Fuss-free filipino food: quick & easy dishes for everyday cooking 9789814721509, 9789814721851, 9814721859

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ANGELO COMSTI

ANGELO COMSTI

ALSO BY

FUSS-FREE FILIPINO FOOD QUICK & EASY DISHES FOR EVERYDAY COOKING

With Spanish, Chinese and Malay influences,

FUSS-FREE FILIPINO FOOD

ISBN 978 981 4361 22 4

Filipino cuisine is distinct from that of its South East Asian neighbours with its sweet, salty, sour and spicy flavours. From staples such as binagoongang baboy (pork in shrimp paste) and tinolang manok (chicken in ginger soup), to snacks such as maja blanca (coconut and corn custard) ISBN 978 981 4398 56 5

and yema (sweet custard candy), Fuss-free Filipino Food features some of the most popular dishes from across the archipelago, with quick and easy recipes that allow anyone to savour the comforting flavours of Filipino cooking without

FUSS-FREE FILIPINO FOOD QUICK & EASY DISHES FOR EVERYDAY COOKING

ANGELO COMSTI

is a foodie. His tasty words have made it to television, radio and various periodicals, both print and digital. He also doubles as a food and prop stylist, having produced scrumptious works for magazines, TV and print ads, billboards, restaurant menus and cookbooks. He did his professional culinary studies at Le Cordon Bleu in

having to spend long hours in the kitchen.

Sydney, Australia. He is the author of three best-selling cookbooks,

Home-made for the Holidays, ISBN 978 981 4561 42 6

From Our Table To Yours and The Filipino Family Cookbook.

,!7IJ8B4-hcbfaj! Fuss-Free Filipino Cover.indd 1

Marshall Cavendish Cuisine

COOKERY

ISBN 978-981-4721-50-9

He resides in Manila, Philippines.

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FUSS-FREE FILIPINO FOOD QUICK & EASY DISHES FOR EVERYDAY COOKING

ANGELO COMSTI

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Food preparation, styling and photography by Angelo Comsti Author’s portrait by Anthony Prudencio Copyright © 2016 Marshall Cavendish International (Asia) Private Limited Published by Marshall Cavendish Cuisine An imprint of Marshall Cavendish International All rights reserved No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Request for permission should be addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196. Tel: (65) 6213 9300 Email: [email protected] Online bookstore: www.marshallcavendish.com/genref Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best efforts in preparing this book. The Publisher makes no representation or warranties with respect to the contents of this book and is not responsible for the outcome of any recipe in this book. While the Publisher has reviewed each recipe carefully, the reader may not always achieve the results desired due to variations in ingredients, cooking temperatures and individual cooking abilities. The Publisher shall in no event be liable for any loss of profit or any other commercial damage, including but not limited to special, incidental, consequential, or other damages. Other Marshall Cavendish Offices: 99 White Plains Road, Tarrytown NY 10591-9001, USA • Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand • Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia Marshall Cavendish is a trademark of Times Publishing Limited National Library Board, Singapore Cataloguing-in-Publication Data Comsti, Angelo F., author. Fuss-free Filipino food : quick & easy dishes for everyday cooking / Angelo Comsti. – Singapore : Marshall Cavendish Cuisine, [2015] pages cm ISBN : 978-981-4721-50-9 (paperback) 1. Cooking, Philippine. 2. Cookbooks. I. Title. TX724.5.P5 641.59599 -- dc23

OCN922018094

Printed by Times Offset (M) Sdn Bhd

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This book is for the ones feeding my zest for life: my family, the inspiring local food community and my country.

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CONTENTS 07

INTRODUCTION

09

VEGETABLES

21

RICE AND NOODLES

31

POULTRY

43

FISH AND SEAFOOD

57

MEAT

85

SNACKS AND DESSERTS

104

WEIGHTS AND MEASURES

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INTRODUCTION Quick. Easy. Simple. For a busy working parent with mouths to feed, these words are music to the ears. For a newlywed who aims for domestic bliss or someone who is just learning how to cook, these words offer countless possibilities. For a Filipino working abroad or someone who is keen on sampling Filipino cuisine, these words promise good memories. Whereas my books before were composed of dishes born out of old, personal stories, Fuss-free Filipino Food will provide inspiration for making new ones. I hope that this book will drive you to don that apron, get busy in the kitchen and enjoy home-grown flavours in the quickest, easiest and simplest way. Happy cooking!

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VEGETABLES 10

12

14

16

18

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ENSALADANG PAKO FIDDLEHEAD FERN SALAD MONGGO MUNG BEAN SOUP GINATAANG KALABASA AT SITAW SQUASH AND LONG BEANS IN COCONUT CREAM GISING-GISING GREEN BEANS IN COCONUT CREAM PINAKBET VEGETABLE STEW

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10

VEGETABLES

ENSALADANG PAKO FIDDLEHEAD FERN SALAD SERVES 4

500 g fiddlehead fern 11/2 Tbsp vinegar /4 cup olive oil

1

Salt and pepper, to taste 1 small yellow onion, peeled and sliced 3 tomatoes, chopped  A handful of pork crackling (chicharon), crushed Wash fiddlehead fern well, then cut off and discard tough bottom stems, leaving 5–7-cm of stems from the tip. Boil a pot of water and blanch fern lightly. Drain and set aside. In a bowl, combine vinegar and olive oil. Whisk to combine. Adjust to taste with salt and pepper. In a mixing bowl, combine fern, onion and tomatoes. Add vinaigrette and toss to mix. Transfer to a serving plate. Top with pork crackling. Serve.

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12

VEGETABLES

MONGGO MUNG BEAN SOUP SERVES 4

1 cup mung beans, rinsed and drained 31/2 cups water 2 Tbsp cooking oil 100 g pork, cut into short, thin strips 3 cloves garlic, peeled and minced 1 small yellow onion, peeled and minced 3 medium tomatoes, chopped 2 Tbsp dried shrimp (hibi), crushed 60 g moringga leaves Fish sauce, to taste Place mung beans and water in a pot and bring to a boil over medium heat. Let boil until mung beans are tender.  Meanwhile, heat oil in a pan over medium heat. Add pork and sauté until cooked. Add garlic, onion, tomatoes and dried shrimp. Sauté for a minute. Add mixture to pot and return to the boil. Add moringga leaves and simmer for a minute. Adjust to taste with fish sauce. Dish up and serve.

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14

VEGETABLES

GINATAANG KALABASA AT SITAW SQUASH AND LONG BEANS IN COCONUT CREAM SERVES 4

2 Tbsp cooking oil 2 cloves garlic, peeled and minced 1 small yellow onion, peeled and chopped 1 cup coconut milk 2 tsp fish sauce + more if necessary 500 g squash, cut into cubes 150 g long beans (sitaw), cut into 5-cm lengths /2 cup coconut cream

1

Heat oil in a pot over medium heat. Add garlic and onion and sauté until onion is soft and translucent. Add coconut milk and fish sauce. Stir. Add squash and lower heat. Simmer until squash is close to being tender. Add long beans. When long beans are tender, add coconut cream. Adjust to taste with fish sauce. Dish up and serve.

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16

VEGETABLES

GISING-GISING GREEN BEANS IN COCONUT CREAM SERVES 4

2 Tbsp cooking oil 2 cloves garlic, peeled and minced 1 small yellow onion, peeled and chopped 300 g minced pork 2 Tbsp shrimp paste 1 cup coconut cream 300 g green beans, chopped 1 red bird’s eye chilli, chopped Salt and pepper, to taste Heat oil in a pan over medium heat. Add garlic and onion and sauté until onion is soft and translucent. Add minced pork and cook until it starts to render oil. Add shrimp paste and mix well. Add coconut cream and mix again. Add green beans and chilli. Cook until beans are tender. Season with salt and pepper. Dish up and serve.

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18

VEGETABLES

PINAKBET VEGETABLE STEW SERVES 4

2 Tbsp cooking oil 50 g pork belly, cut into strips 3 cloves garlic, peeled and minced 1 small yellow onion, peeled and sliced 2 medium tomatoes, chopped 2 Tbsp shrimp paste 11/4 cups water 150 g squash, cut into cubes 100 g baby bitter gourd (ampalaya), white membrane removed and sliced 3 baby okra (ladies’ fingers), sliced 1 small eggplant (aubergine), sliced 2 stalks long beans (sitaw), cut to 5-cm lengths Salt and pepper, to taste Heat oil in a pan over medium heat. Add pork belly and sauté until golden brown and cooked. Set aside. In the same pan, sauté garlic and onion until onion is soft and translucent. Add tomatoes and sauté until tomatoes are soft. Add shrimp paste and mix well. Add water and bring to a boil. Add vegetables and cook until tender. Return fried pork belly to pot. Season with salt and pepper. Dish up and serve.

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RICE AND NOODLES 22

24

26

28

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ARROZ CALDO CHICKEN AND RICE PORRIDGE PANCIT BIHON STIR-FRIED FINE RICE NOODLES PANCIT LUGLOG THICK RICE NOODLES WITH ANNATTO SAUCE PANCIT LOMI EGG NOODLES IN SOUP

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22

RICE AND NOODLES

ARROZ CALDO CHICKEN AND RICE PORRIDGE SERVES 4

11/2 cups glutinous rice 2 Tbsp cooking oil 3 cloves garlic, peeled and minced 5-cm knob ginger, peeled and minced 1 small yellow onion, peeled and chopped 6 cups water /2 Tbsp fish sauce

1

500 g chicken parts 1 spring onion, chopped Crisp-fried garlic, to garnish Wash glutinous rice and let soak in a bowl with water. Heat oil in a pot over medium heat. Add garlic, ginger and onion and sauté until onion is soft and translucent. Add water and fish sauce and bring to a boil. Add chicken and cook for about 12 minutes or until chicken is cooked. Remove chicken from pot and set aside to cool before shredding meat. Discard bones. Remove half the chicken stock and freeze for use in other recipes. Drain glutinous rice and add to pot. Bring to a boil, then lower heat and simmer until rice is tender. Remove pot from heat. Add chicken meat to pot and mix well. Taste and add more fish sauce if necessary. Garnish with spring onion and fried garlic. Serve with a condiment of fish sauce and calamansi juice.

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24

RICE AND NOODLES

PANCIT BIHON STIR-FRIED FINE RICE NOODLES SERVES 4

240 g fine rice noodles (pancit bihon) 2 Tbsp cooking oil 3 cloves garlic, peeled and minced 1 small yellow onion, peeled and sliced 2 cups chicken stock /4 head cabbage, finely sliced

1

1 medium carrot, peeled and cut to strips 4 Tbsp light soy sauce 1 chicken breast, cooked and shredded Salt and pepper, to taste 5 calamansi limes, halved Soak rice noodles in a basin of warm water for about 7 minutes or until softened. Drain and set aside. Heat oil in a deep pan over medium heat. Add garlic and onion and sauté until onion is soft and translucent. Add chicken stock and let simmer. Add cabbage and carrot. Cook until tender. Add rice noodles and soy sauce. Toss to mix. Add shredded chicken. Season with salt and pepper. Serve with sliced calamansi halves.

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26

RICE AND NOODLES

PANCIT LUGLOG THICK RICE NOODLES WITH ANNATTO SAUCE SERVES 4

500 g thick rice noodles /4 cup annatto oil (page 40)

1

3 cloves garlic, peeled and minced /4 cup plain (all-purpose) flour

1

3 cups fish stock 2 Tbsp fish sauce 250 g prawns, peeled, deveined and cooked /2 cup smoked fish, flaked

1

A handful of pork crackling (chicharon), crushed 1 spring onion, chopped Prepare rice noodles according to packet instructions. Drain and set aside on a serving plate. Heat annatto oil in a deep pan over medium heat. Add garlic and cook until golden brown. Add flour and mix until combined, then continue to cook for a minute. Add fish stock and fish sauce and whisk until combined and mixture is thick. Ladle annatto sauce over noodles. Top with cooked prawns, smoked fish, pork crackling and spring onion. Serve.

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28

RICE AND NOODLES

PANCIT LOMI EGG NOODLES IN SOUP SERVES 4

2 Tbsp cooking oil 2 cloves garlic, peeled and minced 1 small yellow onion, peeled and chopped 250 g minced pork 3 cups chicken stock 500 g fresh egg noodles, cooked 1 small carrot, peeled and cut into strips /2 head small cabbage, finely sliced

1

Salt and pepper, to taste 2 eggs, beaten Heat oil in a pan over medium heat. Add garlic and onion and sauté until onion is soft and translucent. Add minced pork and sauté until brown. Add chicken stock and bring to a boil. Add egg noodles, carrot and cabbage. Season with salt and pepper. When vegetables are tender, add eggs. Remove from heat. Mix and serve.

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POULTRY 32

34

36

38

40

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PININYAHANG MANOK PINEAPPLE CHICKEN TINOLANG MANOK CHICKEN IN GINGER SOUP BINAKOL NA MANOK CHICKEN IN COCONUT WATER POCHERONG MANOK CHICKEN POCHERO INASAL NA MANOK CHICKEN INASAL

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32

POULTRY

PININYAHANG MANOK PINEAPPLE CHICKEN SERVES 4

500 g chicken breast fillet, cut into strips Salt and pepper, to taste 2 Tbsp cooking oil 4 cloves garlic, peeled and minced 1 small yellow onion, peeled and chopped 1 Tbsp fish sauce 1 can (420 g) pineapple chunks, drained /4 cup water

3

3 Tbsp sweetened condensed milk 1 spring onion, chopped Season chicken with salt and pepper. Heat oil in a deep pan over medium heat. Add garlic and onion and sauté until onion is soft and translucent. Add chicken and cook until chicken is lightly coloured. Add fish sauce and pineapple chunks. Sauté for a minute. Add water and condensed milk and mix well. Lower heat and simmer for a minute. Adjust to taste with salt and pepper. Dish up and garnish with spring onion. Serve.

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34

POULTRY

TINOLANG MANOK CHICKEN IN GINGER SOUP SERVES 4

2 Tbsp cooking oil 2 cloves garlic, peeled and minced 5-cm knob ginger, peeled and cut into strips 1 medium yellow onion, peeled and chopped 800 g chicken parts 4 cups water 2 Tbsp fish sauce 400 g unripe green papaya, peeled, seeded and cut into cubes A handful of chilli leaves Salt and pepper to taste Heat oil in a deep pan over medium heat. Add garlic, ginger and onion and sauté until onion is soft and translucent. Add chicken and cook until chicken is lightly coloured. Add water and fish sauce and bring to a boil, then lower heat and simmer until chicken is cooked through. Add green papaya and continue simmering until papaya is tender. Add chilli leaves. Adjust to taste with salt and pepper. Dish up and serve.

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36

POULTRY

BINAKOL NA MANOK CHICKEN IN COCONUT WATER SERVES 4

750 g chicken breast Salt and pepper, to taste 2 Tbsp cooking oil 2 cloves garlic, peeled and minced 5-cm knob ginger, peeled and minced 1 small yellow onion, peeled and sliced 1 stalk lemongrass (white part only), pounded 11/2–2 cups fresh coconut juice Fish sauce, to taste A handful of chilli leaves 3 young coconuts, flesh extracted and cut into large pieces Season chicken with salt and pepper. Heat oil in a deep pan over medium heat. Add garlic, ginger and onion and sauté until onion is soft and translucent. Add chicken and cook until lightly coloured. Add lemongrass and coconut juice. Lower heat and simmer until chicken is cooked through. Adjust to taste with fish sauce. Add chilli leaves and coconut flesh. Leave for a minute to heat through. Dish up and serve.

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38

POULTRY

POCHERONG MANOK CHICKEN IN TOMATO SAUCE SERVES 4

2 Tbsp cooking oil 2 cloves garlic, peeled and minced 1 small yellow onion, peeled and thinly sliced 750 g chicken parts 1 Tbsp fish sauce 1 cup tomato sauce 21/2 cups water Salt and pepper, to taste 2 medium potatoes, peeled and cut into cubes 4 cardava bananas (saba), peeled and sliced 1 small cabbage, chopped 1 bunch bok choy (pechay), ends trimmed and leaves separated Heat oil in a deep pan over medium heat. Add garlic and onion and sauté until onion is soft and translucent. Add chicken and season with fish sauce. Cook until chicken is lightly browned and juices run clear. Add tomato sauce and water. Bring to a boil, then lower heat and simmer until chicken is cooked through. Adjust to taste with salt and pepper. Add potatoes and bananas. When potatoes are close to being tender, add cabbage and bok choy. Dish up and serve.

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40

POULTRY

INASAL NA MANOK BACOLOD-STYLE GRILLED CHICKEN SERVES 4

4 cloves garlic, peeled and chopped 8 calamansi limes, juice extracted 1 tsp crushed black peppercorns 2 stalks lemongrass (white part only), chopped /2 cup vinegar

1

1 Tbsp sugar 4 whole chicken legs 1 cup vegetable oil /2 cup annatto seeds

1

Bamboo skewers, as needed In a bowl, combine garlic, calamansi juice, peppercorns, lemongrass, vinegar and sugar. Stir to combine. Add chicken legs, cover and refrigerate for 20 minutes. Prepare annatto oil. Place vegetable oil and annatto seeds in a small pot and heat until it comes to a shallow simmer. Remove from heat and set aside to infuse for 10 minutes. Strain. Skewer marinated chicken legs with barbecue skewers. Heat a barbecue and grill chicken legs until cooked through, turning and basting with annatto oil frequently. Serve.

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FISH AND SEAFOOD 44

46

48

50

52

54

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KINILAW NA TUNA CURED TUNA UKOY NA DULONG SILVER FISH FRITTERS SUAM NA MAIS AT HALAAN CORN AND CLAM SOUP FISH ESCABECHE SWEET AND SOUR FISH PAKSIW NA BANGUS MILKFISH IN VINEGAR SINIGANG NA HIPON PRAWNS IN SOUR SOUP

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FISH AND SEAFOOD

KINILAW NA TUNA CURED TUNA SERVES 4

750 g sashimi-grade tuna fillet, cut into cubes 1 small red onion, peeled and finely diced 1 medium red bell pepper (capsicum), cored, seeded and finely diced 1 medium green bell pepper (capsicum), cored, seeded and finely diced 2.5-cm knob ginger, peeled and minced /2 cup vinegar

1

1 Tbsp sugar 1 red bird’s eye chilli, finely chopped A pinch of salt In a bowl, combine tuna, onion, bell peppers and ginger. Toss. In another bowl, stir together vinegar, sugar and chilli until sugar is dissolved. Pour vinegar mixture over tuna. Toss and season with a pinch of salt. Serve.

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46

FISH AND SEAFOOD

UKOY NA DULONG SILVER FISH FRITTERS SERVES 4

1 medium egg, beaten 1 cup plain (all-purpose) flour 11/4 cups water A pinch of salt 500 g fresh silver fish (dulong) Cooking oil, as needed In a bowl, combine egg, flour, water and salt. Stir until batter is smooth. Add silver fish and gently mix until well combined. Heat a little oil in a pan over medium heat. Drop 1/4 cup batter into pan and spread to make a thin pancake. Cook until golden brown on one side before flipping over to brown the other side. Transfer to a plate lined with paper towels. Repeat until batter is used up. Serve.

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48

FISH AND SEAFOOD

SUAM NA MAIS AT HALAAN CORN AND CLAM SOUP SERVES 4

1 cup + 1/2 cup whole corn kernels 2 Tbsp cooking oil 2 cloves garlic, peeled and minced 2.5-cm knob ginger, peeled and minced 1 small yellow onion, peeled and minced 4 cups chicken stock 500 g clams (halaan) A handful of chilli leaves Fish sauce, to taste Place 1 cup corn kernels into a blender and purée. Set aside. Heat oil in a pot and sauté garlic, ginger and onion until onion is soft and translucent. Add chicken stock, corn purée and remaining corn kernels. Stir. Add clams, cover pot and let cook until clams have opened. Discard any that do not open. Add chilli leaves and fish sauce to taste. Dish up and serve.

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50

FISH AND SEAFOOD

FISH ESCABECHE SWEET AND SOUR FISH SERVES 4

1 kg grouper (lapu-lapu), cleaned Salt, as needed 5 Tbsp cooking oil, divided 2 cloves garlic, peeled and minced 2.5-cm knob ginger, peeled and chopped 1 small red onion, peeled and chopped 1 cup vinegar 3 Tbsp brown sugar 1 Tbsp cornflour, mixed with 3 Tbsp water A dash of ground white pepper 1 red bell pepper (capsicum), cored, seeded and sliced 1 green bell pepper (capsicum), cored, seeded and sliced 1 small carrot, peeled and sliced Season fish with salt. Set aside. Heat 4 Tbsp oil in a pan over medium heat. Lower fish gently into pan and cook until golden brown on one side before turning fish over to cook the other side until the tip of a knife goes through the thickest part of the fish easily. Transfer to a serving plate. Reheat pan with 1 Tbsp oil. Add garlic, ginger and onion and sauté until onion is soft and translucent. Add vinegar, brown sugar and cornflour slurry. Season with salt and pepper. Stir until liquid thickens. Add bell peppers and carrot. Mix well and pour over fried fish. Serve.

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52

FISH AND SEAFOOD

PAKSIW NA BANGUS BELLY MILKFISH BELLY IN VINEGAR SERVES 4

4 cloves garlic, peeled and crushed 2.5-cm knob ginger, peeled, sliced and pounded 1 small yellow onion, peeled and thinly sliced /2 cup vinegar

1

1 cup water 2 green chillies 4 whole black peppercorns 4 milkfish belly fillets 100 g baby bitter gourd (ampalaya), white membrane removed and sliced Place garlic, ginger, onion, vinegar, water, chillies and peppercorns in a pot and bring to a boil over medium heat. Lower heat and add milkfish fillets. Cover and let simmer until fish is cooked. Add bitter gourd. Simmer for another 2 minutes or until bitter gourd is tender. Dish up and serve.

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54

FISH AND SEAFOOD

SINIGANG NA HIPON PRAWNS IN SOUR SOUP SERVES 4

3 cups water + more if desired 500 g unripe tamarind 2 tomatoes, cut into quarters 1 medium yellow onion, peeled and cut into quarters 300 g prawns 3 long beans (sitaw), cut to 5-cm lengths A handful of water spinach (kangkong) 2 Tbsp fish sauce Place 3 cups water and tamarind in a pot and bring to a boil over medium heat. Lower heat and let simmer for 30 minutes. Remove tamarind and press through a strainer to extract juice. Add extracted juice to pot and bring tamarind stock back to a simmer. Add water if desired. Add tomatoes, onion and prawns and cook for about 5 minutes or until prawns change colour and are cooked. Add long beans and water spinach and cook for another minute. Season with fish sauce. Dish up and serve.

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MEAT 58 60

62

64

66

68

70

72

74

76

78

80

82

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PORK BARBECUE LECHON KAWALI DEEP-FRIED PORK BELLY PORK ADOBO PORK IN SOY SAUCE AND VINEGAR BICOL EXPRESS PORK BELLY IN COCONUT MILK LECHON PAKSIW ROAST PORK IN LIVER SAUCE PORK MENUDO PORK AND CHICKPEAS IN TOMATO SAUCE BINAGOONGANG BABOY PORK IN SHRIMP PASTE DINUGUAN PORK BLOOD STEW ADOBONG PUTI PORK IN VINEGAR PICADILLO PORK AND WINGED BEAN SOUP LUMPIANG SHANGHAI FRIED PORK SPRING ROLLS BISTEK TAGALOG BEEF STEAK WITH ONIONS TAPA CURED BEEF

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MEAT

PORK BARBECUE SERVES 4

500 g pork belly /2 cup light soy sauce

1

/2 cup pineapple juice

1

3 calamansi limes, juice extracted 1 tsp freshly cracked black pepper 2 red bird’s eye chillies, chopped Bamboo skewers, as needed Freeze pork belly. Cut into long, thin strips. Set aside to thaw. In a bowl, combine soy sauce, pineapple juice, calamansi juice, pepper and chillies. Mix well. Place pork belly strips into marinade. Mix well, cover and set aside for 20 minutes. Thread pork belly strips through bamboo skewers. Reserve marinade. Heat a barbecue and grill pork belly for about 10 minutes or until cooked through, turning and basting with reserved marinade frequently. Serve.

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MEAT

LECHON KAWALI DEEP-FRIED PORK BELLY SERVES 4

750 g pork belly Water, as needed 1 bay leaf 3 whole black peppercorns 1 small onion, peeled and quartered Cooking oil for deep-frying Slice pork belly into cubes and place into a pot. Add sufficient water to submerge pork belly. Add bay leaf, peppercorns and onion. Cover and bring to a boil, then lower heat and simmer for about 20 minutes or until tender. Drain and transfer pork belly to a plate. Set aside to cool. Pat dry. Heat oil for deep-frying over low heat. Gently lower pork into hot oil and deep-fry until golden brown. Remove and set aside to drain on paper towels for 10 minutes. Reheat oil and deep-fry a second time over medium-high heat until skin is crisp. Remove and drain well on paper towels. Slice and serve.

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MEAT

PORK ADOBO PORK IN SOY SAUCE AND VINEGAR SERVES 4

750 g pork shoulder, cut into cubes /4 cup light soy sauce

3

/4 cup vinegar

3

3 cloves garlic, peeled and crushed 2 bay leaves 6 whole black peppercorns Salt and pepper to taste Place pork cubes into a pot with soy sauce, vinegar, garlic, bay leaves and peppercorns. Bring to a boil over high heat, then lower heat and simmer for 30 minutes or until tender, skimming away any scum that rises. Adjust to taste with salt and pepper. Dish up and serve.

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64

MEAT

BICOL EXPRESS PORK IN COCONUT MILK SERVES 4

2 Tbsp cooking oil 2.5-cm ginger, peeled and minced 3 cloves garlic, peeled and minced 1 small yellow onion, peeled and minced 400 g pork shoulder, cut into cubes 11/2 Tbsp shrimp paste 400 ml coconut milk 2 green chillies, sliced 1 red bird’s eye chilli, chopped Salt and pepper to taste Heat oil in a pan over medium heat. Add ginger, garlic and onion and sauté until onion is soft and translucent. Add pork and sauté until brown on all sides. Add shrimp paste and mix well. Add coconut milk and bring to a boil. Add chillies and adjust to taste with salt and pepper. Dish up and serve.

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66

MEAT

LECHON PAKSIW ROAST PORK IN LIVER SAUCE SERVES 4

2 Tbsp cooking oil 5 cloves garlic, peeled and minced 1 medium yellow onion, peeled and chopped 500 g roast pork, cut into cubes 11/2 cups water 1 bay leaf 7 whole black peppercorns 2 Tbsp vinegar 1 cup liver sauce Heat oil in a pan over medium heat. Add garlic and onion and sauté until onion is soft and translucent. Add roast pork and sauté for a minute. Add water, bay leaf and peppercorns. Bring to a boil, then lower heat and simmer until liquid is reduced by half. Add vinegar and mix well. Add liver sauce and mix again. Return to a simmer before dishing up. Serve.

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68

MEAT

PORK MENUDO PORK AND CHICKPEAS IN TOMATO SAUCE SERVES 4

2 Tbsp cooking oil 2 cloves garlic, peeled and chopped 1 small yellow onion, peeled and chopped 500 g pork shoulder, cut into cubes 400 g tomatoes, chopped 1 cup tomato sauce 1 medium potato, peeled and cut into cubes 1 cup canned chickpeas, drained 1 red bell pepper (capsicum), cored and cut into squares the size of potato cubes 1 green bell pepper (capsicum), cored and cut into squares the size of potato cubes Salt and pepper to taste Heat oil in a pot over medium heat. Add garlic and onion and sauté until onion is soft and translucent. Add pork cubes and sauté until brown on all sides. Add tomatoes, lower heat and simmer for 5 minutes. Add tomato sauce and mix. Let simmer until pork is cooked through. Add potato cubes and cook until tender. Add chickpeas and bell peppers. Cook for a minute. Adjust to taste with salt and pepper. Dish up and serve.

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70

MEAT

BINAGOONGANG BABOY PORK IN SHRIMP PASTE SERVES 4

500 g pork shoulder, cut into cubes /3 cup vinegar

1

1 cup water 1 bay leaf 2 Tbsp cooking oil 3 cloves garlic, peeled and minced 1 small yellow onion, peeled and chopped 2 medium tomatoes, chopped 2–3 Tbsp shrimp paste 1 green chilli, sliced Place pork cubes in a pot with vinegar, water and bay leaf. Bring to a boil over medium heat, then lower heat and simmer until meat is tender, skimming away any scum that rises. Drain pork and set aside. Heat oil in a pan over medium heat. Add garlic and onion and sauté until onion is soft and translucent. Add tomatoes and cook until wilted. Add shrimp paste, cooked pork and green chilli. Mix well. Dish up and serve.

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72

MEAT

DINUGUAN PORK BLOOD STEW SERVES 4

2 Tbsp cooking oil 2 cloves garlic, peeled and minced 2.5-cm knob ginger, peeled and minced 1 small yellow onion, peeled and chopped 500 g shoulder pork, cut into cubes 1 Tbsp fish sauce 11/2 cups water 11/2 cups pig’s blood 3 Tbsp vinegar 2 green chillies, sliced 1 tsp sugar Salt and pepper to taste Heat oil in a deep pan over medium heat. Add garlic, ginger and onion and sauté until onion is soft and translucent. Add pork and sauté until brown on all sides. Season with fish sauce. Add water and bring to a boil, then lower heat and simmer until pork is cooked through, skimming away any scum that rises. In a bowl, combine pig’s blood and vinegar. Stir well. Add to pan and bring to a boil, stirring continuously until sauce is slightly thick. Adjust to taste with salt and pepper. Dish up and serve.

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74

MEAT

ADOBONG PUTI PORK IN VINEGAR SERVES 4

2 Tbsp cooking oil 500 g pork belly, sliced 3 cloves garlic, peeled and crushed /2 cup vinegar

1

11/2 cups water 5 whole black peppercorns 1 bay leaf Heat oil in a pan over medium heat. Add pork belly and cook until brown on both sides. Add garlic and sauté until just beginning to brown. Add vinegar, water, peppercorns and bay leaf. Lower heat and simmer until pork is cooked through. Dish up and serve.

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76

MEAT

PICADILLO PORK AND WINGED BEAN SOUP SERVES 4

2 Tbsp cooking oil 1 small yellow onion, peeled and minced 3 cloves garlic, peeled and minced 1 large ripe tomato, diced 500 g minced pork Salt and pepper to taste 150 g winged beans (sigarilyas), sliced 21/2 cups water Fish sauce, to taste Heat oil in a pot over medium heat. Add onion, garlic and tomato and sauté until onion is soft and translucent. Add minced pork and sauté, breaking up any lumps. Season with salt and pepper. Add winged beans and sauté for another minute. Add water and let boil until winged beans are tender. Adjust to taste with fish sauce. Dish up and serve.

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78

MEAT

LUMPIANG SHANGHAI FRIED PORK SPRING ROLLS MAKES ABOUT 50

150 g minced pork /2 cup minced carrot

1

/4 cup minced yellow onion

1

/2 Tbsp garlic powder

1

2 eggs, beaten A dash of ground white pepper A pinch of salt 50 sheets spring roll wrapper (small) Cooking oil for deep-frying Sweet and sour sauce, to taste In a bowl, combine minced pork, carrot, onion, garlic powder and eggs. Mix well. Season with salt and pepper. Spoon 2 tsp mixture across one corner of a spring roll wrapper. Fold corner over mixture, then fold in left and right corners to enclose mixture. Roll up firmly and seal with water. Repeat until ingredients are used up. Heat oil for deep-frying over medium heat. Lower spring rolls gently into hot oil and cook until golden brown and crisp. Remove and drain well on paper towels. Serve with sweet and sour sauce.

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80

MEAT

BISTEK TAGALOG BEEF STEAK WITH ONIONS SERVES 4

500 g beef sirloin /2 cup light soy sauce

1

5 calamansi limes, juice extracted /2 tsp freshly cracked black pepper

1

2 Tbsp cooking oil 1 large yellow onion, peeled and cut into rings Cut beef thinly. Set aside. In a bowl, combine soy sauce, calamansi juice and black pepper. Add beef and mix well. Cover and refrigerate for at least 30 minutes. Heat oil in a pan over low-medium heat. Add onion and sauté until onion is slightly wilted. Transfer to a plate. Drain beef and reserve marinade. Reheat pan and sauté beef until colour changes and meat is lightly cooked. Add marinade and cook until slightly reduced. Top with cooked onion. Dish up and serve.

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82

MEAT

TAPA CURED BEEF SERVES 4

2 cloves garlic, peeled and chopped 1 Tbsp sugar /2 cup light soy sauce

1

/2 tsp ground black pepper

1

350 g thinly sliced beef for sukiyaki 2 Tbsp cooking oil In a bowl, combine garlic, sugar, soy sauce and pepper. Stir to dissolve sugar. Place in a sealable container along with beef. Refrigerate overnight. Drain beef. Heat oil in a pan over medium heat. Add beef and cook for about a minute on each side. Dish up and serve.

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SNACKS AND DESSERTS 86

88 90

92

94

96

98

100

102

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YEMA SWEET CUSTARD CANDY FILIPINO FRUIT SALAD MINATAMIS NA SAGING AT SABA BANANA AND SAGO PEARLS IN SYRUP TURON FRIED BANANA SPRING ROLLS MARUYA BANANA FRITTERS MAJA BLANCA COCONUT AND CORN CUSTARD LECHE FLAN MILK CUSTARD BIKO STICKY RICE CAKE BUKO PANDAN SALAD COCONUT AND PANDAN SALAD

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86

SNACKS AND DESSERTS

YEMA SWEET CUSTARD CANDY MAKES ABOUT 30 PIECES

5 egg yolks, beaten 168 ml sweetened condensed milk /2 tsp grated lime zest

1

1 tsp butter Sugar, as needed Combine all ingredients in a small pan over low to medium heat. Stir continuously until mixture is thick and dense, and starts to pull away from the sides of the pan. Transfer to a plate and let cool. When mixture is cool, take a teaspoonful of the mixture and form into a ball. Repeat until mixture is used up. Coat balls with sugar and set aside to harden. Serve.

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88

SNACKS AND DESSERTS

FILIPINO FRUIT SALAD SERVES 4

3 cups canned fruit cocktail, drained /2 cup nata de coco

1

3 Tbsp sweetened condensed milk 1 cup heavy cream In a salad bowl, combine fruit cocktail and nata de coco and mix well. In a small bowl, stir together condensed milk and cream. Add to fruit mixture and mix well. Cover and refrigerate for 20 minutes. Serve chilled.

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90

SNACKS AND DESSERTS

MINATAMIS NA SAGING AT SABA BANANA AND SAGO PEARLS IN SYRUP SERVES 4

1 cup sago pearls /2 cup water

1

/4 cup brown sugar

3

1 pandan leaf, cleaned and knotted 6 cardava bananas (saba), peeled and sliced Boil a pot of water over medium heat and add sago pearls. Cover and let boil for an hour, stirring every 10 minutes until sago is translucent. Top up with more water as necessary. Drain and set aside. Combine 1/2 cup water, brown sugar and pandan leaf in a small pot over low to medium heat. Cook, stirring until sugar is dissolved. Add bananas and cook for about 12 minutes or until bananas are soft. Remove from heat. Add sago and mix. Set aside to cool. Serve.

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92

SNACKS AND DESSERTS

TURON FRIED BANANA SPRING ROLLS SERVES 4

6 cardava bananas (saba), peeled and halved lengthwise 3 Tbsp brown sugar 12 sheets spring roll wrapper Cooking oil for deep-frying Coat bananas with brown sugar. Place a slice of banana across one corner of a spring roll wrapper. Fold corner over banana, then fold in left and right corners to enclose banana. Roll up firmly and seal with water. Repeat until ingredients are used up. Heat oil for deep-frying over medium heat. Lower spring rolls gently into hot oil and cook until golden brown and crisp. Remove and drain well on paper towels. Serve.

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94

SNACKS AND DESSERTS

MARUYA BANANA FRITTERS SERVES 4

/2 cup plain (all-purpose) flour

1

/2 tsp baking soda

1

1 egg, beaten /2 cup water

1

4 cardava bananas (saba), peeled and halved lengthwise Icing (powdered) sugar, for dusting Prepare batter. In a bowl, combine flour, baking soda, egg and water. Stir until mixture is smooth. Heat oil for deep-frying over medium heat. Dip bananas in batter and let excess batter drip. Lower banana halves gently into hot oil one by one so they do not stick. Cook in batches until golden brown and crisp. Remove and drain well on paper towels. Dust with icing sugar before serving.

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96

SNACKS AND DESSERTS

MAJA BLANCA COCONUT AND CORN CUSTARD SERVES 4

11/2 cups coconut milk /2 cup cornflour

1

/4 cup coconut cream

3

/2 cup cream of corn

1

/4 cup whole corn kernels

3

/2 cup sugar

1

Fried coconut milk curd (latik), page 92 or toasted desiccated coconut, to garnish In a bowl, stir together coconut milk and cornflour. Mix well. Add coconut cream, cream of corn, corn kernels and sugar. Stir to mix. Transfer to a pot and place over medium heat. Cook, stirring continuously until mixture is thick and pudding-like. Pour into a greased 20 x 20-cm pan. Cover and leave to cool and set. When set, slice and top with fried coconut milk curd or toasted desiccated coconut. Serve.

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98

SNACKS AND DESSERTS

LECHE FLAN MILK CUSTARD SERVES 4

3 Tbsp + 1 Tbsp sugar 4 large eggs 300 ml sweetened condensed milk /4 cup water

3

Place 3 Tbsp sugar in a large oval-shaped aluminium flan pan and caramelise over low to medium heat, moving the pan around with a pair of tongs to distribute evenly. Remove from heat and set aside to harden. In a bowl, beat eggs with a whisk. Add condensed milk, water and remaining 1 Tbsp sugar. Stir until combined. Pass the mixture through cheesecloth and pour into flan pan with hardened caramel. Set flan pan over a hot water bath (bain marie) and heat for 30 minutes or until custard is firm. Set aside to cool. To unmould, pass a knife around the edge of flan and overturn onto a serving plate. Serve.

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100

SNACKS AND DESSERTS

BIKO STICKY RICE CAKE SERVES 4

1 cup glutinous rice, washed and drained /2 cup fresh coconut water

1

1 cup coconut milk /4 cup brown sugar

3

2 cups coconut cream Place glutinous rice in a pot and add coconut water and coconut milk. Bring to the boil over medium heat, then lower heat to a simmer, stirring occasionally. When rice begins to become dense and thick, add sugar and stir to dissolve. When mixture becomes very thick, transfer to a greased 20 x 20-cm pan and set aside to cool. In the meantime, prepare fried coconut milk curd (latik). Bring coconut cream to a boil in a pan, stirring occasionally until liquid thickens and oil starts to appear. At this point, start to stir continuously, scraping the bottom of the pan, until curd turns golden brown. Remove from heat and drain fried curd of oil. Top rice cake with fried coconut milk curd. Slice to serve.

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102

SNACKS AND DESSERTS

BUKO PANDAN SALAD COCONUT AND PANDAN SALAD SERVES 4

180 g unsweetened green gelatin powder 3 cups fresh coconut water 1 pandan leaf, cleaned and knotted 2 young coconuts, flesh extracted and cut into strips 1 cup (all-purpose) cream 3 Tbsp sweetened condensed milk Place gelatin powder, coconut water and pandan leaf in a pot over low to medium heat, stirring until gelatin is dissolved and mixture starts to simmer. Remove and discard pandan leaf. Transfer gelatin mixture to greased 20 x 15-cm pan and set aside to cool and set. When gelatin is set, cut into cubes and place in a salad bowl. Add coconut flesh to bowl. In a small bowl, stir together cream and condensed milk and add to salad bowl. Toss to mix. Cover and refrigerate. Serve chilled.

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104

WEIGHTS AND MEASURES Quantities for this book are given in Metric and American (spoon and cup) measures. Standard spoon and cup measurements used are: 1 teaspoon = 5 ml, 1 tablespoon = 15 ml, 1 cup = 250 ml. All measures are level unless otherwise stated.

DRY MEASURES

LIQUID AND VOLUME MEASURES American

Metric

Imperial

/6 fl oz

1 teaspoon

30 grams

1 ounce

/3 fl oz

1 dessertspoon

45 grams

11/2 ounces

1

1 tablespoon

55 grams

2 ounces

60 ml

2 fl oz

1

/4 cup (4 tablespoons)

70 grams

21/2 ounces

85 ml

2 /2 fl oz

1

/3 cup

85 grams

3 ounces

90 ml

3 fl oz

3

/8 cup (6 tablespoons)

100 grams

31/2 ounces

125 ml

4 fl oz

1

/2 cup

110 grams

4 ounces

180 ml

6 fl oz

3

/4 cup

125 grams

41/2 ounces

250 ml

8 fl oz

1 cup

140 grams

5 ounces

Metric

Imperial

5 ml

1

10 ml

1

15 ml

/2 fl oz 1

300 ml

10 fl oz ( /2 pint)

1 /4 cups

280 grams

10 ounces

375 ml

12 fl oz

11/2 cups

450 grams

16 ounces (1 pound)

435 ml

14 fl oz

13/4 cups

500 grams

1 pound, 11/2 ounces 11/2 pounds

1

1

500 ml

16 fl oz

2 cups

700 grams

625 ml

20 fl oz (1 pint)

2 /2 cups

800 grams

13/4 pounds

750 ml

24 fl oz (11/5 pints)

3 cups

1 kilogram

2 pounds, 3 ounces

1 litre

32 fl oz (13/5 pints)

4 cups

1.5 kilograms

3 pounds, 41/2 ounces

2 kilograms

4 pounds, 6 ounces

1

1.25 litres

40 fl oz (2 pints)

5 cups

1.5 litres

48 fl oz (22/5 pints)

6 cups

2.5 litres

80 fl oz (4 pints)

10 cups

OVEN TEMPERATURE

LENGTH °C

°F

Gas Regulo

Metric

Imperial

Very slow

120

250

1

0.5 cm

1

Slow

150

300

2

1 cm

1 3

1 inch

Moderately slow

160

325

3

1.5 cm

Moderate

180

350

4

2.5 cm

Moderately hot

190/200

370/400

5/6

Hot

210/220

410/440

6/7

Very hot

230

450

8

Super hot

250/290

475/550

9/10

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/4 inch /2 inch /4 inch

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