How to Make Filipino-Style Sweet Macaroni Salad

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Sweet macaroni salad is typical of Filipino cuisine’s fondness for fusion, in this case combining a salad and a dessert. The simplest version requires expertise in cooking pasta only, with all other ingredients readily available canned.

How to Make Filipino-Style Sweet Macaroni Salad
(Sarah Vantassel/Demand Media)

Things You'll Need

  • Elbow macaroni
  • Medium-size pan
  • Salt
  • Colander
  • Fruit salad
  • Sea coconut
  • Sieve
  • Mixing bowl
  • Cream
  • Condensed milk
  • Spoon
Step 1

Add elbow macaroni to a pan of boiling, salted water and cook for roughly 8 to 10 minutes until al dente, stirring occasionally with a spoon to prevent clumping. Since the pasta will be steeped in liquid later, a little bite left in the macaroni is desirable.

Sarah Vantassel/Demand Media
Step 2

Drain the pasta in a colander and allow to cool. Shake gently to avoid it sticking.

Sarah Vantassel/Demand Media
Step 3

Mix canned fruit salad and sea coconut together in a sieve with a spoon, and allow the excess syrup to drain. The coconut should be easy to find in an Asian supermarket.

Sarah Vantassel/Demand Media
Step 4

Transfer the cold pasta to a mixing bowl and pour on a dash of cream and most of a can of condensed milk. Mix well with a spoon. Add the fruit salad and coconut and mix further.

Sarah Vantassel/Demand Media
Step 5

Place in the refrigerator and cool for 30 minutes, then serve.

Sarah Vantassel/Demand Media
Step 1

Boil thawed chicken breast in a pot of salted water, simmering gently for 10 to 15 minutes until cooked through. Alternatively use canned chicken breast. Drain the water through a colander, allow the chicken to cool and shred it with your hands.

Sarah Vantassel/Demand Media
Step 2

Place a carrot on a chopping board, peel it and dice with a sharp knife.

Sarah Vantassel/Demand Media
Step 3

Bring a pan of salted water to a boil on a stove top and blanch the diced carrots briefly for less than a minute. Drain through a colander and plunge immediately into a bowl of cold, iced water.

Sarah Vantassel/Demand Media
Step 4

Bring another pan of salted water to a boil and add a packet of elbow macaroni, cooking for around 8 to 10 minutes until tender. Drain through a colander and allow to cool.

Sarah Vantassel/Demand Media
Step 5

Whisk together mayonnaise, condensed milk, a dash of cream and a dash of cider vinegar in a mixing bowl. Open a can of fruit cocktail, drain off the syrup and add to the bowl. Add the diced carrot, having drained it through a colander.

Sarah Vantassel/Demand Media
Step 6

Open a can of cooked ham and dice into cubes on a chopping board with a sharp knife. Add the ham to the mixing bowl, along with cubed cheese such as Edam, if desired.

Sarah Vantassel/Demand Media
Step 7

Transfer the cooked macaroni to the mixing bowl with the other ingredients, add the shredded chicken and work together with a spoon until the pasta is covered.

Sarah Vantassel/Demand Media
Step 8

Chill in the refrigerator for 30 minutes and serve.

Sarah Vantassel/Demand Media

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