Author: Admin

Adobong Kangkong (Water Spinach Adobo)

Picture of Adobong Kangkong (Water Spinach Adobo)

Adobong Kangkong (Water Spinach Adobo)

This is Adobong Kangkong (Water Spinach Adobo). Adobong Kangkong is a simple vegetable dish that is commonly found in many Filipino homes. Water Spinach grows well in the Philippines and as a result is widely available. There are several varieties of Kangkong. The most common variety in the Philippines is the wide-leaf kind. You will find these growing naturally in many areas as well as in farms. Another variety is the Chinese Spinach or Water Cabbage, which is locally known as Chinese Kangkong. The preparation of this primarily vegetable dish is similar to other adobos that you will find throughout the Philippines. Enjoy this recipe from all of us at Filipino Chow.

Ingredients

  • 2 bundles of water spinach, cut into 2 inch lengths
  • 4 cloves of garlic, peeled then minced
  • 1/4 pound of pork, cut into small pieces
  • 1 tablespoon of all-purpose flour
  • 2 tablespoons of soy sauce
  • 2 tablespoons of vinegar
  • freshly ground black pepper
  • pork broth

Instructions

  1. Start with a large wok or pan over medium-high heat.
  2. Add some cooking oil to the pan.
  3. Once the oil is hot, add the garlic to the pan.
  4. Stir fry the garlic for about one minute then add the pork to the pan.
  5. Continue to stir fry the garlic and pork until the pork is only partly cooked.
  6. Now add the flour to the pan and briefly stir to combine.
  7. Pour in enough broth into the pan to cover the pork.
  8. Add the soy sauce, vinegar to the pan.
  9. Next add freshly ground black pepper to taste.
  10. Bring this to a boil then add the kangkong (river spinach) to the pan.
  11. Continue to stir the kangkong while it cooks until is is slightly wilted.
  12. Remove the pan from the heat.
  13. Transfer everything to a serving dish then serve.

Longsilog (Sausage with Garlic Rice and Fried Egg)

Picture of Longsilog (Sausage with Garlic Rice and Fried Egg)

Longsilog (Sausage with Garlic Rice and Fried Egg)

This is Longsilog (Sausage with Garlic Rice and Fried Egg). Longsilog is a short term for longanisa (sausage), sinangag (fried rice) and pritong itlog (fried egg). This is a popular breakfast dish in the Philippines and is usually served with a side dish of fresh tomatoes or cucumber. Enjoy this recipe from all of us at Filipino Chow.

Ingredients

  • 2 cups of chilled white rice
  • 1-2 tablespoons minced garlic
  • 1⁄2 teaspoon of salt
  • 1 tablespoon cooking oil
  • 5 pieces of longanisa
  • 1 cup of water for cooking longanisa
  • 2-3 eggs, cooked sunny side up

Instructions

Longanisa:

  1. Heat a frying pan over medium heat.
  2. Add water and place the longanisa in the pan.
  3. Bring the water to a boil.
  4. Continue to boil until the water in the pan evaporates while rolling the longanisa occasionally.
  5. When the water is gone let the longanisa begin to fry in it’s own oil.
  6. Continue to fry the longanisa for about 5 minutes while constantly rolling the longanisa to cook them evenly.
  7. When the longanisa is slightly crisp on the outside, it’s done.

Garlic Fried Rice:

  1. Heat a clean frying pan over medium heat.
  2. Add the cooking oil followed by the garlic.
  3. Cook until garlic turns brown in color with a crispy texture.
  4. Add the rice to the pan then press it down into the oil and garlic.
  5. Stir and mix the rice constantly to avoid scorching.
  6. Cook the rice for about 5-7 minutes or until the rice is hot and well blended
  7. Add salt to taste then continue to cook for an additional 5 minutes.
  8. Transfer the garlic fried rice into a plate along with your cooked fried eggs and longanisa.
  9. Prepare some freshly sliced tomatoes as a side dish if you want.
  10. Enjoy!

Pangat na Isda (pinangat or Paksiw)

Pangat is a Tagalog word that means to cook in vinegar or steam the fish. Pangat na Isda is an easy dish to prepare.

The Philippines has more than 7000 islands and anywhere you go there are many versions of this recipe. This recipe is from the Southern part of Aurora Province where the Pacific Ocean lies. The fish that we use here is a fresh catch. So it’s healthy and sweet.

  • Serves – 4
  • Prep time – 10 minutes
  • Allergy – Fish
  • Meal type – Lunch or Main dish
  • Region – Asian

Ingredients for Pangat na Isda

  • Ginger (3 small pcs)
  • Onion (3 big pcs)
  • Ground Black pepper (1/2 tbsp)
  • Vinegar (1/2 cup)
  • ¼ fish (any variety)
  • vetsin (ajinimoto)

Directions to prepare Pangat na Isda

  1. Chop the ginger and onions into small pieces
  2. Lay the ingredients in the following manner:
    1. Lay ginger at the base, next onion, fish, ginger onion, salt and vetsin.
    2. Cook until fish bone is soft.
    3. Cook at medium heat

Directions to prepare Pangat na Isda

  1. Chop the ginger and onions into small pieces
  2. Lay the ingredients in the following manner:
    1. Lay ginger at the base, next onion, fish, ginger onion, salt and vetsin.
    2. Cook until fish bone is soft.
    3. Cook at medium heat

Sago At Gulaman Drink

All through the year filipino’s love to drink a lot, especially during the hot summers in the Philippines. A typical drink which can be found in many restaurants is Sago at

Gulaman. Sago is a tapioca starch and Gulaman is jelly. The combination of these two main ingredients are not only the main ingredients for Sago at Gulaman but also other Filipino drinks. So in order to prepare Sago at Gulaman you need the following ingredients:

• One cup of sugar
• One bar of white gulaman soaked in water and drained
• Two cups cooked sago (tapioca pearls)
• Two cups water

Cooking instructions:

Start by caremelizing the sugar in a pan. When the sugar is melted (till its golden brown) add the two cups of water and continue cooking until the sugar is comletely dissolved. Let it cool off completely and add some of the syrup to the Sago so it will get a sweet taste. Put the Sago and Gulaman in a glass and add some more syrup to make it sweeter. Pour some crushed ice in a glass and fill the glas with ice cold water

Filipino Malunggay Juice

Malunggay Juice is a juice that brings excellent medical benefits. It is said that it can cure many sicknesses if you take a glass of Malunggay juice ever morning when you wake up. It helps to increase the body resistance and immune system.
The Ingredients needed for Filipino Malunggay Juice are:
  • 5 cups malunggay leaves
  • 2 pcs pandan leaves
  • 10 cups water
  • 15 pcs calamansi
  • sugar to taste
A Typical way to prepare the Malunggay juice (drink) is:
At first you boil the malunggay leaves and pandan in 10 cups water for approximately 10 minutes. Squeeze 15 calamansi and then add in and finally sweeten the juice with sugar or honey according to taste. Serve the juice cold .

CRISPY PHILIPPINE SLOW-ROASTED PORK BELLY (BELLYCHON)

“This is my modern take on the traditional Lechon, which is a whole roasted pig. While many of us don’t have the space or equipment to roast a whole pig on a spit over coals, this recipe gives you the ability to recreate the idea and flavors.” – Leah Cohen of Pig & Khao

Note: Allow at least one day for brining and a second day for air-drying, which will ensure a crispy skin
Featured in: A Feast for FilipinosYield: Serves 6Time: 5 Hours

Ingredients

  • 1 cup plus 1 tbsp. sugar
  • 1 cup white vinegar
  • 1⁄2 cup plus 2 tbsp. kosher salt
  • 2 tbsp. plus 1/2 tsp. whole black peppercorns
  • 17 cloves garlic, smashed
  • 3 bay leaves
  • 2 whole star anise
  • 4 lb. pork belly, boneless and butterflied
  • 3 shallots, peeled
  • 1⁄2 cup coconut vinegar
  • 1 whole red Thai chile, stemmed
  • 2 stalks lemongrass
  • 1⁄4 cup cilantro roots, plus cilantro leaves to garnish
  • 1⁄4 cup canola oil

Instructions

  1. For the brine: Combine 1 cup sugar, white vinegar, 1⁄2 cup salt, 1 tablespoon peppercorns, 4 garlic cloves, the bay leaves, star anise, and 8 cups water in a large saucepan over high; cook until the sugar and salt have dissolved, then cool. Add pork belly and refrigerate overnight.
  2. For the dipping sauce: Combine remaining sugar, 1 tablespoon salt, 3 garlic cloves, 1 shallot, 1 tablespoon peppercorns, the coconut vinegar, and chile in a food processor; purée until smooth, refrigerate until ready to serve.
  3. The next day, heat oven to 275°. Combine the remaining salt and garlic, the lemongrass, shallot, peppercorns, and the cilantro roots in a food processor and purée to form a paste. Remove pork belly from brine and rub the inside of the belly with the paste; roll up and tie, then place in a roasting pan and cook 4 hours. Cool, then allow to air-dry overnight, uncovered, in the refrigerator.
  4. The next day, heat oil in a 12-inch skillet over medium-high; cook pork belly, rotating as needed, until golden and crispy, 18–20 minutes. Transfer to a cutting board and let stand at room temperature before thinly slicing crosswise into 1⁄4-inch pieces. Serve with dipping sauce.

SWEET FILIPINO-STYLE ROLLS (PAN DE SAL)

The dough for this traditional Philippine bread is rolled to achieve a pillow-soft texture, and then dusted with bread crumbs prior to baking. For step by step instructions, see Shaping Pan de Sal. This recipe first appeared in our Jan/Feb 2014 SAVEUR 100 issue with the article Pan de Sal.

Yield: Makes 20 Rolls

Ingredients

  • 6 cups bread flour, plus more
  • 1 cup plus 1 tbsp. sugar
  • 1 1⁄2 tsp. kosher salt
  • 2 1⁄2 cups milk, heated to 115°
  • 1 tbsp. active dry yeast
  • 4 tbsp. unsalted butter, melted, plus more
  • 1 egg
  • 1 cup plain bread crumbs

Instructions

  1. Whisk flour, 1 cup sugar, and salt in a bowl. Stir 1 tbsp. sugar, 1 cup milk, and yeast in another bowl; let sit until foamy, about 10 minutes. Add remaining milk, plus the melted butter and egg; whisk until smooth. Slowly stir in dry ingredients until dough comes together. On a lightly floured surface, knead dough until smooth, about 3 minutes. Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size, about 1 hour.
  2. Place bread crumbs on a plate. On a lightly floured surface, divide dough into 4 equal pieces. Working with 1 piece at a time, pat dough into a 4″ x 9″ rectangle about 1⁄2″ thick. Working from one long end, roll dough into a tight cylinder. Cut dough crosswise into five 1 1⁄2″ rolls. Gently coat cut sides of rolls in bread crumbs; place cut side up on parchment paper-lined baking sheets, spaced about 2″ apart. Cover loosely with plastic wrap; set in a warm place until doubled in size, about 1 hour.
  3. Heat oven to 350°. Bake rolls until golden, 15–20 minutes.

PEPSI RICE

A perfect example of the intersection of fast food with home cooking, Pepsi rice was chef Dale Talde’s grandmother’s contribution to the Filipino culinary canon. Basically, dump cola on some rice. Don’t knock it till you try it, but don’t let it become a habit.

Featured in: Dale Talde Would Like to Show You the Manila of the MidwestYield: Serves 2Time: 5 Minutes

Ingredients

  • 1 cup cooked rice, warm
  • 1 pinch salt
  • 4 oz. Pepsi

Instructions

  1. Season rice with salt and pour Pepsi over it.