Philippines (9.11.17)
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Recipes contributed by members of the Filipino-American Society of Central Illinois.
Tagalog, English, and Spanish are all spoken in the Philippines, though use of Spanish has been fading since the country gained its independence (from Spain in 1898 and from the United States in 1946). Nevertheless, some Spanish influences remain, as in some of these recipes (Arroz Caldo, Fried Rice, Chicken Adobo, etc.). Essential flavors in the Filipino kitchen include ginger, garlic, onion, and bagoóng (shrimp paste). As in most cooking, the recipes below are guidelines. Feel free to adjust them to your taste, and use the ingredients you have on hand -- especially for things like fried rice and pansit. Click here to download these recipes. Want to try more Filipino recipes? Click here for the archive from our program in 2010. Click here for the archive from our program in 2011. Click here for the archive from our program in 2014. Click here for the archive from our program in 2019. Click here for the archive from our program in 2023. |
Melon sa Malamig (Filipino Cantaloupe Drink)
This is a classic drink in the Philippines, frequently enjoyed at family gatherings. Milk isn't traditionally used, but it can be added as an extra indulgence. For best results, use a very ripe cantaloupe.
½ c. sugar (or to taste)
½ c. water
1 cantaloupe
¾ pitcher chilled water
½ - 1 C. milk (opt.)
For sugar syrup: In a small pan mix ½ c. sugar and ½ c. water and stir thoroughly over medium heat. The syrup is ready when sugar is dissolved. Or microwave for 1 ½ - 2 minutes or till sugar is dissolved. Set aside to cool.
Clean cantaloupe, cut in half, remove seeds (strain juice from seeds & pulp and add for extra flavor), and shred cantaloupe flesh. Use shaver, or finely slice.
Place fruit in a pitcher, then add chilled water until about ¾ full.
Stir in cooled sugar syrup (to taste) and milk, and enjoy the refreshing drink to quench your thirst.
½ c. sugar (or to taste)
½ c. water
1 cantaloupe
¾ pitcher chilled water
½ - 1 C. milk (opt.)
For sugar syrup: In a small pan mix ½ c. sugar and ½ c. water and stir thoroughly over medium heat. The syrup is ready when sugar is dissolved. Or microwave for 1 ½ - 2 minutes or till sugar is dissolved. Set aside to cool.
Clean cantaloupe, cut in half, remove seeds (strain juice from seeds & pulp and add for extra flavor), and shred cantaloupe flesh. Use shaver, or finely slice.
Place fruit in a pitcher, then add chilled water until about ¾ full.
Stir in cooled sugar syrup (to taste) and milk, and enjoy the refreshing drink to quench your thirst.
Corn Silk Tea
An alternative to this recipe is simply to nboil your corn in its inner layer of husk (remove outer layer), save the water, and sweeten it to taste – tea is made!
5 cups water
5 corn silks (fresh or dried corn silk from fresh ears of corn)*
Sugar or Honey** to taste (opt.)
Put 5 cups of water and cut-up corn silk in a pot and cover it. Bring it to a boil for 2 minutes, then turn the heat down to low. Simmer the corn silk for 5 minutes. Remove from heat and wait for 15 minutes. Strain the silk and add sugar or honey, then drink the corn silk tea at room temperature, warm, or chilled if desired. (This corn silk tea is good for the kidneys, but refer to a physician if necessary.)
*The silk from one ear of corn is good for 1 cup of tea.
**Add honey while it is still warm.
5 cups water
5 corn silks (fresh or dried corn silk from fresh ears of corn)*
Sugar or Honey** to taste (opt.)
Put 5 cups of water and cut-up corn silk in a pot and cover it. Bring it to a boil for 2 minutes, then turn the heat down to low. Simmer the corn silk for 5 minutes. Remove from heat and wait for 15 minutes. Strain the silk and add sugar or honey, then drink the corn silk tea at room temperature, warm, or chilled if desired. (This corn silk tea is good for the kidneys, but refer to a physician if necessary.)
*The silk from one ear of corn is good for 1 cup of tea.
**Add honey while it is still warm.
Arroz Caldo (Chicken Rice Soup)
2 T. vegetable/canola oil
2 cloves crushed garlic
2 T. peeled chopped ginger
1 large onion, cut in cubes
2 lbs. chicken breast, cut in cubes/sliced
2-3 c. cooked rice
3 Quarts chicken broth or water
Pepper, salt or fish sauce
6 hard-boiled eggs, shells removed
1 c. chopped green onions
Fried garlic
Safflower (kasubha)
In a Dutch oven, brown crushed garlic in oil, then stir in ginger and onions.
Add chicken cubes and toss until meat is done.
Add cooked rice and chicken broth or water then season with salt or fish sauce. When rice appears flowery and fluffy, the soup is done.
Drop in hard-boiled eggs. Garnish with green onions, fried garlic, and safflower. Enjoy.
2 cloves crushed garlic
2 T. peeled chopped ginger
1 large onion, cut in cubes
2 lbs. chicken breast, cut in cubes/sliced
2-3 c. cooked rice
3 Quarts chicken broth or water
Pepper, salt or fish sauce
6 hard-boiled eggs, shells removed
1 c. chopped green onions
Fried garlic
Safflower (kasubha)
In a Dutch oven, brown crushed garlic in oil, then stir in ginger and onions.
Add chicken cubes and toss until meat is done.
Add cooked rice and chicken broth or water then season with salt or fish sauce. When rice appears flowery and fluffy, the soup is done.
Drop in hard-boiled eggs. Garnish with green onions, fried garlic, and safflower. Enjoy.
Filipino Pansit (Rice Noodles)
1 pkg, pansit bijon, soaked in lukewarm water
1 pkg. pansit canton, soaked in lukewarm water
¾ c. soy sauce, divided
1/3 c. vegetable/cooking oil
2 cloves garlic, minced
1 medium-sized onion, sliced
3 C. boiled chicken, diced/shredded
1 C. deveined shrimp (optional; or use pork, beef, etc.)
2 stalks celery, sliced into sm. pieces
2 C. shredded cabbage
2 medium-sized carrots, cut into sm. pieces
onion powder & garlic powder to taste
1 ½ c. chicken broth
salt and ground pepper
2 hard-boiled eggs, sliced, opt.
¼ c. chopped green onions, opt.
Soak pansit bijon (rice sticks) and pansit canton in lukewarm water for 5 – 7 minutes; drain and coat with 2 tablespoons soy sauce. Sauté garlic in heated oil until lightly brown. Add onion, stir for a few seconds. Add chicken and shrimp, stirring lightly. Add vegetables and stir until crisp cooked. Season generously with onion and garlic powders. Remove vegetable mixture, keeping juice in pan. Put drained pansit bijon and pansit Canton in pan and toss with juice until softened, then mix all ingredients in pan. Add chicken broth if needed. Add more soy sauce for flavor. Season with salt and pepper. Garnish with cut-up eggs and green onions. Enjoy!
1 pkg. pansit canton, soaked in lukewarm water
¾ c. soy sauce, divided
1/3 c. vegetable/cooking oil
2 cloves garlic, minced
1 medium-sized onion, sliced
3 C. boiled chicken, diced/shredded
1 C. deveined shrimp (optional; or use pork, beef, etc.)
2 stalks celery, sliced into sm. pieces
2 C. shredded cabbage
2 medium-sized carrots, cut into sm. pieces
onion powder & garlic powder to taste
1 ½ c. chicken broth
salt and ground pepper
2 hard-boiled eggs, sliced, opt.
¼ c. chopped green onions, opt.
Soak pansit bijon (rice sticks) and pansit canton in lukewarm water for 5 – 7 minutes; drain and coat with 2 tablespoons soy sauce. Sauté garlic in heated oil until lightly brown. Add onion, stir for a few seconds. Add chicken and shrimp, stirring lightly. Add vegetables and stir until crisp cooked. Season generously with onion and garlic powders. Remove vegetable mixture, keeping juice in pan. Put drained pansit bijon and pansit Canton in pan and toss with juice until softened, then mix all ingredients in pan. Add chicken broth if needed. Add more soy sauce for flavor. Season with salt and pepper. Garnish with cut-up eggs and green onions. Enjoy!
Ham Fried Rice
Have leftover rice? This is a delicious way to repurpose it!
4 eggs
2/3 C. cooking oil
4 c. cold cooked rice, loosened
¾ C. soy sauce
1 pkg. diced ham, drained (or other meat)
1 pkg. carrots and peas, pre-cooked
½ c. green onions, cut-up
Beat eggs well and scramble in heated cooking oil.
Remove from pan and cut into strips.
Put loosened cold cooked rice in the pan and stir-fry to coat with oil. Mix it well with soy sauce or a few drops of oil to prevent it from burning. Add diced ham and scrambled eggs to the rice. Fold in pre-cooked carrots and peas prepared according to package.
Garnish with green onions & serve warm or hot. Serves 6-8.
4 eggs
2/3 C. cooking oil
4 c. cold cooked rice, loosened
¾ C. soy sauce
1 pkg. diced ham, drained (or other meat)
1 pkg. carrots and peas, pre-cooked
½ c. green onions, cut-up
Beat eggs well and scramble in heated cooking oil.
Remove from pan and cut into strips.
Put loosened cold cooked rice in the pan and stir-fry to coat with oil. Mix it well with soy sauce or a few drops of oil to prevent it from burning. Add diced ham and scrambled eggs to the rice. Fold in pre-cooked carrots and peas prepared according to package.
Garnish with green onions & serve warm or hot. Serves 6-8.
Chicken Adobo
The name of this succulent dish comes from the Spanish adobar, "to marinate." This version uses chicken, but you can adapt it to whatever meat you prefer.
1/4 c. vinegar
1 head crushed garlic
1 tsp. ground black pepper
1-2 bay leaves
½ tsp. salt (opt.)
2 - 3 T. soy sauce
3 lbs. chicken drumettes (or whatever meat you prefer)
¾ C. water
In a saucepan combine vinegar, garlic, pepper, bay leaves, salt (opt.), and soy sauce. Add chicken and water, and simmer until meat is tender. Use fork to check if chicken is ready. Sauce will be slightly thick. Add more soy sauce for more flavor. Serve with rice.
1/4 c. vinegar
1 head crushed garlic
1 tsp. ground black pepper
1-2 bay leaves
½ tsp. salt (opt.)
2 - 3 T. soy sauce
3 lbs. chicken drumettes (or whatever meat you prefer)
¾ C. water
In a saucepan combine vinegar, garlic, pepper, bay leaves, salt (opt.), and soy sauce. Add chicken and water, and simmer until meat is tender. Use fork to check if chicken is ready. Sauce will be slightly thick. Add more soy sauce for more flavor. Serve with rice.
Palitaw
The name for this dish comes from the Tagalog word for "float," refering to how these boiled rice flour treats will float to the surface of the water when they are ready. Also, you can arrange them prettily on a platter, and they almost look like a floating cloud!
2 C. rice flour
¾ c. water to mix with flour
2 quarts water in pan
1 package of coconut flakes
¼ C sugar
¼ C sesame seeds, toasted
Mix rice flour with water. Sprinkle a large plate with flour. Roll dough into balls, then flatten with the palm of hand. Press center with your finger, then set aside on the floured plate. Repeat until all the dough is shaped.
Boil 2 quarts of water in a pan. Drop each flattened cake into the boiling water. When the cake is ready, it will rise. Remove the cakes and let cool.
While the cakes are cooling, mix the coconut flakes, sugar and sesame seeds. Coat or top each cake with the mixture. Yummy!
2 C. rice flour
¾ c. water to mix with flour
2 quarts water in pan
1 package of coconut flakes
¼ C sugar
¼ C sesame seeds, toasted
Mix rice flour with water. Sprinkle a large plate with flour. Roll dough into balls, then flatten with the palm of hand. Press center with your finger, then set aside on the floured plate. Repeat until all the dough is shaped.
Boil 2 quarts of water in a pan. Drop each flattened cake into the boiling water. When the cake is ready, it will rise. Remove the cakes and let cool.
While the cakes are cooling, mix the coconut flakes, sugar and sesame seeds. Coat or top each cake with the mixture. Yummy!