Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.regional philippine recipes?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(regional philippine recipes?),it will help you,my kids.
Answers:
I have a great site that will give you 75 dishes from the Philipines, I've list a few of the names of the recipes.
Adobo (Philippine Chicken and Pork Stew)
Cascaron -- Bitsu-Bitsu (Dough Balls)
Classic Filipino Pancit
Crab and Corn Soup (Sopang Mais)
Ensaimadas - Filipino Recipe
Other Answers:
Philippines Flavors and Ingredients
With notable exceptions, Filipino cooks and eaters still show a distinct preference for sour and salty flavors. Sinigang, lightly boiled fish in a sour stock with vegetables and fish sauce, typifies the foundation layer of Filipino cuisine.
The sources for these flavors go well beyond vinegar and salt. Numerous unripe fruits such as tamarind, mango and guava provide sour power as well as the tiny kalamansi, a citrus halfway between an orange and a lime, which is sour even when ripe. For salty flavoring, Filipinos rely on patis or fish sauce, bagoong or shrimp paste, and, with the arrival of the Chinese, soy sauce.
The first set of foreign influences on Filipino cuisine came from Chinese traders who ultimately settled there. Eager to eat the food of home, they introduced stir-frying and deep frying. Noodles and soy products became indispensable to the food vocabulary.
But local cooks incorporated indigenous ingredients and their own preferences into foods of Chinese origin. Thus pansit, sautèed noodles, are incomplete without a squirt or two of fresh kalamansi. And many types of lumpia, the Filipino version of spring rolls, are dipped in a sauce that consists simply of crushed garlic and vinegar.
With the Spaniards came an entirely new range of ingredients and dishes. Thick, rich stews, sausages, and dishes emphasizing meat and dairy products, they remain a luxury item today. Many show up on the table only at Christmas or fiesta time and are quickly spotted because they retain their Spanish names -- relleno, mechado, pochero, leche flan.
Adobo, perhaps the best known Filipino dish, is a product of Spanish influence. In Spanish cuisine, adobo refers to a pickling sauce made with olive oil, vinegar, garlic, thyme, bay leaf, oregano, paprika and salt. Filipinos selected their favorite flavors -- vinegar, garlic, bay leaf -- along with peppercorns and, more recently, soy sauce, used it for a stewing sauce for chicken and/or pork, and gave it the Spanish name.
And finally came the Americans with their all-pervasive culture and cuisine. Whereas the Spaniards reserved education for the elite, the American colonists set out to educate the entire population. Within a generation, not only did Filipinos speak English, they became consumers of American products -- Wrangler wearers, Marlboro men, Coca-cola consumers, and burger freaks.
But today's Filipino is likely to want chopped onions, garlic and soy sauce in his burger. Fried chicken, that specialty of the American deep south, will not be breaded, but marinated in soy sauce, vinegar and garlic before it is fried.
All of which goes to show that you can add to a people's range of choices, but you can't keep their culinary identity down. Through rich and tangled web of food influences, the Filipino palate asserts itself again and again.
GO TO:
http://www.sallys-place.com/food/ethnic_cusine/philippines.htm
Indonesian Salad (Gado-Gado)
Coconut-Peanut Dressing
1 cup bean sprouts
1 cup shredded cabbage
4 ounces bean curd (tofu), drained and cut into 1-inch pieces
2 tablespoons peanut oil or vegetable oil
1 cup sliced cooked potatoes
1 cup cooked cut green beans
1 cup cooked sliced carrots
1 medium cucumber, sliced
2 hardboiled eggs, peeled and slice
Prepare Coconut-Peanut Dressing. Pour enough boiling water over bean sprouts and cabbage to cover; let stand 2 minutes. Drain.
Cook bean cured in oil in 10-inch skillet over medium heat, turning pieces gently, until light brown. Remove with slotted spoon; drain. Cook potatoes in same skillet until light brown; drain. Arrange bean sprouts, cabbage, bean curd, potatoes and remaining ingredients on platter. Pour dressing over salad. Yields 6 to 8 servings.
Coconut-Peanut Dressing
1/2 cup flaked coconut
1 cup hot water
1 small onion, chopped
1 clove garlic, minced
1 1/2 teaspoons ghee or peanut oil
2/3 cup peanut butter
1/2 cup water
1 tablespoon granulated sugar
1/2 teaspoon salt
1/4 to 1/2 teaspoon chili powder
1/8 teaspoon ground ginger
Place coconut in blender container; add 1 cup water. Cover and blend on high speed about 30 seconds. Cook and stir onion and garlic in oil in 2-quart saucepan about 5 minutes. Stir in coconut and remaining ingredients. Heat to boiling, stirring constantly; reduce heat. Simmer uncovered, stirring occasionally, until slightly thickened, about 3 minutes.
Serve warm.
More Philippine recipes...
http://www.recipegoldmine.com/worldphil/phil.html
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.regional philippine recipes?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(regional philippine recipes?),it will help you,my kids.
Answers:
I have a great site that will give you 75 dishes from the Philipines, I've list a few of the names of the recipes.
Adobo (Philippine Chicken and Pork Stew)
Cascaron -- Bitsu-Bitsu (Dough Balls)
Classic Filipino Pancit
Crab and Corn Soup (Sopang Mais)
Ensaimadas - Filipino Recipe
Other Answers:
Philippines Flavors and Ingredients
With notable exceptions, Filipino cooks and eaters still show a distinct preference for sour and salty flavors. Sinigang, lightly boiled fish in a sour stock with vegetables and fish sauce, typifies the foundation layer of Filipino cuisine.
The sources for these flavors go well beyond vinegar and salt. Numerous unripe fruits such as tamarind, mango and guava provide sour power as well as the tiny kalamansi, a citrus halfway between an orange and a lime, which is sour even when ripe. For salty flavoring, Filipinos rely on patis or fish sauce, bagoong or shrimp paste, and, with the arrival of the Chinese, soy sauce.
The first set of foreign influences on Filipino cuisine came from Chinese traders who ultimately settled there. Eager to eat the food of home, they introduced stir-frying and deep frying. Noodles and soy products became indispensable to the food vocabulary.
But local cooks incorporated indigenous ingredients and their own preferences into foods of Chinese origin. Thus pansit, sautèed noodles, are incomplete without a squirt or two of fresh kalamansi. And many types of lumpia, the Filipino version of spring rolls, are dipped in a sauce that consists simply of crushed garlic and vinegar.
With the Spaniards came an entirely new range of ingredients and dishes. Thick, rich stews, sausages, and dishes emphasizing meat and dairy products, they remain a luxury item today. Many show up on the table only at Christmas or fiesta time and are quickly spotted because they retain their Spanish names -- relleno, mechado, pochero, leche flan.
Adobo, perhaps the best known Filipino dish, is a product of Spanish influence. In Spanish cuisine, adobo refers to a pickling sauce made with olive oil, vinegar, garlic, thyme, bay leaf, oregano, paprika and salt. Filipinos selected their favorite flavors -- vinegar, garlic, bay leaf -- along with peppercorns and, more recently, soy sauce, used it for a stewing sauce for chicken and/or pork, and gave it the Spanish name.
And finally came the Americans with their all-pervasive culture and cuisine. Whereas the Spaniards reserved education for the elite, the American colonists set out to educate the entire population. Within a generation, not only did Filipinos speak English, they became consumers of American products -- Wrangler wearers, Marlboro men, Coca-cola consumers, and burger freaks.
But today's Filipino is likely to want chopped onions, garlic and soy sauce in his burger. Fried chicken, that specialty of the American deep south, will not be breaded, but marinated in soy sauce, vinegar and garlic before it is fried.
All of which goes to show that you can add to a people's range of choices, but you can't keep their culinary identity down. Through rich and tangled web of food influences, the Filipino palate asserts itself again and again.
GO TO:
http://www.sallys-place.com/food/ethnic_cusine/philippines.htm
Indonesian Salad (Gado-Gado)
Coconut-Peanut Dressing
1 cup bean sprouts
1 cup shredded cabbage
4 ounces bean curd (tofu), drained and cut into 1-inch pieces
2 tablespoons peanut oil or vegetable oil
1 cup sliced cooked potatoes
1 cup cooked cut green beans
1 cup cooked sliced carrots
1 medium cucumber, sliced
2 hardboiled eggs, peeled and slice
Prepare Coconut-Peanut Dressing. Pour enough boiling water over bean sprouts and cabbage to cover; let stand 2 minutes. Drain.
Cook bean cured in oil in 10-inch skillet over medium heat, turning pieces gently, until light brown. Remove with slotted spoon; drain. Cook potatoes in same skillet until light brown; drain. Arrange bean sprouts, cabbage, bean curd, potatoes and remaining ingredients on platter. Pour dressing over salad. Yields 6 to 8 servings.
Coconut-Peanut Dressing
1/2 cup flaked coconut
1 cup hot water
1 small onion, chopped
1 clove garlic, minced
1 1/2 teaspoons ghee or peanut oil
2/3 cup peanut butter
1/2 cup water
1 tablespoon granulated sugar
1/2 teaspoon salt
1/4 to 1/2 teaspoon chili powder
1/8 teaspoon ground ginger
Place coconut in blender container; add 1 cup water. Cover and blend on high speed about 30 seconds. Cook and stir onion and garlic in oil in 2-quart saucepan about 5 minutes. Stir in coconut and remaining ingredients. Heat to boiling, stirring constantly; reduce heat. Simmer uncovered, stirring occasionally, until slightly thickened, about 3 minutes.
Serve warm.
More Philippine recipes...
http://www.recipegoldmine.com/worldphil/phil.html
correctness,It's Non-profit and only for informational purposes.
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