Filipino Recipes

Beef pares


The post about rice toppings got me thinking a lot about the times I’ve enjoyed steaming bowls of rice and tender boiled beef topped with lots of toasted garlic and chopped onion leaves. Pares, literally "pair", means the combination of rice and beef. In Philippine eateries, the customer may opt to enjoy his beef with … [Read more...]

Chicken binakol: it’s like tinola with coconut


It tastes like tinola but it isn't exactly tinola. The similarity is due mainly to the inclusion of ginger among the ingredients. And if we're to talk about cooking method, the traditional way of cooking binakol is nothing similar to the procedure for cooking tinola. In olden times, binakol was cooked inside a bamboo tube … [Read more...]

Laswa, a vegetable soup


It's been a week since I arrived from my seven-day vacation in Negros Occidental and I still get dreamy over the good food we enjoyed there. We dined out, yes, but we ate more meals at the hacienda where we stayed.Home cooked food in Negros is drool-worthy but not in the eye-candy sense. A lot of it is really peasant … [Read more...]

Halang-halang with lechon kawali


My third version of halang-halang, that hot stew with coconut milk sauce. I'm ditching the traditional chicken this time and veering away from vegetarian cooking. This is halang-halang with lechon kawali, the richest and most satisfying, so far. I have to admit though that I am aiming for an even better one -- halang-halang … [Read more...]

Sinigang na bulalo (beef shank and bone marrow sour soup)


How many versions are there of sinigang? Endless, as far as I'm concerned. Use a different souring agent (tamarind, guava and kamias are just a few) each time and the sinigang will taste different.As for the "meat" component, choose among beef, pork, chicken, prawns and a whole array of fish. Multiply that with the … [Read more...]

Lechon kawali with pineapple and chili


Someone once said that the right way to cook turon was with brown sugar and langka (jackfruit) in the filling together with the saba banana. I really don't like that kind of limiting attitude especially when the people who exhibit it get all self-righteous about sticking with the "original" and keeping Filipino dishes … [Read more...]

Tinapâté, the Filipino pâté


Some fifteen years ago, before weekend food markets were fashionable, artisanal food products could be found in the occasional stall at the shopping malls. That was how we were first acquainted with Connie's Kitchen. Despite having the same name, I did not know the Connie that owned the business; I still don't. What I know … [Read more...]

How to cook: Kare-kare


A rich stew of ox tail, face, leg, tripe or all of them together, and a variety of vegetables in a sauce flavored and thickened with roasted ground peanuts (peanut butter is just as good!) and toasted rice flour.Another way to prepare kare-kare is to cook the vegetables separately in the stock in which the meat has … [Read more...]

Pancit canton with lechon kawali


In one week, the Year of the Wooden Horse will be upon us. We're not Chinese but the Chinese New Year has always been a big thing in the Philippines (at least in Metropolitan Manila) for as long as I can remember. We were in Chinatown last Sunday and boxes of tikoy (nian gao) were everywhere -- they were even being sold on … [Read more...]