Philippine Holiday Recipes

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Kathryn Raaker and Marie A. Dunaway

Kathryn enjoyed another show cooking with her friend and chef, Maria Dunaway. 

Boiled Peanuts
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Boiled Peanuts – Filipino Style.

Popular street food or snack on the go.
Recipe provided by Marie A. Dunaway
Course: Snack
Cuisine: Philippine

Ingredients

  • 2 lbs. raw Peanuts
  • 1/4 cup salt
  • Anise powder optional

Instructions

  • Wash raw peanuts well.
  • In a large stockpot, add raw peanuts and cover it with water and add salt and start boiling.
  • When the water in on a rolling boil, add the anise and continue to boil covered for 2 hours.
  • Turn off the heat after 2 hours but leave the peanuts to cool down with the salted water.
  • After 3-5 hours, drain the boiled peanuts.
  • Blot out extra moisture by lining wire basket or bowl with paper towels
Manila Clam Soup
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Manila Clam Soup (Tinolang Halaan)

Recipe Provided by Marie A. Dunaway
Course: Main Course, Soup
Cuisine: Philippine

Ingredients

  • 1 lb. shell clams packaged no need to clean and brush off extra residue
  • 1 bunch fresh spinach or watercress washed and drained
  • 1 medium yellow onion sliced
  • 1 thumb ginger julienned
  • 3 cups water
  • Salt and freshly ground black pepper to taste

Instructions

  • Boil the water in a stockpot. Add the ginger and onion. Cover and continue to boil in medium heat for 3 to 5 minutes. Stir in the clams. Simmer for 5 to 10 minutes. Clams start to open by this time. (Remove any that haven’t opened)
  • Add-in the spinach. Cover and cook for a minute more.
  • Sprinkle some salt and freshly ground pepper. Done.
  • Season with soy sauce or oyster sauce.
  • Serve over rice or noodles.
Polvoron holiday shortbread candy
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FILIPINO SHORTBREAD CANDIES

Ingredients

  • 1 cup all-purpose flour
  • 1 cup unsalted butter melted
  • 1/2 cup granulated sugar
  • 1/2 cup powdered milk
  • 1 Tbsp pandan, vanilla, or almond extract

Instructions

  • Toast the flour in a non-stick skillet over medium heat, stir constantly to prevent burning till lightly brown, about 5 minutes. Let cool, at least 15 minutes.
  • Cut waxed paper into twenty 4-inch squares. Or use colorful cellophane paper or Japanese paper.
  • Stir butter, sugar, powdered milk, and choice of extract into the flour. Mix well.
  • Fill a polvoron mold tightly with a portion of the mixture. Press the plunger down to release the candy onto a square of waxed paper. (Or unto a foil-wrapped pan and freeze for easy wrapping if desired.)
  • Wrap candy in the waxed paper and twist the ends. Repeat until all the candy mixture is used up.

Cooking with Marie Dunaway

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The Chef, You and I Show with Kathryn Raaker and her guest, Maria Dunaway, as they prepare more delicious recipes from the Philippines. They also discuss Maria’s recent trip back home and her return to scuba diving at the family scuba resort with her Brother, Jesse at Paseo Del Mar, in Bohol, Philippines.
ENSALADA PEPINO
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Cucumber salad

This dish is Marie Dunnaway's mother's recipe which can be a meal or also good as a side dish

Ingredients

  • 2 medium-sized cucumbers
  • 1 tsp salt or substitute
  • A dash of ground black pepper
  • 1 small red onion sliced optional
  • 1 Tbsp sugar
  • 1/4 cup apple cider vinegar or white vinegar

Instructions

  • Wash the cucumber and pat dry.
  • Thinly slice the cucumber crosswise. MY mom likes to peel the skin off.
  • Combine salt, ground black pepper, sugar, ginger, and vinegar then mix well.
  • Toss in the sliced cucumber and onion. Refrigerate for 2 hours.
  • Serve with your grilled seafood and veggies.
Shrimp broccoli stir fry
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Shrimp broccoli stir fry in oyster sauce

Course: Main Course
Cuisine: Asian

Ingredients

  • 1-2 8 oz bags shrimp peeled and deveined, heads and tails off- we used 16 oz.
  • 2 cups broccoli florets
  • 1 Bunch Scallions cut into 1 inch slices
  • 2 Inches fresh ginger cut into thin strips
  • 1-2 tsp Sesame seeds
  • 1-3 Tbsp Oyster sauce salty, so add based on your taste
  • 5 Tbsp Olive oil
  • 1 heaping Tbsp Brown Sugar
  • 1 lemon Juiced about 2 Tbsp
  • 1 Tbsp Garlic Powder optional
  • 1/2 tsp fresh ground black pepper optional
  • Mrs. Dash season taste

Instructions

  • Marinate shrimp with lemon juice, and a little brown sugar and garlic powder or ground black pepper
  • Stir fry in oil till pink
  • Add broccoli florets and ginger and cook till tender
  • Pour in the desired amount of oyster sauce, be careful coz it could get too salty
  • Serve hot with brown rice
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Sago’t Gulaman (Tapioca and gelatin cooler)

an (Tapioca and gelatin cooler) Sago, also known as tapioca pearls, is a starch extracted from tapioca which is a common food ingredient in Asian countries like China, Philippines, Malaysia, and Thailand. Sago is a common ingredient in many desserts and beverages. This is a popular street food in Thailand especially in the summertime months of April and May.
Course: Beverage
Cuisine: Asian

Ingredients

  • 3 cups brown sugar arnibal for syrup
  • 1 cup brown sugar arnibal for sago
  • 3 cups red gelatin shaved ice
  • 2 tbsp vanilla

Instructions

  • Soak the cooked tapioca pearls in water for at least an hour to separate them.
  • In a separate pot make your syrup by mixing the water, vanilla, and sugar until thick.
  • Bring it to a boil then reduce heat and simmer for 5 minutes.
  • Strain the syrup using a cheesecloth or any clean cloth to separate the sand-like grains from the sugar, leaving a clear brown syrup. (optional)
  • Now pour the syrup in a glass then add tapioca pearls, cubed gelatin, and ice.
  • Go strawless, dig in with a long spoon.

Filipino Specialties

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Kathryn loves international cuisines and in this show, enjoys preparing Filipino delights with her friend and fellow chef, Marie Dunaway. Enjoy these episodes where they prepare Green Mango Salsa, Green Mango shakes, Beef bone marrow soup (Bulalo), and lastly, Buko Pandan.

Mango Salsa
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Green Mango Salsa

Servings: 4 people

Ingredients

  • 4 green mangoes peeled and cut spears or diced. (1 per person)
  • 12-15 cherry tomatoes diced
  • 1 bunch scallions sliced thin
  • 2 Tbsp lime juice
  • 1 tbsp vinegar
  • salt/pepper to taste
  • 1-3 tsp shrimp paste (bagoong) sauteed (This is optional. Available in most Asian stores.)
  • Few cilantro leaves (Garnish)

Instructions

  • Toss all the dry ingredients together EXCEPT the cilantro (Save). Next, drizzle with the liquid ingredients. Arrange on a platter with the shrimp paste on the side and garnish with cilantro

Notes

Recipes by Marie A. Dunaway

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GREEN MANGO SHAKE

Course: Beverage
Servings: 1 serviing

Ingredients

  • 1 green or yellow mangoes sliced or diced
  • 12 oz can evaporated milk (can substitute regular milk or yogurt)
  • 1 cup crushed ice
  • 1 Tbsp sugar

Instructions

  • Put mangos into a blender. Add chilled evaporated milk, ice, and choice of sweetener. Blend until smooth. Enjoy!

Notes

Recipes by Marie A. Dunaway

Bone Marrow Soup
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BULALO (beef bone marrow soup)

Course: Main Dish
Cuisine: Philippine
Servings: 4 Servings

Ingredients

  • 2 beef bones (or oxtail bone marrow) cut to expose marrow
  • 1 lb beef shank with meat
  • 1 Vidalia or white onion Quartered
  • 3 cloves garlic
  • 1 tsp black peppercorns
  • 2 corn cobs cut into 2 inches
  • 1 pear squash (chayote) peeled and cubed
  • 1 bunch bok choy (baby or normal) separated
  • 1 Napa cabbage cut into bite sized pieces
  • 2 tablespoons fish sauce (patis)
  • Salt
  • Black Pepper

Instructions

  • 1. Boil bone marrow bones and beef shank in a pressure cooker for about 1-1/2 hours or less with a pressure cooker (until the meat is tender and bone marrow is no longer red) 2. Skim off the scum as it floats toward the top. Carefully take out the bones and meat with a wide strainer spoon. 3. Strain the broth for a clearer soup base. Some would discard the broth and start over with fresh water and add beef flavoring. Combine the strained broth with the bones and beef in a deep skillet and add onion, garlic, and peppercorns. 4. Bring back to a boil and skim off excess fat as it accumulates, however, leave some for the flavor. 5. Reduce heat to low. Add corn cobs and chayote. Simmer until corn is done and chayote is tender. 6. Add salt/pepper/fish sauce to taste. 7. Add the bok choy and napa cabbage last to keep it bright green but cooked enough for serving. 8. Serve over hot rice.

Notes

Recipes by Marie A. Dunaway

Buko Pandan
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BUKO PANDAN

Course: Dessert
Cuisine: Philippine
Servings: 4 servings

Ingredients

  • 1 - 1/2 cup buko strips or coconut gel (nata de coco)
  • 7 oz condensed milk
  • 8 oz table cream
  • 3 oz powdered gelatin
  • 1-1/4 cup coconut juice
  • 6 drops pandan flavor
  • 1/2 cup tapioca pearls cooked
  • Vanilla ice cream

Instructions

  • 1. Dissolve gelatin powder in coconut juice. Add pandan flavoring and stir. 2. Heat saucepan and boil mixture, stirring continuously. 3. Transfer to a mold and chill in fridge till firm. 4. Combine condensed milk, table cream, tapioca pearls, and coconut gel/strips and mix well. 5. Thicken in the fridge. 6. Slice up gel into cubes then toss with cream mixture. 7. Serve in dessert cups/bowls and top each with vanilla ice cream. Enjoy on a hot summer's day!

Notes

Recipes by Marie A. Dunaway

Mais Con Heilo

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Mais Con Heilo

Prep Time25 minutes
Total Time25 minutes
Course: Beverage, Dessert
Servings: 2

Ingredients

  • 2 cans Corn - can be creamed
  • 5 oz shaved ice
  • 12 oz evaporated milk
  • 4 scoops any flavor ice cream we used cheese ice cream

Instructions

  • Scoop desired amount of corn kernels in a tall glass. Make room for the shaved ice and toppings. Add the shaved ice and pour in in the evaporated milk (6 oz per glass) Top with Ice Cream.

Philippine Recipes -Filipino Fruit Salad

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Wonderful refreshing fruit salad from my friend and great cook Marie Dunaway.

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Filipino Fruit Salad

Prep Time20 minutes
Total Time20 minutes
Course: Side Dish
Servings: 8

Ingredients

  • 2 30 oz cans fruit cocktail Tropical optional
  • 2 7.6oz cans table cream
  • 1 14 oz . can condensed milk
  • 1 8 oz block softened cream cheese
  • 10 Maraschino Cherries
  • 1 small jar red palm fruit Asian store
  • 1 jar coconut gel (green or white) Asian store
  • 1 medium mangoe
  • 1 avocado

Instructions

  • Drain all the Fruit Cocktail syrup from the can, Beat the cream cheese in bowl until its smooth. In a bowl pour condensed milk and blend in the nestle cream and cream cheese add chopped fruit. Chill before serving. Top with cherries and more fruit if you wish.

 

Philippine Recipes -Salted Duck Egg Salad

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Enjoying cooking with Marie Dunaway.  In this segment, we are preparing Salted Duck Egg and Tomato Salad .

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Salted Duck Egg and Tomato Salad

Great Asian summer salad and simple to make!
Prep Time10 minutes
Total Time10 minutes
Course: Side Dish
Servings: 2

Ingredients

  • 2 Cooked Duck Eggs Purchase at Asian Market
  • 2 roma tomatoes
  • 1/8 teaspoon Salt optional or to taste
  • 1/8 teaspoon Pepper optional or to taste

Instructions

  • Cut up eggs in quarters, dice tomatoes, add salt and Pepper to taste, juice one lemon, add all ingredients together and then arrange on a plate. Great served by itself or with rice, meat or seafood.

Philippine Recipes -Mais Con Hielo

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Delicious Dessert Beverage from the Philippines shared by my friend Marie Dunaway.

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Mais Con Heilo

Prep Time25 minutes
Total Time25 minutes
Course: Beverage, Dessert
Servings: 2

Ingredients

  • 2 cans Corn - can be creamed
  • 5 oz shaved ice
  • 12 oz evaporated milk
  • 4 scoops any flavor ice cream we used cheese ice cream

Instructions

  • Scoop desired amount of corn kernels in a tall glass. Make room for the shaved ice and toppings. Add the shaved ice and pour in in the evaporated milk (6 oz per glass) Top with Ice Cream.

Salted Duck Egg and Tomato Salad

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Print Recipe

Salted Duck Egg and Tomato Salad

Great Asian summer salad and simple to make!
Prep Time10 minutes
Total Time10 minutes
Course: Side Dish
Servings: 2

Ingredients

  • 2 Cooked Duck Eggs Purchase at Asian Market
  • 2 roma tomatoes
  • 1/8 teaspoon Salt optional or to taste
  • 1/8 teaspoon Pepper optional or to taste

Instructions

  • Cut up eggs in quarters, dice tomatoes, add salt and Pepper to taste, juice one lemon, add all ingredients together and then arrange on a plate. Great served by itself or with rice, meat or seafood.