TANG’S KITCHEN FILIPINO RECIP

Dec. 10
Tang’s Kitchen Filipino Recip e-book
Salad Recipes
Chicken
Macaroni salad
Ingredients
8 oz (2 cups) macaroni
pasta, cooked
1/2 cup table cream
3/4 cup mayonnaise
2 tbsp onion, chopped
1 cup cooked chicken
breast, shredded
1/3 cup carrots,
chopped
1/2 cup cheddar
cheese, cubed
3/4 cup pineapple
tidbits
1/3 cup raisins
2 1/2 tbsp condensed
milk
1 tbsp pickle relish
pinch (1/16 tsp) salt
Preparation Method
In a medium skillet over
medium heat, cook chicken
until no longer pink. Let rest
until cool enough to handle,
then shred. Set aside.
In a medium pot with
boiling salted water cook
macaroni until al dente.
Drain and rinse under cold
water.
In a large bowl, mix all
ingredients together until
well combined.
Refrigerate for several hours
before serving.
Papaya salad
Serves 4 (as a Side Dish)
Ingredients
1 small green papaya
½ cup of roasted peanuts
2 cups of fresh bean sprouts
1 or 2 Tomatoes cut into thin
wedges or long strips
3 spring onions cut into long
matchstick-like pieces
½ cup fresh basil leaves left
whole or chopped
1 handful of fresh coriander
1 red chili, sliced, seeds
removed (reduce or omit, to
taste)
1 cup blanched green beans
(optional)
Cooked baby shrimp or
cubed fried tofu (optional)
Dressing Ingredients
½ tsp of shrimp paste or
substitute 1 Tbsp of fish
sauce
2 Tbsp of good-tasting
vegetable oil
2 Tbsp of fish sauce
3 Tbsp of lime juice
½ to 1 Tbsp of honey, to
taste
1/8 to ¼ tsp chili flakes or
cayenne pepper, to taste
Preparation Method
Tang’s Kitchen Filipino recip e-book Page 108