the low rack.

4. Set Samsung Smart Oven to Slim Fry until you see number 8 setting. Press start and cook chicken 15 minutes one side then turn the other side after 15 minutes for 30 minutes total.

Assemble the Katsudobo

1. On the Rice Bowl add the adobo sauce around the bowl then break the whole egg on the rice.

2. Set Samsung to microwave 700 watts then cook for 4-5 minutes or until egg is cooked but still soft.

3. Top with Cooked Chicken Katsudobo then top with chopped spring onions. serve hot!

Good for 4 persons.

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Lola Virginia’s Chicken Relleno1

Lola Virginia’s Chicken Relleno

One of Philippines’ favorite dish is Chicken relleno, made out of roasted chicken stuffed with ground pork, raisins, chorizo and peas. I have my own Chicken Relleno recipe in this blog but you might want variety. Well, aren’t we lucky that Romulo’s Cafe shared this recipe to us?

Lola Virginia’s Chicken Relleno1

Alessandra Romulo Squillantini, granddaughter of the late statesman Carlos P. Romulo and her husband Enzo Squillantini graciously shared family recipes that date back several generations at a cooking demonstration at The Maya Kitchen recently.


1 piece whole chicken (1 kilo)

160 grams onions

1 can Vienna sausage

100 grams chorizo bilbao

25 grams processed cheese, grated

500 grams ground pork

50 grams raisins

50 grams frozen peas

100 grams pickle relish

1 teaspoon salt

1?2 teaspoon ground black pepper

2 pieces eggs

2 teaspoons butter


1. Preheat oven to 250°F.

2. Debone the chicken. Chop the onions, Vienna sausage and chorizo. Mix all the ingredients well.

3. Put stuffing in the cavity of the chicken. Place chicken on a baking pan or dish. (refer to my post in my own Chicken Relleno recipe to stuff the chicken properly.)

4. Brush the skin with butter.

5. Cook the chicken for 1 hour or until skin of the chicken is golden brown.

For more information, log on to or e-mail [email protected]

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Chicken Cordon Bleu

I find the Chicken Corden Bleu an attractive party fare. It’s easy to prepare. Usually I prepare the rolling of the chicken breast the night before and then do the dredging procedure on the day of the party. In that way, I am less hassled during party preparation. Enjoy!


1/2 kilo chicken breast
salt and pepper to taste
4 slices cheddar cheese
4 slices sweet ham
1/4 cup all-purpose flour
2 eggs, slightly beaten
1/2 cup bread crumbs
1/4 cup butter

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