The Philippines may not be on top of food category game compared to their Asian counterparts but, there are quite a number of sumptuous dishes that we can be proud of. Filipino recipes is a blend of old Filipino, Chinese, Malay and Spanish origins. The method of preparation varies from simple to elaborate. We have selected some delectable dishes that you can easily prepare at your home. So, let’s leave Adobo alone for the meantime and check out what is in the menu.
PAKSIW NA PATA (Pickled Pork Hocks)
To translate, “Paksiw“ means to cook and simmer in vinegar. The recipe has a resemblance with the more popular dish called “Adobo”. Soy sauce is used to add color and banana blossoms add a beautiful aroma to the dish.
1 kilogram Pata (pork hocks), medium-sized, cut into pieces
1/4 cup vinegar
1 tablespoon garlic, crushed
1/2 cup dried bulaklak ng saging (banana blossoms) soaked in water
1 cup water
8 pieces peppercorn, whole
2 pieces bay leaves
1/3 cup barbecue marinade
2 cups water
- Combine all ingredients in a casserole (or pressure cooker).
- Boil then simmer for one hour or longer until tender. Stir once in awhile to prevent from sticking.
KALDERETA (Spicy Stew)
Kaldereta is a Spanish-inspired dish and was perfected in Luzon. Goat meat is highly preferred but it takes more time for preparation. Other meat variations are pork and chicken. Do not forget a steaming bowl of rice when serving this dish.
2 tablespoon cooking oil
200 grams potatoes, cubed
1-kilogram beef brisket, cut into serving pieces
1 cup water
1 (15 oz) can tomato sauce
1 piece red bell pepper, cut into strips
1 medium-sized onion, sliced
2 teaspoon minced garlic
75 grams green peas
- Boil the potatoes. Drain and set aside.
- Saute’ beef with garlic, onion and bell peppers until slightly brown on both sides. Add water, boil and simmer until tender.
- Add Tomato sauce. Cook until the beef is tender. Add potatoes and green peas afterward.
STEAMED LAPU-LAPU (Steamed Grouper)
If you are not a big fan of fried or sweet food, then this one is for you! Steamed Grouper is great for the health conscious and for people who are a bit lazy to cook. The sugar is used just to even out the taste, this is not sweet at all!
2 pieces medium-sized Lapu-Lapu (Grouper), trimmed
3/4 cup ginger, sliced
1 tablespoon rock salt
2 tablespoon cooking oil
20 grams garlic
2 grams ginger, cut into strips
1/2 cup barbecue marinade
1/4 cup oyster sauce
2 tablespoon brown sugar
2 tablespoon soy sauce
1/4 cup water
Few drops of sesame oil
1 tablespoon Wansoy (Cilantro or Coriander)
- Fill the fish stomach with ginger slices and rub the skin with salt.
- Steam or bake the fish until cooked.
- Heat oil. Fry the garlic until golden brown and set aside.
- Fry the ginger until crispy and set aside.
- Combine barbecue marinade, oyster sauce, brown sugar, soy sauce, water, and the cooking oil used in frying the garlic and ginger. Simmer over medium heat until sugar has been dissolved.
- Place the steamed fish on a platter, pour the sauce over it and top with fried ginger, garlic, and Wansoy leaves.
SINIGANG NA HIPON (Shrimp in tamarind broth)
Sinigang is a well-loved Filipino soup dish and can be traced back to the Malay dish Singgang. The most important ingredient of the dish is tamarind. Good thing that ready-made tamarind mixes on the market these days, there’s no need to grind and squeeze tamarinds like in old days.
5 cups water
1 piece Onion, medium-sized, quartered
2 pieces tomatoes, sliced into wedges
1 piece Labanos (Radish), peeled and cut diagonally
100 grams sitaw (long beans), cut into 2″ strips
2 pieces sili (green chili pepper)
1/2 tablespoon patis (fish sauce)
1 pouch tamarind seasoning mix
1/2 kilo Sugpo (prawns), trimmed
50 grams green leafy vegetables such as Kangkong (Asian watercress) or Spinach
- Bring water to a boil. Add onions and tomatoes. Simmer for 5 minutes.
- Add radish, long beans, chili pepper, fish sauce, and Tamarind seasoning mix. Continue to simmer for 3 minutes uncovered.
- Add the shrimps and simmer for another 3 minutes. Turn off the heat and add the green leafy vegetables. Cover to steam-cook vegetables.
- Serve immediately.
Kinilaw na Tuna (Ceviche)
Kinilaw is another simple dish and it does not involve any cooking at all. The fish is “cooked” with the acid from vinegar and calamansi juice. Remember to use only fresh fish on this dish so as not to have any unpleasant taste.
1-kilo tuna; skinned, deboned, and cubed
1 1/2 cup vinegar
3 tablespoons ginger, minced
1 large red onion, minced
2 teaspoon salt
1 teaspoon ground black pepper
1/2 cup calamansi juice
1 to 2 tablespoons red chilies, chopped
1. Put tuna in a large bowl and add 3/4 cups of vinegar. Wait for 2 minutes.
2. Drain all the vinegar afterward.
3. Pour the remaining vinegar, calamansi juice, ginger, salt, pepper and red chilies. Mix well.
4. Refrigerate for at least 30 minutes.
5. Add the onions then serve.
Do you have any recipes to share? Tell us at the comment section below!
References: Mama Sita and Panlasangpinoy.com