Sharing A Traditional Filipino Meal

Sam Choy
By Sam Choy
Wednesday - December 03, 2008
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This week Aurelio Garcia, executive chef of Sam Choy’s BLC, shares traditional Filipino cooking. This show aired originally in February 2007.

PORK ADOBO

* 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 fresh minced garlic

* 1/2 cup vinegar (sugar cane or cider vinegar, if available)

*5 bay leaves


 

Preheat oven to 350 degrees.Use a half sheet pan or baking pan. Season pork with pepper and garlic salt and evenly spread out in pan. Brown it in the oven for about 20 minutes. Transfer browned pork into a medium-size 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.

PANCIT

* 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 carrots, sliced thin (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 cabbage (shredded)


* 2 tablespoons chopped green onions

* 1/2 pack rice noodle sticks (soaked in water 20 minutes before cooking/drained)

* 1 packet dried egg noodles, cooked

* 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 tablespoon finely chopped green onions, for garnish (optional)

In a medium wok or pot, lightly brown garlic in the oil. Add onions, celery, string beans and cabbage; cook 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 pot and simmer 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.

BANANA LUMPIA

* 4 medium bananas, ripe and firm

*6 jackfruit strips langka

*6 lumpia wrappers

* 2 teaspoons sugar 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 paper towels 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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