Picadillo is a dish with its roots in Spain and localized to Filipino tastes and availability of ingredients. Filipino picadillo is also known as giniling and consists of ground beef, tomatoes, potatoes, and aromatics. The variation made in the Philippines is more soupy and can be served over rice. Notice a theme here with Filipino food?…
Month: January 2016
Tinolang Manok – Chicken Tinola
Chicken Tinolang is known as Tinola in the Philippines and is traditionally made with green papaya and pepper leaves. The variation that I grew up with had to make do with local ingredients, so the version made by both my nanay and lola took advantage of this change. In lieu of the pepper leaves, fresh baby…
Bistek Tagalog – Filipino Beef Steak
Bistek is a colloquialism for the word “beefsteak” and “Tagalog” is a reference to the Tagalog region in Southern Luzon, Philippines where bistek is believed to have originated. The meat is marinated in the mixture of soy sauce and an acidic ingredient, like calamansi, lime, or lemon juice. The depth of flavor is dependent upon the length…
Arroz Caldo with Manok
Arroz Caldo is considered a comfort food in my family’s home and was considered a staple whenever a sniffle would appear. Its origins are from the familiar Chinese congee (rice porridge) but modified by Filipinos to suit the tastes of the Spanish conquistadors that ruled over the Philippines for well beyond three centuries. It may resemble…