Filipino Cuisine - Tumblr Posts
Sinigang Shrimp Soup
Adobo's rival for the honor of becoming the national dish of the Philippines is sinigang. Depending on the fruit that soured the meal, it has a wide variety. Fruits cultivated in the Philippines such as sampaloc (tamarind), kamias (bilimbi), bayabas (guava), and calamansi (Philippine lime) are frequently utilized. I recreated this dish using lemon, a year-round fruit that is simple to find. This soup has a strong flavor profile, similar to many Filipino cuisines, with notes of umami, sour, salt, sweetness, and spice. Save the shrimp or prawn shells and heads, cook them in the broth for at least 10 minutes, and then sieve for a richer-tasting stock. I use a mildly adapted version of the Italian condiment gremolata made with parsley, lemon zest, and garlic to season sinigang for an added kick.
“Food is everything we are. It’s an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It’s inseparable from those from the get-go.” – Anthony Bourdain
Lechon Kawali - Crispy Fried Pork Belly
Adobo Steak
Was craving for some Filipino Adobo. I always enjoy that delicious salty and sour taste that the soy sauce and vinegar combination brings out. Chicken and Pork are the usual protein not Beef, but it is just as good.
Arroz Caldo Inspired
This rice and chicken porridge/congee is so perfect for a cold day like today.
Honey Citrus Soy Pork Steak
Infused with a mouthwatering honey citrus soy marinade that's mildly spiced with Red pepper flakes, these pork steaks are bursting with delicious flavors.
Chicken Asado
A dish my dad makes often for our school lunches that I enjoy. It's comfort food for me.
My dad usually makes this dish using brown sugar. To make it my own, I used Organic Blue Agave Maple instead of brown sugar. I think dad would approve and like the changes I made.
Bibingka
Bibingka is a sort of baked rice cake popular in the Philippines that is typically made in a terracotta oven lined with banana leaves and served for breakfast.
*** Kitchen Tips ***
This Thermal Tote, Foldable Insulated & Reusable Food Bag for Groceries, Potlucks, Sundries & More is a terrific alternative to disposable plastic bags.
Bistek Tagalog with Tofu (Tagalog Beef Steak with Tofu)
It's tangy, garlicky, and quite tasty. My father cooked us mainly meat-focused dinners, always served with a pile of steaming white rice, when I was growing up. I wanted to change that, so I made this recipe with tofu. The final verdict is that I love it!
*** Kitchen Tips ***
Skip the hassle of protein powder with the convenience of this ready to drink protein shake; great on the go nourishment that also pairs well with coffee, cereal, a pancake recipe, or in your favorite smoothie
Turo Turo Filipino Food
Turo Turo refers to the method of ordering items—literally "to point" at the desired items that have been prepared ahead of time.
*** Kitchen Tips ***
Natural hydration | Refreshing and jam-packed with vitamins, nutrients, and electrolytes (including more potassium than a banana) — Coconut water Helps keep your body properly hydrated.
Eggplant Omelette (Tortang Talong)
Growing up, this was a popular breakfast, lunch, and occasionally dinner in our house.
*** Kitchen Tips ***
Supersize ramen bowls set for Pho, Ramen, Udon, Noodle, Salad, cereals, stews, and so on...
Beef Steak and Onion
This scrumptious meal is inspired by the popular Filipino cuisine, Bistek Tagalog, that my father often cooked. It was a staple dish in our household when I was growing up. I love it so much that it is a favorite food for me to take for my school lunch. In this version, I cut down on the soy sauce so it is not as dark and salty as the original.
*** Kitchen Tips ***
ALL NATURAL FRUIT: Enjoy the refreshing taste of pineapple, peach, pear, and cherries, in 100% real fruit juice. DOLE FRUIT BOWLS are made with the best fruit nature has to offer. With so many varieties it’s easy to get sunshine in every bowl.
Crispy Pata
I remember fondly the times when my father and mother would visit me at the dorm during my college years. They traveled at least five hours round trip to bring me some change of clothes and some of my favorite dishes that my father cooked himself. Crispy Pata was always one of those dishes I always requested.
“The best thing you can do for someone is make them a beautiful plate of food.” – Padma Lakshmi
Meatless Monday
Cooking this vegetarian dish, Pinakbet with Tofu reminds me of my dad's vegetable garden. Dad, an avid gardener, grew all kinds of vegetables in our backyard. My dad came from a poor family, so gardening for my dad's family was not a hobby to enjoy, but a means to put food on the table. Growing up, I had fond memories of the times he would have me pick some vegetables like tomatoes, green beans, and eggplants, and they would be part of a wonderful meal he himself would cook.
“Anything made with love—bam!—it’s a beautiful meal.” – Emeril Lagasse
Filipino Pork Steak Adobo with 7Up
Filipino Adobo is a popular dish in the Philippines. Every region has its own version. I chose to change it up a little by cooking it with 7Up. This flavorful and delicious dish is excellent with steamed rice.
“Let food be thy medicine and medicine be thy food.” – Hippocrates
Lechon Kawali - Deep Fried Pork Belly
My sinful favorite food. seasoned and deep fried pork belly.
The best comfort food will always be greens, cornbread, and fried chicken. ~ Maya Angelou
Chicken Afritada
Choice of meat, cooked with carrots, potatoes, red and green bell peppers, and stewed in tomato sauce. Afritada is a traditional Filipino meal. It is a typical Filipino dinner that is typically served with white rice. Seafood can also be cooked with it.
“Food is for eating, and good food is to be enjoyed... I think food is, actually, very beautiful in itself.” -- Delia Smith
Filipino Food - Pinoy Food
From top to bottom: Pancit Malabon, Lechon Kawali, Sinigang, Lumpiang Sariwa, Sago and Kare-Kare.
In line with the major waves of influence that have enriched the archipelago's cultures, the style of food making and preparation and the dishes that go along with it have evolved over many centuries from a largely indigenous base shared with maritime Southeast Asia with diverse influences from Chinese, Spanish, and American cuisines. Other influences have also adapted to local ingredients and palates.
“Food is for eating, and good food is to be enjoyed... I think food is, actually, very beautiful in itself.” -- Delia Smith
Tortang Talong - Eggplant Omelette
The grilled whole eggplants are dipped in an egg mixture and pan-fried to create this traditional Filipino omelette. The simplest ingredients—egg, salt, pepper, and eggplant—can produce great flavors. This dish is usually served by my father for breakfast on the weekends. One of the numerous foods my father prepares that I love.
“After a good dinner one can forgive anybody, even one's own relations.” ― Oscar Wilde, A Woman of No Importance
Afritada
This is a tomato sauce-based dish. My father used to make a lot of my favorite dishes, and he was a great cook. The kitchen was his domain. Making this dish reminds me of many happy times. This is my idea of comfort food.
"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." - Julia Child
Beef Picadillo
Every time I have ground beef, I make picadillo. Another nostalgic dish from my youth. This dish is frequently prepared by my father at breakfast and served with rice and a fried egg. I frequently eat it for lunch at school because I love it so much.
If you keep good food in your fridge, you will eat good food.
