Wednesday, August 8, 2012


We did Sam's Chicken Adobo last night, and while I have no idea if it's super authentic—Adobo is like the mainstay recipe of the Philippines—it was mighty tasty.

Which brings me to my question of the day...why are people from the Philippines Filipino? The ph-f conversion confuses me. Can someone explain this one to me? People from France aren't Phrench. People from Philadelphia aren't, um, Filadelphians.

I'm not stoned, I swear, though I realize that's kind of a stoner thing to get all caught up on. Anyway, just wondering. Doesn't matter. We'll move on.

I also made Filipino eggrolls, called Lumpia, though I know they're supposed to be smaller than what I made...I used egg roll wrappers instead of wonton wrappers, cause that just seemed like that much less work. When you're cooking in half hour increments (AKA "Naptime") 20 big rolls seems far less daunting than 60 small ones. So they probably weren't as crunchy as they should have been, but whatever. I served with two dipping sauces-one I'll give the recipe for, and the other was just 1/4 cup or so of sweet chili sauce with a tbsp of fish sauce added. And then I mixed the leftover sauces together at the end, and that was actually my favorite of the three. (Actually, I preferred the rolls the next day, too, just reheat about 5 minutes a side at 400.)

And I used ground turkey, but ground pork would probably taste better. Also, when you open the eggroll wrapper package, and there are only 10 wrappers, even though the nutritional information clearly states there are 21 in there, relax. They're stuck together. Don't shrug and start rolling anyway.

Again, not stoned. But really not helping my case here.

Simple Chicken Adobo
2 pounds chicken thighs
1 cup soy sauce
1/2 cup white vinegar
1 tsp fresh ground white pepper
2 tablespoons brown sugar
6 garlic cloves, crushed
4 bay leaves 
Hot rice, to serve

Note: I used boneless/skinless thighs because I think chicken skin is utterly disgusting. It still worked, but was a little drier than it should have been.

In large pot or dutch oven, combine soy, vinegar,  pepper, sugar, garlic and bay leaves over high heat. Add chicken. When it comes to a boil, reduce heat to medium low, cover, and cook 30 minutes.

After 30 minutes, turn over chicken pieces and leave uncovered to simmer an additional 30 minutes.

Serve over steamed white rice.

Lumpia Eggrolls
1 lb ground lean pork or turkey
1 carrot, (or about 10 baby carrots) grated
1 small white onion, grated
1 can sliced water chestnuts, drained and chopped fine
1 can bamboo shoots, drained and chopped fine
3 large garlic cloves, minced
1 /2 inch piece fresh ginger, grated
3 teaspoons soy sauce
1 teaspoon black pepper
1 package eggroll wrappers (about 20)
1 egg white, beaten

Combine meat through pepper (probably easiest to mix with your hands). Coat a baking sheet lightly with cooking spray. Place a heaping tablespoon of filling  on a wrapper and roll up. Dip your finger in the egg white and use as glue to close, and place seam side down on cookie sheet. Repeat til you're out of either wrappers or filling. Obviously.

Bake at 425 for about 12 minutes a side (20-25 minutes total).

Dipping Sauce
1/4 cup packed brown sugar
1/2 cup white vinegar
1 teaspoon soy sauce
2 teaspoons water
1 teaspoon cornstarch, mixed with the water
1/2 inch piece ginger, grated

Mix. Dip. 

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