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by Marcelina

 

Philippines Main Dish

Adobong Antigo

Ingredients:

1 kilo (2.2 lbs.) chicken or pork, cut in serving pieces

1/4 cup vino blanco or five-year old rum

4 tsp. soy sauce

5 cloves garlic

1 cup vinegar

2 tsp. salt

1 cup buko juice (coconut water)

1 small head garlic, crushed

Directions:

Marinate the meat in the vino blanco or rum, soy sauce, garlic, salt, pepper, and vinegar for at least two hours. Drain.

Fry meat till golden, pour off excess oil and buko juice. Simmer till tender and meat begins to give off oil.

Fry the extra garlic and sprinkle on the adobo before serving.

Serve with white rice. Enjoy!

Philippines Main Dish

Pancit Canton

Ingredients:

1 whole chicken, cut into quarters, boiled in a big casserole at medium heat with
one medium sized onion cut in half, 2 sticks of  celery, and pepper corns.
Add enough water to cover chicken,
cover casserole and cook until the meat begins to fall off the bone.  Let cool and remove meat from bone, save the stock.

1 lb pork, sliced into thin strips

1 cup shrimp, cooked, de-veined and unshelled.

1 can straw mushrooms

1 can water chestnuts

1/2  head of cabbage, sliced into 1/2 inch strips

1 large size carrot, cut into strips

a  few pieces of Chinese peas

soy sauce to taste

salt to taste

ground black pepper to taste    

2 cloves of garlic, crushed

1 medium sized onion, sliced

1 package of canton (or 2 pkgs. vermicelli angel hair pasta)

4-5 green onion leaves

1 lemon, sliced

vegetable oil

 Directions:

In a medium size sauce pan boil some water.

Add canton (or unseasoned angel hair pasta) to boiling water until slightly cooked.

Drain.

Heat oil in a large frying pan (a wok if you have one). Sautee garlic and onion. Add pork and chicken. Cook until pork turns brown.

Add about a cup of the chicken stock.

Boil for 3 minutes. Add salt, soy sauce, black pepper, to taste. Add shrimps, mushrooms, carrots, peas, chestnuts, cabbage. Stir gently with a big fork.

Simmer for another 3-5 minutes covered.

Add slightly cooked canton.

Mix thoroughly but gently until canton is completely cooked. Remove from the stove.

Garnish with sliced green onions and sliced lemon.

Serve with lemon juice and soy sauce.  

 

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