Filipino Recipes - Traditional food, influence throughout the world

The roots of Filipino dishes are not the typical Asian dishes, instead of the spicy and aromatic, but we have traditional oriental cuisine, but combined with contemporary influences from the West, including America and in Hispanic countries. Filipino food recipes often feature bold combinations that are mutually reinforcing.

Here is a recipe that highlights the global influence on the cuisine of regions of the Philippines. Originally fromSpain, "Mallorca pastries" are a common food eaten in many of the islands throughout the country, and to fuel a real treat for your family.

Ingredients

2 pounds flour
8 ounces butter
5 eggs
Milk 200ml
1.5 oz fresh yeast
Pinch of salt
Powdered sugar

Start shredding crack the yeast in a bowl or pot of milk, eggs and whips the yeast with a little 'Salt.

Take another bowl, beat the butter until it is nice and spongy. Spread the softened butter in the dough. Now take the flour so that it resembles a flat disc with a hole at the top, then pour the mixture in the center. You can choose which format to make them different from the smallest to the biggest bite of the mixtures. I think that about 60grams (2 ounces) is good for everyone.

Now, knead with hands to combine and form a ball, covering about 24 hours inthe fridge. Then you let the yeast rise up to four hours at room temperature up to about double and bake for 15 minutes at 180 degrees Celsius, take a nice golden color. Let cool and sprinkle with powdered sugar. Done! Now you just have to be fast, and eat them before anyone else does not ...

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Filipino Recipes - Arroz Valenciana (rice and meat) Recipe - Pinoy food

As a staple food is rice Filipinos different ways, boiled and Arroz Valenciana is one of the most popular because they do not think of other courts, it is both. It is rice mixed with meat in the shape of the bowl. There is a special recipe for rice is often served at parties.

Ingredients:

A young chicken (cut into regular pieces)
1 / 2 kilo pork (cut into regular pieces)
2 pieces chorizo ​​Bilbao (sliced)
6 potatoes (quarter)
1 / 2 cupShorten
2 cloves garlic (macerated)
1 onion (chopped)
1 cup tomatoes
1 cup snow peas
1 / 4 cup olive oil
3 cups rice (cooked in 2 cups of coconut milk and 3 cups water)
1 teaspoon salt
Slices of hard boiled eggs
Slices of red pepper
Salt, pepper and chili pepper (to taste)

Preparation:

season chicken and pork, season with salt and pepper. Fry until slightly brown color.
In a deep skillet, sauté garlic, onions and tomatoes.Then add the potatoes, chicken, pork and chorizo. Mix well then cover the pan and simmer until the potatoes to give and the meat is tender. Add water if necessary.
Add the peppers, peas and olives. Take some 'of the stock from the pan and set aside, if the vegetables and the meat is done.
Add the cooked rice to the mixture of meat and mix thoroughly with a wooden spoon until well blended. Add the remaining stock and season to taste. Cook over low heat until the mixtureis completely dry.
Garnish top with sliced ​​hard-boiled eggs cut, stuffed olives and slices of red pepper.

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