Try Filipino recipes for next potluck
St. Margaret’s cooks will attempt favorite foods of the Philippines at the next Global Cuisine Potluck — Saturday, Oct. 13th. Some will love the many one-pot-meal options. Others might prefer the salty-sweet combinations favored by Filipinos. Recipes for a variety of dishes are in a folder on the Time and Talent Table in the Parish Hall.
Filipino cuisine uses some of the simplest cooking methods – boiling, grilling, stewing and steaming. It has been heavily influenced by centuries of trade with Spain, China, France, Southeast Asia and the United States, according to USA Today’s “Travel Tips.” The central ingredient in Filipino meals is steamed rice. Leftover rice will be combined with herbs and sauces and recycled for other meals. Corn, noodles and bread are staples. Coconut appears in dishes from soup to desserts. Abundant seafood – particularly grouper, tilapia, bass, shrimp and clams – make fish dishes almost as popular as pork and chicken. Filipinos reserve beef for special occasions.
“Salty fish sauce, coconut cream, lemongrass, adobo sauce, soy sauce, spicy barbecue sauce, sweet and sour, miso tomato, bagoong – which is shrimp paste – and Filipino vinegar are typically put on the table for dipping meats and vegetables as well as dribbling over rice,” according to USA Today.
Pick a recipe from the Time and Talent Table. Try the simple jicama salad or the Filipino chicken stew called Pochero. You will also find recipes for clams in oyster sauce, a vegetable dish called Pinkabet, Adobo Chicken with Ginger, Filipino egg rolls, a coconut pudding, a coconut pie, and a mango bread. Or go on line to find others.
Dinner will be at 6. If your dish needs reheating or assembly, come a bit earlier. Remember to bring friends and your own beverages. As always, non-cooks are invited to help us clean up.