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

Continue reading

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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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