PANCIT PALABOK

When one speaks with flowery words, beating around the bush rather than zeroing in on the point of conversation, one is said to speak with too much "palabok". This Filipino term is also the name of a dish with so many accoutrements: the pancit palabok. The dish, unlike the saying, is outright delicious at the first mouthful.

THE BEST CARROT CAKE

How is carrot cake for Easter? The Easter bunny eats carrots thats why. Carrots are not only super nutritious, they taste so good, too.  The lowly carrot, the larder staple, the dependable side, the earthy root crop takes center stage when made into a carrot cake. 

CRISPY CHILLI BEEF

The question is simple. What do you want to eat? The answer not so much. While one can come up with a one word answer such as Mexican, Thai or pizza, someone might go indecisive and complicated. 

PASTEL DE POLLO (CHICKEN POT PIE)

Pie is such a beauty to behold. It tempts you to break the crust and eat it yet restrains at the same time to look at it some more. Pie is not a Filipino thing and pastel is the only savoury pie that I know, not counting hand pies (empanada) and sweet pies.

KIKIAM (FIVE SPICE PORK ROLLS)

Five spice powder is a mixture of star anise, cloves, cinnamon, Sichuan peppercorns and fennel seeds. The aroma and flavour is quite heady and can taste medicinal if too much is used. In tempered amounts, though, it gives an interesting exotic edge to any dish that it is added to.

BEEF MORCON

As Christmas approaches, one can't help but feel nostalgic. Though some seek to inject new ideas into their Christmas celebrations, many still yearn for their Christmas past. I for one yearn for the lovely Christmases I had when I was growing up. The wonderful food, the family togetherness and the presents are part of the warm memories I'll always treasure. I also miss not being the one to orchestrate the Christmas preparations.

BACON TOPPED MEATLOAF

Although meatloaf has its origins from Europe, it is not as popular here as it is in the US. I make it fairly regularly because, not only is it delicious, it is also very easy to make. Meatloaf is not a dish that's seen a lot in UK cooking programmes but Nigella Lawson made meatloaf in her show and she draped hers with bacon. Nothing new there but it just caused me to wonder why I do not do that. Maybe that is why I do not look like her yet. 

MENUDO CON GARBANZOS

Menudo is as synonymous to Filipino fare as adobo. It is one of the heritage dishes that has remained a classic. It is cooked with regularity in households and served as a staple in carinderias (eateries). 

PICADILLO

Cooking vegetables, Filipino style is not exactly quick and easy. Ginisang gulay or sautéed vegetables is the most common everyday vegetable dish. The process starts with the Filipino trinity of sautéing ingredients: garlic, onions and tomatoes. Cooked pork (usually belly pork) and shrimps also go in. More often than not, glass noodles are also added. The vegetables are more often than not a mix of different kinds. 

When I miss ginisang gulay, I always cook picadillo. Although it follows the same procedure, the meat used is minced pork so it cooks fast. There is only one kind of vegetable used.


Filipinos are not hot on vegetables and I do understand why. If not properly sautéed, the dish can taste pretty bland.

I always say that the finished product depends on how you start the cooking process. I browned the minced pork first before anything else and that single step alone added a richer taste to the dish already. Sautéing the garlic, onions and tomatoes really well gives the base of the dish a good flavour. Each step should be done with the development of the taste in mind. Your nose is your gauge. The dish should have a fragrant aroma at each step. Also, do not add too much water at any given point. I have seen this done almost always and that washes off the flavour that has already developed. A bit of water, gentle heat and a lid would generate enough heat to cook the vegetables yet keep all of the taste in. 

This dish is so simple yet so satisfying. Although vegetables are usually served as a side dish, picadillo is tasty enough to be served on its own with freshly steamed rice and, to complete the Filipino dining experience, offer a bit of fish sauce on the side.

Ingredients:

2 tbsps. olive oil
200 gms. of minced (ground) pork
2 tbsps. fish sauce
½ tsp. ground black pepper
1 tbsp. crushed garlic
1 onion, diced
1 c. of chopped tomatoes
6 c. diced marrow, courgettes (zucchini), upo or chou chou (sayote)

Instructions:

Heat up a sauté pan and add the olive oil.

Add in the minced pork, 1 tbsp. of the fish sauce and the black pepper. Sauté until the pork is browned.

Add the crushed garlic and sauté until the garlic is golden brown. 

Add in the onions and sauté until translucent.

Add in the tomatoes, stir and cook until the mixture is reduced. 

Add the marrow and ½ c. of water. Cover, bring to a boil then simmer until the vegetable is cooked. 

Add in the last tbsp. of fish sauce (or more if you prefer).

Transfer to a serving dish. Serve with rice and extra fish sauce on the side.


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SWEET AND SOUR PORK

To most of us, sweet and sour pork is synonymous to Chinese food. I remember how it was always a part of family dinners at our favourite Chinese restaurant. The crispy pork pieces were topped with a perfectly balanced sweet and sour sauce mixed with crisp vegetables. It always comes as we expect it and never fails to satisfy. 

KATSU CURRY

My two kids always order Katsu Curry in Wagamama. The plate comes with a rather large (American) football shaped mound of rice, two crumbed chicken pieces flanking the rice and salad leaves. The brown curry sauce drapes the meat and the rice in a rather unappetising fashion. Nevertheless, the taste speaks for itself and it never fails to satisfy.

CHICKEN AFRITADA

The question of why Philippine cuisine is not as popular as the other Southeast Asian cuisines still remain. There are funny, sometimes insulting answers. I choose not like to delve deep into the matter but I have a few ideas of my own.

GAI LAN WITH OYSTER SAUCE

I was lucky to have a good health visitor when I was bringing up my babies. A health visitor, for those not in the UK, is a health professional who guides Mums on how to take care of their babies.

PININYAHANG MANOK (FILIPINO CHICKEN STEW WITH PINEAPPLE)

The week's dinner menu in my hometown of Marikina is very predictable and limited. When asked about the dinner plans, a Mom would usually say, "something with do". Most of the dishes have the syllable do as in asado, mechado, adobo, menudo. Most Moms' randomly pick any of those dishes when planning what to cook for dinner.

BRUSSELS SPROUTS WITH PANCETTA AND CHESTNUTS

Alright, those who make fun of brussels sprouts, you may stop now. A lot of people wrinkle their noses at these Lilliputian cabbages but still eat them nevertheless. Brussels sprouts are now officially a trendy vegetable. They always appear at the celebratory table for some reason; they are delicious. 

POLLO CON GUISANTES (MANOK SA GUISANTES)

The Philippines culinary icon, Nora Daza, passed away peacefully on the of September 13. Millions will mourn her passing, yet also celebrate the wealth of her culinary contributions. Her valuable legacy is the knowledge and passion for cooking that she selflessly shared. 

Ms. Daza was a gourmet chef, restaurateur and a bestselling cookbook writer.
Her recipes are lifesavers for the newlyweds who need to know all the basics of cooking and baking. It is also for homemakers who are always in search of new recipes. It also caters to the avid party giver who likes entertaining with grace but with minimum effort.

She makes the recipes straightforward and easy to follow. I always turn to her cookbook first before anything else because I am confident that it is the first step to doing things right.

KOREAN STYLE BEAN SPROUTS

The one thing that I like best about Korean cuisine is the myriad accroutrements that come every dish. Although each one is delicious, it is the bean sprouts salad (sookju namul) that I like best. The bean sprouts are blanched before being mixed with a dressing. It's simple taste makes it the perfect side dish. Although it is best served with Korean dishes (like bulgogi), it can be served with anything. 

QUINOA CON POLLO

Quinoa is a relatively new grain but is in everyone's shopping trolley and store cupboard. What's the deal in quinoa? 

The food and Agricultural Organization of the UN has declared 2013 as The International Year of the Quinoa. It is actually a seed rather than a grain, is low in carbs, high in protein, has neither fat nor cholesterol content and is gluten free. These tiny, tiny seeds are touted as the new superfood. The list is long and very scientific and I get muddled by that sort of thing so I'll just say that it is really good for you.

GYOZA

Gyoza, jiaozi, giaozi all refer to pot stickers, a crescent shaped Chinese dumpling. Pan fried, boiled or steamed, it always makes you want more and more of it.

PRAWN WONTON AND BEEF NOODLE SOUP

Wanting to eat noodles is a basic and natural yearning for Asian people. The first mouthful makes the first and lasting impression. The soup, the noodles and the toppings all have to taste good. It is quite a tall order but is not that difficult to fill. Having said that, the best noodle soup in town still eludes me and I have to make mine at home.