Ingredients: 1 (8 ounce) package rice noodles, bihon
1 lb chicken breast, cubed
1/2 cup teriyaki sauce
5 garlic cloves, minced
2 cups cabbage, chopped
1 cup carrot, sliced
1 cup onion, sliced
1/16 teaspoon Accent seasoning (msg)
1 tablespoon cooking oil
2 tablespoons cooking oil
1/8 cup cooking oil
1 tablespoon soy sauce
1/4 cup soy sauce
1/2 cup green onion (optional)
lemon slice (optional)
In a zip lock bag, marinade the cubed chicken with the teriyaki sauce and 2 cloves of minced garlic overnight.
The next day, in a large bowl, soak the rice noodles in warm water for 15-30 minutes, drain completely
Drain the marinade off the chicken and discard the marinade.
In a skillet, heat 1 tablespoon of oil on medium high heat and brown the chicken, drain and set aside.
In a large pot, heat 2 tablespoons of oil on medium high heat and sautee 3 cloves of minced garlic and accent for 30 seconds.
Add the carrots and stir fry for about 5 minutes.
Add the cabbage, onions, and 1 tablespoon of soy sauce and stir fry until the vegetables are tender.
Add the chicken to the vegetables and continue stir frying.
Now add the noodles to the pot with 1/8 cup of oil and 1/4 cup of soy sauce and mix very well.
Keep cooking and mixing until the noodles are tender and cooked thoroughly.
Serve with the green onions and/or lemon juice from the lemon slices.
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6 tbsp halo-halo mixture, divided into 2 tbsp each
2 tbsp macapuno (preserved shredded young coconut)
2 tbsp kaong (palm nuts)
2 tbsp nata de coco (coconut gel)
2 tbsp fresh grated cantaloupe
Crushed or shaved ice
1/2 cup evaporated milk
vanilla ice cream (can also use mango)
In a tall glass, layer the first 5 ingredients. Cover with enough ice to fill the glass. Pour evaporated milk onto the ice. Top with a scoop of ice cream.
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This is traditionally prepared by boiling several Pandan leaves until all the juices are released. The leaves are then removed from the boiling pot and gelatin bars (locally referred to as “Gulaman”) are added to cook until diluted in liquid.
The variation that we have here uses buko Pandan flavoring instead of fresh Pandan leaves. Since Pandan leaves are not always available in our location, I tried looking for alternatives and the flavoring was the best that I can find. I think that the flavoring is even better because it tastes and smells exactly like the Pandan leaves with an additional hint of buko. This also saves you some time and effort by eliminating the boiling process.
I love having this dessert with tapioca pearls that is why I included it in the recipe; you may also add kaong and nata de coco if desired. I also topped each serving with vanilla ice cream to make it more rich and heavenly.
This recipe is good for 2 persons; feel free to double or triple the ingredients to serve more people. For those who want to use fresh pandan leaves, try boiling 3 leaves in 2 cups of water. The liquid derived from this should replace the water and buko pandan flavoring.
Try this recipe and let me know your thoughts.
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