A COLLECTION OF FILIPINO SOUPS AND APPETIZER RECIPES

SINIGANG NA HIPON (SOUR TAMARIND SOUP WITH SHRIMP)

Considered to be the national soup dish of the Philippines, this soup traditionally flavored with tamarind juice and cooked with proteins such as shrimp, bangus ( Philippine Milkfish) or pork ribs and is most often served in a claypot.  Seen below is my version of Sinigang with Shrimp.

Ingredients

1 1/2 lb shrimp (with head)

1 bunch water spinach (kangkong), cut in 3 inch length

1 cup string beans (sitaw), cut in 2 inch length

1 radish, peeled and sliced

2 pieces medium-sized tomatoes, quartered

200 grams tamarind

1 large white onion, quartered

8 cups water

2  long green pepper

3 tbsp fish sauce (patis) to taste

Cooking Procedure

1.    Pour the water in a large cooking pot and bring to a boil. Wash tamarind and place in a separate cooking pot with enough water to cover.  Gently simmer tamarind until skin can be peeled easily and fruit is soft enough.  Place the softened tamarind in a strainer extracting the juice. Pour the juice in the cooking pot with the boiling water.  Add onions, radish and tomatoes and cook until texture becomes soft.  Add the pepper and string beans and simmer for 3 minutes.  Add the shrimps and fish sauce then simmer for 5 minutes.  Add the water spinach, turn the heat off, and cover the pot. Let stand for 5 minutes.  Serve hot with steamed rice.  You can adjust the spiciness of the soup by adding more long green peppers or the sourness of the broth by adding more tamarind juice.

In Asian Markets, they often sell tamarind powder mixes that can be used instead of using fresh tamarind

  

LUMPIANG SARIWA (ROLLED CREPES FILLED WITH SAUTEED VEGETABLES)

Often described as one of the Philippines’s more healthier dishes, Lumpiang Sariwa is popularly known as our local version of crepe.  Far different from the French version which is more often eaten as a dessert filled with sweets, our version is eaten as an appetizer filled with vegetables.  Usually found on our Fiesta celebrations, this is traditionally dipped in a sweet sauce and topped with ground peauts.

Ingredients

Vegetable Filling:

1 clove garlic, finely minced

1 small onion, finely chopped

2 tablespoons vegetable oil

¼ kilo ground pork

¼ kilo shrimp, peeled, deveined and minced

2 tablespoon fish sauce

100 grams green beans, french cut

1 small cabbage shredded

1 large carrots, julienned

10 romaine lettuce leaves, cut into 2 horizontally

1/2 cup water

Salt and Pepper

Crepe:

2 large eggs

1/4 teaspoon salt

2 cups flour

2 cups milk

1/4 cup vegetable oil

Sauce:

¾ cups brown  sugar

1 teaspoon salt

½ cup  soy sauce

1 cup water

1 tablespoon cornstarch dissolved in 2 tablespoons water

Garnish and Toppings:

6-8 cloves garlic

1/2 cup peanuts

Cooking Procedure:

Vegetable Filling:

Saute garlic and onions in oil. Add pork and saute until fat begins to render. Add shrimp and fish sauce and cook for 2 minutes. Add water and simmer until pork is tender and has reduced. Add vegetables and stir-fry 5-10 minutes, adjust seasoning with salt and pepper. Drain in a strainer and cool.

Wrap:

Combine eggs and salt. Gradually add flour, alternating with milk. Beat with a whisk until smooth. Beat in oil gradually. Refrigerate batter 1 hour.

To cook, brush a nonstick pan with oil and place over low heat. Ladle in 2 tablespoons batter, swirl to cover pan and pour off excess. Cook until the wrapper can be lifted with a spatula without sticking (if batter bubbles, the pan is too hot). Turn and cook just to warm the other side. Set aside and cover with a towel to keep warm.

Sauce:

Combine all ingredients in a small pot and stir until the sugar is dissolved. Simmer over low heat until the sauce thickens. Remove from heat and cover to keep warm.

Garnish and Toppings:

Remove the brown skin on the peanuts and pulse in a food processor or grinder until finely chopped. Toast garlic until crisp and brown. Combine crushed peanuts and toasted garlic and set aside.

To Assemble:

Place a lettuce leaf in the center of a wrapper. Add 2 tablespoons filling. Fold bottom of wrapper over filling; wrap one side over filling and roll to the other side. The edge of the lettuce will stick out. Seal edge with water. Wrap each lumpia in wax paper. Serve with sauce, minced garlic and chopped peanuts.

ENSALADANG TALONG (GRILLED EGGPLANT SALAD)

Usually served as a side dish to grilled meat or fish, this easy to make salad can be eaten without any accompaniment.

Ingredients:

8 pcs eggplants
2 pcs Tomato, sliced in cubes
1 medium Onions, chopped
6 cloves of garlic, peeled and crushed
2 tsps of salt

Vinaigrette
8 tsp of spicy vinegar

1 cup olive oil
1 tsp of black pepper

2 pcs red duck eggs

Cooking Procedure

Prepare eggplant. The best way is to grill the washed eggplants over hot coals and grill on all sides until soft.  Peel eggplants preserving much of the flesh then mash the pulp. If you prefer to use oven, bake at a preheated 350F oven. Chopped the tomato, onions and garlic, then combine with the mashed eggplant.  For vinaigrette, emulsify olive oil and vinegar.  Season with pepper.  Mix with the eggplant mixture. Cool for half an hour to optimize flavor before serving. Serve with slices of red duck eggs.

red duck eggs are commonly sold in Asian groceries

KILAWIN (FLIPINO CEVICHE)

The Filipino version of ceviche, this side dish usually consists of minced pork or fish that is mixed with vinegar that does the cooking process.

Ingredients:

750g Tangigue meat (Philippine Swordfish)

1/4 cup vinegar for washing fish meat

1/4 cup vinegar for ‘cooking’

2 tbsp rock salt

2 tbsp ginger, finely chopped

1 medium onion, finely chopped

2 cloves of garlic, finely chopped

red bell pepper, julliened

cucumber, julliened

green chili, thinly sliced

lemon, cut 1/2 into wedges and squeeze the other half

pepper to taste

Cooking Procedure:

Dice tanigue meat and then wash with vinegar. Put in rock salt and  mix thoroughly to remove strong fish odor  (you will know if the fish has been removed of any odor once the fish has oxidized or when the color has turned opaque).  Chill for 15 minutes. Mix all the vegetables in a bowl. Put in rock salt and pepper. Once washed fish meat is chilled and is free from any fishy odor, remove the vinegar and salt solution and add the vegetables. Add fresh vinegar and squeeze in half of the lemon.

  

TINOLANG MANOK ( SOUP OF CHICKEN, GINGER AND GREEN PAPAYA)

This national dish is mostly served during fiestas and family gatherings.  Easy to cook and yet rich in flavor, this soup can be eaten as a main course as well.

Ingredients

500 g chicken

3 T Oil

1 Onion thinly sliced

2 T minced garlic

2 T minced ginger

4 C water

2 T fish sauce

2 C cubed green papaya

2 C fresh pechay (Bok Choy)

Salt / pepper to taste

Heat the oil in a large pot over medium flame. Add the chicken pieces and sauté until lightly browned on all sides, 5-7 minutes. Add the onions and sauté until translucent, about 3 to 4 minutes. Next add the garlic and ginger and sauté for another 2 to 3 minutes.  Stir in the water to cover, fish sauce, salt and pepper bring to a boil. Reduce heat to low, add back the browned chicken pieces and simmer for 25 to 30 minutes, stirring occasionally and skimming off any scum that rises to the surface.  Add the cubed papaya and simmer for another 5 to 10 minutes, or until cooked through. Remove from heat, adjust seasoning and stir in the Bok Choy. Serve hot with steamed rice.