The Philippines (March 9, 2023)
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Recipes contributed by Reg Gress, Elvie Schell, and the Filipino-American Society of Central Illinois (FASCI). Special thanks to Rexy Legaspi, Fannie Black, and Tess & Lee Capati.
This was the sixth time FASCI has presented at Cooking around the World! If we can generalize from the members of this group, the Filipino culture is a generous one, and one that loves to share plenty of good food! Find more information about the Philippines at our past archives via the links below. 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 2019. |
Mochiko or Bibingka (Philippine Rice Cake)
Ingredients:
1 box Mochiko Sweet Rice Flour (found in oriental grocery stores)
3 cups regular or fat free milk
3/4 cup white sugar
4 whole eggs
2 2/3 cups coconut flakes (any brand)
1/2 can condensed milk (14 oz. can)
Instructions:
Mix the first four ingredients above by hand in a bowl (or use a mixer at low speed, scraping the bottom of the bowl occasionally).
Grease a 33 cm by 23 cm by 5 cm (13” by 9” by 2”) 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 oz.) condensed milk over the top of the cake and spread it evenly.
Place the container back into the oven 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 cups regular or fat free milk
3/4 cup white sugar
4 whole eggs
2 2/3 cups coconut flakes (any brand)
1/2 can condensed milk (14 oz. can)
Instructions:
Mix the first four ingredients above by hand in a bowl (or use a mixer at low speed, scraping the bottom of the bowl occasionally).
Grease a 33 cm by 23 cm by 5 cm (13” by 9” by 2”) 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 oz.) condensed milk over the top of the cake and spread it evenly.
Place the container back into the oven at 375° F for another 15 minutes or until golden brown on top.
Barbecue Pork
Ingredients:
1 lb pork shoulder
½ fresh lemon
½ fresh lime
1 tsp ground black pepper
1 tsp fresh minced garlic
½ cup soy sauce
Procedure:
Slice the pork into 2-inch or 2 ½-inch pieces.
Mix the pork, lemon, lime, ground pepper, garlic, and soy sauce.
Let the mixture marinate in refrigerator for 30 minutes.
Fry in high heat iron skillet or char grill. For the grill, pork can be skewered, if you prefer.
1 lb pork shoulder
½ fresh lemon
½ fresh lime
1 tsp ground black pepper
1 tsp fresh minced garlic
½ cup soy sauce
Procedure:
Slice the pork into 2-inch or 2 ½-inch pieces.
Mix the pork, lemon, lime, ground pepper, garlic, and soy sauce.
Let the mixture marinate in refrigerator for 30 minutes.
Fry in high heat iron skillet or char grill. For the grill, pork can be skewered, if you prefer.
Chop Suey
Chop Suey is a stir-fried vegetable dish that is cooked with meats such as chicken and pork. Today’s recipe uses chicken. Elvie suggests cutting the vegetables with an eye to aesthetics: consider how it will look in the dish, and cut in a variety of shapes (this is a yummy way to teach kids their shapes, too!).
Ingredients:
olive oil
1 Tbsp minced garlic
½ onion (sliced)
1 cup diced chicken
¼ cup soy sauce
1 cube chicken bouillon
¾ cup water
1 cup broccoli florets
1 cup cauliflower florets
½ cup carrots
½ cup celery
1 cup cabbage
1 ½ Tbsp corn starch (diluted in water)
½ tsp ground black pepper
Procedure:
Add enough olive oil to coat a large sauce pan or wok. Over medium heat, sauté garlic and sliced onion until the onion is soft.
Add chicken and stir fry until light brown. Add soy sauce, chicken bouillon, water, and let boil. Cover for 10 minutes.
Add cauliflower, broccoli, carrots, and celery; stir.
Add cabbage and stir. Add corn starch diluted in water. Stir. Cover and simmer for 5 minutes, or until all the veggies are cooked.
Serve with rice.
Ingredients:
olive oil
1 Tbsp minced garlic
½ onion (sliced)
1 cup diced chicken
¼ cup soy sauce
1 cube chicken bouillon
¾ cup water
1 cup broccoli florets
1 cup cauliflower florets
½ cup carrots
½ cup celery
1 cup cabbage
1 ½ Tbsp corn starch (diluted in water)
½ tsp ground black pepper
Procedure:
Add enough olive oil to coat a large sauce pan or wok. Over medium heat, sauté garlic and sliced onion until the onion is soft.
Add chicken and stir fry until light brown. Add soy sauce, chicken bouillon, water, and let boil. Cover for 10 minutes.
Add cauliflower, broccoli, carrots, and celery; stir.
Add cabbage and stir. Add corn starch diluted in water. Stir. Cover and simmer for 5 minutes, or until all the veggies are cooked.
Serve with rice.
Lumpia
In addition to the recipes above, Elvie also made lumpia for this program. You can find lumpia recipes on the following archive pages:
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 2011.
Click here for the archive from our program in 2014.