Sister Smith's Ulam

Ulam is just about anything that can be imagined and served over/with rice in the Philippines. It can be as simple as coffee, can have veggies or meats, broth or banana ketsup. So pretty much anything qualifies. For a recent FHE I dreamed up a couple that were actually pretty dang tasty. Both were served over plain old white sticky rice.
The Elder's named this one:

Sister Smith's Yummy Chicken Ulam
to serve 6 (approx)
3 large boneless, skinless chicken breasts cut into bite sized pieces
2 medium diced onions
4 or 5 minced garlic cloves
cook all three ingredients in a wok stirring frequently.
Salt and pepper to taste.
If you need can add 1/4 cup oil to this part of the cooking process.
add 2 or 3 chicken boullion cubes and 1/2 c. water.
Let simmer, covered on low heat until chicken is done.
add 2 thinly sliced green peppers, a large can of sliced mushrooms (opt.), and continue simmering for a few..
Stir in 2 to 3 cans of Campbells Cream of Chicken Mushroom soup.
Simmer on low heat for a few more minutes.
Then serve over rice.

The second one is Sister Smith's Hamburger/Veggie/Cheesy Ulam
2 pounds lean ground beef browned with a medium diced onion,
1/2 cup soy sauce,
4 or 5 minced garlic gloves.
Add 1 cup water and 2 -3 beef boullion cubes and let simmer till the cubes dissolve.
Add a 1 pound bag of frozen mixed vegetables. I used corn, carrots, potatoes, green bean combination..
Let it simmer for a few minutes.
Salt and pepper to taste.
I used a couple packages of Magic Sarap in mine but since MSG is not used in the States any more you can just add more salt and pepper.
Just before serving add 1 pound (or to taste) melting cheese (like Velveta).
Stir it in and melt it completely.
It's yummy and great with the ever popular rice.