How to Make Chopped Steak Salad Recipe

Chopped Steak Salad
SERVES 4
PREP 25 minutes
COOK 5 minutes
NUTRITION 1708kJ; 17g fat (4.5g sat); 31g protein; 26g carbohydrate; 11g fibre a serve
COST $3.35 a serve

How to Make Gnocchi Amatriciana Recipe

Gnocchi Amatriciana
SERVES 4
PREP 10 minutes
COOK 20 minutes
NUTRITION 1404kJ; 13g fat (5g sat); 20g protein; 32g carbohydrate; 6g fibre a serve
COST $3.50 a serve

Sticky Hoisin Chicken with Vegie Rice Recipe

Sticky Hoisin Chicken with Vegie Rice
SERVES 4
PREP 5 MINUTES
COOK 30 MINUTES

Ingredients:

• 2 teaspoons vegetable or peanut oil
• 1kg chicken drumettes
• 2 cloves garlic, crushed
• 2 teaspoons finely grated fresh ginger
• 240g jar hoisin sauce
• 1 tablespoon honey
• ¼ cup water
• 3 green onions, cut into 3cm lengths
• 1 tablespoon sesame seeds, toasted
• 500g frozen Asian stir-fry vegetables
• 3 cups cooked long-grain white rice

Directions:

1. Heat a wok or large frying pan over high heat. Add oil; swirl to coat surface. Stir-fry chicken, in batches, for 5 minutes or until browned. Add garlic and ginger; stir-fry for 30 seconds or until fragrant.
2. Reduce heat to moderate. Add sauce, honey and the water; stir-fry for 10 minutes or until chicken is cooked. Add onion and half the sesame seeds; toss to combine.
3. Combine vegetables and rice in a large microwave-safe bowl. Cover; microwave on High (100%) for 5 minutes or until heated. Divide rice mixture among serving bowls. Top with chicken. Serve sprinkled with remaining sesame seeds.

How to Make Chicken Scaloppine Recipe

Chicken Scaloppine
SERVES 4
PREP 15 minutes
COOK 15 minutes
NUTRITION 1776kJ; 26.5g fat (9.5g sat); 41g protein; 4g carbohydrate; 2.5g fibre a serve
COST $3.50 a serve

Ingredients:

• 2 large chicken breast fillets, cut in half horizontally
• 4 slices reduced-fat tasty cheese
• 8 slices rindless streaky bacon
• Cooking oil spray
• 3 tomatoes, quartered
• 1 clove garlic, crushed
• 2 green onions, thinly sliced
• 2 tablespoons flat-leaf parsley
• ¼ cup flaked almonds
• 1 tablespoon red wine vinegar

Directions:

1. Place chicken between two pieces of baking paper. Using the flat side of a meat mallet or the base of a frying pan, pound chicken until 5mm thick. Top with a piece of cheese.
2. Wrap 2 slices of bacon around each piece of chicken, enclosing cheese. Secure with a toothpick. Spray with oil. Heat a large frying pan over moderately high heat. Cook chicken, in batches, for 3 minutes each side or until cooked.
3. Combine tomato, garlic, onion, parsley, almonds and vinegar in a glass bowl. Sprinkle chicken with black pepper and serve with tomato salad.

How to Make Parsnip and Pork Pie Recipe

Parsnip and Pork Pie
SERVES 4
PREP 20 minutes
COOK 45 minutes
COST $3.50 a serve

Ingredients:

• 2 tablespoons vegetable or olive oil
• 20g butter
• 1 onion, finely chopped
• 2 tablespoons chopped sage leaves
• 3 red-skinned apples, peeled, cored, chopped
• 3 parsnips, coarsely chopped
• 600g pork mince
• ¼ cup plain flour
• 2 cups boiling water
• 2 large chicken stock cubes
• 1 sheet frozen puff pastry, thawed
• 1 egg, lightly whisked
• Baby rocket leaves, to serve

Directions:

1. Preheat oven to 220ºC/200ºC fan-forced. Heat half of the oil and half of the butter in a large ovenproof frying pan over high heat. Add onion, sage, apple and parsnip; cook and stir for 6 minutes or until tender. Transfer to a heatproof plate.
2. Add remaining butter and oil to pan. Add mince; cook, stirring to break up lumps, for 4 minutes or until browned. Sprinkle over flour; cook and stir for 1 minute or until thick. Add the water and crumbled stock cubes. Bring to the boil. Reduce heat; simmer, uncovered, for 5 minutes or until liquid reduces slightly. Add parsnip mixture. Remove from heat.
3. Place the pastry over pork and vegetable mixture in pan, allowing it to overhang slightly. Brush with egg. Pierce a small hole at centre of pastry (to allow steam to escape). Bake for 25 minutes until pastry is puffed and golden. Serve with rocket.

Chipolata and Roast Tomato Tray Bake Recipe

Chipolata and Roast Tomato Tray Bake

SERVES 4
PREP 15 minutes
COOK 25 minutes
COST $3.40 a serve

Ingredients:

• 1 red onion, cut into wedges
• 1 fennel bulb, thinly sliced
• 8 brussels sprouts, halved
• 1 tablespoon chopped thyme, plus 1 tablespoon extra
• 1 tablespoon vegetable or olive oil
• 16 chipolata sausages
• 250g cherry tomatoes, halved
• 150g fetta, crumbled

Directions:

1. Preheat oven to 220ºC/200ºC fan-forced. Combine onion, fennel, brussels sprouts and thyme in a 2-litre (8-cup) baking dish. Drizzle with oil. Roast, stirring occasionally, for 15 minutes or until the fennel softens slightly.
2. Add chipolatas and tomato to tray; turn to coat in oil. Roast, turning chipolatas occasionally, for a further 10 minutes or until cooked and vegetables are tender.
3. Serve topped with fetta and extra thyme.

Cheesy Meatball and Risoni Bake Recipe

Cheesy Meatball and Risoni Bake

SERVES 4
PREP 20 minutes
COOK 30 minutes
COST $3.50 a serve

Ingredients:

• 650g pork and veal mince
• ½ cup soft fresh breadcrumbs
• 2 tablespoons milk
• 1 clove garlic, crushed
• 1 egg, lightly whisked
• 120g tasty cheese, cut into 16 cubes
• 1 tablespoon vegetable or olive oil
• 750ml passata (italian tomato cooking sauce)
• 1 cup boiling water
• 1 large chicken stock cube
• ½ cup sliced black olives
• ½ cup risoni
• ⅓ cup freshly grated parmesan, to serve
• 1 tablespoon chopped flat-leaf parsley, to serve

Directions:

1. Preheat oven to 200ºC/180ºC fan-forced. Combine mince, breadcrumbs, milk, garlic and egg in a bowl. To make each meatball, shape 1 heaped tablespoon of mince mixture around a cube of cheese. Repeat to make 16 meatballs.
2. Heat oil in a 2.5-litre (10-cup) rectangular flameproof ovenproof dish over moderate heat. Cook and turn meatballs for 3 minutes or until browned. Add passata, the boiling water and crumbled stock cubes. Bring to the boil. Remove from heat. Add olives and risoni. Bake, covered, for 25 minutes or until risoni is tender and meatballs are cooked.
3. Serve sprinkled with parmesan and parsley.

Spanish Potato and Egg Bake Recipe

Spanish Potato and Egg Bake

SERVES 4
PREP 15 minutes
COOK 35 minutes

Ingredients:

• 1 tablespoon vegetable or olive oil
• 1 onion, finely chopped
• 3 all-rounder potatoes (such as desiree), cut into 2cm pieces
• 200g diced bacon
• 1 clove garlic, crushed
• 2 teaspoons smoked paprika
• 400g can diced tomatoes
• 400g can chickpeas, rinsed
• 1 cup boiling water
• 1 large vegetable stock cube
• 4 eggs, at room temperature
• ⅔ cup freshly grated parmesan
• 4 slices white crusty bread, toasted, buttered

Directions:

1. Preheat oven to 180ºC/160ºC fan-forced. Heat oil in a 2-litre (8-cup) rectangular flameproof ovenproof dish over moderate heat. Cook and stir onion, potato and bacon for 5 minutes or until bacon is golden and crisp. Add garlic and paprika; cook and stir for 1 minute or until fragrant. Add tomatoes, chickpeas, the water and crumbled stock cube. Bring to the boil. Reduce heat; simmer for 10 minutes or until potato is almost tender and sauce has reduced slightly.
2. Using a spoon, make 4 hollows in the mixture. Carefully crack an egg into each hollow. Sprinkle with parmesan.
3. Bake for 15 minutes or until eggs are cooked to your liking. Serve with toast.

Mustard Chicken and Pea Bake Recipe

Mustard Chicken and Pea Bake

SERVES 6
PREP 20 minutes
COOK 25 minutes
COST $3.40 a serve

Ingredients:

• 1 cup grated colby cheese
• 150g fresh ricotta
• 2 tablespoons wholegrain mustard
• 6 x 120g single chicken breast fillets
• 6 middle rashers bacon, rind removed
• 1 tablespoon vegetable or olive oil
• 1½ cups thickened cream
• ⅔ cup boiling water, plus 1 tablespoon extra
• 1 large chicken stock cube
• 1 clove garlic, crushed
• 3 teaspoons cornflour
• 1⅓ cups frozen peas, thawed
• 1 tablespoon chopped tarragon
• Pinch of smoked paprika

Directions:

1. Preheat oven to 200ºC/180ºC fan-forced. Combine cheese, ricotta and mustard in a bowl. Cut a deep slit into the thickest side of each chicken breast fillet to create a pocket. Fill each with cheese mixture. Wrap bacon around chicken; secure with toothpicks.
2. Heat oil in a 2.5 litre (10-cup) rectangular flameproof ovenproof dish over moderate heat. Cook chicken for 3 minutes each side or until well browned.
3. Whisk cream, boiling water, crumbled stock cube and garlic in a jug. Mix cornflour and extra water to create a paste; add to cream mixture. Pour over chicken in dish. Sprinkle with peas. Bake, covered, for 15 minutes or until chicken is cooked. Serve sprinkled with tarragon and paprika.

Sweet Chilli Chicken in Coriander Omelettes Recipe

Sweet Chilli Chicken in Coriander Omelettes

SERVES 4
PREP 15 minutes + 15 minutes to marinate
COOK 20 minutes
COST $3.50 a serve

Ingredients:

• 2 tablespoons vegetable or peanut oil
• 2 tablespoons sweet chilli sauce, plus extra, to serve
• 2 tablespoons salt-reduced soy sauce
• 1 clove garlic, crushed
• 400g chicken breast fillets, thinly sliced
• 12 eggs, at room temperature
• ⅓ cup chopped coriander
• 1 tablespoon water
• 1 onion, halved, thinly sliced
• 125g canned baby corn, halved lengthwise
• 200g red cabbage, shredded
• 100g baby spinach leaves

Directions:

1. Whisk 2 teaspoons of the oil, the sweet chilli sauce, soy sauce and garlic in a shallow glass dish. Add chicken; turn to coat. Cover with plastic food wrap; chill for 15 minutes to marinate.
2. Crack the eggs into a large jug. Add 2 tablespoons of the coriander and the water; whisk until well combined. Heat a wok or large frying pan over high heat. Add 1 teaspoon of the remaining oil; swirl to coat surface. Add a quarter of the egg mixture and tilt to cover base and partway up the side. Cook for 1 minute or until set underneath. Turn; cook for a further minute. Transfer to a heatproof plate; cover to keep warm. Repeat with remaining oil and egg mixture to make 4 omelettes in total.
3. Drain chicken; discard marinade. Stir-fry chicken, in batches, for 2 minutes or until browned. Transfer to a heatproof plate. Add remaining oil to wok. Add onion; stir-fry for 2 minutes or until soft. Add corn; stir-fry for 2 minutes or until just tender. Add cabbage; stir-fry for 2 minutes or until cabbage wilts and corn is tender. Return chicken to wok with spinach; stir-fry for 1 minute or until heated. Remove from heat. Add remaining coriander; toss to combine.
4. Place omelettes on serving plates. Top with chicken mixture and fold over to partially enclose. Serve drizzled with extra sweet chilli sauce.

How to Make Green Curry Prawn Fried Rice Recipe

Green Curry Prawn Fried Rice

SERVES 4
PREP 15 minutes
COOK 15 minutes
COST $3.50 a serve

Ingredients:

• 250g pumpkin, cut into 1cm pieces
• ¼ cup water
• 2 tablespoons vegetable or peanut oil
• 300g medium uncooked prawns, peeled, deveined, tails left intact
• 1 red onion, cut into wedges
• 2 cloves garlic, crushed
• 100g green beans, diagonally cut into 3cm pieces
• 310g can corn kernels, rinsed
• ¼ cup thai green curry paste
• 3 cups cold cooked jasmine rice
• 1 teaspoon sesame oil
• ¼ cup unsalted roasted cashews
• 8 small thai basil leaves

Directions:

1. Place pumpkin and the water in a microwave-safe bowl. Cover with plastic food wrap; microwave on High (100%) for 2 minutes or until tender. Stand for 1 minute. Drain.
2. Heat a wok or large frying pan over high heat. Add half the vegetable oil; swirl to coat surface. Stir-fry prawns, in batches, for 2 minutes or until they curl and change colour. Transfer to a plate. Add remaining vegetable oil to wok; stir-fry onion for 2 minutes or until softened slightly. Add garlic and beans; stir-fry for 1 minute or until just tender. Add corn; stir-fry for 2 minutes or until beans are almost tender.
3. Add curry paste to wok; stir-fry for 30 seconds or until fragrant. Add rice; stir-fry for 3 minutes or until heated. Return prawns to wok along with pumpkin; stir-fry for 2 minutes or until heated. Remove from heat. Add sesame oil, half the cashews and the basil; toss until combined. Serve rice sprinkled with remaining cashews.

Sizzling Sesame Beef Stir Fry Recipe

Sizzling Sesame Beef Stir Fry

SERVES 4
PREP 15 minutes + 30 minutes to marinate
COOK 10 minutes
COST $3.50 a serve

Ingredients:

• 1 tablespoon brown sugar
• 2 tablespoons salt-reduced soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons rice wine vinegar
• 1½ tablespoons sesame oil
• 2 cloves garlic, crushed
• 400g beef scotch fillet, trimmed, very thinly sliced
• 450g packet thick fresh hokkien noodles
• 1½ tablespoons peanut or vegetable oil
• 1 white onion, cut into thick wedges
• 1 carrot, thinly sliced crosswise
• 1 bunch baby buk choy, trimmed, leaves separated
• 1 small red capsicum, thinly sliced
• 120g snow peas, trimmed
• 1½ tablespoons sesame seeds, toasted
• Green onion curls, to garnish

Directions:

1. Whisk sugar, soy sauce, hoisin sauce, vinegar, sesame oil and garlic in a jug. Place beef in a glass bowl. Add half the marinade mixture; stir to combine. Cover; chill for 30 minutes to marinate.
2. Place noodles in a large heatproof bowl. Cover with boiling water; stand for 2 minutes. Stir with a fork to separate strands, then drain. Heat a wok or large frying pan over high heat. Add half the peanut oil; swirl to coat surface. Drain beef from marinade; discard used marinade. Stir-fry beef, in batches, for 1 minute or until browned. Transfer to a heatproof plate.
3. Add remaining oil to wok. Add white onion, carrot and buk choy stems; stir-fry for 2 minutes or until tender. Add capsicum; stir-fry for 2 minutes. Add snow peas and buk choy leaves; stir-fry for 1 minute. Return beef to wok, along with noodles and remaining marinade mixture; stir-fry for 2 minutes or until combined and heated. Spoon into serving bowls. Serve sprinkled with sesame seeds and green onion curls.

Tomato and Pesto Slice Recipe

Tomato and Pesto Slice

SERVES 6
PREP 15 minutes
COOK 25 minutes + cooling
COST $3.45 a serve

Ingredients:

• 10 eggs, at room temperature
• 300ml thickened cream
• 250g fresh ricotta, crumbled
• 2 roma tomatoes, quartered
• 250g sweet berry truss tomatoes
• 200g grape tomatoes, halved
• ½ cup basil pesto
• Small basil leaves, to serve (optional)

Directions:

1. Preheat oven to 180ºC/160ºC fan-forced. Grease and line a 30cm x 20cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.
2. Whisk eggs and cream in a jug. Strain through a fine strainer into prepared pan. Spoon large dollops of ricotta into egg mixture. Top with tomatoes. Bake for 25 minutes or until just set at centre. Cool in pan.
3. Serve warm slice topped with pesto and basil leaves, if using.

Creamy Haddock Chowder with French Toast Recipe

Creamy Haddock Chowder with French Toast

Serves 4
EASY GREAT VALUE
Preparation: 20 minutes
Cooking: 30 minutes

Ingredients:

• butter 2 T
• leeks 2, finely sliced
• garlic 2 cloves, finely chopped
• cream 1½ cups
• fish stock 1 cup
• Woolworths smoked haddock fillet 300 g, cut into chunks
• Woolworths streaky wood-smoked
• bacon 200 g, chopped and fried
• sea salt and freshly ground black
• pepper, to taste

For the French toast:

• free-range eggs 3
• milk 1 cup
• ground nutmeg ¼ t
• white bread 4 thick slices
• butter 2 T
• olive oil 1 T

Directions:

1. Gently melt the butter in a saucepan and fry the leeks until soft. Add the garlic and cook for 1 minute. Pour in the cream and increase the heat until bubbling. Pour the mixture into a blender and blend until smooth.
2. Return the mixture to the saucepan and add the fish stock. Add the haddock and gently poach for 10 minutes.
3. To make the French toast, whisk the eggs, milk and nutmeg until well combined. Melt the butter and olive oil in a pan over a medium heat and soak the bread in the egg mixture. Cook the French toast on both sides until golden brown.
4. Serve the soup with the crispy bacon and French toast.

Indian Corn Dhal with Chicpea Fritters Recipe

Indian Corn Dhal with Chicpea Fritters

Serves 6
EASY GREAT VALUE
Preparation: 30 minutes
Cooking: 40 minutes

Ingredients:

• olive oil 1 T
• butter or ghee 2 T
• onion 1, finely chopped
• garlic 4 cloves, finely chopped
• fresh ginger 1 x 10 cm piece, grated
• cardamom 3 pods, crushed
• garam masala 2 T
• turmeric 2 t
• cloves 3
• red chilli 1, finely chopped
• cinnamon stick 1
• smoked chilli flakes ½ t
• curry leaves 1 sprig
• ripe tomatoes 4, roughly chopped
• red split lentils 250 g
• tomato paste 1 T
• vegetable stock or water 3 cups
• salt, to taste
• sweetcorn 3 cobs, kernels removed
• Woolworths Indian plain rotis, for serving
• double-cream yoghurt, for serving
• lemon wedges, for serving

For the chickpea fritters:

• chickpea flour 150 g
• baking powder 1 t
• free-range egg 1
• baby spinach 2 cups finely sliced
• green chilli 1, finely chopped
• spring onion 1, finely chopped
• sunflower oil for frying
• salt, to taste

Directions:

1. Heat the oil and butter or ghee in a large saucepan. Gently cook the onion until soft, then add the garlic, ginger, cardamom, garam masala and turmeric and cook for 1 minute.
2. Add the remaining ingredients except for the salt, corn, rotis, yoghurt and lemon. Cook for 15 minutes, adding more water if necessary. Add the corn and cook for a further 10 minutes. The soup should be quite thick. Season with salt.
3. To make the chickpea fritters, mix all the ingredients except the oil and salt. Bring a small saucepan of oil to a very high heat. Using a soup spoon, place spoonfuls of the mixture into the oil and fry until golden brown. Drain on kitchen paper and season with salt.
4. Cook the rotis according to package instructions and serve with the soup, fritters, yoghurt and lemon wedges.

Tomato Soup with Toasted Cheesy Melt Recipe

Tomato Soup with Toasted Cheesy Melt

Serves 4 to 6
EASY GREAT VALUE
Preparation: 15 minutes
Cooking: 25 minutes

Ingredients:

• butter 1 T
• olive oil 3 T
• leeks 3, finely chopped
• garlic 3 cloves, finely chopped
• bay leaves 3
• tomato paste 2 T
• ripe tomatoes 8, roughly chopped
• Italian chopped tomatoes 1 x 390 g can
• chicken stock 2 cups
• sea salt and freshly ground black
• pepper, to taste
• white bread 6 thick slices
• mature white Cheddar 240 g, sliced

Directions:

1. In a saucepan, gently fry the leeks in the butter and oil over a medium heat until soft and golden. Add the garlic and bay leaves and cook for 2 minutes.
2. Add the tomato paste and ripe tomatoes and cook until soft. Add the remaining ingredients except the bread and cheese and simmer for 15 minutes. Remove the bay leaves.
3. Pour the soup into a blender and blend until still slightly chunky.
4. Preheat the oven’s grill to its highest temperature. Place the bread onto a baking tray and top with the Cheddar slices. Grill until bubbling and golden. Serve with the soup.

Leek and Chicken Broth with Avo Baguette Recipe

Leek and Chicken Broth with Avo Baguette

Serves 4
EASY
Preparation: 15 minutes
Cooking: 25 minutes

Ingredients:

• olive oil 1 T
• free-range chicken breasts 2, quartered
• leeks 3, cut into chunks
• celery 2 sticks, thinly sliced
• garlic 4 cloves, finely chopped
• chicken stock 4 cups
• baby spinach 2 cups
• parsley 1 cup roughly chopped
• rosmarino pasta 2 cups, cooked al dente
• French baguette 1, halved and toasted
• avocados 2, mashed
• lemon 1, juiced
• sea salt and white pepper, to taste

Directions:

1. Fry the chicken in the olive oil over a very high heat. Remove from the pan. Add the leeks, celery and garlic and fry until the leeks are soft.
2. Return the chicken to the pan. Add the stock and baby spinach and warm through. Add the parsley.
3. Just before serving, add the cooked pasta.
4. Generously spread the avocado onto the baguette. Squeeze over some lemon juice and season with salt and pepper. Serve with the chicken broth.

Italian Bean and Smoked Pork Soup Bunny Chow Recipe

Italian Bean and Smoked Pork Soup Bunny Chow

Serves 6
EASY GREAT VALUE
Preparation: 20 minutes
Cooking: 40 minutes

Ingredients:

• olive oil 2 T
• onion 1, finely chopped
• leeks 2, finely chopped
• garlic 2 cloves, finely chopped
• celery 2 sticks, roughly chopped
• carrots 4, peeled and roughly chopped
• thyme 3 sprigs
• pork rashers 400 g, halved
• bay leaves 4
• tomato paste 1 T
• Worcester sauce 2 T
• beef stock 4 cups
• borlotti beans 1 x 400 g can, drained
• sea salt and freshly ground black
• pepper, to taste
• fresh sourdough bread 1 loaf, hollowed
• Parmesan ¼ cup grated

Directions:

1. Gently fry the onion and leeks in the olive oil until translucent and golden brown. Increase the heat and add the garlic, celery, carrots, thyme and pork rashers. Cook for 5 minutes, or until the pork rashers have coloured.
2. Add the bay leaves and tomato paste and cook for 1 minute. Add the Worcester sauce and beef stock. Bring to the boil, then reduce to a simmer and cook for 30 minutes or until the pork pulls apart. Add the borlotti beans for the last 5 minutes of cooking time.
3. Toast the bread in a preheated oven for 5 minutes until slightly golden. Fill with the bean-and-pork soup and sprinkle over the Parmesan.

Tibuk-tibok Panna Cotta Recipe

Tibuk-tibok Panna Cotta

Makes 5-6 servings

Ingredients:

• 2 cups Coconut cream
• 2 cups All-purpose cream
• 4 cups Carabao’s milk
• ¼ cup Salted butter
• 1 can Cream-style corn
• 1 can Corn kernels
• 1 ½ cups White sugar
• ¼ tsp Iodized salt
• 1 cup + Cornstarch
• 3 Tbsps
• 1 cup Water
• 1 cup Grated cheese
• •Toasted desiccated coconut, to garnish

Directions:

1. Mix the coconut cream, all-purpose cream, and carabao’s milk in a pot over medium heat. Bring to a boil, stirring constantly.
2. Add the butter, cream-style corn, corn kernels, sugar, and iodized salt. Lower heat and continue cooking for several minutes.
3. In a separate bowl, dissolve cornstarch in water. Slowly add cornstarch slurry to the pot while stirring constantly.
4. Transfer the coconut-corn mixture to a molding tray or small ramekins. Refrigerate until it sets.
5. Before serving, remove from the mold and invert on a serving plate. Top with grated cheese, corn kernels, and toasted desiccated coconut.

Binagoongang Baboy at Manok sa Tsokolate

Binagoongang Baboy at Manok sa Tsokolate

Makes 5-6 servings

Ingredients:

• ½-¾ kilo Pork liempo, cut into serving pieces
• ¾ cup Water
• ½ kilo Chicken thighs
• 1 Tbsp Minced garlic
• 1 White onion, chopped
• 2 Long green chilies
• 1 cup Shrimp paste (bagoong)
• ? cup Vinegar
• 150g Dark chocolate, chopped
• •Shaved white chocolate, for a sweet garnish
• •Chopped spring onions for a savory garnish
• •Chopped bell peppers for a savory garnish

Directions:

1. Place the pork liempo and ¼ cup water in a pan. Cover and cook at low-medium heat until the water has evaporated and pork is tender.
2. Add chicken thighs and continue to cook until the fat has been rendered. Set aside chicken and pork pieces.
3. Sauté garlic and onions in the same pan using the rendered fat, until the onions are translucent. Stir in the green chilies and the cooked pork and chicken.
4. After several minutes, pour in the bagoong. Sauté and continue to cook. Add the remaining water and vinegar. Simmer for several minutes.
5. Stir in the chopped dark chocolate until melted. Simmer until it reaches the desired consistency. Taste and adjust seasoning.
6. Transfer to a serving dish and garnish with some white chocolate for a sweet contrast or spring onions and bell peppers for a savory finish. Serve hot.