Philippines Archives - International Cuisine

Fresh Lumpia (Lumpiang Ubod)

September 27, 2018 By Darlene at International Cuisine

Lumpia comes in many forms and I chose this fresh lumpia because it looked amazing. Additionally, I could make it compliant with the Plant Paradox diet that I am on with just a few tweaks. Lumpia is ubiquitous in the Philippines an it most popular fried. Fried lumpia recipes are easily found and all I can say is they are heavenly and found at every Filipino party. They are basically a small spring roll that is filled with vegetables and/or minced meats. The fillings choices are endless as is the dipping sauce.

After making this fresh lumpia I can say the same for making them fresh. The wrapper for the fresh lumpia is like an egg crepe and would make a wonder vessel for all sorts of things. Ubod means hearts of palm and was the type I chose to fill my wrapper with. I think you will fall in love with this fresh lumpia recipe.

Aside from hearts of palm the fresh lumpia also has pork belly, shrimp along with garlic and onions and a green leaf. It is however the sauce that really makes the fresh lumpia special. In order to make it plant paradox compliant you will use arrowroot instead of cornstarch, compliant sugar substitutes instead of brown sugar, almonds and almond butter instead of peanut butter, coconut aminos instead of the soy sauce, that is pretty much it.

I hope you love this fresh lumpia too! Did you know that the Capital City of the Philippines, Manila is also called the Pearl of the Orient? If you would like to learn more be sure to check out “Our Journey to the Philippines“.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

4.75 from 4 votes

Fresh Lumpia (Lumpiang Ubod)

Fresh lumpia is absolutely divine with a combination of hearts of palm, pork belly and shrimp. A staple in Filipino cuisine.

Course Appetizer

Cuisine Filipino

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 4

Calories 881 kcal

Author Darlene at International Cuisine

Ingredients

For the Lumpia Filling

1 tablespoon oil
1 small onion peeled and chopped
2 cloves garlic peeled and minced
¼ pound pork belly diced
½ pound shrimp peeled and coarsely chopped
1 tablespoon fish sauce
½ cup water
1 can hearts of palm cut into matchsticks
salt and pepper to taste
green leaf lettuce leaves ends trimmed and leaves separate

For the Lumpia Sauce

2-3/4 cups water
¼ cup soy sauce
¾ cup brown sugar
½ teaspoon salt
1 cup unsalted peanuts ground
1 head garlic about 3 tablespoons, peeled and minced
3 tablespoons corn starch
2 tablespoons peanut butter

For the Lumpia Wrappers

1 cup cornstarch
1-1/2 cups water
3 eggs beaten
1 teaspoon salt
1 teaspoon sugar
1 teaspoon oil
nonstick cooking spray

Instructions

In a frying pan over medium heat, heat oil.
Add onions and garlic and cook until softened.
Add pork and cook until lightly browned.
Add shrimp and cook, stirring occasionally, until color changes.
Add fish sauce and cook for another 1 to 2 minutes.
Add water and continue to cook until pork is tender.
Add ubod (hearts of palm)
Lower heat, cover and cook for about 10 to 15 minutes or until ubod is tender and pork is cooked through.
Season with salt and pepper to taste. Remove from pan and drain well.
Lay a wrapper on a flat surface and place a lettuce leaf on top.
Spoon about ¼ cup filling across the middle of wrapper and fold sides to cover filling.
Pour sauce on top of prepared lumpia and garnish with additional minced garlic and ground peanuts.

For the Lumpia Sauce

In a sauce pan over medium heat, combine 2-1/2 cups of the water, soy sauce, brown sugar and salt.
Bring to a boil, stirring regularly, until sugar is dissolved.
Add garlic and peanuts. Continue to cook for about 2 to 3 minutes.
In a bowl, combine corn starch and the remaining ¼ cup water.
Stir until mixture is smooth.
Whisking vigorously, add corn starch mixture into soy sauce mixture.
Continue to cook, whisking regularly, until thickened.
Add peanut butter and stir until dissolved and well combined.

For the Lumpia Wrappers

In a large bowl, combine cornstarch and water. Whisk together until smooth.
Add eggs and salt.
Stir to combine until mixture is the consistency of thin, runny batter.
Set a 9-inch nonstick pan over low heat.
Lightly spray surface of pan with nonstick cooking spray.
Add ¼ cup batter and gently tilt pan on all sides to cover with batter.
Cook for about 30 to 40 seconds.
When edges of batter begin to pull from sides and small bubbles begin to form in the middle of crepe, gently flip to other side using a spatula.
Cook for another 10 seconds or until top is firm and dry.
Remove crepe from pan by gently sliding onto plate.
Repeat with remaining batter, spraying pan with nonstick cooking spray in between cooking.

Nutrition Facts

Fresh Lumpia (Lumpiang Ubod)

Amount Per Serving

Calories 881 Calories from Fat 405

% Daily Value*

Fat 45g69%

Saturated Fat 10g63%

Cholesterol 286mg95%

Sodium 2591mg113%

Potassium 574mg16%

Carbohydrates 90g30%

Fiber 4g17%

Sugar 45g50%

Protein 31g62%

Vitamin A 180IU4%

Vitamin C 5mg6%

Calcium 170mg17%

Iron 3.7mg21%

* Percent Daily Values are based on a 2000 calorie diet.

Chicken Adobo (An Authentic Filipino Dish Adobong Manok)

September 27, 2018 By Darlene at International Cuisine

Chicken adobo is a Filipino treasure and considered to be the national dish. It was first noted by the Spanish back in 1613 as a method or preparation of cooking and preservation by the Filipinos. Adobo means marinade and comes from the Spanish word Adobar.

Adobo, is often prepared with chicken but can also be made with pork, seafood or even vegetables. Any of these ingredients are marinated in what is called adobo sauce: a mixture of vinegar, soy sauce, garlic and peppercorns, before being browned in oil, and simmered in the marinade. This recipe was made with chicken . The result is a tender, falling off the bone, finger-licking delicious piece of chicken. Honestly, this chicken adobo might just be the best chicken I have ever tasted. It is traditionally served with white rice.

Adobo can come in many forms, this one is known as a black adobo because of the use of soy sauce. There are other adobo’s which are regional that are white or blond using salt instead of soy sauce, and even one flavored with turmeric that is yellow. Some are made with coconut milk and others with spicy chilies. This one however is the one I think is most famous and loved all over the world.

In the Philippines, the dish was traditionally cooked in small clay pots called palayok or kulon. Today, woks called (kawali) are used instead and is what I used to make this recipe.

The most important ingredient of Filipino adobo is vinegar and what I believe what makes the chicken so incredibly tender. Coconut vinegar, rice vinegar, or cane vinegar would all be considered traditional, although white or cider vinegar are now often used. I made it using white vinegar.

Did you know that in the Philippines a popular mode of transportation is called jeepney’s. These are converted jeeps that the Americans left on the islands that have been extended and made into mini buses. If you would like to learn more about the Philippines be sure to check out “Our Journey to the Philippines”. There you can also get more authentic Filipino recipes.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

3.8 from 29 votes

Chicken Adobo (An Authentic Filipino Recipe)

This truly may be the best chicken you have ever tasted. It is easy and it will make your taste buds sing!

Course Main Dish

Cuisine Filipino

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 4

Calories 900 kcal

Author Darlene at International Cuisine

Ingredients

3 lb chicken cut up with bones and skin
½ cup soy sauce
½ cup white vinegar
1 tsp brown sugar
8 cloves garlic crushed
1 onion thinly sliced
1 Tbsp peppercorns half of them crushed
3 bay leaves
4 Tbsp vegetable oil
1 cup water

Instructions

In a bowl, combine chicken, soy sauce, vinegar, sugar, garlic, onion, peppercorns, and bay leaves. Cover and marinate for at least 30 minutes in the refrigerator. Drain chicken and set marinade aside.
Heat oil In a large skillet over medium heat. Add chicken and cook on all sides for 8 to 10 minutes, until chicken is lightly browned.
Add the reserved marinade and water. Stir and bring to boil. Cook on high heat for 5 minutes, then lower heat, cover, and simmer for about 25 minutes, or until chicken is cooked through.
Serve with white rice.

Nutrition Facts

Chicken Adobo (An Authentic Filipino Recipe)

Amount Per Serving (4 g)

Calories 900 Calories from Fat 576

% Daily Value*

Fat 64g98%

Saturated Fat 25g156%

Cholesterol 255mg85%

Sodium 1864mg81%

Potassium 801mg23%

Carbohydrates 8g3%

Fiber 1g4%

Sugar 2g2%

Protein 67g134%

Vitamin A 490IU10%

Vitamin C 9.3mg11%

Calcium 71mg7%

Iron 4.2mg23%

* Percent Daily Values are based on a 2000 calorie diet.

Pancit Bihon (A Fried Rice Noodle and Pork Dish)

September 27, 2018 By Darlene at International Cuisine

Pancit Bihon is a fried rice noodle and pork dish that is super quick and easy to make. Pancit are noodles and were likely introduced by the Chinese settlers in Filipino archipelago. Over the centuries the Filipinos have adopted these noodles as there own and are seen in numerous dishes. The beauty of this dish is that comes together really quick and is a wonderful way to use up any left over ingredients you have on hand. Feel free to add whatever you like you can use any type of protein shrimp, chicken, beef etc. and an array of vegetables. It is the flavoring of soy and fish sauce along with the rice noodles that make it an authentic pancit bihon.

Typically this dish would be served with a fruit called calamansi which is similar to a lime or lemon and adds a tartness to the dish that balances out the flavors perfectly. I used lemon as I could not find the Filipino fruit here.

This fried noodle dish called pancit is very common in Filipino cuisine right after rice which is literally served with every meal.

This recipe can easily be made Plant Paradox compliant by eliminating the red peppers and using coconut aminos instead of soy sauce. Which ever way you make it fair warning you need to constantly stir or the noodles stick very quickly together or to the pan.

Did you know that the Philippines is the only country in the world that hangs their flag upside down when they are at war? Be sure to check out “Our Journey to the Philippines” to learn more about the nation made up of over 7000 islands.

We served this pancit dish family style along with their famous chicken adobo that just may be the best chicken I have ever tasted.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A plate of pancit noodles with pork and vegetables

3.5 from 2 votes

Pancit Bihon (A fried rice noodle dish)

This pancit bihon recipe is a classic Filipino dish that comes together in a jiffy. It is totally flexible just use whatever protein and veggies you have on hand.

Course Side Dish

Cuisine Filipino

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Calories 428 kcal

Author Darlene at International Cuisine

Ingredients

Ingredients :

1 tbsp. cooking oil
1/2 lb. pork sliced
2 cloves garlic minced
1 onion sliced
1 large carrot julienne
1 red bell pepper julienne
1 Tbsp fish sauce
2 cups chicken broth preferably home made
1 cup cabbage leaves cut into thin strips
1/2 lb. Rice noodles pancit bihon
wedges of lemon or calamansi for garnish
1 Tbsp soy sauce
salt and pepper to taste

Instructions

Instructions:

Rinse pancit bihon (rice noodles) with tap water. Drain. Set aside.
Heat oil in a large skillet. Stir-fry pork slices until cooked through.
Add garlic and onion. Sauté for a few minutes until soft.
Season with fish sauce, soy sauce and salt, pepper to taste.
Add julienne carrots and red bell peppers. Stir-fry for a few minutes.
Add chicken broth.
Heat until boiling and add the drained pancit bihon.
Let it simmer and stir to loosen the noodles (separate noodles using forks)
Add a little more broth or water if you notice that the pan is getting too dry and noodles (“pancit”) are not yet cooked well. You may also add more soy sauce and/or fish sauce to taste
Add cabbage leaves and then turn off the heat. Mix well.
Serve with lemon wedges or calamansi. Enjoy!

Recipe Notes

Be sure to keep stirring after you add the noodles, they tend to get very sticky otherwise.

Nutrition Facts

Pancit Bihon (A fried rice noodle dish)

Amount Per Serving

Calories 428 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 4g25%

Cholesterol 40mg13%

Sodium 1183mg51%

Potassium 464mg13%

Carbohydrates 54g18%

Fiber 2g8%

Sugar 3g3%

Protein 13g26%

Vitamin A 3500IU70%

Vitamin C 51.9mg63%

Calcium 45mg5%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

Ube Ice Cream (Purple Yam Ice Cream)

September 27, 2018 By Darlene at International Cuisine

Ube Ice Cream is a staple in the Philippines. Ube pronounced OO-bae, is a purple yam. This is an ingredient that is showing up in all sorts of recipes these days. The flavor is a bit nutty and is a lovely color of purple that goes from very deep to lavender. The size and where the yam is grown completely affects the flavor. The larger ones are much sweeter than the smaller ones and they come in an array of colors of purple to nearly white.

Ube made into an ice cream can be done with or without a machine. I used my ice cream maker that is part of my kitchen aid and it works beautifully.

Ube is a resistant starch that is loaded with nutrition. It has almost 40 grams of carbs in one cup 5 grams are dietary fiber, it contains no fat and about 2 grams of protein. It is also packed with Vitamins A and C as well as potassium. The purple pigment provides special antioxidants including anthocyanins. which have been linked to anti-inflammatory effects, brain health and protection against heart disease and cancer.

It can be mashed or pureed or baked like a regular sweet potato but it is often used to make sweet treats like ice cream, puddings, frostings, even doughnuts and pop tarts. It is also made into a jam called halaya. The ube ice cream is also used in the famous halo-halo dessert.

This recipe is completely plant paradox friendly so I hope you enjoy this beautiful and satisfying creamy ube ice cream.

Did you know that the Philippines is known to have the world’s best sweet mangoes? Be sure to check out “Our Journey to the Philippines” if you would like to learn more about this beautiful archipelago with the some of the friendliest people on the planet.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

5 from 3 votes

Ube Ice Cream

A beautiful and delicious ice cream made from purple yams called ube. It is vegan, paleo and plant paradox compliant. You are sure to love this one! It can be made with or without an ice cream maker.

Course Dessert

Cuisine Filipino

Prep Time 20 minutes

Cook Time 30 minutes

freezing time 6 hours

Total Time 50 minutes

Servings 4

Author Darlene at International Cuisine

Ingredients

1 1/2 cups coconut milk full-fat
1 tbsp arrowroot powder or Tapioca starch
1/4 cup maple syrup or yacon syrup
1/2 cup purple sweet potato puree or 3/4 cup chopped boiled purple sweet potatoes
2 tsp vanilla extract
1 Tbsp alcohol such as vodka or gin

Instructions

Mix all the ingredients, except the vanilla and alcohol, together in a blender and mix until smooth.
Pour into a saucepan and bring to a boil. Once boiling, remove from the heat and whisk until smooth and thickened.
Stir in the vanilla and alcohol.
Pour into a container and chill overnight.

Instructions for using an ice cream maker

Once the mixture is chilled, you simply add it to your ice cream maker, following the manufacturer's instructions. Once churned, add to a shallow, freezer-safe container and freeze for at least 6 hours.

Instructions without using an ice cream maker

If you have a stand mixer with a metal bowl, you can freeze the bowl overnight and "churn" the ice cream using the paddle attachment.
Otherwise, you will need to whisk the mixture well before freezing it and repeat every hour or so it does not become icy.

Recipe Notes

Arrowroot powder can be found in the baking aisle of the supermarket. You can also use tapioca starch. The alcohol is to help keep the ice cream from freezing too hard.