CARLETON COLLEGE | Love Filipino Food

LOVE FILIPINO FOOD

In partnership with the Student Activities Office

- VIRTUAL COOKING CLASS RECIPES –

RECIPES INCLUDE: Adobo Chicken Peanut Dipping Sauce Spring Roll

COOKING CLASS FEATURES: Charlie Schwandt, Executive Chef Phoebe Wilmot, Cashier at Schulze Café

ADOBO CHICKEN

Adobo Chicken Serves: 2 | Prep time: 10 minutes | Cook time: 40 minutes YOU WILL NEED cast iron pan tongs INGREDIENTS 2 chicken thighs ½ onion julienned 2 garlic cloves minced 1/3 cup white vinegar 1 bay leaves oyster sauce or hoisin sauce (hoisin sauce is used in the meal kit) 1/3 cup light soy sauce 1 tbsp green onion sliced DIRECTIONS 1. Heat oil in the pan until it is shimmering 2. Add the onion and garlic and sauté until golden brown 3. Add the chicken and brown on both sides 4. Add the peppercorns, bay leaf, vinegar, Oyster or Hoisin sauce and soy sauce 5. Simmer until the chicken reaches 165 and is tender about 40 minutes

DIPPING SAUCE

Peanut Dipping Sauce Serves: 4 | Prep time: 5 minutes | Cook time: 0 minutes YOU WILL NEED mixing bowl spoon INGREDIENTS 1/3 cup creamy peanut butter or SunButter (SunButter is used in the meal kit) 2 tbsp rice vinegar 2 tbsp tamari sauce 2 tbsp honey 1 tbsp sesame oil 1 clove garlic minced 2 tbsp water DIRECTIONS 1. Add all ingredients to the bowl and mix well 2. Add more water if necessary, to create desired texture

SPRING ROLL

Spring Roll Serves: 4 | Prep time: 5 minutes | Cook time: 0 minutes YOU WILL NEED Mixing bowl INGREDIENTS 3oz thin rice vermicelli cooked and cooled 1 large carrot shredded 1 red bell pepper thinly julienned 1 Persian cucumber cut into matchstick 1 sprig mint leaves One head butter lettuce 1 sheet paper DIRECTIONS 1. Soak the rice paper for 2 minutes in warm water in the mixing bowl 2. Lay the rice paper on the cutting board 3. Place butter lettuce leaves on the rice paper 4. Add the rice noodles 5. Next add the carrot, cucumber, bell pepper and mint 6. Roll the paper into a cylinder and cut in half