Whether it’s for you or your child’s baon, these Pinoy dishes are sure to hit the spot. Comforting and familiar, pack these into your lunch boxes for a delicious and satisfying tanghalian. Creamy Munggo and Tuyo Rice The humble munggo takes a star turn in this quick recipe with melted cheese, tuyo and day-old rice.
Takes 20 minutes Makes 4 servings
1⁄4 cup butter 1 onion, sliced thinly 2 garlic cloves, chopped finely 1 cup frozen corn and carrots, thawed 1 cup munggo, cooked 3 cups day-old rice 1⁄2 cup tuyo, skin and bones removed, flaked 1 tablespoon flour 1 1⁄2 cups water 1⁄2 block quick melt cheese, grated Salt and ground black pepper, to taste
1. In a large sauté pan, melt butter and then sauté onions and garlic until softened and fragrant. Add corn, carrots, and munggo and sauté until heated through. Toss in rice until coated with the flavored butter and mix thoroughly with the vegetables. Add tuyo and toss until well mixed. 2. Sprinkle in flour and toss until pastiness of flour is cooked off. Pour in water and stir until thickened. Add grated cheese and cook until melted. Season with salt and ground black pepper to taste.
Recipe by Roselle Miranda. Photo by Miguel Nacianceno. Styling by Cleone Baradas. This recipe originally appeared in the August 2012 issue of Good Housekeeping Philippines.
Pinoy Bistek If you want this Filipino classic dish to be really flavorful, marinate it in the fridge over night.
Takes 45 minutes plus marinating time Makes 4 servings
1 1⁄2 tablespoons garlic powder 1⁄4 cup calamansi juice plus 2 whole calamansi 1⁄2 kilo lean beef, sliced thinly 1 tablespoon fish sauce 3⁄4 cup water 2 tablespoons soy sauce oil for frying 1 large onion, cut into large rings
1. Sprinkle meat with garlic powder. Combine calamansi juice and fish sauce. Pour over meat and marinate for 3 hours or overnight. 2. Heat a few tablespoons of oil in a frying pan. Shake off excess marinade from meat and pan-fry in batches. Cook meat for a few minutes on both sides. 3. Return all of the meat into the pan. Add water to the leftover marinade and pour onto the meat. Cover. Simmer for half an hour or until meat is tender. 4. Stir in soy sauce. Add onions and cook for another couple of minutes. Squeeze the juice of one or two calamansi before removing from heat.
Recipe by Divine Enya Mesina. Photo by Miguel Nacianceno. Styling by Elaine Lim. Art direction by Eugene David. This recipe originally appeared in the June 2010 issue of Good Housekeeping Philippines.
Chicken-Ham Embutido Rolls Prepare this the night before so you're all set to go in the morning.
Takes 1 hour 20 minutes plus chilling time Makes 4 rolls
1 kilo chicken thigh fillets, skins and excess fat removed 1 250-gram pack sweet ham 1⁄4 cup butter, softened 1⁄2 cup queso de bola, grated 1⁄4 cup sweet pickle relish 2 eggs 16 quail eggs, soft-boiled, peeled 1 medium head broccoli, florets separated, stem removed Salt and ground black pepper, to taste
1. In a food processor, process chicken fillets until finely chopped. Add ham and process until finely chopped. Dump mixture into a large bowl and mix in butter, queso, relish, eggs, and 1⁄2 teaspoon salt and 1⁄4 teaspoon ground black pepper, or to taste. Divide mixture evenly into 4. 2. On a foil-covered chopping board, form half of 1 portion into a flat log. Place broccoli florets and quail eggs in alternating order in the middle. Place remaining half of the chicken mixture over broccoli and eggs. Roll mixture into a foil log and twist ends closed. Repeat with remaining mixtures and fillings. Chill overnight or at least 4 hours. 3. Prepare a steamer. Once simmering, place logs into the through, about 45 minutes to 1 hour. Let rest before opening. Slice immediately before serving or pan fry after steaming, if desired.
Recipe by Roselle Miranda. Photo by Miguel Nancianceno. Styling by Cleone Baradas. This recipe originally appeared in the December 2012 issue of Good Housekeeping Philippines.
Chorizo-Carrot Fried Rice Add whatever you like to this dish to make it healthier. Brocolli, tomatoes, peppers, peas will work well. You can also use brown rice and add nuts for added flavor and crunch.
Takes 20 minutes Makes 4 servings
3 chorizo links, sliced (you can also add ham) 2 garlic cloves, minced 2 medium onions, thinly sliced 1 medium carrot, shredded (about 1 1⁄4 cups) 3 cups day-old rice 3 eggs Salt and ground black pepper, to taste
1. In a wok over medium heat, sauté chorizo slices until its oils are released. Mix in garlic and onion; sauté until onion softens. 2. Stir in carrot and sauté until vegetables have all softened. Season with salt and black pepper to taste. 3. Dump rice into wok, and toss until well blended. Season again to taste. Cook until heated through. (You can also use newly steamed rice to make it a pilaf.) 4. Meanwhile, in a frying pan over medium heat, scramble then season eggs. Pour into frying pan and cook until sides are set. Push eggs into the middle to allow the still-liquid eggs to dribble into the empty space and cook. Flip over once, then remove from heat. Slice and serve immediately on top of fried rice.
Photo by Rico Jose. Styling by Cleone Baradas, Chiqui Lloren and Roselle Miranda. Art direction by Kara Ballesteros. This recipe originally appeared in Good Housekeeping Philippines.