Table Of ContentContents
Introduction 3
Basic Filipino Ingredients 4
Dips and Condiments 7
Appetizers 11
Soups 20
Vegetables 26
Noodles 32
Rice 40
Seafood 48
Meat and Poultry 57
Desserts 85
Complete Recipe Listing 96
MAIL ORDER SOURCES
Finding the ingredients for Asian home cooking has become very simple. Most super-
markets carry staples such as soy sauce, fresh ginger and fresh lemongrass. Almost
every large metropolitan area has Asian markets serving the local population-just
check your local business directory. With the Internet, exotic Asian ingredients and
cooking utensils can be easily found online. The following list is a good starting
point of online merchants offering a wide variety of goods and services.
http:/ /www.asiafoods.com
http:/ /www.geocities.com/MadisonAvenue/807 4/Varor E.h tml
http:/I dmoz.org/Shopping/Food/Ethnic_and_Regional! Asian/
http:/ /tern pleofthai.com/
http:/ /www.orientalpantry.com/
http:/ /www.zestyfoods.com/
http://www. thaigrocer.com/Merchant/ index.h tm
http:/ /asianwok.com/
http:/I pilipinomart.com/
http://www.ramarfoods.com/main.asp?p=home
2 Filipino Homestyle Dishes
F
ilipino food is one of the least well-known of all Southeast Asian
cuisines. Strongly influenced by the historical presence of the Spaniards,
Chinese and Americans, it lacks the singular national identity that char-
acterizes the food of other nations. Any mention of Filipino food would
probably draw a blank from most people who can't associate it with any dish
in particular. What is it? How does it taste? How does one cook it?
Yet it is precisely this indefinable quality, this veil of mystery surrounding
it, that makes Filipino food an interesting discovery.
Imagine a stew of slowly tenderized beef, its sauce thickened by long,
patient simmering, enriched with the flavors of olive oil and grated cheese.
Or a pot of backyard vegetables cooked in shrimp paste and a spell of garlic,
garnished with morsels of cubed pork. Or a parfait of tropical fruits and
beans, sweetened with sugar and milk and topped with crushed ice. These,
and more, are all part of the repertoire of the Filipino cook. They show the
diversity of Filipino cuisine-from the Spanish-influenced Caldereta, to the
indigenous Pinakbet, to the Asian-inspired Halo-halo melange.
This diversity is likewise reflected in the wide variety of ingredients used
in Filipino cooking. While some dishes may call for the liberal application of
Spanish olive oil, others are more Oriental in their use of Asian condiments
such as soy sauce and shrimp paste. Moreover, not only are these condiments
used during the cooking process; often they are also served at the table as
dips, so that diners can customize the flavor of the dishes according to their
own tastes.
Many Filipino dishes are also characterized by heavy sauces. While this
may seem strange to some, to Filipinos it makes perfect sense. The sauces in a
dish are often used to soften and flavor the rice with which the dish is eaten.
Thus, dishes such as Stewed Pork (Estofado) are seldom served dry. These
sauces are to Filipinos what gravy is to the Americans or Europeans.
With the advent of globalization, many Filipinos are now more aware of
the cuisines of other countries. Modern appliances have also made cooking a
much easier task than it was a century ago. Yet while hamburgers and pasta
may sometimes be cooked in the contemporary Filipino kitchen, more often
it is the standard Filipino dishes that rule. There will always be Adobo,
Menudo and fish sauce, shrimp paste and soy sauce in a Filipino kitchen,
whether it be in the urban climes of Manila or in the rugged terrain of Abra.
This collection of recipes presents authentic Filipino dishes as they would
be cooked in a Filipino home. Many are personal tiworitcs in my own family;
all have been kitchen tested and are representative of true Filipino cuisine, in
all its diversity, simplicity and complexity. They are a magical discovery of the
food of a resilient people who, while adopting foreign influences, have man-
aged to create a cuisine that is truly their own-part Western, part Oriental,
and uniquely, enchantingly Filipino.
3
Basic Filipino Ingredients
Almond essence or Bitter gourds, known in the Philippines, or chili
almond extract is sold in the Philippines as padi in Malaysia and
small bottles in the bak- ampaZaya, are green and Singapore (and are com-
ing section of supermar- resemble fluted cucum- monly referred to as "bird's
kets. If almond essence is bers. They are available eye chilies" elsewhere).
not available, substitute fresh from Asian grocery These are often chopped
with vanilla extract. stores. Bitter gourds are and used in dipping sauces.
sometimes salted before SiZing Zabuyo chilies are
cooking to eliminate their used sparingly -the
bitter taste. If bitter gourd amount of heat increases
is unavailable, substitute as the size diminishes.
winter melon or cucumber. The longer finger-length
chilies, known as siZing
mahaba in Tagalog, are
Annatto seeds, known as often cooked with soups
atsuete in the Philippines, and stir-fries. To reduce
are dried, reddish-brown the heat of a chili while
seeds that are used as a retaining its flavor, make
food coloring or dye. The Chayote, known as sayote a lengthwise slit and
seeds are soaked, then in the Philippines, or remove the seeds.
squeezed in water to christophene or choko, is
extract the red coloring, a pale green squash that Coconut cream and
which lends an orange to resembles a wrinkled pear. coconut milk are used in
reddish tint to food. It should be peeled before many Filipino desserts and
Artificial red food color- use. If chayote is not avail- curries. To obtain fresh
ing may be substituted. able, substitute zucchini. coconut cream (which is
normally used for
Chicharon or deep-fried desserts), grate the flesh
pork cracklings, are thin of 1 coconut into a bowl
pieces of pork rind that (this yields about 3 cups
are grilled and then deep- of grated coconut flesh),
fried until crispy. They add 1I cup water and
2
are sold in packets and knead thoroughly a few
Banana heart is the ten- are available in Asian times, then squeeze the
der innermost portion of grocery stores. mixture firmly in your
the stem of the young fist or strain with a muslin
banana plant. It is cooked Chilies come in two basic cloth or cheese cloth.
as a vegetable and is varieties; the small (about Thick coconut milk is
available fresh in Asian I in/21/ em in length) obtained by the same
2
grocery stores. and very hot chilies are method but by adding
known as siling labuyo in double the water to the
4 Filipino Homestyle Dishes
grated flesh (about 1 cup a plastic bag for about filling in spring rolls. It is
instead of lf2 cup). Thin one week. Parsley is a sold fresh in Asian grocery
coconut milk (which is suitable substitute. stores and supermarkets,
used for curries rather and may be substituted
than desserts) is obtained with lotus root or cabbage.
by pressing the grated
coconut a second time- Kanton noodles are thin
adding 1 cup of water to noodles that are made
the same grated coconut from wheat and egg.
flesh and squeezing it They are available in
again. Although freshly round or flat shapes in a
pressed milk has more Fish sauce or patis is made variety of sizes.
flavor, coconut cream and from salted, fermented
milk are now widely sold fish or prawns. It is clear, Palm sugar is distilled
canned or in packets that golden brown in color, from the juice of the aren
are quick, convenient and tastes salty, and is used in or coconut palm fruit,
quite tasty. Canned or marinades, dressings and and has a rich flavor.
packet coconut cream or dipping sauces. It is sold Substitute with dark
milk comes in varying in bottles and is available brown sugar, maple
consistencies depending in Asian grocery stores syrup or regular sugar
on the brand, and you will and supermarkets. with a touch of molasses.
need to try them out and
adjust the thickness by Hoisin sauce is a sweet Pan de sal is the national
adding water as needed. Chinese sauce made bread of the Philippines,
In general, you should add from soybeans. It is used usually made with salt,
1 cup of water to 1 cup of as a dipping sauce and yeast, sugar and flour and
canned or packet coconut flavoring and is sold in shaped into a bun. If pan
cream to obtain thick jars or cans in Asian de sal is not available, it
coconut milk, or 2 cups grocery stores. may be substituted with
of water to 1 cup of any bun or bread.
coconut cream to obtain
thin coconut milk. These Plantains look like
mixing ratios are only bananas, but are less sweet
general guides however. and have a firmer texture,
For best results, follow which makes them suitable
the package instructions. for preparation as a veg-
Jicama, also known as yam etable. They are available
Coriander leaves, also bean or bangkuang in in Hispanic markets. If
known as cilantro, are Malaysia and Singapore, unavailable, unripe bananas
widely used as a flavoring is a crunchy tuber with or pumpkins make a rea-
and garnish. Fresh crisp, white flesh and beige sonable substitute.
coriander leaves have a skin. It may be eaten raw
strong taste and aroma with a spicy dip or may Pinipig is a rice cereal that
and can be refrigerated in be sauteed and used as a has been flattened and
Basic Filipino Ingredients 5
toasted in a pan to make Asian desserts. Sago pearls thin crepe made from a
it crunchy. It is used in are sold in packets in Asian batter of rice flour, water
desserts or as a topping. grocery stores. Sago pearls and salt, with or without
It can also be eaten as a should not be confused eggs. Wrappers made
cereal or as an accompa- with fresh sago, which is with eggs are known as
niment to thick hot choco- starchy and sticky. egg roll wrappers and
late. If pinipig is not avail- rolls made with this type
able, any crispy rice cereal Shrimp paste, known as of wrapper are normally
such as Rice Krispies may bagoong in Tagalog, is a deep-fried. Thinner rice
be used as a substitute. dried, salty paste made flour wrappers come
from fermented shrimp. already cooked and must
Rice flour is sold in It is the same as Indon- be moistened with a bit
packets in supermarkets. esian trasi, Thai kapi or of water or steamed to
It can be made in small Malaysian belachan. make them flexible.
quantities by first soaking
1I 2 cup long grain rice in Soy sauce is brewed from Tofu is a soy product that
water for 5 hours. Drain wheat, salt and soy beans. comes in many forms
and transfer the rice to a Black soy sauce is dark and and consistencies. Firm
blender. Add 1/2 cup water thick and gives a slightly tofu is sold fresh in
and grind until a thick smokey flavor to a dish, supermarkets in sealed
liquid mixture forms. Pour while regular soy sauce is plastic tubs. Pressed tofu,
the mixture into a fine thinner and saltier. known as tokwa in the
sieve and set aside until the Philippines, is tofu that
water drains and a paste has been pressed to expel
forms. Use as indicated in most of the water.
the recipe. This yields
about 1/2 cup rice flour. Water spinach is a nutri-
tious leafy green vegetable
Rice vermicelli are very also known as water con-
fine, white threads made Spanish sausages, known volvulus or kangkong.
from rice flour. These as chorizo, are dried pork Young shoots may be eaten
dried noodles can be easily sausages flavored with raw as part of a salad
rehydrated by soaking in paprika, garlic and chili. platter or with a dip. The
hot water for a few min- In Filipino cuisine, they leaves and tender stems
utes, then rinsing before are usually added to stews are usually braised.
adding to soups or frying. rather than being eaten
on their own. They are Wonton wrappers are
Sago pearls are tiny dried available from supermar- square pastry-like wrap-
beads of sago obtained by kets and may be substi- pers sold in various sizes in
grinding the pith of the tuted with pepperoni or the refrigerator sections of
sago palm to a paste and any other spicy sausages. supermarkets. They are
pressing it through a sieve. filled with meats or veg-
It is glutinous, with little Spring roll wrappers or etables, then fried, steamed
taste, and is often used in lumpia wrappers are a or boiled in soups.
6 Filipino Homestyle Dishes
Lechon Sauce
31h oz (100 g) chicken 1 Grill the chicken livers under a broiler until half
livers cooked, about 3-4 minutes, then press the livers
2 tablespoons cider through a sieve to extract the juices and soft meat.
vinegar Discard the remaining parts of the livers.
1f4 cup breadcrumbs 2 Combine the chicken liver juices with the remaining
11h
tablespoons minced ingredients in a saucepan and simmer over medium
garlic heat until mixture thickens, about 30 minutes.
1h
cup (50 g) minced 3 Serve with Deep-fried Pork (see page 69).
onion
1h
teaspoon salt, adding
Makes about 1 cup
extra to taste
Preparation time: 10 mins
1/4 teaspoon pepper,
Cooking time: 30 mins
adding extra to taste
1 tablespoon dark brown
sugar or palm sugar
1f2 cup (125 ml) water
Garlic Vinegar Dip
1h cup (125 ml) vinegar 1 Combine the vinegar, garlic and black pepper in a
4-5 cloves garlic, peeled bowl then set aside.
and crushed 2 Serve with Deep-fried Pork (page 69) or Filipino
1/4 teaspoon freshly Sausages (page 73)
ground black pepper,
adding extra to taste Makes about 1/2 cup
Preparation time: 5 mins
Sour Cream-Mayonnaise Dip
1h cup mayonnaise 1 In a bowl, mix mayonnaise and sour cream to form
1h cup sour cream a smooth mixture. Add garlic and adobo seasoning, if
3-4 cloves garlic, minced desired. Season with salt and pepper to taste.
1 teaspoon adobo sea- 2 Serve as a dip with deep-fried dishes.
soning (optional)
1 teaspoon salt
Makes about 1 cup
1 I 2 teaspoon pepper Preparation time: 5 mins
Dips and Condiments 7
Grilled Eggplant Relish
8 oz (225 g) eggplants l Grill the eggplants under a preheated broiler or
1 tablespoon lime juice over a barbecue grill until tender, about 15 minutes,
2-3 cloves garlic, crushed turning frequently to cook evenly. Slice open the
2 tablespoons vinegar eggplants and scoop out the soft flesh. Finely mash
1h teaspoon salt the eggplant flesh with the back of a fork. Sprinkle
1/4 teaspoon pepper with lime juice and set aside for a few minutes.
1 small tomato, diced
2 Combine the garlic and vinegar in a bowl. Pour over
1 scallion, chopped
the mashed eggplants. Add salt and pepper. Mix well
and garnish with tomato and scallions
Makes about 11/2 cups 3 Serve as relish with fried or steamed fish.
Preparation time:
10-15 mins
Cooking time: 15 mins
Garlic Mayonnaise Dip
lh cup (125 ml) mayon- l Mix the ingredients in a bowl to form a smooth
naise mixture.
8-10 cloves of garlic, 2 Serve as a dip with Crispy Squid Rings (page 17).
peeled and crushed
1 teaspoon white sugar
If Knorr or Maggi seasoning sauce is not available,
1 teaspoon Knorr or
substitute with 2-3 drops of Worcestershire sauce.
Maggi seasoning sauce
lj4 teaspoon salt, adding
extra to taste Makes about 1J2 cup
1/4 teaspoon pepper, Preparation time: 5 mins
adding extra to taste
Vinegar Lime Dip
lf4 cup (125 ml) soy sauce l Combine all the ingredients in a bowl. Set aside for
2 tablespoons vinegar several minutes to allow the flavors to blend.
2 tablespoons lime juice 2 Serve as a dip for grilled or fried fish, or grilled pork.
2-3 cloves garlic, crushed
lh tablespoon sugar Makes about 1 cup
1-2 scallions, chopped Preparation time: 5 mins
2 tablespoons water
1/4 teaspoon pepper or
chopped red chilies
8 Filipino Homestyle Dishes
