Doreen Fernandez and One of her essays in Philippine Food
“ PANCIT ”
Ingredients: - 1 8 oz. pack pancit bihon noodles
- 1 cooked chicken breast, shredded
- 2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water
- 1/4 cabbage, sliced into strips
- 1 onion, pealed and sliced
- 3 cloves of garlic, crushed and minced
- 1/3 cup scallions, cut into pieces
- 1 carrot, sliced into strips
- 2 tablespoons of cooking oil
- 3/4 cup diced celery
- 3 tablespoons soy sauce
- Salt and pepper to taste
- 5 pieces of calamansi or 1 lemon, sliced
Directions:
- Soak the pancit bihon noodles to soften for 10 minutes
- Grease a large pan or wok with oil. Sauté garlic and onions.
- Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.
- Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.
- Salt and pepper to taste.
- Serve hot with sliced calamansi on the side.
DAVID MENDOZA
I read one of her essays in Philippine food and culture entitled “ Culture Ingested on the Indigenization of Philippine Food” and it talks about the evolution of our Philippine Cuisine because of the influences of other countries. I pick up a dish that was stated in her essay and this is Pancit, which is one of the most common dishes in our country. Pancit was known for its common saying “ Pampahaba ng buhay” ( long- life). According to the essay, pancit that from a Chinese noodle dish, is now the signature of many town or region ( pancit Malabon, pancit Marilao, pancit habhab of Lucban), and of many individual ( pamcit ni Aling Nena). Pancit has now different versions because it is so popular in our country that's why some of the regions want to make pancit in their own version. Pancit is a noodles from Chinese cuisine that is generally cooked with meat and vegetables to flavor the noodles. Filipino pancit has local meats and vegetables -and a few other things not found in Chinese cooking at all. Pancit bihon is the most common pancit that was eaten in our family. Filipino cuisine has a great impact on our culture because definitely, we are a Filipino. We are also a food lovers so that's why we want to explore more recipes to recognize other Filipino foods. Filipino foods has a special way to make us happy with the deliciousness of the food. Although, there are some foreign cuisine in our country but it helps to evolve and improve the Filipino cuisine.
ALLISON PIQUERO
Doreen Fernandez wrote an essay about our dish Pancit. In Filipino cuisine, pancit or pansit are noodles. Noodles were introduced into the Philippines by the Chinese and have since been adopted into local cuisine. The term pancit is derived from the Hokkien pian i sit which literally means "convenient food. Different kinds of noodles can be found in Filipino supermarkets which can then be cooked at home. Noodle dishes are also standard fare in local restaurants. Food establishments specializing in noodles are often referred to as panciterias. As you can see pansit is a very common dish in the Philippines it is also very common when celebrating a birthday in the Philippines. Pansit is not very expensive so I think that’s why Filipino likes it. Here’s the way how to cook delicious Pansit and it’s very easy: Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside. Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften.
“PAELLA”
INGREDIENTS:
- 2 tablespoons olive oil
- 3/4 pound medium shrimp, peeled and deveined
- 1 (12 ounces) chicken sausage, sliced in 1/2-inch rounds
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups long-grain rice
- 1/4 teaspoon paprika
- 1/4 teaspoon ground turmeric
- 1 can (14.5 ounces) diced tomatoes
- 2 cans (14.5 ounces each) reduced-sodium chicken broth
- Coarse salt and ground pepper
- 1 cup frozen green peas, thawed
- Directions:
- In a heavy 12-inch saute pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do not overcook). Transfer to a plate.
- Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.
- Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.
- Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook 1 minute. Stir in cooked shrimp; serve immediately.
IRVINE FAUSTINO
Doreen Fernandez wrote about various Filipino dishes. I chose Bringhe (Native Paella) as the recipe I will be writing about. Bringhe Recipe is made with glutinous rice then cooked with a combination of coconut milk. Turmeric powder causes the dish to be yellow in color and gives a distinct appetizing flavor; it is then covered with banana leaves until it is cooked. Bringhe Recipe is usually served by Kapampangans (people who live in Pampanga) during special occasions like holidays and town fiestas to show hospitality to their guests. Considering that this dish is such a crowd pleaser that most of the visitors in the province always ask for this delectable Kampampangan delicacy. It is significant to both my region and province. But I will be honest; I never did get the chance to stay for a long duration of time in our province. Back to its significance, the dish is known to be made by Kapampangans. It left a mark in the cuisine world of the Filipinos. The dish is served during occasions in order to give the guests an amazing and rare dish. In our region, which is the National Capital Region, it is an important dish to because it is made by Filipinos with their own minds, Filipinos from Pampanga, that is. They came up with the recipe themselves.
“ KINILAW ”
Ingredients:
- 10 ounces fresh (or fresh frozen) ahi tuna, cubed
- Juice from 3 pieces lemon
- 6 pieces Thai chili, chopped
- ¼ teaspoon garlic powder
- ½ teaspoon ginger powder
- ¼ teaspoon granulated white sugar
- ¼ teaspoon salt
- A dash of ground black pepper (optional)
DIRECTIONS:
- Combine lemon juice, salt, garlic powder, ginger powder, and sugar. Mix well.
- Place the cubed ahi tuna in a large bowl. Pour-in the lemon mixture and gently toss until all the ingredients are well blended.
- Add the chopped chili and ground black pepper. Gently toss. Cover and place inside the fridge for at least 1 hour.
- Serve chilled. Share and enjoy!
JANN WILEY PEREZ
I choose the dish kinilaw or kinilaw na isda from the book of Doreen Fernandez because when I was a child my father often to cook this dish to us and kinilaw is very popular dish in our province which is Batangas City. In our province we are near in the sea that why its easy to us to do it, and kinilaw was ultimate favorite dish in our province because its easy to prepare and the recipe to this dish is easy to find in the market or in the Sari-sari Store. The main St ingredients of kinilaw are tuna or lapu-lapu fish. The fish is cooked using vinegar ensuring there is little spoilage. We all known kinilaw may not be a popular as adobo or tinola but it certainly has a one of a kind taste that many pinoys want to crave it.
According to my Tita fhee Reyes which is also from Batangas city ,kinilaw na isda is one of her favorite food, that why when I was ask her about kinilaw she tells to me the uniqueness of the taste of it. She also said kinilaw its so delicious and tastier food than the other food.