Food How to Stock a Filipino Pantry, from Bagoong to Ube
Pantry Recipes and Meals to Whip Up Any Time of Day
Put what's already in your kitchen to good use with these pantry recipes for breakfast, lunch, dinner and dessert. The post Pantry Recipes and Meals to Whip Up Any Time of Day appeared first on Taste of Home.
Withmaking travel a tricky and even prospect this year, we're embracing the . All week (and all summer) long, we'll bring you transportive flavors and travel-inspired ideas from around the world, so you can take your tastebuds on a trip and give your mind a mini vacation while you're still at home. Here, a primer on Filipino food with essential ingredients and recipes.
In the past few years,has finally begun to get its due in the U.S. If you haven't tried cooking this flavor-packed Southeast Asian cuisine in your own kitchen yet, here's what you'll need to get started (plus what to make with it).
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What Is Filipino Food?
Over centuries, the Philippines developed its own unique cuisine, thanks in part to its rich and diverse tropical rainforests, humid weather, and its key location in the South Pacific as a trading route.Brenda on Instagram: “Throwback to this delicious Kamayan feast I had with my family! ???? ???????? ???? ???? ???? A Kamayan feast is a meal in which you eat a variety of…”
For centuries the nation has had a healthy trade with China and other Pacific nations, resulting in the introduction of Asian flavors and ingredients—think soy sauce—in the cuisine early on. After Spanish colonization in the 1500s, traditional European dishes blended with native ingredients to create nationally recognized dishes like adobo and mechado (beef stew). Other global influences include the Middle East, South America, and the U.S. during World War II.
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How long does canned meat last? How long can canned vegetables be eaten? The mystery tin can of food or home-canned jar found in the deepest recesses of the pantry may raise questions, so we asked experts about what's really safe. There are surprising answers as to what foods are safe to eat past a "sell by" date.Related: 30 Cheap and Easy Recipes From Canned Foods
So many global influences have helped craft the lively blend of sweet and sour, salt, and acid that defines Filipino food. The tropical weather influenced flavors as residents turned to salt and vinegar to preserve foods.
Cooking in the Philippines is a family affair, bringing together generations in the kitchen and around the dinner table. Not surprisingly dishes are often ones that can easily be served in a variety of formats, from bowls of stews to platters of lechon, or roasted suckling pig.
Chowhound went to top Filipino chefs around the country to learn the essentials of Filipino cooking. From Brian Hardesty of St. Louis’and Sheldon Simeon of in Maui, to Dorothy Hernandez of Detroit’s and Nicole Ponseca of New York’s (and, formerly, Maharlika), these chefs are the experts and showed us what you need in your to get started.
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Say goodbye to pantry chaos with these space-saving tipsWhen it comes to having a top-notch pantry, labels immediately come to mind. After you've de-potted your goods, use a label maker or tap into your inner calligraphist and draw one on. This leaves no room for interpretation and won't allow you to confuse the salt with the sugar.
Essential Filipino Ingredients
While this isn't an exhaustive list, these are some key ingrdients in Filipino cuisine. Stock your pantry with these staples so you can make delicious Filipino dishes whenever the craving strikes.
Traditionally, many dishes are created with rice and cider vinegars to add the tartness Filipino food is known for, but sugarcane, palm, and coconut vinegars are also used often. The great thing about vinegar is each comes with a unique flavor profile making it a key place in a recipe to add your own spin.
If you’re just starting out and don’t have access to an Asian food store or international section at your grocery, try plain old distilled white vinegar.
2. Soy Sauce
Food needs salt, and soy sauce is one place to get it.
But if you’re looking for something especially traditional, turn to patis.
3. Patis (Filipino Fish Sauce)
Just as not all hot sauces are created equal, not all fish sauces are either. Vietnamese and Thai fish sauce have a different flavor profile and generally are a little more balanced thanks to added sugar. True Filipino patis can be pretty in-your-face when it comes to saltiness.
How to Stock a Filipino Pantry, from Bagoong to Ube
Bagged wine isn't a new concept. After all, the box that boxed wine comes in contains a bag inside.In the past couple of months, it's probably safe to say that we've all improved our skills with our microwaves.But it may have gone too far, since some librarians have had to ask that we stop quick-cooking our library books.The Kent District Library in Grand Rapids, Michigan, has apparently received a couple of scorched hardbacks.It seems some well-meaning patrons tried to avoid the pandemic by microwaving the books.Maivino offers a popular bagged rosé that they will deliver right to your door.In addition to a rosé, Maivino offers a Pinot Noir and a Sauvignon Blanc if you're not a fan of the pink stuff.
Made of fermented fish and salt, the flavor it lends isn’t fishy at all. It’s much more along the lines of rich umami. Try using it to marinade meats instead of saltwater brine.is a classic brand to look for at the grocery, but if you’re really having a hard time finding any fish sauce, anchovy paste can be a substitute, though it just lacks the funk from the fermentation.
4. Bagoong (Fermented Fish Paste)
This fermentedis an essential for the Filipino chef. It can be made with a variety of small fish, though shrimp is common and lends a signature pink hue to the condiment.
Even seasoned chefs have a hard time describing the flavor, but think along the lines of the funk ofand an intense shrimp flavor (both guaranteed to get your nose working). It’s often served with kare kare (peanut stew with braised ) or as a snack with green mango slices.
This Filipino lime is a cross between a kumquat and a. This small citrusy fruit is very aromatic and adds quite a bit of (surprise!) acidity to any dish. It brightens up everything from drinks to pan fried noodles and fish.
6. Bitter Melon
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Also known as bitter gourd and bitter squash, this fruit looks a bit like a lumpy cucumber. Once sliced open and cored (imagine if the inside of a cucumber was a bell pepper—bitter melon has a very similar texture), most often you’ll see it prepared simply with scrambled eggs. A word to the wise: A little bit goes a long way. So unless you’re ready for the bitterness, consider pre-prepping the fruit by letting the slices rest in sugar or salt water and squeezing out the excess juice before cooking.
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The Filipinos love garlic and it is featured prominently in dishes ranging from basic adobo to sisig (sizzling pork) and pancit (fried noodles). Keep a bunch of fresh cloves on hand.
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adds zest and spice to many of the sour dishes of the Philippines. Having a root handy is always important.
9. Squash Tops and Leafy Greens
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From stews to soups (especially the sour seafood soup sinigang) to noodles and adobo, dark leafy greens are an important component of many Filipino recipes. Squash tops and leaves might not be the most readily available stateside, but dinosaur kale, collard greens, and spinach are great stand-ins.
10. Rice or Potatoes
With all those acidic and sour sauces, there needs to be a bit of starch to balance the dish., simply steamed, is the foundation (or accompanying side) to many important meals, as are simple potatoes.
The striking purple yam that'sis a common ingredient in Filipino desserts, frequently cooked into a jam called halaya. See our for more about this ingredient (with recipes, of course).
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Now that you know what ingredients you'll need to have on hand, here are some delicious Filipino dishes to make with them.
Think of sisig as a sort of pork stir-fry, using the heart and meat from the pig’s head, with calamansi and chile. It’s a perfect blend of spice, savory and sour. Get our.
Considered the national dish of the Philippines, adobo is a simple mixture of chicken and spices served over rice. It’s an easy recipe to start with and chicken can be swapped for pork, beef, lamb, jackfruit, or mushrooms. Get our.
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A traditional dish influenced by Spanish flavors, mechado is a comforting riff on beef stew (and one of many types of.). Get the .
This easy noodle dish has the sweet and sour and saltiness Filipino food is known for. It is pretty well accepted that any pancit is just a blend of noodles, meat, and vegetables, though pancit bihon calls for thinwhereas thicker flour stick noodles star in pancit canton. Get the .
There’s a variation of sweet and sour soups across Asia, and this classic sour seafood soup usually gets some tartness from calamansi or tamarind. This version is a bit of a modern take with salmon and miso. Get our.
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Loaded with veggies and fried pork, this stew is a classic comfort food for the Philippines. With the chili for spice and shrimp paste for an added layer of umami richness, this recipe is an easy way to boost your fall soup game. Get the.
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These crispy Filipino spring rolls can be filled with all sorts of things, from ground pork and vegetables to sweet bananas. Get the.
This comforting dessert is a unique spin on a classic Filipino treat. The small number of ingredients in this rice pudding and beginner level techniques make it an easy pick to impress at the end of a meal. Get our.
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Perhaps the most iconic (and Instagrammable) Filipino dessert, halo-halo means "mix mix" in Tagalog and is a layered affair of various textures and flavors. Ingredients include shaved ice, fruit, jellies, beans, and condensed milk or ice cream. Get the.
New Flight Routes Taking Off This Fall .
Airlines are ramping up their fall schedules as travel restrictions loosen and demand gradually picks up.