**Chicken Adobo**

A Filipino Classic

**Ingredients:**

6-chicken pieces 1/4 cup-soy sauce 4 cloves-garlic, crushed 1/2 cup-nipa
vinegar 2-bay (laurel) leaves 2 potatoes-sliced into 1/2\" pieces

**Instructions:**

Cut chicken into pieces and remove skin. Place in a large mixing bowl
with all the other ingredients, except the potatoes. Marinate for 1 to 2
hours for maximum flavor. Strain liquid from chicken and reserve liquid.
Place chicken in a large pan and brown quickly. Now, add marinating
liquid to the pan and bring to a boil. Add potatoes. Then, cover and
reduce heat to a simmer. Cook for another 25 minutes. Serves 4.

=================

**Bibingka**

This delightful breakfast or snack is similar to a cake, but is unique
to the Philippines. Traditionally baked with a special apparatus and a
mainstary of the Christmas holidays, our recipe is adapted for the
modern kitchen and delicious any time!

**Ingredients:**

3/4 cup-sugar 1-1/4 cups-coconut milk 3-eggs 2 cups-flour 1/2 tsp-salt 4
TBsp-baking powder 1/2 cup-grated cheese, 1/2 cup-butter 1/2 cup-fresh
grated coconut

**Instructions:**

Mix sugar and coconut milk, then add beaten eggs. In a separate bowl mix
the flour baking powder and salt. Combine the two mixtures and pour into
a pan lined with banana leaf. Add the cheese and bake in 375° over for
25 minutes, basting with butter every five minutes. When fully baked
sprinkle with sugar and add grated coconut to surface. Serve while still
warm. Serves 6.

=================

**Breaded Taong/Talong (Eggplants)**

> One of my favorite recipes because of how pretty it looks and how good
> it tastes. It\'s the only eggplant dish I\'ll eat! I just don\'t know
> the name of it, though. It calls for Chinese eggplants which are the
> long, skinny kind - not the Italian eggplants which are big and fat.

-   4 eggplants

-   salt to taste

-   3 eggs, scrambled

-   1/2 c flour

-   1 c bread crumbs

-   vegetable oil

> 1\. Boil the eggplants, stem and all, until it is tender when pierced
> with a fork.
>
> 2\. Dunk them in ice cold water to loosen the skin. Then **carefully**
> peel them.
>
> 3\. Find a flat, smooth surface - like a plate. Holding each eggplant
> by its stem, carefully mash it with a fork into a fan-like shape.
>
> 4\. Sprinkle salt to taste.
>
> 5\. Dip the eggplant into the egg first, then into the flour, back
> into the egg, and then into the bread crumbs.
>
> 6\. Have ready a hot frying pan with approximately an inch of
> vegetable oil.
>
> 7\. Fry the eggplants on both sides until slightly golden brown.

=================

**Cassava Cake**

> A total misnomer. It\'s not a cake at all. If you\'re not big on
> gel-like textures, then this is not the dessert for you.

-   2 packages of ground cassava (You can find this in the freezers of
    most oriental stores)

-   1 can coconut milk

-   sugar to taste

-   2 egg yolks

-   1 can of condensed milk

> 1\. In a large bowl, thoroughly mix the cassava, coconut milk, and
> sugar. Pour into a 9-inch pie dish.
>
> 2\. Bake at 350o for 25 minutes or until golden brown. You\'ll know
> the cassava is cooked if it feels firm when you press down on it with
> a fork.
>
> 3\. While the cassava mixture is baking, mix egg yolks and condensed
> milk. Pour this mixture over the cassava and bake for another 10
> minutes or until it\'s golden brown. This will make a custard-like
> topping for the \"cake\".

A note about this recipe: on rare occassions, exporters add rice flour
(Mochico) to their cassavas as fillers. Stay away from products like
these. I inadvertently used a poor quality cassava once and the
end-product was just terrible! It was grainy and didn\'t have the
smooth, gel-like consistency!

=================

**Corn Soup**

> Another one of my favorites. It\'s always better the next day!

-   3 tbs olive oil

-   1 c sliced onions

-   1 c tomatoes, seeded and diced

-   2 chicken breasts cut into small pieces

-   5 cups of fresh corn, very coarsely chopped **(never the frozen
    kind)**

-   4-6 c chicken broth (depends on how thick you want the soup to be)

-   salt and pepper to taste

-   green onions, chopped

> 1\. Saute the onions, tomatoes, chicken and corn in the olive oil.
>
> 2\. Once the chicken is cooked and the onions become translucent, add
> the chicken broth. Slowly bring to a boil. When I made this the first
> time, to my amazement this was the longest step since the corn has to
> be tender.
>
> 3\. Add salt and pepper to taste.
>
> 4\. Serve piping hot with freshly chopped green onions.

=================

**Chicken and Pork Adobo**

-   1 cup distilled white vinegar (or cider vinegar)

-   1 cup water

-   2 tablespoons peeled and crushed garlic

-   2 teaspoons salt

-   2 pieces of bay leaves

-   half teaspoon freshly ground black pepper

-   1 pound chicken, cut into serving pieces, Chinese style

-   2 pounds pork butt, cut into cubes

-   soy sauce

-   oil

Add vinegar, water, garlic, salt, bay leaves and pepper into a large
casserole. Bring to a boil.

Add the meat, cover and bring to a boil. Simmer and cook for about 30
minutes.

Sprinkle liberally with soy sauce and cook for an additional 10 minutes.
Remove meat and reduce sauce.

Remove sauce to a bowl. Put oil into the casserole and brown cooked
meat.

Drain oil from the casserole, and return the reduced sauce back with the
meat.

Serve with rice.

**Hot and Sour Shrimp with Watercress And Walnuts**

Yield: 1 servings

-   1 lb Large uncooked shrimp, -peeled, deveined, -butterflied

-   4 tb Dry Sherry

-   1 tb Grated peeled fresh ginger

-   1/2 c Chicken stock or canned -broth

-   2 tb Soy sauce

-   2 tb Catsup. \[See note. S.C.\]

-   1 tb Cornstarch

-   1 tb Rice vinegar or white wine -vinegar

-   1 tb Sugar

-   1 ts Oriental sesame oil

-   1/4 ts Cayenne pepper

-   6 tb Peanut oil

-   2 tb Chopped walnuts

-   3 bn Watercress, trimmed

-   2 md Bell peppers, cut into -1-inch squares

-   2 Garlic cloves, minced

-   8 Green onions, cut -diagonally into -1-inch-long pieces

A light marinade of Sherry and ginger flavors the shrimp, which are
stir-fried with ted bell peppers and green onions. Watercress makes a
colorful bed for the shrimp.

Combine shrimp, 2 tablespoons Sherry and grated ginger in large bowl.
Cover and refrigerate for 30 minutes. Mix remaining 2 tablespoons
Sherry, chicken stock, soy sauce, catsup, cornstarch, rice vinegar,
sugar, sesame oil and cayenne pepper in small bowl.

Heat 2 teaspoons peanut oil in wok or heavy large skillet over high
heat. Add walnuts and stir-fry for 1 minute. Transfer walnuts to plate
using slotted spoon. Add watercress to wok and stir-fry until just
wilted, about 1 minute. Divide watercress among plates. Add 2 teaspoons
peanut oil, bell peppers and garlic to wok and stir-fry for 1 minute.
Add remaining 2 teaspoons peanut oil, shrimp mixture and onions and
stir- fry for 1 minute. Stir stock mixture, add to wok and cook sauce
until clear and thick, stirring frequently, 2 minutes.

Spoon sauce and shrimp over watercress. Sprinkle with walnuts and serve.

NOTE: You can use Jufran sauce rather than catsup. Jufran is a Filipino
sauce that\'s looks and tastes much like catsup. It\'s made from bananas
and other stuff, however and has a more complex and interesting taste.
It comes in both mild and hot forms. The mild is not too hot++somewhat
like a spicy catsup. The hot stuff is much hotter, although not
intolerably so. If you use this, be prudent about how much cayenne you
use, at least the first time until you can see how they balance out.

Makes four servings; about 265 calories per serving.

**Chicken and Pork Afritada**

-   2.2 lbs. chicken cut in pieces

-   1 lb. pork cut in 1 1/2 inch squares

-   salt and pepper to taste

-   flour

-   cooking oil

-   4 cloves crushed garlic

-   1 medium sized onion, chopped

-   1 medium sized tomato, chopped

-   4 oz. can of tomato sauce

-   2 cups water

-   1 small bayleaf

-   1 sprig oregano

-   1 bell pepper cut into 1 inch squares

-   4 medium sized potatoes cut into 2 inch pieces

-   1/2 cup frozen peas

-   3.5 oz pimento cut into 1 inch squares

Dust chicken and pork pieces in flour, salt and pepper. Brown quickly in
hot oil. Saute garlic, onions, tomatoes and tomato sauce in separate
pot. Pour 2 cups water and let boil. Add browned chicken, pork, bayleaf,
oregano and bell pepper. Simmer for 30 minutes or until tender. Add
potatoes and cook until tender. Add salt and pepper according to taste.
You may thicken the sauce by adding flour dissolved in water into the
pot. Finally, add peas and pimento and cook for another 3 minutes. Serve
with rice.

**Pork Binagoongan**

-   1 lb. pork, cut into pieces

-   1/4 cup oil

-   1/2 head garlic, crushed

-   1 onion, sliced thinly

-   1 large tomato, sliced

-   1/2 cup bagoong alamang

-   1/2 cup vinegar

-   2 cups water

Fry pork pieces in hot oil. Saute garlic, onions and tomatoes after pork
has browned. Add the rest of the ingredients and let simmer until pork
is tender. If desired, let water reduce. Serve with rice.

**Oxtail Kare-kare**

-   1 oxtail (3-5 lbs.)

-   5 tbsps, oil

-   5 cloves garlic, crushed

-   1 medium sized onion, sliced

-   water from 1/4 cup achuete, soaked

-   1 banana heart, sliced crosswise

-   2 bundles Chinese long bean (sitaw), cut into 2-inch pieces

-   4 eggplants, cut into 1/2 inch slices

-   1/3 cup rice, toasted brown in a pan and ground to a powder

-   1/2 cup peanut butter

-   salt and pepper to taste

-   MSG (optional)

Cut oxtail into 3 inch pieces. Boil once and discard water. Boil again
until tender. Saute garlic and onion in oil. Add achuete water, sauteed
garlic and onions to meat and bring to a boil. Add vegetables and enough
water to make a sauce. Add the powdered rice and peanut butter dissolved
in 3/4 cup water into the meat. Season with salt, pepper and MSG. Serve
with Bagoong Alamang on the side.

**Bagoong Alamang**

-   2 cloves garlic crushed

-   1 small onion sliced

-   1 small tomato sliced

-   4 tbsps. alamang

Saute garlic, onions and tomato in a little oil. Add alamang. Saute for
another minute.

**Laing**

-   40 taro root leaves (dahon ng gabi), chopped

-   1/2 lb. pork, chopped

-   1/2 lb. shrimp, chopped

-   1 tsp. ginger, finely chopped

-   siling labuyo according to taste (whole chili peppers)

-   2 tbsp. bagoong according to taste

-   3 cups coconut milk

-   1/2 cup water

Place gabi on the bottom of cooking pot. Put the pork, shrimp, ginger,
coconutmilk and water on top and let boil until pork is tender. Add
bagoong and siling labuyo, stirwell. Note: To make the dish spicier,
crush siling labuyo. Let cook for another 5 minutes.

**Lumpiang Sariwa**

-   1 small onion, chopped

-   2 cloves garlic, chopped

-   2 tbsps. cooking oil

-   1/2 lb. cooked pork, diced

-   1/2 cup chopped shrimp

-   1/2 cup cooked garbanzo (chick peas) beans

-   1/4 cup cooked ham, chopped

-   2 cups julienned carrots

-   1/2 cup green beans, sliced thinly, french style

-   2 cups shredded cabbage

-   18 egg roll wrappers

-   lettuce leaves

Cook onion and garlic in oil until tender. Add pork, shrimp, garbanzo
beans and ham.Simmer uncovered for 5 minutes, stirring frequently. Add
carrots, green beans and water. Cook for another 5 minutes. Add cabbage
and salt, stir until cabbage is done. When all of the vegetables are
cooked, let the dish cool. To prepare egg roll wrappers, cook one side
only on a lightly greased skillet until wrappers are slightly brown.
Cook one side only.

To assemble, place an eggroll skin unbrowned side up on one corner
facing you.Top with a lettuce leaf and 1/3 cup cooled vegetable mixture.
Roll up, folding in one end of eggroll wrapper and leaving other end
open. Serve immediately with Brown Sauce.

\*Brown Sauce In a saucepan, mix 1/2 cup sugar and 1 tbsp. cornstarch.
Stir 1 cup chicken broth and 2 tbsps. soy sauce. Cook and stir until
mixture bubbles, lower heat and add 1 clove finely chopped garlic. Cook
until thickened.

**Menudo**

-   1 lb. pork, cubed

-   1 cup liver, cubed

-   1 tbsp. oil

-   2 tsps. achuete seeds

-   1 tbsp. garlic, minced

-   1/3 cup onions, chopped

-   1/2 cup tomatoes, sliced

-   2 medium sized potatoes cut into 1/2 inch pieces

-   2 tsps. salt

-   1/8 tsp. pepper

Get color from achuete seeds (Place seeds in 1/3 cup water and stir
around. Water should turn red.) then discard when done. Saute garlic,
onions and tomatoes; add pork and cook until done. Add potatoes and
water, if the dish is a little dry. Add liver when potatoes are done.
Season as desired and bring to a boil. Serve hot with rice.

**Crispy Pata**

-   4 pig\'s trotters

-   1 tsp. salt

-   1/2 tsp. white pepper

-   1/4 tsp. MSG

-   oil for deep frying

Wash the pig\'s trotters under running water and place in a large pan.
Cover completely with cold water. Bring to a boil and season with salt,
pepper and MSG. Cover the pan with a tight fitting lid, lower the heat
and simmer gently until meat is cooked. Drain meat. Heat the oil in
another large pan until it is almost smoking. Deep fry trotters for a
few minutes until the skin is golden and crispy.

**Ukoy**

-   1 cup flour

-   1 egg

-   1 clove garlic minced

-   1 tsp. salt

-   2 cups mung bean (mungo) sprouts

-   1 tsp. baking powder

-   1 2/3 cups shrimp juice (do this by taking the heads out and
    crushing it in 1 2/3 cups water)

-   2 green onions

-   12 shrimp

Mix flour, egg, shrimp juice, baking powder, garlic and salt. Blanch the
mung bean sprouts and shrimp. Finely cut green onions and mix all
ingredients together. Heat oil for frying. When oil is hot enough, take
the mixture and fry it in the shape of pancakes. The ukoy will be done
when the outside is brown and crispy. Serve with a sauce made with
vinegar, salt, pepper and garlic.

**Pancit Canton**

-   1 whole chicken, hacked into pieces, boiled in a big casserole with
    one medium sized onion, 2 sticks of celery and pepper corns. Cover
    chicken with enough water. Remove meat from bone and don\'t forget
    to save the stock!

-   1 lb pork, sliced into thin strips

-   1 cup shrimp, cooked, deveined and unshelled

-   1 can straw mushrooms

-   1 can water chestnuts

-   1/2 head of bok choy (pechay) or 1/2 head cabbage, sliced into
    julien (sp) strips

-   1 piece of carrot, julienned a few pieces of snow pea pods

-   1/2 lb mussels or scallops (optional)

-   soy sauce to taste

-   patis to taste

-   salt to taste

-   2 cloves of garlic, chrushed

-   1 medium sized onion, sliced ground black pepper, fresh if you can

-   oil for frying

-   1 or 2 packages of pancit canton or a package of vermicelli or angel
    hair pasta. If you really can\'t find pancit, try egg noodles -
    although they may be soft, or spaghetti if you\'re that desperate

-   4 or 5 green onions

-   1 lemon

Heat oil in a pan (or wok if possible). Sautee garlic and onion slices
until the onion is transparent. Add chicken and pork. Cook until pork is
brown. Add half of the chicken stock. Boil for about three minutes. Add
salt, soy sauce or patis to taste. Also sprinkle some ground black
pepper. Simmer for about another three minutes. Add shrimps, mushrooms,
carrots and other ingredients except the noodles itself. Simmer for
another 3 minutes or so (covered). Add the remaining stock. Adjust the
taste with salt, pepper, patis and soy sauce. Add the noodles. Mix
thoroughly until noodles are soft.

Garnish with sliced green onions and sliced lemon. Serve with lemon
juice.

**Mussel Soup**

-   2 lb mussels, still in shell

-   medium sized piece of ginger root, peeled and sliced into julienne
    strips

-   1 medium sized onion, sliced

-   several spinach leaves

-   freshly ground pepper

-   salt to taste

Boil mussels in water just enough to cover them. Add ginger and onions.
Once the shells are opened, add spinach leaves. Simmer for about two
minutes. Add pepper and salt to taste. Serve hot.

**Adobong Antigo**

-   1 kilo (2.2 lbs) chicken or pork, cut in serving pieces

-   1/4 cup vino blanco or five-year-old rum

-   4 tsp. soy sauce

-   5 cloves garlic

-   2 tsp salt

-   1 cup vinegar

-   1 cup buko juice (coconut water)

-   1 small head garlic, crushed

1\. Marinate the meat in the vino blanco or rum, soy sauce, garlic,
salt, pepper and vinegar, for at least two hours. Drain.

2\. Fry meat till golden, pour off excess oil and add buko juice. Simmer
till tender and adobo begins to give off oil. Fry the extra garlic and
sprinkle on the adobo before serving.

(5 portions)

**Shrimp & Shiitake Mushroom Lumpia with Orange Chili Mint**

Yield: 24 servings

-   2 lb Diced Peeled Fresh Shrimp

-   2 c Chopped Shiitake Mushrooms

-   1/2 c Thin grated Carrot

-   2 oz Bean Sprouts

-   2 oz Shredded Kai -Choy Chinese Mustard

-   2 oz Shredded Won Bok Cabbage

-   1/2 oz Garlic Chopped

-   1/2 oz Chopped Lemongrass

-   4 ea Kaffir Lime Leaves

-   4 oz Cooked Long Rice Noodles

-   2 tb Chopped Fresh Mint

-   2 oz Chopped Fresh Cilantro

-   1/2 oz Nam Pla Fish Sauce

-   1 oz Oyster Sauce

-   1 tb Hot Chili Paste

-   Sesame Oil

-   Soybean Oil

-   24 Lumpia Wrappers

-   3 Oranges

-   2 c Rice Wine

-   1/2 c Rice Vinegar

-   1/2 Bottle Lingham Chili Sauce

-   Fresh Picked Mint Leaves

Lumpia:

Stir fry at high heat in a equal parts sesame-soybean oil blend, ginger,
garlic, lemongrass, carrot, cabbage, mustard, mushrooms, bean sprouts.
Add the lime leaves, cilantro & mint and season with the oyster sauce,
fish, soy and chili paste to taste, keeping the vegetables crisp. Set
aside to cool. Fold in the cooked rice noodles with the vegetable
mixture.

In a hot saute pan stir fry the chopped shrimp in sesame-soybean oil
with chopped ginger & garlic, finishing with the same seasonings of fish
soy, oyster sauce & chili paste. Combine the shrimp with the
vegetable/noodle mixture.

Assemble:

On a lumpia wrapper, place a mound of the shrimp vegetable mix, brush
the edges lightly with egg, then roll the mixture up folding in the
edges to close the ends. Pan fry in soy bean oil til golden brown &
crispy and drain well on paper towels. Place the orange chili sauce on a
plate and slice the rolls at an angle, arrange on the sauce & garnish
with a spoonful of the diced fruit salsa, mint, cilantro and black
seeds.

Sauce:

In a sauce pan, add the wine, vinegar, oranges cut in half and squeezed
(include rind & skin). Bring to a boil. Add the lingham chili sauce,
simmer for about 5 minutes, and strain. Set aside warm.

Serve immediately.

**Lumpia with Sweet Potatoes**

Yield: 6 servings

-   1 c Pork, finely cubed

-   6 tb Lard

-   3 Cloves garlic, minced

-   1 md Onion sliced

-   1/2 c Diced bean curd

-   1 c Raw shelled deveined shrimp

-   1 c String beans, cut into 1\" -pieces

-   1 c Cabbage, cut into 1\" squares

-   1 c Cubed sweet potatoes

-   Salt to taste

-   1 Stalk celery, finely chopped

-   20 Lumpia wrappers (recipe -below)

-   Lumpia sauce (recipe below)

**\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--LUMPIA
WRAPPERS\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--**

-   3 c Flour

-   1 tb Salt

-   5 c Water

-   Pork fat

**\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--LUMPIA
SAUCE\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--**

-   6 tb Cornstarch

-   1 c Water

-   1/2 c Soy sauce

-   1/2 c Brown sugar

Boil the pork in a pot until tender and the fat comes out. Remove the
pork from the pot and drain. Put the lard in a large skillet and saute
the pork, garlic, onion and bean curd. Add the shrimp, string beans,
cabbage, sweet potatoes and a little water. Season with the salt and
cook over medium heat until tender. Set aside on a platter to cool, add
the celery on top.

LUMPIA WRAPPERS

Sift the flour into a bowl. In another bowl, mix the salt with the
water. Add 1 cup of salted water to the flour to make a stiff dough.
Beat the dough hard against the sides of the mixing bowl to soften and
make it elastic. Add more of the water to soften the dough. Continue
beating and adding water until the mixture becomes very elastic and has
a consistency of heavy cream. Use only enough water to achieve this
consistency. Heat a frying pan greased with pork fat and pour in about 2
tablespoons of the thin batter, tilting the pan to spread the batter as
thin as possible. Turn the wrapper when it can be freed from the frying
pan And fry quickly on the other side. Remove from pan. Do the same with
the rest of the batter.

To serve, put 2 tablespoons of lumpia mixture in each wrapper and fold
into a tight roll. Serve with lumpia sauce.

LUMPIA SAUCE Cook over low heat until thick, stirring constantly. Remove
from heat and let cool.