There are so many memories that can be brought back by the taste of our favorite Filipino dishes. From birthdays, afternoons playing hide and seek with your kalaro, town fiestas, and family gatherings, iba talaga ang lasang Pinoy. That’s why when Andi found out that her cousin is coming back home from LA, she prepared a menu that will rekindle old memories.
Giving some of our favorite Pinoy food a re-boot, Andi prepared three dishes for us that won’t only remind us of our childhood, but will also add something a little modern to dishes we know and love.
To warm up everyone’s taste buds, Andi mixed up some of our favorite garnishes into an elegant Pako Salad. The fresh ferns, salted duck eggs, fish sauce, and sweet tomatoes will definitely have you reminiscing about the hot afternoons you spent wallowing in the lake when you were a kid.
It’s not a Pinoy meal without a fresh bowl of steamed rice. For this Filipino staple, Andi added a new twist to the ultimate comfort food, combining it with the star of every Pinoy party: Lechon! Andi whipped up a mean Sinigang na Lechon! Now this is not something you hear all the time, and you might even raise an eyebrow with such an unusual fusion. But trust us when we say that it’s going to be one of the best dishes you’ve ever tried.
For dessert, Andi made some Halo-halo Jelly. Adding some cathedral jelly to this colorful snack, it’s the Halo-halo, remixed.
- 2 cups of pako (Fiddlehead ferns), washed and spun
- 2 salted duck eggs (red eggs), sliced
- 1/2 cup red onions, sliced
- 3/4 cup tomatoes, quartered
- 2 tablespoons calamansi juice
- 1 tablespoon brown sugar
- 2 teaspoon fish sauce(patis)
- salt and pepper to taste
In a bowl combine patis, calamansi juice, brown sugar and season with salt and pepper.
Blanch pako into boiling water for 10 seconds or just shock it into cold water if raw pako if desired.
Toss pako, tomatoes and onions into vinaigrette and top with sliced red eggs.
Sinigang na Lechon
- 1 onion, sliced
- 1 tablespon ginger, thinly sliced
- 2 tomatoes, chopped
- 500 grams of lechon, cut into chunks
- Lechon skin (reserved for topping)
- 3 tablespoons of patis or more to taste
- 4 green chilis
- A bunch of bokchoy or pechay
- 1/4 cup of calamansi juice
- Freshly ground black pepper
Heat up a large pot or clay pot and sauté onions, ginger, tomatoes, and a little amount of lechon until onion is translucent.
Deglaze with patis and add water. Bring to a simmer, add remaining lechon meat and simmer for 15 minutes.
Add green chilies and bokchoy (pechay) and calamansi juice. Simmer for another 3 minutes or until vegetables are cooked.
Season with salt and pepper and top with chopped lechon skin.
Serve in soup bowls together with steamed rice.
- 50 grams jackfruit
- 50 grams saba
- 50 grams candied sweet potatoes
- 50 grams red mung beans
- 20 grams pinipig
- 50 grams macapuno
- 1 can evaporated milk
- 1 stick agar agar or gulaman bar (Powdered gelatin is another alternative)
- Pinipig and macapuno, for garnish
Arrange ingredients except milk and agar agar nicely into a clear glass.
Heat up milk into pan and dissolve agar agar and stir very well making sure no lumps are formed.
Pour into the glass where the other ingredients are, then place them into the chiller to set.
Your welcome party will definitely be a hit with these re-invented Pinoy classics—dishes that will make any balikbayan keep coming back for more! They might even want to make these dishes abroad for sharing.
Next week, join Andi again as we prepare for a feast this Christmas! Catch For Sharing on Sunday, 6:45 PM only on 2nd Avenue.