Pancit Canton is a Filipino wheat noodle dish of Chinese origin. This version uses chicken, but the same basic idea can be used with shrimp. This version will serve 4 and is based on The Adobo Road Cookbook by Marvin Gapultos. I cooked it on a Blackstone griddle, which I thought worked very well. Like Read More …
Pata is a roast pork dish with a dipping sauce which is Filipino in origin. This version is adapted from Tim Anderson’s Tokyo Stories, where it is included in the section on foreign foods available in Tokyo. (Many Filipinos are in Japan working and sending money back home. During most of our time in Tokyo Read More …
This Filipino version of the Spanish classic is adapted from Food52. It uses a high number of egg yolks, which makes for a very firm flan. Carol saw this as a drawback. The photo shows ragged edges and some flecks of flan floating in the caramel, which I think would have been avoided if I Read More …
This recipe is applying the adobo concept (vinegar, soy, garlic, bay leaves) to mushrooms, and it makes a good side-dish. Last night we added 8 oz. of ham which we had in the freezer and served it as the main dish. It was a little light for that role. This recipe is adapted from Marvin Read More …
Bistek – Filipino Pan Fried Steak with Onions is a Filipino classic – steak with a savory sweet and sour sauce based on onions, soy sauce, and lemon juice (actually calamansi juice if it happens to be available). This recipe is applying the same concept to chicken drumsticks, and is adapted from an article in Read More …
This Filipino classic is very easy to do, and was on my mind since Amanda asked for a recipe for it for a dinner party she is hosting. This version is adapted from Marvin Gapultos’ The Adobo Road Cookbook. Cane Vinegar can be found in the larger international grocery stores, like New Grand Mart. Read More …
This marinated pork is part of a popular Filipino breakfast together with rice and a fried egg. The marinade is sweet, salty, sour, and has garlic, so it hits all of the key tastes. This is an adaptation from Yummy.ph 1 lb. pork tenderloin, thinly sliced 2-1/2 tsp. salt ¼ cup coconut palm Read More …
This is how we made the pork chops for Carol’s birthday lunch, the third of her birthday celebrations. We had 6 large boneless pork chops from Costco, which were marinated in an adobo-inspired marinade overnight. The idea came from Serious Eats. The pork chops were very good. The next time we might sous-vide them Read More …
This is a popular breakfast in the Philippines where it is common to have cooked rice leftover from the previous night’s dinner. It was very good with the Filipino Garlic Sausage Patties . It would also make a good quick supper dish. This is an adaptation from Marvin Gapultos’ “The Adobo Road Cookbook”. 4 Read More …
These Filipino sausages are very easy to make since they are formed in patties rather than links. Essentially, this is the Filipino version of American breakfast sausage, only instead of sage, the dominant flavorings are garlic and vinegar. In the Philippines, they are commonly eaten for breakfast with garlic fried rice. The sausages are Read More …