The Filipino-American Kitchen: Traditional Recipes, Contemporary Flavors

Containing over 100 traditional and modern adaptations of Filipino recipes, this cookbook is perfect for Americans with little to no experience with Filipino cuisine, and for Filipino-Americans interested in learning new adaptations of traditional dishes. A comprehensive guide, The Filipino-American Kitchen includes a brief culinary history of the Philippines, a list of Filipino ingredients used in the recipes, and a guide to navigating Asian grocery stores. There is also a resource section for ordering ingredients online or directly from stores, followed by 10 chapters of recipes organized by course, with main courses organized by food type. Anyone interested in Filipino cooking will find this book an invaluable resource.

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Best of Filipino Food Vol. 1 - Cooking DVD

BEST OF FILIPINO FOOD VOL. 1 - DVD Movie

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Memories of Philippine Kitchens

"[Cendrillon is] daring, different and a sure remedy for the malady, too widespread these days, of dining déjà vu."-Frank Bruni, the New York Times

The essence of Filipino food has always remained somewhat secluded in the family kitchens of Filipino homes, passed down through the generations, melding native traditions with those of Chinese, Spanish, and American cuisines. With Memories of Philippine Kitchens Amy Besa and Romy Dorotan, owners and chef at Soho's popular Cendrillon restaurant, present a fascinating look at Filipino cuisine and culture. They have spent years tracing the traditions of the food of the Philippines, and here they share the results of that research. From Lumpia, Pancit, and Kinilaw to Adobo and Lehon (the art of the well-roasted pig), the authors document dishes and culinary techniques that are rapidly disappearing and in some cases unknown to Filipinos whether in the Philippines or abroad.

In addition to offering more than 100 unique recipes culled from private Filipino kitchens and their own acclaimed menu, Besa and Dorotan vividly document the role of food in Filipino society, both old and new. Filled with hundreds of sumptuous photographs by the esteemed Filipino photographer Neal Oshima and colorful stories of food memories from the authors and other notable local cooks, the book is a joy to peruse both in and out of the kitchen.

Price: $40.00

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Philippine Brand Dried Green Mango, 3.53-Ounce Pouches (Pack of 25)

Profood International Corporation is the largest Philippine-based dried mango producer and the standard-bearer of world-class processed fruit products from the Philippine Islands. From the small company that once catered only to the local market, Profood International Corporation has grown to become the leading producer of various dried fruits, fruit preserves, purees, concentrates and juices. Its products are available all over the Philippines and exported to many countries in Asia, Europe, Canada and the United States. As it is situated on the island of Cebu, its central location proves to be an advantage over other processed-fruit exporters. This gives Profood easy access to a continuous supply of premium-quality fruits from any part of the Philippines. Since its inception in 1980. Profood International Corporation has remained steadfast in its commitment to product excellence. This strict adherence to superior quality has earned not only satisfaction from discriminating Filipino and foreign customers but also recognition from industry partners. With its respectable position in the export industry, Profood International Corp. strives even more to maintain the degree of consistency in quality and professionalism known to many of its business counterparts.

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The Philippine Cookbook

256 pages

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Food Stall at Filipino Market in Kota Kinabalu, Sabah, Malaysia, Island of Borneo Premium Photographic Poster Print by Robert Francis, 18x24

Food Stall at Filipino Market in Kota Kinabalu, Sabah, Malaysia, Island of Borneo is digitally printed on archival photographic paper resulting in vivid, pure color and exceptional detail that is suitable for any museum or gallery display. Finding that perfect piece to match your interest and style is easy and within your budget!

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Filipino Recipes - Traditional Food, Worldwide Influences

The roots of Filipino food are not your typical Asian fare, for instead of heavily spiced and aromatic food, instead we have traditional east Asian cuisine but combined with contemporary influences from the west, including America and Hispanic countries. Often with Filipino food the recipes feature bold combinations which accentuate each other.

Here's a recipe that emphasises the worldwide influences on the traditional cuisine of the Filipino regions. Originally from Spain, these "Mallorca Pastries" are a common foodstuff eaten across many of the islands across the country, and a delicious treat to feed your family.

Ingredients

2 pounds of flour
8 ounces of butter
5 eggs
200ml milk
1.5 ounces of bakers' yeast
Pinch of salt
Icing sugar

Start off by shredding the bakers' yeast in a bowl or pan of milk, then crack open the eggs and whisk them, adding them to the yeast with a little salt.

Take another bowl and beat the butter until it's nice and spongy. Spread the softened butter over the dough. Now, form the flour so that it resembles a shallow cone with a hole at the top, then pour the mix into the centre. You can choose which size to make them, from smaller individual bites to larger concoctions. I find that around 60grams (2 ounces) is fine for each one.

Now, use your hands to knead the combination and form a ball, covering them up for around 24 hours in the fridge. After this, let the yeast rise for up to four hours at room temperature, until they roughly double in size and bake for 15 minutes at 180 degrees centigrade until they take on a lovely golden colouring. Let them cool and sprinkle with your icing sugar. Done! Now you just have to be quick and eat them before everyone else does...

 

With So Many Filipino Recipes, Here's One to Get You Started!

Philippine food is a unique cuisine owing to their diverse mix of cultures and heritages, with the traditional Asian diet mixed with Western influences. Add in a dash of Polynesian flare and the food becomes an indulgent way of eating, with up to five meals per day. Whereas you might expect heavily spiced food or aromatic seasonings from other Asian cuisine, the emphasis with Filipino food is firmly on bolder combinations of sweet, sour and salty combos, usually accompanied be a contrasting pairing. This includes such dishes as champorado - a sweet cocoa rice porridge - paired with puto - sweet, steamed rice cakes; or perhaps cheeses - usually salty - in sweetcakes.

With a dazzling array of potential combinations, it's hard to know where to start with a Filipino dish. Here a simple one that you can try, and from there the possibilities are endless!

First up we have a beef stew recipe:

3 pounds of stewing beef 3 garlic cloves Onion 3 tomatoes 1 bay leaf 3 tbsp spy sauce 6-8 potatoes Oil

This meal will serve at least four people if they have big appetites, with enough to reheat later on for the next day!

For this stew, take some big chunks of beef, and cook it with the garlic, onions, some nice ripe tomatoes and soy sauce plus the bay leaf in a pan or wok until the beef is nice and tender, which should take no more than an hour.

After 30 minutes, peel and dice the potatoes before frying them in oil until they change colour. Pour off most of the oil and add some more garlic, frying the lot for a couple more minutes to absorb the flavour.

Once the beef is finished, take it from the pan add the fried garlic. Keep browning the beef and add the potatoes and sauce. Heat it for a couple of minutes to warm it back up, and serve up. Delicious! Traditionally this meal would be made with veal, but regular stewing beef provides a tasty and affordable alternative.

 

Top 10 Fruits in Filipino Cuisine

If there's one thing Filipinos are blessed with, it's the abundance of tropical fruits in the country. We literally have hundreds of species of fruit, most of them edible and many a vital part of Filipino food and culture. You may not see a lot of them if you're in the city, but take a drive in the provinces and you'll see miles and miles of fruit plantations.

Many of our fruits are considered exotic and valuable in other countries, so we're lucky to have them in our own backyard. If the only fruits you know are apples and oranges, it's time you broadened your palate. Here are ten of the best fruits in Filipino cuisine.

1. Mangoes

The ubiquitous national symbol of the Philippines, the mango is known for its sweet, tart flavor and juicy flesh. Guimaras mangoes are said to be the sweetest in the world, although the Davao and Zambales varieties are in close contention. If you're not into sweets, green mangoes might be more to your tastes. Filipinos are the only people who eat mangoes raw-usually with bagoong (shrimp paste), salt, or sugar.

2. Bananas

Philippine bananas can be eaten by themselves or used in cooking, usually for snacks (turon and banana cue) or Filipino desserts recipes (banana cake, pancakes). There are several varieties, from the finger-sized senoritas to the large, spotted Cavendish. The saba bananas, more correctly called plantains, are thicker and often used with soups and meat dishes.

3. Pineapples

Like mangoes, Philippine pineapples are unrivaled when it comes to taste and quality. They're said to be infinitely sweeter than Hawaiian or Australian pineapples, which are more popular outside the country. While it's generally sold neatly peeled and sliced, Filipinos consider it a waste of perfectly good flesh. What they do is peel it as thinly as possible and painstakingly take out each 'eye,' so that all of the flesh stays intact.

4. Papaya

This is one of the most widely grown fruits in the country; many people even have trees in their own backyards. Although not as sweet as mangoes or bananas, they're one of the old-time favorites simply because they're there all year. Ripe papayas are best eaten fresh and chilled, while semi-ripe ones are often sold with a salt and vinegar dip. Raw green ones are used in many Filipino food recipes, such as tinola (chicken stew) and atsara (pickled salad).

5. Langka

Langka or jackfruit is far from inviting on the outside, with its large, irregular body (it's the largest tree-grown fruit in the world) and its thick, spiky shell. Outside Asia, it's usually sold canned and in syrup, but most locals will tell you it's best eaten fresh. The flesh is sweet and chewy, and the seeds are soft and slightly sticky. Langka seeds are used in many Filipino recipes, often cooked in coconut milk and mixed with meat, vegetables or other spices.

6. Coconut

People like to joke that no part of the coconut tree goes to waste, from the roots to the tips of the leaves. But the fruit is no doubt the most versatile part of all-you can eat it fresh, drink its juice, recycle the husk, and cook with both the milk and the flesh. Coconut cream or gata is practically a staple in Filipino cooking recipes, particularly in Bicolano cuisine where it's often used with chili.

7. Watermelon

Watermelons are said to be the ultimate summer fruit. The cool, sweet juice and crunchy flesh make it a popular dessert on hot days. Eat it in fresh wedges or use it to make a nice summer cocktail. Red watermelons are the most popular variety, but yellow watermelon is also remarkably sweet and definitely worth a try.

8. Calamansi

Fondly called the Philippine lemon, calamansi is often considered a vegetable because of its wide use in Filipino viands and meat dishes. It's extremely easy to grow-most households have a calamansi bush in their garden-and can be used in practically every dish. Use it to season chicken and pork, fix quick sauces, or flavor up your tea.

9. Avocado

Avocados go for up to $2 (P100) apiece in the U.S., whereas in the Philippines you can get at least three large pieces with the same value. This sweet, fleshy fruit is currently all the rage in Western countries because of its newfound health benefits-it's rich in potassium, and vitamins B, E and K. Kids like to eat this sweet, fleshy fruit sweetened with milk or sugar; others use it in shakes, salads and desserts.

10. Durian

Durian is one of those fruits you either love or hate. Many people are put off by its foul odor, but once you get past that, the sweet, chewy flesh is more than rewarding. It's one of the most valuable tropical fruits; it's fairly expensive even in the local market. It is usually eaten fresh, but many stores sell durian shakes, durian candy, and even durian ice cream.

Traditional Filipino Food Art and Delicacies

The artistry that goes with how you package and present food affects how others will receive it. What is pleasant to the eye tends to see the palate. In one small town in the Philippines, where people are known for their sweets and fruit jam, care is taken in wrapping their sweet delicacies.

Raymond Castelo and Luz Ocampo, in Bulacan shared their traditional art. Luz has been known as the "Master in Fruit Carving and Candy Wrapper Making."

According to Raymond and Luz, "Deliciously sweet!" adequately describes the town's jam specialties made of pomelo, lime, wax gourd, breadfruit, pineapple, jackfruit, native oranges, and soursop, among others. They are preserved in light transparent syrup, and then stored in glass jars.

The artistry that goes with preparing and packaging them is breathtaking. First, the fruits are made or carved with flowers, leaves, rosettes and varied patterns. They are bottled with the design facing outwards. Imagine a store-shelf, full of jam delicacies. They look to be inviting you in a most fetching manner to crave for such delicacies.

Below, their instruction on how to prepare your own jam and candy.

1. Lime or pineapple jam

Prepare the materials and ingredients. (Lime, pomelo, sugar, fruit caver, jar, kettle, and a medium basin)

Embroider or carve the fruit with your desired design.

Wash the fruit with warm water.

Peel the fruit carefully, and slowly remove the seeds.

Soak in water for one day and one night.

Pour in syrup made from sugar to preserve the fruit.

Store in sterilized jars.

2. Milk candies made from milk and sugar. The candies are not only famous for their taste, but for their colourful, cherry wrappers, as well.

They are wrapped with Japanese paper, which are cut into stars, leaves, flowers or holiday greetings pattern producing a veritable showcase of design and color. The milk candies, which are usually just a little more than an inch long, can be shaped as desired (but commonly the familiar rectangle shape will do). Then they are wrapped in the plain portion of the paper. The long, specially designed, cut patterns are used as the outer covering. The candies can be later displayed on "fiesta" or party tables.

Candy Wrapping Tips from Ramon and Luz:

Prepare the materials needed: Japanese paper, scissors, cutter, pencil

Cut 1/4 and 1/8 sizes of Japanese paper (the 1/4 size the outer wrapper and the 1/8 size the inside wrapper).

Fold the 1/4 size wrapper into four parts, putting aside the 1/8 size.

Draw sketch of your unique design.

Cut the created design carefully.

Arrange and store the stripped designed pieces, that are now ready for use in wrapping the candies/sweets.

Indeed, fruit carving and candy wrapper making are traditionally precious Filipino food art. This old craft has successfully been passed down from one generation to the next, the next, and the next.

How To Make Your Kids Love Filipino Food

Feeding kids can be tricky: let them pick their food and they'll choose junk, give them healthy food and they won't touch it. If you're a parent, you're probably familiar with the tantrums that come with every meal. But it doesn't have to be that way, especially if you know your Filipino food. Our dishes are naturally healthy and flavorful, so there's sure to be something your kids will love.

If they're really picky, you can always tweak the old Filipino food recipes to match their tastes. Sometimes all it needs is a little extra spice or a change in presentation. Still confused? Here are some things you can do to make your kids love Filipino cuisine, plus some recipes you can try.

Plan your meals together

Have your kids help you with your weekly meal plan. You can choose dinner one some days and let them decide the rest of the week. To help them make healthy choices, let them pick Filipino cooking recipes from a cookbook. The point is to make them feel involved. If they know they're helping put the meals together, they'll be more open to your ideas.

When planning your meals, make sure to keep the right balance between your choice and your child's. Don't plan for a meat dish the day after they choose pork chops or pot roast. Since the point is to give them control, try not to limit them with your own choices. Let them take their pick first, then add in your own picks to fit around them.

Suit their tastes

Take your cue from the junk foods your child likes. Does he always pick cookies and candies, or does he seem to like salty chips and crackers? If they have a sweet tooth (most kids do), sweeten up your old recipes or serve them sweet dishes such as tocino for breakfast or ginataan for afternoon snacks. If they like things a little spicy, add a couple of chilies to your soup or let them season to their own taste.

Some kids have constantly changing preferences, which might make it a little harder. If your kid likes sweets one day and barbecue the next, stock up on sauces and dips. That way, when they don't like the food, they can always grab their favorite sauce and turn it into something they like. Here's a quick dish that's easy to customize to any child's tastes.

Barbecue Meatloaf

Ingredients:

½ kg sausage, minced

½ kg ground beef

1 c bread crumbs

2 tsp curry powder

2 onions, chopped

1 egg

½ c milk

1 c water

salt, pepper and parsley

Sauce:

¼ c Worcestershire sauce

½ c tomato sauce

2 tbsp vinegar

2 tbsp lemon juice

1 tsp coffee powder

½ c butter

1/c packed brown sugar

Procedure: in a bowl, combine the beef, sausage, breadcrumbs, curry powder, onions, salt, pepper, and parsley. Lightly beat the egg and add to the mixture. Add the water and milk and mix well. Grease a baking dish or loaf pan, then pour in the meat mixture. Bake on moderate heat for about 30 minutes or until the meat is just done. Meanwhile, mix all the sauce ingredients and boil together until thick.. Pour over the half-cooked loaf, leaving some for basting, and bake for another 45 minutes. Baste once in a while.

Be creative

Most of the time, presentation makes all the difference between foods that children love and foods that go uneaten. Make your food more appetizing by garnishing with their favorite foods, such as cheese slices or hot dog bits. You can even let them design the garnish themselves. Look for Filipino recipes that can accommodate colorful ingredients such as peas, bell peppers and corn kernels. You can even add a bit of food color if the recipe allows.

Fruits make great garnishes for Filipino desserts recipes. Just cut up one of their favorite fruits and layer it over ice cream, cakes, or pies. Better yet, serve a variety of fresh fruits for dessert-it's healthier, and it doesn't take much preparation time.

Make trade-offs

If your child is being particularly difficult, try giving them incentives in exchange for eating healthy foods. During meal planning, for example, you can let them pick dessert if they promise to eat their vegetables. Alternatively, you can keep a stack of their favorite desserts and give it to them when they eat right. Don't overdo it, though-they may get used to getting treats and only eat healthy when there's something in return.

Pinoy Food - Chicken Adobo - Filipino Recipes

Filipino Cookbook: 85 Homestyle Recipes to Delight Your Family and FriendsChicken adobo is one of the several varieties of adobo recipes. It is a very good option for someone who loves to eat chicken. The potatoes in this recipe can be substituted with hard boiled quail or chicken eggs. The eggs will be able to absorb the flavor of the adobo by adding them just a few minutes before cooking is done. This is a recipe that can be served both during ordinary days and special occasions.
Ingredients:
1 kilo dressed chicken (cut into serving slices) 3 medium-sized potatoes, quartered (optional) 1 onion (diced) 6 peppercorns 1 bay leaf 1?head of garlic (peeled and crushed) 1/4 cup dark soy sauce 1/8 cup vinegar
Cooking Instructions:
1. In a large pan, place the chicken slices. Pour the vinegar and add the peppercorns, garlic and bay leaf.
2. Cook over medium-high heat until the vinegar comes to a boil. Turn over the chicken pieces.
3. Leave uncovered while cooking. Wait until all the vinegar has been absorbed.
4. Adjust heat to medium when the chicken is quite dry. Stir until chicken fat starts to come out.
5. Set heat back to medium-high then fry until the chicken turns golden brown.
6. Take out the excess oil then add the potatoes and soy sauce. Let simmer for about 15-20 minutes.
7. Every once in a while, check the liquid. If the chicken seems dried up before fully cooked, you can add about ? cup f water. At the end of the cooking time, your chicken adobo should be quite dry.
8. Serve with plain rice.The Filipino-American Kitchen: Traditional Recipes, Contemporary Flavors