By Reynaldo G. Alejandro
Filipino foodstuff, inspired via over three hundred years of chinese language, Hispanic and American culinary thoughts, is without doubt one of the such a lot brilliant and fascinating cuisines in Asia. A tantalizing concoction of textures, flavors and colours, those renowned Filipino recipes variety from nationwide dishes resembling adobo, to the highly spiced dishes of the Bicol region.
Genuine local paintings and an in depth description of lifestyles within the Philippines distinguish this name from different ethnic cookbooks. With all the dishes and constituents vividly photographed, you'll be aware of simply what to anticipate while getting ready those unique cuisine.
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Additional info for Authentic Recipes from the Philippines
4 Arrange the cooked rice, meat, fried plantains and eggs on a large serving platter. Serve hot. Serves 4–6 Preparation time: 15 mins Cooking time: 20 mins One-pot Rice with Chicken, Pork and Shrimp in Coconut Milk Bringhe Fresh coconut milk and glutinous rice are the main ingredients of this “poor man’s” version of paella (see photo on page 9). 3 tablespoons oil 4 cloves garlic, minced 1/ medium onion, diced 2 1 chicken (2 lbs/1 kg), boiled and cut into serving pieces 8 oz (250 g) pork, boiled for 15 minutes, then cubed 2 cups (400 g) uncooked rice, washed and drained (glutinous rice preferred) 1 bay leaf 1 teaspoon salt 3 cups (750 ml) thin coconut milk 1 cup (125 g) fresh or frozen peas 1 teaspoon ground turmeric 4 oz (125 g) fresh medium shrimp, shelled and deveined 3 hard-boiled eggs, halved 1 small bell pepper, deseeded and thinly sliced 44 Rice and Noodles 1 Heat the oil in a pot or large saucepan and stir-fry the garlic until golden brown, then stir-fry the onion until translucent.
3 Strain and discard the seeds. Note: You can buy packaged annatto powder that can be added to recipes instead of Annatto Oil as a food coloring agent, or achiotina which is a prepared annatto oil sold in small bottles. Annatto Oil and Annatto Water color food an attractive hue of orange or red. Makes 1/2 cup (125 ml) Preparation time: 15 mins Cooking time: 3 mins Basic Recipes 29 Fish Ceviche Kinilaw Na Tanguigue This excellent appetizer is similar to Spanish ceviche—raw fish and shellfish “cooked” in vinegar and lime juice, and seasoned with spices.
Keeps in the refrigerator for a week. Makes 2 cups (500 ml) Preparation time: 10 mins Lime Soy Chili Dip 1/ 2 1/ 2 unripe papaya (about 10 oz/300 g) cup (125 ml) Filipino vinegar (suka) or apple cider vinegar 1/ cup (100 g) sugar 2 11/2 teaspoons salt 3 cloves garlic, thinly sliced 1/ small carrot, cut into matchsticks 2 1/ small green or red bell pepper, cut 2 into matchsticks 1 in (21/2 cm) ginger, thinly sliced 1 small onion, finely diced 2 tablespoons raisins 1 Peel and grate the papaya into thin strips.