I think if you could cook Adobo you'll be fine. Soy sauce, vinegar, garlic and I prefer chicken (thighs is the best) and braise - you just can't go wrong. I also like to add some coconut milk...yeah, that's good stuff.

Also, if anyone has any "healthy" recipies - something to please vegetarians - that would be cool.

*mynx, if you're in SF, you might need to go to DC or South City for some home style love.

yum... filipino food sounds really good right now...

there's this one recipe book i found a few months ago, and have found it to be quite helpful...


filipino cuisine... recipes from the islands, by gerry g. gelle

happy meals to you!

I'm inclined to suggest sinigang ng baboy.

Quite a few pretty good home meals involve package, mare! My favorites are by Knorr and Mama Sita's. It's easy, and soooooo yummy. You can alter the veggies to suite your taste! Here's a basic ingredient list:

Pork (I like ribs, coz dem bones add sooooo much flavor to the soup!)
-or-
Chicken (again, don't use boneless!!)
-or-
Chuck roast (the only thing I'd recommend w/ out bones)
Long beans
-or- regular Green Beans, but I highly recommend the long beans!
Petchay
Asian eggplant (must be ASIAN, Western eggplant is waaaaaay too bitter and will overpower the soup - yuck!)
1 pkg sinigang ng sampolok mix (this is important if you like it sour... guava-base don't quite cut it)
*you also use the vietnamese tamarind mix, although it tends to have a sweetness to it that I only like when I'm using shrimp..also, too sweet to be "sinigang"*

Optionals:
1/2 onion
Mustard Greens (strong...if you no likey, use spinach or watercress)
-or-
Spinach
-or-
Watercress
Daikon
1-2 not-quite right tomatoes
1-2 hot chili peppers
lemons (for backup, in case you like it REAAAAALLLLY sour)


Do it:

Cover meat w/ water + 2 inches or so.
Boil until meat is reeeeeeeaaaaalllllly tender. Chicken's fastest, about 30 mins...Expect at LEAST an hour for other meats.
When meat STARTS to feel tender, add sliced onion, tomatoe (if you want), and chilis.
Continue simmering until meat is fork tender. Then add veggies and cover for a few more minutes

For whatever veggies you choose, add them in this order:
Daikon
Beans
Greens

Once the greens have started to wilt, add your mix. Re-cover the soup and give it a few minutes more to simmer so the mix can dissolve. Check the flavor and if seems like it needs more bang, squeeze lemon into the soup, 1/2 lemon at a time. After each 1/2 lemon, wait a minute or two before checking...you want to make sure the goodies are mixing throughout the soup.

Man, I'm f'n hungry na!
Good luck, mare!