the appetizer:

Memories of Philippine Kitchens includes classic Filipino recipes like Barbecued Pork Skewers (Satay), Chicken Adobo, Pineapple Sweet and Sour Sauce, Lumpia Shanghai, and Peanut Sauce.



Pineapple Sweet and Sour Sauce

Makes about 2 cups

  • 1/2 medium pineapple, peeled, cored, and minced
  • 1/2 medium onion, minced (about 1/3 cup)
  • 1 medium carrot, grated (about 1/2 cup)
  • 1 tablespoon minced ginger
  • 1/2 cup rice vinegar
  • 1/2 cup pineapple juice
  • 1 red birdseye chile, minced
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 2 tablespoons cornstarch dissolved in 4 tablespoons water

Combine all the ingredients except the cornstarch mixture in a medium saucepan. Bring to a simmer over medium heat and simmer until the pineapple has softened, about 5 minutes. Slowly stir in the cornstarch mixture. Simmer, stirring, until the sauce coats the back of a metal spoon, about 5 minutes. Cool to room temperature before serving. The sauce can be made a day ahead, refrigerated, and brought to room temperature before serving.

Memories of Philippine Kitchens
by Amy Besa and Romy Dorotan
Photographs by Neal Oshima
Stewart, Tabori & Chang
More than 200 full-color photographs, 208 pages
Hardcover; $35.00
ISBN: 1-5847-9451-8
Recipe reprinted with permission


Buy the Book


Memories of Philippine Kitchens


Visit Philippines page


This page created January 2007

The FoodWine
Main Page


World Recipes
World Recipes

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches



Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids

Conversions, Charts
   & Substitutions

About Foodwine.com
   Contact Info
   Privacy Statement


Copyright © 1994-2017,
Forkmedia LLC



cat toysCrazy Cat Toys