Cuban Rice with Ground Beef

It is simple and inexpensive to make—steamed rice, fried egg, fried bananas and sauteed beef are served together on a platter, or separately for diners to combine as they please.

Cooking time: 30 minutes

Ingredients

4 tablespoons oil
5 cloves garlic, crushed with the side of a knife and minced
1 onion, minced
1 lb (500 g) ground beef (or pork)
1 potato, peeled and diced
1/3 cup (40 g) fresh or frozen green peas
3 tablespoons raisins
1 tablespoon soy sauce
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 unripe saba bananas (or 2 plantains or 4 unripe regular bananas), cut in half lengthwise
4 eggs
4 cups (720 g) cooked rice

Heat a skillet over medium heat and add 1 tablespoon of the oil. Add the garlic and sauté until lightly browned. Add the onion and sauté until translucent. Add the ground beef and cook over medium heat for 5 minutes, or until cooked, stirring frequently. Transfer the meat to a bowl and set aside.
To the same skillet over medium heat, add another 1 tablespoon of the oil. Add the potato and sauté for 10 minutes.

Filipino Spinach and Egg Salad

Ensaladang Kangkong

Wash the water spinach well and remove the leaves. Cut the stems into short lengths.
Boil the stems for 5 minutes. Add the leaves and boil for another 3 minutes. Rinse with cold water and drain well.

Combine the water spinach, tomato, onion, and potato in a mixing bowl. Mix thoroughly.
Place the vegetables on a large serving platter or divide them among four individual salad bowls. Garnish with the egg slices. Drizzle Vinegar and Sautéed Shrimp Paste Sauce

Serves 4 Preparation time: 10 minutes Cooking time: 15 minutes

1 lb (500 g) water spinach (or regular spinach or sweet potato greens)
1 tomato, cut into bite-size pieces
1 onion, thinly sliced
1 potato, peeled, diced and boiled
3 hard-boiled eggs, sliced
Vinegar and Sautéed Shrimp Paste Sauce for garnish

Kilawing Puso ng Saging | Banana Blossom with Shrimp

Kilawing Puso ng Saging also known as Banana Blossom with Shrimp

Marinate no less than 25 minutes
Cooking time: 30 minutes

Ingredients

1 banana blossom, fresh or canned
4 cups (1 liter) water plus 1 tablespoon salt
1 cup (250 ml) Filipino cane vinegar
1/4 lb (125 g) fresh shrimp with heads on, shelled and deveined
1/2 cup (125 ml) water
1 tablespoon oil
5 cloves garlic, crushed
1 onion, finely sliced
1/4 teaspoon freshly ground black pepper
1 tablespoon bottled sautéed shrimp paste
1/2 teaspoon brown sugar

Canned banana blossom needs no soaking. Marinate the fresh or canned blossom in the vinegar for 1 hour. Reserve the vinegar.

Twist and pull the heads off the shrimp. Set the shrimp aside. Mash the shells and heads in a mortar. Pour the 1/ 2 cup (125 ml) of water into the mortar. Discard the shells and head and reserve the liquid.

Heat a skillet over medium heat and add the oil. Add the garlic and sauté until lightly browned. Add the onion and sauté until translucent. Add the shrimp and sauté for 3 minutes. Add the banana blossom, the reserved vinegar and the shrimp liquid, and simmer over medium-low heat for 20 minutes, or until soft and tender. Add the pepper, sautéed shrimp paste, and sugar. Simmer for 5 more minutes. Serve hot with steamed rice.

Guisadong Munggo | Mung Bean and Spinach Stew

Guisadong Munggo also known as Mung Bean and Spinach Stew

Heat a skillet over medium heat, add the oil and sauté the garlic until lightly browned. Add the onion and sauté until translucent. Add the shrimp and cook for 3 minutes or until they become opaque. Remove from the heat and set aside.

Place the beans and water in a saucepan. Bring to a boil and cook over medium heat for about 20 minutes or until soft. Add the fish sauce, sautéed shrimp paste, and pepper. Add the sautéed shrimp, garlic, onion and simmer over medium-low heat until the beans are soft. Add more water if needed.

Add the spinach and simmer over low heat for 1 more minute. Before transferring to a serving dish, add the chopped pork rind, if using. Top with the crushed fried pork rinds, if using, and serve hot with steamed rice.

Soak Overnight -& Preparation time: 10 minutes

Ingredients

1 tablespoon oil
3 cloves garlic, crushed with the side of a knife
1 onion, thinly sliced
1/4 lb (125g) fresh shrimp, shelled and deveined
1 cup (200 g) dried mung beans, soaked in water overnight and drained
2 cups (500 ml) water
2 tablespoons fish sauce
1 tablespoon bottled sautéed shrimp paste
1/4 teaspoon freshly ground black pepper
1 bunch (about 1/2 lb/225 g) fresh spinach (or any other fresh leafy green vegetable), chopped
One 3-oz (75-g) bag fried pork rinds (chicharon), crushed (optional)

Pinakbet

Mixed Vegetables with Anchovy Sauce

Ingredients

1 small bitter gourd (about 1/2 lb/255 g), cut in half lengthwise, deseeded and sliced
One 2-in (5-cm) piece ginger, peeled and sliced
1/4 lb (125 g) long beans or green beans, trimmed and sliced into 2 in (5 cm)
1 onion, chopped
1/4 lb (125 g) fresh or frozen okra, trimmed 1 tomato, diced
1 Japanese or Italian eggplant or 1/2 globe eggplant (about 1/2 lb/250 g), cut in half lengthwise and sliced
1/2 cup (125 ml) water
3 tablespoons bottled anchovy sauce or bottled sautéed shrimp paste
One 3-oz (75-g) bag fried pork rinds (chicharon), crushed (optional)

Do not stir the bitter gourd while it is cooking, just let the steam cook the vegetables. If you have some fried pork rinds in your cupboard, use them as a topping.

Place the bitter gourd in the bottom of a large saucepan, and then add the ginger, long beans, onion, okra, tomato, eggplant and sauteed shrimp paste, if using. Pour the water and anchovy sauce into the saucepan and bring to a boil. Reduce the heat to medium and cover. Leave for 20 minutes or until vegetables are tender and cooked. Do not stir, but instead, shake the pan once or twice. Garnish with the crushed fried pork rinds, if using, and serve hot with steamed rice.

Guisadong Sayote | Braised Chayote with Shrimp

Braised Chayote with Shrimp also known as Guisadong Sayote

Ingredients:

1 tablespoon oil
5 cloves garlic, crushed with the side of a knife
1 onion, diced
1/4 lb (125 g) fresh shrimp, shelled and deveined
4 1/2 cups (1 liter plus 125 ml) water
1 chayote (about 1 1/2 lbs/750 g), peeled, deseeded and thinly sliced
1 tablespoon bottled sautéed shrimp paste
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Heat a skillet over medium heat, add the oil and sauté the garlic until lightly browned. Add the onion and saute until translucent. Add the shrimp and sauté for 3 more minutes, or until the shrimp becomes opaque. Remove from the heat and set aside.

In a separate saucepan, bring 4 cups (1 liter) of the water to a boil. Add the chayote and cook over high heat for 15 minutes or until soft. Drain well and set aside.

To the skillet with the sautéed shrimp mixture, add the cooked chayote, the remaining 1/ 2 cup (125 ml) of water and the sautéed shrimp paste. Simmer over medium-low heat for 5 minutes. Add the salt and pepper. Serve hot with steamed rice.

Itlog na Maalat

Salted egg, known as itlog na maalat, is a common fixture on every Filipino table. In tropical countries like the Philippines, this is one way to preserve eggs. Salted eggs are often dyed a deep red to distinguish them from fresh eggs. Filipinos love to combine chopped salted eggs with tomatoes or have them with Fried Marinated Fish or Roasted Marinated Pork. Salted eggs are also used to garnish pastries and as a topping or filler for steamed buns (siopao). Because of their bigger, richer yolks and thicker shells, duck eggs are traditionally used but chicken eggs work fine too. To make salted eggs, eggs are soaked for about three weeks or more in a brine solution and keep them in a dark and dry place—preferably your cupboard. The eggs do not cure as quickly at cooler temperatures and the length of the curing period depends on the temperature. In the Philippines, the eggs cure after three weeks—but may take longer if you live in a cooler climate.

Preparation time: Minimum 3 weeks curing period
Cooking time: 30 minutes

8 fresh duck or chicken eggs
4 cups (1 liter) water
1 1/2 cups (300 g) salt
Place the eggs in a wide-mouthed jar with a lid.
Add the water to a saucepan and bring to a boil. Add the salt gradually. Stir until the salt is totally dissolved. Set aside to cool.
Pour the cooled saltwater over the eggs. The eggs should be completely submerged. Add more of the brine solution if needed.

Cover and store the jar in a dark place for at least 3 weeks. To test the egg’s saltiness, take out one egg after 3 weeks, and boil it over high heat for 30 minutes (salted eggs take more time to cook than regular eggs). Let cool for a few minutes. Peel the shell and taste. If the saltiness is to your liking, take out the other eggs, boil, and store in the refrigerator. If you want a “saltier” salted egg, leave the eggs for another 2 weeks.

Sotanghon Guisado

Sauteed Bean Thread Noodles also known as Sotanghon Guisado

Celebrations call for this special dish of mung bean thread noodles, which have a smooth and delicate texture and are more expensive than other noodles. Also known as “cellophane noodles,” these white noodles (sotanghon in Filipino), turn transparent when cooked (unlike rice vermicelli which keeps its white color). The flavor of this dish is brightened by the rich aroma of shiitake mushrooms, the crunch of snow peas, and a few drops of pungent fish sauce.

Ingredients

One 7-oz (220-g) package bean thread (cellophane) noodles
5 shiitake mushrooms (fresh or dried)
2 tablespoons oil
4 cloves garlic, crushed with the side of a knife
1 onion, finely sliced
1 carrot, peeled and cut into thin matchsticks
1 bone-in chicken thigh
1 1/4 teaspoons salt
3 cups (750 ml) water
1/4 lb (125 g) snow peas, trimmed
1 tablespoon fish sauce
1/4 teaspoon freshly ground black pepper
3 green onions (scallions), thinly sliced

Soak the noodles in a bowl of warm water for 15 minutes to soften, then drain well. (The noodles do not need to be completely soft.) Set aside.

If using dried shiitake mushrooms, soak them in warm water for 15 minutes. Remove and discard the mushroom stems and thinly slice the mushroom caps.

Heat a skillet over medium heat add the oil. Add the garlic and sauté until lightly browned. Add the onion and sauté until translucent. Add the carrot and sauté over medium heat for 10 minutes, stirring frequently. Remove from the heat and set aside.

Place the chicken, 1 teaspoon of the salt and the water in a saucepan and bring to a boil over high heat. Cook for 10 minutes. Remove the chicken from the pan and reserve the broth. Tear the meat off the bones using two forks—one to hold the bone in place and one to tear the meat off the bone. Set the meat aside. Discard the bones.

To the skillet with the sautéed carrot mixture, add the noodles, mushrooms, snow peas, fish sauce, black pepper chicken, reserved broth the remaining 1/4 teaspoon of the salt. Cook over medium heat for 5 minutes or until the noodles are soft. If the noodles get too dry, add a little water. Divide among 4 plates and garnish with the green onion. Serve immediately.

Pancit Luglug

Noodles with Shrimp and Tofu also known as Pancit Luglug

This impressive dish—known as Pancit Luglug or Pancit Palabok depending on the region in which it is made—uses cornstarch noodles. When cooked, these noodles don’t last long so they need to be consumed the day they are prepared. Dried rice vermicelli may be used in place of cornstarch noodles.

Ingredients

1/2 lb (250 g) fresh shrimp, preferably with heads and tails on
2 tablespoons oil
3 cloves garlic, crushed with the side of a knife and minced
1 onion, minced
3 cups (750 ml) water
1/2 cup (75 g) diced pork shoulder or loin
One 3 1/2-oz (100-g) package deep-fried pressed tofu (tokwa), diced
1 teaspoon salt
1/2 cup (125 ml) annatto water
2 tablespoons fish sauce
2 tablespoons cornstarch
8 cups (2 liters) water (for boiling noodles)
16 oz (500 g) cornstarch noodles (or rice vermicelli)
2 hard-boiled eggs, cut into wedges
2 green onions (scallions), thinly sliced (green part only)
4 limes, quartered

One 3-oz (75-g) bag fried pork rinds (chicharon), crushed (optional)

Twist and pull the heads off the shrimp. Shell and devein but leave the tails on. Set the cleaned shrimp tails aside. Mash the shrimp heads in a mortar or bowl. Pour the 3 cups (750 ml) of water, a little at time, while pressing the heads and shells against the side of the mortar or bowl with the back of a wooden spoon. Strain the shrimp liquid and set aside. Discard the mashed heads.

Heat a skillet over medium heat and add 1 tablespoon of the oil. Add the garlic and sauté until lightly browned. Add the onion and sauté until translucent. Transfer the garlic and onion to a bowl and set aside.
To the same skillet, over medium heat, add the remaining 1 tablespoon of the oil and sauté the diced pork for 5 minutes. Add the shrimp and tofu and sauté for 5 minutes. Add the salt and the sautéed garlic and onion. Stir to combine and set aside.

To make the shrimp sauce, combine the reserved shrimp liquid, annatto water, if using, fish sauce, and cornstarch in a saucepan. Simmer over medium-low heat for 10 minutes until the mixture thickens, stirring frequently to make sure the cornstarch is dissolved. Set aside.

Bring 8 cups (2 liters) of water to a boil in a large saucepan. Add the noodles and cook according to package instructions or until soft (about 7 minutes). Lightly rinse with cold running water to keep the noodles from sticking together. Drain well and transfer the noodles to a serving platter.

To serve, pour the shrimp sauce over the noodles and top with the pork mixture, hard-boiled eggs, and green onion. Squeeze some lime juice over the noodle mixture and sprinkle crushed fried pork rind. Garnish with lime quarters and serve hot.

Image via Flickr.com

Asado Chicken

Heat a skillet over medium heat and add 1 tablespoon of the oil. Add the garlic and saute until lightly browned. Add the onion and saute until translucent. Remove from the skillet and set aside.
Rub the chicken with the salt. To the same skillet over medium heat, add the remaining 1 tablespoon of oil and sauté the chicken until lightly browned, about 10 minutes. Set aside.
In a large saucepan, add the tomatoes, chili pepper, bay leaf, vinegar, and water and bring to a boil. Reduce heat to medium. Add the sauteed chicken, garlic, onion, paprika, pepper, and soy sauce and cook for 20 minutes, or until tender. Serve hot with steamed rice.

Ingredients
2 tablespoons oil
3 cloves garlic, crushed
1 onion, finely sliced
2 to 2 1/2 lbs (1 to 1.25 kg) bone-in chicken pieces (breast, thighs, and/or drumsticks)
1 teaspoon salt
2 tomatoes, sliced
1 finger-length green chili pepper, minced 1 bay leaf
3 tablespoons Filipino cane vinegar (or cider vinegar diluted with water)
1/2 cup (125 ml) water
1 tablespoon paprika
1/4 teaspoon freshly ground black pepper
1 tablespoon soy sauce

Agar Agar

Agar-Agar is a thickening agent made from seaweed that is used to make desserts and jellies. It is flavorless and dissolves when boiled in water and sets to a gelatinous form when left to cool. It is similar to gelatin although gelatin is made from animal by-products and easily dissolves in hot water. Agar-agar gels more firmly than gelatin too. Known as gulaman in the Philippines, agar-agar is sold as dried white or colored bars or packed as flakes or powder. Look for them in Asian or health food stores.

Image via flickr.com

Chicken Empanadas

To make the Dough, mix the flour, baking powder, butter, salt, and sugar in a mixing bowl and mix thoroughly. Add the water, 1 tablespoon at a time, until the dough can be gathered into a ball. Wrap it in plastic wrap and store in the refrigerator for 1 hour. While the dough is chilling, make the Filling.

To make the Filling, pour the water into a saucepan and bring to a boil. Add the chicken and boil for about 10 minutes, or until done (the flesh should appear opaque). Remove the chicken from the water with a slotted spoon, and set aside.

Boil the potatoes in a separate saucepan for 10 minutes or until done. Remove and drain the potatoes, then mash them in a bowl and add the thinly sliced cooked chicken.

Heat a skillet over medium heat and add the oil. When hot, add the garlic and sauté until lightly browned. Add the onion and sauté until translucent. Add the bacon and sauté for about 5 minutes or until lightly browned. Add the sautéed bacon, garlic, and onion as well as the raisins, butter, parsley, salt and pepper to the potato and chicken mixture. Mix thoroughly and set aside to cool completely. (It’s important to let the filling cool off before making the pastries or the crust will get soggy.)

Preheat the oven to 375°F (190°C). Remove the chilled dough from the refrigerator. Take a piece of dough about the size of a golf ball (about 1-inch/2.5-cm in diameter) and, on a floured surface, flatten it with a rolling pin into a 1/ 8-inch (3-mm)-thick disk.

Place about 1 tablespoon of the Filling in the center of the disk. Fold the Dough over the Filling to form a half-moon shape. Press and seal the edges by running the prongs of the fork over the edges. Continue forming the Empanadas with the rest of the Dough and Filling.
Place the Empanadas on a lightly greased baking sheet. Brush the top of Empanadas with the egg and bake for about 30 minutes or until lightly browned.

Ingridients

3 cups (750 ml) water
1 boneless, skinless chicken thigh, thinly sliced
2 potatoes, peeled and diced
1 tablespoon oil
3 cloves garlic, crushed with the side of knife and minced
1 onion, minced
3 strips bacon, thinly sliced
1/2 cup (100 g) raisins
1/2 cup (100 g) butter, melted
1 bunch fresh parsley, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 egg, beaten
Dough
3 cups (375 g) all-purpose flour
1 teaspoon baking powder
2 tablespoons butter, melted
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup (125 ml) water

Chicken Tamales

Tamales, or tamal in Spanish, are a traditional Mexican snack, made with steam-cooked corn filling wrapped in cornhusks, that the Spanish introduced to the Philippines. The variety found in Guam, known as tamales guiso is made with corn masa and wrapped in corn husks, and as with the Philippine tamales, are clear evidence of the influence of the galleon trade that occurred between the ports of Manila and Acapulco. The Filipinos modified the dish by using a mixture of finely ground rice, chicken, egg, that is then wrapped in banana leaves instead of cornhusks. Once boiled, the tamale is unwrapped and the sweet rice filling is spooned out and eaten. The cooked ground rice turns jellylike and has the sweet, subtle aroma of banana leaves. Although the process of making tamales is simple, it does take some practice to perfect the wrapping part. It’s important to double-wrap the filling and secure it properly so that it does not open during boiling.

Heat a skillet over high heat and add the uncooked rice. Lower the heat to medium and toast the rice until lightly browned, stirring constantly. Remove the rice and pound with a mortar and pestle, or use a food processor to grind it into a fine powder. If using rice flour, toast in the skillet until lightly browned. Set aside.
In a saucepan, simmer the ground rice, 2 cups (500 ml) of water, coconut milk, sugar, salt and pepper over low heat until the mixture thickens, stirring regularly.

Heat the chicken and annatto water in a separate saucepan over medium heat, stirring constantly for 5 minutes, or until the chicken becomes orange. Drain and set aside.

Cut each banana leaf into 10-inch (25-cm) squares. Soften each banana leaf square over an open flame or scald it for about 5 seconds with boiling water, then drain. The leaf will soften and makes wrapping easier.
Place a banana leaf, lighter side up, on a clean surface and place about 1 1/ 2 tablespoons of the rice mixture, a piece of chicken, 3 peanuts, and a slice of egg on top.

Fold the left and right sides of the leaf over the mixture, then fold the bottom and top of the leaf to form a square. Place the wrapped mixture in the center of another banana square. Fold it in the same way and tie it with kitchen twine. If using foil, wrap the mixture first in parchment paper and then in aluminum foil.
Pour the 10 cups (2.5 liters) of water into a stockpot and bring to a boil. Drop the tamales into the boiling water and cook over high heat for 30 minutes. Remove the tamales with a slotted spoon and let cool to room temperature.

Ingredients

2 cups (400 g) uncooked long grain rice (or rice flour)
2 cups (500 ml) water
One 13 1/2-oz (400-ml) can coconut milk
1 teaspoon brown sugar
1 teaspoon table salt
1/4 teaspoon freshly ground black pepper
1 boneless, skinless chicken breast, cooked and sliced
1/2 cup (125 ml) annatto water
10 sheets 10-in (25-cm) squares banana leaves
1/4 cup (50 g) roasted peanuts
2 hard-boiled eggs, thinly sliced
Kitchen twine, for tying the tamales squares
10 cups (2.5 liters) water

Stuffed Eggplant

Stuffed Eggplant also known as Rellenong Talong

Filipino eggplants, or talong, are perfect for stuffing. Similar in size to Japanese eggplants, these purple-skinned eggplants are just the right size to accommodate a layer of cooked ground meat, providing a wonderful texture and taste to the meat mixture. After the meat is stuffed into the eggplant, it’s then dipped in egg and fried or baked.

Ingredients

4 Japanese or Italian eggplants or 1 large American “globe” eggplant
3 tablespoons oil
3 cloves garlic, crushed with the side of a knife and minced
1 onion, minced
1 tomato, minced
1 1/2 lbs (750 g) ground beef
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon sugar
4 eggs


Pierce the eggplant(s) with a fork, place in a large pot of boiling water, and cook for about 10 minutes or until just tender (the larger globe eggplant will take longer to become tender). Holding the eggplants by their stalks, slice them lengthwise to open them like a book—do not slice all the way through—leaving the stalks intact. Place the eggplant(s) on a clean surface and flatten with a pestle or a back of a large spoon. Set aside.
Heat a large skillet over medium heat, and add 1 tablespoon of the oil. Add the garlic and sauté until lightly browned. Add the onion and tomato, and sauté for 3 minutes. Add the beef and sauté for 5 minutes. Add the salt, pepper, and sugar, and stir to combine. Remove the meat mixture from the skillet and divide into four portions. Set aside.

Beat the eggs in a large bowl. Submerge each eggplant in the egg, and place cut-side up on a large plate or a clean flat surface. Top each eggplant with one portion of the meat mixture and spread it evenly, pressing firmly. Pour the remaining egg over the stuffed eggplants.
To the same large skillet, add the remaining 2 tablespoons of oil and set over medium heat. Fry the stuffed eggplants, stuffed-side up first, until browned. Fry the other side. If baking, place the eggplants, stuffed-side up, on a sheet pan and bake in a pre-heated 400°F (200°C) oven for 30 minutes. Serve hot with banana ketchup and steamed rice.

Sweet and Sour Fish

Sweet and Sour Fish also known as Escabeche

To make this delicious dish, a whole fish preferably a lapu-lapu also known as red grouper, but any grouper will do just marinated, fry, and simmered in a heavenly sweet-and-sour sauce. Bell peppers to add color to the dish and enhance the flavor.

Combine the lime juice and salt in a small bowl and stir until the salt is dissolved. Place the fish in a large casserole dish and pour the salted lime juice over the fish. Let stand for 30 minutes.

Heat a skillet over medium heat, add 1 tablespoon of the oil and fry the fish for 10 minutes on each side, or until cooked. The fish should be flaky when done. Transfer to a serving platter and set aside.

Heat a skillet over medium heat, add 1 tablespoon of the oil and sauté the garlic until lightly browned. Add the onion and sauté until translucent. Add the ginger, bell pepper, and carrot and sauté for 3 minutes. Stir in the vinegar, water, soy sauce, sugar and banana ketchup. Bring to a boil, stir in the cornstarch mixture and simmer over medium-low heat until it thickens. Pour the sauce over the fish. Serve with steamed rice.
Serves 4 Preparation time: 10 minutes + 30 minutes marinating time Cooking time: 30 minutes

4 tablespoons freshly squeezed lime juice
1 tablespoon salt (use 1 1/2 teaspoons if using fish steaks or fillets)
2 tablespoons oil
2 lbs (1 kg) whole fish, scaled, gutted, and cleaned, or 1 1/2 lbs (750 g) fish steaks or fillets (grouper, red snapper, carp, cod, or bass)
3 cloves garlic, crushed with the side of knife
1 onion, sliced
One 2-in (5-cm) piece ginger, finely sliced
1 bell pepper, deseeded and finely sliced
1 carrot, peeled and finely sliced
3 tablespoons Filipino cane vinegar (or white vinegar or cider vinegar diluted with water)
4 tablespoons water
1 tablespoon soy sauce
3 tablespoons brown sugar
1 tablespoon banana ketchup
1 tablespoon cornstarch dissolved in 2 tablespoons water

Sautéed Marinated Clams

Sautéed Marinated Clams also known as Estofadong Tulya

Clams are popular everywhere in the Philippines, others are cultivated  but mostly they grow naturally, where they are harvested along reefs or even farmed to provide grocery stores and restaurants with fresh clam meat. This delicious clam dish uses a vinegar marinade. The clams are then sautéed in soy sauce and brown sugar, creating a savory and sweet combination. It’s a simple dish with only a few ingredients making it ideal for a quick weekday meal.

Combine the Marinade ingredients in a mixing bowl. Add the clams and marinate for 1 hour.
Heat a skillet over medium heat and add the oil. Add the garlic and sauté until lightly browned. Add the onion and sauté until translucent.

Add the clams. Cook over medium heat for 5 minutes, or until tender. Add the breadcrumbs, salt and brown sugar and cook for 5 more minutes, stirring occasionally. Serve hot with steamed rice.
Serves 4 Preparation time: 15 minutes + 1 hour marinating time Cooking time: 15 minutes

1 tablespoon oil
3 cloves garlic, crushed with the side of knife 1 onion, thinly sliced
1 lb (500 g) canned or fresh clam meat (from about 4 lbs/2 kg fresh soft-shelled clams)
1/2 cup (45 g) breadcrumbs
1/2 teaspoon salt
1 teaspoon brown sugar
Marinade
3 tablespoons Filipino cane vinegar (or white vinegar or cider vinegar diluted with water)
1 teaspoon freshly ground black pepper
1 bay leaf