After my visit to 8 Street at Westfield Garden City “Fresh Food Precinct” and dropping by at Grill n Bao for lunch (we’re regulars now), I was inspired to make my own Gua Bao but with a Filipino twist put into it. This Pork Adobo Bun (Pork Adobo Gua Bao) of mine is the bomb! You have to make it, seriously… it is so easy.
Showing posts with label Filipino Recipes. Show all posts
Showing posts with label Filipino Recipes. Show all posts
![PORK--BELLY-ADOBO--BUN-Bao--BUSOG-SA[1]](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdzCJYTaTFmp4iiw5gQHfhMQ50teVjtt6XuEPP9Z1k_Ys4tA_i5sFYzjeEDKvmrN-vAV8EL_nZiE8DpEhsWPrX5FHlU-JzE5vVl4p_-e69aHctdJyw0WhdqhshLwXU74wqD56GquUtsls/?imgmax=800 "PORK--BELLY-ADOBO--BUN-Bao--BUSOG-SA[1]")
It has been along time since I have posted a Filipino Recipe….so to make amends, here’s a simple recipe for Ginataang Tambakol Steak (Tuna Steak cooked in Coconut Milk). I’ve added a few kamias to create a small souring effect on the overall taste of the sauce. I find that this dish is quite good when you break up the tuna steak and tossed in cooked pasta or in a mix salad and use the sauce as the dressing. I do hope you give this Busog! Sarap! recipe a try!
This homemade creation was inspired by a Kebab shop in Carindale. I love it so much that I replicated their Toasted Turkish Bread filled with Spinach, Feta & Cheese and has been a favourite merienda (snack) in the TRIBE household.
What’s so good about this Toasted Turkish Bread is that once the bread gets grilled to that golden brown stage, it has this nice crunch on top & bottom but have this pillowy texture bread inside. Simple fillings but delicious combination and what’s not to love about melted mozzarella! Another fantastic easy recipe for you to try at Busog! Sarap!
When Mr. H and I dated in the Philippines, I always dragged him to Tropical Hut for Burgers and Macaroni Salad before watching a movie to take inside the cinema. I love Tropical Hut’s little tubs of Macaroni Salad, it has this right melody of creaminess, sweetness and saltiness. But my love for Filipino Macaroni Salad didn’t start there, I grew up with this pasta salad in the 70’s, 80’s and up until now am still fond of this cold pasta dish…. I can say we’re old BFF’s.
You can’t have a Filipino gathering or family outing without this pasta salad and it’s another easy dish to assemble. Great for Christmas family parties and if you’re experiencing summer during Christmas like the TRIBE do, this Filipino Macaroni Salad goes great as a side dish for burgers or barbequed meats.
One word to describe this Filipino dessert….REFRESHING! With this Brisbane summer heat that we are having, this Buko Pandan Dessert will definitely lift your spirit up and cools you down. A Filipino tropical chilled dessert, it is compose of cubes of Pandan Jelly, Buko (shredded young coconut) and mini Sago Pearls in a not too sweet cream sauce.
I’ve only started making Buko Pandan last Halloween and since then I been making this easy version multiple of times now. The sweetness is just right and the balance of sauce/jelly/buko/tapioca ratio are good. Some people tend to drown this dessert with too much cream sauce….if you do that then you shouldn’t call it Buko Pandan Salad, it should be called Buko Pandan Drink. I used frozen/defrosted shredded Buko (shredded young coconut) and instant Pandan jelly as I don’t have the time yet to do certain things from scratch. But rest assure, this is a wonderful dessert to make specially this coming Yuletide season….simple recipe but definitely a keeper!
The names sounds funny I admit but I love these gorgeous Filipino Orange Tinged Battered Chicken & Quail Eggs. Who ever thought about how to concoct this Filipino snack is heaven sent from above. You see, it starts with a boiled egg and then it gets coated with an orangey batter then deep fried….teamed up with a fantastic vinegary or sweet based sauce and you got a winner! Out in the streets in the Philippines, Kwek Kwek and Tokneneng are served as a quick street snack.
First of all lets make it clear, Sarciadong Isda (Fish Sarciado) is compose of Fried Fish topped with Sautéed Garlic/Onion/Tomatoes Sauce but if you add beaten eggs to the sauce it will morph into Cardillong Isda (Fish Cardillo). You might ask what’s the big deal? Well, in my opinion if a dish has a proper name…as Filipinos, we better start using right terminology if we want to spread Filipino Cuisine to other nationalities, don’t you agree?
I have done the Seafood and Kangkong versions of Gising! Gising! and now I present you with another one…..a Sigarilyas (Winged Bean) edition! Some of you will say, somebody already have posted a Sigarilyas Gising! Gising! before so what’s so special with this one? Well, to answer that question….in my opinion, this is the tastiest version I ever created so far in the Gising! Gising! department. This one is definitely a keeper and if you’re a regular Busog! Sarap! reader, you know what I mean!
Filipinos have this love affair with certain canned goods. A sure sign that you’re in a Filipino household is when you take a peek inside the pantry cupboard you will see, Ligo (canned sardines in tomato sauce), SPAM (America’s influence during the war) and the ever trusty canned Corned Beef! The reason why this canned goods are always present is that, they are convenient to stockpile and grab when there is a power outage, flood/typhoon/cyclone, end of the world (just kidding!) or merely too lazy/tired to whip a dish for your next meal.
What is so nice with savoury dishes that are cooked with coconut milk/cream, is that they possess this rich creamy goodness that makes you eat more rice with it. There are so many dishes I have to taste when I go back to the Philippines and Gising! Gising! is one of them. Cooking is always a learning experience and I want to taste how the local does it, compare and improve what I have tested so far.
Sumpia is what we call Large Fried Vegetables Spring Roll in Malabon. Here’s another classic Street Food snack, best eaten freshly cooked. Usually served encased in a small clear plastic bag, you puncture the top end of the Sumpia and drizzle your spicy vinegar sauce inside and eat it on the go. In Malabon, Sumpia is team up with Goto (Filipino Beef Congee) or Arroz Caldo (Filipino Chicken Congee).
Kulinarya’s theme for the month of November 2011 is ARROZ CALDO (Filipino Chicken Congee).
I’ve previously featured ARROZ CALDO (Filipino Chicken Congee) for the month of May 2011 for Kulinarya. So to make it different for this month’s Kulinarya theme, I’m featuring another Filipino Congee which is Goto (Filipino Beef Congee). “Goto” means “Beef Tripe” in Tagalog and it is one of the main ingredients for this Filipino Congee. This is another popular Filipino street food that can be serve for merienda (snack) or a “pick me upper” after a hard night drinking session.
Kulinarya’s theme for the month of July 2011 is SINIGANG (Filipino Sour Soup/Stew).
There are so many different kinds of Sinigang (Filipino Sour Soup/Stew) and to tell you the truth, speaking for myself…I got so much to learn and only know the basic on Sinigang making….you can change the variety by using either pork, beef, fish and prawns. For the souring agent ingredient, it can be tamarind, guava, kamias or calamansi and if you’re desperate like me, you would run to your pantry for your nearest Sinigang sachet seasoning. Typical vegetables you can include to your Sinigang would be kangkong (water spinach), labanos (daikon), sitaw (snake beans), talong (Lebanese eggplant type), okra, gabi (taro) and if you want 1 or 2 whole banana green peppers.
What I will be sharing you this time will be my favourite Sinigang of all……….Sinigang na Salmon sa Miso (Salmon in Filipino Sour Miso Soup). The leafy ingredient that I use is the Mustasa (Mustard Greens/Gai Choy), reason is this vegetable gives that slight bitterness that compliments the overall taste of the miso based broth. I’ve used Japanese Miso Paste because it gives more kick than the ones that the Filipino Stores here sells as Philippine Miso that are frozen and flat dead in taste.
Kulinarya’s theme for the month of June 2011 is WHITE THEME (as you know June is for Weddings).
Taho (Filipino Sweet Tofu Pudding) is very similar to the Chinese Dòuhuā but with more heavier sugar syrup and additional Sago pearls topping. In the Philippines you buy Taho as a street food from a Magtataho (Taho Vendor). You can hear them shouting “T-A-H-O-O” during early morning and sometimes late in the afternoon. The Taho Vendor usually balances two stainless steel insulated covered cylindrical buckets that hangs on each ends of a long flat bamboo pole that he carries on top of one of his shoulder, one container for the Soft Tofu and the other one for his toppings. This yummy treat is usually served warm and freshly made.
Kulinarya’s theme for the month of May 2011 is FLORES DE MAYO (Flowers of May).
I think the floral design of my toppings fits the KCC “Flores de Mayo” theme and I can’t help but post this recipe under this theme even though it has been more than a month late.
Arroz Caldo has been a favourite snack for many Filipinos while still growing up. When I was studying high school in the Philippines, this is a “must eat” teamed up with Tokwa’t Baboy (Tofu/Pork Mix with Soy/Vinegar Dressing). This is usually served as afternoon snack or when one is sick, it is also a good starter for babies who gets introduce for the first time to solids as the plain congee is easily digestible.
This dish brings me happy memories of cold rainy days and just hanging around with my high school pals after school. I consider this as the Chicken Noodle Soup of the Philippines…feeds your soul as well as your tummy.
I tend to cook watery tasteless Nilagang Baka (Filipino Beef Stew with Clear Broth) but finally I have solved my Nilagang Baka problem. Didn’t use the “magic beef cubes” but used Beef Bones instead. This Filipino Dish is so good during our cold Brisbane weather at the moment and a favourite comfort dish among Filipinos.
WARNING!!! If you’re a bit squeamish on exotic dishes , please stop now and just jump on Busog! Sarap! Recipe Archives and select something tame to view. But if you’re game enough to read something quite different and delicious please read on….
Kulinarya’s theme for the month of April 2011 is Decadence.
What Foodie Decadence means to me, are dishes that are only served once in awhile. Not really recommended for everyday consumption as the dishes usually are high in calories and very rich. I’ve chosen Bopis for this month’s challenge as the ingredients are a bit exotic to a newbie and I haven’t seen somebody yet eat platefuls of this dish in one go.
We love our Pritong Isda (Fried Fish) and the fish of choice in our house for frying is Bream. Tilapia would be nice but in Australia, this type of fish is considered as a pest. Dead or alive, Tilapia is prohibited. If Bream is not available in your part of the world, just use your preferred fish or better yet, ask your fishmonger on what’s suitable for whole fish frying.
Kulinarya’s theme for the month of March 2011 is Gulay (Vegetables).
Ginisang Munggo (Filipino Sautéed Mung Beans) is a wonderful “ulam” (dish that goes with rice) during rainy and cold days. Dish starts with the classic Filipino holy food trinity which consist of garlic, onions and tomatoes and ends with the addition of chili leaves (I use bird’s eye chili leaves). The chili leaves gives that peppery taste that blends well with the slightly thickened flavourful broth.
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