KCC‘s theme for the month of September 2010 is: Filipino-Spanish Dishes!! Filipino cuisine is heavily influenced by Spanish, not surprising since they stayed in our country for over 300 years.
Most of these dishes are rich and satisfying and mouthwatering! I’ve made several in the past, most are everyday dishes and always, always eaten with rice..which is very Pinoy (Filipino).. these dishes are also great with warm crusty bread or pasta if you don’t eat rice, but for me it’s not just as satisying.
Here’s a round-up of Spanish-Filipino Dishes I’ve made so far..I’ve plently more I want to learn to make..one dish at a time :) (the recipe for the pork estofada is at the end):
Beef Caldereta…make sure you cook a lot of rice too ’cause this is sooooo good!
Arroz a la Cubana… a hearty breakfast meal
Chicken Afritada.. stewed chicken in tomato sauce..nom, nom
yummy Embotido ( meatloaf)..
Picadillo..my kids love this! :)
Estofada…muy delicioso! ;P
good for 4 persons
500 g pork kasim (pork shoulder)
1 large red onion, minced
3 cloves garlic, minced or 1 teaspoon granulated garlic
1 red bellpepper, sliced into strips
1/4 cup soy sauce
2 tablespoons vinegar
1 heaping tablespoon brown sugar
1 tablespoon tomato paste
1 large potato, cut into cubes, about the same size as the meat or smaller
salt and ground black pepper to taste
pitted green olives, as much or as little as you like
2-3 pieces saba banana (or plantain), sliced lengthwise, fry and cut in half
2 tablespoon cooking oil
Heat about 2 tablespoons of cooking oil ( olive, canola, corn or veg oil) in a saucepan; add minced garlic, onion, cook until onion is translucent.
Add the pork, season with salt and pepper, turn heat to high and cook pork while stirring until it gets lightly brown and starting to caramelize; add in the red bellpepper, cook for about a minute then add soy sauce, vinegar, let vinegar cook for a minute then add about a cup of water then the brown sugar and tomato paste.
Bring to a boil then lower heat and let it simmer for about 20 minutes or until meat is a little tender. Add potatoes, simmer some more until meat is really tender then add olives..do a taste test and adjust as sseasoning as necessary. Turn off heat and add fried saba (plantain) last. Plate and serve with rice.
My friends at KCC have more delicious Filipino-Spanish dishes on their blogs, please check ’em out, I know I will right after this post ;)
Thanks for your time…as always, have a nice day, you! :)