The Happy Home Cook features cherished recipes of Filipino dishes from well-known foodies and contributors. If you have a recipe that you are proud of and would like to share, please send it along with a photo of the dish, your two-sentence bio and your picture to email@example.com.
1/2 pound, chopped, about 1 and 1/2 cups boiled chicken breast
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup sweet pickle relish
3/4 cup mayonnaise
1/2 cup sour cream
1/2 cup raisins
2 cups cooked elbow macaroni - about 1 1/2 cup if uncooked
3/4 cup, canned, drained pineapple chunks
1 teaspoon sea salt
1 teaspoon white pepper powder
2 teaspoons fresh parsley - chopped, for garnish (optional)
Prepare chicken salad. In a large bowl, combine the boiled chicken chunks, celery, onion, sweet pickle relish, raisins. Mix in the mayonnaise and sour cream. Blend well. Cover and refrigerate till ready to use
Separately, boil elbow macaroni pasta in a large stock pot. Cook for about 11 minutes or till pasta is al dente. Remove pasta from stove top. Drain and cool pasta on counter for about 12 minutes.
Once pasta has cooled thoroughly, add the chicken salad dressing. Blend well. Season with salt and white pepper. Add the pineapple chunks. Garnish with chopped parsley if desired. Cover salad with plastic wrap and refrigerate till ready to serve.
Cook's comments: dishes with mayonnaise dressings should not be left outdoors under the sun for prolonged periods of time (no longer than an hour). When serving this salad outdoors, keep refrigerated then serve and pass around during the meal. Cover and keep refrigerated again till guests ask for more.
Recipe tip: sometimes I use leftover roast chicken. I chop up the meat to yield about one and one half cup. If you do not have leftover cooked chicken, boil one half pound boneless chicken breast in 2 cups soup stock (or water), with a stalk of chopped celery, a pinch of salt and black pepper. Cook for about 40 minutes in a medium stock pot, over medium heat or till cooked thoroughly. No pink uncooked parts should be seen. When cooked, drain and chop cooked chicken breast. You should have about a cup and a half of cooked chicken.
Elizabeth Ann Quirino, based in New Jersey, is a journalist, food writer and member of the International Association of Culinary Professionals (IACP). She blogs about Filipino home cooking and culinary travels to the Philippines on her site AsianInAmericamag.com.
More articles by Elizabeth Ann Quirino:
Bold New Pinoy Restaurants in New York
April 24, 2013
Restaurants that put a new spin on Pinoy street food.
A Hundred Mangoes In A Bottle
May 8, 2013
There’s nothing like Philippine mangoes to awaken memories of a happy home life.
July 10, 2013
Her video blogs will make your eatery a success.
Day Trips To Culinary Heaven
August 1, 2013
For a truly enjoyable balikbayan vacation, go native.
Like Eating At Mom’s
August 20, 2013
At two Pinoy restaurants in midtown Manhattan, you can eat at home without going home.
The Secret Of Restaurant 101
October 2, 2013
For fine French cuisine you can’t go wrong with the creations of student chefs at Restaurant 101.
Bank Exec Nina Aguas: Woman Of Influence
December 6, 2013
How one woman “kept her eyes on the prize” and found professional success.
Our Christmas Table
December 20, 2013
What Filipinos love to eat during the holiday season.
Dauntless In Dubai
March 3, 2014
Filipina engineer Mary Jane Alvero-Al Mahdi towers in Dubai.
Prep Globally, Cook Locally
April 17, 2014
Why Erwin Joven is a five-star chef.
Purple Yam Spreads The Love
July 26, 2014
Purple Yam cuisine’s main ingredient is caring. It’s also now available in Manila.
The Old Lady And The Balete Tree
October 28, 2014
Who was that old woman in black that appeared near our old balete tree?
She Came, She Ate, She Wrote A Cookbook
November 11, 2014
Yasmin Newman, Australian-Filipina author of 7000 Islands,was supposed to stay only weeks in the Philippines. She ended up staying for six months and writing a cookbook.
Have Filipino Food, Will Travel
December 9, 2014
Chef Yana Gilbuena’s pop-up dinner may just turn up in your city. Bring your appetites when she does.
Lulu’s Fifty-Peso Christmas Gift
December 23, 2014
In 1947, a sad, pregnant young wife strolling in downtown Manila gladdened the hearts of another mother and her brood of nine.
Leonor Rivera, A Hero’s Sweetheart
February 17, 2015
Jose Rizal and Leonor Rivera’s frustrated love affair has fascinated Filipinos though the years.
The Happy Home Cook: Pesang Salmon: Filipino Fish Stew In Ginger Broth With Tomatoes And Spinach
April 1, 2015
Salmon fish in “pesa” is a flavorful all-in-one soup stew that’s good for any day, any season all year long. But one of my favorite times to have it is during the Fridays of Lent.