This recipe sound oriental but it will still taste like a pinoy dish because it was a pinoy recipe.
A unique chicken dish for you to try. Usually kare-kare dish uses beef tripe or pork’s legs or “pata” but this recipe use chicken instead. Also, this variation have the addition of grated mature coconut and using annato oil instead of the traditional annato seed (“atchuete” in Filipino) poured with a little boiling water to get the red coloring. If annato oil is unavailable, you can make it yourself. The ratio is for every 2 cups of vegetable oil use 1 cup of annato seeds. Heat the oil to 350 deg. F then pour the annato seeds. After the oil becomes red remove from heat and let cool.
At least this chicken have the balls 
Ingredients
2 cup ground chicken
1 cup toasted oatmeal
1 cup chopped hard-boiled eggs
1/2 cup onion (minced)
2 tbsp. ground garlic
1 cup celery (minced)
2 tablespoon soy sauce
1 tablespoon vetsin
1 tablespoon. oil
1/2 cup peeled tomatoes (chopped)
2 beaten eggs
1/2 cup crumbs of flour
1 teaspoon baking powder
This classic slow-simmered caldereta uses excellent ingredients starting with red wine and finishing with brandy. The thickening agent is also authentic as it uses bread crumbs which stems from a medieval practice.
Ingredients:
Ingredients:
1/2 cup shortening
1/2 kilo chicken, cut up
1 cup ham slices (optional)
1/4 kilo pork slices
1 cup red and green pepper bells, diced
1/4 cup soy sauce
Salt and pepper to taste
2 tablespoon cornstarch, dissolved in 1/4 c. water
1/2 cup mushrooms, soaked in water
1/2 cup bamboo shoots, sliced
1/2 cup carrot
1 cup cauliflower
1 cup Chinese cabbage, shredded
1/2 green onions, cut 5 cm. long
1 cup stock or water
