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We feature authentic recipes mainly influenced by many cultures such as Malay, Spanish and Chinese cultures. In our modern time, the influence of United States, Germany, French, Korean have made their way into Filipino food. With an increasing number of influences from other countries as Filipino are open to embracing influences of other countries.
Filipinos love to cook and eat resulting to numerous type and flavor of food which varies from area to area in the Philippines. The staple food in some areas is rice whereas in others may be cassava (root crop). Filipino meal typically consists mostly of vegetables, seafood, meat, dairy and rice. Dishes as rich in flavor and color similar to Philippine fiestas are always inviting when served on the dining table.
Long before the Spaniards colonized the Philippines, Filipino food comprises of root crops, vegetables and seafood. Back then, Filipino food are boiled, roasted or broiled. Trades with foreigners brought different kinds of spices and plants to the Philippines that give rise to a gastronomic fusion of various countries and cultures as far as east to west.
Each region in the Philippines boasts their own line of specialties displaying unique Philippine culinary arts. The Ilocanos from the north is famed for their “Pinakbet” – a nourishing yet simple vegetable dish. Bicol Express is a hot and spicy dish rich in coconut milk that is distinctly of Bicolanos. As a sum, nothing compares to pork and chicken adobo are dishes that makes Philippines popular worldwide.
Get to know the wonderful colors and flavors of Philippine food. Experience a compilation of gastronomic pleasures from food of Filipino recipes relished and passed on from generation to generation. Feast your eyes on scrumptious Filipino food recipes especially for you!
1 kilo medium to large fresh squid
1 bottle or 1 cup Sprite or 7-up (for extra sweetness)
1/4 cup soy sauce
2 tablespoons calamansi juice
2 tablespoons minced garlic
2 teaspoons cracked black pepper
Optional stuffing for body cavity
2 medium-sized onions, sliced
2 medium-sized tomatoes, chopped
salt and pepper for seasoning
1. Wash the squids well. Remove the long thin membrane in the head and body and slit the eyes to bring out the ink. Wash the body cavity well.
2. Place the squid in the bowl.
3. Add all the ingredients all together. Marinate for 1 hour or more.
4. Before grilling, place the squid in barbecue sticks. Keep the marinade sauce.
Stuff the squid cavity with a mixture of onions and tomatoes. Sew the ends of the squid so contents to prevent spillage.
5. Prepare the fire.
6. When grill is ready, grill the squid. Use the marinade sauce to baste the squid while it is being grilled.
Don’t overcook or else the squid will come out chewy. One just wants it easy to bite and tender.
7. You will know it is cooked when there are few grill marks, the squid is cooked to the center of the body. It takes around 3 to 5 minutes. Just exercise caution not to overcook. You can always check one squid to determine doneness.
7. Serve hot with dipping sauce like soy sauce with sili.
4 large eggs
4 cups cold cooked rice
8 cloves of garlic, minced
1 small onion, minced
1/2 cup chopped green onions
4 tablespoons vegetable oil (for frying the eggs, 1 tablespoon per each)
3 tablespoons vegetable oil (for frying rice)
Salt and pepper to taste
FOR THE FRIED RICE
1. Heat 3 tablespoons oil in the pan over high heat.
2. Add garlic and cook until brown.
3. Put in the onions, stir for about 10 seconds.
4. Add the rice and mix well with the onion and garlic.
5. Add salt and pepper.
6. Stir in the green onions.
7. Stir fry until the rice is heated through.
FOR THE FRIED EGGS
1. Heat 1 tablespoon cooking oil in a non-stick skillet over medium-high heat.
2. Crack egg on the side of the pan, let the egg slide by itself into the pan. In order to keep the egg in a perfect rounded shape. Do not spread out too much while frying.
3. Fry for 1-1/2 to 2 minutes until the whites are firm. Serve sunny side up.
4. For a hard fried egg, gently flip the egg over using a spatula and fry each side for 25 to 30 seconds.
Repeat this Step for the other 3 eggs.
1. Fill rice in a bowl or cup. Place the bowl or cup upside down on a serving plate, then lift.
2. Place fried egg on the side of the rice. Repeat for the next three.
Recipe good for 4 persons.
1 1/3 uncooked instant rice
1 1/2 pounds medium size shrimp, peeled and deveined
1/2 cup baby corn
1/2 cup unsalted cashews
1 cup broccoli florets
3 tablespoons coarsely chopped fresh lemongrass
1 tablespoons chopped garlic
2 tablespoons fish sauce
2 tablespoons freshly squeezed lime juice
1 tablespoon soy sauce
3 tablespoons vegetable oil
1 tablespoon caramel sauce or brown sugar
1 tablespoon sugar
1 teaspoon salt
1. Wash rice in a colander to rinse off excess starch and debris.
2. Soak for 15 minutes with cold water just enough to cover the rice.
3. Cook in a pot according to package instructions.
4. Reserve and keep warm after cooking.
1. In a medium bowl, whisk together the lemon grass, soy sauce, fish sauce, lime juice, sugar, caramel sauce (or brown sugar) and salt.
2. Mix until sugar is dissolved. Set aside.
3. Pour vegetable oil in a skillet or wok over high heat.
4. When oil is hot enough, stir-fry baby corn for 2 minutes.
5. Turn heat down to medium.
6. Add broccoli florets and shrimp.
7. For about 4 minutes, saute until shrimp turns opaque or clear.
8. Pour in the sauce made in Step 1 to the skillet, stirring to coat evenly the mixture with the sauce.
9. Cook for another 2 minutes.
10. Turn off heat.
11. Add the cashews and toss with cooked ingredients.
12. Transfer to platter. Serve with steamed rice.
The term “Asian cuisine” refers to the dishes from a region known to more than half of the globe’s population. It embodies the cooking traditions coming from parts of Asia such as East Asia (China, Japan, Korea), Southeast Asia (Philippines, Thailand, Vietnam, Malaysia), and South Asia (India, Pakistan). The ingredients can be confusing due to the wide geographic location and different ingredients used from one region to another. An example is lemongrass which is predominantly used in Southeast Asian food but is rarely used in East Asian dishes. Ginger, on the other hand, is a regular ingredient throughout the continent.
1. Opo Squash
Alternate names: Nam tao, bottle gourd, cucuzza squash, calabash, yugao, long squash, bau, Italian edible gourd, New Guinea bean, Tasmania bean, snake gourd, po gua, kwa kwa, upo, dudi
Filipinos call this “Upo”.
Characteristics: This long, smooth-skinned gourd has a mild taste somewhat reminiscent of zucchini. An immature flesh tastes sweet but eventually becomes bitter as it ages. Don’t wait too long before you cook it otherwise it will dry out and become hollow. This squash may have originated in Africa but it is used in European and Southeast Asian cooking in traditional dishes such as the Vietnamese soup canh bau tom and the Italian cunigghiu (salted cod fish), which relies on dried cucuzza. If you can’t find opo squash, use zucchini.
2. Taro Root
Alternate names: Cocoyam, arrow root, kalo, dasheen, sato imo, gabi, patra, woo tau
Filipinos call it “gabi”.
Characteristics: Native to Malaysia, this rough-textured, hairy brown tuber is used in cuisines as varied as Polynesian and Indian. (A close relative, the yautia, is found in African and Caribbean cuisines and is treated like a potato.) Its flavor is somewhat nondescript and bland. Taro root is the perfect conduit for strong flavors. In Hawaii, taro is used to make traditional poi, a gelatinous dish made from steaming and pounding the root into a pulp. In Indian cooking, slices of taro root are seasoned with spices and then fried. And although taro is consumed throughout the year in Chinese cuisine (you can find taro cakes at dim sum), it is especially popular during the Lunar New Year’s celebrations, when you can find taro-filled moon cakes.
3. Lotus Root
Alternate names: Asian lotus, ngau, bhe, renkon
Characteristics: Looking at the beautiful lotus flower floating on the water, you might be surprised to find out that the “roots” are also edible (technically the flower’s stem). The lotus root looks like a chain of giant pods connected to one another. Crunchy, with a tinge of sweetness, the vegetable can be prepared in a variety of ways-fried, sautéed, steamed, boiled-without losing its firmness, making it an ideal snappy texture for dishes such as salads. Although used throughout Asia, the lotus root is closely associated with Chinese cuisine. It is also prized for its unique interior pattern of holes, which add a decorative aspect to a dish.
3. Daikon Radish
Alternate names: Asian or Oriental radish, mooli, moo, lo bok, white radish
Filipinos call it “Labanos”.
Characteristics: This large radish resembles an overgrown carrot without its orange coloring. Look for a daikon radish free of blemishes and not pliable or soft. In Korea, cubed daikon radish is used to make a type of kimchi. It’s great as a palate cleanser because of its mild taste. Japanese serve strings of daikon marinated in vinegar typically accompany sashimi. You can try serving the radish in light salads where its own flavor won’t be shadowed by the other ingredients.
5. Japanese Eggplant
Alternate names: Oriental eggplant, Asian eggplant, Chinese eggplant
Filipinos call it “Talong”.
Characteristics: Meet the longer, thinner-skinned variety of eggplant. It has a more uniform thickness than other eggplant varieties. Eggplants are most often round and bulbous. Japanese eggplants tend to taste sweet and mild but become bitter as they mature. Try to cook them as soon as you purchase them. When choosing an eggplant at the market, look for one that is firm. It should also have a slight give to it when you slightly squeeze it.
Alternate names: Citronella grass, bhustrina, sere, fever grass, hierba de limón, serai, takrai
Filipinos calls it “Tanglad”.
Characteristics: This hardy plant looks like a crossbred between celery and a scallion but tastes like neither. This herb is a native to Southeast Asia that imparts a lemony, citrus flavor to dishes. It’s a good idea to use it to flavor foods and not to swallow it. Its woody and thick texture makes it unfavorable in digestion. Look for stalks that are pale at the root ends and green toward the tops. You can bruise the stalks and then remove them before serving to release their aromatic oils. Tom Yum, the quintessential Thai soup, highlights the bright flavor of lemongrass. Lemon grass can also be used to accompany your cup of tea.
7. Napa Cabbage
Alternate names: Chinese cabbage, celery cabbage, baechu, Peking cabbage, hakusai, michihli
Filipinos call it “Chinese cabbage”.
Characteristics: This cabbage has a soft, more wrinkled texture than other types. It has a less bitter taste than some varieties. The napa cabbage easily adopts strongly flavored marinades and sauces. The densely packed leaves should be a grassy-green hue. Napa cabbages have a bright white stalk center, with no brown spots or blemishes. In East Asia, the cabbage’s leaves are used in soups and stir-fries. A best dish of Napa cabbage is Korean’s unofficial national dish, Kimchi.
8. Choy Sum
Alternate name: Bok choy sum, yu choy sum, flowering Chinese cabbage
Filipinos call it “Pechay”.
Characteristics: Though this cabbage looks very much like baby bok choy with its gently curving bottom and rounded leaves, its yellow flowers are what set it apart. (By comparison, Chinese broccoli [gai lan] has white flowers and serrated leaves.) The leaves taste more bitter than the stems, but the entire plant is edible. A popular method of preparation is to blanch and then cook the vegetable in oyster sauce, but as with any other dark leafy green, choy sum is also good steamed, stir-fried, or sautéed.
9. Bitter melon
Alternate names: Balsam pear, bitter gourd, bitter cucumber, ampalaya, foo gwa, karela
Filipinos calls it “Ampalaya.”
Characteristics: With deep grooves and a bumpy texture, this green melon is unlike most melons known in the Western hemisphere. It lives up to its name when eaten unripe. When given time to ripen, the pulp changes into a lovely reddish hue and it has a sweeter flavor. Grown in tropical regions throughout the world, the melon’s bitterness (due to small amounts of quinine) is an acquired taste. If you cook it, treat it as you would a zucchini. You can also add Bitter melon when making Pinakbet, a traditional Filipino dish, that includes vegetables such bitter melon, eggplant, tomatoes, okra, and string beans.
Alternate name: Cumquats
Characteristics: Kumquats are the smallest citrus fruits in the world having its roots in China. About the same size as grapes, they pack an intense flavor both sweet and sour, with an even sweeter skin than its pulp. The fruit is consumed in its wholeness including its skin and pulp. It can also be preserved, candied, or pickled. The size of kumquats are typically eaten and served whole thus make for a lovely visual asset. They’re a popular treat during the Chinese New Year, for symbolizing prosperity and unity. Serve kumquats in a salad or use them to flavor savory foods like meat and poultry, as well as in cocktails. You can switch kumquats for lime.
Alternate names: Galanga root, galingale, Thai ginger, blue ginger, laos ginger, Siamese ginger
Characteristics: Galangal’s shape is similar to that of ginger. The difference is that it has a distinct ringed red-orange-brown-colored skin that feels waxy. Its interior is white but later turns brown when exposed to the air. Galangal is more spicy-peppery-pungent than ginger. Cook it as you would ginger-minced, sliced, grated, ground up-and use as flavoring. Galangal is used throughout Southeast Asia in such dishes as Indonesian fried rice (nasi goreng), Malaysian rendang (a currylike meat or poultry dish), and Thai curries.