Ingredients

- 1 kg maize flour
- 1 / 2 cup oil
- 2 large onions
- 1 tablespoon salt guese
- 1 / 2 pound of cheese
- 6 eggs
- 1lt. about milk

How to prepare

Make a dressing with oil, chopped onion, salt and a little water. Cool and mix with corn flour, eggs well beaten, shredded cheese and milk. Preparation is semi-liquid.
Having a well-oiled baking pan or Pyrex and cook in preheated oven for 1 hour aproximadamente.Servir as input or accompanying a meat either red or white.

Helpful Hints

Paraguayan soup can develop type Souflé for this: separate the yolks and beat whites separately (egg whites until stiff). Then incorporate the yolks and whites with smooth moves and cook alike.

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• recipe sopa paraguaya

Chicken Barbeque Ingredients:

• 1 kilo chicken (whole or cut in pieces)
• 1 cup soy sauce
• 1 head garlic, minced<
• 1 onion, finely chopped
• 3 tablespoons of calamansi juice or lemon juice
• 1/2 cup of sprite, 7up or beer
• 2 cups of tanglad (lemon grass) for whole chicken
• 1 teaspoon ground black pepper
• 3 tablespoons of brown or white sugar

Chicken Barbeque Preparation and Cooking Instructions:

• Marinate the chicken in soy sauce, calamansi juice (or lemon juice), minced garlic, chopped onions, soda or beer, sugar and pepper.
• Marinate in the refrigerator for 1 to 3 hours. Stuff the chicken cavity with tanglad (lemon grass) if to be grilled whole.
• Cook chicken on grill or in oven until golden brown

Cooking Notes:
To barbeque chicken that are cut into pieces, follow the same procedure above but omit stuffing the leg with lemon grass. Thread the chicken pieces on barbeque skewers and grill on live charcoal until cooked.

To check if the meat is cooked, slice a small piece of meat off and if there are no juice running off the meat and there no reddish (blood) areas on the inside of the meat, the chicken is cooked.

Enjoy this delicious chicken recipe with family and friends!

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• article for filipino family 2009-2010
• filipino baked chicken barbecue
• filipino bbq chicken recipe

Tinola chicken Ingredients:
* 1 kilo whole chicken, cut into pieces.
* 1 small young papaya or sayote, cut into small pieces.
* 2 tablespoons ginger, crushed and slliced into strips
* 1 / 2 cup dahon ng sili (chili leaves) or leaves mallunggay
* 1 liter of water
* 5 garlic cloves, minced
* 1 red onion, diced
* 4 tablespoons oil
* 2 tablespoons patis (fish sauce)

Tinolang chicken Cooking Instructions:
* In a stock pot, heat oil and sauté garlic, onion and ginger.
* Add the chicken and water.
* Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
* Season with patis
* Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
* Add sili leaves then turn off the heat.
* Serve steaming hot on a Bowl with plain rice on the side.

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Afritada Chicken Ingredients:
* 1 kilo chicken, cut into pieces
* 5 pieces potatoes, peeled and halved
* 1 red onion, diced
* 1 head garlic, minced
* 1 green bell pepper, sliced into strips
* 1 red bell pepper, sliced into strips
* 2 cups pork or chicken stock (broth)
* 1 cup tomato sauce
* 2 tablespoons of patis (fish sauce)
* 3 tablespoons of cooking oil

Chicken Afritada Cooking Instructions:

* In a cooking pot or wok, heat oil.
* Sauté garlic and onions.
* Add chicken and slightly brown.
* Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.
* Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.
* Add the green and red bell peppers, simmer for an additional minute or two.
* Salt and pepper to taste
* Serve this chicken recipe with hot steamed rice.

Tinola chicken Ingredients:
* 1 kilo whole chicken, cut into pieces.
* 1 small young papaya or sayote, cut into small pieces.
* 2 tablespoons ginger, crushed and slliced into strips
* 1 / 2 cup dahon ng sili (chili leaves) or leaves mallunggay
* 1 liter of water
* 5 garlic cloves, minced
* 1 red onion, diced
* 4 tablespoons oil
* 2 tablespoons patis (fish sauce)

Tinolang chicken Cooking Instructions:

* In a stock pot, heat oil and sauté garlic, onion and ginger.
* Add the chicken and water.
* Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
* Season with patis
* Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
* Add sili leaves then turn off the heat.
* Serve steaming hot on a Bowl with plain rice on the side.

2 tbsp. cooking oil
2 cloves garlic, minced
1 / 2 medium onion, minced
1 medium tomato, minced
1 piece Pork Broth Cube, dissolved in
1 medium balsam apple, sliced thinly
1 egg, beaten

Heat oil and sauté garlic, onions and tomatoes.
Pour in broth. Stir in balsam apple and simmer around 4 min.
Stir in beaten egg and cook another 2 min.
Serve hot.

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• ampalaya con itlog

1 kilo beef top round, cut into serving pcs.
2 tbsp. soy sauce
salt, pepper, to taste vetsin
1 tbsp. Olive oil
3 cloves of garlic, chopped
1 / 4 cup onions, sliced
1 / 2 cup tomato sauce
1 / 2 cup tomatoes, sliced
1 cup potato cut into serving pcs.
1 / 2 cup red peppers cut into stips
2 pcs. chorizo cut into strips
4 pcs. bananas cut into pcs.
2 slices Canned Pineapple, cut into pcs.
1 pc.bayleaf
salt, pepper, to taste vetsin
1 / 4 cup green peas
2 tbsp. wine
2 tbsp. flour for thickening
1 / 4 cup olives, optional

Cook beef with soy sauce and seasonings. Pressure cook if necessary. Set aside. Fry potaoes and bananas. Set aside, sauté garlic and onions in Olive oil. Add tomatoes and tomato sauce. Add meat, red pepper and bayleaf and continue to simmer. Add chorizo, potatoes, and bananas. Season to taste. Thicken with flour dissolved in a little water. Add peas, olives and wine.

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• caldereta filipino recipe