cover_Cover_OtherPages 14/05/10 10:09 PM Page 4 Filipino Filipino Recipe Competition Judging Day Dietitian Bernadette Galing-Aquino Auburn Hospital Dietitian in Charge Finalists & Recipes Neria Soliman (Winner), Adobo Supreme Chef Benny Rebong Blacktown Workers Club Executive Chef Aileen Vidal Reardon Binakol na Chicken Anne Marie Carlos Former Darling Harbour Convention Centre Chef Community Judges Marizette Wallace Elpidio Castalone Alwin Ramos Cynthia Ferrer Elvira Alejo Eduardo Delaguiado Pinoy Style Mixed Vegetables, Fruits & Prawns Stir Fry Sheila Constantino Lechon Manok with Salad Ilocano Maria Andrea Bermudez-Gonzalez Saucy Vegetable Rice Topping w/Sardine Omelette Partner Community Organisation Philippine-Australian Community Services (PACSI) Coordinated by Nelia Sumcad Venue Sponsor The Basement Karaoke Bar & Filipino Restaurant Blacktown n 8 n Adobo Supreme_Recipe_Filipino 14/05/10 9:25 PM Page 1 n 9 n Binakol na Chicken_Recipe_Filipino 14/05/10 10:21 PM Page 1 Binakol na Chicken* Binakol na Manok 8 mins Preparation + 20 mins Cooking 8 minuto Paghahanda + 20 minuto Pagluluto Ingredients: 1 tbsp extra virgin olive oil 3 cloves garlic, chopped 1 medium onion, finely chopped Thumb sized piece ginger, chopped and squashed 500g chicken wings 500g skinless chicken drumsticks 3 young coconuts (juice and meat) Peppercorns to taste 1 tbsp fish sauce 1 bunch fresh spinach 1 sayote* or 1 unripe papaya 2 red chillies | ½ cup parsley, chopped Method: Heat olive oil in pan. Sauté garlic, onion and ginger. Be careful not to burn. Toss in all the chicken pieces then pour in a tbsp of fish sauce. Sauté until chicken meat releases its own juice w/o adding water. Stir often. Chop open the top shell of the coconuts and pour all the fresh coconut juice into the chicken pot. Boil for 5 minutes over medium heat. Scrape the young coconut meat & mix w/ chicken. Add sayote or unripe papaya. Add about 7 to 10 peppercorns to taste. Simmer for another 10 minutes. Boil for another 3 minutes. Add spinach leaves and continue to simmer for another minute. Use the fresh young coconut juice as soup. Coconut shells may be used as serving bowls. Garnish with parsley and chilli. Can be served with fresh crusty bread *Chicken Binakol: Means Filipino chicken soup with young coconut meat and juice. Mga Sangkap: 1 kutsarang extra virgin olive oil 3 butil ng bawang na tinadtad 1 katamtamang laki ng sibuyas na tinadtad Luya na sinlaki ng hinlalaki na tinadtad at dinurog 500g na pakpak ng manok 500g na drumstik ng manok na walang balat 3 batang niyog (sabaw at laman) Pamintang buo na panimpla 1 kutsarang patis 1 tali ng sariwang spinach 1 sayote o 1 papayang hilaw 2 siling labuyo ½ tasa ng tinadtad na perehil (parsley) Paraan: Painitin ang olive oil sa kawali. Igisa ang bawang, sibuyas at luya. Ingatang huwag masunog. Ilagay ang manok at buhusan ng isang kutsarang patis. Sankutsyahin, hanggang sa magtubig-tubig ang manok nang hindi nilalagyan ng tubig. Haluing madalas. Tagain ang bao ng niyog at ibuhos ang sabaw nito sa kawali na may manok. Pakuluin ng 5 minuto sa katamtamang apoy. Kayurin ang batang niyog at ihalo sa manok. Ilagay ang sayote o hilaw na papaya. Lagyan ng 7 hanggang 10 pamintang buo depende sa panlasa. Pakuluin nang atay atay ng 10 minuto pa. Pakuluin ng karagdagang 3 minuto pa. Ilagay ang dahon ng spinach at patuloy na pakuluan nang atay-atay ng isa pang minuto. Gamitin ang sariwang sabaw ng niyog na sopas. Ang mga bao ng niyog ay puwedeng gamiting mangkok na panghain. Lagyan ng parsley at sili bilang palamuti *Sayote: Also known as Chayote. It does not need to be peeled and can be eaten raw in salads. It can also be boiled, stuffed, mashed, baked, fried, or pickled. It has a very mild flavor by itself, and is commonly served with seasonings Aileen Vidal Reardon Finalist, Filipino Recipe Competition n 10 n VegFruit&Prawn_Recipe_Filipino 14/05/10 9:20 PM Page 1 n 11 n Lechon Manok_Recipe_Filipino 14/05/10 9:22 PM Page 1 n 12 n SaucyVegetable_2_Recipe_Filipino 14/05/10 9:21 PM Page 1 n 13 n