Healthy, Low-Fat Easy Filipino Food Recipes - pad thai restaurant classic thai dishes & siam-brewed beers

The Philippines is a melting pot of nations and has been a trading center since prehistoric times.
Philippine cooking reflects this different history, with the influence of indigenous, Arab, Asian and Spanish coming together to create something new. . .
Very delicious.
I was introduced to Philippine food by a partner and I spent years with him.
Family gatherings are always food-centric-
Its mound and mound.
My first impression is that every dish contains a lot of fat.
Fry the Philippine spring roll (lumpia) to fried rice and roast it to lechon (the whole roast pig ).
But when I started learning to cook Filipino food at home, I found that there are many Filipino recipes that are traditionally low in fat or easy to make.
Two of my favorites are Adobo (chicken or pork stew slowly in marinade) and Pancit (stir-
Fried noodles ).
Here is my personal Recipe adapted from the recipe that housewives gave me.
I may not be living with a Filipino partner anymore, but I still eat the food! Low-
Adobo is a very simple dish including slow
Cook meat in marinade (pork or chicken, sometimes mixed with both ).
Chicken adobo is traditionally made of bones. in, skin-
On chicken thighs and chicken legs, but to reduce fat, I made it with boneless and skinless breasts.
Once you have read the recipe once, you may not need to look at it again because the scale is too simple.
This recipe will provide 6-8 people.
The leftovers are well kept, but if you prefer to make a smaller batch, you can easily split the recipe in half. 3-
Crush or burnish garlic
Ground pepper.
Cut the meat into 1-or 2-inch cubes.
Mix water, vinegar, bay leaves, garlic and pepper in a large pan.
Add the whole chicken breast, cover it and bring it to a boil.
Let the sim take about 20 minutes, then add the soy sauce and continue the simmering for another 20 minutes.
At this point, if you want to save some leftovers, put that part (broth and meat) aside and cool to room temperature before transferring to the air
Keep the container tight and keep it in the refrigerator.
If not, or the part you plan to solve that night, remove the chicken from the broth and let the broth continue to cook and uncover the lid, until the sauce is half cut (about 10 minutes if you're making the whole recipe ). Allow to cool.
At the same time, heat a little vegetable oil at the bottom of the frying pan to make your meat pieces yellow.
Skim off any fat at the top of the broth/sauce, remove the bay leaves, and add the browning chicken frying pan to add heat.
Table with rice.
The hot dog is king.
Fried noodles with fuzzy memoriesxa0It is Thai Fried River powder, but the taste is unique.
-Depending on your taste, you can use chicken or pork, or a mix of the two, as well as shrimp.
--xa0You can improvise, too. xa0Your favoritexa0Vegetables, or whatever you have on hand.
--xa0The key here is to reuse a small amount of oil for maximum taste and minimum fat. low-. Ingredients1 8-
Oz packed thin rice noodles 1 pound lean meat (pork or chicken) cut to about 1 pound/2 cup soy pan 2 clove crushed garlic1/2 teaspoon freshly ground black pepper carrot 2, peeled and chopped or chopped, 1 celery stem, 2 scallions, cut into piecesxa01-to 2-
Put your rice noodle in a bowl with warm water and let it sit down until it softens.
--xa0Drain, cut to reasonablexa0Length (middle)xa04 and 6 inch) and set aside.
--xa0Add a small amount of oil to the bottom of the frying pan and heat it.
--xa0Add meat and brown.
--xa0Remove (keep oil) from the pan ),xa0Mix with soy sauce, garlic and pepper.
--xa0Add cabbage, celery, carrots and stir-fry to the pot for spare oil©Until soft (cabbage and celery start to clear ).
--xa0Add noodles, shrimp,xa0Continue to cook until the noodles reach the required consistency.
--xa0Mix the meat with soy sauce and continue cookingxa0About 5 morexa0Mix for a few minutes.
--xa0Service and enjoyment!