Faceromance

Pork and Chicken, Filipino Style (Adobo)

1 1/2 pounds boneless pork shoulder
1 1/2 pounds chicken legs or thighs
3/4 cup water
1/3 cup white wine vinegar
3 cloves garlic, chopped
2 tablespoons soy sauce
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
Hot cooked rice

Trim fat from pork; cut pork into 1-inch cubes.
Heat pork,
chicken, water, vinegar, garlic, soy sauce, salt and pepper to
boiling in Dutch oven; reduce heat.
Cover and simmer until pork and
chicken are done, 45 to 55 minutes.

Remove pork and chicken from Dutch oven.
Skim fat from broth if
necessary.
Cook broth uncovered until reduced to about 1 cup.

Heat oil in 10-inch skillet until hot.
Cook chicken in oil over
medium heat until brown on all sides.
Add pork; cook and stir until
brown.

Serve pork, chicken and broth over rice.
Garnish with minced
parsley and tomato wedges.

Bagoong Alamang

2 cloves garlic, crushed
1 small onion, sliced
1 small tomato, sliced
4 tablespoons alamang

Sauté garlic, onions and tomato in a little oil.
Add alamang.
Sauté for another minute.

Chicken and Pork Adobo

2 tablespoons vegetable oil
3 pounds boneless chicken, cut into 2-inch pieces
1 pound pork or beef, cut into 2-inch pieces
2 bay leaves
3 cloves garlic, minced
1/2 teaspoon black pepper
1 small onion, sliced
1/2 cup rice vinegar
1/4 cup soy sauce
2 tablespoons firmly packed brown sugar (optional)
Hot steamed rice

Add oil to saucepan and heat on medium heat.
Add chicken, pork,
bay leaves and garlic.
Sauté about 5 minutes or until
chicken and pork are light brown.

Drain off excess oil.
Add black pepper, onion, vinegar, soy
sauce and brown sugar; cover and bring to a boil.
Reduce heat and
simmer 20 minutes.

Stir meat to cook evenly in the sauce.

Serve with hot steamed rice.

Chicken and Pork Afritada

1 (2 pound) chicken, cut into pieces
1 pound pork, cut into 1 1/2 inch squares
Salt and pepper to taste
Flour
Cooking oil
4 cloves crushed garlic
1 medium size onion, chopped
1 medium size tomato, chopped
1 (4 ounce) can tomato sauce
2 cups water
1 small bay leaf
1 sprig oregano
1 bell pepper, cut into 1-inch squares
4 medium size potatoes, cut into 2-inch cubes
1/2 cup frozen peas
3 1/2 ounces pimento, cut into 1-inch squares

Dust chicken and pork pieces in flour, salt and pepper.
Brown
quickly in hot oil.
Sauté garlic, onions, tomatoes and
tomato sauce in separate pot.
Pour 2 cups water and let boil.
Add
browned chicken, pork, bay leaf, oregano and bell pepper.
Simmer
for 30 minutes or until tender.

Add potatoes and cook until tender.
Add salt and pepper
according to taste.
You may thicken the sauce by adding flour
dissolved in water into the pot.
Finally, add peas and pimento and
cook for another 3 minutes.

Serve with rice.

Crispy Pata

4 pig’s trotters
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon MSG
Oil for deep frying

Wash the pig’s trotters under running water and place in a large
pan.
Cover completely with cold water.
Bring to a boil and season
with salt, pepper and MSG.
Cover the pan with a tight fitting lid,
lower the heat and simmer gently until meat is cooked.
Drain
meat.

Heat the oil in another large pan until it is almost smoking.
Deep fry trotters for a few minutes until the skin is golden and
crispy.

Halo Halo

1 tablespoon sweet jack fruit (cut it into small pieces)
1 tablespoon preserved macapuno strips
1 tablespoon preserved ube (purple yam)
1 tablespoon canned corn
1 tablespoon preserved palm fruit
1 tablespoon nata de coco
1 tablespoon preserved beans
1 teaspoon granulated sugar
1/4 cup evaporated milk
1 pint ice cream (your choice of flavor)

Place all ingredients (except milk and ice cream) in a tall
glass with wide opening.
Fill with shaved ice and pour the milk
over it.
Top with ice cream and garnish with cherry.
Eat it by
mixing everything or you can eat the ice cream first before mixing.
Be sure to get to the bottom of the glass.

NOTE: All the ingredients are available in Oriental stores.

Bibingka (Sweet Rice Cake)

2 cups granulated sugar
1/2 cup (1 stick) butter or margarine
6 eggs
2 cups milk
2 teaspoons vanilla extract
3 cup mochiko (sweet rice flour)
2 tablespoons baking powder

Preheat oven to 350 degrees F.

Mix sugar and melted butter.
Add eggs and mix until blended with
sugar mixture.
Add milk and vanilla.
Mix.
Add sweet rice flour and
baking powder.
Mix well.
Pour into a 9 x 13-inch pan and bake for
35 to 45 minutes.

Tinola

1 (3 to 4 pound) whole chicken, cut up
2 tablespoons vegetable oil
2 to 3 tablespoons patis (fish sauce)
1-inch ginger sliced
Fresh garlic or garlic powder, to taste
1 1/2 cups green papaya, peeled, seeded and cubed
1/2 cup tender pepper leaves or fresh or frozen spinach
3 to 4 cups water
1 small package cellophane noodles, soaked until limp
Salt to taste

Brown chicken on medium to medium high heat in stew pot.
Add
patis and ginger and continue cooking for another 3 to 5 minutes.
Add garlic and water.

Boil chicken on low heat until tender.
Add green papaya and boil
until color fades and fruit is almost translucent.
Add noodles and
pepper leaves and cook for 45 seconds.

Yield: 4 to 6 main courses; 8 to 10 side dishes

Turon

1 package lumpia wrappers
5 medium bananas
1 can or jar jackfruit, drained
1 jar grated young coconut, undrained
1/8 teaspoon brown sugar for each turon

Cut banana in half, and cut each half into 3 pieces.
Place on
top of lumpia wrapper and top with 2 or 3 thin strips of jackfruit
(to cover length of banana).
Top jackfruit with coconut.
Sprinkle
1/8 teaspoon of sugar over top of fruit.
Roll into shape of eggroll
and fry in canola oil until golden brown on each side.
(Turon can
be frozen and fried as desired.)

Yield: 30 servings

Coconut Gulaman

From the Philippine Islands

2 1/2 cups coconut milk
2 envelopes Knox gelatine
1 cup granulated sugar
1/2 cup water
1 cup evaporated milk

Dissolve gelatine in water.
First add sugar and coconut.
Cook
over very low heat for 20 minutes.
Do not let it boil.
Add milk.
Pour into an 8-inch square pan and cool.
Chill.