Sunday, October 01, 2006

Lasang Pinoy 14: Asado

This month’s theme for Lasang Pinoy entitled A La Espanyola is about Spanish influence in Filipino cuisine. The strongest culinary influence is from Spain which ruled the Philippines for almost 400 years. Food historians claim that 80 per cent of Philippine dishes are of Spanish origin. Because the Spaniards formed the elite, dishes adapted by upper-class Filipinos were also Spanish-inspired. In our house, we usually prepare relleno, paella, morcon, and callos whenever we have parties and/or celebrations.

The usual technique of sautéing tomatoes, garlic and onions with olive oil was introduced by the Spaniards (according to some famous chefs, good quality olive oil comes from Spain). Add to that, as in popular baked good and desserts like Pan de Sal (a crusty dinner roll), Flan (an egg custard), Ensaymada (cheese buns), rice dishes as in Arroz Valenciana or Arroz Con Pollo, etc. Most Spanish recipes had been modified to accommodate what ingredients were readily available in our country Thus, the emergence of a cuisine Filipinos called their own, adapted to their tastes. Even our favorite adobo shows Mexican and Spanish influences but with regional variations.

Spanish-influenced dishes are usually part of my weekly menu. I love to cook caldereta, mechado, embutido, and afritada. Asado is one of my favourites so I asked my aunt to give me her asado recipe. In Spain, asado means “cooked in the oven.” But my aunt’s version of asado recipe is very Filipino. The meat should be cooked in a very low fire until tender. This is my first time to cook this dish and it tastes good. The taste of our Filipino asado resembles that of our paksiw na pata.

800 gms. pork (kasim or porkloin, whole)
1/3 cup water
1/3 cup soysauce
1/3 cup sugar
Bay leaf
Spring onion

1. Sliced the pork thinly.
2. Mix the water, sugar and soy sauce in a large frying pan. Add salt and pepper. And the bay
leaf and bring it up to medium high heat.
3. Lay pork pieces in the sauce, cover and cook on low heat. Cook for 10-15 minutes and flip the pork, cooking an additional 10-15 minutes until the meat is tender.
4. Remove the bay leaf before serving. Drizzle the sauce over the pork and sprinkle with spring onion.

I would like to thank Purple Girl for hosting this month's LP.


thess said...

Hi Lani!...and bilis ng panahon, LP 14!

uy, mukhang masarap ito and easy to make...nice presentation too, Lani :-)

iska said...

oi ginagawa ko din yan. easy to prepare at sigurado pang magugustuhan ng mga alaga ko :)

Mae said...

Yum. Yum. Yum. This looks great [as usual!].

You're quite right Lani. Come to think of it, there's so many Spanish influenced food in Filipino dishes. Lovely write up.

drstel said...

o nga very easy to make and i think my kids will all love this. thanks to you and your Auntie for sharing...

Toni said...

I didn't know gisa was a Spanish influence pala! :D

watson said...

I like home-cooked asado vs those cooked in carenderias and restaurants. Or is it because hindi pa ako nag-oorder nito sa Via Mare? (palaging oysters kasi inoorder! hehehe)

JMom said...

Hi lani, asado is another dish I haven't tried to cook yet. Thanks for sharing the recipe. The photo looks great :)

Lani said...

OO nga, Thess, imagine LP 14 na ito parang kailan lang tayo nagsimula.

Nagustuhan din ng mga alaga ko ito.

O thank you!

Very easy talaga at ang sarap.

The Spaniards introduced tomatoes here and siempre nga olive oil. So kaya iyong sauteing with olive oil sa kanila nagstart.

Di ko pa try sa Via Mare, baka masarap din. Srap ng oysters.

Try it na ang dali lang.

Lani said...

Thank u all for visiting.

Kaon na!!!

ces said...

yummy looking asado lani!

Manang said...

bakit wala yung comment ko??? Ang alam ko, nagpost ako ng: "uy madali tandaan: 1/3 lahat (water, ss, and sugar) then snp at bay leaf." Nasan na yun? Anyway, will make this in the near future. Thanks for the recipe!

purplegirl said...

miss lani, so sorry, i didn't get your email pero i've posted your entry with the rest so it's there na. so easy naman this version of yours. i'm used to the heavy, saucy kind. i'm so glad there are other versions of this dish. i'll try this soon and let you know. i already know it's so good!

lobstersquad said...

This is so fascinating, I´ve always loved how Filipino cuisine keeps the Spanish names but changes dishes so much. Your asado sounds totally exotic to me, but I think it will be beautiful, I´ll definitely try it.
All the best from this española

christine said...

Oh wow, your post has me drooling! I love asado but have never tried making it on my own. I think you've just inspired me. :)