The Ethnomusicologists' Cookbook
SHOPPING LIST FOR PHILIPPINES RECIPES
Meat:
1⁄2 lb. small shrimp
1/2 lb. ground pork
1 lb. chicken, chopped in medium-sized pieces
1 lb. pork belly, cubed
Dairy:
1 egg, beaten
Produce:
2 c. bean sprouts, trimmed (or small pieces of chopped squash)
1 c. spring onions, chopped
8 cloves of garlic, minced
1 c. carrots, grated
1 c. green beans, chopped
1 c. cabbage, chopped
1 c. bean sprouts, ends trimmed
1 head lettuce
1 c. yam, cubed
1 c. sweet potato, cubed
1 c. purple yam, cubed
4 banana plantains, cut diagonally
1⁄2 c. chopped pieces of jackfruit
Grains:
2 c. white rice
Miscellaneous:
4 c. coconut milk
4 T vegetable oil
3 cakes of tofu (beancurd)
1 c. crushed peanuts
1 c. all-purpose flour
1 c. cornstarch
1 - 1⁄2 tsp. baking powder
7 T soy sauce
1/2 lb. rice flour
1/3 c. white vinegar
1 bayleaf
1⁄2 T peppercorns
1 c. chicken broth
1 T cornstarch dissolved in 1/4 c. water
1-3/4 c. sugar
lumpia wrappers (available at Asian food markets)
salt
pepper
1 T. annatto seeds which have been soaked in 1/4 c. water
1 and 1⁄2 c. shrimp juice (cut the heads off the shrimp and crush them;
add 1 and
1/2 c. water and allow to sit. Drain and reserve the liquid.)
