Philippines: Recipes Only

Philippines: Adobo and Uprising

Chicken Adobo: Revolution in a Clay Pot

Chicken Adobo

Description: A savory, tangy Filipino stew with chicken (or pork) braised in soy sauce, vinegar, garlic, and spices.

Ingredients:

1. 2 lbs (1 kg) chicken thighs or drumsticks, bone-in
2. ½ cup soy sauce
3. ½ cup white vinegar
4. 1 cup water
5. 1 head garlic, minced
6. 1 medium onion, sliced
7. 2 bay leaves
8. 1 tsp whole black peppercorns
9. 2 tbsp cooking oil
10. Optional: 1 tsp sugar, 2 potatoes (cubed)

Instructions:

1. Marinate: In a bowl, combine chicken, soy sauce, half the garlic, and peppercorns. Marinate for 30 minutes (optional).
2. Sauté: Heat oil in a large pot over medium heat. Sauté remaining garlic and onion until fragrant.
3. Brown Chicken: Add chicken (reserve marinade) and cook until lightly browned, about 5 minutes.
4. Simmer: Pour in marinade, vinegar, water, and bay leaves. Bring to a boil, then lower heat and simmer for 30-40 minutes, uncovered, until chicken is tender. Add potatoes halfway if using.
5. Adjust: Taste and add sugar if desired. Simmer 5 more minutes.
6. Serve: Serve hot with steamed rice.

Notes: Do not stir after adding vinegar until it boils to avoid a raw vinegar taste.

Lumpia: Rolls of Resistance

Lumpia (Filipino Spring Rolls)

Description: Crispy spring rolls filled with meat and vegetables, served with a sweet chili or vinegar dipping sauce.

Ingredients:

1. 1 lb (500g) ground pork
2. 1 cup shrimp, chopped (optional)
3. 1 medium carrot, julienned
4. 1 cup cabbage, shredded
5. ½ cup green beans, finely chopped
6. 1 small onion, finely chopped
7. 3 cloves garlic, minced
8. 2 tbsp soy sauce
9. 1 tsp fish sauce
10. Salt and pepper to taste
11. 20-25 lumpia wrappers
12. 1 egg, beaten (for sealing)
13. Cooking oil for frying
14. Dipping sauce: Mix ¼ cup vinegar, 1 tsp minced garlic, 1 tsp soy sauce, and 1 small chili (or sweet chili sauce)

Instructions:

1. Make Filling: In a large bowl, mix ground pork, shrimp (if using), carrot, cabbage, green beans, onion, garlic, soy sauce, fish sauce, salt, and pepper.
2. Wrap: Place 2 tbsp of filling on a lumpia wrapper. Fold the bottom over the filling, tuck in the sides, and roll tightly. Seal the edge with beaten egg.
3. Fry: Heat 2 inches of oil in a deep pan to 350°F (175°C). Fry lumpia in batches for 3-5 minutes until golden brown and crispy. Drain on paper towels.
4. Serve: Serve hot with vinegar dipping sauce or sweet chili sauce.

Notes: For lumpiang shanghai, make smaller rolls and use only meat and minimal vegetables. Freeze uncooked lumpia for later use.

Arroz Caldo: Warmth in the Barricades

Arroz Caldo

Description: A comforting rice porridge with chicken, ginger, and garlic, perfect for cold days.

Ingredients:

1. 1 cup glutinous rice (or regular rice)
2. 1 lb (500g) chicken thighs, bone-in, cut into pieces
3. 8 cups water or chicken broth
4. 1 medium onion, chopped
5. 4 cloves garlic, minced
6. 2-inch piece ginger, julienned
7. 2 tbsp fish sauce
8. 2 tbsp cooking oil
9. 2 boiled eggs, sliced (optional)
10. 2 green onions, chopped
11. Fried garlic (for garnish)
12. Calamansi or lemon wedges
13. Salt and pepper to taste

Instructions:

1. Sauté: Heat oil in a large pot over medium heat. Sauté garlic, onion, and ginger until fragrant.
2. Cook Chicken: Add chicken and cook until lightly browned, about 5 minutes.
3. Add Rice: Stir in rice and toast for 1-2 minutes.
4. Simmer: Add water or broth and fish sauce. Bring to a boil, then lower heat and simmer for 30-40 minutes, stirring occasionally, until rice is soft and porridge-like. Add more water if too thick.
5. Season: Add salt and pepper to taste.
6. Serve: Garnish with green onions, fried garlic, boiled eggs, and calamansi wedges. Serve hot.

Notes: For extra flavor, toast the rice longer or use homemade chicken broth.

Sinigang: Sour Truths and Street Fires

Sinigang (Tamarind Sour Soup)

Description: A tangy, savory soup with pork (or shrimp) and vegetables, flavored with tamarind.

Ingredients:

1. 2 lbs (1 kg) pork ribs or belly, cut into chunks (or 1 lb shrimp)
2. 1 pack (40g) tamarind powder (or ½ cup fresh tamarind paste)
3. 8 cups water
4. Vegetable oil, for searing
5. 1 medium onion, quartered
6. 6-8 Okra, halved lengthwise
7. 2 medium tomatoes, quartered
8. 1 small knob of ginger, sliced
9. 2-3 garlic cloves, smashed
10. 1 radish, sliced
11. 1 bundle kangkong (or spinach), leaves and tender stems
12. 1 eggplant, sliced
13. 10-12 pieces green beans, cut into 2-inch lengths
14. 1 long green chili (siling pansigang)
15. Fish sauce (patis) to taste
16. Salt and pepper to taste

Instructions:

1. Sear Pork: Heat oil in a large pot on medium. Briefly sear the pork belly until lightly browned.
2. Boil Pork: In a large pot, boil pork in water with onion, tomatoes, ginger, and garlic for 45-60 minutes until tender. (For shrimp, skip this step and add shrimp later.)
3. Add Tamarind: Stir in tamarind powder (or tamarind paste boiled and strained). Add radish, eggplant, okra, and green beans. Cook for 10 minutes.
4. Add Greens: Add kangkong and green chili. If using shrimp, add now. Cook for 3-5 minutes until vegetables are tender and shrimp is pink.
5. Season: Add fish sauce, salt, and pepper to taste.
6. Serve: Serve hot with rice and extra fish sauce on the side.

Notes: Adjust sourness by adding more tamarind or water. Fresh tamarind or other souring agents (like guava or calamansi) can be used.

Tosilog: Hope on the Morning Plate

Tosilog (Tocino, Sinangag, and Fried Egg)

Description: A hearty breakfast of sweet cured pork, garlic fried rice, and a fried egg.

Yields: 3-4 servings

Prep time: 20 minutes (plus at least 4 hours marinating for tocino, ideally overnight)

Cook time: 20-30 minutes

I. Filipino Pork Tocino (Sweet Cured Pork)

Ingredients:

1. Pork: 1 - 1.5 lbs pork shoulder, pork butt, or pork belly, sliced about 1/4 inch thick
2. Sweetness:
3. 1/4 - 1/2 cup brown sugar (adjust to your sweetness preference)
4. 1/4 - 1/2 cup pineapple juice (helps tenderize the meat and adds tang)
5. Savory & Aromatic:
6. 2-3 tablespoons soy sauce (low-sodium if preferred)
7. 1-2 tablespoons vinegar (cane or white vinegar for balance)
8. 4-6 cloves garlic, minced
9. 1 teaspoon salt (adjust to taste)
10. 1/4 teaspoon black pepper
11. Color (Optional, but traditional):
12. 1/2 - 1 teaspoon annatto powder (atsuete powder) OR a few drops of red food coloring
13. For Cooking:
14. 1-2 tablespoons cooking oil (if needed)
15. 1/2 - 1 cup water (for simmering)

Instructions for Tocino:

1. Prepare the Pork: Slice the pork against the grain into thin pieces, about 1/4 inch thick.
2. Make the Marinade: In a large bowl, combine brown sugar, pineapple juice, soy sauce, vinegar, minced garlic, salt, black pepper, and annatto powder (if using). Mix well.
3. Marinate the Pork: Add the pork to the marinade, ensuring all pieces are well coated. Transfer to an airtight container or zip-top bag and refrigerate for at least 4 hours, ideally overnight (8-24 hours).
4. Cook the Tocino:
5. Place the marinated pork in a frying pan in a single layer. Pour in about 1/2 to 1 cup of water, enough to almost cover the meat.
6. Bring to a boil over medium heat, then reduce to low-medium and simmer, uncovered, until the water has almost completely evaporated and the pork is tender.
7. Once the water evaporates, add 1-2 tablespoons of cooking oil (if needed). Increase heat slightly to medium.
8. Cook, flipping frequently, until the tocino is nicely caramelized, slightly crispy on the edges, and has a sticky, glossy glaze. Watch closely to prevent burning due to the sugar.

II. Sinangag (Filipino Garlic Fried Rice)

Ingredients:

1. 3-4 cups day-old cooked white rice (chilled rice is essential to prevent mushiness)
2. 4-6 cloves garlic, minced (or more, to taste)
3. 2-3 tablespoons cooking oil (vegetable, canola, or the rendered fat from cooking tocino if you have enough)
4. 1/2 teaspoon salt, or to taste
5. Optional: Pinch of black pepper

Instructions for Sinangag:

1. Prepare the Rice: Break up any clumps in the day-old rice with your hands or a spoon.
2. Fry the Garlic: Heat the cooking oil in a large wok or frying pan over medium heat. Add the minced garlic. Fry until golden brown and aromatic. Carefully remove about half of the crispy garlic bits and set them aside for garnish. Leave the garlic-infused oil in the pan.
3. Fry the Rice: Add the day-old rice to the pan with the garlic-infused oil. Increase the heat to medium-high.
4. Season and Toss: Sprinkle the salt (and pepper, if using) over the rice. Stir-fry, breaking up any remaining clumps and ensuring the rice is well coated with the garlic oil. Cook for 5-7 minutes, stirring occasionally, until the rice is heated through and slightly toasted or crispy in spots.
5. Combine: Stir in the remaining crispy garlic bits (from step 2) into the rice just before serving.

III. Pritong Itlog (Fried Egg)

Ingredients:

1. 3-4 large eggs
2. 1-2 tablespoons cooking oil (or use some of the rendered fat from the tocino for extra flavor)
3. Pinch of salt and pepper (optional)

Instructions for Fried Egg:

1. Heat Oil: Heat the cooking oil in a non-stick frying pan over medium-high heat until shimmering.
2. Fry Eggs: Crack each egg directly into the hot pan, being careful not to crowd the pan (fry in batches if necessary).
3. Cook to Desired Doneness:
4. For sunny-side up (most common for tosilog): Cook until the whites are set and the edges are slightly crispy, but the yolk is still runny. You can spoon hot oil over the whites to help them cook evenly.
5. For over easy/medium/hard: Flip the egg after the whites are mostly set and cook to your preference.
6. Season: Season lightly with salt and pepper, if desired.

Assembling Your Tosilog Plate:

1. On each plate, scoop a generous portion of hot, garlicky sinangag.
2. Place a few pieces of the caramelized tocino next to the rice.
3. Carefully slide a freshly fried egg on top or alongside the rice and tocino.
4. Optional accompaniments:
5. A small side of sliced fresh tomatoes for a refreshing counterpoint.
6. A small dish of vinegar with a few chili flakes or a dash of soy sauce for dipping the tocino.
7. A sprinkle of chopped green onions or more fried garlic on top of the sinangag.

Notes: Use day-old rice for sinangag to avoid mushiness. Be patient with the tocino to achieve the caramelized glaze.

Pancit Canton: Long Noodles for a Long Fight

Pancit Canton

Description: Stir-fried egg noodles with vegetables, meat, and a savory sauce.

Ingredients:

1. 1 lb (450g) canton noodles (egg noodles)
2. ½ lb chicken breast, sliced thinly
3. ½ lb shrimp, peeled and deveined
4. 1 cup pork, sliced thinly (optional)
5. 1 medium carrot, julienned
6. 1 cup cabbage, shredded
7. 1 cup green beans, sliced diagonally
8. 1 bell pepper, sliced
9. 1 medium onion, sliced
10. 3 cloves garlic, minced
11. ¼ cup soy sauce
12. 2 tbsp oyster sauce
13. 2 cups chicken broth
14. 2 tbsp cooking oil
15. Salt and pepper to taste
16. Calamansi or lemon wedges

Instructions:

1. Sauté: Heat oil in a large wok over medium-high heat. Sauté garlic and onion until fragrant.
2. Cook Meat: Add chicken and pork (if using). Cook until lightly browned. Add shrimp and cook until pink, about 2 minutes. Remove shrimp and set aside.
3. Cook Vegetables: Add carrots, green beans, and bell pepper. Stir-fry for 3-4 minutes. Add cabbage and cook for 1 minute.
4. Add Noodles: Pour in soy sauce, oyster sauce, and broth. Add noodles and stir-fry until noodles are soft and have absorbed the sauce, about 5-7 minutes.
5. Combine: Return shrimp to the wok. Season with salt and pepper.
6. Serve: Serve hot with calamansi wedges.

Notes: Adjust broth to prevent noodles from drying out. Add more vegetables like snow peas or celery for variety.