Sunday, 3 December 2017

Pineapple recipes from the Philippines

Our lovely friend Emily is from the island of Cebu, she is a wonderful cook and loves to share the dishes from her first homeland, Anne

Emily’s Pineapple Turkey Recipe
3 medium carrots, sliced; 5 medium potatoes, cut into chunks; 4 pieces turkey legs or chicken legs (1 kilo); 1 cup tomato sauce; 1 capsicum, sliced; 1 large onion, chopped; 1 spoonful of crushed garlic; 1 tsp cracked black pepper; salt – amount depends on your taste; ¼ cup olive oil; 1 can pineapple rings

Sauté onion, garlic and pepper, add the meat, sauté until brown, add salt so it will penetrate the meat, add 2 chopped rings of pineapple and leave for 10 minutes. Add tomato sauce and pineapple juice. When meat is tender add potatoes, carrots, capsicum and 3 more pineapple slices. Taste it often and add what’s lacking.
(Cooking time 30 minutes, 10 minutes high/20 minutes medium high)

The Cook Book: Healthy and Tasty Challenge Recipe Competition, The NSW Multicultural Health Communication Service (recipes from the Chinese, Filipino, Italian, Samoan and Sri Lankan communities) 2010

Winner - Adobo Supreme, a Filipino recipe contributed by Neria Soliman
15 mins preparation + 30 mins cooking
Ingredients: Cooked rice to serve; 1 kg mixed skinless chicken pieces;  ½ cup vinegar (native coconut vinegar preferred); 2 tblspn soy sauce; ½ tsp cracked black peppercorn; 1 small bay leaf; 4 cloves of garlic, minced; 2 tblspn vegetable oil; 1 cup pineapple juice from a can of crushed pineapple; 2 cups pineapple, crushed; 12 slices fresh pineapple rings for garnish
Method: Combine all ingredients except for crushed pineapple and oil and let stand for 10 minutes. Cook in pan, cover and simmer until chicken is tender. Remove chicken from the pan and place in a fry pan and cook briefly in a small amount of oil until golden brown. Return the fried chicken to the sauce. Add the crushed pineapple. Continue cooking until sauce is thick and partly reduced. Serve with rice and garnish with pineapple rings.
Serve with steamed rice and salad.

And for dessert - Nata de Piña, preserved pineapple gel from the Philippines.

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