Hey Michael, I was thinking about you last night, when I had my Filipino dinner...

S

sandi-in-hawaii

Well-known member
I made my pork adobo with your FIL's secret ingredient of barbecue sauce, and loved it! I'll always make it like that now -thanks for sharing his tip smileys/smile.gif

 
REC: Pork Adobo ala Michael in Phoenix's FIL

REC: Pork Adobo

3 pounds pork, cut into 1 1/2" cubes*
3/4 cup apple cider vinegar
1/4 cup + 2 tablespoons shoyu
1 tablespoon (1 squirt) barbecue sauce
3 cloves garlic, minced
1 teaspoon black peppercorns
2 bay leaves

*Don't use lean pork - it has to be kinda fatty like pork butt, or pork shoulder butt. I do trim off most of the fat, though smileys/smile.gif

Brown pork cubes in a small amount of oil in a large pot in small batches over medium-high heat. When all of the meat has been browned, return all the pork to the pot, including any accumulated juices, then add the remaining ingredients to the pot.

Bring to a boil, then reduce heat and simmer, covered, for 30 - 45 minutes, until tender. (Don’t open the pot for at least 30 minutes, or the meat won’t get soft!)

Serve with white rice or pancit bihon.

(You can easily adjust the quantities in the recipe – just make sure you use 2 parts vinegar to 1 part shoyu, and have enough liquid to come up at least half way up the sides of the meat.)

 
REC: Pancit Bihon

Pancit Bihon
Adapted from Williams Sonoma’s Savoring Southeast Asia, by Joyce Jue

This stir fry goes pretty quick, so make sure all your veggies and chicken are prepped, and ready to toss into your wok, before you start cooking.

1 8 oz. pkg pancit bihon (Filipino rice noodles)
2 tablespoons vegetable oil
½ teaspoon salt
2 tablespoons minced garlic
1 yellow onion, thinly sliced
2 celery stalks, thinly sliced on the diagonal
4 chicken thighs, poached and shredded
1/2 small head cabbage, finely shredded
2 carrots, julienned
2 tablespoons fish sauce
1 tablespoon soy sauce
1/2 cup chicken stock
Freshly ground pepper

To garnish:
Green onions, finely chopped
Fresh cilantro, finely chopped
Thin wedges of lime or lemon

Soak pancit bihon in a large bowl of warm water and set aside.

Cut all the vegetables, and set aside. Combine the fish sauce, soy sauce and chicken stock in a small cup and set aside.

Preheat wok over medium-high heat. When the pan is hot, add the vegetable oil, salt and garlic, and stir fry until the garlic is golden brown, about 1 minute.

Add the yellow onion and celery, and stir fry until the onion is translucent, about 3 minutes.

Add the shredded chicken and stir fry for about 1 minute.

Add the shredded cabbage and julienned carrots and stir fry for about 2 minutes, until the cabbage has softened slightly.

Add the fish sauce, soy sauce and chicken stock and toss to mix well.

Drain the pancit bihon, and add it to the wok. Toss the mixture, and stir fry until the liquid has been completely absorbed by the noodles.

Add freshly ground pepper, and adjust seasoning with additional fish sauce or soy sauce, if needed.

Transfer to large serving dish, and garnish with green onions and cilantro. Serve with lime or lemon wedges, for each diner to squeeze onto his own serving.

 
REC: Lumpia

Lumpia

1-2 bundles long rice
1 lb. ground pork
1/2 lb. shrimp, peeled, deveined, and cut into small (1/2”) pieces
2 cloves garlic, minced
2 teaspoons fish sauce
Salt & Pepper to taste
1 pkg, bean sprouts (about 8 oz?)
1/2 lb string beans, julienned
1 carrot, julienned
2 packages lumpia wrappers (I like Menlo brand, in a red package, found in the freezer section)
1 egg, lightly beaten with 2 teaspoons water

Soak long rice in warm water until softened. Set aside.

Preheat small amount of oil in large wok. Stir fry ground pork over medium-high heat until browned. Drain off any oil, then add shrimp pieces, and stir fry 1 minute.

Add garlic, fish sauce, and salt and pepper, stir to mix.

Add bean sprouts, string beans and carrots, and stir-fry until vegetables have softened.

Drain long rice, cut into 3” lengths, and add to wok. Stir fry for 2-3 minutes, until coated, and well mixed.

Turn off heat, and turn mixture into a colander or fine meshed strainer, so that any liquid can drain off. Set aside to cool.

Peel lumpia wrappers apart. Place a square diagonally in front of you on a work surface. Place a row of approx 2 tsp. of the filling mixture about 1/3 of the way up above the bottom corner. Fold up bottom corner over the filling, turn in both side corners, then roll tightly into a filled cylinder.

Brush end of wrapper with egg-water mixture to seal. Continue rolling until all the filling is used. (If you don’t plan to fry all the lumpia now, place them in a Ziploc bag, and freeze until ready to use. The lumpia don’t stick together in the freezer, so you don’t need to place anything in between them.)

Deep fry in oil til golden brown.

Dipping Sauce
2 parts shoyu
1 part apple cider vinegar
Finely minced garlic, to taste
Finely minced chile pepper, to taste

Note: If you have extra wrappers, roll up a banana, halved lengthwise, plus a sprinkle of brown sugar, and some chocolate, if you like, and fry those too for a yummy dessert - banana lumpia smileys/smile.gif

The banana ones are a must in my household - whenever I fry lumpia, my son always looks for the banana ones, and is disappointed if I don't have them!

 
Thanks, Sandi. Believe it or not, my Irish mother used to make a version of this...

She got the recipe when my sister's Girl Scout troop had a Filipino booth at an International food fair. The recipe was from one of the girls' mother, who spelled it "lump-ya", and it became a family favorite after that. No fish sauce or long rice in Mom's, but they seemed exotic at the time.

 
The long rice I use says Vermicelli (bean threads) and the ingredients are green mung bean and water

It's packaged in a plastic wrapper inside a pink net thing, and there's about 8 bundles inside the pack.

Total net weight of the package is 10.56 oz., so I suppose each bundle is a little over 1 oz.

It's so hard nowadays - there's a lot of things called rice noodles - like those Vietnamese rice noodles used in a noodle soup called pho, that are like straight sticks, or another rice noodle in a blue bag (just one big bundle, which gets really fat when you soak it in water), or like those Filipino rice noodles, in a flat big sheet, called pancit bihon.

You want the one with the little bundles. I'll try to submit a picture later...

 
Joe, I think this is one of those "recipes" where every family has a different variation....

I think everyone's "recipe" evolves, due to family preferences, and no two are alike smileys/smile.gif

A lot of Filipino recipes are like old family recipes that never get written down, and are just passed on from generation to generation. And sometimes, adventurous non-Filipinos end up making it, and passing it down to their families, like yours and mine!

It's kinda funny - we have a ton of community cookbooks (seems like every high school graduating class creates a fundraising cookbook for their Project Grad night), but there's so few Filipino recipes.

Maybe we can spread a few more around smileys/smile.gif

 
Now I need tips on how to post photos!!!

How do I re-size them so they aren't so huge, and can I insert more than one photo per post???

Total newbie when it comes to digital photos...

Could you tell?? (hee hee!)

 
Thanks Sandi! Initially I was unsure if "long rice" was an exotic rice that I had never heard of...

or if it meant rice/bean noodles. Your replies certainly put that to rest! LOL!

The recipe looks very good - I've never had Filipino food (with the exception of some very addictive garlic peanuts) so I'm saving yours & Michael's recipes for my first try. Thanks to you both for the recipes!

 
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