#218_ Chicken Sandwich, Pinoy Style

Here's a chicken sandwich that most Filipinos love,
the recipe of which was shared by a "fan"
of PinoyAmericanFavoriteRecipes on Face Book, Nida King.

What makes this a Pinoy-style chicken sandwich?
As you know most Filipinos have sweet tooth. We put sugar in most of our dishes, including spaghetti sauce or even in adobong isda (fish adobo).

The chicken filling for this sandwich has some sugar and some other ingredients that makes it not only a Filipino favorite but also very tropical. If you want to see the recipe she posted, just go to my face book page, then follow the thread on sandwich. See you there!

Addendum 2-10-10
I wasn't going to reveal the ingredients, but there's a lot of readers of this blog who have been asking me for the recipe. I'm sure Nida wouldn't mind if I post the recipe here.
So, here's Nida's recipe for the Chicken Sandwich filling:


2 chicken breasts, cooked and shredded
1 cup mayonnaise
1/2 sweet onion, chopped
dash salt
2 tbsp.white sugar
1 can crushed pineapple, well drained
1 cup raisins
1/2 cup broken nut pieces, pecans or walnuts
Cooked bacon, crumbled (optional, but I highly recommend)

In a bowl, mix first 5 ingredients well then add the pineapple and raisins. Mix until everything is well blended together.

To assemble sandwich:
If using sandwich bread, place a piece of lettuce on a bread then top with the chicken fillings. Garnish with nuts. Place another slice of bread on top of the fillings.

If you don't want your sandwich too sweet, just omit sugar. The raisins and pineapple have plenty of sugar in them already.

Here's a link to another chicken sandwich recipe,
it's a Chicken Salad Sandwich :
http://pinoyamericanrecipes.blogspot.com/2009/06/chicken-salad-sandwich.html

Note from MaMely:
I used rotisserie chicken, but If you need to cook the chicken yourself here's how to prepare it:
Put chicken in a pot and cover with water then add crushed garlic, 2 bay leaves and sliced onion. Cook over medium heat. Skim off fat (discard the fat that's floating) before bringing it up to a boil. When there's no more of that gunk floating turn down heat then simmer. Season with salt and continue to simmer until chicken is tender.

Note:
Nida also shared her recipe for "chicharong manok". Just follow the thread on "chicharon".

4-4-11...Update:

Here's an idea you can do with the Chicken Sandwich filling

Use the chicken fillings on Ritz Crackers
For more recipe ideas go to:
http://pinoyamericanrecipes.blogspot.com/2011/04/284hors-doeuvresappetizers-or-party.html

Another fan, Virgie, shared a recipe for "Pepalukluk Manuk" or "Pinaupong Manok". Follow the thread on BBQ Chicken Or "Inasal na Manok"

Ok. Here's the Pepalukluk Manuk recipe: (Pinaupong Manok) Ingredients: 1 whole chicken 5 cloves garlic (mashed) sea salt or any coarse salt 1 Tbsp. canola or vegetable oil (I use olive oil) More canola oil for frying later Preparation: Rinse chicken and pat it dry. Rub with salt inside and out. Heat oil in Dutch oven or any pot that is deep enough to put a whole chicken. Add garlic and salt to hot oil. Add chicken. Cover the pot and put temperature to low. Cook until chicken is tender (about 45 minutes) but not falling off the bone. Take out from the pot and cut up the chicken. Fry in hot canola oil. Serve with steamed Jasmine rice or brown rice if you are health conscious.

Virginia Ganzon Rodriguez wrote at 6:33pm on February 7th, 2010 Ms. Mely, I have recipes at http://www.duyan.com if you want to check out some of my recipes. Delete

#180_Savory Chicken Salad Submarine Sandwich

Are you hungry?
Hungry or not, this sandwich sure will tempt any appetite.

My husband who has been a Subway fan said that
this is far better than Subway sandwich.
Coming from a persnickety eater, that is a very nice compliment.
I believe him because he requested one every day for 4 days in a row
when I first created this sandwich and he hasn't got tired of it yet. (knock on wood!)
This has become his new favorite sandwich.


You need bread with a nice crust like ciabatta bread,
French bread or any kind of bread that is hefty enough
to hold up layers upon layers of good stuff...7 layers in all!
I used submarine roll for this sandwich which I enjoy...
and that's coming from a not-a-big-fan-of-sandwich girl.

For the chicken salad, I used my Chicken Salad recipe, post #145
click here, but made some modifications.
Here's some of the changes:
I used honey dijon mustard instead
of regular yellow mustard for the dressing, then
I combined some sliced marinated olives
and some marinated veggies
in the chicken salad which make the sandwich
so savory and bursting with flavors.
I left out the fresh celery, and green onions.

Savory Chicken Salad Recipe:

2 chicken breast, rotisserie chicken preferred
1/3 cup mayo
1/4 cup honey dijon mustard
1 cup marinated veggies, drained and chopped
10 pieces pemiento or garlic-stuffed olives, drained and sliced
1 cup Pecans or Walnuts, roasted and chopped
salt and freshly cracked pepper to taste

Procedure:

Cut chicken breast into small chunks.
In a bowl, mix the mayo and mustard and add the chicken
then toss in the rest of the ingredients.
Cover with plastic wrap and
put it in the fridge to chill for a few hours (or up to 2 days).
Good for 8-10 submarine sandwiches.

To assemble the sandwich:
Split a roll and layer the bottom of the roll with the following:
first layer: lettuce leaves,
second layer: chicken salad,
third layer: sliced tomatoes,
fourth layer: pepperoncini,
fifth layer: havarti cheese,
sixth layer: slices of cooked bacon and
seventh layer: slices of shaved smoked honey ham.
Replace the top slice of roll.
Secure sandwich with toothpick, if desired.

Once you tasted this sandwich,
you'll never go to Subway ever again!

Grazie!

#151_Chicken Salad in Bread Cones

Bread Cones

or
Bread Cornucopia

This is a copycat idea from a site,
the Knead for Bread, click here ,
that I stumbled upon the other day

where the author used store-bought molds to shape the bread.
I was so impressed at how elegant his bread cones were,
and before I wondered where I can order those cone molds from,
he mentioned a link to a site where another blogger made hers out of paper.

Paper??!! yes, cardstock papers from flyers. She is a genious!
I'll just give you their links instead of repeating
the instructions in this post.
Click here.

Using paper to make the molds for the cones is so intriguing
and at the same time impressive to me that
I didn't waste any time trying to make the bread cones
following her instructions.
Please go to her site, click here.

I was kind of nervous that I might start a fire,
so I kept a good eye on the oven
the whole time the bread cones were baking.
Very amazing!! and very clever!!

My cones didn't turn out as good-looking

as theirs because I didn't brush them with egg wash,
nevertheless, they definitely taste awesome!

For the dough, I used my Pan de Sal recipe #20, click here
because it has already been tested by me
and I already know the measurements by heart.

For the filling , I used some left over chicken salad, recipe here,
but chopped the bacon and diced the tomatoes
and mixed them all up.

Very presentable!
I give this a two-thumbs up!!

The next item I'd like to try is their Asian Doughnuts.
Looks like Pinoy pilipit.

#148_Father's Day Dinner

We usually have B-B-Q in the backyard
for Father's Day dinners,
but this year's weather here in Utah
was not so favorable for B-B-Q day.
So I decided to make some sandwiches instead.

some bagel chicken sandwiches.....

Chicken Salad Sandwiches in regular rolls...

This is somebody's plate..it has a bagel sandwich, potato salad and pasta salad.

Benjamin ladling up some slush that his mom, Angela brought.
Angela also brought some mint brownies and some other kind of cookies.

Our 10 year old grandson, Mason made some delicious chocolate chips cookies as well.
They were so good, they were gone as fast as lightning..

Tri-color Rotini Pasta fort the vegetarians.
(recipe coming up)

Banoffee Pie

Curtis Stone, a chef from Australia visited
Kathie Lee and Hoda Show and made this pie for them, which is made of
dulce de leche, whipped cream and bananas.
Both Hoda and Kathie Lee raved so much about it.

Not the Johnsons!
The Banana Cream Pie (recipe #31, click here), beats this pie as evidenced
in the picture second from the bottom....
there was plenty of it left untouched. I was disappointed!
but I'm not going into details why it was a disappointment as
I don't want to sound like I'm a food critic.
Nevertheless, I will still give it another shot
as there might be something I did wrong when I made it.
If you want the recipe, click here.

Black Forest Torte
(Recipe coming up)

Party Over!

All gone!!

Recipe coming later.

#145_Chicken Salad Sandwich

Chicken Salad Sandwiches

This is an easy and simple to make sandwiches
as you can make the fillings ahead of time.
Specially if you're having a big party,
the chicken part of the salad can be made a day before
and then an hour or so before serving it
you can mix in the other ingredients.
It is truly a time saver.

And if there's any leftovers,
they will keep in the fridge for as long as 3 days.

Ingredients for the chicken salad:
2 chicken breasts, cooked and shredded
(I use rotisserie chicken)
1/2 cup mayo,
1 tbsp mustard,
salt and pepper
1-tbsp white sugar
2-3 stalks celery, sliced
few sprigs green onions (sliced)
1 cup grapes, either green or red, halved
1/2 cup toasted pecans, coarsely chopped

Procedure:
Slice chicken breast into cubes or just shred them
Combine mayo, sugar,mustard, salt and pepper
Toss chicken in with this mixture to coat well
Cover and refrigerate overnight or at least for 5 hours.

Serve as a salad
At this point this can be served as a salad, but before serving,
combine pecans, green onions, celery and grapes
with the chicken mixture.
Place on a platter lined with lettuce leaves
or serve as a side dish.

To make the sandwiches:

Cook the bacon until nicely browned and crispy
either in the oven or in a fry pan.
Drain them on paper towels.

Croissant Rolls
from a bakery

You can use any of your favorite rolls
or bread for the sandwiches.
For big group, I like to buy the croissants
at the bakery or if time permits,
I make the Potato Dinner Rolls, click here for the recipe, or
I use any of the recipes for the following bread to make rolls:
Pan de Sal recipe, click here,
Basic Sweet Dough recipe, click here.
These dough recipes make good rolls for the sandwiches.

Or:
Using this sandwich fillings, you can make open-face sandwiches
using Ritz Crackers for Horderves,
click here for the post.

Split the buns and fill bottom half with
the chicken salad mixture.

Place some cooked bacon pieces on top of the
chicken salad

Top it with sliced tomatoes.
Put the other half of rolls on top of tomatoes
and secure them with toothpicks if desired.

ENJOY!!


Update: 6-11-11

The picture below is Chicken Salad in Bread Cone Sandwich which I recently served at a party. Instead of using regular rolls or bread to make sandwiches, try making it with bread cones for a more elegant-looking sandwiches. Here's the link on how to make the cone bread or Cornucopia Bread>>>>http://pinoyamericanrecipes.blogspot.com/2009/06/150chicken-salad-in.html

If you want a Chicken Sandwich with a touch of Pinoy, here's the link:

http://pinoyamericanrecipes.blogspot.com/2010/02/218pinoy-style-chicken-sandwich.html

Notes from MaMely:
1) To toast the pecans, place them on a baking sheet in a single layer and bake in a 350 degrees oven for 5-8 minutes.
2) To cook bacon in the oven, line a baking sheet with aluminum paper, then arrange the bacon on single layer. Pop it in the 350 degrees pre-heated oven and bake for about 20-30 minutes, or til bacon are nicely browned and crispy.
2) It is best to use celery, grapes and green onions that have been chilled in the food chiller.
3) Can use walnuts or cashews in place of pecans.

#70_ORIENTAL SALAD

ANIKKA'S ORIENTAL SALAD

This is always a hit in the Johnson's family get-together whenever our daughter-in-law, Anikka, brings it to the family dinners.

A "hodgepodge salad", it has a lot of different textures and has crunchiness from the ramen noodles, nuts, and cabbage. This salad is a very excellent accompaniment to deli sandwiches or any B-B-Q dinners. Or, it can also be a dinner in itself as it is filled with meats and veggies.

I divided this recipe into 5 parts. Don't be intimidated by the recipe because it is actually easy to do. Basically most of the work is just prep work, then assembly is easy as 1-2-3!

Here's the parts:

a) the dressing

b) the ramen noodles

c) the vegetables
d) cooked chicken breasts

e) to assemble the salad

The dressing can be made ahead of time with these ingredients then refrigerated until needed.

(a) Ingredients for the dressing:

2 tbsp. rice vinegar

3 tbsp. soy sauce

1/4 tsp. black pepper

1/4 tsp. ground ginger

1 tsp. dry mustard

1/2 tsp. garlic salt or garlic powder + salt

1/4 cup sugar

3/4 tsp. sesame seed oil

Procedure:

1) Combine all of the ingredients listed above in a blender and blend.

2) While blending, emulsify with 3/4 cup of canola oil.

3) Put in a jar with lid and refrigerate until needed.

(b) Sliced almonds, ramen noodles and sesame seeds

This part of the recipe can also be made ahead of time then placed in a plastic container with tight lid.

Ingredients:

1 pgk. sliced almonds (2 oz)

2 pkgs ramen noodles

1/4 cup sesame seeds

Procedure:

1) Combine and spread all three ingredients in a cookie sheet and toast in oven for 8 minutes.

2) Set aside.

Red Cabbage shredded in a food processor

(c) VEGETABLES NEEDED:

1 lb. bag Coleslaw

1 green pepper, chopped

1 red pepper, chopped

5 sprigs green onions, sliced

Combine all the vegetables in a large bowl and refrigerate.

If packaged Coleslaw is not available, you can make your own by finely shredding 1/2 head of green cabbage and 1/2 head of red cabbage and 2 medium size carrots. A food processor will be very handy in this kind of task but do not process both cabbages together at the same time as the red cabbage will bleed through and will make the green cabbage become red.

If not using a food processor, grate carrots with the coarse side of a hand grater. And slice the cabages very thinly with a knife.

(d) THE CHICKEN BREASTS:

As always, I used 3 chicken breasts from the rotisseri chicken from Costco, and cut them into cubes when I made this salad today. (I should be getting some kind of royalty from Costco for plugging their product!!! wishful thinking!). I haven't made this recipe using fresh chicken.

If using fresh chicken breasts, Anikka uses the spice mix from the spice packet from the ramen noodles to season the chicken. Cook the chicken in some water with onions, garlic and the spice mix. Simmer on low heat until the meat is tender. Slice chicken into cubes.

TO ASSEMBLE THE SALAD:

1) Into the vegetables in a bowl, add the ramen noodle mixture an the cubed chicken and gently toss together.

2) At this point, you can take the bowl to a pot luck along with the dressing in jar.

3) Just before serving, drizzle the dressing on the salad and mix well.

4) Sprinkle some cashews on top.

ENJOY!!

NOTES:

1) The sesame seed oil is very concentrated oil, therefore, you don't want to put too much of it in the dressing otherwise its flavor will overpower the other ingredients.

2) To emulsify with the canola oil, pour the oil into the vinegar/soy sauce mixture in the blender a little at a time.