Food articles posted in Apr 2003

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Pesang isda : a delicate fish soup

Isda means fish. Pesang Isda is a fish soup dish with vegetables. It is served with miso (crumbled soy bean curd) sauce; it is this sauce that makes pesa special.
In the Philippines, soup dishes are hardly ever just stock with a few pieces of meat and vegetables. Soup is not served before the main meal. [...]

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April 29, 2003 | Filipino food, Seafood recipes, Soup recipes, Vegetable recipes

Nilagang baka : boiled beef and vegetables

Nilaga means boiled; baka means beef. Nilagang Baka, or boiled beef, is a fairly easy dish to prepare. It only involves one basic process–boiling. To be more specific, the boiling involved in cooking Nilagang Baka refers to slow cooking.
A succuessful Nilagang Baka dish has three basic features :
1. a very good broth;
2. fork tender beef; [...]

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April 29, 2003 | Filipino food, Meat recipes, Soup recipes, Vegetable recipes

Pork tongue asado

Pork tenderloin and rolled pork loin are commonly used in cooking “asado”. So, I wanted to be different; I used pork tongue. I did it before, but as the base for a fried rice recipe. This time, I cooked it as an entree. The basic ingredients and techniques are the same as the fried rice [...]

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April 28, 2003 | Filipino food, Meat recipes

Bistek : Filipino Beef Steak

Steak, of course, is as American as apple pie. I’m not a huge steak fan, although I enjoy an occasional filet mignon (no gravy, I always feel it detracts from the flavor of the steak) with mashed potatoes and buttered vegetables. My kids prefer ostrich meat and lamb chops to steak. It’s my husband who’s [...]

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April 28, 2003 | Comfort food, Filipino food, Meat recipes

Sweet & sour fish

In Chinese restaurants, we order it as sweet-sour fish (or pork). In Filipino cuisine, we call it “escabeche”. Sounds Spanish, doesn’t it? Whatever the origin, this recipe has been Filipinized in so many ways both in terms of preparation and ingredients.
How many versions of sweet-sour sauce have you come across with? Plenty, I bet. [...]

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April 27, 2003 | Asian cooking, Chinese recipes

Tuna lumpia (spring rolls)

“Lumpia” is a spring roll. It may be served fresh or deep fried. I’m 99.9% certain that it originated from China but it has also long been a part of Filipino cuisine.

In Filipino cooking, “lumpia” filling may be vegetables, like bean sprout, or ground or minced meat (usually pork). Fish works equally well, although traditionally, [...]

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April 27, 2003 | Filipino food, Seafood recipes

Tropical fresh fruit salad

Sometimes, the most satisfying dessert is the easiest to make!
Ingredients :
4 ripe mangoes, cut into 1 x 1-inch cubes
1 melon, cut into 1 x 1-inch cubes
4 bananas, sliced into 1/2-inch thick rings
sweetened condensed milk (optional)
How to :
Stir the fruits together and drizzle sweetened condensed milk over them. That’s it! Enjoy!

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April 26, 2003 | Desserts, Filipino food

Speedy’s picadillo

Traditionally, picadillo was cooked with either beef AND chayote, or beef AND potatoes. My father (who was a really fantastic cook) used to make both versions, depending on which vegetable was available. So did I, until a few nights ago when I just felt that beef AND chayote was already too boring, while beef AND [...]

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April 26, 2003 | Filipino food, Meat recipes, Soup recipes, Vegetable recipes