Catherine Aison’s Healthier Filipino Recipes

Chicken AdoboMakes 2 servings1 pound boneless, skinless chicken breast1/2 cup sliced onion3 tablespoons white vinegar2 tablespoons low-sodium soy sauce2 tablespoons honey2 teaspoons minced garlic2 teaspoons olive oil

Saute garlic and onions in olive oil. Add chicken breast. Cook until chicken is light brown. Add the rest of the ingredients. Cover sauce pan and simmer for another 5-10 minutes or until chicken is done. Serve with rice (optional).

Pancit Bijon (rice noodle) Estimated cooking and preparation time: 45 minutes1 8 oz. pack pancit bihon noodles1 cooked chicken breast, shredded2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water1 napa cabbage, sliced into strips1 onion, peeled and sliced3 cloves of garlic, crushed and minced1/3 cup scallions, cut into pieces2 carrots, sliced into strips1/2 pound snow peas1 package fish balls cut in half2 tablespoons of cooking oil (canola)1 cup diced celery3 tablespoons soy saucesalt and pepper to taste5 pieces of calamansi or 1 lemon, slicedPancit bihon cooking instructions:Soak the pancit bihon noodles to soften for 10 minutes. Grease a large pan or wok with oil. Saute garlic and onions. Add fish balls. Add the chicken broth, the shredded chicken breast, and all the vegetables until cooked. Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes, or until the noodles are soft. Add salt and pepper to taste. Serve hot with sliced calamansi on the side.

Cooking notes:Squeeze calamansi or lemon onto pancit bihon before serving.

Catherine Aison’s Healthier Filipino Recipes

Shrimp Caldereta1 Pound shrimps (substitute for beef) shell and head removed.2 Pcs. Large carrots quartered1 cup green peas2 cups spaghetti sauce (any flavor)1 small can tomato sauce½  package Caldera mix2 tbsp liver spread½ cup mild cheddar cheese1 tsp minced garlic1 tsp. canola oil

Cooking instructions:Sautee garlic in oil, add shrimps and cook till shrimps turn pink, add spaghetti sauce, tomato sauce and carrots. Simmer constantly stirring so sauce don’t burn and stick to the pan. When the carrots are almost done, add green peas, cheddar cheese and liver spread.  Stir for another minute or two or until cheese has completely melted then turn stove off. Your Shrimp Calderata is ready. You can add Calderata over steam rice or eat with bread.

Sinigang na Bangus (fish soup)1 Medium size milkfish (cleaned and cut into 4 pcs)1 package sinigang broth (tamarind) found in Asian stores2 pcs tomatoes1 medium size onions1 package spinach1 medium size radish (white)1 tsp cooking oil2 pcs small jalapenos (optional). If you want slightly spicy soup add jalapenos)Cooking instructions:Sautee onions and tomatoes for about a minute, add fish and stir for about a minute or less. Add water around half liter bring to boil (add more if you want more soup). Add radish, sinigang broth and jalapenos. Bring to boil. If you want more flavor you can add fish sauce or salt to taste. Add spinach when cooking is almost done so as not to overcook it.