Eatin Pinoy
Filipino Food Recipes for the Western World
By Jeremy Joven
Published Feb 2015
In any given city, it would be easy to find Chinese, Mexican, Italian, and Thai food restaurants. Some more diverse metropolitan areas even have offerings as rare as Burmese, Ethiopian, Brazilian, and Vietnamese but rarely do you find a Filipino eatery. Surprising really, considering there is no community more bound by the joys of sharing food than Filipinos. There’s a Fiesta almost every weekend in the Philippines, where the bounty of farms and surrounding villages are shared and enjoyed by the entire community. No matter where you are from or how much money you have, you’ll always find a welcoming face that will ask if you’ve eaten and feed you until your pants burst. Many have tried to make Filipino food of the pearl of the orient mainstream, but it doesn’t seem to catch on. The cuisine is largely influenced by the country’s Spanish ancestry mixed with Southeast Asian flavors, often mixing seafood with a number of meats and a medley of tropical vegetables—often, a flavor the western world does not have a taste for. But to those who are used to how “Nanay” (Mother in Filipino) made it, the flavors will warm your heart and bring you back to the breezy beaches of the islands with one bite. If you’ve ever met a Filipino, you’ve definitely heard of Lumpia and Adobo. After all, these are just two of the country’s most popular dishes. In this Community issue, we’ve decided to simplify the recipes from our Filipino kitchen so you can expand your palette and taste the islands wherever you live. Filipino dishes tend to be heavy with flavor; foods you cannot eat without rice or bread. It is not intended to be eaten without starch! These recipes we’re sharing will change your perception of eating Pinoy! BISTEK (pictured above) This popular beef stew originated in the northern part of the Philippines called Luzon. It’s a simple recipe with just five ingredients—a half pound of beef with a pot of rice can feed a family of five! We’re switching up the recipe and using the delicious citrusy and salty flavor of Bistek as a delicious steak! INGREDIENTS 1 lb Ribeye Steak 1 Lemon (or 6 Calamansi *Philippine Lime) 1/2 Cup of Soy Sauce 1 Red Onion 1/2 Cup of Water Prepare the meat. Instead of using stew meat we suggest your favorite cut of beef. Ribeye, T-Bone or a Filet Mignon will do! Trim the fat from the beef and set aside. Include some meat portions and leave enough for a lean and delicious steak for serving. On a sauté pan, sauté the trimmed beef and fat until it is brown. Add in the soy sauce, a squeeze of lemon, and water and cover to boil. Keep on medium-low heat until the sauce starts to boil. Lower the heat to let some sauce evaporate and the fats from the beef will start to flavor the sauce. Now it is time to grill or oven roast your steaks! You can turn on the oven to broil. Dip the steak in the sauce you’ve made and set to broil until it is cooked to your liking. Start slicing the onions into fine rings. Set the onions aside in a bowl for garnish. Once your steak is ready, set it aside and let it cool before slicing. Plate with a side of rice or grilled kale and drizzle the steak with the reduction of soy and lemon sauce. Top with onions and serve! You’ll be surprised how easy and delicious this dish is. View all 3 recipes in Community Issue available now at NEWSSTANDS.