Little Rosie's Filipino Dressings & Marinades shares a simple family dinner recipe with a twist.
Chicken Adobo My Mom's Way
There are many variations on how Chicken Adobo is prepared. This is the simple way my mom taught me to prepare this dish. Chicken Adobo sometimes is considered the unofficial main dish of the Philippines. Traditionally it's made with chicken or pork.
2 chicken breasts sliced thinly 4 to 5 garlic cloves 1/4 cup cider vinegar 1/8 cup soy sauce*
1 teaspoon of salt or garlic salt
2 tablespoons of vegetable oil for cooking
--Place chicken with all ingredients in bowl to marinate for 8-10 minutes.
--On medium, heat oil in cooking pan.
--Separate chicken from marinade and place in cook in pan for approximately 4-6 minutes. When chicken is browned on both side, add marinade to pan and simmer for about 2-4 minutes.
--Let sit for 5 minutes, garnish with lemon and serve.
Pancit or Noodles
Pancit means noodles in the Filipino language. It was introduced into Filipino cuisines by the Chinese. Pancit are standard fare in most restaurants in the Philippines and are served in a variety of ways. I like this as a side course with only vegetables but if you want to make it more of a meal, you can add chicken, shrimp or pork.
1 package of rice noodles. *Maifun Rice Sticks made by Dynasty can be found in the Asian section of most main stream grocery stores. 2 tablespoons of vegetable oil for cooking 1/2 small onion, chopped
1/4 cup carrot sliced thinly. * I like to buy the carrots already shredded 2 garlic cloves sliced thinly 1 cup of chicken broth 1/4 cup soy sauce
2-4 green onion sliced for garnish 1 lemon for garnish
--Place noodles in bowl and cover with warm water and set aside.The direction call for 10 minutes but for the way we're preparing this, the noodles will stay in the water only for the time of the next steps.
--Heat oil in cooking pan on medium heat
--Sautee onions until soft, add carrots and garlic.* garlic is added last since it cooks so quickly.
--When garlic begins to brown, add chicken broth and soy sauce. Bring to a boil on medium heat.
--Add noodles to medium/low heat and toss noodles in mixture. *As you toss the noodles the mixture will absorb into the noodles. When all of mixture is absorbed, remove from heat.
This is probably my favorite recipe - it's the Filipino version of an egg roll. This can be served as an appetizer or main course. There are many variations of what the spring roll is filled with as far as meat and vegetables. What I love about this recipe, is that it's super simple.
1 pound of ground sirloin
1 bunch of green onions
chopped 1 teaspoon of salt or garlic salt
1 egg, whisked
1 package of thawed spring roll wrappers.
These haven't made it to the main stream grocery stores to my knowledge but any Asian grocery will carry a variety of brands in the freezer section.
4 tablespoons of canola oil for frying. * you should adjust amount to the size of the pan.
The spring rolls only need enough oil to fry one side at a time, about a half inch deep.
1. In large mixing bowl, combine ground beef, green onion, egg, salt and pepper.
2. Place about three to two-three tablespoons of ground beef filling in the center of one wrapper. Form your filling to make a mini log.
3. Wet the edges of your wrapper with water and begin rolling tight, as if rolling a cigar. Each should be about an inch in diameter. I cut each roll into 2-3 pieces. Wet the last bit of the wrapper so that it sticks to the roll at the end.
4. Fry in hot to medium-hot oil for about 3-4 minutes, until the outside is golden brown. Check to make sure the filling is cooked all the way through. Be sure not to cook too quickly to ensure the filling is cooked all the way through and the wrapper doesn't burn. 5. Drain on a paper towel to remove excess oil. Serve with a variety of dipping sauces: sweet chili sauce (can be found in the Asian grocery section) and/or 2 sauces I mix; vinegar & garlic powder and soy sauce & hot mustard.