Filipino Boodle Fight

Filipino boodle fight

  • serves 8
  • A little effort

Need to feed a crowd? You'll impress friends and family with this traditional Filipino feast

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Kinilaw & Buko head chef Francis Puyat’s inspiration for this recipe: “Boodle fight is a traditional Filipino sharing meal thought to have originated in the army. It is a generous, feasting-style spread so often it’s cooked for celebrations.” kinilawandbuko.com

Ingredients

CHICKEN THIGH INASAL

  • lemon 1, juiced
  • fine sea salt 2 pinches
  • caster sugar 1 tsp
  • soy sauce 1 tbsp
  • garlic 4 cloves, crushed
  • chicken thighs 8

BROCCOLI AND CAULIFLOWER ADOBO

  • vegetable oil 1 tbsp
  • onion 1, thinly sliced
  • garlic 4 cloves, crushed
  • bay leaves 4
  • ginger 2 thumb-sized pieces, finely grated
  • black peppercorns crushed to make 2 tsp
  • dark soy sauce 240ml
  • coconut palm vinegar 240ml, (see notes below)
  • broccoli 2 small heads, cut into florets
  • cauliflower 2 small heads, cut into florets

FRIED ASIAN AUBERGINES

  • chinese aubergines 4, (see notes below)
  • eggs 2
  • vegetable oil for frying

JASMINE RICE

  • jasmine rice 500g
  • spring onions 1 bunch, chopped

SALTED DUCK EGG SALAD

  • salted duck eggs 4, (see notes below)
  • heirloom tomatoes 4, diced
  • mustard leaves 1 small bag or choy sum 1 bunch, shredded
  • daikon radish ½, thinly sliced
  • red onion 1, thinly sliced
  • coconut palm vinegar 2 tbsp
  • ground black pepper a pinch

SPICY VINEGAR DIP

  • red chilli 1, finely chopped
  • red onion ½, finely chopped
  • garlic 2 cloves, crushed
  • coconut palm vinegar 240ml

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.

Salted duck eggs are a Chinese speciality and can be bought both cooked and raw. You can use regular boiled duck eggs and just toss with extra salt. Chinese aubergines are longer and thinner than regular aubergines – use baby aubergines if unavailable. Coconut palm vinegar, Chinese aubergines and salted duck eggs can be found in Chinese grocers.


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Nutritional Information

  • Kcals 594
  • Fat 20.9g
  • Saturates 4.1g
  • Carbs 71.8g
  • Sugars 13.1g
  • Fibre 6.5g
  • Protein 26.5g
  • Salt 6.4g
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