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Filipino Cuisine

Since the Philippines, Throughout its history has been touched by foreign influences such as Malayan, Chinese, Japanese, Spanish and American, you will find Filipino dishes diverse in the taste yet assimilated and distinctly native.Philippine Cuisine has a unique personality that is intriguing and surprising but pleasant to the plate.

While learning and experimenting with Filipino Cuisine, I found that the main dishes fall into four major categories. Firsts, there are sauteed recipes (guisado), where garlic and onions are the basic ingredients sauteed in a little vegetable oil. There are some certain dishes that include tomatoes as a necessary ingredient. To these are added any kind of meat, seafood , vegetable and seasonings to obtain healthy dishes. Second, the stewed recipies that include adobo that calls for vinegar,garlic and seasonings as the base for Native Filipino stews. Meat stews that are gently simmered in tomato sauce also fall into these categories. Third, there are the pan-fried recipes (pinirito) that the use special marinades or just salt and pepper as seasonings in any type of meat, poultry or seafood. The cooking is done in a skillet with little or just enough vegetable oil. Fourth, the soup or boiled recipes (nilaga), wich are served as main dishes include generous amounts of meat, poultry or sea food simmered gently in water with onions and vegetables. These are usually flavored with fish sauce and seasonings. A variation is the addition of garlic and ginger to obtain a special taste. This category also includes the pleasantly tart or sour soups (sinigang), flavored with lemon juice or tamarind.

Happy Cooking!

Sunday, September 5, 2010

Adobong Kangkong (River Spinach) Recipe

Estimated cooking time: 25 minutes









Adobong Kangkong Ingredients:

1 big bowl of kangkong (river spinach)
1/4 kilo of pork, cut into small pieces
1/4 cup of vinegar
1/4 cup soy sauce
5 cloves of garlic, minced
1 onion, diced
2 laurel leaves (bay leaves)
1/2 teaspoon of monosodium glutamate (MSG)
1 cup pork stock (broth) or bouillon pork cube dissolved in water
Salt and pepper to taste

Adobong Kangkong Cooking Instructions:

Sauté garlic and onions in a big pan then add the pork. Allow the pork to brown and oil for a few minutes.

Add a cup of pork stock (or bouillon cube dissolved in water or plain water), laurel leaves, soy sauce, some salt and bring to a boil.

Let simmer then add the vinegar. Do not stir for 5 minutes.

Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves. Continue cooking until the vegetable is done.

Serve hot with rice.

Cooking Note:

Instead of kangkong, this recipe can be used to cook other vegetables like eggplant, spinach, cabbage, string beans or any other vegetable.

Posted by Eggie at 1:21 AM  

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