Category: filipino foods

Lunch Wrapped in Banana Leaves

There are many uses of banana leaves. Filipinos are known for being resourceful and know how to use them. You give them something, they’ll create something useful or edible out of it. Give them banana leaves, they can make you delicious Filipino delicacies wrapped in banana leaves. That’s just one of the many uses of banana leaves.

Another thing you can use these leaves for is wrap your rice and viand in it, the leaves will give your food that appetizing smell the longer it stays wrapped. Start by putting in all your rice in it, bury the viand while both are still hot.

The result is amazing. I brought my lunch yesterday at work and two other Filipinas shared and tasted my food. They haven’t tried doing it or not experienced it when they were little but we did. My grandmother used to wrap our lunches with these leaves when we were just in elementary.

I kind of missed how delicious the food is when wrapped so I tried it again after two decades! Pictured below is grits, fried pork, seasoned with salted fish, soy sauce and pork oil. Sooo yummy that I want to do it again one of these days! My co-workers even asked me to bring enough lunch next time so they too can enjoy it.

 photo bawn_zps5fj20qrc.jpg

Time-consuming Delicacy but It’s Delicious

It is here in America that I learned how to cook. I want to eat and to do that is to learn how to prepare my own meal. Growing up, we always had our mother cook and prepare our meals for us. I married and moved to the USA 11 years ago and from then I have learned how to cook Filipino dishes. It was not hard actually, things can be learned fast if a person is interested.

Anyway, I never have any idea how to do any of the delicious Filipino delicacies, you know when in a country where no one is selling the foods you are craving, that left you with no other choice. The internet is a good source to search for information you want to know and voila! Different recipes, different outcome. Throughout the years of making this “cassava suman” I think I perfected it this time. It is so soft, just the right sweetness in it. Or I can best describe it as ” when you get to taste it, you don’t wanna stop and will want to eat some more”. Yes, is that good!

I use the usual ingredients to make this delicacy, grated cassava or yucca root, 2 cans of coconut milk, brown sugar, young coconut strips, vanilla, banana leaves to wrap it and lastly, I mixed it with sweet purple potato. Maybe it’s the potato that makes it different from the past sumans I made before. It took me 3 hours from peeling off the cassava until I start steaming them. Yes, it is that time-consuming of a process to make this delicacy, mind you!

Sorry I don’t give measurement of ingredients as I only did this of estimation.

 photo lami_zpscw62zn2d.jpg

 photo lami1_zpsixaakdte.jpg

Chicken Noodle Soup Vs Pizza

Sometimes I cook or prepare two different meals for me and my family. While my children love eating Filipino foods, there are certain dishes that they do not want instead they ask for an American food. One example is photo below. While I enjoyed my noodle soup so much, the girls, however, preferred eating pizza.

For me, Filipino foods are the best. They are filling and satisfying to my stomach plus it they are healthier for I always put some veggies on my soup and some garlic and onions which are known to be beneficial to our health. So, I will not exchange it over pizza or mac and cheese. My children have a taste of both American and Filipino foods because I tend to cook my food all the time and they eat most of it, if not all.

I am just lucky my girls aren’t picky, they eat whatever I give them, otherwise, they go hungry.

 photo food_zpst8ewfwzu.jpg

Pinoy Versus American Food

I love to eat, I love food and most of all, I love cooking our own food at home. Cooking these days is difficult because I got a job and I can only cook on my day off or when I work the afternoon shift. So, in order for me to save time in the kitchen, I just cook two dishes at a time.

Like for instance these foods pictured below. I cooked “pinakbet” which consists of Asian veggies for me and the mac and cheese for the husband and the girls, well, unfortunately, I put spinach in there so my little girl doesn’t like to eat it all.

Cooking these dishes at one time gave me the opportunity to compare both which tastes great and delicious. I even asked my friends on FB which one they prefer best and they voted for the Filipino food. Well, that’s sucks huh because they’re all Filipinos.

As for me, I would prefer the Pinoy food also. Don’t get me wrong, I like mac and cheese but I can only eat a cup of it because it’s too cheesy and “bidli”. The food does not stay in my tummy for long too so yes, I love Pinoy food. Nothing beats Pinoy food!

 photo foods_zpskfb45ry9.jpg

Native Visayan Stew in America

Those who grew up poor and in the province anywhere in the Philippines can relate to this kind of food with the exception of shrimp because it is expensive in my home country. A native Visayan stew or “utan bisaya” as we call it consists of Asian spinach, yellow squash, long yard beans, eggplant, bamboo shoot, malunggay or moringa oleifera, okra or anything that can be grown in your backyard can be made into a stew.

This is one of those that I so appreciate here in America because not all Filipinos have access to native veggies like me. I grow this in our own backyard free of pesticides and other harmful chemicals. When I feel like cooking native stew, I just go out there and pick some vegetables. I am blessed to have the ability to plant my own food that I enjoy so much!

Native stew freshly cooked paired with dried fish and leftover grits, anyone? This is my kind of food, belly filling, nutritious and it satisfied my craving for a healthy dish. Aside from that, it also felt like I was home when I gobbled this up!

 photo utan_zpsuyes6ijb.jpg

Visayan Adobaw Na Manok Recipe

Growing up, I still remember that chicken recipe that my grandparents and or father used to cook. It is a recipe that only Bisayan people can make and for years of residing here in America, I could not seem to get its taste nor cook adobaw na manok the way my old folks did.

There is something in it that I really love, the aromatic smell of ginger, onion and garlic is so heavenly that I have been wanting to taste for so long, finally satisfied. Thanks to a friend who shared her mother’s recipe as well as the technique to really come up with the delicious taste of the dish. The dish is so common in the Philippines yet seemed mysterious to make (at least to me).

 photo adobaw_zpsoyc7l4jo.jpg

Ingredients:

1 whole chicken – I prefer Cornish chicken for it’s similarity to native chicken taste.

3 laurel leaves, 2 tsp. ground black pepper, soy sauce, ginger, garlic, garlic powder, onions, vinegar, oil and salt.

I don’t put exact measurement on those because all I do is estimate the amount of each ingredient according to my preference.

Here’s how:
~ Buy a whole chicken and cut up the meat into desired pieces. Bones in please.

~ Marinate the chicken for 30 minutes or more with Filipino soy sauce, vinegar, grated ginger, ground black pepper and garlic powder.

~ After marinating, bring the meat to a boil, covered and stirring constantly until meat’s natural juice come out. Cook some more until desired tenderness of the meat is achieved.

~ Saute minced garlic and onions until brown. Put in the chicken and its juice, wait until all juice is absorbed and dry, it’s optional if you put in the marinated sauce or not. If you don’t, it is also good and still make a great adobaw chicken taste.

~ By then, the chicken should be almost done, put some laurel or bay leaves, cover and cook a little bit more. Stir. Add some salt and ground pepper according to your taste.

~ Serve hot.

WARNING: Rice killer, make sure you a got a whole big pot of cooked rice before serving! Enjoy!

How to Make a Tender Filipino Style Chicken Barbecue

Summer is barbecue season and it’s undeniable barbecue tastes really good especially when shared with friends by the pool or lake. Or just being in the backyard with family, it’s like the perfect thing to do. But, getting the right tenderness and taste of the barbecue can be challenging at times. Most people usually overcooked their meat or worse, it is so dry that it is so tough to chew.

Here’s my Filipino style chicken barbecue that is so tender and has a taste of home. By doing this, it takes me back to the Philippines where street food like barbecue is popular among Filipinos. How I made my barbecue so tender? Follow the steps below.

1. Cut up chicken breasts into cube size, fatty part removed.
2. For one big tray, use a can or a bottle of Sprite. Marinate and refrigerate all night.
3. Throw out the Sprite and try to drain as much as possible and then put seasoning like ground black pepper, soy sauce, whole lemon squeezed juice and vinegar, minced garlic and a sprinkle of magic sarap if available.
4. While on the grill, slowly brush with marinated sauce to keep it from drying. Flip over, another brush of its sauce.
5. When almost done, brush with tomato ketchup with a little bit of avocado oil. I prefer this oil because it’s healthy than the usual cooking oil.
6. Serve hot and enjoy!

 photo fd668ef9-9391-4485-9867-572b5c2b9d7c_zpstncg4a8v.jpg

 photo bbq_zps7w2z1vrg.jpg

Special Chop Suey and a Salad Dessert

Nothing beats home cooked meals! I do that 99% of our meals and I know I’ve said that over and over again. I have been craving for chop suey – a Filipino dish loved by many. It’s a healthy dish that contains mostly vegetables and meat of your choice.

I cooked seafood flavor chop suey and it’s special for it has young corn and quail eggs which you will not commonly see in most chop suey. Also, I used a special ingredient to it, I used a squid Carved blanched pineapple cut for it which I bought from Hongkong Market in frozen section.

I love that I cooked it perfectly, so juicy and tasty that satisfied my craving. Thank God for such a delicious dish that filled our stomach.

If you want to try this out, go to www.panlasangpinoy.com for the recipe and replace the meat of your choice if you don’t like chicken. Make sure you don’t miss one secret ingredient that adds a flavorful taste to your chop suey, the oyster sauce!

 photo P1013146_zpsbnkfidc5.jpg

After having two plates of this healthy vegetable dish, I served myself some shredded young coconut meat with nata de coco or coconut gel with corn kernels topped with purple yum ice cream picture below. Tell me if this does not make you drool?

 photo ube_zpsfm0gwryu.jpg

Dried Anchovy and Danggit are Like Gold

Dried fish, dried anchovy or dried squid are salty yet it’s every Filipino’s craving and favorite wherever they may be in the world. When you are far from your home country and have been away for so long, you can’t help but long to eat this dried stuff for the poor.

Dried fish is treated like “gold” because it is not always available in certain parts of the country, in the USA, for example. Not everyone can buy this at the Asian store or they live out in the country area.

I consider myself lucky because I can get to visit my home country every two years and each time I come back here in the US, I make sure I bring a kilo or two of my favorite variety of dried fish. Although, we don’t live far from the Asian store, I don’t buy their stuff. They are products from the Philippines, yes, but they are too salty plus they are too expensive. For an anchovy in small pack that is not even 1/4 of a kilo it’s $9. Imagine that.

So here, have a taste of my fried anchovy and dried danggit. I’ve had it for several months trying to forget it’s in the refrigerator so it can last until next year.

 photo buwad_zpskhrha7ii.jpg

Tuna Steak Soup is Just What I Need

There are times in your life when you don’t want to spend too much time standing in the kitchen cooking, then this delicious tuna steak soup is perfect to make. I don’t feel good and all I need is this kind of clear watery soup as what my husband call it.

Just a tomato, 3-4 pieces small cut tuna steak fish, some onion leaves, a piece of ginger, sword pepper or what call in Bisaya ” siling espada”, half of knorr cubes, a pinch of salt and voila! It only takes 30 minutes from preparation and cooking. The result is awesome goodness hot and delicious soup that I like especially if it is served with a bowl of newly cooked rice paired with steamed veggies and fried dried fish!

 photo tinuwa_zpsichua3vx.jpg