Other Recipes
Chicken Adobong (Adobong Manok)
(Filipino)
Ingredients
1kg (2.2 lbs.) chicken (thigh or breast with bone)
3/4C rice vinegar
1 whole garlic, finely chopped
3/4C water
3T Kikkoman Soy Sauce
6 bay leaves
1/2T salt
Tomato and cucumber for garnish
Directions
Place chicken in a pot; add vinegar, half the garlic, water, soy sauce, bay leaves and salt.
Mix and allow to marinate for one hour.
Cook in a covered pot over medium heat for about 30 minutes, stirring occasionally until the broth is reduced completely.
Stir-fry the remaining garlic in a pan; add cooked chicken and stir-fry together until browned.
Serve hot, garnished with tomato and cucumber.
Pancit (Panseat)
(Filipino)
Ingredients
1 onion, medium, chopped
4 cloves garlic, crushed
1 cup shrimp, boiled, cleaned and sliced (optional)
1 cup pork, boiled or leftover roast, chopped
1 cup cabbage, chopped into strips
2 carrots, slivered
4 T. soy sauce
1 cup water
Salt and pepper to taste
Pancit noodles (14 oz. package)
(these can be found at oriental stores)
Lemon wedges
Directions
Using a large skillet, lightly sauté in a small amount of oil, the onions and garlic.
Add the pork and shrimp.
Add cabbage, carrots, soy sauce and 1 cup water.
Turn heat to medium and simmer for 5 minutes.
Stir and simmer until carrots are cooked.
Place noodles on top of mixture and spoon vegetables and broth over the noodles.
You might have to add a little more water if the noodles have not wilted.
Cover and allow to steam for about 2 minutes.
Turn out on a platter and garnish with lemon wedges.
The recipe can be varied with chicken leftovers,
bean sprouts or green onions.
Squeeze the lemon wedges over Pancit before eating.
This will serve 4.
Fried Lumpia
(Filipino)
Great for Party Trays
Ingredients 2 T. oil (I like sesame oil)
6 cloves garlic, mashed
1 onion, large chopped
1/2 cup pork, chopped
1/2 cup ham, chopped
1 cup coarsely chopped cleaned shrimp
1/2 cup water
1/2 cup garbanzo beans, canned
1/2 cup bean sprouts
1/2 cup carrots, slivered fine
2 dozen lumpia wrappers (you can use egg roll wrappers, but they aren't as good)
Directions
Sauté garlic till brown, then discard.
In the same pan sauté onions until soft.
Add meat, shrimp and 1/2 cup cold water.
Simmer for about 10 minutes or until pork
is thoroughly cooked.
Add beans, bean sprouts and carrots.
Cook for about five minutes more or just until tender.
If liquid remains, drain from mixture.
Turn onto a large platter to cool.
To make rolls, spread the wrapper with one corner toward you.
Place 2 or 3 Tablespoons of the mixture in the center.
Fold bottom corner over filling, then the two sides and top.
(like an egg roll)
Moisten with egg white or milk to seal the top.
Fry in hot fat, turning until a golden brown.
Drain on paper towels or a brown bag.
Yield 2 dozen lumpia.
Variations
For a simpler, quick lumpia:
stir fry leftover meat, add diced baked potato and
a package of frozen mixed vegetables.
Lumpia Sauces
Garlic Vinegar
To 1/4 cup Vinegar, add
2 crushed cloves of Garlic
Sweet & Sour Sauce
Mix equal parts vinegar, water, sugar to
make a seeet-sour sauce mixture, increasing
the vinegar or sugar a bit at a time to suit your own taste.
Salt to taste.
Add 1 T. catsup or tomato paste.
Bring this mixture to a boil and add a very small amount of
Cornstarch that has been mixed in water
If you like a zippier sauce you can add a dash or two of Tabasco sauce.