Event: Culture of the Philippines
When: 11 April 2010
Where: My apartment
Why: To celebrate the culture of the Philippines
Who: Culture Night Members - Kindy, Kelsey, Angela, Nikki, Shannon and Kelsey
For the dinner I made a big batch of sticky rice, Adobo chicken and for desert Turon.
The chicken looked sorta like this...
we ate it so fast that we didn't manage to take an actual picture of the one I made. It was sooo good. I really wasn't expecting to like it much but I loved it and I can't wait to make it again soon!
The recipe I followed was from...
http://philippinesfoodrecipes.blogspot.com/2009/05/filipino-recipe-chicken-adobo.html
and this is it:
The Chicken Adobo ingredients:
2 lb chicken pieces, cut up or whole
1 head of garlic, coarsely chopped (yes, an entire head!)
4 Tbsp soy sauce (or more to taste)
1 tsp ground black pepper
2 cups water
1/2 cup vinegar (rice vinegar or white wine vinegar work best)
2 bay leaves
2 Tbsp cooking oil
The step by step cooking process:
Put vinegar, bay leaves, pepper, soy sauce, and water in a saucepan. Cover and cook slowly about 15 minutes.
Meanwhile, heat the cooking oil in a large, heavy-bottomed frying pan. Peel the garlic, break the cloves into chunks, and brown them over medium-low heat (about 5 minutes).
Add the chicken to the frypan and brown it over medium-high heat (about 5 minutes).
Add the broth to the frypan and simmer, partly covered, until the chicken is done (about 30 minutes). Do not let it come to a boil.
Remove the bay leaves and serve over rice.
You can substitute pork for the chicken, or mix the two. Here in the Philippines, it is the custom to marinade the meat for two days rather before simmering.
To marinate the chicken, mix in the broth and 3 of the garlic cloves after step 1, then put the chicken in a glass dish and pour the marinade over it.
After we ate our dinner I presented an extensive power point slide show about the Philippines.
after they learned about Mano Po they wanted to try it out too.
Later on Shan I tried making Turon or a fried banana desert.
Here is the recipe I used from...
http://www.opensourcefood.com/people/lealea/recipes/classic-filipino-turon
How to make Classic Filipino Turon
I was itching for something sweet at the time and I had some bananas and spring roll wrap available... :-) So simple but so tasty!
Quarter long bananas, by cutting them in half, then cut them lengthwise.
Dip them in water.
Mix a little golden brown sugar and white sugar together and sprinkle over top wet bananas.
Wrap in spring roll wrapping.
(Optional) Tap some water on spring roll and sprinkle sugar mixture over top. This will create less "clean" but sugary tops.
Deep fry until golden and transfer to paper towel on a plate to absorb oil.
They were good but I would use a lot more sugar! You can never use too much! :)
Kels really really loved them!
this one of my fav pics from the night
