[Best Filipino Recipes Thread]

[amfoofoo]

Lechon Kawali

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

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


Procedures 1. Boil pork in water, salt & pepper, garlic, onion and laurel leaves, lower fire and let simmer until pork is tender.
2. Strain well and deep fry in hot oil until crunchy.
3. In a bowl, mix all the sauce ingredients well.
4. Serve hot with sauce.

 

[amfoofoo]

Pork Kilawin

Ingredients 1 k. pork liempo 3/4 cup onions, coarsely chopped
1/2 cup vinegar 2 cups water
1/2 cup soy sauce salt and pepper to taste

Procedures Boil pork liempo in 2 cups water and add some salt. Cook until liempo is tender. Cut liempo into small cubes. Place in a bowl and add vinegar, soy sauce, and onions. Serve immediately.

 

[amfoofoo]

Laing

Ingredients * 25 pieces dried taro root (dahon ng gabi)
* ? kilo pork (cut into small cubes)
* 3 cups grated coconut
* 2 cups water
* 1 big head of garlic (minced)
* 2 small onions (minced)
* 1 tablespoon ginger (grated)
* ? cup small dried shrimps (soaked)
* 6 pieces hot chili pepper (minced)
* ? cup alamang
* 3 tablespoons oil
Procedures # Wash dried taro root and separate leaves from stalks.
# Discard the prickly part of the stalk.
# Cut into 1 "
# Extract the cream from the grated coconut.
# In a pan, saut? garlic, onion, ginger, pork meat and stir.
# Add in dried shrimp, hot chili pepper, alamang, and the stalks.
# Cook until stalks are tender.
# Stuff Taro root leaf with 2 tablespoons of mixture. Wrap well.
# Arrange stuffed leaves in a casserole and pour in coconut cream.
# Cook until coconut cream excretes its oil and stuffed leaves are cooked well.

 

[amfoofoo]

Pork Sinigang

Prep Time: 30 minutes or less | Cook Time: 30 minutes - 1 hour | Serves: 6
Lunch » Soup » Filipino
Visual Recipe By: honeygurl






Ingredients:
3/4 kilo pork good for stewing
40 g. tamarind soup base
3 small tomatoes
1 medium onion
a bunch of water spinach (kangkong)
a bunch of winged beans
1 medium size white radish
a couple of taro root
5 1/2 cups of water
long green chili
salt to taste



Step 1:
Picture of the veggies all chopped up. Pick the leaves of the water spinach and the soft stem part. Peel and slice the radish diagonally. Slice the winged beans in the same manner. Peel the taro root and slice into half. Slice tomatoes and onion.



Step 2:
Boil the pork in water. Season with a little bit of salt and cook until tender.



Step 3:
Add in the tamarind soup base, onions and tomatoes. Drop the taro root as it takes quite some time to cook. Let it boil for about 10 minutes.

Step 4:
Add in the radish. Cook for roughly about 7 minutes.



Step 5:
Add in the winged beans and the stem of the water spinach. Cook till done for a few minutes. The moment the color turns to bright green it should be done.

Step 6:
Add lastly the leaves of the water spinach. As soon as it wilts in the boiling stock, your sinigang is done!

 

[amfoofoo]

Lumpiang Sariwa - Fresh Egg Roll

Prep Time: 30 minutes or less | Cook Time: 30 minutes or less | Serves: 8
Dinner » Vegetable Dish » Filipino
Visual Recipe By: honeygurl




Ingredients:
Lumpiang Sariwa - Fresh Spring Rolls:
3 cups jicama julienned
1 small head of a cabbage shredded
1 medium sized carrot julienned
2 medium sized sweet potatoes sliced in small chunks
1 medium tomato chopped
1 small onion sliced
3 cloves garlic minced
1/4 kilo ground pork
2 tbsp fish sauce
a few lettuce leaves
egg roll wrappers
salt and pepper to taste
1/2 cup water or shrimp stock



Step 1:
Saute the tomato, garlic and onion in a little oil. Add in the pork and cook until brown. Season with a little bit of salt and pepper.



Step 2:
Add the jicama and mix. Season with fish sauce. Pour in the water. Cover and cook over medium low heat for about 10 minutes or until the jicama gets a little bit wilted and tender.



Step 3:
Should look like this after.

Step 4:
Add the sweet potatoes and carrots. Mix and cover again. Cook for about 3 minutes or until sweet potatoes are done but not mushy.



Step 5:
Lastly add in the cabbage. Just mix it in and turn off the heat once it gets wilted and bright green. Your filling is done. Allow this to cool a bit and let drip over a strainer.

Step 6:
Over an egg roll wrapper, lay a couple of lettuce leaves.

Step 7:
Put about 2 tbsp of filling over the lettuce.



Step 8:
Pull the right side of the wrapper over.



Step 9:
Gently tuck the bottom side of the wrapper up pulling in the filling to tighten then roll up. Wipe a little bit of water to the top edge.

Step 10:
Roll your lumpia up to seal.



Step 11:
All wrapped up. Lumpiang Sariwa or Fresh Spring Rolls / Egg Rolls are best served with some hoisin sauce drizzled on top and sprinkled with crushed fresh garlic and chopped nuts!

 

[amfoofoo]

Filipino Style Spaghetti

Prep Time: 30 minutes or less | Cook Time: 30 minutes - 1 hour | Serves: 10
Dinner » Pasta » Filipino



Ingredients:
This is how we make spaghetti. Fairly easy to do. No fancy herbs. Deep red in color and sweeter than the Italian version. And the ingredient that sets it apart the most, we use our very own red hot dogs in it!


Ingredients:

1 kilo (2.2 lbs) spaghetti noodles
1 cup minced onion
1 head of garlic finely minced
3/4 kilo (1.65 lbs) ground beef
3/4 kilo (1.65 lbs) hot dogs
1/4 cup sugar
Spaghetti sauce (used 750g (26.5 ounce) pouch in this recipe)
1 bottle banana ketchup
1 box quick melt cheese
1/2 cup water
salt and pepper to taste



Step 1:
Cook the noodles as per package direction.



Step 2:
Slice the hot dogs in wedges. Better do this when their still in a slightly frozen state. Split them in half then just do slanting cuts like in the picture.



Step 3:
Heat some oil. Saute garlic and onions. Then add in the meat. Cook till brown. Season with some salt and pepper.

Step 4:
Pour in the spaghetti sauce, ketchup, sugar and water.



Step 5:
Mix and let it simmer for about 10 minutes until it gets thick and red.

Step 6:
Add in the hot dogs last.

Step 7:
Mix and just let the hot dogs heat through. Sauce is done!



Step 8:
This is just a personal preference. Since I'm not mixing my sauce with the pasta I make sure to give the noodles a quick rinse after their cooked and strained them. Just to remove the excess starch.



Step 9:
Top the noodles with the warm sauce. Sprinkle with quick melt cheese! In this picture I added some hot dogs and marshmallow finger food to go with it. Enjoy!

 

[amfoofoo]

Squash & Long Beans in Coconut Milk

Prep Time: 30 minutes or less | Cook Time: 30 minutes or less | Serves: 8
Dinner » Vegetable Dish » Filipino


Ingredients:
1/2 of a whole squash, peeled and cubed
1 bundle of long beans, cut into 2 1/2 inch length
1 1/2 cup of thick coconut milk
1 cup of water
1/4 kilo ground pork
1 small onion sliced
1 medium tomato chopped
3 cloves of garlic minced
1 long green chili (put as much as you want this to be spicy)
salt and pepper to taste



Step 1:
Saute garlic, onions and tomatoes. Add in the ground pork and let it cook till brown. Season with a little bit of salt and pepper.



Step 2:
Add in the coconut milk and let it boil. Make sure to stir this occasionally to avoid curding. Let this boil for about 5 minutes for the coconut milk to develop more of its rich taste and creaminess. Thin out with more water if it's too thick for you.



Step 3:
Now you can add in the veggies. Start with the squash. Let this cook for about 5 minutes.

Step 4:
Next add in the long beans and your chili. Mix and let simmer for another 5 minutes.



Step 5:
Adjust seasoning according to your taste. Enjoy!

 

[amfoofoo]

Beef Pochero

Prep Time: 30 minutes or less | Cook Time: 30 minutes - 1 hour | Serves: 6
Dinner » Beef » Filipino


Ingredients:
1/2 kilo beef, cut into cubes (select a cut good for stewing)
1 small head of a cabbage quartered
1/4 kilo Chinese cabbage (pechay)
2 medium sized potatoes quartered
5 plantains peeled and sliced in the middle
1 big can of pork and beans
1/2 cup tomato paste
2 cups water
1 small onion sliced
3 cloves garlic minced
salt and pepper to taste



Step 1:
Start by frying the plantains. Filipino plantains look like this. Short and fat. Just let them fry until slightly golden brown. Take off the oil and set aside.



Step 2:
Saute the garlic and onions. Then add in the beef. Saute until it changes color. Season with some salt and pepper.



Step 3:
Next add in the tomato paste and water.

Step 4:
Mix and let it boil. Cover and simmer over low medium heat until beef is tender.



Step 5:
Once the beef is tender, add in the potatoes. Let it simmer some more until the potatoes are cooked.

Step 6:
At this point you can add in the rest of the ingredients. The veggies, pork and beans and plantains. I usually just pile them in and cover for a few minutes allowing the veggies to wilt a bit.

Step 7:
Afterwards I gently mix them until their well incorporated into the sauce. Serve your beef pochero and enjoy!

 

[amfoofoo]

Totsong Bangus (Milkfish In Fermented Soy Cake)

Prep Time: 30 minutes or less | Cook Time: 30 minutes - 1 hour | Serves: 5
Lunch » Seafood » Filipino


Ingredients:
1 medium size milkfish cut into pieces
2 squares tahure (fermented soy cake)
1 tbsp fermented black beans
1 tbsp minced garlic
1 medium onion sliced
1 big tomato diced
1 small ginger sliced into strips
bunch of water spinach (kangkong)
1 tsp MSG
1/4 cup vinegar
1 tbsp soy sauce
3/4 cup water
flour for dredging
salt to taste



Step 1:
Season milkfish with a little bit of salt. Dredge in flour.



Step 2:
Fry till golden brown. Set aside.



Step 3:
Saute garlic, onions, tomato and ginger.

Step 4:
Mix vinegar, black beans and soy cake together then mash.



Step 5:
Add the soy cake mix in the pan. Add water and soy sauce and let boil for a few minutes. Season with MSG then add in the fish and boil for a few minutes.

Step 6:
Add in the kangkong (water spinach). Check seasoning if it needs some adjustment. Turn off the heat when the kangkong turns bright green. Best eaten after a few hours from cooking. Enjoy!

 

[christianpogi1985]

ang damikeep on sharing

 

[amfoofoo]

KARE-KARE

This is a traditional Filipino dish served on special occasions as well as family dinners. The oxtails and tripe are slowly simmered to tenderness before creating the delectable peanut sauce.
INGREDIENTS:
1/4 cup peanut oil
3 pounds oxtails
2 pounds beef tripe
1 yellow onion, peeled and sliced
3 cloves garlic, peeled and crushed
1 tomato, chopped
1-1/4 cups beef stock homemade or use canned
1-1/4 cups water
Salt to taste
2 tablespoons annatto oil
3 tablespoons peanut butter mixed with 1/2 cup hot tap water
Several shots of Tabasco, or more to taste
PREPARATION:
Heat a large frying pan and add 3 tablespoons of the peanut oil. Brown the oxtails well on both sides in 2 or 3 batches. Place them in a 6-quart heavy stove-top covered casserole.
While the oxtails are browning, bring 3 quarts of water to a boil and blanch the tripe.Simply boil it for a few minutes, drain, and cool. Cut the tripe into strips 1/2 inch wide and 3 inches long. Add these to the oxtail pot.
Add the remaining peanut oil to the frying pan and saute the onion and garlic. Add to the oxtail pot along with the tomato, beef stock, water, salt, and annatto oil. Cover and simmer for 1-1/2 hours. Simmer partially covered for another 1-1/2 hours, stirring now and then. At the beginning of the last hour of cooking, add the peanut butter mixture and the Tabasco. Taste and add more Tabasco and salt if needed. If all is not very tender, continue to cook a bit longer.
Serve with rice.
Yield: 6 to 8 servings

 

[amfoofoo]

Pakbet or Pinakbet

*

1/4 kilo pork with fat, cut into small pieces
*

2 Amapalya (bitter melons) sliced to bite size pieces
*

2 eggplants, sliced to bite size pieces
*

5 pieces of okra, cut in two
*

1 head garlic, minced
*

2 onions, diced
*

5 tomatoes, sliced
*

1 tablespoon of ginger, crushed and sliced
*

4 tablespoons bagoong isda or bagoong alamang
*

3 tablespoons of oil
*

1 1/2 cup water
*

Salt and pepper to taste

Pakbet Cooking Instructions:

*

In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.
*

On the same pan, saute garlic, onion, ginger and tomatoes.
*

In a casserole, boil water and add bagoong.
*

Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.
*

Add in all the vegetables and cook until the vegetables are done, careful not to overcook.
*

Salt and pepper to taste.
*

Serve hot with plain rice.

 

[amfoofoo]

Ampalaya Leaves with Sardines

Ingredients and cooking procedure after the jump.

Ingredients:

Ampalaya leaves

4 cloves of garlic

1 medium onion

1 small can sardines with tomato sauce

2 Tbps. of Patis (Fish sauce)

Vegetable oil

2 cups of water

Salt to taste

Cooking Procedure:

* Put vegetable oil in a casserole, sautÈ garlic, onion.

* Pour sardines and cook for few minutes.

* Add Ampalaya leaves, salt.

 

[amfoofoo]

Nilasing na Hipon (Drunken Shrimps)

Ingredients and cooking procedure after the jump.

Ingredients:

* 3 kilos of large shrimps

* 4 cups of Gin

* 4 cups of Flour

* Salt and pepper to taste

* Cooking Oil

Cooking procedure:

1. Wash the shrimps twice to remove impurities and allow to stand for at least 30 minutes.

2. Place the shrimps in a bowl and add the gin.

3. Prepare the batter by mixing flour with some water and gin. Mixe well.

4. Add the batter to the shrimps and mix well until the shrimps are well coated.

5. Heat oil in a skillet and deep-fry the shrimp.

Isn't that easy? This recipe is like Camaron Rebosado just remove the shrimps shell and don't add gin.

 

[amfoofoo]

Adobong Tahong

Here is another way of cooking Tahong or Mussels.

Ingredients and cooking procedure after the jump.

Ingredients:

* 1 kilo of tahong shelled

* 6 tbsp. of vinegar

* 7 cloves of garlic, crushed

* 2 tbsp. of salt

* corn oil

Cooking procedure:

1. Boil tahong in vinegar and a small amount of water.

2. Add salt and crushed garlic.

3. As soon as the liquid dries out, add cooking oil.

4. Cook for 5 minutes and remove from fire.

 

[amfoofoo]

Chicken Afritada

Chicken Afritada is a type of Stew that was adapted by Filipinos from the Spanish.

Recipe and cooking procedure after the jump.

Ingredients:

* 1 kilo of Chicken

* ½ kilo potatoes (peeled and quartered)

* 1 small head of garlic (minced)

* 1 big onion (diced)

* 1 red bell pepper (quartered)

* 1 green bell pepper (quartered)

* 1 cup of green peas

* 1 cup of carrots (cut diagonally)

* 2 cups chicken stock or chicken cubes

* 1 cup tomato sauce

* Breadcrumbs

* Salt & Pepper

* Corn Oil

Cooking Procedure:

1. In a casserole, fry chicken until slightly brown and set aside.

2. Sauté garlic and onion.

3. Pour in the stock/cubes and tomato sauce.

4. Bring to a boil and add in chicken.

5. Simmer until chicken is cooked.

6. Add in potatoes, simmer it until it's tender.

7. Add in bell pepper and season with salt & pepper.

8. Add in breadcrumbs and thicken sauce.

9. Serve hot.

Healthy advice: If you'd like to avoid intake of bad cholesterol, remove the skin of the chicken.

 

[amfoofoo]

Chicken Tinola

Chicken Tinola is a soup-based dish which is cooked with green papaya cut in wedges, and chili pepper leaves, in broth flavored with ginger, onions and fish sauce. A common substitutes for chicken is pork, chayote/Sayote instead of papaya, or moringa leaves known as marungay or malunggay, instead of pepper leaves.

Ingredients: * 1 chicken (1 kilo) * 1 whole medium Papaya cut in wedges 3 pieces of Chayote/Sayote * 1 onion cut in slice * 4 cloves garlic, crushed * 2 tbsp. ginger strips * 2 tbsp. patis * 1 tsp. vetsin (Optional - I preffer not to) * 1/2 cup young Pepper leaves or Malunggay * Few leaves of Onion leaves (a personal favourite) Cooking Procedures :Clean and cut chicken into small serving pieces. Saute' garlic and ginger until brown. Add onion. Then, add chicken. Stir for 3 minutes, pour in patis. Cook for another 3 minutes. Cover and let simmer. When chicken is half done, add Papaya or Chayote/Sayote. Cover and simmer until chicken and potatoes are done. Lastly, add vetsin (optional) Onion leaves and pepper leaves or Malunggay leaves. Let boil for 3 minutes and then serve it hot.

 

[amfoofoo]

Sizzling Sisig - Pork

Sizzling Sisig is actually originated in Pampanga and a very popular pulutan (delicacy? – to correct me you can use the comment section of this post ) in the Philippines. Sisig is a Kapampangan term which means "to snack on something sour". It also refers to a method of preparing fish and meat, especially pork head , which is marinated in a sour liquid such as lemon juice (Kalamansi) or vinegar, then seasoned with salt, pepper, chilly and other spices. Some restaurants have also Chicken Sizzling Sisig as one their specialty (the recipe will be post in the future).
Ingredients:
- 1 kg Pork Face
- 1/4 kg Pork Brain (Optional)
- 2 tsp. butter
- 4 pcs. Onions, chopped
- 3 Tbsp. Soy Sauce
- 1 Tbsp. Vinegar
- 1 Tbsp. Catsup or Chilli Sauce
- Salt and pepper to taste
- Fried Pork skin, grounded (Optional)
- 1 Egg (Optional) - only when serving
Cooking Procedures :
- Boil pork face till tender; slice thinly into cubes.
- Saute 1 pc. onion in butter and add the sliced pork face and the brain in a deep skillet.
- While sauteing, mix the liquid ingredients.
- Add the liquid mix in the pan. Simmer for about 15 mins.
- Serve in sizzling plate, garnish with Fried pork skin, egg and chilli for your taste.

 

[amfoofoo]

Bicol Express

Bicol Express is the name given to a popular dish which originated in the Bicol Region of the Philippines. It is a stew made with red hot chilli peppers (siling labuyo in Philippines), coconut milk (gata ng niyog), shrimp paste (bagoong na alamang), onion, pork, and garlic.

Ingredients:

* 1/4 cup corn oil or olive oil (if you're health conscious)
* 1 kilo of pork - cut into 1/2 inch slices
* 3 tablespoon garlic - minced
* 1/2 cup onions chopped
* 1/4 cup fresh ginger - chopped
* 1/2 cup of Shrimp paste (Bagoong alamang)
* 1/2 tablespoon chopped red chili peppers (siling labuyo)
* 1 1/2 cup fresh red or green bell pepper, sliced diagonally
* 3 cups coconut milk (preferrably fresh)
* salt and pepper
Cooking Procedure:
1. In a pan, fry pork for a few minutes until its brown then put it on the side.
2. Saute garlic in hot oil then add onions and cook until slightly brown.
3. Stir in fresh ginger, and the cooked pork that you've set aside.
4. Add Shrimp paste and chopped hot chilli (siling labuyo).
5. Pour in 6 cups of coconut cream, do not stir and let it boil until the sauce is thick enough.
6. Then add the sliced green and red bell peppers. Continue cooking for about 10 minutes.
7. Add salt and pepper according to your taste.
Please note that Red Hot Chili Peppers can really sting, be careful on the amount of chilis you put.

 

[amfoofoo]

Adobong Baboy (Pork)

Adobo is a favorite filipino food. The recipe can be done with pork, chicken, beef or a combination of the three - if you like (but I prefer it cooked separately). Filipinos loves garlic and tangy flavors of food dishes. That’s why adobo recipe was created. Just by smelling the aroma of it, you’ll surely feel hungry. Filipino food like this adobong baboy, is one of my favorite recipe and even foreigners too!

Ingredients:

1-1/2 lb. pork - cut into serving pieces 3 cloves garlic, crushed 1/3 cup vinegar 3 tbsp. soy sauce 1 bay leafsalt to taste 1/4 tsp. pepper or 1 tsp. peppercorns 1 tbsp. sugar (optional) 1/2 cup water oil, for frying Cooking Procedures :1. Combine all ingredients in a big pot except the oil and let stand for at least 30 minutes. 2. Place pot over medium heat and bring to a boil. 3. Lower the heat and simmer covered until meat is tender for about an hour (checking occasionally for the water not to get dry, just add a little water each time you see its almost dry up). You may adjust the seasoning according to your taste and liking. Drain and reserve sauce. Set aside. 4. Meanwhile, heat oil in a pan over medium heat. Fry the meat until lightly brown on all sides. Set aside and keep warm. 5. Pour off all remaining oil from the pan. Pour in back the meat and reserve sauce. Mix for about a few minutes while scraping up the bits on the bottom of pan. 6. Remove from heat. Serve hot.