Mini Filipino Favorites

By Norma Olizon-Chikiamco

With its clear photography and easy to read recipes, Filipino Favorites contains everything you need to create over 60 of some of today’s most popular easy to prepare Filipino dishes. Featured in this cookbook are authentic recipes to make condiments, vegetables, seafood, meat, poultry, rice, noodles, snacks, soups, and desserts. Recipes include:

• Papaya relish
• Maja blanca
• Stuffed crabs
• Filipino meatloaf
• Paella
• Wonton soup
• Stewed vegetables with fried fish
• Chicken and pork adobo
• And many more!

Also included in this book are unit conversion tables, dual unit measurements, an overview of the most essential Filipino ingredients, and over 35 large clear photos. Each recipe includes cook time, prep time, and serving sizes. Enjoy!

• Language: English
• Publisher: Periplus Editions
• Release date: Jan 8, 2013
• ISBN: 9781462911028

Book preview

Published by Periplus Editions (HK) Ltd.

www.periplus.com

Copyright © 2003 Periplus Editions (HK) Ltd. All rights reserved.

The publisher wishes to thank the follow ing for the use of their tableware: Balikbayan Handicrafts, Cardinal Ceramics, Lanelle Abueva-Fernando, Rustan Supermarket Fresh

ISBN: 978–1–4629–1102–8 (ebook)

Printed in Singapore

12 11

6 5 4 3 2

Distributors

Asia Pacific: Berkeley Books Pte Ltd,

61 Tai Seng Avenue, #02–12,

Singapore 534167

Tel [phone]; Fax [phone].

[e-mail]

www.periplus.com

Indonesia: PT Java Books Indonesia,

Kawasan Industri Pulogadung

Jl. Rawa Gelam IV No. 9

Jakarta 13930, Indonesia

Tel: [phone]; Fax: [phone].

[e-mail]

Photography: A. Chester Ong

Styling: Gina Navarro

Recipe tester: Teresa Wallwork

Design: Periplus Design Team

Basic Filipino Ingredients

Ampalaya, also known as bitter melon, is a cylindrical, wrinkled, green melon which has a distinctive bitter taste. It is available from Filipino grocers.

Annatto seeds are known as atsuete in Tagalog. These dried, dark reddish-brown seeds are often used as food coloring or dye. The seeds are soaked, then squeezed in water to extract the red coloring, which lends an orange to reddish tint to food.

Beancurd is known as tokwa in Tagalog. Rich in protein, it can be steamed or deepfried, pickled or fermented. Soft white tokwa is steamed or added to soups; hard squares of tokwa are deepfried; small cubes of dried beancurd are added to slowcooked dishes. Red or white fermented tokwa, sold in jars, is used as a seasoning.

Capsicum, also known as bell peppers, are often used in fresh salads and Spanish-style dishes or stews.

Chorizo sausages are any dried Spanish-style pork sausage packed in paprika-flavored lard. Used for flavoring dishes such as cocido or pochero, it is usually added to stews, rather than eaten on its own. Widely available from Filipino (and European) supermarkets.

Coconut milk is made by mixing freshly grated coconut flesh with water and squeezing the liquid from the mixture. Add 125 ml (½ cup) water to 3 cups of grated fresh coconut (the flesh from one coconut). Squeeze and strain to obtain thick coconut milk. Add 625 ml (2½ cups) water to the grated coconut and squeeze again to obtain thin coconut milk. Cans or packets of concentrated coconut milk make a good substitute; dilute according to the instructions for thick or thin coconut milk.

Cornflour or cornstarch is a fine white powder often used as a thickening agent. It does not add much fat or change the flavor of a dish.

Eggplant, known as talong in Tagalog, is of the slender purple-skinned variety. Talong is usually grilled over the stove before being chopped and made into a salad; or stuffed (Rellenong Talong); or sautéed in a vegetable dish like Pinakbet.

Fish paste is known as bagoong in Tagalog. This salty, fermented paste is used as a sauce accompaniment to many meals. If unavailable, substitute Indonesian