Lea Salonga is known for providing the singing voice for some of Disney's popular princesses.
But she's also a star in her home kitchen.
"I'm the type of person that likes to put stuff on the stove on low heat and then leave it," said Salonga.
The Filipino singer is currently on tour and will bring her show to The Venue at Hammond's Horseshoe Casino on Saturday. FYI: Show time is 8 p.m. Tickets are $95, $65, $45; (219) 473-6060
Although her schedule is busy and she employs a regular cook at home, Salonga likes getting into the kitchen when she has time. Her daughter Nicole enjoys a variety of homemade dishes.
Salonga first came to the public's attention in her starring role of Kim in "Miss Saigon" on Broadway. She's appeared in many popular musicals including "The Sound of Music" and "Fiddler on the Roof." She also won awards for portraying Eponine in "Les Misérables" on Broadway.
Among recipes Salonga enjoys are dishes her mother taught her to cook. They're tasty recipes that aren't complicated to whip up.
"She taught me to cook chicken curry and a frittata that you can use chicken, pork or beef in. One of the other things is a recipe called adobo, which is the quintessential Filipino dish," Salonga said.
"Every person has his or her own recipe for adobo," she said. "Adobo is so easy and a no-need-to-think kind of dish. And the longer it sits after it's been cooked, it tastes better."
Adobo is usually served over piping hot white rice, she explained.
For Salonga, enjoying a great meal is a favorite pastime.
"I love getting together with my friends and family to appreciate food," she said. "We love to eat and love getting together over yummy cocktails and really good food.'
Japanese cuisine is a favorite of Salonga's. She said she'd love anybody from the Nobu Restaurants to make a meal for her.
"I'd also love Wolfgang Puck to cook for me someday. And having Rachael Ray cook for me would be fun. She makes everything look delicious."
The following recipe is for Salonga's Adobo.
Soy sauce, to taste
Vinegar, to taste (I use rice wine vinegar)
1 or 2 bay leaves
Plenty of fresh garlic, to taste
Chicken, as much as you'd like (I use chicken thighs with the skin on)
DIRECTIONS: Combine everything and make sure the sauce covers the meat prior to cooking. Then let it boil. Put it on low heat and leave it. Cook until the meat falls off the bone or sauce has reduced a little bit. Eat with hot steamed white rice.