Filipino Fruit Sundae (Halo-Halo)

Posted on 05. Thu, 2010 by grace in Filipino, Sweets

By Andrea M. Aranas, Author, The Filipino-American Kitchen

If there is such a thing as a national dessert of the Philippines, halo-halo proudly holds the title. Meaning “mix-mix,” this multilayered dessert is a sundae-milk shake-slushy hybrid that’s sure to quell summer’s simmering heat.

Quick and Easy Chicken Adobo

Posted on 04. Sun, 2010 by shelisa in Asian Recipes, Filipino, Poultry, SE Asian

Quick and Easy Chicken Adobo
Recipe by Erika of IvoryHut.com
Chicken adobo is one of those dishes that instantly transports me back home. Even while it’s cooking, the aroma that fills my kitchen makes me think of warm evenings in the Philippines, playing outside and waiting to be called in for dinner. This is my quick version, which is so easy to make that it almost feels like cheating. You marinate the chicken in the same pot you’re cooking it, you hardly have to touch it while it’s cooking, and there’s no frying involved. If you put up a pot of rice while this is cooking and make a salad while it’s simmering, you can have dinner on the table in just [...]

Crêpes with Shrimp and Green Papaya (Lumpia Sariwa)

Posted on 04. Mon, 2010 by grace in Appetizers/Dim Sum, Filipino, GF-Adaptable, Seafood

By Andrea M. Aranas, Author, The Filipino-American Kitchen

Lumpia is the general Filipino term for “egg roll.” Sariwa means “fresh.” Together lumpia sariwa is a spring roll made with a delicate egg crêpe filled with any combination of meats, seafood, pickled vegetables, and herbs. I have to admit that lumpia sariwa was never an everyday dish in our home but a specialty served at celebrations and gatherings. However, nothing more than a little organization is required to make this recipe any day of the week.

Oxtail in Peanut Sauce (Kare-Kare)

Posted on 03. Mon, 2010 by grace in Filipino, Meat

By Andrea M. Aranas, Author, The Filipino-American Kitchen

Oxtail is a cut of beef often misrepresented as inferior in cut and quality, which is not at all the case. I love serving oxtail because my guests are always pleasantly surprised by the tenderness and flavor that so differs from other more expensive beef cuts. Kare-Kare is an oxtail stew flavored with a complex peanut sauce that is both spicy and savory.

Braised Beef Short Ribs Adobo with Gnocchi

Posted on 02. Sun, 2010 by admin in Filipino, GF-Adaptable, Meat

Garlic Fried Rice (Sinangag)

Posted on 02. Tue, 2010 by grace in Fast Asian Recipe, Filipino, Rice/Noodles

Not to be confused with sinigang, or sour soup,  sinangag is a simple yet satisfying garlic fried rice. Often served as a breakfast staple, sinangag makes good use of day-old rice that is past its prime having lost its fresh-cooked stickiness. When marinated meat (tapa) is paired with sinangag and a sunny-side up egg (itlog), the trio is a classic breakfast combination that has morphed into tapsilog in Filipino vernacular. Longsilog replaces tapa with longaniza (sausage). Tocilog uses tocino (sweetened pork) and bangsilog, bangus (milkfish). Then there are the American flavors of baconsilog and cornedbeefsilog, inevitable additions to the Filipino-American breakfast.

Pancit Guisado

Posted on 02. Mon, 2010 by grace in Fast Asian Recipe, Filipino, Rice/Noodles

The Chinese are largely responsible for the wide range of Filipino noodle dishes that are collectively termed pancit. A national staple offered in the most modest food stall to the refined dine-in establishment, pancit dishes are almost as essential as rice. Often distinguished by the type of noodle used, pancit bihon (rice stick noodles), pancit miki (thin, round egg noodles), pancit sotanghon (mung bean thread noodles), or pancit mami (flat, wide egg noodles) are among the many dishes that Filipinos have imbued with their own style and flavor. Guisado means “stewed”—a sort of catchall term for pancits that don’t fit into any of the classic categories. It’s an apt name for this pancit recipe since we’re using a combination of [...]

Duck Adobo with Pineapple and Dates

Posted on 02. Wed, 2010 by grace in Filipino, GF-Adaptable, Poultry

As every Filipino knows, words do not do justice in describing the alchemy of adobo. The magic of the Philippines’ national dish can only be captured in the permeating smell and unforgettable taste of food transformed by the slow simmering of garlic, soy, vinegar, bay leaf, and peppercorns. As the national dish, adobo is most often made with chicken and/or pork. But as a cooking technique, the five adobo ingredients can be applied to most any food, including vegetables. The classic preparation of Adobo Manok, or chicken adobo, is one of my favorite foods and a regularly scheduled dish on my weekday dinner repertoire. The simple unadorned stew is a quick and zesty standard, subject to regional variations, including the [...]

Pancit Canton Noodles

Posted on 01. Sat, 2010 by grace in Filipino, Ingredients

Pancit Canton noodles are dried, yellow and are used to make a dish called pancit. They’re made with wheat flour, coconut oil, and yellow food coloring.

Miswa Noodles

Posted on 01. Sat, 2010 by grace in Filipino, Ingredients

These Filipino wheat noodles are very fine and delicate and are slightly off-white in color. The dried noodles can be deep-fried, [...]