February 2010 - Filipino Recipes - Filipino Food Recipes With Pictures

Ampalaya Guisado (Sauteed Bitter Gourd)

Written By The Filipino Food Blogger

Ampalaya Guisado is an authentic Filipino vegetable dish made by sauteing bitter gourd in garlic, onion and tomatoes and finished off by topping with beaten egg. It is a healthy recipe or dish that most of the Filipino loves to eat.

As we all know, Bitter Gourd or Ampalaya is known to lower sugar levels and thus, good for diabetics. Also effective in treating hypertension, constipation, and the juice is said to be a good blood purifier.

Ampalaya Guisado Recipe Ingredients:

* 2 pieces Ampalaya, cut in half, seeded and sliced into 1/4" crosswise
* 2 pieces tomatoes, cut in wedges
* 1/2 pound pork, pre-boiled and cubed
* 2 pieces whole eggs, scrambled
* 2 cloves garlic, minced
* 1 medium onion, chopped
* 1 tablespoon Fish sauce
* 1 1/2 cup broth
* 1 teaspoon ground pepper
* 2 tablespoons cooking oil, for sauteing

Ampalaya Guisado Cooking Procedure:

1). Saute the garlic, onion and tomatoes. Add the pork and saute for a minute.

2). Add the ampalaya and the fish sauce.

3). Pour in the broth and cover to let it boil, then turn the heat down to simmer for 5-10 minutes until the vegetables are cooked but still firm.

4). Season with pepper.

5). Pour the beaten eggs on top and do not stir. Let it cook for a minute before turning the heat off.

This healthy vegetable recipe is best served with steamed rice.

Ampalaya Con Carne

Written By The Filipino Food Blogger

Ampalaya Con Carne is a very popular Filipino vegetable dish. Ampalaya Con Carne is famous among the Ampalaya dish variety.

Ampalaya is also known as bitter melon or bitter gourd. You can eliminate or at least, lessen the bitterness of this vegetable by washing the sliced fruit on running water and soak them in a container filled with cold water and let it sit for 5-15 minutes before cooking.

Ampalaya Con Carne Recipe Ingredients:

* 1/2 lbs. ampalaya, sliced1 1/4" thick crosswise
* 1/2 lbs. beef, cut into strips
* 1 onion, sliced
* 1/2 cup tomatoes, sliced
* 1 tbsp. garlic, pounded
* 1-1/2 cups beef broth
* 3tsps. soy sauce
* 1 tsp. Worcestershire sauce
* 2 tbsp. flour
* salt and pepper to taste

Ampalaya Con Carne Cooking Procedure:

1). Cook ampalaya in boiling water until half done and set aside.

2). Boil beef in seasoned water until tender. Drain and set aside. (You can use the broth later)

3). Saute onion, garlic and tomatoes in cooking oil.

4). Add flour and continue stirring to blend well. Add beef broth and continue stirring until it thickens.

5). Add beef and ampalaya. Add seasonings and continue cooking for another 5 minutes.

This recipe makes 4 servings. Enjoy with hot steamed rice.

Halabos Na Hipon (Shrimp Halabos)

Written By The Filipino Food Blogger

Halabos na hipon is a simple way of cooking shrimp or prawns. The hipon (shrimp or prawn) are steamed with their own juices and stir cooked with a little oil.

Halabos na Hipon is simpliest way to cook shrimp. In Philippines traditionally serve with dipping sauce of vinegar, salt, garlic, and hot chilies.

Halabos Na Hipon (Shrimp Halabos) Recipe

Halabos na Hipon Recipe Ingredients:

* 1/2 kilo large shrimps with shells
* 1/3 cup water
* 1 tbsp salt
* oil for sautèing

Halabos na Hipon Dipping Sauce:
* 1/2 cup vinegar
* 1 tsp salt

Halabos na Hipon Cooking Instructions:

1). Combine shrimps, salt and water in a saucepan. Cover and allow to boil. Stir occasionally while cooking for 3-4 minutes. Drain and set aside.

2). Put oil in a skillet over medium heat. Sautè shrimps for 1-2 minutes until coated with oil. Serve with dipping sauce.

3). To make dipping sauce: Dissolve 1 tsp of salt in 1/2 cup of vinegar. Add more salt or vinegar if desired.

Fish Sarciado

Written By The Filipino Food Blogger

Fish Sarciado is a kind of Filipino dish wherein the mixture of garlic, onions and tomatoes enhances the flavor of the sauteed fish. This is one of the most finest recipe of the Filipinos. This recipe is also perfect for this lent season. Check below the very easy to follow fish sarciado recipe.

Fish Sarciado Ingredients:

* fried fish
* 4 cloves garlic
* 1 diced onions
* 3 diced tomatoes
* 1 cup water
* oil for frying
* 1 beaten egg
* salt and pepper to taste

Fish Sarciado Cooking Instruction:

1). Saute the garlic and onion first until golden brown.

2). Add tomatoes on the sauteed garlic and onions until soft.

2). Add small amount of water. Put the fried fish into it. Season to adjust taste

3). Add beaten egg on it.

This recipe is best served with steamed rice. Enjoy.

Lumpiang Bangus (Milkfish Springrolls)

Written By The Filipino Food Blogger

Lumpiang bangus is another delicious variant of the famous lumpia recipe. I already covered the lumpiang shanghai and lumpiang sariwa recipe few months ago. As we already know, the typical lumpia consists mainly of pork and chopped vegetables. This one, its all about the fish.

Lumpiang Bangus (Milkfish Springrolls) Recipe

Lumpiang Bangus Ingredients:

* 1 medium bangus (milkfish)
* 1 medium onion
* 2 cloves garlic
* 125g (1 cup) frozen peas
* 1 medium carrot cut into julienne pieces
* 1 stalk diced celery
* 25 lumpia wrappers
* 2 tbsp olive oil
* oil for frying
* 1 box 1.5 oz (42.5g) raisins
* 1 tbsp soya sauce
* 1/4 lemon
* salt and pepper to taste

Lumpiang Bangus Cooking Procedure:

1). Clean bangus (milkfish) by removing the scales, removing gills, internal organs and washing the inside part of it.

2). Slice the backside to expose meat. Pour soy sauce and squeeze the lemon over. Parboil just until pink is gone.

3). Cool. Remove bones. Set aside.

4). In a skillet, saute garlic and onion in olive oil. Add the fish meat, and all ingredients. Add salt and pepper to taste.Cook 5 minutes. Cool.

5). Wrap 1 tbsp of the mixture in lumpia wrapper. Continue until wrappers or filling is used up.

6). Fry in hot oil just until light brown. Serve hot with sweet chili sauce or any dip sauce you want. Enjoy.

Biko (Rice Cake with Caramel Toppings)

Written By The Filipino Food Blogger

Biko is a native and authentic Filipino food. This is a special rice cake topped with caramel drizzles or latik. Biko is usually served during birthday parties, fiestas, Christmas, New Year and other celebrated events in Philippines. Thus, the Biko recipe is somewhat popular and very well known by most of the Filipinos.

Biko Recipe Ingredients:

* 2 cups malagkit (sticky rice)
* 3/4 c. sugar
* 3 1/2 c. diluted coconut milk
* 1/8 lb. butter
* 1 egg, beaten

Biko Toppings:

* 1 can (15 oz.) condensed milk
* 3/4 cups rich coconut milk
* 2 to 3 tbsp. flour for quick thickening

Biko Cooking Instructions - How To Make Biko:

1). Grate the coconut meat then squeeze out milk from 2 coconuts. Save 3/4 cup of the first milk squeezed out (1st extraction) for topping. Dilute the rest of the coconut milk to make 3 1/2 cups. You can use 1 can (12 ounces) frozen coconut milk, saving 3/4 cup of the thick milk for topping and diluting the rest with water to make 3 1/2 cups.

2). Boil rice and coconut milk in a heavy pot stirring constantly to keep from burning for about 15 to 20 minutes.

3). When the rice is done and almost dry, lower the heat. Add the sugar and butter. Mix well and set aside. When cool, add the egg.

4). Spread the rice mixture in a well buttered Pyrex dish (11 3/4 x 7 1/2 x 1 3/4 inch).

5). Bake in a preheated 300 degree oven for 20 minutes.

How To Make The Topping (Latik):

1). Combine all topping ingredients in a heavy saucepan and cook over low heat stirring constantly until thick (about 15 minutes).

2). Pour topping over rice mixture in dish. Increase oven heat to 350 degrees.

3). Bake until top is brown (about 15 minutes).

Callos (Tripe and Sausage with Chickpeas)

Written By The Filipino Food Blogger

Callos (Tripe and Sausage with Chickpeas) is a savory stew of ox tripe and leg that is flavored with spicy chorizo de bilbao and traditionally served with olives.

Chorizo de bilbao or blood sausage is a major factor for this recipe. Chorizo de bilbao is a spicy sausage packed in paprika flavored lard.

Callos Recipe Ingredients:

* 1 k. of ox tripe
* 1 k. of ox leg
* 1 pc. of chorizo de bilbao
* 1 whole garlic
* 1 whole onion
* 5 pcs. of peppercorn
* 1 bay leaf
* 1 whole garlic, minced
* 2 onions, diced
* 2 tomatoes, diced
* 1 carrot
* 1 c. of cooked chicken peas (garbanzos), peeled
* 3/4 c. of frozen sweet peas
* 3-4 potatoes
* 2 bell peppers
* 1/2 c. of tomato paste
* 2 pcs. of chili pepper
* 3 tbsp. of olive oil
* 2 c. of beef stock
* salt
* freshly cracked black pepper
* 1/2 tsp. of finely chopped fresh basil
* 1/2 tsp. of finely chopped fresh rosemary
* 12 pcs. of pitted olives (optional)

Callos Cooking Procedure :

1). Wash the ox tripe and leg. Remove all visible fat from tripe; scrape leg with a sharp knife.

2). Place them in a large casserole and cover with water. Add whole garlic, onion, peppercorns and bay leaf. Bring to a boil; remove scum as it rises. Cover and simmer until tender (4 to 6 hours, depending on the age of the ox). Alternatively, use a pressure cooker. Cook the meat for about 2 hours counting from the time the valve starts to whistle.

3). Transfer the cooked meat to a plate and cool. Strain the stock. Measure 2 cups; reserve remainder for later use. Cut the tripe and leg meat into 1/2″ x 2″ strips.

4). Peel the potatoes and carrots. Cut into 3/4″ x 3/4″ cubes. Cut the chorizo de bilbao into very thin round slices.

5). Heat the olive oil in a large saucepan or casserole. Over medium-high heat, saute the garlic, chili peppers and onions until fragrant, about 45 seconds.

6). Add bell peppers and tomatoes and cook for another 45 seconds. Add chorizo de bilbao slices and cook until they start rendering color. Increase heat to high and add the tripe and leg strips. Cook, stirring, for about 2 minutes.

7). Add the tomato paste, beef broth, carrots, chick peas and potatoes. Season with salt and pepper. Bring to a boil, cover and simmer for 20 minutes. Uncover the stew and add the sweet peas, basil and rosemary. Cover and simmer for another 3 minutes.

Serve hot with pitted olives on the side. Alternatively, add the olives to the stew at the same time as the sweet peas. Enjoy.

Lomi (Pancit Lomi)

Written By The Filipino Food Blogger

Lomi or Pancit Lomi is a Chinese-Filipino dish made with a variety of thick fresh egg noodles.

Lomi is best eaten while steaming hot. Depending on one's preference, a mixture of soy sauce, kalamansi juice and crushed fresh red chilli peppers can be added to the dish as a condiment. The same soy sauce mixture can also be used as a dipping sauce for the meatballs, kikiam and pieces of meat.

Lomi Recipe Ingredients:

* 1/4 kilo flat lomi noodles
* 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

Lomi Cooking Instructions:

1). Saute garlic and onion.

2). When garlic and onion are in golden brown, you may add pork, shrimps, and ham.

3). Add patis; stir for 2 minutes. Add 1/2 cup water, cover and simmer until water is almost dry.

4). Add broth. Cover and let boil for 10 minutes.

5). Drop in noodles, carrots, and shredded cabbage. Let boil for 3 minutes and thicken with dissolved cornstarch.

6). Put off the heat.

7). Beat eggs and stir in. Do not boil.

Best serve immediately after cooking.

Igado (Filipino Pork Meat and Liver Stew)

Written By The Filipino Food Blogger

Igado is a Ilocano dish made from pork tenderloin and pig’s innards; liver, kidney, heart. This Filipino recipe is one of the best dish around. Truly authentic while some might find it a bit of exotic.

Some add fried potato wedges to this dish, though the La Union version of Igado uses only bell pepper strips as garnish. In Bicol, they use green chili (siling haba) as garnish.

Igado Recipe Ingredients:

* 2 onions, finely chopped
* 2 tomatoes, chopped
* 1 bell pepper, juliene
* 1/2 kilo pork liver , cut into 2 inch strips
* 1/4 kilo pork, 2 inch strips
* 2 garlic cloves, minced
* 1/4 cup soy sauce
* 1/4 cup white vinegar
* 1 tbsp sugar

Igado Recipe Cooking Procedure:

1). Saute onions, bell peppers and garlic in about 1 1/2 tbsp of cooking oil.

2). Add tomatoes just before the garlic and onions turn very light brown.

3). Add in the pork strips, and stir fry until pork is light brown.

4). Add in the liver and stir until liver is half-cooked.

5). Add in the vinegar, soy sauce and the sugar.

6). Simmer until the meat is cooked.

This dish is best served with steamed rice. Enjoy!

Papaitan Baka

Written By The Filipino Food Blogger

Papaitan or pinapaitan is a sampalok (tamarind) and bile flavored stew of tripes and innards. It is either an ox (baka) or goat (kambing) . This is a popular Filipino dish or recipe, especially with those who love drinking liquor. Papaitan is one of the favorite recipes in Ilocos regions.

Tips in Cooking Papaitan:

1). Parboil the innards with garlic and ginger for 15 minutes, discard water and rinse before slicing.
2). Add bile small amount at a time so with sampalok. Until you get the correct sourness and bitterness.

Papaitan Baka Recipe Ingredients:

* 1 k. ox tripe/innards
* 1/2 c. diluted ox bile
* 1 head whole garlic
* 1 thumb size crushed ginger
* 2 thumb size cut into strips ginger
* 1 head chopped garlic
* 2 medium size chopped onion
* 1 bundle spring onion, chopped
* 1 small packet, sampalok sinigang mix (or any sampalok/tamarind mix)
* 2-3 siling labuyo, chopped
* 1/2 c. patis
* salt and pepper

Papaitan Baka Cooking Instructions:

1). Wash thoroughly ox innards, drain and cut into small slices, set aside liver.

2). In a sauce pan put all innards, whole garlic and crushed ginger cover with water and boil for 15 minutes, drain and discard liquid.

3). Rinse and add fresh water and boil for 1-2 hours or until innards are tender.

4). Remove from pan separate broth and keep aside. In same sauce pan sauté onion, garlic and ginger.

5). Add innards including liver stir for 3-5 minutes, add patis and cook for another 3-5 minutes.

6). Pour in broth and simmer for 10-15 minutes, add siling labuyo, sinigang mix and goatbile (half quantity at time and taste sourness and bitterness add more if required). Simmer for another 3-5 minutes.

7). Season with salt and pepper, garnish with spring onion. Serve hot.

Chicken Pastel

Written By The Filipino Food Blogger

Chicken Pastel Recipe (Chicken Casserole Baked in a Crust)

Chicken Pastel is a hearty casserole dish that is usually served with pie crust on top. A typical Filipino Chicken Pastel crust is similar to a buko pie and empanada crust.

Chicken Pastel Recipe Ingredients:

* One 1 1/2 kilo chicken, cut in pieces
* One can (14 ounces) sliced Vienna sausage
* 3 diced potatoes
* 1 diced carrot
* 1 up mushrooms, cut in half
* 1 sliced in strips green bell pepper
* 1/2 cup sweet peas
* 1 minced onion
* 1/4 cup grated cheese
* 1 cup margarine
* 2 cups chicken stock (broth)
* 1/2 cup evaporated milk
* 4 tablespoons soy sauce
* 1 lemon extract (juice)
* 1 egg, beaten
* Salt and pepper to taste

Chicken Pastel Crust:

* 2 cups flour
* 1/2 cup corn oil or vegetable oil
* 1 teaspoon salt
* 1/4 cup of water

Chicken Pastel Cooking Instructions:

1). In a bowl, marinate chicken lemon juice and soy sauce for an hour.

2). In a skillet, melt margarine and brown chicken, set aside.

3). Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages, grated cheese and milk. Continue cooking for 10 minutes. Salt to taste.

4). Transfer to a baking dish.

5). Pre-heat oven to 450 degrees Fahrenheit.

6). On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.

7). On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry.

8). Punch small holes on the pastry to let out steam during baking then brush with beaten egg.

9). Bake until golden brown (about 15 minutes).

Ensaladang Bagnet

Written By The Filipino Food Blogger

Some people considered ensaladang bagnet (bagnet salad) as a healthy salad; with pork rind. Actually, ensaladang bagnet is a pork crackling with tomato and seaweed salad with it. In this kind of salad, the crispy pork bellies sits on a bed of a local green salad made of lettuce, tomatoes, and shallots mixed with a calamansi-and-bagoong dressing.

Ensaladang Bagnet Ingredients:

* 300 g bagnet (pork belly crackling)
* 150 g slivered shallots
* 500 g cut into wedges tomatoes
* 1 tbsp chopped kinchay (Chinese parsley)
* 2 tbsp fresh calamansi juice
* 3 tbsp strained bagoong isda (anchovy sauce)
* 2 tsp freshly ground black pepper
* 250 g seaweed

Ensaladang Bagnet Instructions:

1). Chop the crackling into bite-size chunks.

2). In a bowl, mix the shallots, tomato, parsley, anchovy sauce calamansi juice and pepper, then add the crackling and toss lightly.

3). Transfer to a salad bowl and arrange the seaweed around the sides.

Enjoy your (healthy) ensaladang bagnet.!

Totsong Bangus (Milkfish In Fermented Soy Cake)

Written By The Filipino Food Blogger

Totsong Bangus or milkfish cooked in fermented soy cake is one of the most popular fish recipe or dish in the country. Totsong bangus is best partnered with hot rice during lunch and even at dinner time. Check out below the simple and basic Totsong Bangus recipe.

Totsong Bangus (Milkfish In Fermented Soy Cake) Picture

Totsong Bangus Recipe Ingredients:

* 1 medium sized bangus, sliced into 4 – 5 pieces
* 2 squares tahure
* 1 large sliced onion
* 2 -3 sliced tomatoes
* 3 cloves minced garlic
* 2 tbsp. ginger strips
* 1 cup vinegar
* 1/3 cup water
* cooking oil for frying

Totsong Bangus Cooking Instructions:

1). Sprinkle a little salt on milkfish or bangus. Let stand for 1-2 hours. Fry the fish until golden brown.

2). Mash tahure, add vinegar and water.

3). Saute garlic, then add ginger. Stir sliced onion and tomatoes. Saute for 3 minutes, then pour in tahure mixture and cover.

4). When it boils, add fried bangus.

5). Cook for 10 minutes.

6). Serve with steam rice. Enjoy.

Tupig

Written By The Filipino Food Blogger

Tupig is a native delicacy from Pangasinan. Tupig is made with glutinous rice and grated coconuts wrapped in wilted banana leaves and cooked over live coals. Aside from being one of the specialties in Pangasinan, making and cooking Tupig is also one of the most important source of livelihood in the province.

Here is a basic Tupig recipe that you can try at home.

Tupig Recipe Ingredients:

* 4 pcs shredded mature coconut meat
* 1 pc shredded young coconut
* 4 cups water
* 1 kg malagkit flour
* 3/4 cup molasses
* 1/4 cup toasted sesame seeds
* wilted banana leaves

How To Make Tupig:

1). Extract coconut milk from mature coconut by adding water and squeezing out the gata (coconut milk).

2). Strain coconut milk and set aside.

3). Add remaining ingredients to coconut milk then mix well.

4). Pour 1/4 cup batter on wilted banana leaves, roll and seal ends.

5). Bake over live charchoal 15 to 20 minutes or until done. You may bake in preheated oven at 375F until golden brown.

Rellenong Bangus (Stuffed Milkfish)

Written By The Filipino Food Blogger

Rellenong or Relyenong bangus (Stuffed Milkfish) is one of the best and special Filipino seafood or fish recipe. Cooking and preparation can take hours but after the cooking is done, I can assure you, its worth it.

The preparation and cooking process involves removing the fish meat leaving the fish skin intact, steaming, de-boning, flaking, marinating, stuffing and frying.

Check the below Relyenong Bangus recipe and cooking instruction for you to follow.

Rellenong Bangus Ingredients:

* 1 big bangus (milkfish)
* 3 cloves of garlic, minced
* 1 onion chopped
* 2 tomatoes, diced
* 1 egg
* 1/4 cup lemon juice
* 1 small carrot, finely chopped
* 1/4 cup soy sauce
* 4 tablespoons of cooking oil
* ham, finely chopped
* raisins
* cooked peas
* salt and pepper to taste

Rellenong Bangus Cooking Procedure:

1). Scale and remove the intestines of the bangus.

2). Slowly remove the meat of the fish from the skin, with a sharp knife, through the opening cavity below the head.

3). Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.

4). Marinate the head and skin in lemon juice, soy sauce and pepper.

5). Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.

6). Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.

7). Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.

8). Add a beaten egg to the sauté and mix well.

9). Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.

10). Fry in oil until golden brown.

11). Slice slightly diagonal (1 1/2 inch thick) and serve.

Enjoy this dish with hot rice. Also, this is a perfect partner for beer (as pulutan).

Rellenong Manok (Stuffed Deboned Chicken)

Written By The Filipino Food Blogger

Rellenong or Relyenong manok is a popular dish in the Philippines. It was always served and cooked during important Filipino occasions like Christmas dinner, birthdays and fiestas as well.

Relyenong manok is a kind of chicken recipe wherein, the chicken is deboned then stuffed or filled with different ingredients. I admit that it's not that easy to remove the bones of the whole chicken without damaging the skin of it but once you have done it, everything becomes easier since all you have to do is place the stuffing inside the whole chicken .

Rellenong Manok (Stuffed Deboned Chicken)

Check the recipe below as well as the procedure in preparing and cooking rellenong manok.

Rellenong Manok Ingredients:

* a large whole deboned chicken (2 kg. in weight)
* 1/2 kilo of ground pork or chicken meat
* 1 finely chopped onion
* 1/2 c. of finely sliced onion leaves
* 1 finely chopped chorizo de bilbao
* 2-3 tbsps. of sweet pickle relish
* 3 hard-boiled eggs - shell removed
* 1 egg, beaten
* 3 slices of day-old bread, cut into small pieces and soaked in 2 tbsps. of milk
* salt and pepper to taste

Rellenong Manok Cooking Instructions:

1). Season the deboned chicken inside and out with salt and pepper. Put it in a fridge and let it stay there for few hours.

2). Mix together the onion, onion leaves, sweet pickle relish, ground chicken or pork, chopped chorizo de bilbao, beaten egg and bread. Season with about a teaspoonful of salt and half a teaspoonful of ground pepper. This will be used for the stuffing.

3). Remove the chicken from the fridge. Lay it flat on a large plate, breast side up. Fold the neck skin and tuck it underneath. Spoon the stuffing into the cavity. When half the stuffing is in, take the hard-boiled eggs and arrange them in a row along the middle of the cavity. Spoon the remaining stuffing in.

4). Pull the skin on the tail end so that very little of the stuffing is exposed.

5). Carefully slide the stuffed chicken onto the roasting rack. Roast in a preheated 170ºC oven for 1 hour and 20 minutes.

6). Remove from the oven and cool for at least 15 minutes before slicing.

Sweet and Sour Pork

Written By The Filipino Food Blogger

A traditional Chinese dish that captivated the taste buds of the Filipinos. Now it is considered one of the special Filipino cuisines. Sweet and sour pork is cooked with deep-fried cubes of pork loin dredged in seasoned flour and served with sweet and sour sauce. A good amount of kalamansi (native lemon) juice adds a piquant flavor and aroma to this oriental and sumptuous recipe.

Sweet & Sour Pork Recipe Ingredients:

* 1/2 kilo pork loin, sliced into pieces
* 1 small can pineapple chunks
* 1 large onion, quartered
* 1 red & 1 green bell peppers, sliced into strips
* 2 tablespoons of soy sauce
* 3 tablespoons of peanut oil
* 4 tablespoons of cornstarch
* 3 tablespoons of ketchup
* 1 tablespoon of sugar
* 1 teaspoon of salt
* 3 cloves of minced garlic

Sweet and Sour Pork Cooking Procedure:

1). In a pot, boil pork in 2 cups of water with 1/2 teaspoon of salt until tender, then drain (keep the pork stock for later).

2). Mix 2 tablespoons of cornstarch and soy sauce then coat the pork with the cornstarch mixture.

3). Fry the pork in a skillet until golden brown, set aside.

4). Dissolve the remaining 2 tablespoons of cornstarch on 1/2 cup of pork stock - set aside.

5). Sauté garlic and onions on oil, then add the bell peppers, pineapple chunks (including the syrup), ketchup, sugar, 1/2 teaspoon salt and the dissolved cornstarch. Stir until sauce thickens.

6). Pour over fried pork then serve with rice.

Spicy Chicken Feet

Written By The Filipino Food Blogger

Spicy chicken feet is a favorite authentic cuisine in Asian countries; especially in the Philippines. Chicken feet is one of the favorite street food (Inihaw or Adidas) and pulutan (chicken feet adobo) by the Filipinos.

Spicy Chicken Feet Recipe Ingredients

* 32 chicken feet (about 2 lbs.)
* 1/2 cup sake
* 1/3 cup water
* 6 large thin slices fresh ginger
* 1/3 cup soy sauce
* 1/4 cup Chinese yellow rock sugar
* 2 dried hot chiles, crushed
* 2 T oyster sauce
* 2 T hoisin sauce
* 2 star anise buds
* 1 cinnamon stick
* 1 cup scallion cut in 1″ pieces
* 2 T minced scallion and 1t toasted sesame seeds for garnish

Spicy Chicken Feet Cooking Instruction:

1). Rub chicken feet with kosher salt and let stand for 10 minutes, rinse in cold water.

2). Place feet into a pot of rapidly boiling salted water, blanch for 5 minutes and drain well.

3). Chicken feet can be set aside and refrigerated for a day until you need to cook further.

4). Place a 14 inch saute pan over high heat.

5). Add the chicken and dry-sear to lightly brown.

6). Add the remaining ingredients (except the garnish) and bring to a simmer.

7). Cover for about 10 minutes.

8). Uncover, and simmer until pan is almost “dry,” tossing frequently to coat the feet as the sauce reduces.

Serve while still hot. Garnis with scallion shavings and toasted sesame seeds. Enjoy!

Filipino Tamales

Written By The Filipino Food Blogger

Tamales is a very well known party/occasion dish in Cavite and Pampanga. This is an original dish by the Spaniards. But then, Filipinos learned how to cook Tamales and added some new twist for a change. Below is the recipe of Filipino version of Tamales.

Tamales Recipe Ingredients:

* 3 cups rice
* 5 cups coconut cream (thin & thick together)
* 2 tbsp atchuete seeds
* 2 cups white sugar
* 3 tsp powdered pepper
* 4 tbsp peanut butter

Tamales Topping:

* 1 cup flaked chicken meat (cooked)
* 2 hard boiled eggs
* 1 cup cooked pork (sliced into strips) or 3-4 Vienna Sausage (thin-round slices)

Tamales Cooking Procedure:

1). Toast rice until brown. Grind finely. Add salt and pepper. Set aside.

2). Add achuete coloring to coconut cream. Boil in medium heat stirring constantly. Add powdered rice, stir until well blended and thick.

3). Separate 1/4 of cooked mixture and add to this the peanut butter. This mixture is for topping. For each tamales, put in 2-3 tablespoons of cooked mixture on two pieces of wilted banana leaves; top with 1 tablespoon peanut-butter mixture, 1-2 slices of hard-boiled egg, flaked chicken meat and strips of pork or sausage.

4). Wrap to form a square and tie with a string. In a deep pan, put water enough to cover tamales.

5). When water boils, put in tamales. Cover. Cook for 1 hour. Drain.

Filipino Recipes - Filipino Food Recipes With Pictures

Ampalaya Guisado (Sauteed Bitter Gourd)

Ampalaya Con Carne

Halabos Na Hipon (Shrimp Halabos)

Fish Sarciado

Lumpiang Bangus (Milkfish Springrolls)

Biko (Rice Cake with Caramel Toppings)

Callos (Tripe and Sausage with Chickpeas)

Lomi (Pancit Lomi)

Igado (Filipino Pork Meat and Liver Stew)

Papaitan Baka

Chicken Pastel

Ensaladang Bagnet

Totsong Bangus (Milkfish In Fermented Soy Cake)

Tupig

Rellenong Bangus (Stuffed Milkfish)

Rellenong Manok (Stuffed Deboned Chicken)

Sweet and Sour Pork

Spicy Chicken Feet

Filipino Tamales

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