Can someone please give me some filipeno recipes?

Question

I am marrying into a filipeno family and his mom wont share any of her recipes (I dont know why but filipena women dont like to give out their recipes to anyone) but i want to make him filipeno food. Can you tell me where i can find the best recipes for stuff like loompia, and adobo?? And maybe the best way to cook fried rice? Thanks so much!

Thanks so much everyone. I appreciate it so much!! I love my fiance so much and want to make sure he's well fed!! haha!

Answer 1

Estimated cooking time: 50 minutes


Adobo Ingredients:
1/2 kilo pork, cut in cubes
1/2 kilo chicken, cut into pieces
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of water
1 teaspoon paprika
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
2 tablespoons cornstarch
3 tablespoons water

Adobo Cooking Instructions:

In a big sauce pan or wok, sauté garlic and onions on cooking hot 2 tablespoons of oil.
Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken. Bring to a boil then simmer for an additional 5 minutes.
Serve hot with the adobo gravy and plain rice.

Adobo Cooking Tips:
You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.

Answer 2

Adobo? So simple. Just marinate pork chops for several hours. Then simmer it with soysauce mixed with vinegar. Add generous amount of sliced onions. If you wish, you can also add some chopped potatoes.

Lumpia? Its like doing a burrittos. Any fresh vegetables and then wrap it. Prepare a sauce made out of peanut butter.

For fried rice... just fry it... add anything you wish. It is a heritage common not only among Filipinos but also hispanics where rice is a staple food.

I will tell you a secret. Its a family secret on the variety of cooking these food. You've got to have your own style of doing it. Experiment first. Dont forget to record everything you do. So that you can repeat it again.

Answer 3

Adobo: Mix in a large pan - 1/2 cup soy sauce, 1/4 cup rice vinegar, 1/2 cup water, 1 bay leaf, 10 whole peppercorns and 1/4 to 1/2 teaspoon of minced garlic. Place twelve to eighteen chicken wingettes or drumettes ( or a whole chicken cut up into serving size pieces) into the pan with the above mixture. Cover and bring to a boil, and then turn down to a simmer. Cook approximately ten minutes and then turn the chicken pieces over, cover and simmer until done. Serve with steamed rice.
A 1/2 teaspoon of thai seasoning can be substituted for the minced garlic.

Answer 4

Visayan Pork Stew (Humba):

3 hours 30 min prep
12 servings

2 lbs pork butt, cubed (combination of lean meat and fat)
3 cups of sweetened pineapple juice
1/4 cup light soy sauce
1/4 cup white vinegar
1/2 teaspoon oregano
salt and pepper
1 head garlic, minced
1/4 cup brown sugar
2 pieces bay leaves
4 tablespoons soybean paste
1 cup of ground peanuts
1 tablespoon oil
1 medium onion, chopped

1. In a large pot or casserole, sautee garlic and onion, add the pork cubes and brown on all sides. Brown in batches if necessary.
2. Return the brown pork pieces to the pot, add pineapple juice, soy sauce,vinegar, garlic, oregano, salt & pepper,sugar & bay leaf.
3. Cook and simmer for 1- 2 hours over medium heat or until the pork is tender. Keep adding liquids (water, stock or pineapple juice) if necessary.
4. Add in soybean paste and ground nuts and cook until sauce thickens.
5. Serve hot.

Answer 5

http://www.filipinorecipe.com/

and there are a bunch more site you can go to just type in Filipino recipes in your web browser and it will pull up a bunch of them good luck and I don't think it is the fact pinay women don't want to share their recipes a lot of it isn't measured out so mabe they can't explain to you a pinch of this or this much of that it is all women from every where that don't go by recipes everytime I go into the pinoy store they are always telling me how to cook something (pinay-Filipino women)(pino-Filipino people) so mabe if you ask her if you can watch her she will be more then happy to teach you if not then go to the store and ask the women there how to do something and when you go there say kamustaka (Ka moo sta ka) which is hello and they mabe willing to help you a little more good luck

Answer 6

YUM I love Adobo, I dont know how to cook it though

Answer 7

Bibinka (Filipino Dessert)
6 Servings
4 c fresh coconut milk,devided
1 1/2 c brown sugar,devided
1 1/3 c mochi rice
1 wilted banana leaves
Reserve 1/2 cup coconut milk & 1/2 cup brown sugar for topping.
Wash rice & let stand in cold water (while cooking coconut milk). Cook
3-1/2 cups coconut milk in top of double boiler for 30 minutes,
stirring constantly. Note: Keep water in lower portion at constant
boil.
Add 1 cup brown sugar. Drain mochi rice in strainer and stir into milk
mixture. Cook in double boiler for 30 minutes or until thick. Stirring
constantly. Line baking pan with banana leaves and pour in pudding.
Sprinkle top with mixture of 1/2 cup brown sugar and
1/2 cup coconut milk.
Bake in oven set at 350F for 5 minutes then lower temperature to
300F and continue baking for 30 minutes. Cool in pan & cut in 3 inches
squares.


Beef Short Ribs Adobo
6 Servings
4 lb beef short ribs,trimmed
3/4 c white vinegar
1 1/2 c water
3 T light soy sauce
6 garlic cloves,peeled
2 shallots,chopped
1 t black pepper,Coarsely Ground
1/2 t salt
2 bay leaves
2 T vegetable oil
2 bn fresh spinach,blanched
HAVE YOUR BUTCHER CROSS-CUT the rib bones into 1-inch long
sections. Trim off and discard fat; cut meat into approximately 1-inch
cubes leaving the bones attached. Place beef into a saucepan with
vinegar, water, soy sauce, garlic, shallots, black pepper, salt and bay
leaves; bring to a boil. Lower heat and simmer, covered, for 40
minutes. Remove beef. Degrease vinegar liquid; bring to a boil. Lower
heat and reduce to 2/3 cup. Heat oil in a skillet; brown beef until
evenly seared. Pour sauce over beef.


Fresh Lumpia
2 Servings
1 lb ground pork,browned and fat
- draine,d
1/2 lb shrimp,shelled (save the
-shells!)
3 firm tofu,fried and cut
-into cubes
1 lg onion,sliced
3 cloves garlic,crushed
1 lb turnips,cut into strips
1 lb potatoes,cut into cubes
2 lb pole beans,cleaned and cut
-crosswi,se
1 bn lettuce (not iceberg)
2 T soy sauce
4 T vegetable oil
1 salt and pepper
2 T fish sauce (patis),optional
2 T accent salt,optional
1 lumpia wrappers
For the stock, boil the shrimp shells in 1 1/2 cups water. Saute the
garlic, onions, ground port, shrimp, and tofu. Add the potatoes and
1/2 cup stock. Cook for 10 minutes, stirring constantly. Add the
beans and cook for another 5 - 10 minutes. Then add turnips, soy
sauce, vegetable oil, salt and pepper (to taste), and fish sauce.
Continue to stir and cook for 5 more minutes. Drain and save the
broth for the dipping sauce. Allow the mixture to cool. Separate the
lumpia wrappers carefully. Line one end of the wrapper with a small
piece of lettuce so that the lettuce pokes out a little bit - this is
the top of the roll. Use 2 tbsp. of the mixture for filling (this
will be a fatter roll than for fried lumpia) on top of the lettuce
and roll the wrapper. Close the bottom end of the roll by folding it
and securing it with a little water. Wrap each roll with wax paper.
Makes 2 dozen, depending on size of roll. Spread garlic sauce (below)
liberally over lumpia.

Answer 8

yumyum.com has a ton of ethnic recipes

Answer 9

http://www.cooks.com/rec/search/0,1-0,chicken_adobo,FF.html