Philippine ADOBO

Submitted by Margot Perrin

Adobo is a popular and the most distinguished dish in the Philippines.
It is mostly slow-cooked in soy sauce and vinegar.

Ingredients:

2 pounds meat, pork and/or chicken (include some fat for flavor!)
1/2 cup dark soy sauce (preferably made in the Philippines)
1/4 cup white vinegar
1 head garlic, mashed
3-4 bay leaves
1/4 to 1/2 tsp. black pepper, freshly ground
1 tsp sugar

Instructions:

Cut meat into serving pieces. Add the rest of the ingredients to the meat. Mix well. 

Let boil then let simmer till meat is tender. Add about 1/4 cup of water

at a time, if necessary, to have enough liquid to cook meat till it is tender. 

Season to taste with salt if needed. Serve with steamed rice.

HAPPY COOKING AND EATING! :)
Margot

Hummus and Baba-ghannouj

The recipes below are submitted by Afifi Durr and Evette Hackman, PhD, RD. Dr. Hackman is an alumna of the UW's Epidemiology Department.

Hummus (garbanzo beans)

Ingredients:

these are to the baba ghannouj (eggplant dip) recipe below

1 cups dry, uncooked garbanzo beans (for quick version substitute 16 oz canned beans, drained and rinsed)
2-3 cloves garlic
Juice from 1-2 lemons
Salt and pepper to taste (try Middle Eastern pepper)
Extra virgin olive oil – begin with 1 tablespoon and add more as needed
2 tablespoon tahini (sesame paste)

Instructions:

Soak the garbanzo beans overnight. Drain and boil until soft about 1 ½ hours. (For a quick version, substitute 16 oz canned, drained, garbanzo beans.)
Puree the cooked garbanzo beans in blender or food processor.
Add garlic, lemon juice, salt, pepper, olive oil and tahini and blend until well-combined.
Garnish with fresh mint or parsley leaves and drizzle olive oil over the top.
Serve with pita bread and olives.

Babba ghanouj (eggplant dip)

Substitute 2 cups cooked and mashed eggplant for garbanzo beans. Start with 1-2 large eggplants, prick several times with a knife and broil unpeeled in the oven or grill until eggplant begins to collapse. After broiling, peel and mash the eggplant. Stir in the remaining ingredients.

Serve with pita bread and olives.

Nutrition Facts Table will be added soon.

Nutrition Facts calculated
by Evette M. Hackman, PhD, RD
ehackman@spu.edu

Nadine Hoekman’s Chinese Cabbage Salad

Submitted by Mary Anne Mercer

I always bring this salad to IHP Seminar.

Ingredients:
1 medium cabbage chopped
½-1 bunch green onions

Dressing—mix and shake:
3 Tbsp. vinegar
3 tsp. sugar
1/3 cup oil
1 tsp. salt

2 Tbsp. Toasted sesame seeds

Instructions:
Seasoning packet from a package of ramen noodles. (I usually use the one from the packet of oriental or sesame—can’t remember for sure what it is called-- chicken noodles and then also add a few drops or the sesame oil in the packet to the dressing)

Serving:
When ready to serve add

1 package ramen noodles – smashed up
3 Tbsp. sliced toasted almonds
Dressing

Hope you enjoy this dish!
Mary Anne

Kibbeh in a Tray: A Hot Lebanese Dish

Submitted by Amineh & Zied
Kibbeh is the national dish of the Levant, specially of Lebanon. There are a few types of kibbeh: raw kibbeh, fried kibbeh and baked kibbeh. While making the shell part of kibbeh, kneading and pounding the mix is an important part of the whole process.



Ingredients:
Shell:
2 1/2 cups ground beef or lamb
2 cups burghul
2 medium sized onions
2 tsp. salt
1/2 tsp. pepper

Stuffing:
1 cup ground meat
1 cup chopped onions
1/2 cup pine nuts
1/2 cup olive or canola oil
1 tsp. salt
1/2 tsp. pepper

Instructions:
Shell:
Mix the ground meat, salt, pepper and onion together until very smooth. Wash and soak burghul in warm water for 10 minutes. Press to remove water. Pound and knead burghul and meat well.

Stuffing:
Heat oil. Fry chopped onions in it until soft and golden. Add meat and sate until cooked. Add pine nuts and continue cooking until meat has lost its pink color entirely. Season with salt and pepper. Get rid off excess fat.

Spreading in Tray:
Grease a baking pan. Pat a layer of kibbeh shell mix smoothly and press hard to form a firm 1/2 inch layer . Cover this layer evenly with stuffing mix. Finish with another layer of kibbeh mix. Cut kibbeh in tray into diamond shapes before inserting in the oven. Pour 1/2 cup of oil over all. Bake in moderate oven about 30 minutes, or until cooked. This dish is best served warm.

Hope you enjoy making and eating this traditional Lebanese dish. Be-Ssahha (with health).
Amineh & Zied