Say What… A No Lechon Kind of Filipino Feast

Fall/Winter | Gatherings | Healthy Filipino | Recipes by Rezel Kealoha - November 20th, 2019

This Filipino Feast is more plant and seafood forward than the normal party food you normally see at a Filipino table. 

A Different Kind of Filipino Feast

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.

The menu


Adobo Wings

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.

Ginataang Lobster with roasted Delicata Squash and Green Beans

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.

Garlic Pechay (Bok Choy)

As a simple side we have some garlic sauteed Pechay or Boky Choy.  Super quick to cook in a large skillet.

Adobo Mushrooms

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.

Garlic Fried Rice

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.

For more healthy Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest.  Or subscribe to get these recipes in your inbox.  And if you make this Filipino Feast I would love to see it.  Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.
Filipino Feast

Filipino Feast

This Filipino Feast is more plant and seafood forward than the normal party food you normally see at a Filipino table.
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Course: Main Course
Cuisine: Filipino
Servings: 6 Guests


Adobo Chicken Wings

  • 2 Pounds Party Wings
  • 1/2 Cup Water
  • 1/4 Cup Coconut Aminos
  • 2 Tablespoons Apple Cider Vinegar
  • 4 Cloves Garlic Crushed
  • 1 Teaspoon Black Peppercorns
  • 1 Dried Bayleaf

Ginataang Lobster with roasted Delicata Squash and Green Beans

  • 2 Small Delicata Squash cut into 1 cm circles
  • 1 Pound Green Beans
  • 1/4 Cup Olive Oil
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • Salt
  • Pepper
  • 1 14oz Can Whole Fat Coconut Milk
  • 1 Teaspoon Black Pepper
  • 4 Garlic Cloves Sliced
  • 1 Inch Fresh Ginger Grated
  • 2 Pounds Lobster Meat, Sliced into medalions

Garlic Pechay (Bok Choy)

  • 4 Heads Pechay (Bok Choy) Separated into individual leaves
  • 2 Tablespoons Olive Oil
  • 1 Teaspoon Garlic Powder
  • Salt and Pepper

Mushroom Adobo

  • 1 Pound Mixed Mushrooms
  • 2 Tablespoons Olive Oil Divided
  • 1 Dried Bayleaf
  • 3 Tablespoons Coconut Aminos
  • 1 Tablespoon Apple Cider Vinegar
  • 2 Cloves Garlic Thinly Sliced

Garlic Fried Rice

  • 4 Cups Cooked and Day old Rice
  • 6 Cloves Garlic Smashed
  • 1/4 Cup Olive Oil
  • Salt


Adobo Chicken Wings

  • In a large skillet bring the water, coconut aminos, vinegar, garlic, pepper corns and bay leaf to a boil. Add in the chicken wings. Coat the chicken with the sauce and leave to braise for 45 minutes on medium heat.
    Take the wings out of the sauce and leave to dry on a paper towel on a plate.  Line the wings up on a airfryer baking tray and bake at 350 degrees F for 20 minutes. 
    Filipino Feast - Adobo Wings

Ginataang Lobster with roasted Delicata Squash and Green Beans

  • Pre-heat oven to 350 degrees. Grease a baking sheet with olive oil lay out the Delicata squash disks in one layer. Drizzle with olive oil and half the garlic and onion powder and season to taste with salt and pepper. Flip the Delicata disks and repeat the seasonings.
    Bake for 15 minutes and then flip and bake for a further 15 minutes. Flip one last time and move the squash to the edges to create a space in the middle of the pan. Add in the Green Beans and drizzle with olive oil and season with salt and pepper. Bake for 10 minutes. Take out the tray from the oven and set aside.
    To make the coconut sauce:  Place all the ingredients in a large sauce pan and put on medium to high heat. Reduce the coconut milk until it starts separating the coconut milk from the coconut oil. This will take about 20 minutes. Keep stirring. Once it has thickened and separated taste the sauce and add in salt to taste. 
    Add in the lobster meat and cook until the meat is nice and white and pink.  About 5-7 minutes.  Don't over cook.
    To Serve
    Place the Roasted Delicata Squash on a platter and layer the green beans and lobster on top. Spoon the Coconut sauce on the top.
    Filipino Feast

Garlic Pechay (Bok Choy)

  • Place all the ingredients in a large skillet and cook until the pechay is just wilted - 5 minutes.  Don't over cook. 
    Arrange on a platter.
    Filipino Feast - Pechay (Bok Choy)

Mushroom Adobo

  • Drizzle 1 tablespoon olive oil into a large skillet and place over medium to high heat. Add all the mushrooms and bay leaves to the pan. Sauté for about 1 minute, flip the mushrooms, and then sauté for another minute. Reduce temperature to medium-low and cover the skillet to steam the mushrooms for 3 minutes. Remove and set aside the mushrooms, but retain any liquid accumulated in the pan.
    To make the adobo sauce, add remaining olive oil, coconut aminos, apple cider vinegar, and sliced garlic to the hot pan and stir to combine. Raise the heat to medium-high, return mushrooms to the pan, and cook for 3 minutes while turning the mushrooms in the adobo sauce. Turn off the heat and season with salt and pepper. Transfer to a platter.
    Filipino Feast - Adobo Mushrooms

Garlic Fried Rice

  • In a large wok or fry pan heat up the olive oil on medium-high heat. Add in the garlic cloves and cook for 5 minutes until golden brown and fragrant. Add in the rice and stir fry for 5-7 minutes until the rice starts smelling like garlic and starts looking toasty. Season with salt.
    Filipino Feast
Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!
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