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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!

Saturday, September 4, 2010

Pansit Palabok

Estimated preparation for toppings: 1 1/2 hours









Pansit Palabok Ingredients:

Palabok Noodles / Sauce

1/2 kilo miki noodles
1/2 kilo small crabs
5 cloves of garlic, minced
1 onion, chopped
2 tablespoons of atchuete seeds or oil
2 tablespoons of patis (fish sauce)
4 tablespoons of cornstarch, dissolved in water
1 teaspoon of monosodium glutamate (MSG)
1 1/2 cups of water

Palabok Toppings

Tinapa flakes (smoked fish)
Cooked shrimps, shelled
Squid adobo, sliced into rings
Pork chicharon, grounded
Spring onions, chopped
Hard boiled eggs, shelled, sliced
Fried garlic, minced
Fresh calamansi (lemon), sliced

Pansit Palabok Cooking Instructions:

Extract fat and meat from clean crabs, set aside.

Pound crab and extract juice on 1 1/2 cups of water

On a pan, sauté garlic and onions until golden brown then add crab fat, crab meat, 1 1/2 cups of crab wash, patis and MSG. Bring to a boil and simmer for 10 minutes.

Add corn starch and continue to simmer while constantly stirring until thick.

Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked.

Lay drained noodles on a platter and pour the palabok sauce. Garnish with toppings and serve.

Posted by Eggie at 11:19 PM  

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