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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

Tinolang Manok (Chicken Ginger Stew) Recipe



Estimated cooking time: 45 minutes





Tinola Manok Ingredients:


1 kilo whole chicken, cut into pieces.
1 small young papaya or sayote, cut into small pieces.
2 tablespoons ginger, crushed and slliced into strips
1/2 cup dahon ng sili (chili leaves) or mallunggay leaves
1 liter of water
5 garlic cloves, minced
1 red onion, diced
4 tablespoons oil
2 tablespoons patis (fish sauce)


Tinolang Manok Cooking Instructions:


In a stock pot, heat oil and sauté garlic, onion and ginger.

Add water and the chicken.

Bring to a boil and simmer for about 20 minutes or until chicken is almost done.

Season with patis

Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.

Add sili leaves then turn off the heat.

Serve steaming hot on a bowl with plain rice on the side.

Posted by Eggie at 3:16 AM  

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