Any Filipinos out there have any great Filipino recipes they could share with me?!
Answers: 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!!
Try some of these:
Afritadang Manok
1 kl chicken (cut into parts)
1/2 kl potatoes (peeled and quartered)
1 sm head of garlic (minced)
1 lg onion (diced)
1 red bell pepper (quartered)
1 green bell pepper (quartered)
2 c stock
1 c tomato sauce
1/2 c breadcrumbs
Pinch salt & 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.
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Arroz Caldo (Chicken-Rice Soup)
2 T oil
4-6 clv garlic, peeled and crushed
2 t peeled and minced ginger root or 2 (1-inch) pieces, lightly crushed
1 med onion, chopped
2-3 T fish sauce (patis or nam pla)
Few threads saffron, optional
1 sm chicken, cut up, with giblets
8 c water
14 1/2 oz clear chicken broth
Salt
White pepper
3/4 c rice
1/4 c finely diced sweet red pepper
1/2 c finely chopped green onions, green tops only
1-2 lemons, 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.
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Chicken Mami
6 clv garlic, crushed
1/2 lb Chinese-style thick wheat noodles(mami)
1 c diced, cooked chicken
1 lg hard boiled egg, chopped
1/4 c vegetable oil
1/4 c green onion, finely chopped
5 c chicken broth
1 T fish sauce
1/4 t salt
1/2 t black 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.
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Pancit Canton
6-8 servings
2 T vegetable oil
1 lg onion, sliced
3 clv garlic, crushed
1 lb pork shoulder, sliced thinly
1 chicken breast, deboned and sliced thinly
1/2 lb shrimp, peeled
2 T soy sauce
2 c chicken broth
1 c cabbage, shredded
1 c green beans, julienned
2 carrots, julienned
3/4 c dried black mushrooms or shiitake mushrooms (optional)
1 lb pancit noodles (Chinese wheat noodles)
1/2 t freshly ground black pepper
patis, to taste (Filipino fish sauce) (optional)
4 green onions, sliced
1 lemon 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.
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Crusty Pan De Sal
24 rolls
3 hours 20 minutes 3 hrs prep
1 T shortening
1 T salt
1 T sugar
1 c boiling water
1 c water
2 1/2 t dry yeast
5 c sifted 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.
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Sinigang
10-12 servings
3 lbs pork ribs, chopped into 1 inch pieces
2 T garlic, minced
1 med onions, chopped
1 pkt sinigang tamarind soup mix (found in international food section)
16 c water
1 bok choy, chopped in 1 to 2 inch slices
1 daikon radish, chopped in thin round slices (optional)
1 sm tomatoes, chopped fine (optional)
2 sm Taro, 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.
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Biko
3 c glutinous sweet rice
1-1/2 c water
1 c dark brown sugar
1/2 c regular Sugar
3 c Diluted Coconut Milk
3/4 t Salt
1-2 c Lightly 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.
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Cassava Cake
Cake:
2 lb grated cassava
14 oz sweetened condensed milk (Reserve 1/3 cup for Topping)
12 oz evaporated milk
14 oz coconut milk (Reserve 1/3 cup for Topping)
13 oz coconut cream (Reserve 1/3 cup for Topping)
2/3 c sugar
3 lg eggs, plus
3 lg egg whites
1 c grated coconut
Topping:
3 lg egg 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.
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Leche Flan
Custard:
12 lg egg yolks
1 c condensed milk
1 pt Vit D milk
1 T vanilla (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
1 c sugar
1 c water
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.
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Bistek
1 lb beef sirloin
1 T soy sauce
1 T olive oil
1 lg onion, cut in thin(rounds)
2 t sugar
1 t ground 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.
Chicken adobo...is good.
With Filipinos, you can never go wrong with Adobo, Sinigang, Pancit, Lumpia, Fried or Broiled Fish.
Chicken Adobo
Ingredients: 1 big chicken, 1 cup vinegar, 1 head garlic (minced), 1 bay leaf, 1 tsp. salt, 2 tbsp. soy sauce, 1 tsp. sugar, dash of pepper, oil
Clean chicken and cut to serving pcs. Drain. Marinate chicken pieces in ingredients above for 30 minutes. Cover saucepan and let simmer till tender and liquid practically evaporated. Add oil and fry chicken till brown.
Enjoy!
Along with some San Miguel Beer, serve him Crispy Pata or Lechon Kawali and garlic fried rice, I am sure he will appreciate it. Kudos for trying your hand at preparing Filipino food, not a lot of people would go to the trouble.
Hi there ! So you want to wow your bf then i'll take you to this site which i learned most of my filipino cooking which i wow my husband and my kids. www. lutongpinoy.com .It's all simple and finger lickin' good meals. Go for it now.