Lesson 1: THE PHILIPPINES
Recipes
Most of the ingredients for these and the other recipes in this class can be found at Asian stores or on the WEB at Asianwok, Penzeys or Indian Foods and especially at Pinoy Creations for Philippine ingredients.
SINIGANG (SOUR BROTH)
Serves 6
Sinigang is a sour broth that can be called the Philippine national dish. It is found almost nationwide under various names. In Cebu, it is "tinowa". In Bicol, it is "cocido". Sinigang is so popular because it is so flexible. The ingredients vary. It can be made with any protein, any vegetable (radish, eggplant, mustard greens) and any souring agent (tomatoes, green mangoes, green pineapples, green guavas). More recipes for Sinigang can be found in The Food of the Philippines: Authentic Recipes from the Pearl of the Orient.
- 1 clove garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons olive oil
- 16 ounces firm tofu (can substitute Quorn or another meat-free chicken-style product)
- 1 medium onion, sliced thin
- 2 medium red tomatoes, sliced
- 5 cups water
- 1 and 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 6 pieces tamarind or 1/2 cup lemon juice
- 1 pound daikon, peeled and cut into 1-inch cubes
- 1/2 pound mustard greens or spinach
- 3 green onions, cut into 1-inch lengths
1) Sauté the garlic and ginger in hot oil in a large pot. Add the tofu and brown it on all sides. Add the onion and tomatoes and cook for 5 minutes.
2) Add the water, salt, pepper, and tamarind or lemon juice. Cover and bring to a boil. Reduce the heat and simmer for 30 minutes.
3) Remove the tamarind pieces and mash with some broth to extract the juice. Strain and add the juice to the simmering pot.
4) Add the daikon and cook for 5 minutes, until it is tender. Add the mustard greens and green onions. Cover and remove from heat. Let stand until greens are wilted.
5) Eat straight from the pot or allow the flavors to combine for a few days in the refrigerator.
SOPA DE MAIZ (CORN SOUP)
Serves 4-6
The influence of the Americas upon Filipino cooking can clearly be seen in this next dish.
1) Sauté the onions and garlic in the oil for 5 minutes.
2) Stir in the lemon juice, water, pepper, and corn. Bring to a boil and cook over low heat for 10 minutes.
3) Add the watercress or spinach and cook 2 minutes.
EGGPLANT SALAD (TALONG)
Serves 3-4
- 3 medium Japanese eggplants
- 2 cloves garlic, minced
- 1 teaspoon salt
- 3 tablespoons distilled white vinegar
- 1/2 teaspoon ground black pepper
- 1 teaspoon soy sauce
1) In a broiler set on high, roast the eggplants for 3-4 minutes on each side until the skin is blistered and burned. Set aside to cool.
2) Peel the burned skin, chop the eggplants into small pieces, and mash them with a fork.
3) In a bowl, combine the eggplant, garlic, salt, vinegar, soy sauce, and pepper. Mix well and let stand for at least 30 minutes.
OKRA ADOBO
Serves 4-6
In the days before refrigeration became available, cooking in vinegar was another way of preserving food for journeys or for another day. One popular Filipino recipe, for pinamlhan, cooks fish and eggplant in vinegar until the vinegar boils completely away. This next traditional recipe reflects Malay, American and Chinese influences.
- 2 pounds whole okra
- 1/4 cup vegetable oil
- 1/2 cup white distilled vinegar
- 1/4 cup soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cloves garlic
1) Parboil the okra for 2 minutes. Drain well and sauté the okra in oil for 3-4 minutes.
2) Add the rest of the ingredients.
3) Simmer for 6-8 minutes.
BOMBONES DE ARROZ (RICE FRITTERS)
Makes about 24
- 1 cup sifted unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/3 cup coconut cream or heavy cream
- 1 teaspoon vanilla extract
- 1 cup cooked sticky, sweet, or glutinous rice
- Oil for deep frying
1) Sift the flour, baking powder, and salt into a bowl. Beat the eggs, cream, and vanilla together, then mix into the flour mixture until smooth. Stir in the rice.
2) Heat the oil to 370°F and drop the mixture into it by the tablespoon. Fry until browned. Drain and serve hot.
RICE CASSEROLE (ARROZ LUZONIA)
Serves 6
- 1 cup chopped onion
- 4 minced garlic cloves
- 3 tablespoons oil
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon annatto seeds soaked in 1\4 cup water for 30 minutes or 1 teaspoon paprika
- 2 cups cooked sticky, sweet, or glutinous rice
- 2 eggs, beaten
- 1 red bell pepper, sliced into 6 pieces
- 2 hard-cooked eggs, sliced
- 4 plantains or saba bananas, cut in 2-inch pieces
- 3 tablespoons butter
1) Sauté the onion and garlic in the hot oil until browned. Mix in the salt, pepper, paprika, and rice. Cool 15 minutes.
2) Add the beaten eggs and mix until blended.
3) Oil a casserole or baking dish very thoroughly. Arrange the red pepper slices and sliced eggs on the bottom. Turn the rice mixture into it. Cover with a piece of aluminum foil and place casserole in a larger pan filled with hot water. Cook in the water bath over low heat 30 minutes.
4) In a small skillet, sauté the bananas in butter. Carefully unmold the rice mixture onto a serving dish and garnish with the bananas.
Filipino Desserts
COCONUT PUDDING (COCO FLAN)
Serves 8-10
Filipinos are known for their love of desserts. The use of orange and cream in this recipe reflects the Spanish heritage of the islands.
- 1 cup granulated sugar
- 3/4 cup cornstarch
- 1 teaspoon salt
- 2 cups milk
- 2 cups light cream
- 2 egg yolks
- 2 cups flaked coconut
- 1 teaspoon grated orange rind
- 2 teaspoons vanilla extract
1) Sift the sugar, cornstarch, and salt into a medium saucepan. Gradually add the milk and cream, mixing until smooth. Cook over low heat, stirring steadily until thickened.
2) Beat the egg yolks in a bowl. Gradually add the hot milk mixture, stirring steadily to prevent curdling. Return the mixture to saucepan and cook over low heat, stirring steadily for 2 minutes. Do not let it boil. Set it aside to cool.
3) When cool, beat with a rotary beater or electric mixer for 2 minutes, then fold in the coconut, orange rind, and vanilla.
4) Pour the mixture into 8 to 10 custard cups and chill. Serve with whipped cream.
COCONUT BALLS (BOKAYONG NIYOG)
Makes about 36
- 1 cup granulated sugar
- 1/3 cup water
- 3 cups flaked coconut
1) Boil the sugar and water until a thread is formed when a fork is dipped in and raised, or until a candy thermometer reads 230 degrees.
2) Stir in the coconut. Cook over low heat, stirring frequently until a soft ball is formed when the mixture is dropped into cold water, or until a candy thermomter reads 240 degrees.
3) Being very careful as the mixture is very hot, drop by the tablespoon onto a greased surface or parchment paper. Cool.
CASSAVA PUDDING (CASSAVA FLAN)
Serves 4
A Filipino friend who is a wonderful cook gave me this recipe for cassava pudding some years ago. The unusual ingredients can be found in an Asian grocery store or at Pinoy Creations on the Web, see bibliography. (Pinoy is a slang word that Filipinos use to name themselves.)
For the pudding:
- 2 pounds grated cassava
- 1 (13oz) can evaporated milk
- 1 (14oz) can condensed milk
- 2 cups coconut milk
- 1 (16oz) can coconut cream, less 6 tablespoons
- 1 jar sweetened Macapuno (coconut sport, balls or string)
- 1/2 cup granulated sugar
- 1/2 cup rice flour
- 4 eggs
For the topping:
- 2 egg yolks, beaten
- 6 tablespoons condensed milk
- 6 tablespoons coconut cream
1) Preheat oven to 350°F.
2) In a mixing bowl, combine pudding ingredients. Pour mixture into buttered 11-inch shallow pan.
3) Bake 35 minutes. While the pudding is baking, mix the topping ingredients well in a small bowl
4) After 35 minutes, spread the topping evenly on top of the pudding. Continue baking for another 30-45 minutes, until browned.
GINGER TEA (SALABAT)
Serves 4
Salabat is typically served with dessert or as part of breakfast. It is a popular drink throughout Asia.
- 2 (1-inch) cubes of fresh ginger
- 3 heaping tablespoons honey
1) Peel the ginger and chop it coarsely. Put in into a pot along with 4 cups water and the honey. Bring to a boil. Cover, turn heat to low, and simmer for 25 minutes.
2) Uncover the pot, turn up the heat to medium-low, and cook for another 15 minutes. Strain and serve.
