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Filipino Fiesta

Throw a fest for 8 to 10 guests

Sunday, November 21, 2004; Page M07

My friend Steve Rochlin got hooked on Filipino food six years ago, the first time he ate at his mother-in-law's house. After being intoxicated by the exotic aromas and flavors of the Pacific Island cuisine, he holed himself up in his own kitchen, determined to learn its secrets.

The result of hours of experimentation? "I tell my wife that I'm a better cook than her mom," he teases.

(Photos Nate Lankford For The Washington Post)

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On a recent Saturday night, Steve and his wife, Christina Sevilla, invited a number of guests to their Arlington home to experience his cooking prowess. He prepared an array of Filipino dishes to be served buffet-style: delicate lumpia (Filipino egg rolls), chicken adobo (marinated in soy sauce and vinegar), sotanghon bola-bola (pork meatballs over noodles) and his pièce de résistance -- pancit canton, a Filipino take on a classic Chinese noodle dish, featuring an abundance of meats, seafood and veggies. "There are a lot of moving parts in this dish," Steve said, "but if you follow the sequence, it's not really difficult to cook."

No Filipino gathering is complete without dessert, so to top off the feast, the couple also picked up treats from Philippine Oriental Market & Deli (3610 Lee Hwy., Arlington, 703-528-0300): bibingka (coconut-cassava pancake), kalamay with buko (sticky cake with coconut) and maja blanca (corn pudding).

While Steve kept busy at the stove, Christina greeted arriving guests with glasses of champagne and offered them fresh pineapple along with papaya soaked in lime juice.

When Rochlin, bearing food, finally emerged from the kitchen, people immediately lined up, ready to fill their empty plates. Sevilla's response to the enthusiastic reception: "Not bad for a guy who grew up in Chevy Chase."

Kasper Zeuthen



4 cups water

1 pound pork loin, cut into 1-inch cubes

2 chicken breasts, bone in, skin on

1/4 cup vegetable oil

1/2 cup chopped onion

2 tablespoons minced garlic

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