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• 1 cup chicken meat (cooked, shredded)
• 2 tbsp. butter or margarine
• 3 tbsp. flour
• 1 1/2 tbsp. curry powder
• 1 tsp. salt
• 1/2 tsp. ground pepper
• 3/4 cup evaporated milk (or thick coconut milk)
• 1 small onion, finely chopped
• 1 tsp. vetsin
• 1/2 cup water
• 1/2 kilo cabbage shredded

Drop shredded cabbage in boiling water with a little salt. Put off heat. After 3 minutes, drain. Set aside.

Combine flour, salt, pepper, and curry powder. Melt butter in low heat, add flour mixture. Stir. When well blended, gradually add water and continue stirring until mixture is smooth.

Add onion and chicken meat. Cook for 5 minutes. Add milk. Stir until smooth and thickened. Add vetsin.

Spread drained cabbage on plate. Make a hollow in the middle and pour the cooked chicken mixture. Serve hot.

• 5 pcs. chicken breast
• 1/2 head garlic, minced
• 1 tbsp. salt
• 1/4 tsp. ground white pepper
• 1 tsp. vetsin frozen butter or margarine
• 1/2 cup bread crumbs
• 1 beaten egg

Remove skin of chicken breast. Separate meat from the bone. With one chicken breast you can make 2 pieces of "Ala King". Place meat between 2 pieces of wax paper.Pound until spread thinly. You may use minced garlic. Combine salt, vetsin and pepper. Sprinkle on meat.

Rub meat with minced garlic. Combine salt, vestin, and pepper. Sprinkle on

meat.

Cut frozen butter into sticks 3/4 " thick and 2 1/2" long. Place 1 piece in the middle of the meat and roll like a drumsticks rim. Be sure the butter is well enveloped in the meat or it will ooze out while being fried.

Cover thoroughly with flour, Dip in beaten egg and roll on bread crumbs. Place in refrigerator for 1 hour to set the coating. Deep-fry for 5 minutes and serve immediately.

Cooking Tip:

Instead of butter, try stuffing a thick of quick-melt cheese in your ‘Ala Kiev".

PORK – slice into square but thin pieces.

CHICKEN – cut whole chicken into 4 pieces. Slit thick meat (thigh and breast). Break joints of wings to flatten but do not separate the bines.

Marinate for at least 1/2 day or overnight in the following mixture:

• 1/2 cup tomato or banana catsup
• 2 tbsp. sugar
• 1/2 head garlic, crushed
• 1 tsp. pepper
• 1 tsp. vetsin
• 1/4 cup rum or gin
• 1 tbsp. salt
• 1 tbsp. soy sauce

Brush pork or chicken with mixture while grilling. Serve with ‘papaya atsara’, and fried rice.

• 5-6 pcs. chicken legs
• 1/4 kilo ground pork
• 2 slices sweet ham
• 2 pcs. frankfurters or sausage
• 2 eggs
• 1 onion, finely chopped
• 2 tsp. pickle relish
• 2 tbsp. flour
• 1 tsp. vetsin
• 1 tsp. salt
• 1/2 tsp. pepper
• 3 tbsp. bread crumbs
• 1 egg, beaten

Clean chicken legs. Carefully push down skin to the end of the bone. Try not to tear the skin. Scrape meat from bone. Season skin with a little salt and vetsin. Set aside.

Grind or chop finely the chicken meat, ham and sausage. Mix with ground pork, pickle relish, onion, eggs, and flour. Season with vetsin, salt and pepper.

Pack well mixed ingredients around bone with skin holding it. If the skin is torn, wrap with sinsal. Dip in beaten egg; roll on bread crumbs. Fry in deep, hot oil until golden brown.

Serve with catsup

• 1 kilo chicken
• 1/4 kilo cabbage (cut into 1 1/2" squares)
• 2 bell peppers (red & green, cut into thick strips)
• 2 stalks celery (1 1/2" long)
• 2 onions (quartered)
• 1 cup banana catsup
• 4 cloves garlic (minced)
• 1 tbsp soy sauce
• salt to taste
• 1/2 cup water

Cut chicken into small pieces. Sauté garlic and when brown, add onion. Stir for 3 minutes, then add chicken. Stir for another 3 minutes, put in soy sauce, salt and water. Cover and simmer.

When chicken is almost done, add banana catsup, cabbage, celery, and pepper.

Cook until cabbage is wilted. Add vetsin.