| Filipino Chicken Adobo - 1 hour prep and cook time - Serves 13 to 15 |
Ingredients
5 pounds of chopped up chicken
3 tablespoons of minced garlic
1 large chopped onion
2 bay leaves
3/4 to 1 cup of soy sauce
3 tablespoons of white vinegar
1 tablespoon of whole black peppercorns
1/2 cup of water
Salt
10 cups of cooked white rice |
|
|
Directions
Sauté the chicken, garlic, and onions until browned. Add the rest of the ingredients, except the rice, and cook on medium heat until a stew-like consistency is developed. When adding the vinegar and soy sauce, it is best to only add a little at a time until you get a good flavor. When finished cooking, serve over hot rice.
Note: You may substitute chicken for pork to make Pork Adobo. |
|
| Pancit Bihon - 45 minute prep and cook time - Serves 4 to 6 |
Ingredients
8 ounce pack of pancit bihon noodles
1 cooked chicken breast
2 cups of chicken broth
1/4 cabbage, sliced into strips
1 onion
1/3 cup of scallions cut into pieces
1 carrot, sliced into strips
2 tablespoons of cooking oil
3/4 cup of diced celery
3 tablespoons of soy sauce
5 pieces of calamansi or 1 lemon, sliced
Salt and pepper to taste
|
|
Directions
Grease a wok or large pan with oil. Sauté garlic and onions. Wet the pansit bihon noodles to soften them. Add the chicken broth, the shredded chicken breast and all of the vegetables until cooked. Mix in the pansit bihon noodles and add the soy sauce. Cook for about five minutes or until the noodles are soft. Add salt and pepper to taste.
Note: You may substitute the calamansi with lemon. It is to be squeezed into the pancit bihon before eating. |
| Chopsuey - 45 minute prep and cook time - Serves 6 to 10 |
Ingredients
1/4 kilo of pork, sliced into small pieces
1/4 kilo of shrimps, shelled, deveined and halved
1/4 kilo of chicken liver and gizzard, sliced into small pieces
1/4 cauliflower, broken to bitesize pieces
1/4 kilo of string beans
1/4 kilo of snow peas
1/4 kilo of cabbage, cut into squares
2 stalks of leeks, cut into 2" pieces
3 stalks of celery, cut into 2" pieces
5 cloves of garlic, diced
2 onions, diced
1 carrot, sliced thinly
1 piece of red bell pepper, cut in strips
1 piece of green bell pepper, cut in strips
2 tablespoons of cornstarch, dissolved in water
2 cups of chicken broth
3 tablespoons of sesame oil
3 tablespoons of patis (fish sauce)
4 tablespoons of corn or vegetable oil
Salt to taste
|
|
Directions
In a wok or large pan, sauté the garlic and onions, and then add the pork, chicken liver, and gizzard. Add one cup of chicken broth, a pinch of salt and let simmer for fifteen minutes or until the pork and chicken giblets are cooked. Mix in the shrimp and then the vegetables. Add the remaining cup of chicken broth, the patis, and the dissolved cornstarch. Cook for about ten minutes or until the vegetables are done. Add the sesame oil. Add salt and pepper to taste. Best if served with hot rice. |
| Filipino Beef Stew - 1 to 2 hours prep and cook time - Serves 8 to 12 |
| Ingredients
1 kilo of beef, cut into 1 1/2" square cubes
8 potatoes cut the same size as the beef
1 bundle of Pechay (Bok choy) cut into two pieces
1 small cabbage, quartered
5 onions, diced
4 tablespoons of patis (fish sauce)
3 tablespoons of cooking oil
10 corns of black pepper
1 liter of water
Salt and pepper to taste |
|
Directions
In a large casserole, heat the cooking oil and sauté the garlic and onions. Add the water, beef, black pepper and patis. Bring to a boil and then simmer for one hour or until the beef is tender. Next, add the potatoes and continue to simmer until the potatoes are cooked. Add the cabbage and pechay paying close attention not to over cook the vegetables. Add salt and pepper to taste. Best if served hot with white rice.
Note: You may substitute the beef with chicken or pork in order to make Chicken Stew or Pork Stew, respectively. |
| Filipino Chicken Potato Salad - 1 hour prep and cook time - Serves 6 to 12 |
Ingredients
1 kilo of potatoes
1 big chicken breast
3 pieces of medium sized carrots
500 ml of mayonnaise
1 can of pineapple chunks
1/2 cup of sweet pickle relish
1 cup of cheddar cheese, diced (optional)
3 tablespoons of chopped spring onions (optional)
Salt and pepper to taste
|
|
Directions
In a big pot, boil potatoes and carrots (covered with water) for about 15 to 20 minutes or until cracks on the potato skin appears. (tip: pierce a potato with a toothpick. If you can pierce it with little resistance and the toothpick comes out clean, the potatoes & carrots are cooked). Drain the potatoes and let them cool. Once they are cool, the skin can be easily hand pealed. Dice the potatoes and carros. Boil the chicken breast in water with some salt. Let cool, and then shred the chicken in one inch lengths. Drain the pineapple chunks. Combine all of the ingredients in a big bowl and salt to taste.
Note: A handful of raisins can be added for extra flavor. |
