Filipino Cuisine Tips, 2 Of 2 Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
E-mail dialogue between,
Dennis Santiago and,
Manny Rothstein,
Directions:
MR> In Traditional Adobo, can the sauce be reduced or thickened and still
MR> be "traditional" (many cooks will adapt these recipes to their tastes,
MR> but I want to be sure I am posting your authentic recipes as a starting
MR> point).
Actually, no. Not and remain the "traditional" form anyway. Ive
personally never seen Filipino cooks tinker with sauce consistency very
much. Theres more experimentation in the area of spice mixtures. As a
matter of fact, changing which leafy green vegetable is used in a basic
recipe is used to change the character of the dish. This shouldnt be
surprising when one considers that the Philippines is geographically in the
general region of the spice trade. Sauces, meaning manipulations of foods
texture, seem to be more of a Western phenomenon.
MR> What is the traditional format of a Filipino dinner - soup, salad, main
MR> course or what?).
See above for some of the information. The format of a meal is basically
to put everything on the table at once and have a big free for all. Meals
are a time to interact. A period in which the entire family becomes equal
in its enjoyment of another days survival. The same atmosphere
characterizes parties (fiestas) where all the food is laid out buffet
style. Each person then chooses what to eat and how much of each selection
to eat from the presentation. [The kids are of course cautioned not to eat
the desserts until after eating the real food.]
Interestingly, like many multi-course European presentations, big Filipino
meals tend to stretch out in time as well giving lots of opportunity to
converse. The main difference is that one just keeps going back for more
when the urge hits then sit down next to someone and chat. More akin to an
all day American barbecue.
MR> Are Achute seeds the same as Annato seeds?
Im not sure.
MR> What is mochiko (powdered rice) like and what does it do (is it a
MR> thickener or flavor agent?).
Its used as a thickening agent. Its optional and was in the recipe book
that my mother gave me. She never used it though so as far as my cooking
is concerned it might as well not be there. Still, this is one dish that
seems to have a duality of texture preference within the Filipino
community. [One of those, it depends on how mom made it things.] I
included the mochiko for completeness sake.
MR> Can you recommend any common American substitutes for some of the
MR> authentic ingredients, for the sake of people living in parts of the
MR> country without access to Filipino markets?
Probably the best way to explain substitution is as follows:
Ingredient Use Substitute
Tamarind Sour Vitamin C = Lemon Juice
Patis Salt Salt
Ampalaya Bitter beats me?
Everything else is pretty common I think.
MR> I hope I am not being too "nit picky" with these questions. If you
MR> think I am, let me know and I will start posting as is immediately.
Not at all. Hope this was what you wanted.
Regards, Dennis
(Note: According to "Stocking Up III", pub. by Rodale Press, mochiko rice
flour has a unique property as a sauce or casserole thickener. It doesnt
separate when chilled or frozen. MR)
Source from luhu.jp
MR> be "traditional" (many cooks will adapt these recipes to their tastes,
MR> but I want to be sure I am posting your authentic recipes as a starting
MR> point).
Actually, no. Not and remain the "traditional" form anyway. Ive
personally never seen Filipino cooks tinker with sauce consistency very
much. Theres more experimentation in the area of spice mixtures. As a
matter of fact, changing which leafy green vegetable is used in a basic
recipe is used to change the character of the dish. This shouldnt be
surprising when one considers that the Philippines is geographically in the
general region of the spice trade. Sauces, meaning manipulations of foods
texture, seem to be more of a Western phenomenon.
MR> What is the traditional format of a Filipino dinner - soup, salad, main
MR> course or what?).
See above for some of the information. The format of a meal is basically
to put everything on the table at once and have a big free for all. Meals
are a time to interact. A period in which the entire family becomes equal
in its enjoyment of another days survival. The same atmosphere
characterizes parties (fiestas) where all the food is laid out buffet
style. Each person then chooses what to eat and how much of each selection
to eat from the presentation. [The kids are of course cautioned not to eat
the desserts until after eating the real food.
Interestingly, like many multi-course European presentations, big Filipino
meals tend to stretch out in time as well giving lots of opportunity to
converse. The main difference is that one just keeps going back for more
when the urge hits then sit down next to someone and chat. More akin to an
all day American barbecue.
MR> Are Achute seeds the same as Annato seeds?
Im not sure.
MR> What is mochiko (powdered rice) like and what does it do (is it a
MR> thickener or flavor agent?).
Its used as a thickening agent. Its optional and was in the recipe book
that my mother gave me. She never used it though so as far as my cooking
is concerned it might as well not be there. Still, this is one dish that
seems to have a duality of texture preference within the Filipino
community. [One of those, it depends on how mom made it things.] I
included the mochiko for completeness sake.
MR> Can you recommend any common American substitutes for some of the
MR> authentic ingredients, for the sake of people living in parts of the
MR> country without access to Filipino markets?
Probably the best way to explain substitution is as follows:
Ingredient Use Substitute
Tamarind Sour Vitamin C = Lemon Juice
Patis Salt Salt
Ampalaya Bitter beats me?
Everything else is pretty common I think.
MR> I hope I am not being too "nit picky" with these questions. If you
MR> think I am, let me know and I will start posting as is immediately.
Not at all. Hope this was what you wanted.
Regards, Dennis
(Note: According to "Stocking Up III", pub. by Rodale Press, mochiko rice
flour has a unique property as a sauce or casserole thickener. It doesnt
separate when chilled or frozen. MR)
Source from luhu.jp