Kalesa ni Maria Filipino Recipes

Filling:
1 onion, finely chopped
2 tbso chopped spring onion
1/4 kilo ground pork
1/4 kilo chopped chicken
1/4 kilo shrimp, shelled and chopped
1/2 c chopped turnips or water chestnut
1 tsp salt
1/2 tsp ground pepper
1 egg, beaten

Wrapper:
25 pcs wonton wrapper

Broth:
1 tbsp cooking oil
5 cloves garlic, minced
1 onion, chopped
8 cups chicken broth
2 tbsp fish sauce
1/4 tsp ground pepper
2 tbsp, chopped spring onion

Mix all ingredients for filling thoroughly. Fill each wonton wrapper with 1 tsp filling. Set aside. Saute garlic until brown. Add onions and cook until wilted. Pour in chicken broth. Bring to a boil. Add stuffed wonton into the broth and cook for 10 minutes. Season with salt and pepper. Remove from heat and granish with chopped spring onions.

Chicken tinola is chicken with papaya soup. Chicken boiled with papaya and ginger for spice.

2 tbs cooking oil
5 cloves garlic, crushed
1 onion chopped
1 thumb-sized ginger, cut into strips
1 medium-sized chicken
6 cups water
4 tbs fish sauce
1 small green papaya or bottle gourd, cut into serving pieces
1/2 cup young pepper leaves

Clean and cut chicken into serving pieces. Set aside. Saute garlic in cooking oil until brown. Add onion and ginger. Cook until soft. Add chicken pieces and season with fish sauce. Simmer for five minutes. Pour water and allow to boil until chicken is cooked. Add papaya and cook until tender. Add pepper leaves. Remove from fire and serve with rice.

8 tokwa (tofu) squares
1/4 cooking oil
1 tbsp garlic, minced
1 onion, chopped
1/2 cup tomatoes, chopped
1 tsp salt
dash of pepper

Dice each tofu squares into four pieces
Fry and set aside
Saute garlic, onion and tomatoes
Add seasoning and a little water if it is too dry
Add fried tokwa
Let simmer until sauce thickens