Interested in Filipino cuisine? Well, the main attraction in any Filipino gathering is always the serving of famous Filipino food or "pagkaing Pinoy" recipes. Fortunately, any Filipino or non-Filipino can now have a taste of Filipino food recipes from their own kitchens whether they are in the Philippines or in any other country worldwide. If you want to take your new girlfriend on a romantic date, Philippine cuisine is the answer. For men who have just met a beautiful Filipina girl on an online dating site, understanding her cultural food is essential.
You can look for hundreds of Filipino lutong bahay foods when going to lutong bahay, rendering free recipes of Pilipino cuisine with pictures from the Philippines. From Pinoy breakfast recipes to viands or lutong ulam recipes to snacks or merienda recipes, the recipe assortment runs through the whole gamut.
Foodies and Cooking enthusiasts from around the world, whether they be Filipinos or non-Filipinos, can now attempt to cook famous Filipino food or "pagkaing Pinoy" recipes on their own, either for their own enjoyment or for serving during special occasions and gatherings. New and experienced cooks alike will love this opportunity given that Filipino dishes are acclaimed throughout the globe. An extensive selection of Filipino food recipes is now available online at the lutong bahay website which is not connected in any way to lutong pinoy.com. The lutong bahay website provides quick and easy access and downloading for anyone with an internet connection from anywhere in the world. The site can be visited at all hours all days of the week.
Filipino or Pinoy cooking is so wide-ranging and is the cultural origin of a large collection of Filipino dishes that one can spend months tasting all of them. Philippine or Pilipino foods recipes are also always assured to be delectable.
Home cooking by Filipinos is called "mga lutong bahay" or "lutuing bahay". Filipino cooking is labeled "mga lutong Pinoy" or "lutong Pilipino". The lutong bahay free recipes or lutong Pinoy free recipes from the Philippines show the best healthy and easy Filipino foods recipes that can be included in an ample lutong Pinoy menu covering all provinces including Ilocano, Pampanga, Tagalog and Visayan foods, dishes and recipes, among others.
You can find, for one, the famous Batangas bulalo recipe. Bulalo is, after all, the renowned specialty of Batangas. Those who lived in Lucena can find and download the pancit chami recipe. The pigar pigar recipe which is a special fare in Dagupan, Pangasinan can be found, too. You can even try out a saluyot recipe if you are longing for this wild farm vegetable. Other plain vegetable recipes for daily fare like ginisang togue can likewise be found, as well as different types of flavorful sinigang like sinigang sa bayabas and sinigang sa miso.
Those who are avoiding beef, pork and chicken can try out the Filipino fish and seafood recipes such as the seafood kare kare recipe, the sweet and sour lapu - lapu recipe, the Spanish sardines recipe, the rellenong pusit recipe, the ginataang tilapia recipe and the crab Maritess recipe. A clay cooking pot or palayok is the best container to cook the ginataang tilapia recipe in but if this is not available any other cooking pot can do.
For people with very busy lives, the Mama Sita recipes are the most convenient option. The ready mixes make it easy for anyone to recreate much loved traditional Filipino recipes the more convenient way, instead of doing everything from scratch.
People who enjoy eating out in the Philippines will always have fond memories of the popular Jollibee spaghetti they grew up with, or even the special siopao sauce they had been used to. Fortunately, lutong bahay website has free recipes, among which are Jollibee style spaghetti recipe and the Philippine style siopao sauce recipe.
For snacks or dessert, there are well-known Filipino recipes for sweets including the best ube chiffon cake recipe, the hopia recipe and the sylvanas recipe.
Filipino food is a flavour-filled mixture of different cultural heritages and influences that culminates in delicious Filipino recipes.
Chinese cuisine is one of the major contributors to the evolution of Philippine cuisine. Some of their famous recipes are not just common everyday cuisine for all Filipinos, but many of them have become a part of our culture.
Pancit or Chowmein in Chinese is one proof of Chinese influences in our culture since it is always present in every Filipino special gathering, from a simple gathering for a friendly reunion or for special occasions such as Christmas.
The Chinese believe that pancit must be prepared during a birthday celebration. as it symbolizes long life by having long strands of noodles. Sotanghon is another variation of pancit recipe that symbolize prosperity and it is always present in the table during family celebration at New Year's eve.
There are also some places in the Philippines that have their local pancit recipe. Batangas is well known for their tasty pancit lomi recipe (Loming Batangas), a friend of mine told me that the secret behind the flavoris in the noodles, They usually use their homemade noodle for special loming Batangas that makes it different. Malabon is also known for their Pancit Malabon, pancit Malabon is comparable with pansit palabok or luglog and the only difference as they includes a lots of different seafoods in pancit Malabon that makes their pancit delicious and unique.There is also a place in the Bicol area that produces a famous noodle known as Pancit Bato -- pancit bato is the named of the town where they are made. IloIlo is a place in Visayas region that become popular with their Lapaz Batchoy, Lapaz batchoy has a big sililarity with beef mami for having a flavorful broth but they usually add chicharon and slice of pork liver to enhance flavor.
There are a number of different methods of cooking pancit. Bihon are cooked either dry or in a liquid. The majority of Filipino prefer a dry pancit bihon -- but bihon menu on several Chinese restaurant on Manila prefer to cook bihon with broth. Mami is another variation of pansit but it has a broth, the main meat recipe for mami is pork, chicken or beef. Pansit palabok or luglod is another popular variance of Filipino pancit, it uses a thick noodle amd usually soak to water before blanching to soften the noodle.
Palabok has a yellowish thick sauce usually cook from pork or shrimp flavoring with a toppings of sautéed ground pork, tofu, shrimp and garnish with smoked fish flake, springonion, fried garlic, and chicharon.
There is still a lot of variation of pancit recipe in the Philippines such as pancit canton, pansit lomi, miswa and lots more.
Milkfish, or bangus, as it is locally called here in the Philippines, is our national fish. This fish is one of the many staple diets by filipinos although milkfish is wide spread in south east asia. Countries like Indonesia and Taiwan have milkfish also in their diet. To describe this fish, the scales are bright silver. Slender body and the largest I've seen is about two feet. They thrive either in fresh water lakes, brackish water and salt water. When cooked, the flesh is white as milk (why it is called milkfish, of course) and lots of needle like fish bones in it's flesh. Widespread throughout the islands -- but the most tasty ones come from Dagupan (northern part of Luzon, Philippines).
Stuffed Milkfish (Rellenong Bangus) Recipe:
1 large sized bangus ( milkfish )
1 onion, chopped finely
4 cloves garlic, minced
1 small sized carrot, small cubes
1 box raisins ( optional )
2 tomatoes, chopped
1 raw egg, large
1 tsp. MSG
1 tsp. Salt
dash Worcestershire sauce
1 green bell pepper, chopped finely
2 tbsp. Flour
cooking oil for frying
* Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding.
* Break the big bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck.
* Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish.
* If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin.
* Marinate skin and head of fish with soy sauce and calamansi ( lime ) juice. Set aside. Boil fish meat in a little water. Drain. Pick out bones. Flake meat.
* Saute garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot, and pepper. Season with salt, vetsin, ground pepper, and Worcestershire sauce. Add raisins.
* Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in mixture in bangus skin. Wrap bangus in wilted banana leaves or in aluminum foil. Fry. Cool before slicing.
* Garnish with sliced fresh tomato, spring onions or parsley. Serve with tomato ketchup.
Aside from cooked food, Filipino cuisine is also richly enhanced by the wide variety of fresh fruits available in the country. Mangoes and lanzones are among the well-known and most loved of these fruits. People can have all the lanzones they want especially during the Lanzones Festival 2010 celebrated in the third week of October in Camiguin Island. This is where the country's sweetest lanzones can be found. The Republic of the Philippines (Filipino: Republika ng Pilipinas) is becoming a new hot spot in culinary tourism.
SOURCE: Lutongbahay.com
Website: http://www.lutongbahay.com/
Lutongbahay.com is an interactive cooking portal site that highlights regional Filipino food recipes.
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