When I was a child, I remember my Kuya Edward and I would always make desserts for our family dinner celebration. While grandma was busy cooking the main dishes, my kuya and I would take charge of strolling to the grocery to pick up the ingredients up to the preparation of one of our most favorite after-meal treats, Buko and Fruit Salad or Young Coconut Meat Salad with Fruit Cocktail. Since both of us would love to eat and food is our common interests and guilty pleasures!
Bring to boil and lower heat till the water is just simmering. Let the chicken simmer for 20 minutes pls. When the chicken is thoroughly cooked, remove from the pot and set it aside to completely cool. Place hand shredded chicken meat in a clean bowl, cover with cling wrap and store in the fridge while you prep the rest of the ingredients.
Bring to boil the water before adding in your elbow pasta. Lower heat until the water is just simmering and cook the pasta for 10 minutes. Set aside and let the cooked pasta completely cool. Mix it thoroughly to distribute the seasoning well. Incorporate well with the mayonnaise and then add in your cooked elbow pasta.
Mix it once more to blend everything well together. Place your Filipino Macaroni Salad in another clean dry bowl, cover with cling wrap and refrigerate overnight before serving. When you season your mayonnaise, taste it first before placing the rest of the ingredients, adjust your seasoning according to your taste.
It is highly recommended for this dish to be refrigerate overnight to allow the flavours to develop. Other ingredients you can add: Chopped boiled eggs and finely diced onion.A food and cooking blog with hundreds of Filipino and Asian-inspired recipes with photographs and easy-to-follow instructions.
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