Recipes for Cooking in the Philippines

Here is a cheesecake you make in the rice-cooker.  I am so excited about this.   It is so funny the things you crave.  I like cheesecake, but it’s not really something I go out of my way to make or to buy back in the states.  I’ll grab a piece at a potluck, but that’s about it.  I *can* get cheesecake here- there are two shops within walking distance (around fifteen minutes if the Cherub isn’t with me, ten if I push it) that carry it.  A slice is about 2 dollars at one of them and 4 at the other.  The 2 dollar slice is twice as big and it is good, but there is something not quite right about the aftertaste.  The four dollar slice is tiny, a sliver.  And it’s perfect.  But to be able to make a whole cheesecake in my rice cooker- well, that would be such a treat, and I could serve it to guests as well.

Tortang Giniling– this is a kind of omelette with cooked potatoes and tomatoes in it.  Potatoes are not as cheap here as in the states, and mostly I see new potatoes (tiny ones), although I hear big ones are at the open market.  However, the little ones are nice for cooking curries- I cut them into quarters and start them cooking and they are done quickly.

 

Tortang Talong– this is a kind of omelette or fritter made with eggplant. You take chinese eggplant (the long, skinny kind) and char them over the fire. Our helper pulled the grill off the outside grill and just set them over the gas flame on my burners inside.  Peel the blackened skin, then, with the stem still attached, mash them flat with a fork, dip in egg mixtre, fry, spooning more egg over the top, and flip and fry some more.  That’s the most basic version.  Linked is one with some other vegetables and extra meat.

 

Ampalaya Con Carne– this a simple stir fry with bitter melon and ground pork. I want some more bitter melon in our diet because it’s suppose to help with high blood sugar.

 

Tinolang manok: Manok is chicken.  This is a soup.  Green papaya is really, really tart.

Tinola chicken mami– also kind of a soup, with noodles, green papaya and malunggay leaves. You could use spinach or bok choy leaves.  Calamansi is a tiny lime, with wonderful flavor. You can use lime juice and if you’ve never been so blessed as to have calamansi, you won’t know the difference.  Miki noodles…. I don’t know.  Fresh noodles, very thin.

It amazes me how much they like their food well heated here. It’s so hot I just want main dish salads but that’s not really a thing.  It’s kind of hot for lettuce, of course.  And most tomatoes in the market are small and green.  They are not unripe, not like a green tomato would be in Indiana. But they don’t have the same deep, zesty flavor as an Indiana tomato, either.

Tofu and green bean stir-fry with salted black beans:  I haven’t had good luck with firm tofu so far. It’s got a sour taste to me.

Ginisang Sardinas with Ampalaya or Sautéed Sardines with Bitter Melon– putting this on the menu for the Cherub and I for lunch.

Piningyahang Manok (chicken with pineapple, recipe calls for canned, I will just use fresh):

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