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7 EASY FILIPINO-CHINESE FUSION RECIPES TO TRY

Asian food is full of spices, and there’s just so much to love about that. The aroma, the perfect balance of herbs, the richness from a broth that’s cooked for more than half a day - here are 7 delectable Filipino-Chinese fusion recipes you’ll need to know what we’re preaching so much about!

1. Siopao Asado

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Photo credit: Panlasang Pinoy

We’re all about the saying “it’s what’s on the inside that matters”...  until it comes to the delicate Siopao Asado. Siopao Asado is a type of steamed bun with sweet pork fillings, and contrary to the majority’s belief, the bun’s exterior actually matters equally (or more than) the fillings itself. The bun, being the first thing you bite into, must be soft, moist and break apart easily. For the brave and curious, here’s how you can learn to perfect the correct dough consistency of Siopao Asado and a delicious filling recipe to pair! 

2. Lumpiang Shanghai

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Photo credit: Salu Salo

Known for being the fried Filipino spring roll dish that clears out almost instantly at any party, Lumpiang Shanghai requires only two base ingredients of ground pork and spring roll pastry. The dish is also eaten with a variety of sauces, making it super versatile for food-dip pairing choices. Jump right in and experiment with your Lumpiang recipe by adding sliced chilli for heat, carrot and cucumber slices for crunch, or DIY your dips. We recommend the wasabi mayo as it is our personal favourite! Here’s the Lumpiang Shanghai recipe. 

3. Pancit Canton

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Your choice of ingredients make up the unique flavour combustion of your homemade Pancit Canton. Focus on mushrooms (shiitake, oyster mushroom) if you’re aiming for an earthier palette (or a vegetarian-styled Pancit Canton) or stick to the original recipe of a seafood Pancit Canton. Also, do remember to toss in a few fresh calamansi limes to give the overall dish a tangy and citrusy flavour. Here’s one simple recipe you can make at home! 

4. Batchoy

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Photo Credit: The Spruce Eats 

A meal made to encourage diners to ask for second, third or even fourth servings is Batchoy, a noodle soup made with beef, crushed pork cracklings, chicken stock and round noodles. Due to its origins from La Paz, Iloilo City in the Philippines, Batchoy is also referred to as La Paz Batchoy. Batchoy, like any other noodle soup, is a cosy dish to have during the rainy season, or when you’re looking for a down-to-earth home-cooked meal. The broth, however, can take you a while to prepare (each recipe’s complexity is different), so it’s best if you start early before the actual mealtime. Find the recipe here.

5. Tikoy

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Photo Credit: Ang Sarap

This year, experience the authentic Lunar New Year celebration with Tikoy. Tikoy is a rice cake dessert made from glutinous rice and is usually served and eaten as a pudding during Lunar New Year. Legend has it that the making of Tikoy during the festive celebration keeps the Kitchen God’s mouth shut when reporting back to Heaven, as a bad report will result in a year of bad luck for the family. The sticky dessert makes the Kitchen God unable to speak clearly and thus avoiding any misfortune to the family. Here’s the recipe.

6. Chapsuey

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Photo Credit: Lola Kusinera  

The thing about Chapsuey, stir-fry vegetable dish, is that it’s easy to prepare, cook, and you can add as many different kinds of vegetables as you want. You can choose your favorite vegetables from the local supermarket and omit the ones you don’t like, or you can utilise leftover vegetables in your fridge to make up the combination (say no to food wastage!). Either way, Chapsuey is one colourful, healthy and aromatic dish that you can never go wrong with - here’s a recipe to try. Tip: Use an easy dish to cook and store it in with the Thermos® Shuttle Chef® when hosting a gathering.

7. Kikiam

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Photo Credit: Kawaling Pinoy

If you have a penchant for street food, Kikiam is the dish made for you. Kikiam is a Filipino adaptation of Chinese Ngo-Hiang beancurd pork rolls and is characterised by its two different cooking processes of being steamed before fried to achieve the mouth-watering golden brown crispy look. Often eaten as a quick snack or a side dish for regular meals, the key to a good Kikiam lie in its blend of spices and the balance of crispy exterior and moist filling interior. Here’s a Kikiam recipe that teaches you on how to perfect your homemade Kikiam!

For more recipes by Thermos®, click here!

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