Foreign traders and colonizers from the past played a role in the way Filipinos cook. The Spaniards influenced us in the way we cook with olive oil, sautéing with garlic and onion, rich cream/cheese and tomato sauce dishes, same with Lechon and Relleno, our favorites. Adding soy sauce, sugar and spices are Chinese cooking as well as Malaysian and Indonesian influences. A lot of Filipinos who have gone abroad have also adopted international cuisine in their local practice. American and international chains are now all over the country offering fast foods of chicken, pizza, hamburgers, sushi, Korean and Mexican foods changing the way Filipinos eat. Nevertheless, for most of us who like to eat at home, here are some easy favorite recipes.
General Directions
Dishes like Mechado, Caldereta, Menudo or Apritada use a tomato-based sauce.
Saute garlic and sliced or quartered onion.
Add sliced or 2” cubed meat (chicken, pork or beef), let stay for 10 minutes till some liquid comes out.
Add tomato sauce. Let simmer till meat is completely tender, add salt and pepper and other ingredients, like sliced bell pepper and fried potato.
(Tip: You can add either bell pepper, fried cut potato, peas or carrots depending on the dish after the meat is cooked. You can use half beef bouillon cube, or packet mix for apritada, menudo, caldereta bought at the store for added flavor.)
Serves: 6
Prep time: 30 minutes
Ingredients
• 1½ lb lean pork, cubed
• ¼ lb liver, diced
• 2 medium potatoes, diced
• 4 cloves garlic, crushed
• 1 medium onion, sliced
• 3 medium tomatoes, chopped
• ½ cup green peas
• 1 medium carrot, diced
• 1 bell pepper, diced
• 1 tbsp anato seeds
• 1 cup warm water
• 2 tbsp oil
• Pepper and salt or patis to taste
Directions:
1. Heat oil, add anato seeds. Remove seeds after color is extracted.
2. Saute garlic, onion and tomatoes. Add pork, cook until brown.
3. Add liver and potato, then carrots, bell pepper and green peas.
4. Add water, let simmer till pork is tender, add pepper and salt or patis to taste.
5. Optional: Dissolve Mama Sita’s Menudo packet mix in water, add before the seasonings is added, stir and add more water as needed, simmer for 2 minutes.
6. Season to taste.
APRITADA
Serves: 4-6
Prep time: 50 minutes
Ingredients
● 2 lbs pork, beef, cut to 2” cube or chicken, cut up
● 3 garlic cloves, minced
● 1 large onion sliced
● 1 c tomato sauce
● ½ c water
● 4 potatoes, quartered
● 1 large red bell pepper, sliced
● ¼ c bread crumbs
● Pinch salt and pepper or 2 tsp patis
● 3 tbsp olive oil
Directions:
1. Place meat in a sauce pan with a little oil till cooked, then set aside.
2. Add oil, fry potato, set aside; add red bell pepper. Set aside.
3. Saute garlic and onion, add tomato sauce.
4. Add meat, simmer till tender, add potato and red bell pepper.
5. Add ground pepper and salt or patis, to taste.
6. Thicken with bread crumbs. Leave a few minutes more till done.
Marinating meat before cooking with soy sauce, garlic, sugar, salt and pepper for at least half an hour or so gives meat a better flavor.
Serves: 4-6
Prep time: 30 minutes
Ingredients:
● 2 lbs pork, cut to 2” cube or chicken pieces
● 1 c vinegar
● 1/4 c soy sauce
● 6 cloves garlic
● 1 tsp salt
● ¼ tsp pepper
● 1 tsp sugar
● 2 bay leaves
● 10 peppercorns
● 3 tbsp olive oil
Directions:
1. Combine all ingredients in a saucepan except oil and 3 cloves garlic; let simmer without mixing till the vinegar is cooked and meat tender (about 10- 15 minutes) and set aside.
2. Add oil and sauté remaining garlic, set aside; fry meat till brown, add the sauce and cook a few more minutes till done.