Fall Filipino Foods

Pinakbet

Stir-Fried Squash with Okra, Long Beans,and Eggplant

Ingredients

• 1 small kabocha or medium acorn squash (about 2 pounds/ 900 grams), well scrubbed
• 5 ounces (155 g) okra pods
• 1 bunch (5 ounces/150 g) long beans
• 1 large globe eggplant, or 2 Chinese eggplants (about 11 ounces/320 g total)
• 1 medium onion, peeled
• 4 garlic cloves, peeled
• 1 Roma tomato (about 2 ounces/60 g)
• 2 tablespoons vegetable oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 6 tablespoons (90 ml) water
• 2 tablespoons soy sauce
• 1 scallion, trimmed and thinly sliced, for garnish
• Rice for serving

Directions

1. Place the squash on a cutting board on its bottom (blossom end). Using a sharp chef’s knife, pierce the squash across the top at the center, then carefully slice it in half with a rocking motion. Once you’re halfway through, use your other hand to help push the knife down until the squash splits in half. Scoop out the seeds and fibers; discard them, or store in an airtight container to roast later. Place the flat, cut side down on the cutting board and cut the squash into 1-inch-thick (2.5 cm) wedges. If the stem or hard blossom end are still attached to the ends of wedges, cut them off. Chop the wedges into cubes. Set aside in a large mixing bowl.
2. Cut the stems off the okra pods, then chop the okra into ½-inch-thick (1 cm) rounds. Set aside. Align the bottom ends of the long beans and trim them off. Working in batches, slice the long beans into 3-inch (8 cm) pieces. Set them aside in a small bowl. Remove the eggplant stem and slice the eggplant into quarters lengthwise. Chop the quarters into 1-inch (2.5 cm) pieces; set aside in another bowl. Chop the onion and mince the garlic cloves. Set each aside in a small bowl or ramekin. Slice the tomato in half lengthwise, then chop into 1-inch (2.5 cm) pieces; do not remove the seeds.
3. Heat the oil in a large saucepan over medium-high heat. Cook the onions for 2 to 3 minutes, until translucent. Add the garlic and stir together until combined, then cook for about 1 minute. Add the tomatoes and season with a pinch of the salt; stir together and cook for 2 to 3 minutes, until the tomatoes are extra soft.
4. Add the squash and gently mix everything together. Cook for 5 minutes, stirring occasionally to ensure nothing sticks to the bottom of the pot. Add the okra and long beans and season with the remaining salt and the pepper. Stir together until combined. Add 2 tablespoons of the water. Cover with a lid and cook for 3 minutes or until the vegetables are heated through.
5. Add the eggplant, soy sauce, and the remaining 4 tablespoons (60 ml) water. Gently stir until combined. Reduce the heat to medium-low, cover, and cook for 10 to 12 minutes, until the vegetables are fork-tender. Taste and adjust the seasoning if needed. Remove from heat, garnish with sliced scallions, and serve with rice while hot.

Kare Kare

Peanut Butter Curry / Stew

Ingredients

• 1 pound (450 g) baby bok choy
• 1 Chinese eggplant, or ½ globe eggplant (about 7.5 ounces/225 g)
• 1 bunch (5 ounces/150 g) long beans
• 1 large onion, peeled
• 3 garlic cloves, peeled
• 2 tablespoons peanut butter
• 1 ½ cups (360 ml) water
• 1 tablespoon neutral oil such as vegetable, canola, or avocado
• 3 tablespoons soy sauce
• Kosher salt and black pepper
• Rice for serving

Directions

1. Cut off and discard the base of each head of bok choy. Rinse the bok choy well to remove any dirt from between the leaves. Set aside to drain well.
2. Cut off the eggplant stem, then cut the eggplant on the bias into slices ½ to 1 inch thick (1 to 2 cm). Align the bottom ends of the long beans and trim them off. Working in batches, slice the long beans into 3-inch (8 cm) pieces. Chop the onion and mince the garlic cloves. Combine the peanut butter with 1 tablespoon of the water in a small bowl. Stir until smooth.
3. Heat the oil in a large saucepan over medium-high heat. When the oil begins to shimmer, add the onions and garlic. Cook for 2 to 3 minutes, until the onions are translucent; it’s okay if the edges brown a little.
4. Add the long beans and cook for 2 to 3 minutes, until tender. Add the eggplant and season with soy sauce, about a teaspoon of salt, and half a teaspoon of pepper and mix to combine. Add the peanut butter mixture and the rest of the water and stir. Reduce the heat to medium-low, cover the pot, and simmer for 7 to 8 minutes, until the sauce has slightly reduced and thickened.
5. Taste the broth and add more salt and pepper as needed. Add the bok choy and stir until it’s submerged in the liquid. Cover the pot again and simmer for another 5 to 6 minutes, until the vegetables are fork-tender. Remove from heat and serve immediately with steamed rice.

Ginataang Bilo Bilo

Glutinous Rice Balls in Coconut Soup

Ingredients - Bilo Bilo

• 1 cup (120 g) glutinous rice flour
• ½ cup (120 ml) water
• 2 teaspoons ube extract

Ingredients - Coconut Soup

• 3 Saba bananas or 2 ripe plantains, peeled
• 1 can (20 ounces/565 g) jackfruit in syrup, drained
• ½ cup (70 g) sago pearls
• 1 can (400 ml) coconut cream
• 1 cup (240 ml) water
• 1⁄3 cup (65 g) granulated sugar, plus more as needed

Directions

1. Combine the glutinous rice flour, water, and ube extract in a large mixing bowl and stir together using a spatula until it forms a smooth dough. Scoop up about 1 tablespoon of the dough, roll it into a ball between the palms of your hands, and set aside on a large plate. Repeat until you’ve used up all the dough. You should have about 18 to 20 balls.
2. Slice the bananas into ½-inch-thick (1 cm) rounds and set aside on a plate. Slice the jackfruit into ½-inch (1 cm) strips and set aside with the bananas.
3. Bring a pot of water to a boil over medium-high heat. Add the sago pearls and stir. Cook for 15 minutes or until the pearls are completely translucent. Drain the pearls in a fine-mesh strainer, rinse in cold water for 30 seconds, and set aside.
4. Combine the coconut cream, water, and sugar in a medium heavy-bottomed saucepan and place over medium-high heat. Bring to a boil, stirring occasionally. Once vigorously boiling, reduce the heat to medium.
5. Add the bananas and cook for 2 to 3 minutes, until slightly soft. Add the rice balls one at a time and stir to combine. Cook for 3 to 5 minutes, until the rice balls start to float and the bananas are tender. Add the jackfruit and stir again. At this point, you can add a bit more water to adjust the consistency. Taste the soup and adjust the sweetness. Add the sago pearls and give everything a good mix. Simmer the soup for another 2 to 3 minutes to bring all the flavors together, then remove from heat. Serve the bilo bilo immediately in heat-proof dessert bowls.
6. Store leftovers in an airtight container for up to a week. Reheat in the microwave for 1 to 2 minutes.