Heirloom Recipe Collection. These are treasured family recipes that have been handed down from generation to generation. Tried and tested recipes whose rich, comforting flavors not only please the palate but warm the heart and soothe the soul. Be ready to be introduced to familiar but unusual dishes crafted with different kinds of fresh table stock potatoes and be surprised that there is a whole potato wonderland out there just waiting to be discovered. There’s such a wide selection of potatoes now, especially with the introduction of U.S. varieties in recent years, which can practically go into any Filipino dish, heirloom dishes included. Read on!
1. Stud potatoes with peppercorns. Singe banana leaves until smoky and fragrant.
2. In a heavy pot or palayok, render oil from chicken fat. Use to sauté chorizo until oil turns an orange color.
3. Add ham bone, chicken and water to cover. Bring to a boil.
4. Add onion and U.S. Potatoes, soy sauce and sherry.
5. Add ham bits. Bring to a boil, then lower heat to a simmer.
6. Cover pot tightly with banana leaves.
7. Cook for 35 minutes then check doneness of chicken. If not yet fall-off-the-bone tender, cook for another 10 to 15 minutes.
8. Taste broth. It must have the smoky fragrance of burnt banana leaves. Season with rock salt if needed.
9. Best enjoyed by mashing the potatoes in the broth.