Dining Table and Recepies
This is a country where people
love to eat.It is not unusual for Filipinos to eat four to five meals a day,with
the med-afternoon snack usually as subtantial as lunch or dinner.Any big
occasion,from a fiesta to the most humble birthday celebration,revolves around
the dinning table.
When you invite locals to a
gathering,or attend one hosted by a Filipino,it is expected that even the most
informal party or cocktail hour must have food,and lots of it.Eating en
grande,means basically buffet style.A typical feast consist of a dining
table groaning with at least five main dishes in addition to
rice,soup,appetizers plus at least two kind of desserts and some fruits.Even the
crudest beer-drinking session must always have pulutan (appetizers)
to go with the brew.
Beer in the country is probably
finest and the cheapest in the East.Locally brewed San Miguel pale pilsen beer is far superior to
its counterpart in Hongkong and its various versions from Super
Dry to Blue Ice are very
good.Other clones like Beer na Beer are also
available though the urban crowd are developing a taste for Western brews,thanks
to new pub like the Brewery and German restaurants which offer their signature
lagers.Five-year-old Tanduay and locally
produced gins and vodkas are all first-class spirits.
Filipino cuisine has not reached the
international fame as Thai food but as visitors have correctly surmise,it is
more out of lack of promotional effort rather than the essence of the dishes.
Filipino cuisine is an intriguing
blend of Malaysian,Chinese,Spanish and American gastronomic influences.For
instance,the use of coconut milk as an ingredient is a legacy from the Filipinos
Malay ancestors.Popular dishes such as lumpia(egg
Chinese.Even the countrys most famost dish lechon(roast
pig).originated in china.Some traditional dishes are still called by their
Spanish names such as mechado(beef
with pork fat), menudo(diced meat with potatoes stewed
in tomato sauce)and pochero(pork,green
beans,cabbage and other selected vegetables).
Within each region,you will find
Baguio is famous for serving the
best in fruit and vegetables from the Trinidad Valley.
Pampanga is known for tocino(sweet
region,uses gata(coconut milk)in cooking,along with many spices.
Capiz,is known as the"Seafood
Capital of the Philippines".
The following are the traditional
Filipino dishes which first-time visitors should sample at least once during
their stay in the country.Local bookstores offer various recipe books for these
basic dishes in case food lovers would like to try them out at home.
°Chicken and or Pork adobo-
stew of chicken and orpork,with flavors that hint of vinegar and soy sauce.This
dish is probably considered as the Philippines national dish,if ever there is
a steaming mound of sauteed noodles
with bits of fresh vegetables,thinly sliced savory sausage and tiny shrimps
laced throughout.This is easy to prepare,and the recipe is very
flexible.Different types of noodles can be used:bihon(rice
noodles)sotanghon(soybeans noodles)and mike(pronounced
as mee-kee,fresh egg noodles).These noodles are usually available in Asian
°Inihaw na Talong-
a memorable side dish which is made
of skinned and mashed brioled eggplant with chopped tomato.onions and
bagoong(tiny shrimps fermented in salt.taste can range between salty,sweet to
spicy).a variation is to peplace the eggplant with chopped green mangoes.
Sariwa)or fried(called pritong lumpia or lumpiang shanghai).Most foriegners
call this love at first bite.Lumpiang Sariwa are
like creoes(rice/egg pastry)filled with Chinese vegetables and topped with sweet
peanut sauce while the Lumpianng Shanghais are like small Chinese spring
rolls,with the thin rice pastry filled with ground beef or pork.Pritong lumpia
are basically the fresh variety,deep fried to perfection and are usually eaten
with garlic-vinegar dip.
is a meaty oxtail stew with pieces
of tender tripe and vegetables in peanut sauce.Best eaten with bagoong.
°Sinigang na Baboy-
an extremely refreshing and filling
dish madee of cubed pork in a salty-sour tamarind soup base and fresh
vegetables.Pork can be replaced with shrimp or milkfish.In place of
tamarind.Filipinos abroad are known to use lemon as the souring ingredient.
( The most of foreigner dont like
this type of sour soup,But my husband love it soooo much!.Sure,me too.Im a
this is a whole chicken.deboned and
stuffed with a mixture of ground chicken,pork and ham,plus whole sausages and
hard bioled eggs.When the chicken is sliced and serve.the dish looks good as it
Majority of the Filipinos has a
sweet tooth and most need a sweet ending to consider a
meal finished.For desserts,one can choose from Leche
Flan(egg custard)as well as avariety of
preserved fruit like macapuno(coconut
in syrup or langka (jackfruit)to the baked goodies like the Brazo
de Mercedes with is custard wrapped in
maringue.Local ice cream are excellent and international standards.The
mango-macapuno flavored ice cream are usually a hit with foreigners but if you
like something truly exotic,try the yam or cheese.flavored ice cream.a strong
favorite with Filipino kids who prefer the versions usually sold on the
stzreet,sometimes known as "dirty ice cream"
One should also not miss out the
summers favorite snack,the Halo-Halo,
which is composed of mixed preserved fruit,jellies
and yam in crushed ice and milk.The servings are often generous and best eaten
alone as a late afternoon snack ratherr than as a dessert.
P H I L L I S
R E C I P E
to taste. Do not allow the Menudo to boil vigorously, always maintain at
simmering temperature. Cook for 2 to 2 ½ hours, uncovered, or until the sauce
becomes very thick. Add the pork liver and raisins in the last 15 minutes of
cooking followed by the pimientos and butter. Before serving, top with fried
1 ½ kilos pork, cubed (separate the fat from the lean meat)
½ kilo beef sirloin, cubed
¼ cup Kikkoman soy sauce
3 pieces calamansi
2 ½ heads garlic, minced
¼ kilo onions, sliced
1/8 kilo fresh tomatoes, skinned and diced
1 chorizo de bilbao, sliced thinly
1 small can tomato sauce
1 tablespoon tomato paste
1 bay leaf
1 small Chinese ham bone
water salt, pepper, and sugar to taste
1/8 kilo pork liver, cubed
½ cup raisins
1 small can pimiento, cut into strips
¼ cup butter 1 kilo potatoes, cubed and fried
Marinate the lean pork and beef cubes in soy sauce and calamansi juice for 1
hour. In a saucepan, put the pork fat and cook until the oil is extracted and
the fat is brown. Remove the browned fat. In the pork oil, sauté the garlic,
onions, tomatoes, and chorizo. Add the marinated meats.
Stir in the tomato sauce and tomato paste. Add the bay leaf and ham bone. Add
the enough water to cook the meat.
regular sized chicken, cut into pieces
1 tbsp salt
1 tbsp pepper
1 bay leaf
1 c vinegar
a head garlic, macerated
1/4 c oil
and cut chicken into pieces. Season with salt and pepper. Place in a
saucepan and add bay leaf, garlic, and vinegar. Let simmer until tender.
If water is needed, add 1/2 cup hot water at a time. When the meat is
tender, add the oil and saute until brown. Serve
kilo pork, shoulder or butt
6 cloves garlic, crushed
1 bay leaf
1/4 cup sugar
1/2 tsp pepper
1/2 cup vinegar
1/2 cup soy sauce
2 1/2 cups water
pork into serving pieces (about 2 inch cubes). Combine ingredients and
bring to boil. Lower heat and cook at medium heat for around an hour or
until pork is tender. Add water if needed. Add salt if needed;
adjust taste. In this version of adobo, you should have some sauce; other
versions leave the meat dry or fried in its own fat. This is great served
with steamed rice
Na Baboy (Pork in Sour Broth
1/2 pounds Pork riblets or pork ribs, country style,cut to pieces
pound Green beans
pounds Spinach (or cabbage, mustard greens or watercress)
medium Tomatoes, sliced
medium Onion, sliced
and pepper to taste
medium Sampaloc (tamarind) [available as powdered package]
medium radish, cut into 1"
piece of Ginger
In a large pot, bring water and pork to a boil . Add tomatoes, onion, salt and
ginger. Simmer 1 hour or until pork is tender.
Optional: Remove tamarind and mash with some broth. Strain juice back into pot.
Taste for seasoning. Bring to a boil. Add green beans and radish,. Tamrind
powder for 10 minutes.
Add spinach, cover and remove from heat. Let stand 5 minute to finish cooking
accompanying vegetables, which complete the meal in a pot (soup, entrée and
vegetables), vary according to what is customary, in season, or available in the
backyard garden: string beans, kangkong, camote tops, eggplant, singkamas,
radishes, okra, mustard greens, and more, singly or in combination.)
250 g beef ribs (tadyang)
250 g ox tripe (goto)
250 g oxtail
100 g string beans, cut 3" long
100 g eggplant, sliced diagonally
300 g puso ng saging(banana heart), cut into 3" cubes
80 g pechay
For the soup:
200 g peanuts, skin removed and grounded or milled
200 g peanut butter
2 tbsp atsuete seeds, blanched and drained in a half-cup of hot water
2 tbsp fish sauce
2 tbsp flour
ground rice (optional)
>> In a large pot, boil the meat ingredients till tender. Set aside and reserve
>> In a large wok or pan, sauté garlic, then add meat, stock, ground peanuts,
peanut butter and ground rice. When boiling, add atsuete-colored water and fish
sauce. Slowly add the vegetables starting with the longer-cooking ones, such as
the string beans. Simmer a few more minutes. Serve with bagoong alamang on the
2 pcs.garlic crused
pcs.small carrots(slice tiny,lengthwise)
2 tablespoons cooking oil
¼ cup tengang daga (black ear fungus), soaked
2 cups shredded cabbage
1 cup water
1 7grams tiny shrimps
grams pork meat
pcs.med.size Baguio beans(slice tiny,lengthwise
and pepper to taste
sotanghon to soften and drain. Set aside.
cooking oil and stir-fry garlic,tengang daga.carrot ,shirmp,pork ,baguio beans
water and add shrimps , bring to boil.
sotanghon and cook until noodles are done.
to taste.(put few drop of soy sauce to make color/subtitute of salt)
· 1 lb of sirloin beefsteak, cut
into 8 pieces
· 3 tablespoons soy sauce
· 1/2 lemon juice
· 1/2 teaspoon ground pepper
· 2 tablespoons vegetable oil
· 1 large onion, cut crosswise
1. Beat each piece of beefsteak with a
meat tenderizer mallet on both sides.
2. Marinate with 2 tablespoons of soy
sauce, juice of 1/2 lemon, 1 teaspoon of vegetable oil, and 1/2 teaspoon of
3. Let stand for an hour.
4. Fry the beefsteaks in a very hot
skillet with just a few drops of oil to moisten the surface.
5. Cook quickly and take it out before
it gets dry.
6. Set aside.
7. Saute the onions until transparent
and add the remaining tablespoon of soy sauce.
onions on top of the beefsteak and serve hot.
cup glutinous rice flour (malagkit, sold in Asian stores - also known as
cups coconut milk, thinned with 1/2 cup water
cups large tapioca pearls (optional)
1/2 cups coconut cream
flour and water into a dough. Shape into balls 1/4 inch diameter.
a large pot, boil coconut milk, sugar and tapioca. When tapioca is transparent,
add rice balls. When the rice balls are soft but firm and start to float, add
coconut cream and boil for another 5 minutes or so. Serve hot.
1/2 cups malagkit (glutinous rice)
1 1/2 cups coco cream
2 cups coconut milk
1/8 ts. anise
2 cups sugar
malagkit and drain. Place coco cream and coconut milk with anise in a saucepan.
Add malagkit and cook over low flame. Stir once in a while to prevent scorching.
When liquid is almost evaporated, add sugar and continously stir until thick.
When done, serve with latek.
1 cup sugar
1/4 cup Water
12 egg yolk
2 13-ounce can evaporated milk
1 14-ounce can sweetened milk
a large bowl,combine all custard ingredients.Stir lightly when mixing to prevent
or from forming.Strain slowly while pouring intocaramel lined flan mold.Preheat
oven to 325°f.Cover mold with tin foil.Put mold in a bigger tray with
water.Bake 1 hrs.or until mixture is firm.Cool before unmolding on a plater.
PEARL FRUIT SALAD
can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup)
cup raw small sago (white tapioca
cup white sugar
water to DEL MONTE Fiesta Fruit Cocktail syrup to make 3-1/2 cups.
to boil. Add sago. Simmer for 40 minutes or until cooked. Stir in sugar. Divide
sago into 1/3-cup servings and place in individual containers. Top with 1/3 cup
DEL MONTE Fiesta Fruit Cocktail and crushed ice.