This Week’s Film: Blue Moon
Cuisine: Philippine

Filipino food is one of my favorite international cuisines, and over the years I’ve made many of its most popular dishes. Among them are empanadas, escabeche, pancit (pictured), lumpia, kinilaw, and morcon. One of my all-time favorites is my recipe for Easy Crockpot Adobo. It has all the hearty flavors of the Philippines’ national dish in two simple steps. So this week, I’ll be revisiting that tasty dish.

My Easy Crockpot Adobo recipe will be posted at the end of the week, along with my Once in a Blue Moon film review.

This Week’s Film: Blue Moon
Cuisine: Philippine

Philippine cuisine is influenced by many cultures, most notably Spanish, Portuguese, Indonesian, Malaysian, Chinese, and Muslim. So, traditional dishes include such ethnically diverse ingredients as Southeast Asian patis (fish sauce), Portuguese chorizo and linguica sausages, spicy chili peppers, and water buffalo cheese. Seafood is abundant, as are tropical fruits such as coconut, mango and banana. Cooking techniques are fresh and simple, with the most common being stir-frying, stewing, and grilling.

Although Philippine cuisine features hundreds of delicious dishes, among the most common and popular are: Adobo, the national dish of the Philippines (chicken or pork, braised in vinegar and spices, pictured), Empanadas (meat filled pastries), Escabeche (sweet-and-sour fish), Lumpia (crepes and lettuce wrapped around various meats, seafood and stir-fry vegetables with a soy-vinegar dipping sauce, pictured), Kinilaw (a ceviche-like seafood dish marinated in lime juice and coconut milk), and Pancit (a spicy noodle dish with a variety of meats and vegetables in a savory broth).
My Filipino recipe will be posted at the end of the week along with my Once in a Blue Moon film review.

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