Filipino Recipes

Throughout the centuries, Filipino cuisine has been a constantly evolving amalgamate of Oriental and Occidental influences. Chinese, Malay, Arab, Spanish, and American explorers and settlers have each contributed to the regions colorful culinary delights. One of Filipino cuisine's most dominant attributes comes from the Spaniards, whose cuisine is at the source of nearly 80% of all Filipino dishes.

Another, although less present influence is that of other South-East Asian countries who have contributed all but their love of hot spices to Filipino cooking. On this website, we have thought it best to add hot peppers to some of the sauces and dishes, simply because that is how we best enjoy them.

We have also tried to include alternate versions of popular dishes to suit a variety of tastes, including that of vegetarians, which aren't really catered to in most Filipino recipes. We did so without altering the original flavor of the dishes in question, and hope you will also be able to come up with substitutions on your own.

To round off our gallery of treats from the Philippines, we have included a glossary of terms that will help you figure out what it all means, and make your trip to the grocery store easier.

This site is also a work in progress, and we plan to add recipes in the months to come, so keep coming back. In the meantime, you may exchange recipes on our Culinary Forum.


Tuesday, January 19, 2010

Pata Tim


Ingredients:

  • 1½ kilo pork leg (chopped)
  • 50 grams dried squid
  • 1 head of garlic (minced)
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice wine
  • 1 tablespoons patis (fish sauce)
  • 1 teaspoon sesame oil
  • 1 cup pork or beef stock
  • 2 tablespoons cornstarch in 4 tablespoons water
  • 4 lettuce leaves (sliced)

Procedure:

  1. In a pot, boil pork leg until tender and keep stock.
  2. Baste pork leg with soy sauce and brown in oil.
  3. In another casserole, boil water and put in pork legs to take out oil.
  4. Take out pork legs and discard water, take bones out and discard.
  5. In a baking dish, arrange pork.
  6. Saute garlic, dried squid, and arrange on top of pork leg.
  7. In a bowl, mix oyster sauce, rice wine, fish sauce, cornstarch diluted in water, and sesame oil and soy sauce.
  8. Pour in mixture to pork leg
  9. Steam pork leg for an hour or until cooked.
  10. Saute lettuce and make a bed for the Pata Tim.
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