Wish to find out about one of the best Filipino recipes? Take a digital journey to this South East Asian archipelago with Lee Johnson, co-founder of Bong Bong’s Manila Kanteen, then attempt Lee’s model of a well-liked Filipino recipe, hen adobo.
Bong Bong’s Manila Kanteen is the newest Filipino meals enterprise from Lee Johnson and his associate Sinead Campbell. They began with the meals truck BBQ Dreamz in 2014, successful BBC Two’s My Million Pound Menu. Primarily based in Kerb’s indoor market in Covent Backyard, Bong Bong’s has a menu based mostly on the founding flavours of Filipino delicacies.
Filipino meals
1. Ube
This purple Filipino candy potato is barely sweeter and nuttier than those we’re acquainted with within the UK. It’s utilized in all several types of Filipino desserts and sweets, from ice lotions and desserts, to jams, doughnuts and pastries. Regardless of its predominant use in candy meals, ube has been discovered to have very excessive dietary worth, good carb content material and flavonoids, which means that it’s excessive in antioxidants. What extra might you need in your dessert?
2. Dinuguan
This received’t be to everybody’s style however it’s truthfully so, so good, we’ve it every time we see it on a menu. Dinuguan is what we might describe as a blood pudding stew – it’s constituted of cooking pork and pork offal in vinegar, garlic, onion and pig’s blood. It might not sound it however it’s truthfully superb.
3. Calamansi
That is essentially the most predominant citrus fruit used within the Philippines. It’s form of like a mixture between a lime and a kumquat. It’s used everywhere in the Philippines in cooking, sauces, drinks, desserts and jams. It’s bitter and tangy, with a candy rind.
4. La Paz batchoy
A noodle soup dish originating from La Paz in Iloilo, close to to the place my household comes from. It’s made with beef or hen inventory, pork offal, sliced pork and shrimp paste, and topped with chicharrón, spring onion, crispy garlic and an egg. It’s mainly a Filipino model of a ramen, however one of the best you’ll ever have.
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5. Sawsawan
Mainly a vinegar dip, and you may dip all the things into it. Our favorite model is made with coconut vinegar, shallots, chook’s-eye chillies, peppercorns, garlic, soy sauce and a squeeze of calamansi.
6. Longganisa sausages
Additionally spelled longaniza, these sausages are like a candy, garlicky chorizo. There are numerous variations within the Philippines however usually they’re made with pork, garlic, vinegar, pepper, salt and brown sugar, then colored purple with annatto, a purple seed from the achiote tree. Filipinos eat them for breakfast with garlic fried rice, fried eggs and sawsawan in a dish known as longsilog.
7. Laing
Also referred to as pinangat, laing is a dish made by cooking down taro leaves in a wealthy broth of coconut milk, shallots, garlic, lemongrass, chilli and ginger. It originates from Bicol, which is on the southern finish of Luzon island. It may be made with shrimp paste, fish or meat however we like ours with none of those bits, because it makes a wonderful vegan aspect dish – suppose creamed coconut spinach however higher.
8. Bananacue
We predict this is among the easiest however best creations ever. Bought throughout Filipino meals markets, these are sticky, caramelised saba bananas on a skewer. The best way they’re made is a bit of bit wild: the bananas are deep-fried in oil, then brown sugar is poured straight into the oil to caramelise.
9. Rooster adobo
This can be a household staple that jogs my memory of my childhood – and it was the primary Filipino dish that Sinead tried. It’s often known as the unofficial nationwide dish however each single Filipino household has their very own recipe, so there are lots of of variations. Our favorite is the moist model made with coconut vinegar, mild soy sauce, onion, loads of garlic and bay. Strive my hen adobo recipe.
10. Crispy pata
That is considered one of our all-time favourites. Crispy pata is made by simmering an entire pork knuckle or hock with garlic, bay, peppercorns, star anise, water and vinegar till tender. As soon as cooked, the pork is eliminated, dried and deep-fried till crisp. It’s served complete with dips and rice, and everybody digs in. We serve it with pancakes, pickles and sauces, a bit like a crispy duck pancake, however with Filipino flavours.
