Chicken Pastel

In a bowl, marinate chicken lemon juice and soy sauce for an hour.

In a skillet, melt margarine and brown chicken. Set aside.

Sauté onion, minced bell pepper and mushrooms then add chicken broth. Simmer for 15 minutes then add chopped potatoes and carrots, sweet peas, vienna sausage, grated cheese and milk. Continue cooking for 10 minutes. Salt to taste.

Transfer mixture into a baking dish.

Pre-heat oven to 450 degrees Fahrenheit.

In a bowl, combine 2 cups flour, a teaspoon of salt, 1/4 cup cold water and 1/2 cup butter. Mix into a ball. On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry. Punch small holes on the pastry to let out steam during baking then brush with beaten egg yolk (egg wash).

Bake until pastry is golden brown (about 15-30 minutes).

Fish Fingers

For this recipe, I used cream dory fillets. You may use any fish fillet of your choice.

Start off with cutting the fillets into finger sizes (easier to use kitchen scissors). Rub with salt, pepper and paprika (or chili powder). Set aside.

Heat oil in pan. Drench the fillets in beaten egg, and finally in bread crumbs. Make sure it is covered thoroughly. Fry the fillets until golden brown.

For the dip, mix together mayonnaise, pickle relish, salt, pepper and a dash of sugar.

Banana Boats

Peel the plantains (saging na saba) and cut a slit through the middle. Set aside.

Saute ground pork, minced carrot and raisins in garlic and onion. Use this as filling for the bananas.

Fry the bananas in oil until golden brown.

Cream Puffs

For the pastry: In a medium saucepan, combine shortening and water and bring to a boil. Sift together 1 cup flour and a pinch of salt and pour all at once into boiling mixture. Stir vigorously until mixture forms a ball. Remove from heat, and add eggs, one at a time, stirring vigorously after each addition. Drop by spoonfuls onto baking sheet, or pipe into desired shape.

Bake 10 minutes in the preheated oven, then reduce heat to 400 degrees F (200 degrees C) and bake 25 minutes more, or until golden. Cool completely.

For the custard: In a small saucepan, combine 1/2 cup sugar, 5 tablespoons flour and a pinch of salt. Stir in milk, a little at a time, until smooth. Bring to a boil over medium heat, stirring constantly. Boil 60 seconds, then pour a small amount of hot liquid into the 2 egg yolks, and stir. Then return now heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again. Remove from heat, add vanilla. Cover and chill in refrigerator.

Cut custard in half and fill with custard, then replace tops.

Chicken Galantina

Clean the deboned whole chicken thoroughly and rub with salt and pepper. Set aside.

In a bowl, mix together 1/2 kilo of lean ground pork, chopped vienna sausage, chopped ham or chorizo, pickle relish, chopped olives, grated cheese, bread soaked in milk, 3 eggs and a cup of bread crumbs.

Stuff half of the mixture in chicken. Arrange boiled eggs and carrots and spread remaining mixture. Sew opening. Wrap chicken in foil (or cheesecloth) and steam cook for 1 1/2 hours. When done, remove chicken from foil and roast/bake for 30 mins at 350 degrees F. Cool or chill chicken before slicing using a very sharp knife.

For the sauce, boil chicken drippings in a pot and add 2 tbsp dissolved cornstarch and half cup of grated cheese. Stir until thick.

Serve hot with cheese sauce or cold with ketchup.