Philippines (10.7.19)
|
Recipes contributed by the Filipino-American Society of Central Illinois. Presenters included Fannie Black, Laura B. Corpuz, Joy & Reg Gress, and Elvie Schell.
Once again, members of FASCI treated us to a wonderful spread of classic Filipino dishes. Some of the essential ingredients in a Filipino pantry are garlic, ginger, onions, fish sauce, and shrimp paste. While our presenters left off the last two items in case of allergies, feel free to experiment with these flavors in your own kitchen! 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 2017. Click here for the archive from our program in 2023. |
Chicken Adobo
This recipe is grounded in a marriage of flavors that was meant to be: Ginger + Garlic.
Ingredients:
1/2 c. cooking/olive oil
5 gloves garlic minced
½ c. onion, sliced
1 sm. ginger, diced
2 lbs. chicken legs/wings/cleaned
¼ c. white vinegar
½ c soy sauce (any brand)
2 bay leaves
½ tsp. salt
½ tsp. black pepper
Instructions: In a large pan/skillet sauté the first five ingredients. Cook chicken about 1½ minutes on each side, until both sides are golden brown. Add the vinegar, soy sauce, bay leaves, salt and black pepper. Cover and let simmer for 20-30 minutes or till chicken is tender and done. Enjoy with rice.
Note: Chicken Adobo mix may be purchased from the Asian store. This may vary the cooking procedure.
Ingredients:
1/2 c. cooking/olive oil
5 gloves garlic minced
½ c. onion, sliced
1 sm. ginger, diced
2 lbs. chicken legs/wings/cleaned
¼ c. white vinegar
½ c soy sauce (any brand)
2 bay leaves
½ tsp. salt
½ tsp. black pepper
Instructions: In a large pan/skillet sauté the first five ingredients. Cook chicken about 1½ minutes on each side, until both sides are golden brown. Add the vinegar, soy sauce, bay leaves, salt and black pepper. Cover and let simmer for 20-30 minutes or till chicken is tender and done. Enjoy with rice.
Note: Chicken Adobo mix may be purchased from the Asian store. This may vary the cooking procedure.
Pansit Bihon
Once everything's chopped up, this dish is quick to make and so tasty. It's a traditional birthday meal, with the long noodles reflecting wishes for a long life. Veggies should be cooked quickly over high heat to retain their vibrant colors.
Ingredients:
1 bag pansit bihon noodles (rice sticks) from oriental store
½ c. soy sauce
½ c olive/cooking oil
3-5 gloves garlic, minced
1 medium onion, sliced
2 c. chicken meat, diced
2 stalks. celery, sliced
2 medium-sized carrots, stripped
2 c. cabbage, shredded
2 c. chicken stock
1 tsp. black pepper
2 hard-boiled eggs, sliced, opt.
1 c. of green onions, cut-up
Instructions: Soak rice sticks in cold 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 minutes. Add chicken and stir lightly. Add vegetables and stir until crisp cooked. Remove vegetable mixture keeping juice in pan. Put drained rice sticks in pan and toss with juice until softened, then mix all ingredients in pan. Add chicken broth if needed. Flavor with soy sauce to give color and taste. Season with black pepper and garnish with sliced egg and green onions. Enjoy! Cooking time is 30 minutes.
Ingredients:
1 bag pansit bihon noodles (rice sticks) from oriental store
½ c. soy sauce
½ c olive/cooking oil
3-5 gloves garlic, minced
1 medium onion, sliced
2 c. chicken meat, diced
2 stalks. celery, sliced
2 medium-sized carrots, stripped
2 c. cabbage, shredded
2 c. chicken stock
1 tsp. black pepper
2 hard-boiled eggs, sliced, opt.
1 c. of green onions, cut-up
Instructions: Soak rice sticks in cold 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 minutes. Add chicken and stir lightly. Add vegetables and stir until crisp cooked. Remove vegetable mixture keeping juice in pan. Put drained rice sticks in pan and toss with juice until softened, then mix all ingredients in pan. Add chicken broth if needed. Flavor with soy sauce to give color and taste. Season with black pepper and garnish with sliced egg and green onions. Enjoy! Cooking time is 30 minutes.
Sopas – Philippine Soup
Laura's mom always made this soup for their family's Christmas open house.
Ingredients:
1 pkg. elbow macaroni
2 c. cooked shredded chicken
4 -5 qt. chicken broth/bouillon
2 c. shredded cabbage
1 sm. Chopped onion
2 sm. carrot, cut into fine strips
1 sm. jar pimento
½ sm. can Vienna sausage, cut into quarters
1 to 1 ½ c. reg. milk
½ stick butter or margarine
salt and ground pepper
Instructions: Cook macaroni according to package instructions. In a Dutch oven, boil chicken in the broth for 2 minutes. Add in all vegetable ingredients and continue boiling for another 2 minutes. Add sausage and cooked, drained macaroni. Stir in milk and butter. Add more chicken broth to fill pan. Season to taste with salt and pepper.
Ingredients:
1 pkg. elbow macaroni
2 c. cooked shredded chicken
4 -5 qt. chicken broth/bouillon
2 c. shredded cabbage
1 sm. Chopped onion
2 sm. carrot, cut into fine strips
1 sm. jar pimento
½ sm. can Vienna sausage, cut into quarters
1 to 1 ½ c. reg. milk
½ stick butter or margarine
salt and ground pepper
Instructions: Cook macaroni according to package instructions. In a Dutch oven, boil chicken in the broth for 2 minutes. Add in all vegetable ingredients and continue boiling for another 2 minutes. Add sausage and cooked, drained macaroni. Stir in milk and butter. Add more chicken broth to fill pan. Season to taste with salt and pepper.
Ham Fried Rice
Ingredients:
5 c. cold cooked rice
4 T. cooking oil
½ c. soy sauce
1 pack ham diced (may sub. shrimp or chicken)
1 bag of mixed carrots and peas
3 eggs, scrambled
¼ c. green onions, cut in ½ inch sections
Instructions: Break up and separate the cold cooked rice with a spoon or with fingers. Heat oil. Add rice and stir-fry to coat with oil. Add soy sauce and stir-fry to heat thoroughly and coat rice. To the rice mixture, add ham, carrots, peas and beaten eggs. Garnish with green onions and serve warm or hot. Enjoy!
5 c. cold cooked rice
4 T. cooking oil
½ c. soy sauce
1 pack ham diced (may sub. shrimp or chicken)
1 bag of mixed carrots and peas
3 eggs, scrambled
¼ c. green onions, cut in ½ inch sections
Instructions: Break up and separate the cold cooked rice with a spoon or with fingers. Heat oil. Add rice and stir-fry to coat with oil. Add soy sauce and stir-fry to heat thoroughly and coat rice. To the rice mixture, add ham, carrots, peas and beaten eggs. Garnish with green onions and serve warm or hot. Enjoy!
Mochiko or Bibingka (Philippine Rice Cake)
Ingredients:
1 Box Mochiko Sweet Rice Flour (found in oriental grocery stores)
3 c. regular or fat free milk
¾ c. white sugar
4 eggs
2-2/3 c. coconut flakes (any brand)
1/2 can condensed milk (14 oz. can)
Instructions: Mix the first four ingredients above by hand in a bowl.
Grease a 13” by 9” baking pan or dish with butter.
Pour the batter into the greased baking container. Sprinkle the 2-2/3 cups coconut flakes on top of the batter. Bake for 30 minutes at 375°F. Remove from oven. Pour 1/2 can (7 ounces) condensed milk over the top of the cake and spread it evenly. Return to the oven and bake at 375°F for another 15 minutes or until golden brown on top.
1 Box Mochiko Sweet Rice Flour (found in oriental grocery stores)
3 c. regular or fat free milk
¾ c. white sugar
4 eggs
2-2/3 c. coconut flakes (any brand)
1/2 can condensed milk (14 oz. can)
Instructions: Mix the first four ingredients above by hand in a bowl.
Grease a 13” by 9” baking pan or dish with butter.
Pour the batter into the greased baking container. Sprinkle the 2-2/3 cups coconut flakes on top of the batter. Bake for 30 minutes at 375°F. Remove from oven. Pour 1/2 can (7 ounces) condensed milk over the top of the cake and spread it evenly. Return to the oven and bake at 375°F for another 15 minutes or until golden brown on top.
Patilaw
Patilaw means "to float" in Tagalog. When you boil these sweet little rice cakes, they float to the top when they're ready! If you have a banana leaf handy, you can use it to lay out the uncooked cakes -- they won't stick to the leaf, and it adds a subtle, pleasant aroma. In the "olden days," before you could easily get sweet rice flour in the store, you had to pound the sweet rice into powder with a mortar and pestle. With all that work, these treats were just for special occasions.
Ingredients:
1 box mochico
¾ c. water
4 -5 c. water
¼ c. sugar
1 fresh coconut or pkg. coconut flakes
¼ c sesame seeds, toasted
Instructions: Mix mochico with ¾ c. water. Roll up into balls and flatten with the palm of hand. Press the center of cake with finger. Repeat the procedure until all the flour mixture is shaped. In the pan, bring 4 -5 c. water to boil. Drop each flattened cake into the water one at a time. The cake will rise to the top when ready. Remove the cake to another pan and let cool. In a separate container, mix sugar, coconut flakes and sesame seeds. Coat each cake with the mixture before serving or set it next to the cakes.
Note: Mochico can be purchased from any oriental store.
Ingredients:
1 box mochico
¾ c. water
4 -5 c. water
¼ c. sugar
1 fresh coconut or pkg. coconut flakes
¼ c sesame seeds, toasted
Instructions: Mix mochico with ¾ c. water. Roll up into balls and flatten with the palm of hand. Press the center of cake with finger. Repeat the procedure until all the flour mixture is shaped. In the pan, bring 4 -5 c. water to boil. Drop each flattened cake into the water one at a time. The cake will rise to the top when ready. Remove the cake to another pan and let cool. In a separate container, mix sugar, coconut flakes and sesame seeds. Coat each cake with the mixture before serving or set it next to the cakes.
Note: Mochico can be purchased from any oriental store.
Melon sa Malamig
Malamig means "cold" in Tagalog, so basically the name of this refreshing drink is "cold cantaloupe." You can get a melon scraper at most oriental stores, which works great for this, but if you don't have one, you can improvise with whatever utensils you have on hand.
Ingredients:
1 cantaloupe
ice cubes
water
½ c. sugar to taste, opt.
½ c. milk, opt.
Instructions: Shred cantaloupe meat. Place in a pitcher with ice cubes. Add water about ¾ full. Stir in sugar and milk if desired, and enjoy the refreshing drink.
Ingredients:
1 cantaloupe
ice cubes
water
½ c. sugar to taste, opt.
½ c. milk, opt.
Instructions: Shred cantaloupe meat. Place in a pitcher with ice cubes. Add water about ¾ full. Stir in sugar and milk if desired, and enjoy the refreshing drink.