Workshop: Filipino Dishes
Presenter: Billy Padilla, Chef, Kappa Alpha
Topics/Menu: Chicken Adobo
Yield: 10 pounds of stew
10 lbs. boneless skinless chicken thighs
2 cups soy sauce
2 cups coconut vinegar
1 cup chopped garlic
1/4 cup ground black pepper
2 bay leaves
Adobo- place all ingredients in a wide pot or pan. Simmer gently until tender and liquid has reduced by half. If you wish, you can thicken sauce with a cornstarch slurry just before serving.
Yield: as many lumpia as there are wrappers
2 lbs. ground pork
2 cups chopped water chestnuts
2 cups chopped green onions
Tb. Black pepper
1/4 cup soy sauce
4 pkg. Lumpia wrappers
Oil for deep frying
Lumpia- combine all ingredients.
Line a table spoon of filling in Lumpia wrapper, roll, and seal edges with egg wash. Roll at a 45 degree angle from a corner and seal after a 2/3rds wrap.
Deep fry Lumpia in 350 degree oil for approximately 3 min. Until golden.
Drain on paper towel. Slice into quarters. Serve with sweet chili or sweet & sour sauce