Filipino Recipes - Filipino Food Recipes With Pictures

Filipino foods and recipes blog. Filipino recipes with pictures and easy to follow cooking instructions.


Filipino Food Recipe Called Kare Kare

Written By The Filipino Food Blogger


Kare kare (kari-kari as others called it) is one of my favorite Filipino foods. Every Filipino family do have their own version of Kare-kare, wheter its kare kareng baka, kare kareng baboy or kare kareng manok (beef, pork and chicken Kare kare).

But one thing is common, this Filipino dish is a rich and heavy meal served with rice. An ideal lunch dish during special occasions like fiestas, family gatherings and even for simple family outings.

The most popular Filipino version is the beef stew flavoured and thickened in a peanut - based sauce, with a variety of vegetables. The most common cuts of beef used are tail, shank or face. A combination of the three may be used and most cooks preferred to add tripe.

Filipino food kare kare recipe

Kare Kare Cooking and Serving Overview

The meat is first tenderized, then sauteed in garlic, bagoong, annatto seeds, and vegetables. Peanut butter is added during the last stages of cooking to thicken the sauce and give the characteristic flavour of the kari-kari.

Most common vegetables used are string beans or snake beans, pechay or baby bachoy, eggplant and banana buds from the banana heart, (optional ).

Kare-kare is always serve with white boil rice and bagoong alamang on the side. Bagoong Alamang is a paste of salted and fermented shrimp fingerlings, it is like a shrimp paste. Bagoong has a strong taste for some people but for me kare - kare is not kare kare if not serve with bagoong.

If green mangoes are available, it will be nice to serve it as a salad.

Kare Kare Basic Ingredients

Meat:

* 1 oxtail
* 1 ox leg
* 1 ox tripe

Vegetables:

* 2 medium sized eggplant cut in small pieces
* 1 banana heart sliced diagonally (optional)
* 1 bunch of pechay or baby bok choy
* 1 bunch of sitaw (snake/string beans)
* 1/2 head of cabbage

Other Ingredients :

* 1 cup peanut butter
* 4-5 cloves of garlic, minced or chopped
* 1 big onion sliced thinly
* 3 tablespoon cooking oil

Kare Kare Cooking Procedures

* Wash the ox tail, legs and beef. Cut into serving pieces. Place in a heavy saucepan with enough water to cover. Bring to a boil, remove the scums as it rises, cover, add more water if you need to. Kare kare is better if the meat is tender. Let simmer until the meat is tender this will take about 1-2 hours.
* Transfer the meat into a plate or a bowl and let it cool, set aside the stock.
* In a large caserrole put the cooking oil to saute the garlic and onion in about 30 seconds.
* Put the meat in the skillet and continue mixing.
* Pour in the stock and bring to a boil for another 10 minutes.
* Add the vegetables.
* In a small bowl, stir the peanut butter with about 1/2 cup of stock and pour it in the caserrole. Stir to blend well. Cook for another 5-10 minutes until the sauce is thick.
* Serve hot with bagoong alamang and boil rice.

Wow, this post makes me real hungry, so time to cook now. Enjoy my Filipino foods recipe - the kare kare recipe.

Chicharon Chicharrones

Written By The Filipino Food Blogger


Chicharon or some may spell it as Chicharron, is so popular here in the Philippines. It is one of the many delicious, authentic and traditional specialty and cuisine of the Filipinos.

Chicharon or Chicharron, here in the Philippines, is usually eaten by dipping it in vinegar with a little salt, some chopped onions, garlic and crushed chili pepper. And yes, the taste is so amazing.

Here is a small information about the Chicharon from the free-webbased encyclopedia.

Chicharrón is a dish made of fried pork rinds. It is sometimes made from chicken, mutton, or beef.

Chicharrón is popular in Andalusia, Spain, and in Latin America is part of the traditional cuisines of Argentina, Belize, Bolivia, Brazil (where it is called torresmo), Colombia, Cuba, Dominican Republic, Guatemala, Honduras, Mexico, Nicaragua, Panama, Peru, Philippines, Venezuela, and others.

In central Venezuela, chicharrones are commonly sold alongside main highways as snacks. The recipe usually produces crispy sizeable portions of pork skin with the underlying meat.

In Peru, chicharrones can be eaten as an appetizer or snack, and the chicken variant can taste like fried chicken found in the United States. Sides include a kind of red onion relish, fried yuca, and other regional variants.

Chicharron de Puerco and chicharron de cerdo are distributed by many salty snack companies in Mexico.

In the Philippines, tsitsaron, as it is spelled in Filipino (chicharon is now an acceptable variant term, a derivative of the Spanish word chicharrón) is usually eaten with vinegar or with bagoong, lechon liver sauce, or pickled papaya called atchara. Tsitsarong manok, made from chicken skin, is also popular same as the Chicharong Bulaklak (deep fried pork intestines

In Bolivia, chicharron is made out of pork ribs seasoned with garlic, oregano and lemon. It is boiled then cooked in its own fat, adding beer or chicha to the pot for more flavor. Pork chicharron is normally served only on Sundays and is eaten with llajwa, a tomato salsa, and mote, a type of corn. There are other variations of chicharron made with chicken and fish.

In the Dominican Republic chicharrones, specially chicken chicharrón (also known as pica-pollo), are usually eaten with tostones. The way to prepare it is by washing and drying chicken and cutting it into small pieces, which are seasoned with a mix of lemon juice, soy sauce and salt. The batter is made from flour, pepper, paprika and salt in plastic bag, in which the seasoned meat is then placed and shaken. Pieces are deep-fried (without removing excess flour) until crisp and golden.

In the United States, chicharrones are usually made from pig skin. It is usually sold alone in plastic bags as a snack food item to be eaten on its own.

From the above information, it seems like more and more countries are now enjoying and adopting the Chicharon making and eating lifestyle of the Pinoys. Well, like I said, Chicharon is a part of the traditional eating lifestyle of the Filipinos.

I will post here soon the Filipino style - chicharon recipe and ingredients. Stay tuned.

Filipino Street Foods

Written By The Filipino Food Blogger


Philippines, like other countries in Asia do have varieties of street foods. Most are very affordable and readily available at all streets and corners. The most popular and the longest running street food is the "Fishball". This are balls made with fish meat, most often from pollock fish, deep fried and served in skewers with a sweet, sour or spicy sauce. Fishball vendors can be seen with their sidecars roving in the streets and town corners.

Kikiam, in my opinion, comes after with fishball based on its popularity. Kikiam is made of ground pork and vegetables wrapped in bean curd sheets, deep-fried and served with sweet, sour or spicy sauce; those in the street are seafood-based, usually made of fish meat and cuttlefish. Kikiams and fishballs can be cooked at the same time. That is why, fishaball vendors also included kikiams on their roving sidecar store.

Next is Balut, which I already discussed at my Filipino Food Delicacy post. Balut is a hard-boiled duck egg with fetus. Simply irresistable.

Here is the list of the foods most commonly sold at the streets or simply street foods in the Philippines courtesy of Ivan Henares blog.

  • Abnoy - unhatched incubated duck egg or bugok which is mixed with flour and water and cooked like pancakes
  • Adidas - chicken feet, marinated and grilled or cooked adobo style
  • Arroz caldo - rice porridge or congee cooked with chicken and kasubha; see also Lugaw
  • Atay - grilled chicken liver
  • Baga - pig's or cow's lungs grilled or deep-fried and served with barbeque condiments
  • Balat ng manok - see Chicken skin and Chicharon manok
  • Balun-balunan - grilled chicken gizzard
  • Balut - hard-boiled duck egg with fetus
  • Banana cue - deep-fried saba (banana) covered with caramelized brown sugar
  • Barbeque - marinated pork or chicken pieces grilled on skewers
  • Batchoy - miki noodle soup garnished with pork innards (liver, kidney and heart), chicharon (pork skin cracklings), chicken breast, vegetables and topped with a raw egg; origin traced to La Paz, Iloilo
  • Betamax - curdled chicken or pork blood, cubed and grilled
  • Bibingka - glutinous rice flour pancakes grilled with charcoal above and below in a special clay pot
  • Biko (also Bico) - glutinous rice cake with grated coconut topping
  • Binatog - boiled white corn kernels, sugar, grated coconut and milk
  • Bopis - minced pig's heart and lungs sauteed with garlic and onion and seasoned with laurel, oregano, bell pepper and vinegar
  • Botsi - chicken esophagus, deep-fried or grilled
  • Calamares - deep-fried squid in batter
  • Calamay (also Kalamay) - glutinous rice cakes; varieties all over the country
  • Camote cue - deep-fried camote (sweet potato) covered with caramelized brown sugar
  • Carioca (also Karyoka, Karioka) - deep-fried glutinous rice flour cakes served on skewers
  • Cheese sticks - deep-fried cheese wrapped in lumpia (spring roll) wrapper
  • Chicharon baboy - pork skin cracklings, made from pork rind boiled and seasoned, sun-dried and deep-fried
  • Chicharon bituka - pork or chicken intestine boiled, seasoned and deep-fried
  • Chicharon bulaklak - pork omentum boiled, seasoned and deep-fried
  • Chicharon manok - chicken skin cracklings
  • Chicken balls - balls made with chicken meat, deep fried and served in skewers with a sweet, sour or spicy sauce
  • Chicken skin - chicken skin battered and deep fried
  • Cutchinta - see Kutsinta
  • Day-old chicks - literally day-old chicks deep-fried to a crisp, served with sauce or vinegar
  • Empanada (Batac) - pork longganiza, egg and grated green papaya in a rice flour shell, deep-fried and served with vinegar
  • Fishballs - balls made with fish meat, most often from pollock, deep fried and served in skewers with a sweet, sour or spicy sauce
  • Goto - rice porridge or congee cooked with beef tripe
  • Halo-halo - translated as "a mix of many things" or "an assortment," it is a dessert topped with shaved ice that may contain sweetened saba (banana), camote, macapuno (young coconut), kaong, nata de coco, pinipig (rice crispies), gulaman (agar), sago (tapioca balls), brown and white beans, garbanzos, ube (purple yam), and leche flan (creme brulee), with milk and sugar; Pampanga has three popular versions in Guagua, Arayat and Angeles which may include pastillas, crushed white beans and corn
  • Helmet - grilled chicken head
  • Hepalog (also Toknonong) - hard-boiled duck eggs dipped in orange batter and deep-fried
  • Isaw - collective term for different types of grilled chicken and pork innards; varieties include isaw manok, isaw baboy, atay, goto, botsi, balun-balunan, and tenga ng baboy
  • Isaw baboy - grilled or deep-fried pork intestines on a skewer, served with sweet, sour or spicy sauce
  • Isaw manok (aslo IUD) - grilled or deep-fried chicken intestines on a skewer, served with sweet, sour or spicy sauce; also referred to as IUD because it resembles an intra-uterine device
  • Iskrambol (also Scrambol) - frostees; shaved ice, diced gulaman, sago and condensed milk
  • IUD - see Isaw manok
  • Kakanin - collective term for snacks made with kanin (rice), particularly malagkit (glutinous) rice; varieties include puto, kutsinta, calamay, sapin-sapin, suman, palitaw, biko or sinukmani, and espasol among many others
  • Kalamay - see Kalamay
  • Kamote cue - see Camote cue
  • Kikiam - the special ones are made of ground pork and vegetables wrapped in bean curd sheets, deep-fried and served with sweet, sour or spicy sauce; those in the street are seafood-based, usually made of fish meat and cuttlefish
  • Kudil - deep-fried pork skin
  • Kutsinta - steamed bahaw (boiled rice) with lye and brown sugar; has a gelatinous consistency
  • Kwek kwek - see Quek quek
  • Lomi - noodle soup made with thick fresh egg noodles or lomi
  • Longganiza - pork sausage grilled or fried on a skewer
  • Lugaw - rice porridge or congee; varieties include arroz caldo (with chicken and kasubha) and goto (with beef tripe)
  • Lumpia - spring rolls; varieties include lumpiang basa; lumpiang hubad - fresh spring rolls wothout the wrapper; lumpiang prito; lumpiang sariwa - fresh srping rolls; lumpiang shanghai; lumpiang ubod; and turon
  • Mais - boiled sweet corn seasoned with salt, butter or margarine
  • Mais con yelo - sweet corn, milk and sugar topped with shaved ice
  • Mami - noodle soup
  • Manggang hilaw - green mango served with bagoong (shrimp paste)
  • Mani - peanuts either boiled, roasted or deep-fried and seasoned with garlic and salt
  • Maruya - banana fritters
  • Nilupak - mashed kamoteng kahoy (cassava) or kamote (sweet potato) with brown sugar and served with butter or margarine
  • Palitaw - glutinous rice flour pancakes topped with grated young coconut, sugar and roasted sesame seeds
  • Panara - deep-fried crab and grated green papaya empanda sold in Pampanga during Christmas season
  • Pancit - noodles; varieties are batchoy (Iloilo) - see Batchoy; batil patung (Tuguegarao) - local noodles topped with hot dogs, chicharon, ground meat, fried egg, and vegetables; pancit bihon; pancit canton - a kind of pancit guisado flavored with ginger and soy sauce; pancit guisado, pancit habhab (Lucban) - sautéed miki noodles served on and eaten straight from banana leaf sans utensils; pancit lomi - see Lomi; pansit luglog (Pampanga and Tagalog Region) - it has a distinct orange shrimp-achuete sauce and is topped with chicharon, tinapa, wansoy and shrimp; pancit malabon (Malabon) - made with thick rice noodles tossed in shrimp-achuete oil topped with shelled oysters, squid rings, suaje or hipong puti and wansoy; pancit molo (Iloilo) - clear chicken broth with wonton, garlic and crushed chorizo; pancit palabok; pancit puti (Manila); and pancit sotanghon among many others
  • Pandesal (also Pan de sal) - breakfast roll; rounded bread
  • Pares - translated as "pair," means the pairing of rice with beef; beef pares is characterized by very tender meat, usually with a lot of litid (ligaments)
  • Penoy - hard-boiled duck egg without fetus
  • Proven - hard portion of chicken entrails that is either marinated and grilled, battered and fried or cooked adobo style
  • Pusit - squid grilled on skewer
  • Puto - steamed rice cake
  • Puto bumbong - purple glutinous rice snack cooked in a special steamer
  • Quikiam - see Kikiam
  • Quek quek (also Toknanay) - hard boiled chicken eggs dipped in orange batter and deep-fried; also used for quail eggs but some say the correct term for the quail egg version is tokneneng; the balut version is sometimes referred to as hepalog
  • Sapin-sapin - layered glutinous rice and coconut milk cake usually topped with grated coconut and latik (residue from coconut oil extraction); different flavor per layer such as ube (purple yam), macapuno (young coconut), kutsinta and langka (jackfruit)
  • Scrambol - see Iskrambol
  • Sinukmani - see Biko
  • Siomai - steamed pork dumplings
  • Siopao - steamed pork buns
  • Sisig - roasted pig's head, chicken liver, onions and chili, chopped and flavored with calamansi served on a hot metal plate
  • Sorbetes (also Dirty ice cream) - street ice cream made with local fruits and ingredients; common flavors include ube (purple yam), mango, avocado, queso (cheese), chocolate, langka (jackfruit), buko or macapuno (coconut); strawberry is common in Baguio City
  • Squid balls - balls made with squid or cuttlefish meat, deep fried and served in skewers with a sweet, sour or spicy sauce
  • Suman - glutinous rice snack steamed in banana or coconut leaves; varieties include binagol (Leyte) made with glutinous rice, gabi (taro), coconut milk and chocolate; budbod sa kabog (Tanjay, Negros Oriental) which uses millet instead of glutinous rice; Taho - bean curd snack topped with arnibal (liquefied raw sugar similar to molasses) and sago (tapioca balls)
  • Tenga ng baboy (also Walkman) - marinated pig's ears grilled on skewers; see also Kudil
  • Toknanay - see Quek quek
  • Tokneneng - hard boiled quail eggs dipped in orange batter and deep-fried; also called kwek kwek by others
  • Toknonong - see Hepalog
  • Tupig (also Itemtem) - glutinous rice, grated mature coconut, coconut milk and molasses rolled in banana leaves and grilled; varieties in Pangasinan, Ilocos Norte (Batac) and Isabela
  • Turon - saba (banana) with with sugar and sometimes langka (jackfruit) wrapped in lumpia (spring roll) wrapper and deep-fried
  • Walkman - see Tenga ng Baboy
Hope this post could give you enough information about Filipino street foods. More to come so stay tuned.

Filipino Foods Cooking Style

Written By The Filipino Food Blogger


The Philippines or Filipino cooking style is quite unique and simple as it is. You don't have to study culinary arts or cooking arts a lot to be able to learn how the Philippines dishes is cooked.

Most dishes in the Philippines are stewed, sauteed, broiled, braised, or fried. This is very common on a tropical country or tropical cuisines.

One of the major ingredients or dishes being cooked in Filipino style is called "suka" or simply vinegar. You will find it being used at the popular "adobo" may it be chicken or pork adobo and "pinaksiw". The vinegar do have a preserving effect on this recipes. Those foods cooked with vinegar tends to last longer and taste even better.

"Patis" or fish sauce and sometimes shrimp sauce. Patis have become a part of Filipino cooking and eating lifestyle. When "patis" is not around, salt is used as a substitute.

Coconut milk or "gata" is common in Philippine cooking, quite popular in the Bicol region. It's common cooking used is for the dish Bicol Express that is quite extraordinary.

"Bagoong" fermented shrimp or fish paste) is one of the most popular Filipino cooking ingredients. Foreigners tend to find this one to have an aweful smell, but once they tasted it along with the famouse "kare-kare", they will crave for more.

Cooking the dishes of the Philippines is very basic and easy to start with. Ingredients and its substitutes can be found anywhere even at the nearby store. Philippines cooking style and recipes mostly came from the creativeness and uniqueness of Filipinos. Have a taste of our very own Filipino Foods and Recipes. I am quite sure you will love it.

Balut Filipino Exotic Food

Written By The Filipino Food Blogger


One of the many well known Filipino food delicacy that can be found here only in the Philippines is called "balut".

A balut is a fertilized duck (or chicken) egg with a nearly-developed embryo inside that is boiled and eaten in the shell. It is commonly sold as streetfood in the Philippines.

Balut is usually served warm and fresh. Some of the pubs in Philippines serves the balut with beers.

The Pinoys usually tap the tip of the Balut to make a small crack on the top and drink up the juices inside the egg shell. After that the Balut shell will be cracked open and a pinch of salt will be springled on the Balut. Then, get ready to ‘wallup’ the whole thing into your mouth. I’m sure it’d taste good with beer.


Balut are most often eaten with a pinch of salt, some prefer chili and vinegar to complement their egg. The eggs are savored for their balance of textures and flavors; the broth surrounding the embryo is sipped from the egg before the shell is peeled and the yolk and young chick inside can be eaten. All of the contents of the egg are consumed, although the whites may remain uneaten, due to its toughness depending on the age of the fertilized egg.

Balut is now being served as appetizers in restaurants; cooked adobo style, fried in omelettes or even used as filling in baked pastries.
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