Restaurant – Worthy Filipino Dishes Straight from Home
Do you sometimes find yourself craving for certain Filipino dishes at home but have no clue on how to cook them? Sure, the pinoy staples like adobo, sinigang, and kare-kare that our mothers or home cooks have own versions of don’t miss the monthly line up, but what about other favourites? Thanks to Chef Arem of Ciano, we can now make restaurant-worthy pinoy dishes such as Chicken Binakol, Ginumis, and Spicy Lambanog straight from our kitchens! These dishes also show how creative and resourceful Filipinos can be because all three share one main ingredient – coconut!
A dish that’s popular in the Visayas Region especially in Iloilo, Chicken Binacol is much like tinola, except it makes use of coconut meat and juice rather than water, resulting into a dish that’s both unique and definitely flavourful.
Yield: 6 servings
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
1 whole chicken (about 800g) cut into pieces
3 cups coconut water
1 ½ cups coconut meat
2 cups chicken stock
2 ½ tbsp. fish sauce
1 small green papaya, wedged
1 cup hot pepper leaves
4 stalks lemon grass, cut in 1-inch length, pounded
1 medium onion, chopped
1 knob ginger (about 1 tbsp.), julienned
4 cloves garlic, minced
½ tsp. ground black pepper
3 tbsp. cooking oil
Heat cooking pot and pour-in cooking oil.
Sauté garlic when the oil is hot.
Put-in onions, ginger, lemon grass, and cook for 1 minute.
Add the chicken. Stir and cook until the color turns light brown.
Add pepper and fish sauce. Stir.
Put-in the coconut meat, coconut water, chicken broth. Allow to boil, then simmer for 30-40 minutes.
Add the green papaya. Cook for 5 minutes.
Put-in the hot pepper leaves and cook for 1 more minute.
Turn the heat off, and then transfer to a serving bowl or in Coconut shell. Serve while hot.
Ginumis ng Ciano
Yield: 4-6 servings
Prep Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 65 minutes
2 cups sago, cooked
1 cup pinipig, toasted
50 ml panutsa (muscovado) syrup
1 cup coconut cream
Macapuno Ice Cream
In glasses, place sago, caramelized mango, and pinipig. Add panutsa syrup and coconut cream. Top with crushed ice and macapuno ice cream. Garnish with additional pinipig and caramelized mango, if desired.
For the Caramelized Mango
Pour sugar into a skillet. Cook over medium heat until dark amber, making sure to mix often. Add the mangoes then keep mixing until the caramel dissolves.
For the Panutsa Syrup
In a saucepan, combine panutsa and water and cook, stirring occasionally, until completely dissolved. In a fine mesh sieve, strain syrup to rid of any impurities and return back in the saucepan. Continue to cook until thick.
Yield: 1 serving
Prep Time: 5 minutes
Total Time: 5 minutes
25 ml lambanog
25 ml Triple Sec
Ice tubes or cubes
50 ml Sour Mix
50 ml ginger ale
A dash of Tabasco
Muddle the fresh mint leaves and siling labuyo.
Pour all ingredients. Stir.
If desired, garnish with mint leaves and chilli.
Give these recipes a try, especially as we celebrate Independence Day this month and give your love ones something new to enjoy on the dinner table.
Chef Arem Owen Rodriguez studied BS in Business Administration, major in Hotel and Restaurant Management, and took up Fundamentals of Culinary Arts at the International School for Culinary Arts and Hospitality Management.
Ciano is a Filipino Restaurant that offers authentic provincial dishes that will make you reminisce the flavors of home and remember all those good old days of food, fun and family.
Chimes Square, Congressional Avenue Extension Corner T.M. Kalaw Street, Tandang Sora, Quezon City