671 Recipes presents the Filipino Collection

2

Beef Lumpia

(submitted by Helene K. Guzman)

Lumpiaareatypeofstuffedpastry,likeaspringroll.

LumpiaorspringrolloriginatedfromtheChinese,

andotherAsiancountrieshavetheircounterparts,

likethepopiahofSingaporeandMalaysia.In

Indonesia,itisalsocalledlumpia.

INGREDIENTS:

• 3 lbs ground beef (lean)/Pork can be substituted for Shangai version

• 2 carrots (peeled sliced and diced)

• 3 celery stalks (cut into strips and then diced)

• 1 medium yellow onion (sliced and diced)

• 1 can water chestnuts (drained, sliced and diced)

• 4-6 cloves of garlic (sliced and diced)

• 1/4 cup soy sauce

• 1 tbsp vinegar

• 1/2 tsp sugar

• black pepper to taste

DIRECTIONS: (I USE MENLO WRAPPER for this recipe use 2 packages (usually 30 pcs per

package)

1. Saute beef until brown and drain off excess oil. Add onions, garlic, carrots, celery,

water chestnuts and saute for at least 10 minutes

2. Add soy sauce, vinegar, sugar and black pepper cook until your liquid is absorbed

usually another 10-15 minutes. Turn off and let cool.

3. Separate all your lumpia wrappers and just cover with a clean kitchen towel to keep

the air from drying out the wrappers.

3

4. Take a wrapper (these are square) and put it like a diamond laid in front of you (this

way it is so much easier to fold and control), put in about a tbsp of the filling about

two inches from the bottom corner closest to you.

5. Fold over once and get a secure grip while spreading the filling evenly and roll once

then grab your left and right corners and fold over the area you're working with and

continue till you have just about an inch remaining. Dab with some water and

complete.

6. With Menlo you really don't need the cornstarch glue just be generous with the

water and secure well. Frying lumpia is always easier to cook when your lumpia is

half way in the oil in your pan - if too much oil - sometimes its hard to turn them

around when cooking. Cook on medium heat until both sides are evenly golden

brown. ENJOY!!!

4

Bibingka by Nilo’s Mom

(submitted by Guam Recipes)

Bibingka is a sweet, chewy Filipino

dessert made with rice flour and

coconut. It has a rich, buttery, coconut

flavor with the addictive textural

combination of a crackly crust and eggy,

chewy center.

INGREDIENTS:

• 9x13 bake pan

• 5 cups SWEET rice

• 3 3/4 cups dark brown sugar

• 1 large can (19 oz) coconut milk

• 1 small can (5.6 oz) coconut milk

DIRECTIONS:

inalargecontainer,soakthesweetriceinwaterfor3hours

Aftersoaking,drainMOSTofthewaterthenpourriceintobakepanandlevelouttherice

Preheatovento350degrees

Inaseparatebowl,thoroughlymixthebrownsugarandbothcansofcoconutmilk

Carefullyandevenlypoursugar/coconutmilkmixtureovertherice

(Momsaysthattheliquidshouldcoverthericebyaboutahalfinch,ifyouneedalittlemore

liquid,justaddabitofwater)

Baketimeisabout1hr.15min.

5

(Momsaysthatafteranhour,you'llwanttokeepaneyeonit.Thetopofthebibingkashould

NOTbesoupy.Pullitoutassoonasit"looks"done...sorry,the"dryness"isreallyuptoyou)

Fordiabetics(yeah,Iknow,thesweetriceisalreadyfullofcarbs,i.e.sugars,butmyDadis

diabeticandMommakesthisforhim,everyonceinawhile)-insteadofthebrownsugar,youcan

usefructose.Theconsistencyismorelikesugar,althoughthebibinkawillbewhite,notthe

brown,caramellycolor(that'swhatI'musedto).Splendawillmakeittoodry,butyoucanstill

tryit,ifyoulike.Iknowthereisa"brownsugar"versionofSplenda.

HappybakingandENJOY

6

Beef Caldereta (Filipino Beef Stew)

(submitted by Dina Pastones Clark)

Caldereta is a comforting beef stew popular

in the Philippines. Every family has its own

version. Experiment with the ingredients and

try different vegetables.

INGREDIENTS:

• 2 lbs beef, cubed

• 3-4 cups water

• 1 medium onion, chopped

• 1 garlic clove, crushed

• 1 cup bell pepper, cut into strips

• 1 cup tomato sauce

• 1/2 cup tomato paste

• 1 cup unsweetened pineapple juice

• 1 tablespoon Tabasco sauce (optional)

• 3 large bay leaves

• 3 medium potatoes, sliced

• 2 medium carrots, sliced

• salt and pepper

DIRECTIONS:

1. Boilthebeefuntiltender,inthewatertomakeanicebeefbroth.Addpineapple

juiceandonion,

7

2. Inaseparatepansautégarlicuntilalmostbrown.Addtobeefandbroth.

Addthetomatosauceandtomatopasteandallowtosimmerfortenminutes.

Addbayleaves,bellpepper,carrots,andpotatoes.

3. Simmeruntilpotatoesandcarrotsaretender,thenaddsaltandpeppertotaste.

4. AddoptionalTabascosauce.

5. Removebayleaves.

6. Addwaterifthemixtureistoothick.

7. Servehotonindividualservingsofabedofcookedrice.

8

Beef Mechado (Filipino Beef Stew)

(submitted by Dennis & Bernie Santo Tomas)

BeefMechadoisatypeofstewwith

tomatosauce.Thisdishissimilarto

otherFilipinodishessuchasthe

Kaldereta(caldereta),Estofada(or

Estofado),andaswellastheAfritada

becauseofthebaseingredient

usedwhichistomatosauce.Ifwelook

closely,therearedifferences(aside

fromthename)suchasthemannerof

cookingandingredientsused.

INGREDIENTS:

• 3 cloves garlic, crushed

• 1 piece large onion, sliced

• 2 lbs chuck steak,cubed

• 8 ounces tomato sauce

• 1 cup water

• 3 tbsp cooking oil

• 1 slice lemon with rind

• 1 piece large potato, cubed


• 1/2 tsp. ground black pepper

• 2 pcs. bay leaves (laurel)

• 2 tsp. salt

DIRECTIONS:

1. Heat cooking oil in a pan then saute the garlic and onions.

2. Put-in the beef and saute for about 3 minutes or until color turns light brown

3. Add the tomato sauce and water then simmer until the meat is tender. Add water as needed

4. Add the soy sauce, ground black pepper, lemon rind, laurel leaves, and salt then simmer until

excess liquid evaporates

5. Put-in the potatoes and cook until the potatoes are soft (about 15 to 25 minutes)

6. Place in a serving plate then serve hot with rice.

9

Beef Tapa


Beef Tapaisdriedcuredbeefsimilarto

“Beef Jerky“.Thisistraditionallyprepared

bycuringthemeatwithsea saltand

lettingitdrydirectlyunderthesunforthe

purposeofpreservingthemeat.Nowadays,

commercializedBeefTapaareoftencured

butmostdonotundergodrying.

INGREDIENTS:

• 1lbbeef(thinlysliced)

• 3tbspsoysauce

• 1tbspvinegar

• 1tbspsugar

• salt

• groundpepper

• 5to6clovesgarlic(crushed)

DIRECTIONS:

1. Mix well soy sauce, vinegar, sugar, salt, pepper and crushed garlic.

2. Add thinly sliced beef in the marinade.

3. Cure the meat inside the ref for 24hrs.

4. Fry beef in a hot pan with vegetable oil.

5. Serve with rice and fried egg.

10

Chicken and Pork Adobo

(submitted by Annie Merfalen)

Chicken and Pork Adobo Recipe, also known as Adobong Manok at Baboy is a mixture of chicken and pork cooked in vinegar, soy sauce, and other condiments.

INGREDIENTS:

• 1 1/4 pounds boneless pork loin roast, cut into 2-inch pieces

• 1 1/4 pounds boneless, skinless chicken breasts, cut into 2-inch pieces

• 3 tablespoons salt

• 1 tablespoon black peppercorns, coarsely ground

• 2 tablespoons crushed garlic

• 2 bay leaves, torn

• 1 cup white vinegar

• 1/4 cup soy sauce (optional)

• 1 tablespoon vegetable oil

• 2 cloves garlic, smashed

DIRECTIONS:

1. Season pork and chicken with salt and pepper and place in a stock pot. Rub with crushed

garlic and torn bay leaf, and coat with vinegar (and soy sauce, if using). Cover, and

marinate in the refrigerator for 8 hours, or overnight.

2. Bring meat and marinating liquid to a boil. Reduce to a simmer and cook for 1 1/2 hours,

or until meat is fork-tender. If necessary, add a small amount of water to prevent drying

out.

3. Strain liquid from meat. Return to the stock pot and bring to a simmer. In a skillet, cook

and stir meat in 1 tablespoon of oil over medium high heat until brown on all sides,

adding remaining 2 cloves of smashed garlic in the last 3 minutes. Add meats to cooking

liquid, and continue simmering until slightly thickened. Serve hot.

11

Diniguan (Pork in Blood Stew)


Diniguan is a delicious stew served prominently in

the Philippines. It would be hard-pressed not to

find a traditional Filipino person or restaurant

that serves this dish. Depending on who you ask,

Diniguan is also known as Tid-Tad.

INGREDIENTS:

• 1 lb. pork meat

• 2 cups fresh or frozen pork blood

• 1 onion

• 1 pack laurel leaves

• 6 peppers (the small, hot, green ones)

• 1 tbsp salt

• 1 tbsp olive oil

• 1 ground pepper

• 1 garlic clove

DIRECTIONS:

1. As the blood is thawing, mince 1 garlic clove and set aside. Then, slice the onion and

set it aside as well. What you do with the peppers is up to you. You can leave them as

they are or slice them. Take your main pot, put in the olive oil, and heat it. Once the

oil is hot enough, place the minced garlic, onions, and peppers. After 2 minutes,

pour in the blood. Add salt and pepper, and let it simmer for perhaps 1 to 1½ hours.

Slice the pork meat into bite-sized pieces. After you slice them, you can exercise

what little freedom you have with this recipe. You can cook the pork however you

want, as long as it is rare and tender when it enters the main pot. Personally, I add

about 3 cups of water and boil the pork for 1 hour. This is the healthy way of

preparing pork.

2. Once the blood starts boiling nicely and the pork gets nice and tender, I mix the

ingredients. I mix the pork (without the water, of course) into the blood and cook for

another 30 minutes. In 30 minutes, you can treat your family to a nice, traditional

Filipino dish. Diniguan goes well with steamed white rice. This particular recipe

makes six servings. Nutrition-wise, expect semi-clogged arteries and an expanded

belly. Diniguan is only served on special occasions for a good reason.

12

Filipino Eggplant Omelet (Tortan Talong)


Tortan Talong, a Filipino eggplant omelet, is so diverse

that any ingredients can be used. It is really easy to make

and it is truly comfort food. One might think this is a

standard omelet as it is dealing with eggs, however, it is

stuffed with delicious ingredients, and not just tossed

together and cooked.

INGREDIENTS:

• 2 Japanese eggplant (the narrower the better, as they will cook faster)

• Vegetable oil or extra virgin olive oil, as needed

• 1 medium onion, cut in small dice

• 10 ounces ground pork

• 1 large plum tomato, cut in small dice

• 1 tablespoon fish sauce or patis

• 4 medium eggs

• Salt and pepper, to taste

DIRECTIONS:

1. On a grill or open flame, scorch eggplant skins until blackened or charred. (Using stem as handle, try to turn

eggplants on every side to char as much of the skin as possible.) Place them whole in a heatproof dish and cover

with a tight-fitting lid or plastic wrap. Let eggplants steam in the residual heat until they turn limp. Once they

have had a chance to cool, gently peel away skins and discard. Set peeled eggplants aside.

2. In large pan, heat about 1 tablespoon oil until a smoky haze appears. Add onion and saute until softened and

caramel in color. Mix in ground pork and saute until cooked. Add diced tomato and cook until softened. Add

fish sauce and cook until it evaporates or until the sharp fish smell disappears and is replaced by a more mellow

aroma. Remove mixture from flame and set aside to cool until needed.

3. In medium bowl, whisk eggs until frothy. Add both eggplants, laying them side by side with stem ends

sticking up and out of the bowl together. Using a fork, mash eggplant meat until flattened. Add pork mixture

and make sure it and eggplant are well-coated with beaten eggs. Season with salt and pepper and set aside.

4. In 8-inch nonstick skillet, heat about 1 tablespoon oil until a hazy smoke appears. Carefully slide eggplant

and egg mixture into pan, once again with stem ends sticking up together. Lower flame to medium heat. Once

egg mixture looks opaque around edges, cover pan with a large plate (should be at least 1 inch bigger than pan

circumference) and quickly turn pan upside down so the eggplant mixture lands on the plate (the cooked side

should be on top). Return pan to stove, add a little bit more oil and heat until a hazy smoke appears. Carefully

slide the torta, uncooked side down, into the pan. Lower heat to medium and cook until eggs are cooked

through. Transfer to a serving dish immediately and serve with mango salad and garlic fried rice if desired.

13

Filipino Ginataan

(Submitted by Arlene Sablan Aguon)

Ginataan(orcookedincoconutmilk)is

reallya‘merienda’(afternoonsnack)dish.

Itisreallyamelangeofrootcropsand

fruitscookedincoconutmilkand

sweetenedbymuscovado(raw)sugar.

INGREDIENTS:

• 1cupglutinous-riceflour(mochikocanbeused)

• 1/3cupwater

• 3cupsgata(coconutmilk)

• 1/2cupsugar

• 1cupshreddedjackfruit,preferablysweetpreserves

• 1mediumkamote(yamorsweetpotato),cubed,intoone-inchpieces

• 2smallgabi(taroroot),cubedintohalf-inchpieces

• 4ripesaba(cookingbananas),peeledandsliceddiagonally

DIRECTIONS:

1.Combinethericeflourwith1/3cupwater.Addlittleamountsofwateruntilyouget

asoftdough.

2.Formthedoughintosmallballsofabouthalfaninchindiameter.Rollingthepieces

betweenthepalmsofyourhands.Setaside.

3.Inadeeppan,bringtoaboilthecoconutmilkandsugar.Reduceheattomedium.

4.Addtheflourballs(madeinstep2),jackfruit,yam,tarorootandbananas.

5.Simmerforabout15minutesoruntilallthefruitandrootcropsarecooked.Stir

frequently.

6.Ladleoutservingsintoindividualbowls.Servewarm.

14

Garlic Fried Rice (Sinangag)


Garlic Fried Rice or Sinangag is steamed rice

fried with lots of garlic. This is a favorite side in

the Philippines and most of Asia since rice is

considered as the staple food. Eaten normally at a

typical Filipino breakfast, this way of cooking rice

goes well with several fried foods such as Tocino,

Longgainisa, Beef Tapa, Tuyo, Daing, Danggit

and Beef Pares.

INGREDIENTS:

• 6 cups rice, steamed

• 3 tbsp garlic, minced

• 2 tsp salt

• 3 tbsp cooking oil

DIRECTIONS:

1. Combine rice and salt then mix well.

2. Heat the pan and pour the cooking oil.

3. When the oil is hot enough, put-in the garlic and cook until color turns brown and texture is crispy

4. Add half of the rice. Mix the rice well with the garlic while frying. (this is applicable for large rice quantities.

If you are frying less than 4 cups of rice then you can put all the rice at once assuming that your pan is large

enough to handle the volume)

5. Add the remaining half then cook for 5 minutes or until the rice is done.

6. Remove from the pan and place in a serving plate. Garnish with fried garlic and chopped green onions on top.

7. Serve hot with your favorite main dish. Share and Enjoy!99

15

Kare-Kare (Filipino Oxtail and Vegetable Stew)

(submitted by Arlene Sablan Aguon)

Kare-kare is a rich and meaty Filipino stew of oxtails,

green beans and eggplant in a sauce thickened with

peanut butter. Served on special occasions or as a

Sunday meal, kare-kare is always accompanied by

white rice and a bit of sautéed shrimp paste called

bagoong alamang.

INGREDIENTS:

• 4 lbs oxtail, cut in cubes

• 1 1/3 pouch kare kare mix

• 4 tbsp peanut butter

• 2 tsp salt

• 12 cups water

• a bunch book choy leaves

• a bunch long beans, cut 2 inches long

• 3 eggplant, sliced diagonal

• 1/2 large onion, sliced

• 4 cloves garlic, sliced

• cooking oil

• bagoong alamang (sauteed shrimp paste)

DIRECTIONS:

1.Inapressurecooker,boiloxtailforaboutanhouroruntiltender.

2.Straintheboiledoxtailandkeepthestock.

3.Inapot,sautegarlicandonioninoil.

4.Addtheoxtail.Stirfryforfewminutes.

5.Thenaddthestock.

6.Pourthedissolvedkarekaremix,peanutbutterandsalt.

7.Stirandsimmeruntilsaucethickens.

8.Thenaddtheeggplantandlongbeans.Simmerfor3minutes.Stiroccasionally.

9.Addthebokchoy.Simmerforanother2minutes.Donotovercookthevegetables.

10.Servehotwithsteamedriceontheside.

16

Lechon Kawali (Crispy Pan-Fried Roasted Pork)


InPhilippines,lechonalwaysreferasroasted

wholepigbutwithlechonkawalirecipeitisjust

friedandcrispybycooking,buttoreducetheoil

fromthemeatiwouldratheruseturbobroileras

asubsituteforfrying.

INGREDIENTS:

• 11/2lbsporkliempo(porkbelly)

• 3garliccloves,crushed

• 2laurelleaves(bayleaves)

• 1teaspoonpeppercornsor1/2teaspoonblackpepper

• salt

• water,forboiling

• oil(forfrying)

LECHON SAUCE:

• 3tablespoonssoysauce

• 5tablespoonsvinegar

• 1shallot,mincedor1smallonion,minced

• 1garlicclove,minced

• chilipeppers(optional)

DIRECTIONS:

1. Cuttheporkbellyintoservingpiecesthencombinewiththegarlic,peppercorn,laurel

leaves,saltandwaterinapan.

2. Bringtoaboilandsimmerfor35-45minutesoruntilskinistender.

3. Drain,coolandairdry.

4. Deep-fryliempopiecesinbatchesuntilgoldenbrownandblistersappearonskin.

5. Mixallthesauceingredientsandservelechonkawaliwhileit’shot.

17

Mang Peping’s Baked Patis Chicken

(Dennis’ Dad’s recipe and verified by my Mom, Rose S.T.)

My father, Peping Santo Tomas, was an

outstanding cook and loved to share his authentic

Filipino dishes with Chamorros and Filipinos alike.

This dish was one of his very own creations and

uses very simple ingredients to produce a unique

tasking baked chicken that is unlike any other.

INGREDIENTS:

• 1LargeBakingChicken

• 1/2cupPatis(FishSauce)

• 1/4cupofcalamansiorlemonjuice

• 2bunchesoflemongrass

• blackpepper

DIRECTIONS:

1.Preheatovento400°F.

2.Removegizzards/liverfromchickenandremoveallexcessfat.

3.Washthoroughly(insideandoutside)andpatdowntomakedry.

4.Mixcalamansiandpatisandapplygenerousportionsofpatisontheoutsideofthechickenas

wellasinsideandaroundthecavity(thiswillbetheonlyrubusedtoflavorthechicken)

5.Cutthelemongrassbunchesinhalfandstuffintothecavityofthechicken.Rubwithblack

pepper.

6.Placechickeninaroastingpanandplacecarefullyintotheoven.

7.Cookfor30minutesat400°F.Thenlowertheheatto350°Fandcookfor10-30minutesmore

untiljuicesrunclear(notpink)whenpokedwithasharpknife.Topreventoverbrowningofthe

chickenskin,youcancoverthechickenwithaluminumfoiltoretainthenicebrowncoloruntil

thechickeniscompletelycooked.

8.Oncefullycooked,removechickenfromroastingpantoaservingplate.

9.Servewithhotriceandfinadenewithfreshcherrytomato

18

Mang Peping’s Fried Rice


Because rice is always served on Guam, Hawaii and throughout the

Pacific islands, there is always some rice leftover left over in the

refrigerator. My Dad, Jose “Mang Peping”, would always take the

leftover rice and turn it into another delicious dish which was

served the next morning for breakfast. Fried rice is now one of the

more popular dishes on Guam and can be found at most of the local

restaurants.

INGREDIENTS:

• 4 cups cooked rice (break up and loosen up large pieces of rice)

• 1 can of Spam, cut into small dice pieces

• 3 eggs, beaten

• 2 stalks green onion, finely minced

• 4 teaspoons soy sauce

• 2 teaspoons cooking oil

• freshly ground black pepper

• ½ cup frozen peas and carrots, thawed out

DIRECTIONS:

1. Heat cooking oil in wok or large, wide saute pan over medium high heat. When oil is hot, add eggs and

gently stir to cook eggs. When eggs are about done, remove from pan and set aside. Cut scrambled eggs into

small dice pieces.

2. Turn heat to high. Add a little more cooking oil to pan. When hot, add diced Spam to the pan. Cook until

spam is browned. Add green onions, fry until fragrant. Add rice, diced eggs and peas & carrots and mix all

ingredients evenly.

3. Allow the ingredients to sit still in the pan so that the grains of rice have a chance to heat up for about 1-2

minutes. Scoop up the rice from the bottom and mix evenly with the rice at the top. Add soy sauce and continue

to mix ingredients. Season with ground pepper and make sure heat is evenly distributed.

4. Serve with finadene or Tabasco hot sauce.

19

Morcon (Filipino Stuffed Beef)


Filipinos are typically food lovers. For every

occasion, whether it is a special one or not, we

Filipinos make sure that we prepare the best

food and dishes for our family and friends. Here

is one of the most loved dishes we always

prepare, especially during those holidays and

birthdays.

INGREDIENTS:

• 2poundstoproundorsirloinbeef,slicedandflattened

• 1chorizodeBilbao,slicedintostrips

• 1largecarrot,slicedlengthwiseintostrips

• 1redbellpepper,slicedintostrips

• 1wholesweetpickle,cutintostrips

• 1hardboiledegg,quartered

• 1porksausageorfrankfurter,cutintostrips

• Marinade:¼cupkalamansijuice,4clovescrushedgarlic,1teaspoonfreshlyground

pepper

• Sauce:3clovescrushedgarlic,2mediumonions(chopped),6mediumtomatoes

(chopped),½cuptomatosauce,1bayleaf,2cupsbeefbroth,breadcrumbs

• SaltandPepper

DIRECTIONS:

1. Poundbeefgentlytoflattenwithamalletorflatsideofacleaver.Putinabowlor

plasticbagwiththemarinade.Letstandfor2hoursorovernight.

2. Removebeeffromthemarinadeandlayoutinaflatsurface.Arrangetheingredients

ontopandrollupjellyrollfashion.Tiesecurelywithstring.

3. Inalargepanheatcookingoilandbrownmeatonallsides.Removeexcessoil,add

themarinadeandenoughwatertocoverthemorcon.Simmeroverlowfireuntil

tenderforabout2hours.Whentenderremovefrombrothandcool.Discardstring

beforeslicing.

4. Inanotherpan,sautegarlic,onionsandtomatoes.Addtomatosauce,bayleafand

broth.Simmerfor20minutes.Thickenwithbreadcrumbs,seasonwithsaltand

pepper.

5. Poursauceovermorcon.Recipemakes8portions.

20

Paksiw na Pata (Pork cooked in vinegar & soy sauce)

(submitted by Judy Fernandez Dillinger)

PaksiwnaPataisporklegcookedin

vinegarandsoysauce.Althoughtheterm

“Paksiw”meanscookinginvinegarand

garlic,thesoysauceisaddedtobring

additionalflavorandcolor.Thisisavery

simpledishthathasagreatresemblanceto

theeverpopularPorkAdobodish.

INGREDIENTS:

• 1 large pata or pig’s feet (around 1 kilo)

• 1/2 cup water

• 1/2 cup vinegar

• 1/2 head garlic, crushed


• 1/2 cup brown sugar (reduce if white sugar)

• 1/2 cup dried banana blossoms soaked in water

• 1 bay leaf

• 4 saba (cooking bananas), fried

DIRECTIONS:

1. Clean pata throughly. Boil in vinegar, water and garlic. (or you can use the pressure cooker)

2. Lower heat and simmer until pata is tender.

3. Add more water if needed.

4. Put in soy sauce, sugar, dried banana blossons, bay leaf and bananas.

5. Summer 5 minutes more. Serve hot.

21

Pan Roasted Garlic Peanuts (Adobo Peanuts)


Filipino markets usually have small

containers of Adobo Peanuts available. They

sell out quickly each week so you have to get

there early. These small snack size

containers contain pan roasted or deep fried

peanuts with sliced garlic and a pinch of salt.

INGREDIENTS:

• 1 pound Raw Peanuts

• 1 large head Garlic

• 1/2 cup Peanut Oil

• 1 to 2 teaspoons Salt

• 1 teaspoon Red Chili Flakes

DIRECTIONS:

1. Peelandcutthegarlicintoverythinslices.

2. Placeoilin10to12inchskilletandheatbutdonotallowtosmoke;addrawpeanuts.

3. Panroastthepeanutsovermediumheatforabout5minutes.Makecertaintocontinually

tossthepeanutsbringingthebottomtothetopsoastogetanevenroasting.Atabout5

minutesaddthegarlicandcontinuetotossandcookthepeanuts.

4. Afterabout8minutestossinthesaltandredpepperflakesandtossaboutacouplemore

times.Removeafewpeanutsandtaste.Theyshouldhaveafullroastedflavorandbeready

toremovefromtheheatanywherefrom8to10minutesafteryoubegin.Rememberthey

willcontinuetocookforafewminutesafterremovingfromthestove.Removefromheat

andcontinuetotossforanother2minutesoruntilthesizzlesoundstops.Tasteandadjust

seasonings.

22

Pinakbet


PinakbetorpakbetisapopularIlocanodishof

thePhilippines.Pinakbetisthecontracted

formoftheIlocanowordpinakebbet,meaning

"shrunk"or"shriveled".Thebasicvegetables

usedinthisdishincludenativebittermelon,

eggplant,tomato,ginger,okra,stringbeans,

limabeans,chilipeppers,pardaandwinged

beans.

INGREDIENTS:

1/2 pound pork with fat, cut into small pieces

2 Amapalya (bitter melons) sliced to bite size pieces

2 eggplants, sliced to bite size pieces

5 pieces of okra, cut in two

1 head garlic, minced

2 onions, diced

5 tomatoes, sliced

1 tablespoon of ginger, crushed and sliced

4 tablespoons bagoong isda or bagoong alamang (fermented fish or shrimp)

3 tablespoons of oil

1 1/2 cup water

Salt and pepper to taste

DIRECTIONS:

1) In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan

and set aside.

2) On the same pan, saute garlic, onion, ginger and tomatoes.

3) In a casserole, boil water and add bagoong.

4) Add the pork in the casserole and mix in the sauteed garlic, onion, ginger and tomatoes.

Bring to a boil and simmer for 10 minutes.

5) Add in all the vegetables and cook until the vegetables are done, careful not to

overcook.

6) Add Salt and pepper, as desired, to taste. Best serve hot with plain rice.

23

Pork Adobo with Liver Sauce


Adobo — the dish that singlehandedly

brought Filipino cuisine to the attention

of the world. A salty, sour and spicy stew,

it derives its uniquely strong flavor and

heady aroma from the combination of

vinegar, soy sauce, garlic, pepper and bay

leaves.

INGREDIENTS:

• 3poundsofporkbelly,skinon

• 1wholegarlic,crushed

• 1tbspofpeppercorns,crushed

• 2bayleaves

• 3/4cupofvinegar

• 3/4cupofsoysauce

• Fortheliversauce:

• 5wholechickenlivers,withthehearts

• 1/4cupsoysauce

• 1/4cupvinegar

DIRECTIONS:

1. Place the pork cubes in a wide shallow pan, add the crushed garlic, crushed peppercorns, and

bay leaves. Pour in the vinegar. Set the heat on high and bring to the boil without stirring.

Continue boiling, uncovered, until most of the liquid has evaporated and the pork starts to

render fat. Stir and cook until the edges of the pork start to brown.

2. With the heat still on high, pour in the soy sauce and about a cup and a half of water. Bring to

the boil. Lower the heat, cover, and simmer the adobo for an hour to an hour-and-a-half or

until the pork is very tender and the liquid considerably reduced.

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3. While the pork simmers, boil the chicken livers in 1/4 cup of vinegar and 1/4 cup of soy sauce.

Then, lower the heat, cover and simmer until cooked through, about seven minutes. Cool. Put

the cooked livers in the blender, pour in the cooking liquid, and process until smooth. If you

prefer a more textured sauce, mash the livers in the cooking liquid by hand with the use of a

fork or vegetable masher.

4. When the pork is done, add the liver sauce. The sauce will be thick so you may have to scrape

the sides and bottom of the blender. Stir the liver sauce into the pork mixture. Cover and

simmer for another five minutes.

5. Heat about a tablespoonful of oil in a pan. Add the finely chopped garlic and cook over

medium-low heat, stirring often. If the heat is too high, the garlic will burn fast. So, remember,

medium- low heat. And don’t forget to stir often. Cook the garlic bits until golden. Line a plate

with paper towels. Scoop the garlic and allow to drain on the paper towels to remove as much

of the oil as possible.

6. To serve the adobo, transfer to a serving bowl, sprinkle the garlic bits on top followed by the

finely-sliced onion leaves.

7. Garnish with the following: whole garlic, peeled and 2 tbsps of finely chopped

or finely-sliced onion leaves

25

Pork Chicharon (Deep-fried Pork Rinds)


InthePhilippines,tsitsaron,asitisspelled

inFilipino(chicharonisnowanacceptable

variantterm,aderivativeoftheSpanish

wordchicharron)isusuallyeatenwith

vinegarorwithbagoong,lechonliversauce,

orpickledpapayacalledatchara.Tsitsarong

manok,madefromchickenskin,isalso

popular.

INGREDIENTS:

• 2poundsporkrind,cutinto1-inchsquares

• 3cupswater

• 1tablespoonsalt

• 1cupvegetableorcornoil

DIPPING SAUCE:

• 3tablespoonsapplecidervinegar

• 3clovescrushedgarlic

• patisorsaltandfreshlygroundpeppertotaste

DIRECTIONS:

• Boilcutporkrindinwaterandsaltfor30minutes.

• Onanovenpan,spreadthecookedporkrindandbakeat300Ffor3hours.

• Setasideandletcool.

• Deepfryrindsinaskilletinhotoiloverhighheatuntiltheypuffup.

DIPPINGSAUCE:Combineallingredientsandmixwell.

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Rellenong Bangus (Stuffed Milkfish)


Rellenong bangus or relyenong bangus (Stuffed

Milkfish) isaveryspecialFilipinodishbecauseofthe

amountofworkinvolvedincooking.Cookingprocess

itselfinvolvesseveralprocesses,preparingthe

vegetablesandfish.Removingthefishmeatleaving

thefishskinintact,steaming,de-boning,flaking,

marinating,stuffingandfrying.

INGREDIENTS:

• 1 large size bangus

• 1 onion, chopped finely

• 4 cloves garlic, minced

• 1 small size carrot, small cubes

• 1 box raisins (optional)

• 2 tomatoes, chopped

• 1 raw egg, large

• 1 tsp salt

• 1/2 tsp Worcestershire sauce

• 1 green bell pepper, chopped finely

• 2 tbsp flour

• cooking oil for frying

DIRECTIONS:

1. Scrapefishscalesandcleanofffish.Gentlypoundfishtoloosenmeatfromtheskinusing

theflatsideofaknife.Breakthebigboneatthenape(behindtheback)andonthetail.

Inserttheendofthehandleofanaluminumkitchenturner(soupladle)throughthefish

neck.Gentlyscrapedownthehandlebetweenthemeatandtheskin.

2. Scrapedowntothetail,goingaroundandontheothersideofthefish.Ifyoufeelthemeat

isentirelyseparatedfromtheskin,removethehandle,squeezeandpushoutmeat(with

thebigbone),startingfromthetailgoingoutthroughthehead.Thisway,youwillbeable

topushoutthewholemeatwithoutcuttinganopeningontheskin.

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3. Marinateskinandheadofthefishwithsoysauceandcalamansijuice.Setaside.Boilfish

meatinalittlewater.Drain.Pickoutbones.Flakemeat.

4. Sautegarlicuntilbrown.Addonionandtomatoes.Stirinfishmeat,carrot,andpepper.

Seasonwithsalt,groundpepper,andWorcestershiresauce.Addraisins.

5. Transfercookedmixturetoaplate.Cook,then,addraweggandflour.Fillinmixturein

bangusskin.Wrapbangusinwiltedbananaleavesoraluminumfoil.Fry.Coolbefore

slicing.

6. Garnishwithslicedfreshtomato,springonionsorparsley.

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Ukoy (Filipino Shrimp Fritters)


Ukoy is the Filipino version of shrimp fritters.

Small shrimps (usually with head and shell on)

are mixed in a batter and fried until crispy. This

is can be an appetizer, a main dish, or a mid

afternoon snack. Several variations of this dish

exists, the most common ingredients that are

mixed with shrimps are mung bean sprouts

(togue) and julienned squash.

INGREDIENTS:

• ¼cupflour

• ¼cupcornstarch

• ½tsp.salt

• 1tsp.bakingpowder

• pinchofwhitepepper

• 1egg,beaten

• 3Tbs.water

• ½lb.mediumpeeledanddeveinedshrimp,slicedto½pieces

• 3cupsgratedsquashor2mediumzucchiniorbeansproutsorsweetpotato.

• 3greenonions,choppedfine

• Canolaorvegetableoilforfrying

DIRECTIONS:

1. Inamediumbowl,combineflour,cornstarch,salt,bakingpowderandwhitepepper.

2. Addbeatenegg.Mixuntilsmooth.Addenoughwaterforathickpancakebatter

consistency.

3. Foldinshrimp,squashandgreenonion.

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4. Usinga1/2measuringcup,scoopthebatterontothehotpan,andflattenwithaspatula.

5. Fryuntillightbrownandcrispy.

DIPPING SAUCE:

• ¼c.whitevinegar

• 1garlicclovecrushed

• 1/8tsp.pepper

• 1-2crushsili(Filipinopepper)oranykindofhotpepper.

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KITCHEN CONVERSION CHARTS

Teaspoon Tablespoon Cups Fluid

Ounces

Milliliters

tsp (t) Tbsp (T) c oz mL

1 1/3 0 1/6 4.9

2 2/3 0 1/3 9.9

3 1 0 ½ 14.8

4 1 1/3 0 2/3 19.7

5 1 2/3 1/9 5/6 24.6

6 2 1/8 1 29.6

7 2 1/3 1/7 1 1/6 34.5

8 2 2/3 1/6 1 1/3 39.4

9 3 1/5 1 ½ 44.4

10 3 1/3 1/5 1 2/3 49.3

11 3 2/3 ¼ 1 5/6 54.2

12 4 ¼ 2 59.1

13 4 1/3 2/7 2 1/6 64.1

14 4 2/3 2/7 2 1/3 69.0

15 5 1/3 2 ½ 73.9

16 5 1/3 1/3 2 2/3 78.9

17 5 2/3 1/3 2 5/6 83.8

18 tsp 6 Tbsp 3/8 c 3 oz 88.7 mL

19 6 1/3 2/5 3 1/6 93.7

20 6 2/3 3/7 3 1/3 98.6

21 7 4/9 3 ½ 103.5

22 7 1/3 ½ 3 2/3 108.4

23 7 2/3 ½ 3 5/6 113.4

24 8 ½ 4 118.3

25 8 1/3 ½ 4 1/6 123.2

26 8 2/3 5/9 4 1/3 128.2

27 9 4/7 4 ½ 133.1

28 9 1/3 3/5 4 2/3 138.0

29 9 2/3 3/5 4 5/6 142.9

30 10 5/8 5 147.9

31 10 1/3 2/3 5 1/6 152.8

32 10 2/3 2/3 5 1/3 157.7

36 12 ¾ 6 177.4

48 16 1 8 236.6

96 32 2 16 473.2 1 pint

144 48 3 24 709.8 1 ½ pints

151 2/5 50 ½ 3 1/6 25 ¼ 750.0 1 fifth

192 64 4 32 946.4 1 quart or 1 liter

384 128 8 64 1892.7 2 quarts

768 256 16 128 3785.5 1 gallon or 4 quarts

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Other Conversions:

altitude over 3500 ft: bake at 25° higher, 20% more water, 5% more flour, 20%

less time

bread 1 slice = 1/4 cup (50 mL) dry = 1/2 cup (125 mL) soft crumbs

butter 1 stick = 1/2 cup = 110 grams

cheese 2 oz (50 g) grated = 1/2 cup (125 mL)

cheese 1 lb (500 g) = 4 to 5 cups (1 L to 1.25 L) grated

chocolate 1 square = 1/4 cup (50 mL) grated

cocoa 4 cups (1 L) = 1 lb (500 g)

corn on cob shuck, drop in boiling water and boil 6 minutes

cottage cheese 1 lb (500 g) = 2 cups (500mL)

cup 1 cup = 8 ounces = 16 tbsp

dash 1 dash = less than 1/8 tsp

eggs 1 = 3 tbsp or 2 oz; 1 yolk = 1 tbsp or 1 oz; 1 white = 2 tbsp; 1 cup = 8-10 eggs

firmly packed tightly press as much of ingredient as will fit into the measure

flour 1 pound = 3 1/2 cups

gallon 1 gallon = 4 quarts = 8 pints

gelatin 1 envelope (1 tbsp) will gel 2 cups = (500mL) liquid

gram 1 gram = .0353 ounces

heap pile as much ingredient as will stay on measuring device

herbs 1 tbsp fresh = 1 teaspoon dried

lemon 1 lemon = 2 tbsp (25 mL) rind and 3 tbsp (50 mL) juice

lemon 1 tsp (5 mL) grated rind = 1/2 tsp (2 mL) lemon extract

lightly packed lightly press ingredient only enough to remove air pockets

marshmallows 8 oz (250 g) = 32 large = 3 1/4 cups (800 mL) mini

onion 1 med 3” diameter = 1 1/4 cups chopped

orange 1 orange = 2 tbsp (25 mL) rind and 1/2 cup (125 mL) juice

ounce 1 ounce = 6 tsp = 29.6 ml = 28.3 gram

pasta 1 lb dried or fresh pasta serves 4 as a main course

pinch 1 pinch = less than 1/8 tsp

pint 1 pint = 2 cups = 1/2 quart

pound 1 pound = 16 oz = 453 grams

quart 1 quart = 2 pints = 4 cups = 1/4 gallon

raisins 3 cups (750 mL) = 1 lb (500 g)

rice 1 cup + 2 cups water = 3 cups cooked rice

sugar 1 pound = 2 1/4 cups

tablespoon 1 tablespoon = 3 teaspoons = 1/16 cup

turkey thaw in fridge 24 hours every 5 lbs; innermost thigh cook to 165°F

water/liquid 1 lb = 2 cups; 1 oz = 2 tbsp; 1tbsp = .5 oz = 15 g; 1tsp = .17 oz = 5 g

yeast 1 envelope dry granular yeast = 1 tbsp (15 mL)

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Baking Conversions

• 1 cup self-rising flour = 1 cup all-purpose flour +1 ½ teaspoons baking powder + ½

teaspoon salt

• 1 cup all-purpose flour = 1 cup + 2 tablespoons cake flour

• 1 cup cake flour = 1 cup – 2 tablespoons all-purpose flour

• 1 teaspoon baking powder = 1 teaspoon baking soda + ½ teaspoon cream of tartar

• 1 tablespoon cornstarch (for thickening) = 2 tablespoons all-purpose flour

• 1 cup honey = 1 ¼ cup sugar + ¼ cup liquid

• 1 cup packed brown sugar = 1 cup granulated sugar

• 1 ounce unsweetened chocolate = 3 tablespoons unsweetened cocoa + 1 tablespoon vegetable shortening

• 1 ounce semi-sweet chocolate = 1 ounce unsweetened chocolate + 1 tablespoon

sugar

• 1 cup buttermilk = 1 tablespoon lemon juice or vinegar + enough milk to make 1 cup; let stand a few minutes

• 1 cup whipped whipping cream = 2 cups whipped dessert topping (i.e. cool whip)

• ½ cup butter = 1 stick butter

• 1 cup sugar = 2 cups sifted powdered sugar

• 1 cup corn syrup = 1 cup sugar + ¼ cup liquid

• 1 pound butter = 2 cups or 4 sticks butter

Documents

671 Recipes presents the Filipino Collection