Pansit Palabok

A popular pinoy noodle dish that has an orange sauce and topped with lots of flavours from crunchy chicharon, prawns, hard boiled eggs, smoked fish flakes and whatever else you want to add.

Ingredients:

Palabok Noodles / Sauce
1/2 kilo miki noodles
1/2 kilo small crabs
5 cloves of garlic, minced
1 onion, chopped
2 tablespoons of atchuete seeds or oil
2 tablespoons of patis (fish sauce)
4 tablespoons of cornstarch, dissolved in water
1 teaspoon of monosodium glutamate (MSG) (optional)
1 1/2 cups of water
Palabok Toppings
Tinapa flakes (smoked fish)
Cooked shrimps, shelled
Squid adobo, sliced into rings
Pork chicharon, grounded
Spring onions, chopped
Hard boiled eggs, shelled, sliced
Fried garlic, minced
Fresh calamansi (lemon), sliced

Procedure:

1. Extract fat and meat from clean crabs, set aside.
2. Pound crab and extract juice on 1 1/2 cups of water
3. On a pan, saute’ garlic and onions until golden brown then add crab fat, crab meat, 1 1/2 cups of crab wash, patis and MSG. Bring to a boil and simmer for 10 minutes.
4. Add corn starch and continue to simmer while constantly stirring until thick.
5. Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked.
6. Lay drained noodles on a platter and pour the palabok sauce.
7. Garnish with toppings and serve.

Bagnet

The Bagnet, known locally chicaron name, is one of the famous food of the Philippines located in the Ilocos.  It is usually dip vinegar, anchovies and garlic.

Ingredients:

2 kilo pork liempo (pork belly), whole cut
1/2 head garlic
1 tsp. peppercorns
2 tbsp salt
1 bay leaves
cooking oil for frying

Procedure:

1. Wash pork belly, cut into large chunks and place in a large pot.Add enough water to cover the pork belly.
2. Add in salt, peppercorns, garlic, bay leaves. Cover and bring to a boil, simmer for 30-45 minutes or until tender. Remove all scum that rises.
3. Remove from the pot and place in a colander and let sit for a while so the liquid will drain. Prick the skin many times using the tines of a fork then Dry with paper towels if necessary. Keep refrigerated for several hours.
4. In a large kawali heat enough cooking oil and deep fry pork belly at low heat for 30-45 minutes.
5. Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely.
6. Reheat the same oil over moderate heat deep fry the pork belly once more for 10-15 minutes or until golden brown, crisp and blisters appear on the skin. Drain on paper towels.
7. Chop bagnet to serving pieces and serve immediately with a selection of sukang Iloko or tomatoes and onions with bagoong isda dip

Batchoy

Batchoy is a noodle soup made with pork organs, crushed pork cracklings, chicken stock, beef loin and round noodles. Its origins can be traced to the district of La Paz, Iloilo City in the Philippines, hence it is often referred to as La Paz Batchoy.

Ingredients:

1 lb miki noodles, boiled for 1 minute and drained
1 lb pork
1 lb pigs intentesines; cleaned, boiled, and sliced
1/4 lb pig liver, sliced into strips
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 teaspoons sugar
1 teaspoon shimp paste (bagoong or guinamus) * optional
1 teaspoon onion powder
1 cup pork cracklings (chicharon), crushed
3 tablespoons spring onion, chopped
1/4 cup toasted garlic
7 cups water

Cooking procedure:

1. Boil water in a cooking pot.
2. Put-in salt, sugar, onion powder, ground black pepper, and shrimp paste. Cook for a minute.
3. Add the pork and cook until tender (about 30 to 45 minutes)
4. Put-in the intestines and liver, and then cook for 6 to 10 minutes.
5. Remove the pork, liver, and intestine from the broth (caldo). Set aside.
6. Slice the pork into strips.
7. Arranged the cooked miki noodles in a single serving bowl.
8. Place the strips of pork, liver, and intestine on top of the miki noodles.
9. Pour the broth in the bowl, and then garnish with spring onions and toasted garlic.

Adobong Pusit

Adobong Pusit / Squid Adobo is a very popular dish in the Philippines; want to know the reason why? Well, Filipinos love squid no matter how it is cooked and Adobo is definitely a Filipino’s top choice when it comes to cooking any dish.

Ingredients:

2 lbs medium-sized squid, cleaned and ink separated
1 piece large onion, diced
2 pieces medium sized tomatoes, diced
1/2 cup soy sauce
1/2 cup vinegar
1 cup water
5 cloves crushed garlic
1 teaspoon sugar
Salt and pepper to taste
2 tbsp cooking oil

Cooking procedure:

1. Heat a wok or cooking pot them pour-in soy sauce, vinegar, and water then bring to a boil.
2. Add the squid and wait for the liquid to re-boil. Simmer for 5 minutes.
3. Turn off the heat then separate the squid from the liquid. Set aside.
4. Pour-in cooking oil on a separate wok of cooking pot then apply heat.
5. When the oil is hot enough, saute the garlic, onions, and tomatoes.
6. Put-in the squid then cook for a few seconds.
7. Pour-in the soy sauce-vinegar-water mixture that was used to cook the squid a while back. Bring to a boil and simmer for 3 minutes.
8. Add the ink, salt, ground black pepper, and sugar then stir. Simmer for 3 minutes.
9. Transfer to a serving bowl then serve.

Pakbet Tagalog

Pinakbet is made from mixed vegetables steamed in fish or shrimp sauce. Most of these vegetables are easily accessible, and are grown in backyards and gardens.

Ingredients:

1/4 lb pork, thinly sliced
1 large egg plant, chopped
1 medium-sized bitter melon, chopped
1/4 lb squash, chopped into 2x1 inch cubes
3 pieces large tomato, sliced
1 piece onion, sliced
1 tbsp ginger, minced
3 cloves garlic, crushed
6 to 8 pieces okra
1 bunch string beans, cut in 3 inches length
4 tbsp shrimp paste
1 cup water
3 tbsp cooking oil
salt and pepper

Cooking Procedure:

1. Heat the pan and put the cooking oil.
2. When oil is hot enough, saute the garlic, ginger, onion, and tomato
3. Add the pork and cook until color turns light brown (about 5 to 8 minutes)
4. Put-in the shrimp paste and cook for 2 minutes.
5. Add water and bring to a boil. Simmer for 10 to 15 minutes or until pork is tender
6. Put-in the squash and cook for 5 to 7 minutes or until texture becomes soft
7. Add the remaining vegetables and mix with the other ingredients.Simmer for 5 minutes or until all the vegetables are cooked. (Do not overcook the vegetables)
8. Serve hot with steamed white rice. Share and Enjoy!

Chicken Sotanghon Soup

Chicken Sotanghon is a noodle soup dish made of chicken meat boiled in stock together with sotanghon noodles and vegetables. This is commonly served during rainy season.

Ingredients:
2 lbs chicken, cleaned
4 ounces sotanghon (vermicelli noodles)
1 medium onion, minced
4 cloves garlic, minced
1/2 cup anatto water
1/2 cup carrots, julienned
3 tablespoons onion leeks, chopped
1/2 cup celery, chopped
5 cups water
2 tablespoons toasted garlic
2 to 3 tablespoons Patis (fish sauce)
3/4 cup cabbage, shredded
1 teaspoon ground black pepper
1 piece chicken bouillon
1 piece dried bay leaf



Cooking procedure:
1. Pour water in a saucepan, apply heat, and let boil.
2. Put-in bay leaf and chicken. Simmer until chicken is tender.
3. Remove the chicken and bay leaf from the cooking pot and let cool. Save the water used to tenderize the chicken for later use (as chicken stock).
4. Separate the chicken meat from the bone then tear the meat into small pieces. Set aside.
5. Soak sotanghon noodles in water for 6 minutes
6. In a cooking pot, pour-in cooking oil then saute garlic and onion.
7. Put-in the chicken, fish sauce and ground black pepper then pour-in annatto water, and chicken bouillon.
8. Pour the chicken stock and let boil. Simmer for 30 minutes.
9. Add the carrots and celery then cook for about 3 to 5 minutes.
10. Put-in cabbage, onion leeks, and sotanghon noodles then cook for 2 minutes more.
11. Turn-off heat and transfer to a serving bowl.
12. Top with toasted garlic and serve while hot.

Chicken Inasal

The chicken inasal is a popular dish from the City of Bacolod, Philippines. Unlike the usual barbecue or grilled chicken that uses soy sauce, this dish uses different ingredients for its marinade and basting sauce that create a unique flavor. The smoked flavor added by cooking the meat on a hot charcoal grill imbibes the marinade and makes the dish tastier. This dish is also distinct for its yellowish color brought about by the application of achuete or annatto oil.

Ingredients:

2 lbs chicken cut into serving pieces
Marinade:
2 tablespoons ginger, minced
2 tablespoons garlic, minced
3/4 cup lemongrass, chopped
1 cup coconut vinegar
1/2 cup lemon or calamansi juice
1 tablespoon salt
1/4 cup brown sugar
1 cup lemon soda (softdrink)
1/2 tablespoon ground black pepper
Basting Sauce:
3 tablespoons annatto oil (atsuete oil)
1/2 cup margarine, softened
1/4 teaspoon salt
1 teaspoon lemon or calamansi juice

Cooking procedure:

1. In a freezer bag or large bowl, combine chicken, lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, lemon-lime soda, and lemon juice.
2. Stir or shake the mixture until every ingredient is well incorporated. Marinade for 1 to 3 hours.
3. In a bowl, combine margarine, annatto oil, salt, and lemon juice then stir. Set aside.
4. Grill the chicken while basting generous amount of the margarine mixture.
5. Transfer the grilled chicken to a serving plate.

Kutsinta

The Kutsinta (Cuchinta) or the Philippine brown rice cake is one of the favorite cuisine in the Philippines. It can be served as homemade or there were those who sell them in the streets.

Ingredients:

1 1/2 cup rice flour
1/2 cup all-purpose flour
1 cup brown sugar
3 cups water
1 1/2 tsp lye water
2 tsp anatto seeds
grated coconut

Procedure:

1. Boil water for the steamer.
2. In a bowl, blend all the ingredients except grated coconut.
3. Mix until smooth and free from lumps. Strain.
5. Half-fill small muffin pans. Steam for 10-20 minutes.
6. Cool for 5 minutes then remove from the pans.
7. Serve with grated coconut.

Leche Flan

Leche Flan is the Filipino equivalent to Crème Caramel but because of the higher content of egg yolks, it’s more richer and heavier. Most Filipinos have a sweet tooth and Leche Flan is one of the favorites when it comes to dessert.

Ingredients:

10 egg yolks
1 can (390g) condensed milk
1 can (390g) evaporated milk
1 teaspoon of vanilla extract

Procedure:

1. Get a saucepan and combine the water & sugar, bring to a boil for a few minutes until the sugar is caramelized.
2. Get the aluminum moulds and pour the caramelized sugar, spread the caramel on the bottom of the moulds. 3. Blend well the evaporated milk, condensed milk, egg yolks and vanilla.
3. Pour the mixture on top of the caramel on the aluminum moulds, about 1 to 1 1/4 inch thick.
4. Cover moulds individually with aluminum foil.
5. Steam for about 20 minutes or bake for about 45 minutes. Before baking the Flan, place the moulds on a larger baking pan half filled with very hot water, pre-heat oven to about 370 degrees before baking.
6. Let cool then refrigerate.

Beef Pares

Pares is a dish originating in the Philippines. Literally meaning "pair", this dish is a combination of a beef stew viand and a bowl of soup, both served with rice. Some less popular variations of the dish are rice-topping versions.

Ingredients:

1 lb beef (uncut, preferably brisket)
1/4 cup soy sauce
1 tsp ground black pepper
1/4 cup sugar
2 tbsp ginger, minced
2 cloves garlic crushed
1 medium-sized onion, minced
4 cups water
1 piece beef cube
2 pieces star anise
2 tbsp cooking oil
3 tbsp scallions or green onions, finely chopped

Cooking Procedure:

1. Pour the water in a pot and bring to a boil.
2. Put-in the beef cube and beef then boil until the meat is tender (about 1 to 2 hours if slow cooked or 20 mins if using a pressure cooker)
3. When the meat is tender, remove from the pot and allow to cool down. Do not throw away the stock used for boiling.
5. Slice the boiled meat in cubes and set aside.
6. Place the oil in a pan then heat-up. Saute the garlic, ginger, and onion.
7. Put-in the sliced meat and saute for about 2 to 3 minutes
8. Add the soy sauce, ground black pepper, sugar, and 1 cup of beef stock (stock used in boiling the meat) then bring to a boil.
9. Put-in the star anise and simmer for 10 to 15 minutes or until the sauce thickens
10. Garnish with scallions on top.
11. Serve with Garlic Fried Rice and soup
12. Share and Enjoy!

Guinataang Labong

One of my favorite, easy to cook and healthy too. It is budget-friendly since it will not cost you a hundred pesos to make a delectable meal. It is also healthy because calories and fats are relatively low. Besides, it is rich in fiber and potassium.

Ingredients:

2 cups sliced bamboo shoots
2 cups coconut milk
1/2 cup coconut cream
150g pork belly, cut into small cubes
6 pcs dried red chillies
1 large onion, chopped
4 cloves garlic, minced
1 tbsp ginger, minced
fish sauce
freshly ground black pepper
oil

Procedure:

1. In a pot add water and bamboo shoots then boil for 30 minutes if using the non-fresh ones. Once tender drain let it cool then squeeze out water.
2. In a wok add oil then saute garlic, ginger, chillies and onions.
3. Add pork and brown on all sides.
4. Add bamboo shoots and coconut milk then bring to a boil. Simmer for 30 minutes in medium heat until liquid is reduced. Add water if neeeded.
5. Add coconut cream, season with fish sauce and freshly ground black pepper then simmer for 5 minutes in medium heat.
6. Serve with freshly cooked steamed rice.

Ginataang Langka

Ginataang Langka (Unripe Jackfruit in coconut milk) is one of the menus often served in a Filipino household. Aside from the unripe jackfruit and coconut milk, you could add pork, shrimp paste, fish or shrimps.

Ingredients:

1 lb unripe jackfruit; peeled and chopped
1 large onion, diced
5 cloves crushed garlic
3/4 cup tomatoes, diced
3 to 5 pieces red chilies
3 cups coconut milk
3/4 cup water
1/2 cup fried dried fish (daing), bones removed
Cooking procedure:

1. Heat a wok or a cooking pot and pour-in the coconut milk. Bring to a boil.
2. Add the garlic and onions and cook for 3 to 5 minutes while continuously stirring the mixture.
3. Put-in the tomatoes and red chilies. Continue stirring to prevent lumps from forming.
4. Add the fried dried fish and cook for 5 minutes.
5. Pour-in water and allow re-boiling.
6. Add the chopped jackfruit then mix with the other ingredients. Simmer for 5 to 8 minutes.
7. Put-in the shrimp cube then stir to ensure that the ingredients are properly distributed. Simmer until the liquid dries up.
8. Transfer to a serving plate then serve.

Ginisang Giniling

A simple dish with minimal time to prepare and cook. Ingredients are very easy to find. Good for people who are always busy.

Ingredients:

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

Procedure:
1. 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.
2. In a large pan brown ground beef and drain. Add garlic and let it saute 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!

Adobong Sitaw

Adobong Sitaw (String Beans Adobo) is the most common vegetable adobo dish in the Philippines. It is basically string beans cooked adobo style.

Ingredients:

1 lb string beans (sitaw), cut in 2 inch length
1/4 lb pork belly, thinly sliced (optional)
1/2 cup soy sauce
1/3 cup vinegar
1 medium-sized onion, thinly sliced lengthwise
4 to 6 cloves garlic, crushed
1/2 teaspoon ground black pepper
1 cup water

Cooking procedure:

1. Heat a frying pan or wok then sear the pork.
2. When oil and juice comes out of the pork, add garlic and onions then cook for 2 minutes.
3. Pour-in the soy sauce, vinegar, and water then bring to a boil.
4. Shake-in the ground black pepper and stir.
5. Cover and simmer for 15 minutes or until the pork is tender.
6. Add the string beans and cook for 3 to 5 minutes.
7. Turn off the heat and transfer to a serving bowl.
8. Serve hot with steamed rice.

Corn and Malunggay Soup

The sweet taste of fresh young corn plus the whole nutrients of the malunggay gives you a comforting sip.

Ingredients:
1 1/2 cups white corn, shredded
1 cup malunggay leaves, cleaned
2 to 3 cups chicken broth
2 teaspoons garlic, minced
1 small onion, chopped
2 tablespoons extra virgin olive oil
salt and pepper to taste

Cooking procedure:
1. Heat a cooking pot then pour-in olive oil.
2. When the oil becomes hot, saute the garlic and onions.
3. Put-in the shredded corn and stir.
4. Pour-in chicken broth and let boil. Simmer for 8 to 10 minutes.
5. Add salt and ground black pepper then cook for 2 minutes more.
6. Put-in the malunggay leaves. Stir and simmer for 2 minutes more.
7. Turn-off heat and transfer to a serving bowl.

Corn Maja

Maja blanca has the consistency of thick gelatine and a delicate flavour, and is creamy white in colour.

Ingredients:

1 can cream corn
1 can evaporated milk
1 can coconut milk
1 1/2 cups whole milk
1 1/4 cups cornstarch
1/2 cup sugar (optional) - I put optional because I don't like it too sweet.

Procedure:

1. Combine all ingredients in a pot. Make sure every ingredients are well combined.
2. Turn on to low heat.
3. Continue stirring until it becomes thick and when it comes to a point that it is hard to mix or stir.
4. Transfer to a serving tray then top with grated cheese.
5. Let the temperature cool down. Refrigerate. Ready to serve. Enjoy!

Chicken Curry

Chicken curry is a common delicacy in South Asia, Southeast Asia, as well as in the Caribbean (where it is usually referred to as "curry chicken"). A typical South Asian curry consists of chicken stewed in an onion and tomato-based sauce, flavoured with ginger, garlic, chillies and a variety of spices, often including turmeric, cumin, coriander, cinnamon, cardamom and so on. Outside South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.

Ingredients:

1 kilo chicken
2 medium sized potatoes, chopped
1 big carrot, sliced
1 tbsp garlic, minced
3 stalks celery, cut into 2 inches length
1 medium onion, chopped
1 small red bell pepper, cut into cubes
2 tbsp fish sauce
1 cup coconut milk
2 tbsp curry powder
1 thumb ginger, cut into strips
1 cup water

Procedure:

1. Cut the chicken into pieces. Leave the chicken bone-in. If you prefer boneless chicken meat, then de-bone the chicken.
2. Heat up a deep pot and add the oil.
3. Fry the potato and carrots for 2 minutes and set aside
4. Saute Chicken together with garlic, onion and ginger.
5. When garlic is light brown in color add fish sauce, and curry powder
6. Stir well then add water then cover the pot and lower the heat to medium and simmer until the chicken is tender.
7. Once the chicken is cooked add the red bell pepper, celery, carrot and potato then simmer for 5 minutes
8. Add the coconut milk and mix well. Simmer for another 5 minutes.
9. Serve hot with rice.

Ginisang Togue

Ginisang Togue is basically Sauteed Mung Bean Sprout with carrots, bell pepper, shrimp, and tofu. This Mung Bean Sprout Recipe is a regular dish sered in filipino households and is best eaten with steamed white rice.

Ingredients:

1 pack Mung Bean Sprout (approximately 1/2 lb)
1/2 lb Tofu
1 big carrot, cut into strips
1 medium-sized onion, cubed
1 big tomato, cubed
6 to 8 pieces shrimp (head and scales removed)
1 tbsp oyster sauce
1 tsp garlic
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
2 tbsp soy sauce
1 pc chicken cube
1 cup water
Salt and pepper

Cooking procedure:

1. Fry the tofu until color turns golden brown then set aside. (slice the tofu into small squares)
2. Saute the garlic, onion, and tomato
3. Put-in the shrimp, oyster sauce, soy sauce, and chicken cube. Simmer for 1 minute
4. Add the carrots and water then bring to a boil. Simmer for 2 minutes
5. Add the green and red bell pepper and Mung Bean Sprout
6. Put a dash of ground black pepper
7. Put-in the tofu and simmer for 3 minutes
8. Serve hot.

Pansit Cabagan

Pansit Cabagan is originally from Isabella. It uses a pansit miki which is thinner than the batil-patong. The main ingredients are lechon carahay, itlog ng pugo, mixed vegetables. It goes with a dark broth soup of the cabagan with egg.

Ingredients

500g fresh egg noodles
200g pork belly, sliced
100g pork liver, sliced
1 cup pork chicharon, crushed
2 dozen quail eggs, hard boiled
4 cloves garlic, minced
1 onion, finely chopped
1/2 head cabbage, julienned
1 bunch French beans, julienned
1 carrot, julienned
5 cups chicken stock
1/4 cup soy sauce
1 tbsp hoisin suace
2 tbsp oyster sauce
3 tbsp cornstarch
fish sauce
freshly ground black pepper
lemon or calamansi
salt

Procedure:

1. Cook fresh noodles according to packet instructions. Drain the set aside.
2. Season pork with salt then heat up a wok. Add oil then fry pork belly until brown and crispy, remove from wok then set aside.
3. In the same wok, saute garlic and onions.
4. Add in the pork liver then stir fry for a minute.
4. Add carrots, French beans and cabbage then stir fry for 2 minutes. Remove from the wok then set aside.
4. Mix cornstarch with 1 cup of stock then set it aside. Pour 4 cups of chicken stock, hoisin sauce, oyster sauce and soy sauce, bring it to a boil. Once boiling pour the cornstarch mixture and simmer until sauce thickens. Flavour with fish sauce if needed then season with freshly ground black pepper.
4. Fold in the noodles and half of the vegetable mixture in the wok, turn of the heat then place in a plate.
5. Top with remaining vegetable mixture, chicharon and quail eggs then serve with lemon or calamansi on the side.

Cassava Cake

Cassava cake is one of the most popular and enjoyed home made delicacies or Kakanin. Made from grated cassava (Kamoteng Kahoy), the root crop is mixed with coconut milk, eggs, butter and topped with a creamy milk mixture.

Ingredients:

2 Lbs Grated Cassava
1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)
1 12 oz. Can Evaporated Milk
1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)
1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)
2/3 Cup Sugar
3 Eggs plus 3 Egg Whites
1 Cup Grated Coconut
Topping:
3 Egg Yokes
1/3 Cup Reserved Sweetened Condensed Milk
1/3 Cup Reserved Coconut Milk
1/3 Cup Reserved Coconut Cream

Procedure:

1. Preheat oven to 350° f.
2. In large mixing bowl combine cake ingredients.
3. Mix well. Pour equally into two large greased rectangular pans.
4. Bake until top is no longer liquid (approximately 40 minutes to 1 hour).
5. Mix topping ingredients well and spread evenly on the two cakes.
6. Bake an additional 20 to 30 minutes. Cool cakes completely.
7. Slice each cake into 24 equal squares.

Chicken Afritada

Chicken Afritada is one of those special, Spanish-inspired Filipino dishes that are most common during “fiestas”, birthday celebrations, and other special occasions.

Ingredients:

2 lbs chicken, cut into serving pieces
1 large potato, quartered
1 large carrot, sliced
1 large bell pepper, sliced
1 cup green peas
8 ounces tomato sauce
4 cloves garlic, minced
4 pieces hotdogs, sliced
1 medium onion, diced
1 1/4 cups chicken broth or stock
2 pieces dried bay leaves
1 teaspoon granulated white sugar
4 tablespoons cooking oil
Salt and ground black pepper to taste

Cooking procedure:

1. Pour-in cooking oil in a cooking pot or casserole then apply heat.
2. Pan-fry the chicken until the color turns light brown (about 3 minutes per side).
3. Remove the chicken from the cooking pot.
4. On the same cooking pot, saute garlic and onions.
5. Put-in the sliced hotdogs and pan-fried chicken then cook for a minute.
6. Pour-in tomato sauce and chicken stock then add bay leaves. Simmer for 30 to 40 minutes.
7. Add the potato and carrots then simmer for 7 minutes or until the vegetables are soft.
8. Put-in the bell pepper, green peas, salt, sugar, and ground black pepper then cook for 3 minutes more.
9. Turn-off heat then transfer to a serving plate.

Pinaupong Manok

Pinaupong manok sa asin is roasting chicken and making it sit in a bed of salt. The salt is embedded on the bottom of the pot, traditionally an empty clay pot. This was the most common way of baking chicken in the Philippines during the early days when gas ovens was not yet invented.

Ingredients:

1 whole chicken, size 14-16
2 whole onions, quartered
1 whole garlic, pounded with skin on
1/2 thumb sized ginger, minced
3 stalks lemon grass
freshly ground black pepper
3 cups rock salt
banana leaves
3 tbsp melted butter
3 tbsp lemon juice
3 tbsp chicken drippings (you get this when you rest the chicken, don’t use the one from the bottom of the pot)
1 tsp ginger paste
3 cloves garlic, minced
salt

Procedure:

1. Generously rub chicken with salt, garlic and freshly ground black pepper inside the cavity and outside.
2. Stuff the cavity with onions, lemon grass, garlic and ginger.
3. Place 3 cups of rock salt in the bottom of an earthenware pot then line the top with banana leaves. Place chicken in a sitting position then place in an open flame over stove or fire burner, make sure the rest of the chicken would not touch the sides of the pot. Cook for 2 to 2 1/2 two hours or until chicken is tender.
4. Once cooked, place chicken in a wire rack to cool, let the juices run in a container.
5. Place all sauce ingredients together in a sauce pan and simmer in low heat for 5 minutes.
6. Place chicken in a serving plate then serve with dipping sauce.

Bulalo

Bulalo is another beef dish loved by Pinoy. It is a light colored soup that is made by cooking beef shanks and marrow bones until the collagen and fat has melted into the clear broth. Bulalo is native to the Southern Luzon region of the Philippines. Just take note, this is pack with cholesterol.

Ingredients:

2 kg beef bone marrow, have your butcher chop it into small pieces
1 kg boneless beef shank or stewing beef
1 onion, peeled and sliced
3 liters water
2-3 medium potatoes, peeled and quartered
2-3 saba (plantain) bananas, each cut into two pieces
1 whole medium cabbage, quartered
3-4 tablespoons fish sauce (patis)
Salt and pepper to taste

Procedure:

1. Blanch bone marrow and boneless beef shank or stewing beef in hot boiling water for a while and rinse in cold running tap water to remove scum and blood.
2. Place bone marrow and onion in a stockpot, pour in the 3 liters of water and bring to the boil.
3. Lower heat and simmer for about 40 minutes.
4. Add the boneless beef shank or stewing beef and return to the boil.
5. When it boils, lower heat and simmer until beef is tender, about 1 to 1 hours.
6. Add the potatoes and bananas.
7. Simmer until potatoes and bananas are tender, about 10 to 15 minutes.
8. Add the cabbage and stir in fish sauce, salt and pepper to taste.
9. Cook until cabbage is tender-crisp, about 2 minutes. Serve with rice.

Ginatang Alimasag

Ginataang Alimasag is a savory crab dish in creamy coconut sauce with vegetables depending on one's personal choice. You will find a lot of different versions of this recipe, but they're practically the same except for the vegetable that comes with it.

Ingredients:

3 lbs blue crabs (Alimasag)
2 tbsp shrimp paste
1 tbsp fish sauce
1 tsp garlic, minced
1 medium-sized onion, minced
1 knob ginger, cut into thin strips
3 tbsp cooking oil
4 cups coconut milk
1/2 tsp ground black pepper
1 bunch fresh spinach
6 pieces Thai chili

Cooking Procedure:

1. In a large pot, saute the garlic, onion, and ginger
2. Add the ground black pepper and coconut milk then bring to a boil
3. Put-in the shrimp paste and fish sauce and cook until the coconut milk�s texture is thick and natural oil comes out of it (approximately 20 ++ minutes)
4. Add the Thai chili and simmer for 5 minutes
5. Put the crabs in the pot and mix until evenly covered with coconut milk. Simmer for 5 to 20 minutes.
(Note: If crabs were steamed prior to cooking, 5 to 8 minutes is enough)
6. Add the spinach and simmer for 5 minutes
7. Serve hot.

Filipino Lumpia

Lumpia is another typical Filipino meryenda(mid-afternoon snack). It is normally consists of ground pork, shrimps, carrots and onions filling wrapped in lumpia wrapper then deep fried until golden brown and crisp.

Ingredients:

1 tablespoon (15ml) vegetable oil
500g pork mince
2 cloves garlic, crushed
1 small onion, chopped
1 medium carrot, minced
2 spring onions, chopped
60g thinly sliced green cabbage
1 teaspoon freshly ground black pepper
1 teaspoon salt
1 teaspoon (5ml) soya sauce
30 lumpia or spring roll wrappers
vegetable oil for frying

Procedure:
1. Place a wok or large frying pan or wok over high heat, and pour in 1 tablespoon vegetable oil. Cook the mince, stirring frequently, until no pink is showing. Remove from pan and set aside.
2. Drain oil from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, spring onions and cabbage. Season with pepper, salt and soy sauce. Remove from heat, and set aside until cool enough to handle.
3. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 4cm space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Put the rolls on a plate as you go and cover them with plastic wrap to retain moisture.
4. Heat a heavy frying pan over medium heat, add enough oil for deep frying, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

Cassava Suman

Cassava Suman is a native Filipino rice cake (kakanin) that is composed of grated cassava, brown sugar, and coconut cream. It is best eaten with fruits such as ripe mango or peaches. Sometimes, I dip this with more brown or white sugar.

Ingredients:

3 cups or 1/2-kilo finely grated cassava
1 cup finely grated coconut
1 cup white sugar
15 pieces of banana leaves cut into 7 x 10 inches (blanched)

Procedure:
1. Combine grated cassava, grated coconut and sugar.
2. Place measured amounts of cassava mixture on each piece of banana leaf.
3. Roll Banana leaf, enclosing filling and fold both ends.
4. Keep each suman 1.25 cm thick, 4 cm wide and 12.5 cm long.
5. Tie the suman in pairs loosely and keep them in shape.
6. Arrange on steamer rack in a staggered pile. Steam for 30 minutes, counting time when live steam starts to form.
7. Keep the steamer well-supplied with water to prevent drying out. Serve hot

Buko Pie

Buko pie is a famous delicacy of Los Baños town in Laguna province. Buko pie is a pastry filled with young coconuts and pudding, much similar to a coconut cream pie, but has no whipped cream topping. When you pass by or visit Los Baños, you should not miss the chance to try this yummy delicacy. There's also one famous buko pie in bagabag. They all taste the same, taste like buko.

Ingredients:

Meat from 1 buko (young coconut)
1 (396 g) can condensed milk
2 (354 ml) cans evaporated milk
4 eggs
1/4 cup sugar
pinch of salt

Procedure:

1. Beat eggs well, then add remaining ingredients. Continue mixing until all ingredients are well blended.
2. Pour into a round 3 litre glass baking dish. Place the dish in a large baking pan and fill with water up to halfway up the sides. Place carefully in the oven.
3. Bake at 180 C for 60 minutes. Insert a toothpick to test for doneness. It should come out clean. Let cool before serving.

Chicken Binakol

Chicken Binakol is similar to the Tinolang Manok. This dish is cooked traditionally in a bamboo to help seal in the natural flavor of the ingredients. The coconut milk and juice adds sweetness to dish and the lemon grass and ginger gives it a pungent taste. Another way of cooking this dish is with the use of the coconut shell as its pot. But for the convenience, this dish may be cooked in an ordinary pot.

Ingredients:

1 whole chicken (about 1 1/2 to 2 lbs), cut into serving pieces
3 cups young coconut water
1 1/2 cups young coconut meat
2 cups chicken broth
2 1/2 tablespoons fish sauce
1 small green papaya, wedged
1 cup hot pepper leaves
4 stalks lemon grass, cut in 1 inch length and pounded
1 medium onion, chopped
1 knob ginger(about 1 tablespoon), chopped
4 cloves garlic, minced
1/2 teaspoon ground black pepper
3 tablespoons cooking oil

Cooking procedure:

1. Heat a cooking pot and pour-in cooking oil.
2. Saute garlic when the oil is hot.
3. Put-in onions, ginger, and lemon grass, and then cook for 1 minute.
4. Add the chicken. Stir and cook until the color turns light brown (about 3 to 5 minutes)
5. Add ground black pepper and fish sauce. Stir.
6. Put-in the young coconut meat, young coconut water, and chicken broth. Allow to boil, and then simmer for 30 to 40 minutes.
7. Add the green papaya. Cook for 5 minutes.
8. Put-in the hot pepper leaves and cook for a minute more.
9. Turn the heat off, and then transfer to a serving bowl.

Lomi

     Lomi or Pancit Lomi is a Filipino-Chinese dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter, soaked in lye water to give it more texture. Because of its popularity at least in the eastern part of Batangas, There are as many styles of cooking lomi as there are eateries, panciteria or restaurants offering the dish. Variations in recipes and quality are therefore very common.

Ingredients:

1 lb miki noodles
3 cloves garlic, crushed and minced
1 medium onion, minced
1/4 lb cooked Kikiam (quekiam), sliced
1/4 lb pork, sliced into thin strips
6 to 8 pieces cooked meatballs
3 tablespoons cassava flour diluted in 3 tablespoons water
1/4 lb ham, chopped
1/4 lb pig’s liver, sliced
1 1/2 tablespoons fish sauce
1 tablespoon soy sauce
1 teaspoon ground black pepper
6 cups pork or beef broth
1 cup chicharon (pork cracklings or pork rinds), pounded
1 piece raw egg, beaten
2 tablespoons onion leeks or scallions, chopped (optional)
2 to 3 pieces hard boiled eggs (optional)
2 tablespoons cooking oil

Cooking procedure:

1. Heat a cooking pot then pour-in cooking oil.
2. When the oil is hot enough, saute the garlic and onions.
3. Put-in the sliced pork and cook until the color turns medium brown.
4. Add-in the ham and liver then cook for 2 minutes.
5. Add fish sauce and soy sauce then stir.
6. Pour-in the broth and let boil. Simmer until the pork strips are tender (about 20 to 30 minutes)
7. Put-in the cooked meatballs and kikiam then simmer for 3 minutes.
8. Add-in the ground black pepper and miki noodles then cook for 5 to 6 minutes.
9. Add the cassava flour diluted in water and stir well. Cook until the sauce thickens.
10. Turn-off the heat then pour-in the beaten egg. Stir constantly until the egg is well incorporated.
11. Transfer to a serving bowl and top with chicharon and sliced boiled egg. Garnish with onion leeks.

Kaldereta

     Kaldereta is a popular dish in the Philippines, especially on Luzon Island. The common ingredients is goat shoulders with tomato paste and liver spread. Variations of this dish is with beef, chicken and or pork. Beef Kaldereta is a common dish in the Philippines made with stewing cuts of beef simmered until tender. Another is with chicken or pork because of the price and availability.

Ingredients:

Goat meat- 400 g.
Olive Oil - 2 tbsp
Onions, diced - 2 medium
Garlic, chopped - 10 cloves
Ripe Tomatoes, diced - 2 large
Black Pepper Powder - 1 tsp
Salt to taste
Fish Sauce - 2 tbsp
Sweet Potato, diced - 1 large
Carrots, diced - 1 large
Red Hot Chili Peppers, chopped - as desired
Bell Pepper, diced - 1 medium
Green Olives, diced - 1/4 c
Tomato Paste - 1/2 c
Chicken Liver, cooked and mashed - a handful
Parmesan Cheese, grated - 1/4 c
Water enough to cover and cook the meat

Procedure:

1. Heat oil in a pressure cooker and sauté the garlic until it is aromatic. Add in the onions, chili peppers, and tomatoes. Cook them under low fire until they soften.
2. Stir in the goat meat and let it simmer for a few minutes until its juices comes out. Pour water enough to cover the meat and bring to a boil under pressure. We cooked it under pressure for 20 minutes. The meat has already soften up at this point.
3. Throw in the sweet potatoes, tomato paste, black pepper powder, fish sauce, and salt. Add more water enough to cook the sweet pototatoes but not too much to make it soupy. Let the stew simmer until the sweet potatoes are soft and the meat is tender to your liking.
4. Stir in the mashed liver and let simmer for a minute. At this point the amount of liquid should already be reduced to almost half and the sauce is a bit thick. Add the carrots, bell pepper, olives, and the grated Parmesan cheese. Let it simmer. Adjust the taste with salt as needed. Simmer for another 5 minutes. Serve with plain rice

Bopis

   

     Bopis is a spicy Filipino dish made from minced pig’s lungs and heart. It consists of pork lungs, heat and fat sautéed in chillies. Most Filipino men eat bopis with their alcoholic drinks as pulutan, similar to sisig.




Ingredients:

1 1/2 lbs pigs lungs, boiled in lemon grass and pandan leaves until tender and minced
1 lb pigs heart, boiled in lemon grass and pandan leaves until tender and minced
1/2 cup annatto seeds diluted in 1 cup of water
1 small carrot, minced (optional)
4 to 6 tablespoons white vinegar
2 tablespoons birds eye chili, minced
2 tablespoons ginger, minced
1 medium onion, chopped
4 cloves garlic, minced
3 to 4 pieces dried bay leaves
1 cup water
3 tablespoons cooking oil
Salt and pepper to taste

Cooking procedure:

1. Heat a frying pan or wok and pour-in cooking oil.
2. Saute ginger, garlic, and onion.
3. Add the birds eye chili and cook for 30 seconds.
4. Put-in the minced pigs lungs and heart then cook for 3 to 5 minutes while stirring once in a while.
5. Pour in annatto water (water from the diluted annatto seeds) and stir.
6. Add the dried bay leaves and pour-in 1 cup of water. Simmer for 30 to 35 minutes or until almost all the liquid evaporates.
7. Put-in the minced carrots and stir. Simmer for 3 minutes.
8. Season with salt, and ground black pepper then stir.
9. Pour-in the vinegar and cook for 8 to 10 minutes more under medium heat.
10. Turn-off heat and transfer to a serving plate.

Crispy Adobo Flakes

     One of my favorite breakfast, a cup of coffee, sunny side up egg,  fried rice and of course Crispy Adobo Flakes.  What can i say, start your day right and it will end up right. 

Ingredients:
1 lb pork adobo, cooked
1/2 to 1 cup olive oil

Cooking procedure:
1. Tear-up or flake the pork adobo slices along the grain.
2. Mix the flaked pork with its sauce to absorb flavor. Let it sit for 10 minutes.
3. Heat a frying pan and pour-in the olive oil.
4. When the oil becomes hot, fry the shredded pork in medium heat until the texture becomes crisp.
5. Turn-off heat then transfer the fried pork in a plate lined with paper towel. This will absorb the oil.
6. Transfer to a serving plate then serve with sinamak (spiced vinegar).

Pork Adobo in Salt

 (Adobong Baboy sa Asin)

    
     Mostly popular dish in Bicol Region. Normally the pork boiled with vinegar, garlic, laurel and salt until all the liquid is absorbed. Sometimes they called it adobong puti. Its on of mouth water adobo i taste but i warn you, this dish is high in calories from fat, very high in fat specially on saturated fat, and high in sodium.




Ingredients:

Pork belly - 400 g.
Vinegar, white - 9 tbsp
Sea Salt - 2 tsp
Garlic, crushed - 7 cloves
Bay leaves - 2 pcs
Vegetable oil - 1 tbsp or less
Water - enough to cover the pork
cooking oil

Procedure:

1. Braise pork in oil until it turned light brown
2. Mix the rest of the ingredients together in a pressure cooker and cook it for 8 minutes timing it from the moment the pressure cooker whistle.
3. Transfer it into a non-stick wok or pan. let it simmer until all the liquid evaporated leaving only the juices and oil of the pork. Fry the pork in its own oil until it turned brown.

Adobong Isaw (Intestine)

       This dish is not for everyone but a common street food, usually as a finger food (pulutan). It is only for the person with the stomach.  this is pack with high cholesterol, so for person with high blood, eat moderately. 

Ingredients:

2 lbs pig or cows small intestine or chicken intestine (which ever you like)
1/2 cup soy sauce
1/4 cup vinegar
6 cloves garlic, crushed
1/2 cup cooking rice wine
1 teaspoon whole peppercorn
6 pieces dried Thai chili
4 1/2 cups water
3 teaspoons salt
4 pieces dried bay leaves
1 teaspoon sugar
3 tablespoons cooking oil




Cooking procedure:

1. Pour 4 cups water in a cooking pot, apply heat, and let boil.
2. Add 2 teaspoons salt, 2 pieces dried bay leaves, and cooking wine.
3. Put-in the small intestine and simmer until tender.
4. Remove the tender intestines, turn-off heat, and cut the intestines into 2 inches length. Set aside.
5. Heat a wok or frying pan then pour-in cooking oil.
6. Saute garlic and dried chili.
7. Put in the intestine and cook for a minute.
8. Add whole pepper corn, bay leaves, soy sauce, vinegar, and 1/2 cup water then let boil.
9. Stir the mixture then add salt and sugar. Cover and simmer for 15 minutes or until the liquid evaporates.
10. Transfer to a serving plate and serve.

Chicken Tinola

     One of my sunday's favorite, the chicken tinola. As i could recall, when i'm just about 7 or 8 year's old my Dad, Mom and I visit my grandpa every sunday and he would cook that yummy native chicken tinola. And we would eat that under the big manggo tree. Inreally missed those days.

Ingredients:

1 kilo Chicken drumstick choice cuts

1 small young papaya, cut into small pieces.

2 tablespoons ginger, crushed and sliced into strips

1/2 cup Malunggay leaves ( you can also use chili leaves )

1 liter of water

3 siling haba ( chili )

1-2 stalk lemongrass

5 garlic cloves, minced

5 pieces of tomatoes small sized, sliced ( optional )

1 red onion, diced

4 tablespoons oil

2 tablespoons patis (fish sauce)

Procedure:

1. In a stock pot, heat oil and saute’ garlic, onion, tomatoes, chicken and ginger.

2. When the tomatoes are cooked add water and lemongrass.

3. Bring to a boil and simmer for about 20 minutes or until chicken is almost done.

4. Season with patis or salt.

5. Add papaya and Siling Haba ( chili ) and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.

6. Add Malunggay leaves then turn off the heat.

7. Serve steaming hot with plain rice.

             

Chicken Feet Adobo

     Another one if my old time favorite is chicken feet adobo, or us Filipino called it adidas. Yummy or yucky? some of you will find it yucky but for us Filipino this a yummy and exotic food, especially if you put more chill on it. Spicy.         

Ingredients:

1 lb chicken feet, cleaned

1/2 cup soy sauce

2 tablespoons vinegar

1 tablespoon oyster sauce

1/2 teaspoon whole peppercorn

3 pieces dried Thai chili

1 teaspoon salt

1 tablespoon sugar

3 to 4 pieces dried bay leaves

5 cloves garlic, crushed

18 tablespoons cooking oil

1 1/2 cups water

Cooking procedure:

1. Heat cooking pot and pour-in 16 tablespoons of cooking oil.

2. Fry the chicken feet until color turns light brown. Set aside.

3. On a clean pot, heat 2 tablespoons of cooking oil.

4. Saute garlic and dried chili.

5. Put-in the fried chicken feet, soy sauce, and water. Let boil.

6. Add the dried bay leaves, whole peppercorn, oyster sauce, salt, and sugar. Stir and simmer until chicken feet becomes tender.Note: add water as necessary.

7. Add vinegar and stir. Cook for 5 minutes more.

8. Turn-off heat, and then transfer to a serving plate. 

If you it more spicy just put some chill on it.

     

Pork Adobo

     One of my all time favorite is adobo. It maybe also consider as the unofficial national dish of the Philippines.  Adobo has many variants, pork adobo, chicken adobo, adobong atay or liver and many more. Even some of the vegetables could be cook with an adono rec

     How to cook adobo? Simple, just follow this cook guide.

Ingredients

2 lbs pork belly

2 tbsp garlic, minced or crushed

5 pieces dried bay leaves

4 tbsp vinegar

1 cup soy sauce

1 tbsp whole pepper corn

1 cup water

salt to taste

Cooking Procedure

Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour

Heat the pot and put-in the marinated pork belly then cook for a few minutes

Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to 1 hour

Put-in the vinegar and simmer for 12 to 15 minutes

Add salt to taste

Serve hot.