Pork Adobo is a classic Filipino dish that is easy to make and very delicious. With this recipe you can either use pork or chicken where the meat is sauteed in garlic and simmered in soy sauce-vinegar mixture until sauce thickens.
Chicken Curry is a rich dish that is so delicious and savory! This family-friendly dish, made with chicken sauteed with curry, simmered until aromatic and sauce thickened. A mild, creamy coconut sauce made in less time than you think. This easy chicken curry recipe comes together faster under an hour.
Turn at any corner on Filino streets and you are bound to bump into a stall selling a variety of street food. Beef Pares just so happens to be one of the standout dishes that you will be able to find. The beef is cooked in spiced beef broth until tender before the broth is further thickened into a stew. Ideal for lunch, dinner and even breakfast, this hearty stew is usually served with a side of garlic fried rice.
Thought to be the result of Americanization in the Philippines, the Filipino Fruit Salad mixes fruits native to the Philippines and a sweet dressing made of condensed milk - an inherently Western concept - into one creamy dessert. While cheese seems to be an odd addition to this dessert, its saltiness surprisingly elevates the taste by balancing out the sweetness of the fruits and the dressing. This fruit salad is a common sight in Filipino households during Christmas and New Year’s Eve.
PORK ADOBO RECIPE
- 1 tsp cooking oil
- 1 lb pork belly cut into 2 inches cubes
- 1/2 tsp annatto powder
- 6 cloves garlic minced
- 1 tsp peppercorns
- 2 pieces bay leaves
- 1 tbsp sugar or to taste
- 1 cup vinegar
- 2 tbsp soy sauce
- 1/2 cup water
- 1/2 tsp ground pepper or to taste
- 1/2 tsp salt or to taste
- Heat oil and add pork belly. Cook pork until brown on edges for about 5 minutes.
- Push pork to the sides of the pan and add annatto powder. Stir to dissolve. Add garlic and cook for about a minute. Stir to coat every pieces of pork with annatto oil.
- Add peppercorns, bay leaves, sugar, vinegar, soy sauce and water. Bring into a boil for about 10 minutes before stirring.
- Reduce heat to low and cover pan. Simmer until pork is tender for about 45 minutes while adding more water as needed. Stir occasionally.
- Add ground pepper and salt to taste. Stir and continue to simmer until sauce starts to thicken. Transfer in a serving plate and serve with hot steamed rice. Enjoy!
CHICKEN CURRY RECIPE
- 3 tbsp cooking oil
- 1 medium potato, cut into 8
- 1 medium carrot, cut into wedges
- 2 lbs chicken parts (with bone), cut into serving pieces
- 1 thumb size ginger, minced finely
- 1 medium onion, chopped
- 5 cloves garlic, minced
- 1 tsp paprika powder (optional)
- 2 tbsp fish sauce
- 2 tbsp curry powder
- 1.5 cup or 1 can 14 oz coconut milk
- 1/2 cup water
- 1 medium bell pepper, julienne salt and ground pepper to taste
- In a wide pan, heat over medium heat and add cooking oil. Fry potato and carrot until light brown. Remove from oil and set aside.
- Using the same pan, saute onion, ginger and garlic for about a minute. Add chicken and sear all sides for about 3-5 minutes.
- Add fish sauce, paprika and curry powder. Cover and cook for about 2-5 minutes stirring occasionally.
- Add water and coconut milk. Cover and reduce heat to simmer for about 15-20 minutes or until chicken is fully cooked. Stir every 5 minutes. Taste to see if more salt and/or ground pepper is needed and add accordingly. Cook longer if you want the sauce thicker.
- Return fried potato and carrot to the pan and stir gently. Add bell pepper and continue to cook for few minutes until vegetables are fully cooked.
- Transfer to a serving dish and serve hot with steamed rice. Enjoy!
BEEF PARES RECIPE
- cooked beef from the broth
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 thumb size ginger, minced
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 1 piece star anise
- 1 cup beef broth (from boiling the beef)
- salt and ground black pepper to taste
- 1 tbsp cooking oil
- chopped green onions for garnishing
- Using a pan over medium heat, add cooking oil.
- Add onions, garlic and ginger. Stir and cook for a minute until aromatic.
- Add cooked beef to the pan and cook until lightly brown.
- Add 1 cup beef broth, soy sauce, sugar and star anise. Stir well and simmer until liquid reduced.
- Season with salt and pepper to taste.
- Garnish with chopped green onions and serve hot with a cup of beef broth and garlic rice or serve over noodles. (see note below on how to serve over noodles.
FRUIT SALAD RECIPE
- 3 cans (15 oz) fruit cocktail
- 1 bottle (12 oz) nata de coco
- 1 bottle (12 oz) kaong
- 2 cans (8.25 oz) pineapple chunks
- 1 can (15.25 oz) whole kernel corn
- 1/2 cup diced cheddar cheese
- 1/2 cup cream cheese
- 1 can (7.6 oz) table cream
- 1 can (14 oz) condensed milk
- In a big colander, drain the syrup from fruit cocktail, corn, pineapple, nata de coco and kaong. Let the liquid drain for at least 2 hours.
- In a big mixing bowl, combine condensed milk, table cream and cream cheese. Stir well to combine.
- Add the drained fruits and cheese to the cream mixture and fold gently until all the ingredients are well distributed.
- Cover the mixing bowl and refrigerate overnight before serving.
- Transfer in a serving bowl and serve. Enjoy!
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