Dinengdeng

Dinengdeng (also called inabraw) is a dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong soup based dish. Unlike pinakbet, dinengdeng contains fewer vegetables and contains more bagoong soup base. The dish may contain the following vegetables: jute leaves, the pods and leaves of the marunggay, the leaves and fruits of bitter melon, the calabaza squash and blossoms, alakon blossoms, amaranth leaves, sweet potato tubers and leaves, gourds (like kabatiti and tabungaw), string beans and shoots, talinum, chayote squash and shoots, chili peppers, sabunganay (banana blossoms), corn, West-Indian pea blossoms, tangkoy (winter melon), eggplant, okra, winged beans, parda beans (chicharo), lima beans, various mushrooms like oyster mushrooms, whole taro, cassava tubers, purple yams, and wild potatoes.

Chicken Relleno

Before the Spanish regime began in the Philippine islands from 1521 to 1898, the chicken and the pig were used by Filipinos as ritual food for ancestral worship. The animals were slaughtered and offered to the spirits, and then cooked and lavishly eaten by all. Today when you ask a Filipino what he thinks of as special food, chances are he'll say the pig and the chicken. He'll describe to you the lechon , a whole pig crisply roasted on a spit rotating over hot glowing embers, and rellenong manok (stuffed chicken), a boned whole chicken stuffed with some kind of forcemeat, whole sausages and hard-cooked eggs. Influenced by Spanish cultures that also brought other European cuisines to the islands, Filipino cooks have long been preparing the festive chicken relleno, which may very well have been a modification of the French galantine of chicken. The galantine is a completely boned bird that is stuffed and rolled into a cylindrical shape, wrapped in muslin and poached in a rich jellylike stock. Old Philippine cookbooks include recipes of the French galantine and the Filipino chicken relleno, which is not completely boned. Rather than cylindrically shaped, it is molded back into the shape of the bird, with the bones of the wings and drumsticks retained.

Paksiw

Paksiw is a Filipino style of cooking, whose name means "to cook and simmer in vinegar".[1] Common dishes bearing the term, however, can vary substantially depending on what is being cooked. Paksiw na isda is fish poached in a vinegar broth usually seasoned with fish sauce and spiced with siling mahaba and possibly containing vegetables. Paksiw na baboy is pork, usually hock or shank (paksiw na pata for pig's trotters), cooked in ingredients similar to those in adobo but with the addition of sugar and banana blossoms to make it sweeter and water to keep the meat moist and to yield a rich sauce. Paksiw na lechon is roasted pork lechon meat cooked in lechon sauce or its component ingredients of vinegar, garlic, onions, black pepper and ground liver or liver spread and some water. The cooking reduces the sauce so that by the end the meat is almost being fried.

Pancit Malabon

This flavorful dish originated in the city of Malabon. This dish was called “pancit bame”. It consisted of oysters, squids, shrimps, smoked fish, chicharon, crab pinchers and duck eggs laid over fat rice noodles with thick golden sauce served in a bowl with bamboo

chopsticks. The noodles is made of 70% rice and 30% flour. This dish is somewhat similar to the dish, pancit palabok. The array of seafood toppings and its thick rice noodles distinguishes that it is pancit malabon. In the 1900s, they changed it to “pancit malabon” which refers to the place where it is found. The reason this dish is like a complete seafood sampler because Malabon is situated in a coastal area wherein most of the major fish markets are located. The city is also a few minutes away from the huge fish ports of Navotas. The noodles were delivered to pondahans or small eating sheds on the shore line. The pondahan was owned by a cousin of Impong Inay of the big calingay clan of Navotas. In 1966, when the first restaurant “Pancit ng Taga Malabon” was opened, several branches were developed one after the other. The first branch came 2 years later in 1968. They currently have 7 branches. (“The story behind pancit ng taga malabon”;”Pancit malabon”;Pancit malabon: Rice noodles in thick sauce with assorted seafoods”

Sisig

Sisig is a Kapampangan term which means "to snack on something sour". It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices.[2] Sisig also refers to Sizzling sisig, a Filipino dish made from parts of pig’s head and liver, usually seasoned with calamansi and chili peppers. The dish is saito have originated from local residents who bought unused pig heads from the commissaries of Clark Air Base in Angeles City, Pampanga. Pig heads were purchased cheap since they were not used in preparing meals for the U.S. Air Force personnel stationed there.[3] An alternate explanation of its origin is that it is but a variation on an older recipe, which is pork ears and jowl, boiled, chopped then marinated in a spicy broth-soy-vinegar sauce.

Adobo sa Dilaw

As the saying goes, “You are not a Filipino if you don’t know how to cook adobo.” Adobo is a traditional dish of Filipinos. We can assume that if you conduct a survey as to what would most likely be the national dish of the Philippines, probably more than half of our population would answer “adobo”. Yet there is one version of adobo that not every Filipino knows about – adobo sa dilaw or adobo in turmeric. It is cooked like the normal adobo but the first thing that sets adobo sa dilaw apart from the original is obviously the ‘dilaw’ or the yellow part. For food lovers, you better try to spice up your meal by trying out this adobo version which is different from the traditional one that’s cooked with soy sauce. This authentic Filipino dish originated from Taal, Batangas. Taaleños use luyang dilaw to brighten up the color of the dish. You can cook it with either pork or chicken, or if you want, do the chicken-pork adobo sa dilaw.

Adobo

Ang adobo ay itinuturing na pambansang pagkain ng Pilipinas. Ang pagkain na ito ay binubuo ng piraso ng manok o baboy na niluluto sa toyo, suka, bawang at paminta. Ang karne ng kambing, tupa, mga gulay at pagkaing dagat ay maaari ring gawing adobo. Ang salitang adobo ay nagmula sa salitang Espanyol na adober, na ang orihinal na kahulugan ay “bihisan ang isang mandirigma na nakabaluti”. Kinalaunan, ang naging ibig sabihin nito ay, “ayusin, buuin at pagandahin ang mga pagkain”.

Adobong Manok at BaboyMga Sangkap

½ kilong manok, hiniwa sa katamtamang laki

½ kilong liempo, hiniwang pakuwadrado 1/3 tasang suka 2 kutsarang dinikdik na bawang 1 dahon ng laurel 2-3 kutsarang toyo ½ kutsaritang pamintang buo tubig 1 kutsarang mantika

Proseso1. Sa kaserola, paghaluin ang manok,

liempo, suka, 1 kutsara ng bawang, laurel, toyo at pamintang buo.

2. Pakuluan at pagkatapos ay hinaan ang apoy at lutuing walang takip ng 10 minuto. Kung medyo tuyo ay maaaring magdagdag ng kaunting tubig. Takpan at lutuin hanggang lumambot.

3. Sa kawali, papulahin ang nalalabing bawang sa pinainit na mantika.

4. Idagdag ang inaadobong manok at liempo. Tustahin ng kaunti at saka ibuhos ang sabaw ng adobo.

Kung nais, maari ring papulahin muna ang liempo at manok sa mantika bago idagdag ang suka, bawang, laurel, toyo, paminta at tubig.

Dinuguan

Dinuguan (also called dinardaraan in Ilocano, tid-tad in Pampanga, dugo-dugo in Cebuano, sinugaok in Batangas, rugodugo in Waray, sampayna or champayna in Northern Mindanao and tinumis in Bulacan and Nueva Ecija) is a Filipino savory stew of pork offal (typically lungs, kidneys, intestines, ears, heart and snout) and/or meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar. Trivia:

He saw Magellan's big muscles, along with the Spaniards' big cannons. Seeing the size of his enemies, Lapu-Lapu wanted to have a potent pre-battle meal to spike up the morale of his warriors. Lapu-Lapu ordered his top tribe chefs to devise a meal which was dark as death, reminding his warriors of the blood bath which will happen next. Dinuguan was then invented! Lapu-Lapu's warriors were told that this is a meal made out of the blood of rival warriors, which caused them to behave like a bunch of howling NFL quarterbacks with war paint striped on their cheeks as they ate it.

TINOLA

Tinola in Tagalog or Visayan, or la uya in Ilocano is a soup-based dish served as an appetizer or main entrée in the Philippines.[1]

Traditionally, this dish is cooked with chicken, wedges of green papaya, and leaves of the siling labuyo chili pepper in broth flavored with ginger, onions and fish sauce. A common variant substitutes fish or pork for chicken, chayote instead of papaya, or with tomatoes and moringa leaves known as marungay or malunggay or kamunggay (in Cebuano), instead of pepper leaves.[2] However, an all-vegetable broth in Cebu with kamunggay in prominence is called utan kamunggay or utan bisayâ, while it is called law-oy in Mindanao and laswa in Hiligaynon. Another variation is Tinolang Tahong, a soup made with mussels, ginger, onion, garlic and bird's eye chili.

The exact origins of Tinola is obscure. One of the earliest mentions of the dish is in José Rizal's first novel, Noli Me Tangere, where Kapitan Tiago served it to Crisostomo Ibarra upon arriving from Europe. He was given the breast, to the dismay of the corrupt Spanish friar, Padre Damaso, who got chicken neck, which is considered to be the least favored chicken part.

KARE KARE

Kare-kare is a Philippine stew complimented with a thick savory peanut sauce. It is made from a base of stewed oxtail (sometimes this is the only meat used), pork hocks, calves feet, pig feet, beef stew meat, and occasionally offal or tripe. Kare Kare can also be made with seafood (prawns, squid, and mussels) or all vegetables. Vegetables, which include (but are not limited to) eggplant, Chinese cabbage, or other greens, daikon, green beans, and asparagus beans are added — usually equaling or exceeding the amount of meats. The stew is flavored with ground roasted peanuts or peanut butter, onions, and garlic. It is colored with annatto (extracted from annatto seeds in oil or water) and can be thickened with toasted or plain ground rice. [1] Other flavorings may be added, but the dish is usually quite plain, compared to other Filipino dishes. Other seasonings are added at the table. Variants may include goat meat or (rarely) chicken. It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, bagoong guisado (spiced and sautéed shrimp paste), and sprinkled with calamansi juice. Traditionally, any Filipino fiesta (particularly in Pampanga region) is not complete without kare-kare. In some Filipino-American versions of the dish, oxtail is exclusively used as the meat.

Puchero

Puchero in Pampangga. It is a type of stew originally from Spain, prepared in Yucatán, Mexico, Argentina,[1] Colombia, Paraguay, Uruguay, the Philippines, and Spain, specifically the autonomous communities of Andalusia and the Canary Islands. The name comes from the Spanish word "puchero" which means "stewpot". The dish is essentially equivalent to the cocido of Spain but lacking colorants (such as paprika), using local ingredients which vary from one region to another. In Spain chickpeas are widely used.

Ingredients: 1/2 kilo chicken, cut into parts 1/2 kilo pork, cut into cubes 1/2 kilo beef for stewing, cut into

chunk cubes 8 cups water 6 minced cloves garlic minced 5 pieces Saba banana 5 pieces boiled potatoes,

quartered

5 pieces boiled sweet potatoes, quartered

4 pieces chorizo bilbao 2 tablespoons oil 1 teaspoon salt 1 bundle onion leeks 1 cup chickpeas 1 sliced bundle cabbage 1 Pinch salt & pepper