Download as DOCX, PDF, TXT or read online from Scribd
Download as docx, pdf, or txt
You are on page 1/ 14
CAYAMANDA, Andrea Paula D.
Section 9 / Friday FORMATIVE ASSESSMENT 7
CONGEE (Foreign Dish)
Rice, the staple for the greater part of the total population, it has really formed and characterized the changed foods of Asia, China among them. This dish is savored each edge of China. In rustic China it is as yet a significant nourishment. In days past, this porridge-like nourishment was not simply the nourishment of the workers, it was one delighted in by all classes of people. It was even served at dinners by the individuals from Chaozhou. Originated: The earliest reference can be traced back to the Zhou dynasty (circa 1000BC). It is also mentioned in the Chinese Record of Rites (1st century AD) and noted in Pliny's account of India circa AD77.
Ingredients
1 cup raw long-grain white rice, rinsed
7 cups chicken or vegetable stock 1/2 teaspoon kosher or sea salt, plus more for seasoning One-inch knob of ginger, peeled and sliced thin Sliced green onion, for garnish Sesame seed oil or soy sauce (optional)
Directions:
Step 1
In large pot add stock, rice, salt and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn't clump or stick at the bottom.
Step 2
Simmer the congee for about 1 hour or until the congee is thickened and creamy. Add salt to taste. Serve the congee hot.
Notes
As the congee cools, it will become thicker. Add additional stock or water if necessary to make the congee to your desired thickness.
Serve With Add sliced green onion and optional sesame oil or soy sauce to taste.
LUGAW (Filipino dish)
is a Filipino dish traditionally thought of a soft food for sick
people. But lugaw is enjoyed for breakfast, as a snack, and when you’re sick, even as a meal in itself. Some meat is added to the rice for nutritional value. Chicken bones and ginger are favorite ingredients.
Originated: China
Adaptation: Lugaw is actually a Chinese congee that was adapted to
the tastes of the Spanish colonial settlers who patronised Chinese restaurants in the Philippines
Ingredients
2 tbsp vegetable oil
4 cloves garlic, minced 2 thumb-size ginger, cut into strips 1 pc small onion, chopped ¾ cup glutinous rice, rinsed and drained 7 cups water 2 sachets 8g MAGGI® MAGIC SARAP® ¼ tsp freshly ground pepper 1 tbsp kasubha ½ cup crushed chicharon 4 pcs hard cooked eggs, halved 2 tbsp toasted garlic 2 tbsp sliced spring onion 8 pcs calamansi
Directions:
Step 1
Sauté garlic, ginger and onion in oil. Stir in rice and pour water. Simmer for 30 minutes.
Step 2 Season with MAGGI® MAGIC SARAP® and pepper. Stir in kasubha. Continue to simmer until rice is fully cooked. Adjust with water if necessary. Step 3 Transfer into serving bowls and top with chicharon, egg, toasted garlic and spring onion. Serve with calamansi.
Murgh Kari (Foreign dish)
Succulent chunks of chicken simmering leisurely in
a feisty gravy, sending off an inviting aroma that just cannot be ignored. A chicken curry is the ultimate crowd pleaser and an absolute must-have on an Indian dinner party menu.
Originated: Sometime during the ancient Indus
civilization.
Ingredients:
2 pounds skinless, boneless chicken breast halves
2 teaspoons salt ½ cup cooking oil 1 ½ cups chopped onion 1 tablespoon minced garlic 1 ½ teaspoons minced fresh ginger root 1 tablespoon curry powder 1 teaspoon ground cumin 1 teaspoon ground turmeric 1 teaspoon ground coriander 1 teaspoon cayenne pepper 1 tablespoon water 1 (15 ounce) can crushed tomatoes 1 cup plain yogurt 1 tablespoon chopped fresh cilantro 1 teaspoon salt ½ cup water 1 teaspoon garam masala 1 tablespoon chopped fresh cilantro 1 tablespoon fresh lemon juice Directions:
Step 1
Sprinkle the chicken breasts with 2 teaspoons salt.
Step 2
Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
Step 3
Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
Step 4
Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.
FILIPINO CHICKEN CURRY (Filipino dish)
Filipino chicken curry is lighter and creamier compared to the
Indian style because of coconut milk. The savory and creamy taste will make you crave for more.
Originated: India
Adaptation: The Spanish may have distinctly influenced
Philippine cuisine through centuries of colonization, but Indians were trading with the Philippines since the ninth century BC. Indeed, 25 percent of the Tagalog language is based on ancient Sanskrit words. Also, Hindu kings ruled the country 2,000 years before the arrival of the Spanish – long before the national dish, adobo, was first documented. The birth of Filipino curry is traced to the 18th century. Ingredients:
2 lbs. chicken cut into serving pieces
1 big potato chopped 1 tbsp garlic minced 3 stalks celery cut into 2 inches length 1 medium onion chopped 1 small red bell pepper cut into cubes 2 tbsp fish sauce 1 cup coconut milk 2 tbsp curry powder 1 thumb ginger cut into strips 1 cup water
Directions:
Step 1
Pan-fry the potato and set aside
Step 2
In the pan where the chicken was pan-fried, sauté the garlic, onion and ginger
Step 3
Add the pan-fried chicken, fish sauce, and curry powder
Step 4
Add water and simmer until the chicken is tender
Step 5
Put-in the red bell pepper, celery, and pan fried-potato then simmer for 5 minutes
Step 6
Add the coconut milk and mix well. Simmer for 5 minutes OKONOMIYAKI (Foreign dish)
Popular street food from Osaka, Japan,
Okonomiyaki is a savory version of Japanese pancake, made with flour, eggs, shredded cabbage, and your choice of protein, and topped with a variety of condiments. The name is derived from the word okonomi, meaning "how you like" or "what you like", and yaki meaning "cooked".
Originated: Japan
Ingredients:
Cabbage - about 1/8 of a small cabbage or two good handfuls finely sliced 1 spring onion, white part thinly sliced (reserve the green part for garnish) 1 free range egg 1/2 tsp soy sauce 1/2 cup flour 1/2 cup water Oil for frying
Directions:
Step 1
Put cabbage, spring onion, egg, soy sauce, flour and water in a bowl and mix well to combine. Step 2 Heat a frypan over a low to medium heat and add a splash of oil for frying.
Step 3
Tip the okonomiyaki mixture into the pan and use a spatula to form it into a round pancake about 2cm thick. Take your time cooking it - it's thick and you don't want raw mixture in the middle. When golden brown on the bottom, carefully flip and cook the other side until golden too. It's not essential, but I find it helpful to put a lid on the frypan for some of the cooking time to help it cook through.
Step 4 Remove from the pan and serve immediately, or keep warm in a low oven while you cook more pancakes.
Step 5
Top with your choice of condiments, slice into wedges and enjoy!
OKOY (Filipino dish)
Ukoy is a popular snack or merienda food in the Philippines and
the original version is usually made with fresh shrimp, togue (mung bean sprouts) and grated calabasa (squash) or camote (sweet potato). It is normally served with a garlic vinegar dipping sauce. The Filipino version of this Japanese snack is a bit simpler.
Originated: Believed to have originated in the province of
Laguna, Philippines.
Adaptation: A Filipino restaurant “Dohtonbori” just announced
that they will be launching a Filipino Okonomiyaki Experience which sees three Japanese-style savory pancakes receiving a Pinoy twist using local flavors.
Ingredients:
Flour Mixture
¼ cup flour
1 cup cornstarch
¼ tsp baking powder
¼ tsp annatto powder
½ tsp salt
½ tsp pepper
1 large egg, beaten
1 ¼ cups water Filling
1 cup small shrimps, rinsed.
1 cup togue (mung bean sprouts)
½ cup thinly sliced fried tokwa (firm tofu)
2 cups cooking oil
Directions:
Step 1
Heat oil until it smokes in a deep pan, such as a wok. Oil should be really hot.
Step 2
Prepare flour mixture by combining the ingredients in a bowl. Mixture should be thinner than crepe batter.
Step 3
Mix in dried shrimp, togue and tokwa, if desired, to make the ukoy mixture. Variations: You may use just 1 ½ cups togue with no tokwa or substitute grated calabasa (squash) or camote (sweet potato) for the togue and/or tokwa.
Step 4
Scoop about 2 tablespoons of the ukoy mixture into the hot oil. Do not overcrowd the Ukoy in the pan for even cooking. Cook each side until golden brown, about 2 to 3 minutes on each side.
Step 5
Remove cooked ukoy to a plate lined with paper towel to drain excess oil.
Step 6
Transfer to a serving plate and serve with garlic vinegar sauce (1/4 cup vinegar, 1-2 cloves crushed garlic, salt and pepper to taste and an optional small hot pepper or siling labuyo). For the best enjoyment, serve freshly cooked and hot. SPAGHETTI WESTERN STYLE (Foreign dish)
American or Italian spaghetti heavily relies on the
tomatoes or tomato paste for flavor, that’s why it seems to lack taste to Filipinos.
Originated: Italy
Ingredients:
2 tablespoons olive oil, plus more if needed
1/2 pound ground beef
1 small Vidalia onion, diced
2 celery stalks, diced
1 carrot, diced
1/2 cup chicken broth
1(8-ounce) can tomato puree
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 cup canned black beans, rinsed and drained
1/2 box dried spaghetti pasta (about 8 ounces)
Red chile pepper flakes, for garnish
Grated pecorino, for garnish
Grated Cheddar cheese, for garnish
Fresh basil, sage and parsley, chopped, for garnish
Directions:
Step 1
Heat a large saute pan over medium heat and add the olive oil. Brown the ground beef, using a wooden spoon to break it up, then remove the browned beef from the pan. In the same pan, add the onion, celery, and carrot. Add more olive oil, if needed. Add the ground beef back in the pan and add the broth. Stir to deglaze the pan. Add the tomato puree and let it simmer until reduced by 1/3. Add the cumin and cinnamon, and then the beans. Cook the mixture for 2 minutes.
Step 2
While the sauce is cooking, bring a large pot of salted water to a boil and cook the pasta according to package directions, or until al dente. Drain the pasta and mix with the meat sauce. Top with the grated pecorino, Cheddar cheese, and a sprinkle of red pepper flakes, basil, sage, and parsley.
SPAGHETTI (Filipino dish)
Best representation of what Filipino spaghetti style would probably coming from Jollibee. You can never go wrong with having one, and in every occasion spaghetti is always present.
Originated: Italy
Adaptation: The dish is believed to date back to the period between the 1940s and the 1960s. During the American Commonwealth Period, a shortage of tomato supplies in the Second World War forced the local development of the banana ketchup.[1][4][2] Spaghetti with Bolognese sauce was introduced by the Americans and was tweaked to suit the local Filipino predilection for sweet dishes
Ingredients:
2 lbs. Spaghetti noodles
1 lb. ground pork 6 ounces luncheon meat minced 4 pieces hotdogs or beef franks 35 ounces Filipino Style Spaghetti Sauce 1/2 cup shredded cheddar cheese 1 1/2 cups beef broth 1 medium onion minced 1 teaspoon minced garlic Salt and pepper to taste 3 tablespoons cooking oil
Directions:
Step 1
Cook the Spaghetti noodles according to package instructions. Once cooked, transfer to a bowl. Set aside.
Step 2
Heat the oil in a Pan.
Step 3
Saute the onion and garlic.
Step 4
Once the onions becomes soft, add the ground pork. Cook until the color turns light brown.
Step 5
Add the luncheon meat and hotdog. Stir and cook for 2 to 3 minutes.
Step 6
Pour-in the Spaghetti sauce and beef broth. Stir and let boil. Cover and simmer for 30 minutes.
Step 7
Try to taste the sauce and add salt and pepper if needed.
Step 8
Pour the Filipino Style Spaghetti sauce over the Spaghetti. Top with shredded cheese. Step 9
13 Best Indian Chicken Curry Recipes: Chicken Gravy Recipes. (2020, April 17). Retrieved April 21, 2020, from https://food.ndtv.com/lists/10-best-indian-chicken-curry-recipes-696185? fbclid=IwAR1O7bQfG4pDmDojV2rmH3CPTVazDXdVQN4IILI-YcDZHrkax308vzZ6fJA
Basic Chinese Congee. (n.d.). Retrieved April 21, 2020, from
Bhandari, S. (2019, October 17). The Curry Trail: The Roots of Indian Flavours in the Philippines. Retrieved April 21, 2020, from https://theculturetrip.com/asia/philippines/articles/the-curry-trail-the-roots-of-indian-flavours-in- the-philippines/?fbclid=IwAR2l_GCVIpbflZJv2H_RP8F-FW0z- O7C51ae5DjJtcUsW8NkLMxEoxr2Ej8 CoconutsManila. (2019, August 20). Dohtonbori goes local with its lineup of Filipino- inspired okonomiyaki: Coconuts Manila. Retrieved April 21, 2020, from https://coconuts.co/manila/food-drink/dohtonbori-goes-local-with-its-lineup-of-filipino-inspired- okonomiyaki/? fbclid=IwAR018pgExK0xGH0F2xgaeZKeH7mWSWK10ZK9GWvjD9rLXF460wdo-8z1WhE
Filipino spaghetti. (2020, March 20). Retrieved April 21, 2020, from https://en.wikipedia.org/wiki/Filipino_spaghetti
Foodstop in Moalboal, Cebu, Philippines. (n.d.). Retrieved April 21, 2020, from https://www.facebook.com/foodstopmoalboal/posts/congee-is-a-type-of-rice-porridge-popular- in-many-asian-countriesnames-for-conge/251486671621756/
Gujarathi, C., Bates, C., Gonzalez, S., Jennifer, & Michael. (2019, June 24). Basic okonomiyaki. Retrieved April 21, 2020, from https://quitegoodfood.co.nz/basic-okonomiyaki/? fbclid=IwAR15oKNuRqRMVe_Xj3HWphOzEcDNVdpuuyqT5dj4lAmwK_8Oi1mSRA87Zl8 Indian Chicken Curry (Murgh Kari). (n.d.). Retrieved April 21, 2020, from https://www.allrecipes.com/recipe/212721/indian-chicken-curry-murgh-kari/? fbclid=IwAR0XxAyVK4enwVhlbFD4PVirIrDNoxBYLc9d5kblbNpVMmK6HQY_TYKYD-I
Lugaw: MAGGI®. (n.d.). Retrieved April 21, 2020, from
Merano, V., Elijah, Elijah, rodriguez, C., rodriguez, C., Leila, & allita, A. (2018, September 2). Filipino Spaghetti Recipe. Retrieved April 21, 2020, from https://panlasangpinoy.com/filipino-style-spaghetti/
Merano, V., Jenat, Jenat, Esteban, M. P., Esteban, M. P., Dominick, … Napili, C. (2018, November 4). Pinoy Chicken Curry Recipe - Palasang Pinoy Style. Retrieved April 21, 2020, from https://panlasangpinoy.com/chicken-curry-pinoy-style/? fbclid=IwAR0jbC953yGH7E9slBLUHVtlZ9y34-gRv15M-7U8U7fyMmx6AA6YV5exiDk
Nami. (2020, April 12). Okonomiyaki Recipe お好み焼き • Just One Cookbook. Retrieved April 21, 2020, from https://www.justonecookbook.com/okonomiyaki/? fbclid=IwAR11XzOCUP0tnx-FMPNsC4ckEm9fImuf1N53r87XmlzvvHmt5093UX5wj0Y
Primer Media Inc. (2017, July 4). 6 International Dishes With Must-Try Filipino Versions. Retrieved April 21, 2020, from https://primer.com.ph/tips-guides/2017/07/04/6- international-dishes-with-must-try-filipino-versions/ Sabalvaro-Tan, J. (2015, September 9). The Happy Home Cook: Ukoy (Shrimp Fritters) - Positively Filipino: Online Magazine for Filipinos in the Diaspora. Retrieved April 21, 2020, from http://www.positivelyfilipino.com/magazine/the-happy-home-cook-ukoy-shrimp-fritters? fbclid=IwAR2YNtiBJ10FjNr6UL_gERKskwmVnpLaD3zTQMjTH8-Oo73OnhfaCo5UmqU
Where the word congee comes from – the answer may surprise you. (2018, July 20). Retrieved April 21, 2020, from https://www.scmp.com/magazines/post- magazine/article/2119163/where-word-congee-comes-answer-may-surprise-you? fbclid=IwAR3Ib2F3MyVDPZWCbI_3Q4_FCfl0a7jtp21t71Lfl4BPw-Qe_7IfYzLaRY0
