340 grams Grilled chicken breast
red onion, chopped
green onions, chopped
110 grams – half box cream cheese – softened
1 cup real mayonnaise
1 to 2 boxes raisins
1/2 tsp salt
1/2 tsp ground pepper
1 tbsp pickle relish
100 grams chopped ham
hot sauce – optional
Prep time: 30 minutes
Cooking time: 15 minutes
Yields: serves 6
4 tbsp cooking oil
8 cloves garlic, minced
1 1/2 lbs of cooked firm tofu,diced
1 lb small size shrimp, peeled and deveined -reserving the shells and heads
8 oz chopped onions
5 cloves of garlic, minced
2 cups broth or water
4 cups broth or water (another batch)
2 tbsp annatto or achuete powder
2 1/2 tbsp cornstarch dissolved with 1/2 cup water (slurry)
2 cups ground chicharon
2 cups toasted ground tinapa
Cook garlic for 30 seconds
then add tofu. and cook for 2 minutes
add shrimp and cook for
Season with fish sauce and ground pepper
Stir and cook for 2 minutes until shrimp is cooked.
Set aside. This is your topping.
CALDO OR PALABOK SAUCE
Meanwhile, clean same pan with paper towels
add 3 tbsp cooking oil and preheat
Saute onions for 3 minutes.
then add garlic and cook for 1 minute.
turn off heat and cool it down.
then combine the cooled cooked onions with the shrimp stock in the blender.
Process until smooth.
Add 4 cups of broth in the same pan.
then add shrimp juice into the pan.Strain if you prefer to make it smooth.
Bring to a boil.
After 3 minutes
Season with fish sauce and ground pepper.
Add slurry. keep whisking until sauce is thick.
Turn off heat. Sauce is done.