Filipino boodle fight
- Preparation and cooking time
- Total time
- + marinating
- A little effort
- Serves 8
Skip to ingredients
CHICKEN THIGH INASAL
- 1 lemonjuiced
- 2 pinches fine sea salt
- 1 tsp caster sugar
- 1 tbsp soy sauce
- 4 cloves garliccrushed
- 8 chicken thighs
BROCCOLI AND CAULIFLOWER ADOBO
- 1 tbsp vegetable oil
- 1 onionthinly sliced
- 4 cloves garliccrushed
- 4 bay leaves
- 2 thumb-sized pieces gingerfinely grated
- crushed to make 2 tsp black peppercorns
- 240ml dark soy sauce
- 240ml coconut palm vinegar(see notes below)
- 2 small heads broccolicut into florets
- 2 small heads cauliflowercut into florets
FRIED FILIPINO AUBERGINES
- 4 chinese aubergines(see notes below)
- 2 eggs
- for frying vegetable oil
JASMINE RICE
- 500g jasmine rice
- 1 bunch spring onionschopped
SALTED DUCK EGG SALAD
- 4 salted duck eggs(see notes below)
- 4 heirloom tomatoesdiced
- 1 small bag or choy sum 1 bunch mustard leavesshredded
- ½ daikon radishthinly sliced
- 1 red onionthinly sliced
- 2 tbsp coconut palm vinegar
- a pinch ground black pepper
SPICY VINEGAR DIP
- 1 red chillifinely chopped
- ½ red onionfinely chopped
- 2 cloves garliccrushed
- 240ml coconut palm vinegar
Nutrition:
- kcal594
- fat20.9g
- saturates4.1g
- carbs71.8g
- sugars13.1g
- fibre6.5g
- protein26.5g
- salt6.4g
Method
step 1
To make the chicken thigh inasal, combine the lemon, salt, sugar, soy sauce and garlic in a large bowl, add the chicken thighs and mix well. Chill for at least a few hours but preferably overnight.
step 2
Heat the oven to 200C/fan 180C/gas 6. Lift the chicken from the marinade and put onto a foil lined baking tray. Roast for 30-40 minutes or until cooked through and a little charred.
step 3
Meanwhile, to make the adobo, heat the vegetable oil in a deep frying pan and fry the onion and garlic for 10 minutes until softened. Add the remaining adobo ingredients, except the veg, bring to the boil and simmer the sauce until reduced by 1/3. Tip in the broccoli and cauliflower florets, and simmer gently for 10 minutes until the vegetables are tender.
step 4
To make the aubergines, heat the oven to 200C/fan 180C/gas 6. Prick the aubergines all over with a fork, put onto a baking tray and roast for 10-12 minutes or until just softened. Cool, then peel and slice on an angle into 1cm-thick slices. Press down gently with a fork to flatten. Beat the egg with some seasoning in a shallow bowl and toss the aubergine slices to coat. Heat 1cm of vegetable oil in a frying pan and cook the slices for 2 minutes on each side until crisp. Drain on kitchen paper.
step 5
Cook the rice following pack instructions then drain and toss with the spring onions. Divide between bowls.
step 6
If the salted duck eggs are raw, boil in a pan of simmering water for 12 minutes. Drain and rinse under cold water until cool, then peel and dice. If pre-cooked, just peel and dice. Put the diced egg in a large bowl with the rest of the salad ingredients and gently toss together just before serving.
step 7
To make the vinegar dip, mix everything together and divide between small bowls. Serve all of the dishes together and let people help themselves.
