There are so many reasons why people from all around the world become interested on how it is living the Filipino way.
Skipping those other interesting topics about the beatiful Philippines and why it is a must to include it in the list of preferred countries to explore, let us concentrate first in the traditional or typical foods that are being served on the Filipino tables everyday, on holidays, and in celebrating special occasions. These foods, having the touches of Chinese, Spanish, Japanese, Korean, American -all these and other countries that have had influenced Filipino culture -contributed and made Filipino foods a bit twisted and later on enhanced and upgraded into a slightly complicated way of cooking. So if you are a Filipino who migrated or lives overseas for a long time; someone who wishes to pay a visit in the Philippines; a food blogger/vlogger; a chef or a cook; a culinarian; simply a food lover; a hotel or restaurant owner; or even a beginner in making a family, this topic might help you a lot in preparing something extra-ordinary…I mean, some stuffs that you seldom, longing or haven’t yet tried to eat. And the good thing is – these are all delicious, and of course, with all honesty, there are some that you should have to eat in minimal, for some healthy matters, afterall, everything we eat should be in moderation. And another thing is, everything I posted in here is homecooked by yours truly.
Below are some of my compiled recipes of foods that my family usually enjoys on breakfast, lunch and dinner. I personally cook all of the dishes, desserts and baked goods and they are made-to-order. (They are posted on my FB account. Usually, I offer them to my customers during weekends and holidays. This is where I get my extra income way before I became a solo parent. And now, these stuffs are my bread and butter.
So, bear with my food journey, guys and I hope you will learn and enjoy a lot with my homemade recipes:
Puto-Cheese (Steamed cake topped with cheese)
Choco-Moist Cake with chocolate ganache frosting and white chocolate toppings
Saluyot at Sitaw sa halubaybay.
(Jute leaves and stringbeans with fried yellowtail fushilier bits seasoned with calamansi extract.)
Fondant Cake
Ube-Halaya (Purple Yam Jam or Spanish Jalea)
Puto-Cheese in assorted colors (great for birthdays, Christmas and New Year celebrations.)
Caramel Bars
Water spinach cooked in garlic, onion, soy sauce, oyster sauce, a dash of ground blackpepper, sauteed until tender… added with a spoon or two of white vinegar (or any kind). It is oftentimes cooked with preboiled and then fried meat, preferably the pork loin or liempo. You can add a dash of brown sugar to neutralize the taste of soy sauce and vinegar. ( I prefer to cook it slightly tender, while others want this a bit crunchy.)
Fried-Smoked Fish, fried lady’s fingers (okra or gumbo) and eggplants. You can choose between fish sauce or shrimp paste both with calamansi extract as your dip.
Ginisang Munggo with Ampalaya
Mung beans with bitter gourd leaves
Adobong Galunggong
(Round scad simmered in soy sauce, vinegar, garlic, onion, ginger (optional) and ground blackpepper)
Tokwa’t Tahong (Toffu &Mussels)
Semi-fried toffu and simmered mussels sauteed in oil and oyster sauce and other seasonings . This is the semi-sweet and spicy version.
Ginataang Kalabasa at Sitaw na may Alimasag
(Squash and stringbeans with crabs in coconut milk)
Camote Cue
Deep-fry sweet potatoes until half-done. Remove from heat and put in a strainer to remove the excess oil. Melt brown sugar in oil using the same pan and oil in low-medium heat. When the sugar begins to melt and few bubbles appear, pour back the fried sweet potatoes and coat with the melted sugar. Remove the sweet potatoes from the oil and place them again in a strainer. or prick in barbecue sticks for convenient eating.
Pritong Tuyo.
The most typical and popular viand of the Filipino people usually serve on breakfasts. But it can be served anytime of the day. In fact, no one could say he never knows “tuyo or daing”. Best to be paired with tomato salad seasoned with salt or fish anchovies ( you can add chopped onions to enhanced the taste). Best serve with hot coffee and molasses in candy form (“inuyat” or “kariba”) as a dessert.
Cheesecake a la Bibingka
Tilapia
( Fried Tilapia Braised in Sauteed Tomatoes)
Longanisa
Ground pork seasoned with garlic, blackpepper,salt, paprika, etc…filled inside cleaned and dried pork intestine (casing) tied in the desired length for convenient cooking…
Rinse longanisa first. In a pan, stew longanisa with a little amount of water. Cover the pan for a total of 8-10 minutes in a low to medium heat. Flip over the other side during the stewing so that it cooks evenly. Let the water evaporate completely. In this stage, the longanisa will emit its own fat and this fat will fried the longanisa itself. Wait until the casing turns red.
Tiim na Manok
(Whole chicken stuffed with some spices and condiments simmered and braised in tomato sauce)
Banana Cue.
Deep-fry banana (in nearly ripe stage) until half-done. Remove from heat and put in a strainer to remove the excess oil. Melt brown sugar in oil using the same pan and oil in low-medium heat. When the sugar begins to melt and few bubbles appear, pour back the fried bananas and coat with the melted sugar. Remove from the oil and place them again in a strainer or prick in barbecue sticks for convenient eating.
Filipino Foods (Basics and Upgraded) 