| -- End Ad Box ---> | | | | and chopped green chilies. |
| It’s no secret that Filipino cuisine is one of | | | | Garlic and onions |
| the best in the world, but like any good food, it | | | | These two almost always go together, especially |
| has to have its secrets. Few people have really | | | | in meat and vegetable dishes. You may be more |
| mastered authentic Filipino foodnot the | | | | familiar with Taiwanese and Australian garlic, which |
| washed-down fare you get in fast foods and | | | | have larger cloves and are easier to work with. |
| diners, but real, home-made native dishes. | | | | But if you want a stronger, spicier flavor, go for |
| Although most of us can whip up something when | | | | native garlic. Philippine garlic comes in smaller bulbs, |
| we need to, it can be hard to capture that distinct | | | | with cloves less than half the size of other types. |
| Filipino taste. | | | | This makes them hard to handle, but it’s |
| So what really goes into our food? How do you | | | | well worth the trouble. |
| make your food taste truly Filipino? | | | | Philippine onions are strong and pungent, making |
| There’s really no single answer, because | | | | them a great source of flavor. Use native red |
| no one can define our foodwe come from a | | | | onions for sautéing and pickling, but use the |
| hodgepodge of cultures, after all. But one thing | | | | white ones for salads and sandwiches. If |
| that sets us apart from our Asian neighbors is our | | | | you’re making rice porridge, top it with |
| heavy use of spices. Whereas other cuisines | | | | chopped green onions for extra spice. |
| prefer subtle hints of flavor, we like a big burst of | | | | Lemongrass |
| it with every bite. | | | | Lemongrass has strong-smelling leaves and stalks |
| So that’s the first rule: be generous with | | | | commonly used in soups, teas and sauces. The |
| the spice. If you want your dish to fit in with | | | | leaf is slightly sweet with a hint of citrus, a |
| other Filipino recipes, get to know the spices that | | | | perfect complement to gravy and other meat |
| go into them. Here are some of the most | | | | sauces. There are several ways to use |
| common. | | | | lemongrass, but the most common method is |
| Ginger | | | | cooking the fresh leaves (sometimes the entire |
| Ginger is used in most of Asian cuisine, and Filipino | | | | stalk or bulb) with the food to release the flavor. |
| food recipes. In the Philippines, it is most | | | | If you’re using the stalk, take only the |
| commonly used in soups and stews; dishes such | | | | soft inner part and chop it up before dropping it in. |
| as arroz caldo (rice porridge), and tinola (chicken | | | | You can also use dried and powdered lemongrass, |
| stew) use garlic as their main spice. It goes | | | | especially if you’re in the city and fresh |
| particularly well with chicken and fish dishes, | | | | leaves are hard to find. |
| where it provides a nice contrast to the strong | | | | Pandan |
| meat flavors. Ginger is used both for flavor and | | | | Pandan is mostly an aromatic ingredient, most |
| aroma, although the flesh of the root is not | | | | commonly used with plain white rice. Just add a |
| always eaten. Most people just crush the root and | | | | couple of leaves to your rice as it boils, and it |
| drop it into the dish, then take it out just before | | | | comes out with a strong, inviting aroma. Some |
| serving. | | | | regions even weave it onto rice pots for an even |
| Chili | | | | stronger scent. You can do the same with rice |
| We’re not as wild about spicy food as the | | | | cakes, puddings, and other Filipino desserts recipes. |
| Thais, but we do like a bit of bite in our food. | | | | Bay leaf |
| Virtually every Filipino dish can be spiced up with | | | | The strong, pungent taste of bay leaves makes |
| chili peppers, from rich meat viands to everyday | | | | them a perfect fit for Filipino cooking recipes. The |
| soups and noodles. Sauces like patis (fish sauce) | | | | leaf has a wide range of uses, from meat sauces |
| and soy sauce are often mixed with crushed chili | | | | and dips to main dishes like adobo, menudo and |
| and used as dips or marinades. Bicol, a region in | | | | mechado. Dried bay leaves are traditionally used; |
| southeastern Luzon, is known for using chili | | | | fresh bay is seldom available in local markets. The |
| peppers in most of its dishes. Perhaps the most | | | | leaf itself is not usually eaten; like ginger, you can |
| popular is Bicol express, made with meat, | | | | take out the leaves once you’re ready to |
| bagoong (sautéed shrimp paste), coconut milk, | | | | serve. |