When Mr. H and I dated in the Philippines, I always dragged him to Tropical Hut for Burgers and Macaroni Salad before watching a movie to take inside the cinema. I love Tropical Hut’s little tubs of Macaroni Salad, it has this right melody of creaminess, sweetness and saltiness. But my love for Filipino Macaroni Salad didn’t start there, I grew up with this pasta salad in the 70’s, 80’s and up until now am still fond of this cold pasta dish…. I can say we’re old BFF’s.
You can’t have a Filipino gathering or family outing without this pasta salad and it’s another easy dish to assemble. Great for Christmas family parties and if you’re experiencing summer during Christmas like the TRIBE do, this Filipino Macaroni Salad goes great as a side dish for burgers or barbequed meats.
FILIPINO MACARONI SALAD
2 slices of pineapple rings, cut into small chunks
1/3 cup finely diced carrots
1 tbspn pickle relish
1/2 cup diced cheddar cheese, mini bite size pcs.
40g sultanas or raisins
good pinch of salt & pepper
300g chicken breast
1 bay leaf
2-3 whole peppercorns
250g elbow pasta
*used U.S Measuring Cups & Spoons
COOKING & ASSEMBLING PROCEDURE:
~ In a small saucepan, place your chicken breast, bay leaf, peppercorns and cover with enough water. Bring to boil and lower heat till the water is just simmering. Let the chicken simmer for 20 minutes (pls. skim the accumulated scum on the surface of the simmering water). When the chicken is thoroughly cooked, remove from the pot and set it aside to completely cool. Once it’s cool enough to touch, shred the chicken breast using your fingers by tearing the chicken meat following the grain to get that thin strips. Place hand shredded chicken meat in a clean bowl, cover with cling wrap and store in the fridge while you prep the rest of the ingredients.
~ Get a medium size saucepan and fill it up with water until halfway. Bring to boil the water before adding in your elbow pasta. Lower heat until the water is just simmering and cook the pasta for 10 minutes. Drain the pasta and quickly rinse with cold water under your tap while it’s still in the colander. Set aside and let the cooked pasta completely cool.
~ Place your mayonnaise in a large bowl and season it with salt & pepper. Mix it thoroughly to distribute the seasoning well.
~ Add in your pineapple chunks, shredded chicken, sultanas/raisins, diced carrots, diced cheddar cheese and pickle relish. Incorporate well with the mayonnaise and then add in your cooked elbow pasta. Mix it once more to blend everything well together. Place your Filipino Macaroni Salad in another clean dry bowl, cover with cling wrap and refrigerate overnight before serving.
BEST WITH: Bbq’s and Burgers.
- You can buy Pickle Relish in Yuen’s and Best Friends. If you can’t find a jar of Pickle Relish, you can finely diced some drained pickled gherkins but keep in mind pickled gherkins are sourer then the Pickle Relish I’ve used.
- Don’t overcook your elbow pasta, your pasta should be springy to touch. You don’t want overcook pasta as it breaks down easily and clumps together, the overall appearance of your dish will look unappetizing.
- When you season your mayonnaise, taste it first before placing the rest of the ingredients, adjust your seasoning according to your taste.
- It is highly recommended for this dish to be refrigerate overnight to allow the flavours to develop.
- Other ingredients you can add: Chopped boiled eggs and finely diced onion.