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Food articles posted in Jun 2003

Steamed Whole Fish With Garlic-Onion-Mayo Sauce

This Filipino dish, traditionally referred to in Filipino cookbooks as apahap na may mayonesa (apahap, a kind of white fleshy fish, in mayonnaise), calls for steamed whole fish garnished with chopped carrots and hard-boiled egg and served in a pool of mayonnaise-based sauce. I did not stray too far from the original recipe–just spiced it [...]

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Pancit canton

A dish of Chinese origin that has become very much a part of Filipino cuisine, this recipe of pancit canton or lo mein is made with egg noodles, diced pork belly, carrots and green vegetables in a thick oyster-based sauce.

There are several ways of preparing the noodles when cooking pancit canton. The most common method [...]

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Adobong Palos (Eel)

The traditional adobo eel (called palos by the Filipinos) is given a new look and variety when served with the leaves and tender stalks of kangkong (water spinach) and hard-boiled eggs.
When we discard skins or hard stalks of vegetables, like “discard the hard stalks” of the kangkong, or “discard the hard core” of the cabbage [...]

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Ox Tongue (Lengua) in Mushroom Sauce

Ox tongue in mushroom sauce served with mashed potatoes topped with browned onion bits. It really sounds continental but, believe it or not, most Filipino cookbooks include a version of this dish. My father had his own version too. This is mine.
Because of its price in the Philippines, ox tongue is served mostly in expensive [...]

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Steamed Eel (Palos) Topped With Leeks, Mushrooms and Carrots

Slices of eel, or palos as it is called in the Philippines, topped with slivered leeks, julienned carrots, ginger and sliced caps of black chinese mushrooms, are steamed over a bed of leeks in this Chinese-inspired recipe. Smoking hot sesame seed oil is poured over the cooked dish as a final garnish.

This is a simplified [...]

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