This Filipino Feast is more plant and seafood forward than the normal party food you normally see at a Filipino table.
I know that at a Filipino Lechon and pancit are expected. If that is the kind of party you are planning I did do a menu for the FeedFeed in the spring. However sometimes you just want to take it down a notch. Or maybe you have a family member who can’t do pork. If so keep on reading.
We start with some Adobo wings cooked in the airfryer. The chicken is stewed in the adobo sauce and then taken out and left to dry out a little. Then it’s cooked in the airfyer for 20 minutes until it’s nice and crispy. And no these are not burnt, they have just caramelized from the coconut aminos.
The star of the meal is the Ginataang Lobster with roasted Delicata Squash and Green Beans. Ginataang is a sauce made with coconut milk, ginger and garlic. In this dish we deconstruct it, by roasting the vegetables in the oven while the sauce is cooking on the stove. At the last moment you add in lobster chunks in the sauce just to poach a little and serve everything on a platter.
As a simple side we have some garlic sauteed Pechay or Boky Choy. Super quick to cook in a large skillet.
This dish is one of my daughters favorites. So we try to have it on the table as much as possible. When cooking mushrooms adobo style, the cooking process is in reverse, as there is no need to stew the mushrooms in the sauce. The mushrooms are stir fried first, then set aside while the sauce is cooked down. At the last moment before serving the sauce is added to the mushrooms.
To tie all the dishes together, we ate everything with some garlic fried rice. Day old rice is best when making this. The harder and dryer the rice the better. Start with some whole cloves of garlic in some oil to release the flavors and then add in the rice. Keep cooking and until the rice starts to turn a little golden and slightly crusty. It’s the best that way. Season with some salt
Now and then for birthdays or even holiday celebrations we eat light like this now. It’s a nice change of pace to not be so overly stuffed at the end of the meal, but it’s still special. We ended the night with just some ginger tea.
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