I don't intend to cover all Filipino foods, just the ones I find familiar or interesting. At some point I want to list and photograph the foods that I often see am uncertain about the name or what it actually is. See also Chicago Restaurants.

The signature Filipino foods:

The Philippines has dozens of variations of adobo recipes for all sorts of meats. The soy sauce and vinegar help to preserve food. Supposedly it will make a dish last for several day even in the absence of refrigeration.

Adobong Manok (Chicken Adobo)

1 chicken, cut into serving pieces
½ c soy sauce
¾ c cider vinegar
½-2 heads of garlic, crushed (that's a lot!)
2 bay leaves
½ T peppercorns
1 T ketchup (optional)
salt to taste

Gently stir the ingredients together in a pot. Bring to a boil and then simmer for an hour. Serve with rice. Don't eat the peppercorns!

The following recipe is scary and funny. It is from Favorite Filipino Dishes (J.F. Silverio. Manila, Philippines: Cacho Hermanos Inc., 984. ISBN 971-17-0603-2).

Frog Arpetada

2 segments of garlic, minced
2 T lard
½ c minced or chopped onions
½ c chopped tomatoes
1 bunch palaka (frogs from rice fields)
2 fresh peppers (bell variety, seeded and sliced)
½ c water
½ t salt-pepper mix

Sauté garlic in lard; add onions and tomatoes. Add live, freshly skinned frogs. Cover and cook 5 minutes until frogs no longer jump from pan. Stir, to cook sauce thoroughly. Add sliced green and red pepper. Season to taste.

The following recipe is from my mom for Tsamporado (chomp-o-rahd-o). This was a popular warm breakfast in our household when I was growing up.

Tsamporado

2½ c water
1 c sweet rice
½ c cocoa (or a little less)
½ c sugar

Mix ingredients in a saucepan. Bring ingredients to a boil, while stirring occasionally, and continue to stir until the rice is tender. Serve with milk. [I personally liked to add evaporated milk and sugar.]

Here's another recipe I got from my mom this weekend on my dad's birthday [2005-04-17]. It's for Linukay, a sweet rice recipe that can be served day or night.

Linukay

6 c sweet rice
6 c water
12 oz frozen pure coconut milk from the Philippines
2 c brown sugar
pinch of salt
½ c loosely chopped ginger (optional)

Bring the sweet rice to a boil and simmer for 20 minutes. In a big wok, simmer the coconut milk, brown sugar, salt, and ginger for about 20 minutes until thick. Mix in the sweet rice.

2008-09-28 My mom and I cooked it again. It's 5-6 cups sweet rice with 1.25 cups of water per cup of sweet rice. Simmer for 30 minutes. The coconut milk can be thawed overnight. The salt is a big pinch more like 1/8 teaspoon.

Here are typical foods.

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