Food of the world. / Philippines & Singapore

138 Pages·2009·0.924 MB·English

by  Puckett, Sidney, Workman, Wade

First Edition, 2009

ISBN 978 93 80075 30 3

© All rights reserved.

Published by:

Global Media
1819, Bhagirath Palace,
Chandni Chowk, Delhi-110 006
Email: [email protected]
Table of Contents

The best food recipes from Philippines & Singapore.
Philippines Meat Dishes

Chicken and Pork Adobo

Ingredients
• 1 cup distilled white vinegar (or cider vinegar)
• 1 cup water
• 2 tablespoons peeled and crushed garlic
• 2 teaspoons salt
• 2 pieces of bay leaves
• half teaspoon freshly ground black pepper
• 1 pound chicken, cut into serving pieces, Chinese style
• 2 pounds pork butt, cut into cubes
• soy sauce
• oil
Directions
Add vinegar, water, garlic, salt, bay leaves and pepper into a large casserole. Bring
to a boil.
Add the meat, cover and bring to a boil. Simmer and cook for about 30 minutes.
Sprinkle liberally with soy sauce and cook for an additional 10 minutes. Remove
meat and reduce sauce.
Remove sauce to a bowl. Put oil into the casserole and brown cooked meat.
Drain oil from the casserole, and return the reduced sauce back with the meat.
Serve with rice.

Hot and Sour Shrimp with Watercress
And Walnuts
Yield: 1 servings
Ingredients
• 1 lb Large uncooked shrimp, -peeled, deveined, -butterflied
• 4 tb Dry Sherry
• 1 tb Grated peeled fresh ginger
• 1/2 c Chicken stock or canned -broth
• 2 tb Soy sauce
• 2 tb Catsup. [See note. S.C.]
• 1 tb Cornstarch
• 1 tb Rice vinegar or white wine -vinegar
• 1 tb Sugar
• 1 ts Oriental sesame oil
• 1/4 ts Cayenne pepper
• 6 tb Peanut oil
• 2 tb Chopped walnuts
• 3 bn Watercress, trimmed
• 2 md Bell peppers, cut into -1-inch squares
• 2 Garlic cloves, minced
• 8 Green onions, cut -diagonally into -1-inch-long pieces

Directions
A light marinade of Sherry and ginger flavors the shrimp, which are stir-fried with
ted bell peppers and green onions. Watercress makes a colorful bed for the shrimp.
Combine shrimp, 2 tablespoons Sherry and grated ginger in large bowl. Cover and
refrigerate for 30 minutes. Mix remaining 2 tablespoons Sherry, chicken stock, soy
sauce, catsup, cornstarch, rice vinegar, sugar, sesame oil and cayenne pepper in
small bowl.
Heat 2 teaspoons peanut oil in wok or heavy large skillet over high heat. Add
walnuts and stir-fry for 1 minute. Transfer walnuts to plate using slotted spoon.
Add watercress to wok and stir-fry until just wilted, about 1 minute. Divide
watercress among plates. Add 2 teaspoons peanut oil, bell peppers and garlic to wok
and stir-fry for 1 minute. Add remaining 2 teaspoons peanut oil, shrimp mixture
and onions and stir- fry for 1 minute. Stir stock mixture, add to wok and cook sauce
until clear and thick, stirring frequently, 2 minutes.
Spoon sauce and shrimp over watercress. Sprinkle with walnuts and serve.
NOTE: You can use Jufran sauce rather than catsup. Jufran is a Philippino sauce
that's looks and tastes much like catsup. It's made from bananas and other stuff,
however and has a more complex and interesting taste. It comes in both mild and
hot forms. The mild is not too hot++somewhat like a spicy catsup. The hot stuff is
much hotter, although not intolerably so. If you use this, be prudent about how
much cayenne you use, at least the first time until you can see how they balance out.
Makes four servings; about 265 calories per serving.

Chicken and Pork Apretada
Ingredients
• 2.2 lbs. chicken cut in pieces
• 1 lb. pork cut in 1 1/2 inch squares
• salt and pepper to taste
• flour
• cooking oil
• 4 cloves crushed garlic
• 1 medium sized onion, chopped
• 1 medium sized tomato, chopped
• 4 oz. can of tomato sauce
• 2 cups water
• 1 small bayleaf
• 1 sprig oregano
• 1 bell pepper cut into 1 inch squares
• 4 medium sized potatoes cut into 2 inch pieces
• 1/2 cup frozen peas
• 3.5 oz pimento cut into 1 inch squares
Directions
Dust chicken and pork pieces in flour, salt and pepper. Brown quickly in hot oil.
Saute garlic, onions, tomatoes and tomato sauce in separate pot. Pour 2 cups water
and let boil. Add browned chicken, pork, bayleaf, oregano and bell pepper. Simmer
for 30 minutes or until tender. Add potatoes and cook until tender. Add salt and
pepper according to taste. You may thicken the sauce by adding flour dissolved in
water into the pot. Finally, add peas and pimento and cook for another 3 minutes.
Serve with rice.

Pork Binagoongan
Ingredients
• 1 lb. pork, cut into pieces
• 1/4 cup oil
• 1/2 head garlic, crushed
• 1 onion, sliced thinly
• 1 large tomato, sliced
• 1/2 cup bagoong alamang
• 1/2 cup vinegar
• 2 cups water
Directions
Fry pork pieces in hot oil. Saute garlic, onions and tomatoes after pork has
browned. Add the rest of the ingredients and let simmer until pork is tender. If
desired, let water reduce. Serve with rice.
Oxtail Kare-kare
Ingredients
• 1 oxtail (3-5 lbs.)
• 5 tbsps, oil
• 5 cloves garlic, crushed
• 1 medium sized onion, sliced
• water from 1/4 cup achuete, soaked
• 1 banana heart, sliced crosswise
• 2 bundles Chinese long bean (sitaw), cut into 2-inch pieces
• 4 eggplants, cut into 1/2 inch slices
• 1/3 cup rice, toasted brown in a pan and ground to a powder
• 1/2 cup peanut butter
• salt and pepper to taste
• MSG (optional)
Directions
Cut oxtail into 3 inch pieces. Boil once and discard water. Boil again until tender.
Saute garlic and onion in oil. Add achuete water, sauteed garlic and onions to meat
and bring to a boil. Add vegetables and enough water to make a sauce. Add the
powdered rice and peanut butter dissolved in 3/4 cup water into the meat. Season
with salt, pepper and MSG. Serve with Bagoong Alamang on the side.

Bagoong Alamang
Ingredients
• 2 cloves garlic crushed
• 1 small onion sliced
• 1 small tomato sliced
• 4 tbsps. alamang
Directions
Saute garlic, onions and tomato in a little oil. Add alamang. Saute for another
minute.
Laing
Ingredients
• 40 taro root leaves (dahon ng gabi), chopped
• 1/2 lb. pork, chopped
• 1/2 lb. shrimp, chopped
• 1 tsp. ginger, finely chopped
• siling labuyo according to taste (whole chili peppers)
• 2 tbsp. bagoong according to taste
• 3 cups coconut milk
• 1/2 cup water
Ingredients
Place gabi on the bottom of cooking pot. Put the pork, shrimp, ginger, coconutmilk
and water on top and let boil until pork is tender. Add bagoong and siling labuyo,
stirwell. Note: To make the dish spicier, crush siling labuyo. Let cook for another 5
minutes.

Lumpiang Sariwa
Ingredients
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 2 tbsps. cooking oil
• 1/2 lb. cooked pork, diced
• 1/2 cup chopped shrimp
• 1/2 cup cooked garbanzo (chick peas) beans
• 1/4 cup cooked ham, chopped
• 2 cups julienned carrots
• 1/2 cup green beans, sliced thinly, french style
• 2 cups shredded cabbage
• 18 egg roll wrappers
• lettuce leaves

Directions
Cook onion and garlic in oil until tender. Add pork, shrimp, garbanzo beans and
ham.Simmer uncovered for 5 minutes, stirring frequently. Add carrots, green beans
and water. Cook for another 5 minutes. Add cabbage and salt, stir until cabbage is
done. When all of the vegetables are cooked, let the dish cool. To prepare egg roll
wrappers, cook one side only on a lightly greased skillet until wrappers are slightly
brown. Cook one side only.
To assemble, place an eggroll skin unbrowned side up on one corner facing you.Top
with a lettuce leaf and 1/3 cup cooled vegetable mixture. Roll up, folding in one end
of eggroll wrapper and leaving other end open. Serve immediately with Brown
Sauce.
*Brown Sauce In a saucepan, mix 1/2 cup sugar and 1 tbsp. cornstarch. Stir 1 cup
chicken broth and 2 tbsps. soy sauce. Cook and stir until mixture bubbles, lower
heat and add 1 clove finely chopped garlic. Cook until thickened.

Menudo
Ingredients
• 1 lb. pork, cubed
• 1 cup liver, cubed
• 1 tbsp. oil
• 2 tsps. achuete seeds
• 1 tbsp. garlic, minced
• 1/3 cup onions, chopped
• 1/2 cup tomatoes, sliced
• 2 medium sized potatoes cut into 1/2 inch pieces
• 2 tsps. salt
• 1/8 tsp. pepper

Directions
Get color from achuete seeds (Place seeds in 1/3 cup water and stir around. Water
should turn red.) then discard when done. Saute garlic, onions and tomatoes; add
pork and cook until done. Add potatoes and water, if the dish is a little dry. Add
liver when potatoes are done. Season as desired and bring to a boil. Serve hot with
rice.

Crispy Pata
Ingredients
• 4 pig's trotters
• 1 tsp. salt