Filipino Recipes

Throughout the centuries, Filipino cuisine has been a constantly evolving amalgamate of Oriental and Occidental influences. Chinese, Malay, Arab, Spanish, and American explorers and settlers have each contributed to the regions colorful culinary delights. One of Filipino cuisine's most dominant attributes comes from the Spaniards, whose cuisine is at the source of nearly 80% of all Filipino dishes.

Another, although less present influence is that of other South-East Asian countries who have contributed all but their love of hot spices to Filipino cooking. On this website, we have thought it best to add hot peppers to some of the sauces and dishes, simply because that is how we best enjoy them.

We have also tried to include alternate versions of popular dishes to suit a variety of tastes, including that of vegetarians, which aren't really catered to in most Filipino recipes. We did so without altering the original flavor of the dishes in question, and hope you will also be able to come up with substitutions on your own.

To round off our gallery of treats from the Philippines, we have included a glossary of terms that will help you figure out what it all means, and make your trip to the grocery store easier.

This site is also a work in progress, and we plan to add recipes in the months to come, so keep coming back. In the meantime, you may exchange recipes on our Culinary Forum.


Monday, January 11, 2010

Pork / Chicken Adobo Recipe


Estimated cooking time: 50 minutes

Adobo Ingredients:

  • 1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or

  • choice of either 1 kilo of pork or 1 kilo of chicken

  • 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

  • Salt and pepper to taste

  • 3 tablespoons water

Adobo Cooking Instructions:

  • In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.

  • 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.

  • Add salt and/or pepper if desired

  • 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.

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