Asian cooking, culture and stories of recipes
The word ‘buko’ translates to coconut, and Filipino Buko Pie is popular in the Southern Luzon provinces of the Philippines. I tried to recreate this classic dessert in my American kitchen by using bottled macapuno strings (coconut sport) for the filling. A double pie crust encases the sweet tropical coconut.
Ube Pichi-Pichi are Filipino snacks which are bite-sized, jelly-like pieces of cooked cassava, flavored with ube (purple yam) extract, steamed then rolled in coconut flakes. Though tiny, each dark purple slice is thick, and dense, but mildly sweet and fragrant. Pichi-pichi are often served at Filipino parties and family gatherings.
My casserole version of Chicken Alexander consists of leftovers from a holiday dinner. Use either roast turkey or chicken, and add the rest of the cooked ingredients from the the day before. Chop everything, saute quickly, then pile the ingredients in a baking dish.
This Lechon Pork Sinigang is the Filipino classic tamarind stew of pork and vegetables, this time, with a topping of crisp lechon pork chunks. The tart, savory stew of pork, with what’s known in the Philippines as backyard vegetables transforms to a festive dish for the holidays. Add the crunchy lechon cubes on the piping-hot soup at tableside, to preserve the crispness of the pork.
The word ‘buko’ translates to coconut, and Filipino Buko Pie is popular in the Southern Luzon provinces of the Philippines. I tried to recreate this classic dessert in my American kitchen by using bottled macapuno strings (coconut sport) for the filling. A double pie crust encases the sweet tropical coconut.
The classic Filipino Arroz Caldo has the addition of Kabocha Squash in this recipe. The rice porridge, with chicken cooked in soup stock flavored with garlic, onions, and ginger has the added dimension of kabocha squash cubes, or kalabasa, as it’s known to Filipinos. This is the rice porridge that most Filipinos turn to when feeling ill, or the weather gets rainy and chilly. Serve this as an afternoon merienda, or a meal for lunch and dinner.
These Lettuce Cups with Pork in Peanut Sauce is an Asian-inspired appetizer, side or entree which consists of ground pork cooked in onions, garlic, ginger, and red bell peppers, then flavored with oyster sauce. A thick, velvety peanut sauce is served on the side. Scoop the meat into the fresh, crisp lettuce cups, and enjoy like you would a taco.
