Mad Scientess Jane Expat (nanila) wrote,
Mad Scientess Jane Expat

"Favourite Recipes of Hawaii Filipinos" Part 1 of many, I hope

My mom brought this book for me on her recent visit. It's just a little spiral-bound thing - "Souvenir Edition: Filipino 75th Anniversary Commemoration", compiled and edited by the Filipino Women's League.

I have a new project: Attempt to make every recipe in it by the end of a year's time. Here is the Table of Contents:

  1. Chicken adobo (Mom's remark: "good". Oh yeah, I know - she used to make it all the time!)
  2. Apritada (chicken with vegetables)
  3. Arroz caldo (chicken with rice)
  4. Atchara (pickled green papaya)
  5. Binangkal (sesame seed doughnuts)
  6. Bindonggo (tripe and beef)
  7. Bitsu-bitsu (sweet potato patties)
  8. Crispy pata (deep-fried pork)
  9. Dinuguan (pork sauteed in blood)
  10. Egg around the baboy (pork fritters)
  11. Escabeche (fish and vegetables)
  12. Peche-peche (purple rice dessert)
  13. Arroz ala cubana (rice with meat sauce)
  14. Pork guisantes (pork with peas - I ate a lot of this as a child)
  15. Fried bangus (fried milkfish with sauce)
  16. Guinataan (dessert pudding)
  17. Biko (mochi rice dessert)
  18. Lumpia (meaty rolls, like eggroll except saltier and probably less good for you but SO TASTY)
  19. Guayabano chiller (soursop beverage)
  20. Iced buko (coconut beverage)
  21. Kamote and kamatis gulay (sweet potato and tomato salad)
  22. Morcon (like a scotch egg, except with a steak wrapped around the egg. Yes. It is a very good idea.)
  23. Kari-kari (oxtail stew)
  24. Kascaron (mochi coconut dessert balls)
  25. Puso ng saging (banana blossom dish)
  26. Turkey relleno (stuffed boneless turkey)
  27. Katuday and sayote salad (this could be a challenge as it requires fresh tropical flowers)
  28. Kutsinta (steamed coconut dessert)
  29. Mongo guisado (bean sprout and shrimp thing yum)
  30. Lechon de leche (AMAZING full recipe follows)
  31. Maruya (banana fritters)
  32. Paksiw na pata (pig feet stew)
  33. Pansit luglug (pork and shrimp thing yum)
  34. Sinigang carne (beef and vegetable soup)
  35. Pinacbet (Ilocano vegetable dish)
  36. Sabao ng tulya (clam soup - Mom's comment "good". Yep.)
  37. Halo-halo (words cannot describe how nice this sweet-beany coconuty fruity dessert is especially on a hot day)
  38. Pork tabungao (pork and squash)
  39. Pork torta (pork and egg patties - Mom's comment "very good".)
  40. Rellenong talong (stuffed aubergine)
  41. Isda sarsiado (fish with sauce)
  42. Shrimp sinagang (shrimp soup)
  43. Sitsaron (pork cracklings)
  44. Tinono talong (broiled aubergine)
  45. Tinola (chicken and papaya soup)
  46. Turron (banana lumpia)

Now, making a lot of these is going to be a logistical challenge, given the ingredients required. Especially the one that requires fresh tropical flowers. I may have to come up with some manner of substitute. I have plenty of nasturtiums in the garden. :P

But by far my favourite in terms of the advance planning that's going to be necessary is "Lechon de Leche", which is a contender the most delicious food in the world unless you're vegetarian or vegan, in which case I apologise for the amount of salivating over meaty meatness that I'm doing as I type, and you may possibly want to skip the contents under the cut below.

Here is the first sentence of the recipe, which serves 75 people. Ask your butcher to dress a suckling pig, 25-50 lbs. Rub the whole skin with salt. Rinse off with water. Wash inside by passing boiling salted water (1/4 cup salt to a gallon) through mouth and letting it drip through hind hole, three times. Then wash with plain lukewarm water. Rub inside with mixture of:
  • 1 tablespoon pepper
  • 7 bay leaves
  • 2 heads garlic, crushed
  • 4 large onions, chopped

Pass a spit through pig. Tie snout and chin to spit tightly with thin wire, making sure that spit is securely wedged. Stretch front legs, and tie together, then anchor it to head of pig (chin) by using a longer wire to tie around snout. Stretch hind legs and tie both feet securely to spit. Rub skin with salt. Cook rotisserie-fashion over charcoal. Have on hand 6-8 20 lb. bags of charcoal or a pile of dry wood. Brush alternately every quarter hour with water.

Roasting time is 6-8 hours
Distance from charcoal: 2 feet
Serves 75 people (50 lb. pig)

  • 5 lbs. pig's liver, broiled
  • 1 cup vinegar
  • Water as needed
  • 2 tablespoons oil
  • 1 head garlic, minced
  • 2 round onions, minced
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 cup sugar
  • 1 cup bread crumbs

Cut liver in 1-inch cubes and grind in blender, together with vinegar. Add a little amount of water if needed. Saute the garlic and onions in oil. Add liver, salt, pepper and sugar, cook over moderate heat until bubbly, lower heat and simmer 10 minutes. Add bread crumbs and cook another 10 minutes. Stir occasionally. Makes 4-5 cups.

Who wants to come over and help eat roast pig, then, eh?

This entry was originally posted at The titration count is at comment count unavailable.0 pKa.
Tags: family, food, hawai'i, nostalgia, project

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