- Food and Cooking
Macaroni Salad Philippine Style
As you may know by now, Philippines has 7,000 plus islands and 80 plus dialects - you can expect variations on everything. The same thing with their food. Each Provinces have their own way of cooking something and call it the same as other towns would. There's a lot of variety of macaroni salad. You can expect slight to huge differences in ingredients and in taste. Macaroni salad has been part of our family gatherings for a long, long time. I brought that tradition to my home now, outside the Philippines. My guest could expect it in my lists of menu. Macaroni salad has been the "main attraction" or a delight to have in my hometown parties.
It is our tradition of having macaroni salad in our parties during birthdays, Christmas, anniversaries and other occasion. This has been my favorite food since I was young. Our parties would not be complete without this salad. I hope you will find this page interesting.
1 pound elbow macaroni
2 cans 20 oz. pineapple tidbits or chunks
2 to 3 cups mayonnaise
1 can 32 oz. fruit cocktail
1 bar 8 oz. kraft cheese
1 can 14 oz. condensed milk
1 pint heavy whipping cream
1 jar 32 oz. coconut gel (nata de coco)
1 jar 12 0z. Sugar Palm Fruit (ka-ong)
Sugar palm (ka-ong) and coconut gel (nata de coco) can be bought at any oriental stores or supermarkets that carry international/asian products. Sugar palm is a fruit of a palm tree and coconut gel is of course, from coconut.
My kitchen, our school, home cooking:
Process of making the macaroni salad
Preparing the Ingredients and cooking the elbow macaroni.
This recipe is very easy to make. Only one ingredient needed be cooked, the elbow macaroni.
As part of our homeschooling, I let my child help in the kitchen for our Home Economics class. It is our way of training her to be a future homemaker.
Macaroni Salad could be served as side dish or as snacks or desserts because of its sweet taste. This type of macaroni salad is popular in Bacolod City, known to be the sugar bowl of the Philippines. People lovingly called Bacolod, "the City of smiles" because of its smiling people.
Cook the elbow macaroni according to the package instructions. Drained and set Aside.
Cut cheese into tiny cubes. Drain all cans and jars ingredients.
In a large bowl, combine cook macaroni, cheese, and all the cans and jars ingredients.
Add the last 3 ingredients and stir:
Add the condensed milk, mayonaise and whipping cream and stir with a wooden or plastic serving spoon, until all ingredients are well blended.
The Macaroni Salad!
Refrigerate overnight. This should be prepared ahead of time - at least the night before the party. This can serve at least 30 people or more. In my country, we made at least triple the size of this to serve a lot of company and also to share with our neighbors.
I would like to thank my fellow lensmaster, Tipi, for introducing this module to me. Those who are interested can print my recipe here. Have a nice time visiting!
- Prep time: 15 min
- Cook time: 5 min
- Ready in: 20 min
- Yields: 30 or more people
- 1 pound elbow macaroni
- 2 cans 20 oz. pineapple tidbits or chunks
- 2 to 3 cups mayonaise
- 1 can 32 oz. fruit cocktail
- 1 bar 8 oz. kraft cheese
- 1 can 14 oz. condensed milk
- 1 pint heavy whipping cream
- 1 jar 32 oz. coconut gel (nata de coco)
- 1 jar 12 0z. Sugar Palm Fruit (ka-ong)
- Cook the elbow macaroni according to the package instructions. Set Aside.
- Cut cheese into tiny cubes. Drain all cans and jars ingredients.
- In a large bowl, combine cook macaroni, cheese, and all the cans and jars ingredients.
- Add the condensed milk, mayonaise and whipping cream and stir with a wooden or plastic serving spoon, until all ingredients are well blended.
- Refrigerate overnight. This should be prepared ahead of time - the night before the party.
- Enjoy cooking!