What is the best Philippine dish ever, and also easy to cook?!
I got tired of searching online for the right recipe so I'm asking that here!.Www@FoodAQ@Com
Answers:
My husband is mostly Hawaiian/part Filipino, and loves to cook filipino food!. My all time favorite is Pork Adobo, and this recipe is just as he cooks his!.
Filipino Pork Belly Adobo
"This was the among the first things I learned to cook!. I later found out that it is a basic step in most local stews!. That's probably why my mom taught me that first!. In the days prior to refrigeration that was the way people preserved the meat that wasn't used up immediately!." G!. Mercado
2 pounds (1 Kg!.) Pork Belly cut into cubes
1/2 cup (125 ml) soy sauce
1/2 cup (125 ml) white vinegar
1/2 head garlic, peeled and crushed
1 tablespoon whole peppercorns
2 bay leaves
1 cup (250 ml) water
1 1/2 tablespoons brown sugar
1/2 cup (125 ml) rice wine or pastis (optional)
Salt to taste
6 cups freshly cooked white rice
Place all ingredients in large frying pan!. Bring to the boil!. Cover, lower flame and cook until meat is tender, about 50 - 60 minutes!.
Remove sauce from pan and set aside!. Cook meat and garlic until garlic begins to brown!. Remove and set aside!.
Deglaze pan with reserved sauce!. Return meat and garlic and mix well!. Serve over freshly cooked rice!.Www@FoodAQ@Com
Filipino Pork Belly Adobo
"This was the among the first things I learned to cook!. I later found out that it is a basic step in most local stews!. That's probably why my mom taught me that first!. In the days prior to refrigeration that was the way people preserved the meat that wasn't used up immediately!." G!. Mercado
2 pounds (1 Kg!.) Pork Belly cut into cubes
1/2 cup (125 ml) soy sauce
1/2 cup (125 ml) white vinegar
1/2 head garlic, peeled and crushed
1 tablespoon whole peppercorns
2 bay leaves
1 cup (250 ml) water
1 1/2 tablespoons brown sugar
1/2 cup (125 ml) rice wine or pastis (optional)
Salt to taste
6 cups freshly cooked white rice
Place all ingredients in large frying pan!. Bring to the boil!. Cover, lower flame and cook until meat is tender, about 50 - 60 minutes!.
Remove sauce from pan and set aside!. Cook meat and garlic until garlic begins to brown!. Remove and set aside!.
Deglaze pan with reserved sauce!. Return meat and garlic and mix well!. Serve over freshly cooked rice!.Www@FoodAQ@Com
well this is the best i can offer, its the filipino version of egg rolls
INGREDIENTS
1 tablespoon vegetable oil
1 pound ground pork
2 cloves garlic, crushed
1/2 cup chopped onion
1/2 cup minced carrots
1/2 cup chopped green onions
1/2 cup thinly sliced green cabbage
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce
30 lumpia wrappers
2 cups vegetable oil for frying
DIRECTIONS
Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil!. Cook pork, stirring frequently, until no pink is showing!. Remove pork from pan and set aside!. Drain grease from pan, leaving a thin coating!. Cook garlic and onion in the same pan for 2 minutes!. Stir in the cooked pork, carrots, green onions, and cabbage!. Season with pepper, salt, garlic powder, and soy sauce!. Remove from heat, and set aside until cool enough to handle!.
Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends!. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly!. Keep the roll tight as you assemble!. Moisten the other side of the wrapper with water to seal the edge!. Cover the rolls with plastic wrap to retain moisture!.
Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes!. Slide 3 or 4 lumpia into the oil!. Fry the rolls for 1 to 2 minutes, until all sides are golden brown!. Drain on paper towels!. Serve immediately!.Www@FoodAQ@Com
INGREDIENTS
1 tablespoon vegetable oil
1 pound ground pork
2 cloves garlic, crushed
1/2 cup chopped onion
1/2 cup minced carrots
1/2 cup chopped green onions
1/2 cup thinly sliced green cabbage
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce
30 lumpia wrappers
2 cups vegetable oil for frying
DIRECTIONS
Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil!. Cook pork, stirring frequently, until no pink is showing!. Remove pork from pan and set aside!. Drain grease from pan, leaving a thin coating!. Cook garlic and onion in the same pan for 2 minutes!. Stir in the cooked pork, carrots, green onions, and cabbage!. Season with pepper, salt, garlic powder, and soy sauce!. Remove from heat, and set aside until cool enough to handle!.
Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends!. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly!. Keep the roll tight as you assemble!. Moisten the other side of the wrapper with water to seal the edge!. Cover the rolls with plastic wrap to retain moisture!.
Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes!. Slide 3 or 4 lumpia into the oil!. Fry the rolls for 1 to 2 minutes, until all sides are golden brown!. Drain on paper towels!. Serve immediately!.Www@FoodAQ@Com
I'm not filipina,but i like beef tapsilog(beef tapa)!.!.!.Www@FoodAQ@Com
Yup, it's beef tapa or tilapiaWww@FoodAQ@Com