We had a tight race today, which ended in a tie - unusual for ranked choice voting. So, I cast my tie-breaking vote for FILIPINO - a cuisine I don’t get to enjoy frequently enough now that I moved away from Queens. I hope to remedy that this quarter along with all of you - or at least make a big batch of lumpia for the freezer. Thanks for participating, HOs!
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Since I nominated this cuisine I’ll get the ball rolling with Filipino garlic rice. An incredibly simple, yet fabulously delicious side that comes together quickly.
I think I used this “recipe” for my first foray into Filipino food, but now I just wing it: it’s rice, garlic, salt, scallions.
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What kind of oil do you use? I see it calls for something neutral but I know I’d be tempted to gild the lily with ghee or maybe even bacon fat.
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I think ghee would be great! I just used avocado oil, which I’ve been using for most high-temp frying. Peanut oil would work just as well, but ghee would make it taste better!
Thanks for the inspo!
Garlic Fried Rice / Sinangag is part of many Filipino breakfasts! Served with bacon, so rice fried with a little bacon fat fits.
I included a few breakfast recipe links in this reply.
https://www.hungryonion.org/t/filipino-food-recipes/46968/6?u=zoeliculious
These silog screenshots are from Tag Puan, a resto with several locations across Toronto.
Their fried rice:
….
I hope to try brunch at BB’s soon. It’s a hipster upscale Filipino that recieved a nod from Michelin in Toronto. It is a Bib.
https://guide.michelin.com/ca/en/ontario/toronto/restaurant/bb-s
@juniorballoon’s post about adobo and the ensuing convo has me hankering Filipino food.
The best loempia (ok, second best to my ex’s Thai mom) I’ve had were at a Filipino gathering many moons ago, and I absolutely adored our two meals at Tabachoy, a very popular Filipino restaurant in Philly.
I was hoping we could gather some favorite recipe sources/recipes here. My first attempt at garlic rice and chicken adobo is hopefully just around the corner…
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This was the recipe @Thimes shared, and since I’m already a YUUUUGE fan of WoL, I’ll likely try this one first.
The garlic rice sounds easy enuff.
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https://www.seriouseats.com/filipino-comfort-food-dinner-recipes-11891160
More from “thekitchn,” a site I’m not too familiar with. Have any of you found it to be a reliable source for recipes?
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I’ve made the Filipino short rib adobo from thekitchn and everyone enjoyed it
I bookmarked this recipe and might make it this weekend since it looks like we are not going to get a break from winter
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We’ve been enjoying a heatwave in the low 50s, but Sunday it’s back to Jack Frost 
Good to know about thekitchn. Hey, maybe I’ll do a comparison cook between WoL & SE & thekitchn 
I love Halo Halo
https://www.seriouseats.com/halo-halo-5195652
……mm
Coke has become part of some Filipino adobo recipes.
This brisket recipe , while not from a Filipino source, has Filipino influences and calls for Coke. We liked it.
Here’s a Coke Pork Adobo
I love lumpia. I haven’t made them. I order them a lot.
Filipino Breakfasts look interesting
Some of the Filipino restaurants in Toronto, such as Tagpuan, have a hot table, which is a nice way to try a few dishes at once.
The Beef Kare Kare / beef stew with peanut butter was really delicious.
More recipes I have bookmarked but haven’t tried
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Perfect! Thanks so much for sharing 
My first garlic rice. What on earth took me so long to make this? It’s about as easy as all get-out. I used this “recipe,” which isn’t much of one. Oil, garlic, rice, scallions, boom: done.
It was better than anything this simple should be, but I’m still glad I did a test run for an upcoming Filipino dinner for friends.
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Bicol Express: pork with coconut and chiles
https://www.seriouseats.com/bicol-express-filipino-stew-5224276
The Adobo Project.
Butchering the pork shoulder and searing the chonkz in batches took 2.5 hours 
Our guests asked why I didn’t just braise the whole shoulder — any input, @BierMonk / @wabi ?
The braising liquid & onions & garlic.
Before putting it to rest in the garage overnight.
The amount of pork fat removed from the top 
The finished dish:
It was delicious, but it didn’t taste quite how I expected, or how I remembered it from the Filipino restaurant in Philly where I first had it. Neither the entire head of garlic, nor the cup of white vinegar was detectable — mostly just the soy/fish sauce, rendering the dish very salty even for me, so I added probably 1/2 cup of coconut milk, which was not part of the recipe I used:
It was still on the salty side, but with the added flavor of coconut 
I have never seen large Joints of Meat cooked Adobo Style.
I think that the browning/frying of Meat creates a lot of depth of flavor in the finished Dish. If you did a whole Shoulder you would lose quite a bit of that.
I marinate my Meat and then brown it a very hot Oven.
I am surprised to see how shredded your Meat is, in my experience the Meat pieces whether Chicken or Pork (I also do a combo sometimes!) stay intact.
Also I do not reduce the braising Liquid. I would imagine that is why it was so salty. The braising Liquid/ Sauce is usually a pretty thin consistency.
