Philippines (12/6/10)
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Recipes contributed by Laura Corpuz & the Filipino-American Society of Central Illinois (FASCI website).
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Ham or chicken fried rice
Ingredients:
1 packaged ham, diced, or 1 c. roast
or boiled chicken, diced
2 eggs, well beaten or scrambled
2 – 4 T cooking oil
1 c. chopped carrots
1 c. frozen green peas
1 ½ T soy sauce
¼ c. scallions
4 c. cooked rice, chilled
1/2 tsp salt (as needed)
Method:
Dice roast or boiled chicken. Cut scallions in 1/2 inch sections. Beat eggs well. Break up and separate the cold cooked rice with a spoon or with your wet fingers. Soften chopped carrots and add forzen green peas and drain.
Heat oil. Add ham/chicken and scallions and stir-fry to coat with oil.
Add cold cooked rice, salt, and soy sauce. Stir-fry to heat thoroughly (if necessary, add a few drops of oil to prevent burning).
Add carrots, green peas, and eggs (you can scramble the eggs now or before you add them to the rice mixture). Serve hot.
1 packaged ham, diced, or 1 c. roast
or boiled chicken, diced
2 eggs, well beaten or scrambled
2 – 4 T cooking oil
1 c. chopped carrots
1 c. frozen green peas
1 ½ T soy sauce
¼ c. scallions
4 c. cooked rice, chilled
1/2 tsp salt (as needed)
Method:
Dice roast or boiled chicken. Cut scallions in 1/2 inch sections. Beat eggs well. Break up and separate the cold cooked rice with a spoon or with your wet fingers. Soften chopped carrots and add forzen green peas and drain.
Heat oil. Add ham/chicken and scallions and stir-fry to coat with oil.
Add cold cooked rice, salt, and soy sauce. Stir-fry to heat thoroughly (if necessary, add a few drops of oil to prevent burning).
Add carrots, green peas, and eggs (you can scramble the eggs now or before you add them to the rice mixture). Serve hot.
Pansit
Ingredients:
1 medium-sized onion, sliced
2 stalks celery, sliced into
small pieces
2 – 3 c. shredded cabbage
2 medium-sized carrots cut
into small pieces
2 cloves garlic, minced, opt.
1 c. boiled chicken, diced
1 c. deveined shrimp, opt.
1 ½ c. chicken broth
2 hard-boiled eggs, sliced, opt.
¼ c. chopped green onions, opt.
¾ c. soy sauce
1/3 c. vegetable oil
Salt and ground pepper
1 pkg. rice sticks from any Oriental store
Method:
Soak rice sticks in cold water for 5-7 minutes, drain, and coat with 2 tsp. soy sauce.
Sauté garlic in heated oil until lightly brown. Add onion, stir for a few seconds. Add chicken (and shrimp) stirring lightly. Add vegetables and stir until crisp cooked.
Remove vegetable mixture keeping juice in pan. Put drained rice sticks in pan and toss with juice until softened then mix all ingredients in pan.
Add chicken broth if needed. Add more soy sauce as desired to give color and flavor. Season with salt and pepper. Garnish with sliced egg and green onions. Enjoy.
1 medium-sized onion, sliced
2 stalks celery, sliced into
small pieces
2 – 3 c. shredded cabbage
2 medium-sized carrots cut
into small pieces
2 cloves garlic, minced, opt.
1 c. boiled chicken, diced
1 c. deveined shrimp, opt.
1 ½ c. chicken broth
2 hard-boiled eggs, sliced, opt.
¼ c. chopped green onions, opt.
¾ c. soy sauce
1/3 c. vegetable oil
Salt and ground pepper
1 pkg. rice sticks from any Oriental store
Method:
Soak rice sticks in cold water for 5-7 minutes, drain, and coat with 2 tsp. soy sauce.
Sauté garlic in heated oil until lightly brown. Add onion, stir for a few seconds. Add chicken (and shrimp) stirring lightly. Add vegetables and stir until crisp cooked.
Remove vegetable mixture keeping juice in pan. Put drained rice sticks in pan and toss with juice until softened then mix all ingredients in pan.
Add chicken broth if needed. Add more soy sauce as desired to give color and flavor. Season with salt and pepper. Garnish with sliced egg and green onions. Enjoy.
Chicken Adobo
Ingredients:
2 lbs chicken (cut up into pieces)
½ cup vinegar
2 cups water
2 cloves garlic (minced)
½ tsp ground black pepper
¼ cup soy sauce
1 bay leaf
salt to taste
Method:
Clean chicken and cut into pieces. Add salt, minced garlic, and pepper to chicken. Put in a large pot and add bay leaf, vinegar, soy sauce and water. Cover and let it simmer until the chicken is tender.
Remove chicken pieces from pot and broil in a pan for 10 minutes. Let the sauce in the pot simmer until reduced to half. Take chicken out of the oven and return to sauce. Simmer for another two minutes. Serve hot.
Note: Instead of chicken, you can use pork (country style) for this recipe.
2 lbs chicken (cut up into pieces)
½ cup vinegar
2 cups water
2 cloves garlic (minced)
½ tsp ground black pepper
¼ cup soy sauce
1 bay leaf
salt to taste
Method:
Clean chicken and cut into pieces. Add salt, minced garlic, and pepper to chicken. Put in a large pot and add bay leaf, vinegar, soy sauce and water. Cover and let it simmer until the chicken is tender.
Remove chicken pieces from pot and broil in a pan for 10 minutes. Let the sauce in the pot simmer until reduced to half. Take chicken out of the oven and return to sauce. Simmer for another two minutes. Serve hot.
Note: Instead of chicken, you can use pork (country style) for this recipe.