Give Filipino dishes a try

Some dishes from
"Filipino Cuisine: Recipes From the Islands."

Beef Adobo with Coconut Milk

1/2 cup red wine vinegar or cider vinegar
1/2 cup water
2 cloves garlic, minced
6 peppercorns, crushed
1 teaspoon salt
1 teaspoon ginger, julienned
2 pounds stewing beef, cut into 1/2-inch cubes
2 jalapeno peppers, whole
1 12-ounce can coconut milk

Combine vinegar, water, garlic, peppercorns, salt, ginger and beef in a pot and bring it to a boil. For medium or hot spiciness, add peppers at this point. For mild spiciness, add the peppers during the last 10 minutes of cooking.

Lower heat and simmer, covered, for 1 hour, or until the beef is tender. Add the coconut milk and simmer, uncovered, another 10 to 15 minutes, until the sauce has thickened. Serve with rice. Makes 4 to 6 servings.

---

Approximate nutrition analysis per serving: 375 calories, 31 grams fat, 17 grams saturated fat, 75 milligrams cholesterol, 550 milligrams sodium. With low-fat coconut milk: 335 calories, 26 grams fat, 13 grams saturated fat, 75 milligrams cholesterol, 560 milligrams sodium.*

Pancit Sotanghon

(Sauteed Mung Bean Thread Noodles)

1 medium onion, thinly sliced
1 tablespoon vegetable oil
1 pound chicken breast meat, cut into thin slices
1 tablespoon fish sauce
1 teaspoon salt
1/4 teaspoon white pepper
2 cups chicken broth
2 cups snow peas
3 green onions, cut into 1-inch lengths
3 dried shiitake mushrooms, soaked in water for 30 minutes and sliced into thin strips
1/4 pound mung bean thread noodles (sotanghon), soaked in water for 30 minutes and cut into 3- to 4-inch strips

In a skillet, sauteed onions in hot oil until they are soft and translucent.

Add chicken and saute 3 to 4 minutes, until meat becomes slightly firm and white. Season with the salt, white pepper and fish sauce.

Add the chicken broth, bring to a boil, lower the heat and simmer for 10 minutes. Add the snow peas, green onions and mushrooms and cook for 4-5 minutes. Add the noodles and cook for 5 minutes more, stirring well,

Serve hot. Makes 4 servings.

---

Approximate nutrition analysis per serving (for chicken with skin): 400 calories, 16 grams fat, 4 grams saturated fat, 70 milligrams cholesterol, 1,280 milligrams sodium. Chicken without skin: 330 calories, 7 grams fat, 1 gram saturated fat, 65 milligrams cholesterol, 1,280 milligrams sodium.*

Afritada

(Braised Pork in Tomato Sauce)

1 pound pork butt, cut into 1-inch cubes
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
1 medium onion, sliced thin
2 cloves garlic, minced
1/2 cup tomato sauce
1/2 cup water
1 tablespoon fish sauce
2 medium potatoes, peeled and quartered
1 small red bell pepper, cut into thin strips
2 tablespoons cornstarch, dissolved in 3 tablespoons water

Sprinkle the pork cubes with the salt and pepper. Let stand for 15 minutes. Heat oil in a skillet and fry the pork until it is a light brown. Pour off the excess oil.

Add the onions, garlic, tomato sauce, water and fish sauce and simmer, covered, for 40 minutes or until pork is tender.

Add the potatoes and cook another 10 minutes or until they are done.

Add the bell peppers and cook for 3 minutes more or until the peppers just start to soften. Add salt and pepper to correct seasonings if desired. Stir in the cornstarch and water mixture to thicken the sauce. Serve hot. Makes 4 servings.

---

Approximate nutrition analysis per serving with pork: 300 calories, 11 grams fat, 3 grams saturated fat, 75 milligrams cholesterol, 990 milligrams sodium. With skinless chicken breast: 260 calories, 4 grams fat, 1 gram saturated fat, 65 milligrams cholesterol, 970 milligrams sodium.*

Budin

(Bread Pudding)

4 cups milk
2 cups (6-8 slices) stale bread, diced and crusts removed
2 eggs, slightly beaten
1/2 cup sugar
2 teaspoons vanilla extract
4 tablespoons melted butter or margarine
1 cup macapuno (preserved, shredded young coconut) or 1 cup langka (jackfruit), drained and sliced into thin strips

Preheat oven to 350 degrees. In a medium saucepan, heat the milk over low heat until tiny bubbles appear around the edges.

Remove from the heat and add the diced bread. Allow the bread to soak for an hour.

Grease a 1-1/2 quart casserole dish with butter or margarine.

Add the eggs, sugar, salt, vanilla and melted butter to the bread mixture. pour the mixture into the greased casserole dish.

Set the casserole in a baking pan; add warm water to 1-inch from top of the casserole. Bake for 1-1/4 hours, or until a toothpick inserted in the center comes out clean.

Serve hot or warm, topped with whipped cream or ice cream if desired. Makes 8 servings.

---

Approximate nutrition analysis per serving (with butter): 420 calories, 21 grams fat, 15 grams saturated fat, 90 milligrams cholesterol, 550 milligrams sodium. With cooking spray: 410 calories, 20 grams fat, 14 grams saturated fat, 90 milligrams cholesterol, 550 milligrams sodium.*

---

Video points
Filipinos to health

"Native foods are best" is the message behind "Taraon ti Biag (Food for Life)" a video developed by the Nutrition Branch of the state Health Department.

TV news personality Maria Quiban hosts the 28-minute video, which challenges Hawaii's Filipino population to'return to their roots for a diet traditionally rich with vegetables.

The video was made because of concern that an increasing number of Filipinos -- having adopted a Western convenience-food diet high in salt, sugar and fat -- are suffering from gout, arthritis, high blood pressure and heart disease.

Copies of the video are available for borrowing through the state libraries. Tapes may also be borrowed directly from the Nutrition Branch at 1250 Punchbowl St., Room 210. Call 586-4671 for information.