The cuisine of the Philippines’ represents some of the most delicious and fascinating food around. The style of cooking has evolved over the centuries from the Austronesian roots to a mélange of Chinese, Spanish, Indian and more recently American influences. Local ingredients mixed with diverse cooking techniques have created a cuisine that is once familiar and distinctive.
The Chinese brought Soy sauce, fish sauce, techniques like stir frying and noodle making. Trade opened up even more ingredients and techniques from close neighbors like Mallacca and Java to as far away as India and Arabia that all made their mark on cuisine. Spanish colonizers brought with them the produce of their empire, the Americas. Chile Peppers, tomatoes, corn, potatoes along with techniques like cooking with garlic and onions. Spanish and Mexican dishes both make their way into the cuisine.
There are many classic dishes: from Lumpia to Adobo. A particular favorite is Afritada. This is a dish that applies Spanish technique, American ingredients and touch Asian influence and Filipino flair.
There are many ways to pair a dish like this. It’s not too spicy and just a little sweet and savory. You are going to want a wine that is has some intensity, good acidity and little fruit. For white, a New Zealand Sauvignon Blanc is an almost ideal match. For red a Spanish Garnacha or Tempranillo would work nicely but a Mencia from Bierzo is just about perfect.
CROWDED HOUSE SAUVIGNON BLANC 2016 $11.99 btl / save $4
This wine blew our socks off! A quintessentially Marlborough Sauvignon Blanc with bright aromas of guava, citrus fruits, and sweet crushed herbs. The palate is elegantly proportioned with lovely soft acid carrying the fruit flavors to a long, pure finish. This wine keeps you coming back for more; and at price you can afford to.
VINA HERMINIA CRIANZA 2013 $11.99 btl / save $4
“Talk about a stunning value!” – Arnie Milan. “An elegant and intense nose comprising black fruit, blackberry and herbs, with a real medicinal edge is followed deliciously by a well-structured palate of licorice, plums, tobacco and black fruit notes, which also has round meaty tannins, a lovely texture and a beautiful long finish.” 95 points Decanter
Or if you want something really cool try a Mencia from Bierzo.
JOSE PALACIOS ‘PETALOS’ BIERZO 2015 $19.99 btl / save $5
A fine representation of what is possible in both the Bierzo region as well as with the grape Mencia. Delicious tart red strawberry, Bing cherries, anise and impressive earthy aromas. Crisp red fruit on the palate, savory, smooth and caressing without sacrificing structure. All from vines ranging between 40 and 90 years of age on slopes (half of the grapes around the village of Corullón and the remainder in the rest of Bierzo). It’s a showy, approachable, aromatic and open version of Pétalos. 92 pts Wine Advocate
This Pineapple Chicken Afritada features chicken and tons of vegetables simmered in a flavorful tomato sauce. Vibrant, colorful, super delicious!
2soy bean oil tablespoon
2 lbs chicken thighs, deboned and cut in serving pieces
Salt and pepper
1 teaspoon paprika
1 pound Linguiça or Longganisa sliced
4 cloves garlic coarsely
1 small onion, julienne
1 red pepper Julienne
1 yellow pepper Julienne
3 bay leaves
1 can diced tomatoes
1 8 oz can Pineapple chunks
1 cup chicken stock
2 tablespoon tomato paste
2 potato, peeled quartered
1 carrot cut into chunks
1/4 cup green peas
1 tablespoon sugar
2 tablespoon cider vinegar
2 teaspoon Fish sauce
1. Trim chicken thighs of any excess fat and season with salt, pepper and paprika
2. In a large skillet heat oil and brown chicken pieces on each side move to platter.
3. Add Linguiça onions and peppers stir to soften. Add garlic and bay leaves.
4. Add tomatoes, pineapple, stock and tomato paste. Bring to a simmer add potatoes, carrots and peas.
5. Return chicken to pot, cover and simmer 15 minutes.
6. Add cider vinegar, sugar and fish sauce
7. If the sauce is to thin remove chicken and simmer to reduce.
8. Serve with rice.