|
Recipes from Philippines
The Philippines, like other nations
bordering the Pacific, has a cuisine that is a blend of Asian and Pacific
Islander traditions, combined with the western influences of Spanish colonial
rule and U.S. occupation. Many bakeries serve breads that remind you of European
breads, and finding hamburgers and pizza is fairly easy in the large cities.
Filipino immigrants, especially those in Hawaii and in larger cities of the
U.S., have often started restaurants and grocery stores, sharing some of the
food traditions with their neighbors in a new place. One familiar dish to many
is lumpia, the Philippine version of the Chinese egg roll or Vietnamese spring
roll. Chopping the ingredients is time-consuming, but if you have several people
working together it can be a fun food experience. You can usually buy spring
roll wrappers in the frozen food section of the grocery store, and the recipe is
found in many cookbooks. Check at your library! A staple food in the Philippines
is rice, served with fish or a small amount of meat, and vegetables. The
Philippines is the largest exporter of coconuts and coconut oil in the world.
Tropical fruits such as papayas, pineapples, mangosteens, soursop, and bananas
grow well on many of the islands.
| Banana Fritters
(Philippines and around the world!)
Mix: 1
cup flour, 2 teaspoons baking powder and 4 tablespoons sugar
Add: ¾
cup milk
Add: 4
medium fairly ripe bananas, sliced thinly or mashed in chunks
Combine until all the dry is mixed in.
Heat oil in a frying pan. Pour in rounds of 2 tablespoons batter and fry
until golden brown on both sides. Serve with powdered sugar, finely grated
coconut, or a pineapple syrup made by boiling one cup unsweetened
pineapple juice with ¼ cup sugar, and adding a little cornstarch or flour
to thicken.
Recipe from Smithsonian
Folklife Cookbook by Katherine S. and Thomas M. Kirlin, Smithsonian
Institution, 1991, p. 277 |
Chicken Adobo (Philippines) serves
6
Adobong Manok (ah-DOH-bohng mah-NUK) In Filipino cooking, "adobo"
refers to any dish cooked with a mixture of garlic, soy sauce, black
pepper and ginger. You can cook meats and vegetables with this
combination.
| Bring
to a boil: |
3-pound
chicken cut in serving pieces |
|
½
cup soy sauce |
|
b
cup vinegar |
|
1
to 2 cloves garlic, crushed |
|
2
bay leaves |
|
1
teaspoon whole peppercorns or coarsely ground black pepper |
Reduce heat and simmer covered about 50
minutes or until chicken is tender and cooked through, and sauce is
reduced by about half. Add salt to taste and serve with hot rice. A
cabbage, pineapple and carrot salad (slaw) would go well with this.
Option: You can remove the chicken
pieces from the broth and broil in the oven until browned. Return to the
sauce to serve.
Recipe from Extending the
Table: a world community cookbook by Joetta Handrich Schlabach,
Herald Press, 1991, p. 227 |
|
