Learn These Easy Filipino Food Recipes From Chef Kaviraj Khialani

It is said that around the 16th century, Chinese traders and immigrants landed up in Philippines not only with their silks and ceramics but also bringing their Cantonese specialities and Chinese cooking traditions like stir frying and steaming methods of cooking and since then it has been having a very close connect with the influence of its adaptations into Filipino cooking.

Besides this it has also been linked to Spanish and a bit of American flavors which have been slowly incorporated and seen this cuisine develop over the years. The Filipinos are very jovial, sociable people who love to enjoy life, party and their food is often at the center of attention at many celebrations & moments to cherish.

My personal connect with this cuisine goes back to the late 1970’s when I saw myself living in the Philippines for a few years, also undergoing my schooling years there I recall having eaten this food ever since and the very first thing that comes to my mind is a steamed bun called siopao- a classic vow some Filipino recipe using a fermented steamed bun stuffed with a nice soy based chicken/pork filling served with dipping sauces! Memories take me back to then and learning this cuisine in my home kitchen over the years has been very interesting and dear to my heart, having done a study on this cuisine with over 120 plus recipes altering them to suit our Indian palate in one of authored cookery book collections is just mesmerizing and a great guide to those who wish to explore this versatile and tasty cuisine further!

Here are a few popular Filipino recipes worth trying in our kitchens and enjoying their aromas and flavors:

Chicken Adobo With Rice

Ingredients

Chicken legs/thighs/drumsticks- 500gms, cut into medium pieces.

For The Marination

• Garlic cloves- 4-5 minced
• Soy sauce- 2-3 tbsp.
• White vinegar- 2 tbsp.
• Bay leaves- 2-3 nos.
• Peppercorns- 10-12nos.

For Cooking

• Oil- 1 tbsp.+ 1 tbsp.
• Garlic minced- 2 tsp.
• Onion- 1 medium sized chopped
• Water/stock- 500- 700ml
• Sugar/brown sugar-1 tsp
• Black pepper powder-1/2tsp

Method

1. Marinate chicken for around 30 mins.

2. Heat oil in a pan, add in the chicken pieces and place in the pan, fry them both sides until lightly browned, remove and keep aside.

3.Heat some more oil in the same pan, add garlic and onions, saute for a minute add in the marination, water, sugar, pepper and water or stock. Bring to a boil, simmer add in the chicken pieces let them cook well around 20 mins.

4. The sauce needs to reduce to a semi-thick texture while the chicken is cooking, add a little corn-starch if desired to thicken up and serve this on a bed of white rice or stir fried rice, serve hot.

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Filipino Pancit Noodles

Ingredients

• Pancit noodles/rice/glass noodles- 1 packet
• Oil- 2 tbsp.
• Garlic cloves- 8-10 no.
• Sliced spring onions- 3-4 no.
• Shredded carrots- ½ cup
• Shredded capsicum- 1 no
• Shredded cabbage- ½ cup
• Sliced French beans- 8-10 no.
• Salt and pepper to taste
• Hot water/stock- 500ml
• Soy sauce- 2-3 tbsp.
• White vinegar- 1 tbsp.
• Lime juice- 2 tbsp.
• Tabasco sauce- 1 tsp or as desired.
• Spring onion greens- ¼ cup garnish.
• For Non-Veg, add cooked chicken/roast meat/pork chops, etc.

Method

1. Prepare all the ingredients for the Pancit noodles.

2. Heat oil in a pan, add in the sliced or whole peeled cloves of garlic, add in the onions saute for 1 min.

3. Add in the vegetables and saute, salt, pepper, and the cut glass noodles, mix well, add in hot water or stock and little soy sauce and allow to simmer, cover and cook on a low flame for 10-12 mins, stir and check for moisture.

4. Add in the vinegar, lime, greens, non-veg etc towards the end once the noodles are cooked. Serve hot.

Lumpia- Filipino Style Spring Rolls

Ingredients

Spring roll wrappers- 10-12 nos.

For The Filling

• Authentically they use pork mince with soy, egg, cabbage and seasonings, ginger, garlic. Here we are using chicken mince.
• Oil- 1 tbsp.
• Garlic- 1 tsp chopped
• Onion- 1 small chopped
• Chicken mince- 1 cup
• Salt and pepper to taste
• Spring onion greens- 2 tbsp. chop
• Soy sauce- 1 tbsp.
• Ginger- 1 tsp chopped
• Vinegar- 1 tsp
• Boiled mashed potato if desired for binding the mince- ¼ cup
• Shredded white cabbage-1/4 cup- optional
• Scrambled eggs-2 no. optional.
• Oil to deep fry
• Dipping Sauces- soy, chili vinegar, tomato sauce, sweet chili dip.

Method

1. Heat oil in a pan, add in the ginger, garlic, onions and saute for a minute, add in the chicken mince, salt, pepper saute on a medium flame for 2 mins.

2. Add a little water or stock and allow the mince to cook on a low flame for 12-15 mins, dry up the water content, add in the soy, vinegar, greens, potato, cabbage/egg if desired mix well turn off the flame allow the filling to cool down.

3. Arrange the wrappers on a work table, portion the filling evenly on all the wrappers, apply little maida-water paste on the edges and roll it up like a spring roll concept ensure the sides are well secured.

4. Heat oil for deep frying and fry the lumpia until golden browned on all sides, remove on a kitchen paper, and then arrange on a serving platter with dips and serve hot as a starter.

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Buko Salad – Filipino Coconut- Fruit Salad

Ingredients

• Fresh coconut flesh- ¼ cup shredded
• Coconut cream- ½ cup or sweet cream- ½ cup
• Condensed milk- ½ cup
• Litchi crush- 2 tbsp. (Optional)
• Assorted fruit cocktail tin- 1 cup tinned fruits
• Fresh tropical/citrus fruits- strawberry/kiwi/lychees- ½ cup
• Cherries- ½ cup
• Pineapple cubes- ½ cup
• Pomegranate/cherries/mint for garnish

Method

1. Prepare all the ingredients for the coconut fruit salad.

2. In a mixing bowl combine together the ingredients for the dressing of the salad, mix well and add in the tinned and fresh fruits, mix and chill.

3. Serve the chilled salad on a bed of crushed ice in a coconut shell and garnish as desired.

Chef Kaviraj Khialani is a Celebrity Master Chef. He is a Mumbai-based author, food designer, food writer, consultant and creative cuisine specialist. For more such interesting recipes from the chef, stay tuned to HerZindagi.