Arhive for September, 2008
29 September, 2008 at 7:07 am
Congratulations! You have come to the right place where recipes of Philippine food abound. We feature traditional food you love and will love in Philippines – so easy to cook and undoubtedly always a pleasure to serve and eat. Regardless if you have been to Philippines or not, with Filipino-foods.com you have an online recipe book of Filipino food you can access 24/7.
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!
toni su
Technorati Tags: filipino food, filipino recipes, philippines recipes
30 September, 2008 at 4:50 am
Ingredients:
•12 ounces pansit canton noodles / egg noodles
•1 chicken breast, cooked and shredded
•4 cups chicken broth (from boiled breast) or water
•4 tablespoons cooking oil
•1/2 cup chopped onion
•2 tablespoons garlic, minced
•cauliflower, cut to bit size
•2 cups peas
•2 cups cabbage, sliced into strips
•1 cup celery, sliced
•1 carrot, diced
•4 tablespoons soy sauce
•1 tablespoon sesame oil
•Salt and pepper to taste
Directions:
•In a big pan or wok, heat oil then sautee garlic and onions.
•Add 2 cups of chicken broth and add the shredded chicken, sliced Chinese sausages, shrimps, snow peas, cabbage, celery and diced carrot. Simmer for about 10 minutes or until cooked.
•Add the remaining 2 cups of chicken broth and the pansit canton noodles. Let simmer until noodles are soft.
•Add the scallions, sesame oil then salt and pepper to taste.
•Serve hot.
Technorati Tags: pancit, pansit canton recipe
30 September, 2008 at 4:26 am
Estimated cooking time: 2 hours
Ingredients:
•1/2 kilo beef (round or sirloin cut) cut into cubes
•1/2 kilo oxtail, cut 2 inch long
•3 cups of peanut butter
•1/4 cup grounded toasted rice
•1/2 cup cooked bagoong alamang (anchovies)
•2 pieces onions, diced
•2 heads of garlic, minced
•4 tablespoons atsuete oil
•4 pieces eggplant, sliced 1 inch thick
•1 bundle Pechay (Bok choy) cut into 2 pieces
•1 bundle of sitaw (string beans) cut into 2″ long
•1 banana bud, cut similar to eggplant slices, blanch in boiling water
•1/2 cup oil
•8 cups of water
•Salt to taste
Directions:
•In a stock pot, boil beef and oxtail in water for an hour until cooked and tender. Strain and keep the stock.
•In a big pan or wok, heat oil and atsuete oil.
•Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Add salt to taste.
•Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes. Be careful not to overcook the vegetables.
•Serve with bagoong on the side and hot plain rice.
Technorati Tags: Add new tag, kare kare recipe
30 September, 2008 at 3:15 am
Estimated cooking time: 50 minutes
Ingredients:
•1/2 kilo pork, cut in cubes (optional for those who don’t eat pork)
•1/2 kilo chicken, cut into pieces
•1 clove garlic, minced
•1/2 yellow or red onion, diced
•1/2 cup soy sauce
•1 cup vinegar
•2 cups of water
•1 teaspoon paprika
•5 laurel leaves (bay leaves)
•4 tablespoons of cooking oil or olive oil
•2 tablespoons cornstarch
•Salt and pepper to taste
•3 tablespoons water
Directions:
•In a big sauce pan, heat 2 tablespoons of oil then sauté the minced garlic and onions.
•Add the pork and/or chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to boil. Cover and simmer for 30 minutes or until meat is tender.
•Remove the pork and chicken from the sauce pan. On another pan, heat cooking oil and fry the pork and chicken until they turn brown for a few minutes.
•Mix the fried pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.
•Add salt and/or pepper if desired
•Bring to a boil then simmer for an additional 5 minutes.
•Serve hot with adobo gravy and plain rice.
***You can add crushed ginger with the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.
Technorati Tags: adobo recipe, chicken pork adobo
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