This Filipino Feast is more plant and seafood forward than the normal party food you normally see at a Filipino table.
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.
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.
Place the Roasted Delicata Squash on a platter and layer the green beans and lobster on top. Spoon the Coconut sauce on the top.
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.
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.
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.