Filipino Food

Filipino food is an interesting cuisine. It has evolved over hundreds of years, from basically Spanish and Mexican roots. It has also received influence from many other cuisines such as Japanese, American, Indian, Arabic and Chinese.

The staple of Filipino cooking is rice that is usually served steamed. Leftover rice can then be added too many dishes, turning then into delicious second meals. An example of this is sinangag, which is fried rice oftentimes prepared with garlic and onions. It is typically served with fried eggs and cured meat, sausage or fried hotdogs.

Rice is an ingredient used in all meals from breakfast, lunch and dinner to desserts and afternoon snack. This afternoon snack time is referred to as Merienda, which is the same concept as afternoon tea.

Other staples include seafood of many different varieties. Milkfish, shrimp, grouper, mackerel, clams, blue marlin, squid, eel and crabs are just a few popular seafood ingredients, commonly used.

Kinilaw is a popular raw seafood salad. It is made by marinating fish or shrimp in ingredients including vinegar, onions, several spices and coconut milk.

In the eyes of traditional Filipino cooks, seafood should be used in its freshest state. This is why the seafood in many recipes, is left uncooked.

Cooked fruits and vegetables are often seen on Filipino tables. Bananas, coconuts, tomatoes, potatoes, purple yams, kamote (sweet potatoes) and carrots are utilized, year-round.

Coconuts are actually used in a variety of dishes. Guinatan are dishes of meat and vegetables, cooked in coconut milk. Bibingka is rice pudding, made with coconut milk, baked in a clay oven. It is topped with salted duck eggs and thick jam called macapuno.

Kamote and plantains are used to make a delicious skewered snack. They are each cut into small cubes, rolled in brown sugar and then grilled, on a stick, to make a yummy caramelized dessert.

The majority of Filipino recipes are a combination of spicy, sweet, sour and salty flavors. It is interesting to note that even though spices are readily used most dishes are not overly spiced. Many believe that this cuisine is somewhat bland and mild.

Common cooking methods include: deep frying, barbecuing and pickling. Stew-type meals are very popular, as well. Adobo is one such meal. It is chicken or pork that is stewed in a sauce made with peppercorns, vinegar, garlic and soy sauce. It is sometimes served dry, by boiling the liquid dry. This concentrates the flavors, immensely.

Filipino food is a unique and exotic cuisine that blends a myriad of flavors to deliver a deliciously interesting dining experience.

Spaghetti Carbonara

Sangkap:

1/2 kilo Spaghetti
1 sibuyas, hiniwang pino
1 luya, hiniwang pino
bawang, tinadtad
butter
1/4 kilo bacon, hiniwang maliliit
1/4 kilo hotdog, hiniwang maliliit
1 maliit na lata ng button mushroom, hiniwa-hiwa
2 maliit na lata ng sabaw ng mushroom
2 malaking lata ng gatas na ebaporada
1 kutsaritang pamintang puti
1 tasang keso, ginadgad
asin
tubig

Paraan ng pagluto:

1. Tunawin ang butter sa isang kawali.
2. Prituhin ang bacon at hotdog. Idagdag ang bawang,
Sibuyas at luya.
3. Idagdag ang button mushroom, sabaw ng mushroom at gatas.
4.Haluing mabuti at timplahan ng asin at paminta.
5. Takpan at pakuluan ng 15 minutes hanggang lumapot ang sabaw.
6. Timplahan ng asin, at paminta. itabi.
7. Sa isang kaserola, lutuin ang spaghetti noodles.
Salain.
8. Ilagay ang noodle sa isang plato at ibuhos ang sauce sa ibabaw.
Lagyan ng ginadgad na keso sa ibabaw nito.

Pork Asado

Sangkap:

1/2 kilo karne ng baboy (hiniwang pakuwadrado)
1/2 kutsarita asin
1 kutsara cornstarch
1 tasa tubig
1 lata (234 gms) pina chunks (pinatulo)
1 tasa pineapple syrup
1/2 tasa singkamas (hiniwang pakuwadrado)
1/2 tasa frozen green peas
3 kutsarita toyo
2 kutsara asukal

Paraan ng pagluto:

1. Ihalo ang asin sa karne at isunod ang cornstarch.
2. Iprito ang karne at alisin sa kawali ang sobrang
mantika kapag luto na.
3. Ilagay sa kawali ang pritong karne at ang iba pang mga
sangkap maliban sa pina chunks.
4. Kapag luto na ang lahat ng sangkap ihalo ang
pina chunks at pakuluan ng 3 minutes.

Beef and Brocolli

Beef and Brocolli
(Filipino Style)



Sangkap:

1/2 kilo lomo ng baka (hiniwang manipis)
1 kilo brocolli (hiwain ayon sa gusto ng laki)
2 kutsara oyster sauce
1 kutsara mantikilya (butter)
3 butil bawang (dinikdik)
1 sibuyas (hiniwang pino)
1 tasa tubig (haluan ng 2 kutsara cornstarch)

Paraan ng pagluto:

1. Igisa ang bawang, sibuyas at baka.
Lagyan ng kaunting tubig, takpan at
palambutin sa mahinang apoy.

2. Kapag malambot na ang baka ay ihalo
ang oyster sauce, mantikilya at 1
tasa ng tubig na may cornstarch. Haluing
mabuti hanggang maging malinaw at malapot
ang sabaw.

3. Ihalo ang brocolli at ahunin.

Chopsuey

Sangkap:

1/4 kilo na hipon, binalatan
1 katamtamang laki ng carrot,
hiniwang ng pabilog
1/4 kilo na repolyo, hiniwa ng pakuwadrado
1/4 cauliflower, pinaghiwa-hiwalay
1/4 sitsaro
1 pirasong siling pula or berde, hiniwa
nang pahaba
2 pirasong sibuyas, hiniwa sa apat ng bahagi
3 pirasong ulo ng bawang, pinitpit
2 stalks leeks, hiniwa ng 2 pulgada
2 stalks celery, hiniwa ng 1pulgada pahaba
1/4 kilo ng atay ng manok
2 tasang tubig
12 pirasong itlog ngp pugo, nilaga at binalatan
1 kutsarang gaw-gaw, tinunaw
mantika, panggisa
patis, panimpla

Paraan ng pagluto:

1. Igisa ang bawang at sibuyas
2. Ihalo ang hipon at atay ng manok.
3. Igisa nang 2 minuto at patisan.
4. Pagkalipas ng 3 minuto ibuhos ang 1/2
tasang tubig at timplahan. takpan.
5. Ihalo ang lahat nang gulay at iluto nang
malasado.
6. Idagdag ang itlog ng pugo at ang nilusaw na
gawgaw upang lumapot ang sabaw.

Adobong Kangkong

Sangkap:

1 tasang suka
4 ulo ng bawang, dinikdik
1 kutsarang pamintang durog
1 kilong kangkong
1 katamtamang sibuyas, hiniwa
3 kutsara tuyo
1 tasa panahog na baboy, hiniwa
1 tasang tubig
asin

Paraan ng pagluto:

1. Hugasan at patuluin ang kangkong.
2. Igisa ang bawang, sibuyas, paminta at panahog
na baboy hanggang pumula.
3. Dagdagan ng tubig at pakuluan hanggang lumambot
ang panahog.
4. Idagdag ang kangkong at toyo. Ihalo ang suka
kapag luto na ang kangkong.

Laing

Sangkap:

40 Dahon ng gabi, hiniwa
1 gram baboy, hiniwa
1 gram hipon, hiniwa
1 kutsaritang luya, hiniwa ng pino
siling labuyo ayos sa gustong anghang
2 kutsarang bagoong
3 tasang coconut milk
1/2 tubig

Paraan ng Pagluto:

1. Ilagay sa kaserola ang mga dahon ng gabi. Idagdag ang
baboy, hipon, gata at tubig sa ibabaw nito at hayaang
kumulo hanggang lumambot.

2. Dagdagan ng siling labuyo at haluing mabuti.