March 2010 - Filipino Recipes - Filipino Food Recipes With Pictures

Adobong Kangkong (River Spinach)

Written By The Filipino Food Blogger

Adobong Kangkong is one of the authentic Filipino dishes that I really love. It was pretty easy and basic to prepare and cook, and for sure, you will love this recipe too.

Adobong Kangkong Ingredients:

* 1 big bowl of kangkong (river spinach)
* 1/4 kilo of pork, cut into small pieces
* 1/4 cup of vinegar
* 1/4 cup soy sauce
* 5 cloves of garlic, minced
* 1 onion, diced
* 2 laurel leaves (bay leaves)
* 1 cup pork stock (broth) or bouillon pork cube dissolved in water
* Salt and pepper to taste

Adobong Kangkong Cooking Procedure:

1). Saute garlic and onions in a big pan then add the pork. Allow the pork to brown and oil for a few minutes.

2). Add a cup of pork stock (or bouillon cube dissolved in water or plain water), laurel leaves, soy sauce, some salt and bring to a boil.

3). Let simmer then add the vinegar. Do not stir for 5 minutes.

4). Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves. Continue cooking until the vegetable is done.

Best serve with hot rice. Enjoy.

Kilawin Labanos (Sauteed Radish)

Written By The Filipino Food Blogger

Kilawin Labanos or Sauteed Radish is one of my personal vegetable dish favorite. I love the sourness on this recipe. Check below the Kilawin Labanos recipe that is good for 4 servings.

Kilawin Labanos Recipe Ingredients:

* 6 medium-size radishes
* 1 clove garlic, crushed
* 1 medium-size tomato, sliced
* 1 medium-size onion, sliced
* 1 tablespoon cooking oil
* 1/2 cup pork, cut in strips
* 1/2 cup shrimps
* 2 tablespoons vinegar
* salt and pepper

Kilawin Labanos Cooking Procedure:

1). Slice radishes very thin.

2). Sprinkle with salt to remove bitterness. Rinse in water, drain
and set aside.

3). Saute garlic, onion, and tomato in oil. Add pork and cook until brown.

4). Cut shrimps lengthwise and add to sauteed pork. Simmer until done.

5). Season with salt and pepper.

6). Add radishes. Cover and simmer for 10 minutes.

7). Add vinegar and more pepper and bring to boil. Serve hot.

Bukayo

Written By The Filipino Food Blogger

Bukayo is a very sweet dessert or topping made of coconut. It is made by simmering strips of young, gelatinous coconut (buko) in water and then mixing with white or brown sugar.

Bukayo Recipe Ingredients:

* Shredded young coconut meat
* Muscovado sugar (raw sugar, kalamay, panocha)
* coconut milk
* anise (may be omitted)

Bukayo Cooking Procedure:

1. Mix sugar, coconut milk and anise on a saucepan and boil the hell out of it until it thickens. You need to watch it and stir constantly.

2. When it thickens, add the shredded young coconut meat until the mixture becomes firm.

3. Then remove from heat and cool a little bit. Then spoon into individual lumps and let it cool until it sets.

Enjoy Bukayo; an authentic Filipino sweets/dessert.

Binagoongang Baboy (Pork in Salted Shrimp Paste)

Written By The Filipino Food Blogger

Binagoongang Baboy is another authentic Filipino dish. As we all know, for Filipinos, anything that comes with bagoong is irresistible. This pork (baboy) dish is not an exception to those bagoong flavored recipe.

Binagoongang Baboy Recipe Ingredients:

* 1 kilo pork with fat (cut into chunk cubes)
* 2 cups bagoong alamang
* 1 head of garlic (minced)
* 1 big onion (minced) 4 tomatoes (diced)
* 4 chili peppers (minced)
* 1/4 cup vinegar
* 4 tablespoons brown sugar
* 1/4 cup water

Binagoongang Baboy Cooking Instructions:

1). In a casserole, boil pork and lower fire until waterevaporates and pork oil starts to come out.

2). When pork is lightly crispy, put in on the side andsaute garlic, onion, tomatoes and chili peppersin the fat and mix pork once more.

3). Add in the bagoong and cook while stirring for 5minutes.

4). Pour in the vinegar and stir well.

5). Add in the sugar and let simmer for 10 minutes orjust until cooked.

Serve hot with steam rice! Enjoy!

Sweet And Sour Meatballs

Written By The Filipino Food Blogger

The sweet and sour meatballs recipe is also popular here in the Philippines. This meatball recipe is quite easy to prepare and to make. You can check below the simple and easy to follow sweet & sour meatball recipe for your reference.

Sweet And Sour Meatballs Filipino Recipe

Sweet And Sour Meatballs Recipe Ingredients:

* 10 pcs meatballs, fried
* 3 cloves garlic, minced
* 1 small onion, finely chopped
* 1 small carrots, sliced
* 10 pcs snow peas
* 1 small red bell pepper, sliced
* 6 tbsp tomato sauce
* 3 tbsp vinegar
* 3 tbsp water
* 3 tbsp sugar
* a dash of salt
* cooking oil

Sweet And Sour Meatballs Cooking Instruction:

1). Deep fry meatballs and set a side.

2). Saute garlic and onion until fragrant.

3). Add in carrots and stir fry for 2 minutes.

4). Add in snow peas and red bell pepper and stir fry for another 2 minutes.

5). Pour tomato sauce, vinegar, water, sugar and a dash of salt and mix well. Let simmer for about 5 minutes.

6). Add in fried meatballs and let simmer for another 5 minutes.

Serve hot with steamed rice. Also, you can serve this dish as an appetizer. Enjoy!

Beef Egg Rolls

Written By The Filipino Food Blogger

Beef egg rolls are crispy fried morsels stuffed with ground beef, cabbage, and other awesome seasonings.

Beef Egg Rolls Recipe Ingredients

* 1/2 lb lean ground beef
* 1 teaspoon garlic salt
* 1/2 cup finely chopped onion
* 1/2 cup finely chopped water chestnut
* 1/2 cup flour
* 1/2 cup water
* 1/2 cup of shredded carrot
* 1 beaten egg
* 2 tablespoons soy sauce
* 1 tablespoon sugar
* 1 teaspoon salt
* 1 teaspoon black pepper
* 10 egg roll wraps (Spring roll pastry)
* oil (for frying)

Beef Egg Rolls Cooking Instructions

1). Mix all ingredients together in a large bowl, add ground beef and mix well.

2). Cut wrappers into 4.

3). Place a teaspoon of mixture into one corner of wrapper, fold over bringing in the two sides.

4). Wet the top corner with some water and fold over.

5). Deep fry for about 5 minutes or until golden brown.

Serve with your favorite deep or sauce.

Paksiw Na Bangus (Milkfish Stew)

Written By The Filipino Food Blogger

Paksiw na Bangus is one the of the easiest bangus (milkfish) dish to make. Paksiw na Bangus is a native Filipino fish dish wherein, the milkfish (bangus) is cooked with the sour aroma of vinegar and spice of ginger, onion and garlic.

Photo Credits

Paksiw na Bangus Recipe Ingredients:

* 3 medium bangus (clean, scaled & halved)
* 2 small ampalaya (quartered)
* 2 small eggplants (quartered)
* 1 small ginger (crushed)
* 4 pieces long green pepper
* 2 cups vinegar
* 1 cup water
* 1 teaspoon patis (fish sauce)

Paksiw Na Bangus Cooking Instructions:

1). In a casserole, arrange vegetables at the bottom.

2). Add in bangus, long green pepper and ginger.

3). Pour in vinegar and bring to a boil.

4). Lower the heat and pour in water.

Serve paksiw na bangus with hot (steamed) rice. Enjoy.

Squid Estofado

Written By The Filipino Food Blogger

As we all know, Estofado is one of the well known Filipino recipe or dish. Estofado dishes are usually seen at most Filipino occasions or gatherings. Estofado is usually cooked with chicken or pork, but in this Estofado recipe, squid is the main thing.

Squid Estofado Recipe Ingredients:

* 1/2 kg medium size squid cleaned ink sac removed
* 1/2 tsp salt
* 1/8 tsp. pepper
* 1/2 cup flour
* 1/4 cup oil for frying
* 1 tbsp minced garlic
* 2 tbsp chopped onion
* 1 cup sliced carrots
* 1/2 cup sliced baguio beans
* 1/4 cup vinegar
* 1 cup tomato sauce
* 1 piece bay leaf
* 1 tsp. sugar
* 1/4 tsp salt

Squid Estofado Cooking Procedure:

1). Season squid with salt and pepper. Dredge with flour and brown in hot oil.

2). Place the squids on one side of the pan, and leave about 2 tablespoons of oil in the pan. Saute garlic and onions until limp.

3). Add the vegetables including carrots, baguio beans and bay leaf, pour in vinegar, tomato sauce, and broth, bring to boil without stirring.

4). Lower heat and simmer for another 5 minutes or until vegetables are crisp tender.

Enjoy your squid estofado dish!

Curried Tilapia And Mango Salsa

Written By The Filipino Food Blogger

Curried Tilapia with Mango Salsa is a good and mouth watering dish. In this recipe or dish, the tilapia fillets are rubbed with a curry and garlic pepper blend, quickly pan fried, then served with a spicy mango salsa.

This is a very light, flavorful dish that you will truly enjoy. This goes well with salad greens or rice.

Curried Tilapia With Mango Salsa Recipe Ingredients:

* 1 mango – peeled and diced
* 1/4 cup chopped red onion
* 1 serrano chile, minced
* 1/2 cup cilantro leaves, chopped
* 2 tablespoons lime juice
* 1/2 teaspoon salt
* 2 tablespoons olive oil, divided
* 1 tablespoon curry powder
* 1 tablespoon garlic pepper seasoning
* 4 fresh tilapia fillets

Curried Tilapia And Mango Salsa Cooking Instructions:

1). For the mango salsa, combine the mango, red onion, serrano chile, cilantro, lime juice and salt in a glass bowl. Set aside.

2). For the tilapia rub, mix together 1 tablespoon of olive oil, curry powder and garlic pepper in a small bowl. Rub this mixture onto both sides of the fish fillets.

3). Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.

4). Cook the fish for about 3 minutes on each side or until it flakes easily with a fork.

5). Serve with the mango salsa. Enjoy!

Crispy Squid

Written By The Filipino Food Blogger

Here is a simple and easy to follow crispy squid recipe. I can say that this recipe is perfect for all occasion.

Crispy Squid Recipe Ingredients:

* 500 gms. squid, cleaned & sliced into tubes
* 2 tbsp. rice vinegar
* 500 ml. water
* 1 tsp. ground white pepper
* 1 tsp. salt
* 2 tbsp. cooking oil, for deep-frying

For the batter:
* 1 egg, well beaten
* 100 gms. plain (all-purpose) flour
* 1 tbsp. cold water
* 1 tbsp. cooking oil
* 1 tsp. salt
* 1 tsp. ground white pepper
* 1 tsp. annatto seed oil

For the garnish (optional):
* 1 sprig lettuce
* 1 cucumber sliced

Crispy Squid Cooking Instructions:

1). Bring vinegar and water to a boil.

2). Blanch the squid, then drain well.

3). Marinate squid with salt and pepper.

4). Combine the batter ingredients.

5). Heat oil for deep-frying.

6). Dip squid in batter, then deep-fry in hot oil until golden brown.

7). Place in serving plate and garnish with lettuce and vegetables.

Enjoy your crispy squid! This is best serve with dipping sauce of choice (e.g. mayonnaise, chili sauce).

Pancit Canton

Written By The Filipino Food Blogger

Pancit canton is a Filipino/Asian traditional food. Its a dish of Chinese origin that has become very much a part of Filipino cuisine, this recipe of pancit canton or lo mein is made with egg noodles, diced pork belly, carrots and green vegetables in a thick oyster-based sauce.

Pancit canton is a type of comfort food, for most of the Filipinos, and it was mostly being served at nearly all Filipino potluck parties.

Pancit Canton Recipe Ingredients:

* 12 ounces pansit canton noodles
* 1 chicken breast, cooked and shredded
* 4 cups chicken broth (from boiled breast)
* 1/2 pound pork, sliced in small pieces
* 1/2 pound shrimps, shelled and deveined
* 4 tablespoons cooking oil
* 1/2 cup chopped onion
* 2 tablespoons garlic, minced
* 1/2 cup Chinese sausages, sliced
* cauliflower, cut to bit size
* 2 cups snow peas (sitsaro)
* 2 cups cabbage, sliced into strips
* 1 cup celery, sliced
* 1 carrot, diced
* 1/4 cup scallions, diced
* 4 tablespoons soy sauce
* 1 tablespoon sesame oil
* Salt and pepper to taste

Pancit Canton Cooking Instructions:

1). In a big pan or wok, saute in oil the garlic and onions. Then add sliced pork until cooked.

2). Add 2 cups of chicken broth and add the shredded chicken, sliced Chinese sausages, shrimps, snow peas, cabbage, celery and diced carrot. Simmer for about 10 minutes or until cooked.

3). Add the remaining 2 cups of chicken broth and the pansit canton noodles. Let simmer until noodles are soft.

4). Add the scallions, sesame oil then salt and pepper to taste.

Pancit Canton is best served while its hot. Enjoy!

Chicken Inasal

Written By The Filipino Food Blogger

Chicken Inasal is an Ilonggo dish, or more specifically a Bacolod dish. The smell of chicken inasal cooking always brings rumblings in the stomach, and you can’t wait to sink your teeth into it.

Chicken Inasal, by far is one of the Filipino favorites. It was considered as one of main courses in every occasions, wherein, foods will be the highlight of the event.

Below is an easy to follow chicken inasal recipe.

Chicken Inasal Recipe Ingredients:

* salt to taste
* 4 stalks lemongrass, julienned
* 1 roasting chicken, quartered.
* 1 tsp fresh coarse ground black pepper
* chili pepper flakes
* 1 lemon, juice of, extracted
* 1 lime, juice of, extracted
* 1 tsp salt
* 2 tbsp garlic, minced
* 1/4 c annatto seeds, soaked in 1/4 c water
* 1/4 c garlic butter, melted

Chicken Inasal Cooking Procedure:

1). Combine the juices of lemon & lime, divide in 2 equal parts.

2). Marinate chicken overnight in salt, lemon grass, garlic, pepper, half lime & lemon juice mixture.

3). Mix marinade with the water that has been used to soak the annato seeds & margarine.

4). Pour the mixture in a saucepan, bring to a rolling boil for 5 to 10 mins.

5). Adjust seasoning with salt & pepper flakes if desired.

6). Barbecue chicken over hot coals or grill brushing it with the prepared mixture, cook to desired looks and doneness.

Ginataang Alimasag (Crabs In Coconut Milk)

Written By The Filipino Food Blogger

Love sea foods and coconut milk? Then, this is the perfect recipe for you! Ginataang Alimasag is one of the most sought after Filipino recipe. The coconut milk over the alimasag is really a good combination for a yummy dish perfect for lunch. Below is a simple and easy to follow ginataang alimasag recipe.

Note: You can also substitute crabs with either shrimps or mussels.

Ginataang Alimasag (Crabs In Coconut Milk) Recipe

Ginataang Alimasag Recipe Ingredients:

* 1/2 kilo fresh alimasag (talangka or crablets)
* 1 cup thick coconut milk
* 2 cups thin coconut milk
* 4 pcs jalapeño pepper
* 5 cloves garlic, minced
* 1 onion, sliced
* 2 tbsp ginger, minced
* 6 pako (fern) leaves and stalks
* salt to taste

Ginataang Alimasag Cooking Procedure:

1). Wash crablets thoroughly with tap water. Drain.

2). In a saucepan, put thin coconut milk. Add jalapeño pepper, garlic, onion and ginger. Let it boil.

3). When the cream (coconut milk) is boiling, add pako leaves and stalks.

4). Simmer over low heat for 15-20 minutes. Stir to prevent sauce from clotting.

5). Pour in thick coconut milk. Add crablets. Simmer, stirring occasionally until sauce becomes thick and oily.

Best served with hot plain rice. Enjoy.

Filipino Recipes - Filipino Food Recipes With Pictures

Adobong Kangkong (River Spinach)

Kilawin Labanos (Sauteed Radish)

Bukayo

Binagoongang Baboy (Pork in Salted Shrimp Paste)

Sweet And Sour Meatballs

Beef Egg Rolls

Paksiw Na Bangus (Milkfish Stew)

Squid Estofado

Curried Tilapia And Mango Salsa

Crispy Squid

Pancit Canton

Chicken Inasal

Ginataang Alimasag (Crabs In Coconut Milk)

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