Filipino Cuisine Tips, 1 Of 2

Servings: 1
Ingredients:

E-mail dialogue between                  Dennis Santiago and
Manny Rothstein

MR> Got your recipes and most of them look great (though I think I may pass
MR> on the Pork Livers in Pigs Blood, I’m trying to cut down, but I am glad
MR> that it is there), a great blend of exotic and easy to prepare. Thanks
MR> for sharing them with me.

Most people pass on the pigs blood. Try it sometime though. If your
palate is onto the more exotic forms of cuisine, I think you’ll be
pleasantly surprised.

MR> I have already formatted your recipes into Meal-Master format, but
MR> before I post them onto the Cooking Echo, I would like to impose on you
MR> a little bit more for some clarification about ingredients and some
MR> background on Filipino cuisine. I also intend to post the entire
MR> collection as a file on your board and the Salata board. After I do
MR> that, it should take on a life of its own and propagate itself
MR> throughout cyber space.

Great. I’ll try to clarify as much as I can.

MR> What is bagoong, and how is it prepared?

Bagoong is a salty mixture made from shrimp. It’s packaged in 1/2 pint
jars and sold in the refrigerated foods section in oriental stores. It’s
also an easily available import from the Philippines item these days.
Unfortunately, I do not know of any substitutes.

MR> What is patis (fish sauce? Is it like Vietnamese fish sauce?

Patis and Vietnamese fish sauce are one and the same. It’s a brine made
with fish ingredients. If unavailable, salt can be used as a substitute
for the brine component.

MR> Is rice or bagoong the traditional side dishes for all of the recipes
MR> or are there other side dishes that you recommend.

Some tidbits about the Filipino table:

1. Rice is always served with the meal. One of the healthy aspects of the
Filipino diet is that rice makes up the bulk of the meal while the meat
dish is used as a flavor enhancement. You can see how this combination
naturally fulfills the heart and cholesterol meal plans.

2. One of my favorite side dishes to go along with a Filipino meal is
actually the simplest of fare. The ingredients are:

Tomatoes 2-3 Medium, sliced or diced
Onion 1/2 Medium, chopped
Cilantro a little for flavor and color
Patis 3-4 Tablespoons
Vinegar 2-3 Tablespoons

Mix the whole mess in a bowl and serve alongside rice and the main dish.

3. It’s not unusual for a typical Filipino meal to have several main
dishes served together at one sitting. That’s much the same as a Chinese
table where a variety of courses help to spread the palate around.

MR> In Pasiw Na Isda you recommend in dir. #1 ‘…add all other
MR> ingredients’, should it be ‘…add all other ingredients except bitter
MR> melon and eggplant’.

You are correct.

DINUGUAN (Blood Stew)

Servings: 4
Ingredients:

1 lb Pork, diced                         1 ts Salt
2 tb Oil                               1/4 ts MSG (optional)
2    Cloves  garlic, minced          1 1/2 c  Broth
1    Onion, diced                        1 c  Frozen pigs blood
1/4 lb Pork liver, diced                   2 ts Sugar
1/2 c  Vinegar                             3    Hot banana peppers
2 tb Patis (fish sauce)                1/4 ts Oregano (optional)

1. Cover pork with water and simmer for 30 minutes. Remove from broth and
dice. Save 1-1/2 cups of broth.

2. In a 2-quart stainless steel or porcelain saucepan, heat oil and saute
garlic and onions for a few minutes. Add pork, liver, patis, salt and MSG.
Saute for 5 minutes more.

3. Add vinegar and bring to a boil without stirring. Lower heat and
simmer uncovered until most of the liquid has evaporated.

4. Add broth. Simmer for 10 minutes. Stir in blood and sugar; cook
until thick, stirring occasionally to avoid curdling.

5. Add hot banana peppers and oregano and cook 5 minutes more. Serve hot.

Preparation Time: 15 minutes Cooking Time: 50 minutes Serves 4

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)

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KARI-KARE (Meat And Vegetable Stew In Peanut Sauce)

Servings: 4
Ingredients:

2 1/2 lb Pork hocks or oxtail,               1 md Onion, sliced
-cut into 2' lengths              1/2 c  Achute water (optional)
1/2 lb Stewing beef (optional              3 tb Peanut butter
-to make a meatier dish)            2 tb Toasted powdered rice or
1 1/2 ts Salt                                     -Mochiko (optional)
2 tb Cooking oil                       1/2 lb Green beans
2    Cloves garlic, minced               1 md Eggplant, cut into 8 pieces

1. Place hocks or oxtail pieces in a large pot. Add enough water to
cover. Bring to boil, lower heat and simmer for 1-1/2 hours or until
tender.

2. If using achute water, soak 1 tablespoon of achute seeds in water for
30 minutes. Squeeze seeds between your thumb and finger tips until the
water turns red. Strain and set red water aside. OR Heat 2 tablespoons oil,
saute achute seeds in oil until oil turns red, discard seeds. Use oil for
sauteing rest of ingredients.

3. Heat oil in a skillet and saute garlic and onions. Add cooked meat and
2 cups of the broth. (Save the rest of the broth for other uses.) Add salt
and achute water. Simmer for 15 minutes.

4. Stir in peanut butter and toasted rice powder, bring back to simmer
cook, stirring for 5 minutes.

5. Add green beans and eggplant. Cook 10 minutes or until vegetables are
tender, stirring occasionally. Correct the seasonings.

6. Serve with hot rice and bagoong, plain or sauteed.

Preparation time: 15 minutes Cooking Time: 2 hours Serves: 4-6

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)

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PAKSIW NA ISDA (Boiled Pickled Fish And Vegetables)

Servings: 4
Ingredients:

1 1/2 lb Bangus (milkfish) or                     1/2 inch ginger, crushed
-white fish, dressed                2    Pieces hot banana peppers
1/2 c  Vinegar                           1/2 c  Ampalaya (bitter melon)
1/4 c  Water                             1/2 c  Eggplant, sliced
1 1/2 ts Salt

1. Cut fish into 4 slices. Place fish in a teflon or porcelain coated
skillet. Add all other ingredients, except ampalaya and eggplant, cover
and bring to a boil. Let simmer about 10 minutes, turning fish once to cook
evenly.

2. Transfer to a covered dish and store in the refrigerator to ‘age’ for 2
days.

3. Reheat over moderate heat just until heated enough before serving.

4. Add ampalaya and eggplant during the last five minutes of cooking.

Preparation time: 10 minutes Aging time: 1-2 days Serves: 4

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)

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INIHAW NA BANGUS (Grilled Milkfish)

Servings: 4
Ingredients:

1    Whole bangus (about 2 lbs)        1/8 ts Pepper
-or white fish, dressed           1/2 c  Tomatoes, chopped
2 sl Lemon                             1/4 c  Onions, chopped
1 1/2 ts Salt                                2    Green onions, chopped

1. With sharp knife, cut along back of the fish and remove the backbone.
Rub fish inside and out with lemon slices, sprinkle with salt and pepper.

2. Mix tomatoes, onions and green onions. Stuff fish with the mixture
through its back opening. Wrap in foil and grill over live coals until
done. (about 15 minutes on each side).

3. Serve with lemon wedges or with a lemon juice and patis (fish sauce)
dip.

Preparation and cooking time: 45 minutes Serves 4

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)

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SINIGANG NA MANOK (Chicken In Sour Broth)

Servings: 4
Ingredients:

2 1/2 to 3 lb chicken fryer,             -(tamarind)(about 1/2
-cut up                                  -package)[available as
2 tb Cooking oil                              -powdered packages]
1    Clove garlic, minced                1 md Icicle radish, cut into 1'
2 md Tomatoes, sliced                         -pieces (or 10 red radishes,
1 md Onion, thinly sliced                     -pared)
1 1/2 ts Salt                              1/2 lb Mustasa (mustard greens)
1 tb Patis (fish sauce)                       -[or water cress, spinach,
1/8 ts Pepper                                   -cabbage]
5 c  Water                               3    Green onions
5-6 pieces medium sampaloc

1. Saute garlic, onion and tomatoes in hot oil in big saucepan. Add
chicken and cook stirring for 10 minutes or until chicken colors slightly.

2. Add salt, pepper, patis, tamarind powder and 5 cups water. Cover and
simmer for 30 minutes or until chicken is tender.

3. Add radish and cook for 5 minutes. Add mustasa, cover and remove from
heat. Correct seasoning. Serve hot.

Preparation Time: 10 minutes Cooking Time: 50 minutes Serves: 4-5

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)

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SINIGANG NA BANGUS (Milkfish In Sour Broth)

Servings: 4
Ingredients:

1 1/2 lb Bangus (milkfish)                   1 cn Banana heart, drained(14 oz)
-or white fish, dressed             2 c  Green beans,
2 c  Water                                    -cut diagonally in half
3 md Tomatoes, sliced                    1 c  Spinach leaves  (or cabbage,
1 md Onion, sliced                            -mustard greens or
6    Pods green sampaloc                      -watercress)
-(tamarind) [available as           1 ts Salt
-powdered packages]                 1 tb Patis (fish sauce)

1. Slice fish and cut into 4-6 pieces. Salt all over.

2. Boil water and tamarind pods until pods are tender. Remove tamarind,
mash and strain back into the boiling water. (optional)

3. Add tomatoes, onions and green beans to boiling mixture and cook 15
minutes or until vegetables are almost cooked. Add fish, banana hearts,
and patis. Bring to a boil. Lower heat and simmer 3-5 minutes. Remove
from heat, add spinach leaves, and let stand for 5 minutes.

4. Serve with bagoong or patis (fish sauce).

Preparation and cooking time: 30 minutes Serves 4

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)

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SINIGANG NA BABOY (Pork In Sour Broth)

Servings: 4
Ingredients:

1 1/2 lb Pork riblets or pork ribs,               -(or 10 red radishes, pared)
-country style,cut to pieces      1/4 lb Green beans
5 c  Water                             1/2 lb Spinach  (or cabbage,
4 md Tomatoes, sliced                         -mustard greens or
1 md Onion, sliced                            -watercress)
1 1/2 ts Salt                                5 md Sampaloc (tamarind)
1 md Icicle radish, cut into                  -[available as powdered pkg]
-1' pieces

1. In a large pot, bring water and pork to a boil. Add tomatoes, onion,
salt and tamarind. Simmer 1 hour or until pork is tender.

2. Optional: Remove tamarind and mash with some broth. Strain juice back
into pot.

3. Taste for seasoning. Bring to a boil. Add green beans and radish. for
10 minutes.

4. Add spinach, cover and remove from heat. Let stand 5 minute to finish
cooking spinach.

Variations: Beef (stewing, brisket, shank or plate) may be used in place
of pork. Adjust cooking time for each.

Preparation Time: 10 minutes Cooking Time: 1 hour, 15 minutes Serves: 4

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)

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ADOBONG ISDA (Fish In Tangy Sauce)

Servings: 4
Ingredients:

2 lb Hito (catfish) dressed              1 tb Salt
-(or pickerel or trout)           1/4 ts Pepper
4    Cloves garlic, crushed              1 sm Bay leaf
1/3 c  Vinegar                             3 tb Cooking oil
1/4 c  Water

1. Put fish in porcelain or teflon skillet. Combine the rest of
ingredients except cooking oil, and pour over the fish.

2. Over medium heat, bring to a boil. Cover, lower heat and simmer for
about 10 minutes turning fish once.

3. Transfer fish to a dish. Let sauce in skillet simmer until reduced
Transfer to a small bowl and set aside.

4. Heat oil in skillet. Fry fish until brown on all sides. Place on
serving dish. Pour sauce over it.

Preparation and cooking time: 30 minutes Serves 4-5

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)

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TRADITIONAL ADOBO (Pork In Vinegar And Soy Sauce)

Servings: 4
Ingredients:

1 1/2 lb Pork shoulder or butt cut           1    Small bay leaf
-into 1-1/2" cubes                1/4 ts Pepper
1/3 c  Vinegar                             1 tb Sugar
2 tb Soy sauce                         1/2 c  Water
1 ts Salt                                2 tb Cooking oil
3    Cloves garlic, minced

1. Combine all ingredients except cooking oil in a pot and let stand for
at least 30 minutes.

2. Simmer covered for 1 hour or until meat is tender. Drain and reserve
the sauce.

3. Heat cooking oil in a skillet. Brown meat on all sides. Transfer to a
serving dish.

4. Pour off all remaining oil from skillet. Add reserved sauce and cook
for a minute or two scraping all browned bits sticking to pan. Pour sauce
over meat and serve.

Variation: May be done with chicken or a combination of chicken and pork.
Beef or chicken livers may be added too if desired.

Preparation time: 10 minutes plus marinating time. Cooking time: 1 hour,
15 minutes Serves: 4 to 6

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)

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