https://thequirinokitchen.com/tag/asian-in-america-filipino-recipe/ Asian cooking, culture and stories of recipes Sun, 09 Oct 2022 20:15:53 +0000 en-US hourly 1 https://thequirinokitchen.com/wp-content/uploads/2022/09/cropped-favicon-32x32.png https://thequirinokitchen.com/tag/asian-in-america-filipino-recipe/ 32 32 https://thequirinokitchen.com/kilawin-pusong-saging-banana-blossoms-saute/ https://thequirinokitchen.com/kilawin-pusong-saging-banana-blossoms-saute/#comments Sat, 14 Mar 2020 17:38:49 +0000 https://www.asianinamericamag.com/?p=12763 The Filipino Kilawin Pusong Saging is a basic sauteed dish of crisp banana blossoms, garlic, onions, sauteed in rice vinegar and flavored with fish sauce. One can use a big, fresh banana blossom, from a banana tree or find it in Asian markets. If using the fresh blossom, soak the coarse, thick leaves first in salt and water to soften before cooking. For this recipe, I used canned banana blossoms, which shortened the cooking time and because I didn't have access to a fresh puso ng saging .]]> https://thequirinokitchen.com/kilawin-pusong-saging-banana-blossoms-saute/feed/ 2 12763 https://thequirinokitchen.com/pancit-canton-with-shrimps-and-vegetables/ https://thequirinokitchen.com/pancit-canton-with-shrimps-and-vegetables/#comments Sat, 07 Mar 2020 05:00:27 +0000 https://www.asianinamericamag.com/?p=12761 Pancit Canton is a basic stir fry noodle dish which is the Filipino version of Chinese fried noodles cooked in a skillet or wok. This is a versatile entree which can be a family meal or transform to a party dish. There are many versions of this Philippine favorite and different meats, seafood and vegetables are added to it. For this specific meatless recipe, I used shrimps and vegetables]]> https://thequirinokitchen.com/pancit-canton-with-shrimps-and-vegetables/feed/ 1 12761 https://thequirinokitchen.com/green-beans-guisado-with-pork-bagnet/ https://thequirinokitchen.com/green-beans-guisado-with-pork-bagnet/#respond Sat, 29 Feb 2020 05:00:36 +0000 https://www.asianinamericamag.com/?p=12824 Green Beans Guisado with Pork Bagnet is my version of a Filipino sauteed (guisado) vegetable dish with crisp, pork chunks of bagnet, the Ilocano lechon kawali. First, I cooked the crunchy pork pieces by boiling the whole slab, then chopping it into bite-sized pieces for the deep fry. Then, I sauteed the green beans in patis (fish sauce) and added the pork. The soft, savory green beans were a good contrast to the crunchy pork and made for a wholesome meal served with rice. ]]> https://thequirinokitchen.com/green-beans-guisado-with-pork-bagnet/feed/ 0 12824 https://thequirinokitchen.com/how-to-grill-inihaw-na-manok-chicken-barbecue-filipino-style/ https://thequirinokitchen.com/how-to-grill-inihaw-na-manok-chicken-barbecue-filipino-style/#comments Sun, 27 Jul 2014 00:00:30 +0000 http://asianinamericamag.com/?p=4573 Inihaw na Manok (say 'ee-nee-haw-nah-mah-nok')  is Pilipino which translates to Chicken Barbecue. This barbecue dish is a well-loved grilled entrée and ranks as a top party favorite along with the Pork BBQ skewers I have featured on this blog. The secret is to marinate it the night before. The ingredients are fairly simple and are probably in your pantry already. Just mix it together, pour it on the chicken, keep it in a resealable plastic bag and refrigerate overnight. Once you start char-grilling these chicken pieces the aroma that is a medley of sweetness and savory seasonings float all over your backyard.]]> https://thequirinokitchen.com/how-to-grill-inihaw-na-manok-chicken-barbecue-filipino-style/feed/ 75 4573 https://thequirinokitchen.com/shrimp-sinigang-tamarind-soup-with-shrimps/ https://thequirinokitchen.com/shrimp-sinigang-tamarind-soup-with-shrimps/#comments Mon, 10 Mar 2014 02:31:21 +0000 http://asianinamericamag.com/?p=4347 Sinigang na Hipon - Tamarind Soup with Shrimps and Vegetables is a classic Filipino soup dish flavored with souring agents. Start with a clear broth flavored with tamarind. In the Philippines, we boiled unripe green tamarinds from our yard, then mashed the softened pulp to add to the broth. Since I can’t find green tamarinds in the States, I  use the solid blocks of tamarind concentrate from Asian markets. Once added to the savory sour broth, toss in the shrimps, vegetables, patis (fish sauce)]]> https://thequirinokitchen.com/shrimp-sinigang-tamarind-soup-with-shrimps/feed/ 5 4347