'Taste the filipino food recipe ' Recipes  

Taste the filipino food recipe

jeanine (125.60.235.221) -

hello everyone, If you want to travel and live in philippines, you must know how to cook the Philippine foods. Please enjoy reading this recipe. If you are interested then you begin to learn this food recipes. Thank you.

Reply #1 Ellie Mae (63.176.159.137) -

Ingredients

1 kg pork tenderloin, 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

1 medium onion, chopped

2 garlic cloves, chopped

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

Directions

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.

Remove pork from the marinade, drip dry.

Sauté garlic and onion, add pork and the unused half of the marinade and bay leaf, simmer uncovered, reduce the liquid to half.

Add fresh pork liver if you prefer the fresh ingredient, cover and cook.

Add tomato sauce, liver paste (if this is what you're using), carrots, potatoes and raisins, simmer stirring occasionally.

Add peppers and adjust the seasoning.

Add the grated cheese, let it melt, stir and distribute evenly. Serve hot.

Reply #2 Chris A from the Philippines (63.176.159.114) -

One of the most scrumptious dishes here in the Philippines is "Sinigang na Baboy" or "Pork in Sour/Tamarind Soup"

Sinigang na Baboy

* 1 Kilo Pork (cut into chunk cubes)

* 12 pcs Tamarind (Sampaloc) or sampaloc mixed

* 1 big Onion (diced)

* 6 big tomatoes (quartered)

* 2 pcs Radish (sliced)

* 1 bundle Sitaw Stringbeans (cut into 2" long)

* 1 bundle Kangkong (cut into 2" long)

* Salt and Patis to taste

* 6 cups water

1. Boil Tamarind to soften or boil the mixed sampaloc. Pound and strain all juicesand set aside.

2. In a casserole, bring pork to a boil, lower fire and simmer until pork is tender.

3. Add onions, tomatoes and Tamarind juice.

4. Add in all the vegetables.

5. Season with salt and Patis to taste.

6. Serve hot.

Reply #3 Christoph (63.176.159.13) -

"Tinolang Manok" or Chicken Ginger Stew

Ingredients :

1 lb. chicken, cut into serving pieces or any choice cuts of your liking like thighs, drumsticks or wings)

1 thumb-sized fresh ginger root, cut into strips

2 cloves garlic, crushed

1 onion, chopped

2 tbsp. patis (fish sauce)

salt, to taste

4 to 5 cups water (or rice water – 2nd washing)

2 to 3 sayote (chayote squash), quartered (or green, unripe papaya or potatoes)

1 cup sili (chili) leaves or malunggay or substitute 1/2 lb. spinach

vegetable oil

Cooking Procedures:

1. In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent.

2. Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis and salt.

3. Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Add in chayote (or papaya or potatoes, if using). Continue simmering until chicken and vegetable are tender. Correct seasonings and then add sili leaves or malunggay or substitute. Stir to combine until well blended. Remove from heat.

4. Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and serve hot.

Reply #4 Net Scourge (63.176.159.16) -

Net Scourge here once again bringing internet resources straight to the forums. here is another Filipino Recipe called...

Pork Asado

* 1 kilo pork chops or spareribs

* 2 tbsp. soy sauce

* 1/2 cup brown sugar (pack)

* 1 tbsp. salt

* 1 tbsp. peppercorns (whole)

* 1 cup water

* 1/2 pc. bay leaf

* 5 cloves garlic, minced

* 1 petal sangue (estrella)

* 4-5 pcs. dried mushrooms (optional)

* 1 tsp. vetsin

* 1/2 cup toasted casay nuts

Boil and simmer pork with all the abovementioned ingredients except casuy nuts. If sauce dries and pork is not yet done, add more water. Boil over low fire until sauce thickens. Add casuy nuts when about to serve.

Garnish with parsley or spring onions cut into 2" long sprigs. Best when served with pickled papaya.

Reply #5 tommy (63.176.159.57) -

thank you for the recipes. They will help me with my home ec project.

Reply #6 Ferer (63.176.159.207) -

Filipino food looks really scrumptious, I will refer or show these recipe to my fiance and will wait til she whip this up for me. I have been a fan of oriental cuisines and have traveled all over Asia and tasted various food from these country. Next year, me and my fiance' are planning to visit the Philippines, Davao to be exact. I've read a lot about Davao and how beautiful that region is. Can you link Davao cuisines also?

Reply #7 Fred (63.176.159.83) -

Looking for links to easy recipes.

Reply #8 Gale (63.176.159.24) -

Philippine food is influenced by various culture which they leter derived with their own original and delicious recipes. The common Filipino dining table consist of rice and a viand unlike the US people whom are more "conscious" about their diets with just salads and some viand served at their dining table. The most popular dishes and food preparations in the Philippines are Adobo, Sinigang, Tinola, Nilaga, Torta, and Sinabawan usually with pork, chicken, beef and sea foods.

Reply #9 Katrina (63.176.159.34) -

I would like to share to you some of my favorite Filipino dessert here at the forums. This dessert is named "Buko Pandan w/ Macapuno" and here is how to make one:

Ingredients:

* 5 Young Buko/Coconut

* 2 packs of Green Gelatin

* 1 can (325gms) of Condensed Milk

* 1 can (325gms) of Nestle Whip Cream

* Pandan Leaves or Pandan flavor Syrup

* 1 bottle (250gms) of Macapuno

Preparing procedure:

1. On a caserole, boil 4 cups of water and add the Pandan Leaves or the pandan flavor syrup. When water is boiling pour the 2 packs of gelatin.

2. Get a baking pan or any tupperware that is an inch thick and pour the cooked gelatin at least half inch thick and set aside to get cold .

3. While waiting for the gelatin to get cold, open the buko and start grating it. Set aside the buko juice. (Put in fridge and you can drink it later on :) )

4. By now the gelatin is cold and hard. Start slicing it by a spatula or a knife according to your desired size.

5. Get a salad bowl and mix all ingredients together. Before you mix the Macapuno, make sure that you drained the juice. We don't want our Buko Pandan look like a soup.

Voila!

Reply #10 Asian Recipe (63.176.159.250) -

Cassava Cake

This is a classic Filipino dessert enjoyed year round. Most of the ingredients can be found in an oriental store near you. I have found the most difficult ingredient to find is usually the coconut cream. If you can't find it don't worry. Simply use another can of coconut milk in it's place. Also it is easier to just buy the cassava already grated. It should be in the freezer section. You could cut the recipe in half but then you are left with 1/2 a can of everything. Or try making one thick cake. You'll have to cook much longer though. Careful, I'm not sure if it will all fit in one pan. I hope you enjoy it!

Ingredients

Cake

* 2 Lbs Grated Cassava

* 1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)

* 1 12 oz. Can Evaporated Milk

* 1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)

* 1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)

* 2/3 Cup Sugar

* 3 Eggs plus 3 Egg Whites

* 1 Cup Grated Coconut

Topping

* 3 Egg Yokes

* 1/3 Cup Reserved Sweetened Condensed Milk

* 1/3 Cup Reserved Coconut Milk

* 1/3 Cup Reserved Coconut Cream

Directions

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.

• Asian Recipe

Reply #11 Bryce (63.176.159.212) -

Thank for all of the great recipes I tried some of them and they were really good!

Reply #12 Marcela (63.176.159.10) -

Here is another great Filipino Recipe courtesy of Pinoy Recipe:

"Pork Menudo Recipe"

Estimated preparation & cooking time: 50 minutes

Menudo Ingredients:

Menudo1/2 kilo pork (cut into small chunks)

1/4 kilo pork liver (cut into small cubes)

5 pieces chorizo Bilbao (also cut in small pieces)

4 potatoes (peeled, cut in small cubes, fried)

1 green and 1 red bell pepper (diced)

1 cup chickpeas

1/4 cup raisins

1/2 teaspoon paprika

1 cup pork or chicken stock

2 teaspoons of patis (fish sauce)

3 tablespoons oil

1 tablespoon atsuete oil (optional)

3 tomatoes (diced)

1 small head of garlic (minced)

1 medium size onion (diced)

Menudo Cooking Instructions:

-n a pan or wok, heat cooking oil and atsuete oil.

-Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock.

-Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.

-Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.

-Salt and pepper to taste.

-Serve hot with white rice.

• Pinoy Recipe Dot Net

Reply #13 Andrea Pauilna (63.176.159.34) -

I haven't been to this part of Asia yet though I've met some really wonderful bunch of Filipinos along my trips. I've tasted some oriental dishes as well but haven't tried a Filipino cuisine yet. As I browsed the recipes I could deduced that Filipino dishes are awesome and really delicious. I also noticed that there are numerous recipes and dishes which means that Filipinos love eating and cooking. I can't wait to try one along my visits there this year.

Reply #14 Jessa (63.176.159.118) -

So Miss Andrea you are the assuming and the analytic type eh? Well I will not disagree with you on that, indeed Filipino dishes and cuisine are really something. Delectable and delicious is what I can comment on Filipino dishes. One time my Filipina friend brought me into this Filipino themed restaurant to try out their local cuisines and was not turned down upon tasting their meals. One of these days I will return to that restaurant.

Reply #15 Don-Ho (63.176.159.52) -

I have been stuck with local cuisines for as long as I can remember. I don't have any Filipino peers yet whom can share with me their country's recipes. Looking at these recipes above I think I have an idea to what the Filipino cuisine taste like. Already saw a couple of mouth watering pictures of them online and thinks that it is a thumbs up for me. I'll try to convince mom to whip up a Filipino dish one of these days.

Reply #16 Natascha (63.176.159.133) -

I love all Asian Cuisine that I've tried! I think the most sophisticated and developed cooking in the world comes from Asia.

The recipes up there look great, I've never consciously tried Philippine food. Can someone tell me, is it generally more in the direction of Thai flavor (which is my favorite!!!)? Or more like Chinese or Korean?

Reply #17 yuan (122.2.93.191) -

hi i want to know the recipe in making a pan fried butter cookies

Reply #18 pale_o (63.176.159.145) -

I am laughing at the initial post..is there a stipent for not knowing how to cook Filipino food? It sounds more of a basic requirement.

I would like to try anything Asian..I have sampled Chinese food before and it just yummy! I hope the same can be said about Filipino food.

Reply #19 Vicky Halile (63.176.159.116) -

Have to agree with you pale_o. She mention that there is a recipe after her post but there isn't plus her grammar is all messed up (not that I am saying mine is perfect, at least she could try but failed). I've tasted some Filipino cuisines and it is delectable (like most Asian dishes are) I still prefer Chinese cuisines and hates the raw preparations of the Japanese. Well, Filipino food is nice.

Reply #20 moy (63.176.159.103) -

I am, on the other hand, really bound to agree with you Vickie. The good thing is, we are all able to follow the whole discussion. I am certain Filipino food will certainly appeal to anyone with a preference for the Asian cuisine(like Natascha for example). I do not know if spiciness can be a part of filipino food. In general, filipinos have their own repertoire of street food; some of which are skewered on bamboo sticks like a kebab

Reply #21 would love filipino food (63.176.159.252) -

Interesting recipes...that seems to indicate that there is some radiance in both the food and the Filipinos.

Philippine food is majorly diverse in nature. For example the Filipino-Chinese food is believed to have come into place after the Chinese who came to trade stayed on. Perhaps they cooked the food at home and taught their Filipino wives their dishes.

The names identify them. Pansit(Hokkien for something quickly cooked) are noodles.

Reply #22 moy (63.176.159.147) -

The Filipino cuisine can be looked at through the mirror of having evolved over several centuries from its Malayo-Polynesian nature to a mixed cuisine with many Hispanic cultural influences due to the Latin American ans Spanish dishes brought to the country during the Spanish colonial period.

An American chef and TV personality Anthony Bourdain has himself hailed Filipino pork cuisine and named it at the top of his 'Hierarchy of pork.'

More on the same below..

• pork cuisine

Reply #23 Philip (63.176.159.41) -

Is there a Philippino restaurant in New York? All this sounds great.

Reply #24 Tyrant Tado (63.176.159.90) -

Maybe the most common eatery in Philippines is the one that they call a "turo-turo"(turo- means to point). This the true king of fast food in the country where the the dishes and menu are already prepared and you'll just have to pick or point what you want and they would give it you. And if you looking for one in New York then you should look for Elvie's Turo turo in 214 1st Ave, New York, NY.

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