Philippines (9/15/14)
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Recipes contributed by members of the Filipino-American Society of Central Illinois (FASCI website).
In addition to Japanese and Chinese influence, Filipino cuisine was also greatly shaped during Spain's 300-year occupation of the Philippines. Local ingredients were blended with Spanish recipes to develop a flavor all their own. Today, a food-lover can find tasty morsels anywhere from street corners to mega malls, and according to our guest presenters, Filipinos love to eat! Many of our guests were taught to cook at a young age by their parents, who, like their own parents, cooked from memory and according to taste and did not use written recipes. Measuring spoons and cups were not always available, but they became good cooks and shared their cooking skills with their children. During this program, we were delighted to share in their long-practiced culinary skills - and you can, too, with the recipes below. Click here to download these recipes. Click here for cultural information from Laura Corpuz Click here for Filipino facts and photos by Alex Cardo 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 2017. Click here for the archive from our program in 2019. Click here for the archive from our program in 2023. |
Sopas (Philippine Soup)
Submitted by Laura B. Corpuz
Ingredients:
1 pkg. elbow-macaroni
2 T. vegetable oil
1 sm. onion, chopped
2 C. cooked shredded chicken
4 -5 qt. chicken broth, divided
1 sm. jar pimiento
1 sm. carrot, cut into strips
2 C. shredded cabbage
1 to 1 ½ C. reg. milk
½ sm. can Vienna sausage
½ to – 1 stick butter or margarine
salt and pepper to taste
Method:
Cook macaroni according to package instructions, and drain. In a Dutch oven pan, heat cooking oil and stir-fry chopped onion. Add chicken and part of the broth and cook for 2 minutes. Add all vegetable ingredients and continue boiling for another two minutes. Add the cooked and drained macaroni and more broth. Add sausage and stir in milk. To fill the pan, add the remaining chicken broth. Season to taste with salt and pepper. Enjoy.
Ingredients:
1 pkg. elbow-macaroni
2 T. vegetable oil
1 sm. onion, chopped
2 C. cooked shredded chicken
4 -5 qt. chicken broth, divided
1 sm. jar pimiento
1 sm. carrot, cut into strips
2 C. shredded cabbage
1 to 1 ½ C. reg. milk
½ sm. can Vienna sausage
½ to – 1 stick butter or margarine
salt and pepper to taste
Method:
Cook macaroni according to package instructions, and drain. In a Dutch oven pan, heat cooking oil and stir-fry chopped onion. Add chicken and part of the broth and cook for 2 minutes. Add all vegetable ingredients and continue boiling for another two minutes. Add the cooked and drained macaroni and more broth. Add sausage and stir in milk. To fill the pan, add the remaining chicken broth. Season to taste with salt and pepper. Enjoy.
Easy “Pandesal”
Submitted by Laura B. Corpuz
Pandesal is often eaten in the morning as a pre-breakfast snack, with coffee, tea, or hot cocoa. It’s a popular treat, and many bakers will not share their recipes. This is Laura’s attempt to recreate them:
Ingredients:
1 pkg. frozen white dinner rolls
1 C. cooking oil
1 C. plain breadcrumbs
1 T. sugar
Method:
In room temperature, let dinner rolls thaw for 25-30 minutes or overnight in the refrigerator. Mix breadcrumbs and sugar thoroughly. When rolls are soft enough dip in oil then roll in breadcrumbs and sugar mixture. Do the same to all of the rolls and place them in a 9 x 11- inch baking pan. Let rise according to the instructions on the back of the dinner roll package. (The other way is to preheat oven to 200 degrees, then turn the oven off and place the pan in the oven and let the rolls rise for about 2 hours or until the they reach the desired size – about double.) Remove pan from the oven without touching the rolls. Bake in a 350 degree preheated oven for 15 minutes or until golden brown. Oven temperatures vary. Serve warm with or without butter. Enjoy!
Pandesal is often eaten in the morning as a pre-breakfast snack, with coffee, tea, or hot cocoa. It’s a popular treat, and many bakers will not share their recipes. This is Laura’s attempt to recreate them:
Ingredients:
1 pkg. frozen white dinner rolls
1 C. cooking oil
1 C. plain breadcrumbs
1 T. sugar
Method:
In room temperature, let dinner rolls thaw for 25-30 minutes or overnight in the refrigerator. Mix breadcrumbs and sugar thoroughly. When rolls are soft enough dip in oil then roll in breadcrumbs and sugar mixture. Do the same to all of the rolls and place them in a 9 x 11- inch baking pan. Let rise according to the instructions on the back of the dinner roll package. (The other way is to preheat oven to 200 degrees, then turn the oven off and place the pan in the oven and let the rolls rise for about 2 hours or until the they reach the desired size – about double.) Remove pan from the oven without touching the rolls. Bake in a 350 degree preheated oven for 15 minutes or until golden brown. Oven temperatures vary. Serve warm with or without butter. Enjoy!
Chicken Adobo
Submitted by Michelle Quickle
Michelle learned this recipe from her father – a skilled baker and cook – when she was just six years old! The quick version at the bottom of the page is based on the method demonstrated at the program.
Ingredients:
2 lbs chicken (cut up into pieces)
½ cup spiced vinegar (available at oriental groceries, label pictured below; may also use rice vinegar or other vinegar)
2 cups water
2 cloves garlic (minced)
½ tsp ground black pepper
red chili flakes (optional, for those who like it spicy)
¼ cup soy sauce
1 bay leaf
Salt to taste
Procedure:
Clean chicken and cut into pieces. Add salt, minced garlic, and pepper to chicken. Put in a large pot and add bay leaf, spiced vinegar, soy sauce and water. (At this point, if you have the time, you can let it marinate over night.) Cover and let it simmer until the chicken is tender.
Remove chicken pieces from pot and broil in a pan for 10 minutes. Let the sauce in the pot simmer until reduced to half. Take chicken out of the oven and return to sauce. Simmer for another two minutes. Serve hot.
NOTE: Instead of chicken, you can use pork (country style) for this recipe.
Quick version: Lightly cook the chicken pieces in a large pan with some oil (Michelle likes to use olive oil, but any vegetable oil is fine). Add the rest of the ingredients and simmer until the chicken is thoroughly cooked and the sauce is reduced.
Michelle learned this recipe from her father – a skilled baker and cook – when she was just six years old! The quick version at the bottom of the page is based on the method demonstrated at the program.
Ingredients:
2 lbs chicken (cut up into pieces)
½ cup spiced vinegar (available at oriental groceries, label pictured below; may also use rice vinegar or other vinegar)
2 cups water
2 cloves garlic (minced)
½ tsp ground black pepper
red chili flakes (optional, for those who like it spicy)
¼ cup soy sauce
1 bay leaf
Salt to taste
Procedure:
Clean chicken and cut into pieces. Add salt, minced garlic, and pepper to chicken. Put in a large pot and add bay leaf, spiced vinegar, soy sauce and water. (At this point, if you have the time, you can let it marinate over night.) Cover and let it simmer until the chicken is tender.
Remove chicken pieces from pot and broil in a pan for 10 minutes. Let the sauce in the pot simmer until reduced to half. Take chicken out of the oven and return to sauce. Simmer for another two minutes. Serve hot.
NOTE: Instead of chicken, you can use pork (country style) for this recipe.
Quick version: Lightly cook the chicken pieces in a large pan with some oil (Michelle likes to use olive oil, but any vegetable oil is fine). Add the rest of the ingredients and simmer until the chicken is thoroughly cooked and the sauce is reduced.
Filipino Fried Lumpia (Eggrolls)
Submitted by Lourdes Lewellen
Ingredients:
For the filling:
1 lb. of hamburger or ground pork (or a mixture of both)
1 carrot (chopped)
1 stalk of celery (chopped)
1/2 bundle of green onions (chopped)
1 small can of water chestnuts (chopped)
1/2 tsp. black pepper
1 tsp salt
1 egg
For assembling and cooking:
1 package of eggroll or springroll wrappers
Veg. oil for frying
Procedure:
Mix all the filling ingredients together and refrigerate for two hours or overnight.
Open the package of eggroll wrappers, separate the individual wrappers, and cover with a damp paper towel to prevent dryness.
Lay one wrapper on the table and put one tablespoon of meat mixture on top. Fold and wrap. (The video below shows the technique.)
In deep pan, add oil and heat to 350 degrees. Test fry one eggroll to make sure the temperature is right. Fry eggrolls for 10 minutes or until they turn light brown. Remove from oil and place on a damp paper towel to soak up excess oil.
Serve hot with sweet and sour sauce and enjoy.
Ingredients:
For the filling:
1 lb. of hamburger or ground pork (or a mixture of both)
1 carrot (chopped)
1 stalk of celery (chopped)
1/2 bundle of green onions (chopped)
1 small can of water chestnuts (chopped)
1/2 tsp. black pepper
1 tsp salt
1 egg
For assembling and cooking:
1 package of eggroll or springroll wrappers
Veg. oil for frying
Procedure:
Mix all the filling ingredients together and refrigerate for two hours or overnight.
Open the package of eggroll wrappers, separate the individual wrappers, and cover with a damp paper towel to prevent dryness.
Lay one wrapper on the table and put one tablespoon of meat mixture on top. Fold and wrap. (The video below shows the technique.)
In deep pan, add oil and heat to 350 degrees. Test fry one eggroll to make sure the temperature is right. Fry eggrolls for 10 minutes or until they turn light brown. Remove from oil and place on a damp paper towel to soak up excess oil.
Serve hot with sweet and sour sauce and enjoy.
Leche Flan (Egg Custard)
Submitted by Dr. Remo Umale
Ingredients:
3/4 cup of white sugar
12 egg yolks
1 can Condensed milk
1 can of Evaporated milk
Zest of 1 lime (only use the green part; the white pith is bitter; you can also substitute vanilla for a different flavor)
Procedure:
Caramelize sugar in a 6-inch baking pan by melting the sugar on high heat, spreading and tilting the melted sugar to coat the bottom and side of the pan until it turns dark golden brown. Set aside to cool.
Separate the egg yolks into a mixing bowl, and whisk gently until smooth. Add the evaporated milk, whisking continuously. Scrape the zest of the lime and add to the mixture and whisk. Add the condensed milk and whisk very lightly until smooth. Pour into caramelized sugar-coated pan, prepared above.
Place the pan on top of a cookie sheet with a little water in the bottom. Bake at 325 degrees for 30 to 40 minutes until the mixture is set. You can test with a toothpick to see if it is done.
Let it cool for at least 30 minutes.
How to serve: Rim the side of the pan with a butter knife. Place your serving tray over the pan and flip it over holding both pan and tray securely to transfer the plan to the tray. Cut the flan into serving portions.
Ingredients:
3/4 cup of white sugar
12 egg yolks
1 can Condensed milk
1 can of Evaporated milk
Zest of 1 lime (only use the green part; the white pith is bitter; you can also substitute vanilla for a different flavor)
Procedure:
Caramelize sugar in a 6-inch baking pan by melting the sugar on high heat, spreading and tilting the melted sugar to coat the bottom and side of the pan until it turns dark golden brown. Set aside to cool.
Separate the egg yolks into a mixing bowl, and whisk gently until smooth. Add the evaporated milk, whisking continuously. Scrape the zest of the lime and add to the mixture and whisk. Add the condensed milk and whisk very lightly until smooth. Pour into caramelized sugar-coated pan, prepared above.
Place the pan on top of a cookie sheet with a little water in the bottom. Bake at 325 degrees for 30 to 40 minutes until the mixture is set. You can test with a toothpick to see if it is done.
Let it cool for at least 30 minutes.
How to serve: Rim the side of the pan with a butter knife. Place your serving tray over the pan and flip it over holding both pan and tray securely to transfer the plan to the tray. Cut the flan into serving portions.