Filipino Summer Recipes
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Memorial Day in the United States honors the military men and women of America who lost their lives in the service to their country. This is a holiday that is observed on the last Monday of May. It also marks the start of summer in the USA, because it’s a time when the weather gets warmer and schools start to end for the year.
For Filipinos who had loved ones who fought next to Americans during World War II, it is a time to remember our own brave men and women who put their lives on the line to help save America during wartime. On a personal note, this touches me deeply and I wrote about my own family’s WWII involvement in my recent history and food memoir Every Ounce of Courage: A Daughter’s Reflections On Her Mother’s Bravery. This is also a food memoir which includes 24 Filipino recipes from my mother and grandmother, which were part of our family memories.
Nowadays, for many Americans, this long holiday weekend is not just about remembrance, it is a time to get together with family and friends, to celebrate, and fire up the grill for barbecue season.
What to Cook for Memorial Day Weekend:
If you’re hosting a barbecue cookout, or have been invited to a Memorial Day neighborhood party, or staying home with family, here are some classic recipe ideas to whip up. These are guaranteed to be party pleasers.
Deviled Eggs with Longanisa : These make great appetizers. They are the classic stuffed eggs or what Filipinos call Relyenong Itlog, but made special with the topping of crumbled longanisa, cured, sweet-savory pork sausages. Click recipe here.
Shrimp Gambas: Also known as Gambas al Ajillo, is a Spanish-style seafood appetizer that’s a favorite Filipino entrée. The shrimps are pan fried in extra virgin olive oil, garlic and sweet tomato sauces, with an extra kick of sriracha if desired. This cooks quick and fast, and makes an elegant starter, side or even a main course. Click recipe here.
Filipino -style Pork Barbecue: These grilled Pork Barbecue on skewers are a favorite every time we have a party or if I bring it to potlucks. What makes these hard to resist is the marinade which is a sweet-savory, slightly spicy blend of ingredients. Start marinating these now. And make a double batch. You’ll see why after you’ve grilled some. Not a single skewer remains. Click for the recipe on the blog here.
Aside from the recipe on this blog, here’s the Grilled Pork Barbecue Skewers I developed for Simply Recipes.
Macaroni Salad with Pineapple: Our family calls this ‘Tita Pat’s Macaroni Salad’ because it was always on the menu of our favorite aunt when she hosted a party. This is Filipino-style Macaroni Salad with Chicken and Pineapple. It is sweet and savory at the same time. It’s a fast, easy chilled salad for summer , or even year round, as a side to those barbecues or roasts. Click recipe here.
Sinuglaw : A classic Filipino appetizer of grilled pork belly marinated in patis (fish sauce), garlic and calamansi. Then after grilling, pour a sauce of vinegar, with ginger, onions, and chilies. Serve as an appetizer, a side, or main course with rice. Click recipe here.
Vegetable Rice Wraps with Peanut Sauce: No cooking is needed for this easy vegetable dish. Simply fill the delicate, pre-soaked Vietnamese rice wrappers with thinly sliced assorted vegetables. Roll, slice and serve the vegetable rolls in a savory side of peanut sauce. Click recipe here.
Vegetarian Pancit Bihon: What is a Filipino gathering without pancit that can feed so many? I transformed the classic noodle dish into an all-vegetable version. It’s a basic stir-fry dish that’s easy to put together with cabbage, carrots, green beans, celery, mushrooms and topped with tofu. Season this with savory patis (fish sauce) and calamansi or lemon all over. This is the type of noodle entrée that can be scaled up, adding ingredients as your guest list increases. Click blog recipe here. I also developed a Pancit Bihon noodles recipe for Simply Recipes. Click here.
What Desserts To Bring For Potluck:
The best thing about desserts, aside from being marvelous, is that you can make some ahead. Or you can make them quickly just before serving.
Coconut Leche Flan : A Filipino party is not complete without classic Leche Flan for dessert. Make this ahead and refrigerate till ready to serve. My recipe is made of a rich, creamy custard which is coconut-flavored. Individual slices of flan are topped with sweet macapuno strings, making it a superbly decadent, yet easy dessert to make. Click recipe here.
Ube Ice Cream: This recipe for the classic Filipino Ube-Purple Yam Ice Cream only needs three ingredients – heavy whipping cream, sweetened condensed milk, and the ube flavoring. Even better, it’s also a no-churn ice cream recipe. Click recipe here.
Pichi-Pichi in the Microwave: If you only have 12 minutes to make dessert or snack for a potluck, or a family barbecue, this is the recipe for you. Bite-sized, mildly-sweet chewy cassava morsels, coated in grated coconut are cooked in the microwave and can be relished for a hearty merienda snack. Click recipe here.
What To Cook During Summer:
There’s so many more recipe ideas I have shared in the past on this blog, which I can remind you about again. As the weather warms up, it’s time to take it easy in the kitchen. And if you don’t have an outdoor grill, I offer other alternative recipes you can make.
It’s all about enjoying the moment. Summer is here. It’s the middle of the year, can you believe that? Make the most of this time and the family time. And the best way to enjoy those heartwarming, simple moments is with delicious, scrumptious food.
Filipino-style Chicken Barbecue
Inihaw na Baboy in the Ninja Grill
Mais con Hielo in the Instant Pot
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