Dychauco: The best Macaroni Salad I grew up with

By Chef Ed Dychauco

Pots and Pans

Wednesday, May 23, 2012

GROWING up and eating, whether in formal gatherings or just at home, this particular dish is so popular that it is almost a sin not to have this grace our dining tables.

And yes, I am referring to the well-loved and well-liked Macaroni Salad.

I would believe that this is one of the easiest and most basic dishes one should know how to prepare before going up to a higher level and being a so-called Chef! Why? Because aside from the ease of preparation, the availability of the ingredients is everywhere! And it is practically effortless!

Having spent most of my exciting childhood in Manila with yearly (sometimes twice) of memorable vacations in Mindanao, I got to see and taste the difference in the preparation of this salad.

Or maybe, I should say, the transformation and evolution of this delectable item. Why item? Mainly, because I remember this as a dish more than a salad. But again, with the addition of fruits, this became a dessert salad.

For pasta, this is the second most prepared, only next to our sweet-style Pinoy Spaghetti. Again, we love anything that is “sweet,” no wonder this became a dessert treat.

Basic ingredients I fondly recall would include cooled elbow macaroni, cooked “al dente,” mayonnaise, shredded or chopped cooked chicken (then this becomes chicken macaroni salad, naturally), cubed luncheon meat (spam, if you like) or Vienna sausage, pickle relish (but not too much that can overpower the delicate taste and texture of the salad), cubed cooked carrots, chopped onions, drained pineapple tidbits, some plump raisins (golden sultanas would be best), some cubed cheddar cheese, a little sugar (more if you like it sweeter), a little salt and a little white pepper.

In a big bowl, mix everything and adjust seasonings to your liking. Chill it well before serving.

Now, that is what I remember. But as time changes, the recipe has also change in some ways. Like instead of sugar, condensed milk is used (that really is sweetening), and instead of just plain pineapple tidbits, drained fruit cocktail is used. Even colored kaong. See? Then this becomes a dessert salad. Also, all-purpose cream is added for creaminess to the mixture.

Now, this is one recipe where one can really play with. Adding more of this and adding more of that. Less of this and less of that. What can I say? It is all up to the one preparing. It can become savory or sweet.
Even a five-year-old child can do this provided all ingredients are ready and within reach. Just make sure, there is adult supervision.

And this would probably an activity your children would enjoy tremendously and who knows? Their entry into this exciting culinary adventure is about to begin.

Most often that really turns me off is the stinginess of mayonnaise. I like my salad to a T! Meaning, the pasta and the rest of the ingredients should be coated well with enough mayonnaise. I have seen this being prepared so many times, and the most common mistake is the lack of mayonnaise.

During the initial mixture, it looks as though there are a lot already, but remember, the pasta tends to absorb the mayonnaise. Did you ever notice your salad after it comes out of the refrigerator to be somewhat dry? That is what I mean.

And a word of caution, this is very perishable. So make extra effort to maintain the cold temperature to avoid spoilage. By the way, this is not a good one to bring to picnic, especially when the weather is warm.

So there, another recipe to prepare and enjoy. Happy eating!

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