Filipino Food Recipes

Eureka! I finally came up with a good recipe for Pancit and Filipino BBQ. So you'll need to add these recipes to the old Wing Family Cookbooks I made for some of you forever ago. In fact, I've updated my Adobo recipe, too. It's fool proof. I'll just include all my updated Filipino recipes. Just so you know, Ma, the Kare-Kare recipe is not like the one we grew up on, but I like it this way, too.

Anyway, we tried the pancit and BBQ tonight, and oh!!! it was so heavenly. It brought me right back to Auntie Iding's house, watching Uncle Al BBQ on the driveway. His is still probably better, and Auntie Iding's pancit, too. But it's the closest I've ever gotten it. And sorry no pictures. We ate it up too fast. Enjoy!


Filipino Barbeque

1 to 1 1/2 pounds chicken thighs (4-6 thighs)
4 large cloves garlic, minced
1 cup Sprite or 7-Up
1/2 cup soy sauce
Salt and pepper

Trim fat from chicken and pat dry with a paper towel. Combine ingredients and coat chicken in marinade. Refrigerate for at least 3 hours. Save a thigh or two to make Pancit, and barbeque the rest. Heat barbeque (we used gas) on high for 5 minutes. Cook meat 5-6 minutes on one side then turn over and cook 3 minutes. Serve with rice. [Note: you can substitute pork, but choose a really tender cut, b/c in my experience, it usually turns out tough)



Pancit Bihon

250 grams (8.8oz) dry bihon noodles
2 tablespoons oil
2 large cloves garlic, minced
1/2 pound chicken, marinated (see Filipino BBQ)
2 tablespoons soy sauce
1/2 small onion, chopped (optional)
2 medium carrots, sliced into thin sticks
2 cups snow peas, or less
1 cup cabbage, sliced thin (optional)
1 cup chicken broth (subst: water + bouillon)

Marinate chicken ahead of time, and slice thin. Soak bihon in water for 10 mins, meanwhile chop vegetables. Saute garlic in hot oil until brown. Add marinated chicken and saute until brown. Stir in onions, carrots, snow peas and soy sauce. Cover and cook for 2 mins until tender. Add chicken broth and bring to boil. Add cabbage and cook until tender. Mix in bihon noodles until evenly distributed.



Adobo

1 1/2 to 2 pounds chicken thighs
1 cup white vinegar
1/2 cup soy sauce
3-4 large cloves garlic, crushed slightly
1/2 teaspoon peppercorns

Trim fat from meat and pat dry with a paper towel. Combine ingredients in a large pot. Coat chicken in mixture and bring to boil. Reduce heat and simmer on low heat for 30-60 minutes, stirring occasionally. Sauce should be thickened and glistening. Serve with rice. (Can use a crockpot. Use 2/3 C soy sauce instead. Still good to pat dry chicken then bring mixture to boil in a pot before transferring over.)



Kare-Kare

2-3 pounds pork (oxtail or pork roast works fine)
2 garlic cloves, minced
3 tablespoons onions
2 tablespoons soy sauce (subst. for 3 T bagoong)
2 small yellow squash, cut up
2 cups fresh green beans, cut up (1 lb?)
1/3 cup peanut butter

Boil the meat in 6 cups water and 1 1/2 tsp. salt until tender (30-60 minutes). In large saucepan, saute garlic and onion in hot oil until brown. Spoon out the meat from the liquid and saute with the garlic onion mixture. Add soy sauce and saute another 3 minutes. Return all the meat/garlic/onion mixture back to stewing water. Add squash and green beans and cook until tender. Reduce heat and stir in peanut butter. Cook another 5 minutes, adjust seasonings to taste and then serve with rice.



I found this one online, followed it exactly, and it was delicious and easy, too.
Filipino Bistek (Beef Steak)

1 1/2 to 2 pounds beef (round, sirloin or tenderloin), sliced 1/4 inch thick
4 tablespoons kalamansi (native lemon) juice --I just used lemon juice
1/4 cup dark soy sauce --I just used regular kikkoman
freshly-ground pepper --mine was not freshly ground
2 large onions, cut into rings
2 tablespoons oil

In a glass mixing bowl, mix kalamansi or lemon juice and soy sauce. Add beef, garlic and ground pepper. Mix well. Let sit in the refrigerator for 30 minutes. Heat a heavy skillet. Add oil. Lightly fry the onion rings. Remove from skillet and drain on paper towels. Keep warm. Reheat oil until smoking. Pan-fry the beef slices in batches, removing them as they brown. When all the beef has been cooked, pour the marinate into the skillet and boil for 1 minute. Arrange beef slices on a plate. Place the onion rings on top. Pour the sauce over the onions and beef. Serve at once.