FILIPINO

Pochero

Pochero

Ingredients

Original recipe makes 6 servings

  • 3 tablespoons olive oil
  • 2 plantains, peeled and quartered
  • 2 small potatoes, quartered
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 pounds chicken legs, thighs, and wings
  • 2 (4 ounce) links chorizo de bilbao (spicy Spanish semi-cured sausage), quartered
  • salt and pepper to taste
  • water to cover
  • 2 tomatoes, diced
  • 1 (15.5 ounce) can garbanzo beans, drained
  • 1 small head cabbage, chopped

Directions

  1. Heat the olive oil in a large pot over medium heat; fry the plantains and potatoes in the hot oil until crisp on the outside, 5 to 7 minutes. Remove from the pot and set aside, keeping the oil in the pot.
  2. Cook and stir the onion and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Add the chicken and chorizo; season with salt and pepper. Cover the pot and cook for 5 minutes.
  3. Pour enough water over the chicken to cover completely; bring to a simmer and cook for 10 minutes. Add the tomatoes, cover, and cook another 10 minutes. Stir the plantains, potatoes, garbanzo beans, and cabbage into the mixture. Cook covered until the cabbage is wilted and everything is hot, about 5 minutes more. Serve hot.

Caldereta (Filipino Beef Stew)

Caldereta (Filipino Beef Stew)

Ingredients

Original recipe makes 6 servings

  • 3 tablespoons vegetable oil
  • 1 1/2 pounds cubed beef stew meat
  • salt and ground black pepper to taste
  • 3 cloves garlic, crushed
  • 3 cups water
  • 1/2 cup unsweetened pineapple juice
  • 1 onion, chopped
  • 1 (14 ounce) can tomato sauce
  • 1/4 cup tomato paste
  • 2 red potatoes, diced
  • 1 red bell pepper, sliced
  • 1 large carrot, sliced diagonally
  • 1/2 pound miniature cocktail sausages
  • 1 (8 ounce) can pineapple chunks, undrained
  • 1 (6 ounce) can medium pitted ripe olives, drained
  • 3 large bay leaves
  • 1 tablespoon hot pepper sauce (such as Tabasco®) (optional)

Directions

  1. Heat vegetable oil in a large pot over medium heat. Sprinkle beef with salt and black pepper and brown in the hot oil with garlic, about 10 minutes. Pour in water, pineapple juice, onion, tomato sauce, and tomato paste. Bring to a boil, turn heat to low, and simmer until beef is almost tender, 35 to 45 minutes.
  2. Stir potatoes, red bell pepper, carrot, mini sausages, pineapple chunks with their juice, olives, and bay leaves into the stew. Bring back to a boil and simmer until potatoes are tender, about 20 more minutes. Season with hot pepper sauce, salt, and black pepper.

Filipino Beef Steak

Filipino Beef Steak

Ingredients

Original recipe makes 6 servings

  • 1 lemon, juiced
  • 3 tablespoons soy sauce
  • 1 teaspoon white sugar
  • salt and pepper to taste
  • 4 pounds New York strip steak, sliced thin
  • 1 tablespoon cornstarch
  • 1/4 cup vegetable oil
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped

Directions

  1. Whisk the lemon juice, soy sauce, sugar, salt, and pepper together in a small bowl. Place the sliced steak in a large bowl; pour the lemon juice mixture over the steak and toss to coat. Sprinkle with the cornstarch and lightly mix. Cover with plastic wrap and refrigerate at least 1 hour, up to overnight.
  2. Heat 1/4 cup vegetable oil in a large skillet. Remove the beef slices from the marinade, shaking to remove any excess liquid. Fry the beef slices in batches in the hot oil until they start to firm, and are reddish-pink and juicy in the center, 2 to 4 minutes per side. Remove the beef slices from the skillet and set aside on a serving platter.
  3. Heat the olive oil in a small skillet over medium heat. Cook and stir the onion and garlic in the hot oil until the onion is golden brown, 5 to 7 minutes; pour over the beef slices.

Filipino Chicken Salad

Filipino Chicken Salad

Ingredients

Original recipe makes 12

  • 1 skinless, boneless chicken breast
  • 2/3 cup elbow macaroni
  • 1 (20 ounce) can pineapple chunks, drained
  • 1 apple, cored and diced
  • 2 stalks celery, sliced
  • 1 carrot, diced
  • 2 (1.5 ounce) boxes raisins
  • 1 cup mayonnaise
  • 1 teaspoon white sugar
  • 1 teaspoon seasoned salt

Directions

  1. Bring a pot of water to a simmer over low heat. Add the chicken breast to the water and cook until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the chicken from the water and allow to cool before shredding the meat into a large bowl.
  2. While the chicken cooks, bring a pot of lightly salted water to a boil. Cook the macaroni at a boil until cooked through, but is still firm to the bite, about 8 minutes. Drain and rinse with cool water to halt the cooking process until the pasta is cool to the touch. Add to the bowl with the chicken.
  3. Stir the pineapple, apple, celery, carrot, and raisins to the bowl; toss to combine. Add the mayonnaise, sugar, and seasoned salt; gently stir the mixture until evenly coated. Refrigerate at least 30 minutes before serving.

Filipino Lumpia

Filipino Lumpia

Ingredients

Original recipe makes 30

  • 1 tablespoon vegetable oil
  • 1 pound ground pork
  • 2 cloves garlic, crushed
  • 1/2 cup chopped onion
  • 1/2 cup minced carrots
  • 1/2 cup chopped green onions
  • 1/2 cup thinly sliced green cabbage
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon soy sauce
  • 30 lumpia wrappers
  • 2 cups vegetable oil for frying

Directions

  1. Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
  2. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
  3. Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

Filipino Oxtail Stew

Filipino Oxtail Stew

Ingredients

Original recipe makes 6 servings

  • 1 1/2 pounds beef oxtail, cut into pieces
  • 1 large onion, quartered
  • 2 cloves garlic, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper, or to taste
  • 1 large eggplant, cut into 2-inch chunks
  • 1/2 head bok choy, cut into 1-inch pieces
  • 1/2 pound fresh green beans, trimmed and snapped into 2-inch pieces
  • 1/4 cup peanut butter, or as needed to thicken sauce

Directions

  1. Fill a large saucepan with water, and drop in the oxtail pieces, onion, garlic, salt, and pepper. Bring to a boil, and simmer for 2 hours over medium-low heat, skimming the foam occasionally, until the oxtail meat is very tender and the broth is reduced to 3 cups.
  2. Stir in the eggplant, bok choy, and green beans, and simmer for about 20 minutes, until the vegetables are tender.
  3. Just before serving, place the peanut butter in a small bowl and thin with 1 or 2 tablespoons of broth. Stir until smooth and add to the stew.

Filipino Pork Adobo

Filipino Pork Adobo

Ingredients

Original recipe makes 6 servings

1 cup distilled white vinegar

1 cup soy sauce

1/2 cup ketchup

1 tablespoon minced garlic

3 bay leaves

1 teaspoon fresh-ground black pepper

2 1/2 pounds lean pork, cut into 1 inch cubes

1 pound small green beans, trimmed (optional)

Directions

  1. Stir together the vinegar, soy sauce, ketchup, garlic, and bay leaves in a large saucepan. Add the cubed pork, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the pork is tender, about 2 1/2 hours. Stir occasionally. If using the green beans, add them during the last half hour of cooking.

Filipino Ribs

Filipino Ribs

Ingredients

Original recipe makes 10 to 12 servings

  • 6 pounds pork spareribs
  • 2 medium onions, cut into wedges
  • 1 medium onion, finely chopped
  • 6 tablespoons soy sauce
  • 1/4 teaspoon ground black pepper
  • 6 whole star anise pods
  • 1 tablespoon vegetable oil
  • 1 tablespoon grated fresh ginger
  • 1/2 cup honey
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon lemon juice

Directions

  1. Place ribs in a 5 to 6 quart stock pot with the 2 wedged onions, 4 tablespoons of the soy sauce, pepper and star anise. Bring all to a boil. Reduce heat to medium low, cover and let simmer in meat juices until ribs are tender when pierced, about 1 1/4 hours. Stir occasionally.
  2. Meanwhile, heat oil in a medium skillet over medium heat. Add remaining chopped onion and saute, stirring often, until onion is soft. Blend in the ginger, honey, sugar, Worcestershire sauce, lemon juice and remaining 2 tablespoons of soy sauce. Cook all together, stirring, until well blended. Remove from heat.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Using tongs, remove ribs from stock pot and arrange in a single layer in an 11×16 inch baking dish. Brush evenly with the honey mixture and bake in the preheated oven, basting often with pan drippings, about 30 minutes or until ribs are well glazed.

Siopao (Filipino Steamed Dumplings)

Siopao (Filipino Steamed Dumplings)

Ingredients

Original recipe makes 15 pieces

  • 1 tablespoon active dry yeast
  • 1 1/2 cups lukewarm water
  • 1/4 cup white sugar
  • 4 1/2 cups rice flour, divided
  • 1/2 cup solid vegetable shortening, divided
  • 1 teaspoon vegetable oil
  • 1 large onion, diced
  • 1 clove garlic, chopped, or to taste
  • 1 1/2 pounds shredded cooked chicken meat
  • 1/4 cup soy sauce
  • 2 teaspoons white sugar
  • 1/2 cup diced green onion
  • 1 pinch salt and black pepper to taste
  • 1 teaspoon cornstarch, if needed (optional)

Directions

  1. Dissolve yeast in the water; stir in the sugar and beat in 2 1/2 cups of rice flour to make a soft sponge. Set aside in a warm place to double in bulk, about 40 minutes. Mix in 2 more cups of rice flour and 1/4 cup of shortening and place the dough on a greased work surface; knead in the remaining 1/4 cup of shortening to make a smooth dough. Cut the dough into 15 equal-sized pieces; form each piece into a ball.
  2. Heat the vegetable oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, about 5 minutes. Stir in the chicken, soy sauce, 2 teaspoons of sugar, green onion, salt, and pepper. If the mixture is juicy, add cornstarch to thicken.
  3. Working on a lightly greased work surface, flatten a dough ball into a circle about 4 inches in diameter with the heel of your hand. Place about 1 tablespoon of filling into the center of the dough ball, bring the edges of the dough together at the top, and pinch and twist to seal in the filling. Place each filled dumpling onto waxed paper with the pinched seal at the bottom while you finish the rest of the dumplings.
  4. Spray a multi-layered bamboo steamer with cooking spray, place the steamer on top of a large saucepan, and pour in water to several inches below the steamer. Bring the water to a boil.
  5. Working in several batches, place 3 or 4 filled buns into each steamer layer without letting the buns touch each other or the edge of the steamer, cover the steamer, and let the buns steam over medium-low heat until puffy and the dough is springy, about 15 minutes per batch. Serve warm.

Mamon (Sponge Cakes)

Mamon (Sponge Cakes)

Ingredients

Original recipe makes 16

  • 2 1/2 cups all-purpose flour
  • 1 cup white sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 8 egg yolks
  • 2 tablespoons grated orange peel
  • 1 teaspoon vanilla extract
  • 1/3 cup orange juice
  • 1/3 cup water
  • 8 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 cup white sugar

Directions

  1. Preheat an oven to 325 degrees F (165 degrees C). Grease 16 muffin cups.
  2. Stir the flour, 1 cup sugar, baking powder, and salt together in a large bowl. Make a well in the center of the flour mixture and add the oil, egg yolks, grated orange peel, vanilla extract, orange juice, and water. Mix well by hand until smooth with no lumps.
  3. Beat the egg whites with the cream of tartar until foamy in a large glass or metal mixing bowl. Gradually add the 1/2 cup sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold the flour mixture into the egg whites. Pour the resulting batter into the prepared muffin cups to about 2/3 full.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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