Philippine Recipes

 KAMOTE QUE

Kumara in Caramelized Sugar

  INGREDIENTS

DIRECTIONS

·  3 large sized kumara  (about 750 g) peeled and sliced circular

·  500 ml oil

·  2 cups brown sugar

Serves 9 persons

Pour the cooking oil into a deep frying pan; heat till very, very hotPut your brown sugar and start making a caramel

When the sugar has all melted add your sliced kumara

Cook for about five to ten minutes depending on the thickness of your kumara

Best served with a skewer 

KARE KARE

Kare Kare is a traditional Filipino stew complimented with a thick savoury peanut.   The annatto seeds add colour to the dish but if you need to substitute try a pinch of paprika or saffron or equal parts turmeric and paprika

  INGREDIENTS

DIRECTIONS

·  250 g of chillies (green and of medium hotness)

·  1 onion chopped longitudinally

·  2 tomatoes

·  250 g Paneer cheese

·  5 cloves of garlic, finely crushed

·  3 leaves of coriander

·  2 Tsp vegetable oil

 

Serves 3 - 4

In a large pot, bring water to the boil 

Put in the oxtail followed by the onions and simmer for 2.5 to 3 hours or until tender (35 minutes for a pressure cooker)

 

Once the meat is tender, add the ground peanuts, peanut butter and colouring (water from the annatto seed mixture) and simmer for 5 - 7 minutes

 

Add the toasted ground rice and simmer for 5 minutes

 

In a separate pan saute the garlic, then add the banana flower, eggplant and string beans and cook for 5 minutes

 

Transfer the cooked vegetables to the large pot (where the rest of the ingredients are)

 

Add salt and pepper to taste

 

Serve hot with shrimp paste. Enjoy!

PORK ADOBO

When the Spanish conquered the Philippines in the late 16th century and early 17th century, they encountered an indigenous cooking process which involved stewing with vinegar, which they then referred to as adobo, the Spanish word for seasoning or marinade.

Adobo has been called the quintessential Philippine stew, served with rice both at daily meals and at feasts. It is commonly packed for Filipino mountaineers and travelers because it keeps well without refrigeration. Its relatively long shelf-life is due to one of its primary ingredients, vinegar, which inhibits the growth of bacteria.

  INGREDIENTS

DIRECTIONS

·   1.5 kilo pork loin

·  1 cup malt vinegar

·  1 Tsp salt

·  2 Tbsp oil

·  1 onion  (optional)

·  3 cloves  garlic

·  6 bay leaves

·  1 Tsp whole black pepper

·  1 Tsp brown sugar

Serves 9 persons

Put  first 4 ingredient in a bowl  let it marinate for half an hour 

Heat oil in a heavy bottom pot, add garlic and sauté until  clear. Add onion, then  marinated pork Add bay leaves and peppercorns

 

Cover  the pot &  lower the  temperature.  Let the pork simmer for at least 10 to 30 minutes

 

Taste the sourness of the sauce; add sugar to balance the flavour  of the sauce

PUTO

The cheese that is actually used cannot be found outside of Bhutan. They use a local farmer's cheese with a unique texture that doesn't dissolve when put in boiling water. In New Zealand others have suggested "farmer's cheese" or a mixture of various kinds of cheeses. This dish is VERY HOT.

  INGREDIENTS

DIRECTIONS

·  4 cups all-purpose flour

·  2 cups white sugar

·  1 tablespoon baking powder

·  6 eggs

·  1 (12 fluid ounce) can evaporated milk

·  1 1/2 cups water

·   2 1/4 cups Edam cheese, shredded

 

Serves 50

 

 

Grease small cake, puto moulds, or ramekins for use in a steamer. Mix the flour, sugar, and baking powder together in a bowl. In a separate, large bowl, scramble the eggs with the evaporated milk and water. Fold the dry mixture into the eggs until evenly blended. Fill the prepared moulds 2/3 of the way up with the batter and top with shredded cheese

Fill a wok or a sauce pan that will hold a steamer basket with a few inches of water. Bring the water to a boil over medium-high heat. Place the moulds into a steamer basket and place over the boiling water and cover

Steam until a toothpick inserted in the centre of one of the putos comes out clean, about 30 minutes. Cool on a wire rack and serve warm or at room temperature

Footnote

If you do not have access to a steamer: Preheat oven to 350 degrees F (175 degrees C)  Pour your batter into greased muffin tins and place the tins into a large high sided pan; place onto the rack of the preheated oven. Carefully pour boiling water into the large pan, so that it reaches half way up the sides of the muffin tin. Bake until a toothpick inserted in the center comes out clean about 35 minutes.