Filipino Recipe Competition Judging Day DietitianBernadette Galing-AquinoAuburn Hospital Dietitian in Charge

ChefBenny RebongBlacktown Workers Club Executive Chef

Anne Marie CarlosFormer Darling Harbour Convention Centre Chef

Community JudgesMarizette Wallace Elpidio Castalone Alwin Ramos Cynthia Ferrer Elvira Alejo

Finalists & RecipesNeria Soliman (Winner), Adobo Supreme

Aileen Vidal ReardonBinakol na Chicken

Eduardo Delaguiado Pinoy Style Mixed Vegetables, Fruits & Prawns Stir Fry

Sheila ConstantinoLechon Manok with Salad Ilocano

Maria Andrea Bermudez-GonzalezSaucy Vegetable Rice Topping w/Sardine Omelette

Partner Community Organisation Philippine-Australian Community Services (PACSI) Coordinated by Nelia Sumcad

Venue Sponsor

The Basement Karaoke Bar & Filipino RestaurantBlacktown

Filipino

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Binakol na Manok 8 minuto Paghahanda + 20 minuto Pagluluto

Mga Sangkap: 1 kutsarang extra virgin olive oil3 butil ng bawang na tinadtad

1 katamtamang laki ng sibuyas na tinadtad

Luya na sinlaki ng hinlalaki na tinadtad at dinurog

500g na pakpak ng manok 500g na drumstik ng manok

na walang balat3 batang niyog (sabaw at laman)

Pamintang buo na panimpla1 kutsarang patis

1 tali ng sariwang spinach 1 sayote o 1 papayang hilaw

2 siling labuyo tasa ng tinadtad na perehil (parsley)

Paraan:Painitin ang olive oil sa kawali. Igisa ang bawang,

sibuyas at luya. Ingatang huwag masunog. Ilagay ang manok at buhusan ng isang kutsarang patis. Sankutsyahin, hanggang sa magtubig-tubig ang manok nang hindi nilalagyan ng tubig. Haluing madalas. Tagain ang bao ng niyog at ibuhos ang sabaw nito sa kawali na may manok. Pakuluin ng 5 minuto sa katamtamang apoy. Kayurin ang batang niyog at ihalo sa manok.Ilagay ang sayote o hilaw na papaya. Lagyan ng 7 hanggang 10 pamintang buo depende sa panlasa. Pakuluin nang atay atay ng 10 minuto pa. Pakuluin ng karagdagang 3 minuto pa. Ilagay angdahon ng spinach at patuloy na pakuluan nang atay-atay ng isa pangminuto. Gamitin ang sariwang sabaw ng niyog na sopas. Ang mga baong niyog ay puwedeng gamiting mangkok na panghain. Lagyan ngparsley at sili bilang palamuti

Binakol na Chicken*8 mins Preparation + 20 mins Cooking

Ingredients: 1 tbsp extra virgin olive oil3 cloves garlic, chopped1 medium onion, finely choppedThumb sized piece ginger, choppedand squashed

500g chicken wings 500g skinless chicken drumsticks3 young coconuts (juice and meat) Peppercorns to taste1 tbsp fish sauce 1 bunch fresh spinach 1 sayote* or 1 unripe papaya 2 red chillies | cup parsley,chopped

Method:Heat olive oil in pan. Saut garlic, onion andginger. Be careful not to burn. Toss in all thechicken pieces then pour in a tbsp of fish sauce. Saut until chicken meat releases its own juice w/o addingwater. Stir often. Chop open the top shell of the coconuts andpour all the fresh coconut juice into the chicken pot. Boil for 5 minutes over medium heat. Scrape the young coconut meat & mix w/ chicken. Add sayote or unripe papaya. Add about 7 to 10peppercorns to taste. Simmer for another 10 minutes. Boil for another3 minutes. Add spinach leaves and continue to simmer for another minute. Use the fresh young coconut juice as soup. Coconutshells may be used as serving bowls. Garnish with parsley and chilli.

Aileen Vidal Reardon Finalist, Filipino Recipe Competition

Can be served with fresh crusty bread

*Chicken Binakol: Means Filipino chicken soup with young coconut meat and juice.

*Sayote: Also known as Chayote. It does not need to be peeled and can be eaten raw in salads.It can also be boiled, stuffed, mashed, baked, fried, or pickled. It has a very mild flavor by itself,and is commonly served with seasonings

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