October 2009 - Filipino Recipes - Filipino Food Recipes With Pictures

Kilawin Recipe - Pork Kilawin

Written By The Filipino Food Blogger

Kilawin Recipe - Pork Kilawin

Kilawin is a Philippines delicacy or dish in which the main ingredient is raw fish or meat (pork) marinated in vinegar, pepper, chili (preferably siling labuyo), chopped onions, and garlic and either cooked or served fresh without cooking. Other souring agents like calamansi juice may be used in place of vinegar.

Pork Kilawin Recipe Ingredients:

*1 kilo pork
*1/3 cup soy sauce
*1/2 cup vinegar
*2 medium onions, chopped
*4 cups of water
*1 teaspoon salt

Pork Kilawin Recipe Cooking Instructions:

1). In a casserole, put pork in water and some salt.
2). Bring to a boil and simmer for few minutes or until the pork is tender and skin feels soft.
3). Remove pork from water.
4). Slice the pork into bite sized pieces while still hot.
5). Place in a bowl and add vinegar, soy sauce and chopped, uncooked onions.

Yema Recipe - Yema With Toasted Peanuts

Written By The Filipino Food Blogger

Yema Recipe - Yema With Toasted Peanuts

A Filipino dessert recipe; custard candy made from egg yolk and milk.

Yema Recipe Ingredients

* 1 can Condensed milk
* 8 Egg yolks
* 2 tablespoon Butter
* 1 ts Vanilla
* 1/2 cup Peanuts, ground
* 1/2 cup Caramel syrup (up to 1)

Yema Recipe Preparation Cooking Instruction

1). Mix together condensed milk and egg yolks in double boiler.
2). Cook the mixture under medium heat.
3). Stir constantly until thick.
4). Add butter, vanilla and nuts.
5). Let it cool, then remove from flame when cooled
6). Shape into desired shape (usually pyramids) and wrap in cellophane.

Enjoy your Yema candies!

Filipino Spaghetti Recipe

Written By The Filipino Food Blogger

Filipino Style Spaghetti is a Filipino version of spaghetti characterized by a thick sweet tomato meat sauce incorporating hotdogs and/or sausages. This is a typical dish seen on small/big occasions and/or gatherings.

Filipino Spaghetti Recipe

Philippines Spaghetti

Filipino Spaghetti Ingredients:

1 kg. spaghetti noodles
1/2 kg. ground beef
1/2 kg. ground pork
1/4 kg. hotdogs, diagonally sliced
1 kg. tomato sauce
3 pieces laurel leaves (bay leaves)
1/4 cup brown or white sugar
2 green bell peppers, diced
2 onions, chopped
1 head garlic, minced
3 tablespoons of cooking oil
1 cup of water
Salt and pepper to taste
1/2 cup grated cheese

Filipino Spaghetti Cooking Instructions:

1). Cook spaghetti noodles according to package instructions.
2). In a sauce pan or wok, sauté garlic and onions in cooking oil.
3). Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.
4). Add tomato sauce, salt and pepper to taste then let simmer for another 10 minutes
5). Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.
6). Serve with the cooked spaghetti noodles and grated cheese on top.

Longanisa Recipe - Skinless Longganisa

Written By The Filipino Food Blogger

Longanisa Recipe - Skinless Longganisa

Longganisa is a native delicacy here in the Philippines. The seasonings vary depending on the regional origin. Lucban and Vigan longganisa are garlicky, for instance. Longganisa comes in various sizes as well. Some are made with beef or chicken instead of pork. Sweet or spicy, small or large, longganisa is a popular Filipino breakfast item.

In this post, you will know the recipes and learn how to cook or prepare the Skinless Longanisa; a popular variant of Longganisa.

Skinless Longganisa Ingredients :

500 g. of ground lean pork
3 tbsps. of finely minced garlic
1 onion, finely chopped
2 tbsps. of tomato paste
2 tbsps. of rice vinegar
2 tbsps. of soy paste
1 tsp. of salt
1 tsp. of pepper
4 tbsps. of dark brown sugar
1 tbsp. of fine unsweetened bread crumbs
1 egg, beaten
1 c. of cooking oil
12-15 pcs. of kitchen wax paper, 6″ x 6″ in size

Skinless Longganisa Cooking Instruction - Procedure

1). Mix together all the ingredients except the cooking oil and the wax paper. Divide into 12 to 15 portions, depending on the size you prefer. Form each portion into a log about 1″ to 1-1/3″ thick. Place on a piece of wax paper and roll firmly and as tightly as you can. Repeat for the remaining portions. Stack on a covered container and chill in the fridge for at least 2 hours.

2). Heat the cooking oil in a wide skillet or wok until it starts to smoke. Fry the longganisa in hot oil until browned. Drain on paper towels.

Enjoy eating your skinless longanisa. It is best served with fried eggs and garlic fried rice.

Chopsuey Recipe

Written By The Filipino Food Blogger

Chopsuey Recipe - Sautéed Mixed Vegetables

Chopsuey is a very popular vegetable dish. Filipinos have come up with their own individual variation that suits individual taste and the availability of ingredients. There are no exact measurements of ingredients. You could always adjust the ingredients base on what ever available or base on your preference.

Basic Chopsuey Recipe and Cooking Instructions

Estimated cooking & preparation time: 45 minutes

Chopsuey Recipe Ingredients:

1/4 kilo pork, sliced into small pieces
1/4 kilo shrimps, shelled, deveined and halved
1/4 kilo chicken liver and gizzard, sliced to small pieces
1/4 kilo cauliflower, broken to bite size
1/4 kilo string beans
1/4 kilo snow peas (sitsaro)
1/4 kilo cabbage, cut into squares
2 stalks of leeks, cut into 2" long pieces
3 stalks celery, cut into 2" long pieces
5 cloves garlic, diced
2 onions, diced
1 carrot, sliced thinly
1 piece red bell pepper, cut in strips
1 piece green bell pepper. cut in strips
2 tablespoons of cornstarch, dissolved in 1/4 cup of water
2 cups chicken stock (broth)
3 tablespoons of sesame oil
3 tablespoons of patis (fish sauce)
4 tablespoons of corn oil or vegetable oil

Chopsuey Cooking Instructions:

1). In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.
2). Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.
3). Add or sprinkle some salt and pepper to taste.

Chopsuey is now ready to eat. Serve hot with rice. Enjoy!

Tocino - Pork Tocino Recipe

Written By The Filipino Food Blogger

Filipino Tocino is a sweet pork dish that is traditionally served for breakfast in the Philippines. This is considered as one of those unique Filipino recipes. “Tocino” is a Spanish word that means ‘bacon’ or ‘cured meat’ and comes from back in the days of Spanish settlement of the Philippines.

Tocino - Pork Tocino Recipe

Estimated cooking time: 1 hour 30 minutes

Pork Tocino Recipe Ingredients:

2 lbs. of pork/pork chops or red loin with fat, sliced into 1/4 inch thick
2 tablespoons of anise wine
2 tablespoon of annatto water
2 tablespoon of salt cooking oil
4 tablespoon of sugar
1/8 teaspoon of salitre ( saltpeter )

Pork Tocino Recipe Preparation Cooking Instructions:

1). Combine all the ingredients in a shallow pan except for the pork.
2). Sprinkle the mixture onto the pork and make sure that it is distributed evenly.
3). Pile the pork inside a container with a cover and keep refrigerated for about 3 days to cure the pork.
4). To cook, just put a little water in a skillet and add the pork and fry it until done.

Tocino is often eaten with rice and fried egg. This meal is often called "Tosilog" or "tocino, sinangag at itlog", which literally means tocino, fried rice and egg. Enjoy eating your Tocino.

Bibingka - Bibingka Recipe

Written By The Filipino Food Blogger

Bibingka is very popular delicacy here in the Philippines. Typically, rice flour is used in preparation of this Bibingka. Before being served, butter or margarine is spread and sugar is sprinkled over the bibingka. It is typically served with grated coconut.

This post is about the Baked Bibingka Recipe. Baked Bibingka Recipe is a kind of Bibingka recipe, which is a baked moist rice cake with a lovely contrast of flavors and texture from the salty egg and cheese, creamy butter, and crunchy caramelized sugar.

Baked Bibingka Recipe Information

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Servings: 6 – 8

Baked Bibingka Recipe Ingredients:

2 cups all purpose flour
2 tsp baking powder
1 tsp salt
3 eggs
1 cup sugar
1 1/3 cup Fresh Milk
¼ cup butter
¼ cup sugar
½ cup grated cheese
2 pcs salted eggs, sliced

Bibingka Cooking Instructions:

1). Preheat oven to 350ºF. Grease and line bottom of 2 8-inch layer baking pan with banana leaves or wax paper. Set aside.
2). Sift flour, baking powder and salt together. Set aside.
3). Beat the eggs until light and creamy. Gradually add sugar, beating well after each addition.
4). Add flour mixture alternately with NESTLE Fresh Milk into the egg. Beat to blend thoroughly.
5). Pour mixture in lined pans.
6). Bake for 10 minutes, then remove from the oven.
7). Spread butter on top then sprinkle with sugar and grated cheese.
8). Decorate with salted egg slices and bake for 10 to 15 minutes more.

Bagoong - Bagoong Alamang Recipe

Written By The Filipino Food Blogger

Bagoong Alamang Recipe

Bagoong Alamang is Filipino for shrimp paste, made from minute shrimp or krill (alamang) and is commonly eaten as a topping on green mangoes or used as a major cooking ingredient.

Bagoong paste varies in appearance, flavor, and spiciness depending on the type. Pink and salty bagoong alamang is marketed as "fresh", and is essentially the shrimp-salt mixture left to marinate a few days.

Mango and Bagoong Alamang

This bagoong is rarely used in this form, save as a topping for unripe mangoes. The paste is customarily sauteed with various condiments, and its flavour can range from salty to spicy-sweet. The colour of the sauce will also vary with the cooking time and the ingredients used in the sauteeing.

Here is the bagoong alamang recipe and cooking instruction.

Bagoong Alamang Ingredients:

¼ kilo of fatty pork, cut into tidbits
2-3 cloves garlic, grinded using mortar and pestle
1 onion, minced
3 tomatoes, chopped
a bowl of bagoong alamang

Bagoong Alamang Cooking Procedure:

1). Cook the pork in its own juice until it renders fat and sauté until the meat is brownish.
2). Separate the cooked meat to one side and fry the garlic using the pork fat until golden brown. 3). Throw in the onions and tomatoes, and sauté together with the pork until the tomatoes are mashed.
4). Add in the bagoong alamang and continue frying over low to medium heat until desired consistency.
5). You may wish to add vinegar, chili and sugar for zest, zing and sweetness.
6). Remove from oil and drain or leave it drenched in pork fat.

Enjoy your bagoong alamang with those green mangoes!

Puto - Puto Recipe

Written By The Filipino Food Blogger

Puto - Puto Recipe

Puto is pronounced "poo too" in most Filipino dialects. There are many ways to make it as there are many variations. From family to family, they taste similar even if the recipes vary.

Puto is always associated with dinuguan. The "puto and dinuguan" combination is a major part of Filipino eating tradition. Puto is "dunked" on the thick sauce dinugan, then eat it together with the pork pieces. Puto is a great pairing food with many of our Filipino dishes.

Puto And Dinuguan - Perfect Combination

It can be also paired with Pancit bihon, Pancit palabok and any other pancit or noodles variation.

Without further ado, here is the simple and basic Puto Recipe.

Puto Recipe Ingredients

1 cup all-purpose flour (much better if rice flour)
1 teaspoon baking powder
3 tablespoons white sugar
1/4 cup shortening
1/8 teaspoon salt
6 tablespoons evaporated milk
4 egg whites
2 tablespoons sugar (for the egg whites)

Puto Recipe Cooking Procedure

1). Cream shortening. When fluffy, add the 3 tablespoons sugar.

2). Add the dry ingredients together (flour and baking powder) together and add alternately with the 6 tablespoons milk to the creamed mixture. Set aside.

3). In another mixing bowl, beat egg whites until stuff. Add 2 tablespoons sugar to keep the air in the beaten eggwhites.

4). Fold the eggwhites to the mixture in number 2.

5). Pour into muffin molds.

6). Steam for 20 minutes or until done.

7). Top with a few anise seeds for flavor. Serve hot or cold.

Enjoy now your delicious puto!

If you have something to add or something to contribute/correct prior to this post, feel free to say it at the comment section.

Dinuguan - Dinuguan Recipe

Written By The Filipino Food Blogger

Dinuguan - Dinuguan Recipe

Pork Dinuguan or Pork blood stew is a Filipino recipe or dish that consist of savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chili and vinegar.

The term dinuguan comes from the word dugo meaning “blood”. It is recognizably thick and dark, hence the Westernized euphemism “chocolate meat.”

This post will show you the ingredients prior into cooking dinuguan as well as the steps and instructions on how how to cook dinuguan.

Pork Dinuguan Recipe Ingredients:

* 1 k. of pork belly, cut into small cubes
* 350 g. of pork liver
* 4 c. of pig’s blood
* 3 chili peppers (siling haba)
* 1 head of garlic, crushed and minced
* 1 thumb-sized piece of ginger, minced
* 3 onions, halved and sliced thinly
* 1 pouch of sinigang mix good for 1 liter of broth
* 1 bay leaf
* salt
* pepper (optional)
* 1 tbsp. of cooking oil

Pork Dinuguan Cooking Instructions - How To Cook Dinuguan:

1). Refrigerate the pig’s blood until needed.
2). Heat a heavy casserole.
3). Pour in the cooking oil. When the oil starts to smoke, add the garlic and ginger.
4). Saute until fragrant. Add the pork pieces and cook over high heat until the edges of the pork start to brown.
5). Add the onions, chili peppers, bay leaf and sinigang mix and continue cooking until the onions are transparent.
6). Season with salt and pepper, if using.
7). Pour in just enough water to cover. Bring to a boil, lower the heat, cover and simmer for 30-45 minutes or until the pork is very tender.
8). Add more water, a little at a time, if the liquid dries up before the pork is cooked.
9). Meanwhile, minced the liver and season with a little salt.
10). When the pork is tender and most of the liquid has evaporated, take the pig’s blood out of the refrigerator.
11). Transfer to a clean bowl. With you hands, mash solid masses to a pulp. Pour the mashed blood and the liquid into the casserole. Bring to a boil.
12). Cook over medium heat, stirring, for about 5 minutes. Add the minced liver and cook for another minute or two.

Add more salt to taste of if necessary. Serve the dinuguan hot with puto (sweet rice cakes) or steamed rice. Enjoy.!

Filipino Recipes - Filipino Food Recipes With Pictures

Kilawin Recipe - Pork Kilawin

Yema Recipe - Yema With Toasted Peanuts

Filipino Spaghetti Recipe

Longanisa Recipe - Skinless Longganisa

Chopsuey Recipe

Tocino - Pork Tocino Recipe

Bibingka - Bibingka Recipe

Bagoong - Bagoong Alamang Recipe

Puto - Puto Recipe

Dinuguan - Dinuguan Recipe

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