John Cook - Southeast Asian Cooking

Southeast Asian Cooking:
Bundle of 120 Southeast Asian Recipes
Filipino Cookbook
20 Filipino Cooking Recipes from the Filipino Cuisine
By John Cook Copyright @2015 All rights reserved. No part of this book may be reproduced in any form or by any means without permission in writing from the publisher, John Cook. DISCLAIMER: This information is provided as is. The author, publishers and/or marketers of this information disclaim any loss or liability, either directly or indirectly as a consequence of applying the information presented herein, or in regard to the use and application of said information. No guarantee is given, either expressed or implied, in regard to the merchantability, accuracy, or acceptability of the information. The pages within this e-book have been copyrighted.

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Contents:

Introduction

In was invited over to a Filipino family for dinner about 10 years ago. I remember people were warning me about the Balut dish (a developed duck embryo), but everything I tasted was super delicious! I ate until I couldnt eat anymore, and then I was a little disappointed that nothing else fit into my stomach.

With some Spanish and a lot of Asian influence, the Filipino cuisine is one that will make you scream for more. It offers a unique combination of cultures coming together. In this book, I will reveal to you some of those scrumptious meals, so you experience the joy of eating the seasoned foods of this ancient and respectable culture. Hungry yet? Then dont wait! I will see you at the first recipe.

Adobong Balut

Ingredients:

3 tbsp. sugar

2 cloves garlic, finely minced 3 pcs bay leaf 1 small onion cup soy sauce, sliced cup vinegar Directions: Get rid of the Balut Egg shells, then put aside. sugar

2 cloves garlic, finely minced 3 pcs bay leaf 1 small onion cup soy sauce, sliced cup vinegar Directions: Get rid of the Balut Egg shells, then put aside.

Put canola oil into a frying pan, when the canola oil is hot enough, saut the onion and minced garlic until the oil gets infused with the flavor of garlic. Add Balut and fry for a few seconds. Then add vinegar and soy sauce and vinegar. Depending on your own taste you can put more or less vinegar in it. Bring to a boil without stirring. Simmer for a few seconds, then swirl the pan so that the eggs are covered in sauce.

Add sugar, bay leaf, and black pepper. Simmer for another minute. Swirl another time. Turn off the heat, and let it sit for about 10 minutes. Swirl the eggs one last time.

Sauted Chayote

Ingredients: 2 cloves garlic, minced 1 tbsp. fish sauce Salt and pepper, to taste Water 2 to 4 pieces chayote squash, pared, seeded and sliced 1 tbsp. vegetable oil 1/2 lb. pork, sliced 1 onion, chopped 2 tomatoes, chopped Directions: In a skillet, heat oil over medium heat. pork, sliced 1 onion, chopped 2 tomatoes, chopped Directions: In a skillet, heat oil over medium heat.

Cook the pork until it turns a little brown. Add the onions, garlic, and tomatoes. Saut for several minutes until the tomatoes are soggy. Add slices of chayote. Season them with patis , salt and pepper. Stir-fry for 3-4 minutes until well mixed.

Pour in water and bring to boil. Cover, lower the heat and let it simmer until the chayote is tender. Adjust the seasonings according to your desires. Remove from heat. Switch to a serving dish.

Chicken Tinola

Ingredients: 1 tbsp. garlic, minced 1 medium sized onion, chopped 1 thumb ginger, cut into strips pc small green papaya, cut into wedges 2 tbsp. fish sauce 1 whole chicken, cut into serving pieces 36 ounces rice washing Hot pepper leaves Directions: Fry the garlic, ginger, and onion. fish sauce 1 whole chicken, cut into serving pieces 36 ounces rice washing Hot pepper leaves Directions: Fry the garlic, ginger, and onion.

Add the chicken and cook until color turns slightly brown. Add the fish sauce and stir well. Pour in the rice and put to a boil. Simmer for about 40 minutes. Add the green papaya wedges and simmer for about 5 minutes. Put the hot pepper leaves in.

Add salt and pepper to taste. Serve warm.

Maja Blanca (Coconut Pudding)

Ingredients: 14 ounces condensed milk cup fresh milk cup granulated sugar 4 cups coconut milk cup cornstarch 15 ounces whole sweet kernel corn 5 tbsp. toasted grated coconut Directions: Pour the coconut milk in a pan and bring to a boil. Add the condensed milk, sugar, and whole sweet kernel corn. After that, stir until all the ingredients are evenly distributed.

Simmer for about 10 minutes. Mix the fresh milk and cornstarch. Whisk until the cornstarch is thinned down. Pour the fresh milk and cornstarch mixture in the cooking pan and stir until ready. Let it cook and stir in the meantime until the mixture reaches the right thickness. Pour the mixture in a serving tray.

Then organize it and flatten the top using a flat tool, like a wooden spatula. Let it cool down and refrigerate it for an hour or more. Garnish with toasted grated coconut (or latik if available). Serve cold.

Humba (Pork with Sugar)

Ingredients: 1/3 cup vinegar 1/4 tsp. peppercorns 1 tsp. oil 1/4 cup packed brown sugar 1/4 cup soy sauce 1 lb. pork, cut into serving pieces 1 cup water 3 cloves garlic, crushed 1 bay leaf Salt to taste 3 panatoes, peeled and quartered (optional) Hard-boiled eggs (optional) Directions: Combine all ingredients in a big pan and bring to a boil. pork, cut into serving pieces 1 cup water 3 cloves garlic, crushed 1 bay leaf Salt to taste 3 panatoes, peeled and quartered (optional) Hard-boiled eggs (optional) Directions: Combine all ingredients in a big pan and bring to a boil.

Reduce heat and simmer for about 1 hour or until pork is tender. You can adjust the taste according to your style and liking. You could add some panatoes and hard-boiled eggs to this dish. Panatoes normally cook for about 15 minutes. It is your decision whether you like it very soft or just tender to bite. You can add it halfway of the cooking time or later.

Let the eggs sit for several minutes before they are done to let the sauces cover them. Get rid of bay leaf and peppercorns (if used) just before serving. Serve hot.

Pinakbet (Meat Vegetable Stew with Shrimp Paste)

Ingredients: 1 onion, chopped 1/2 squash, cubed 1/2 lb. pork, sliced 2 tbsp. bagoong alamang (salted shrimp paste)
Directions: In a big frying pan (or casserole), heat the oil over medium heat. bagoong alamang (salted shrimp paste)
Directions: In a big frying pan (or casserole), heat the oil over medium heat.

Cook pork until it turns light brown. Add the onions, garlic, and tomatoes. Saut for several minutes until tomatoes wilted. Stir in the okra and squash. Stir-fry for one or 2 minutes and then add the rest of the vegetables. Gently stir to mix.

Pour in water and add the bagoong alamang , and bring to a boil. Reduce the heat and simmer covered over low heat until vegetables are tender. Dont overcook it. You could adjust the taste by adding a little bit of bagoong alamang . Gently stir to blend. Immediately remove from heat.