December 2009 - Filipino Recipes - Filipino Food Recipes With Pictures

Champorado

Written By The Filipino Food Blogger

Champorado Recipe And Cooking Instruction

Champorado (Cham-Poh-Ra-Doh) is a rice porridge flavored with chocolate, sweetened with sugar and finished with evaporated milk. It is also called Rice Chocolate Pudding or Rice Chocolate Porridge.

Champorado Recipe Ingredients:

* 1 cup sweet sticky rice (white glutinous rice)
* 6-8 cups water (more or less depending on your preferred consistency)
* 1 cup white sugar
* 1/2 cup unsweetened cocoa
* evaporated milk (optional)

Champorado Recipe Cooking Instructions - How To Make Champorado:

1). Mix all ingredients together (except milk) in a large pan. Place a dry and clean cover.

2). Put on high heat until boiling for 3 minutes. Mix well.

3). Put on low heat for 30-40 minutes (still covered). Mix well to prevent sticking.

4). Serve hot with evaporated milk on top.

Champorado is usually served for breakfast or as an afternoon snack. Best served with deep-fried salted fish (tuyo) on top.

Lechon Kawali

Written By The Filipino Food Blogger

Aside from lechon paksiw, lechon kawali is another variant of the popular Filipino dish called lechon.

Lechon kawali involves chopping the meat into small pieces, boiling it, and then frying it.

Lechon Kawali Recipe Ingredients:

* 1 kilo pork with fat (cut into chunk cubes)
* 1 head of garlic (diced)
* 1 onion (diced)
* 2 laurel leaves
* 2 teaspoons salt
* 1 teaspoon cracked black pepper
* Oil

Lechon Kawali Sauce Ingredients:

* 1/4 cup vinegar
* 1/4 cup soy sauce
* 4 cloves garlic (minced)
* 3 pieces chili pepper (minced)
* Juice of 1 calamansi
* 1/2 teaspoon brown sugar

Lechon Kawali Cooking Instruction - How To Cook Lechon Kawali

1). Boil pork in water, salt & pepper, garlic, onion and laurel leaves.

2). Lower fire and let simmer until pork is tender.

3). Strain well.

4). Deep fry the pork in hot oil until crunchy.

5). For the sauce. mix well all the sauce ingredients in a bowl.

Lechon Kawali is now ready. Serve hot with the tasty sauce.

Pochero

Written By The Filipino Food Blogger

Pochero Recipe And Cooking Instruction

Pochero is derived from the Spanish cocido; it is a sweeter stew that has beef and banana or plantain slices simmered in tomato sauce.

Here is a very basic and easy to follow step by step instruction on how to cook the Filipino style Pochero.

Pochero Recipe Ingredients:

* 1/2 kilo chicken
* 1/2 kilo pork cubes
* 1/2 kilo beef chunk cubes for stewing
* 4 pieces chorizo bilbao
* 8 cups water
* 1 teaspoon salt
* 1 bundle onion leeks
* 6 cloves minced garlic
* 2 tablespoons oil
* 5 pieces Saba banana
* 5 pieces boiled quarterd potatoes
* 5 pieces boiled sweet potatoes (quartered)
* 1 cup chickpeas
* 1 bundle sliced cabbage
* salt & pepper to taste

Pochero Cooking Instructions - How To Cook Pochero:

1). Boil pork, chicken, beef, chorizo in salted water with onion leeks.

2). Lower fire and let simmer until all meat is tender.
3). Take out all the meat, set aside, keep stock.

4). In a casserole, saute garlic, onion, then pour in the stock.

5). Bring to a boil, add all meat, banana, potatoes, sweet potatoes and chickpeas.

6). Season with salt and patis.

7). Add in the cabbage.

8). Serve hot.

Enjoy this basic Pochero recipe!

Tortang Talong

Written By The Filipino Food Blogger

Tortang Talong Recipe

Here is a classic and pretty much basic tortang talong recipe and cooking instruction. Some tips are added at the end of this post.

Tortang Talong Ingredients :

* 250 g. of ground lean pork
* 1 tbsp. of finely minced garlic
* 1/2 c. of finely chopped onions
* 3/4 c. of coarsely chopped tomatoes
* 1 bell pepper, finely chopped
* 4 eggs, beaten
* 1 tbsp. of flour
* 4-5 talong (eggplants)
* salt and pepper
* cooking oil

Tortang Talong Cooking Procedure - How To Make Tortang Talong :

1). Mix together all the ingredients except the eggplants and the cooking oil.

2). Cook the eggplants (boil, steam, grill or broil) until soft but not mushy. Peel off the skins, leaving the stems intact. Using a fork, flatten the meat of the eggplants.

3). Divide the pork mixture into as many eggplants you prepared. Place the mixture on the flattened eggplants, patting the meat to make sure it is compact.

4). Heat a skillet or wok. Add about 2 tbsp. of cooking oil and heat until smoking. Carefully slide one stuffed eggplant onto the hot oil.

5). Cook over medium-high heat, about 5-7 minutes on each side or until golden brown. Add more cooking oil as you cook a new eggplant.

Best serve with tomato or banana catsup or with the priceless bagoong.

Special Note:
For special tortang talong, you may add cheese or butter on top of the eggplant before the meat mixture. Promise, its awesome.

Sapin Sapin

Written By The Filipino Food Blogger

Sapin Sapin Recipe And Cooking Instruction

Sapin-sapin is a layered glutinous rice and coconut dessert in Filipino cuisine. It is made from rice flour, coconut milk, sugar, water, and coloring with coconut flakes sprinkled on top. Sapin-sapin means "layers" and the dessert is recognizable for its layers, each colored separately.

Sapin Sapin recipe is made from rice flour or rice that has been soaked overnight then crushed into a paste, sometimes yams or yam flour, coconut milk and sugar.

Each layer is tinted (the bottom one a deep ube-like purple, the middle a golden yolk yellow,the top one white), and steamed before the next layer is added.

Sapin Sapin Recipe Ingredients:

* 1 1/2 cups malagkit dough (galapong)
* 1/2 cup rice galapong
* 2 1/2 cups white sugar
* 3 cups cooked ubi (mashed)
* grated coconut
* 4 cups thick coconut cream (from 2-3 coconuts)
* 2 cans (big) condensed milk
* food coloring; violet & egg-yellow

Sapin Sapin Cooking Instructions - How To Make Sapin Sapin:

Blend all ingredients except mashed ubi and food coloring.

Sapin Sapin Layers - Divide Into 3 Parts:

1). To one part – add mashed ubi. To heighten the color of the ubi, add a dash of violet food coloring. Mix well.

2). To 2nd part – add egg-yellow coloring. Mix well.

3). To 3rd part – just plain white, nothing to add.

4). Grease a round baking pan. Line with banana leaves and grease the leaves. Then, pour in ubi mixture. Spread evenly. Steam for 30 minutes or more, until firm. Note: cover the baking pan with cheese cloth before steaming.

5). Pour 2nd layer on top of the cooked ubi. Cover again and steam for 30 minutes.

6). Lastly, pour in 3rd layer or the plain mixture. Again, steam for 30 minutes or until firm.

7). Meanwhile, fry the grated coconut until brown and put on top of the sapin-sapin.

8). Cool before slicing.

Enjoy your sapin sapin!

Fresh Lumpia - Lumpiang Sariwa

Written By The Filipino Food Blogger

Lumpiang Sariwa Or Fresh Lumpia Recipe and Cooking Instruction

Lumpiang Sariwa, or fresh spring rolls, 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.

Lumpiang Sariwa, or Fresh Lumpia, are folded into a soft, crepe-like wrapper made with eggs. They contain a mixture of stir-fried ingredients, heavy on the veggies, Pork, and turnips, served with sauce and peanuts.

This variety is not fried, unlike the Lumpia Shanghai, and is usually around 2 inches in diameter and 6 inches in length; it is also the most popular among the Filipino variants.

Fresh Lumpia - Lumpiang Sariwa Ingredients

Fresh Lumpia Filling:

* 1/4 kilo pork liempo, boiled and sliced
* 1/2 kilo shrimp, shelled
* 2 squares tokwa (tofu), cubed
* 1/2 cabbage, medium-sized, shredded
* 1 cup string beans, sliced diagonally
* carrot, cut into thin strips
* kinchay, cut lengthwise, half inch
* kamote, medium-sized, cut into thin strips
* lettuce leaves
* 3 tbsp. cooking oil
* 1 onion, sliced
* 1 garlic, crushed
* peanuts, finely chopped (for garnishing)

Fresh Lumpia - Lumpiang Sariwa wrappers:

* 1 egg, lightly beaten
* 1/2 cup water
* 1/4 cup cornstarch
* dash of salt
* oil to grease frying pan

Fresh Lumpia sauce:

* 1 cup brown sugar
* water
* cornstarch
* soy sauce

Fresh Lumpia Seasoning:

* soy sauce to taste

Fresh Lumpia Cooking Instructions - How To Make Lumpiang Sariwa:

1). Saute garlic and onions. Add pork and shrimp.

2). When pork and shrimp are slightly cooked, add tofu.

3). Add carrots, string beans, kamote, then kinchay and cabbage. Do not overcook.

4). Season to taste. Cool before wrapping.

To make Lumpia sariwa wrappers:

1). Mix egg, water, cornstarch and salt thoroughly until smooth. Take about lA of batter to make each crepe (piece of wrapper). Brush some oil on a non-stick pan. Spread the batter thinly by turning the pan around.

2). Cook only one side of the crepe over low heat. (Don’t keep the crepe too long on the pan as it will be toasted. When it turns slightly brown or small bubbles appear on the surface, it’s cooked.) Lift crepe off using a wide spatula, and place on wax paper. Stack cooked crepes with wax paper between them.

To make fresh Lumpia sauce:

1). Dissolve cornstarch in water and soy sauce. Put brown sugar in a saucepan. Caramelize by stirring the sugar continually until totally melted. (Don’t scorch the sugar.)

2). Add some water and simmer until the caramel is dissolved. Add cornstarch dissolved in water and soy sauce.

3). Stir until mixture becomes smooth and transparent.

To make Lumpia sariwa or fresh Lumpia:

Put 2-3 tablespoons of filling in lumpia wrapper. Roll wrapper and seal. Serve with sauce and finely chopped peanuts.

La Paz Batchoy

Written By The Filipino Food Blogger

La Paz Batchoy Recipe And Cooking Procedure

Batchoy is a noodle soup made with pork organs, crushed pork cracklings, shrimp, vegetables, chicken stock, chicken breast, beef loin and round noodles. This recipe all started at La Paz, Iloilo City Philippines, does making it as La Paz Batchoy.

La Paz Batchoy estimated time to finish (cooking and preparation):

1 hour and 30 minutes

La Paz Batchoy Ingredients:

* 1 kilo mami noodles

La Paz Batchoy Broth Ingredients:

* 1 medium size onion, quartered
* 1/2 head garlic, crushed
* 1/2 tsp. shrimp paste (bagoong)
* 1 tbsp. peppercorns, crushed
* 2 tbsp. Worcestershire sauce
* 10-12 c. beef/pork stock
* 1 tbsp. sugar
* 1 tsp. soy sauce
* salt to taste

For The La Paz Batchoy Toppings

* 250 g. pork
* 150 g. pork liver
* 150 g. shrimps
* 1 pc. chicken breast

Garnishing

* chicharon, crushed
* chopped garlic,fried
* chopped spring onion

La Paz Batchoy Cooking Instructions - How To Cook La Paz Batchoy:

1). In a large pot, pour in 10-12 c. of stock (from boiled beef and pork bones) and add all broth ingredients and bring to a boil.

2). Reduce heat and blanch shrimp until cooked.

3). Remove shrimp from the pot, remove shell and head each shrimp, set aside.

4). Add in pork, chicken and liver in the pot, let simmer for 20–25 minutes or until pork, chicken and liver are tender add more stock if necessary.

5). Remove pork, chicken and liver from the pot, drain and let cool.

6). Continue simmering the broth in low heat until ready to serve, season with salt to taste.

7). Slice the pork, chicken and liver into thin strips and set aside.

8). Place noodles in serving bowl and pour strained boiling stock over the noodles. Top with pork, chicken, liver, shrimp. Garnish with chicharon, spring onion and fried garlic.

Best serve immediately after cooking.

Polvoron

Written By The Filipino Food Blogger

Polvoron Recipe And Cooking Instruction

Polvoron is really popular in the Philippines, especially during Christmas. A number of local variants on the traditional polvorón recipe have been made. These include polvorón with casuy (cashew), polvorón with pinipig (beaten young green rice), and even strawberry polvorón and cookies-and-cream polvorón.

Polvoron is powdered milk candy, made of flour, sugar butter and powdered milk. The flour is toasted, all the ingredients are mixed and shaped into round or oval-shaped molds. It is believe that making polvoron started during the American occupation to use up the huge amount of powdered milk brought in by the Americans.

Polvoron over the years has become one of the most loved sweet Filipino delicacy.

Polvoron Recipe Ingredients:

* 4 cups of all purpose flour
* 2 cups powdered milk
* 1 1/2 cup melted butter
* 2 cups sugar

Also Needs:

* Japanese paper or cellophane
* Polvoron Molder - if you live overseas, polvoron moulder may be available in some Pinoy Stores in your area. There are round and oval moulders and they can be available in regular size or extra large.

Polvoron Cooking Instruction - How To Make Polvoron:

1). On a pan, toast flour in a moderate heat for about 15 minutes, or until light brown, stir constantly to avoid burning.

2). Remove the pan and transfer the mixture on a big bowl.

3). Add the powdered milk, toss for another 3-4 minutes.

4). Add sugar and melted butter. Mix well.

5). Fill the mold with the mixture, press it hard by using a spoon, then release it, if it is still too loose, add more butter or olive oil. Make sure that you could pick up the polvoron without it crumbling straight away.

6). Place the polvoron in a airtight container, chill in the fridge until firm.

7). Carefully wrap the polvoron individually in japanese paper or cellophane.

Polvoron is best eaten after days of refrigeration.

Pininyahang Manok

Written By The Filipino Food Blogger

Pininyahang Manok - Pineapple Chicken Dish

Pininyahang manok is made of sweet pineapple flavor along with coconut milk thus, producing a very splendid taste. This Filipino recipe is mostly cooked and seen during feasts or celebrations. Check out the very basic and simple recipe below.

Pininyahang Manok (Pineapple Chicken) Recipe

Pininyahang Manok Recipe Ingredients

* 1 whole chicken, cut into serving pieces
* 1 can pineapple chunks, set aside the syrup
* 1 Tbsp oil
* 3 cloves garlic, minced
* 1 medium-sized onions, chopped
* 1/2 cup evaporated milk or coconut milk
* patis (fish sauce), to taste

Pininyahang Manok Cooking Directions - How To Cook Pininyahang Manok

1). Marinade the chicken with the pineapple syrup for a few minutes.

2). Pour the chicken with the marinade in a pot, cook until the marinade evaporates and the chicken is lightly brown. (You’re not exactly frying the chicken–you just want to seal in the juices.)

3). When done, set aside the chicken on one side of the pot.

4). Add the oil, saute garlic and onions then mix together with the lightly browned chicken and cook for about a minute.

5). Add the pineapple chunks then pour the evaporated milk. Cover and bring to a simmer. (If you are using coconut milk, do not cover, otherwise it will curdle).

6). By the time the chicken is done, the sauce would be rather thick and creamy, stir then season with patis.

7). Simmer again for 2 minutes then turn-off the heat.

Pininyahan manok is best serve with plain steamed rice.

Lechon Paksiw

Written By The Filipino Food Blogger

Lechon Paksiw Recipe Ingredients And Cooking Instruction

Lechon is a well known and close to becoming the national food of the Philippines. It refers to a whole pig roasted over live coals. Lechon is best eaten while the rind is still crisp, with the sweet-sour liver dunking sauce on the side.

It is commonly served or seen during special occasions here in the Philippines. Sometimes, there are left overs of lechon which is being refrigerated overnight and will be eaten the following day.The most popular way of serving leftover lechon is by cooking them as a stew–paksiw.

Paksiw is the generic name for stews made with vinegar. To make paksiw na lechon, the meat is slow-cooked in a mixture of vinegar, soy sauce, peppercorns, bay leaves, sugar, salt and whatever leftover liver sauce there is.

It sometimes happens that there is no leftover sauce. In which case, some substitutions may be in order. One option is to use commercial lechon sauce available bottled in most supermarkets. Another option is to use a can of liver spread diluted in a cup of meat broth. Or, if you have a lot of leftover lechon, you may choose both options and mix them all together.

Lechon Paksiw Recipe Ingredients:

* 1 kilo of leftover lechon meat (with skin)
* 1/4 cup vinegar
* 1/2 cup water
* 1/2 cup lechon sauce (Use Mang Tomas Lechon Sauce commercially available in bottles, or the sauce provided by the Lechon supplier)
* 1/2 head garlic, crushed
* 1/2 cup brown sugar
* 1 teaspoon pepper corn
* 1 laurel or bay leaf

Lechon Paksiw Cooking Procedure - How To Cook Lechon Paksiw:

1.) Mix together the above ingredients except the bay leaf.

2.) Boil the mix ingredients.

3.) Lower heat, simmer until the meat is tender.

4.) Add more water as needed.

5.) Add the bay leaf.

Lechon paksiw is best served while hot and with a combination of a hot plain rice.

Halayang Ube

Written By The Filipino Food Blogger

Halayang Ube Recipe And Cooking Intsruction

Halayang ube is a dessert made from boiled mashed ube (purple yam) mixed with coconut milk, evaporated milk, and sugar. In the olden days, a fine consistency was achieved by passing the mixture through a piece of sinamay. With its bright color, it is a favorite at fiestas. Also, it is typically served during Christmas season.

Halayang Ube Recipe

Estimated Time - Cooking And Preparation

2 - 3 hours

Halayang Ube Recipe Ingredients:

* 1 kilo ube yam root
* 1 can (14 ounces) evaporated milk
* 2 cans (12 ounces) condensed milk
* 1/2 cup butter or margarine
* 1/2 teaspoon of vanilla (optional)

Halayang Ube Cooking Instructions - How To Make Halaya Ube:

1). On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes. Drain and let cool.

2). Peel and finely grate the ube yam.

3). Heat a big wok in medium heat.

4). Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well.

5). Add the 1 kilo grated ube yam,

6). Lower down the heat

7). Mix the ingredients for about 30 minutes (continuous mixing) or until sticky and a bit dry (but still moist).

8). Add the evaporated milk and continue to mix for another 15 minutes.

9). Let cool and place on a large platter.

10). Refrigerate it. Halayang Ube is best served after refrigeration.

Halayang Ube Cooking Tips:

* You may spread additional butter or margarine on top of the jam before serving.
* For the sweet toothed, sprinkle a little sugar on top of the jam after placing on the large platter.
* Instead of manually grating the ube, you may cut it in cubes and use a blender to powderize the ube.

Enjoy your halayang ube!

Suman Recipe And Varieties

Written By The Filipino Food Blogger

Suman is a rice cake made from glutinous rice cooked in coconut milk, and often steamed in banana leaves. It is served wrapped in buli or buri palm (Corypha) leaves and usually eaten sprinkled with sugar.

Suman is a major part of Filipino foods and delicacies. It is commonly being shared or given as a gift and/or pasalubong.

There are so many variations of suman. The most common suman varieties are listed and described below.

Suman sa Binuo - The glutinous rice is soaked, milled, mixed with coconut milk and sugar, wrapped in the leaves of the Tagbak plant, and steamed. The leaves give this variety of suman a uniquely balmy, minty flavor, and the suman itself is chewier than the whole-rice varieties.

Suman sa Ibus - The glutinous rice is washed, and is then mixed with salt and coconut milk. The mixture is poured over pre-made coil containers of young palm leaves called Ibus, and fixed with the leaf's central shaft.

Suman sa Inantala - The ingredients are similar to the Ibus variety, but the Inantala differs in that the mixture itself is cooked, and then poured over a small square mat cut from banana leaves.

Suman sa Lihiya - Soaked glutinous rice mixed with coconut milk is treated with lye, wrapped in banana leaves, and boiled for two hours. It is served especially with either of two varieties of latik.

Here is a simple and very basic Suman Sa Ibus recipe ingredients and cooking instruction.

Suman Sa Ibus Ingredients:

* 3 cups malagkit rice
* 2 teaspoons salt
* 2 cups thick coconut milk

Suman sa Ibus Cooking Instructions - How To Make Suman:

1). Soak malagkit in water for an hour or ntil grains are swollen. Drain.

2). Add salt nd coconut milk. Mix well.

3). Prepare ibus then fill with rice mixture. Seal tubes and tie with strips of the ibus.

4). Arrange the suman in a big saucepan and cover with water. Cover the pot and
boil for 2 hours or until cooked.
5). Serve with sugar or ripe mango.

How to wrap a Suman Sa Ibus:

* Fold the end of the buri leaf by 1 ½ inches.
* Fold the bottom edge into a triangle.
* Start rolling up the buri leaf in an overlapping manner.
* Roll up the buri to make a tube.
* Attach a small piece of wooden pick to secure the tube.
* Fill the tube with malagkit.
* Seal the ibus tube.
* Tie with strips of buri.

Enjoy eating your self made Suman!

Puto Bumbong

Written By The Filipino Food Blogger

Christmas And Puto Bumbong Season

Typically, Christmas can be seen with the colors of red and green. But, to us, Filipinos, Christmas is somewehat associated with the colors of of lilac and yellow. Why? because Christmas heralds the season of the puto bumbong and bibingka.

Puto Bumbong

Puto bumbong is formed by two words and characteristics; “puto” (steamed glutinous rice) and “bumbong” (bamboo canon or cylinder).

Puto bumbong is considered a delicacy and a part of Philippines Christmas atmosphere that has a unique preparation. It makes use of a “lansungan,” a heat steamer mounted on a pot of boiling water. It is kettle shaped with (ordinarily) two tubes that protrude and hold the “bumbong” or bamboo tubes filled with the needed ingredients and steamed through.

It takes only seconds for the puto bumbong to cook and the speed at which it is done is almost as fascinating as the taste.

Puto Bumbong Recipe Ingredients

* 1 kg Malagkit/galapong (glutinous) rice, mixed with 125 grams ordinary rice
* 1/5 tsp. Lilac or violet food coloring
* Pandan leaves
* Salt
* 1 pc Shredded mature coconut
* Butter or margarine
* Banana leaves
* Water
* Sugar

Puto Bumbong Cooking Instruction - How To Cook Puto Bumbong

1). Soak pre-ground malagkit/galapong or glutinous rice and ordinary rice mixture in salted water with lilac/violet food coloring for 1-4 hours. Let dry overnight by putting inside a flour sack.

2). Put something heavy on top to squeeze out water.

3). Mixture is ready for cooking the following morning.

4). Or to manually grind rice mix – Slowly grind using a stone grinder or manual grinder. Do not put too much water in while grinding. It will delay drying of milled ingredients. Too much water on the other hand will cause the mixture to be sticky. Put milled ingredients onto cotton cloth and tie corners of the cloth. Let drip. When the mixture is almost dried, press by using a heavy object to remove excess water. Let stand overnight.

5). Place pandan leaves in water to be steamed. Heat steamer (lansungan) with enough water.

6). Put a small amount of rice mixture inside bamboo tubes (bumbong) about3/4’s full.

Enjoy your puto bumbong!

Paksiw Na Pata

Written By The Filipino Food Blogger

Paksiw Na Pata Recipe, Ingredients And Cooking Instruction

Paksiw is a very common and popular Filipino way of cooking. Primarily, paksiw is done with fish and seafood with a sour base. The souring agent is primarily vinega. When cooking meat, paksiw means braising the meat in a mixture of soy sauce, sugar and vinegar.

Paksiw na pata consist of pork leg with knuckles, a few sprigs of dried oregano and handful of bulaklak ng saging is added for flavor. Banana blossoms or commonly known as bulaklak ng saging doesn't really came from the banana plant itself. They are dried lily buds.

Paksiw Na Pata Recipe Ingredients :

* 1 pork pata, chopped into 1″ slices
* 3/4 c. of strong native vinegar
* 3/4 c. of dark soy sauce
* 3/4 c. or more of tightly-packed brown sugar
* 1 whole garlic, pierced with a sharp pointed knife in several sections
* 2 whole onions, peeled
* 1 bay leaf
* 5-6 peppercorns
* a handful of bulaklak ng saging or banana blossoms
* a few sprigs of dried oregano leaves

How To Cook Paksiw Na Pata - Paksiw Na Pata Cooking Procedure

1). Wash the pork pata well and place in a casserole.
2). Pour in just enough water to cover the meat.
3). Add the rest of the ingredients. Slow cook for 11/2 to 2 hours or until very tender. The meat should literally fall off from the bones.
4). Check the liquid once in a while; add about 1/2 to 3/4 c. of water if the mixture gets too dry during cooking.

Note: Alternatively, pressure-cook for an hour. When pressure-cooking, reduce the amount of water to only about 11/2 cups.

Paksiw Na Pata Serving Suggestion:

* Chill overnight.
* Carefully separate the meat from the bones and cut into 2″ chunks.
* Discard the bones, bulaklak ng saging, oregano and bay leaf.
* Reheat the meat with the sauce; add more soy sauce, vinegar or sugar, if necessary.
* Serve hot.

Bopis

Written By The Filipino Food Blogger

Bopis - Authentic Filipino Food

Bopis is a spicy Filipino dish made out of pork lungs and heart sautéed in tomatoes, chilies and onions.

Bopis recipe is a unique Filipino food traditionally prepared from assorted pig parts. These assorted parts are usually the heart, kidneys, lungs, and intestines.

Bopis Recipe Ingredients:

* 1 kg. pork heart
* 1 kg. pork lung
* 1 whole garlic
* 1 large onion
* I red bell pepper
* 3 siling labuyo (hot pepper) (optional)
* 1/2 cup vinegar
* 1 pack amatto (atsuete)
* 1 tsp. black ground pepper
* 2 tsp. cooking oil
* Salt or patis for taste

How To Cook Bopis - Bopis Cooking Instructions:

1). Rinse pork heart and lung and boil on low to medium heat for approximately 30 to 45 minutes and until tender (poke the heart with a fork or a knife – if the fork or knife no longer stick inside the meat, the meat is tender).

2). Chop pork heart and lung into cubes

3). Prepare other ingredients:
- Garlic – minced
- Onion – cubed
- Bell pepper – cubed

4). On a wok or frying pan, heat cooking oil and place garlic until brown, onion and cubed pork heart

5). Add salt or patis (fish sauce) to taste

6). Add amatto or atsuete and sautee

7). Pour vinegar and let simmer for 10 to 15 minutes (do not stir)
8). ower heat to low and let boil until vinegar is cooked (you can tell when vinegar is cooked by tasting the sauce. If it tastes like vinegar is still a bit strong, it’s not cooked yet)

9). Add bell pepper and siling labuyo

For more hotter feel, you can add hot pepper. This dish is ideal with hot rice or a sort of pulutan.

Filipino Chicken Curry

Written By The Filipino Food Blogger

Filipino Chicken Curry Recipe And Cooking Instruction

The spicy Filipino chicken curry recipe, is one of the most popular and delicious Filipino recipes. You can make it more spicy or hotter or just plain chicken curry (without chillies).

Spicy Filipino Chicken Curry Ingredients:

* 1 chicken (1 kilo)
* 2 large onions, quartered
* 3 bell peppers, red & green, strips
* 2-3 stalks celery (1 1/2′ long)
* 3 potatoes (big cubes, fried)
* 2 tbsp. curry powder
* 1/2 tsp. ground pepper
* 1 tsp. vetsin
* 1 tbsp. patis
* 1 tsp. salt
* 4 cloves garlic, crushed
* 1 cup thick coconut milk or evaporated milk
* 1/2 cup water

Spicy Filipino Chicken Curry Cooking - How To Make Chicen Curry Instructions:

1). Cut chicken into small serving pieces.
2). Saute garlic until light brown; and finely chopped onions.
3). Stir till onion is wilted.
4). Add chicken. Pour in patis, stir for 3 minutes.
5). Season with curry powder, pepper, vetsin, and water.
6). Cover and simmer until chicken is half done.
7). Add the rest of the ingredients except the coconut milk (or evaporated milk).
9). Add milk when chicken is done. Keep stirring until liquid boils.
10). Cook for another 5 minutes.

Chicken Curry Tips: For a more spicy chicken curry add 2-3 minced hot pepper (siling labuyo).

Filipino Recipes - Filipino Food Recipes With Pictures

Champorado

Lechon Kawali

Pochero

Tortang Talong

Sapin Sapin

Fresh Lumpia - Lumpiang Sariwa

La Paz Batchoy

Polvoron

Pininyahang Manok

Lechon Paksiw

Halayang Ube

Suman Recipe And Varieties

Puto Bumbong

Paksiw Na Pata

Bopis

Filipino Chicken Curry

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