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How to Cook dishes from Philippine
Philippine cuisine has developed from many roots.
Historically, the cuisine developed
Malaysian cuisine,
but has also been influenced by
Spanish cuisine, and later
American cuisine, during
the colonial period. Other influences include
Chinese cuisine,
Japanese cuisine,
Middle Eastern cuisine.
Some popular Filipino recipes and dishes include:
- Asocena - Dog meat boiled in vinegar. After about
an hour of cooking, pepper, cubed potatoes and soy
sauce are added. When the potatoes are cooked, various
other ingredients such as chickpeas, peas and tomatoes
are added.
- Atchara - Pickled green (unripe) papaya.
Carrots, onions, bell pepper, and various spices
may also be added. It is often eaten as side dish,
particularly with
barbecues.
- Balut - A fertilized duck or chicken egg with a nearly developed embryo inside.
Baluts are often eaten with a pinch of salt, or with chili and vinegar, and are nowadays
also sometimes used as an ingredient in other dishes such as omelettes or baked pastries.
- Camaro - Crickets cooked in
soy sauce with salt and vinegar.
- Chipotles en adobo - Chili peppers marinated in a tomato
sauce.
- Kare-kare - A stew made from
beef, oxtail, and vegetables.
Offal or tripe is sometimes
added to the recipe, which can also
be varied by adding goat meat.
- Mechado - A stew made from
beef brisket, potatoes, red peppers,
and tomatoes.
- Papaitan - Cow or goat innards cooked with a bitter taste.
- Pata - Deep-fried hog hoofs.
- Pochero - Beef or pork in tomato sauce
with bananas and vegetables.
- Sinigang - A soup made from meat, green pepper, onion, and tomato
with tamarind. Various other vegetables may also be added.
Sinigang is not usually eaten as a soup, but is normally eaten with rice.
- Soup Number Five - A soup made from bull's penis or testicles.
It is said to have aphrodisiac properties.
- Tinapa - Smoked fish (milkfish is usually used).
On this page, you will find a selection of Philippine cookbooks.
Related pages on this web site:
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By Violeta A. Noriega
Paperworks
Paperback (192 pages)
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By Reynaldo G. Alejandro
Periplus Editions
Hardcover (112 pages)
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Filipino food, influenced by over 300 years of Chinese, Hispanic and American culinary techniques, is one of the most vibrant and intriguing cuisines in Asia. A tantalizing concoction of textures, flavors and colors, these popular Filipino recipes range from national dishes such as adobo, to the spicy dishes of the Bicol region.
Genuine native artwork and a detailed description of life in the Philippines distinguish this title from other ethnic cookbooks. With all of the dishes and ingredients vividly photographed, you'll know just what to expect when preparing these exotic delicacies. |
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By Jennifer M. Aranas & Michael Lande
Tuttle Publishing
Hardcover (176 pages)
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Containing over 100 traditional and modern adaptations of Filipino recipes, this cookbook is perfect for Americans with little to no experience with Filipino cuisine, and for Filipino-Americans interested in learning new adaptations of traditional dishes. A comprehensive guide, The Filipino-American Kitchen includes a brief culinary history of the Philippines, a list of Filipino ingredients used in the recipes, and a guide to navigating Asian grocery stores. There is also a resource section for ordering ingredients online or directly from stores, followed by 10 chapters of recipes organized by course, with main courses organized by food type. Anyone interested in Filipino cooking will find this book an invaluable resource. |
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By Miki Garcia
Tuttle Publishing
Hardcover (112 pages)
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Each region of the Philippines has its own distinct food culture, just like the regional differences so common in the United States. The Filipino Cookbook is a collection of 85 tried and tested recipes that relate the secrets and soul of the cultural mosaic that is the Philippines.
This delightful collection showcases the full range of authentic Filipino dishes from the famous vegetable dishes of the Tagalog peninsula to the seafood and noodles of the Visayan Islands and the spicy and colorful curries of Mindanao. Learn to make a perfect Pinakbet (Sauteed Vegetables with Shrimp Paste) or a delicious Halo-Halo (Mixed Fruits Dessert). Regale your friends with a wonderfully easy Paella (Rice and Seafood Medley) and Morcon (Stuffed Beef Roll) or an amazing bowl of Pininyahang Manok (Chicken with Pineapple). Utilizing readily available ingredients, The Filipino Cookbook allows the home cook to create authentic Filipino food at home, whether you are one of the 4 million Filipino-Americans living in the United States or simply interested in trying something new. |
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By Ghillie Basan & Vilma Laus
Anness
Hardcover (512 pages)
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A complete guide to these exotic cuisines - the food culture, ingredients and recipes |
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By Karen Hulene Bartell
Hippocrene Books
Paperback (248 pages)
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A testament to the rich mix of cultures that have influenced the cuisine of the Philippines, "Fine Filipino Food" includes more than 200 easy-to-prepare recipes, a glossary of ingredients, and a guide to ingredient substitutions. |
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By Ghillie Basan
Anness
Hardcover (256 pages)
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This comprehensive new book not only includes a range of traditional and lesser-known dishes from the two regions, but discusses their origins with a fascinating introduction to the history, landscapes and traditions of both countries. |
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