Malditah Musings

filipino recipes soups
Can you share recipies for Filipino dishes?

I have been able to create lumpia; and that is the only thing that ever tastes good from the recipes we have seen online...looking for things like adobo, pansit, other meat dishes and soups too! thanks much!

PANCIT GUISADO

1/2 kilo rice bihon (rice sticks)
1/2 cup oil
2 heads garlic, macerated
1 onion, sliced
2 Chinese sausages, sliced and fried
1/4 cup pork, sliced
1/3 cup shrimps, sliced thinly
1/2 cup shredded cabbage
1/4 cup sliced green beans
1/2 cup shrimp juice
2 tbsp pepper
green onion leaves, cut fine
hardboiled eggs, sliced

Saute garlic, onion, and meat in a saucepan. Add the vegetables and simmer with the broth. Season with soy sauce and pepper. Add noodles and cook until dry. Serve with green onions, sliced egg, with patis and lemon.
I add other vegetables, depending on availability. I also soak the dry noodles in hot water before adding into the vegetable and broth mix.
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CHICKEN ADOBO

1 regular sized chicken, cut into pieces
1 tbsp salt
1 tbsp pepper
1 bay leaf
1 c vinegar
a head garlic, macerated
1/4 c oil

Clean and cut chicken into pieces. Season with salt and pepper. Place in a saucepan and add bay leaf, garlic, and vinegar. Let simmer until tender. If water is needed, add 1/2 cup hot water at a time. When the meat is tender, add the oil and saute until brown. Serve hot.

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LECHON DE LECHE

Clean well a small pig, drain and stuff with tamarind leaves. Truss it with skewers or with string. Put stuffed pig of rack in dripping pan, brush entire surface with melted lard and pour 2 cups of boiling water over the pig. Cover the skin with greased paper and roast in a moderate overn about 4 hours, basting every 15 minutes with liquid from the pan, or thrust bamboo pole through pig and roast turning slolwy, over charcoal fire. Serve with liver sauce.

LIVER SAUCE FOR LECHON

1 small can liver pate
1/3 cup vinegar
1 1/4 cups water
1 medium onion, chopped
8 cloves garlic, pounded
2 tbsp lard
1/3 cup powdered biscocho ( or crackers)
3/4 tsp black pepper
salt to taste

Mix liver pate, vinegar, water, biscocho (or crackers), sugar, salt and pepper and blend. Saute garlic in lard. When brown set aside, leaving only 1 tsp. garlic in lard. Add onions and fry until tender. Add liver mixture. Cook over low heat, stirring constantly. Serve topped with the rest of the browned garlic
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PORK ADOBO

1 kilo pork, shoulder or butt
6 cloves garlic, crushed
1 bay leaf
1/4 cup sugar
1/2 tsp pepper
1/2 cup vinegar
1/2 cup soy sauce
2 1/2 cups water

Slice pork into serving pieces (about 2 inch cubes). Combine ingredients and bring to boil. Lower heat and cook at medium heat for around an hour or until pork is tender. Add water if needed. Add salt if needed; adjust taste. In this version of adobo, you should have some sauce; other versions leave the meat dry or fried in its own fat. This is great served with steamed rice.
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PUCHERO (Stew)

2 lbs of stewing beef, cut into 2" cubes
1 oz chorizo or hot pepperoni, cut into thin slices
4 green onion, cut in 4" length
1 stalk celery, cut in 4" length
2 tsp salt
1 small cabbage, cut into 8
2 medium potatoes, pared and cubed
1/4 lb green beans
2 tbsp cooking oil
2 cloves garlic, minced
1 medium onion, minced
1/2 c tomato sauce
1 cup canned chickpeas (garbanzos)

Procedure
1. Boil beef in a big pot with just enough water to cover meat. Let simmer until beef is tender, about 2 hours.
2. Remove beef from pot. Boil broth and add potatoes. Boil for 2-3 minutes. Add green beans and cabbage. Let simmer for 5 minutes.
3. In a separate smaller pot, saute garlic and onion in hot oil. Add beef and tomato sauce. Simmer for 5 minutes. Add 3 cups of the broth and bring to a boil. Add the chickpeas. Let simmer for 5 minutes.
4. Place the beef in a deep serving dish. Arrange the vegetables around the meat. Garnish with the chorizo slices. Pour the tomato sauce broth over the entire dish and serve with hot rice.
5. Eggplant salad complements this nicely. Serve it as a side dish.

(Note A: You may substitute 3 lbs of cut-up chicken instead of the beef, or 2 lbs of chicken and 1 lb of lean pork. Cook the pork first for about 1 hour before adding the chicken for another 30 minutes.)

This recipe serves 6-8 people.

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Q: What did the bangus say when it fell into the bowl of vinegar?
A: Ahhhhh! I'm da-inngggg!

DAING NA BANGUS (Pickled Milkfish)

1 bangus (milkfish), about 1 kg after cleaning
1/4 cup vinegar
2 tsp salt
1/2 tsp black pepper
2 cloves garlic, crushed but still with skin on
1/3 c cooking oil

Procedure
1. Cut the fish lengthwise along the back, trying not to damage the skin. Place the fish in a shallow dish or marinating container, outer skin side down.
2. Combine the other ingredients, except the oil, and pour over the bangus. Marinate in the refrigerator 1 day or at least overnight. Turn the fish over once to marinate the open side as well.
3. Drain the bangus. Heat oil in a kawali or large frying pan. Fry the fish until golden brown.

Serve with hot rice and atsara or eggplant salad. Good for a family of 4.

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BINAGOONGANG BABOY

This is something really easy to make. All the amounts of the ingredients are adjustable to your taste, of course. Serve this with hot steamed rice, kamatis, sliced cucumbers......just make sure you open the windows in the kitchen while you're cooking the bagoong!

Ingredients
1 kilo pork loin, cut into 1" cubes
1/2 cup vinegar (spicy preferred but not required)
1/2 cup bagoong or, for the Ilonggos, ginamus
6 cloves of garlic, crushed and then minced fine
6-10 peppercorns, crushed
2 bay leaves

Procedure
1. Marinate the pork cubes in the other ingredients overnight in the refrigerator.
2. Heat 3 tablespoons of oil in a wok or large frying pan. Saute the bay leaves to bring out their fragrance.
3. Add the marinated pork along with the marinade. Cook over a medium heat until the pork is nice and tender (30-45 minutes). Check the frying pan every so often to make sure the sauce isn't drying out. If it is, lower the heat and add 1/3 c of water and stir.

To lessen the smell of the bagoong, you can clap a lid on the frying pan. Also, burning a piece of bread helps (the carbon absorbs the smell). But as a friend said, which is worse--the smell of bagoong or the smell of burned bread? My sister burns a candle by the stove while cooking bagoong.
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BEEF SINIGANG

(Sinigang is a preparation of meat or fish cooked with sour fruit, tomatoes, vegetables, and rice water.)

1/2 kilo beef, cut into serving pieces
200 grams pork, cut into serving pieces
2 medium sized tomatoes, quartered
1/2 cup tamarind fruit
3 medium size radish, cut into cubes
2 cups kangkong leaves and stem
8 cups rice water
1/4 tsp. patis (fish sauce)
1/2 tsp. pepper

Place rice water, tamarind and tomatoes in a saucepan. Let boil. Add pork and beef. When tender mash tamarind fruit and strain off seeds and skin. Add vegetables and cook 15 minutes. Season with patis and pepper. Serve hot for 8.

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BEEF TAPA

1 kilo beef, sliced thin for tapa
1 head macerated garlic
3/4 cup vinegar
1 tbsp salt
1 tsp black pepper
1/4 cup sugar

Soak meat slices with ingredients overnight. Sun dry the next day. To serve, fry or broil. Serve hot for 8. (A shortcut way is to soak the beef slices with all ingredients except vinegar, keep refrigerated, and cut slices of beef and fry as needed - Not as good as sundried, but close enough)

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PAELLA

This recipe is for 8 persons.
Broth
Salt and pepper one whole chicken in at least 8 cups water. Add one onion, tops of 2 leeks, 4 chicken bouillon cubes and 10 whole black peppercorns. Boil and simmer at least 1 hour. Drain and reserve broth.
You can take 2 chickens, remove the leg quarters and the breast and wings for the paella recados, and just boil the rest for the broth.
Use the chicken for salad or other purposes.
A paella is only as good as the broth it is cooked in.
Recados
Prawns
Squid
Chicken pieces
Mussles
Optional: crabs, other seafood
Steam mussles open with water, ginger, onion salt and pepper. Drain and keep mussles for decoration. You can add the liquid to add to your broth. this is optional.
Salt and pepper squid, prawns, chicken. Toss in calamansi juice.
Get one slice of bacon preferably as thick as your thumb. Cut into cubes. If only regular bacon is available, use 4 slices cut in strips.
Cooking the Paella
Prepare:
2 Tbsp. crushed garlic
1/4 cup frozen green peas
1 large red bell pepper deseeded and sliced in
strips
1 large green bell pepper deseeded and sliced
in strips
12 baguio beans (stringed but kept whole)
Heat about 1/4 cup olive oil in heavy frying pan.
Fry bacon to render the fat. Saute the chicken until light golden brown. Do not overcook. Remove chicken and bacon.
Saute squid until opaque. Remove.
Saute prawns until color changes. Remove.
Add olive oil to pan. Saute garlic. Add the vegetables and saute. Remove vegetables and set aside. Do NOT allow garlic to get brown!!

Check olive oil and add if necessary to lightly coat pan. Always use same pan with all the drippings. This will add to the flavor of the paella. Add saffron or colorante (you can buy this in a Spanish deli or La Tienda). Of course you can use achuete in your broth but do not tell your guests that.

Saute 6 cups of rice slowly over medium heat. This takes about 10 minutes. Do not hurry this step. Slowly pour in the broth. Stir rice once. Add more broth until rice starts to puff. Do not keep stirring or you will get lugao. When rice seems more than half cooked, bite into the rice to test doneness, and the broth is enough to steam it cooked, decorate top of the paella with the chicken, bacon, seafood and veggies. Do not forget the mussles. Drizzle with virgin olive oil. Cover pan with aluminium foil and seal tight. When you notice steam forming, turn off the pan. Cover foil with at least 4 layers of newspaper to keep in the heat, and let the paella steam to finish cooking the rice.
The amount of water depends on the type of rice you use. Count on at least 1 1/2 cups broth per cup of raw rice. Sometimes you need 2 cups broth to 1 cup uncooked rice. Best rice to use is Calrose.
Remove the foil and serve only when guests are ready to eat. Serve with lemon wedges and virgin olive oil.

I do not use fish because it tends to dry out and fall apart. Do not overcook the chicken because it will lose it flavor and become dry.
Add cubed pork belly if you like. Just season it well and saute it well to render the fat.

This is a very hearty dish. Serve only paella. If you like, you can serve paella with baked or fried fish fillet and a salad and dessert. Paella as part of a buffet is too much. It will overpower everything else you serve.

Remember, your broth is key to a good paella. Make sure it has good robust flavor. This does not mean salty!!

Have fun cooking!
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EGGPLANT SALAD

This salad takes quite a bit of preparation but it's well worth the effort. It complements main dishes that are dry (like fried pork chops and daing na bangus) but it is also the companion side dish to the stew dish, puchero. Nadine R. Sarreal

Ingredients:
6 - 8 slim Japanese eggplants (not the fat aubergines commonly available in American grocery stores)
3 - 6 cloves of garlic, peeled and crushed
6 - 8 tsp of spicy vinegar
2 tsps of salt
1 tsp of black pepper
(Note A: The amount of garlic and vinegar will depend on personal taste and also on how long you intend to store the salad. The longer it is stored, the stronger the bite of the spicy vinegar and garlic, so you may lessen these ingredients accordingly.)

Procedure
1. Prepare eggplant
a. The best way is to grill the washed eggplants over hot coals. This brings out a deep taste to the eggplant.
b. The second best way is to bake the eggplants in a 350-degree Fahrenheit oven
for 20 - 25 minutes. This method produces a drier eggplant which is easier to
peel.
c. When expedience is of essence, or there are no hot coals available, just boil
the eggplant in a big pot for 5 minutes.
2. Let the eggplant cool. Peel the skin off, trying to preserve as much of the flesh
as possible.
3. With a fork, mash the eggplant in a bowl. Stir in the vinegar, garlic, salt and
pepper. Cool for half an hour to optimize flavor before serving.
(Note B: Spicy vinegar is, ideally, made from coconut and flavored with small red peppers called siling labuyo, slivers of small white onion called sibuyas ilokano, and peppercorns. You may also substitute regular apple cider vinegar or clear distilled
vinegar.)
(Note C: In my experience, I've found that people either LOVE this salad or are indifferent to it. There have been times when I had nothing to eat along with the salad and just ate it with plain hot rice. Be forewarned, though. The garlic smell will taint your breath for several hours after you ingest the salad. If you fall into the category of salad lover, then the garlic breath will be a small price to pay for this gastronomic delight!)

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BIKO

1 1/2 cups malagkit
1 1/2 cups coco cream
2 cups coconut milk
1/8 ts. anise
2 cups sugar

Wash malagkit and drain. Place coco cream and coconut milk with anise in a saucepan. Add malagkit and cook over low flame. Stir once in a while to prevent scorching. When liquid is almost evaporated, add sugar and continously stir until thick. When done, serve with latek.

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CASSAVA BIBINGKA

1 kilo fresh cassava, grated
2 cups sugar
2 cups coconut milk
2 tsp margarine
1 cup coco cream
1/2 cup sugar
2 tbsp cornstarch

Cook together last 3 items. Combine cassava, sugar, coconut milk and margarine. Place in banana leaf lined baking dish. Bake until dry. Pour over mixture of sugar, coco cream, and cornstarch. Bake until brown, at 350 degrees,

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ENSAIMADA

3 tsp active dry yeast
1/2 cup lukewarm water
1 tbsp sugar
1 cup all purpose flour, sifted
1/3 cup sugar
1/2 cup lukewarm milk
4 eggyolks, beaten

2 cups all purpose flour, sifted
1/2 cup melted butter
1/3 cup sugar
1 tsp salt
4 eggyolks, beaten
2 cups all purpose flour, sifted
melted butter

Dissolve yeast in lukewarm water (about 12 minutes). Add the next 2 ingredients and beat thoroughly with a wooden spoon (about 5 minutes). Set aside to rise until spongy (about 35 minutes). To the sponge, add the next 4 ingredients. Beat throroughly (about 8 minutes), and let rise until doubled in size (about 45 minutes). Add to the risen dough all remaining ingredients (except the last). Blend well and transfer to a floured board. Knead dough until smooth and elastic. Cover and leave doug on the board to rise (about 30 minutes). Divide doug into small portions. Roll out each portion into a thin sheet. Brush surface with melted butter. Roll like jelly roll and form into a bun. Arrange buns on a slightly greased baking sheet, or place in torta tins, and let rise until light (about 15-20 minutes). Brush tops with slightly beaten egg and bake at 400 degrees F. until golden brown (about 15 minutes). Brush tops with butter and sprinkle with sugar. Makes 2 dozen small ensaimadas.

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LECHE FLAN DE VILLA TRES VIDAS

Leche Flan is a favorite recipe in the Philippines. I have several versions of lechen flan, but this one is well-loved by all who have tasted its rich, custardy flavor. I got this recipe from the cook at the Tres Vidas Mansion at Puerto Vallarta, Mexico, where we vacationed once.

4 eggs
1 can condensed milk
1 can evaporated milk
2 tbsp vanilla (or I like to subsitute brandy)
sugar to carmelize bottom of container
Mix all except sugar. Carmelize sugar at bottom of container; I like to use a round pyrex container. Then I double boil this for about 1/2 hour at 325%. To double-boil, I set the pyrex with mixture in a larger pan with water. Test by inserting knife; it if pulls out clean, it's done! Cool the flan, then run a knife around the container to loosen flan from sides. Get a serving platter, hold over pyrex with flan. Firmly grasp both platter and pyrex at the sides, then flip them over, so flan remains on the serving platter with the carmelized part on top.

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MAJA BLANCA

1/2 cup cornstarch
1 /2 cup sugar
1 cup coconut milk

Combine dry ingredients in a bowl. Add 1/4 cup water and stir. Let coconut milk boil and gradually add in the starch mixture. Boil of 5 minutes or until starch is cooked. Pour into oiled mold and let cool. Serve with grated, toasted, sweetened coconut milk.

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PASTILLAS DE MANI OR PILI

1 can condensed milk
1 cup ground nuts
1 tbsp corn syrup
1 tsp flavoring

Combine all ingredients and cook until paste-like in consistency. Transfer into buttered board and roll out 1/2 inch thick. Cut into pieces and roll in wax paper. Wrap in wax paper.

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POLVORON

1 cup toasted flour
1 cup powdered milk
3/4 c sugar
1/2 lb. butter, melted
1 tsp lemon extract
1/3 cup chopped cashews (optional)

Combine all ingredients and mix well. Shape in polvoron mold. Wrap each in colored paper. OR, the lazy woman's way is to press mixture into a buttered pyrex dish; and refrigerate. Cut and eat pieces of polvoron from pyrex dish as desired.

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POWDERED MILK PASTILLAS

1 cup powdered milk
1 cup sugar
1/4 cup warm water
1/4 cup finely chopped nuts

Combine all ingredients and blend well. Roll out in wax paper. Cut out into pieces and wrap in wax paper.

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PUTO

1 cup rice flour
1 cup water
1/3 cup coconut milk
1 tbsp. baking powder
3/4 cup sugar

Soak rice in water until soft. Add coconut milk, baking powder and sugar. Let stand for a few minutes. Fill molds, 2/3 full and steam over boiling water. When done, set molds in cold water. Serve with grated coconut.

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ROYAL BIBINGKA

3 eggs
1 1/2 cup coconut milk
2 cups flour
4 tsp. baking powder
1 1/2 tsp. salt
melted margarine, grated cheese
1 cup sugar

Beat eggs until light and creamy. Dissolve sugar in 1/2 of the coconut milk. Mix and sift dry ingredients and add by spoonfuls to the sugar and milk mixture. Add the rest of the coconut milk alternately with the dry ingredients. Fold in well-beaten eggs. Line 2 round pans and bake in moderate oven for 20-25 minutes. Top with margarine and grated cheese.

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TORTA CEBUANA

2 1/2 cups all-purpose flour, sifted
3 tbsp baking power
1/2 tsp salt
8 egg yolks
1 1/3 cup sugar
3/4 cup milk
1/2 cup pork lard
1/3 cup melted butter
1/2 cup anis seeds
1 egg, slightly beaten
cottage cheese, cut in strips
sugar for sprinkling

Sift together flour, baking powder and salt. Set aside. In a big bowl, combine egg yolks and 1 1/4 cup sugar. Stir until blended. Set bowl over saucepan containing about 2 inches hot water. (Bowl should not touch water.) Set saucepan over low heat and stir the mixture gently until lukewarm. (Do not allow water to boil.) Remove bowl from saucepan and beat the egg mixture for 8 minutes at medium speed, until the mixture is light, fluffy and cool. Blend in 2/3 of the flour mixture alternately with milk. Fold in gently the remaining flour mixture together with lard, butter, and anis seeds. Pour into paper-lined torta tins, 2/3 full, and bake at 350 degrees F. for 30 minutes or until light brown. Remove from oven. Brush tops with slightly beaten egg. Arrange strips of cottage cheese, and sprinkle with sugar. Return to oven and continue baking until topping is dry (about 6 minutes). Remove from tins and cool on rack

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CATHY DUARTE’S BUKO PANDAN GULAMAN

3 boxes Alsa green unflavored gulaman
2-3 pandan leaves
3/4 can condensed milk
1 medium bottle green nata de coco (may use pandan flavorored nata de coco)
4 tetra packs all-purpose cream
about 4 pieces buko – shredded meat

Boil gelatin with pandan leaves. Remove pandan leaves-be careful as may get too bitter if leaves left in too long. Pour into molds (I use rectangular pyrex dishes) and cut into cubes when firm. Drain nata de coco very well so mixture will not get watery. Whip cream to increase volume. Mix gelatin squares, drained nata de coco, whipped cream, shredded buko and condensed milk. Chill and serve.

*I add cooked sago as an extender because I love sago!

*If you have no pandan leaves, you may use pandan extract but be careful as may get bitter.

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I have a good puto recipe.Try it.
3 eggwhites (beat with 1/2 c sugar until stiff but not dry)

Mix the ff ingredients and fold into beaten eggwhites.
1 cup cake flour
1 cup rice glutinous flour or Muchiko
1 cup sugar (divide sugar in half ;1/2 for egg white;1/2 for mixture)
1 cup water
1 Tablespoon baking powder

note: 1 cup water may be substituted with 1/2 coconut milk + 1/2 cup water
Serve with grated coconut.
Steam for 5 minutes using the smallest size muffin pans ( i think 3/4 inch size) or small plastic molders

Seasonal and Comport Seafood Seafood Soup

The seafood soup is a simple soup is perfect for a quick lunch or a family supper with crackers or garlic Toast. Indomunch can be found in various variations across NewYork. This version is similar to a soup we enjoyed on the Adriatic coast many years ago. You can vary the seafood depending on what you can find fresh in your region.

The seafood mixture of fish is a personal choice, but this hearty soup always contains tomatoes, saffron, olive oil and garlic. The mixture of fish is a personal choice, but this hearty soup always contains tomatoes, saffron, olive oil and garlic. A seafood chowder recipe using white fish. Here is a seafood chowder recipe that can be the base for many different combinations of fish.

Seafood chowder recipe with pasta, crab, butter, mushrooms, and other ingredients. Scroll down to see more chowders and seafood bisque recipes. Cooks around the world know that making soup is one of the most economical ways to enjoy the fruits of the sea, as a relatively small amount of fish is needed for each portion. Flavors range from boldly-seasoned soups with lots of spice to delicate ones that highlight the fish's natural taste. To give the soup a wonderful flavor, it is best to use homemade fish stock, but vegetable broth works as a substitute.

This seafood soup is simply a mixture of the best seasonal seafood prepared in one dish.You will need two varieties of firm fish such as halibut, monkfish, hake and swordfish. A Good selection of seafood including squid rings, prawns, clams, and or mussels or a mixture of seafood that is at its best when you prepare the dish. A very simple and quick Filipino dish. This is a sour broth soup with tilapia fish fillets. The flavor is sour but it actually enhances your appetite. This is considered comfort food in my house. The premier free source for recipes for fish and seafood soups. Please purchase online www.indomunch.com in Newyork city.

About the Author

Representing the Indian Chinese food soup in the website www.indomunch.com

SIDE TRIP- FOOD TRIP "Tagaytay and BULALO recipe (Beef Shanks Soup)." (HD)