Bibingka Pinipig (Filipino Food)

3 cups pinipig
1-1/2 cups brown sugar
3/4 cup rich coconut milk
2 cups diluted coconut milk
from 2 grated mature coconut nuts
1 tsp. salt
1/4 tsp. powdered anis

Boil diluted milk, pinipig and salt in carajay. Lower the heat and add 1 cup sugar. Line a pan with banana leaf and transfer the mixture into it. Pour the rich coconut milk on top of pinipig mixture. Sprinkle the rest of the rest of the sugar and powered anis on coconut milk. Cover and bake until brown. Or brown under oven broiler.

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Chicken or Pork Adobo

One whole chicken cut up into small pieces, 3 tablespoons vinegar, 4 tablespoons soy sauce, 1ripe tomato cut up into small pieces, salt and pepper, 7 cloves of garlic, 3 or 4 bay leaves.

Mix the chicken, vinegar, soy sauce, and cut up tomatoes in a pot. (For better taste let marinade stand for 30 min. to an hour and then cook). Add salt and pepper to taste. Add bay leaves. Cook in pot with lid for 40 or 45 minutes in medium heat.

Serve with: Steamed rice.

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Pancit Canton (Free Filipino Food Recipe)

* 1 whole chicken, hacked into pieces, boiled in a big casserole with one medium sized onion, 2 sticks of celery and pepper corns. Cover chicken with enough water. Remove meat from bone and don't forget to save the stock!
* 1 lb pork, sliced into thin strips
* 1 cup shrimp, cooked, deveined and unshelled
* 1 can straw mushrooms
* 1 can water chestnuts
* 1/2 head of bok choy (pechay) or 1/2 head cabbage, sliced into julien (sp) strips
* 1 piece of carrot, julienned a few pieces of snow pea pods
* 1/2 lb mussels or scallops (optional)
* soy sauce to taste
* patis to taste
* salt to taste
* 2 cloves of garlic, chrushed
* 1 medium sized onion, sliced ground black pepper, fresh if you can
* oil for frying
* 1 or 2 packages of pancit canton or a package of vermicelli or angel hair pasta. If you really can't find pancit, try egg noodles - although they may be soft, or spaghetti if you're that desperate
* 4 or 5 green onions
* 1 lemon

Heat oil in a pan (or wok if possible). Sautee garlic and onion slices until the onion is transparent. Add chicken and pork. Cook until pork is brown. Add half of the chicken stock. Boil for about three minutes. Add salt, soy sauce or patis to taste. Also sprinkle some ground black pepper. Simmer for about another three minutes. Add shrimps, mushrooms, carrots and other ingredients except the noodles itself. Simmer for another 3 minutes or so (covered). Add the remaining stock. Adjust the taste with salt, pepper, patis and soy sauce. Add the noodles. Mix thoroughly until noodles are soft.

Garnish with sliced green onions and sliced lemon. Serve with lemon juice.

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Filipino Food, Free Recipe, Cooking & Filipino Foods Information.

The best way to judge the quality of any cut of beef is to simply look at it. It must have a bright red color, a fine grain which is smooth to the touch, and fat should be firm and white. Cuts known as liempo, kostillas, punta de petso, and kamto are suitable for dishes like nilaga, sinigang, tinola and batsoy. Cheaper cuts like batuk, kentsi, tapadera and pata are tougher and need long, slow cooking process, but are just perfect for putsero, kare-kare, mechado or pastel. The internal organs like goto, librilya, bituka and tripilya are the cheapest of all. They are rich in nutritional value and, when cooked well, are just as delicious as the other cuts of meat. Even the bones are full of flavor and are used for making soup stock and bulalo.

Embutido
Ground Pork Roll

Ensaimada
Bread Brioche-like Roll Buttered, Sugared, and Cheese-sprinkled

Escabeche
Fish Cooked with Vinegar, Garlic, Onions, and Ginger

Queso de Bola
Edam Cheese or Hard Rennet Cheese, Ball Shapped With Red Rind

Quesong Pusit
White Native Cheese

Philippine cooking is surprisingly simple; no special utensils are needed. Even a wok, which is commonly used in the Philippines and is almost essential for Chinese cooking, can be done without for most Philippines dishes.

No special skills are needed, either. If you can prepare American dishes, you can prepare the food of the Philippines. In fact, most of the dishes that follow are either sauteed or stewed. Other dishes are boiled, braised or fried. Baked dishes are rare, which is perfectly sensible for a tropical cuisine.

adobo - cooked in vinegar, soy sauce and garlic
guisado - sauteed
sinigang - boiled with a sour fruit or vegetable
paksiw - cooked in vinegar and garlic
estofado - prepared with a burnt-sugar sauce
ginataan - cooked in coconut milk
rellanado - stuffed
sarciado - a sauce

What really is Philippine food, then? Indigenous food from land and sea, field and forest. Also and of course: dishes and culinary procedures from China, Spain, Mexico, and the United States, and more recently from further abroad.

Filipino Food, Free Recipe, Cooking & Filipino Foods Information.
http://www.filipinofoods.info/2005/11/
the wheatless, eggless, dairyless food blog.



Filipino Food, Free Recipe, Cooking & Filipino Foods Information.
http://www.filipinofoods.info/
Free Recipe Sites.

The Recipe Circus - Free Recipe Websites for All Kitchen Klowns
http://www.recipecircus.com/
Easy filipino vegetarian recipes as well as educational vegetarian diets information.

Filipino Vegetarian Recipe for your Health
http://www.filipinovegetarianrecipe.com/

stefoodie.net: allergy-free! Filipino Fast Food
http://www.stefoodie.net/2005/08/16/filipino-fast-food-corned-beef-hash