Category Archives: Filipino Recipes

Pancit Molo, a Filipino favorite from the Ilonggo kitchen

There is nothing like a hot soup during chilly rainy weather. I like a soup that is a meal in itself. A Filipino favorite from the Ilonggo kitchen is the Pancit Molo which are meat dumplings wrapped in thin wanton wrappers, swimming in a rich chicken broth with shredded chicken and shrimp garnished with fried garlic and scallions. Chef Tatung , known as a culinary heritage advocate, shared this recipe at the The Maya Kitchen Culinary Elite Series which features the country’s top chefs and their culinary creations in cooking demonstrations open to housewives, culinary enthusiasts and the general public.

It is so gracious of Chef Tatung to share these Pinoy Classic recipes. I will be sharing more in the succeeding posts.

pancit molo _

Serves 10-12

1 pack molo (or siomai/wonton) wrappers

Filling:

300 grams course ground pork (20% fat)
200 grams shrimps, peeled, chopped
½ teaspoon ground pepper
2 cloves garlic minced
2 tablespoons MAYA All-Purpose Flour
1 teaspoon salt
1 egg

Broth:

1 whole chicken
12 cups water
1 cup shrimp heads
1 stalk celery, chopped
1 carrot, chopped
1 onion, chopped
fish sauce and white pepper, to taste

1. Boil chicken with other ingredients to over low fire for 1.5 hour.

2. Remove chicken skin and shred meat, set aside.

3. Strain out the rest of the ingredients and discard.

4. Season with fish sauce and white pepper.

5. Bring to a simmer and drop dumplings and shrimps and cook for 3 minutes.

6. Transfer into a bowl and garnish.

Garnish:

Poached shrimp, chopped spring onions, fried garlic, sesame oil

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Tortang Talong (Stuffed Grilled Eggplant Omelet)

I tried out this simple eggplant omelet recipe from Kristine Keefer, public relations coordinator for the French Laundry in Yountville, California.

Kristine Keefer, public relations coordinator for the French Laundry in Yountville, left her native Philippines after college to attend the Culinary Institute of America in Hyde Park, N.Y. This omelet can be enjoyed with the accompanying recipes for mango salad and garlic fried rice for a complete meal for breakfast, lunch or dinner. I am pretty sure overseas Filipinos will love these recipes.

Ingredients
2 Japanese eggplant (the narrower the better, as they will cook faster)
Vegetable oil or extra virgin olive oil, as needed
1 medium onion, cut in small dice
10 ounces ground pork
1 large plum tomato, cut in small dice
1 tablespoon fish sauce (Keefer prefers the Thai brand Tiparos)
4 medium eggs
Salt and pepper, to taste

eggplant omelet

Continue reading Tortang Talong (Stuffed Grilled Eggplant Omelet)

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Maruya or Banana Fritters

maruya

As a little girl growing up in Cebu, I often spotted vendors near our home, selling maruya or banana fritters. This is my favorite snack and I read that it is also incoming president Rodrigo Duterte’s favorite midnight snack. The most common variant is prepared by coating thinly sliced and “fanned” saba or plantain bananas in batter and deep frying them. Don’t confuse Maruya with Pinaypay. According to The Freeman Lifestyle, “while pinaypay (meaning “resembling a hand fan”) and maruya (meaning “deep-fried”) are both made from plantains or bananas that are valued more as a vegetable, like kardaba or saba, there is a difference in their respective preparation.” Not all pinaypays have to be dipped in batter; there is a simplified pinaypay that just goes straight into deep frying without the batter. For its part, maruya is not limited to bananas.”

Continue reading Maruya or Banana Fritters

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Shepherd’s Pie, a dish of ground meat topped with mashed potato

It was Sandy Daza’s Home Cooked Meals at The Maya Kitchen a few weeks back. Sadly I could not join as I had to attend to something that Saturday. Maya Kitchen shared me the recipe though. Let me share Shepherds’ Pie which is so easy to prepare, no-fuss cooking and a must-have dish at home if you are bored with Pinoy cooking.

I often prepare this at home and it is always a hit with my family. Shepherd’s pie is basically a traditional dish of ground meat under a layer of mashed potato. They say the dish origins came from ways to use “leftover roasted meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top.”

Sounds yummy so let’s start.

Here is the recipe.

Ingredients:

3 tablespoons olive oil
2 tablespoons chopped garlic
1 cup chopped onions
½ kilo beef, ground
1/3 kilo pork, ground
1 cup chopped button mushrooms
2 teaspoons basil leaves
¼ cup catsup
1 beef cube
3 tablespoons seasoning sauce
1 tablespoon Worcestershire sauce
1 tablespoon sugar

Topping:
400 grams, potatoes, boiled and mashed
1/2 cup all purpose cream
¼ block salted butter
2 teaspoons salt
½ teaspoon pepper

Let’s get cooking:

1. Sauté garlic and onions in olive oil.

2. Add in meats and sauté until brown. Add all other ingredients and simmer until dry. Lay on baking dish.

3. Prepare mashed potatoes: Combine potatoes, cream and butter. Season with salt and pepper.

4. Mix well and top over ground meat. Pipe out decoratively on top of Sheperd’s pie, top with cheese.

5. Broil until top is brown.

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