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Filipino Cuisine

Since the Philippines, Throughout its history has been touched by foreign influences such as Malayan, Chinese, Japanese, Spanish and American, you will find Filipino dishes diverse in the taste yet assimilated and distinctly native.Philippine Cuisine has a unique personality that is intriguing and surprising but pleasant to the plate.

While learning and experimenting with Filipino Cuisine, I found that the main dishes fall into four major categories. Firsts, there are sauteed recipes (guisado), where garlic and onions are the basic ingredients sauteed in a little vegetable oil. There are some certain dishes that include tomatoes as a necessary ingredient. To these are added any kind of meat, seafood , vegetable and seasonings to obtain healthy dishes. Second, the stewed recipies that include adobo that calls for vinegar,garlic and seasonings as the base for Native Filipino stews. Meat stews that are gently simmered in tomato sauce also fall into these categories. Third, there are the pan-fried recipes (pinirito) that the use special marinades or just salt and pepper as seasonings in any type of meat, poultry or seafood. The cooking is done in a skillet with little or just enough vegetable oil. Fourth, the soup or boiled recipes (nilaga), wich are served as main dishes include generous amounts of meat, poultry or sea food simmered gently in water with onions and vegetables. These are usually flavored with fish sauce and seasonings. A variation is the addition of garlic and ginger to obtain a special taste. This category also includes the pleasantly tart or sour soups (sinigang), flavored with lemon juice or tamarind.

Happy Cooking!

Saturday, September 4, 2010

Roasted Chicken recipe

Estimated cooking time: 1 1/2 to 2 hours






Roasted Chicken Ingredients:

2 kilo dressed chicken (broiler)
2 cups of lemon grass (tanlad)
3 tablespoons of cooking oil
2 tablespoons of salt


Cooking Instructions:

Make sure the chicken is clean with no remaining small feathers and no insides.

Wash thoroughly and pat dry with a paper towel

Rub the whole chicken with cooking oil as well as the inside cavity.

Next apply salt all over, again, including the insides.

Fill the cavity with lemon grass

Pre-heat oven to 400 degrees Fahrenheit

Place the chicken on an oven rotisserie.

If you don't have a rotisserie put the chicken on an elevated rack on a baking pan - breast side up (so the bottom of the chicken does not touch the baking pan).

Bake for 1 hour or until the chicken is golden brown. When you prick between the chicken thigh and body and the juice runs clear (not bloody) the chicken is done.

Serve with mashed potatoes, rice or corn on the side.

Roasted Chicken Cooking Note:


If baking at 325 degrees Fahrenheit, bake for 1 1/2 to 2 hours in the oven.

Posted by Eggie at 3:06 AM  

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