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Royal Russian Salad
2 cups cooked potatoes, cubed
1 cup cooked carrots, diced
1 cup cooked stringbeans, in 1/4-inch pieces
1 cup sweet peas, drained
1 cup sweet mixed pickles
1 cup cooked chicken, shredded
1-2 cups mayonnaise (see recipe)
1 cup cooked beets, diced
1 hard cooked egg, sliced
Few leaves head lettuce
Sprigs of parsley
In a bowl, toss lightly first six ingredients together.
Moisten with mayonnaise.
Put in beets and toss with more mayonnaise.
Mold salad and serve cold on bed of crisp lettuce.
Garnish with hard cooked egg slices and springs of parsley.
1 egg yolk
1/2 teaspoon salt
1 teaspoon sugar (optional)
1/4 teaspoon mustard
1/8 teaspoon pepper
1 1/2 tablespoon vinegar or 1 1/2 tablespoon calamansi or lemon juice
1 cup salad oil or vegetable oil
Combine all ingredients except the salad oil in a 1 quart bowl. Beat thoroughly. Add salad oil, one tsp at a time, beating well after each addition. After all the salad oil has been added, beat one more minute or until mayonnaise is thick enough to hold its shape when spooned out.
Makes about 1 1/4 cup mayonnaise.
From Let's Cook with Nora Improved Edition: A Treasury of Filipino, Chinese and European Dishes Compiled and Kitchen-Tested by Nora V. Daza