Filipino Food Recipes

Find great Filipino Recipes @ 123easyaspie.com.

Q: Filipino recipes?
I NEED SOME RECIPES

A: Filipino Chicken Adobo:

This recipe is for the Filipino Adobo, as opposed to the Mexican Adobo sauce. While the recipe calls for chicken, an equal amount of pork or combination of the two works perfectly.

2 1/2 lbs chicken pieces
3-4 cloves garlic, minced (I prefer to smash the cloves, which is more traditional)
1/3 cup white vinegar
1/4 teaspoon black peppercorns, cracked
1 bay leaf
1/3 cup soy sauce
3/4 teaspoon salt (or to taste (I leave this out))
vegetable oil or vegetable cooking spray (for sauteing)
3-4 medium potatoes, cut in 1 in. pieces (optional)
water (to cover)

5-6 servings

Combine all ingredients in a deep glass or stainless steel sauce pan.
Bring to a boil over medium heat, then reduce heat to medium low.
Cover and simmer for about 30 minutes or until the meat is very tender.
Gently turn the meat occasionally during the course of cooking.
Remove the meat from the sauce and pan-fry in a little oil until browned on all sides.
Transfer to a serving platter or bowl and cover with sauce. Serve with warm steamed rice.
While the recipe says to saute the meat after it’s cooked, I usually brown the meat before adding the remainder of the incredients. I have no idea what difference this makes, if any.

Q: What are good Filipino food recipes?
I am looking for good Filipino recipes to cook for my mum.

A: Well, there are many different kind of Filipino food that you can prepare. If you really want it to be an authentic filipino cuisine, I suggest you cook kare-kare (Oxtails with Tripe). And here’s the recipe and ingredients:

This is a traditional Filipino dish served on special occasions as well as family dinners. The oxtails and tripe are slowly simmered to tenderness before creating the delectable peanut sauce.

INGREDIENTS:

* 1/4 cup peanut oil
* 3 pounds oxtails
* 2 pounds beef tripe
* 1 yellow onion, peeled and sliced
* 3 cloves garlic, peeled and crushed
* 1 tomato, chopped
* 1-1/4 cups beef stock homemade or use canned
* 1-1/4 cups water
* Salt to taste
* 2 tablespoons annatto oil
* 3 tablespoons peanut butter mixed with 1/2 cup hot tap water
* Several shots of Tabasco, or more to taste

PREPARATION:
Heat a large frying pan and add 3 tablespoons of the peanut oil. Brown the oxtails well on both sides in 2 or 3 batches. Place them in a 6-quart heavy stove-top covered casserole.

While the oxtails are browning, bring 3 quarts of water to a boil and blanch the tripe.

Simply boil it for a few minutes, drain, and cool. Cut the tripe into strips 1/2 inch wide and 3 inches long. Add these to the oxtail pot.

Add the remaining peanut oil to the frying pan and saute the onion and garlic. Add to the oxtail pot along with the tomato, beef stock, water, salt, and annatto oil. Cover and simmer for 1-1/2 hours. Simmer partially covered for another 1-1/2 hours, stirring now and then. At the beginning of the last hour of cooking, add the peanut butter mixture and the Tabasco. Taste and add more Tabasco and salt if needed. If all is not very tender, continue to cook a bit longer.

Serve with rice.

*** You can get the ingredients at any Filipino Supermarkets ***

Good luck! Feel free to contact me with any questions you may have.. =)

Q: Does anybody know any good Filipino recipes?
My boyfriend and I are moving out together in February and I would like to learn some new Filipino recipes for him. Anything involving pig tails, pig intestines, pig blood.. I don’t really care for. Thanks for your help!

A: Filipino Menudo
Comfort food Filipino style! This is one of my husband’s favourite Filipino dishes. I make this in big batches because it freezes well, and it tastes better the longer you keep it. It can stay for up to 2 weeks in the freezer. This can also be cooked in a slow cooker like the usual slow cooker stew.

1 kg pork tenderloins, cubed
3 medium potatoes, cubed
2 medium carrots, cubed
1/2 cup raisins
1 medium red bell pepper, diced
1 medium green bell pepper, diced
500 ml tomato sauce
100 g liver spread (originally, we use fresh pork liver but since it’s very difficult to find a good liver, I substitute)
1 medium onion, chopped
2 garlic cloves, chopped
50 g grated romano cheese (Parmesan is also good)

Marinade
2 bay leaves
1 cup Sprite (Yes, Sprite.)
4 tablespoons soy sauce
2 tablespoons lemon juice
1 lemon, zest of, only
ground black pepper

1. Combine all marinade ingredients. Divide the marinade in halves. Save half. Add pork cubes on the other half with the bay leaf and marinate for at least 30 minutes.
2. Remove pork from the marinade, drip dry.
3. Sauté garlic and onion, add pork and the unused half of the marinade and bay leaf, simmer uncovered, reduce the liquid to half.
4. Add fresh pork liver if you prefer the fresh ingredient, cover and cook.
5. Add tomato sauce, liver paste (if this is what you’re using), carrots, potatoes and raisins, simmer stirring occasionally.
6. Add peppers and adjust the seasoning.
7. Add the grated cheese, let it melt, stir and distribute evenly. Serve hot.

Q: Filipino: Looking for recipes that include longganisa (the vinegar type)?
I already have the longganisa sausages (vinegar type) and was wondering if there are any filipino recipes to put them in. For example, using them in a pasta sauce, casserole, or with onions & peppers, etc. Any recipes would be appreciated. Thanks

A: You can try it paella style. Using the longanisa rather than sausage. There are a lot of paella recipe online. Here’s mine:

1 lb longanisa
1 lb chicken meat cubed
1 lb shrimp (peeled or not)
1 lb mussels and/or clams
aprx. 1/2 lb red bell pepper (or any color) or a small bottle of pemiento
a cup of rinsed rice – preferably non fragrance long grain (or medium grain will be a little bit sticky)
small onion
1 tsp garlic powder
salt and pepper to taste
1 tsp paprika
cup peas and carrots
2-3 cups of chicken stock (depending on the rice)

Cook the longanisa like before (or at COSTCO in California, they have some from Goldilocks that are already cooked).
Cut the longanisa into a large bite size.
In large pan or paella pan, saute onion for a minute then set aside. On the same pan brown the chicken pieces. Then add the longanisa, onion, and a teaspoon of garlic powder (powder is better than fresh for this)
- Then take it out of the pan and set aside. Saute a non fragrance rice or medium grain rice in the same pan – add some oil if needed – for about 2 minutes. Pour in the chicken stock, stir and scrape the pan. Add paprika, salt and pepper to taste. When the stock starts to boil mix the longanisa and chicken mix, and peas and carrots, then turn the heat to low and cover for about 15 minutes. Add more stock little by little as needed if it’s drying without cooking first. The last 5 minutes, arrange the seafood and bell pepper, and cover, and let it simmer of that last 5 minutes. Take it off the heat after, and let it sit for 7 minutes. Then serve.

Also you can make fried rice with longanisa:

peel off the uncooked longanisa (or chopped the cooked longanisa) and cook in Medim High heat for 2 minutes add thawed frozen peas and carrots and stir for 1-2 minutes. Add cold long grain rice and stir over high heat. Add soy sauce for coloring and salt for taste. Lastly mix green onion and cooked scrambled eggs for a minute..

Q: What are the different FILIPINO food preservation recipes?
I need at least 3 Filipino recipes that have been preserved in some way. Something like, atchara or… tuyo. But I can’t use those anymore. So, please give me any recipe that uses some manner of preservation (drying, smoking….)

Thankyouu. You’re beyond awesome

A: I guess this is what you are looking for!!!

http://www.filipinovegetarianrecipe.com/miscfoodpreserves.html

Q: Where can I find authentic Filipino recipes online?
I’ve returned after living two years in the Philippines, and really enjoyed the dishes over there. Where can I find some authentic recipes to cook?
Also, where can I find the ingredients to make them? (I live in the Missoula, MT area)

A: http://emanila.com/food/

Q: what are the best Filipino recipes?
I want to try out some Filipino recipes but i don’t know what is the best one to try..
am not allergic to any thing and willing to try any thing if it good!

A: Here is the triumvirate that is perfect for a gathering at home:

1. Adobo
2. Fresh Lumpia with that thick peanut sauce
3. Pancit Malabon with generous big shrimps

Now I am hungry and drooling.

Q: Does anyone have any great Filipino recipes, So i can impressed my lady?
I’m planning to go to the philippines so and i would love to impress my future wife there.

A: Bibingkang Malagkit

2 cups glutinous rice
2 1/4 cups coconut milk
1/2 teaspoon salt
1 cup brown sugar
3/4 cup coconut cream
1/2 cup sugar
2 tablespoons butter

Boil coconut milk and rice with salt.
Boil until quite dry.
Lower heat and add brown sugar.
Melt butter and brush bottom of baking pan.
Pour rice mixture in pan.
Pour coconut cream and sugar on top.
Bake for 15 minutes or until golden on top

**********

The first link given above by EBH was there, it just had a ‘ on the end, so that is why it didn’t work…here are some links with the first person’s corrected link added…

Philipines links
http://www.astray.com/recipes?search=filipino (lots of recipes incl. Biblingka)
http://rholand.ourfamily.com/pinoyrecipe.html
http://foodgeeks.com/recipes/subcat/10,52,filipino.phtml
http://asiarecipe.com/philippines.html
http://www.mission.net/philippines/manila/pages/recipes.htm
http://www.recipesource.com/ethnic/asia/filipino/
http://www.recipeatlas.com/filipinorecipes/

http://rholand.ourfamily.com/pinoyrecipe.html

Q: For Filipino recipes using peanut butter?
I recall a few recipes a friend brought to work one day. I don’t remember the names, but I remember peanut butter being an ingredient. Which would be better for trying one of these recipes, regular or old fashioned? Or is there another kid? Sometimes my culinary curiosity gets to me.

A: old fashioned og style

Q: Any Filipinos out there have any great Filipino recipes they could share with me?
I want to wow my boyfriend by learning more about his culture…in the kitchen (rawr)…and it seems everything I find online is gimicky and non-traditional. I need some good down-home pacific-islander grub for my Filipino man! Thanks!!

A: Try some of these:

Afritadang Manok

1klchicken (cut into parts)
1/2klpotatoes (peeled and quartered)
1smhead of garlic (minced)
1lgonion (diced)
1red bell pepper (quartered)
1green bell pepper (quartered)
2cstock
1ctomato sauce
1/2cbreadcrumbs
Pinchsalt & pepper
Oil

In a casserole, brown chicken on both sides and set aside.

Sauté garlic and onion. Pour in the stock and tomato sauce. Bring to a boil and add in the chicken. Allow simmering until chicken is cooked. Add in potatoes and allow cooking. Add in bell pepper and season with salt & pepper. Add in breadcrumbs and thicken sauce. Serve hot.
====================
Arroz Caldo (Chicken-Rice Soup)

2Toil
4-6clvgarlic, peeled and crushed
2tpeeled and minced ginger root or 2 (1-inch) pieces, lightly crushed
1medonion, chopped
2-3Tfish sauce (patis or nam pla)
Few threads saffron, optional
1smchicken, cut up, with giblets
8cwater
14 1/2ozclear chicken broth
Salt
White pepper
3/4crice
1/4cfinely diced sweet red pepper
1/2cfinely chopped green onions, green tops only
1-2lemons, cut into small wedges

Additional fish sauce, optional

Heat oil in stockpot over medium heat. Add and saute garlic until golden brown and crisp. Remove garlic with slotted spoon and set aside.

Add ginger and onion and saute until tender. Stir in fish sauce, saffron and chicken and saute few minutes. Add water and chicken broth and bring to boil. Season to taste with salt and white pepper. Cover and simmer until chicken is very tender, about 1 hour. (Skim off fat.)

Add rice and red pepper and continue simmering, covered, just until rice is tender, about 15 to 20 minutes. Add more hot water if necessary for soupy consistency. Season to taste with salt and white pepper.

Serve hot in bowls sprinkled with crisp garlic and green onions as desired. Flavor as desired with lemon wedges and more fish sauce. Makes 6 servings.
=============================
Chicken Mami

6clvgarlic, crushed
1/2lbChinese-style thick wheat noodles(mami)
1cdiced, cooked chicken
1lghard boiled egg, chopped
1/4cvegetable oil
1/4cgreen onion, finely chopped
5cchicken broth
1Tfish sauce
1/4tsalt
1/2tblack pepper

Heat the oil in a skillet and fry the crushed garlic until it is golden brown. Drain on paper towels, mince into fine pieces and set aside.

Put the Chinese-style noodles (mami) in warm salted water to separate them. If using dried egg noodles, cook in salted, boiling water until the noodles are just tender.

In a saucepan, bring the chicken broth to a boil. Stir in the fish sauce, then add salt and pepper.

Pour the broth into each bowl and garnish with fried garlic.
Serves 6-8 people.
===================
Pancit Canton
6-8 servings

2Tvegetable oil
1lgonion, sliced
3clvgarlic, crushed
1lbpork shoulder, sliced thinly
1chicken breast, deboned and sliced thinly
1/2lbshrimp, peeled
2Tsoy sauce
2cchicken broth
1ccabbage, shredded
1cgreen beans, julienned
2carrots, julienned
3/4cdried black mushrooms or shiitake mushrooms (optional)
1lbpancit noodles (Chinese wheat noodles)
1/2tfreshly ground black pepper
patis, to taste (Filipino fish sauce) (optional)
4green onions, sliced
1lemon or kalamansi, cut into wedges

If using mushrooms, soak them in warm water for 30 minutes, then cut into strips, discarding the tough stems.
Set aside.
Heat oil over medium-high heat in wok or large skillet.
Saute garlic and onions until tender.
Add pork, chicken and shrimp, and cook until browned.
Add soy sauce, stirring to flavor.
Add chicken broth and bring to boil.
Add cabbage, green beans, carrots and mushrooms.
Cook until vegetables are tender, yet crisp, 5-8 minutes.
Add noodles, mixing gently to prevent them from breaking.
Cook until liquid is absorbed and noodles are done, about 10 minutes.
Remove from heat.
Season with black pepper and patis.
Garnish with green onions and lemon wedges.
======================
Crusty Pan De Sal
24 rolls
3 hours 20 minutes 3 hrs prep

1Tshortening
1Tsalt
1Tsugar
1cboiling water
1cwater
2 1/2tdry yeast
5csifted flour
breadcrumbs

Combine shortening, sugar, salt and boiling water in a large mixing bowl. Cool to lukewarm. Add warm water and sprinkle in dry yeast. Stir until dissolved. Let stand for 5 minutes.

Add flour gradually and turn out on a lighlty floured board.
Knead until smooth and elastic. Place in a greased bowl and brush with shortening. Cover and let rise in warm place until double in size- about 1- 1 1/2 hour. Punch down and turn out on a lighlty floured board. Divide dough into 24 equal parts and shape into ovals. Roll lightly in bread crumbs. Place on greased cookie sheet. (spread 6 inches apart). Cover, let rise in warm place, free from draft, until light- about 1 hour.
Bake at 425 degrees, for 15-20 minutes or until golden brown.
====================
Sinigang
10-12 servings

3lbspork ribs, chopped into 1 inch pieces
2Tgarlic, minced
1medonions, chopped
1pktsinigang tamarind soup mix (found in international food section)
16cwater
1bok choy, chopped in 1 to 2 inch slices
1daikon radish, chopped in thin round slices (optional)
1smtomatoes, chopped fine (optional)
2smTaro, chopped in large chunks (optional)
salt

Saute ribs garlic onions and salt to taste until brown.

In Separate large pot add water Sinigang tamarind soup packet (found in international food section) to taste I like the whole packet but less is more in this case if it is to sour for you.

Then add the tomato and the pork, cook on medium heat for about 40 min and then add the potatoes cook for another 10 min and then add the Daikon Radish and the Bok choy cook about 10 more min.

It is good if the meat easily comes away from the bone. You can eat this straight or over rice or both.
=====================
Biko

3cglutinous sweet rice
1-1/2cwater
1cdark brown sugar
1/2cregular Sugar
3cDiluted Coconut Milk
3/4tSalt
1-2cLightly Toasted Sweetened coconut Flakes Topping

In a rice cooker, combine the glutinous rice, water, brown sugar, regular sugar, coconut milk and salt.

Turn on cooker and stir mixture occasionally until liquid is absorbed and rice is soft. Add more water if needed. If rice cooker turns off automatically and glutinous rice is not quite cooked yet, leave the warm button on until rice is fully cooked.

Continue to stir occasionally so that rice texture will be uniform. You may also cook this mixture in a deep non-stick pot medium low heat, stirring frequently until fully cooked.

Transfer cooked mixture into a glass pan. Flatten and smooth top with the back of a spoon. Let cool until firm then slice in serving pieces.

Top with toasted coconut flakes just before serving.
==================
Cassava Cake

Cake:
2lbgrated cassava
14ozsweetened condensed milk (Reserve 1/3 cup for Topping)
12ozevaporated milk
14ozcoconut milk (Reserve 1/3 cup for Topping)
13ozcoconut cream (Reserve 1/3 cup for Topping)
2/3csugar
3lgeggs, plus
3lgegg whites
1cgrated coconut

Topping:
3lgegg yolks

Preheat oven to 325° F.

In large mixing bowl combine cake ingredients. Mix well. Pour equally into two large greased rectangular pans. Bake until top is no longer liquid (approximately 30 minutes).

Mix topping ingredients well and spread evenly on the two cakes. Bake an additional 20 to 30 minutes. Cool cakes completely. Slice each cake into 24 equal squares.
=======================
Leche Flan

Custard:
12lgegg yolks
1ccondensed milk
1ptVit D milk
1Tvanilla (lemon essence or peppermit can be substituted)

Blend all ingredients in a blender. Pour mixture into a loaf tin lined with caramelized sugar (see below). Cover with aluminum foil. Place tin in a larger baking pan half-filled with water. Place pan in pre-heated oven (375 F) and bake flan for about 1 hour or until it is firm.

Caramel
1csugar
1cwater

Put sugar and water in a saucepan. Caramelize in high heat. Line loaf tin with caramelized sugar. Be sure to line the sides of the pan.
================
Bistek

1lbbeef sirloin
1Tsoy sauce
1Tolive oil
1lgonion, cut in thin(rounds)
2tsugar
1tground black pepper
Lemon wedges (Kalamansi if available)

Slice the meat very thinly against the grain, and pound (and tender) to make it thinner. Place in a deep dish and add soy sauce, cover and refrigerate. Marinate overnight.

Heat the oil and fry the beef on high for no more than 3 minutes per side. Remove beef from the pan with a slotted spoon, then put the onion in the pan and fry until browned, approx. 8-10 minutes. Return the meat to the pan, and add sugar and pepper, stir until mix.

Squeeze liberally with lemon and serve.
Good for 4 people.

Q: I want some good Filipino recipes anyone? lumpia All kinds?
I want more filipino recipes for my family my dad use to make these when he was alive and never taught us. My aunt taught me adobo but I want more…please

A: All of this makes a great Filipino dinner…

Lumpia
INGREDIENTS
1 tablespoon vegetable oil
1 pound ground pork
2 cloves garlic, crushed
1/2 cup chopped onion
1/2 cup minced carrots
1/2 cup chopped green onions
1/2 cup thinly sliced green cabbage
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce
30 lumpia wrappers
2 cups vegetable oil for frying
DIRECTIONS
Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

Pancit
INGREDIENTS
1 (8 ounce) package thin rice noodles
1/2 pound skinless, boneless chicken legs, cut into bite-size pieces
1/2 pound pork tenderloin, cut into bite-size pieces
1/2 cup soy sauce
ground black pepper to taste
1/2 medium head cabbage, shredded
2 carrots, shredded
2 green onions, chopped into 1 inch pieces
1/2 pound shrimp, peeled and deveined
DIRECTIONS
Place the rice noodles in a large bowl, and cover with warm water. When soft, cut into 4 inch lengths, drain, and set aside.
In a skillet over medium heat, brown the chicken and pork until no pink shows. Season with soy sauce and pepper. Remove from skillet and set aside. Saute the cabbage and carrots until tender. Stir in the noodles, green onions and shrimp. Cook for 4 to 5 minutes, stir in the chicken and pork, and cook for 5 more minutes.

Salpicao Jalisco
INGREDIENTS
3 tablespoons extra-virgin olive oil
4 bulbs garlic, peeled and sliced
3 pounds beef sirloin or top round, cut into 3/4 inch cubes
1 pinch salt and pepper to taste
1 dash hot pepper sauce (e.g. Tabasco™)
2 tablespoons all-purpose flour
DIRECTIONS
Heat the oil in a large skillet over medium heat. Fry garlic until just beginning to turn golden; remove with a slotted spoon and set aside. Add beef to the oil, and fry until browned on the outside. As the beef is browning, season generously with salt, pepper and hot pepper sauce. Return the garlic to the pan, and cook until meat has reached your desired degree of doneness. It is best at medium to medium-well. Remove the beef to a serving dish using a slotted spoon.
Mix the flour with about a cup of water, and pour over the drippings in the pan. Stir until smooth using a fork. Simmer over medium heat until thickened. Pour over the beef in the serving dish.

Puto Seco (Philippine Butter Cookie)
INGREDIENTS
1 cup butter, softened
1 cup white sugar
3 eggs
3 2/3 cups cornstarch
1 teaspoon cream of tartar
1 teaspoon baking powder
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time. Stir in the cornstarch, cream of tartar and baking powder until well blended. Roll the dough into 1 inch balls and place them 1 inch apart onto the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, or until light brown. Remove to wire racks to cool.

Q: Do you know of any delicious Filipino dessert recipes?
Well. I would like to make a Filipino dessert, but nothing that would be considered “gross” or “strange” here in the USA because I would like to make a Filipino dessert for a church gathering.

A: Flan:

http://www.filipinovegetarianrecipe.com/desserts/baked_leche_flan.php

Banana Flan:

http://www.filipinovegetarianrecipe.com/desserts/banana_flan.php

Most Americans like fruit tarts and mango. So, I think mango tarts would be a good idea:

http://www.filipinovegetarianrecipe.com/desserts/mango_tarts.php

Q: does any one know any good Filipino desserts recipes?
I want to make a filipino dessert for a family party.

A: Sweet Potato Pudding
Serves: 4

WINNER: Rafia Q. Shah

Ingredients:
3 medium size sweet potatoes
4 cups whole milk
1 can condensed milk
1/4 teaspoon cardamon powder
1 tablespoon brown sugar
1 cup cane sugar
1 tablespoon unsalted butter
blanched almonds and raisins

Cooking Method:
Remove the skin of sweet potatoes and wash under running water. Then cut into small squares. Boil the whole milk in a heavy bottomed skillet on medium heat. Add sweet potatoes to the boiling milk and lower heat. Continue to cook until sweet potatoes are well done, stirring occasionally. Remove from heat and mash potatoes until smooth.

In a separate skillet, heat 1 tablespoon unsalted butter. Add blanched almonds and raisins and fry on very low heat until they turn light brown. Remove from skillet to a plate and set aside. In the same hot skillet, add brown sugar and cardamon powder, keeping heat low. Next, add mashed sweet potatoes along with condensed milk and sugar. Turn heat to medium, cook, stirring constantly until the consistency becomes desirably thick.

Remove from heat. Immediately transfer the dessert to a serving bowl and let set to cool. Garnish with almonds and raisins. Chill in refrigerator. Serve with a dash of heavy cream on top.

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Avocados `N’ Ice Cream
Serves: 2 – 3

WINNER: Carmelita Lavayna
Ms. Lavayna is a librarian. She was a Fulbright Hays Scholar at the University of Pittsburgh. Avocados have been traditionally used in the U.S. as a vegetable, and in salads and soups. In the Philippines, they are eaten fresh from the tree or sprinkled with sugar and eaten as a dessert.

Ingredients: 1 medium sized ripe avocado
vanilla ice cream (or flavor of your choice, except chocolate)

Preparation:
Scoop out the avocado meat by tablespoons and arrange around or mix with the ice cream scoops in a dessert dish or bowl. If preferred, top with syrup and garnish with cherries.

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No Bake Sago Cake with Langka
Serves: 8 – 10

WINNER: Jyothi Setty of Staten Island, NY

Ingredients:

2 cups sago (tapioca balls)
1 tablespoon clarified butter
3 cups water
2 cups coconut milk
1-1/2 to 2 cups granulated sugar (to taste)
4 cups milk
1/2 cup roasted cashews, coarsely chopped
1/4 cup golden raisins
1 teaspoon cardamon powder
8-10 clove ripe langka (jack fruit), if canned, drain excess liquid

Cooking Method:
In a thick pan, heat clarified butter. Put in sago and fry about 10 minutes on low heat until they are slightly golden in color. Heat water and add to sago, stirring constantly to avoid forming lumps and to prevent scorching. Let it cook until all the water is absorbed by sago and it turns transparent. Add coconut milk, stirring constantly to prevent sago from sticking. When most of the coconut milk is evaporated, stir in sugar. Heat milk in separate pan. Pour and mix it slowly into the sago mixture as it is cooking. Keep stirring. The milk starts thickening and reaches dropping consistency. Mix in cashews, raisins and cardamon powder in the final stages of cooking.

Pour the mixture in a well greased cake or loaf pan. Cool until it reaches jello like consistency approximately 8-10 hours or refrigerate overnight. Run a sharp knife around the edges and carefully remove sago mixture from mold right side up on serving plate. Garnish each portion with a clove of sweet ripe langka just before serving.

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Corn and Milk Candy
Serves: 8 – 10

WINNER: Ruchira Handa

Ingredients:

8 ounces cream style corn (prefers Delmonte with no salt)
2 ounces water
1 cup dry milk powder
1/2 cup dry coconut
1/2 cup sugar
2 ounces unsalted butter
2 ounces cold water
1/4 cup corn starch
1 cup sweet rice flour (mochiko)
Few unsalted pistachios, shelled

Cooking Method:

In a heavy bottom pan, dry roast rice flour until light brown. Set aside. Mix corn, 2 ounces water, butter, dry milk powder, dry coconut and sugar in a pan. Cook on medium/high heat, stirring constantly. Slowly add mixture of corn starch and cold water, stirring to avoid lumps. Cook for 4-5 minutes. Remove from heat. Add roasted rice flour a little at a time. Mix well with spatula or hand. Make tiny balls and press each ball with spatula or hand. Place on a serving tray and decorate each piece with two or three pieces of cut pistachio. Put wax paper between the layers as it is a sticky candy. Will be chewy and soft.

Q: Pls I need authentic Filipino recipes. Can you share any?
How do you make beef so tender? I like Filipino food but I need help to make it myself. I want the real thing though not the amercanizied version. thanx

A: Kare Kare Ingredients:
1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
1/2 kilo oxtail, cut 2 inch long
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2″ long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste

Kare Kare Cooking Instructions:

In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.
In a big pan or wok, heat oil and atsuete oil.
Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes – Do not overcook the vegetables.
Serve with bagoong on the side and hot plain rice

Q: does anyone know any good websites for filipino recipes?
i’m marrying a filipino man and i have one filipino cook book but it’s not that big. we try to divide the week between traditionally filipino food and whatever else i want to cook (he’d cook but unfortunately he’ll admit to being able to burn water..lol) i’d like a little more variety in the filipino food that i cook. thanks!!

A: http://www.pinoycook.net/

true authentic filipino recipes

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