Saturday, April 24, 2010
Chinese cooking in the Philippines
But this was indicative of the times. The Chinese were merely tolerated by the Spanish colonizers who never really quite shook off their fear of the pirate Lima-Hong, whose forces successfully breached what they then thought of as the impenetrable Intramuros walls. When Filipinos finally took the reins of power, we were not much different in our xenophobia to the point where laws were enacted specifically targetting the Chinese, whos industry and parimony allowed them to undercut the average Filipino businessman's profits. The Retail Trade Nationalization Act was passed because of this.
Still, despite all that, Chinese culture found its way into mainstream society, and food like pancit, siopao, sio mai and the more modern pearl drinks became part of our own cultural expression.
Perhaps because Chinese food is so integrated into the Philippine cultural experience, cooking schools teach it as a regular part of their curriculum. I learned this recipe in the basic cooking course.
1/2 k shrimp
1/2 c Chinese rice wine
1 1/2 c cornstarch
1 t salt
1 t vetsin (optional)
Peel and marinate the shrimps in salt and wine for 3 hours. Pour sesame oil on it after three hours.
Beat eggs, then add cornstarch a little at a time until fully blended. Put shrimp into the egg mixture. Once fully coated, spoon shrimp one by one onto halved bread slices, Top with bacon and sprinkle sesame seeds. Deep fry until golden brown.
1 small can pineapple juice
2 T catsup
1 t tabasco
1/2 c sugar