what is your favorite filipino food? how to prepare it?

killing me softly. "Pinikpikang manok"

Ingredients:

1 live chicken

kangkong

siling haba

sinigang powder mix

tomato

ginger

onoin

garlic

preparation:

kill the chicken soflty by biting it using wood or something that is hard. (This is to dry up blood inside, this adds taste to the chicken.) chop chicken according to your preferable size.

sautee garlic, onion, ginger and chicken.

add water, wait till boil, add sinigang mix wait til chicken is tender add siling haba (green pepper) and kangkong.

ready for serving. enjoy!!!

Any kind of pancit, especially Pancit Malabon and I like fresh vegetable spring roll with the brown sauce sprinkled with crushed peanuts and garlic. Unfortunately I don't know how to make them. Do you?

-Crispy Pata

-Chicken & Pork Adobo

-Kare-kare

-Sinigang (Fish/ Pork/beef)

-Tapsilog

-Sweet & sour (pork/ fish)

-Rellenong Bangus

-Lomi

-Bulalo

-Caldereta

-Paella

-Lechon

-Filipino Beef Steak

-Afritada

-Fish escabeche

-Chop suey

-Pansit Canton

-Pansit Palabok

-Laing

-Pork Menudo

-Halo-halo

-Cassava cake

-Cuchinta

-Sapin-sapin

-Lumpia Shanghai

Look for the recipes at: (--,)

http://www.filipinofoodrecipes.net/

Filipino Lumpia

INGREDIENTS

1 tablespoon vegetable oil

1 pound ground pork

2 cloves garlic, crushed

1/2 cup chopped onion

1/2 cup minced carrots

1/2 cup chopped green onions

1/2 cup thinly sliced green cabbage

1 teaspoon ground black pepper

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon soy sauce

30 lumpia wrappers

2 cups vegetable oil for frying

DIRECTIONS

Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.

Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.

Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

and

Chicken Adobo

INGREDIENTS

1 (2 to 3 pound) whole chicken, cut into pieces

1/4 cup apple cider vinegar

1/4 cup soy sauce

ground black pepper to taste

2 tablespoons olive oil

1 clove garlic, crushed

2 bay leaves

DIRECTIONS

Place chicken pieces in a large bowl. Pour vinegar and soy sauce over chicken, and season with ground black pepper to taste. Toss to coat.

Heat oil in a large skillet over medium heat, and brown garlic. Be careful not to burn garlic, as this will make the dish taste bitter. After browning garlic, remove it from the oil.

Place marinated chicken pieces in hot oil. Pour remaining marinade over all, and add bay leaves. Reduce heat to low, and cook chicken pieces for about 10 minutes on each side, or until no longer pink and juices run clear. The marinade will reduce, and make a nice gravy. Remove bay leaves, and serve immediately.

Tortang talong