Beef Lumpia (submitted by Helene K. Guzman) Lumpia are a type of stuffed pastry, like a spring roll. Lumpia or spring roll originated from the Chinese, and other Asian countries have their counterparts, like the popiah of Singapore and Malaysia. In Indonesia, it is also called lumpia.
INGREDIENTS: • • • • • • • • • •
3 lbs ground beef (lean)/Pork can be substituted for Shangai version 2 carrots (peeled sliced and diced) 3 celery stalks (cut into strips and then diced) 1 medium yellow onion (sliced and diced) 1 can water chestnuts (drained, sliced and diced) 4-6 cloves of garlic (sliced and diced) 1/4 cup soy sauce 1 tbsp vinegar 1/2 tsp sugar black pepper to taste
DIRECTIONS: (I USE MENLO WRAPPER for this recipe use 2 packages (usually 30 pcs per package) 1. Saute beef until brown and drain off excess oil. Add onions, garlic, carrots, celery, water chestnuts and saute for at least 10 minutes 2. Add soy sauce, vinegar, sugar and black pepper cook until your liquid is absorbed usually another 10-15 minutes. Turn off and let cool.
3. Separate all your lumpia wrappers and just cover with a clean kitchen towel to keep the air from drying out the wrappers.
4. Take a wrapper (these are square) and put it like a diamond laid in front of you (this way it is so much easier to fold and control), put in about a tbsp of the filling about two inches from the bottom corner closest to you.
5. Fold over once and get a secure grip while spreading the filling evenly and roll once then grab your left and right corners and fold over the area you're working with and continue till you have just about an inch remaining. Dab with some water and complete.
6. With Menlo you really don't need the cornstarch glue just be generous with the water and secure well. Frying lumpia is always easier to cook when your lumpia is half way in the oil in your pan - if too much oil - sometimes its hard to turn them around when cooking. Cook on medium heat until both sides are evenly golden brown. ENJOY!!!
Bibingka by Nilo’s Mom (submitted by Guam Recipes) Bibingka is a sweet, chewy Filipino dessert made with rice flour and coconut. It has a rich, buttery, coconut flavor with the addictive textural combination of a crackly crust and eggy, chewy center.
INGREDIENTS: • • • • •
9x13 bake pan 5 cups SWEET rice 3 3/4 cups dark brown sugar 1 large can (19 oz) coconut milk 1 small can (5.6 oz) coconut milk
DIRECTIONS: in a large container, soak the sweet rice in water for 3 hours After soaking, drain MOST of the water then pour rice into bake pan and level out the rice Preheat oven to 350 degrees In a separate bowl, thoroughly mix the brown sugar and both cans of coconut milk Carefully and evenly pour sugar/coconut milk mixture over the rice (Mom says that the liquid should cover the rice by about a half inch, if you need a little more liquid, just add a bit of water) Bake time is about 1 hr. 15 min. 4
(Mom says that after an hour, you'll want to keep an eye on it. The top of the bibingka should NOT be soupy. Pull it out as soon as it "looks" done ... sorry, the "dryness" is really up to you) For diabetics (yeah, I know, the sweet rice is already full of carbs, i.e. sugars, but my Dad is diabetic and Mom makes this for him, every once in a while) - instead of the brown sugar, you can use fructose. The consistency is more like sugar, although the bibinka will be white, not the brown, caramelly color (that's what I'm used to). Splenda will make it too dry, but you can still try it, if you like. I know there is a "brown sugar" version of Splenda. Happy baking and ENJOY
Beef Caldereta (Filipino Beef Stew) (submitted by Dina Pastones Clark) Caldereta is a comforting beef stew popular in the Philippines. Every family has its own version. Experiment with the ingredients and try different vegetables.
INGREDIENTS: • • • • • • • • • • • • •
2 lbs beef, cubed 3-4 cups water 1 medium onion, chopped 1 garlic clove, crushed 1 cup bell pepper, cut into strips 1 cup tomato sauce 1/2 cup tomato paste 1 cup unsweetened pineapple juice 1 tablespoon Tabasco sauce (optional) 3 large bay leaves 3 medium potatoes, sliced 2 medium carrots, sliced salt and pepper
DIRECTIONS: 1. Boil the beef until tender, in the water to make a nice beef broth. Add pineapple juice and onion,
2. In a separate pan sautĂŠ garlic until almost brown. Add to beef and broth. Add the tomato sauce and tomato paste and allow to simmer for ten minutes. Add bay leaves, bell pepper, carrots, and potatoes. 3. Simmer until potatoes and carrots are tender, then add salt and pepper to taste. 4. Add optional Tabasco sauce. 5. Remove bay leaves. 6. Add water if the mixture is too thick. 7. Serve hot on individual servings of a bed of cooked rice.
Beef Mechado (Filipino Beef Stew) (submitted by Dennis & Bernie Santo Tomas) Beef Mechado is a type of stew with tomato sauce. This dish is similar to other Filipino dishes such as the Kaldereta (caldereta), Estofada (or Estofado), and as well as the Afritada because of the base ingredient used which is tomato sauce. If we look closely, there are differences (aside from the name) such as the manner of cooking and ingredients used.
INGREDIENTS: • • • • • • • • • • • •
3 cloves garlic, crushed 1 piece large onion, sliced 2 lbs chuck steak,cubed 8 ounces tomato sauce 1 cup water 3 tbsp cooking oil 1 slice lemon with rind 1 piece large potato, cubed 1/4 cup soy sauce 1/2 tsp. ground black pepper 2 pcs. bay leaves (laurel) 2 tsp. salt
DIRECTIONS: 1. 2. 3. 4.
Heat cooking oil in a pan then saute the garlic and onions. Put-in the beef and saute for about 3 minutes or until color turns light brown Add the tomato sauce and water then simmer until the meat is tender. Add water as needed Add the soy sauce, ground black pepper, lemon rind, laurel leaves, and salt then simmer until excess liquid evaporates 5. Put-in the potatoes and cook until the potatoes are soft (about 15 to 25 minutes) 6. Place in a serving plate then serve hot with rice.
Beef Tapa (submitted by Guam Recipes) Beef Tapa is dried cured beef similar to “Beef Jerky“. This is traditionally prepared by curing the meat with sea salt and letting it dry directly under the sun for the purpose of preserving the meat. Nowadays, commercialized Beef Tapa are often cured but most do not undergo drying.
INGREDIENTS: • • • • • • •
1 lb beef (thinly sliced) 3 tbsp soy sauce 1 tbsp vinegar 1 tbsp sugar salt ground pepper 5 to 6 cloves garlic (crushed)
Mix well soy sauce, vinegar, sugar, salt, pepper and crushed garlic.
Add thinly sliced beef in the marinade.
Cure the meat inside the ref for 24hrs.
Fry beef in a hot pan with vegetable oil.
Serve with rice and fried egg.
Chicken and Pork Adobo (submitted by Annie Merfalen) Chicken and Pork Adobo Recipe, also known as Adobong Manok at Baboy is a mixture of chicken and pork cooked in vinegar, soy sauce, and other condiments.
INGREDIENTS: • • • • • • • • • •
1 1/4 pounds boneless pork loin roast, cut into 2-inch pieces 1 1/4 pounds boneless, skinless chicken breasts, cut into 2-inch pieces 3 tablespoons salt 1 tablespoon black peppercorns, coarsely ground 2 tablespoons crushed garlic 2 bay leaves, torn 1 cup white vinegar 1/4 cup soy sauce (optional) 1 tablespoon vegetable oil 2 cloves garlic, smashed
DIRECTIONS: 1. Season pork and chicken with salt and pepper and place in a stock pot. Rub with crushed garlic and torn bay leaf, and coat with vinegar (and soy sauce, if using). Cover, and marinate in the refrigerator for 8 hours, or overnight. 2. Bring meat and marinating liquid to a boil. Reduce to a simmer and cook for 1 1/2 hours, or until meat is fork-tender. If necessary, add a small amount of water to prevent drying out. 3. Strain liquid from meat. Return to the stock pot and bring to a simmer. In a skillet, cook and stir meat in 1 tablespoon of oil over medium high heat until brown on all sides, adding remaining 2 cloves of smashed garlic in the last 3 minutes. Add meats to cooking liquid, and continue simmering until slightly thickened. Serve hot. 10
Diniguan (Pork in Blood Stew) (submitted by Dennis & Bernie Santo Tomas) Diniguan is a delicious stew served prominently in the Philippines. It would be hard-pressed not to find a traditional Filipino person or restaurant that serves this dish. Depending on who you ask, Diniguan is also known as Tid-Tad.
INGREDIENTS: • • • • • • • • •
1 lb. pork meat 2 cups fresh or frozen pork blood 1 onion 1 pack laurel leaves 6 peppers (the small, hot, green ones) 1 tbsp salt 1 tbsp olive oil 1 ground pepper 1 garlic clove
As the blood is thawing, mince 1 garlic clove and set aside. Then, slice the onion and set it aside as well. What you do with the peppers is up to you. You can leave them as they are or slice them. Take your main pot, put in the olive oil, and heat it. Once the oil is hot enough, place the minced garlic, onions, and peppers. After 2 minutes, pour in the blood. Add salt and pepper, and let it simmer for perhaps 1 to 1½ hours. Slice the pork meat into bite-sized pieces. After you slice them, you can exercise what little freedom you have with this recipe. You can cook the pork however you want, as long as it is rare and tender when it enters the main pot. Personally, I add about 3 cups of water and boil the pork for 1 hour. This is the healthy way of preparing pork.
Once the blood starts boiling nicely and the pork gets nice and tender, I mix the ingredients. I mix the pork (without the water, of course) into the blood and cook for another 30 minutes. In 30 minutes, you can treat your family to a nice, traditional Filipino dish. Diniguan goes well with steamed white rice. This particular recipe makes six servings. Nutrition-wise, expect semi-clogged arteries and an expanded belly. Diniguan is only served on special occasions for a good reason. 11
Filipino Eggplant Omelet (Tortan Talong) (submitted by Dennis & Bernie Santo Tomas) Tortan Talong, a Filipino eggplant omelet, is so diverse that any ingredients can be used. It is really easy to make and it is truly comfort food. One might think this is a standard omelet as it is dealing with eggs, however, it is stuffed with delicious ingredients, and not just tossed together and cooked.
INGREDIENTS: • • • • • • • •
2 Japanese eggplant (the narrower the better, as they will cook faster) Vegetable oil or extra virgin olive oil, as needed 1 medium onion, cut in small dice 10 ounces ground pork 1 large plum tomato, cut in small dice 1 tablespoon fish sauce or patis 4 medium eggs Salt and pepper, to taste
DIRECTIONS: 1. On a grill or open flame, scorch eggplant skins until blackened or charred. (Using stem as handle, try to turn eggplants on every side to char as much of the skin as possible.) Place them whole in a heatproof dish and cover with a tight-fitting lid or plastic wrap. Let eggplants steam in the residual heat until they turn limp. Once they have had a chance to cool, gently peel away skins and discard. Set peeled eggplants aside. 2. In large pan, heat about 1 tablespoon oil until a smoky haze appears. Add onion and saute until softened and caramel in color. Mix in ground pork and saute until cooked. Add diced tomato and cook until softened. Add fish sauce and cook until it evaporates or until the sharp fish smell disappears and is replaced by a more mellow aroma. Remove mixture from flame and set aside to cool until needed. 3. In medium bowl, whisk eggs until frothy. Add both eggplants, laying them side by side with stem ends sticking up and out of the bowl together. Using a fork, mash eggplant meat until flattened. Add pork mixture and make sure it and eggplant are well-coated with beaten eggs. Season with salt and pepper and set aside. 4. In 8-inch nonstick skillet, heat about 1 tablespoon oil until a hazy smoke appears. Carefully slide eggplant and egg mixture into pan, once again with stem ends sticking up together. Lower flame to medium heat. Once egg mixture looks opaque around edges, cover pan with a large plate (should be at least 1 inch bigger than pan circumference) and quickly turn pan upside down so the eggplant mixture lands on the plate (the cooked side should be on top). Return pan to stove, add a little bit more oil and heat until a hazy smoke appears. Carefully slide the torta, uncooked side down, into the pan. Lower heat to medium and cook until eggs are cooked through. Transfer to a serving dish immediately and serve with mango salad and garlic fried rice if desired. 12
Filipino Ginataan (Submitted by Arlene Sablan Aguon) Ginataan (or cooked in coconut milk) is really a ‘merienda’ (afternoon snack) dish. It is really a melange of root crops and fruits cooked in coconut milk and sweetened by muscovado (raw) sugar.
INGREDIENTS: • 1 cup glutinous-rice flour (mochiko can be used) • 1/3 cup water • 3 cups gata (coconut milk) • 1/2 cup sugar • 1 cup shredded jackfruit, preferably sweet preserves • 1 medium kamote (yam or sweet potato), cubed, into one-inch pieces • 2 small gabi (taro root), cubed into half-inch pieces • 4 ripe saba (cooking bananas), peeled and sliced diagonally DIRECTIONS: 1. Combine the rice flour with 1/3 cup water. Add little amounts of water until you get a soft dough. 2. Form the dough into small balls of about half an inch in diameter. Rolling the pieces between the palms of your hands. Set aside. 3. In a deep pan, bring to a boil the coconut milk and sugar. Reduce heat to medium. 4. Add the flour balls (made in step 2), jackfruit, yam, taro root and bananas. 5. Simmer for about 15 minutes or until all the fruit and root crops are cooked. Stir frequently. 6. Ladle out servings into individual bowls. Serve warm.
Garlic Fried Rice (Sinangag) (submitted by Dennis & Bernie Santo Tomas) Garlic Fried Rice or Sinangag is steamed rice fried with lots of garlic. This is a favorite side in the Philippines and most of Asia since rice is considered as the staple food. Eaten normally at a typical Filipino breakfast, this way of cooking rice goes well with several fried foods such as Tocino, Longgainisa, Beef Tapa, Tuyo, Daing, Danggit and Beef Pares.
6 cups rice, steamed
3 tbsp garlic, minced
2 tsp salt
3 tbsp cooking oil
DIRECTIONS: 1. Combine rice and salt then mix well. 2. Heat the pan and pour the cooking oil. 3. When the oil is hot enough, put-in the garlic and cook until color turns brown and texture is crispy 4. Add half of the rice. Mix the rice well with the garlic while frying. (this is applicable for large rice quantities. If you are frying less than 4 cups of rice then you can put all the rice at once assuming that your pan is large enough to handle the volume) 5. Add the remaining half then cook for 5 minutes or until the rice is done. 6. Remove from the pan and place in a serving plate. Garnish with fried garlic and chopped green onions on top. 7. Serve hot with your favorite main dish. Share and Enjoy!99 14
Kare-Kare (Filipino Oxtail and Vegetable Stew) (submitted by Arlene Sablan Aguon) Kare-kare is a rich and meaty Filipino stew of oxtails, green beans and eggplant in a sauce thickened with peanut butter. Served on special occasions or as a Sunday meal, kare-kare is always accompanied by white rice and a bit of sautéed shrimp paste called bagoong alamang. INGREDIENTS: • • • • • • • • • • • •
4 lbs oxtail, cut in cubes 1 1/3 pouch kare kare mix 4 tbsp peanut butter 2 tsp salt 12 cups water a bunch book choy leaves a bunch long beans, cut 2 inches long 3 eggplant, sliced diagonal 1/2 large onion, sliced 4 cloves garlic, sliced cooking oil bagoong alamang (sauteed shrimp paste)
DIRECTIONS: 1. In a pressure cooker, boil oxtail for about an hour or until tender. 2. Strain the boiled oxtail and keep the stock. 3. In a pot, saute garlic and onion in oil. 4. Add the oxtail. Stir fry for few minutes. 5. Then add the stock. 6. Pour the dissolved kare kare mix, peanut butter and salt. 7. Stir and simmer until sauce thickens. 8. Then add the eggplant and long beans. Simmer for 3 minutes. Stir occasionally. 9. Add the bok choy. Simmer for another 2 minutes. Do not overcook the vegetables. 10. Serve hot with steamed rice on the side.
Lechon Kawali (Crispy Pan-Fried Roasted Pork) (submitted by Guam Recipes) In Philippines, lechon always refer as roasted whole pig but with lechon kawali recipe it is just fried and crispy by cooking, but to reduce the oil from the meat i would rather use turbo broiler as a subsitute for frying.
INGREDIENTS: • • • • • • •
1 1/2 lbs pork liempo (pork belly) 3 garlic cloves, crushed 2 laurel leaves (bay leaves) 1 teaspoon peppercorns or 1/2 teaspoon black pepper salt water, for boiling oil (for frying)
LECHON SAUCE: • • • • •
3 tablespoons soy sauce 5 tablespoons vinegar 1 shallot, minced or 1 small onion, minced 1 garlic clove, minced chili peppers (optional)
DIRECTIONS: 1. 2. 3. 4. 5.
Cut the pork belly into serving pieces then combine with the garlic, peppercorn,laurel leaves, salt and water in a pan. Bring to a boil and simmer for 35-45 minutes or until skin is tender. Drain, cool and air dry. Deep-fry liempo pieces in batches until golden brown and blisters appear on skin. Mix all the sauce ingredients and serve lechon kawali while it’s hot.
Mang Peping’s Baked Patis Chicken (Dennis’ Dad’s recipe and verified by my Mom, Rose S.T.) My father, Peping Santo Tomas, was an outstanding cook and loved to share his authentic Filipino dishes with Chamorros and Filipinos alike. This dish was one of his very own creations and uses very simple ingredients to produce a unique tasking baked chicken that is unlike any other.
INGREDIENTS: • • • • •
1 Large Baking Chicken 1/2 cup Patis (Fish Sauce) 1/4 cup of calamansi or lemon juice 2 bunches of lemongrass black pepper
DIRECTIONS: 1. Preheat oven to 400°F. 2. Remove gizzards/liver from chicken and remove all excess fat. 3. Wash thoroughly (inside and outside) and pat down to make dry. 4. Mix calamansi and patis and apply generous portions of patis on the outside of the chicken as well as inside and around the cavity (this will be the only rub used to flavor the chicken) 5. Cut the lemongrass bunches in half and stuff into the cavity of the chicken. Rub with black pepper. 6. Place chicken in a roasting pan and place carefully into the oven. 7. Cook for 30 minutes at 400°F. Then lower the heat to 350°F and cook for 10-30 minutes more until juices run clear (not pink) when poked with a sharp knife. To prevent over browning of the chicken skin, you can cover the chicken with aluminum foil to retain the nice brown color until the chicken is completely cooked. 8. Once fully cooked, remove chicken from roasting pan to a serving plate. 9. Serve with hot rice and finadene with fresh cherry tomato 17
Mang Peping’s Fried Rice (submitted by Dennis & Bernie Santo Tomas) Because rice is always served on Guam, Hawaii and throughout the Pacific islands, there is always some rice leftover left over in the refrigerator. My Dad, Jose “Mang Peping”, would always take the leftover rice and turn it into another delicious dish which was served the next morning for breakfast. Fried rice is now one of the more popular dishes on Guam and can be found at most of the local restaurants.
INGREDIENTS: • • • • • • • •
4 cups cooked rice (break up and loosen up large pieces of rice) 1 can of Spam, cut into small dice pieces 3 eggs, beaten 2 stalks green onion, finely minced 4 teaspoons soy sauce 2 teaspoons cooking oil freshly ground black pepper ½ cup frozen peas and carrots, thawed out
DIRECTIONS: 1. Heat cooking oil in wok or large, wide saute pan over medium high heat. When oil is hot, add eggs and gently stir to cook eggs. When eggs are about done, remove from pan and set aside. Cut scrambled eggs into small dice pieces. 2. Turn heat to high. Add a little more cooking oil to pan. When hot, add diced Spam to the pan. Cook until spam is browned. Add green onions, fry until fragrant. Add rice, diced eggs and peas & carrots and mix all ingredients evenly. 3. Allow the ingredients to sit still in the pan so that the grains of rice have a chance to heat up for about 1-2 minutes. Scoop up the rice from the bottom and mix evenly with the rice at the top. Add soy sauce and continue to mix ingredients. Season with ground pepper and make sure heat is evenly distributed. 4. Serve with finadene or Tabasco hot sauce. 18
Morcon (Filipino Stuffed Beef) (submitted by Guam Recipes) Filipinos are typically food lovers. For every occasion, whether it is a special one or not, we Filipinos make sure that we prepare the best food and dishes for our family and friends. Here is one of the most loved dishes we always prepare, especially during those holidays and birthdays.
INGREDIENTS: 2 pounds top round or sirloin beef, sliced and flattened 1 chorizo de Bilbao, sliced into strips 1 large carrot, sliced lengthwise into strips 1 red bell pepper, sliced into strips 1 whole sweet pickle, cut into strips 1 hardboiled egg, quartered 1 pork sausage or frankfurter, cut into strips Marinade: ¼ cup kalamansi juice, 4 cloves crushed garlic, 1 teaspoon freshly ground pepper • Sauce: 3 cloves crushed garlic, 2 medium onions (chopped), 6 medium tomatoes (chopped), ½ cup tomato sauce, 1 bay leaf, 2 cups beef broth, breadcrumbs • Salt and Pepper
• • • • • • • •
DIRECTIONS: 1. 2. 3.
Pound beef gently to flatten with a mallet or flat side of a cleaver. Put in a bowl or plastic bag with the marinade. Let stand for 2 hours or overnight. Remove beef from the marinade and lay out in a flat surface. Arrange the ingredients on top and roll up jelly roll fashion. Tie securely with string. In a large pan heat cooking oil and brown meat on all sides. Remove excess oil, add the marinade and enough water to cover the morcon. Simmer over low fire until tender for about 2 hours. When tender remove from broth and cool. Discard string before slicing. In another pan, sauté garlic, onions and tomatoes. Add tomato sauce, bay leaf and broth. Simmer for 20 minutes. Thicken with breadcrumbs, season with salt and pepper. Pour sauce over morcon. Recipe makes 8 portions. 19
Paksiw na Pata (Pork cooked in vinegar & soy sauce) (submitted by Judy Fernandez Dillinger) Paksiw na Pata is pork leg cooked in vinegar and soy sauce. Although the term “Paksiw” means cooking in vinegar and garlic, the soy sauce is added to bring additional flavor and color. This is a very simple dish that has a great resemblance to the ever popular Pork Adobo dish.
INGREDIENTS: • 1 large pata or pig’s feet (around 1 kilo) • 1/2 cup water • 1/2 cup vinegar • 1/2 head garlic, crushed • 1/2 cup soy sauce • 1/2 cup brown sugar (reduce if white sugar) • 1/2 cup dried banana blossoms soaked in water • 1 bay leaf • 4 saba (cooking bananas), fried
DIRECTIONS: 1. Clean pata throughly. Boil in vinegar, water and garlic. (or you can use the pressure cooker) 2. Lower heat and simmer until pata is tender. 3. Add more water if needed. 4. Put in soy sauce, sugar, dried banana blossons, bay leaf and bananas. 5. Summer 5 minutes more. Serve hot.
Pan Roasted Garlic Peanuts (Adobo Peanuts) (submitted by Guam Recipes) Filipino markets usually have small containers of Adobo Peanuts available. They sell out quickly each week so you have to get there early. These small snack size containers contain pan roasted or deep fried peanuts with sliced garlic and a pinch of salt.
1 pound Raw Peanuts
1 large head Garlic
1/2 cup Peanut Oil
1 to 2 teaspoons Salt
1 teaspoon Red Chili Flakes
DIRECTIONS: 1. Peel and cut the garlic in to very thin slices. 2. Place oil in 10 to 12 inch skillet and heat but do not allow to smoke; add raw peanuts. 3. Pan roast the peanuts over medium heat for about 5 minutes. Make certain to continually toss the peanuts bringing the bottom to the top so as to get an even roasting. At about 5 minutes add the garlic and continue to toss and cook the peanuts. 4. After about 8 minutes toss in the salt and red pepper flakes and toss about a couple more times. Remove a few peanuts and taste. They should have a full roasted flavor and be ready to remove from the heat anywhere from 8 to 10 minutes after you begin. Remember they will continue to cook for a few minutes after removing from the stove. Remove from heat and continue to toss for another 2 minutes or until the sizzle sound stops. Taste and adjust seasonings.
Pinakbet (submitted by Dina Pastones Clark) Pinakbet or pakbet is a popular Ilocano dish of the Philippines. Pinakbet is the contracted form of the Ilocano word pinakebbet, meaning "shrunk" or "shriveled". The basic vegetables used in this dish include native bitter melon, eggplant, tomato, ginger, okra, string beans, lima beans, chili peppers , parda and winged beans.
INGREDIENTS: 1/2 pound pork with fat, cut into small pieces 2 Amapalya (bitter melons) sliced to bite size pieces 2 eggplants, sliced to bite size pieces 5 pieces of okra, cut in two 1 head garlic, minced 2 onions, diced 5 tomatoes, sliced 1 tablespoon of ginger, crushed and sliced 4 tablespoons bagoong isda or bagoong alamang (fermented fish or shrimp) 3 tablespoons of oil 1 1/2 cup water Salt and pepper to taste
DIRECTIONS: 1) In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside. 2) On the same pan, saute garlic, onion, ginger and tomatoes. 3) In a casserole, boil water and add bagoong. 4) Add the pork in the casserole and mix in the sauteed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes. 5) Add in all the vegetables and cook until the vegetables are done, careful not to overcook. 6) Add Salt and pepper, as desired, to taste. Best serve hot with plain rice.
Pork Adobo with Liver Sauce (submitted by Dennis & Bernie Santo Tomas) Adobo — the dish that singlehandedly brought Filipino cuisine to the attention of the world. A salty, sour and spicy stew, it derives its uniquely strong flavor and heady aroma from the combination of vinegar, soy sauce, garlic, pepper and bay leaves.
INGREDIENTS: • • • • • • • • • •
3 pounds of porkbelly, skin on 1 whole garlic, crushed 1 tbsp of peppercorns,crushed 2 bay leaves 3/4 cup of vinegar 3/4 cup of soy sauce For the liver sauce: 5 whole chicken livers, with the hearts 1/4 cup soy sauce 1/4 cup vinegar
DIRECTIONS: 1. Place the pork cubes in a wide shallow pan, add the crushed garlic, crushed peppercorns, and bay leaves. Pour in the vinegar. Set the heat on high and bring to the boil without stirring. Continue boiling, uncovered, until most of the liquid has evaporated and the pork starts to render fat. Stir and cook until the edges of the pork start to brown. 2. With the heat still on high, pour in the soy sauce and about a cup and a half of water. Bring to the boil. Lower the heat, cover, and simmer the adobo for an hour to an hour-and-a-half or until the pork is very tender and the liquid considerably reduced.
3. While the pork simmers, boil the chicken livers in 1/4 cup of vinegar and 1/4 cup of soy sauce. Then, lower the heat, cover and simmer until cooked through, about seven minutes. Cool. Put the cooked livers in the blender, pour in the cooking liquid, and process until smooth. If you prefer a more textured sauce, mash the livers in the cooking liquid by hand with the use of a fork or vegetable masher. 4. When the pork is done, add the liver sauce. The sauce will be thick so you may have to scrape the sides and bottom of the blender. Stir the liver sauce into the pork mixture. Cover and simmer for another five minutes. 5. Heat about a tablespoonful of oil in a pan. Add the finely chopped garlic and cook over medium-low heat, stirring often. If the heat is too high, the garlic will burn fast. So, remember, medium- low heat. And donâ€™t forget to stir often. Cook the garlic bits until golden. Line a plate with paper towels. Scoop the garlic and allow to drain on the paper towels to remove as much of the oil as possible. 6. To serve the adobo, transfer to a serving bowl, sprinkle the garlic bits on top followed by the finely-sliced onion leaves. 7. Garnish with the following: whole garlic, peeled and 2 tbsps of finely chopped or finely-sliced onion leaves
Pork Chicharon (Deep-fried Pork Rinds) (submitted by Annie Merfalen)
In the Philippines, tsitsaron, as it is spelled in Filipino (chicharon is now an acceptable variant term, a derivative of the Spanish word chicharró n) is usually eaten with vinegar or with bagoong, lechon liver sauce, or pickled papaya called atchara. Tsitsarong manok, made from chicken skin, is also popular.
INGREDIENTS: 2 pounds pork rind, cut into 1-inch squares 3 cups water 1 tablespoon salt 1 cup vegetable or corn oil
• • • •
DIPPING SAUCE: 3 tablespoons apple cider vinegar 3 cloves crushed garlic patis or salt and freshly ground pepper to taste
• • •
DIRECTIONS: • • • •
Boil cut pork rind in water and salt for 30 minutes. On an oven pan, spread the cooked pork rind and bake at 300 F for 3 hours. Set aside and let cool. Deep fry rinds in a skillet in hot oil over high heat until they puff up. DIPPING SAUCE: Combine all ingredients and mix well.
Rellenong Bangus (Stuffed Milkfish) (submitted by Annie Merfalen) Rellenong bangus or relyenong bangus (Stuffed Milkfish) is a very special Filipino dish because of the amount of work involved in cooking. Cooking process itself involves several processes, preparing the vegetables and fish. Removing the fish meat leaving the fish skin intact, steaming, de-boning, flaking, marinating, stuffing and frying.
INGREDIENTS: • • • • • • • • • • • •
1 large size bangus 1 onion, chopped finely 4 cloves garlic, minced 1 small size carrot, small cubes 1 box raisins (optional) 2 tomatoes, chopped 1 raw egg, large 1 tsp salt 1/2 tsp Worcestershire sauce 1 green bell pepper, chopped finely 2 tbsp flour cooking oil for frying
DIRECTIONS: 1. Scrape fish scales and clean off fish. Gently pound fish to loosen meat from the skin using the flat side of a knife. Break the big bone at the nape (behind the back) and on the tail. Insert the end of the handle of an aluminum kitchen turner (soup ladle) through the fish neck. Gently scrape down the handle between the meat and the skin. 2. Scrape down to the tail, going around and on the other side of the fish. If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin. 26
3. Marinate skin and head of the fish with soy sauce and calamansi juice. Set aside. Boil fish meat in a little water. Drain. Pick out bones. Flake meat. 4. Saute garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot, and pepper. Season with salt, ground pepper, and Worcestershire sauce. Add raisins. 5. Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in mixture in bangus skin. Wrap bangus in wilted banana leaves or aluminum foil. Fry. Cool before slicing. 6. Garnish with sliced fresh tomato, spring onions or parsley.
Ukoy (Filipino Shrimp Fritters) (submitted by Dina Pastones Clark) Ukoy is the Filipino version of shrimp fritters. Small shrimps (usually with head and shell on) are mixed in a batter and fried until crispy. This is can be an appetizer, a main dish, or a mid afternoon snack. Several variations of this dish exists, the most common ingredients that are mixed with shrimps are mung bean sprouts (togue) and julienned squash.
INGREDIENTS: • • • • • • • • • • •
¼ cup flour ¼ cup cornstarch ½ tsp. salt 1 tsp. baking powder pinch of white pepper 1 egg, beaten 3 Tbs. water ½ lb. medium peeled and deveined shrimp, sliced to ½ pieces 3 cups grated squash or 2 medium zucchini or bean sprouts or sweet potato. 3 green onions, chopped fine Canola or vegetable oil for frying
DIRECTIONS: 1. In a medium bowl, combine flour, cornstarch, salt, baking powder and white pepper. 2. Add beaten egg. Mix until smooth. Add enough water for a thick pancake batter consistency. 3. Fold in shrimp, squash and green onion. 28
4. Using a 1/2 measuring cup, scoop the batter onto the hot pan, and flatten with a spatula. 5. Fry until light brown and crispy.
DIPPING SAUCE: • • • •
¼ c. white vinegar 1 garlic clove crushed 1/8 tsp. pepper 1-2 crush sili (Filipino pepper) or any kind of hot pepper.
KITCHEN CONVERSION CHARTS Teaspoon Tablespoon
tsp (t) 1 2 3 4 5 6 7
Tbsp (T) 1/3 2/3 1 1 1/3 1 2/3 2 2 1/3
c 0 0 0 0 1/9 1/8 1/7
oz 1/6 1/3 ½ 2/3 5/6 1 1 1/6
mL 4.9 9.9 14.8 19.7 24.6 29.6 34.5
8 9 10
2 2/3 3 3 1/3
1/6 1/5 1/5
1 1/3 1½ 1 2/3
39.4 44.4 49.3
11 12 13 14
3 2/3 4 4 1/3 4 2/3 5 5 1/3
¼ ¼ 2/7 2/7
1 5/6 2 2 1/6 2 1/3
54.2 59.1 64.1 69.0
2½ 2 2/3
5 2/3 6 Tbsp 6 1/3 6 2/3 7 7 1/3 7 2/3 8 8 1/3
1/3 3/8 c 2/5 3/7
2 5/6 3 oz 3 1/6 3 1/3
83.8 88.7 mL 93.7 98.6
4/9 ½ ½ ½ ½
3½ 3 2/3 3 5/6 4 4 1/6
103.5 108.4 113.4 118.3 123.2
8 2/3 9 9 1/3 9 2/3 10 10 1/3 10 2/3 12 16 32 48 50 ½ 64 128 256
5/9 4/7 3/5 3/5
4 1/3 4½ 4 2/3 4 5/6
128.2 133.1 138.0 142.9
5/8 2/3 2/3 ¾ 1 2 3 3 1/6 4 8 16
5 5 1/6 5 1/3 6 8 16 24 25 ¼ 32 64 128
147.9 152.8 157.7 177.4 236.6 473.2 709.8 750.0 946.4 1892.7 3785.5
15 16 17 18 tsp 19 20 21 22 23 24 25 26 27 28 29 30 31 32 36 48 96 144 151 2/5 192 384 768
1 pint 1 ½ pints 1 fifth 1 quart or 1 liter 2 quarts 1 gallon or 4 quarts
over 3500 ft: bake at 25° higher, 20% more water, 5% more flour, 20% less time
1 slice = 1/4 cup (50 mL) dry = 1/2 cup (125 mL) soft crumbs
1 stick = 1/2 cup = 110 grams
2 oz (50 g) grated = 1/2 cup (125 mL)
1 lb (500 g) = 4 to 5 cups (1 L to 1.25 L) grated 1 square = 1/4 cup (50 mL) grated
4 cups (1 L) = 1 lb (500 g)
corn on cob
shuck, drop in boiling water and boil 6 minutes
1 lb (500 g) = 2 cups (500mL)
1 cup = 8 ounces = 16 tbsp
1 dash = less than 1/8 tsp 1 = 3 tbsp or 2 oz; 1 yolk = 1 tbsp or 1 oz; 1 white = 2 tbsp; 1 cup = 8-10 eggs
tightly press as much of ingredient as will fit into the measure
1 pound = 3 1/2 cups
1 gallon = 4 quarts = 8 pints
1 envelope (1 tbsp) will gel 2 cups = (500mL) liquid
1 gram = .0353 ounces
pile as much ingredient as will stay on measuring device 1 tbsp fresh = 1 teaspoon dried
1 lemon = 2 tbsp (25 mL) rind and 3 tbsp (50 mL) juice
1 tsp (5 mL) grated rind = 1/2 tsp (2 mL) lemon extract
lightly press ingredient only enough to remove air pockets
8 oz (250 g) = 32 large = 3 1/4 cups (800 mL) mini
1 med 3” diameter = 1 1/4 cups chopped
1 orange = 2 tbsp (25 mL) rind and 1/2 cup (125 mL) juice 1 ounce = 6 tsp = 29.6 ml = 28.3 gram
1 lb dried or fresh pasta serves 4 as a main course
1 pinch = less than 1/8 tsp
1 pint = 2 cups = 1/2 quart
1 pound = 16 oz = 453 grams
1 quart = 2 pints = 4 cups = 1/4 gallon 3 cups (750 mL) = 1 lb (500 g)
1 cup + 2 cups water = 3 cups cooked rice
1 pound = 2 1/4 cups
1 tablespoon = 3 teaspoons = 1/16 cup
thaw in fridge 24 hours every 5 lbs; innermost thigh cook to 165°F
1 lb = 2 cups; 1 oz = 2 tbsp; 1tbsp = .5 oz = 15 g; 1tsp = .17 oz = 5 g
1 envelope dry granular yeast = 1 tbsp (15 mL)
Baking Conversions • 1 cup self-rising flour = 1 cup all-purpose flour +1 ½ teaspoons baking powder + ½ teaspoon salt • 1 cup all-purpose flour = 1 cup + 2 tablespoons cake flour • 1 cup cake flour = 1 cup – 2 tablespoons all-purpose flour • 1 teaspoon baking powder = 1 teaspoon baking soda + ½ teaspoon cream of tartar • 1 tablespoon cornstarch (for thickening) = 2 tablespoons all-purpose flour • 1 cup honey = 1 ¼ cup sugar + ¼ cup liquid • 1 cup packed brown sugar = 1 cup granulated sugar • 1 ounce unsweetened chocolate = 3 tablespoons unsweetened cocoa + 1 tablespoon vegetable shortening • 1 ounce semi-sweet chocolate = 1 ounce unsweetened chocolate + 1 tablespoon sugar • 1 cup buttermilk = 1 tablespoon lemon juice or vinegar + enough milk to make 1 cup; let stand a few minutes • 1 cup whipped whipping cream = 2 cups whipped dessert topping (i.e. cool whip) • ½ cup butter = 1 stick butter • 1 cup sugar = 2 cups sifted powdered sugar • 1 cup corn syrup = 1 cup sugar + ¼ cup liquid • 1 pound butter = 2 cups or 4 sticks butter 32
A traditional collection of delicious recipes from different provinces of the Philippines which make great family meals or excellent dished...