A Filipino Thanksgiving at SMC
Geri Rosales, a 27-year-old Filipino business student at Santa Monica College, has a few special dishes that she and her family cook on special occasions, and in this case Thanksgiving. The two dishes are Lechon Baboy, which is a whole roasted pig, considered a delicacy in Filipino tradition, and Pancit Bihon, which is a noodle dish and a staple second to rice that uses bihon, or rice sticks, mixed with pork, chicken and vegetebles.
Rosales explains that both of the dishes are popular in Philippines and eaten on special occasions.
The first time she tried these dishes was at age 5, and it took her a few years to appreciate the meals and understand the flavors.
As a family tradition, her mother would cook the dishes for Thanksgiving, Christmas and birthdays. Because the dishes remind Rosales of her family gatherings in the Philippines, she continues the tradition here in the U.S.
“To me, the dishes are special because they are made of happiness and love,” says Rosales, adding that both of the dishes can be eaten with rice and soy sauce on the side.
If you are interested in cooking the dishes or having a small Filipino fiesta, then follow the recipes below.
Lechon Baboy ingredients:
pork belly, specifically cut 10 by 20 inches, no bones or ribs
3 medium size onions, sliced
2 entire bulbs of garlic
crushed spring onions, do not slice
5 tbsp peppercorns
2 tbsp ground black pepper
Coca-cola or Pepsi
1/2 cup evaporated milk oil
For the full cooking instructions, visit good-food-recipe.com/lechon-recipe-letsong-baboy/
Pancit Bihon Ingredients:
1 lb pancit bihon (rice noodles)
1/2 lb pork, cut into small thin slices
1/2 lb chicken, cooked/deboned, and cut into thin slices
1/8 lb peapods or snow pea
1 cup carrot
1/2 small cabbage, chopped
1 cup celery leaves, chopped finely
1 medium size onion, chopped
1/2 tbsp garlic, minced
1 ps chicken cube
5 tbsp soy sauce
3-4 cups water
For full cooking instructions, visit http://panlasangpinoy.com/2009/03/10/pancit-guisado/