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Introduction to Filipino Cuisine Rey Ty Both my mom (Nenita Racaza Ty) and dad (Ty Eng Po) have passed away. I organize these recipes in memory and in honor of my beloved parents. That is why I write in the past imperfect tense, as they used to prepare these dishes when they were still alive. We often expect unexpected guests to go to our home unannounced for lunch and dinner on Sundays. Hence, my mother used to cook large portions of many dishes on Sundays, just in case people pop up, and they almost always do! The Philippines is composed of over 7,100 islands. On the one hand, Philippine dishes in general have many layers of taste. On the other hand, there are also dishes specific to certain regions. The country is conveniently divided into three general regions: Luzon (the northern islands), Visayas (central islands), and Mindanao (southern islands). Within each region, there are hundreds of subregions where the cuisines are very different from each other. The undertone is composed of indigenous ingredients and flavorings, such as coconut oil, coconut milk, lemon grass, pandan leaves, fish sauce, shrimp paste, and cane sugar which other Southeast Asians also use. Banana leaves are sometimes used in cooking too, such as in lining cooking wares or wrapping ingredients for cooking. Most of these ingredients can be purchased fresh, frozen, or canned in Filipino and Asian stores. If most U.S. and European dishes use salt and pepper as the minimum savory flavorings and spices, most Filipino dishes use garlic, onion, and ginger (the Filipino “holy trinity”) as the minimum spices over and above sea salt and pepper. In both China and Southeast Asia, black pepper is used in dark-colored dishes, while white pepper is used in light-colored dishes. Southeast Asians and Chinese prefer garlic browned a little bit, which is odd and bitter tasting for the American and European palate. As in most Southeast Asian countries, Filipino dishes are greatly influenced by Chinese cuisine, which are modified in specific local contexts. However, the Philippines, Vietnam, and East Timor are least influenced by Indian cuisine, unlike most other Southeast Asian countries. In addition, Philippine cuisine is highly influenced by both Spanish and U.S. cuisine, as both have colonized the Philippines over a long period of time. But Muslims don’t eat pork, while non-Muslim Filipinos eat a lot of pork. Some Buddhists don’t eat beef and still other Buddhists are vegetarians. For dietary, health, religious or other reasons, you can opt to replace one meat with another (chicken, mutton, beef, pork, seafood, etc.). Alternatively, you can also skip the meats altogether and replace them with vegetables or tofu or both. By so doing, you will come up with a totally new dish, which have yet to be renamed! If some exotic ingredients are not available, don’t worry. Either skip them or substitute them with something else! In addition, I have learned how to cook dishes from my friends, who are from different parts of the world, in the same way that they have learned how to cook my dishes. The recipes for these dishes are interspersed in these pages with my parents’ Filipino and Chinese recipes.
Cup 1 ¾C 2/3 C ½C 1/3 C ¼C 1/8 C 1/16 C Fluid Ounce 8 oz 6 oz 5 1/3 oz 4 oz 2 2/3 C 2 oz 1 oz ½ oz Tablespoon 16 T 12 T 10.6 T 8T 5.3 T (or 5T & 1 t) 4T 2T 1T Teaspoon 48 t 36 t 32 t 24 t 16 t 12 t 6t 3t Milliliter 237 ml 177 ml 158 ml 118 ml 79 ml 59 ml 30 ml 15 ml cl 25 cl 12.5 cl 8 cl 6 cl Pounds 1 lb Cup 2C 14 fl. oz. 12 oz. 11 fl. oz 8 oz 6 oz 5 1/3 oz 4 oz 2 2/3 C 2 oz 1 oz ½ oz Measurements (Fluid) Ounce Tablespoon Teaspoon Milliliter (grams) 450 g 400 ml 375 g 300 g 237 – 250 ml 177 ml 158 ml 118 ml 79 ml 59 ml 45 ml 30 ml 25 ml 15 ml 10 ml 5 ml 1.5 ml
1¼C 1 ¾C 2/3 C ½C 1/3 C ¼C 1/8 C 1/16 C
16 T 12 T 10.6 T 8T 5.3 T 4T 3T 2T 1½T 1T
48 t 36 t 32 t 24 t 16 t 12 t 6t 3t 2t 1t ¼t
Bread, European-Style 1 C water heated 100 – 110 F ¼ oz active dry yeast (1 package) 1-2 t sugar 2 C bread flour 1 C whole-wheat flour ½ t salt
1 C water
Knead & mix all well; add additional water or flour; put in lightly greased container; cover; let rise 30-40 minutes Punch down the dough; cover; rest for 15 minutes; shape into a round bread or baguette, as you need Place on cookie sheet with cornmeal, flour, or oil so that dough won’t stick; let rise for 35-40 minutes or until double in size Pre-heat 375F: for baguette For round bread: preheat & bake at 475F for 10 minutes & at 425F in the remaining 20 minutes) Make 1 deep lengthwise slash on baguette dough or an X slash on round bread dough For round bread: Sprinkle top of bread with water For round bread only: place in another pan inside the oven Bake for 25-35 minutes (or until baguette sounds hollow)
Bread, European Style Ingredients: all purpose flour whole wheat rye flour dry yeast salt water Make-up dough (you will need a large dose for dough storage: 2,5 gal [9,5 L] or decrease amount of ingredients): 6 cups lukewarm water 3 table spoons yeast 3 table spoons salt 13 cups flour (it's up to you which ratio of three kinds flour you'll use, we usually put like 8 cups all purpose flour + 3 whole wheat + 3 rye flour) Or 3 1/3 C bread flour, ¼ C whole wheat flour, 1 ½ t sea salt, 1 ¼ yeast, 1 1/3 C Water, 1t honey Instructions: 1. mix dough (don't mold) till all the flour is inside the dough (you will not see any white pieces of flour 2. let dough rest and heave for 1 hr; 3. then press down to deflate & form a ball wait for 45 minutesl take a piece of dough, form a loaf and place it on backing tin (put some butter and flour under - to avoid the bread to stick on the tin) and let it rest for 40 min, rest of dough store in fridge without air-tight lid 4. during that (after ca. 20 min) preheat oven to 450 F (put another empty tin into the oven and let it heat up) 5. after 40 min of resting cut a few strips or cross into the top of the loaf and put backing tin with loaf into oven, pour some water to the hot empty tin - tom form a steam 6. bake for 30 - 40 min 7. try if loaf is done, poke in middle of loaf
Appetizers & Salads
Green Papaya Achara (Pickled Papaya) Rey Ty 4 C green papaya, grated 1 red bell pepper, thin julienne strips 1 green bell pepper, think julienne strips 1 carrot, toothpick-thin shavings 1 inch ginger, finely grated 2 tablespoons raisins 1 teaspoon sea salt 4 C palm vinegar or sugar cane vinegar 2 whole garlic cloves 6 small onion pearls, peeled 1 teaspoon black peppercorns ½ C cane sugar Procedure: 1. Boil the vinegar, sugar, and salt. 2. Mix all vegetables and other ingredients well. 3. Pour solid ingredients into a couple of jars. 4. Cover completely with vinegar. 5. Tap the jars to make sure that the vinegar solution covers all the solid ingredients and that there are no air-bubbles. 6. Pasteurize the jars by boiling the tightly-sealed jars fully submerged in a large stock pot. 7. Cool down. 8. Refrigerate. 9. Serve the pickles chilled or at room temperature. In the Philippines, we eat almost everything cooked. People normally skip salads whose main ingredients are uncooked vegetables. However, almost all households have one kind of achara or another. It is often served as a side dish. Thai green papaya salad is made differently: among other, with lime and fish sauce. Ensalada (Philippine Pickled Salad) Rey Ty 1 Cucumber, cut in rings 2 large tomatoes, cut into wedges Palm or coconut vinegar, sufficient Sea salt quantity White pepper Procedure: 1. Put all vegetables in a deep bowl. 2. Add vinegar, sea salt, and white pepper. 3. Toss and serve. The few vegetables that Filipinos will eat uncooked include cucumber and tomato. This dish is in between a salad and a pickle.
1 bunch kangkong leaves only (or substitute with fresh spinach) 1 C cold water 1 stiffly beaten eggwhite
Kangkong Fritters Rey Ty 1 egg yolk 2 C flour Oil for deep frying
Procedures: 1. Mix all ingredients except the vegetable to form a batter. 2. Coat each kangkong or spinach leaf in batter. 3. Deep fry each leaf until golden brown 4. Strain leaves and rest on kitchen towel for excess oil to drain. This is an appetizer served in many restaurants in Metromanila area in the northern Philippine island of Luzon. Baked Tahong (Baked Mussels) Rey Ty 20 Mussels, cleaned, discard 1 shell & keep 4 tablespoons coconut oil mussels in one shell each 6 cloves garlic 1 thin slice ginger, finely grated 1 teaspoon cilantro or parsley, finely White pepper to taste chopped Sea salt to taste Procedure: 1. Arrange mussels on a baking pan. 2. Mix all other ingredients. 3. Spread the mixture on top of all mussels. 4. Bake 375F until done. Philippine Bouillabaisse (Philippine Seafood Soup) Rey Ty Coconut oil, 2-3 Tablespoons 1 leek, chopped 2 onions, chopped 3 garlic cloves, chopped 2 bay leaves 1 carrot, cubed 2 stalks celery, chopped 3-4 small or medium potatoes, quartered 1 inch ginger, finely grated 1 pound fish fillet, cubed 1 pound mixed seafood (shrimps, clams, 1 cup Grated cheese mussels, cuttlefish, shelled oysters, etc.) Water, sufficient amount 6 Whole peppercorns 1 Cup milk Sea salt to taste 1 pinch saffron White pepper 1 sprig of parsley or cilantro, chopped Paprika, sufficient amount
Procedure: 1. Sauté onion, garlic and ginger 2. Add potatoes, carrots, celery, peppercorns, and bay leaves. 3. Add seafood. 4. Pour in sufficient water to cover. 5. Simmer. Medium to low heat until potatoes are soft. 6. Add grated cheese, milk, sea salt and white pepper to taste. 7. When done, garnish with chopped parsley or cilantro and sprinkle with paprika. Sundays were special days in my parents’ home in the Philippines. My mom, Nenita Racaza Ty, used to prepare this soup when seafood is in season and bountiful. It could be a whole meal by itself. A small cup or bowl of bouillabaisse could be a side dish. This bouillabaisse soup is popular in Metromanila, in the northern Philippine island of Luzon. Ukoy (Philippine Shrimp Fritters) Rey Ty 1 C rice flour 2 green onions, chopped finely 2 ginger slices, finely grated 1 raw egg, beaten 1 teaspoon sea salt Coconut oil for deep frying.
15 shrimps 1 egg 2 cloves garlic, chopped 1 teaspoon baking powder 2 C bean sprouts 1 teaspoon white pepper
Procedure: 1. Put the shrimps on the side. 2. Mix all ingredients. 3. Make patties and top one shrimp on top of each patty. 4. Deep fry until golden brown.
Beef Stew, 15-Minute 1 T olive oil 1 lb steak, 1-inch strips 1 C water Onions Button mushrooms 2 T tomato paste 1 C potato chunks 10 oz frozen peas Sauté till done Beef and Broccoli 1 T olive oil 1 lb steak, 1-inch strips 10 oz broccoli florets Onions Button mushrooms 1 ¼ C water 1 T packed brown sugar 1 T soy sauce
Sauté till done Biryani Chicken Biryani
Beef Biryani Bay leaf Black Cumin Black Pepper Brown Cardamom Cinnamon Cloves Coriander Dried Plum Fenugreek Seed Garlic Ginger Lemon Onion Paprika X X X X X X X X X X X
X X X X X
Peanuts Red Chili Salt Star Aniseed Turmeric Rice
X X X X X X X X Mix spices; stir fry rice in enough oil or ghee with spices & meat of your choice until done Biryani Recipes National Karachi Chicken Beef Biryani Biryani X X X X Chicken X X X X X X X X X X X
Ingredients Aniseed Bay Leaf Beef Beef, Chicken or Mutton Black pepper Caraway Cardamom Cardamom, Brown Cardamom, Green Carom Cinnamon Chili, Green Citric Acid Cloves Coriander, Green Coriander Leaves Cumin, Black Dill seeds Fenugreek Seeds Garlic Ghee, butter or oil Ginger Lemon Mace Mango Powder
Bombay Biryani X X X
Sindhi Hot & Spicy Pilaf X
X X X
X X X X
X X X X X X X X X X X X X X X X X
Mint Leaves MSG Nigella seeds Nutmeg Oil or Ghee Onion Papain Paprika Potato Plum, dried Red Chili Rice Salt Screw Pine Tomato Turmeric Yellow Food Color Yogurt
X 2-3T X X X X X X X X X X X X X X X X X X X X X X X
X X X X X X
X X X X X X X X
Bumbu Bali (Bali Spices for Beef, Fish or Eggs) Shallot Garlic Ginger Soy sauce Chili Salt Oil Mix all Beef, pre-fried fish or pre-hard boiled eggs Mix in spices to main chosen ingredients; Cook until sauce thickens Caldereta Tomato Onion Sugar Salt Rice Flour Lemon Water Beef, Lamb or Goat cubes
Mix all Simmer till done
Caldereta (Philippine Mutton Stew) Rey Ty 2 tablespoons coconut oil 1 onion, chopped 1 pound mutton (or replace it with beef or ¼ cup liver purée
meat of your choice), cubed 2 bay leaves ½ cup black or kalamata olives 1 C green peas 1 C olives 1 C tomato sauce 6 Peppercorns 1 C chopped ham, optional 1 t Paprika
2 medium potatoes, cubed ½ cup green or cocktail olives 1 green bell pepper, cubed 2 tomatoes, chopped 2 medium carrots, cubed 3 bay leaves Water, sufficient amount Sea salt to taste
Procedure: 1. Sauté onion in coconut oil. 2. Brown the mutton on all sides. 3. Add carrots, potatoes, and peppercorns. 4. Add enough water to cover. 5. Simmer about 45 minutes slowly over low or medium heat. 6. When meat is cooked, add all other ingredients. 7. Add salt to taste. 8. Serve with hot, plain white rice. Caldereta is a special dish served on special occasions usually once a year in the Philippines. My mom, Nenita Racaza Ty, used to prepare this dish either for Christmas Eve or New Year’s Eve. This is a very heavy and hearty meal which is best accompanied with premium Philippine rum.
Chicken (Buffalo) Wings Spice Mix Garlic Onion Paprika Wheat Flour Cornstarch Salt Sugar Honey Lemon Yeast Chicken Wings
Mix all Rub mix on chicken; grill till done Couscous Set aside On a pan
Pre-cook couscous Oil Garlic 2 tomatoes Ginger
Cilantro S&P 2 T water ½ t honey Chicken zucchini Curry Red Chili Salt & Pepper Turmeric Star Aniseed Coriander Cinnamon Brown Cardamom Carom Mace Fenugreek Seed Bay leaf Cloves Green Cardamom Ginger Lemon Garlic Meat of your choice, cubed
Mix all Cook in enough water till done Curry Meat or Eggs (if using eggs, cut in half lengthwise & add to sauce almost at the end of cooking just to coat them to color)
Meat cubes of your choice
Onions Garlic Cumin Turmeric Cayenne Mustard Ginger Coriander Cinnamon, bay leaf, & green chilies optional Tomato cubes, optional Cilantro leaves, optional Vinegar or lemon Coconut milk Water Green onion rings
Mix all spices with little water to a paste
Simmer 1 hour or till done Garnish on top
Cuttlefish in Curry Sauce Rey Ty 3 tablespoon coconut oil 1 large onion, julienne strips 1 pound cuttlefish, cut into bite sizes 1 C coconut milk 1 red bell pepper, julienne strips 3 cloves garlic 1 inch ginger, finely grated 1 green bell pepper, julienne strips White pepper Nutmeg, freshly grated Sea salt Procedure: 1. Sauté garlic, ginger, and onion. 2. Stir in cuttlefish. 3. Add coconut milk 4. Grate a pinch of nutmeg over the cuttlefish. 5. Season with salt and white pepper. 6. Stir in bell peppers. 7. When done, serve this dish hot over plain white rice. Many of my parents’ Chinese-Filipino friends visit us on Sundays. I remember vividly that on one evening, there was a horde of my parents’ friends. It was already almost dinner time. At that specific time, my mom, Nenita Racaza Ty, only found cuttlefish and onion in the kitchen. Hence, she hurriedly prepared this curried cuttlefish dish. It was an instant hit. Everyone adored the dish. From then on, my mom realized that her cuttlefish curry is a reliable emergency dish that she could quickly prepare, in the event people drop by and she needed to cook something reliable, delicious, and quickly. My mom just invented this dish out of the blue. And the rest is history. Embutido (Philippine Meat Loaf) and Relleno (Philippine Stuffing) Rey Ty 2 pounds ground meat of your choice ½ C oatmeal 2 raw eggs, beaten 1 large onion, diced 3 cloves garlic, finely chopped ¼ C water 1 C tomato sauce ¼ C green peas ½ C raisins 2 tablespoon pickle relish 1 red bell pepper, diced 1 tablespoon calamansi or key lme juice 1 carrot, diced Sea salt & pepper 1 hard-boiled egg, quartered Procedure: 1. Preheat oven 325 F. 2. Mix meat, onion, eggs, oatmeal, lime juice, and water. 3. Then, incorporate the raisins, green peas, pickle relish, carrots, and red bell pepper. 4. Add salt & pepper to taste. 5. Layer a loaf pan with half of the stuffing. 6. Lay down egg quarters in the middle vertical row of the loaf pan.
7. 8. 9. 10. 11.
End by adding a last layer of the stuffing. Bake in the oven for about 1 hour or until done. Place in a serving tray. Cut half into slices. Serve chilled. Optionally, you can pour your own home-made gravy over the relleno. Alternative procedure: you can spread the mixture and roll it as you would roll a jelly roll.
An endless variation of dishes can be prepared with this basic embutido and relleno recipe. Traditionally, this recipe is also used as stuffing for Rellenong Manok (baked stuffed deboned chicken), rellenong bangus (or milkfish) and rellenong alimango (stuffed crabs). For stuffed milkfish, the main ingredient for stuffing is shredded milkfish mixed with meat of your choice. For stuffed crabs, the main ingredient is shredded crab meat mixed with meat of your choice, etc. My mom, Nenita Racaza Ty, loved to eat crabs so much that we used to have stuffed crabs quiet often. In the Philippines, we have access to different kinds of crabs, which my mom used to prepare her stuffed crabs. Fajita Meat of your choice, strips 1 T oil Green & red bell pepper strips Onion strips S & P q.s. Tortilla wrappers
Sauté till done Serve fajita in warm tortilla Frittata
1 dozen eggs 1/2 cup milk 1 pound deli ham or any meat of your choice, diced (or vegetables) 1/2 cup (2 ounces) shredded mozzarella cheese 3 scallions, thinly sliced 1 small red bell pepper, finely chopped 1. Preheat oven to 400°F. Coat an 8-inch square baking dish with nonstick cooking spray. 2. In a medium bowl, whisk eggs and milk until well combined. Add remaining ingredients; mix well. 3. Pour into baking dish and bake 45 to 55 minutes, or until firm in center. Allow to sit for 5 minutes then cut and serve. Fresh Lumpia (Fresh Spring Roll) Rey Ty Ingredients for Cooking: 2 tablespoons coconut oil 1 C green beans, chopped thinly 3 C cabbage, chopped thinly 1 large onion, chopped thinly 1 C carrots, chopped thinly 1 C shelled shrimps, cooked, optional 1 C firm tofu, chopped thinly 3 cloves garlic, chopped Sea salt to taste White pepper to taste
Fresh spring roll wrappers Ingredients for Flavoring the Lumpia: 5 cloves garlic, finely ground 5 teaspoons sugar
Iceberg lettuce leaves 5 tablespoons sweetened thick soy sauce Hot sauce to taste
Procedure: 1. Put aside spring roll wrappers. 2. Sauté everything in a deep wok. 3. When done, get another wok or stock pot. Put a large inverted bowl on the bottom. Transfer the cooked vegetables onto this new container to let all liquids drain. 4. Place one spring roll wrapper on a plate. 5. Put one flattened piece of lettuce on top of the wrapper. 6. Add just enough cooked vegetables. 7. Start to roll from one end of the wrapper. 8. On the other end, put one line of sweetened soy sauce, then ground garlic, then sugar, and lastly but optionally hot sauce. 9. End rolling using these liquid flavorings as the glue. 10. Make another spring roll, etc. 11. Serve with sweet thickened soy sauce topped with ground peanuts served on a separate bowl. There are different versions of spring or egg roll all over Asia. Spring roll comes from two Chinese words which mean exactly just that. My dad, Ty Eng Po, comes from Fujian province in southern China, and he taught us all in his family how to prepare this version of spring roll. Ginataan (Savory Dish in Coconut Sauce) Rey Ty 3 tablespoon coconut oil Vegetables of your choice (taro leaves, bamboo shoot, heart of palm, eggplant, glutinous orange squash, string beans, or kangkong which could be substituted with spinach) Meat or seafood of your choice (chicken, 1 tablespoon salt pork, crab, shrimp, escargot, tilapia, clam, fresh anchovies, etc.) 3 slices ginger, finely grated 3 cloves garlic, chopped 1 large onion, chopped 1 teaspoon turmeric or curry powder (optional) 1 stalk lemongrass, tied to itself as a bundle 1 teaspoon sea salt White pepper, sufficient quantity 2 red hot chili pepper 1 teaspoon shrimp paste, optional 1 whole smoked or dried fish, optional Procedure: 1. Sauté onion, garlic and ginger in coconut oil. 2. Add meat and vegetables of your choice. 3. Add the rest of the ingredients.
Simmer until meat and vegetables are cooked and the sauce is thick.
Humba (Chinese-Visayan Braised Meat) Rey Ty 1 big chunk of whole meat (e.g. pork leg) 3 tablespoon coconut oil 3 cloves garlic, chopped 1 large onion, chopped 3 slices ginger, finely grated 10 whole black peppercorns 1 C soy sauce 2 Bay leaves ½ C honey 1 bunch of dried banana blossoms 10 Chinese mushrooms 1 large bunch of pre-steamed or blanched kangkong (or substitute with spinach) 1 C water Sea salt to taste 1 star anise Black pepper to taste 3 teaspoons rum Procedure: 1. Sauté onion, garlic and ginger in oil. 2. Brown meat on all sides. 3. Add all other ingredients. 4. Braise meat until done. 5. Place meat on the center of a large platter. 6. Pour sauce on top of the meat and let it flow. 7. Surround the meat with pre-cooked kangkong. 8. Serve with steamed Chinese buns on the side. 9. Cut meat into thin slices. Humba comes from two Chinese words that mean braised meat. This dish is popular in the Visayas in the central Philippines. My mom Nenita Racaza Ty and my dad Ty Eng Po used to prepare different versions of this dish for our Sunday meals. Jamonado (Philippine Ham in Pineapple Gravy) Rey Ty 3 tablespoons coconut oil 2 onions, chopped 3 cloves garlic, chopped 1 inch ginger, finely grated 1 whole big, wide chunk of pork 1 cup pineapple tidbits or finely grated 1 C brown sugar 5 whole cloves 1 cinnamon stick ½ cup Soy sauce 6 peppercorns Water, sufficient Sea salt to taste Procedure: 1. Sauté onions, garlic and ginger in coconut oil. 2. Brown pork on all sides. 3. Pour soy sauce and enough water to cover the meat. 4. Stir in to dissolve the brown sugar. 5. Add pineapple, cloves and peppercorn. 16
Simmer about 1 hour over medium and then low heat until cooked. Add salt to taste.
Jamonado means “made into ham.” As far as the name of this dish is concerned, the Spanish letter “j” is pronounced as “h” in the English language. This is a dish from the central Philippine province of Leyte in the Visayas. My mom, Nenita Racaza Ty, used to prepare this as a staple for both Christmas Eve and New Year’s Eve. My mom’s jamonado tastes more tropical than other versions of jamonado which taste more similar to U.S. made ham. Jamonado is a dish from the central islands of Visayas in the Philippines. Karé (Curry, Indonesian Javanese) Shallots Garlic Turmeric Cumin Coriander Galangal Salt & Pepper Oil Meat cubes of your cube
Mix all Add in; cook until done
Karé-Karé (Philippine Meat in Peanut Sauce) Rey Ty 3 tablespoon coconut oil 3 cloves garlic, chopped 2 medium onions, chopped 3 pounds oxtail and cubed meat, pre-boiled, softened, and cooked 1 C raw rice, ground finely to a powdery 1 inch ginger, finely grated consistency 1 C home-ground no-sugar and salty 1 Quart water ground peanut butter 15 12-inch Filipino long string beans (or 30 2 small eggplants, cut in irregularly shapes 6-inch string beans) Shrimp paste 2 small cabbage, quartered Procedure: 1. Sauté garlic, onion and ginger in coconut oil. 2. Brown meat on all sides. 3. Add water to boil. 4. Mix in to dissolve rice powder. 5. Stir in home-made peanut paste. 6. Add all vegetables. 7. Put shrimp paste on a small bowl as a side condiment. 8. Serve with plain white rice. My mom, Nenita Racaza Ty, used to cook karé-karé about once a month, usually for lunch on Sundays. By pre-cooking the oxtail and the meat cubes, my mom was able to cut the cooking 17
time. Pre-boiling the meat also ensures that the meat is cooked and tender, without having the need to add water to the broth in the actual cooking until the meat is tenderized. Kilawin or Kinilaw (Mindanao-Style Philippine Uncooked Fish in Sour Marinade) Rey Ty 1 pound fish fillet, cubed 1 C calamansi lime juice or palm or cane sugar vinegar (or substitute with key lime) ¼ C green onion leaves, chopped Red bell pepper, diced 1 medium onion, chopped 1 inch ginger, finely grated 2 tablespoon cilantro or parsley, chopped 1 medium tomato, cubed White pepper to taste Sea salt to taste Procedure: 1. Wash fish in ½ of the lime juice or vinegar. Squeeze the liquid out. 2. Then place the fish in a serving bowl. 3. Add all the other ingredients 4. Serve chilled. This is a popular dish in Mindanao in the southern Philippines. The fish of choice is freshly caught tuna or mackerel. In the U.S., fresh catfish is a good substitute. When people go to the beaches in Mindanao, this is one of the most popular dishes to prepare on the spot. I would sometimes go to the wholesale fish market in Manila before dawn to buy a whole fresh tuna. When I am in luck and get a “good catch,” I simply prepare a tuna kilawin, as it would be a pity or a waste to prepare it otherwise. Very fresh seafood needs to be eaten fresh—raw or almost raw! Kilawin or Kinilaw (Leyte-Style Philippine Uncooked Fish in Sour Marinade) Rey Ty 1 pound fresh anchovies 1 C calamansi lime juice or palm or cane sugar vinegar (or substitute with key lime) ¼ C green onion leaves, chopped Red bell pepper, diced 1 medium onion, cut into rings 1 inch ginger, finely grated 2 tablespoon cilantro or parsley, chopped 1 medium tomato, cubed 1 C coconut milk 2 red hot chili peppers White pepper to taste Sea salt to taste Procedure: 1. Wash fish in ½ of the lime juice or vinegar. Squeeze the liquid out. 2. Then place the fish in a serving bowl. 3. Add all the other ingredients. 4. Serve chilled. There are different ways of many this fish dish. In Mindanao in the southern Philippines, calamansi lime juice, palm sugar vinegar or coconut vinegar is the main flavoring. In Leyte, Visayas, in the central Philippine region, where my mom, Nenita Racaza Ty, was born, coconut milk is an added ingredient.
Beef or Mutton, 1 – 1 ½ K 5 medium Onions (2 ½ C) Garlic, ½ t Ginger, 2 T Ghee or Butter Red Chili Salt Coriander Cinnamon Fennel Turmeric Cumin Bay Leaf Black Pepper Green Cardamom Cloves Nutmeg 1-2 C water Yoghurt, 1 ½ C
Korma Curry (Pakistan) Cut bite size Chopped
Stir fry all
Longganisa (Skinless Philippine Sausage) Rey Ty 2 pounds ground meat of your choice 1 teaspoon Sea salt ½ teaspoon Pepper 1 teaspoon Paprika 3 cloves garlic, finely chopped 1 teaspoon hot sauce 3 teaspoon broth 2 teaspoons vinegar 1 teaspoon rum 1 teaspoon soy sauce Procedure: 1. Mix all ingredients. 2. Form into sausage links, size of your choice. 3. Grill, broil, or fry, as you wish, until done. 4. Serve with black Philippine coffee or traditional Filipino hot chocolate; garlic fried rice and sunny-side-up eggs. There are many different types of longgonisa in different parts of the Philippines. This is a basic longganisa recipe. There are sausages in casings as well as skinless sausages. One favorite breakfast consists of garlic fried rice, longganisa, eggs, and hot chocolate or coffee. Meat Loaf Pre-heat 350F
Oven 2 lb ground meat
¾ C oats, bread crumbs or flour 2 eggs ¾ C water 1/3 C ketchup S&P Onions
Mix all in a 13” x 9” loaf pan Bake 1 hour; Let stand 10 minutes
Nasi Goreng Pedas (Indonesian Hot Fried Rice) Shallots Chili Soy sauce Oil Garlic Shrimp paste Yeast Meat cubes or shrimps of your choice Pre-cooked rice Cucumber Rolled omelet Shredded meat Fried shallot flakes Rings of green onion leaves Red chili rings
Stir fry rice with the spices & meat
Put these on the side for topping
Nasi Kuning (Yellow Rice, Indonesian) Rice Coconut milk Candlenut, grated Salt Galangal root Turmeric Lemon grass Oil Cucumber Rolled omelet Shredded meat Fried shallot flakes Mint leaves Red chili rings
Mix all; Cook rick normally till done
Serve as side decoration & mix with rice
Paksiw (Philippine Savory Dish in Sour Sauce) Rey Ty 1 pound tilapia, pork, milkfish or catfish in ¼ C Philippine palm or cane sugar vinegar cubes
1/3 C coconut milk or water 3 cloves garlic, finely chopped 1 inch ginger, grated finely 1 green bell pepper, julienne strips Salt to taste 5 whole peppercorns
1 tablespoon coconut oil 1 large onion, finely chopped White pepper 1 red bell pepper, julienne strips 2 bay leaves
Procedure: 1. Place the meat or seafood cubes in a stainless steel or glass pot. 2. Add the water and the vinegar. 3. Add all the other ingredients. 4. Simmer until cooked. Philippine Paella (Philippine Seafood Rice) Rey Ty 3 tablespoon coconut oil 1 onion, chopped 3 cloves garlic, chopped 1 inch ginger, finely grated Pre-cooked long-grain rice 8 pieces pre-fried bone-in chicken Pre-blanched mixed seafood (mussels, clams, 2 chorizos de Bilbao, cut in rings shrimps, fish fillet, etc.) 1 Red bell pepper, julienne strips 1 Green bell pepper, julienne strips 1 C green peas, pre-blanched ¼ teaspoon saffron or 6 tablespoons tomato paste 1 hard-boiled egg, quartered Sea salt & pepper Lemon wedges Shallow paellera pan Procedure: 1. Sauté onion, garlic, and ginger in coconut oil in a shallow but wide paellera or in a Chinese wok. 2. Stir fry the rice. 3. Add either (1) saffron or (2) tomato paste to give the rice a (1) yellow or (2) reddish tinge. 4. Mix in most of the chorizo, chicken, seafood, and vegetables. 5. Add salt and pepper to taste. 6. Serve on a paellera or a wok. 7. Garnish the dish by artfully placing the egg and the remaining chorizo, chicken, seafood, and vegetables on top of the paella. 8. Place lemon wedges on the side. Paella originally comes from Spain. But guess what? Rice is originally from Asia. During the colonial times, Spain got rice from the Philippines. Now paella goes full circle. The Spanish paella uses saffron only. As saffron is not always available in all parts of the Philippines, Filipinos sometimes substitute it with tomato paste when preparing paella de Manila, which is not exactly the same as the Spanish paella. Again, guess what? Tomatoes originally came from the Americas. Spain ruled the Philippines from Acapulco, Spain. Hence, paella de Manila is
indeed a tri-continental dish, which includes Filipino, Mexican, and Spanish touches. “Purists” don’t add chicken in the Spanish paella. Traditionally, the Spanish paella is cooked in an extended procedure: rice boiled in broth until done and the rest of the ingredients are slowly incorporated into the paellera until the dish is cooked. My mom, Nenita Racaza Ty, made a short cut in cooking this dish by pre-cooking separately most of the ingredients. In this way, she also solved the often too common problem of the rice being undercooked, overcooked, or soggy, when cooked in the traditional way. Pot Roast 3 – 3 ½ lb pot roast beef cubes 4 carrot cubes 4 potatoes, cubed Onions S&P Water ¾ C
Cook until done
Potatoes, Onion-Roasted Oven Pre-heat 425F 2 lb or 4 Medium all-purpose potatoes Cut in large chunks 1/3 C olive oil S&P Onions Mix all; bake in a dish for 40 minutes, stirring occasionally Rendang (Indonesian Beef in Hot Sauce) Shallot Garlic Ginger Coriander Lemon grass Salt & pepper Chili Oil Beef cubes
Mix all Mix in; cook until done
Sinigang (Philippine Sour Soup) Rey Ty 2 pounds meat cubes or fish fillet or 6 C stock (water boiled with bay leaves, prawns leeks, peppercorns, onion, garlic, ginger) 6 tablespoon Philippine calamansi lime or 1 bunch green onion leaves, chopped 2 tamarind or substitute with key lime, to inches long taste 1 radish, cubed 1 taro, cubed 3 cloves garlic 2 large tomatoes, quartered Kangkong (or substitute with spinach or 1 large onion, chopped
mustard greens) Sea salt
Procedure: 1. In a stock pot, boil the meat, fish or prawn in the stock. 2. Add enough lime or tamarind until the soup stock tastes sour enough. 3. Add all the vegetables and spices. 4. Add sea salt and white pepper to taste. We Filipinos love sour dishes, among which is sinigang. My Thai neighbor friends love sinigang as it reminds them of tom yum soup, which is a Thai sour soup. When my Thai friends want to prepare tom yum soup when they do not have Thai spices, guess what? They regularly went to my place to get my Filipino sinigang spices and just add some chili peppers and lemongrass, sinigang instantly becomes tom yum soup! I was pleasantly surprised! We enjoy using each other’s spices to make our national dishes. And it works! Tocino (Philippine Sweet Ham Fillets) Rey Ty 2 pounds pork fillet (beef or meat of your 2 tablespoons salt choice) ¾ C brown sugar ¼ C honey ¼ C water 3 cloves garlic, finely chopped 3 tablespoon rum ½ C pineapple juice Procedure: 1. Mix all the ingredients except the meat. 2. Marinate the meat in the liquid. 3. Cover. 4. Cure the meat one-half day to one day in the fridge. 5. Cook over low to medium heat on the stove top. 6. When done, the pineapple juice thickens. Along with longganisa (Philippine sausage), tocino is one of the favorite breakfast fares in the Philippines. This dish tastes like sweet ham but in a thick sauce.
Red/White • Rosé/Blush • Sparkling • Dessert • Fortified • Fruit • Ice Wine White Red Cabernet Franc Cabernet Sauvignon Carmenère Dolcetto Durif Albariño Gamay Grenache Chardonnay Chenin blanc Malbec Merlot Gewürztraminer Muscat Petit Verdot Pinot blanc Pinotage Pinot gris Pinot noir Riesling Sangiovese Sauvignon blanc Syrah/Shiraz Sémillon Tempranillo Viognier Zinfandel Amarone • Asti • Barolo • Barossa • Beaujolais • Bordeaux • Burgundy • Chablis • Champagne • Chianti • Commandaria • Dão • Egri Bikavér • Madeira • Marsala • Port • Retsina • Rhône • Rioja • Sancerre • Sauternes • Sherry • Tokaji • Valpolicella • Vermouth • Vinho Verde • Vouvray
Baked Mango Delight (Philippine Dessert) Rey Ty 5 large ripe Philippine mangoes, diced 2 C rice flour ½ C honey 4 tablespoon butter Cashew nuts, roughly pounded Vanilla, sufficient amount 1 C mango juice ½ C brown sugar Mango ice cream
Procedure: 1. Pre-heat oven 350 F 2. In a 9” x 13” baking tray, layer with just enough diced mangoes to cover the bottom of the pan. 3. Mix well flour, mango juice, vanilla, brown sugar and honey. 4. Pour and arrange a layer of flour mixture. 5. Pour all the remaining diced mangoes to form another layer. 6. Dot with butter. 7. Drizzle the top layer with honey 8. Bake 1 hour or until done, when the dessert becomes bubbly and browns on the edges. 9. Serve warm or chilled 10. Top with one scoop of mango ice cream. 11. Sprinkle with cashew nuts. 12. Drizzle with some honey. The Philippines has an abundance of mango and therefore exports mangoes to the rest of the world. I invented this mango dessert, which is a hit with all my American friends. Hence, I have been baking this dessert non-stop as my contribution to potluck gatherings. I make different versions of this mango dessert. Banana in Shaved Ice and Syrup Rey Ty 1 C water 6 ripe saba or cooking bananas
1 C sugar 1 teaspoon vanilla
Enough shaved ice
½ C milk
Procedure: 1. Stir sugar in water until it dissolves. 2. Add bananas and vanilla until cooked. 3. Set aside to cool. 4. When ready to eat this dessert, get an individually sized serving dish, such as a banana split dish. Put one banana on each dish, pour some syrup. Top with shaved ice. Drizzle it with some milk. Serve and enjoy! When I was growing up, my family lived in Chinatown, Manila. I remember walking to a Chinese restaurant in the afternoons where I would often order banana with shaved ice and syrup for my afternoon snack. This dish is not served in Filipino restaurants. It’s not even served in any Chinese restaurants in China, Hong Kong, Singapore or Taiwan. It’s an authentic ChineseFilipino invention. It’s only available in the Chinatown in Manila, Philippines. It’s one of my all-time favorite afternoon snacks. Bibingka Galapong (Rice Cake) Rey Ty 1 C sugar ½ teaspoon salt 3 tablespoons baking powder Banana leaves, pre-flamed
2 C rice flour 3 eggs 2 C coconut milk 4 tablespoons grated cheese Butter
Procedure: 1. Pre-heat oven at 400F. 2. Mix everything together. 3. Line the bottom of the round baking pan with banana leaves. 4. Pour mixture into the baking pan. 5. Bake for 40 minutes or until done. 6. Bruch the top of the cake with butter. 7. Top with grated cheese. Biko (Philippine Whole-Grain Sticky-Rice Dessert) Rey Ty 3 C sticky rice, pre-cooked 4 C coconut milk ½ teaspoon salt 1 C brown sugar 1 teaspoon vanilla 1 teaspoon anise seed, pre-roasted 2 tablespoons butter Banana leaves, both sides flamed over Water, sufficient amount medium heat quickly Procedure: 1. Pre-heat oven 375F.
2. 3. 4. 5. 6. 7.
Steam rice in rice cooker with anise seeds, butter, coconut milk, sugar, salt, & enough water. Line a 13” x 9” x 2” baking pan with banana leaves. Pour the mixture onto the baking pan. Bake for 20 minutes. After 25 minutes, pour toppings on top of the biko. Please see Bibingka Topping recipe. Broil 5 minutes or until done. Cool down. Chill. Cut into diamond shape or squares to serve.
This dessert is a labor of love. My mom, Nenita Racaza Ty, used to cook this dish every Sunday. One needs to constantly stir the rice with brute force in order to make sure that all the ingredients are well incorporated. This dish is a product of a lot of labor force. I always believed that my mom was a superwoman indeed. Biko Topping Rey Ty 3 tablespoons rice flour 3 egg yolks 4 tablespoons cheese, grated
1 C coconut milk 1 C condensed milk 1 teaspoon butter
Procedure: 1. Mix all, except egg yolks and cheese. 2. Heat in a saucepan till thick. 3. Add egg yolks. 4. Pour over biko to form the top layer. 5. Then sprinkle grated cheese on top. 6. Broil biko until golden brown. Bucayo (Coconut Fudge) Rey Ty 1 C coconut milk 4 tablespoon butter ¼ teaspoon salt
1 C sugar 1 C coconut flakes 1 teaspoon vanilla Banana leaves
Procedure: 1. Combine all ingredients. 2. Pour onto a cooking pan or wok. 3. Stir. 4. Cook over medium and low heat until it reaches a thick consistency. 5. Line a baking pan with banana leaves. 6. Pour the mixture into the baking pan. 7. Chill until firm. 8. Cut into 2” x 1” pieces. Bucayo (Coconut Squares)
1 C grated coconut 1 teaspoon vanilla 1 C brown sugar
Rey Ty 1 C coconut milk 5 tablespoon coconut oil ¼ teaspoon salt
Procedure: 1. Heat oil in a saucepan. 2. Add all ingredients. 3. Stir constantly for about 8 minutes over low heat. 4. Pour onto a shallow pan and flatten the top. 5. When cool, cut into 1” x 2” strips and serve. Calamansi Pie Graham Pie Crust 4 egg yolks 1 Can condensed milk 5-6 Limes (3/4 Cup of juice) Pinch salt ½ sugar 350 F oven, 20-25 minutes Refrigerate 2 hours Cassava Bibingka (Philippine Cassava Pudding) Rey Ty 4 C cassava, grated 3 C coconut milk 2 C brown sugar 4 tablespoons butter 4 raw eggs, beaten 1 teaspoon salt 1 teaspoon vanilla 1 tablespoon baking powder Banana leaves, pre-flamed ½ Grated cheese ½ C Grated Coconut Procedure: 1. Pre-heat oven 350 F. 2. Mix all ingredients together. 3. Line a 13” x 9” x 2” baking pan with flamed banana leaves 4. Bake 45 minutes. 5. When done, top with grated coconut and cheese. 6. Serve hot or cold. Cassava Bibingka (Philippine Cassava Pudding) Rey Ty 4 C grated cassava 2 C coconut milk 4 tablespoons butter 1 C grated coconut 2 C sugar 3 raw eggs, beaten 1 C condensed milk 1 tablespoon salt Brown sugar for topping Enough coconut oil for topping 28
3 tablespoon grated cheese for topping
Banana leaves, both sides flamed over medium heat quickly
Procedures: 1. Pre-heat oven 350F. 2. First, mix all wet ingredient. 3. Then, stir in all the dry ingredients. 4. Line a deep baking pan with banana leaves. 5. Pour all onto the pan. 6. Top first with coconut oil, then sugar and grated cheese. 7. Bake about 45 minutes or until done. 8. Let it cool down. Refrigerate. When ready to serve, cut into squares. Coconut Cream Pie Rey Ty 1 prepared pie crust 4 ounces vanilla pudding mix 1 ½ C cold milk 2 four-ounces whipped cream portions 2 one-half-Cups desiccated coconut, 1 teaspoon vanilla toasted Procedure: 1. Mix milk, coconut flakes, and whipped cream. 2. Pour into a pie shell. 3. Top with whipped cream, followed by coconut flakes. 4. Chill and serve. Fruit (Cranberry-Apple) Crisp Topping (between crisp & cobbler): thicker cobbler ¾ C flour ½ C sugar white ½ C sugar brown Butter Mix all ¾ C Oats Add Chill Fillings Raw cranberries, frozen 1 lb ½ C sugar ½ C water 10 minutes, cook, medium heat, till jam like & thickens Put in a bowl Apple 5 lbs (golden delicious & granny smith) *You can replace this with any fruit, such as mango & pineapple ½ C sugar Dried cranberries 1 C Cook 5 minutes until apples release their juices. You can replace this with raisin. Or optional! 29
Tapioca 3 T Pour cranberries into apples; stir Bake
Ginataang Malagkit at Mais (Sticky Rice and Sweet Corn in Coconut Milk) Rey Ty 1 C sticky rice 2 C sweet corn 3 C water 1 teaspoon vanilla 1/3 C sugar ½ teaspoon salt Procedure: 1. Mix all ingredients in a small stock pot. 2. Stir from time to time to make sure that the rice does not stick to the bottom. 3. Cook for 30 minutes over medium heat or until done. 4. Can be served hot or cold. Green (Unripe) or Yellow (Ripe) Mango Shake Rey Ty 1 large green or yellow mango, roughly cut Water, sufficient amount 3 tablespoon honey 1 scoop vanilla ice cream 1 tray ice cubes 1 cup dairy or soy milk 2 tablespoon sugar Vanilla, sufficient amount.
Procedure: 1. In a blender, pour ice cubes. 2. Add yellow or green mangoes. 3. Mix in honey, sugar and vanilla. 4. Add milk and water to fill the blender. 5. Blend until a smooth consistency is achieved. Green and yellow mango shake tastes very different but each one is oh-so delicious. Ripe mango shake tastes sweet, while unripe mango shake tastes sweet and sour. Maja Blanca (Philippine Corn Pudding) Rey Ty 1 ½ quarts water 1 C cornstarch Vanilla
2 C coconut milk 1 C cane sugar 1 C corn kernels A couple of pandan leaves
Procedure: 1. In a stock pot, pour water, coconut milk and sugar. Stir to mix everything well. 2. Put pandan leaves in the mixture. 3. Add corn kernels and vanilla. Stir well. 30
4. 5. 6. 7. 8.
When boiling, remove the pandan leaves and add cornstarch. Stir continuously until the liquid thickens. When thickened, pour the liquid onto a deep baking pan. Let it cool to set. When it has cooled down, refrigerate. Cut into diamond shapes or cubes to serve.
When you are in a hurry to prepare a dessert quickly, maja blanca comes to the rescue. I have prepared and served this dessert on many large occasions. I could feed the whole Chinese army with this dessert! I gave a Professorial Chair lecture at the University of the Philippines. I had the post-lecture party catered. However, I decided to prepare my own dessert. I decided to prepare maja blanca as it is very easy to prepare and can be ready in a jiffy. The dessert was an instant success. Mango Ice Cream Rey Ty ½ C heavy cream ½ teaspoon vanilla
2 cups mango juice ½ C confectioner’s sugar
Procedure: 1. Mix all ingredients together. 2. Pour into ice cream container or muffin molds. 3. Freeze. During the first hour, shake the containter about 3 – 4 times. 4. Serve when set. Mango Jello Rey Ty 6 tablespoons colorless or yellow agaragar, powdered
6 cups mango juice 1 C hot water
Procedure: 1. Mix all ingredients together. 2. Pour into a sauce pan, cook on medium heat till boil. 3. Pour on a shallow mold. 4. Chill. 5. Refrigerate. 6. Cut into small squares and serve. Mango Sherbet Rey Ty 4 tablespoon confectioner’s sugar
14 ounces mango juice
Procedure: 1. Mix all ingredients together. 2. Pour into a sherbet container or muffin molds and freeze for about 3 hours.
3. Pour into a blender and turn on the blender. 4. Refreeze until sherbet is ready for serving. Pancakes Cake Classic Mix 2C
Apple -sauce AllPurpose Flour (SelfRising) Applesauce Baking Powder Baking Soda Bisquick mix Blueberries Butter or margarine Cake Mix Cinnamon Cornmeal (yellow, white, or blue) Egg Milk or Buttermilk Oil Salt Sugar Vanilla Oil or butter for frying 3 1/3 C
Blueberry Muffin 2C
1C 3t 1t 2C
½C 4T 2¼C 1t 1¼C ¼C 2¼C
1 1C 1/3 C ½C
4 egg whites
2 Egg whites 2C
4 egg whites
2T ½t ¼C q.s. q.s.
½C 1t 1½C 1t
½t 1T q.s.
½t ½C q.s.
1T 1t q.s.
½C 1t 1½C 1t
Truffles, Peanut Butter Rey Ty 2 tablespoons butter, pre-melted 2 teaspoons baking cocoa ½ C confectioner’s sugar ½ teaspoon milk 2 tablespoons creamy peanut butter ½ teaspoon vanilla ¼ teaspoon rum Ground nuts, cocoa powder and confectioner’s 32
sugar for dusting Procedure: 1. Mix butter with cocoa and sugar. 2. Add milk, peanut butter, vanilla, and rum. 3. Roll into small balls. 4. Roll to coat each truffle with ground nuts, cocoa powder or confectioner’s sugar. 5. Place each truffle on a small cup cake paper cup. 6. Chill.
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