Traditional And Modern Food Recipes

This sea soup has many variants, depending on the fruit that is served. Commonly used spices are sampaloc (tamarind), kamias (bilimbi), bayabas (guava), and calamansi (lime) - fruit grown on the ground Unfortunately, these fruits are hard to find in the country where I once lived. Therefore, I remade this dish using lemons which are easy to find throughout the year. This soup has a bold taste: sour, salty, slightly sweet, spicy, and umami. For more flavorful broth, save the clams and shrimp or shrimp head itself, bring to a boil for at least 10 minutes, then strain. INGREDIENTS Gremolata (optional): 1 tablespoon extra virgin olive oil 4 small cloves garlic, finely chopped 1 bunch of flat-leaf parsley, finely chopped Grated zest of 2 lemons Tamarind : 4 cups of seafood broth or water with dissolved fish broth cube 1 lemon juice, plus more to taste 1 teaspoon granulated sugar 2 shallots, chopped 4 tomatoes, chopped 1 pound of fish fillets (such as salmon, monkfish or cod), cut into 4 par

Almondigas is a soup consisting of meatballs and misua. Misua is thin salty Chinese noodles made from wheat flour which is cooked quickly. If misua is not available, it can be replaced with Japanese somen noodles, because the two noodles are very similar. Like a healthy soup, almondigas are truly a filling meal. INGREDIENT 1 lb (450 g) lean pork 2 green onions, finely chopped, plus more for garnish 1 egg, beaten 3 tablespoons (25 g) of all-purpose flour Salt and freshly ground black pepper 1 tbsp (15 ml) olive oil 2 cloves of garlic, chopped 1 onion, chopped 8 cups (1.9 L) chicken stock 1 tbsp (15 ml) fish sauce 2 ounces of misua noodles, Japanese somen noodles, capellini noodles or angel hair paste PREPARATION In a large bowl, mix beef, onions, eggs and flour. Season with salt and pepper. Stir until evenly mixed, then form into 2.5 cm meatballs. Heat the oil in a pan over medium-high heat. Add garlic and onion. Saute until the onions begin to soften, about 2 minutes. Add fish stock an

Pineapple fans should try this chicken hamonado dish. Pineapple is the main ingredient in this saucy dish and makes the chicken sweet, tender, and delicious. Beef can also be used to make hamonado, but this chicken version is my favorite! INGREDIENT 3 kg (1.3 kg) pieces of chicken of your choice (thighs, drumsticks or wings) 2 tbsp (30 ml) fish sauce 1 tbsp (15 ml) lemon juice 1 teaspoon freshly ground black pepper, plus more to taste 2 tablespoons (30 ml) vegetable oil 4 cloves of garlic, chopped 1 small onion, chopped 1 cup (240 ml) unsweetened pineapple juice 2 tbsp (25 g) sugar 2 tbsp (30 ml) soy sauce 1 (398 ml) can be pineapple with juice Salt to taste White rice, to be served PREPARATION In a large bowl, combine the chicken pieces with fish sauce, lemon juice and pepper, stir to combine. Cover with plastic wrap and chill for at least one hour. Drain the chicken and remove the marinade. Heat the oil in a Dutch oven or a heavy skillet over medium-high heat. Add garlic and onion, a

While sugarcane vinegar is more often used in the Philippines to make this national dish, apple cider vinegar is a good substitute if you can't find it. INGREDIENT 1/2 cup of apple cider vinegar 1/4 cup of soy sauce 1 tablespoon of chopped garlic 2 Turkish bay leaves or 1 California 4 whole chicken feet (2 1/2 lb), cut into drum sticks and thighs Accompaniment:  Cooked rice PREPARATION Stir in the vinegar, soy sauce, garlic, bay leaves, and 1/2 teaspoon and black pepper in a bowl, then pour into a tightly closed plastic bag. Add chicken and plastic bags that are still sealed, press the air out. Turn to coat thoroughly, then put the bag into the pan and soak the chicken, according to cool, turn over occasionally, 2 hours. Let the chicken stand at room temperature for 45 minutes. Preheat the oven to 425 ° F. Arrange the chicken, with the skin side facing up, in 1 layer in a metal pan measuring 13 by 9 inches by 2 inches and pour the marinade on top. Bake in the middle of the oven unt

These sugary, Parmesan-y, buttery Philippine yeast rolls are a Christmas morning mainstay for chef Angela Dimayuga’s family. INGREDIENT 1 1/4-ounce active dry yeast envelope (about 2 1/4 tsp.) 6 1/2 teaspoons plus 1/2 cup sugar 1/2 cup warm milk (105 ° F - 110 ° F) 6 large egg yolks 3 cups of all-purpose flour, divided 1 1/2 teaspoons of halal salt 8 tablespoons of unsalted butter, room temperature; plus 4 tablespoons of melted, slightly cool, divided Nonstick vegetable oil spray 1/2 cup of Parmesan Grater, plus more Special equipment Two 6-cup jumbo muffin pans; 1/2 inch diameter wooden peg PREPARATION Mix yeast, 1/2 tsp, sugar and 3 tablespoons. warm water in a mixer bowl. Cover the bowl and let the mixture sit until it is foamy and active, about 10 minutes.  Beat milk, 3 egg yolks, 3/4 cup flour, and 1/4 cup sugar into yeast mixture until smooth. Cover and let stand until it is full of bubbles, 1 to 1 1/2 hours. Add salt, the remaining 3 egg yolks, 1/2 cup sugar, and the remaining 2