Tuesday, October 25, 2011

Ginisang Corned Beef Recipe

Ginisang Corned Beef, easy to prepare and cook. Filipinos usually paired it with "sinangag" (fried rice). Main ingredients of this menu is corned beef in a can.

Preparations for Ginisang Corned Beef Recipe


1/2 can corned beef
1/2 small onion, chopped
3 cloves garlic, minced
1 potato, diced
cooking oil

Cooking Instructions:

Heat oil in a skillet, fry the diced potato. Set aside. Saute the garlic and onion until fragrant. Add the fried potato, then the corned beef. Stir fry for 2-3 minutes. Add the water (amount according to your preference). Salt to taste. Perfectly served with steamy rice.

Chicken Barbecue Recipe

Chicken Barbecue, Filipinos favorite dish. Chicken parts are cubed and marinated in a spiced soy-based sauce, then threaded onto skewers and grilled. Chicken Barbecue. It's oftenly paired with a bottle of beer.

Preparations for Chicken Barbecue Recipe


1 kilo chicken (whole or cut in pieces)
1 cup soy sauce
1 head garlic, minced
1 onion, finely chopped
3 tablespoons of calamansi juice or lemon juice
1/2 cup of sprite, 7up or beer
2 cups of tanglad (lemon grass) for whole chicken
1 teaspoon ground black pepper
3 tablespoons of brown or white sugar

Cooking Instructions:

Marinate the chicken in soy sauce, calamansi juice (or lemon juice), minced garlic, chopped onions, soda or beer, sugar and pepper. Marinate in the refrigerator for 1 to 3 hours. Stuff the chicken cavity with tanglad (lemon grass) if to be grilled whole. Cook chicken on grill or in oven until golden brown. Enjoy this delicious chicken recipe with family and friends.

Hototay Soup Recipe

Hototay Soup is a meat-and-vegetable soup made with slivers of pork meat, pork liver, chicken gizzards, dumplings, mushrooms and vegetables in a clear broth garnished with raw eggs. This soup recipe is of Chinese in origin but Filipinos embraced and became a part of Filipino Cuisines.

Preparations for Hototay Soup


125 g. of boiled or steamed pork meat 75 g. of boiled or steamed pork liver 3-4 boiled chicken gizzards 6-8 steamed dumplings (recipe and instructions here) 7-8 c.of meat or chicken broth a variety of mushrooms (shiitake, abalone, oyster or straw), a few pieces of each kind 1 carrot 1/4 head of native cabbage 1/2 head of garlic, crushed and peeled 1 onion, peeled, halved and thinly sliced 2 eggs 1 tbsp. of cooking oil salt and pepper to taste

Cooking Instructions:

Cut the pork meat,liver and gizzards into thin slices. Peel and cut the carrot into florets or rings. Shred the cabbage. If you’re using shiitake mushrooms, cut off the stalks and slice the caps thinly. If you’re using oyster, abalone and straw mushrooms, cut them in half.

Heat the cooking oil in a large saucepan or casserole. Saute the garlic and onions until fragrant. Pour in the broth. Add the carrots and bring to a boil. Season with salt and pepper. Add the meat, liver and gizzards and bring to another boil. Add the cabbage and let boil once more. Lastly, add the dumplings and the mushrooms. As soon as the soup boils again, count 5 seconds then turn off the heat. Add more salt, if preferred. Ladle immediately into a soup tureen. While still very hot, break two eggs on top of the soup. Stir in the eggs, breaking the yolks, and ladle into individual soup bowls immediately.

Monday, October 24, 2011

Pork Tocino Recipe

Pork Tocino, an all time favorite of most Filipinos. A cured meat product native to the Philippines. It is usually made out of pork and is similar to ham and bacon although beef is also used. Best paired with rice. It is traditionally boiled in water (just enough water to cover the meat) or fried in oil, or is cooked over medium heat until the fat is rendered. The original tocino is marinated only with salt, sugar, and saltpeter, although pineapple juice may be added for a slightly tart flavor.

Preparations for Pork Tocino


2 lbs cubed pork (loin or butt)
3/4 cup Sprite
1 cup sugar
red food coloring
1 teaspoon freshly cracked black pepper
3 teaspoons kosher salt
2 tablespoons garlic powder

Tocino Preparations:

First, mix all ingredients together in a large container with a lid. Adjust coloring as desired. Allow to stand in the refrigerator for at least 24 hours to allow flavors to permeate meat. It can also be stored in the freezer for later use.

Cooking Instructions:

Place in a wide and deep skillet with around two cups of water. Simmer until meat is tender and water has evaporated. Add 2 to 3 tbsps oil and continue to cook until meat has caramelized, moving in pan regularly to prevent from burning. Best paired with rice.

Thursday, October 20, 2011

Lumpiang Ubod Recipe

Lumpiang Ubod is a very well known Filipino Food recipe that are comparable from spring rolls menu on which the main ingredient is a bamboo shoot(ubod). The main ingredient is only the main difference between ubod and lumpiang sariwa(vegetable roll) but the procedure for preparation is mainly just the same. Goldilocks offer it as their regular recipe and it is very popular too.


1/2 kilo ubod (bamboo shoots), cut inato thin strips
2 cups shrimps, shelled, chopped, heads removed
2 cups pork kasim, chopped
1 small onion, chopped
2 cloves garlic, minced
1/2 cup pork stock
2 stalks spring onions, chopped
salt and pepper
oil for sauteing

For sauce:

1 cup broth (from ubod mixture)
1 tsp salt
1/2 tbsp soy sauce
1/4 cup sugar
1 tbsp cornstarch dissolved in water
2 cloves garlic, minced

Cooking Instructions:

Heat a pan, then saute garlic and onion in oil. Add shrimps and pork, stirring until done. Pour in pork stock. Cover pan. Continue cooking over medium heat until meat is tender. Add ubod. Stir and simmer for 3-5 minutes. Season with salt and pepper according to taste. Transfer to a separate container. Allow to cool. Drain excess broth and set aside.

Sauce Cooking Instructions:

Combine broth, sugar, soy sauce and salt. Allow to boil. To thicken, pour in cornstarch dissolved in water. Add minced garlic.

Tuesday, October 11, 2011

Pork Estofado Recipe

Pork Estofado, deep fat-fried pieces of meat usually tongue, chicken or pork are cooked in vinegar, salt, sugar, water and spices until tender. Garnished with fried potatoes.

Preparations for Pork Estofado


1 Kilo pork cubes
1 cup vinegar
1 cup water
1/2 cup soy sauce
3/4 cup sugar
Oil for frying
1 bay leaf
1 1/2 head of garlic, crushed
1/4 cup cut up pieces of any crusty bread (Pandesal, toasted loaf bread, french bread, etc)
6 pieces Saba, cut diagonally into 3 pieces each
1 large carrot, sliced into 1/2? thick circles

Cooking Instructions:

Combine vinegar, water, soy sauce and sugar in a large mixing bowl. Set aside. In a medium-sized sauce pan, heat around 2 Tbsp of cooking oil. Fry the Saba, around 30-45 seconds on each side or until slightly browned. Set aside. Saute the garlic. Add more oil if necessary. Once the garlic starts to brown, put in the pork, brown the pork on all sides. Once the pork achieve a nice brown coloring, pour in the vinegar-soy-water-sugar mixture.
Cover and bring the mixture to a boil. Once the mixture starts to bubble, drop in the bay leaf. Lower the heat and let the mixture simmer until the pork becomes tender. Once the pork is soft and tender, add in the carrots. Cook for 2 minutes. Add in the fried Saba and bread chunks, and then stir. Continue simmering for another 3 minutes or until the banana is cooked. Serve hot woth a cup of rice.

Paella Recipe

Paella, a complex rice dish frequently involving seafood such as shrimps (hipon) and mussels (tahong) taken from Spanish cuisine that is mostly prepared during special occasions. Paella is a typical Spanish recipe and is traditionally cooked in a "paellera" - a round flat pan with two handles - which is then put on the table.

Preparations for Paella


2 chicken breasts, skin removed and cut into large chunks
2 Italian sausages, cut into 1 inch pieces
2 onions, peeled and chopped
10 whole cloves garlic, peeled
28 ounces can whole tomatoes
2 cups Arborio rice
3 cups chicken stock
1 cup of your favourite red or white wine
3 bay leaves
1 sprig fresh rosemary
1 red pepper, seeds removed and chopped
1 pound of shrimp, shelled and deveined

Cooking Instructions:

Heat a large flat sauté pan or traditional paella pan. Add a splash of oil and begin to brown the chicken and sausages. Once they have browned set them aside on a plate. Add the onions to the hot pan and a small splash of oil, sauté until golden. Add the garlic and stir for a few moments. Add tomatoes, breaking them up with a wooden spoon. Add rice, stock, wine, bay leaves, rosemary, red pepper, the reserved meat and the shrimp. Bring to a simmer and cook over medium heat until the liquid has absorbed and the rice is tender, about thirty minutes.

Pata Tim Recipe

Pata Tim is a popular braised pork leg dish similar to paksiw na pata with out the vinegar. It is a stewed pork's knuckle with soy sauce, sugar, rice wine, oyster sauce and other condiments.

Preparations for Pata Tim


1/2 kg pork leg, chopped
50 g dried squid
1 head of garlic, minced
3 tbsp soy sauce
3 tbsp oyster sauce
1tbsp rice wine
1 tbsp fish sauce
1 tsp sesame oil
1 cup pork stock
2 tbsp cornstarch in 4 tbsp water
4 lettuce leaves sliced

Cooking Instructions:

In a pot, boil pork leg until tender and reerve about 1 cup of pork stock. Braise pork leg with soy sauce in oil. In another pot, boil water and scald pork leg to bring out excess oil. Debone pork legs and discard bones.
In a baking dish, arrange pork leg pieces.
Saute garlic and dried squid and arrange on top of the baking dish. Mix oyster sauce, rice wine, fish sauce, soy sauce, cornstarch mixture and sesame oil in a bowl. Pour over the pork leg and steam for one hour until ingredients are cooked through. Steam lettuce and make a bed on the bottom of the serving dish.

Ginisang Ampalaya with Egg Recipe

Ginisang Ampalaya with egg, famous Filipino vegetable dish that is high in nutrients, best for those who are diabetic.

Preparations for Ginisang Ampalaya with Egg


2 medium size amplaya, cleaned and sliced
1 medium size onion, sliced
1 tbsp garlic, minced
2 medium size tomato, sliced
200 g of pork, sliced into thin strips
2 medium size beaten eggs
1 tbsp oil

Cooking Instructions:

Heat the oil in a preheated pan. Sauté the onion, garlic, and tomatoes until golden brown. Add the pork slices and sauté until it become golden brown and crispy. Add salt and pepper to taste. Add the ampalaya and cook around 5-7 minutes (depending on how thick you sliced the ampalaya). Add the beaten egg and stir it in the vegetable sauté. Serve with a cup of rice and enjoy!

Adobong Gulay Recipe

Adobong Gulay is a healthy vegetarian dish well known in the Philippines. The manner of preparing it varies in different regions. Pampanga’s favorite dish. Adobo is a style of preparation, which in Philippine cuisine - is stewing in vinegar and soy sauce. This is an excellent Vegetarian dish.

Preparations for Adobong Gulay


1 onion (thinly sliced)
3 cloves garlic (finely chopped)
1 tsp white peppercorn
2 bay leaves
oil for frying
500g eggplant (quartered and sliced 3cm)
125ml sweet soy sauce
60ml vinegar
1/2 tsp black pepper
a pinch of sugar

Cooking Instructions:

Heat oil in a pan then add white peppercorn and bay leaves, stir for 1 minute. Saute garlic till brown. Then add the onion and fry until translucent. Add black pepper and sugar. Stir to mix. Then add the soy sauce and vinegar. Lower to medium heat. Add eggplant and stir to mix. Cover and let simmer for about 25-30 minutes or until the eggplant is soft but not mushy. Stir occasionally. Add water if dish appears dry. Serve with rice and enjoy!

Bulanglang Recipe

Bulanglang is a healthy vegetarian dish well known in the Philippines. The manner of preparing it varies in different regions. Pampanga’s favorite dish.

Preparations for Bulanglang


1 cup malunggay leaves (if you can't get this, try spinach or kangkong
1 cup squash, cubed
1 cup upo (gourd), sliced
1 cup tokwa (tofu), cubed and fried (don't fry for a lower-fat dish)
1/2 onion
1 cup water

Cooking Instructions:

Mix tomatoes, onion, and squash in a deep sauce pan or pot. Add water and boil. After 5 minutes cooking, add tokwa and upo. When the upo is almost tender, add malunggay and cook 2 minutes longer or until malunggay leaves are wilted. Remove from heat. Salt and pepper to taste (or instead of salt, you can add patis, it will give a better flavour). Garnish with fresh tomatoes and cilantro or kinchay (Chinese celery).

Rellenong Manok Recipe

Rellenong Manok or Stuffed deboned chicken, an all-time Filipino favorite. Probably the best way to display one’s culinary skills is by being able to debone a chicken without breaking its skin. Rellenong Manok is another Filipino party dish, always present on the tables come family-and-friends-festivity time. Anything that is "relleno"-ed is stuffed, so this is a deboned whole chicken stuffed with a sweet and savory pork filling.

Preparations for Rellenong Manok


1 whole dressed chicken deboned
1/4 cup soy sauce
1-2 tbsp. lemon juice

Chicken Stuffing:

1/2 kilo ground pork
2 stalks green onion finely chopped
1 small onion chopped
1 egg beaten
1 small carrot finely chopped
1/4 cup cooked green peas
1/4 cup raisins
1/2 cup grated cheese
3 hard boiled eggs
2 tbsp. soy sauce
1/4 cup bread crumbs
1/4 cup pickle relish
a dash of salt and pepper

Cooking Instructions:

Marinate chicken in calamansi juice, soy sauce and sugar. In a bowl, mix all stuffing ingredients well. Stuff the chicken in all parts. Sew the cavity opening and truss the chicken. Wrap chicken in aluminium foil.
Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked. Open the foil an rub chicken with butter and put back in oven until golden brown.

Pesang Manok Recipe

Pesang Manok, Manok is the Tagalog word for 'chicken' and pesa is a Chinese-derived word referring to something that is plainly boiled. Pesa has long been associated with the mudfish dalag, but a chicken variation is also popular.

Preparations for Pesang Manok


1 2 to 3 pound chicken, cut into serving pieces
1 teaspoon salt
1/2 onion, cut into wedges
1 bunch chopped scallions
1 head bak choy (Chinese vegetable)
1 tablespoon peppercorns
2 medium-size potatoes
1/2 small green cabbage

Cooking Instructions:

Boil chicken in enough water to cover, with onion, potatoes, peppercorns and salt. When chicken is tender, add the cabbage, bak choy and scallions. Cook until vegetables are crisp-tender. Serve hot and enjoy.

Tenderloin Steak Recipe

Tenderloin steaks is cut from the beef tenderloin, part of the short loin primal. It is greatly desired for being the most tender but of beef. Steaks, are best cooked hot and fast and benefit from their time on the grill. Marinades are not required as long as you don't over cook the meat. You might want to add a little additional flavor in the form of a spice rub however.

Preparations for Tenderloin Steak


1 kilo tenderloin, sliced into serving portions
1 tsp oil
1 tsp salt
3 tomatoes, sliced
2 tbsps calamansi juice
2 large onions, cut into rings
2 medium size potatoes, french fried
1/4 cup soy sauce

Cooking Instructions:

Soak the meat slices in soy sauce, calamansi juice and salt for 1 hour, saute onion rings and set aside. Remove excess oil and panfry meat slices to desired doneness. Place on platter and garnish with onion rings, french fries and sliced tomatoes.

Chicken Sotanghon Recipe

Chicken Sotanghon, Sotanghon is the Filipino name for the bean thread noodles also known as cellophane noodles or chinese vermicelli noodles which is made from mung beans. It is thin, like vermicelli, almost transparent, smoother and more slippery than most other noodles. Used not only in soups but also in lumpia (spring rolls) and pancit (chowmein-like dish).

Preparations for Chicken Sotanghon


2-1/2 to 3-pound chicken
1 tablespoon finely minced garlic
2 bay leaves
1 cup onion, minced
1 teaspoon peppercorns
3 tablespoons cooking oil
1/2 cup dried Chinese mushrooms (soak in 2 cups water, drain and add liquid to chicken broth)
1/2 cup leeks, cut julienne-style and then in half
1/2 cup carrots, cut julienne-style and then in half
1/2 pound sotanghon noodles, also known as vermicelli (bean threads), soaked in water and, when soft, cut into 6-inch lengths
patis or salt and pepper to taste
1/2 cup minced onion
1/4 cup celery, cut julienne-style and then in half
1/2 cup anatto water

Cooking Instructions:

Boil chicken, bay leaves, peppercorns and 1 cup onion in a stockpot. Set aside and let cool. Strain broth through a sieve. Set aside.

Remove all flesh from the boiled chicken. Discard the skin and cut chicken meat into thin strips.

In a wok or frying pan, saute garlic and 1/2 cup onion in oil until transparent. Stir in chicken. Add anatto water and 3 cups chicken broth and bring to boil over high heat. Stir in carrots, leeks and celery. Add sotanghon noodles. Add patis or salt and pepper to taste. Serve hot and enjoy!

Tokwa at Baboy Recipe

Tokwa at Baboy, (Pork and Tofu) is a traditional appetizer in most Filipino restaurants and most especially in places offering beer. Commonly composed of pork ears, chewy tofu, soy sauce, pork broth, vinegar and other spices.

Preparations for Tokwa at Baboy


1/4 kilo pork, preferably the ear and face part
2 big pieces tokwa or dry tofu
6 cloves garlic
5 whole peppercorns
1/4 cup vinegar
2 small onions
2 cups cooking oil
1 tablespoon soy sauce
1 teaspoon brown sugar
1/2 teaspoon black pepper, ground
1 teaspoon salt

Cooking Instructions:

Place the pork in a small pot or casserole and dispense in enough water to cover the pork. Add 3 cloves of garlic, 1 whole onion, the whole peppercorns and salt.
Bring to a boil floating off froth as it rises, then lower the heat and boil for about 1 hour. Take out the pork from the pot and let it cool. Drain liquid from and reserve 1/2 cup of the pork broth for the sauce. Heat the oil and fry the tokwa or dry tofu until golden brown on both sides in a small pan. Draw off the fried tokwa on paper towels and let it cool. Cut up the remaining onion and 3 cloves of garlic. Prepare the sauce by thoroughly combining the minced onion and garlic, vinegar, soy sauce, brown sugar, ground black pepper, and the reserved pork broth in a large bowl. Slice the pork and the tokwa into 1/2-inch cubes and mix with the sauce. Best paired with a bootle of beer or bowl of porridge.

Sinigang na Baka Recipe

Sinigang na Baka (Beef shank in tamarind), Sinigang is traditionally tamarind based. Other versions of the dish derive their sourness from ingredients such as guava, calamansi, balimbing, kamias, santol, batwan or batuan and raw mango among others. It is one of the most popular and well-liked by Filipinos, we cooked it with meat, fish and prawns or shrimp.

Preparations for Sinigang na Baka


10 pieces sampaloc
1 kilogram or 2 pounds beef ribs, cut into pieces
5 cups water
4 pieces tomato, sliced
1 onion, sliced
3 pieces gabi, peeled and halved
1 bundle sitaw, cut into 2 inch length
1 bundle kangkong, cut into 2 inch length
salt or patis to taste

Cooking Instructions:

Cook the sampaloc in water until tender, mash the sampaloc and strain to get the juice. In a pot boil beef in water, add tomatoes, onions and sampalok juice. Add gabi until tender and then add sitaw and kangkong. Boil and season to taste and add kangkong leaves. Serve hot!

Ginataang Manok Recipe

Ginataang Manok (Chicken cooked in coconut milk), chicken stew simmered in coconut milk and spices. One of the most Filipino favorite ingredients is coconut milk, locals often called "Gata" or Ginataan . It makes the meat more fragrant, tasty and exotic.

Preparations for Ginataang Manok


1 2-3 pound chicken, cut into serving pieces
1/4 teaspoon pepper
1/4 cup white vinegar
1 12-ounce can coconut milk
1/2 cup water
1 tablespoon salt
3 cloves garlic, crushed

Cooking Instructions:

In a saucepan, combine all ingredients. Bring to a boil and simmer about 20 minutes until practically all the liquid has evaporated and a thick sauce remains. Serve hot, paired with rice.

Wednesday, October 5, 2011

Pancit Bihon Recipe

Pancit Bihon, possibly the most popular and preferred amid pancit recipes. The commonly preferred Chinese noodle recipe that cherished by every last Filipino. Any particular event won't be finish with no pancit recipe as there really are a a lot of diverse variation of pancit recipe based on kinds of noodles that are now being applied.

Preparations for Pancit Bihon


1 lb boneless skinless chicken breasts
2 cloves garlic, minced
2 celery stalks, thinly sliced
1/2 cabbage, thinly sliced
3 carrots, julienned
1/4 cup vegetable oil
3 tablespoons soy sauce
1/2 teaspoon salt
1 lb bihon noodles ( rice vermicelli )
1 cups chicken broth

Cooking Instructions:

Soak rice noodles in warm water until softened and then drain.
In a large saucepan, bring chicken to a boil and then reduce heat to medium and simmer for 15 minutes or until chicken is tender. Remove the chicken and shred with forks. In a large saute pan, heat oil and saute garlic. Add chicken and soy sauce and stir-fry for 5 minutes. Add Cabbage, carrots, celery, salt and chicken broth and stir-fry for an additional 2-3 minutes. Reduce heat to low, add rice noodles and stir gently for another 3-5 minutes. Serve with bread.

Wednesday, September 28, 2011

Lomi Recipe

Lomi or Pancit Lomi is a Filipino-Chinese dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter. Because of its popularity at least in the eastern part of Batangas, there are as many styles of cooking lomi as there are eateries, panciterias or restaurants offering the dish. Variations in recipes and quality are therefore very common.

Preparations forLomi


1/4 kilo lomi noodles (flat)
1/2 cup pork (sliced into strips)
1/2 cup shrimps, shelled
1/4 cup chopped ham
1 large onion, chopped
3-4 cloves garlic, crushed
1 cup shredded cabbage
1 tbsp. chopped carrots
6-7 cups chicken or meat broth
2 tbsp. cooking oil
1 tbsp. cornstarch.dissolved in water
2 raw eggs
2 tbsp. patis
salt to taste
1 tsp. vetsin

Cooking Instructions:

Saute garlic and onion. When brown add pork, shrimps, and ham. Add patis; stir for 2 minutes. Add 1/2 cup water, cover and simmer until water is almost dry. Add broth. Cover and let boil for 10 minutes. Drop in noodles, carrots, and shredded cabbage. Let boil for 3 minutes and thicken with dissolved cornstarch. Put off the heat. Beat eggs and stir in. Do not boil. Serve at once.

Lechon Kawali Recipe

Lechon kawali or Pan-roasted pork to some is different from Lechon, the well known Filipino dish which is also the national dish of the Philippines. While lechon is cooked in a pit filled with flamed charcoal, Lechon kawali is cooked by boiling then later deep frying a portion of the pig, pork belly usually.

Preparations for Lechon Kawali


I kilo pork belly (liempo)
2 tablespoon salt
1/2 tablespoon peppercorns
4 cloves garlic; pounded
1 bottle 7-up (optional)
Cooking oil

Cooking Instructions:

Boil water with salt, garlic, peppercorn, and 7-up. Add pork and continue boiling until tender. Strain pork and keep dry. Deep fry in hot cooking oil until golden brown and crispy. Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce, onion, and garlic.

Kinilaw na Tuna Recipe

Kinilaw na Tuna or raw fish salad is an appetizer dish that is usually consumed as “pulutan”; it is best served along with cold beer. This recipe does not involve any manual cooking but the tuna meat is semi-cooked once served. This is made possible by the acids in the vinegar (acetic acid) and calamansi or lemon juice (citric acid). These mild acids slowly cook the fish meat when soaked for a few hours.

Preparations for Kinilaw na Tuna


1/4 kilo of yellow fin tuna fillets
half a head of garlic, peeled and crushed
a thumb-sized piece of ginger, peeled and sliced
1 white onion, thinly sliced
2 green chili peppers, cut diagonally into 1/4-inch thick slices
1 red or green bell pepper, diced
1 c. of vinegar
salt and pepper
1/4 c. of kalamansi juice
1 c. of kakang gata (coconut cream)

Cooking Instructions:

Wash the fillets and trim any remaining skin and bones. Cut into one-inch cubes. Place in a glass bowl and sprinkle with salt and pepper. Mix well. Pour in the vinegar and mix well. Cover loosely and chill for about two hours. Drain the fish. Add the kalamansi juice, garlic, chili peppers, bell pepper, ginger and onion. Mix well and chill for another 20 minutes. Pour in the coconut cream, mix well and serve cold.

Humba Recipe

Humba uses all the ingredients of pork adobo; however, certain ingredients such as brown sugar, salted black beans, and banana blossoms make this dish stand out. Pork belly, pork hocks, and pork ham are the 3 most common pig parts used to make this delightful masterpiece.

Preparations for Humba


1 lb. pork (i usually used pork belly or pork hocks), cut into serving pieces
1 cup water
3 cloves garlic, crushed
1/3 cup vinegar
1/4 cup packed brown sugar
1/4 cup soy sauce
1 bay leaf
1/4 tsp. pepper or 1 tsp. peppercorns
1 tsp. oil
salt to taste
3 potatoes, peeled and quartered (optional)
hard-boiled eggs (optional)

Cooking Instructions:

Combine all ingredients in a big pot and bring to a boil. Lower heat and simmer for about an hour or until pork belly or hocks is tender. You may wish to adjust the taste according to your style and liking. If you want to add some potatoes and hard-boiled eggs in this dish, potatoes usually cook about 15 minutes. It’s up to you whether you like it very soft or just tender to bite. You may add it halfway of the cooking time or later. As for the eggs let it sits for a few minutes before its done to let the sauces covered into it. Remove bay leaf and peppercorns (if used) just before serving. Serve hot.

Adobong Pusit Recipe

Adobong Pusit is a tasty squid dish cooked using the popular Filipino adobo method. Squid is first boiled in soy sauce and vinegar then later sautéed in garlic, onions and tomatoes; this brings in an awesome array of flavors that will surely activate your taste buds.

Preparations for Adobong Pusit


½ kg Small fresh squids
½ c Native vinegar
10 Cloves garlic
Salt and pepper to taste
1 md Onion, sliced
2 md Tomatoes, chopped
Extra salt and pepper for seasoning
1 ts Vet-sin (monosodium glutamate) (optional)

Cooking Instructions:

Wash the squids very well. Remove the long thin membrane in the head and slit the eyes to bring out the ink. Place the squids in a saucepan with vinegar, 6 cloves garlic crushed, salt and pepper. Cover and cook slowly until the squids are tender. Cut cooked squids into 1/2 inch slices crosswise. Crush remaining garlic and saute in a little lard in another pan. Add the onion and tomatoes and cook until tomatoes are very soft. Add the squids and the liquid in which they were boiled. Simmer for 7 minutes. Season with salt, pepper and vet-sin.

Igado Recipe

Igado is a popular Ilocano dish made from pork tenderloin and pig’s innards such as liver, kidney, heart. This is definitely one of the best Filipino foods around – in my opinion. However, some might still need to acquire a taste for it.

Preparations for Igado


1/4 pound each pork tenderloin, liver, heart and kidney
2 tablespoons green peas
salt to taste
1/2 cup iloco vinegar
1/2 cup soy sauce
1/4 cup bell pepper
1 tablespoon garlic

Cooking Instructions:

Soak pork liver in vinegar. Saute garlic and pork tenderloin in cooking oil until golden brown. Add pork heart, pork kidney and soaked pork liver. Add soy sauce. Simmer until all meats are tender and sauce is thick enough. Add green peas and bell pepper.

Sinigang na Sugpo Recipe

Sinigang is traditionally cooked with a lot of vegetables–kangkong (water spinach), talbos ng kamote (tender leaves of sweet potatoes), sitaw (string beans), talong (eggplant), gabi (taro) and sili (chili pepper) among others.

Preparations for Sinigang na Sugpo


10 cups water
2 pieces onion quartered
4 pieces tomatoes, seeded and quartered
2 pieces daikon (peeled and sliced diagonally into discs)
12 pieces long beans (sitaw), cut into 2-inch lengths
4 pieces green chili peppers (sili)
35 ounces prawns or shrimps, trimmed
14 ounces spinach or Asian watercress (kangkong)

Cooking Instructions:

Bring water to a boil. Add onions and tomatoes. Simmer for 5 minutes. Add daikon, long beans, chili pepper, fish sauce, and Mama Sita's Sinigang mix. Continue to simmer for three minutes, uncovered. Add the shrimps and simmer for another 3 minutes. Turn off the heat and add the spinach or kangkong. Cover to steam-cook the vegetables. Serve with fish sauce.

Ukoy Recipe

Ukoy is the Filipino version of shrimp fritters. Small shrimps (usually with head and shell on) are mixed in a batter and fried until crispy. This is can be an appetizer, a main dish, or a mid afternoon snack. Several variations of this dish exists, the most common ingredients that are mixed with shrimps are mung bean sprouts (togue) and julienned squash. There are also other ukoy variations wherein small fishes such as dulong or dilis are used instead of shrimp.

Preparations for Ukoy


1 cup flour
1 egg
1 clove garlic minced
1 tsp. salt
2 cups mung bean (mungo) sprouts
1 tsp. baking powder
1 2/3 cups shrimp juice (do this by taking the heads out and crushing it in 1 2/3 cups water)
2 green onions
12 shrimp

Cooking Instructions:

Mix flour, egg, shrimp juice, baking powder, garlic and salt. Blanch the mung bean sprouts and shrimp. Finely cut green onions and mix all ingredients together. Heat oil for frying. When oil is hot enough, take the mixture and fry it in the shape of pancakes. The ukoy will be done when the outside is brown and crispy. Serve with a sauce made with vinegar, salt, pepper and garlic.

Lumpiang Sariwa or Fresh Spring Roll Recipe

Lumpiang Sariwa or Fresh Spring Roll is a vegetable dish composed of different vegetables with a soft (unfried) wrapper garnished with sweet sauce and crushed peanuts. Some popular variations of this dish are lumpiang ubod (made with heart of palm) and lumpiang hubad (Unwrapped lumpiang sariwa).

Preparations for Lumpiang Sariwa or Fresh Spring Roll


1 small onion, chopped
2 cloves garlic, chopped
2 tbsps. cooking oil
1/2 lb. cooked pork, diced
1/2 cup chopped shrimp
1/2 cup cooked garbanzo (chick peas) beans
1/4 cup cooked ham, chopped
2 cups julienned carrots
1/2 cup green beans, sliced thinly, french style
2 cups shredded cabbage
18 egg roll wrappers
lettuce leaves

Cooking Instructions:

Cook onion and garlic in oil until tender. Add pork, shrimp, garbanzo beans and ham.Simmer uncovered for 5 minutes, stirring frequently. Add carrots, green beans and water. Cook for another 5 minutes. Add cabbage and salt, stir until cabbage is done. When all of the vegetables are cooked, let the dish cool. To prepare egg roll wrappers, cook one side only on a lightly greased skillet until wrappers are slightly brown. Cook one side only. To assemble, place an eggroll skin unbrowned side up on one corner facing you.Top with a lettuce leaf and 1/3 cup cooled vegetable mixture. Roll up, folding in one end of eggroll wrapper and leaving other end open. Serve immediately with Brown Sauce.

Cooking Instructions for Brown Sauce:

In a saucepan, mix 1/2 cup sugar and 1 tbsp. cornstarch. Stir 1 cup chicken broth and 2 tbsps. soy sauce. Cook and stir until mixture bubbles, lower heat and add 1 clove finely chopped garlic. Cook until thickened.

Tuesday, September 27, 2011


Laing is another authentic recipe originated from Bicol region. As I have said on my previous post(s), Bicolanos are one of the greatest cooks or chefs ever, making this dish as one of the most sought after Filipino recipe. The main ingredient of this recipe is dried taro root (dahon ng gabi) cooked with coconut milk and red chili.

Preparations for Laing


40 taro root leaves (dahon ng gabi), chopped
1/2 lb. pork, chopped
1/2 lb. shrimp, chopped
1 tsp. ginger, finely chopped
siling labuyo according to taste (whole chili peppers)
2 tbsp. bagoong according to taste
3 cups coconut milk
1/2 cup water

Cooking Instructions:

Place gabi on the bottom of cooking pot. Put the pork, shrimp, ginger, coconutmilk and water on top and let boil until pork is tender. Add bagoong and siling labuyo, stirwell. Note: To make the dish spicier, crush siling labuyo. Let cook for another 5 minutes. Serve hot.

Pork Binagoongan

Pork Binagoongan is a tasty filipino dish made with anchovies and pork. The salty taste is fantastic when mixed with rice. Pork in shrimp paste is the best translation for this recipe. Tenderized pork is cooked in shrimp paste to enrich the flavor then garnished with chili to add some kick. This is considered as Filipino a main dish and is often eaten with lots of rice.

Preparations for Pork Binagoongan


1 lb. pork, cut into pieces
1/4 cup oil
1/2 head garlic, crushed
1 onion, sliced thinly
1 large tomato, sliced
1/2 cup bagoong alamang
1/2 cup vinegar
2 cups water

Cooking Instructions:

Oil is heated in a stock-pot. The pork organs, shrimp, chicken and beef are stir-fried for about a minute. Soy sauce is then added. The shrimp is then added and left to simmer for a few minutes. This broth is then added to a bowl of noodles and topped with leeks, pork cracklings (chicharon) and sometimes a raw egg is cracked on top.


Batchoy is a noodle soup made with pork organs, crushed pork cracklings, shrimp, vegetables, chicken stock, chicken breast, beef loin and round noodles. Its origins can be traced to the district of La Paz, Iloilo City in the Philippines, hence it is oftentimes referred to as La Paz Batchoy.

Preparations for Batchoy


2 tbsps. cooking oil
1 head garlic, minced
1 medium onion, minced
200 g. pork kasim, boiled & cut to strips
1 MAGGI Pork Broth Cube, crushed
2 cups pork broth
2 cups water
150 g. fresh miki, washed
100 g. pork liver, cut to strips
spring onions, chopped
chicharon, pounded (optional)

Cooking Instructions:

Oil is heated in a stock-pot. The pork organs, shrimp, chicken and beef are stir-fried for about a minute. Soy sauce is then added. The shrimp is then added and left to simmer for a few minutes. This broth is then added to a bowl of noodles and topped with leeks, pork cracklings (chicharon) and sometimes a raw egg is cracked on top.


Escabeche is an old time Filipino recipe known as Escabeche (Sweet and Sour Fish) is highly rated as the most common dish which often available on any events or occasion. It is a typical Mediterranean cuisine which refers to both a dish of poached or fried fish (escabeche of chicken, rabbit or pork is common in Spain) that is marinated in an acidic mixture before serving, and to the marinade itself. It is usually served cold after marinating in a refrigerator overnight or longer. The acid in the marinade is usually vinegar but can also include citrus juice. Escabeche is a popular presentation of canned or potted preserved fish, such as tuna, bonito or sardines.

Preparations for Escabeche


1/4 cup kosher salt
2 bay leaves
2 mashed garlic cloves
1 hot chile, cut in half
1/4 cup olive oil
1 large onion, sliced into half-moons
1 t. black peppercorns
1/2 t. cumin seeds
1 t. dried thyme leaves
1 t. coriander seed
1 T. dried oregano leaves
1 cup fish or chicken broth
1 cup white wine
1 cup white wine vinegar
2 more bay leaves
1 lb fish fillets, cut into 2-3 inch pieces

Cooking Instructions:

Clean the fish and slit it open. Let it stand for few minutes and drain well. Sprinkle fish with 1 tbsp salt. In a medium skillet, heat the oil and fry the fish until brown. Remove the fish from the pan and set aside. In the same skillet, sauté the garlic until light brown, then sauté onion. Add salt and white pepper. Stir in ginger, scallions, carrot and red bell pepper. Add soy sauce, vinegar, water and sugar. Salt and pepper to taste. When the mixture boils, add flour to thicken. Then, add the fish. Cover the skillet and simmer for 5 minutes.

Camaron Rebosado

Camaron rebosado is deep-fried battered shrimp served with sweet and sour sauce. It is known as the Philippine version of tempura except tempura has a light batter and served with soy sauce. This style of cooking shrimp nearly resembles the Japanese tempura and shrimp croquettes; however, some ingredients and preparation steps vary.

Preparations for Camaron rebosado


1 lb shrimp, peeled and deveined
1 piece lemon
8 tablespoons flour
1 tablespoon cornstarch
1 teaspoon salt
2 pieces raw eggs
1 tablespoon fresh milk
3 cups cooking oil

Cooking Instructions:

Marinate the shrimp in lemon juice for 30 minutes. Combine flour, cornstarch, and salt in a mixing bowl then mix well. Add the eggs and milk stir until all the ingredients are well distributed. Heat a pan and pour-in the cooking oil.

When the oil is hot enough, dip a piece of shrimp in the batter (leave the tail uncovered) then deep-fry until the color of the outer part turns dark yellow and the texture becomes crispy. Remove from the pan or fryer then place in a plate with paper towel (this will absorb excess oil).
Serve with sweet and sour sauce. Share and enjoy!


Dinengdeng is one of the special delicacies of the Ilocanos, people in Ilocos regions or Northern part of Luzon in the Philippines. It is classified as a bagoong soup based dish. Unlike pinakbet, dinengdeng contains fewer vegetables and contains more bagoong soup base. The dish contains the following vegetables: jute leaves, the pods and leaves of the marunggay, the leaves and fruits of bitter melon, the calabaza squash and blossoms, alakon blossoms, amaranth leaves, sweet potato tubers and leaves, gourds (like kabatiti and tabungaw), string beans and shoots, talinum, chayote squash and shoots, chili peppers, sabunganay (banana blossoms), corn, West-Indian pea blossoms, tangkoy (winter melon), eggplant, okra, winged beans, parda beans, lima beans, various mushrooms like oyster mushrooms, whole taro, cassava tubers, purple yams, and wild potatoes.

Preparations for Dinengdeng


1 milk fish (bangus); fried or grilled
1 cup string beans; cut into 2" long
6 pieces okra
1 cup squash; cut in cubes
1 big ampalaya; cut in 2” rectangular lengths
1 onion; sliced
2 large tomatoes; sliced
1 cup jute leaves (saluyot)
1 root ginger; crushed
Bagoong isda
3 cups water

Cooking Instructions:

In a casserole, bring water to boil. Add onion, ginger, and tomatoes. Let stand for 3 minutes. Season with bagoong and continue boiling for 5 minutes. Remove the scum that rises on top of the liquid and then drop the milkfish. Simmer for 5 minutes, then add vegetables. Cook until vegetables are done. Adjust seasoning according to taste. Serve hot.


Atchara, also spelled as Achara or Atsara, is a Philippine condiment made from pickled unripe papaya. This dish is often served as a side dish for fried or grilled foods such as pork barbecue. Julienned or grated green papaya are placed in airtight containers and soaked for a week in cooked vinegar and sugar mixture with onions, garlic, ginger, pepper corn, and red bell pepper. This is probably the most famous appetizer in the Philippines because every region seems to have their own version. This sweet and sour tasting appetizer is usually served with fried dishes such as fried tapa, longganisa, tocino, and even lechon manok.

Preparations for Atchara


3 to 4 lbs green papaya, julienned
2 medium sized carrots, julienned
1 large onion, thinly sliced lengthwise
10 cloves garlic, thinly sliced
2 tbsp whole peppercorn
1 large red bell pepper, cut into strips
1 knob ginger, cut into thin strips
1/4 cup salt (to dehydrate papaya)
1 1/2 tsp salt (for the brine or syrup)
2 cups white vinegar
1 1/3 cups granulated sugar
2 small boxes raisins

Cooking Instructions:

Place the julienned papaya in a large bowl and combine 1/4 cup salt then mix until the salt is well distributed. Cover the bowl and place inside the refrigerator overnight (the salt will dehydrate the papaya). Place the julienned papaya in a colander or strainer then rinse with running water. Using cheesecloth (or any cloth) as a container, put the rinsed papaya inside the cloth and squeeze until all the liquid comes out. Put the papaya back in the large bowl and combine with carrots, garlic, ginger, onions, whole pepper corn, bell pepper, and raisins.

Heat the saucepan and pour-in the vinegar and bring to a boil. Add the sugar and 1 1/2 tsp salt then stir until well diluted, turn of the heat and allow the syrup to cool down until temperature is low enough to handle. Place the combined vegetables and spices in a sterilized airtight jar and pour-in the syrup. Seal the jar and place inside the refrigerator for a week (or 5 days minimum to achieve the expected texture and flavor). Serve cold with fried dishes.


Champorado is a sweet chocolate rice porridge in Philippine cuisine. It is traditionally made by boiling sticky rice with cocoa powder, giving it a distinctly brown color and usually with milk and sugar to make it taste sweeter. However, dry tsampurado mixes are prepared by just adding boiling water. It can be served hot or cold and with milk and sugar to taste. It is served usually at breakfast and sometimes together with salty dried fish locally known as tuyo. The pudding becomes very thick and the lighter milk helps to "loosen" it. It's almost like eating "chocolate oatmeal". It can be eaten as a snack or dessert as well. Its history can be traced back from Mexico. During the galleon trade between Mexico and the Philippines, there were Mexican traders who stayed in the Philippines and brought with them the knowledge of making tsampurado (this is also the reason why there is Tuba in Mexico). Through the years, the recipe changed; Filipinos eventually found ways to make the Mexican champurrado a Philippine tsampurado by adding rice.

Preparations for Champorado


8 tbsp cocoa powder (or about 4 pieces tableya)
1 cup glutinous rice (malagkit)
1/2 cup sugar
3 1/2 cups water
condensed milk or evaporated milk

Cooking Instructions:

Pour 2 1/2 cups of water in a pot and bring to a boil. Put-in the glutinous rice and allow water to re-boil for a few minutes. Dilute the cocoa powder in 1 cup warm water then pour-in the pot. Stir continously, Once the glutinous rice is cooked (about 12 to 18 minutes of cooking with constant stirring), add the sugar and cook for another 5 minutes or until the texture becomes thick. Remove from the pot and place in a serving bowl. Serve hot with a swirl of condensed milk or evaporated milk on top. Serve and enjoy!


Bopis is a spicy Filipino dish of pork or beef lungs and heart sautéed in tomatoes, chilies and onions. Most Filipino men eat bopis with their alcoholic drinks as pulutan, similar to sisig. Bopis is a spicy Filipino dish made from minced pig’s lungs and heart. This can be served as an appetizer for beer and alcoholic beverages; it is also considered as a main dish and is best served with steamed white rice.

Preparations for Bopis


1 1/2 lbs pig’s lungs, boiled in lemon grass and pandan leaves until tender and minced
1 lb pig’s heart, boiled in lemon grass and pandan leaves until tender and minced
1/2 cup annatto seeds diluted in 1 cup of water
1 small carrot, minced (optional)
4 to 6 tablespoons white vinegar
2 tablespoons bird’s eye chili, minced
2 tablespoons ginger, minced
1 medium onion, chopped
4 cloves garlic, minced
3 to 4 pieces dried bay leaves
1 cup water
3 tablespoons cooking oil
Salt and pepper to taste

Cooking Instructions:

Heat a frying pan or wok and pour-in cooking oil. Sauté ginger, garlic, and onion. Add the bird’s eye chili and cook for 30 seconds. Put-in the minced pig’s lungs and heart then cook for 3 to 5 minutes while stirring once in a while. Pour in annatto water (water from the diluted annatto seeds) and stir. Add the dried bay leaves and pour-in 1 cup of water. Simmer for 30 to 35 minutes or until almost all the liquid evaporates. Put-in the minced carrots and stir. Simmer for 3 minutes. Season with salt, and ground black pepper then stir. Pour-in the vinegar and cook for 8 to 10 minutes more under medium heat. Turn-off heat and transfer to a serving plate. Serve hot! Share and enjoy!

Nilagang Baboy (Boiled Pork with Vegetables)

Nilaga in filipino means ‘boiled’. Nilagang Baboy is another filipino food recipe that is easy to make that you just throw everything in the pot and let it cook until tender. It can be with pork or beef of any kind you like and just add any vegetables of your choice. Corns and ripe saba (banana plantain) is also good in this dish. You may or may not add pork and beans — it’s up to you if you’ll like it thickened or just a clear soupy dish. You can even add a thumb-size ginger for a pungent flavor. Nilaga is good in any kind of weather.

Preparations for Nilagang Baboy


1 lb. pork (choices of belly, hocks, neck or any bony parts of pork), cut into serving pieces
5-6 cups water
3 cloves garlic, crushed
1 onion, quartered
2 green onions (scallions), sliced into 1” long
1/4 tsp. peppercorn
salt to taste
2 eddoes- also known as taro or gabi, quartered
2 potatoes, quartered
1 can pork and beans
pechay or cabbage leaves

Cooking Instructions:

Place pork in a big pot and let it covered with water. Bring to a boil. Lower the heat and let it simmer until pork is tender for about an hour. Remove all the resulting scum that will rise to the top of the pot. Add crushed garlic, sliced onions, scallions, peppercorn and season with salt. Add quartered eddoes (if using) and potatoes. Cook until tender. Add the pork and beans. Simmer for 5 minutes. Correct the seasoning. Add pechay or cabbage leaves. Do not overcook the green vegetables. Remove from heat and serve hot.

Monday, March 28, 2011

Pork Dinuguan Recipe

Dinuguan (also called dinardaraan in Ilocano, tid-tad in Pampanga and, sampayna or champayna in Northern Mindanao, or possible English translations: pork blood stew, blood pudding stew, chocolate meat) is a Filipino savory stew of blood and meat (typically stomach, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar. The term dinuguan comes from the Filipino word dugo meaning "blood". It is frequently considered an unusual or alarming dish to most people, though it is rather similar to European-style blood sausage, or British black pudding in a saucy stew form. It is perhaps closer in appearance and preparation to the ancient Spartan dish known as melas zomos (black soup) whose primary ingredients were pork, vinegar and blood. Dinuguan is often served with white rice or a Philippine rice cake called puto.

Source: Dinuguan Wiki

Preparations for Pork Dinuguan


1 kilo pork meat, ear, intestine, or combinations
3-4 cups pork’s or beef’s blood
4 cloves garlic; minced
1 small onion; minced
1 tomato; chopped
3 long peppers (siling haba)
5 tablespoon vinegar
Salt or fish sauce (patis) to taste
MSG (optional)

Cooking Instructions:

Boil pork until tender and cut into desired sizes. Save the broth.
Sauté garlic, onion, and tomato. Add the pork and continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown. Season salt to taste and stir once in a while to absorb the seasoning.
Add vinegar, broth, and long peppers. Simmer for 10 minutes. Adjust seasoning with fish sauce according to taste. Pour pork’s blood stirring regularly for 5 minutes. Remove from fire and serve hot with puto or rice.

Sunday, March 27, 2011

Filipino Beef Caldereta Recipe (Kalderetang Baka)

Filipino Beef Caldereta Recipe (Kalderetang Baka)

Kaldereta is a popular dish in the Philippines, especially on Luzon island. The common ingredients is goat shoulders with tomato paste and liver spread.

Kaldereta is originally a goat stew made with tomato sauce, potatoes, spices, liver spread, olives, bell peppers and hot peppers. Originally adapted from the Spanish during their 200 year occupation of the Philippines.

Kaldereta is a favorite Filipino meal served during parties, festivities and other special occasions in the Philippines. It is a Spanish-influenced dish that became to be Filipinos' favorite and made their own versions. Originally, the main ingredients of this dish includes goat meat, tomato sauce, liver, pepper and cheese.

Source: Kaldereta Beef Wiki

Preparations for Beef Caldereta


1 1/2 kilo beef, cut in chunks
1 potato; quartered (fry in 3 minutes)
1 carrot; cut in 1 inch chunks (fry in 3 minutes)
4 cloves garlic; pounded
1 onion; chopped
1 can liver spread or ground liver
1 tomato; quartered
1 can tomato sauce
15 green olives (stoned or pitted)
1 tablespoon pickles
2 tablespoons peanut butter
1 grated cheese
1 bell pepper; chopped
1 tablespoon ground black pepper
2 stems kinchay (celery); chopped
1/2 cup soy sauce
Cooking oil (Olive oil preferred if available)
MSG (optional)

Cooking Instructions:

In a bowl, marinate beef in soy sauce and ground black pepper for 1 hour.
In a saucepan, sauté garlic and onion. Add the marinated beef, tomato, and kitchay. Continue sauteing until all liquid has evaporated and meat starts to render fat. Add water enough to cover the beef. Boil until beef becomes tender.
Add tomato sauce and pickles. Simmer for 10 minutes. Add cheese, peanut butter, liver spread, potato, green olives, and carrots. Simmer for 5 minutes. Drop the bell pepper. Simmer for 1 minute before serving. Serve hot with rice.