What's worth flippin' out over? Ultra flavorful filipino food for under $2 per serving. Expand your palette with Frankie!
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Chicken Adobo with Rice:
Ingredients:
• 1-pound chicken thighs (about 4)
• ¼ cup soy sauce
• ½ cup rice vinegar
• 4 garlic cloves, peeled
• 1 teaspoon chili flakes
• 1 teaspoon ground black pepper
• 1 bay leaf
• 1 tablespoon canola oil
• 1 cup jasmine rice, cook according to package
• ¼ cup cilantro leaves chopped
Steps:
1. In a large resealable bag, add all ingredients. Refrigerate for minimum 2 hours, overnight is better.
2. In a large cast iron on medium heat, add oil. Next, sear chicken skin side down, until browned. Flip chicken over, and add contents of resealable bag to skillet. Bring to a boil. Then, reduce heat to a simmer. Cover and cook for 25 to 30 minutes, until the chicken is cooked thoroughly.
3. When chicken is cooked, remove from skillet. Turn heat to medium-high and reduce sauce until thick. Return chicken to skillet, coat with sauce.
4. Top with cilantro, and serve with rice. Enjoy!
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Vegetable Pancit:
Ingredients:
• 8-ounces vermicelli rice noodles, uncooked
• 2 tablespoons canola oil
• 1 onion, minced
• 4 cloves garlic, minced
• ½ green cabbage, shredded
• 4 green onions, thinly diced
• 2 carrots, diced
• 1 red bell pepper, diced
• 1 cup water
• 1 chicken bouillon cube
• 3 tablespoons soy sauce
• 1 tablespoon fish sauce
• 2 teaspoons toasted sesame oil
• 1 cup snow peas
Steps:
1. In a pan with hot water, soak the rice noodles for about 5 minutes, or until soft. Drain, and set aside.
2. In a large cast iron, add oil and then onion, sauté for 3 to 4 minutes. Add garlic, cabbage, green onions, carrots, and, bell pepper and sauté until cabbage has wilted, about 3 minutes.
3. Next, add water, bouillon cube, soy sauce, fish sauce, and sesame oil. Bring to a low simmer. Add the noodles and snow peas, stirring until all combined. Simmer over low heat until the noodles soak up all the liquid and the vegetables are tender.
4. Remove from heat, and serve immediately. Enjoy!
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Lumpia with a Sweet Chili Sauce:
Ingredients:
• 20 large lumpia wrappers (or 40 small wrappers)
• 1 onion, grated
• ¾ pound ground pork (85% lean)
• 1 cup cabbage, thinly shredded
• 4 green onions, minced
• 2 carrots, minced
• 1 egg, beaten
• 3 tablespoons soy sauce
• 1 teaspoon sriracha
• 1 ½ teaspoons kosher salt
• 1 teaspoon ground pepper
• 1 teaspoon garlic powder
• 6 cups canola oil
For the sauce:
• ½ cup sugar
• ½ cup rice vinegar
• ¼ cup water
• 3 tablespoons fish sauce
• 3 cloves garlic, minced
• 1 tablespoon chili flakes
Steps:
1. In a cast iron, add oil. When hot, add pork and onion. Cook the pork until browned, but keep slightly pink. Next, drain the fat. When cool enough to handle, use a fork to chop up pork into smaller pieces.
2. In a large bowl, combine pork, vegetables, egg, soy sauce, and sriracha. Stir well. Let sit for 15 minutes, then drain any excess liquid from mixture.
3. Next, cut wrappers in half on the diagonal. Place 1 wrapper on a work surface with the longest part of the wrapper closest to you. Add 1 tablespoon of filling on the bottom, spread evenly like a log, leaving a 1-inch space at both ends. Fold the bottom part of wrapper over filling. Begin rolling tightly, about halfway up. Then fold each side piece onto the middle. Then continue to roll, leaving about an inch of wrapper open on the top. Wet top of wrapper with water, and flap over to seal. Continue the same steps with each remaining wrapper and filling. (At this point, you can freeze lumpia wrappers and store for 3 months, if desired)
4. In a cast iron, heat oil. When hot, add lumpia one at a time. Do not overcrowd the pan. Cook until golden brown, turning often, 2 to 3 minutes. Next, drain on paper towels.
5. Make the sauce - In a saucepan on medium to high heat, add all ingredients. Bring to a boil, and let sugar dissolve. Reduce heat and let reduce by half. Let cool.
6. In an airtight container, store in the refrigerator for 1 week.
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