There are many cultures around the world that I am not too
familiar with or know about at all.
There are many cultures around the world that I am not too familiar with or know about at all. I enjoy learning more about different cultures, customs and traditions. Of course, one of the universal ways of understanding a culture is through their food. It becomes even more interesting when a food is adapted to this country.
A little more than 10 years ago, I had absolutely no knowledge about the customs, traditions and food of the Philippines. That all changed when I met one of my best friends, Erick. I have come to know him and his sister, Toni, and their friend, Joel, quite well during these past years. In that time, I had the chance to attend a few of their family functions. Just like with many cultures, the strongest and most recognizable of their customs and traditions is directly linked to many of the foods consumed during the holidays or special events.
It wasn’t the attempt to create a fusion dish, but it was necessity for one noodle dish called “pancit.” This dish is a mixture of noodles, vegetables, a little bit of meat – such as pork – and a few hard-boiled eggs. Pancit has adapted from an old country favorite into a new country tradition.
As the specific noodle needed was not available in this country, vermicelli pasta was used in its place. (Although the noodles for this dish are available in some Asian markets, it is quite a bit easier to use the vermicelli.)
Another food, which is absolutely my favorite, is lumpia. Lumpia is similar in style to a Chinese egg roll or Vietnamese spring roll. It is a finger food with a filling that has been rolled into flat won-ton type pasta and pan-fried. In one version, raw hamburger is mixed with salt, pepper, garlic and a few other spices.
The family also developed their own lumpia, and it, too, demonstrates adaptability – it utilizes left over Kentucky Fried Chicken. I have yet to taste this one, but it sounds very good!
Since making this is time consuming for everyday eating, it is one of the dishes served on very special holidays. The time involved in making lumpia is similar to families who make tamales, ravioli or Christmas cookies once a year.
Chicken adobo is another dish that is very traditional in the Filipino household. Adobo is not only the name of the dish, but also the name of the style in which the dish is prepared. A sauce is made of soy sauce, vinegar, garlic bay leaf and a few other ingredients. Just like in many Asian cultures, the leg and thigh portions are the prized pieces of chicken for this dish. The chicken is arranged in a baking dish in a single layer, and the sauce is poured over the chicken. The chicken is oven-baked, then given a finishing touch by turning on the broiler, allowing the chicken to slightly brown.
Pancit and lumpia have adapted very well to some new changes. Chicken adobo has a fantastic adaptation, too. Since chicken adobo is broiled for a short time, this dish is easily adaptable to the grill with a few minor tweaks.
Since my version of the recipe will be grilled, it cannot be cooked directly in the sauce. The sauce needs to be simmered in a saucepan, which will allow the flavors of bay leaf and the peppercorns to steep with the rest of the sauce. Since the chicken is not cooking directly in the sauce, it needs another method to penetrate the chicken. The solution to this is marinating and basting. The sauce quantity is increased so that the sauce that touches the raw chicken can be discarded, and the extra quantity is used to baste.
Here is a chance to do some multi-task grilling, too. Grill some extra chicken to use with an Asian style chicken salad. Use some head cabbage or napa cabbage as the base, and add carrots, green onions, celery, sliced almonds and ramen noodles. Make a quick dressing with a little bit of rice wine vinegar, olive oil, a dash of sesame oil and just a little bit of sugar. This is a simple “throw-together” salad that allows you to use your own judgment on quantities.
Grilled chicken adobo is a wonderful adaptation to a traditional and tasty Filipino dish. The flavor of the sauce with the addition of open-flamed grilling complement each other very well. Serve your chicken adobo with some steamed rice and a simple tossed salad. If you feel inspired by Elizabeth Gage’s column last week, a chopped salad will also complete the meal. Your family is sure to think that grilled chicken adobo is absolutely delicious!
Grilled Chicken Adobo
From Ballo/Peraza Family
Serves about 4
4 chicken leg quarters
1 cup of water
1/2 cup of soy sauce
1/2 cup vinegar
1 bay leaf
5 whole peppercorns
6 minced cloves of garlic
Step 1: In a saucepan, combine the water, soy sauce, vinegar, bay leaf, peppercorns and garlic. Boil the mixture for 10 minutes, and remove from heat. Allow the mixture to steep until cool.
Step 2: Wash the chicken leg quarters, and remove any excess skin or fat. Pat dry.
Step 3: In a gallon-size zipper bag, combine the chicken with half of the sauce. Include the bay leaf and peppercorns in this mixture. Press out the excess air and refrigerate. Allow the chicken to marinate at least one hour, but no more than five or six hours as the outside of the chicken will turn opaque from the acid in the vinegar. Refrigerate the other half of the sauce until ready to grill.
Step 4: Remove the chicken from the plastic bag, and discard the marinade that was left in the bag. Grill the chicken over a medium-hot fire, turning every few minutes. Once the outside of the chicken has begun to cook, start basting the chicken with the reserved sauce. Baste the chicken each time you turn the pieces on the grill.
Step 5: Grill the chicken for about 35 to 40 minutes or until the internal temperature reaches 165 degrees. Serve immediately.
