Food we’ve cooked and eaten….
Hello everyone. I’ve been wanting to make siopao asado, which is the Filipino version of a dumpling. With a sweet and savoury meat filling and soft and fluffy bread, the steamed buns are just as good or even better than store-bought. Anyway, the first time I tried, the yeast didn’t bloom and the dough was so sticky, the second time, the mixture was so dry, I can’t even make a dough. I tried different recipes from different Filipino sites. The third time I tried, it was a success, I was so thrilled.
Our national dish, adobo! Filipinos can cook it anywhere in the world, as long as we have the main ingredients: chicken or pork, vinegar, soy sauce, garlic, salt and pepper. Marinate all the ingredients, fry them with a little oil, then simmer them until cooked.
Stir-frying is my favourite style of cooking – chop all ingredients in small sizes, like julienne. Fry garlic, ginger and onions, first, then add beef and the vegetables. Add oyster sauce, chilli sauce, soy sauce and voila – stir-fried beef!
Preserved ampalaya and atsara – good accompaniment for any grilled or fried fish, chicken, pork or beef.
Favourite breakfast – also known as tapsilog which is a short form of tapa, sinangag (fried rice) and itlog (eggs)
Our favourite dessert! My brother has got this super recipe and it’s to die for! 10 egg yolks, 1 can of condensed milk, 2 cans of evaporated milk, some rinds of lemon. The secret is to caramelise some sugar in a dish, sieve the mixture then steam it, or bain marie it.