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Nov 3, 2013 02:13 PM

Savory Persimmon Recipes in Filipino Cooking

A Filipino friend visited today and brought me four beautiful persimmons. I often think I have made everything imaginable food wise, but I have never even tasted a persimmon. I googled and found a bunch of recipes for sweet baked goods like steamed pudding, quick breads, etc. Nothing very interesting. I also searched CH and came up with some good technical info but no interesting savory recipes.

My question is this. Our Filipino friend will be coming to spend a day with us next weekend and I would like to use them. Does anyone know of a traditional savory Filipino dish using persimmons? These are the fugu type and are quite hard. A week should bring them up to speed, right?

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  1. It's not at all traditional, but slices of fuyu persimmon would be really nice in kinilaw, a sort of Filipino ceviche. (By the way, my Filipino mother-in-law loves fuyu persimmons—I made the mistake of bringing her a case of hachiyas a few weeks ago; she couldn't contain her disappointment.)

    A little about kinilaw: http://filipinofoodaficionado.blogspo...

    Good luck!

    8 Replies
    1. re: Jbirdsall

      Thank you! I was beginning to think there was no one on CH with Filipino cooking experience. Impossible!

      I will check this out.

      1. re: sandiasingh

        My parents just eat the persimmons, they've never once cooked with them lol. They cook filipino food everyday.

        1. re: youareabunny

          So once these are ripened and softer, should I just slice them like tomatoes?

          1. re: sandiasingh

            Yup. I think we peeled them. It's been so long...

            In their current hard state they may work in savory dish but depends on how sweet or tart they are. I really can't think of a savory filipino dish that would be suitable. I at first thought of stews that use kabocha squash but they may lend an odd flavor. Sinigang uses tamarind but I don't know if the persimmon would add a nice texture. Plus that's a pretty typical filipino dish so you're better off not touching that lol.

            I can imagine dried persimmon slices added to ukoy.


            1. re: youareabunny

              Thank you so much for your comments. This is all new territory to me. I cook most cuisines, lived in Singapore and have an Indian family, but have never ventured into Filipino cooking. Wish me luck!

              1. re: sandiasingh

                You can do it! While I haven't researched too many filipino cooking blogs, I have seen several pansalangpinoy videos on YouTube that are very similar to how my mother cooks. He has a blog too if you don't like to watch videos

                There are many dishes that are similar to American, just with some additions. Kaldereta, for example is basically a meat stew, usually with beef or chicken and the 4th type of meat - hotdogs. We put hotdogs in almost everything lol. I think it's the addition of liver paste and cheese that makes it unique.

                Filipino spaghetti - hotdog, a whole lot of ground beef, and sometimes a can of cream of mushroom soup. I think that's the fancy type ;)

                Ukoy is a tasty fritter. I believe we eat that with sweet chili sauce.

                If you cook Chinese food at all then you're really not missing many ingredients for filipino food. AlI you are missing condiments - Mang Tomas, banana ketchup, maybe bagoong.

                Tinola - light chicken soup,with ginger
                Sopas - shell pasta, broth (water with chicken bouillon to be exact), cream of mushroom, chicken, ginger, carrot
                Adobo - now this is the stuff everyone loves! Chicken or beef cooked in soy, vinegar, bay leaf, garlic, peppercorns
                Pancit - rice noodles, vegetables, meat
                Sinigang - tamarind, meat, taro, daikon, spinach
                Lugaw - rice porridge with chicken or shrimp, ginger, onion

                I had to dig DEEP in my memory to remember all that. With exception to Pancit and ukoy, those are very typical meals.

                Mungo and kare kare we are on less occasion. Mungo is a stew made with the beans and meat. Kare kare is a bit more labor intensive - oxtail, toasted ground rice, shrimp paste (bagoong), other things. This takes more effort to cook but it's probably my mother's favorite. When she makes it, she always brings some to our two, incredibly greatful filipino neighbors.

                And if we eat fish - tilapia, catfish - it's typically fried. There is a certain fish that is stuffed with fish, raisins and then pan fried but again, labor intensive so it's more for special occasion. We have a shrimp dish that is similar to shrimp curry, just no curry - vegetables, coconut milk, fish sauce, shrimp paste.

                I became pescatarian in 2001 so I have not had much filipino I food ever since. But I grew up with it and my mother cooks this stuff everyday still. There's many more dishes but these are very typical in my family and you can find many of them in filipino restaurants.

                And you can feel free to leave out the hotdogs :)

                1. re: youareabunny

                  I forgot lumpia (special occasion) and bistek (beefsteak) - beef cooked in soy, calamansi (lemons would work but it's not authentic) and a whole lot of onions.

                  1. re: youareabunny

                    Thank you, thank you, thank you. This is very helpful. I will do my best!