| Rice has always been the staple food in
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| | the vegetable oil. Stir in the beef and
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| Filipino cuisine, but until recently,
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| | refrigerate for about 45 minutes.
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| plain and fried were the only varieties
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| | Meanwhile, stir-fry the onions and bell
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| we knew. It was only a few years ago that
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| | peppers in the remaining oil for about 3
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| we started playing around with rice
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| | minutes. Remove from the pan, then
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| recipes such as java, garlic, chili, and
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| | stir-fry the marinated beef for another 3
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| Chinese. But what seems to be a hit among
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| | minutes. Stir in the vegetables and cook
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| Filipinos is rice toppings, wherein meat
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| | until the beef is done.
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| and vegetable dishes are served on top of
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| | Honey Lemon Chicken
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| a box of rice. It's the same old Filipino
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| | This tasty topping provides a good
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| food, but packed in a light, convenient
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| | contrast to wild and flavored rice,
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| way. You've probably seen them in malls,
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| | especially the Chinese and garlic
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| sidewalks, and school cafeterias.
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| | varieties. It also goes well with cold
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| But although they come in handy on busy
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| | Filipino desserts recipes and salads. The
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| days, they're often overpriced,
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| | dish is fairly easy to prepare; you can
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| especially considering that you can do
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| | have it ready in less than 30 minutes.
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| them yourself at home. That's right-you
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| | Ingredients:
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| don't have to run to the mall whenever
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| | 4 pcs skinless chicken breasts, chopped
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| you're craving. What's more, there are no
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| | 1/3 cup honey
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| long lines and you can mix and match
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| | ¼ cup lemon juice
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| toppings as you please. Here are some
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| | ¼ cup butter, melted
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| Filipino food recipes that make excellent
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| | 2 tbsp hot water
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| rice toppings.
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| | 1 tsp seasoning
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| Chicken Curry
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| | Procedure: Preheat oven to 325oF. Place
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| It's more Indian than Filipino, but it
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| | the chicken breasts in a baking dish with
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| fits in perfectly with other Filipino
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| | the bone side facing down. Sprinkle with
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| cooking recipes. Curry blends well with
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| | seasoning. Set aside. Mix the honey and
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| rice because of its strong flavors. Use
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| | hot water, then add the butter and lemon
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| it on plain white rice-flavored varieties
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| | juice. Pour over the chicken breasts and
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| will wash out the taste of the curry.
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| | cover with foil. Bake until the chicken
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| Ingredients:
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| | is just done. Remove the cover and baste
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| 3 cups chicken meat, diced
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| | with the remaining sauce. Continue
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| 1 cup chicken broth
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| | cooking until the chicken is browned,
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| 2 tbsp curry powder
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| | basting occasionally to add flavor.
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| 1 small onion, chopped
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| | Sweet and Sour Pork
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| ½ tsp powdered ginger
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| | A favorite viand among Filipinos, sweet
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| ¾ cup flour
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| | and sour pork is a perfect complement to
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| ¾ cup butter
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| | almost any rice variety. It's great for
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| 2 ½ cups milkgarlic to taste
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| | kids as it offers a nice blend of flavors
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| Procedure: In, melt the butter and sauté
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| | and a balance of meat and vegetables.
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| the ginger, garlic, onion, and curry
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| | Ingredients:
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| powder. Set on low heat and let stand for
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| | ¾ kg pork loin, deboned and sliced into
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| about 1 minute. Add in the broth and milk
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| | bite-size pieces
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| and stir until the soup is thick. Stir in
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| | 2 ½ c pineapple chunks (reserve juice)
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| the chicken and cook until the chicken is
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| | 1 tbsp soy sauce
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| done. Serve over white rice.
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| | ¼ c vinegar
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| Stir-fried Beef Teriyaki
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| | ¼ c packed brown sugar
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| Filipinos love teriyaki dishes because of
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| | ½ c onion slices
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| their distinct Asian flavor. They make
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| | 1 pc green onion, thinly sliced
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| excellent rice toppings because they're
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| | 2 tbsp cornstarch
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| easy to cook and personalize-you can make
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| | ½ tsp salt
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| them all-meat, all-veggie, or a mix of
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| | ¾ c water
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| the two like most Filipino recipes. This
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| | Procedure: sauté the pork in vegetable
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| recipe can be prepared in advance,
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| | oil until it turns light brown. In a
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| perfect for those hectic weekdays.
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| | bowl, combine the water, pineapple juice,
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| Ingredients:
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| | soy sauce, vinegar, salt and sugar. Mix
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| ½ kg beef round, cut into strips
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| | until well dissolved. Pour over the pork
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| 3 tbsps teriyaki sauce
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| | andlet it simmer until the meat is soft.
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| 2 tsps cornstarch
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| | Dissolve the cornstarch in 2 tablespoons
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| 2 bell peppers, cut into strips
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| | of water, then add to the pork. Turn down
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| 6 spring onions, thinly sliced
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| | the heat and continue stirring until the
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| 4 tsps vegetable oil
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| | mixture thickens. Stir in the pineapple
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| Procedure: In a bowl, mix together the
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| | chunks, pepper and onions. Simmer for
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| cornstarch, teriyaki sauce, and half of
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| | another 10 minutes, then serve over rice.
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