July 2009 - Filipino Recipes - Filipino Food Recipes With Pictures

Filipino Recipe Embutido Pinoy Meatloaf

Written By The Filipino Food Blogger

The embutido is a traditional Filipino style of meatloaf. This Filipino food recipe is wrapped in an aluminum foil and steamed. The Filipino recipe of embutido needed lots of preparation and ingredients. But, the good thing is, once it was prepared, you can put it up on your freezer for future consumption. (Did I explained it well?). Anyway, without further delay, here is the Filipino recipe embutido.

Filipino Recipe Embutido Basic Ingredients:

1 lb. ground pork
1/2 cup finely chopped carrots
1 cup (6 slices) finely chopped (sweet or cooked) ham
3 tbsp. minced green bell pepper
3 tbsp. minced red bell pepper
1/3 cup sweet pickle relish
1/4 cup raisins
3 whole eggs
1/2 cup grated cheddar cheese
dash of liquid seasoning
salt & pepper, to taste
1 tbsp. cornstarch
slices (wedges) of hard-cooked eggs
slices (wedges) of Vienna sausage
aluminum foil, 10″ x 12″ sizes to serve as wrapper

Filipino Recipe Embutido Cooking Procedure:

Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350°F.
In a bowl, combine all the ingredients and mix until well blended.
Divide the mixture into 2 to 4 portions (depending on how many you want to make).
Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and sausages.
Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.
Finally, roll the aluminum foil into a tightly packed log about 1″ to 2″ in diameter, sealing on both ends. Repeat with the remaining pork mixture.
Place the embutido in a steamer and steam for an hour. Alternatively, place embutido in a wire rack on a baking pan, half filled with hot water.
Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour.
Remove from the oven. Let it cool and slice into rings. Serve with your favorite catsup or sauces.

Enjoy your Pinoy style meat loaf of simply, Embutido.

Kalderetang Baka Recipe Beef Kaldereta

Written By The Filipino Food Blogger

Here are the very basic ingredients and cooking procedure of Kalderetang baka or Beef Kaldereta.

Kalderetang Baka Ingredients:

1 kilo beef (for stewing, cut into chunk cubes)
1/2 kilo beef liver (cut to almost the same size as the beef
6 cloves garlic (minced)
2 medium onions (diced)
6 big tomatoes (quartered)
3 big red peppers (diced)
3 big green peppers (diced)
1/2 cup pitted green olives
4 pieces chili pepper (minced) 1/2 cup olive oil
2 tablespoons tomato paste
3/4 cup all purpose cream
3/4 cup grated cheese pinch of salt & pepper to taste
3 cups beef stock
1 1/2 teaspoon cornstarch in little water

Kalderetang Baka Cooking Procedure:

In a casserole, saute garlic, onion, tomatoes and all the pepper.
Add in the beef and the liver. Cook for a little while and take out the liver and set aside.
Pour in the stock and tomato paste.
Bring to a boil and lower the fire and let simmer until beef becomes tender.
Season with salt and pepper.
Add in olives, and diluted cornstarch.
Grate liver and add into the mixture.
Allow sauce to thicken and add in cream and grated cheese.

Serve hot with rice and enjoy! This kalderetang baka recipe or beef kaldereta recipe may vary according to your own style and taste.

Beef Mechado Recipe - Filipino Beef Stew

Written By The Filipino Food Blogger

The Beef Mechado recipe or Filipino Beef Stew recipe is also a common dish in the Philippines. The Filipino style mechado often includes calamansi, vinegar or lemon.

Beef Mechado Cooking Ingredients

1 kilo of beef cut into chunks
1/8 kilo of pork fat cut into strips
4 onions, peeled and quartered
5 medium potatoes, quartered (optional: fried)
1 medium sized carrot, sliced in 1/2" sections
2 red bell pepper, sliced
2 cups beef stock or 2 bouillon cubes dissolved in water
3 bay leaves (laurel leaves)
1/4 -cup vinegar
2 cups tomato sauce or 1/2 cup tomato paste
1 cup soy sauce
salt & pepper to taste

Beef Mechado Cooking Instructions:

Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)

In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender

Add the vinegar and let boil for a minute or two

Add the potatoes, onions, carrot, and bell pepper

Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce

Note: You may pressure cook the beef with the beef stock for faster cooking time. For added taste, fry the potatoes before adding to the casserole. You may also add a tablespoon of olive oil and stir when the beef mechado dish is almost done for added flavor.

Have fun and enjoy cooking the beef mechado recipe.

Leche Flan Recipe

Written By The Filipino Food Blogger

Leche Flan Recipe and Cooking (Baking) Procedure

Leche flan is a favorite and popular dessert in the Philippines. It is similar to a cream caramel. It is sweet and rich.

Leche flan in the Philippines is a must during Christmas, New Year and fiestas. Some busy people prefer to buy it over the counter or order leche flan for the Holiday celebrations.

Leche Flan Recipe Ingredients

5 eggyolks
2 eggs
1 can condensed milk
1 can water (use the condensed milk’s can for measuring)
1 tbsp. vanilla to add to the mixture
1/4 cup to 1/3 cup sugar for caramelization

Important Notes or Procedures

# Get a pyrex loaf dish (or equivalent oval, square, or round dish).
# Caramelize 1/3 cup sugar in it. Use your oven. When the sugar is starting to melt, make sure that you watch carefully. You don’t want the caramel to be too dark or it will taste burnt. Manipulate the dish until you are sure that the caramel is evenly placed on the bottom of the pan. Let the pan rest on the stove top.
# Pre-heat the oven to 325 degrees Fahrenheit.

Leche Flan Cooking Procedures

1. Separate 5 eggyolks when the eggs are cold. It’s easier to get the whites and the yolks separated. Set the whites aside to use for Flan de Huevos Blancos or Angel Cake.

2. In a mixing bowl, mix the eggyolks, eggs, condensed milk, water, and vanilla until well-blended. Set aside for a few minutes so that the mixture reaches room temperature. Do not beat up the mixture to form bubbles. Just try to make sure that the eggwhites are blended in.

3. While waiting for the mixture to reach room temperature, prepare your baine marie (bano maria).

Get a rectangular roasting pan that is slightly taller than the baking pan that you are using for your flan. Put this roasting pan inside your pre-heated oven. Add water to the pan, about mid-way. Be careful that you don’t splash water around as you heat this pan of water.

4. Get a small rounded double-meshed metal strainer, as finely-meshed as you can find them (similar to the strainer that comes with a wok). This is the secret of the recipe.

5. Get a bowl and put the strainer over it. Spoon (with a 1/4 cup measuring cup) the mixture over the metal strainer. With a rubber scraper, smoothen any eggwhites through the strainer. Using a wooden spoon (or other mixing spoon), blend the smooth mixture.

6. When you have finishing straining the mixture, blend the muixture with your wooden spoon one last time. Try not to produce any bubbles while doing this.

7. Pour the mixture on your prepared caramelized pan. It should have a thick, liquid “feel” to it.

8. Open your oven and pull out the rack with the roasting pan (that has hot water on it).

Position the Leche Flan’s pan into the center of the roasting pan.

9. Bend a little and check the height of the water around the Leche Flan’s pan. You might need to add more water (using your measuring cup) so that the water outside the pan reaches the height of the leche flan. This is the secret to having very little syneresis (or “weeping”).

10. Remember:

For the first 45 minutes: 325 degrees Fahrenheit
For the next 20 to 25 minutes, until the toothpick test shows that the flan is done: 350 degrees Fahrenheit

11. When you take out the cooked Leche Flan from the baine marie, be careful not to splash water around. Set the pan on top of the stove or counter to cool down.

12. Taking the Leche Flan out of its pan:

Refrigerate the cooled-down leche flan until you’re ready to unmold it.

Unmolding the Leche Flan

Run a straight-edged (non-serrated) knife on the sides of the Leche Flan. Place a piece of plastic wrap over the top of the Leche Flan and press down ever-so-gently on the surface of the flan. Let the caramel from the bottom of the pan run through the sides of the pan. Get a pan of hot water and let the leche flan’s pan rest gently on this water bath for a few minutes. The rest of the mixture is cold and only the bottom is hot. This is done so that the unmolding is faster — and smoother. Take out the plastic wrap. Take your serving platter and place over the Leche Flan. Invert the mixture in one quick move.

The said Leche Flan recipe and cooking procedure may vary according to your own taste. I hope you can make a good and delicious leche flans out of this posted recipe.

Filipino Menudo Recipe

Written By The Filipino Food Blogger

Filipino menudo is a stew of pork meat and liver cubes with garbansos (chickpeas), potatoes and tomato sauce. This is one of the many Filipino recipes that will always be a part of Filipino cooking culture.

Filipino Menudo Recipe Ingredients

2 cups pork loin, cubed
1 cup pork liver, diced
1/2 cup potatoes, diced
1/4 cup chickpeas (garbanzo beans)
1/2 cup green and red bell peppers, diced
2 tbsp lard
1/2 tsp garlic, minced
1/2 white onions, chopped
1/2 cup red tomatoes, chopped
1/2 cup tomato sauce
salt, pepper and paprika to taste

Filipino Menudo Recipe Cooking Procedure

1. Saute the minced garlic in lard until lightly brown.
2. Add in the chopped onions.
3. After about two minutes, add the chopped tomatoes and saute for about 3 minutes.
4. Add the pork cubes, seasonings and tomato sauce.
5. Cover tightly and simmer until the pork is half-cooked.

6. Add the diced potatoes and liver. Cook until the potatoes are done.
7. If the mixture is drying out, add water.

8. The chickpeas should have been cooked beforehand. If you're using canned chickpeas, there's no need to further cook them. Add the chickpeas and the bell peppers to the menudo stew a few minutes before serving.

Other ingredients you can use for your Filipino Menudo Recipe

Carrots, green or yellow peas, red chili peppers. You may also balance out the colors. The tomato sauce combined with the potatoes create an orange-red stew with bits of green.

Lumpia Recipe

Written By The Filipino Food Blogger

In Filipino foods and recipe culture, lumpia are eggrolls that are deep-fried like a wrapped stick of meat. Lumpia is a spring roll filled with ground or finely mince of pork, beef or vegetables then served it with sweet and sour sauce. It is also known as lumpia shanghai. Filipinos are well known for its unique and one of a kind Lumpia recipe.

Lumpia are a type of stuffed pastry, like a spring roll. Lumpia or spring roll originated from the Chinese, and other Asian countries have their counterparts, like the popiah of Singapore and Malaysia. In Indonesia, it is also called lumpia.

The term lumpia derives from lunpia in the Hokkien dialect of Chinese. A variant is the Vietnamese lumpia, wrapped in a thinner piece of pastry, in a size close to a spring roll though the wrapping closes the ends off completely, which is typical for a lumpia .

The Lumpia Shanghai Recipe - Lumpia Recipe

Lumpia Shanghai Common Ingredients
· 1 lb. ground pork
· 1 cup chopped shrimps
· 1/4 cup finely chopped onions
· 1/2 cup finely chopped carrots
· 2 whole eggs
· 3 tbsp. soy sauce
· 3 dashes of sesame oil
· salt and pepper, to taste
· lumpia wrapper
· vegetable oil, for frying

Lumpia Shanghai Cooking Procedures :
1. In a bowl, combine all ingredients. Mix until well blended.

2. Wrap into thin rolls in lumpia wrapper. Fry in deep hot oil.

3. Drain on paper towels. Transfer to a serving platter. Serve with your favorite catsup or make your own Sweet and Sour Sauce recipe.

Lumpia is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer.

Other Filipino variations of Lumpia (Lumpia recipe)

Lumpia Hubad
Lumpiang Hubad literally means naked spring roll. It is basically an unwrapped Lumpiang Sariwa (without the crepe).

Lumpiang Sariwa - Fresh lumpia
Lumpiang Sariwa, or fresh spring rolls in English, consist of minced ubod (heart of palm), flaked chicken, crushed peanuts, and turnips as an extender in a double wrapping of lettuce leaf and a yellowish egg crepe. The accompanying sauce is made from chicken or pork stock, a starch mixture, and fresh garlic. This variety is not fried and it is also the most popular among the Filipino variants.

Lumpiang Prito/Lumpiang Gulay or Fried Lumpia
Lumpiang Prito literally means fried spring roll. It consists of a briskly fried pancake filled with bean sprouts and various other vegetables such as string beans and carrots. Small morsels of meat or seafood may also be added. Though it is the least expensive of the variants, the preparation – the cutting of vegetables and meats into appropriately small pieces and subsequent pre-cooking – may prove taxing and labor-intensive. This variant may come in sizes as little as that of lumpiang shanghai or as big as that of lumpiang sariwa. It is usually eaten with vinegar and chili peppers.

Lumpiang Ubod
This is another variation of the Filipino spring rolls which is made from coconut julienne or heart of palm. Lumpiang Ubod is a specialty of Silay City, Negros Occidental.

Banana Lumpia or Turon
Banana lumpia or Turon is a Philippine dessert, made of thinly sliced bananas (preferably ripe plantains), a slice of jackfruit, dusted with brown sugar, rolled in a papery wrapper and fried. Brown sugar is further added while frying for additional sweetness.

Hope you enjoyed my Lumpia recipe post and become knowledgeable about the other lumpia variation in the Philippines.

Filipino Recipes Beef Steak (Bistek)

Written By The Filipino Food Blogger

This Filipino recipe called Beef Steak or Bistek is a part of the Filipino cooking and eating culture. This is also one of my favorite Filipino dishes.

The Filipino version of steak, called beef steak or “bistek”, is a compromise among our preferences. It uses a tender cut of beef (top or bottom round, sirloin or tenderloin), seasoned and has a light sauce so it does not dry up even when it starts to cool.

The ingredients use and the process of cooking and preparing the Beef Steak is pretty basic and simple. And I do think, this is also one of the easiest dish that I can prepare.

Here is the Philippines Beef Steak recipe and cooking procedure.

Quick Note: The measurements are still altered by taste: too sour, more soysauce; too salty, more calamansi juice). If you don't have calamansi (a native small lemon that's sweet and sour at the same time), you can try using meyer lemons.

Filipino Recipe Beef Steak Ingredients :

1/2 kilo of beef (round, sirloin or tenderloin), sliced 1/4-inch thick
4 tbsp. of kalamansi (native lemon) juice
1/4 c. of dark soy sauce
freshly-ground pepper
1 tsp. of minced garlic
2 large onions, cut into rings
2 tbsp. of cooking oil

Filipino Recipe Beef Steak Cooking procedure :

In a glass mixing bowl, mix kalamansi or lemon juice and soy sauce. Add beef, garlic and ground pepper. Mix well. Let sit in the refrigerator for 30 minutes.

Heat a heavy skillet (A frying pan, with a long-handle and with sloping sides. May or may not have a lid.). Add oil. Lightly fry the onion rings. Remove from skillet and drain on paper towels. Keep warm.

Reheat oil until smoking. Pan-fry the beef slices in batches, removing them as they brown. When all the beef has been cooked, pour the marinade into the skillet and boil for 1 minute. Arrange beef slices on a plate. Place the onion rings on top. Pour the sauce over the onions and beef. Serve at once.

There we have it, a simple and easy to follow Filipino recipe beef steak (bistek).

Talangkanin Meal Aligue Bibimbap Recipe

Written By The Filipino Food Blogger

Talangkanin meal or the Aligue Bibimbap is popularized by the tele novela "Only You" starring Angel Locsin and Sam Milby. Commonly, The recipe includes a mix of squids, shrimps, aligue, togue, carrots, egg and rice. So for those who want's to try the recipe and taste a bit of the Talangkanin meal, here it is!

Talangkanin Meal Aligue Bibimbap Ingredients:
3/4 kilo shrimp
3 tablespoon of sugar
1 cup of butter
1 jar of taba ng talangka (crab fat) or aligue
6 cups of cooked rice
1/2 cup chopped spring onions
1/2 cup chopped garlic

Talangkanin Meal Aligue Bibimbap Cooking Procedure:
1. Melt butter in a stir fry pan or wok.
2. Saute onions and garlic.
3. Add crab fat and cooked rice.
4. Add the shrimps.
5. Mix and cook for 3 minutes while stirring.
6. Add salt and pepper to taste.

Thats it. Basic and easy. Enjoy your talangkanin meal!

Filipino Recipes - Filipino Food Recipes With Pictures

Filipino Recipe Embutido Pinoy Meatloaf

Kalderetang Baka Recipe Beef Kaldereta

Beef Mechado Recipe - Filipino Beef Stew

Leche Flan Recipe

Filipino Menudo Recipe

Lumpia Recipe

Filipino Recipes Beef Steak (Bistek)

Talangkanin Meal Aligue Bibimbap Recipe

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