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Home , Filipino cuisine, Gata (food), Maruya (food), Pinakbet, Tapa (Filipino cuisine), Tocino

RECIPE

Maruya (Plantain with )

Ingredients: 1 cup all purpose ½ cup TasteTRENS PROCTS N MORE FROM NEL ES FOOS gy 1 tsp. baking powder l ¼ tsp. salt 1 egg March 2018 1 cup fresh milk 2 Tbsp. melted CULINARY SPOTLIGHT 1 cup 5-6 pieces of plantain (saba) , Filipino ; A Blending Of History ripe but firm, peeled and mashed Numerous indigenous Philippine North America and spread to Asia in the 1 ½ cups of jackfruit (langka), diced methods have survived the many foreign 15th century. The Spanish also brought influences brought about either by trade, varied styles of cooking, reflecting the Directions: contact, or colonization. different regions of their country. Some 1. In a bowl, sift together flour, ¼ cup of these dishes are still popular in the of the sugar, baking powder, and salt. 2. In a larger bowl, beat egg. Add The first and most persistent influence , such as callos, gambas, and milk, butter and whisk together until was most likely from Chinese traders who . were already present and regularly came blended. to Philippine shores. They pre-dated Some other delicacies from Mexico also 3. Add flour mixture to milk mixture Portuguese explorer Ferdinand found their way to the Philippines and stir until just moistened. Do not Magellan’s landing on due to this colonial period. overmix! Homonhon Island in , pipian, and 4. Mix the bananas and jackfruit in a 1521 by as many as balbacoa are a few separate bowl and combine with the mixture. five centuries. examples. These terms 5. Heat the oil in a pan using moderate are still used today, but (medium) heat. Scoop up about two The earliest written some ingredient and tablespoons of this mixture and account of food cooking procedure was by Antonio gently drop into the hot oil. Slowly names have changed. form the mixture into an uneven circle Pigafetta, the Italian The tamales chronicler of the using the spoon. know today use 6. Cook for about 1 to 2 minutes on Magellan expedition. instead of corn in Mexican Pigafetta describes each side or until golden and crisp. versions; pipian uses Remove from pan and place on paper the dinner served by instead of pumpkin seeds; and towels in a tray to drain excess oil. Raja Colambu, a local chief of barbacoa is boiled shanks instead 7. Repeat procedure with the rest Limasawa island as “ in its of the Mexican balbacoa, slow-roasted of the ingredients. Use a fine mesh served in platters, roasted fish cooked in a pit. sieve to dust the fritters with the with freshly gathered , and rice; turtle remaining sugar. eggs; ; and peacock.” is a sum of Philippine 8. To serve, fritters may be arranged history, from the influences of Southeast on serving plate and a scoop of vanilla The Spanish ruled most of the Philippines Asian cooking brought by trade to the until Filipinos launched the first successful drizzled with and colonial influences brought by conquest. In caramel sauce may added. revolution against a Western colonizer, in recent years, because of domestic migration, 1896, and declared their independence in tourism, national food businesses, mass 1898. Three hundred years of Spanish rule media and social media, regional dishes resulted in the introduction of ingredients from the different islands have gone beyond such as, tomatoes, (locally called their immediate borders and become part achuete), corn and from other of the national table. Today’s Filipinos are colonies of , but principally Mexico. able to acquaint themselves with the food Peppers were native to Mexico, Central and of their own country. TRENDSETTERS RECIPES

Jackfruit Puree 18 oz. Jackfruit (sweet) packed in syrup 10 fl. oz. Jackfruit syrup (from can of jackfruit) 2 Tbsp. Lemon ¼ tsp. sea salt Directions: One of the most important things we can The other interesting thing was that the 1. Place jackfruit, and 4 fluid ounces into do for our chefs is immerse them in the bakery section is a separate store from the a blender, blend for 2 minutes, looking culture and of projects that they rest of the grocery space. We stepped into for a semi smooth texture. are working on. In the past, we have sent a smaller section with its own registers 2. Place puree into a sauce pot, along them to Dearborn, Michigan for a Middle and employees, and looked around. A with the remaining 6 fluid ounces of Eastern food safari and down to Memphis lot of the items being sold were purple syrup, lemon juice, and sea salt. in May to dive deep into competition because they use a lot of ube, which is 3. Place sauce pot onto a low flame, BBQ. Sending our chefs to these locations a purple sweet native to the stirring on occasion, so not to burn. is important, but Chicago also provides Philippines. If used as an ingredient, Looking for the puree to thicken slightly. a wide range of to sample. the or takes on its purple 4. Remove from heat, place into cooler. Inspiration can come from anywhere, hue. The whole bakery smelled sweet and we want to make sure our chefs have and fresh. Finally, we sampled a variety Ube Puree access to that. This time around they of dishes at the food court. There were 8 oz. ube (fresh or frozen grated) travelled just a few miles up the road to noodle soups, , and an 7 fl. oz. milk (full ) City, a Filipino grocery store with type dish called . One of the more 1.2 oz. butter a massive food court right inside. intriguing things we ate was Kare Kare, .75 oz. powder sugar which is a of in a sauce. 1 oz. coconut sugar Directions: The chefs and the marketing team walked It had elements similar to other familiar 1. Place all ingredients into a sauce pot. the aisles. The grocery store was filled Asian cuisines, but was just different 2. On a low flame, heat all ingredient, with many excellent and unique Filipino enough to feel like a whole new taste. ingredients, but the stand-out items were making sure to stir often. not even part of the grocery store at all. It was an eye opening trip for both 3. Cook on low heat for 20 minutes, or There is a full service counter, where you marketing and culinary. While we are by until mixture has thickened and potato is can get fresh seafood and then have it no means experts after one visit, as we cooked— no longer has raw taste. shelled, shucked, or descaled right there explore this trend more and more, we 4. Remove from heat, place mixture for you. There was a solid line of certainly have a great base to refer to. into a bowl, let cool in the cooler for customers all taking numbers to get their about an hour. fish processed before leaving. RECIPE

Jackfruit & Ube Handpie Ingredients: 4. Place a second pastry circle over 28 oz. Pastry (store bought or homemade) ube/jackfruit mixture. Using your finger 4 ¼ oz. Ube mixture (see recipe above right) or fork, crimp the edges of pastry all 5 oz. Jackfruit puree (see recipe above right) the way around to seal the edges. 1 Tbsp. Coconut sugar 5. Using a pastry brush, lightly brush 1 Large egg on egg wash over the top of pastry. 6. Sprinkle about 1/8 tsp. of coconut Directions: sugar over the top of the egg washed 1. Cut 24 dough circles using 3 ¼ inch cookie cutter. pastry. 2. Place egg wash around edge of 12 circles. 7. Bake in 350˚F convection oven for 3. Place 1 Tbsp. of ube mixture and 1 Tbsp. of jackfruit puree in 12 minutes, or until golden brown. center of circle.

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Where to Buy Ingredients for Filipino Cuisine (Vegetable Stew) Getting started with cooking a new cuisine requires ingredient procurement. For a Ingredients: cuisine like Filipino, which has many specialty ingredients, this can be challenging. ¼ cup In North America, Seafood City, the supermarket chain specializing in Filipino foods, 3 cloves , peeled, and minced is one of the best options available. There is a wide assortment of fresh and 1 , chopped , meat and fish, dry goods, and frozen goods. They carry a large assortment 4 tomatoes, sliced into wedges of Filipino food products from such brands as Pamana and Mama Sita’s. As of 3 Tbsp. February 2018, they have 25 locations in North America with most located in the 4 stalks yard long beans (string beans) state of California. If there is not a Seafood City conveniently located, a local Filipino (sitaw), sliced into 2 inch pieces grocer is another great option. For example, the city of Chicago is also home to Three 6 baby bitter gourds (ampalaya), tips cut R’s Filipino Grocery and Café and Uni-Mart, two specialty Filipino grocers. off and press out inner core of seeds. Leave whole The next place to look for Filipino ingredients can be another Asian grocer, whether 6 winged beans, diagonally sliced into it’s a chain like H-Mart, Great Wall Supermarket, or Mitsuwa or a local Asian grocer. one inch long pieces Some ingredients are used across multiple Asian cuisines, so a well-stocked Asian 6 baby okra, stems cut off then left whole grocer would likely carry items like and long beans. Many mainstream 3 pieces (approx. 6 inches in length) American grocers have an ethnic aisle where basic Asian ingredients such as soy , stems removed, and sliced sauce are readily available. Even Whole Foods Market carries bok choy. diagonally into 1 inch pieces 1 ½ cups squash, peeled and cut into ¾ Finally, Filipino ingredients can be purchased online. Efooddepot.com and Amazon. inch squares com both offer an assortment of Filipino ingredients and ship across the United 1 liter water States. So whether there is a recipe for a Filipino dish from a book, a blog, or even 1 cup pork cracklings this newsletter that piques your interest, it is possible to find the ingredients needed Directions: to prepare it. 1. Heat the oil in a pan over moderate (medium) heat. Saute the garlic until Most Likely Requires Likely Found in other Available in Mainstream golden brown, taking care not to burn. A Filipino Grocer Asian Grocers American Grocers 2. Add the and continue cooking • • Fermented paste • Napa cabbage (sakang maasim) () (petsay wombok) until translucent. • Coconut vinegar • Fish sauce (patis) • Bok choy 3. Add wedges and fish paste and • Saba bananas • Water spinach • Ginger root allow to simmer for at 2 minutes. • ( ) (kangkong) • 4. At this point, add in the string beans, • Chili Leaves (dahong sili) • Baby bok choy (petsay) • Mangoes bitter gourds, winged beans, the okra, • leaves (gabi) • Long beans (sitaw) • eggplants, and squash. • Purple (ube) • Bitter melon (amapalaya) • (gata) 5. Mix thoroughly and continue cooking • Rice Stick Noodles • Assorted Noodles similar for another minute, then pour in the (bihon) to bihon and canton water, and allow to simmer. Continue • Egg Stick Noodles doing so until all vegetables are done (canton) but not overcooked. Sitaw - • Dried Beef () Long Beans 6. Add pork cracklings and turn off heat. • Grilled Cured Pork Ginger Root Serve immediately (this dish goes well () with hot rice). • Sweet (longganisa) • (bangus) Amapalaya - Soy Sauce Bitter Melon

Longganisa - Sweet Sausage

3 Ube - Purple Yam Gata - Coconut Milk Coconut Vinegar FLAVOR INTROSPECTIVE RECIPE Coconut Trees; The Tree Of Life Coconut trees are sometimes called Coconut butter is made from whole Pork Sa Gata the "tree of life," that could not be truer coconut flesh, with all the delicious fat and (Stewed Pork in Vinegar and Coconut Cream) in the Philippines, where the coconut solids included. Its creamy texture spreads Ingredients: industry provides a livelihood for ⅓ of well and is wonderful on toast or pancakes. 2 ¼ lb. pork parts, skin may be retained if desired (tough cuts may also be used as the country's population, based on the this dish is stewed) cut into 1 inch cubes Philippine Coconut Authority data. is very different from most other cooking and contains fatty acids 6 cloves garlic, minced We can give thanks to the coconut which are about 90% saturated. ¼ tsp. white pepper ½ cup vinegar (cane, white, or palm) tree for numerous products These medium chain fatty acids 2 bay leaves — everything from coconut are “good ” that are easily 1 Tbsp. vegetable oil vinegar to desiccated coconut, digestible and quickly converted 2 cups water coconut oil and more. The into energy. Coconut oil is 1 Tbsp. salt coconut blossom has a sap that highly resistant to oxidation at 2 cups coconut milk can be processed to create a syrup high heats. For this reason, it is the 1 cup coconut cream which is then dried to form coconut sugar. perfect oil for high-heat cooking methods 2-3 green finger chilies (siling pangsigang) is delicious in vinaigrettes like . Directions: or as an addition to your summer beverage Finally, we would like to highlight coconut 1. In a mixing bowl, combine the garlic, creations, like tropical coconut sangria or white pepper, vinegar, and bay leaves. vinegar, which is used in Filipino cooking. cucumber coconut basil aqua fresca. Add the cubed pork pieces and allow According to Lynnley Huey, MPH, RD, a to marinade for at least 45 minutes. Coconut milk is lactose free, so it can serve registered dietician and nutritionist, 2. Heat the oil in a deep pan over as a milk substitute for those with lactose coconut vinegar has the following benefits: moderate (medium) flame. Saute the intolerance. It also makes a great base for pork pieces in the oil until brown on all smoothies, , soup, and such • Since it is fermented, coconut vinegar sides. Save the remaining marinade. as Ginataang Hipon, a Filipino recipe that is a natural source of probiotics 3. Remove excess fat from the pan with a consists of shrimp cooked in coconut milk. • It is also low on the glycemic index, so spoon. For those who abstain from , coconut it will not spike blood sugar 4. Add the coconut milk to pan together products make a great replacement for • Coconut vinegar contains all nine with marinade and allow to simmer cream and butter too. essential amino acids for 30 minutes over medium heat until pork pieces are tender or the liquid has almost evaporated. Filipino In The U.S. 5. Add coconut cream and green chilies Since 2012, Google searches for “Filipino food” have doubled in the U.S. (Baum + Whiteman, 2018). and allow to simmer over low heat American consumers are gaining awareness of the cuisine, making way for its entry into mainstream for another 15 to 20 minutes, or until a creamy sauce is formed and pork is markets. , the Philippines' largest chain, now has 36 locations in the U.S. since opening tender. Serve hot. its first American location in 1998. Menu items range from the popular “Chickenjoy”, a classic Filipino served with a secret marinade and a side of rice, to “Halo-Halo”, a shaved ice treat with sweet beans, fruits, jellies, and evaporated milk. Another Filipino that has found success in America is Max’s Restaurant. Maximo Gimenez, the chain's creator, opened his first restaurant after preparing for American soldiers during World War II. After almost forty years of success in the Philippines, the chain expanded into the in 1982.

Other Filipino restaurants that entered America include Gerry’s Restaurant & Bar, a family restaurant with three branches, and Red Ribbon Bakery, a bakeshop owned by Jollibee Foods Corp. with 33 locations across the United States. As interest in Filipino cuisine remains steady in the U.S., the number of restaurant chains continues to grow, giving consumers access to the in-demand and on trend flavors 1-800-621-7521 of the Philippines. www.newlywedsfoods.com 4