Fillipino Cooking
Fresh Banana Leaves
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can be soaked in water to soften up,
and then stuffed with any number of
SWEET or SAVORY foods, usually rice
as a binder
Motar and Pestle
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In Filipino cooking, a lot of herbs, chili's
and pepper corns need to be mashed up.
KITCHEN GADGETS & SMALL APPLIANCES


Deep friers are essential as many vegetables, meats
and stuffed (wonton) dumplings are fried.

Deep Fryer  pork chops, chicken legs

SKIMMER ORDER HERE A Skimmer has a handle,
and looks like a ladle, but it has holes in it to strain.

A WOK
A wok is a frying pan -- but the curved shape
changes the way the food is cooked. It has a higher
heat retention, and uses less cooking oil than a
regular skillet. This is important for healthier
sauteeing as the food can be pushed up the sides of
the wok and any excess oil can drain off before it is
served.

REGULAR WOK ORDER HERE for use with gas
range top.

CAST IRON WOK SET ORDER HERE can be used
with gas or electric range top. Set includes wok,
Wood knob flat wok cover, wok ring, wok chuan
(spatula)

ELECTRIC WOK WITH LID ORDER HERE stainless
steel, dishwasher safe. To season, hand wash with
soapy water, rinse, put in some oil and wipe around,
heat up till smoking. Turn off, let it cool for several
hours before washing again. Use silicone or wooden
spatula's to prevent scratching.

PROPANE COOKER WITH WOK - portable, and can
also be used with a
DOME COMAL for Mexican
frying. Make sure you get the correct size of Dome
Comal for your round propane cooker.

INDUCTION WOK with lid ORDER HERE to use with
induction cooker like Nuwave. Can ALSO be used on
gas stove top!!! Use wooden, nylon or silicone
utensils with this. It's flat base and NON STICK, so
you don't need to use as much oil. Use as stir fry,
deep fry, or soup.

WOK RING ORDER HERE  8 1/4" Used to support
woks when cooking on a regular range, a wok ring
sits on top of your existing burner and ensures that
your wok won’t slide around while you’re cooking.

BAMBOO CLEANING WHISK ORDER HERE
efficiently cleans a wok as you should NOT really put
soap in the wok to clean. To clean the whisk, just
swoosh around in soapy water, rinse and air dry
vertically (with handle at the top). This Bamboo Whisk
is much better to clean a wok, and doesn't remove
seasoning you did on the wok.

BAMBOO STEAMER ORDER HERE

Steaming is a gentler and healthier approach than
poaching or boiling as it retains the vitamins,
minerals, flavor, shape and color of the food.Many
bamboo steamers have TIERS so you can cook many
foods simultaneously - dumplings, vegetables, tender
(not tough) cuts of meats, and seafood.
You’ll need a pot so the steamer will fit snugly, not be
able to topple over and keep it hovering above the
water. A wok is ideal for steaming as its curved shape
toward the bottom can hold water and  suspend the
steamer above it without touching the water. A pan or
skillet can be used as well, but you don’t want a
precarious placement where the steamer will top
over. Ideally, your steamer
hovers above the water.
But if there is liquid touching the steamer, make sure
that the portion where the food is sits
above the
liquid line.
You'll need to line the bottom of the basket so the
food doesn't get stuck. Lettuce and cabbage leaves
don't impart any flavor, but if you want to increase the
flavor you can use banana or grape leaves, as well
as corn husks.
You'll want to add about 2 inches or so of water,
making sure that it doesn't touch the food. You can
also jazz it up and add broth instead as well. Bring to
a simmer, NOT boiling. Put the steamer over it, then
put on steamer lid. The simmering water gently
warms the food, and you should check it
occassionally, as well as adding a bit more water so it
doesn't dry out and evaporate as needed. Use oven
mitts when lifting steamer out to add more water, as
the steam will be very hot. Use tongs or spoon to
remove food when done.
For fork tender cuts of meat, use the inner chamber.
For seafood, steam till fish flakes or shrimp turns pink.
For poultry, you can add more flavor by marinating
before into steamer. For thicker cuts, make score
marks on top and bottom for even cooking.
You line the steamer with leaves for easier washing.
Use a soft brush and run hot water over it, without
pressing too hard. Rinse under hot water and allow to
air dry.
BUY BAMBOO STEAMER ORDER HERE

Steaming Ring ORDER HERE
You can put this in a stock pot, accommodate 10-inch
bamboo steamers, freeing up your wok to stir fry.

RICE STEAMER ORDER HERE cooks 2 to 8 cups of
any variety of rice with specialized functions for both
White and Brown Rice. Once the rice has finished, it
will automatically switch to Keep-Warm so there's no
need for monitoring or stirring. The Steam Tray
allows for healthy steaming of meats and vegetables,
even as rice cooks below.

Wooden Skewers Large ORDER HERE You need
to soak wooded skewers in water for an hour or two if
you're going to use them for grilling. One time use
only.

Wooden Skewers Small ORDER HERE These are
basically serve appetizers with, and not cooking.

Metal Skewers ORDER HERE if you grill a lot, these
are great to have

Charcoal Grills
THE FILIPINO COOKBOOK ORDER
HERE FROM AMAZON

Many easy recipes, with photo's on
preparation makes Filipino a fun ethnic
cuisine to prepare
THE WORLD OF FILIPINO COOKING
ORDER HERE FROM AMAZON

Takes you on a traditional view of
authentic Filipino cooking, complete
with photo's.
  • over 90 easy-to-follow recipes
  • easy-to-find ingredients and
    cookware you already have in
    your kitchen
  • regional Filipino recipes
BANANA KETCHUP ORDER HERE FROM AMAZON
Banana sauce is commonly known as Banana ketchup. It was actually invented
during WWII when tomatoes, and therefore ketchup, was in rare supply. So
people began making their ketchup using bananas instead, which resulted in a
sweeter condiment, and it has been widely adopted by Filipino cuisine, to the
point that many noodle dishes and other meals require it as a specific
ingredient.
It is also the key ingredient in making Filipino-style spaghetti, which is distinctly
sweet and is usually topped with slices of hotdog and grated quick-melt
cheese. It’s made with mashed banana, sugar, vinegar and a spice—made fire
engine red with food coloring. It’s sweeter than its distant cousin Heinz, and
closer to Thai chili sauce.
Similar to soy sauce BUT BETTER, Great for
dipping, marinating, sprinkling and cooking. It
has a unique blend of sweetness, saltiness,
and savoriness that seeps into your cooking!
Growing up, Filipino children become
especially fond of the original Knorr liquid
seasoning, as it goes great with plain white rice
Patis (Fish Sauce)
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This brown, pungent liquid is used both as a
condiment and as a vital ingredient in many
Filipino dishes. Patis, the Filipino’s version of
the popular Asian condiment fish sauce, is
very salty. The flavor it lends isn’t fishy at all. It’
s much more along the lines of rich umami.
Try using it to marinade meats instead of
saltwater brine. So as an ingredient, it is often
used in place of salt for Filipino soups, such
as nilaga, bulalo, and tinola. While as a
condiment, its salty taste is often balanced out
with kalamansi (Philippine lime) juice.
Kalamansi ORDER HERE FROM AMAZON
is the Philippines’ lime. And because Filipinos
are very fond of playing with flavors, they use
condiments to enhance the taste of (usually
already flavorful) dishes. Kalamansi is
commonly combined with soy sauce or fish
sauce to create such condiments. This Filipino
lime is a cross between a kumquat and a Key
lime. This small citrusy fruit is very aromatic
and adds quite a bit of (surprise!) acidity to any
dish. It brightens up everything from drinks to
pan fried noodles and fish. Fresh kalamansi
fruits are hard to find. You can purchase in
either powder or liquid concentrate form.
Bagoong ORDER HERE FROM AMAZON
is a paste made through the fermentation of
fish or shrimp. It smells and tastes very
strong—pungent and salty. it is a condiment
with a very unique taste and is capable of
adding a whole new layer of flavor to a dish. In
the Philippines, it is the star of a dish called
binagoongan, and is considered almost
essential when eating kare-kare (peanut stew
with braised oxtail) or green mangoes.
Bagoong (pronounced bah-go-ong) is a paste
of salt-cured anchovies, or similar small fish. It’
s thick and is often used to start a sauté
(sizzled with a little oil), or as the base of stews.
It’s like an extra-intense fish sauce, and you
can use it in your home kitchen as the most
incredible stir-fry starter. Just drop it in a pan
and cook it down with vinegar, garlic and
onions. Add meat and you have yourself a fine
dinner.
Gata, or coconut milk, is culinary gold. It is said that anything cooked in gata inevitably turns
out delicious. And this is quite true. Paired with rice and spiced up with some chili for a kick, a
gata-based dish is heavenly on the palate. And the best thing about it is that it can be used
for seemingly everything—vegetables, pork, chicken, seafood, and even dessert! It is sold in
powdered form.
Ube, or purple yam, has been gaining international popularity recently for the fun purple
hue it contributes to dishes. In the Philippines, this has long been used to flavor local
desserts, such as ube halaya, ube-flavored rice cakes, and ube ice cream. Asian stores
carry purple yam but chances are they’re not the Filipino ube; they’re most likely taro.
Some Filipino ingredients, like ube, don’t easily grow overseas so frozen grated ube and
dehydrated ube powder are great alternatives.
Pandan is a common flavor added to Filipino desserts.The green, fragrant flavoring now
also comes in powder and liquid extract form. Freeze bits of extract in ice cubes and toss in
when making jasmine rice!!
You can use the powder in smoothies, shakes, baked goods, pastries, and juices
DATU PUTI
Traditionally, many dishes are created with rice and cider vinegars to add the tartness
Filipino food is known for, but sugarcane and coconut vinegars are also used often.
COCONUT VINEGAR Unlike cane vinegar, coconut vinegar is naturally sweet as it's
made from the sap.
NIYOG / FRESH MATURE COCONUT
Coconut trees grow almost everywhere in the Philippines and they use almost every part of
them – the coconut meat, juice, husk, leaves, etc.
They also use the coconut meat in different
ways. One of them is using mature coconut in making
coconut milk and as a topping for
sweets and desserts. Mature coconut, or “niyog” in Tagalog, smells divine when steamed! Don’t
get it confused though – niyog is NOT young coconut because niyog has a drier texture. Niyog
is also NOT the dried ones sold under the baking section at conventional markets .
BUKO / YOUNG COCONUT
Big distinction from mature coconut, buko or young coconut is softer and more tender. You
can use grated ones. You could use buko or young coconut in pies like buko pie and sweet
drinks like buko pandan or halo halo. Buko is mainly for sweets and barely used for savory
dishes.
YOUNG GREEN JACKFRUIT in can
Young green jackfruit easily mimics the texture of pulled pork OR shredded chicken
and is often used in making vegan pulled pork tacos, burritos, and sandwiches. If in
the can, consider baking for a bit to dry out and then put in your favorite marinade
for many hours prior to cooking.
Young, green jackfruit is NOT the same as yellow ones. Yellow ripe jackfruit tastes
sweet and usually reserved for making sweet dishes.
ADOBO
it’s most commonly found in the Philippines—where the
pungent, fragrant combination of vinegar, soy sauce, garlic,
bay leaf and black peppercorn is used to marinate and stew
chicken, pork and beef. Adobo in a way is like pickling, and
always served with plenty of rice to sop up the sauce.
(consider adding lime, vinegar and/or coconut milk to your
cooking process as well)
DESICCATED COCONUT
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AMAZON

grated - almost in a
powdered form; similar in
texture to grated
parmesan cheese. Use for
desserts.
Datu Puti Sukang
Sinamak-Spiced Cane
Vinegar ORDER HERE
FROM AMAZON

Distinct sweet and spicy
taste. Ripened
sugarcane blended with
chilies, garlic cloves,
ginger knobs and
peppercorns. Good with
fried, roasted and grilled
meats.
DATU PUTI SUGAR
CANE VINEGAR
ORDER HERE
FROM AMAZON

tart and tangy, use
as marinade or
dipping sauce or in
dressings.
NEEDED to make
ADOBO sauce
COCONUT VINEGAR ORDER HERE FROM AMAZON
An alternative to apple cider vinegar, it's milder and has a
sweeter taste. It's great in cooking, salads, and marinades!
Unfiltered and contains the "mother", a layer of sediment at
the bottom of the bottle is normal. Just shake the contents and
you’re good to go.
Vegan, Gluten Free
MAMA SITA ADOBO SAUCE
MIX ORDER HERE FROM
AMAZON
(this can be used
as a marinade to add to
protein after browning in fry
pan)
You can CHARCOAL GRILL with a wok. Have a
good-sized
HIGH carbon-steel wok deep and round
(not flat bottomed!!) with a long handle, and have
sturdy oven mitts handy!! Have no plastic handles or
other parts that could ignite or melt, and if wood
handled, keep away from flame so it doesn't char. Use
a nice big charcoal chimney starter (a sturdy one!!)
ORDER HERE FROM AMAZON with about half a
quart of charcoal. You sit or squat or you can stack
some concrete blocks and put a piece of patio block
on top to make an impromtu fireproof table.
Use a wok with a one loop handle and one pot style
handle so you can move it around. It will cook faster,
so don't let food burn.
CHECK OUT THIS 14 INCH
STEEL WOK FROM AMAZON
You can use a WOK
RING, OR a hinged grill grate to put wok on. Hinged
grill grates also available for gas grills. You can also
consider a
JOY CHARCOAL STOVE.
This is the large Weber Rapid Fire Chimney that was
used in the video above. He used a HIGH CARBON
STEEL WOK, and turned the chimney started UPSIDE
DOWN. He had to add more coals to finish the stir fry.
Perhaps he should not have turned it upside down?
He probably should have put the chimney INSIDE a
charcoal grill for protection, instead of on the ground,
and tried it upright instead of turning upside down.
You can order it HERE FROM AMAZON