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Verstehen, worauf man setzt

Bevor man eine Wette abgibt, sollte man sich bewusst machen, dass nicht jedes Spiel gleich viel Potenzial hat. Manche Begegnungen sind unberechenbar, andere wiederum laden förmlich dazu ein, gezielt eine Quote auszunutzen. Dabei helfen Statistiken – aber auch aktuelle Informationen wie Verletzungen, Sperren oder die Form der Teams.

Ich habe es mir zur Gewohnheit gemacht, mindestens fünf Minuten vor jeder Wette die aktuellen News zum Spiel durchzugehen. Es lohnt sich. Denn wer weiß, dass der Stammtorwart kurzfristig ausfällt, hat oft schon einen Wissensvorteil.

Wettarten clever nutzen

Es muss nicht immer der Tipp auf Sieg, Unentschieden oder Niederlage sein. Tipico bietet viele alternative Wettarten: Torwetten, Halbzeit/Endstand-Kombinationen oder „Doppelte Chance“. Gerade bei engen Spielen oder riskanten Begegnungen kann das sinnvoller sein.

Ein Beispiel: Statt auf einen Auswärtssieg mit hoher Quote zu setzen, kann „Doppelte Chance X2“ die Verlustrisiken reduzieren. Klar, die Quote ist niedriger – aber auch die Nerven werden geschont. Und wer langfristig denkt, weiß: Konstanz schlägt Glücksgriffe.

Bankroll-Management nicht vergessen

Das ist ein Punkt, der vielen schwerfällt – auch mir am Anfang. Man setzt ein paar Euro, gewinnt, fühlt sich sicher… und erhöht den Einsatz. Aber genau da liegt das Risiko. Eine gute Regel: Nie mehr als 5?% der Gesamtbankroll auf eine einzelne Wette setzen.

Wer zum Beispiel 100?€ als Startbudget hat, sollte pro Tipp höchstens 3–5?€ riskieren. Das klingt wenig, aber es hilft, Durststrecken zu überstehen und nicht alles bei zwei schlechten Tagen zu verlieren.

Emotionen raus – auch wenn’s schwerfällt

Ich gebe es zu: Ich habe schon aus Frust auf ein Spiel gesetzt, nur um „es dem Spiel vorher zu zeigen“. Völlig unsinnig. Solche Wetten gehen selten gut. Wenn Emotionen eine Rolle spielen – sei es Wut, Euphorie oder übermäßige Hoffnung – sollte man lieber eine Pause einlegen. Wetten ist kein Zufluchtsort für Gefühle, sondern eine rationale Entscheidung. Und das merkt man erst, wenn man mal Lehrgeld gezahlt hat.

Langfristig denken, Geduld üben

Es gibt keinen Trick, der jede Wette gewinnt. Aber mit Disziplin, einem kühlen Kopf und der Bereitschaft zu lernen, lässt sich der Erfolg langfristig steigern. Ich selbst führe inzwischen ein kleines Notizbuch, in dem ich notiere, was gut lief – und was nicht. So entwickelt man nach und nach seine eigene Strategie.

Wetten als Ergänzung, nicht als Mittelpunkt

Zum Schluss vielleicht noch das Wichtigste: Wetten sollte Spaß machen, nicht stressen. Wer ständig auf Ergebnisse starrt oder mehr verliert, als ihm lieb ist, sollte dringend innehalten. Die besten Erfahrungen habe ich gemacht, wenn ich entspannt an die Sache rangegangen bin – ohne Druck, ohne Erwartungen, einfach mit Neugier und dem Willen, ein wenig dazuzulernen.

Livewetten: Nervenkitzel mit Taktik

Livewetten haben ihren ganz eigenen Reiz. Sie reagieren auf den Spielverlauf und fordern schnelle Entscheidungen. Hier ist es umso wichtiger, nicht impulsiv zu handeln. Wer die Ruhe bewahrt, kann Chancen entdecken, die sich vor Anpfiff noch nicht gezeigt haben – etwa, wenn ein Außenseiter überraschend stark startet oder ein Favorit sichtbar schwächelt.

Wissensquellen gezielt nutzen

Statistikportale, Sportforen oder sogar Social Media bieten oft wertvolle Hinweise. Aber: Nicht jeder Kommentar in einem Fanforum ist Gold wert. Ich versuche, objektive Daten und persönliche Einschätzungen zu trennen – ein Prozess, der mit der Zeit leichter fällt. Und ganz ehrlich: Manchmal hilft es, sich auch einfach zurückzulehnen und gar nicht zu wetten.

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This recipe was submitted to the Lions Club International by my sister, Lorna Lardizabal Dietz

A very popular main dish from Cebu in the Eastern Visayas region of the Philippines has its own
cult following. I’ve taken the influences from Filipino, Chinese, Indian, and American home
kitchens to create my own version of this savory yet sweet braised Humba that can cook within
two to four hours. If you use a pressure cooker or an instant pot, the fragrant Humba cooks in
half the time. If it’s a slow cooker you’re using, an overnight proc ess is just as delicious.

 
Quoted from the internet: “Pork hocks are also called pork shanks, Schweinshaxe, or Eisbein.
Pork hocks are sliced from the hind leg or pork foreleg between the knee and the ankle. This is a
tough meat as it is a part of a ‘work’ muscle, but it is very tasty though not tender. Although not
as popular as pork ribs, it is still a well-liked meat. Pork hocks, and pork in general, are
available as natural, or organic, meat.”
 
Before we start, let’s review the term, “bouquet garni”.
 
BOUQUET GARNI: A bundle of spices and herbs, the aromatics, are placed in a square of
muslin cloth and tied together with butcher twine. I use a muslin bag sachet normally used for tea
and I fill it up with my aromatics. If you don’t have any of the above but you have a stainless
steel tea ball strainer, you can use this, too.
 
I prefer using a bouquet garni instead of mixing the aromatics with the pork hocks because I
don’t like biting into peppercorns or cardamon seeds. The bouquet garni is braised with the rest
of the ingredients and is removed before eating.
 
I chose not to use salted black beans because some people develop an itchy feeling in their gums
if they are not used to it. Other cooks like to add fried plantain bananas and cooked hard-boiled
eggs with the simmering mixture. Use your imagination!
 
Humba is an excellent potluck dish! It refrigerates and reheats well.
 
EQUIPMENT: A 16-cup or 4 quart, non-acid reactive saucepan (heavy stainless steel or glass)
 
INGREDIENTS FOR BOUQUET GARNI:
4 pieces of Star Anise dried flowers
2 whole cinnamon sticks, split in half (from the original length of 3-inch sticks)
6 small bay leaves (or laurel leaves)
1 to 2 tbsps. whole black peppercorns
16 cardamon seeds (whole, unpeeled)
 
PROCEDURE:

HUMBA
 

1. In a heavy saucepan, combine the following:
    
   2/3 cups soy sauce (preferably low sodium)
   1 cup white vinegar (Datu Puti vinegar or “sukang maasim”, made out of cane vinegar and water)
   2 cups water
   4 to 5-1/2 lbs. (or 1.8 to 2.5 kilos) pork hocks, thawed and washed
   Bouquet Garni, perched on the side of the saucepan, and immersed in the liquid mixture
    
2. Simmer over medium heat for 1-1/2 hours. Do not put the lid over the saucepan. The goal is to
   reduce the liquid, rendering a glazed, gelatinous sauce at the end of the cooking time.
    
3. For even cooking, turn over the pork hocks after the first 45 minutes. Use tongs.
    
4. After 1-1/2 hours of cooking time, lower the heat to low-medium (simmer), and add 1 cup
   water and 1/4 cup brown sugar (pressed) or 1/4 cup white sugar. You can also lightly cover the
   saucepan (or leave a little opening).
    
5. Add 1/4 cup of dried Azucena flowers (tuberoses) or dried lily flowers. You can also
   experiment with dried banana blossoms, if available.
    
6. Cook for another hour until the meat tests done. The pork hocks should be tender and detach
   easily from the inner bone. If in doubt, simmer for another 30 minutes. Season with Montreal
   Steak Seasoning or lemon pepper to taste. You can also add 1 tbsp. of oyster sauce. The sauce
   should be a rich, glossy, caramel color.
    
7. Remove the bouquet garni before serving.
    
8. Serve with lots of steamed rice.
    
   Serves 4 to 6.

The post Humba: Braised Pork Hocks appeared first on Pinoy Food Recipes.

Bam-i is a noodle dish that we ate as kids growing up in Cebu. It is a Visayan dish as I’ve never seen it serve here in Manila. I love the two kinds of noodles: vermicelli and the egg noodles. When my kids were growing up, they don’t really like the combination of the noodles. Thankfully, they now appreciate my favorite Cebuano dish. I think the taste is so divine and different from the usual pancit guisado. If you want to imagine the taste of Bam-i , it is a blend of Pancit Canton and Sotanghon Guisado with a unique taste.

{“type”:”block”,”srcClientIds”:[“a4dd2402-d10e-48e9-9e32-eeb9df3a8be6″],”srcRootClientId”:””}Timing is important so as not to overcook the egg noodles. Usually the vermicelli or sotanghon is cooked first before the egg noodles are added. I’ve innovated this recipe to include Filipino sausage (or Chorizo Bilbao) which you can buy in the groceries. It gives a more smoky flavor to Bam-i.

Here is my recipe:

1/4 kilo vermicelli or sotanghon
1/4 kilo to 1 kilo pancit canton
1/4 kilo shrimp, diced
1/4 kilo pork , diced
1 chicken breast, –
4 small pieces filipino sausage, diced- Swiss brand usually carries this.
1 onion, diced
1/2 garlic head, macerated
Salt
soy sauce
8 pieces tenga ng daga (black ear fungus)

Preparation

1. Soak sotanghon in water. Cut with scissors.

2. Soak tenga ng daga. Cut into smaller pieces.

3. Choose very fresh shrimps. Strip skins and heads. Set aside shrimps. Pound skins and heads using a little hot water, Put these in a small cheesecloth (katsa) and squeeze to extract juice. Set aside.

4. Separate the fatty portions of pork from the lean parts. Cut lean parts into julienne strips. Meanwhile cut fatty pork into cubes, place in a little water, and let boil. Once water evaporates, let pork cook in its own fat until pork cubes look toasted. The fat is ready for the bam-i. Set aside .(You can do this just when you’re about to cook)

5. Boil Chicken breast in enough water that has been seasoned with salt. Shred chicken into thin elongated strips. Set aside broth.

Now let’s cook

1. Use a kawali. Put in your rendered fat (earlier) and pork cubes.

2. Add garlic; saute. Then, onions until transparent (Do not burn), the lean meat strips of pork which is allowed to cook and soften.

3. Add chicken breast pieces, shrimps, and filipino sausage. Let simmer.

4. Season with salt and then add tenga ng daga.

5. Add shrimp juice to taste. Let simmer.

6. Add sotanghon, drained, Cook for 2 minutes. Then add pancit canton, which should be broken in manageable lengths (not too short, though!).

7. Add chicken broth and water. You can also add some shrimp juice. The mixture should not be too dry nor too wet. Don’t let sotanghon stick to pan.

8. Season with lots of pepper!

9. Serve with crushed toasted garlic, onion leaves, eggs and parsely.

Enjoy!

The post Bam-i, a noodle dish from Cebu appeared first on Pinoy Food Recipes.

My daughter who is now based in Germany once asked me how to cook Adobo. I told her there are many ways to cook Adobo, of course. What I’d like to show from the “Adobo Book” are tips for cooking adobo which is entitled the “10+ Commandments in Cooking Adobo”. I am sure you will learn a tip or two even if you have been cooking adobo for years.

1. Pork Liempo is best, tastiest and is better with skin-on. When cooked, becomes sticky and gelatin-y and helps thicken the sauce gloriously.

2. Simmer! Cook meats in low fire from start to finish (till meats are tender) and sauce is reduced [Cook uncovered in the last 10 minutes]

3. The usual ratios are

• 1 kilo meat (chicken or pork): 1/2 cup native vinegar (reduce accordingly to acidity of vinegar).
• 1 kilo meat (chicken or pork): 1/2 cup vinegar: 1/4 cup water
• Soy sauce can range from 2 tablespoon to 4 tablespoon per 1/2 cup vinegar
• 1 kilo meat: 1/2 cup vinegar or acid: 1/2 tablespoon coarse salt
• 2-4 tablespoon soy sauce: 5- 10 peppercorns: 1 laurel leaf

4. Cook chicken separately from pork. Flavors come out better. Then combine later when serving.

5. Always have salt in adobo. It helps balance the acidity.

6. Crush peppercorn at the last minute to retain its aroma.

7. 1 medium-sized laurel leaf can add flavor and aroma to 1/2 kilo meat. If you have the chance, use fresh laurel leaves.

8. Garlic. Crush only when about to be used. If left in the marinade overnight, it will lose its strong flavor. Be generous with garlic.

9. Braise meat first in, first out till brown. Then simmer till tender. For a better finish, bake at the last 15 minutes.

10. Mix with liver spread or mashed liver. Broiling or roasting liver over coal adds a nutty flavor.

11. Adobo with gata. Gata can be combined with coco milk and coco cream.

12. Do not stir vinegar till it has cooked. That is, when all the acid has evaporated. Your nose will tell.

13. Cook covered and on low heat (also called simmering)

14. The “Flow Chart” of Cooking Adobo

Marinate –> braise–> simmer –> tenderize –> fry –> reduce –> keep for a day –> serve!

I bet you didn’t know all of the above tips. I must admit that I wasn’t aware of Tip number 10 where you add liver for a nutty flavor.

When it comes to the adobo dish on regular basis, I serve 3 variations of adobo: the Classic Adobo Recipe, the Chicken Adobo in coconut cream and White Adobo.

What about you? How many adobo dishes do you regularly cook?

The post Tips in Cooking Adobo appeared first on Pinoy Food Recipes.

• 1 kilo pork belly, cubed (Pork Liempo is best, tastiest and is better with skin-on. When cooked, becomes sticky and gelatin-y and helps thicken the sauce gloriously.)
• 1/3 cup Marca Piña soy sauce ( this can be reduced to 2-4 tablespoons if you need to add salt in the end)
• 1/2 cup Marca Piña vinegar
• 1 1/2 cup water or beef broth
• 1 ½ teaspoons whole peppercorn (Crush peppercorn at the last minute to retain its aroma.)
• 2-3 pieces dried bay leaves  (1 medium-sized laurel leaf can add flavor and aroma to 1/2 kilo meat. If you have the chance, use fresh laurel leaves)
• 8 cloves garlic, crushed (Crush only when about to be used)
• 1 chopped onions
• 4 tablespoons cooking oil
• salt to taste (If you add salt, reduce soy sauce proportion to 2 -4 tablespoons)

(Optional: Mix with liver spread or mashed liver. Broiling or roasting liver over coal adds a nutty flavor. I did not add it in my adobo because my husband cannot take liver in his diet)

The “Flow Chart” of Cooking Adobo

Marinate –> braise–> simmer –> tenderize –> fry –> reduce –> keep for a day –> serve!

The post Look: my basic adobo recipe with cooking tips appeared first on Pinoy Food Recipes.

Preparation is in three parts: the wrapper (if you want to make your own), the filling and the broth.

Let’s start with the wrapper

1 cup all purpose flour
2 egg yolks
1/4 teaspoon salt
Enough cold water to make a dough

1. Place flour and salt in a bowl. Make a well in the center.

2. Add eggs and water in the center of the flour.

3. Work it up to a paste and knead until smooth.

4. Roll thinly with cornstarch.

5. Cut to triangular shapes with 3 inches on two sides and shorter on one side.

Note: You can always buy ready-made wanton wrappers at the vegetable/cold storage section of the supermarket.

Next, the filling

1/4 kilo ground pork
1/4 kilo shrimps, chopped
1/2 cup finely chopped singkamas
3 tablespoons chopped green onions
4 dried Chinese mushrooms, soaked in water then chopped
2 tablespoons soy sauce
1 teaspoon oyster sauce
1 egg
3 dashes of sesame oil
salt and pepper.

1. Combine all ingredients of the filling.

2. Wrap into the wanton wrapper you have made.

3. Add a teaspoon of the filling mixture at one of the corners of the triangle shaped wrapper then close by rolling and joining the tips. Make sure to press the two free ends firmly together with water.

Lastly, let’s prepare the broth

1 head of garlic, crushed
1 medium sized onion, chopped
2 tablespoons oil
1/2 kilo shrimps, shelled
salt and pepper to taste
12 cups chicken broth (the broth to cook 1 breast of chicken)
1 breast of boiled chicken, flaked
6 tablespoons chopped green onions,

1. Saute garlic in cooking oil until brown. Set aside half of the toasted garlic for garnishing.

2. Then add onions.

3. Place shrimps and season with salt and pepper.

4. Pour in chicken broth and chicken flakes and bring to a boil.

5. Drop in the stuffed wanton wrappers and boil for 10 minutes.

6. Pour in soup bowls and sprinkled with green onions and toasted garlic.

Super delicious soup.

Serves 12

The post Pancit Molo or Filipino Wonton Soup appeared first on Pinoy Food Recipes.

I also add raisins to some of my recipes here such as:

Arroz a la Cubana

Two Delectable Ways with Menudo

Rellenong Bangus (Stuffed Milkfish)

Chicken Relleno

Hardinera, a meatloaf dish

Cream Dory Tandoori with Raisin Couscous

Coleslaw with Pineapple and Marshmallows

Waldorf Salad

Ubod-Cabbage-Pineapple Slaw

Roast Guava Chicken

Menudo Sulipeña (Oxtail Stew

Free-range Chicken Galantina Roulade

Crepe Covered Embutido

Moroccan Sardine & Sweet Potato

Rellenong Alimasag in a Crab shell

Maple Rum Cake using Anchor Maple butter

Best Oatmeal Cookie Recipe

Bread Pudding

When I think of raisins, the brand is “California raisins”. ?

At a recent event at Ikomai and Tochi, we got to taste many dishes where raisins were added.

Not only did I experience such a sumptious meal. California Raisins showed us ways to embrace a sweet and healthy life.

If you have a sweet tooth but are looking to start your wellness journey, there is good news

California Raisins – beloved by many as Mother Nature’s candy – enable you to enjoy delicious dishes that nourish your soul and uplift your mood, while ensuring they still nourish your body and uplift your energy.

California Raisins are made for healthy eating and snacking. Dried in the warm California sunshine, they come by their sweetness naturally. This little fruit has many benefits that help to maintain a healthy lifestyle.

To educate and inspire Filipinos on how they can transform their favorite food items to delightful dishes, California Raisins partnered with Dr. Klaus Tenbergen, certified Master Baker, to showcase easy, exciting, and affordable recipes that families can easily recreate at home. 

“Yummy snacks and desserts can still have a place on your table, even as you commit to a healthy lifestyle,” said Richard Lieu, Director of Trade Promotions. “Opting for natural ingredients like California Raisins, being more informed and intentional about your food choices and pursuing balance and moderation, can help make your wellness journey not just sustainable in the long-term, but even joyful and rewarding as well.”

To demonstrate how people can use California Raisins and cut down on sugar, Chef Tenbergen shares the following snack creations:

Easy Coconut California Raisin Bites

Ingredients:

California Natural Raisins                        288 g

Shredded coconut (unsweetened)          72 g

Almonds                                          55 g

Coconut oil (melted)                                 100 g

Wheat germ (toasted)                            100 g

Oats (toasted)                                          150 g

Raisin paste                                             150 g

Apricot jam                                               85 g

Method:

Place all the ingredients except the shredded coconut, wheat germ and oats in a food processor and pulse until the mixture becomes a paste. Add the wheat germ and oats to the paste and mix until all ingredients are fully incorporated.

Form 12 g balls and roll them in shredded coconut. Place them in an airtight container and store under refrigeration for up to two weeks.

Oatmeal Raisin Cookie Mug Cake

Ingredients:

California Raisins                                                       170 g

Almond milk (can be plant-based milk or cow’s milk)         340 g

Vegetable oil                                                               100 g

Honey                                                                         180 g

Gluten-free flour (can be all-purpose flour)                         300 g

Gluten-free oats (can be quick oats)                                   150 g

Baking powder                                                  12 g

Salt                                                                     7.5 g

Cinnamon                                                          3.3 g

Cinnamon/sugar mix                                                  as needed

Red berries coulis                                                       as needed

Method:

Whisk almond milk, oil and honey. In a separate bowl mix the flour, oats, baking powder, salt and cinnamon, and whisk again; stir in half the California Raisins. Mix all ingredients together.

Coat a coffee mug with cooking spray and flour. Add 125 g of the batter and add 1 tablespoon of red berries coulis. Sprinkle the top with some oats, the remaining California Raisins and cinnamon-sugar to taste. Cook in the microwave for 1 1/2 to 2 minutes, depending on your oven. The cake is ready when it has stopped rising and no longer looks wet around the sides. Let cool slightly before serving.

So there you have it, two recipes that are so easy to prepare for your family or guests. Of course, you can still add raisins to your favorite meat loaf or menudo dish.

The post Using Californina raisins in your favorite recipes appeared first on Pinoy Food Recipes.

“My first introduction to the concept of a kulawo was in 2003, when I visited Ugu Bigyan’s home and pottery studio in Tiaong, Quezon. Visitors could call ahead and arrange to have lunch in one of his beautiful gazebos, where they would savor his signature dish, the banana-heart kulawo.

In Laguna, a neighboring province north of Quezon, it is the kulawong talong that stirs many nostalgic food memories among the locals. Both versions are tart because vinegar, instead of water, is used to extract the milk from freshly grated coconut singed with a hot coal. Interestingly, if one travels further south, the Bicolanos’ burnt coconut cream is not vinegary at all, since water is used as the prime medium of extraction.

The use of burnt coconut cream has been one of my most treasured discoveries in Philippine cooking, and I have never stopped wondering why I never encountered this while growing up in Manila, which is just a two-hour drive from Laguna and Quezon.

We would like to thank Nicholetta Labellachitarra, a Filipino chef working in Boston, who shared her memory of this dish —grilled eggplant with burnt coconut cream—with Romy, inspiring him to create a version of his own.”

Try cooking Kulawong Talong:

Burnt Coconut Cream:

Makes 2 to 3 cups

Two 16-ounce packages frozen grated coconut
1 cup coconut sap or rice vinegar
2 cups canned coconut milk
5 cloves garlic, peeled
One 1-inch piece fresh ginger, peeled and sliced
2 shallots, peeled and sliced
2–3 bird’s-eye chiles (optional)

Grilled Chinese Eggplant:
8 Chinese eggplants
Sea salt, to taste

1. Preheat the oven to 400° F. Defrost the coconut and mix with the coconut sap or rice vinegar, kneading to extract as much cream from the coconut as possible. Wrap the coconut-vinegar mixture in cheesecloth and squeeze the coconut milk into a bowl until all the milk has been extracted (this should yield approximately 21/2 cups of liquid). Set the extracted coconut milk aside.

2. Spread the squeezed, grated coconut evenly on a baking sheet and bake, stirring every 15 minutes, until it is dark brown, about 50 minutes. Turn on the broiler, and place the baking sheet under it for another 5 to 10 minutes to slightly char the coconut—but be careful not to burn it too much.

3. In a saucepan, combine the extracted coconut milk, half of the pan of burnt coconut, the canned coconut milk, garlic, ginger, shallots, and chiles, if using. Bring to a boil, then lower the heat and allow the mixture to simmer for 10 minutes. Strain through a very fine-mesh sieve, using the back of a big spoon to squeeze out as much liquid as you can. Return the liquid to the saucepan and keep warm while grilling the eggplant.

4. Place the eggplants on a stovetop grill or under a broiler and cook until the skin is charred and the interior is soft. When just cool enough to handle, peel the eggplants and use a fork to spread and flatten the flesh a little. Season to taste with sea salt.

5. Arrange the eggplants on a dish and pour the warm burnt coconut cream over them.

S e r v e s 8

The post Kulawong Talong: grilled eggplant with burnt coconut cream appeared first on Pinoy Food Recipes.

Chicken macaroni salad is so easy to prepare. Salt, pepper will depend on your taste. You can also use different types of short pasta.

Ingredients

400 grams salad macaroni, cooked (check package for cooking instructions)
1 kilo boneless chicken breast, boiled and cubed
1 1/2 cup pineapple tidbits, drained
1 1/2 cup Queso de bola, cubed
1 cup pickle relish
1 cup diced carrots, previously boiled
2 cups mayonnaise (you can also use reduced fat mayonnaise)
1/4 teaspoon garlic powder
1 teaspoon white pepper
1 teaspoon salt

Directions

1. Boil the salad macaroni as directed in the package

2. Place the macaroni in a large mixing bowl.

3. Add the carrots, pickle relish, diced queso de bola and pineapple tidbits. Mix well.

4. Lastly, add the diced chicken and mix well.

5. Mix the mayonnaise into the mixture.

6. Add garlic powder, salt and pepper to taste

7. Chill.

The post Pinoy Chicken Macaroni salad appeared first on Pinoy Food Recipes.