Filipino Food

[Dr Cynical]

I don't think I've ever had filipino food before.

How is it in comparison to say.. the chinese, mexican, italian, and thai food that you often find at restaurants?

Also, if possible, could you guys post some good recipes so I could make it at home?

[kg21mvp]

I don't think I've ever had filipino food before.

How is it in comparison to say.. the chinese, mexican, italian, and thai food that you often find at restaurants?

Also, if possible, could you guys post some good recipes so I could make it at home?

here's one recipe!

Adobong Manok
(Filipino chicken in vinegar sauce)
Yield: 4-6 servings

INGREDIENTS PREP AMOUNT
Chicken, whole cut into serving pieces 2 1/2 to 3 lbs
White vinegar 3/4 cup
Soy sauce 1/4 cup
Onion sliced thin 1/2 each
Garlic crushed 4-6 cloves
Bay leaf 1-2 each
Peppercorns 6-8 each
Salt 1 t

Water 1 cup

Oil 1/4 cup


METHOD
Basic Steps: Marinate → Simmer → Sauté → Reduce
In a large pot or Dutch oven, toss the chicken pieces with the vinegar, soy sauce, onion, garlic and seasonings. Let marinate from 1-4 hours in the refrigerator.
Add water, bring to a boil on the stove and reduce heat. Simmer for 30-45 minutes until chicken is cooked through and tender. Add water as necessary.
Remove chicken from sauce and pat dry. Heat oil in a skillet over medium-high flame and sauté chicken pieces to brown. Remove to a plate.
Boil down remaining sauce somewhat until thickened. Toss chicken pieces with sauce and serve with rice.
VARIATIONS
Adobong Manok na Gata (Chicken in vinegar sauce with coconut milk): Use 1 cup coconut milk instead of the water.
Pork Adobo: Substitute 1 1/2 lbs of cubed pork for the chicken. The pork is usually browned in oil first and then simmered with the rest of the ingredients. Pork adobo is probably even more popular than chicken.
Using a combination of pork and chicken is very popular.
Sautéing the chicken or pork can be eliminated if you like, but it adds a lot of flavor and color.
Vary the proportions of vinegar and soy sauce to your taste.
Sugar cane vinegar is used in the Philippines, but white or cider vinegar can be used.
Add a little sugar to round off the tartness if you like.
Add 1 cup pineapple to the simmering sauce or use pineapple juice instead of the water.
NOTES
Adobo is often considered the national dish of the Philippines. Its origins are with the Spanish colonizers, but the Filipinos happily adapted it as their own. The vinegar marinade makes a dish that stores very well and can be eaten over a few days.
Endless varieties of adobo exist with each region having its own specialty. Besides the popular pork and chicken, there is fish and squid adobo, green bean adobo and even eggplant adobo.
Philippines Poultry Chicken Vinegar Braising

[Dr Cynical]

here's one recipe!

Adobong Manok
(Filipino chicken in vinegar sauce)
Yield: 4-6 servings

INGREDIENTS PREP AMOUNT
Chicken, whole cut into serving pieces 2 1/2 to 3 lbs
White vinegar 3/4 cup
Soy sauce 1/4 cup
Onion sliced thin 1/2 each
Garlic crushed 4-6 cloves
Bay leaf 1-2 each
Peppercorns 6-8 each
Salt 1 t

Water 1 cup

Oil 1/4 cup


METHOD
Basic Steps: Marinate → Simmer → Sauté → Reduce
In a large pot or Dutch oven, toss the chicken pieces with the vinegar, soy sauce, onion, garlic and seasonings. Let marinate from 1-4 hours in the refrigerator.
Add water, bring to a boil on the stove and reduce heat. Simmer for 30-45 minutes until chicken is cooked through and tender. Add water as necessary.
Remove chicken from sauce and pat dry. Heat oil in a skillet over medium-high flame and sauté chicken pieces to brown. Remove to a plate.
Boil down remaining sauce somewhat until thickened. Toss chicken pieces with sauce and serve with rice.
VARIATIONS
Adobong Manok na Gata (Chicken in vinegar sauce with coconut milk): Use 1 cup coconut milk instead of the water.
Pork Adobo: Substitute 1 1/2 lbs of cubed pork for the chicken. The pork is usually browned in oil first and then simmered with the rest of the ingredients. Pork adobo is probably even more popular than chicken.
Using a combination of pork and chicken is very popular.
Sautéing the chicken or pork can be eliminated if you like, but it adds a lot of flavor and color.
Vary the proportions of vinegar and soy sauce to your taste.
Sugar cane vinegar is used in the Philippines, but white or cider vinegar can be used.
Add a little sugar to round off the tartness if you like.
Add 1 cup pineapple to the simmering sauce or use pineapple juice instead of the water.
NOTES
Adobo is often considered the national dish of the Philippines. Its origins are with the Spanish colonizers, but the Filipinos happily adapted it as their own. The vinegar marinade makes a dish that stores very well and can be eaten over a few days.
Endless varieties of adobo exist with each region having its own specialty. Besides the popular pork and chicken, there is fish and squid adobo, green bean adobo and even eggplant adobo.
Philippines Poultry Chicken Vinegar Braising

Thanks man, it sounds like an interesting dish.

I don't usually cook things with vinegar sauces.

How is it with the coconut milk?

I have a coconut in the fridge right now and I haven't been able to think of anything to do with it.

[kg21mvp]

MECHADO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Beef top round -- whole
14 Cooking oil
4 Garlic -- sliced thinly
1 Onion -- sliced
2 Potato -- quartered
-- fried
1 Carrot -- cut into 2" pieces
1 Lime -- sliced with rind
2 Soy sauce
12 Peppercorns -- crushed
1 Tomato sauce
1 Bay leaf
1 Salt
1 1/2 Hot water

Recipe by: Nila Sweeney Preparation Time: 1:00 1.
Brown meat in cooking oil, set aside.

2. In the same oil, saute garlic and onion. But in
lime, soy, pepper, tom sauce, bay leaf and salt.
Simmer for 3-5min.

3. Add meat and water. Cover and simmer until meat
is tender.

4. Add potatoes and carrot. When vegetables are
done, slice meat. Arrang on a platter with
vegetables. Strain sauce and pout over meat.

[kg21mvp]

CALDERETA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indian Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stephen Ceideburg
2 lb Lamb, beef or goat, cut into
-1 1/2-inch cubes
3 tb Distilled white vinegar
1 1/4 ts Salt
Freshly ground black pepper
4 tb Olive oil
3 Whole dried hot red chiles
5 Garlic cloves, peeled and
-minced
1 lg Onion, peeled and minced
1 t Whole black peppercorns
1 Two-inch cinnamon stick
2 Bay leaves
4 ts Tomato paste
2 md Potatoes
1/2 lg Red bell pepper
8 Whole stuffed green olives

Put the cubed meat into a bowl and add the vinegar,
salt and pepper. Set aside for 30 to 40 minutes. Drain
the meat, saving the liquid, and pat it dry.

In a large heavy saucepan, heat the oil over medium
heat. When it is hot, add the chiles. Stir for a few
seconds or until they swell and darken. Remove chiles
with a slotted spoon and set aside. Put as many cubes
of meat into the pan as will fit without crowding.

Brown the meat on all sides and repeat until all of
the meat is browned. Remove meat from pan.

Put the onion and garlic into the pan and cook for 2
minutes, scraping up any pan juices. Put in the black
peppercorns, cinnamon and bay leaves. Stir and cook
another minute. Return the meat to the pan with its
accumulated juices, the chiles, the reserved marinade
and the tomato paste. Stir and cook for 1 minute. Add
2 cups water and bring to a boil. Cover, turn the heat
to low and cook for 15 minutes.

Meanwhile, peel the potatoes and cut them into 1
1/2-inch cubes. When the meat has cooked for 15
minutes, add the potatoes. Cover and continue to cook
for 45-60 minutes or until the meat is tender. Seed
the bell pepper and cut it into 1/4-inch wide strips.
When the meat is tender, put the peppers and olives
into the stew. Stir and cook another 3-5 minutes.

[kg21mvp]

Thanks man, it sounds like an interesting dish.

I don't usually cook things with vinegar sauces.

How is it with the coconut milk?

I have a coconut in the fridge right now and I haven't been able to think of anything to do with it.

great man! just inform me what happened with your cooking!

[Dr Cynical]

great man! just inform me what happened with your cooking!

Will do.
I think I'm going to try the Adobong Manok and see how that goes.

Oh yeah, what is "pek pek"? I saw Asian talk about it in here.

[flipside]

Will do.
I think I'm going to try the Adobong Manok and see how that goes.

Oh yeah, what is "pek pek"? I saw Asian talk about it in here.

its what all men want but some are afraid to eat LOL!

[Dr Cynical]

its what all men want but some are afraid to eat LOL!

lol I see.

I've never been afraid to eat that!

[speedjay]

its what all men want but some are afraid to eat LOL!

PUTSERO
Ingredients:
Pork Knuckles o paa ng baboy, syempre sama tuhod.( cut )
Karne ng baboy ( cut into cubes)
Saging na saba (hinog) cut into cubes
Kamote( sweet potato) cut into cubes
Repolyo (Cabbage)
Patis (fish salt)
Salt

Estilo ng pagluto (hehehe)
Sa isang malaking kaldero pakuluan ang paa ng baboy at karne ng
baboy. Kapag medyo palambot na ito, pwede na nating ibagsak ang
saging na saba at ating napakatamis na kamote.Hayaang kumulo.
Halu-haluin paminsan -minsan. Pagkalipas pa ng ilang minuto
ating mapapansin na ang ating bawsa o sabaw ay medyo malapot
lapot na. Huwag tayong tatawag ng 911 pagkat ito ay natural lamang
pag ang pinapakuluan ay paa, ke baboy o baka.Timplahan ng
konting patis, tapos asin ayun sa inyong panlasa, tapos ilagay
ang repolyo hanggang ito ay tuluyang maluto at..Voila...tsibogan na!