Jun 19, 2009 4:20 pm US/Pacific
Flavors: Peru and The Philippines - 6/19/09
Explores the cultural cuisines of Peru and the Philippines here in the Bay Area. Features recipes and a visit to a South San Francisco Filipino bakery.
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Flavors: Peru and The Philippines
CBS
Destino
1815 Market St
San Francisco, CA 94103
(415) 552-4451
www.destinosf.com
Pisco
1817 Market St
San Francisco, CA 94103
(415) 874-9951
www.piscosf.com
Bistro Luneta
615 Third Avenue
San Mateo, CA 94401
(650) 344-0041
www.bistroluneta.com
Luneta Chicken Adobo
Serves 4-5
1 1/4 cups roughly chopped yellow onion (about 3/4 of a large onion)
8 cloves fresh garlic
2 teaspoons whole black peppercorns
7 bay leaves
6 cups white cane vinegar (see Note)
1 cup oyster sauce
1 cup soy sauce
2/3 cups white granulated sugar
4 cups chicken stock or chicken broth
4 3/4-pound poussin chickens, or one 3-pound whole fryer chicken, cut into pieces
2 tablespoons unsalted butter
Kosher salt and pepper, to taste
Procedure:
For the marinade:
1. In a heavy bottom pot, combine onions, garlic, peppercorn, bay leaves, vinegar, oyster sauce, soy sauce, sugar and chicken stock, and bring it to a boil. Do not stir so vinegar gets properly cooked.
2. Simmer until the marinade is reduced by one quarter, around 20-25 minutes.
3. Set aside and let the marinade cool completely.
For the chicken:
1. Rinse chicken pieces pat dry. Submerge chicken into marinade, and
marinate for at least 4 hours, or chill overnight.
2. When ready to cook, strain the marinade and discard half.
3. In a covered pot, bring the chicken and remaining marinade to a boil.
Lower heat to medium and braise for 25-30 minutes until chicken is fork- tender.
4. Remove chicken from the marinade, and set aside, covered.
5. Cook liquid over a strong simmer until reduced by half, about 25
minutes. Finish with butter to thicken, and season to taste.
6. Mix chicken with the sauce, heat through, and serve with mashed
potatoes or rice.
Note: White cane vinegar is available at Asian grocers.
*At Bistro Luneta in San Mateo, this chicken is sometimes grilled instead of braised. To do this, remove from the marinade and cook over a preheated grill until cooked through. Meanwhile, discard half of the marinade and reduce the remainder by half. Finish with butter and toss with grilled chicken.
Arroz ala Luneta
Serves 2
1 T. vegetable oil
1/2 lb. ground pork
1/2 lb. ground beef
1 T. soy sauce
3 T. oyster sauce
3/4 cup chopped onion
1/2 cup chopped red and green bell peppers
1/2 cup raisins
2 fresh eggs
2 8 ounces of steamed rice
1 plantain
Procedure:
1. Heat oil in a large skillet or wok over high heat.
2. Add pork and stir-fry, breaking it up with a spoon, until browned.
3. Add beef and stir-fry until browned and crumbly.
4. Season with salt and pepper.
5. Stir in soy sauce and cook 1 minute.
6. Stir in oyster sauce and stir-fry 2 minutes.
7. Turn off heat and immediately stir in onion, peppers and raisins.
Remove from heat.
8. Let stand, covered, for several minutes until vegetables are crisp-tender.
9. Fry the eggs to your desired doneness.
10. Peel plantain and fry till tender.
11. Serve by scooping the steamed rice into bowls and pouring over the meat. Top it off with the fried egg. Serve with fried plantain on the side.
Ongpin
73 Camaritas Ave
South San Francisco, CA 94080
(650) 615-9788
www.ongpin.com
Goldilocks So. San Francisco
3535 Callan Boulevard
South San Francisco, CA 94080
(650) 873-0565 / (650) 871-CAKE
www.goldilocks-usa.com
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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