The Philippine CookbookPenguin, 23.05.1985 - 256 Seiten Here is the cookbook that presents to America the cooking of the Philippines, an extraordinary classic cuisine adapted to the specific requirements of the U.S. kitchens. In it you’ll find adobo—a rich marinated stew of chicken or pork, succulently flavored with vinegar and soy sauce; pancit guisado—sautéed noodles laced with crunchy vegetables, thinly sliced sausage, and baby shrimp; estofado—prepared with burnt sugar sauce; and ginataan—meat prepared with coconut milk. Reflecting the best elements of the cooking of Malaysia, China, and Spain, which form the ethnic base of the 7,000 Philippine Islands, this cuisine is not only marvelously tasteful, but quick and easy to prepare, as well as light and nutritious—perfect for the health-mind American with more imagination and taste than time or budget. If you’re looking for a whole new array of tastes and textures in appetizers, rice, meat, fish entrees, noodles and vegetarian dishes, salads, condiments, and desserts, you’ll find your palate wonderfully stimulated by The Philippine Cookbook. |
Inhalt
| 13 | |
| 17 | |
| 21 | |
| 37 | |
| 49 | |
| 61 | |
| 83 | |
Beef Dishes | 107 |
Noodle Dishes | 155 |
Vegetable Dishes | 177 |
Salads Relishes and Condiments | 191 |
Desserts Refreshments and Beverages | 205 |
GLOSSARY | 237 |
APPENDIX Sources for Filipino Ingredients | 244 |
INDEX | 251 |
Fish and Shellfish Dishes | 127 |
Andere Ausgaben - Alle anzeigen
Häufige Begriffe und Wortgruppen
1/2 cup chopped 1/2 cup finely Adobo bagoong baking bay leaf bean beef broth chorizos cloves garlic coconut milk cooking oil corn oil cornstarch cubes cup chopped onion cup diced cup finely minced cup sugar cut into serving Deep fry deveined dish eggplant Filipino finely minced garlic fish flour freshly ground pepper fried garlic 1/2 cup ginger ground pork heat oil ingredients lemon juice Lumpia meat minced garlic 1/2 mixture noodles oil 1 tablespoon oil and sauté Oriental food stores Oriental stores Pancit patis or salt peas pepper to taste peppercorns Philippines potatoes salt and freshly salt and pepper saucepan sauté garlic scallions Season with salt Serve hot serving pieces shelled shrimp paste shrimps skillet sliced sold in Oriental soy sauce spinach Stir tablespoon finely minced tablespoon salt tablespoons cooking oil tablespoons minced garlic tablespoons soy sauce tablespoons vegetable teaspoon freshly ground tender tomato sauce vegetable or corn
Beliebte Passagen
Seite 64 - Mix the flour and salt in a bowl. Make a well in the center of the flour, and pour in the oil and yeast mixture.
Seite 141 - Return fish fillets to pan, and add onions and tomatoes. Bring to a boil, then lower heat and simmer for 5 minutes. Sprinkle with sesame oil before serving. Serve hot. Serves 2.
Seite 120 - Add four cups reserved stock, eggplant, string beans and cabbage and mix well. Bring to a boil and simmer for 10 minutes. Season with salt and pepper to taste. Serve with bagoong or shrimp paste.
Seite 27 - Cracklings 2 pounds pork rind, cut into 1-inch squares 3 cups water 1 tablespoon salt 1 cup vegetable or corn oil Boil cut pork rind in water and salt for 30 minutes. On an oven pan, spread the cooked pork rind and bake at SOOT for 3 hours.
Seite 39 - Cover pan with lid, bring to a boil and simmer for about 15 minutes (or until potatoes are cooked but still firm).
Seite 167 - I onion, sliced 1 green pepper, cut into strips 1 red pepper, cut Into strips 1...
Seite 142 - Simmer for fifteen minutes. Add radishes and fish and bring to a boil. Simmer till radishes are tender, yet crisp. Add the hot peppers and watercress or spinach. Add fish sauce or salt and pepper to taste.
Seite 41 - In a 10- or 12-inch frying pan, fry garlic and shallots in oil. Add sausages, pork and shrimps. Season with soy sauce and parsley. Add rice. Continue frying and turning for 5 to 10 minutes, to blend all ingredients. When done, garnish with scallions.
Seite 142 - Fish) 8 cups water 1/2 cup lemon juice 1 cup chopped onion 2 cups diced ripe tomatoes 2 cups radishes, left whole 2 pounds sea bass or bluefish (shelled...
Seite 172 - Heat the chicken stock in a large saucepan or soup pot and add the garlic, oregano, gizzards, livers, salt, and pepper. Bring to a boil and simmer for 10 minutes. Add the chicken breast and continue cooking 15 minutes more.