View Full Version : Filipino Cuisine

July 31st, 2019, 08:21 AM

1 pound lean ground pork
1½ cups finely chopped onions
One 8-ounce can water chestnuts, drained and finely chopped
2 tablespoons minced garlic
2 tablespoons liquid Maggi seasoning or soy sauce
1 tablespoon ground white pepper
2 tablespoons cornstarch
30 to 45 lumpia wrappers
Vegetable oil, for deep-frying
Thai sweet chili sauce, for serving

In a large bowl, combine the pork, onions, water chestnuts, garlic, Maggi seasoning, and white pepper.
Using your hands, mix thoroughly.
In a small bowl, whisk together the cornstarch and 1/3 cup water.
Gently separate the lumpia wrappers (they're very delicate), arrange them on a clean work surface,
and cover them with a clean damp dish towel or paper towels to prevent them from drying out.
Keep the wrappers covered while you are assembling each lumpia.
To assemble one, place a wrapper on a cutting board.
Using a pastry brush or your finger, moisten the top edge of the wrapper (the one farthest from you) with the cornstarch mixture.
Place 2 tablespoons of the pork mixture along the center of the wrapper, forming a log shape.
Bring the bottom edge of the wrapper up over the log, pulling it tightly,
and then fold the left and right sides of the wrapper toward the center over the log.
Tightly roll up the lumpia and press to seal the edge.
Place the lumpia on a plate, cover it with plastic wrap, and repeat with the remaining wrappers and filling.
Set a wire rack on a baking sheet and place several layers of paper towels on top of the rack.
Heat 3-4 inches of vegetable oil in a large wok or pot to 375°F (if you don't have a thermometer, test the oil by inserting the handle of a wooden spoon into the oil.
If bubbles appear immediately, the oil is ready.
Working in batches, deep-fry the lumpia, using tongs to flip them over halfway through,
until they are a deep golden brown all over, about 3 minutes total.
Using a spider strainer or a slotted spoon, transfer the lumpia to the paper towels to drain.
Serve the lumpia warm with the sweet chili sauce for dipping.

August 6th, 2019, 08:24 AM
Asian-Style Slaw

1/4 cup vegetable oil
1/4 cup creamy peanut butter
3 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
1 tablespoon dark sesame oil
1½ teaspoons honey
1 clove garlic, grated
1/2 teaspoon grated fresh ginger

4 cups shredded Napa or green cabbage
1 red pepper, chopped
1 cup matchstick carrots
2 green onions, chopped
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1 cucumber, diced
1 fresh jalapeño, seeds removed and chopped
1/4 cup dry roasted peanuts

For the dressing:

Whisk together all of the ingredients.

For the slaw:

In a large bowl, mix cabbage, red pepper, carrots, green onions, fresh herbs and jalapeños.
Toss with dressing and peanuts. Serve right away or refrigerate until you're ready to go.

August 7th, 2019, 03:23 AM
Breakfast Fried Rice

1 bunch collard greens
1 tablespoon plus 1½ teaspoons grapeseed oil or other high-heat neutral oil
8 cloves garlic, minced
2 tablespoons soy sauce or tamari, plus more for serving
3 cups leftover cooked rice (brown, white or a combination)
6 large eggs
3 scallions, green parts only, thinly sliced

Set an oven rack 6 to 8 inches from the heating element and preheat the broiler.
Cut out and discard the ribs of the collard greens.
Stack the collard leaves on top of one another and, starting on a long side, roll them up into a burrito-like shape.
Thinly slice the rolled greens crosswise into ribbons, and then coarsely chop the ribbons so that they are not too long.
Heat a large oven-safe skillet, such as cast iron, over medium- high heat.
When the skillet is hot, add 1 tablespoon of the grapeseed oil and the garlic.
Cook, stirring constantly, until the garlic is a light golden color and very fragrant, about 1 minute.
Do not let it burn. Add the collard greens, 1 tablespoon of the soy sauce, and 1/4 cup water.
Cook, stirring, until the collard greens are wilted and all the liquid has evaporated, about 8 minutes.
Add the rice and the remaining 1 tablespoon soy sauce to the collard greens.
Cook, stirring, until the rice has warmed, 2 minutes.
Spread the mixture out evenly in the skillet and make six wells with a spoon.
Pour 1/4 teaspoon of the remaining grapeseed oil into each well and then carefully crack an egg into each well. Cook, undisturbed, until the egg whites are beginning to set, about 1 minute.
Transfer the skillet to the oven and broil until the eggs are cooked to your desired doneness (just-set whites and runny yolks takes about 1 minute).
Remove the skillet from the oven and sprinkle the scallions over the rice and eggs.
Serve immediately, with soy sauce on the side.

August 16th, 2019, 03:05 PM
Grilled Citrus-Marinated Chicken

One 3- to 4-pound chicken
1/2 cup grapefruit juice
3/4 cup orange juice
1/4 cup lemon juice
1/3 cup lime juice
1½ tablespoons ginger juice
2½ tablespoons kosher salt
4 tablespoons minced jalapeño
1½ tablespoons minced habanero
1 shallot, minced
7 coriander seeds
7 black peppercorns
1 star anise

Halve the chicken and debone the legs and thighs.
In a large mixing bowl, combine the citrus and ginger juices and salt.
Whisk to make sure the salt is fully dissolved.
Place the juice mixture, jalapeño, habanero and shallots in the bowl of a food processor or high-performance blender, and lightly pulse to combine until smooth.
Place the chicken in an airtight container or large zip-top bag, cover with the marinade then add the whole coriander, black peppercorns and star anise.
Place in the refrigerator and allow to sit for 24 hours.
After a full day in the refrigerator, remove the chicken from the marinade and dry on a resting rack in the refrigerator for about 12 hours.
Preheat grill to medium-high heat and lightly oil grates.
Preheat the oven to 450°F.
On a wood grill or grill pan over medium-high heat, cook chicken to char, about 7 minutes uninterrupted.
Transfer charred chicken to a baking sheet and place in the oven until the internal temperature reads 165°F, about 15 minutes.
Remove the chicken from the oven and allow to rest at room temperature for at least 10 minutes.
Serve with your favorite hot sauce and garnish with any combination of fresh jalapeño, radish, watercress or cilantro.