As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.
Filipino Macaroni Salad
There are many variations of macaroni salad, but my favorite version comes from the Philippines. What makes this distinctly Filipino is that it's a little bit sweet; the sweetness comes from the condensed milk, pineapple, sweet pickle relish, and raisins. It's delicious!
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Serves 8-10 people
- 1 pound macaroni pasta
- 1 pound chicken thighs
- 1 1/2 cups mayonnaise
- 1 cup ham, cubed
- 1 (20-ounce) can pineapple chunks, drained
- 1 large carrot, diced
- 1 1/2 cups cheddar cheese, shredded
- 6 hard-boiled eggs, coarsely chopped
- 1 cup raisins
- 1 onion, chopped
- 1/4 cup sweet pickle relish
- 1 (6.5-ounce) bottle pimientos, chopped
- 1/2 cup condensed milk
- Salt and pepper to taste
- Cook the pasta according to the package directions and drain.
- Boil the chicken in a pot with 2 quarts of water and 1 teaspoon of salt for about 20 minutes until cooked. Once the chicken has cooled enough to handle, shred it.
- Boil the carrots in a pot of water for about 1 minute and drain.
- Combine all the ingredients in a large bowl. Season with salt and pepper.
- Refrigerate for at least 1 hour, then serve.
- Olives: Add sliced olives if desired.
- Pimientos: Instead of bottled pimientos, you can substitute fresh bell peppers.
- Cheese: You can use any type of cheese you want, and you can cube rather than shred it.
- Mayonnaise: Rather than mayonnaise, you can substitute sandwich spread. In this case, you would skip the pickle relish.
- Seasonings: Add other seasonings if you wish, such as garlic powder.
- Meat: Instead of chicken and ham, you can use any meat or seafood you prefer.