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Philippines Food Recipe - Yahoo Recipe Search
Bon AppetitAdobo—both a style of preparation as well as the name of a dish—is one of the most widely known foods of the Philippines, often referred to as its national dish. To make adobo, which can be wet (very saucy) or dry (crispier and less soupy), pork, chicken, tubers, vegetables, squid, lamb, shrimp, or even duck, is simmered in vinegar, often with soy sauce, black peppercorns, and bay leaves. This recipe channels the same flavors of bright vinegar and dark soy sauce, using eggplant as the base, with the addition of ground pork for extra richness.YummlyAdobo—both a style of preparation as well as the name of a dish—is one of the most widely known foods of the Philippines, often referred to as its national dish. To make adobo, which can be wet (very saucy) or dry (crispier and less soupy), pork, chicken, tubers, vegetables, squid, lamb, shrimp, or even duck, is simmered in vinegar, often with soy sauce, black peppercorns, and bay leaves. This recipe channels the same flavors of bright vinegar and dark soy sauce, using eggplant as the base, with the addition of ground pork for extra richness.Food.comPosting this for World Tour 2016 Philippines. Found on a site called Ambitious Chef. Looks yummy and it's no cook! It calls for "thick cream". The recipe below calls for Heavy Cream because Food.com keeps changing the "thick cream" to heavy cream. Looked it up and see that "thick cream" is available in some parts of the world in cans like condensed milk come in. But can't find it in my area, so the best research I found said to substitute creme fraiche, but maybe heavy cream will work well too.Taste of Home“Returning home after 20 years as a missionary in the Philippines, I’ve tried to make food like we had there and came up with these flavorful strips. This recipe became a family favorite and is often requested at potlucks!” Lynn Jonas - Madison, WisconsinFood52Historically known as the significant pearl produce, the Philippines were given a fitting romantic name – Perla del Mar de Oriente (Pearl of the Orient Seas) by Spanish Jesuit Missionary Fr. Juan J. Delgado in 1751. Though the Philippine cuisine assimilated food traditions of neighbouring Asian nations, it is apparently the product of the local unique geography, terrain, climate, flora and fauna. Consisting of more than 7,100 islands, the Philippines is well known for its vast high and lowlands, tropical climate, rich coastal waters, frequent typhoons, tsunamis and earthquakes. Rice, fish, poultry, fresh vegetables, tropical fruits, coconuts, goat or carabao buffalo milk are the food staples of Filipinos. Being the basic staple, rice was given its own Filipino name, kanin. It is a common recipe ingredient from starter courses to various rice cakes and other sweetmeats called kakanin. Filipinos like to have two to three additional meals a day besides the three main ones, with desserts used as snacks. Apart from kakanin, Filipino cookery proposes a variety of non-rice sweet desserts with maja blanca being one of them. Made primarily from coconut milk it’s also known as coconut pudding. The name of the traditional holiday dessert is actually of Spanish origin. Initially pronounced as manjar blanco it means “white delicacy”. This sweet coconut pudding is a wonderful treat and is usually served during fiestas and holidays, especially Christmas. There are many variations of the recipe because maja blanca can easily be modified with different ingredients. For example squash maja blanca contains calabazas (West Indian pumpkin), whereas maja mais includes sweet corn cream style giving it a pretty yellow colour. There’s also maja ube using ube (purple yam) as a distinct ingredient which gives it a vivid purple-to-bright lavender colour. Our flavourful sweet recipe contains evaporated milk which is typically used in the original maja preparations. The recipe can be found here - http://www.mynutricounter.com/maja-blanca/Food and WineBibingka—it’s dope: It’s a Filipino street dessert and it’s usually rice flour, mad egg, and butter wrapped in a banana leaf (sometimes cheese, like white cheese or sharp cheddar). And there’s salted duck egg in it, too—pieces of duck egg on top or inside, so you get bites of the salty duck egg to cut through all the richness, and counterbalance the sweetness of the butter. It’s really good.In the Philippines, in the provinces, there are small little neighborhoods, barrios. By six a.m. you’re hearing roosters and people whistling and yelling. Hawking already starts by six thirty, and you wake up to that. Outside, people are running or walking, going to their next thing—they’re in jerseys and sandals because it’s a little poorer in the provinces. It’s a little micro economy where they’re taking care of one another. We were driving in our car one day, and my mom was like, “Oh, you know who makes the best bibingka? My so-and-so, she makes it best . . .” And she rolled down the window and she said, “Oh, that’s her! Maria, come over here!” We were driving all slow in traffic and Maria walked up to us and she just slanted it toward us—boom!—and we ate it hot. It was wrapped up in a banana leaf—buttery and hot as hell.Growing up, we tasted a lot of different takes on bibingka: Some were breadier, some were more airy. Some families use Bisquick pancake mix—probably an American influence. We settled on this recipe, which is in between. —Chase and Chad ValenciaReprinted from All About Eggs: Everything We Know About the World’s Most Important Food. Copyright © 2017 by Lucky Peach, LLC. Photographs and illustrations copyright © 2017 by Tamara Shopsin and Jason Fulford. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Slideshow: More Coconut Desserts RecipesFood.comI have taken the liberty to change this recipe into a vegetarian one(except for the fish sauce). Hope you like it! :) Adapted from Cooking School Stories, Food Network.Food.comFor those far from the Philippines and nostalgic for Ensaymada Especial, this is a quick, easy, & very tasty way to experience it. I got the idea for using Hawaiian sweet rolls when I visited a food blog several years ago. I have since improved on the recipe by using spreadable butter (Smart Balance brand) and adding shredded mild cheddar cheese and prepackaged sweet diced ham (John Morrell brand) to give it that extra-special touch.Food52Growing up, our Filipinx-American family’s Thanksgiving table was set with a medley of dishes which were either distinctly Filipinx or distinctly American. Now, I never had any complaints since I still ended each holiday with a belly full of rich and delicious celebratory food. But I’m coming into a season of ushering in new traditions, and I want to create a menu that better reflects who I am: someone who carries my Filipinx and American identities not as two separate entities, but rather different parts to one whole. Just as turkey is the headliner for the Thanksgiving meal, adobo is the marquee dish of the Philippines. Adobo is made up of braised meat—typically chicken or pork—in a marinade of soy sauce and vinegar with lots of black peppercorn and garlic. There are plenty of variations on the base dish. In this recipe, turkey legs and thighs complement the big flavors in the adobo marinade, which is accented with the sweetness of maple syrup, the unctuousness of coconut milk, and the floral aromatics of bay leaves, pink peppercorns, and star anise. The dish could be complete after the long braise, but I finish the recipe by shredding the turkey meat and tossing it, along with the adobo sauce, in a mixture of white and wild rice. The result is a delicious Filipinx-American fried rice that really earns it spot at the center of my—and maybe your—Thanksgiving table.
