Ethnic Filipino Entrees, Side Dishes, and Desserts Substituting Soy-Free, Non-GMO, Naturally Sweetened)

Pilipino Chef

I've always wanted to try different ethnic foods from around the world that use fresh ingredients, with a lot of vegetables and lean meats. I took an ethnic cultural class in college way back in the last 70s, where we cooked something that would identify with our own cultural heritage or someone else's, and we brought it to class for everyone to try.  I chose to make a cake that was only sweetened with coconut, and it was so good! It was a recipe I found that originated in the Philippines. 

These are some I want to try, but need to sub out the soy, so replacing it with the coconut aminos. I also like to check out my flour to make sure it is GMO-free. My particular choice.

Entree 1: Chicken Adobo (Classic Braised Chicken)

Ingredients:

* 2 lbs bone-in, skin-on chicken thighs and drumsticks (Non-GMO)

* 1 large onion, quartered (Non-GMO)

* 6 cloves garlic, minced (Non-GMO)

* 1 cup coconut vinegar (Non-GMO)

* 1/2 cup coconut aminos (Soy-free, Non-GMO)

* 1 tbsp black peppercorns, crushed (Non-GMO)

* 2 bay leaves (Non-GMO)

* 2 tbsp coconut oil (Non-GMO)

* 1 cup water (Filtered)

* Sea salt to taste

Instructions:

1. Sear Chicken: Heat coconut oil in a large pot or Dutch oven over medium-high heat. Sear chicken pieces until browned on all sides. Remove chicken and set aside.

2. Sauté Aromatics: Add onion and garlic to the pot and sauté until softened and fragrant, about 5 minutes.

3. Combine Ingredients: Return chicken to the pot. Add coconut vinegar, coconut aminos, peppercorns, bay leaves, and water. Bring to a boil.

4. Simmer: Reduce heat to low, cover, and simmer for 45-60 minutes, or until chicken is very tender and easily pulls away from the bone.

5. Reduce Sauce: Remove chicken from the pot and set aside. Increase heat to medium-high and simmer the sauce until it has reduced and thickened slightly, about 10-15 minutes.

6. Return Chicken: Return the chicken to the pot and coat with the reduced sauce. Season with sea salt to taste.

Cooking Time: 1 hour 15 minutes - 1 hour 30 minutes

Serving Suggestion: Serve hot with steamed brown rice (Non-GMO) and Atchara (Pickled Papaya).

Side Dish 1: Atchara (Pickled Papaya)

Ingredients:

* 1 green papaya, peeled, seeded, and grated (Non-GMO)

* 1 carrot, peeled and julienned (Non-GMO)

* 1 red bell pepper, julienned (Non-GMO)

* 1/2 cup raisins (Non-GMO)

* 1/2 cup coconut vinegar (Non-GMO)

* 1/4 cup coconut sugar (Non-GMO)

* 1 tsp sea salt

* 1/2 tsp ground ginger (Non-GMO)

* 2 cloves garlic, minced (Non-GMO)

Instructions:

1. Prepare Vegetables: Combine grated papaya, carrot, and bell pepper in a large bowl.

2. Make Pickling Liquid: In a saucepan, combine coconut vinegar, coconut sugar, sea salt, ginger, and garlic. Bring to a boil, stirring until sugar is dissolved.

3. Pour Over Vegetables: Pour the hot pickling liquid over the vegetables and raisins. Mix well.

4. Cool and Store: Let cool completely, then transfer to a sterilized jar. Refrigerate for at least 24 hours before serving.

Cooking Time: 20 minutes preparation, 24 hours refrigeration

Serving Suggestion: Serve chilled as a side dish to complement savory Filipino dishes.

Dessert 1: Turon (Banana Spring Rolls)

Ingredients:

* 6 saba bananas, peeled and halved lengthwise (Non-GMO)

* 1/2 cup jackfruit, sliced into thin strips (Non-GMO)

* 1/4 cup coconut sugar (Non-GMO)

* 12 spring roll wrappers (Non-GMO)

* Coconut oil, for frying (Non-GMO)

Instructions:

1. Prepare Filling: Place a banana half on a spring roll wrapper. Top with a few strips of jackfruit and sprinkle with coconut sugar.

2. Wrap Turon: Fold the sides of the wrapper over the banana, then roll tightly from the bottom up. Moisten the top edge with water to seal.

3. Fry Turon: Heat coconut oil in a skillet over medium heat. Fry the turon until golden brown and crispy on all sides, about 2-3 minutes per side.

4. Drain and Serve: Remove turon from the skillet and drain on paper towels. Serve immediately.

Cooking Time: 20 minutes

Serving Suggestion: Serve warm as a dessert or snack.

Entree 2: Sinigang (Sour Soup)

Ingredients:

* 1 lb pork belly, cut into 1-inch cubes (Non-GMO)

* 1 large onion, quartered (Non-GMO)

* 2 tomatoes, quartered (Non-GMO)

* 8 cups water (Filtered)

* 1 packet (approx. 1.4 oz) tamarind soup base (Non-GMO, check ingredients for soy-free) OR 1/2 cup fresh tamarind pulp soaked in 1 cup hot water, strained.

* 1 bunch kangkong (water spinach), leaves and stems separated (Non-GMO)

* 1 cup sliced daikon radish (Non-GMO)

* 1 cup long beans, cut into 2-inch pieces (Non-GMO)

* 2-3 green chilies (siling haba), optional (Non-GMO)

* Sea salt to taste

* Fish sauce (patis) to taste (Non-GMO)

Instructions:

1. Boil Pork: In a large pot, combine pork belly, onion, tomatoes, and water. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until pork is tender. Skim off any scum that rises to the surface.

2. Add Tamarind Base: Stir in tamarind soup base (or strained tamarind liquid).

3. Add Vegetables: Add daikon radish and long beans. Cook for 5 minutes.

4. Add Kangkong and Chilies: Add kangkong and green chilies (if using). Cook for 2-3 minutes, or until kangkong is wilted.

5. Season: Season with sea salt and fish sauce to taste.

Cooking Time: 1 hour 15 minutes - 1 hour 30 minutes

Serving Suggestion: Serve hot with steamed brown rice (Non-GMO).

Side Dish 2: Ginisang Repolyo (Sautéed Cabbage)

Ingredients:

* 1 medium head of cabbage, shredded (Non-GMO)

* 1 carrot, julienned (Non-GMO)

* 1 small onion, chopped (Non-GMO)

* 2 cloves garlic, minced (Non-GMO)

* 2 tbsp coconut oil (Non-GMO)

* Sea salt to taste

* Black pepper to taste (Non-GMO)

Instructions:

1. Sauté Aromatics: Heat coconut oil in a large skillet or wok over medium heat. Add onion and garlic and sauté until softened and fragrant, about 3 minutes.

2. Add Vegetables: Add cabbage and carrot and sauté until cabbage is tender-crisp, about 5-7 minutes.

3. Season: Season with sea salt and black pepper to taste.

Cooking Time: 15 minutes

Serving Suggestion: Serve as a side dish to accompany any Filipino main course.

Dessert 2: Biko (Sweet Rice Cake)

Ingredients:

* 2 cups sweet rice (glutinous rice), rinsed (Non-GMO)

* 2 cups coconut milk (Non-GMO)

* 1 cup coconut sugar (Non-GMO)

* 1/4 tsp sea salt

Instructions:

1. Cook Rice: In a pot, combine sweet rice and 2 cups of water. Bring to a boil, then reduce heat and simmer until rice is cooked and water is absorbed.

2. Make Coconut Caramel: In a separate pot, combine coconut milk, coconut sugar, and sea salt. Cook over medium heat, stirring constantly, until the mixture thickens and becomes a caramel-like consistency. This will take about 20-30 minutes.

3. Combine Rice and Caramel: Add the cooked rice to the coconut caramel and mix well.

4. Steam or Bake: Pour the mixture into a greased baking dish or steamer. Steam for 30-40 minutes, or bake at 350°F (175°C) for 30-40 minutes, until set.

5. Cool and Serve: Let cool completely before cutting into squares and serving.

Cooking Time: 1 hour 30 minutes

Serving Suggestion: Serve as a dessert or snack.

Entree 3: Kinilaw (Filipino Ceviche)

Ingredients:

* 1 lb fresh tuna, cubed (Non-GMO, sustainably sourced)

* 1/2 cup coconut vinegar (Non-GMO)

* 1/4 cup red onion, finely chopped (Non-GMO)

* 1/4 cup ginger, finely chopped (Non-GMO)

* 2-3 Thai chilies, finely chopped (optional) (Non-GMO)

* 1/4 cup calamansi juice (or lime juice) (Non-GMO)

* Sea salt to taste

* Black pepper to taste (Non-GMO)

Instructions:

1. Combine Ingredients: In a bowl, combine tuna, coconut vinegar, red onion, ginger, and Thai chilies (if using).

2. Marinate: Marinate for at least 30 minutes, or up to 1 hour, until the tuna is "cooked" by the vinegar.

3. Season: Add calamansi juice (or lime juice), sea salt, and black pepper to taste.

Cooking Time: 30 minutes - 1 hour (marinating)

Serving Suggestion: Serve chilled as an appetizer or side dish.

Side Dish 3: Ensaladang Mangga (Mango Salad)

Ingredients:

* 2 ripe mangoes, peeled and diced (Non-GMO)

* 1 red onion, thinly sliced (Non-GMO)

* 1 tomato, diced (Non-GMO)

* 1/4 cup coconut vinegar (Non-GMO)

* 1 tbsp coconut sugar (Non-GMO)

* Sea salt to taste

* Black pepper to taste (Non-GMO)

Instructions:

1. Combine Ingredients: In a bowl, combine mangoes, red onion, and tomato.

2. Make Dressing: In a small bowl, whisk together coconut vinegar, coconut sugar, sea salt, and black pepper.

3. Dress Salad: Pour the dressing over the salad and toss gently to combine.

Cooking Time: 15 minutes

Serving Suggestion: Serve as a refreshing side dish.

Dessert 3: Ginataang Bilo-Bilo (Coconut Milk Dessert)

Ingredients:

* 1 cup glutinous rice flour (Non-GMO)

* 1/2 cup water (Filtered)

* 4 cups coconut milk (Non-GMO)

* 1 cup small tapioca pearls (Non-GMO)

* 1 cup sweet potato, peeled and cubed (Non-GMO)

* 1 cup saba bananas, sliced (Non-GMO)

* 1/2 cup jackfruit, sliced into strips (Non-GMO)

* 1/2 cup coconut sugar (Non-GMO)

Instructions:

1. Make Rice Balls (Bilo-Bilo): In a bowl, combine glutinous rice flour and water. Mix until a dough forms. Roll the dough into small balls (about 1/2 inch in diameter).

2. Cook Tapioca Pearls: Cook tapioca pearls according to package directions. Drain and set aside.

3. Simmer Coconut Milk: In a large pot, bring coconut milk to a simmer.

4. Add Sweet Potato: Add sweet potato and cook for 5 minutes.

5. Add Rice Balls and Bananas: Add rice balls and bananas. Cook until the rice balls float to the surface, about 5-7 minutes.

6. Add Jackfruit and Tapioca: Add jackfruit and cooked tapioca pearls.

7. Sweeten: Stir in coconut sugar and cook until sugar is dissolved.

Cooking Time: 45 minutes

Serving Suggestion: Serve warm as a dessert.