Cassava Cake: A Filipino Classic

 

History of Cassava Cake

Cassava cake is a beloved dessert in the Philippines, known for its rich, sweet, and chewy texture. This traditional cake has its roots in the native cassava plant (Manihot esculenta), which has been cultivated in the Philippines for centuries. Originally brought to the region by the indigenous people, cassava became a staple food due to its versatility and ability to thrive in various soil conditions.

Cassava cake gained popularity during the Spanish colonial period when Filipino cooks began incorporating it into festive occasions and celebrations. Over time, it evolved into a beloved dish served during birthdays, holidays, and family gatherings. Today, cassava cake is often enjoyed with a creamy coconut topping and is a symbol of Filipino culinary heritage.

Ingredients

For the Cake:

• 2 cups grated cassava (fresh or thawed frozen)
• 1 cup coconut milk
• 1 cup condensed milk
• 1 cup sugar
• 1/2 cup melted butter
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• Pinch of salt

For the Topping:

• 1 cup coconut milk
• 1/2 cup sugar
• 1/2 cup grated cheese (optional, can use cheddar or any preferred cheese)
• 1 tablespoon cornstarch (dissolved in a little water)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.

2. Prepare the Cake Mixture: In a large bowl, combine the grated cassava, coconut milk, condensed milk, sugar, melted butter, eggs, vanilla extract, baking powder, and salt. Mix well until all ingredients are fully combined.

3. Bake the Cake: Pour the cassava mixture into the prepared baking dish. Bake for about 45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

4. Prepare the Topping: While the cake is baking, prepare the topping. In a saucepan over medium heat, combine the coconut milk and sugar. Stir until the sugar dissolves. Add the grated cheese (if using) and stir until melted. Gradually add the cornstarch mixture, stirring continuously until the mixture thickens. Remove from heat and set aside.

5. Add the Topping: Once the cake is done, remove it from the oven and pour the coconut topping evenly over the top. Return the cake to the oven and bake for an additional 15-20 minutes, or until the topping is set and slightly golden.

6. Cool and Serve: Allow the cake to cool before slicing. Serve at room temperature or chilled. Enjoy your delicious cassava cake!

Tips:

• For an extra touch, you can sprinkle toasted coconut flakes on top before serving.
• Cassava cake can be stored in the refrigerator for a few days, making it a great make-ahead dessert.

This delightful dessert captures the essence of Filipino flavors and traditions, making it a must-try for anyone wanting to experience the taste of the Philippines!

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Classic Filipino Bulalo: Beef Shank Stew with Bone Marrow

Bulalo is a cherished Filipino dish that brings warmth and comfort to the table. Originating from the Tagalog-speaking regions of the Philippines, particularly Batangas, Bulalo is a hearty beef shank stew that features bone marrow as its centerpiece. The dish’s name, “Bulalo,” is derived from the Tagalog word “bualo,” which refers to beef shank. 

This comforting stew has a rich history tied to the agricultural and pastoral traditions of the Philippines. In rural areas, particularly in the highlands, beef shank was a common cut used in traditional cooking. The slow-cooked broth, infused with the marrow’s rich flavors, became a staple in communal meals, often enjoyed during cooler weather or festive occasions.

Here's a classic recipe to recreate this flavorful Filipino dish in your own kitchen.

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Ingredients

• 2 lbs (900 g) beef shank (with bone marrow)
• 10 cups water
• 2 medium onions, peeled and halved
• 4 cloves garlic, peeled and smashed
• 2 medium tomatoes, quartered
• 2 cups corn on the cob, cut into 2-inch pieces
• 2 large potatoes, peeled and cut into chunks
• 1 large carrot, peeled and sliced
• 1 small cabbage, quartered
• 1 cup green beans, trimmed
• 2 tablespoons fish sauce
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 2 tablespoons vegetable oil
• 2-3 bay leaves
• 1 tablespoon soy sauce
• Optional: 1 tablespoon patis (fish sauce) or salt to taste

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Instructions

1. Prepare the Beef Shank:

   • Rinse the beef shank under cold water. Place it in a large pot and cover with 10 cups of water. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface. Reduce the heat to low and simmer for about 2 hours, or until the meat is tender and the marrow has softened.

2. Add Aromatics:

   • In a separate pan, heat the vegetable oil over medium heat. Sauté the onions, garlic, and tomatoes until they become fragrant and the onions are translucent.

3. Flavor the Broth:

   • Add the sautéed aromatics to the pot with the beef shank. Stir in the fish sauce, soy sauce, bay leaves, salt, and black pepper. Continue to simmer for an additional 30 minutes to allow the flavors to meld.

4. Incorporate Vegetables:

   • Add the potatoes, carrots, and corn to the pot. Cook for about 15-20 minutes, or until the vegetables are tender.

5. Finish with Greens:

   • Add the green beans and cabbage to the pot. Cook for another 5-10 minutes, or until the cabbage and green beans are tender but still vibrant.

6. Adjust Seasonings:

   • Taste the broth and adjust the seasoning if needed, adding more fish sauce or salt to taste.

7. Serve:

   • Serve the Bulalo hot, with the beef shank, bone marrow, and vegetables in the broth. It’s often enjoyed with steamed rice and a side of bagoong (fermented shrimp paste) for added flavor.

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Enjoy this comforting dish that not only warms the body but also connects you to the rich culinary heritage of the Philippines. Bulalo is more than just a meal; it's a celebration of community and tradition.

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Deliciously Simple: Mastering the Classic Ginisang Recipe

I love Filipino food. When my sister-in-law was alive, I always enjoyed visiting their house for meals. Her mom was an amazing cook, and watching her in the kitchen taught me to pay close attention to recipes. One of my many favorite Filipino food is Ginisang. 

History of Ginisang:

"Ginisang" is derived from the Filipino word "sautéed" or "stir-fried." The term "Ginisang" is used to describe a variety of Filipino dishes that involve sautéing ingredients, typically with garlic, onions, and tomatoes as a base.

The technique of sautéing is a fundamental part of Filipino cooking and reflects a broader influence of various culinary traditions in the Philippines. The use of ingredients such as pork, vegetables, and tomatoes in Ginisang dishes showcases a blend of indigenous Filipino ingredients with influences from Spanish colonization, which introduced new cooking techniques and ingredients to Filipino cuisine.

Ginisang recipes often vary from region to region, incorporating local ingredients and preferences. For instance, in some areas, the recipe might include seafood or different vegetables. The dish exemplifies the Filipino love for flavorful, hearty meals that are both satisfying and versatile.

Historically, Ginisang dishes are reflective of the Filipino approach to cooking—simple yet rich in flavor, making use of accessible ingredients to create nutritious and comforting meals. As a staple in Filipino households, Ginisang embodies the country's culinary heritage and adaptability.

Ingredients:

• 500g ground pork (or beef or chicken)
• 2 tablespoons cooking oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 medium carrot, diced
• 1 medium potato, peeled and diced
• 1 cup green beans, trimmed and cut into bite-sized pieces
• 1 cup bell pepper, diced (red or green)
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce (optional)
• 1/2 cup tomato sauce (or crushed tomatoes)
• 1 cup water or chicken broth
• Salt and pepper to taste
• 1 teaspoon sugar (optional)
• Chopped green onions for garnish (optional)

Instructions:

1. Heat Oil: In a large skillet or pan, heat the cooking oil over medium heat.

2. Cook Pork: Add the ground pork and cook until browned, breaking it up into small pieces with a spatula.

3. Sauté Aromatics: Add the chopped onion and minced garlic. Sauté until the onions become translucent and fragrant.

4. Add Tomatoes: Add the diced tomatoes and cook until they start to break down and blend with the pork.

5. Add Vegetables: Stir in the diced carrot and potato. Cook for a few minutes until they begin to soften.

6. Season: Add the soy sauce and fish sauce (if using). Stir well to combine.

7. Add Tomato Sauce: Pour in the tomato sauce (or crushed tomatoes) and mix well.

8. Simmer: Add water or chicken broth, and bring to a simmer. Reduce heat to low and cook until the vegetables are tender and the flavors meld together, about 15-20 minutes.

9. Add Green Beans and Bell Pepper: Stir in the green beans and bell pepper. Continue to cook for another 5-7 minutes, or until the green beans are tender but still crisp.

10. Adjust Seasoning: Taste and adjust seasoning with salt, pepper, and a bit of sugar if needed.

11. Garnish and Serve: Garnish with chopped green onions if desired. Serve hot with steamed rice.

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Egg Drop Soup Filipino Style

 

History of Filipino Egg Drop Soup:

Egg drop soup in the Philippines is influenced by Chinese cuisine, reflecting the country's rich history of trade and cultural exchange with China. Chinese immigrants and traders brought various culinary techniques and ingredients to the Philippines, which the locals adapted to their tastes and available resources.

Corn, a staple crop in the Philippines, is often incorporated into many dishes, including this soup. The Filipino version of egg drop soup typically includes both cream-style and whole kernel corn, adding a touch of sweetness and texture to the dish. This adaptation makes the soup heartier and more filling compared to its Chinese counterpart.

Egg drop soup has become a popular comfort food in Filipino households, especially during the rainy season or when someone is feeling under the weather. Its simplicity and warmth make it a go-to dish for many Filipinos seeking a quick and nourishing meal.

This fusion of Chinese technique and Filipino ingredients is a perfect example of how Filipino cuisine continually evolves, blending influences from various cultures to create unique and delicious dishes.

Egg Drop Soup, known as "Corn Egg Drop Soup" or "Egg Drop Soup with Corn" in the Philippines, is a comforting and easy-to-make dish that combines the lightness of a broth with the richness of eggs and the sweetness of corn. Here's a recipe for this Filipino-style egg drop soup.

Ingredients:

• 4 cups chicken broth
• 1 can (15 oz) cream-style corn
• 1 can (15 oz) whole kernel corn, drained
• 2 eggs, beaten
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 tablespoon soy sauce
• Salt and pepper to taste
• 2 green onions, chopped (optional)
• 1 teaspoon sesame oil (optional)

Instructions:

1. Prepare the Broth:

   • In a large pot, bring the chicken broth to a boil.

2. Add Corn:

   • Add the cream-style corn and whole kernel corn to the boiling broth. Stir well.

3. Thicken the Soup:

   • In a small bowl, mix the cornstarch and water until smooth.
   • Slowly add this mixture to the soup, stirring constantly, until the soup thickens.

4. Add Seasoning:

   • Add the soy sauce, salt, and pepper to the soup. Adjust the seasoning according to your taste.

5. Add Eggs:

   • Reduce the heat to low. Slowly pour the beaten eggs into the soup in a thin stream while stirring the soup in a circular motion. This will create thin, silky egg ribbons.

6. Finish the Soup:

   • Add the chopped green onions and sesame oil if using. Stir well and cook for another minute.

7. Serve:

   • Ladle the soup into bowls and serve hot.

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Savor the Richness: Authentic Filipino Kare-Kare Recipe

Kare-Kare is a beloved traditional Filipino dish known for its rich, savory peanut sauce. It has a deep history rooted in the Philippines' diverse cultural influences, including indigenous traditions and external influences from colonial periods.

Origins and Historical Influences

Pre-Colonial Era

• Indigenous Roots: The dish is believed to have indigenous roots, with pre-colonial Filipinos already using native ingredients such as peanuts, rice, and local vegetables. Cooking techniques like slow-cooking meat in rich sauces were common.

Spanish Colonial Period (1565-1898)

• Spanish Influence: The Spanish colonization of the Philippines introduced new ingredients and culinary techniques. While there is no direct evidence that Kare-Kare is of Spanish origin, the Spanish influence on Filipino cuisine is significant and could have indirectly shaped the development of the dish.

Chinese Influence

• Chinese Immigrants: Chinese traders and immigrants also played a role in shaping Filipino cuisine. The use of peanuts in cooking is attributed to Chinese influence, and this could have contributed to the creation of Kare-Kare’s signature peanut sauce.

Muslim Influence

• Moro Cuisine: The Muslim Moro communities in Mindanao have their own rich culinary traditions. Some food historians suggest that Kare-Kare may have been influenced by the Moro people's penchant for richly flavored, peanut-based dishes.

Key Ingredients and Preparation

Oxtail and Other Meats

• Traditional Ingredients: Originally, Kare-Kare was made using oxtail, tripe, and other cuts of beef or pork. The choice of meat reflects the Filipino practice of utilizing all parts of the animal.

Peanut Sauce

• Peanut Butter or Ground Peanuts: The sauce's distinct flavor comes from peanuts, either in the form of peanut butter or ground roasted peanuts. This ingredient is crucial to Kare-Kare’s identity.

Toasted Ground Rice

• Thickening Agent: Toasted ground rice is used as a thickener for the sauce, a technique that is unique to Filipino cuisine and adds a subtle nutty flavor to the dish.

Cultural Significance

Celebratory Dish

• Special Occasions: Kare-Kare is often prepared for special occasions and festive gatherings such as fiestas, family reunions, and holidays. It is considered a comfort food and a symbol of Filipino hospitality and culinary ingenuity.

Regional Variations

• Variations Across Regions: Different regions in the Philippines have their own versions of Kare-Kare, with slight variations in ingredients and preparation methods. Some areas might use seafood instead of meat, reflecting local availability and preferences.

Modern Adaptations

Healthier Versions

• Health Conscious: Contemporary versions of Kare-Kare may use leaner meats or vegetarian options to cater to health-conscious diners.

Global Influence

• Fusion Cuisine: Filipino chefs around the world have introduced Kare-Kare to international audiences, sometimes incorporating local ingredients and fusion techniques while maintaining the dish's traditional essence.

Kare-Kare's rich history and cultural significance make it more than just a dish; it is a testament to the Philippines' culinary heritage and the blending of various cultural influences. Whether enjoyed in its traditional form or as part of modern adaptations, Kare-Kare continues to be a beloved staple in Filipino cuisine.

Ingredients:

• Meat:
  • 2 lbs oxtail, cut into pieces (you can also use beef shank, pork hocks, or tripe)
  • 1 lb pork hocks or beef tripe (optional)
• Vegetables:
  • 1 banana heart, sliced
  • 1 eggplant, sliced
  • 1 bunch of string beans, cut into 2-inch pieces
  • 1 bunch of pechay (bok choy)
  • 1/2 cup banana flower buds (optional)
• Sauce:
  • 1/2 cup peanut butter or ground roasted peanuts
  • 1/4 cup toasted ground rice
  • 4 cloves garlic, minced
  • 1 large onion, chopped
  • 2 tbsp annatto powder (achuete) or seeds
  • 4 cups beef broth
  • Salt and pepper to taste
• Condiments:
  • Bagoong (fermented shrimp paste)

Instructions:

1. Prepare the Meat:

   • In a large pot, boil the oxtail (and other meats if using) until tender. This may take about 2-3 hours. Skim off any scum that rises to the top. Once tender, remove the meat from the broth and set aside. Reserve the broth.

2. Toast and Grind Rice:

   • Toast the rice in a pan over medium heat until golden brown. Let it cool, then grind it finely. This will help thicken the sauce.

3. Prepare the Annatto:

   • If using annatto seeds, soak them in hot water for about 10 minutes to extract the color. Strain and discard the seeds. If using annatto powder, dissolve it in a small amount of hot water.

4. Cook the Sauce:

   • In a large pot, sauté garlic and onions until fragrant.
   • Add the peanut butter or ground roasted peanuts and cook for a few minutes.
   • Add the annatto water (or powder mixture) to give the sauce its distinct orange color.
   • Pour in the reserved broth and bring to a boil.
   • Add the toasted ground rice to thicken the sauce. Stir well to avoid lumps.
   • Season with salt and pepper to taste.

5. Combine Meat and Sauce:

   • Add the cooked oxtail and other meats to the pot. Let it simmer for about 15-20 minutes to allow the flavors to meld together.

6. Cook the Vegetables:

   • Add the vegetables starting with the banana heart and eggplant. Cook for a few minutes.
   • Add the string beans and pechay. Cook until vegetables are tender but not overcooked.

7. Serve:

   • Serve hot with steamed rice and a side of bagoong (fermented shrimp paste).

Enjoy your delicious Filipino Kare-Kare!

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Unveiling the Flavors: A Guide to Authentic Filipino Fried Rice

 

History of Filipino Fried Rice (Sinangag):

Sinangag, or Filipino fried rice, is a staple in Filipino cuisine, particularly popular as a breakfast dish. Its history is deeply intertwined with the everyday lives of Filipinos, reflecting the practical and resourceful nature of Filipino cooking.

The dish likely originated as a way to utilize leftover rice from the previous day. In the Philippines, rice is a central component of most meals, and throwing away any excess is considered wasteful. By frying the leftover rice with garlic, Filipinos created a delicious and aromatic dish that could be easily paired with a variety of other foods.

Garlic plays a crucial role in Filipino cooking, and its use in Sinangag is no exception. The aromatic quality of garlic enhances the flavor of the rice, making it a simple yet flavorful dish. Over time, Sinangag has evolved to include various ingredients depending on what is available or leftover, such as meats (like longganisa, tocino, or tapa), vegetables, and eggs.

Sinangag is often served as part of a traditional Filipino breakfast, known as "silog," which is a combination of Sinangag, a fried egg, and a protein (like tapa for tapsilog, longganisa for longsilog, or tocino for tosilog). This hearty meal is beloved for its simplicity, flavor, and ability to provide sustained energy for the day.

In essence, Sinangag represents the ingenuity and adaptability of Filipino cuisine, transforming simple ingredients into a beloved and versatile dish enjoyed by many.

Ingredients:

4 cups cooked white rice (preferably day-old)
4 cloves garlic, minced
2 tablespoons vegetable oil
Salt to taste

Optional: chopped green onions, fried eggs, or leftover meats (like longganisa or tocino)

Instructions:

1. Prepare the Rice: Use leftover rice that has been refrigerated overnight. Freshly cooked rice can be too moist, making it harder to achieve the desired texture.

2. Cook the Garlic: Heat the vegetable oil in a large frying pan or wok over medium heat. Add the minced garlic and sauté until it turns golden brown and crispy, being careful not to burn it.

3. Add the Rice: Add the day-old rice to the pan, breaking up any clumps with a spatula. Stir well to combine with the garlic and oil, ensuring the rice is evenly coated.

4. Season: Sprinkle salt over the rice and continue to stir-fry for about 5-7 minutes until the rice is heated through and slightly toasted.

5. Optional Additions: For added flavor and variety, mix in chopped green onions, leftover meats like longganisa or tocino, or serve with fried eggs on top.

6. Serve: Serve hot as a breakfast dish or as a side for lunch or dinner.

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Savor the Flavor: Exploring Filipino Adobo

Filipino adobo traces its roots back to the pre-colonial era in the Philippines. The term "adobo" comes from the Spanish word "adobar," which means to marinate or season. When the Spanish colonizers arrived in the Philippines in the 16th century, they encountered a cooking process among the indigenous peoples that involved stewing meat in vinegar, salt, and local spices. The Spanish adapted this cooking method, introducing ingredients like soy sauce, which was brought from China via trade routes.

Adobo quickly became a popular method of cooking throughout the islands due to its practicality and the ability of vinegar and soy sauce to preserve meat in the tropical climate. Over time, regional variations of adobo developed, with each region and family adding their own twist to the basic recipe. Today, Filipino adobo is considered the national dish of the Philippines and is enjoyed in various forms, reflecting the diverse culinary heritage of the country.

Enjoy your Filipino adobo, and appreciate its rich history as you savor each bite!

Ingredients:

• 1 kg chicken thighs (you can also use pork belly, or a combination of both)
• 1 cup vinegar (cane vinegar or white vinegar)
• 1 cup soy sauce
• 1 head of garlic, peeled and crushed
• 1 tsp whole black peppercorns
• 3-4 bay leaves
• 1 cup water
• 2 tbsp cooking oil
• Salt and pepper to taste
• Optional: 1-2 potatoes or boiled eggs (for variation)

Instructions:

1. Marinate the meat:

   • In a bowl or large container, combine the chicken thighs (or pork), vinegar, soy sauce, garlic, black peppercorns, and bay leaves. Mix well to ensure the meat is coated evenly. Let it marinate for at least 30 minutes to 1 hour, or even overnight in the refrigerator for best results.

2. Cooking the adobo:

   • Heat the cooking oil in a large pan or pot over medium heat.
   • Remove the meat from the marinade, reserving the marinade mixture.
   • Sear the meat in the hot oil until browned on all sides, about 3-5 minutes per side.

3. Simmering:

   • Pour in the marinade mixture and water into the pot with the meat.
   • Bring to a boil, then lower the heat to a simmer. Cover and cook for about 30-40 minutes or until the meat is tender and fully cooked. Stir occasionally.

4. Adjust seasoning:

   • Taste the adobo sauce and adjust the seasoning with salt and pepper according to your preference.

5. Optional variation:

   • If using potatoes or boiled eggs, you can add them to the pot during the last 15 minutes of cooking to absorb the flavors of the adobo sauce.

6. Serve:

• Serve hot with steamed rice. Adobo is often enjoyed with a side of pickled vegetables (atchara) or fresh tomatoes.

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Pinoy Crunchy Egg Rolls: A Taste of the Philippines

History

Lumpia is believed to have originated from Chinese immigrants who settled in the Philippines centuries ago. The dish bears similarities to the Chinese spring rolls but has evolved over time to incorporate local Filipino ingredients and flavors.

The word "lumpia" is derived from the Hokkien word "lumpia," which means "spring roll." Initially, lumpia was prepared during special occasions and festivals, but it has become a staple in Filipino cuisine, enjoyed as a snack, appetizer, or even as a main course.

Filipino lumpia comes in various forms, such as lumpiang shanghai (filled with ground meat), lumpiang sariwa (fresh spring rolls with a vegetable and meat filling), and lumpiang ubod (made with heart of palm). Each variant reflects the diversity and creativity of Filipino cooking, showcasing the fusion of Chinese, Spanish, and indigenous influences. 

Ingredients:

For the filling:

• 1 lb ground pork (or chicken, beef, or shrimp)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, julienned
• 1 cup cabbage, shredded
• 1 cup green beans, thinly sliced
• 1/4 cup green onions, chopped
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce (optional)
• Salt and pepper to taste
• Lumpia wrappers (available at Asian grocery stores)
• Cooking oil for frying

For the dipping sauce:

• 1/4 cup soy sauce
• 2 tablespoons vinegar
• 1 clove garlic, minced
• 1/2 teaspoon sugar
• 1/4 teaspoon black pepper

Instructions:

1. Prepare the Filling:

   • In a skillet, heat some oil over medium heat. Add the onions and garlic, sauté until fragrant.
   • Add the ground pork and cook until browned.
   • Stir in the carrots, cabbage, green beans, and green onions. Cook until the vegetables are tender.
   • Season with soy sauce, fish sauce (if using), salt, and pepper. Stir well to combine. Remove from heat and let it cool.

2. Wrap the Lumpia:

   • Take a lumpia wrapper and place it on a flat surface. Spoon about 2 tablespoons of the filling onto the wrapper, then fold the bottom edge over the filling.
   • Fold the sides toward the center and roll tightly into a cylinder shape. Seal the edge with a bit of water.
   • Repeat with the remaining wrappers and filling.

3. Fry the Lumpia:

   • In a large skillet, heat enough oil for frying over medium heat.
   • Once the oil is hot, carefully add the lumpia in batches, seam side down.
   • Fry until golden brown and crispy, about 3-4 minutes per side.
   • Remove and drain on paper towels.

4. Make the Dipping Sauce:

   • In a small bowl, combine soy sauce, vinegar, minced garlic, sugar, and black pepper. Stir well until sugar is dissolved.

5. Serve:

   • Serve the lumpia hot with the dipping sauce on the side.

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Bihon Recipe

I learned how to cook bihon from my mother, who is an excellent cook. Cooking with her in the kitchen brings me joy, and I've had the privilege of learning some of her authentic Filipino recipes that have stood the test of time.

Bihon, also known as Pancit Bihon, is a type of Filipino noodle dish that is very popular in the Philippines. The term "pancit" itself is derived from the Hokkien phrase "pian i sit," which means "something conveniently cooked fast." This dish, like many Filipino foods, showcases the influence of Chinese cuisine on Filipino cooking.

The history of bihon can be traced back to the arrival of Chinese traders and immigrants in the Philippines. They brought with them their culinary traditions, including noodle dishes. Over time, these noodle dishes were adapted to incorporate local ingredients and tastes, creating unique Filipino variations.

Bihon noodles are made from rice, making them a staple in many Asian cuisines. In the Philippines, pancit bihon is typically served during celebrations and special occasions as it is believed to symbolize long life and prosperity. The dish is loved for its simplicity, versatility, and the delightful combination of textures and flavors from the noodles, vegetables, and meats.

Today, bihon remains a beloved comfort food in Filipino households and is often enjoyed as a quick meal or as part of a festive spread.

Ingredients:

• 1 pack (16 oz) bihon noodles (rice stick noodles)
• 1 lb chicken breast or thigh, sliced into thin strips
• 2 cups cabbage, thinly sliced
• 2 carrots, julienned
• 1 red bell pepper, julienned
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 1/4 cup oyster sauce
• 2 cups chicken broth
• 1/4 cup vegetable oil
• Salt and pepper to taste
• Lemon or calamansi, for garnish
• Green onions, chopped, for garnish

Instructions:

1. Prepare the Bihon Noodles:

   • Soak the bihon noodles in warm water for about 10-15 minutes or until they become soft. Drain and set aside.

2. Cook the Chicken:

   • In a large pan or wok, heat 2 tablespoons of vegetable oil over medium heat.
   • Add the chicken strips and cook until they are no longer pink. Remove the chicken from the pan and set aside.

3. Sauté Vegetables:

   • In the same pan, add the remaining vegetable oil.
   • Sauté the garlic and onions until they become fragrant and translucent.
   • Add the carrots, red bell pepper, and cabbage. Cook for about 5 minutes or until the vegetables are tender but still crisp.

4. Combine Ingredients:

   • Return the cooked chicken to the pan with the vegetables.
   • Add the soy sauce, oyster sauce, and chicken broth. Stir well to combine.

5. Add the Noodles:

   • Add the soaked bihon noodles to the pan. Using tongs or two large forks, gently toss the noodles with the chicken and vegetables until everything is evenly coated with the sauce and heated through.

6. Season and Serve:

• Season with salt and pepper to taste.
• Transfer the bihon to a serving platter.
• Garnish with chopped green onions and serve with lemon or calamansi on the side

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