Recipes to Celebrate Asian American and Pacific Islander Heritage Month: Leah Cohen

Going on vacation with your whole family or big group can be expensive and eating out for every meal can add up quickly. Luckily, by staying in a Vrbo vacation rental you don’t have to compromise on taste and can still enjoy a delicious dining experience in the comfort of your vacation home.  

 In celebration of Asian American and Pacific Islander (AAPI) Heritage Month, we’ve partnered with chefs and home cooks from different backgrounds to share their favorite recipes and top tips on creating a delicious crowd-pleasing meal that can be made in any kitchen and enjoyed together with your favorite people. 

Leah Cohen, Chef and Owner of Pig & Khao and Piggyback 

Leah Cohen is the chef and owner of acclaimed New York City restaurants, Pig & Khao, and its sister restaurant, Piggyback. Leah’s Filipino upbringing and annual trips to the region are reflected in her main cooking philosophy, which stays true to authentic Southeast Asian flavors while incorporating classical western techniques. 

When it comes to cooking and family, Leah’s most cherished recipe is Chicken Adobo and Lumpia (spring rolls), which are the first dishes her mother taught her and are also the dishes she has introduced to her son Carter – and he loves them both!

Leah’s Chicken Adobo 

Ingredients

1/4 cup canola oil  

6 chicken thighs  

6 chicken drumsticks  

1 large Spanish onion, halved and thinly sliced  

6 garlic cloves, smashed  

1 cup Kikkoman light soy sauce  

1/2 cup Chaokoh coconut milk  

1/2 cup coconut vinegar (can substitute apple cider vinegar)  

3 tablespoons granulated sugar  

1 teaspoon freshly ground black pepper  

1/2 teaspoon ground bay leaf powder  

Steamed Jasmine Rice  

2 tablespoons Crispy Garlic  

2 scallions (green and pale green part), thinly sliced 

Method

1. Heat 2 tablespoons of the oil in a large Dutch oven over high heat until the oil begins to shimmer. Add the chicken thighs and cook for about 3 minutes per side, until golden brown on both sides. Transfer to a large plate.  
2. Add the remaining 2 tablespoons oil to the pan and heat until the oil shimmers. Add the chicken legs and cook for about 3 minutes per side, until golden brown on both sides. Transfer to the plate with the thighs.  
3. Remove all but 2 tablespoons of the fat from the pan; add the onion and cook, stirring occasionally, for about 5 minutes, until soft.  
4. Add the garlic, soy sauce, coconut milk, vinegar, 1 cup of water, the sugar, pepper, and bay leaf powder and stir until combined. Return the chicken to the pot and bring to a boil. Reduce the heat to low, cover, and cook for about 1 hour, until the chicken is tender. If the liquid reduces too quickly or becomes too salty, add a bit of water. Serve with steamed jasmine rice and garnished with crispy garlic and the scallions.

Leah’s Lumpia (Spring Rolls) 

Ingredients

4 ounces ground beef 

8 ounces ground pork 

6 garlic cloves, finely chopped 

2 tablespoons finely chopped fresh ginger 

1/2 cup water chestnuts, drained, rinsed, drained again, and cut into small dice 

1/4 cup finely diced carrots 

1/2 small Spanish onion, finely diced 

3 tablespoons low-sodium soy sauce 

3/4 teaspoon toasted sesame oil 

1 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

1/2 teaspoon Thai chili flakes 

1 medium scallion, thinly sliced 

15 spring roll wrappers (I prefer Wei-Chuan), cut in half crosswise on the diagonal 

1 large egg whisked with 1 tablespoon water 

1 quart peanut or vegetable oil 

11/2 cups store-bought sweet chili sauce

Method

1. Put the beef and pork in a large owl and gently mix to combine. 
2. Add the garlic, ginger, water chestnuts, carrot, Spanish onion, soy sauce, sesame oil, salt, black pepper, chili flakes, and scallion and mix until combined. 
3. Take half of a wrapper and place it on your work surface so that a point is facing you. Place about 2 heaping tablespoons of the filling on the wrapper and spread it out to the edges. Turn up the bottom corner and roll upward. Fold in the left and right corners, making sure the filling is nicely packed, with no air pockets. Continue rolling. Dip you finger in eggwash, pat it on the remaining corner, and finish rolling the lumpia, sealing the edge. The lumpia should be about 1/2 inch in diameter. Put the lumpia on a lined baking sheet lined with parchment. The lumpia can be made to this point and refrigerated, covered with a damp towel, for up to 8 hours or frozen in an airtight container. 
4. Heat the oil in a Dutch oven over medium heat until it reaches 350 degrees F on a deep-fry thermometer. Line another lined baking sheet with paper towels. Fry the lumpia in batches of 4 to 6, until golden brown and crispy and the meat is cooked through, for a total of 4 minutes for fresh lumpia and 6 minutes for frozen. Remove with a slotted spoon to the prepared baking sheet. Serve with sweet chili sauce on the side. 

Note: I find that it helps to separate the wrappers in advance; cover them with a damp paper towel to prevent them from drying out.