There's no better way to cap off a hearty Filipino meal than with something light and sweet for dessert. No, not ice cream or milkshakes, although those are great too--we're talking about native Filipino desserts. If you think sweets have no place in Filipino cuisine, you can't be further from the truth. From simple sugar-raised doughnuts to elaborate cakes, there's always a sweet Filipino food that's sure to satisfy that sweet tooth.
But one dessert that deserves a mention is the Filipino pastry. Although not as popular as our kakanin or rice cakes, Filipino pastries are a steady favorite in many regions. They're also a great start if you want to bake your own Filipino desserts recipes. They don't require as much attention as kakanin, but they give you just the same sweetness. Here are some of the most popular pastries in Filipino cuisine, plus some recipes to help you get started.
Buko Pie
It's hardly surprising that one of our favorite desserts comes from our top fruit export. Outside the country, buko pie is sold in pre-packed frozen slices, so we're lucky to get it here fresh and hot, not to mention cheap. It is a popular pasalubong for people who go south of Luzon, particularly to Laguna, Quezon, and Batangas. The filling is made from young coconut flesh mixed with macapuno, coconut milk, cream, and sometimes caramel. Most bakeries carry a cheaper version of the pie made from sweetened coconut juice and flour. If you feel like making your own, here's an easy recipe you can try.
Buko Pie
Ingredients:
2 c all-purpose flour
2/3 c shortening
1 egg yolk
¼ c cold water
1 tsp salt
1 tsp vinegar
4 c shredded coconut meat
300ml condensed milk
2/3 c cornstarch
1 c coconut water
Procedure: Preheat your oven to about 435oF. In a bowl, combine the salt and flour and cut in the shortening until they form pea-sized pieces. In a separate bowl, mix the egg yolk, water and vinegar, then add to the flour mixture. Mix until the dough is soft and pliable. Split the dough into two balls, one part a bit bigger. Roll out the bigger dough until it's slightly bigger than your pie plate. Fit into the plate and let hang over the sides. Roll out the smaller dough, then set aside. In a saucepan, combine the remaining ingredients and cook until thick. Let it cook for about 15 minutes, then pour into the crust. Cover with the smaller dough, seal the edges, and bake for about one hour.
Boat tarts
For a quick, cheap sugar fix, boat tarts are your best option. These are small, open pastries with a filling of caramel, langka (jackfruit), mango, or some other sweetened fruit. You can find them pre-packed in most groceries and cafeterias. They are a popular dessert for school lunches, mainly because they are fairly cheap and go well with most Filipino food recipes. If you can pull off a simple cake, boat tarts shouldn't be a problem.
Pili Nut Tarts
Ingredients:
1 kg all-purpose flour
½ kg ground pili nuts
1 cup butter
1 cup sugar
1 cup condensed milk
1 cup ice water
Procedure: Mix the flour and sugar, and cut in the butter until they form small pea-sized balls. Slowly add in the water, stirring along the sides to help the dough hold together. Form the dough into small balls, then roll out about 1/8 inch thick. Press into tart molds and prick the sides and base with a fork. Bake the dough for about 20 minutes. Meanwhile, mix the condensed milk, sugar, and ground nuts. Pour into the baked crusts and top with pili slices. Return to the oven and bake until the filling turns golden brown.
Macaroons
Filipino macaroons are made with coconut shavings, which make them chewier than flour-based American ones. It's actually one of the easiest Filipino cooking recipes, so it's a great starter recipe for beginners. This one puts an unusual twist on the basic recipe.
Pandan Macaroons
Ingredients :
1 cup desiccated coconut
½ cup coconut cream powder
1 tsp pandan extract
¼ cup melted butter
1 ¼ cup sugar
¼ cup bread crumbs
3 eggs, separated
1 ¼ cup warm water
green food color
salt to taste
Procedure: Preheat your oven to 320oF. Grease a baking pan with butter and sprinkle a little flour to coat. In a bowl, mix the water and coconut cream powder, then set aside. Beat egg whites until they get foamy, then beat in the yolks. Combine the bread crumbs, desiccated coconut, sugar, salt, and butter. Add in the egg mixture, dissolved coconut cream, food color, and pandan extract. Mix well and pour into the pan. Spread evenly and shake down to compact the batter. Bake for about 20 minutes or until the sides are browned.
About the Author
Carlo Villamayor is the owner and co-author of the Filipino food blog, Kusina.ph. A devoted cook, he makes it his personal mission to spread the joy of Filipino desserts recipes with food lovers the world over. Bon appetit!
Tuesday, December 11, 2007
Filipino Food Rice Toppings by Carlo Villamayor
Rice has always been the staple food in Filipino cuisine, but until recently, plain and fried were the only varieties we knew. It was only a few years ago that we started playing around with rice recipes such as java, garlic, chili, and Chinese. But what seems to be a hit among Filipinos is rice toppings, wherein meat and vegetable dishes are served on top of a box of rice. It's the same old Filipino food, but packed in a light, convenient way. You've probably seen them in malls, sidewalks, and school cafeterias.
But although they come in handy on busy days, they're often overpriced, especially considering that you can do them yourself at home. That's right--you don't have to run to the mall whenever you're craving. What's more, there are no long lines and you can mix and match toppings as you please. Here are some Filipino food recipes that make excellent rice toppings.
Chicken Curry It's more Indian than Filipino, but it fits in perfectly with other Filipino cooking recipes. Curry blends well with rice because of its strong flavors. Use it on plain white rice--flavored varieties will wash out the taste of the curry.
Ingredients: 3 cups chicken meat, diced 1 cup chicken broth 2 tbsp curry powder 1 small onion, chopped ½ tsp powdered ginger ¾ cup flour ¾ cup butter 2 ½ cups milk garlic to taste
Procedure: In, melt the butter and sauté the ginger, garlic, onion, and curry powder. Set on low heat and let stand for about 1 minute. Add in the broth and milk and stir until the soup is thick. Stir in the chicken and cook until the chicken is done. Serve over white rice.
Stir-fried Beef Teriyaki Filipinos love teriyaki dishes because of their distinct Asian flavor. They make excellent rice toppings because they're easy to cook and personalize--you can make them all-meat, all-veggie, or a mix of the two like most Filipino recipes. This recipe can be prepared in advance, perfect for those hectic weekdays.
Ingredients: ½ kg beef round, cut into strips 3 tbsps teriyaki sauce 2 tsps cornstarch 2 bell peppers, cut into strips 6 spring onions, thinly sliced 4 tsps vegetable oil
Procedure: In a bowl, mix together the cornstarch, teriyaki sauce, and half of the vegetable oil. Stir in the beef and refrigerate for about 45 minutes. Meanwhile, stir-fry the onions and bell peppers in the remaining oil for about 3 minutes. Remove from the pan, then stir-fry the marinated beef for another 3 minutes. Stir in the vegetables and cook until the beef is done.
Honey Lemon Chicken This tasty topping provides a good contrast to wild and flavored rice, especially the Chinese and garlic varieties. It also goes well with cold Filipino desserts recipes and salads. The dish is fairly easy to prepare; you can have it ready in less than 30 minutes.
Ingredients: 4 pcs skinless chicken breasts, chopped 1/3 cup honey ¼ cup lemon juice ¼ cup butter, melted 2 tbsp hot water 1 tsp seasoning
Procedure: Preheat oven to 325oF. Place the chicken breasts in a baking dish with the bone side facing down. Sprinkle with seasoning. Set aside. Mix the honey and hot water, then add the butter and lemon juice. Pour over the chicken breasts and cover with foil. Bake until the chicken is just done. Remove the cover and baste with the remaining sauce. Continue cooking until the chicken is browned, basting occasionally to add flavor.
Sweet and Sour Pork A favorite viand among Filipinos, sweet and sour pork is a perfect complement to almost any rice variety. It's great for kids as it offers a nice blend of flavors and a balance of meat and vegetables.
Ingredients: ¾ kg pork loin, deboned and sliced into bite-size pieces 2 ½ c pineapple chunks (reserve juice) 1 tbsp soy sauce ¼ c vinegar ¼ c packed brown sugar ½ c onion slices 1 pc green onion, thinly sliced 2 tbsp cornstarch ½ tsp salt ¾ c water
Procedure: sauté the pork in vegetable oil until it turns light brown. In a bowl, combine the water, pineapple juice, soy sauce, vinegar, salt and sugar. Mix until well dissolved. Pour over the pork andlet it simmer until the meat is soft. Dissolve the cornstarch in 2 tablespoons of water, then add to the pork. Turn down the heat and continue stirring until the mixture thickens. Stir in the pineapple chunks, pepper and onions. Simmer for another 10 minutes, then serve over rice.
About the Author
Carlo Villamayor is the owner and co-author of the Filipino food blog, Kusina.ph at http://www.kusina.ph A devoted cook, he makes it his personal mission to spread the joy of one of his Filipino cooking recipes at http://www.kusina.ph/unique-filipino-fiesta-recipes/ with food lovers the world over. Bon appetit!
But although they come in handy on busy days, they're often overpriced, especially considering that you can do them yourself at home. That's right--you don't have to run to the mall whenever you're craving. What's more, there are no long lines and you can mix and match toppings as you please. Here are some Filipino food recipes that make excellent rice toppings.
Chicken Curry It's more Indian than Filipino, but it fits in perfectly with other Filipino cooking recipes. Curry blends well with rice because of its strong flavors. Use it on plain white rice--flavored varieties will wash out the taste of the curry.
Ingredients: 3 cups chicken meat, diced 1 cup chicken broth 2 tbsp curry powder 1 small onion, chopped ½ tsp powdered ginger ¾ cup flour ¾ cup butter 2 ½ cups milk garlic to taste
Procedure: In, melt the butter and sauté the ginger, garlic, onion, and curry powder. Set on low heat and let stand for about 1 minute. Add in the broth and milk and stir until the soup is thick. Stir in the chicken and cook until the chicken is done. Serve over white rice.
Stir-fried Beef Teriyaki Filipinos love teriyaki dishes because of their distinct Asian flavor. They make excellent rice toppings because they're easy to cook and personalize--you can make them all-meat, all-veggie, or a mix of the two like most Filipino recipes. This recipe can be prepared in advance, perfect for those hectic weekdays.
Ingredients: ½ kg beef round, cut into strips 3 tbsps teriyaki sauce 2 tsps cornstarch 2 bell peppers, cut into strips 6 spring onions, thinly sliced 4 tsps vegetable oil
Procedure: In a bowl, mix together the cornstarch, teriyaki sauce, and half of the vegetable oil. Stir in the beef and refrigerate for about 45 minutes. Meanwhile, stir-fry the onions and bell peppers in the remaining oil for about 3 minutes. Remove from the pan, then stir-fry the marinated beef for another 3 minutes. Stir in the vegetables and cook until the beef is done.
Honey Lemon Chicken This tasty topping provides a good contrast to wild and flavored rice, especially the Chinese and garlic varieties. It also goes well with cold Filipino desserts recipes and salads. The dish is fairly easy to prepare; you can have it ready in less than 30 minutes.
Ingredients: 4 pcs skinless chicken breasts, chopped 1/3 cup honey ¼ cup lemon juice ¼ cup butter, melted 2 tbsp hot water 1 tsp seasoning
Procedure: Preheat oven to 325oF. Place the chicken breasts in a baking dish with the bone side facing down. Sprinkle with seasoning. Set aside. Mix the honey and hot water, then add the butter and lemon juice. Pour over the chicken breasts and cover with foil. Bake until the chicken is just done. Remove the cover and baste with the remaining sauce. Continue cooking until the chicken is browned, basting occasionally to add flavor.
Sweet and Sour Pork A favorite viand among Filipinos, sweet and sour pork is a perfect complement to almost any rice variety. It's great for kids as it offers a nice blend of flavors and a balance of meat and vegetables.
Ingredients: ¾ kg pork loin, deboned and sliced into bite-size pieces 2 ½ c pineapple chunks (reserve juice) 1 tbsp soy sauce ¼ c vinegar ¼ c packed brown sugar ½ c onion slices 1 pc green onion, thinly sliced 2 tbsp cornstarch ½ tsp salt ¾ c water
Procedure: sauté the pork in vegetable oil until it turns light brown. In a bowl, combine the water, pineapple juice, soy sauce, vinegar, salt and sugar. Mix until well dissolved. Pour over the pork andlet it simmer until the meat is soft. Dissolve the cornstarch in 2 tablespoons of water, then add to the pork. Turn down the heat and continue stirring until the mixture thickens. Stir in the pineapple chunks, pepper and onions. Simmer for another 10 minutes, then serve over rice.
About the Author
Carlo Villamayor is the owner and co-author of the Filipino food blog, Kusina.ph at http://www.kusina.ph A devoted cook, he makes it his personal mission to spread the joy of one of his Filipino cooking recipes at http://www.kusina.ph/unique-filipino-fiesta-recipes/ with food lovers the world over. Bon appetit!
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