Here’s a taste of Filipino food that you can easily prepare any time of the day. We had these 2 for dinner tonight – my all-time favorites, Tinolang isda with malunggay (Fish soup w/ Moringa) and Pansit Bihon guisado (Stir-fried rice noodles with vegetables). Because Philippines is in Southeast Asia, our cuisine is also partly influenced by that of the East – think of rice noodles, veggies , fish , spices, soups. But not exclusively Asian for our food has numerous foreign influences. A quick check in Wikipedia gives you a brief introduction to Philippine cuisine.
If you want to taste it like how it was done here in our home, here’s how:
Pansit Bihon Guisado (Stir-fried rice noodles with vegetables):
- 1 pack 227 g Super Q Golden Bihon (rice noodles or cornstarch sticks)
- 1/2 lb pork, cut into small thin slices ( you may also add chicken and shrimps, or pure chicken meat if pork is not allowed due to health or religious reasons)
- 1/8 lb peapods or baguio beans
- 1/2 cup carrots, julienned
- 1/2 small head of cabbage, chopped finely
- 1 medium sized onion, chopped
- 4 cloves garlic, minced
- 1 pc chicken cube (optional, instead of chicken meat)
- Mama Sita’s Pansit Bihon mix ( dissolved in 2 cups of water)
- In a large pan (or wok), saute the garlic and onion
- Add the pork (and other meat) then let cook for 2 minutes
- Stir-fry vegetables except for cabbage and simmer for a few minutes
- Remove all the ingredients from the pan (or wok) set them aside
- Pour in the pan the Mama Sita Pansit Bihon mixture
- Add the pancit bihon (makes sure to first soak it in water for about 10 minutes) and mix well. You may add another cup of water and cook until liquid evaporates completely
- Put-in the stir fried vegetables, cabbage and meat, mix thoroughly with the noodles and let it simmer for a minute or two
- Serve hot!
Tinolang Isda with Malunggay (Fish soup with moringa)
- 4 slices Lepte fish or Malasugue
- 1 medium size onion sliced
- 2 medium size tomatoes
- thumb-sized ginger
- lemon grass ( tanglad)
- salt and pepper to taste
- malunggay leaves or moringa (according to your heart’s desire!)
- Clean the fish.
- In a medium sized- pot bring to a boil about 4 cups of water, add in the fish and continue to simmer for 3 minutes.
- Add onion, lemon grass, ginger and tomato then simmer for 3 to 5 minutes.
- Season with salt and pepper to taste.
- Add malunggay leaves (leave the pot uncovered or else the leaves will turn brown), simmer for a while
- Serve hot!
There you go, 2 recipes to celebrate our country’s 115th Independence Day! Today, the 11th of June is also the 150th Anniversary of the Malacanang Palace as the official residence of the President of our country (read more about it here). If you haven’t thought about what to do to pay tribute to our beloved country, why not cook authentic Filipino food?
Like Ebony and Ivory, the 2 were a perfect fit for tonight’s gastronomic delight 🙂
Mangaon ta! Mangan tayon !Mangan tana! Kakan tano! Kain tayo! (“Let’s eat!” in several dialects). However we say it in this archipelago of 7,107 islands, it’s definitely more fun (to eat) in the Philippines!