Mabuhay, to our Filipino Food Recipes  Mabuhay (ma-boo-high) means welcome in Tagalog, the Filipino, or Pilipino language.

Throughout the centuries, Filipino cuisine has been a constantly evolving amalgamate of Oriental and Occidental influences. Chinese, Malay, Arab, Spanish, and American explorers and settlers have each contributed to the regions colorful culinary delights. Hence, the variety and difference in tastes - which makes it unique. One of Filipino cuisine's most dominant attributes comes from the Spaniards, whose cuisine is at the source of nearly 80% of all Filipino dishes.

Another, although less present influence is that of other South-East Asian countries who have contributed all but their love of hot spices to Filipino cooking. We have thought it best to add hot peppers to some of the sauces and dishes, simply because that is how some of us Filipinos best enjoy them (feel free to omit if you desire).

Below are some recipes that truly show the richness and simplicity of good "Filipino" food. Most of the dishes you can see here came from our "Family Recipe" the way my "Mama Anita" does them. And looking back right now I realized how these foods embrace me while growing up filled with fond memories I'll always cherish. A priceless legacy I'll surely pass on and share to generations. Feel free to enjoy!!!

Here are just some of the recipes that a typical Filipino serves on their dinner table. We have included a glossary of terms that will help you figure out what it all means, and make your trip to the grocery store easier.

Chicken Barbeque

Ingredients:

* 1 whole chicken
* 1 cup soy sauce
* 1 head garlic, minced
* 1 onion, finely chopped
* 3 tablespoons of calamansi juice or lemon juice
* 1/2 cup of sprite, 7up or beer
* 2 cups of tanglad (lemon grass) for stuffing
* 1 teaspoon ground black pepper
* 3 tablespoons of brown or white sugar

Instructions:

* Marinate the whole chicken in soy sauce, calamansi juice, minced garlic, chopped onions, soda or beer, sugar and pepper.
* Let stand marinate in the refrigerator for 1 to 3 hours.
* Stuff the chicken cavity with tanglad (lemon grass).
* Cook chicken on grill or in oven until golden brown

Cooking Notes:
* For chicken leg barbeque, follow the same procedure above but omit stuffing the leg with lemon grass. Thread the chicken leg on a bamboo barbeque stick and grill on live charcoal until cooked.
* To check if the meat is cooked, slice a small piece of meat off and if there are no juice running off the meat and there no reddish (blood) areas on the inside of the meat, the chicken is cooked.

 

top

Chicken Potato Salad

Ingredients:

* 1 kilo potatoes
* 1 big chicken breast
* 3 pieces medium sized carrots
* 500 ml mayonnaise
* 1 can (836 g) pineapple tidbits or chunks
* 1/2 cup sweet pickle relish
* 1 cup cheddar cheese, diced (optional)
* 3 tablespoons of chopped spring onions (optional)
* Iodized salt to taste (pepper, optional)

Instructions:

* In a big pot, boil potatoes and carrots (covered with water) for about 15 to 20 minutes or until cracks on the potato skin appears. (tip:
pierce a potato with a toothpick. If you can pierce it with little resistance and the toothpick comes out clean, the potatoes & carrots are
cooked).
* Drain potatoes and carrots, let cool.
* Once cooled, the skin can be easily be pealed by hand.
* Dice the potatoes and carrots (about 1x1 cm)
* Boil the chicken breast in water with some salt. Let cool, then shred the chicken meat in 1 inch lengths
* Drain pineapple chunks or tidbits.
* Combine all ingredients (potatoes, chicken meat, pineapple, carrots, pickle relish, mayonnaise...) in a big bowl and salt to taste. You may add pepper if you wish.
* Refrigerate before serving.

Potato Salad Cooking Tip:
* You may add the optional ingredients (diced cheese, chopped onions, spring onions) or a handful of raisins for added flavour.

 

top

Roasted Chicken

Ingredients:

* 2 kilo dressed chicken (broiler)
* 2 cups of lemon grass (tanlad)
* 3 tablespoons of cooking oil
* 2 tablespoons of salt

Instructions:

* Make sure the chicken is clean with no remaining small feathers and no insides.
* Wash thoroughly and pat dry with a paper towel
* Rub the whole chicken with cooking oil as well as the inside cavity.
* Next apply salt all over, again, including the insides.
* Fill the cavity with lemon grass
* Pre-heat oven to 400 degrees Fahrenheit
* Place the chicken on an oven rotisserie.
* If you don't have a rotisserie put the chicken on an elevated rack on a baking pan - breast side up (so the bottom of the chicken does not touch the baking pan).
* Bake for 1 hour or until the chicken is golden brown. When you prick between the chicken thigh and body and the juice runs clear (not bloody) the chicken is done.
* Serve with mashed potatoes, rice or corn on the side.

Roasted Chicken Cooking Tip:
* If baking at 325 degrees Fahrenheit, bake for 1 1/2 to 2 hours in the oven.

 

top

Pork Kilawin (version 1)

Ingredients:

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

Instructions:

* In a casserole, put pork in water and some salt.
* Bring to a boil and simmer for 20 minutes or until the pork is tender and the skin is soft.
* Remove pork from water.
* Slice the pork into bite sized pieces while still hot.
* Place in a bowl and add vinegar, soy sauce and chopped, uncooked onions.
* Serve immediately!
 

top

Pork Kilawin (version 2)

Pork Kilawin (Version 2)

Ingredients:
* 2 tbsp vegetable oil
* 1 tbsp. minced garlic
* 1/2 Sliced Onion
* 1/4 cup chopped tomatoes (optional)
* 4 medium sized sirloin pork steak (with fat desirable)
* 1/3-1/2 cup of vinegar
* 3/4 Pound Raddish (optional)
* 1 tbsp sugar (optional)
* Ground Peppr
* Chinese Green Pepper, cut diagonally

Instructions:
1. Heat oil in a large skillet over medium heat.
2. add garlic and stir-fry until beginning to turn brown.
3. add onion and continue to saute until limp and translucent.
4. add tomatoes if using and cook, stirring frequently until tomatoes are cooked thoroughly.
5. add pork and vinegar and cook for 10 minutes decreasing heat to maintain simmer.
6. Add raddish and cook for another 5-10 minutes or until completely cooked through but not soggy.
7. Add brown sugar if using and season to taste with freshly ground pepper and stir. Cook for additional 5 minutes and serve hot with rice.

top

BBQ Pork Chops

Ingredients:

2 Lbs. of Pork Chops
1 Cup of soy sauce
1 Whole garlic peeled & smashed
1 Small onion minced
2 Lemons
½ Cup of 7UP
1 Tsp. Ground black pepper
5 Tbsp. Dark brown sugar
1 Cup of Banana sauce (ketchup)
1 Tsp. MSG

Directions:

In a large bowl combine soy sauce, garlic, onion, juice of 2 lemons, 7-UP, ground black pepper, dark brown sugar, banana ketchup, and msg. Using a whisk mix and dissolve ingredients really well and pour marinade mixture onto the pork. Cover and set in the fridge at least overnight. Barbecue over hot coals or gas grill until pork is done. Serve with your favorite dipping sauce and enjoy your BBQ.
 

top

Lechon (Roast Pork)

Ingredients:

3 to 4-pound pork shoulder, with skin
3 teaspoons salt
1 cup freshly ground pepper

Season meat with salt and pepper. Bake at 350 F for about 2 hours or until skin is brown and crisp. Serve with Lechon Sauce.
 

top

Paksiw Na Lechon (Pork in Liver Sauce)

Ingredients:

2 pounds roast pork butt (leftover pork roast may be used), cut into cubes
1 stick cinnamon
1 teaspoon oregano
1 cup white vinegar
1 tablespoon peppercorns
2 cups Lechon Sauce (eg Mang Tomas)
1 teaspoon thyme
3 bay leaves
4 tablespoons soy sauce
4 tablespoons brown sugar
1 teaspoon thyme
1 stick cinnamon
5 cloves garlic, minced
salt and freshly ground pepper to taste

Mix all ingredients in a large enamelware or nonaluminum pot. Broil and simmer for about 2 hours.
 

top

Filipino Fried Rice

Ingredients:

8 cups steamed jasmine rice, cooled (day-old)
3 Eggs
1 Diced Lapchang sausage
4 tbsps Peanut oil
3 tbsps Minced garlic
2 tbsps Minced ginger
1/4 cup minced shallots (spring onions)
1 Bunch Chopped white scallions
3 tbsps Soy sauce
1 tsp Salt
1 tsp White pepper

Procedure:

Using a wok, soft scramble the eggs in 2 tbsps of oil, then remove them and place them in a separate dish. Add 2 more tbsps of oil, then stir
fry the garlic and ginger. Drop in your lapchang and white scallions, add the rice, and mix thoroughly, then add the eggs, soy sauce, salt, and
white pepper. You may replace the eggs and lapchang with tofu and add hot peppers if you are a vegetarian.
 

top

Filipino Bagoong Rice

Although this dish is inspired by a famous thai rice dish our local shrimp paste will bring out the best and the real Filipino taste in this food.

Ingredients:

2 bowls of steamed jasmine rice, cooled (day-old)
1 onion chopped
2 cloves of garlic
1 tbsp of shrimp paste, (Barrio Fiesta bagoong)
2 tbsp of olive oil
2 tbsp of fish sauce

Procedure:

In wok brown the garlic and the onion. Add the shrimp paste and mix well. Put the cook rice and continue to mix. Season with fish sauce. You
can also add some chopped hot chili pepper (siling labuyo if you want a hotter version). Serve this with sliced green mango on the side and
some sliced tocino.

 

top

Filipino Garlic Rice

Filipinos eat large amounts of rice, with small servings of the main dish. Leftover rice then makes great garlic fried rice for breakfast. Serves one hungry person or two not-so-hungry people.

Ingredients:

3 tbsp. cooking oil
5 cups of steamed jasmine rice, cooled (day-old)
1/4 cup minced shallots
2 tablespoons minced garlic (adjust to taste, may need more)
1 tablespoon soy sauce
1 tsp. salt

Procedure:

1. Heat 3 tbsp. cooking oil in a wok or large pan on medium-high heat.
2. Add garlic and sauté for 30 seconds.
3. Add the rice and toss frequently for 1 minute.
4. Add soy sauce
5. Add 1/4 cup minced shallots (spring onions)
6. Sprinkle with about 1 tsp. salt.
7. Cook rice on low for about 5 to 10 minutes, and toss rice occasionally.
 

top

Crab Fried Rice

Ingredients:

1/4 cup cooking oil
1 tbsp minced garlic
1/2 cup chopped onions
1/2 cup minced carrots
1/4 Kg frozen crabmeat, thawed and rinsed
3 cups steamed jasmine rice, cooled (day-old)
3 tbsp soy sauce
1/4 tsp ground black pepper
1/2 tsp garlic powder
2 eggs beaten
1/3 cup chopped green onions

Procedure:

1. Heat the oil in a big frying pan. Saute the garlic, the onions, and the carrots until the onions are soft and transparent. Add the crabmeat.
Mix well. Add the rice and continue to saute until the vegetables are well distributed.
2. In a bowl, combine soy sauce, pepper, garlic powder and eggs. Add to the rice and mix until evenly distributed and egss are cooked. Add
the green onions. Mix well and turn off the heat.
 

top

Adobo Rice

Ingredients:

2 tbsp vegetable oil
2 pcs chicken breast, boneless and skinless
1 large onion, quartered and sliced
2 tbsp garlic, minced
1/3 cup white vinegar
2/3 cup soy sauce
1 tbsp garlic powder
1 tbsp black pepper
1 laurel leaf
5 cups cooked rice
Seasoning Sauce


Procedure:

1. Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
2. Pour in vinegar and soy sauce. Season with Seasoning sauce, garlic powder, black pepper, and laurel leaf. Add the browned chicken, increase the heat to high and bring to a boil. Reduce heat to medium-low, cover and simmer until the chicken is tender and cooked through. Flake chicken.
3. Mix in with the cooked rice.
 

top

Java Rice

When a place is known for a particular item on the menu, you seldom find any other reason to try the rest. Such is the case with the famous "BBQ and Java Rice" in Manila. Because of its close affinity with Aristocrat, Alex III, and Serye also of Reyes fame, diners look forward to the ever popular Chicken Barbecue and Java Rice combo all the time. I remembered growing up in Manila with this dish. BBQ ribs or chicken will never be the same. With matching peanut sauce, atsara on the side, this Java rice will surely wet your appetite and send you back to memory lane.

I guess you could say that it's a Filipino-style recipe that pays homage to the super-sweet flavors of Indonesian and Malaysian rice dishes, using a clever shortcut: ketchup.

INGREDIENTS:

4 cups steamed jasmine rice, cooled (day-old)
2 tsp garlic, minced
1/2 cup onions, chopped
1/2 cup red bell pepper, finely chopped
1/2 cup tomato ketchup
3 tablespoon vegetable oil for sautèing

Procedure :

1. Heat oil in a frying pan. Sautè garlic, onions, and pepper.
2. Add cooked rice and mix well.
3. Pour in ketchup. Stir until well-blended.
 

top

Nasi Goreng (fried rice)

Back in college, there was a restaurant in the Diliman area called Rasa Singapura. That was where I had my first taste of nasi goreng. It is tempting to categorize this entry under “Singaporean recipes” but nasi goreng more properly belongs to Malaysian and Indonesian cuisines. It is fried rice cooked in much the same way as any Chinese-style fried rice except that the most popular versions of this dish include a little bit of shrimp paste — belacan (sometimes, belachan) to Malaysians; bagoong to us Filipinos.

You will find many variations of nasi goreng. It is, after all, a dish that often makes use of leftover rice, meat, seafood and vegetables. The following recipe was adapted from Homestyle Malay Cooking, a part of the Periplus Mini Cookbooks series. Serves 4.

Ingredients :

4 cups of steamed jasmine rice, cooled (day-old)
12 medium-sized shrimps, shelled and veins removed
3 boneless chicken thighs, cut into 1-inch cubes
12 to 15 string beans (I used baguio beans)
half a head of garlic
2 finger chilis
1 onion
1 stalk of lemongrass (light portion only)
1/2 tsp. of shrimp paste (Barrio Fiesta Bagoong)
1 tsp. of salt (or to taste)
freshly ground pepper (optional but recommended for added aroma)
4-6 tbsps. of cooking oil

Procedure :

1. Slit the chilis lengthwise and scrape off the seeds. Chop.
2. Crush the garlic and discard the skins. Peel and chop the onion.
3. Peel the outer layers of the lemongrass, discard then thinly slice the tender portion.
4. Trim the ends and edges of the beans and cut into half-inch lengths.
5. Transfer the chilis, lemongrass, garlic and onion to a mortar, add a little oil, and grind with a pestle.
6. Alternatively, place in a blender, pour in the oil and pulse several times to form a paste.
7. Transfer the paste to a wok (or frying pan) and cook over medium heat until the oil separates from the semi-solids (or saute the paste in oil if you ground it in a mortar). Turn the heat to high, add the cubed chicken and cook, stirring, for about five minutes. Add the shrimps and cook for another minute. Add the beans. Season with salt, pepper and bagoong. Cook for an additional minute. Then add the rice, stir well, and cook until heated through.

top

Ginisang  Giniling

Ginisang Giniling (Ground PORK or BEEF)

I have my own simple version of Giniling Guisado which is actually my Mom’s old recipe that she cooked for us when I was a kid.

I have to admit she does not cook it often, but when she did it was a hit every time. This version of giniling is kind of colorful as well as a little bit fancy for the reason being I used more ingredients in this one. Like I said this is the Turo-Turo version so it will probably remind you of those mouth-watering days you had in the Philippines. So let’s do it.

Ingredients:

1 Lb. Ground beef (lean)
1 can quail eggs (itlog na pugo) - optional
1 Cup of diced potatoes
½ Cup diced carrots
½ Cup Frozen green peas
½ Red bell pepper diced
½ Yellow bell pepper diced
1 Small onion diced
1 Small tomato diced
4 Cloves of garlic peeled and smashed
½ Tsp. Ground black pepper
2 Tbs. Annatto seeds (atsuwete) or paprika
2 Tbs. Soy sauce
1 Tbs. Fish sauce (Rufina brand) Patis
Corn oil

Directions:

Prepare the Annatto seeds in a small pot by heating 2 Tbs. of corn oil and then adding 2 Tbs. of Annatto seeds until the oil turns dark red. Then remove it from the heat. Make sure that you do not burn the seed.

In a large pan brown ground beef and drain. Add garlic and let it sauté for about 3 minutes. Then add the quail eggs, onions, tomatoes, black pepper, and fish sauce (patis) and let it cook for 2 minutes on medium high heat. Add the potatoes, carrots, green peas, and soy sauce. Stir and cover. Let it simmer for 1 minute. Using a strainer add the colored corn oil from the annatto seeds into the pot and mix well. Replace cover and let it cook for 5 minutes over medium low heat. Then add the bell peppers. Stir well and adjust the taste by adding salt and pepper if needed. Cover and let it cook for another 2 minutes. Serve with rice topped with Turo-Turo style Giniling. Enjoy!

top

Daing na Bangus (milkfish)

Daing na Bangus

This dish brings back a lot of memories from the Philippines. Bangus or Milkfish is a very popular fish in the Philippines and definitely a fish of choice for a lot of different dishes.

Fried Bangus

I have tasted both versions of this dish and they are both very delicious. This particular recipe is a mixture of my mom’s and my mother in-law’s. When my mom cooks it she uses soy sauce, but my mother in-law uses vinegar instead for hers. So what I did for mine was combine both recipes and use soy sauce and vinegar. So, here it is!

Ingredients:

1 Large bangus de-scaled, clean and butter-flied
1 Cup of soy sauce
3 Cloves of garlic peeled and smashed
¼ Cup of vinegar
½ Tbs. Fresh ground black pepper
Corn oil for frying

Directions:

In a large pan marinate fish with soy sauce, vinegar, garlic, and ground black pepper. Place the Milkfish skin side up, cover, and set it in the fridge for an hour before cooking.

In a large frying pan heat oil about ¼ in deep and fry the fish skin side up first for 4 minutes. Then carefully turn the fish over and let it fry for 5 minutes. Next turn it back skin side up and fry for an additional 2 minutes. Serve with rice and slices of tomato and onions on the side. Enjoy!

top

Kinilaw (kilawin) Raw Tuna Salad

Kinilaw means to “cook” in vinegar. It’s not really cooking since there is no heat involved. But soaking fish or some other seafood in a strong vinegar solution turns the meat opaque and gives it a texture of having been cooked.

There are a variety of fish that can be used for making kinilaw. Tuna, tangigue or tanigue (sea bass), talakitok (cavalla) and lapu-lapu (grouper) are only some of them. I used yellow fin tuna for my kinilaw.

Heres a favorite delicacy served in the Southern parts of the Philippines. Each area however uses ingredients norrmally found exclusively in the area only. The preparation however remains the same and the ingredients listed here are the ones commonly used in most areas.

There’s really nothing complicated about making this wonderful Filipino dish. You season the cubed fish fillets with salt and pepper then soak them in strong vinegar. Of course, you add some spices to perk up your kinilaw.


Here is a simple recipe:

Ingredients:

1 kg Fresh tuna; cubed
1/2 cup Finely chopped ginger
1/2 cup Finely chopped onions
2 Lemons (use the sour ones)
1 cup Vinegar (use the one that is strong)
5 cloves of garlic minced
2 pieces siling mahaba chopped
1 red bell pepper, diced
Salt and pepper to taste
optional: add 1/2 cup coconut milk or evaporated milk


Instructions:

Rinse the fish with water once and with vinegar once but swiftly.
Put in a bowl. Sprinkle on top the ginger and the onions.
Squeeze out the juice of 2 lemons on the mixture.
Add the Vinegar, chillies, garlic, salt and pepper to taste.
Mix everything slowly so you dont crush the fish.
Refrigerate for about 30mins to an hour, then serve.

NOTE: In some parts of the country, they use the local coconut wine (tuba) instead of vinegar. If you use a strong vinegar it will cook the fish almost right away as soon as you pour it over the dish. The idea is not to cook the fish entirely. It should still be pinkish inside so as to keep it soft and tasty. In some parts of the country they add about 1/2 cup of coconut milk to remove the fishy taste of the fish. In other parts they add slices of cucumber to the dish. Some add slices of fresh tomatoes too.
 

top

Bistek (Beefsteak Tagalog)

INGREDIENTS

500 grams beef sirloin, cut in 6 slices
1 tbsp calamansi or lemon juice
1 tbsp soy sauce
1 tsp ground black pepper
3 tbsps oil
1 pc onion, sliced into rings

COOKING INSTRUCTIONS

Marinate the beef in calamansi or lemon juice, soy sauce and pepper. Heat the oil and pan-fry the beef until medium rare. Transfer to a plate. In the remaining oil, sauté the onion until tender. Garnish the beef with the remaining onion rings.

top

Beef Salpicao (stir-fried Garlic Beef)

Ingredients:

4 tablespoons worcestershire sauce
Pinch of paprika
Pinch of salt & pepper
2 tablespoons garlic (minced)
# 250 grams beef tenderloin (cut into chunk cubes)
2 tablespoons olive oil
1 tablespoon butter

Instructions:

In a bowl marinate beef in salt & pepper, garlic, paprika and olive oil for a few minutes.
In a saute pan, heat oil in very high heat.
Put in beef and all marinade ingredients and toss very swiftly keeping the heat very high, until brown.
Add in the worcestershire sauce while tossing.
Finish with butter.
Serve with garlic rice.

top

Dinuguan or Pork Blood Stew

Dinuguan or Pork Blood Stew

There are only a few Filipino I have met that didn’t care for this particular dish. A lot of times people judge this dish before tasting it. The truth is for most people that do actually taste it, my American mother in-law for example, they actually like it.

The only problem she had was knowing what it is. Dinuguan or pork blood stew is a Filipino, savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chili’s, and vinegar. The term Dinuguan come from the word dugo which means “blood”. It is similar to a Singapore dish, pig’s organ soup. The only difference is it does not have vegetables in it. For western cultures this dish is considered as unusual or maybe an alarming dish even though it is similar to European-style blood sausage or British black pudding, but in a saucy, stew form. This dish is so popular in the Philippines that you will find it at just about any occasion, from simple family gatherings to weddings. For my kababayan who just recently moved here to the U.S., especially if you don’t live in the major cities such as Chicago, Los Angeles, or New York City, you can still find edible pork blood at just about any International grocery store in the frozen section. One of the most popular brands here is Orientex. They have beef blood also. Ok, so enough talking and let’s get down to the recipe.

Ingredients:

1½ Lbs. of Pork belly (pork butt is fine)
10 oz. of Edible pork blood (Orientex)
2 Cups of Chicken stock (water is fine)
1 Cup of Vinegar (Datu-puti)
3 Tbs. Fish Sauce (Rufina)
4 Cloves of garlic, peeled and smashed
1 Medium onion sliced thinly
1 Bay leaf (Laurel leaf)
4 Pcs. Finger peppers
½ Tbs. Ground black pepper
½ Tbs. Kosher salt
Oil for sautéing

Directions:

Prepare pork blood by straining it and separating the blood that is in a jelly form in a separate bowl. Next add ¼ cup of water and break up the jellied blood with your hands and set aside. Slice pork into small bite sized pieces and set aside.

Using a casserole dish, heat 1 Tbs. of corn oil, add the pork, and spread it evenly on the bottom of the casserole dish. Cover and let it cook on medium low heat for three minutes without stirring it. Remove cover, stir the pork, and drain the liquid accumulated. Add garlic and sauté for one minute, then add the onions, stir, and cover. Let it cook for another minute. Next add fish sauce and bay leaf and sauté for 3 minutes. Then add ½ cup of vinegar, cover, and bring to a boil. Lower the heat and let it simmer for 3 minutes. Add the chicken stock and salt and let it simmer for five minutes. Add the jelly formed pork blood first, stir for about a minute, then add the rest of the pork blood and the finger peppers. Continue to stir for about two minutes, cover, and let simmer for another five minutes. Add another ½ cup of vinegar. Again cover and let it simmer for an additional 5 minutes. Adjust the taste by adding salt & pepper if needed. That’s it, you’re done. Serve with white rice, or Puto (Filipino rice cake). Enjoy!

top

Adobong Sitaw

Adobo is a simple, classic dish and the most versatile when it comes to Philippine cuisine. In my humble opinion, you can make just about anything with this wonder dish from seafood, poultry, pork, and vegetables.

Adobong Sitaw

Adobong sitaw is one of the top choices when it comes to a vegetable and meat combination. String beans or Sitaw/Sitao is a very common type of bean in the Philippines. Unlike the green beans here in the U.S., these beans grow as long as 36 inches in length but, they are best when harvested at about 18 inches long. You will find string beans in all types of dishes from Pakbet, (mixed vegetable stew) to Sinigang, (sour soup) and with all sorts of stir-fried vegetables. Combine string beans and meat braised in soy sauce, vinegar, spices, and fat rendered from pork belly and you will have another mouth-watering Filipino dish.

Ingredients:

1 Lb. Pork belly cut in 1 in. cubes
½ Lb. String beans (sitaw) cut in 2 in. long pcs.
1 Medium sized onion, sliced crosswise
Soy sauce*
Vinegar*
3 Bay leafs
4 Cloves of garlic, peeled and smashed
1 Tsp. Ground black pepper
½ Tbs. Whole black peppercorns

Directions:

*1-Cup of liquid mixture:

Combine 1 ½ oz. soy sauce, ½ oz. vinegar, & 6 oz. water
Make 2 cups of this liquid mixture for this recipe…

Rinse cut string beans with cool water thoroughly and set aside.

In a casserole dish combine 2-cups of liquid mixture along with pork, garlic, ground black pepper, whole peppercorns, and bay leafs. Cover and let it simmer over medium high heat for 20 minutes or until 60 percent of the liquid has evaporated. Next add onions along with the string beans, cover, and let it simmer over low heat for 12 minutes or until string beans are tender. Adjust taste by adding salt & pepper if needed. Serve hot over rice. Enjoy!

Tip:

Remember! The key of making great tasting adobo is balancing the flavors of spices and liquid mixtures evenly without over powering one another, whether your choice is dry or adobo with gravy…

top

Paella

INGREDIENTS

20-25 pc mussels
1 c squid, sliced (or 5 pc medium squid)
2 pc crabs
1/2 c medium-size shrimps
1/2 kg chicken breast, leg, gizzard, and liver
3 tbsp chorizo fat
2 tbsp oil
1/4 kg pork cut into 1-inch cubes
1/2 c ham cut into 1-inch squares
1 pc chorizo de bilbao, sliced
1 clove garlic, crushed
1 onion, chopped fine
1 c tomato sauce
3 1/2 c chicken broth
2 c rice, washed
1 pc red pepper, in strips
10 pc string beans
1 tsp soy sauce or patis
2 tsp salt
1/4 c sweet peas
2 hard-boiled eggs
1/2 cut parsley

COOKING INSTRUCTIONS

Steam mussels. Set aside 1 cup broth. Remove ink of squid. Slice and boil. Set aside. Boil crabs and shrimps together; set aside. Boil bony parts of chicken; set broth aside. Heat fat and oil in skillet. Fry chicken, pork, ham, and chorizo. Cook until half-done. Remove from skillet. Saute garlic, onion, and tomato sauce. Add chicken broth and rice. Mix well. When rice is half-done, add red pepper, string beans, mussels, squid, and other meats. Season with soy sauce, and salt. Cover tightly and cook without stirring until broth is absorbed. During last 5 minutes of cooking, put shrimps, crabs, and peas on top. Garnish with sliced eggs, strips of pepper, and parsley.

top

Diningding

INGREDIENTS

1 tablespoon olive oil
2 cloves garlic, crushed
1/3 cup bagoong isda
4 cups water
4 tomatoes, quartered
1 onion, quartered
1 thumb-sized ginger, crushed
1 cup squash, cubed
1 bundle sitaw, cut into 2-inch long pieces
5 pieces sigarilyas, cut into 1-inch long pieces
2 finger chilis (siling haba)
5 pieces okra, halved
1 ampalaya, halved and sliced
1 eggplant, cut into 2-inch long pieces
4 shrimps
1 whole tilapia or bangus, fried or grilled

COOKING INSTRUCTIONS

Heat olive oil, then sauté garlic and bagoong for 3 minutes. Strain. In a saucepan, bring the water to a boil. Add the strained bagoong, tomatoes, onion, ginger and squash.

When squash is half-cooked, add the sitaw, sigarilyas, sili, okra, and ampalaya. Do not stir. Cover and cook for 5 minutes. Add the eggplant and shrimps. Cover and cook until done. Add the fish on top, and cook until heated through.

top

Pork Adobo

INGREDIENTS

1 kilo pork, cut into pieces about 2 inches long and 1-1/2 inches thick
1 head garlic, pounded
4 teaspoon salt or toyo to taste
1 teaspoon black pepper, ground
1 tablespoon canola oil
2 cups water
1/2 cup vinegar (native) 

COOKING INSTRUCTIONS

Place the pork in a saucepan. Add vinegar, garlic, pepper, salt or toyo (soy sauce) and water. Cover the saucepan and cook slowly until the meat is tender and most of the broth has evaporated and only 1/4 cup remains.

Drain, separate the pieces of garlic from the pork and fry in oil until brown. Add the pieces of pork and fry until brown. Add the broth and let simmer about 5 minutes. Serve hot.

COOKING TIME: 45 mins. to 1 hour

top

Pork Steak / Beef Steak Filipino Style Recipe (Bistek Tagalog)  

Estimated time to prepare and cook: 50 minutes
Ingredients:

* 3/4 kilo tender porkchops or beef steaks, sliced
* 1 tablespoon kalamansi or lemon juice
* 5 tablespoons soy sauce
* 3 cloves of garlic
* 1 small piece ginger, crushed
* 1/2 teaspoon ground black pepper
* 1/2 cup onions, sliced in rings
* 4 tablespoons cooking oil

Pork / Beef Steak Cooking Instructions:

* Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes.
* In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done.
* Increase heat for a minute or two to brown steaks.
* Add the sliced onions and continue to cook for another minute.
* Serve on a platter including the oil and sauce.
* Best served with hot plain rice.
 

top

Embutido Recipe - Filipino style meatloaf 

Embutido is a Filipino style meatloaf. It is one of the most favorite filipino dish. Embutido can be served as cold cuts; lightly pan a sliced pieces or fried the whole then sliced. It is also best that you dip a slice of embutido with your favorite food sauce.

Estimated cooking time: 50 minutes
Embutido Ingredients:

* 1 lb. ground pork
* 1/2 cup finely chopped carrots
* 1 cup (6 slices) finely chopped (sweet or cooked) ham
* 3 tbsp. minced green bell pepper
* 3 tbsp. minced red bell pepper
* 1/3 cup sweet pickle relish
* 1/4 cup raisins
* 3 whole eggs
* 1/2 cup grated cheddar cheese
* dash of liquid seasoning
* salt & pepper, to taste
* 1 tbsp. cornstarch
* slices (wedges) of hard-cooked eggs
* slices (wedges) of Vienna sausage
* aluminum foil, 10″ x 12″ sizes

Embutido Cooking Instructions:

* Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350°F.
* In a bowl, combine all the ingredients and mix until well blended.
* Divide the mixture into 2 to 4 portions (depending on how many you want to make).
* Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages.
* Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages.
Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.
* Finally, roll the aluminum foil into a tightly packed log about 1″ to 2″ in diameter, sealing on both ends. Repeat with the remaining pork mixture.
* Place the embutido in a steamer and steam for an hour. Alternatively, place embutido in a wire rack on a baking pan, half filled with hot water.
* Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour.
* Remove from the oven. Let it cool and slice into rings. Serve with your favorite catsup or sauces.
* Refrigerate unused embutido.
 

top

Sweet and Sour Pork Recipe   

* 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 Instructions:

* 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).
* Mix 2 tablespoons of cornstarch and soy sauce then coat the pork with the cornstarch mixture.
* Fry the pork in a skillet until golden brown, set aside.
* Dissolve the remaining 2 tablespoons of cornstarch on 1/2 cup of pork stock - set aside.
* 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.
* Pour over fried pork then serve with rice.

 

top

Crispy Pata Recipe (deep fried pork leg)

* 1 Pata (front or hind leg of a pig including the knuckles)
* 1 bottle of soda (7Up or sprite)
* 1 tablespoon of salt
* 2 tablespoons patis (fish sauce)
* 1/2 tablespoon baking soda
* 4 tablespoons of flour
* Enough oil for deep frying
* Enough water for boiling

Crispy Pata Cooking Instructions:

* Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.
* Make four to five inch cuts on the sides of the pata.
* On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.
* Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.
* After the above process, rub patis on the pata and sprinkle flour liberally.
* In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.

Crispy Pata Dip Sauce:
Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste.
 

top

Skinless Longganisa Recipe (Filipino Sausage) 

Makes 18-20 sausages
Preparation time: 30 mins + 2 hours chilling
Cooking time: 30 mins


Longganisa Ingredients:

* 500 g (1 lb) minced pork
* 200 g (1 cup) diced pork fat
* 3 tablespoons brown sugar
* 2 teaspoons salt
* Freshly ground black pepper
* 2 tablespoons finely chopped garlic
* 2 tablespoons crushed garlic
* 1 tablespoon annatto seeds
* 60 ml (¼ to ½ cup) oil
* Spring onion, to garnish (optional)

Longganisa Cooking Instructions:

* In a mixing bowl, combine minced pork, pork fat, sugar, salt, pepper and garlic.
* In a small bowl, combine annatto seeds and vinegar.
* Press on the annatto seeds with the back of a spoon to extract the color.
* Strain vinegar into the pork mixture. Mix well by hand or with a wooden spoon.
* Shape into 8½-cm (4-in) sausages and roll in small pieces of wax paper.
* Chill for a few hours in the refrigerator.
* When ready to cook, heat oil in a wok or frying-pan.
* Unwrap the sausages and fry in batches in hot oil until fully cooked.
* Drain on paper towels.
* Garnish with spring onion, if desired, and served with rice and tomatoes or Garlic-Vinegar Dip.
* These sausages can also be frozen until needed.
 

top

Tokwa’t Baboy Recipe  

The “Tokwat Baboy” was made with braised tofu or bean curd, vinegar, soy sauce, and tender pieces of pork, from the pig’s ears. This was certainly an interesting way to meet my protein quota!

Estimated cooking time: 1 hour and 20 minutes

Tokwa’t Baboy Ingredients:

* 1/2 kilo pork (cut into chunk cubes)
* 5 pieces tokwa (bean curd or tofu)
* 2 heads garlic (minced)
* 1 cup vinegar

* 1 cup soy sauce
* 1 teaspoon salt
* 1 teaspoon brown sugar
* 3 small onions (diced)

Tokwa’t Baboy Cooking Instructions:

* In a casserole, boil pork in just enough water with salt, lower fire and let simmer until pork is tender.
* Take the pork out and set aside.
* Fry tokwa (bean curd) in hot oil until toasted and slice to the same size as the pork.
* In a saucepot, mix vinegar, soy sauce, salt garlic and onions and heat for just a few minutes.
* Pour in mixture over pork and tokwa.
* Serve hot.
 

top

Pork Menudo Recipe    

Estimated preparation & cooking time: 50 minutes


Menudo Ingredients:

* 1/2 kilo pork (cut into small chunks)
* 1/4 kilo pork liver (cut into small cubes)
* 5 pieces chorizo Bilbao (also cut in small pieces)
* 4 potatoes (peeled, cut in small cubes, fried)
* 1 green and 1 red bell pepper (diced)
* 1 cup chickpeas
* 1/4 cup raisins
* 1/2 teaspoon paprika
* 1 cup pork or chicken stock
* 2 teaspoons of patis (fish sauce)
* 3 tablespoons oil
* 1 tablespoon atsuete oil (optional)
* 3 tomatoes (diced)
* 1 small head of garlic (minced)
* 1 medium size onion (diced)

Menudo Cooking Instructions:

* In a pan or wok, heat cooking oil and atsuete oil.
* Sauté garlic, onion. Then add the pork, liver, chorizo de Bilbao, tomatoes, bell pepper, paprika, patis and the stock.
* Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.
* Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.
* Salt and pepper to taste.
* Serve hot with white rice.
 

top

Bagoong Guisado

INGREDIENTS

4 tablespoons oil
4 cloves garlic
1 tsp. sugar
1/2 cups bagoong (shrimp paste)
2 tablespoons native vinegar

COOKING INSTRUCTIONS

Heat oil. Add chopped garlic and fry until brown. Add bagoong and stir. Add vinegar and sugar and simmer until done.

COOKING/PREPARATIONS TIME: 1/2 hour 

top

Caldereta 1

1 Kilo goats meat cut into pieces
1 cup fat or salad oil
5 segments garlic, crushed
6 potatoes, halved or quartered
1 large onions
Slices of hard boiled eggs
Meat stock or water
6 tomatoes sliced
Paprika, salt and pepper to taste
Liver mixture
1 cup sweet peas
Slice pimientos morones
1/2 cup chopped ham

INSTRUCTIONS

Heat the fat, and brown the garlic. Remove the garlic and sauté the onion and tomatoes, then add the meat and seasonings.

When partly cooked transfer the mixture into a deeper pan, then add stock to cover the mixture. Cook until meat is almost tender.

Add the potatoes and continue cooking. When meat and vegetables are tender, add the liver mixture to thicken the gravy. Add pimientos, peas and ham. Serve hot and garnish top with slices of hard boiled eggs and chopped ham.1

COOKING/PREPARATIONS TIME: 1/2 TO 2 

top

Caldereta 2

Yield: 4 servings
Ingredients
2 lb Lamb, beef or goat, cut into -1 1/2-inch cubes 
3 tbsp Distilled white vinegar 
1 1/4 tsp Salt 
Freshly ground black pepper 
4 tb Olive oil 
3 Whole dried hot red chilies 
5 Garlic cloves, peeled and -minced <