Sweet Potato (Kamote) Pudding
Written By The Filipino Food BloggerHere is a simple and basic recipe for our very own sweet potato pudding or kamote pudding. This is a great recipe for merienda or even as a dessert.
Insarabasab Sarabasab
Written By The Filipino Food BloggerInsarabasab or Sarabasab is an authentic pork Filipino recipe that originated from the Province of Ilocos. This can be serve as a food included in your meal or as a pulutan (for alcohol drinkers).
Insarabasab Recipe Ingredients:
* 1 kilo pork shoulder
* 1 onion; sliced
* 1 ginger root; chopped
* 1 tablespoon Philippine bird's eye pepper
* siling labuyo
* 1/2 tablespoon ground pepper
* 2 tablespoons vinegar
* 1 lemon or 5 kalamansi
* Soy sauce
* Salt to taste
Chicken Adobo With Coconut Milk
Written By The Filipino Food BloggerAdobong Manok Sa Gata or Chicken Adobo With Coconut Milk is another variant or way of cooking the famous Filipino food; chicken adobo. In this recipe, the traditional and world famous chicken adobo is made more delicious and even more tastier by adding gata or coconut milk.
Filipino Corned Beef
Written By The Filipino Food BloggerHere is a simple and very basic Filipino style corned beef with potato. This dish is perfect for breakfast. It can be serve with bread also good partner with fried or steamed rice.
Ginisang Togue (Sauteed Bean Sprouts)
Written By The Filipino Food BloggerGinisang Toge is a healthy vegetable dish or recipe. It is a sauteed Mung Bean Sprout with carrots, bell pepper, shrimp, and tofu.
Mung Bean Sprout or Togue is a popular and major bean sprout in Asia and widely used as an ingredient in quite number of Asian dishes.
Togue are normally cooked as vegetable lumpia or guinisa in Filipino households.
Ginisang Togue Recipe Ingredients:
* 1/2 k. togue
* 1 cup small size shrimp
* 1/2 head garlic, choped
* 1 medium size onion, chopped
* 1 medium size tomato, chopped
* 1 small size carrot, cut into 2” strips
* 1 small size bell pepper, cut into 2” strips
* 1/4 c. patis
* vegetable oil
Ginisang Togue Cooking Instructions:
1). Remove head, peel off shell and tail of each shrimp. Set aside head, shell and tail.
2). Slice each shrimp at the back and remove intestine. Using pestle and mortar pound into paste shrimp head, shell and tail. Dilute paste in 1-2 cups of warm water. Pass thru a sieve to separate shells from the juice. Set aside shrimp juice.
3). In a sauce pan, sauté garlic, onion and tomato. Add shrimp, stir for 3-5 minutes or until shrimps are cooked. Add in patis and shrimp juice cook for another 2-3 minutes.
4). Add togue, carrots and bell pepper and cook for another 2-3 minutes or until vegetables are just half cooked.
This ginisang toge is best served with fried dish. Enjoy!
Binalay
Written By The Filipino Food BloggerBinalay is another kind of authentic Filipino kakanin from Ilagan, Isabela. This is similar to "Palitao" which is more sticky and squeezed. Binalay is made of glutinous rice and panocha.
Binalay Recipe Ingredients:
* 1 liter glutinous rice (malagkit), soaked in water overnight
* 1/2 cup water
* 15 pcs banana leaves, 7"x7"
* 4 cups coconut extract
* 1 glass water
* 1 pair big size panocha (store bought)
Binalay Recipe Cooking Procedure:
1). Grind soaked glutinous rice finely (remove excess water before grinding).
2). Mix ground glutinous rice and 1/2 cup water.
3). Mold 2 to 3 grams mixture and wrap in banana leaves greased with coconut oil.
4). Put in steamer until cooked.
Binalay Sauce:
1). Cook coconut milk in pan until latik turns brown.
2). Remove half latik and separate little oil for banana leaves.
3). Add water and panocha into pan with half latik and coconut oil.
4). Continue cooking until panocha melts (sauce thickens when removed from fire).
5). Add remaining latik to mixture.
Buko Salad
Written By The Filipino Food BloggerBuko Salad is a Filipino dessert usually served after lunch or dinner. Buko salad dessert recipe is usually served out of a young green coconut shell. Buko salad can go along with other fruits such as mango, banana, kiwi fruit and dragon fruit.
The mixture of condensed milk and cream makes this recipe taste even better.
Buko Salad Recipe Ingredients:
* 3 young whole coconuts, water removed, flesh scraped
* 1 big can fruit cocktail, drained
* 1 can pineapple cubes, drained
* 1 cup nata de coco, drained
* 1 cup mabong (palm/attap seeds)
* 3 apples, peeled and cubed
* 1/2 cup jackfruit, diced
* 1 cup condensed milk
* 1 cup whipping cream
How To Make Buko Salad:
1). Cut the young coconut flesh into strips.
2). In a mixing bowl, combine all the fruit salad ingredients, including the coconut.
3). Stir together the condensed milk and whipped cream, and add this to the fruit salad. Mix well.
4). Chill in the refrigerator for several hours.
Best consumed at its cold state or after pulling out of the refrigerator.
Pork Pina Hamonado
Written By The Filipino Food BloggerPork Pina Hamonado is an authentic, flavorful and tasteful Filipino recipe. This dish is usually seen at family gatherings, important Filipino occasions and other celebrations.
Pork Pina Hamonado Recipe Ingredients:
* 1 kilo pork pigue, sliced thinly to make 2 pieces (tapa style)
* 1 cup brown sugar (packed)
* 1-1/3 tsp. iodized salt
* 2 tsp. praque powder (for 1/8 tsp. salitre)
* 200 grams pork fat, sliced into 8 strips
* 1 medium carrot, sliced into 12 strips
* 2 whole pickles, sliced into 12 strips
* 1 can (439 grams) pineapple chunks, drained (reserve syrup)
* 1 can (35 cl) pineapple juice
Pork Pina Hamonado Recipe Cooking Procedure:
1). Combine sugar, salt and praque powder or salitre. Rub mixture on pork.
2). Spread pork and alternately arrange slices of pork fat, carrot, pickles and pineapple chunks until all ingredients are used up.
3). Roll and tie firmly with crocheting thread.
4). Combine dripping from pork, pineapple chunks syrup and pineapple juice then marinate meat
overnight. Simmer meat in marinade for 1 hour. Remove thread from meat then chill if desired for ease of cutting.
5). Continue simmering the marinade for 5 minutes or until thick and serve as sauce. Slice meat and arrange in a platter.
Pancit Malabon
Written By The Filipino Food BloggerPancit Malabon is a kind of or another variant of Pansit recipe (see Pansit Bihon and Pansit Canton). Pancit Malabon uses thicker rice noodle or bihon like spaghetti. As what the dish name implies, the original pansit Malabon originated in Malabon City, Metro Manila, Philippines.
Pansit Malabon is usually seen at important Filipino gatherings and events. This pansit recipe was almost a must have dish during those particular event.
Like the other pansit recipe, pansit Malabon also have toppings of shrimps, hard boiled eggs or pork cracklings, smoked fish flakes and chopped spring onions and kalamansi on the side.
But, most of the time, pansit Malabon gets an extra topping of seafoods like oysters and adobong pusit, salted eggs and vegetables like mung bean sprout and pechay Baguio.
Pancit Malabon Recipe Ingredients:
* 1 kilo thick bihon noodles, cooked
* 4 cake tokwa (tofu) diced
* 1/4 kilo ground pork
* 1 medium size onion, chopped
* 1/4 head garlic, chopped
* 6-8 cup shrimp juice from boiled shrimp and shells
* 1/2 cup annatto water from 1 cup annatto seeds
* 4-6 stalk kinchay, chopped
* 1/2 cup cornstarch
* 1/2 cup patis
* salt and pepper
* cooking oil
Garnishing:
* 1/2 medium size shrimp, shelled, sliced in half
* 1/2 kilo small squid, cooked to adobo, sliced into rings
* 1 stalk small size pechay Baguio, shredded, blanched
* 2 cup mungbean sprout, blanched
* 1/2 head garlic, finely chopped, fried
* 1 bundle spring onion, chopped
* 1/4 kilo pork, boiled, sliced thinly
* 1 cup fish flakes from fried tinapa
* 1 cup pork crackling, crushed
* 4 pieces boiled egg, cut into wedges
* kalamansi
Pancit Malabon Recipe Cooking Instruction:
1). In a large sauce pan, sauté onion and garlic. Add ground pork and stir cook for 3-5 minutes or until meat turns to golden brown,
2). Add in tofu, patis, kinchay and annatto water, stir cook for another 3-5 minutes.
3). Add in shrimp juice and let boil, simmer for 5 to 10 minutes. Thicken sauce with cornstarch diluted in 1/2 cup of water, keep warm and set aside.
4). When ready to serve put cooked bihon noodles in a big heated wok, pour in sauce and stir cook for 5-8 minutes or until sauce has fully infused with the noodles, add more shrimp juice or water as necessary.
5). Season with salt and pepper to taste. Removed from wok and arrange noodles in a big platter.
6). Top with the garnishing ingredients and serve with kalamansi.
This Pancit Malabon recipe is originally posted at OverseasPinoyCooking.Blogspot.Com.
Ginataang Halo Halo - Guinataan
Written By The Filipino Food BloggerThis ginataan halo halo recipe is one of a kind Filipino recipe that is best served as dessert and merienda as well. Also, it can also be served either hot/warm or cold.
Guinataang halo-halo main ingredients are bananas (saging na saba), kamote (sweet potatoes), gabi (taro), sago (tapioca balls) and bilo-bilo (sticky rice balls) that is cooked in sweetened coconut milk.
Ginataang Halo Halo Recipe Ingredients :
* 6 saba bananas
* 4 yellow kamote (sweet potatoes)
* 5-6 gabi (taro)
* 1 c. of small dried sago (tapioca balls)
* 4 c. of coconut milk
* 3/4 to 1 c. of white sugar
* 1/2 tsp. of salt
* a pinch of anise seeds (optional)
Ginataang Halo Halo Recipe Cooking
1). Peel the bananas, kamote and gabi. Cut into chunks (11/2” to 2″ chunks would be ideal).
2). Boil about 3 cups of water in a saucepan. Add the gabi.
3). Cover and simmer for 10 minutes, stirring occasionally.
4). Add the kamote and sago. Simmer for another five minutes before adding the saba bananas and the bilo-bilo.
5). Cover and simmer for 10 minutes, stirring every few minutes.
6). Add the sugar and salt. Stir well to dissolve the sugar. Stir in the sugar and anise seeds, if using.
7). Pour in the coconut milk and cook over low heat, uncovered, for another five minutes or until everything is tender but not mushy, stirring often to avoid sticking.
8). Cool for a few minutes before serving.
Enjoy your yummy guinataan halo halo!
Maruya Banana Fritters
Written By The Filipino Food BloggerBanana Fritters or simply Maruya is an authentic and all time favorite Filipino food. Maruya is best serve as dessert and merienda.
Maruya Banana Fritters Recipe Ingredients:
* 1 cup filtered flour
* 1 tsp baking powder
* 1/2 tsp salt
* 2 tbsp sugar* 2 tsp cinnamon
* 4 tbsp milk
* 1 tsp vanilla
* 1/3 cup water
* 1 egg, beaten
* 4 ripe bananas, saba
* 1/2 cup cooking oil
* powdered sugar
* chocolate syrup
* ice cream (vanilla flavor)(optional)
Maruya Banana Fritters Cooking Instructions:
1). Sift flour, baking powder, salt sugar and cinnamon.
2). Add milk, water, vanilla and egg to the dry ingredients and mix until batter is smooth.
3). Peel the bananas and slice lengthwise into 4 pieces.
4). Dip in the batter and roll lightly in flour. Deep fry in cooking oil, browning evenly.
5). Drain and serve with powdered sugar, chocolate syrup and vanilla ice cream if desired.
Ensaladang Talong Eggplant Salad
Written By The Filipino Food BloggerEggplant Salad or Ensaladang Talong in the Philippines, is a kind of Filipino vegetable salad which consist of carefully grilled eggplant, tomatoes, and onions.
Ensaladang talong is perfect as a side dish and is best if partnered with grilled fish and meat. Eggplant salad best complements main dishes that are dry or fried, like fried pork, fried tilapia and daing na bangus.
Ensaladang Talong Recipe Ingredients:
* 2 pieces Chinese eggplant (not the fat aubergines commonly)
* 2 medium sized tomatoes
* 1 medium sized onion
* ¾ cup white vinegar
* ½ tsp salt
* ¼ tsp ground black pepper
* 2 tablespoons shrimp paste (bagoong) (optional)
Ensaladang Talong Recipe Instruction:
1). Grill the eggplant (or cook directly on stove top). This will result into drier eggplant which is easier to peel.
2). Peel the skin, cut the stem, and mash lightly using a fork.
3). Cube the tomatoes and onion.
4). Combine the chopped tomatoes, onion, mashed eggplant, salt, ground black pepper, and vinegar then toss to mix the ingredients.
5). Top with shrimp paste. (Optional)
Your healthy and delicious eggplant salad is now ready! Enjoy!
Nilasing Na Hipon - Shrimp Recipe
Written By The Filipino Food BloggerNilasing na hipon ( in literal translation is, drunken shrimp) is one of authentic Filipino recipe that is truely a Pinoy expertise. Also, this is one of my favorite shrimp dish next to halabos na hipon and sinigang na hipon.
Nilasing Na Hipon Recipe Ingredients:
* 1 kilo of Prawns or Gambas ( count three to four pieces per person depending on the size)
* 4 tablespoon of olive oil
* I highly recommend using olive oil than normal cooking oil, health and taste wise is better
* 1 red onion chopped
* 1 red bell pepper chopped
* 2-3 siling labuyo (hot chili pepper) this is optional
* 1 tablespoon of butter (about 15 g)
* half a glass of alcohol. Any of the following: Lambanog, Sake, Tequila, Gin, Vodka or even Beer
* Optional - 1 tablespoon of any alcohol (optional if you are doing flambé)
Note: *flambe is to put the entire dish on fire with the help of the alcohol you added. You can do this with vodka, tequila, gin, or sake. Right after you pour the alcohol let it burn with the help of a match stick.
Nilasing Na Hipon Cooking Procedure:
1). Start by cleaning and preparing the prawns or shrimp. If you are using big prawns it is advisable to take off their shells but leave their head and tail for presentation. Otherwise for small shrimps you can just leave it as it is.
2). In a deep salad bowl prepare the marinade. Mix together olive oil, the alcohol, salt and pepper. Mix well and pour over the shrimps or prawns. Let it marinate for about an hour.
3). Gather the cleaned shrimps and pat it dry with a paper towel.
4). In a wok or pan melt the butter with one tablespoon of olive oil and put the marinated shrimps (without the marinating juice) .
5). Add together the red onion and red bell pepper and chopped siling labuyo. Stir fry for about three to five minutes ( it depends on the size of your shrimp, smaller ones requires shorter cooking time).
6). Put it in a sizzling plate with a tablespoon of alcohol to do a flambé. This is optional.
Chicken Asado (Asadong Manok)
Written By The Filipino Food BloggerChicken Asado or Asadong Manok is a bit different with pork asado. This asadong manok recipe will have a mixture of tomato sauce. It was kind of similar to chicken afritada.
Check below the simple and basic Chicken Asado recipe.
Chicken Asado Recipe Ingredients:
* 1 k. chicken, cut into serving pieces with the bones intact
* 1/4 cup kalamansi juice
* 1/4 cup soy sauce
* 1 cup tomato sauce
* 2 medium size onion, chopped
* 1/2 head garlic, minced
* 4 potatoes, quartered
* 3 pcs. bay leaf
* salt and pepper
* cooking oil
Chicken Asado Recipe Cooking Instructions:
1). Marinate chicken with kalamansi, soy sauce, salt and pepper for 10-20 minutes in a clean bowl.
2). In a sauce pan fry chicken for 3-5 minutes or until colour turn to golden brown in batches.
3). Remove from pan, set aside. In same sauce pan sauté garlic and onion, add in chicken, stir fry for 2-3 minutes.
4). Add tomato sauce and bay leaf, stir cook for 1-2 minutes.
5). Pour in 2-3 cups of water and simmer for 10-15 minutes.
6). Add in potato and simmer for another 5-10 minutes or until chicken and potato are cooked and tender and until most of the liquid has evaporated.
Best served hot! Enjoy!.
Kinilaw Na Tanigue
Written By The Filipino Food BloggerKinilaw is a Filipino way of cooking that is similar to Latin American ceviche . They both relies on the sour agent of vinegar to cook the raw fish.
Kinilaw Na Tanigue consist of raw fish called Tanigue mixed with vinegar and other ingredients. Its like sushi but tastes even better.
The most important thing in this recipe is to make sure that you will use fresh ingredient available because the taste and deliciousness of this dish depends on the freshness of the fish itself.
Check the below recipe of Kinilaw na Tanigue that is good for 8 servings.
Kinilaw Na Tanigue Recipe Ingredients:
* 1 kg skinned fresh sea bass, cubed to bite size pieces
* 2 tablespoons finely minced garlic
* 1 cup white vinegar
* 6 tablespoons lime juice
* 5 diced tomatoes
* 1 cup finely minced onion
* 3 tablespoons finely minced ginger root
* 1 red bell pepper, diced
* 1 green bell pepper, diced
* jalapeno peppers
* 1/4 cup spring onion, minced
Kinilaw Na Tanigue Recipe Cooking Instruction:
1). Marinate fish in vinegar for at least 30 minutes. Keep it in the refrigerator.
2). Drain and mix with lemon juice and all other ingredients.
3). Serve chilled.
Kilawing Sibuyas
Written By The Filipino Food BloggerKilawin Sibuyas is one of my personal all time favorite side dish for fried fish. It really adds something extraordinary to any plain fried fish along with hot steamed rice on the plate. Likme, for sure, you will also love this kilawing sibuyas recipe which is, really easy to follow.
Kilawing Sibuyas Recipe Ingredients:
* 1/4 cup cooking oil
* 2 heads garlic, crushed
* 1/2 kilo steamed fish - galunggong, flaked
* 1 kg white onions, sliced thinly
* 1/2 cup vinegar
* 1 tsp. salt
* 1 tsp. black pepper ground
2 pc siling haba, finger-like peppers
Kilawing Sibuyas Cooking Procedure:
1). Heat oil in a wok. Saute garlic and flakes galunggong over high heat.
2). Set aside the garlic and galunggong to one side of the pan. Add the onions. Saute until onions are transparent.
3). Add vinegar, salt and pepper. Blend in the garlic and the galunggong.
4). Add the siling haba (green chilies).
5). Boil uncovered for at least 10 minutes without stirring.
6). Serve immediately after 10 minutes.
Note: You can add more green chilies (siling haba) to make it more hotter.
Chicken Paella
Written By The Filipino Food BloggerChicken Paella is an authentic Spanish recipe that we, Filipinos, adopted and embraced into our cooking culture. Check below the simple Chicken Paella recipe that you will surely love.
Chicken Paella Recipe Ingredients:
* 1 kilo chicken (cut into small pc)
* 1/4 kilo chicken giblets & liver
* 2 cans tomato sauce
* 2 large onions chopped
* 1/2 head garlic, minced
* 1 pc. bay leaf (laurel)
* 2 bell peppers, red & green (strips)
* 1/2 kilo tahong (cooked in shell)
* 3-4 crabs (cooked, quartered)
* 1 cup sweet green peas
* 2 chorizo de bilbao (sliced diagonally, 1/4′ thick)
* 1 tsp. pimenton powder
* salt to taste
* 1 hard-cooked egg (garnishing)
* 3 cups rice
* 4-5 cups water
Chicken Paella Recipe Cooking Procedure:
1). Saute and brown garlic in oil. Stir in half of chopped onions. When wilted, add chicken. Stir unitl light brown.
2). Pour in tomato sauce. Add bay leaf and salt. Cover. Cook until almost done.
3). Add pimenton, stir to blend well with sauce. Then, add pepper strips, tahong, shrimps, peas, chorizo, and crabs. Boil for 10 minutes. Set aside.
4). In a big wok or KAWALI, saute’ remaining onions until soft. Add 1 can tomato sauce, water, and rice (previously washed). Stir to blend water with tomato sauce. When it boils, cover, lower heat to medium temperature and continue cooking until rice is cooked.
5). When done, toss rice with fork to make it fluffy. Then, add 3/4 part of cooked mixture to rice. Increase heat. Mix to blend the cooked mixture and rice evenly. Cook until dries.
6). Place in a big dish, spread the remaining cooked mixture on top. Garnish with sliced hard-cooked egg and chopped spring onion.
Serve hot and enjoy.
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