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Filipino recipe help!!

post #1 of 6
Thread Starter 
I want to make an authentic Filipino dinner for Dh on Father's day. i'm thinking lumpia (sp) and ???? Any ideas/recipes out there?
post #2 of 6
You could make adobo or Caldereta (beef stew)...two favorites of my DH. Pretty easy to make. Let me know if you need recipies...I have a couple Filipino cook books...and access to a really wonderful Filipina cook who is just a phone call away...since I usually have lots of questions when it comes to cooking for DH...especially since I'm a vege and he's not.
post #3 of 6
Pancit is always good especially paired with lumpia.
post #4 of 6
we have chicken adobo for dinner about once a week. im not much for recipes, but here is what i do.... chop up some chicken into pieces, and give it a quick brown in some fat, and then add about 20 whole cloves of garlic and something like 2:1 rice wine vinegar to soy sauce until the chicken is partly covered. toss in a bay leaf and a lot of grinds of fresh black pepper, and then cook it until its yummy (garlic soft, chicken cooked, liquid slightly reduced) and serve over rice. its good if you use chicken on the bone for flavor. i do remove the skin though, and i use low sodium soy sauce... my husband calls it california adobo and he says he likes it better than his mom's recipe, which he thinks is too greasy.
post #5 of 6

In my halcyon prematernal days, I took a Philippine cooking class that went all out: http://flickr.com/photos/7588148@N08...7600029971101/ . If you're comfortable making multicourse dinners from cuisines that are notorious for their prep work (ie., Chinese), preparing a Filipino dinner isn't difficult. Otherwise, I'd recommend a newbie dinner of chicken adobo, lumpia, and a veggie like eggplant torta. And don't forget the white rice!

For lumpia: Ariel de Guzman's THE BUSH FAMILY COOKBOOK (yes, as in the former U.S. president) has an old-school lumpia recipe that reminds me of my dad's cooking. (BTW: This cookbook recommendation does not constitute a political endorsement. Hella no...) My tip: prepare & wrap the lumpia beforehand, pack into freezer bags, and freeze. Then shortly before dinner, just pull out of the freezer & fry 'em. Also, the de Guzman recipe calls for rather small quantities for meat; treat the "teaspoons" as heaping ones.

For chicken adobo: Of the dozen or so chicken adobo recipes published in U.S. venues that I've tried over the years, the following (which was featured in the (Walnut Creek, CA) CONTRA COSTA TIMES) remains my favorite:


Chicken Adobo
Serves 6

1 cup white vinegar
1 head garlic, cloves peeled & crushed
1/2 teaspoon whole or ground peppercorns
3 bay leaves
1/4 cup soy sauce
6 skinless chicken breast halves with bone (see note)
Cooked white rice

In a large saucepan or Dutch oven, combine vinegar, garlic, pepper, bay leaves and soy sauce. Add the chicken; marinate for 20-30 minutes. Cover, bring to a boil and simmer for 45 minutes. Remove meat from pan and boil cooking liquid until reduced by half. Serve over rice.

Note: Filipinos typically make this dish with a whole chicken, skin on. Using skinless chicken breasts reduces the fat without sacrificing flavor. Lean cuts of pork may be added or substituted.

elizp note: I prefer 2 lbs. bone-in thighs, which has a good skin:meat ratio for broiling afterwards. After braising, the cute, petite chicken thighs go under a broiler: 5 minutes skin-side up, then 3-5 minutes other side.


Best of luck with Fathers' Day. If all goes well and you wish to explore other Philippine dishes, I totally recommend MEMORIES OF PHILIPPINE KITCHENS by Amy Besa and Romy Dorotan.

Kainin na,
post #6 of 6
Originally Posted by grumpybear View Post
Pancit is always good especially paired with lumpia.
Yeah that... or chicken adobo and rice..

When Dp makes adobo it comes out with some gravy stuff, but I got the organic adobo mix from frontier so mine is more often baked.
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