Karinderya: A Philippine Cookbook by the Philippine Community for the Philippine Community

A Philippine Cookbook

GLUE by the Philippine Community for the Philippine Community

A Philippine Cookbook by the Philippine Community for the Philippine Community In a special way, I would like to thank the following people for their contributions of recipes, images, and/or illustrations to this cookbook.

Angelie C. Annika C. Erica D. Freddie C. Ina Jacy M. James H. Jewel Jurisprudencia Julie Holley Leks E. Madeline M. Madi R. Regina Morales and Zennen S. .

Karinderya or carinderia refers to a small eatery often found on the side of a road.

These mini restaurants serve ready-to-go hot meals that consist of ulam (main dishes) and kanin (cooked rice) and often have a small area for seating.

Growing up in an immigrant household in New Jersey, I often watched my parents cook a lot of Filipino food. On the days where they weren’t cooking, we would often go to local karinderya style restaurants to stock up on our ulam. I now crave those dishes and miss the times we would visit Manang’s (an Ilocano term for older sister and the term my family used to refer to our favorite karinderya). As my siblings and I started cooking for ourselves, we learned a few recipes from our parents. Now in college watching my friends cook, I’ve noticed how much these recipes often differ as each of my friends brings their own family’s taste and history into the dishes.

Karinderya serves as a way to document just a few of the recipes and traditions passed from generation to generation throughout the diaspora. The recipes and images in this cookbook are crowd-sourced and come from people living across California, New Jersey, Boston, and even the Philippines. They represent just some of the ways that culture and tradition have been preserved through our food. Taken almost entirely verbatim and with minimal editing, these recipes represent each individual’s voice and mimic the way that recipes are often told and passed down.

Like in many other cultures, food is an important part of Philippine culture. It serves as a way to connect with others through sharing a meal at every family party, get-together, or any other big or small event. Even more so, it is a way to see history in a tangible way. Filipino food in many ways encapsulates how various cultures—both indigenous and foreign—mixed during colonization, settlement, and trade to create dishes that are unique to the Philippines. As these dishes move through the diaspora and are passed down or brought to new places, they take on new forms and new recipes, further adding to the Philippine culture and history.

Through this cookbook, I hope to share our recipes with the broader community and create our own karinderya together.

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CHICKEN AND MARINADE

1.5 lb chicken thigh fillets, boneless and skinless 5 - 6 pieces 3 garlic cloves, minced 1/3 cup soy sauce, ordinary all purpose or light not dark soy sauce 1/3 cup + 2 tbsp white vinegar

FOR COOKING

I kinda just wing it, you can choose to marinate or not and also to brown the chicken before mixing it with the sauce or not Combine Chicken and Marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight.

Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear both sides until browned – about 1 minute on each side. Do not cook the chicken all the way through.

4 fresh bay leaves or 3 dried

Remove chicken skillet and set aside.

2 tbsp oil, separated vegetable, canola or peanut

Add the reserved marinade, water, sugar and black pepper.

3 garlic cloves, minced 1 small brown onion, diced 1 1/2 cups (375 ml) water 2 tbsp brown sugar 1 tbsp whole black pepper sub 2 tsp coarse cracked pepper

Heat the remaining oil in skillet. Add garlic and onion, cook for 1 ½ minutes.

Bring it to a simmer then turn heat down to medium high.

Simmer 5 minutes.

Add chicken smooth side down. Simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup.

If the sauce isn’t thick enough, remove chicken onto a plate and let the sauce simmer by itself - it will thicken much quicker then return chicken to the skillet to coat in the glaze.

Coat chicken in glaze then serve over rice.

2 WAYS chicken or pork

So like cook the chicken or pork until fully cooked

½ cup soy sauce

Then add in ur soy sauce (½ cup), vinegar (½ cup), and 7 up (1 cup) to the cooked meet

½ cup vinegar 1 cup 7 up 4 bay leaves pepper generous

Then I would add four bay leaves to the pot with a generous amount of pepper Then make sure the sauce reduces a bit And taste If it’s slightly sweet ur good!

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Ground Pork or Beef NOT lean

Pour a tablespoon of water onto a hot pan. You might want a deeper pan to lessen spillage.

Onions

After defrosting the ground meat, put into a bowl and season, by hand, with salt, pepper, basil, thyme, Chicken Flavoring, and Magic Sarap.

Garlic Carrots Potatos Red and Green Bell Peppers Peas Spring Onions Oil of your choice Worcestershire Sauce Soy Sauce Knorr Chicken Flavoring Salt Pepper Ground Basil Dried Thyme Magic Sarap Water

Put into the pan after seasoning, stirring and breaking it up into tiny, approximate circles. No oil is needed at this point as the meat will naturally have it.

Once meat has browned and there are no more pink spots, put meat on one side of the pan, letting the oil from the meat spread onto the rest of the pan.

On the side of the pan with no meat, sizzle diced garlic, chopped onions, and diced carrots. Add oil if needed.

After items are softened, mix the two sections together and let sit and sizzle for a couple minutes. Make sure the pan, at this point, is on medium-low to avoid burning the meat. Frequently stirring the meat also helps.

Add soy sauce, Worcestershire sauce, Chicken Flavoring, and Magic Sarap to taste. Feel free to add in more spices as well.

Once mixture is where you want it, add diced potatos, peas and bell peppers. Continue mixing in ingredients until the taste is a little bland than what you want it to be. The flavor becomes richer and more developed once heat is taken off and the dish is allowed to sit, so we want to account for that.

Once potatos have softened, take the pan off the heat and ad chopped spring onions on top. We add this last so as not to soften the spring inions too much. We want to maintain their crisp texture.

For more of a salty flavor as opposed to sweet-style, disregard adding in the Worcestershire sauce.

Allow dish to cool and enjoy with a plate of rice and some lemonade. :)

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1 lb pork cubed

Cooking time!

3 cups water with ½ tsp. salt

Boil the pork until soft/tender and save 2 cups of the boiled broth

½ cup pig’s blood

Combine the broth, pig’s blood, and cow’s blood and set aside for later

½ cup cow’s blood 4 tbsps. cooking oil 1 tbsp chopped garlic

Saute the garlic until golden brown and then add the onions and tomatoes, cook for about 10 minutes

1 onion diced

Add the boiled pork, then add the radish and vinegar, cook for 6-8 minutes without stirring then add the mixture of blood broth

2-3 chopped tomatoes

Season with salt and pepper to taste

1 radish finely sliced

keep stirring to make sure the blood doesn’t curdle

1 cup vinegar

Cook for 10 more minutes

Salt and pepper

Serve!

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FOR THE SATE BABI

1 head of garlic chopped vinegar

I believe this is traditionally an Indonesian dish, but I grew up eating this a lot at Filipino parties and many Filipinos make this dish often too!

1/2 cup brown sugar

To make the marinade, mix all the ingredients together, except for the pork. Marinate the pork into the mixture overnight in the fridge. After, skewer the pieces of pork and broil or grill over charcoal.

About 1 tsp salt

optional: serve with sate peanut sauce and/or achara.

About 1 tsp ground black pepper

About 2 lbs of pork cut into 1 inch cube Skewers FOR THE SAUCE

1/2 cup soy sauce 1/2 cup water 1 cup peanut butter about 1/4 cup calamansi juice 1 tsp oil 1/2 cup sugar Any type of hot pepper just 1 1 tsp garlic 1/2 tsp ginger About 1/2 of an onion, chopped

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Blend the soy sauce, water, peanut butter, calamansi juice, sugar, and hot pepper. Boil the mixture until it thickens. In a separate pot or pan, saute the garlic, onion, and ginger with oil. Over heat, add this to the first mixture and boil a few a more minutes.

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Bihon rice vermicelli noodles

Soak noodles in water to soften.

1 Roasted chicken buy pre-roasted

If using chinese sausage, chop and cook first (NO oil) then set aside.

Vegetables of choice ½ cup - 1 cup

Saute onion and garlic in wok style pan over medium low heat

Carrots

Add chicken to pan and saute

Cabbage

Add chopped vegetables to the pan and stir fry

Celery

Pour broth OR bouillon cube + water into the pan and bring to a boil

Peapods

Put in noodles and bring heat to simmer

1 medium sized onion

Mix the noodles until sabaw is absorbed

10 cloves of garlic minced

Add fish balls, chinese sausage, hard boiled egg, and sliced spring onion if using

1 chicken bouillon cube OR 1 cup chicken broth

Serve with lemon wedges

1-2 cup water use 1 less cup of water if using chicken broth OPTIONAL

Fish balls (cook SEPARATE pan and use oil if you want) Chinese sausage Hard boiled egg Spring onion Oyster sauce to taste Lemon for serving

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1 pack ground pork

Mix all together

½ lb shrimp, shelled, deveined, and finely chopped

Heat medium pot of oil until shimmering

1 medium onion, minced 10 cloves of garlic, minced

Important!: make a trial bola-bola with 2 spoons and drop it into the oil. Remove from oil, blow, and taste. Adjust seasoning if necessary (salt + pepper). Must do this before you make the lumpia!!

1 whole carrot, minced

For Bola-Bola: form meatballs and drop into the oil

Lumpia wrapper Wei-chaun Spring Roll Shells if possible

For lumpia: Mix 1 tsp of cornstarch in a small bowl of water Note: cover sheets of lumpia wrapper with a damp towel so it doesn’t dry out

Salt and pepper

Place 1-2 spoons of filling inside wrapper and spread in a line don’t go too close to the edge

A dash of Knorr seasoning Canola or vegetable oil for frying Small bowl of water and 1 tsp cornstarch

Roll into lumpia shape not too loose or too tight Before you reach the end, wet the edge with cornstarch mixture using your finger Press the ends together Repeat many times Drop lumpia into hot oil and cook until crispy golden brown Can freeze leftover lumpia: fry from frozen Serve with mae ploy

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1 lb liempo (pork belly) or spare ribs

Pour water into pot

5 medium sized tomatoes, quartered

Bring water to a boil

1 pack of sitaw (string beans) 1 small labanos (daikon radish), sliced

Add pork and tomatoes and partially cover with lid Cook until tomato skin starts to peel Add soup mix Add taro and cook until tender

5 small gabi (white taro), quartered

optional: mash 1 or 2 quarters (or all) of taro to thicken soup

1 pack of okra

Add kangkong when you’re almost done cooking the other veggies→ cook uncovered to keep color in the greens

1 pack of kangkong (or spinach)

Add labanos, okra, talong until softened

Add more sinigang mix to taste

1 pack of tamarind/sinigang soup mix (Knorr), more to taste 4+ cups of water OPTIONAL

1 eggplant if you want 15

1 pack of oxtail or 1 pack of beef shank, cubed

Brown beef in large pot

1 pack of bone marrow for bulalo look for marrows with palaman

Add onion

Add the bone marrow if you have Add water and beef broth or bouillon cube

3 corn on the cob, cut by 1/3

Bring water to a boil

1 large onion, quartered

When the meat is softened but not fully cooked, add corn to boiling pot

3 large potatoes, cubed 1 head of cabbage, quartered 1 bunch of French beans 1 beef bullion cube or 1 cup beef broth Ground pepper or peppercorn for seasoning

Add the potatoes Season with a dash of pepper (count to 10) When the potatoes are halfway done with cooking, put beans and cabbage Cook until all the veggies and meat are softened Salt to taste

3+ cup of water 2 WAYS beef w bone (neck)

garlic first until a lil brown

potato

thean sear the meat for a couple min

cabbage

then add onion and cook for a couple min

garlic

then add fish sauce and cook for 30 sec

onion

and then add water

black pepper

bring to low boil

fish sauce

for 1 hour 7 min before it’s done cooking add the potato and I add cabbage a few min before it finished

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1 pack of chicken thighs 6 pieces

Heat cooking oil in a pot over medium heat

1 medium onion, chopped

Add onion and garlic

10 cloves of garlic, minced 5 sayote, sliced 1 ginger root, approx. the size of your middle finger, sliced 1 pack of malunggay (horseradish) leaves 1 chicken bouillon cube Water or hugas bigas if available

Saute ginger Brown chicken on both sides in the pot Pour in water/hugas bigas to submerge the chicken volume of pot should double when water is poured in Bring water to a boil Add in crushed bouillon cube and stir in Lower heat to medium and sayote and cook until soft Add malunggay Season with pepper and salt to taste

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3 eggs

Baking Time!

1 cup coconut milk

Beat eggs. Then add sugar to the eggs in portions, beating after each addition. In a separate bowl sift the flour and baking powder together. Beat the flour and baking powder mix alternately with coconut milk. Fold the two mixtures together to make your batter.

½ cup grated cheese 3/4 cup sugar 2 cup all purpose flour 4 tsps baking powder melted margarine banana leaves OPTIONAL

grated coconut

Pour the batter into cake pan. Cake pan should be greased and lined with the banana leaves. Bake at 350 F for 10 minutes.

Once done, take out the pan and sprinkle with cheese. Bake for another 20 minutes. During this second bake, brush twice with melted margarine. When done, brush again with margarine and sprinkle sugar on top. optional: serve with grated coconut You are done!

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Designed and Curated

by Andre Canta

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