Filipino Cuisine

Arroz Caldo with Chicken		1
1 cup rice 1 small chicken 1 inch cube ginger (pared & sliced thin) 2 garlic cloves (chopped fine) 1 small onion, chopped 2 tbsps oil 2 tbsps patis 6 cups water 2 stalks green onion		Dress and cut the chicken into convenient pieces, wash and clean well. Saute the garlic, ginger and onion in oil. Add the chicken and season with patis. Cover, allow to simmer a few minutes. Add the rice and water, stirring all ingredients together to avoid sticking to the sides of the pan. Cook over low heat for 20 minutes or until chicken and rice are cooked. Add the chopped green onions before serving. NEXT † INDEX


Pancit Guisado		2
1/2 cup cooked chicken (flaked) 1/2 cup cooked shrimps (sliced in strips) 1/2 cup cooked ham ( sliced in stips) 1 cup cabbage (shredded) 1 1/2 tbsp soy sauce 4 segments garlic 1 onion (sliced) 1 cup shrimp juice 1 kilo miki cooking oil salt & pepper to taste calamansi halves		Fry separately the garlic, onion, shrimps, pork, chicken and ham. Set aside a portion of each for garnishing. To the rest add the soy sauce, shrimp juice, salt and pepper. Simmer for about five minutes, add the cabbage mixing well. Simmer until almost dry. Blanch miki in boiling water for about two minutes and fry in oil. Add to the mixture. Arrange on a platter and garnish with the previously set aside fried garlic, pork, chicken, shrimps, ham, and slices of calamansi. You may use lemon instead of calamansi. You may add other kind of noodles, like bijon... BACK † NEXT † INDEX


Beef Steak		3
1 tsp salt 1 tsp pepper 1/2 cup sliced onion 6 slices tender steaks 1 tbsp calamansi juice 1 tbsp soy sauce cooking oil		Marinate steaks in calamansi juice, soy sauce, salt and pepper. Pan fry meat in about tbsp of oil. When cooked, remove from pan onto a serving dish. Add about 2 tsp of oil to pan and fry the onion until tender. Pile on top of steaks. BACK † NEXT † INDEX


Adobo		4
1 kilo pork, cut in small pieces 1 head garlic, pounded 4 tsp salt or toyo to taste 1 tsp black pepper, ground 1 tbsp oil 2 cup water 1/2 cup vinegar (native)		Place the pork in a saucepan. Add vinegar, garlic, pepper, salt or toyo and water. Cover the saucepan and cook slowly until the meat is tender and most of the broth has evaporated and only 1/4 cup remains. Drain, separate pork from garlic and fry garlic in oil until brown. Add the pork and fry.. Add the broth and let simmer about 5 minutes. Serve with cooked rice and your favorite vegetables. BACK † NEXT † INDEX


Pinakbet		5
6 eggplants (quartered) 4 ampalaya (seeded and quartered) 5 okra (halved) 3 tomatoes (quartered) 1 onion (quartered) 3 tbsp bagoong (alamang) 1 cup pork (cut into small pieces)		2 garlic 1 cup water salt or patis to taste Saute garlic, onion, tomatoes, bagoong and pork in a frying pan. When pork is cooked, add eggplant, ampalaya, okra and water. Season to taste. Simmer until vegetables are crisp-tender. BACK † NEXT † INDEX


Sinigang na Carne		6
1/2 kilo beef with bones 1/4 kilo spare ribs 1 med onion (sliced) 5 green tamarinds 2 med gabi (quartered) 2 med radishes (sliced big) 3 tomatoes (sliced) 1 small bunch sitao (cut into 3" long) 10 pieces batao kangkong patis salt		Simmer beef and pork in enough water or rice washing to cover. Add tomatoes, onion and salt. Cook tamarind in another pan until soft. Mash and strain to get the pulp. Add to meat mixture. Boil and add more water if necessary. Add gabi and radishes. When almost cooked, add kangkong leaves, sitao and batao. Season to taste with patis. Serve with patis and calamansi. BACK † NEXT † INDEX


Squash with Coconut Milk		7
1 small squash (cubed) 3 cloves garlic, crushed 1 cup shrimps (shelled and deveined) 1 c shrimp juice 1 c coconut milk cooking oil salt and pepper		Brown garlic in oil. Add shrimps then the juice and simmer for 10 minutes stirring constantly. Add squash and cook until almost done. Season with salt and pepper. Just before removing from heat add coconut milk, continue stirring a few minutes. BACK † NEXT † INDEX


Pancit Mami		8
1 cup miki (fresh) 1/3 cup cooked pork (shredded) 1/2 cup cooked chicken (shredded) 2 tbsp chopped onion leaves 2 cloves garlic, chopped 2 tablespoons cooking oil 2 c chicken stock salt and pepper to taste		green onions (chopped) cooked eggs (sliced) Saute the garlic in oil until brown. Add chicken and pork. Add chicken stock, cover and simmer for 2 minutes. Season with salt and pepper. Pour over miki in individual bowls. Serve hot. Top each serving with eggs and onion leaves. BACK † NEXT † INDEX


Suam na Sugpo		9
1/2 inch cube ginger (sliced) 4 c rice water 1 cup malunggay leaves 6 sugpo (large shrimps) 1 tbsp oil 2 cloves garlic, pounded 1 small onion (sliced)		Wash shrimps and trim heads, leaving each whole. Saute garlic in oil until light brown, add ginger and onion. Add shrimps, then the rice water. Bring to a boil. Add malunggay leaves and patis to taste. Cover and remove from heat. Serve. BACK † NEXT † INDEX

Breakfast, Desserts, & Snacks

Leche Flan	1b
8 egg yolks 1 cup sugar 2 cup fresh milk 1 lemon rind or vanilla for flavoring	Scald the milk in a double boiler for 15 minutes. Blend the egg yolks with the sugar, milk and flavoring. Pour into mold lined with caramelized sugar. Place this in a bigger pan half-filled with water and bake until the mixture becomes firm. Cool before removing from mold.
Caramelized Sugar 1 cup brown sugar 1/4 c water	Dissolve brown sugrar in 1/4 c water and cook over moderate heat until the sugar browns, or caramelizes. Line mold with 3/4 of the caramelized syrup evenly, and set aside. BACK † NEXT † INDEX


Yema	2b
4 cup fresh milk 10 egg yolks sugar to taste (1/2 t0 3/4 c) 1/2 tsp vanilla	Simmer milk in pan over low heat until it is thick and reduced to one cup. Add sugar to taste and continue cooking until well blended. Remove from heat, cool a little then add lightly beaten egg yolks. (To avoid curdling, add a few tablespoons of milk to the yolks before adding them to the milk). Add flavoring. Continue cooking until the mixture is thick enough to shape into small balls. Remove from heat, cool and shape into small balls. Dip quickly in thick syrup or roll in confectioner's sugar. Wrap in cellophane.
Syrup 1 cup sugar 1/2 cup water	Dissolve sugar slowly in water. When it reaches boiling point, skim off impurities from the surface. Boil to 236°F or until syrup reaches the ball stage. BACK † NEXT † INDEX


Polvoron	3b
1 1/2 cup flour 1 cup milk powder 1 tsp lemon extract 3/4 c sugar 1/2 lb butter	Toast flour until light brown, stirring constantly, over moderate heat. Remove from heat and cool. Then add sugar, powdered milk, lemon extract and melted butter. Mix well and mold. Wrap in wax paper. BACK † NEXT † INDEX


Bibingka	4b
3 eggs 3/4 cup sugar 1 1/4 cup coconut milk 2 cup flour 4 tsp baking powder melted margarine grated cheese grated coconut	Beat the eggs well until light and creamy. Dissolve the sugar in 1/2 coconut milk. Mix and sift dry ingredients and add by spoonfuls to sugar and coconut milk mixture. Add the rest of the well beaten eggs and melted margarine. Line four small round pans with banana leaves. Pour mixture into pans, spreading it thin and evenly. Bake in preheated hot oven. When cooked brush the top with butter and sprinkle with grated cheese, sugar and grated coconut. BACK † NEXT † INDEX


Champorado	5b
1 cup malagkit rice 3 c thin coconut milk or water 1 cup sugar 1 cup pure thick coconut milk 2 tbsp cocoa or 2 squares pure chocolate pinch of salt	Combine rice with 3 cups of thin coconut milk or water, cover and boil about 10 minutes, stirring once in a while to prevent scorching. Mix the cocoa or grated chocolate with the sugar and add to mixture with the salt. Cover and allow to simmer until rice is cooked, stirring mixture once in a while. Just before removing from heat, add the thick coconut milk. Serve. BACK † NEXT † INDEX


Guinataan Rice with Mongo	6b
1 cup malagkit 1/4 cup mongo 5 cup diluted coconut milk 1 cup rich coconut cream (milk) sugar to taste pinch of salt	Roast mongo until dark brown. Break the grains using a roling pin or pestle. Separate the hull. Mix malagkit rice with the roasted mongo and boil with coconut milk, stirring once in a while to keep from burning at bottom. Add the sugar and salt when the rice is cooked. Serve topped with the rich coconut cream. BACK † NEXT † INDEX


Palitao	7b
2 cup malagkit rice 4 cup water grated coconut sugar sesame seed, toasted	Galapong: Soak 2 c malagkit in 4 c water overnight. Grind in stone grinder or cornmeal grinder. Drain off the water by wrapping in cheesecloth and hanging. Boil water in a sucepan. Form the drained "galapong" into small balls, then flatten each ball. Drop into the boiling water. As each floats, remove from the boiling liquid and roll in grated coconut. Serve with sugar and toasted sesame seed. BACK † NEXT † INDEX


Espasol	8b
4 cup pure malagkit 1 1/2 c sugar 3 cup coconut milk 1 tsp dayap rind or vanilla 1/2 tsp salt	Roast malagkit then grind into flour. Set aside about 1 cup. Boil the sugar, coconut milk, flavoring, and salt. Add the malagkit flour. Cook until thick and dry, stirring mixture well. When done, remove from heat and transfer on to a board dusted with flour. Flatten using rolling pin to 1/4 inch and cut into diamods, rectangles, or triangles. Roll in the rest of the flour. BACK † INDEX

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INDEX EVERYDAY DISHES Adobo 4 Arroz Caldo with Chicken 1 Beef Steak 3 Pancit Guisado 2 Pancit Mami 8 Pinakbet 5 Sinigang na Carne 6 Squash with Coconut Milk 7 Suam na Sugpo 9	FILIPINO CUISINE
adapted from "Recipes of the Philippines" ... few words and phrases has been modified and others left behind to appreciate our native language and the Philippine dialects... and especially our ways of cooking. See my Glossary of Terms page for definition of native words used within this webpage.	Music from Noel's Pilipino Folkdance Rural/Barrio Suite (pateado midi). Rose, smiley face, and humming bird animated graphics from Sofine's Free Roses Graphics. Background & pearl from Robin's Graphics. Philippine flag graphic from Cesolar Home Page on the Philippines
Breakfast, Desserts and Snacks	Bibingka Champorado Espasol Guinataan Rice with Mongo	Leche Flan Palitao Polvoron Yema

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