/ck/ - Food & Cooking

[Anonymous No.12606166]

I miss the food I ate as a kid and I need help recreating it.

>Chicken and beef adobo
I wouldn't even know where to start with this one. It was vinegarry but not too much so and was always very satisfying to eat with rice. I tried looking up a recipe a few times, but they don't seem to be the same; some people add coconut milk, some people add chilis, but my mom never added any of these. Always took a long time to make, so I suspect it was stewed.
>Fried rice
Had a type of chinese sausage in it that was small. I've tried making this a few times but it's never the same. I believe she used vegetable oil, old rice, and a frozen vegetable mix of some sort but beyond that I have no idea what she did to make it taste the way it did. The rice was slightly orange.
>Wonton Soup
I've made wontons but they're not exactly the same but they're pretty close. I use 2/3 lb ground pork, some chives, some soy sauce, 1tsp corn starch, 1tsp rice wine vinegar, and a garlic clove for the filling. I pinch them closed diagonally with water. The soup is where it's not very similar. For the broth, I use some soy sauce, some smashed garlic cloves, some sesame oil, and add some fresh chives at the end.

I know no one will be able to pinpoint exactly how she made these things based on these vague descriptions, but can any anons help me? Also, general Asian recipe sharing thread. Will post recipes that I've picked up.

[Anonymous No.12606192]

>>12606166
The orange rice could be seasoned with sazon.

[Anonymous No.12606201]

>Coconut Tapioca
Boil water and add 1/3 cup of tapioca pearls. Lower to simmer and leave partially covered for 40 minutes, stirring occasionally. They're done when they're translucent.

Stir in 3/4 cup of coconut milk (preferably from a can and not a box, cans have higher fat content), about 2tbsp of sugar, and a pinch of salt.

Move to fridge and let completely cool and solidify, probably 2 - 3 hours. Dice some mango and optionally add a sweet syrup like mango nectar, then serve.

[Anonymous No.12606251]

>Halo-Halo
This is a dessert I never see talked about, maybe it's because of the weird ingredients. Growing up, the ingredients for this would be laid out and you got your own. It's a bit like an ice cream sundae I guess. Most if not all of the ingredients can be found at your local Asian market.

Base:
>shaved ice
and/or
>ube ice cream

Common toppings:
>ube
>sweet red beans (red azuki/red mung beans)
>coconut gel (nata de coco)
>macapuno (coconut strings, usually in syrup)
>jackfruit (canned or fresh)
>evaporated milk
>frosted flakes cereal, crushed up
>rice crispy cereal, crushed up
>other fresh fruit, like mango

It can be as sweet or not sweet as you want. Feel free to stray from the toppings listed, they're just a recommendation.

[Anonymous No.12606317]

>Beef Spring Rolls

Would recommend a kitchen spider if you're deep frying in a large pot, helps with fishing them out.

2 tablespoons oil + deep frying oil, I use vegetable for both
2 garlic cloves, chopped
12 onion, chopped
1 lb ground beef
2 medium carrots, chopped
2 tablespoons soy sauce
1 beef bouillon
salt & fresh ground pepper
25 pieces spring roll wrappers

1 tablespoon cornstarch
14 cup water (to seal rolls)

Heat skillet and add 2 tbsp of oil. Saute onions and garlic until onions are translucent. Add ground beef, cook until no longer pink; separate it into bits as it cooks. Add carrots, beef bouillon, and soy sauce. S+P to taste. When mixture is cooked, drain excess oil and cool. Separate the spring roll wrappers while you wait for it to cool. Mix 1/4 cup of water and the tablespoon of cornstarch together.

Put about 1 - 2 tbsp in the bottom center of the wrapper (See image for folding instructions). Seal all edges by dipping finger in water/corn starch mixture and putting on the wrap where you would like to seal it, usually in step 2 and step 4 of the image. It will act as a glue. ((This part is a bit difficult to explain without showing the person physically, hopefully it makes sense. Wrapping instructions will also generally be on the back of spring roll packages)). It's common to freeze any extras at this step.

Heat oil in large pot to 350F (enough to deep fry). Add 6 - 8 rolls at a time, flipping them occasionally. Once golden brown all around, remove from pot and place onto paper towels. Let cool and serve with sweet and sour sauce.

[Anonymous No.12606322]

>>12606317
Should look like this after they're done cooking.

[Anonymous No.12606332]

Recently I realized that everyday easy to make food that is the best is just shit I ate from my hispanic roots when I was younger. Mexican food and texmex and other latin foods are so easy and cheap since mexicans are notoriously poor.
I eat Huevos Rancheros every work morning since it takes 10 minutes to make and is perfect to start a day.

[Anonymous No.12606352]

>>12606332
I don't really consider Asian food to be expensive, and there's a lot of Asian food that's easy to make. Tomato rice with eggs beats out every breakfast food for me. Guess it just depends on what you grew up with.

[Anonymous No.12606386]

>>12606332
I love huevos rancheros but I can't for the fucking life of me find a decent salsa in a jar/can to eat with it.

This is the shit I usually get and I hate it. I just want what they have in the little mexican food stands that you put in the plastic cups, is that too much to ask??

[Anonymous No.12606415]

>>12606386
pic related is pretty good, comes in hot as well.

[Anonymous No.12606424]

nice thread, anons.

>>12606192
seconded.

[Anonymous No.12606425]

>>12606386
I was literally about to say >>12606415

Herdez is great breakfast salsa, green and avocado too

[Anonymous No.12606442]

>>12606166
Is your mom dead?

[Anonymous No.12606853]

>>12606424
Those sound good.

[Anonymous No.12607275]

>>12606192
is sazon a spice blend

[Anonymous No.12607292]

>>12606166
OP this is all just basic filipino food. Google for recipes in tagalog and you'll find authentic ones.

[Anonymous No.12607330]

>>12606166
That broth must taste fucking delicious.

[Anonymous No.12607500]

>>12606166
Step 1
Take a dump in a clean bowl.
Step 2
Add some generic Indo/Malay spice mix.
Stir, present and voila.

[Anonymous No.12607530]

>>12606166
>Adobo
Everyone makes adobo differently and depnding where in the Philillines adobo is a comletely different dish. Try and pinpoint where your mom is from and search that in conjunction with adobo (ie adobong tagalog, adobong ilocano etc).
>Fried Rice
She most likely used chinese chorizo which is fairly sweet and the rice might've been orange because of anito or maybe she would add star margarine to it, either start it off with a to of minced garlic.
>Wonton Soup
Lots of good authentich Chinese recipes out there but maybe try look for a pancit molo/molo soup recipe to get a more Filipino nuanced flavor. Overall though most recipies for either versions are very similar.

[Anonymous No.12607540]

>>12606442
My mom never cooks. These were the dishes our nanny used to make, but we sent her back to the Philippines after she too sick from cancer to keep working for us.

[Anonymous No.12607558]

>>12606317
My mother used to make beef lumpia. She shredded the carrot, though, not chopped and used shallot rather than onion. Everything else, assuming you put as much pepper as she did, is identical.

[Anonymous No.12607571]

>>12607530
Spot on, on that adobo comment. It's very regional and the amount of soy/vinegar fluctuates so much so that some adobos are mostly vinegar with a hint of soy and some have no vinegar at all. Basically a mix of soy, garlic, acid and maybe a bayleaf. My mom uses calamansi instead of vinegar and equal parts soy. Sometimes she adds pinapple to it for some sweetness. Try and narrow down where your mom is from and try different ratios of common ingredients. Our maid makes one with a lot of garlic and mostly vinegar with some soy and she actually marinates the chicken in it before she fries it and stews it in the marinade for a long time.

[Anonymous No.12607588]

http://themeatmen.sg/recipes/
I recc this guys stuff anon. anything in the chinese/nonya/singapore/malaysia section should be godtier

[Anonymous No.12608134]

>>12607530
>>12607571
Thanks, I didn't know that. She's from Iloilo so I suppose I'll have to look into recipes from there.

[Anonymous No.12608136]

>>12607292
I don't know tagalog.

[Anonymous No.12608172]

Finally, a Filipino thread that's not Jollibee corporateposting or the Indiana guy

8/10

[Anonymous No.12608198]

>>12608172

[Anonymous No.12608230]

>>12606251
This is common in Korean cafes all over the US

[Anonymous No.12608235]

>>12606386
You don't have a "world" grocery that's mostly Hispanic food for cheap near you? They'll have fresh salsa, and all the fresh ingredients you'd need to make your own in batches. Very easy.

[Anonymous No.12608238]

>>12607540
That's awful.

[Anonymous No.12608259]

>>12606442
Sorry, didn't see this. Other guy who replied isn't OP.

I don't talk to my parents anymore because they were physically and mentally abusive for a long time, but I do miss the food. I left when I was 18.

[Anonymous No.12608407]

>>12606166
Sounds like you're Filipino, or your mom was.

>adobo
Use vinegar and soy sauce, datu puti brand. Use whatever else you want to toss in there, ginger, onions, garlics etc. Bay leaves are almost needed.

>fried rice
Chinese sweet sausages. The orange comes from the fat of the sausages.
>wonton
Dunno, my parents never made wontons.

>>12608259
Are you me? I know that feel mah man, I know that feel. When I moved out I didn't talk to my parents for a few years, but eventually I forgave them.

[Anonymous No.12608412]

>>12607571
My friend does that for her adobo. She marinates it then fries it. Completely different from what I make.

[Anonymous No.12608563]

>>12606166
This is the recipe I use for Chicken Adobo https://luckyironfish.com/blogs/recipes/chicken-adobo, ignore the shit about the iron fish, it's a medicinal thing. I've made it a few times and it's one of the best thing I've ever tasted. I would suggest browning the thighs a little longer than usual, I've had problems in the past where after the set amount of time, the chicken is still raw in the middle, so I toss it in the over to try to rapidly cook the chicken, but end up burning the onion, ruining the whole dish.

[Anonymous No.12608786]

>>12608563
I'll have to try this recipe out. Do you think it'd work if I added beef chunks as well?

[Anonymous No.12608793]

Have you tried asking your mom for her recipes?

[Anonymous No.12608833]

>>12608793
>>12608259

[Anonymous No.12608990]

>>12608230
i've literally never seen this, what state?

[Anonymous No.12609062]

>>12607275
Kind of, it's mostly just salt with annato. It's a goya seasoning, not the name of a type of blend.

[Anonymous No.12609134]

>>12609062
OP here, I don't think that's right. I never saw that in my house growing up and it's Spanish... Probably going to guess that >>12608407 is right

[Anonymous No.12610783]

>>12607571
Holy shit tried the vinegar one and it really mellows out. Salamat kabayan!

[Anonymous No.12610989]

>>12606166
The chinese sausages you're talking about are called huo tui chang, just translates to pork sausage, but I know what you're talking about. I get mine in a Chinese grocery store and they come in a red package.

[Anonymous No.12611431]

>>12607530
To add to this that special taste that you're probably fondly remembering and can't replicate may be due to your mom using maggi sarap and/or msg or "vetsin". Try using it next time since most Filipino homecooks always cook with it.

[Anonymous No.12611663]

>>12608786
Unsure, wouldn't hurt to experiment.

[t. Flip No.12611741]

>>12606166
This is as Filipino as it can get.

>Adobo
Prepare garlic crisps
Sear both the beef and chicken
Remove from the pan
From the same pan, saute fresh chopped garlic and onions
Add the beef and chicken back
Put black peppercorns in
Put 2 cups soy sauce
Optional, add a little bit of oyster sauce or worcestershire sauce
Let the sauce color the meat
Unless you want the chicken to fall apart easily, remove it then add water and (optional) a bay leaf
Let it simmer until it becomes tender, adding water if needed, then add a tablespoon of sugar then add the chicken back
Once the chicken is cooked through, add 1/2 cup white vinegar and let it evaporate
Remove the bay leaf
Put it on a bowl and top it with garlic crisps

[Anonymous No.12612808]

>>12606166
You should try turkey adobo heh

[Anonymous No.12612809]

>>12606166
you're from Torrance, CA aren't you

[Anonymous No.12614705]

>>12610989
Thanks a lot, anon. I'll keep an eye out.

>>12611431
My mom did use maggi sarap, thinking about it. I'll have to pick some up. Didn't even cross my mind.

>>12611741
Saved. Will come back with results some day.

>>12612809
Not even the same country.

[Anonymous No.12614964]

>>12607530
it may have also been orange if she fried the fried rice in the grease left over from cooking longanisa or tocino (and used those in the fried rice as well)

[Anonymous No.12615053]

>>12606317
>12 onion, chopped
thats a lot of onions anon

[Anonymous No.12615054]

>>12611741
Do you have an ingredients list?

[Anonymous No.12615057]

>>12615053
It's for 25 spring rolls, and you're supposed to use smaller onions like pearl onions or even shallots. If you want to use large onions I'd only use one or two.

[Anonymous No.12615832]

>>12615054
I just eyeball it depending on the amount of meat, so this may not be accurate.
What's important is that you use 4:1 soy sauce and vinegar, respectively.

1 pound chicken thighs
1 pound beef shoulder/chuck, cubed.
3-5 cloves garlic, chopped or minced
1 medium sized red onion (around 1/3 cup) chopped
2 cups soy sauce
1/2 cup vinegar
6-8 cups water or chicken stock
2tbsp brown sugar
1 bay leaf
3tbsp oyster sauce
2tbsp worcestershire sauce
1/2 cups garlic, chopped, fried

[Anonymous No.12616346]

>>12615832
this sucks

[Anonymous No.12616399]

>>12611741
>oyster sauce
>Worcestershire
>bayleaf is optional and not required
Where are you from? I've never seen this version of adobo.

[Anonymous No.12616472]

Find a pinoy store and experiment with the different brands of soy sauce and vinegar until you get something close to what you want.

[Anonymous No.12616709]

>>12616346
Feel free to post your version. My recipe is far from perfect, honestly.
>>12616399
I fucked up. It's just that people in my place don't like the fragrance of bay leaf in something savory like adobo.
Putting oyster sauce and Worcestershire however makes the sauce taste richer than just pure soy sauce. Trust me on that one.

[Anonymous No.12616769]

>>12616709
What else would you put bay leaf in if not for savory food?

[Anonymous No.12616864]

>>12616769
I mean they don't like fragrant shit on savory food in general

[Anonymous No.12617689]

>>12606166
Orange Fool

[Anonymous No.12618411]

>>12616472
kikkoman is the one and only choice for soy sauce

[Anonymous No.12619510]

>>12618411
t. Retard

[Anonymous No.12620980]

>>12619510
t. uncultured tastelet

[Anonymous No.12620997]

>>12606386
I buy the stuff in the plastic cups from the mexican restaurant near me in big jars