Chicken

Chicken Afritada

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Main Course is the featured or primarily dish in a meal consisting of several courses. It is usually the heaviest, heartiest, and the most complex or substantial dish on the menu.

Afritada is a Filipino dish consisting of chicken, beef or pork braised in tomato sauce with carrots, potatoes, and red and green bell peppers. Its name is derived from Spanish “fritada” (“fried”) referring to the first step of the preparation in which the meat is pan-fried before simmering in the tomato sauce.

Ingredients:

2 tablespoons canola oil

1 big carrot, cubed

1 big potato, cubed

3 tablespoons butter

1 medium onion, chopped

2 cloves garlic, minced

1 medium red/green bell peppers

1 1/2 cup tomato sauce

1 1/2 cup water

2 pounds (8 pieces) chicken drumsticks

salt to taste

1/4 cup potted meat (optional)

1/4 cup cheese, grated (optional)

Procedure:

(1) Heat oil in skillet over medium heat.

(2) Fry carrots and potatoes until edges are lightly browned. Set aside.

(3) Sear chicken for 2-3 minutes each side. Remove from oil and set aside.

(4) In same skillet, saute garlic and onion until aromatic and limp.

(5) Pour in the tomato sauce and 1 cup water. Turn heat to low and let it simmer for 5-10 minutes until the tomato sauce losses its sourness.

(6) Add the chicken and 1/4 cup of water. Season with salt. Cover and simmer for another 30-40 minutes or until the chicken are cooked through and the sauce is reduced with the oil floating on the surface.

(7) Add the potatoes, carrots, bell peppers, butter, potted meat, and cheese. Cook for another 5 minutes.

(8) Transfer to serving dish and serve with hot rice.

Vegetables

Ginisang Monggo

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Main course is the featured or primarily dish in a meal consisting of several courses. It is usually the heaviest and the most complex or substantial dish on the menu.

Ginisang monggo is a popular mug bean dish in the Pihilippines. The main ingredients is sauted mug beans seed and it is complemented by different flavors from meat, seafood, and vegetables.

Ingredients:

1 cup whole monggo beans

4 cups of water

2 tablespoons of vegetable cooking oil

5 cloves of garlic, minced

1 piece medium-sized onion, chopped

3 pieces medium-sized tomatoes, chopped

1/4 kilo pork strips

2 pieces pork cubes

1/4 cup ampalaya leaves (optional)

1 cup malunggay leaves

1/2 cup crushed pork chicharon (for toppings)

Procedure:

(1) Wash the seeds first and soak it in water for about 1 hour to soften them and to take it less time to cook.

(2) Once your beans are soft enough, saute the garlic, onions and tomatoes in a saucepan for about 2 minutes or more to achieve caramelization.

(3) Once caramelized, put the pork strips and saute it until nicely browned.

(4) Drain the beans and add it into the pot. Pour 4 cups of water and add the pork cubes. Let it simmer until the beans are easily mashed. Add salt to taste.

(5) Add the ampalaya leaves and cook for 2 minutes before adding the malunggay.

(6) Serve it hot with rice and topped it with crispy chicharon. Enjoy!

Chicken · Main Course

Chicken Adobo

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Main course is the featured or primary dish in a meal consisting of several courses. It is usually the heaviest, heartiest, and the most complex or substantial dish on a menu. The main course is sometimes referred to as ” meat course.”

Adobo is a popular dish and cooking process in Filipino cuisine that involves meat, seafood or vegetables marinated in vinegar, soy sauce, garlic and black peppercorns which is browned in oil and simmered in the marinate. It has occasionally been considered as the unofficial national dish in the Philippines.

Ingredients:

2 large potatoes, peeled and sliced

1/4 cup of soy sauce

1 head garlic, peeled and minced

1 onion, peeled and sliced

1/2 teaspoon peppercorns

2 bay leaves

1/4 cup oil

1 whole (3-4 pounds) chicken, cut into serving parts

1/2 cup vinegar

1 cup water

salt and pepper to taste

Procedure:

(1) In a bowl, combine the soy sauce, onion, garlic, peppercorns, and bay leaves. Massage onto meat and plac in the refrigerator to marinate for about 30 minutes. Drain chicken well, reserving the liquid.

(2) In a pot over medium heat, heat oil. Add the potatoes and cook until turned into light brown and halfway tender. Remove the potatoes and drain on a paper towel. Remove the excess oil reserving 1 tablespoon.

(3) Add chicken including onions, garlic, and bay leaves and cook. Turn occasionally until chicken is lightly browned.

(4) Add vinegar and allow to boil, uncovered and without stirring for about 3 to 5 minutes. This is to cook the vinegar taste.

(5) Add the reserved marinade and water and stir to combine. Bring to a boil for 2 – 3 minutes. Lower heat, cover and simmer for about 20 – 30 minutes until chicken is cooked through. Season with salt and pepper to taste.

(5) Add potatoes and cook until tender and sauce is reduced. Serve with rice.

Noodle Soup · Soups

La Paz Batchoy

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Soup is a primarily liquid food generally served warm or hot (but may be cool or cold) that is made by combining ingredients of meat or vegetables with stock or water. Noodle soup may be a diverse collection of soups with varied ingredients including noodles.

La Paz Batchoy or also called batsoy is a noodle soup made with pork offal, crushed pork cracklings, chicken or pork stock and round noodles. Its origins can be traced to the district of La Paz, Iloilo City in the Philippines. Hence, it is often referred to as La Paz Batchoy.

Ingredients:

1/8 kilo pork meat (kasim), sliced

1/8 kilo pork liver, sliced

1/2 kilo La Paz Batchoy noodles, cooked

1/8 kilo shrimp, peeled (optional)

4 cups of water

1 1/2 pieces pork/chicken cubes

1 piece egg, hard-boiled

1/2 teaspoon garlic, fried

1/2 teaspoon spring onions, minced

1/4 cups chicharon, crushed

Procedure:

(1) Get a pot and fill it with water. Bring to a boil before dropping in the pork cubes. Stir to dissolve.

(2) Add the pork meat, shrimp and liver slices and boil until tender. Remove the meat, shrimp and liver and reserve the broth.

(3) Arrange the noodles in a bowl. Top with meat strips, liver, shrimps, eggs, garlic, spring onions and chicharon.

(4) Pour in the hot broth and enjoy a delicious serving of La Paz Batchoy!

Appetizer · Lumpia (Spring Rolls)

Lumpiang Shanghai (Filipino Spring Rolls)

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Appetizers are the first course of a meal traditionally known as hors d’ oeuvre. The appetizers consists of food items served before the main courses of a meal. Appetizers may also served as a part of the main course, a little more than snacks, or they may be served before sitting at the table.

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Lumpiang shanghai (Filipino Spring Rolls) is a Filipino deep-fried appetizer consisting of a mixture of giniling (ground pork) wrapped in a thin egg crěpe. It is regarded as the most basic type of lumpia in Filipino cuisine. It is usually smaller and thinner that other lumpia variants. It is commonly served woth sweet and sour or catsup dipping sauce.

Prep Time: 15 minutes (depends on quantity)

Cook Time: 10 minutes (depends on quantity)

Ingredients:

50 pcs. lumpia wrapper

3 cups cooking oil

Filling Ingredients:

1 1/2 lbs. ground pork

2 pcs. onion, minced

2 pcs. carrots, minced

1 1/2 teaspoons garlic powder

1/2 teaspoon ground black pepper

1/2 cup parsley, chopped

1 1/2 teaspoons salt

1 tablespoon sesame oil (optional)

2 eggs

Procedure:

(1) Combine all filling ingredients in a bowl. Mix well.

(2) Scoop around 1 to 1 1/2 tablespoons of filling and place over a piece of lumpia wrapper. Spread the filling and then fold both sides of the wrapper. Fold the bottom. Brush beaten egg mixture on the top end of the wrapper. Roll-up until completely wrapped. Perform the same step until all mixture are consumed.

(3) Heat oil in a cooking pot. Deep fry lumpia in medium heat until it floats.

(4) Remove from the pot. Let excess oil drip. Serve while hot.

Philippine Cuisine

“Food is Life” in the Philippines

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The Philippines, officially the Republic of the Philippines is an archipelagic country in Sountheast Asia. It consists of about 7, 641 islands that categorized broadly under three main geographical divisions from north to south: Luzon, Visayas and Mindanao.

Philippine culture is a combination of Eastern and Western cultures. The Philippines exhibits aspects found in other Asian countries with a Malay heritage, yet its culture also displays a significant number of Spanish and American influences.

Filipino cuisine has evolved over several centuries from its Malayo-Polynesians origins to become mixed cuisine with many Hispanic, Chinese, American and other Asian influences that have been adapted to local ingredients and the Filipino palate to create a very simple, like a meal of fried salted fish and rice, to the elaborate, created for fiestas.

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