Chicken sausage and kikiam sambal

inspired by a SEAGAME incident-

chicken sausage, kikiam cut into bite sized pieces

fry chicken sausage and kikiam till cooked

make sambal- use soy sauce spices and herbs, basil, turmeric, lemon grass lots of chili, tamarind juice or powder, sugar

add boiled quail egg or quartered boiled chicken eggs


or do it gambas style

fry kekiam, sausge and quail eggs

saute onions, chopped red and green peppers, chopped hot chili

tomato sauce, oyster sauce, soy sauce sugar

garnish with chopped spring onions

malunggay, ginger, citrus juice

boil and puree malunggay leaves

make ginger syrup

add citrus juice of choice - dalandan, calamansi or lemon

mix to preference

itik cacciatore

usually done with chicken but try with other meats such as duck or pork, even goat meat

fry and brown cut up meat first
braise in sauce of olive oil, onions, tomato, bell peppers, garlic, herbs (parsley, rosemary, oregano), wine
add mushrooms and olives

itik confit/ sinaing style

- layer duck parts in non metallic pot soured with tamarind or kamias. salt

- simmer on low fire until fat is rendered and covers duck

-cool and refrigerate

- shallow fry until crispy before serving

***experiment with spices and herbs