200 BELOW PESO MEALS

Chicken Pad Kra Pao

Chicken Pad Kra Pao

Heat the canola oil in a pan over medium heat. Add minced garlic and red chilies, sautéing until fragrant.
Add ground chicken breast and cook until browned, breaking it up as it cooks.
Add sliced green beans and cook until tender.
Mix chicken stock, soy sauce, fish sauce, oyster sauce, and brown sugar in a bowl and pour into the pan. Simmer for a few minutes.
Serve hot with a fried egg and rice on the side.

300g ground chicken breast

1-2 tbsp canola oil

8-10 sliced green beans

6-9 garlic cloves

5-7 red chilies

½ cup chicken stock

2 tbsp soy sauce

1 tbsp fish sauce

1 tbsp oyster sauce

2 tsp brown sugar

Spam Musubi

Spam Musubi

Fry the Spam cubes until golden and crispy. Add soy sauce and sugar, cook until glazed.
Prepare rice and season with dashi powder if available. Press rice into a mold or scoop into shape.
Top with glazed Spam and a thin egg omelette. Garnish with green onions, veggies, or corn.
Serve with a dash of sesame oil and sriracha on the side.

Spam cubes

1 tbsp soy sauce

1 tbsp sugar

Cooked rice

Dashi powder (optional)

Green onions

Egg

Sesame oil

Sriracha

Optional vegetables

Corn (optional)

Sipo Eggs

Sipo Eggs

In a pan, cook the ham slices until lightly crispy. Remove and set aside, then chop into small pieces.
In the same pan, sauté garlic and onion until fragrant. Add the mixed vegetables and cook until tender.
In a bowl, dissolve the chicken cube in water and pour it into the pan. Stir in the all-purpose cream and simmer until thickened.
Carefully add the quail eggs and chopped ham. Stir gently and season with salt and pepper.
Simmer for another 5–7 minutes, then serve hot with rice.

4 slices ham (½ pack)

12 quail eggs

200g mixed vegetables

½ cup all-purpose cream

½ cup water

¼ chicken cube

2 cloves garlic, minced

1 medium onion, chopped

Salt and pepper, to taste

Lemon Pepper Chicken Bowl

Lemon Pepper Chicken Bowl

Marinate diced chicken thighs with salt, pepper, garlic powder, sesame oil, and cornstarch. Mix until coated.
Heat oil in a pan and sear the chicken until golden on all sides. Cover and cook through for about 3 minutes.
Squeeze in lemon juice and add diced green onions. Stir-fry for another minute.
Serve with rice or vegetables.

Chicken thighs, diced (2-inch cubes)

Salt and pepper, to taste

Garlic powder

Sesame oil

1 tsp cornstarch

Fresh lemon, juiced

Diced green onions

Oil for frying

Chicken Curry

Chicken Curry

Fry carrots and potatoes in oil until lightly browned. Set aside.
In the same pan, sauté onion and garlic, then add chopped chicken. Cook until browned.
Season with fish sauce, then add curry powder and stir well. Add water or coconut milk.
Return the vegetables and simmer for 15–20 minutes. Serve with rice.

Chicken, chopped

Onion, chopped

Garlic, minced

Bell pepper, chopped

Potato, peeled and diced

Carrots, peeled and diced

Fish sauce

Curry powder

Water or coconut milk (gata)

Oil for frying

Lemon Pepper Chicken Bowl

Lemon Pepper Chicken Bowl

Marinate diced chicken thighs with salt, pepper, garlic powder, sesame oil, and cornstarch. Mix until coated.
Heat oil in a pan and sear the chicken until golden on all sides. Cover and cook through for about 3 minutes.
Squeeze in lemon juice and add diced green onions. Stir-fry for another minute.
Serve with rice or vegetables.

Chicken thighs, diced (2-inch cubes)

Salt and pepper, to taste

Garlic powder

Sesame oil

1 tsp cornstarch

Fresh lemon, juiced

Diced green onions

Oil for frying

Salmon Sinigang

Salmon Sinigang

Sear salmon fillets until golden. Set aside.
Sauté ginger, onion, garlic, then add tomatoes. Add water and bring to a boil.
Add fish sauce and radish. Once radish is tender, stir in sinigang mix and pechay.
Return salmon to the pot and simmer. Serve hot with rice.

Salmon fillets

Ginger, sliced

Onion, chopped

Garlic, minced

Tomato (or tomato paste)

Water

2 tbsp fish sauce

Sliced radish

Sinigang mix, to taste

Pechay (bok choy)