Doscinco

philippines

Chicken Pastel Ingredients: |

* One 1 1/2 kilo chicken, cut in pieces

* One can (14 ounces) Vienna sausage, sliced

* 3 potatoes, diced

* 1 carrot, diced

* 1 up mushrooms, cut in half

* 1 green bell pepper, sliced in strips

* 1/2 cup sweet peas

* 1 onion, minced

* 1/4 cup grated cheese

* 1 cup margarine

* 2 cups chicken stock (broth)

* 1/2 cup evaporated milk

* 4 tablespoons soy sauce

* 1 lemon extract (juice)

* 1 egg, beaten

* Salt and pepper to taste

Pie Crust

* 2 cups flour

* 1/2 cup corn oil or vegetable oil

* 1 teaspoon salt

* 1/4 cup of water

Chicken Pastel Cooking Instructions: |

* In a bowl, marinate chicken lemon juice and soy sauce for an hour.

* In a skillet, melt margarine and brown chicken, set aside.

* Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages, grated cheese and milk. Continue cooking for 10 minutes. Salt to taste.

* Transfer to a baking dish.

* Pre-heat oven to 450 degrees Fahrenheit.

* On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.

* On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry.

* Punch small holes on the pastry to let out steam during baking then brush with beaten egg.

* Bake until golden brown (about 15 minutes).

Seafood with Oyster Sauce Ingredients: |

* 1 kilo of seafood (any one or a combination of crabs, prawns, squid, clams, mussels and any seafood)

* 1 large onion, diced

* spring onions (cut 1 inch long)

* 1 thumb sized ginger, sliced into strips

* 1/2 teaspoon of sugar or monosodium glutamate

* 1/3 cup of oyster sauce

* 2 pieces green finger pepper (sili pag sigang) chopped

* 3 table spoons of cooking oil or olive oil

* 1/3 cup water

* Salt and pepper...