Does anyone know any Philipino dishes that I could cook for class?

Answer 1

filipino chicken adobo is one of the popular dishes. presented in martha stewart show and a filipino chef as guest.
http://www.marthastewart.com/page.jhtml?type=content&id=recipe2800094&layout=martha

less complicated version: http://www.recipezaar.com/recipe/getrecipe.zsp?id=3436

Answer 2

you can try to cook some chicken adobo. it's very good and it's easy to cook. just cut up some chicken and put probably 3 cloves of minced garlic in it. then, put soy sauce and vinegar in it (put the same amount of soy sauce as with the vinegar...ex: 1 c. soy sauce = 1 c. vinegar). to make the flavor stand out, i put a little sugar in there about 1/2 teaspoon. then just let it simmer and cook.

Answer 3

Lumpia. Know go to Pilipino dish or something like that on the computer it is a very EZ dish.

Answer 4

Chicken Adobo is the most classic of Filipino dishes, and is the one mentioned in Black Eyed Peas "Bebot". Every Filipino family has their own version of it. Very simple to make.

This recipe link include an image so you have an idea how it should look for presentation or plating: http://www.noodlesandrice.com/filipino-adobo/ and http://www.thingsasian.com/goto_article/article.3073.html

It is usually served with a side of steamed white rice. Popular chef Sara Moulton has her recipe here: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_21152,00.html
and at Epicurious: http://www.epicurious.com/recipes/recipe_views/views/12160


You can get the sauce at Amazon: http://www.amazon.com/Filipino-Adobo-Sauce-6-Bottles/dp/B000BD2V2Q


Good luck!

Answer 5

Lumpia is pretty good. I don't know how to make it but that's a good one to look for a recipe for.

Answer 6

try receipes .com or cooks.com they should be able to help.

Answer 7

Flemingo legs............Just keep flipping!

Answer 8

PHILLIPINO FLAN

3/4 c. sugar
5 to 6 egg yolks
1 3/4 c. whole milk
1 (14 oz.) can sweetened condensed milk
1/2 tsp. vanilla extract (or any flavor you prefer)

Preheat oven to 350 degrees. In heavy skillet, over medium heat, cook sugar, stirring constantly until melted and caramel colored. Pour into 9 inch square or round pan, tilting to coat bottom completely.
In medium mixing bowl beat egg yolks, stir in whole milk, condensed milk, vanilla and salt. Pour into caramelized pan. Sit in a large pan filled with 1 inch hot water. Bake about 1 hour or until knife inserted near center comes out clean. Cool completely. Loosen with knife - invert onto serving plate. Garnish as desired (fresh fruit, etc.).

ROYAL BEKINGHA (PHILLIPINO)

3 eggs
3/4 c. granulated sugar
2 c. flour
4 tsp. baking powder
1 1/4 c. coconut milk
1/2 c. grated cheese
Banana leaves, wilted

Beat eggs until light and fluffy. Add sugar gradually, beating well after each addition. Sift flour and baking powder together. Mix dry ingredients alternately with coconut milk. Pour batter into 2 (9 inch) layer cake pans that have been greased and lined with wilted banana leaves. Bake at 350 degrees for 10 minutes. Take out pans and sprinkle with cheese. Bake 20 minutes more. Brush twice with butter and sprinkle with sugar. Serve with freshly grated coconut.
Though locating wilted bana leaves might be difficult :) they aren't key to the recipe!

Lumpia Shanghai

There are many types of lumpia, the Filipino version of China's spring rolls. Some are heavy on vegetables. Others are made with chicken or fish. For our version of Lumpia Shanghai we turned to Vicki Valdez, owner of -- what else? -- The House of Lumpia in San Francisco.

3/4 pound lean ground pork
3/4 pound shrimp, finely chopped
1/3 cup water chestnuts, chopped
1/3 cup onions, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon soy sauce
2 eggs
30 to 35 lumpia wrappers*

In a medium bowl, combine pork, shrimp, water chestnuts and onions. Mix them well. In a smaller bowl, beat eggs. Add salt, pepper and soy sauce and beat again. Add to meat mixture and mix thoroughly until ingredients are well blended.

Separate wrappers. Place one tablespoon of mixture at one end of wrapper. Roll tightly halfway. Fold over left and right ends of wrapper and continue rolling. Brush end of wrapper with water to seal.

Deep fry in moderately hot oil for 20 minutes until golden brown and crisp. Drain on paper towels. If you wish to serve them in bite-size pieces, cut each lumpia diagonally into three pieces with a sharp knife. Serve hot with a sweet and sour sauce or garlic vinegar or a choice of either.

Sweet and Sour Sauce

1/4 cup vinegar
1/4 cup sugar
1/4 teaspoon salt
1/2 cup water
2 Tb. catsup
2-3 drops hot pepper sauce
2 teaspoon cornstarch dissolved in 1 Tb. water

In a small pan combine vinegar, sugar, salt, water and catsup. Boil for two minutes. Add hot pepper sauce and corn starch. Stir well to blend. Cook for 3 more minutes at medium heat.

Garlic Vinegar Sauce

1/2 cup vinegar, preferably coconut or palm
2 cloves of garlic, smashed
Salt to taste

Mix it all together and set it out for dipping.

Adobo Pork Chops

Adobo can be made with pork or chicken or a mixture of the two. Most home cooks use pork butt cut into bite-sized chunks and stewed. Nick Mendoza, chef/owner of the Banaue Restaurant in Daly City, California, likes to use pork chops because they are more tender and cook quickly. He leaves out the traditional bay leaf and peppercorn and substitutes lemon juice for vinegar.

8 pork chops -- 1/2" thick
2 cloves garlic, smashed and chopped
1 Tablespoon onion chopped
Juice of one lemon
1/4 cup soy sauce

Pour just enough cooking oil into a large skillet to coat the bottom. Heat the oil and sear the pork chops, approximately 3 minutes per side.

Add garlic and brown lightly. Add onions, lemon juice, garlic and soy sauce, turn heat down and cover. Simmer for 5 minutes.

Reduce the sauce as much as you like. Nick likes his adobo dry; others like it with plenty of sauce to go with their rice.

Answer 9

YES!