Now here’s a variant of a native cuisine that put the Philippines on the culinary world map: the all-time favorite native recipe Mixed Beef and Sea Foods Kare-Kare. This recipe has been a hit in Filipino dinner tables since early times.
Watch these recipe ingredients. Be sure everything is accounted for before cooking this native cuisine: First, we need a fourth of a kilo of Tapa fillet (all lean beef), a fourth of a kilo of squid (cleaned and cut into rings), a fourth of a kilo of mussels, two-third cup of cooking oil, one piece of diced onions, two cloves of minced garlic, two-third cup “asuete” essence mixed with water, a half cup of non-greasy peanut butter, a half cup of string beans or “sitaw”, a half cup of diagonally sliced eggplant or “talong”, two cups sliced and boiled banana heart or “puso ng saging”, salt and pepper to taste, and one cup seafood stock, and one cup coconut milk. This cuisine also needs preserved shrimps or “bagoong alamang” as siding. With these ingredients all in, we’re ready to cook this native recipe.
This classy cuisine is cooked this way: first, we prepare the “asuete” essence or oil: Sauté on medium fire the two tablespoons of “asuete” seeds in two-third cup of cooking oil until everything becomes orange in color. Then, strain to remove the “asuete” seeds. After this, sauté onions and garlic in one-third cup of “asuete” oil. Then add the seafoods, with a twenty-second interval: the squids, mussels and the tapa fillet. Then mix everything in this recipe and cook on high fire for one minute until everything is half-cooked. Then, remove everything from the pan and set aside.
Next, to cook this native recipe, we add the remaining “asuete” oil in the pan. Then put the peanut butter in. Mix well. Then add the coconut milk. Stir well on high fire until it boils. Bring to a simmer until sauce thickens. Add the vegetables, with one-minute interval: the banana heart or “puso ng saging”, string beans or “sitaw”, and the eggplant or ”talong.” Cook for three minutes. Then add the seafoods and cook well for half a minute. After this, sauté in a separate pan the “bagoong” and minced ginger and garlic. This serves as the sauce of this native cuisine.
Mixed Beef and Sea Foods Kare-Kare is a unique rendition of the native cuisine Kare-Kare, and has been a favorite recipe in Filipino homes.
The heavy-weight nutrients of beef, vegetables, and fruit; or, the delicate taste of tender beef, crunchiness of vegetables, and the sweet flavor of fruit---these are mouth-watering features of the native cuisine Philippine “pochero.” It is considered a luxury native dish served mostly only to the elite or in very special occasions.
Pochero dates back to Spanish times, a time when native dishes cooked were sure to be nothing less than top quality. Spanish landlords were mostly very discriminating in taste and preferences. They were often very strict masters. So this native cuisine was birthed at such a time when everything was made “primera clase” or first class.
This native cuisine, pochero, is cooked in this manner. For a kilo of pork or beef (or a mix) these are the ingredients: a small ball of cabbage sliced in big pieces, 5 pieces sweet potatoes sliced into 4 each, 7 pieces pared native “saba” bananas sliced into halves, a bundle of Baguio beans cut into halves, a bundle of pechay leaves sliced into halves, a can of pork and beans, a teaspoon of salt, and 5 cups of water. Make sure all the veggies have been kept in the fridge the night before for a crunchy quality. Now we’re ready to cook this native dish.
Simmer the meat and sweet potatoes in 5 cups of water for one to two hours for a super tender native cuisine of pochero. If the water has dwindled too much, add enough to soak meat in it. When the meat of this native cuisine gets tender enough the sweet potato should have become very soft and thickened the beef stew. Pour in all the others (cabbage, pechay, bananas, salt, and Baguio beans) except the pork and beans. Put to medium fire for half a minute, pour in pork and beans, and cook for another half a minute, then the native dish is ready to serve. Make sure not to over do the vegetables to keep their crunchiness.
Native cuisine, Pochero, has an aroma and taste that blends the pungent qualities of meaty richness and fruity sweetness. Its thick stew captures in all the abundant goodness of beef, vegetables, root crop, and fruit for a tangy native dish flavor unmistakably Filipino-Spanish in orientation.
A super balanced native cuisine complete with meat, veggies, root crop, and fruit is the Philipine pochero. Balanced meals seldom come as delicious and nutritious as this native dish does---not to mention its rich and thick stew.
How about a super healthy, super yummy native cuisine of stewed milkfish? This one’s stacked with vegetables loaded with fibers, Vitamin A, antioxidants and lycopene that can only do one’s health good. And then the fish meat is cooked just right to get all its juicy, flavorsome quality all intact. This native dish is an all-time favorite in Filipino dinner tables.
“Sinigang” has several variants and they always come a bit sour. The origin of this native dish is not exactly known and one of the versions says it was accidentally discovered in a hasty preparation. A mix of ingredients was there but what to do about them was the problem. So the stuffs were all poured into a pot, boiled, and out came the native cuisine “sinigang.”
Cooking this native dish: for a kilo of milk fish (choose a single piece weighing a kilo, with gills, bile, and scales taken off) prepare the following: a bundle of “kangkong” leaves picked off from branch, 3 pieces eggplant sliced into 3 each, one piece peeled and chopped radish, a bundle of okra chopped in halves, 2 pieces long chili or “siling pula,” 7 pieces “kalamansi” or lemon squeezed in a cup (seeds taken out), sliced tomatoes, a teaspoon of salt or fish sauce (“patis”), and 4 cups water. Now we’re readu for this native cuisine.
After washing the fish, put it into a pot with the 4 cups of water, eggplants, radish, tomatoes, long chili, and boil. When boiling, watch if the fish’s eyes have popped out. If so, bring this native dish into a simmer. Add lemon, okra, “kangkong,” and teaspoon of salt or fish sauce. After half a minute, serve while hot. This native cuisine serves 4 to 5 people.
This native cuisine is best served with a small saucer of fish sauce where the long chili from the milkfish stew is sliced. This makes for an excellent dip for the Philippine milkfish “sinigang.” This menu also comes with pork or beef. But for the longer hours of boiling to tenderize the meat, everything in the procedure stays the same. Philippine milkfish “sinigang” is superb with its traditional partner, “tortang giniling” or ground pork (or beef) omelet. Eaten together, the chemistry of the native dishes bring out a subtle taste that is contrasting yet complementary.
Philippine milkfish “sinigang” has been a proven native cuisine that continues to satisfy discriminating gourmets. For decades it has been a reliable native dish in spur of the moment dinner preparations because it’s easy to cook.
Most Filipinos never let their guests go hungry. That's one Filipino way of taking care of their guests. To give a warm welcome to their homes, they often serve Tinolang Manok to their guests.
One of the many popular dishes in the Philippines is known as Tinolang Manok. It is otherwise known as Chicken Ginger Soup. Pretty much like the chicken soup our moms used to make with an Asian twist due to the ginger. Each province in the Philippines would its own version of Tinolang Manok. They're all based on a single theme -- chicken and ginger.
You can't say that Tinolang Manok is Tinolang Manok without the ginger. The ginger gives the Tinolang Manok a special Asian aroma and taste. Without ginger, the Tinolang Manok would lose its identifying zest and appeal.
Now here's how to cook Tinolang Manok. Let's begin with the ingredients of this dish. We would need the following to make Tinolang Manok:
A half kilo of Chicken, chopped into pieces.
Four cups of chicken stock. (If you don't have chicken stock you can use a chicken bullion cube mixed in four cups of water. This can be bought in any Filipino store)
One medium-sized green papaya, peeled and cut into cubes.
Three cups of chili leaves, spinach, or pechay.
Two cloves of garlic, crushed.
One tablespoon crushed ginger.
Two tablespoons of sliced onions.
Four tablespoons cooking oil.
Two tablespoons of Fish Sauce (Patis)
Now that we have all our ingredients, here's how we cook Tinolang Manok. First, we heat the oil in a stockpot and saute the ginger, onion and garlic. Remember to saute the ginger much longer than the onion and garlic. This is so you can enhance the essence of the ginger of the Tinolang Manok (big cooking secret, keep that in mind).
After you saute the spices, add the chopped chicken and saute until the chicken is partly cooked. Put in the fish sauce (this can also be bought at a Filipino store), stir for few seconds and add the chicken stock. Let it boil and simmer until 20 minutes. Add the papaya into the pot and let it cook. Turn off the heat and add the chili leaves and toss. Serve the Tinolang Manok while it's hot. It is best served with rice.
There are many popular dishes in the Philippine islands. One of these is the famous Tinolang Manok. Like our mom's homemade chicken soup, it is relaxing, tasty, and the chicken meat is in perfect harmony with steaming rice. Tinolang Manok is a Filipino dish that will welcome you to every Filipino home.
[Tags]Filipino Cooking, Filipino Cuisine, Food, Cooking, Chicken, Recipies, Filipino Recipies, Filipino Dish, Tinola, Manok[/Tags]
Christmas is the most celebrated season of the year. Filipinos start to spread the spirit of Christmas as early as September. And with Christmas, comes the favorite Christmas specialties. The two favorite Christmas dishes in Philippine cuisine are Puto Bumbong and Bibingka.
Puto Bumbong is a part of Philippine cuisine that is based on rice. This is how to cook Puto Bumbong. For one hour, soak a kilo of glutinous (a special type of rice) and 125 grams of ordinary rice mixture in salted water. If you want you can add some food coloring. Dry the Puto Bumbong mixture overnight inside a clean flour sack. Squeeze out the excess water. The following morning, the Puto Bumbong mixture is ready for cooking.
Use a steamer to cook the Puto Bumbong mixture. Pour in a small measure of Puto Bumbong mixture in bamboo tubes (locally known as "bumbong"). Place the bamboo tubes in a steamer.
You'll know when Puto Bumbong is cooked when steam rise out of the bamboo tubes. Push out the cooked Puto Bumbong from the bamboo tubes. Serve the cooked Puto Bumbong with grated coconut and sugar on top.
The other favorite Christmas delicacy is Bibingka or rice cakes. Here's how to make them. Soak 250 grams of glutinous rice in water for six hours then grind it. Beat one egg. Have 25 grams goat milk's cheese sliced into desired thickness (you can try other cheese if you like).
In a saucepan, boil a half-liter of thin coconut milk. Continue boiling while adding in the ground rice, beaten egg, and one-fourth teaspoon salt. Lower the flame, then add 100 grams of sugar. Stir thoroughly to blend.
Put some banana leaves on small cake molds and pour the rice mixture in. Add in sliced cheese and 100 ml thick coconut milk. Sprinkle some anise powder on the top and cover the mixture to add to the aroma. Cook the Bibingka with live charcoal on the lid and below the cake mold for 15-20 minutes.
Unfortunately, there are no instant mixes of Puto Bumbong and Bibingka. There are no substitutes for these delicious Christmas rice specialties of the Philippines.
When you visit the Philippines for the holidays, you'll be enchanted with the sweet smell of freshly cooked Puto Bumbong and Bibingka that blends well with the cold early mornings and nights. Though these rice specialties come in different sizes and shapes, having Puto Bumbong and Bibingka during the Christmas season helps make the Christmas spirit livelier.
Now here’s a Philippine Shell stew that will keep the taste buds stirred up. This native cuisine “Tahong” Stew is guaranteed to rouse appetite and the pangs of hunger in a ravenous mood.
Shellfish “tahong” is an affordable native sea food recipe available in all wet markets especially in summer. Buy only from reputable dealers for an edible and fresh variety. It is often sold per 2 or 3 liter-container can at a very reasonable price. For a can of “tahong” this is the list of ingredients of this native cuisine: two small bundles of sliced onion leaves, two small bundles of sliced “kinchay” leaves, a small bundle “malungay” leaves (cleared of small branches), a small bundle native chili “labuyo” leaves (cleared of small branches), a half fist of peeled and sliced ginger, 5 pieces minced garlic, 4 pieces peeled and sliced onion tubers, 3 cups water, 3 tablespoon cooking oil, and salt to taste. With these ingredients in hand, we’re ready to cook this native recipe.
Thoroughly wash the shell, about 3 times, with clean water. Pull out any wool sticking out from the shell, but be careful not to pull out the mussel. Crush small craters, if any, sticking to the shell. Wash one last round with clean water. Sauté garlic, ginger, and onion tubers in cooking oil until brown. Pour clean water and cover with lid. Boil this native cuisine.
When boiling, pour in shell and boil until mussels in the shell turn plump red. This often takes 1 to 2 minutes. Put in the rest of the ingredients and boil again for 1 to 2 minutes. This native recipe serves 5 to 6 people.
A variation of this native cuisine is to sauté the garlic, onion, and ginger till brown and then sauté the shell with them. After half a minute, with a little fish sauce (“patis”), pour a whole bottle of white, non cola softdrink or soda into the native recipe. After a minute, pour in the rest of the ingredients. This makes for a sweet, spicy, and pungent native seafood recipe, stew and mussel, that pleasantly tingles in the mouth.
This native recipe is best partnered with fried or grilled pork chops or fish, or beef. A matching native long chili crushed in a sauce of fish sauce (“patis”) adds to the delight.
This shellfish stew is a native cuisine that is fully spiced up and packed with leafy veggies to come up with a peculiar pungent flavor that makes mouths sampling for more.
“Paksiw” is a Filipino culinary term for any Philippine cuisine cooked in considerable amount of vinegar, giving it a subtle sour taste that tickles the taste buds for more servings. How about trying the favorite trout paksiw or “paksiw na tilapia”?
Trout paksiw has a choice of big, plump trout or small, younger ones. Big trout has more a bulging tummy. The more bulged their tummies are the richer their fatty, soft tissue. Small, younger trout on the other hand is tastier and has very tender flesh. Mixed in a boiling vinegar concoction, trout becomes a delicious Philippine cuisine.
Trout or tilapia paksiw can be cooked with vegetables. Three pieces of sliced eggplant, a piece of sliced “ampalaya” or bitter melon, 5 pieces of sliced okra, and two pieces of long native chili will make for a very healthy and appetizing milkfish paksiw variation. With a kilo of choice, plump and big trouts sliced into 3 pieces plus a half cup vinegar (better if the native Ilocano vinegar), half cup of water, a fourth of a whole piece of ginger (peeled and sliced small), 5 pieces garlic (crushed and sliced), and two spoons powdered pepper, we’re ready to cook this Philippine cuisine.
Place everything in a pot. Don’t stir or arrange or move anything once they’re all in a pot. Cover tightly and set fire to boil. When the concoction is boiling, bring to a simmer for 3 minutes and cut the fire. Serve hot. This is perfect when dipped in a sauce of fish sauce (“patis”) and chopped native long chili from the cooked Philippine cuisine.
For another variation of Philippine cuisine trout paksiw or paksiw na tilapia; put a little sugar in the stew after putting everything in the pot. This makes for a pungent sweet-sour trout paksiw stew, beautifully affecting the fish and vegetables in a delicate blend.
And here’s a secret recipe for further enhancing the flavor of trout. After having it soaked and boiled in the paksiw concoction for a marinated effect, take out the trouts, dry awhile, and fry in hot oil along with some pieces of crushed garlic. Serve separately from the paksiw vegetable stew. This style gives a barbecue-flavored variation to the Philippine cuisine trout paksiw.
Trout paksiw (or paksiw na tilapia) is a healthy, balanced meal that keeps one deciding the subtle sourness from the tasty blend of sweet vegetable saps. It’s variations are even more intriguing.
The saucy Adobo native recipe is popular, but few have savored the rich, crunchy, barbecue taste of dry pork-chicken Adobo. This native cuisine is really a tasty lunch treat. Crunchy outside yet tender inside. The pork almost melts in the mouth.
Adobo has been the favorite native cuisine of locals and tourists for all time. It comes in different types, like vegetable (of “kangkong” or “talong” or “Pako”), chicken flesh, chicken liver, pork, or pork-chicken mix.
Adobo is Tagalog, so we might as well cook this native recipe the Tagalog way. All pork-chicken Adobo are cooked the same way except when cooked dry. That’s where some cooking techniques depart from the usual.
For a half pound of chicken and another of pork, prepare 10 pieces crushed garlic, one cup water, half cup vinegar, half cup soy sauce, 5 Laurel leaves (optional), and one and a half spoon ground pepper. Put everything in a pot. NEVER stir this native recipe. Cook in low fire.
Check taste and add soy or vinegar accordingly. If concoction is too sour, add in a little brown sugar to taste. Let the boiling stir everything in this native recipe. Liquid content may decrease but that’s okay. We’re supposed to dry up this native cuisine.
When the meat is tender enough bring cooking to a simmer. Prepare 3 pieces crashed garlic. Put half cup oil in a frying pan on high fire. When hot enough, throw in the garlic pieces. When garlic pieces get brownish, put in the pork and chicken pieces one by one.
Add new batch of laurel leaves and ground pepper. Decrease heat to low fire. Stir periodically (it’s all right to stir now) until meat is crunchy.
Place cooked meat on banana leaf-covered plates. The liquid concoction used for tenderizing the meat can serve as a tasty soup to go with the steaming-hot rice. This native dish is best served with green mangos, tomatoes, onions, and celery all chopped up to tiny bits and mixed with a thin spread of native preserved fish or “bagoong.” One can use salt, though, instead of bagoong, in this native recipe.
One interesting note: Adobo seems to exude more appetizing flavors when eaten with hands on banana leaves outdoors. Or try this native dish during lunch by the front porch or terrace on a nice weekend, sunny or rainy. Lots swear that a rainy day adds to the specialty of it all.
Crunchy roll stuffed with spiced vegetable bits and other meaty ingredients. This is a special Philippine native cuisine, fried vegetable roll, or “Lumpia,” which is good as a native dish for dinner or an afternoon snack, or”merienda.”
To cook this native cuisine, we need the following ingredients: ordinary 15-piece “lumpia” wrapper, one pack sprouted “monggo” beans, one fourth kilo finely chopped string beans or Baguio beans or “bitswelas,” one fourth finely chopped cabbage, one fourth kilo beef, three bundles chopped “kinchay” leaves, four pieces chopped onions, 5 pieces mined garlic pieces, 5 pieces diced tofu, one fourth peeled and sliced shrimp, half cup of water, and lots of no-cholesterol cooking oil. With these ingredients, we’re ready to cook this native dish.
The first thing to do to cook this native cuisine is to sauté garlic and onions in about 4 to 5 tablespoons of cooking oil till light brown. Then add in the beef and shrimp, also till light brown. Then put in all the vegetables and diced tofu and stir cook on medium fire. After cooking, put everything in a clean container. We’re done with part one of this native dish.
Now, we prepare the roll wrappers of “lumpia” wrappers of this native cuisine. Careful separate the wrapper pieces from each other and place them on a clean, dry plate. Cut them in half. Get a half-piece of roll wrapper, spread it on another dry, clean plate. Take two spoons of the vegetables and place on the roll wrapper (at the edge where it was cut). Carefully cover it by rolling the wrapper over the concoction until it reaches the round tip end. Wet the tip end with water from the half cup. This sticking effect will seal the wrapped roll. Place the completed roll on a separate plate. Do the same with the rest. Thirty vegetable rolls---this completes the preparation of this native dish.
Now we go to the third part of cooking this native cuisine: deep frying. Get a deep pan where enough cooking oil can be poured. Make sure the rolls can be soaked in them. Heat the oil on high fire. Cut the rolls in half before deep-frying them in the pan till brown. A perfect dip for this native dish is a sauce of vinegar with minced garlic, powder pepper and a pinch of salt.
Philippine native cuisine, deep-fried vegetable rolls, is a special and healthy native dish variation with veggies and meats.
Looking for a super appetizer that also serves as a super meal viand? Then try this simple but heavy and healthy local dish. It has meaty goodness with a variety of other nutritious and delicious ingredients.
For this recipe we need three fourth kilo of boneless pork head, a fourth cup of red cane vinegar, a can (439 grams) of pineapple tidbits (drained), pineapple syrup from the tidbits, 2 tablespoons soy sauce, a fourth spoon of powder pepper, 3 regular squares of fried tofu or “tokwa” (sliced into cubes), a piece of chopped onions, 4 cloves of minced garlic, and one medium size diced red bell pepper. With these ingredients all ready, we can start cooking this dish.
We begin this recipe by cleaning and boiling the pork head in three cups of water and a half tablespoon of salt. Boil for 30 minutes or until the pork and meat are very tender. After boiling, drain the water and place in a container. Slice the meat and pork into cubes measuring about 2X2 centimeters. Then soak the sliced meat and pork in vinegar for 10 minutes for a slightly sour pork and meat dish.
Mix recipe of pineapple tidbit syrup, soy sauce, salt, and pepper. Stir well. Put in tidbit pieces and other ingredients, including stew from the boiled meat and pork. This dish serves 7 persons.
The meat and pork of a pig’s head is tasty and delicately tender when boiled and soaked in vinegar. This includes the ear parts, the fleshy nape, the plump cheek flesh, and a part of the neck. When boiled the stew produces a pungent concoction perfect for this recipe. Partnered with the tofu and other ingredients, the resultant whole dish produces a sweet-sour meaty taste with everything tender to the bite.
This special dish is often a favorite finger food or “pulutan” that goes with special or local liquors. It is also a special appetizer before a major dinner meal is served, or a perfect dinner meal in itself in family or party dinner tables. This recipe of combined meat, pork, tofu, and vegetable spices is also perfect for athletes in training and who need large doses of protein, carbohydrates, and fibers.
This local recipe is easy to prepare and cook. It can be enjoyed as a party dish in outdoor picnics, elegant dinners, and as packed lunch in the office. It is one of the local flexible dishes in Philippine culinary art.