Filipino Salad Food

FILIPINO MANGO AND TOMATO SALAD

Steps:

• In a bowl, combine vinegar, fish sauce, and oil. Add sugar and pepper. Whisk together until well blended.
• In a bowl, combine mangoes, tomatoes, red onions, and cilantro.
• Drizzle with vinaigrette dressing and toss gently to combine.
• Cover and refrigerate for about 10 minutes to allow flavors to meld.

FILIPINO SALAD

Steps:

• Blanch one pound of pea shoots in boiling water for about a minute, then drain and plunge shoots into ice bath; drain. Squash, chayote, fern shoots, watercress, swamp cabbage, spinach, marunguray, katuday, or sweet potato leaves(only the edible kind), can be substituted.
• Cut shoots into 1 inch pieces and place them in a large serving bowl. Add the remaining ingredients and toss to combine.
• Calamandin limes (bartender limes) are traditionally squeezed over the salad at the end.

FILIPINO CHICKEN SALAD

Steps:

• Bring a pot of water to a simmer over low heat. Add the chicken breast to the water and cook until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the chicken from the water and allow to cool before shredding the meat into a large bowl.
• While the chicken cooks, bring a pot of lightly salted water to a boil. Cook the macaroni at a boil until cooked through, but is still firm to the bite, about 8 minutes. Drain and rinse with cool water to halt the cooking process until the pasta is cool to the touch. Add to the bowl with the chicken.
• Stir the pineapple, apple, celery, carrot, and raisins to the bowl; toss to combine. Add the mayonnaise, sugar, and seasoned salt; gently stir the mixture until evenly coated. Refrigerate at least 30 minutes before serving.