A Filipino Feast From Chef Garcia
Wednesday - February 28, 2007
This week, BLC Executive Chef Aurelio Garcia visits the show to share the following traditional Filipino recipes.
* 3 pounds fresh pork butt, medium cubed
* 1 tablespoon ground black pepper
* 2 teaspoons garlic salt
* 1 cup soy sauce
* 1/2 cup water
* 1/2 cup minced fresh garlic
* 1/2 cup vinegar (sugar cane or cider vinegar, if available)
* 5 bay leaves
Preheat oven to 350 degrees. Season pork with pepper and garlic salt, and evenly spread out on a half sheet or baking pan. Brown in the oven for about 20 minutes. Transfer browned pork into a medium pot and add the soy sauce, water, garlic, vinegar and bay leaves. Cover and simmer for about half an hour, or until tender.
If there is a lot of liquid in the pan, uncover and simmer a little bit more to reduce the liquid. Best served very hot or even reheated the next day.
* 1 tablespoon minced garlic
* 2 tablespoons salad oil
* 1/2 cup round onions, sliced thin
* 2 celery sticks, sliced thin on the diagonal
* 1 cup thinly sliced carrots (like matchsticks)
* 1 pound chicken thighs, sliced into strips
* 1 1/2 pounds jumbo shrimp, shelled and split in half lengthwise
* 2 teaspoons ground white pepper
* 1 cup string beans (sliced into strips)
* 1 cup shredded cabbage
* 2 tablespoons chopped green onions
* 1/2 pack rice noodle sticks (soaked in water 20 minutes before cooking/drained)
* 1 packet dried/cooked egg noodles
* 1/2 packet achuete spice (found in Asian markets)
* 1/2 cup soy sauce
* 3 cups chicken stock or broth
* salt, to taste
* 6 pieces kalamansi, halved for garnish (optional)
* 5 boiled eggs, cut in quarters for garnish (optional)
* 1 finely chopped green onion, for garnish (optional)
In a medium wok or pot, lightly brown garlic in the oil. Add onions, celery, string beans and cabbage and saute until soft. Add chicken strips until all sides begin to lightly brown. Add shrimp, white pepper, green onions, carrots, achuete spice and soy sauce, making sure it is evenly distributed. Add egg noodles and chicken stock. Cover the pot and simmer for about 5 minutes; stir in rice noodles and cook for about 5 more minutes.
Arrange garnishes on the side and on the top of the finished pancit. This dish should have almost no liquid when it is done. If it comes out too dry, add more chicken stock. Adjust with salt if needed and serve right away.
* 4 medium firm, ripe bananas (apple or cooking banana)
* 6 jackfruit strips (langka)
* 6 lumpia wrappers
* 2 teaspoons white or brown sugar (optional)
* 1 teaspoon cinnamon (optional)
* 1 egg (for egg wash)
* oil, for deep frying
Cut bananas lengthwise into thirds. Combine sugar and cinnamon (optional). Place two banana pieces on each lumpia wrapper; add jackfruit, sprinkle with sugar and cinnamon. Wrap in envelope fashion, sealing the ends with an egg wash. Fry in hot oil until golden brown; drain on a paper towel and serve warm.
Makes six servings.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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