Tara Magluto Tayo! (Let's Go Cook!)

Tara Magluto Tayo!

Let’s Go Cook!

Tara Magluto Tayo!

Let’s Go Cook!

Dedication To my parents. Thank you for always surrounding me with our Filipino culture, primarily through food. If it were not for the both of you, I would not have been able to embrace our ethnic roots as much as I do today.

Table of Contents Preface.......................................................................................................I Introduction...........................................................................................ii Acknowledgements................................................................................iii Author’s Notes........................................................................................iv Meryenda, Snack........................................................................................1 Banana Cue........................................................................................................ 3 Bibingka..............................................................................................................9 Ginataang Bilo Bilo......................................................................................15 Lumpiang Shanghai........................................................................................21 Ulam, Main Dish.................................................................................27 Pork Adobo ..................................................................................................... 29 Ginisang Ampalaya........................................................................................ 35 Sinigang na Baboy..........................................................................................41 Pancit Bihon....................................................................................................47 Panghimagas, Dessert............................................................................53 Turon................................................................................................................55 Halo-Halo.........................................................................................................61 Ube Halaya....................................................................................................... 67 Leche Flan.......................................................................................................73 Bibliography..........................................................................................79

Preface As a Filipino-American growing up in the

always been taught to use whatever is available

United States, I went through the configuration

whenever certain things are out of reach. For

process of self-identity. In the early 2000s, I

example, when I was still in elementary school,

noticed how different our food was at home

I had run out of glue for a project that was being

compared to the food outside of the house: the

done at home. So, my mom taught me a trick

typical American ordeal of fries, burgers,

using cooked rice grains. You would take each

hotdogs, and chicken nuggets. All of which

grain, apply it to the desired surface, and mash

became part of the norm but was not typically

it to act as an adhesive. This method works like

available within my household. We mainly had

a charm. These ideas solely rely on my personal

Filipino food such as rice, stewed meats,

opinion; everyone has their take on cultural

vegetables, and fried fish. Over time, my

identity. A factor that can definitely help

parents noticed that I preferred American food

describe this particular identity aspect is

over the traditional home-cooked meals. When

through the exploration of food culture.

I was about five years old, the idea did not exactly occur to me as to why those particular

With this cookbook, I want to prepare various

preferences took place. I was not wholly aware

dishes and highlight the Philippine culture’s

of my ethnic background; therefore, I did not

unique characteristics. The people of the

know how to embrace the Filipino food culture.

Philippines are known to be family-oriented; therefore, many gatherings take place. There

Ten years later, I finally grasped my identity of

is always an abundance of food; no one ever

being a Filipino-American. To be a

leaves hungry. Food brings everyone together

Filipino-American is to be an American born

regardless of the time of day. Once the scent of

of Philippine origin or descent. It is to love

Filipino cooking caresses the nose, everyone

both the Philippines and the United States by

in the house heads for the kitchen, especially

embracing their customs, values, traditions,

when mom or dad cooks.

music, art, and food. Additionally, it also means to being creative with what is around you. I have

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Introduction Food is like a universal language. There are

Within the Filipino food culture, there are

innumerable ingredients that can make an array

three categories: Meryenda (snack), Ulam

of dishes. With those dishes, individuals would

(main dish), and Panghimagas (dessert). I

gather around to enjoy them – whether with

categorized the cookbook among those

family, friends, acquaintances, or people that

subjects along with recipes in English and

just met. Anyone can appreciate Filipino food

Tagalog. For a more inclusive touch, each

in almost all settings.

recipe includes a different difficulty level; so,

people from a wide range of cooking

Like every other dish, each has its flavors and

experiences will explore and expand on the

origins. Some typical dishes served during

many flavors that are not well-known.

special occasions are Pancit, Bibingka, and Lumpia. Through this cookbook, I intend to introduce and establish Filipino culture awareness through traditional and popular dishes in the United States.

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Acknowledgements I want to thank my parents, family, and Filipino friends for keeping me in touch with my ethnic roots. It is essential to remember one’s traditions/customs, values, music, and food from a cultural aspect because it defines an individual. Often this particular characteristic may not be as self-evident. As a person matures, they become more self-aware. For example, when an individual realizes why they do certain things in a particular way, whether it is through action or daily routine, it traces back to their ethnic background. Furthermore, I want to thank my mom, and sister-in-law for the constant feedback throughout the development of this book. Without them, this piece would not have been a success.

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Author’s Notes My overall purpose in creating this cookbook is to inform, instruct, and showcase my work as a Graphic Designer and Photographer - all include a touch of my Filipino background. I want to share these recipes with people, especially those interested in learning about different cultures or enjoy cooking. Moreover, I want to pay homage to my parents, who have taught me everything I know about Filipino cuisine. I have always been fond of cooking at a young age. Due to my parents’ constant presence in the kitchen, it just keeps growing.

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Meryenda Snack

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Banana Cue

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About Banana Cue is typically known as one of the many popular street foods in the Philippines; individuals can enjoy this sweet treat at almost any time of the day. The name “banana cue” derived from the idea of “barbecue.” In the Philippines, barbeque is grilled meat on a bamboo skewer. However, these are fried bananas on a bamboo skewer.

Originating from the Philippine Island of Mindanao, the original version of banana cue is grilled and called “Ginanggang,” which in the Cebuano language translates to “grilled.” This indulgence also consists of a brown-sugar coating and is mainly eaten before or after meals.

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Banana cue Easy (Serves 3-4) Prep Time: 5 minutes Cook Time: 15-20 minutes Ingredients:

Preparation:

4-6 Saba Bananas (ripe) or Plantains (ripe)

1. Preheat oil to 350°F (≈177°C)

2-3 Bamboo Barbecue Skewers ½ Cup of Brown Sugar (adjust according to taste) 2 Cups of Cooking Oil

2. Peel the saba bananas; if using plantains, cut into 2-3 equally sized pieces 3. Place the 3-4 bananas (or plantains) into oil and fry

4. While bananas are frying, put 3-4 tbsp. of brown sugar into oil – this will allow the sugar to coat and caramelize the bananas as they cook; stir occasionally 5. Fry for at least 10-15 minutes, or until golden brown

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6. Once the banana is cooked, pierce two pieces per skewer (repeat until all is cooked) Enjoy!

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Madali (Para sa 3-4 tao) Oras ng paghahanda: 5 minuto Oras ng pagluluto: 15-20 minuto

Sangkap:

Paghahanda:

4-6 Saging na saba or plantain na hinog

1. Painitin ang mantika sa 350°F (≈177°C)

2-3 Kahoy Na Pantuhog (bamboo stick) ½ Tasang Asukal Na Pula (depende sa sukat at tamang tamis) 2 Tasang Mantika

2. Balatan ang buong saging 3. Ilagay sa mainit na mantika at lagyan ng asukal 4. Haluin hanggang maluto 5. Pagkatapos maluto, tuhugin sa kahoy (bamboo stick) 6. Namnamin ang sarap!

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Bibingka

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About Bibingka is a sweet cake – originally made with rice flour – topped with cheese and salted duck egg. While this delight has no particular island origin within the Philippines, it branches out from Chinese and Indian influences. Bibingka is quite popular within Luzon’s Island, specifically Manila, Quezon City, and Taguig, where there arechurches nearby.

Traditionally, this cake is eaten alongside rice-based treats during Christmas, which involves large gatherings with family, friends, and even neighbors. However, people consume Bibingka all year round nowadays. Like many dishes, Bibingka is made in a variety of ways. Therefore, with the following recipe, I will be providing my family’s take on this cake – something that may be of

a little more convenience when finding ingredients in the United States.

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Bibingka Moderate (Serves 6-8) Prep Time: 10-15 minutes Cook Time: 45-50 minutes Ingredients:

Preparation:

2 Cups pancake mix 1 Cup white granulated sugar 1 ½ Cups whole milk 4 Eggs 1 - 8oz. block of cream cheese 1 Salted Egg (optional)

1. Preheat oven to 350°F (≈177°C)

8. Place in oven between 40-45 minutes

2. Grease 9x13 glass, aluminum or stainless steel baking pan with baking spray

9. (Optional)

3. Combine pancake mix, sugar, milk and eggs in a bowl 4. Stir until ingredients are completely incorporated and batter is smooth 5. Slice cream cheese thinly and arrange the pieces in the pan.

Try to push down the pieces 6. Spread out each slice of cream cheese onto batter

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i. Crack and peel salted egg ii. Cut into thin slices (yolk subject to crumble due to delicate texture) iii. 5 minutes prior to end of bake time, take bibingka out and spread the salted egg slices throughout overall cake iv. Bake for remaining 5 minutes for the egg to cook and settle

7. Submerge each piece as placed; Cool or Enjoy while fresh & hot! that way cream cheese will

remain in middle of cake while baking

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Katamtaman (Para sa 6-8 tao) Oras ng paghahanda: 10-15 minuto Oras ng pagluluto: 45-50 minuto

Sangkap:

Paghahanda:

2 Tasang Harina

1. Painitin ang oben sa 350°F (≈177°C)

1 Tasang Asukal 1 ½ Tasang Gatas 4 Itlog 1 – 8 Onsa Kesong Puti 1 Itlog Na Maalat (opsyonal)

2. Pahiran ng mantika ang 9x13 panghulma 3. Sa isang lalagyan pagsamahin ang itlog, asukal, harina at gatas; haluing mabuti 4. Hiwain ang kesong puti ng kudrado 5. Ilagay ang sangkap sa panghul ma at keso saka ilagay sa oben

7. (Opsyonal) i. Balatan ang itlog na maalat at hiwain sa angkop na hugis ii. Sa loob ng 5 minuto bago pa maluto ang bibingka, ilabas at ilagay ang itlog na maalat sa ibabaw ng bibingka iv. Ibalik ang bibingka sa oben hanggang ito ay maluto Palamigin o kainin ng mainit!

6. Lutuin ito ng 40-45 minuto

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Ginataang Bilo Bilo

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About Ginataang Bilo Bilo comes from the Philippine island of Luzon.

The name translates to “Glutinous rice balls in coconut milk” and can be a snack or dessert. There are also other fix-ins such as jackfruit, saba bananas, taro root, and tapioca pearls in this mixture.

Occasionally, Ginataang Bilo Bilo

is served during special occasions like weddings, Christmas, or New Year’s – all of which connect to the belief of gifting one another with prosperity. The abundance of ingredients that are mixed altogether in the coconut milk-base represents prosperity.

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Ginataang Bilo Bilo Moderate (Serves 3-4) Prep Time: 20-30 minutes Cook Time: 45 minutes-1 hour Ingredients:

Preparation:

2 Cans Coconut milk

1. In a bowl, mix glutinous rice flour and ½ cup of water until it forms into a dough-like texture

1-2 Cups Sweet glutinous rice flour 2 ½ Cup Water 1 Cup Prepared (or jarred) Tapioca pearls 2 Purple yams (can substitute with sweet potato) 1 Cup Jackfruit (fresh or canned) 4 Saba bananas (ripe) ¼ Cup Sugar (adjust according to taste) 17 | Tara Magluto Tayo!

2. Knead dough till ingredients form together 3. Scoop 1 teaspoon of dough and form into a small ball; repeat with rest of dough 4. Set rice balls aside 5. Peel saba bananas and cut into bite-size pieces

8. In a large pot, combine coconut milk and remaining 2 cups of water; mix (adjust amount of water according to desired consistency) 9. Place pot onto stove, and set to medium heat 10. Add purple yam, and glutinous rice balls 11. Cook for 10-15 minutes; stir occasionally 12. Add in jackfruit, and saba bananas

6. Peel and cut purple yam into bitesize pieces

13. Cook for another 5 minutes; stir occasionally

7. Cut jackfruit into strips or desired bite-size pieces

14. Add in tapioca pearls, and sugar 15. Cook for 5 more minutes; stir occasionally Cool or enjoy while hot!

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Katamtaman (Para sa 3-4 tao) Oras ng paghahanda: 20-30 minuto Oras ng pagluluto: 45 minuto-1 oras

Sangkap: 2 Latang Gata 1-2 Tasang Galapong 2 ½ Tasang Tubig 1 Tasang Sago 2 Ube 1 Latang Langka 4 Saba Ÿ Tasang Asukal (depende sa sukat at tamang tamis)

Paghahanda: 1. Sa isang lalagyan pagsamahin 7. Sa isang kaserola paghaluin ang gata at 2 tasang tubig ang galapong at ½ tasang tubig hanggang itoy mabuo 8. Painitin sa kalan hanggang ito ay kumulo 2. Masahin hanggang itoy maging masa 9. Ilagay ang ube at bilo bilo 3. Hiwain ng pira-piraso at bilugin 10. Lutuin ito sa 10-15 minuto; ito ng maliliit; ulitin hanggang haluin ito sa maubos ang masa 11. Ilagay ang langka at saba 4. Balatan ang saging at hiwain sa angkop na hugis 12. Lutuin ito sa 5 minuto; haluin ito 5. Balatan at hiwain ang ube sa angkop na hugis 13. Isama ang sago at asukal 6. Hiwain ang langka sa angkop na hugis

14. Lutuin sa loob ng 5 minuto 15. Kainin ng mainit o malamig!

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Lumpiang Shanghai

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About Lumpiang Shanghai is crispy, meaty, and savory! This well-known snack is the epicenter of attention at every party.

Whenever someone would bring Lumpiang Shanghai to any gathering, it is usually the first to be consumed of all the dishes placed out for serving – this is especially very popular among the

younger generations; kids. There is no specific origin in the Philippines other than it was influenced by Chinese roots, specifically through their spring roll. Lumpiang Shanghai is typically served at gatherings of all kinds for snack, lunch or dinner.

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Lumpiang Shanghai Difficult (Serves 5-7) Prep Time: 30 minutes-1 hour Cook Time: 5 minutes Ingredients:

Preparation:

1 lb. Ground beef

1. Finely chop garlic, onion, and carrots

3-4 Carrots

2. In a skillet, add 2 tbsp. oil, garlic, and onion

1 Onion

3. Sautee for 1-2 minutes

2-3 Cloves of garlic

4. Add ground beef; cook until there is no pink left

1 Package Lumpia wrapper

5. Add carrots

½ Cup Water Salt & Pepper (according to taste) 2 Cups and 2 Tbsp. Cooking oil

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6. Add salt and pepper to taste

10. Follow folding instructions according to lumpia wrapper package 11. Repeat until meat mixture is completely used up 12. In frying pan, add 2 remaining cups of cooking oil 13. Preheat to 350°F (≈177°C) 14. Add 2-3 lumpia into the oil

7. Cook for 5 minutes

15. Fry for 5 minutes or until golden brown

8. Remove from heat and cool

16. Repeat for remaining lumpia

9. Once completely cooled, add Enjoy 1 tbsp. of meat mixture onto 1 lumpia wrapper

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Mahirap (Para sa 3-4 tao) Oras ng paghahanda: 30 minuto-1 oras Oras ng pagluluto: 5 minuto

Sangkap:

Paghahanda:

½ Kilong Giniling na Baka

1. Hiwain ng maliliit ang bawang, 8. Initin sa kawali ang 2 tasang mantika sibuyas at karots

3-4 Karots 1 Sibuyas 2-3 Butil na Bawang 1 Paketeng Pangbalot ng Lumpia ½ Tasang Tubig Asin at Paminta (sa angkop na panlasa) 2 Tasang at 2 Kutsarang Mantika

9. Iprito ang lumpia hanggang 2. Sa isang kawali, ilagay ang 2 itoy maluto kutsarang mantika kasama ang bawang at sibuyas 10. Ulitin hanggang maubos ang lumpia 3. Igisa kasama ang karots sa loob ng 3 minuto Palamigin at kainin!

4. Ilagay ang giniling na baka at lutuin sa loob 5 minuto 5. Timplahan ng asin at paminta angkop sa panlasa 6. Palamigin at sundin ang paraan sa pagbabalot ng lumpia sa

likod ng pakete 7. Ulitin hanggang maubos ang sangkap

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Ulam MAIN DISH

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Pork Adobo

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About Based on the Spaniard’s observation of the Filipinos and their food preservation process involving vinegar and soy sauce, the name “Adobo” was born during the 16th century when the Spaniards invaded the Philippines. Adobo is prepared in numerous styles throughout the islands.

For example, in Central Luzon, the Adobo omits soy sauce and is called “Adobong Puti” or “white adobo” since there is no dark brown color from the sauce. Others incorporate coconut milk, chilies, and different kinds of vinegar. The options are almost limitless.

This dish is typically eaten for dinner or lunch regularly – not commonly known to be served for gatherings or special occasions.

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Pork Adobo Easy (Serves 3-4) Prep Time: 10-15 minutes Cook Time: 30-45 minutes Ingredients:

Preparation:

1-2 lbs. Pork ribs (protein can change upon preferences) 1 Garlic Head

5. Add bay leaves, 1. Cut and take ribs apart soy sauce, and vinegar (can be cut into bite-size pieces) and place into a pot 6. Place on stove and set to medium heat 2. Finely chop/mince garlic

1 Teaspoon of Whole Peppercorns

3. Add peppercorns (grind peppercorns prior to adding; optional)

4-5 Bay Leaves

4. Add garlic and pepper to pot with pork ribs

½ Cup Soy Sauce ½ White Vinegar

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7. Let simmer and occasionally stir for 30 minutes or until ribs are cooked thoroughly Enjoy!

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Madali (Para sa 3-4 tao) Oras ng paghahanda: 10-15 minuto Oras ng pagluluto: 30-45 minuto

Sangkap:

Paghahanda:

1 Kilong Baboy (buto-buto na baboy; pwedeng palitan ang protina)

1. Hiwain ang karneng baboy ng pira-piraso at ilagay sa kaserola

1 Pusong Bawang

2. Durugin ang bawang at pa minta at isama sa karneng baboy

1 Kutsaritang Paminta

3. Lagyan ng suka at toyo

4-5 Dahon ng Laurel

4. Ihalo ang dahon ng laurel

5. Pakuluin at antaying lumambot ang karneng baboy

6. Pag itoy malambot na, luto na ang adobo Enjoy!

½ Tasang Toyo ½ Tasang Suka

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Ginisang Ampalaya

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About Ginisang Ampalaya translates to “sautéed bitter melon.” The name pretty much speaks for itself; however, a few additions included within this dish are tomatoes, onions, and eggs – sometimes even another protein of choice, i.e., pork. Because Ginisang Ampalaya is a widely known dish throughout the Philippines, the recipe did not originate from a specific island. Ginisang

Ampalaya is typically eaten as a main course or as a complement to other dishes. This entrée is not as famous, especially among the younger generations that grew up in America. However, Ginisang Ampalaya is still worth a try, and many have said that once an individual acquires the taste, it ultimately becomes more enjoyable.

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Ginisang Ampalaya Moderate (Serves 3-4) Prep Time: 10-15 minutes Cook Time: 10-15 minutes Ingredients:

Preparation:

3-4 Bitter melon

1. Slice bitter melon in half lengthwise

8. Add bitter melon; sautĂŠ for 2 minutes

2. Scoop out white tissue and seeds

9. While cooking, crack in egg(s)

1-2 Eggs 1 Large tomato

3-4 Cloves of garlic

3. With open half facing down, thinly slice bitter melon into half-moon pieces

1 Tbsp. cooking oil

4. Dice tomato and onion

1 Small onion

1-2 Tbsp. fish sauce (adjust according to taste) Salt & Pepper to taste

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10. Add fish sauce

5. Mince garlic cloves 6. In a pan add, add oil and set to medium heat 7. Add in tomato, onion, and

garlic; sautĂŠ for 5 minutes or until tomato has broken down

11. Add salt & pepper to taste 12. Stir Enjoy!

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Katamtaman (Para sa 3-4 tao) Oras ng paghahanda: 10-15 minuto Oras ng pagluluto: 10-15 minuto

Sangkap:

Paghahanda:

3-4 Ampalaya

1. Hiwain sa gitna ang amplaya

1-2 Itlog

2. Tangalin ang buto at linisin ang 9. Ilagay ang ampalaya at lutuin sa gitna ng ampalaya loob ng 5 minuto 3. Hiwain ang ampalaya sa angkop 10. Magbati ng itlog at ilagay na hugis sa ampalaya 4. Hiwain ang kamatis, sibuyas 11. Timplahan ng patis sa at bawang tamang panlasa 5. Initin ang mantika sa kawali 12. Lagyan ng paminta o asin 6. Ilagay ang bawang sa loob kung kailangan ng 2 minuto 13. Haluin mabuti kasama ng itlog 7. Kasunod ang sibuyas sa loob Enjoy! ng 2 minuto

1 Kamatis 1 Sibuyas 3-4 Butil ng Bawang 1 Kutsarang Mantika 1-2 Kutsarang Patis (sa angkop na panlasa) Asin at Paminta (sa angkop na panlasa)

8. At ang huli ay ang kamatis; lutuin sa loob ng 3 minuto

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Sinigang Na Baboy

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About Sinigang is a sour and savory soup consisting of protein that is accompanied by various vegetables. It is a typical and much-appreciated dish in the Philippines, even among individuals in the United States.

Many consider it to be a gem because it does not get much attention as it should have. Similar

to Adobo, Sinigang is prepared in different ways depending on the region. For example, Luzon’s dish contains sampaloc or tamarind, which makes the soup sour.

Whereas in Baguio City, the tartness’ source is from strawberries. This dish is prepared and consumed so often that there is no given holiday or occasion.

Like many soups, Sinigang is best when eaten warm, especially on a cold day. The following recipe provided is “Sinigang na Baboy” mainly referring to the protein pork.

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Sinigang Na Baboy Moderate (Serves 5-7) Prep Time: 20 minutes Cook Time: 45 minutes-1 hour Ingredients:

Preparation:

8 Cups water

1. Dice onion and tomatoes

1-2 lbs. Pork belly ½ Onion 2 Medium tomatoes 1 Package (1.41 oz) Tamarind Soup Mix 8 Cups Water 4-5 Taro root ¼ lb. Green beans 1-2 Eggplant ¼ lb. Okra 1-2 Radish ½ lb. Kale 1-2 Green chili pepper Fish sauce to taste (Optional) Salt to taste 43 | Tara Magluto Tayo!

2. Peel taro 3. Peel radish and chop into bite- size pieces 4. Chop eggplant into ¼- ½ inch, bite-size pieces

9. Add taro root and cook for about 5 minutes

10. Add radish and cook for another 3 minutes 11. Stir in tamarind soup mix and dissolve

5. Chop pork belly into ¼- ½ inch, bite-size pieces

12. Add in okra, green beans, green chili pepper(s), and eggplant(s)

6. Add pork belly into pot with water

13. Cook vegetables until desired tenderness

7. Boil the pork belly until it is half 14. Add fish sauce or salt to taste cooked (until there is no pink) Enjoy!

8. While boiling, add the tomatoes and onions

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Katamtaman (Para sa 5-7 tao) Oras ng paghahanda: 20 minuto Oras ng pagluluto: 45 minuto-1 oras

Sangkap:

Paghahanda:

8 Tasang Tubig

1. Hiwain ang kamatis at sibuyas

½ Kilong Liempo ½ Sibuyas 2 Kamatis 1 Paketeng (1.41 oz) Sampalok Mix 4-5 Gabi 1/8 Kilong Green beans 1-2 Talong 1/8 Kilong Okra 1-2 Labanos Ÿ Kilong Kale 1-2 Pirasong Sili Patis o asin (sa angkop na panlasa)

2. Balatan ang gabi at labanos 3. Hiwain ang labanos sa angkop na hugis 4. Hiwain ang talong sa angkop na hugis 5. Hiwain sa tamang sukat ang liempo 6. Pakuluan ang liempo sa loob ng kalahating oras 7. Ilagay ang kamatis at sibuyas

9. Ilagay ang labanos sa loob ng 3 minuto 10. Ilagay ang sampalok mix hanggang matunaw 11. Ilagay ang okra, green beans, sili, at talong 12. Lutuin ang sangkap sa tamang lambot 13. Timplahan ng patis o asin sa angkop na panlasa Kainin!

8. Ilagay ang gabi sa loob ng 5 minuto

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Pancit Bihon

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About Pancit is a noodle dish that originated and was influenced by Chinese roots. It usually consists of cornstarch or egg noodles that are stir-fried alongside various proteins and vegetables. Initially being introduced as a conveniently accessed meal, this dish came about during the Spanish colonization period. As

it became more popular, several versions arose, all of which vary in style depending on the region. This dish can be served as meryenda (snack) or ulam (main dish). Furthermore, Pancit is a well-known dish at parties and many other special occasions because it is associated with longevity. The noodles are said

to essentially represent life-lines – the more consumed, the longer life becomes. The following recipe is “Pancit Bihon,� a style of Pancit made with cornstarch noodles.

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Pancit Bihon Difficult (Serves 5-7) Prep Time: 15-20 minutes Cook Time: 30-45 minutes Ingredients: 1 Package (Bihon) Cornstarch sticks ½ Cup Precooked Pork

Preparation: 1. Chop the pork into small, bitesized pieces

10. Add in garlic and onion; cook for 1 minute

2. Peel and devein the shrimp

11. Add carrots and cook for 2 minutes

5-6 Shrimps

3. Cut celery 1/8 inch pieces, diagonally

1-2 Carrots

4. Julienne carrots

3 Celery stalks

5. Chop cabbage into ½ inch pieces

½ Cabbage ½ Onion 2-3 Garlic cloves ¼ cup Soy Sauce Salt & Pepper to taste ¼ Cup oil

6. Finely chop garlic and onions 7. Soak the (Bihon) cornstarch sticks in warm water until noodles are pliable 8. In a wok, add 2 tbsp of oil; bring to medium heat

12. Add celery and cook for an other 2 minutes 13. Add the cabbage 14. Add noodles 15. Pour in soy sauce and pepper; stir 16. Add shrimp 17. Stir-fry and combine all ingredients until shrimp is fully cooked

9. Add the pre-cooked pork and 18. Add salt or more soy sauce to taste cook until brown Enjoy!

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Mahirap (Para sa 5-7 tao) Oras ng paghahanda: 10-15 minuto Oras ng pagluluto: 30-45 minuto

Sangkap:

Paghahanda:

1 Paketeng Bihon

1. Hiwain ng maliliit ang lutong baboy

½ Tasang Lutong Baboy 5-6 Hipon 1-2 Karots 3 Kintsay ½ Repolyo ½ Sibuyas 2-3 Butil ng Bawang ¼ Tasang Toyo Asin at Paminta (sa angkop na

2. Balatan ang hipon 3. Hiwain ang kintsay, karots at repolyo sa angkop na hugis 4. Hiwain ang bawang at sibuyas ng maliliit 5. Ibabad ang bihon sa mainit na tubig 6. Initin ang mantika sa kawali

8. Isunod ang bawang at sibuyas 9. Ilagay ang karots at kintsay sa loob ng 2 minuto 10. Isunod ang repolyo at hipon 11. Isama ang bihon 12. Timplahan ng toyo at paminta 13. Haluin mabuti ang bihon kasama ang gulay 14. Timplahan ng asin at paminta sa angkop na panlasa

7. Isunod ang karne ng baboy sa Enjoy! mainit na mantika; 1-2 minuto

panlasa) ¼ Tasang Mantika

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Panghimagas Dessert

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Turon

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About If you ever visit the Philippines or a Filipino convenience store and see Banana Cue, you will most likely see Turon. Turon is yet another typical street food that uses similar ingredients as Banana Cue – both traditionally involve the use of saba bananas and sugar. The main difference between the two treats is that the banana for Turon is wrapped

in a lumpia wrapper, whereas Banana Cue is not. Sometimes, as an additional sweet surprise, a piece of jackfruit (or “langka”) is included for that extra fruity flavor boost.

So, imagine a decadent, rather than savory, eggroll.

Turon is popular within Manila, and its derivation traces back to

both Chinese (lumpia wrapper) and Spanish (its name) roots. Turon can be a snack or dessert; however, it is a dessert at most Filipino gatherings.

Like Lumpiang Shanghai, it is usually the first to be consumed out of all the other desserts. The following recipe is my family’s convenient take on the dessert (or snack) since saba banana may be hard to find at times.

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Turon Easy (Serves 3-4) Prep Time: 20 minutes Cook Time: 5 minutes Ingredients:

Preparation:

6 Lumpia wrapper

1. Peel plantain and chop into 3 equally sized pieces

8. Repeat steps 5-7 until all fruit pieces are wrapped

1 Plantain (ripe)

2. Slice each plantain piece in half, lengthwise

9. In a pan, preheat oil to 350°F (≈177°C)

¼ Cup brown sugar ½ Cup jackfruit (optional) Water for sealing wrapper ½-1 Cup cooking oil

3. (Optional) Chop jackfruit into 10. Fry each turon for about 4-5 minutes or until golden brown same-sized pieces as plantains 4. Roll each plantain piece in brown sugar 5. Using one lumpia wrapper, place a plantain piece (and jackfruit piece) on one end 6. Fold each side inward and roll 7. Apply a touch of water on the opposite end to seal

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Enjoy!

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Madali (Para sa 3-4 tao) Oras ng paghahanda: 20 minuto Oras ng pagluluto: 5 minuto

Sangkap: 6 Pangbalot ng Lumpia

Paghahanda:

Âź Tasang Asukal na Pula

1. Balatan ang saging at hiwain sa 8. Pag itoy mainit na, ilubog ang angkop na hugis turon sa mantika at lutuin sa 4-5 minuto 2. (Opsyonal) Hiwain ang langka sa angkop na hugis Enjoy!

½ Tasang Langka (opsyunal)

3. Igulong ang saging sa asukal

Tubig para sa pambalot

4. Sa isang pambalot ilagay ang saging sa gitna at tiklopin ang bawat dulo

1 Saging (hinog)

½-1 Tasang Mantika

5. Igulong at basain ang dulo para ito ay magsara 6. Ulitin hanggang matapos 7. Maginit ng mantika sa kawali

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Halo-Halo

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About Halo-Halo translates to “mix-mix� from the Tagalog language. While there is no specific Philippine island origin, this dessert reflects influences from Japanese roots – specifically from kakigori made with shaved ice accompanied by sweeteners.

Halo-Halo also consists of shaved or crushed ice complemented with

various sweet beans, coconut jellies, and numerous other fix-ins. Once the treat is ready, the mixing commences for a more enjoyable experience; this is where the name comes in. The individual will get a bit of everything from each scoop while staying refreshed and cooled at the same time. Although

individuals can appreciate Halo-Halo year-round, it is ypically served during the summer, and no special occasion is necessary.

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Halo-Halo Moderate (Serves 3-4) Prep Time: 5-10 minutes

Ingredients:

Preparation:

1 Jar sweet white beans

1. In a tall glass or cup of choice, add 1 tbsp. each of sweet red mung beans, sweet white beans, sugar palm fruit, banana, jack fruit, and coconut gel

1 Jar sugar palm fruit

2. Crush or shave 1 cup of ice

1 Jar banana

3. Add ice into the glass or cup of choice, on top of fix-ins

3-4 Cups Ice 1 Jar sweet red mung beans

1 Jar Jackfruit 1 Jar Coconut Gel Leche Flan (optional) Ube Halaya (optional) 1-2 Cans evaporated milk

4. (Optional) Top with Leche Flan and Ube Halaya 5. Top off with the desired amount of evaporated milk (as if treating like cereal) Mix and enjoy!

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Madali (Para sa 3-4 tao) Oras ng paghahanda: 5-10 minuto

Sangkap: 3-4 Tasang Yelo 1 Garapong Matamis na Mungo 1 Garapong Matamis na Puting Beans 1 Garapong Kaong 1 Garapong Saging 1 Garapong Langka 1 Garapong Nata de Coco Leche Flan (opsyonal) Ube Halaya (opsyonal)

Paghahanda: 1. Sa isang basong mataas, lagyan ng 1 kutsarang mungo, beans, kaong, saging, langka at nata de coco 2. Magkaskas ng yelo 3. Ilagay ang kinaskas na yelo sa ibabaw ng sangkap 4. Lagyan ng evaporadang gatas 5. (Opsyunal) Lagyan ang leche flan at halaya sa ibabaw ng

Halo-Halo Haluin at kainin!

1 Latang Gatas na Evaporada

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Ube Halaya

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About Ube Halaya, also known as ube jam,

and served warm, chilled, or at room

particular island. There are no specific

is a traditional Philippine dessert (or

temperature, depending on personal

days when it can or cannot served

snack) made with ube: a root vegetable

preference. Ube Halaya is not the

because it is commonly sold and

found in the Philippines or throughout

typical jam that spreads onto toast or

consumed all over the Philippines

Asia. Ube is closely similar to purple

bread; somewhat, it resembles more

daily. Ube is also used as a topping on

yam. If one spots the significant purple

pudding consistency. It will most likely

Halo-Halo (another dessert mentioned

color within the variety of Filipino

be a filler for a sweet sandwich if it

later on). Being based within the

desserts, it will most likely consist of

is on bread.

United States, the following recipe

ube. This particular dessert is

Since ube is very common within the

uses purple yam since the original ube

essentially mashed-up ube. It is sweet

Philippines, it did not originate from a

vegetable is rare to come across.

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Ube Halaya Difficult (Serves 3-4) Prep Time: 20 minutes; 50 minutes when including latik Cook Time: 1 hour 30 minutes Ingredients:

Preparation:

2 Purple yam/Ube

1. Peel and quarter purple yam/ube

1 Can coconut milk

2. Place into pot with water enough to submerge purple

½ Can of condensed milk (can adjust according to taste)

yam/ube and cover 3. Bring to boil over medium heat, until soft (enough for fork

Âź Cup butter Sugar to taste

or toothpick to pierce all the way through) 4. Remove from heat and drain 5. Mash the purple yam/ube until

(Optional): Latik 1 Can coconut milk boiled until evaporated and oil produced a brown residue (45 minutes)

the consistency is smooth 6. Bring back to medium heat 7. Add coconut milk and condensed milk 8. Stir thoroughly to combine ingredients 9. Add 1 tbsp. butter while stirring, in three

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25-minute increments

10. Keep stirring until consistency reaches a paste-like texture; about 1 hour 11. Add sugar to taste 12. Once the consistency is achieved, remove from heat 13. Using the last tbsp. of butter, coat 8x8 circular or square baking dish 14. Place Ube Halaya into a dish and evenly spread 15. Cool for 1 hour 16. Flip dish onto a serving plate 17. (Optional) Top with latik Enjoy!

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Mahirap (Para sa 3-4 tao) Oras ng paghahanda: 15-20 minuto; 50 minuto kasama ang latik Oras ng pagluluto: 1 oras at 30 minuto

Sangkap: 2 Ube 1 Latang Gata ½ Latang Gatas na Condensada (sa angkop na panlasa) Ÿ Tasang Mantikilya Asukal (sa angkop na panlasa) Opsyonal: Latik 1 Latang Gata pakuluin hang gang ito ay matuyo at mag mantika (45 minuto)

Paghahanda: 1. Balatan at ilaga ang ube hang gang maluto 2. Hanguin sa tubig at durugin

9. Pag ito ay dumidikit na sa kutsara ibig-sabihin ang halaya ay luto na

3. Painitin ang kawali

10. Ipahid ang natitirang mantikilya

4. Lagyan ng gata at condensada

11. Ihulma sa lalagyan

5. Haluin mabuti

12. Palimigin

6. Pahiran ng mantikilya habang niluluto

13. (Opsyonal) Ilagay ang latik sa ibabaw ng Halaya

7. Haluin mabuti hanggang ito ay lumapot; mga 1 oras

Enjoy!

8. Lagyan na asukal sa angkop na panlasa

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Leche Flan

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About Leche Flan is a dessert that was derived from the Spanish colonial period of the Philippines. This decadence consists of a caramel topped custard; it is quite popular among many. Compared to the Spanish version of Leche Flan, this one is richer and denser in texture. Leche Flan is typically served during special occasions

and gatherings, especially amidst the holiday seasons. This delight can also be found or used as a topping for Halo-Halo (alongside Ube Halaya), a well-known combination among Filipinos.

Leche Flan is versatile within this book and many, if not all, Filipino recipes. There is an option to combine it with different flavors

such as citrus, mango, coconut, and much more. A personal preference would be the original, therefore, provided in the following recipe.

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Leche Flan Difficult (Serves 2-3) Prep Time: 15-20 minutes Cook Time: 45-50 minutes Ingredients:

Preparation:

4 Egg Yolks

1. In a baking mold, add sugar and place over medium heat

½ Can evaporated milk ½ Can condensed milk

2. Melt the sugar until golden brown color; make sure sugar is spread throughout the mold

½ Tbsp. vanilla extract

3. Remove from heat; sugar will harden

2 Tbsp. granulated sugar

4. Separate egg whites and yolks 5. Using only the yolks, combine with evaporated milk, condensed milk, and vanilla extract until fully incorporated 6. Once thoroughly mixed, pour batter into the mold over melted sugar 7. In a steamer, place mold and cover

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8. Steam for 45 minutes 9. Remove from steamer 10. Cool for 15-30 minutes 11. Using a butter knife or spatula, run it through the sides of the Leche Flan to loosen from mold 12. Place a serving plate on top of the mold and flip to turn Leche Flan upside down, so the caramelized sugar is on top Serve and enjoy!

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Mahirap (Para sa 2-3 tao) Oras ng paghahanda: 15-20 minuto Oras ng pagluluto: 45-50 minuto

Sangkap: 4 Pula ng Itlog ½ Latang Gatas na Evaporada ½ Latang Gatas na Kondensada ½ Kutsarang Vanilla 2 Kutsarang Asukal

Paghahanda: 1. Sa isang lanera, lagyan ng 7. Pag itoy luto na tangaling sa kalan asukal at lutuin hanggang ito ay maging arnibal 8. Palamigin 2. Tangalin sa apoy at palamigin 9. Gumamit ng kutsilyo at

hanggang ang arnibal hagurin ang gilid ng lanera ay tumigas 10. Takpan ng plato ang ibabaw 3. Paghiwalayin ang puti at pula at baliktarin; ang arnibal ay ng itlog dapat nasa ibabaw 4. Pagsamahin ang pulang itlog, Enjoy! gatas na evaporada, kondensa da at vanilla; haluing mabuti 5. Ilagay ang sangkap sa lanerang may arnibal 6. Takpan at pasingawin sa loob ng 45 minuto

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“Banana Cue: Traditional Snack From Philippines: TasteAtlas.” World Food Atlas: Discover 11,062 Local Dishes & Ingredients, 30 Nov. 2016, www.tasteatlas.com/banana-cue.

Lee, Backpacker. “The Question on Every Filipino’s Lips: Ginanggang or Banana-Q?” Backpackerlee, 15 July 2016, backpackerlee.wordpress.com/2016/07/15/the-question-on-every-filipinos-lips-ginanggang-or-banana-q/.

Bibingka: Ganzon, Monique. “Bibingka: Origin and Benefits.” Juan’s Kakanin, 27 Oct. 2014, juankakanin.wordpress. com/2014/10/27/bibingka-origin-and-benefits/.

Orillos, Jenny B. “Top 10 Bibingka in Metro Manila.” SPOT.PH, 25 Nov. 2010, www.spot.ph/newsfeatures/47029/ top-10-bibingka-in-metro-manila.

Sarthou, Tatung. “Can You Imagine Christmas without the Bibingka?” Cnn, 20 Dec. 2016, 1:00:00 PM, cnnphilippines.com/life/leisure/food/2016/12/19/christmas-bibingka.html.

Ginataang Bilo Bilo: Bahay, Lutong. “Ginataang Bilo Bilo.” Lutong Bahay Recipe, 4 Apr. 2019, www.lutongbahayrecipe.com/snacks/ginataang-bilo-bilo/.

“Bilo-Bilo: Traditional Sweet Soup From Philippines: TasteAtlas.” World Food Atlas: Discover 11,062 Local Dishes & Ingredients, 28 Nov. 2016, www.tasteatlas.com/bilo-bilo.

Cabrera, Maryanne, and Author. “Ginataang Bilo-Bilo.” The Little Epicurean, 12 Oct. 2018, www.thelittleepicurean. com/2018/10/ginataang-bilo-bilo.html.

Lumpiang Shanghai: Eveleigh, Leah. “A Taste of Home.” Escoffier, Escoffier, 21 May 2018, www.escoffier.edu/blog/culinary-arts/a-tasteof-home/.

“Lumpiang Shanghai: Traditional Snack From Philippines: TasteAtlas.” World Food Atlas: Discover 11,062 Local Dishes & Ingredients, 7 Dec. 2016, www.tasteatlas.com/lumpiang-shanghai.

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“The History of Lumpia: A Filipino Food Favorite - Plantation Grindz - Kahului.” NearSay, nearsay. com/c/282098/59767/the-history-of-lumpia-a-filipino-food-favorite.

Adobo: De La Cruz, Esther. “A Brief History of Adobo, the Philippines' National Dish.” Culture Trip, The Culture Trip, 19 Feb. 2017, theculturetrip.com/asia/philippines/articles/a-brief-history-of-adobo-the-philippines-national-dish/.

Moncel, Bethany. “What to Know About Filipino Adobo.” The Spruce Eats, 2 Oct. 2019, www.thespruceeats.com/ filipino-adobo-1328775.

Ginisang Ampalaya: Raymund. “Ginisang Ampalaya at Itlog - Ang Sarap.” Ang Sarap (A Tagalog Word for "It's Delicious"), 30 Apr. 2020, www.angsarap.net/2018/04/20/ginisang-ampalaya-at-itlog/.

Sinigang na Baboy: Dizon, Erika. “Rediscovering Sinigang, Our Unofficial National Dish.” SPOT.PH, 4 Nov. 2018, www.spot.ph/eatdrink/the-latest-eat-drink/75589/sinigang-philippines-unofficial-national-dish-a1626-20181104-lfrm2.

Pancit Bihon: Benayoun, Mike. “Philippines: Pancit Bihon Guisado.” 196 Flavors, 21 Aug. 2020, www.196flavors.com/philippines-pancit-bihon-guisado/.

Mercado, Jame Monren T, and Avi Ben P Andalecio. “Ysla De Panciteria : a Preliminary Study on the Culinary Heritage Significance of Pancit Using the Heritage Documentation Approach-the Case of Luzon Island, Philippines.” Journal of Ethnic Foods, BioMed Central, 1 Jan. 1970, journalofethnicfoods.biomedcentral.com/articles/10.1186/s42779-02000057-1.

“The History of Pancit.” Pepper.ph, 5 June 2019, www.pepper.ph/the-history-of-pancit/.

Turon: “Manila.” Turon, Cues - Manila, the Philippines - Local Food Guide, 2020, eatyourworld.com/destinations/asia/ philippines/manila/what_to_eat/turon_cues.

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Ube Halaya: Manalo, Lalaine. “Halayang Ube.” Kawaling Pinoy, 9 Nov. 2019, www.kawalingpinoy.com/halayang-ube/.

Noche, Celeste. “12 Filipino Desserts Everyone Should Try at Least Once.” Business Insider, Business Insider, 13 June 2016, www.businessinsider.com/12-filipino-desserts-you-should-know-about-2016-6.

Valdeavilla, Ronica. “Purple Yam Ice Cream Is a More a Popular Flavour Than Vanilla in This Asian Country.” Culture Trip, The Culture Trip, 6 June 2018, theculturetrip.com/asia/philippines/articles/ube-the-philippine-purple-yammore-popular-than-vanilla/.

Halo-Halo: Francisco Douglas, Deborah. “Do You Know the History of Halo-Halo? .” Halo-Halo, Mix-Mix, 6 May 2019, www. halohalomixmix.com/do-you-know-the-history-of-halo-halo/.

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Leche Flan: Durkee, Kyndall. “Leche Flan.” Feast Magazine, 24 Mar. 2017, www.feastmagazine.com/cook/sweets/article_ a2bad982-0e72-11e7-8711-c715d3e99224.html.

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Tara Magluto Tayo!

Let’s Go Cook Was written and designed by JoAnn Bernardo. Print and bounding services courtesy to BookBaby Publishing on November 1o, 2020. This book was edited and proofread by Susanna Recio & Pang Bayutas.

About the author.

JoAnn M. Bernardo is a Filipino-American, born, and raised in the United States. Although her passion lies in both Graphic Design, and Photography, her heart also traces back to the kitchen where her parents taught her all that she knows about Filipino cuisine. Through the creation of this book, Bernardo shares her favorite activities brought altogether with an additional glimpse of Philippine culture.