Filipino Dishes Recipes Online

Mongo Guisado Recipe | How To Cook Mongo Guisado

2011-10-05T02:44:00.000-07:00

Check the full filipino recipe of mongo guisado below as well as how it is being cooked.

Mongo Guisado Ingredients:

1 cup belly pork; sliced
1 cup mongo beans
4 cloves garlic; minced
1 small onion; chopped
1 tomato; sliced
5 cups water
Salt to taste
1 cup malungay or ampalaya leaves

Mongo Guisado Cooking Procedure:

In a skillet, sauté the garlic, and onion. Add pork and tomato, then season with salt to taste. Continue sauteing until pork renders fat and edges turns brown. Set aside as a mixture.
Boil monggo in casserole until tender. Add the mixture, simmer, and stir. Add the ampalaya or malungay leaves before serving.

For more recipes check our Complete Filipino Recipes Lists!!!

Lumpiang Shanghai Recipe | Cooking Instructions

2011-10-04T05:16:00.000-07:00

Lumpiang Shanghia (Spring Rolls) Ingredients:

1/2 kilo ground pork, beef, or chicken
1/4 cup carrot; chopped
1/4 cup celery; chopped
4 cloves garlic, minced
1 egg; beaten
1/2 onion; chopped
1 tablespoon soy sauce
1 tablespoon sugar
1/2 teaspoon salt
1 pinch pepper
Lumpia wrappers
Cooking oil

Lumpiang Shanghia (Spring Rolls) Cooking Instructions:

In a bowl, mix all ingredients together. Wrap in lumpia wrapper and deep fry in hot cooking oil until golden brown. Drain and place in a platter with paper towel. Cut into desired pieces.

Lumpiang Shanghia Sauce Ingredients:

1/2 teaspoon salt
1 teaspoon cornstarch
2/3 cup water
1/4 cup sugar
1/4 cup vinegar
2 tablespoon soy sauce

Lumpiang Shanghia Sauce Cooking Instructions:

Combine all the sauce ingredients together. Parboil in low fire, stirring occasionally, until sauce thickens. Serve hot together with the lumpiang shanghai.

For more recipes check our Complete Filipino Recipes Lists!!!

Filipino Lumpiang Sariwa Recipe | Cooking Instructions

2011-10-02T06:09:00.000-07:00

Lumpiang Sariwa Ingredients:

1/2 cup ground pork
1/4 cup shrimp; chopped
1/4 cup cooked ham, chopped
2 cups carrots; shredded
2 cups cabbage; shredded
2 cups sayote; shredded
1 cup baguio beans; shredded
1 tablespoon onion; minced
4 cloves garlic; minced
1 cup ground peanuts
Lettuce leaves
Lumpia wrapper
Salt to taste

Lumpiang Sariwa Cooking Instructions:

Sauté garlic, and onion. Add ground pork, ham, and shrimp. Simmer until it changes color. Season with soy sauce and sugar. Add vegetables and continue cooking until it is done. Balance seasoning with salt according to taste. Set aside the mixture.

Lumpiang Sariwa Sauce Ingredients:

1/2 cup sugar
1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons soy sauce
2 cloves garlic; minced

Lumpiang Sariwa Sauce Cooking Instructions:

Mix all the sauce ingredients together in a saucepan except the garlic. Boil in a very low fire, stirring occasionally, until the sauce thickens. Add the garlic. Set aside.

Final Lumpiang Sariwa Cooking Instructions:

Place on top of the lumpia wrapper a leaf of lettuce and 3 tablespoons of the mixture. You may roll up folding one end and leaving other open or just roll up and place in the platter. Serve with sauce and minced peanuts.

For more recipes check our Complete Filipino Recipes Lists!!!

Lechon Kawali Recipe | Cooking Instructions

2011-09-29T19:02:00.000-07:00

Lechon Kawali Ingredients:

I kilo pork belly (liempo)
2 tablespoon salt
1/2 tablespoon peppercorns
4 cloves garlic; pounded
1 bottle 7-up (optional)
Cooking oil

Sauce Ingredients:

Vinegar
Soy sauce
Onion ; chopped
Garlic; mined
Mang Tomas lechon sauce (optional)
Lechon Kawali

Cooking Instructions:

Boil water with salt, garlic, peppercorn, and 7-up. Add pork and continue boiling until tender. Strain pork and keep dry. Deep fry in hot cooking oil until golden brown and crispy. Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce, onion, and garlic.

For more recipes check our Complete Filipino Recipes Lists!!!

Filipino Leche Flan Recipe | Cooking Instructions

2011-09-21T09:14:00.000-07:00

Leche Flan (egg yolk) Ingredients:

10 egg yolks (pula ng itlog); well beaten
1 big can evaporated milk
1 big can condense milk
3 tablespoons brown sugar
1 tablespoon vanilla
3 moulds (lyanera) container
Aluminum foil
3/4 cup water
Leche Flan (egg yolks)

Cooking Instructions:

Mix water and sugar in the moulds. Parboil in very low fire until it turns brown and sticky. Do not overcook the sugar.
In a bowl, mix the following ingredients: egg yolks, evaporated milk, condensed milk, and vanilla. Pour the mixture in the moulds and cover with aluminum foil. Steam for about 15 - 20 minutes. Remove from the steamer. Cool it down before serving.

Cooking Tip:

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water. - Mecca

For more recipes check our Complete Filipino Recipes Lists!!!

Kilawing Kambing Recipe | Cooking Instructions

2011-09-20T06:13:00.000-07:00

Kilawing Kambing Ingredients:

1 kilo goat’s meat with skin
*preferred cuts are from the thigh, loin, neck and shoulder
2 big onions; sliced
1 root ginger; cut in strips (optional)
3 siling labuyo; chopped
Vinegar
Salt and pepper
Soy sauce

Kilawing Kambing Cooking Instructions:

Marinate goat meat in soy sauce, grill, then make small slices.
Balance seasoning with vinegar, salt, and pepper according to taste. Garnish with onion and silling labuyo. Refrigerate, then serve.

For more recipes check our Complete Filipino Recipes Lists!!!

Kalderetang Kambing Recipe | Cooking Instructions

2011-09-14T05:50:00.000-07:00

Kalderetang Kambing Ingredients:

1 1/2 kilos goat meat, cut into chunks
1 potato; quartered
1 carrot; cut in 1 inch chunks or slices
4 cloves garlic; pounded
1 onion; chopped
1 can liver spread or ground liver
1 tomato; quartered
1 can tomato sauce
15 green olives (stoned or pitted)
1 tablespoon pickles
2 tablespoons peanut butter
1 grated cheese
1 bell pepper; sliced
1 tablespoon ground black pepper
2 stems kinchay (celery); chopped
2 laurel leaves
1/2 cup soy sauce
Cooking oil
MSG (optional)

Kalderetang Kambing Cooking Instructions:

Fry the potato and carrot for 3 minutes. Set aside.
In a bowl, marinate goat meat in vinegar, soy sauce, and ground black pepper for 1 hour. Set aside.
Sauté garlic and onion in a saucepan. Add the marinated goat’s meat, tomato, and kitchay. Continue sauteing until all liquid has evaporated and meat starts to render fat. Add water enough to cover the goat’s meat. Boil until tender.
Add tomato sauce and pickles. Simmer for 10 minutes. Add the cheese, peanut butter, liver spread, potato, olives, and carrots. Simmer for 5 minutes. Drop the bell pepper. Simmer 1 minute before serving. Serve hot!

For more recipes check our Complete Filipino Recipes Lists!!!

Ginataang Langka Recipe | Cooking Instructions

2011-09-13T05:25:00.000-07:00

Ginataang Langka Ingredients:

2 cups jackfruit (langka); sliced
1/4 cup dried fish
1/4 cup shrimps; shelled
1 cup coconuts milk (gata)
1 small onions; chopped
4 cloves garlic; minced
Fish sauce

Ginataang Langka Cooking Instructions:

Remove the heads of shrimps. Pound and mash in 1/2 cup water. Save the shrimp juice, then discards the heads.
Saute garlic and onion. Pour shrimp juice and coconut milk. Bring to a boil, then add the jackfruit. When jackfruit is tender, add shrimps and dried fish. Cook until done. Season with fish sauce according to taste.

For more recipes check our Complete Filipino Recipes Lists!!!

Insarabasab Recipe | Cooking Instructions

2011-09-09T23:45:00.000-07:00

Insarabasab Ingredients:

1 kilo pork (shoulder preferred)
1 onion; thinly sliced
Vinegar / lemon / calamansi juice
Salt and pepper to taste

Insarabasab Cooking Instructions:

Slice the pork 1” thick for roasting.
Roast pork over to an open fire until all pink color of the meat disappears. When roasted, slice pork again into 1/4" thick x 1" length (or your desired sizes). Place in a bowl and then add the onion. Season with salt, pepper, and vinegar (lemon or kalamansi juice) according to taste.

For more recipes check our Complete Filipino Recipes Lists!!!

Ilocano Igado Recipe | Cooking Instructions

2011-08-25T20:49:00.000-07:00

Igado Ingredients:

1 kilo combination of the following:

Pork’s liver; cut in slices
pork’s kidney; cut in slices
pork’s heart; cut in slices

4 cloves garlic; pounded
1 medium onion; chopped
1 segment ginger; cut in stripes
1 small can green peas (gisantes)
1 small carrot; cut in slices
1 bell pepper; cut in slices
1 cup vinegar
Soy sauce
Salt and pepper
Cooking oil

Igado Cooking Instructions:

In a bowl, marinate liver in vinegar. Set aside.
Saute garlic, ginger, and onion in oil. Add pork’s heart and kidney and spice with salt and pepper. Saute for 15 minutes or until broth comes out from the innards (add 1/4 cup water if necessary to soften). Add the liver and continue sauteing for another 5 minutes. Add soy sauce to season and continue cooking until sauce thickens. Add the carrots fist and when tender, drop the bell pepper and peas. Cook until vegetables are done.

Cooking Tip:

You can use pork's meat (pork belly preferred), tenderloin, spleen or combination if pork's heart and kidney are not available.
You can also cook this dish until sauce runs dry and oil comes out from the meat whichever is your preference.

For more recipes check our Complete Filipino Recipes Lists!!!

Green Mussels (Tahong) Soup Recipe | Cooking Instructions

2011-08-24T21:23:00.000-07:00

Green Mussels (Tahong) Soup Ingredients:

1 kilo green mussels (tahong); cleaned and washed
1 root ginger; crushed
1 onion; sliced
1 bundle spinach leaves
Salt and pepper to taste
Water

Green Mussels (Tahong) Soup Cooking Instructions:

Bring water to a boil, then add the mussels, ginger, and onion. Season with salt and pepper to taste. When shells of the mussels are opened, add the spinach leaves. Balance seasoning, cover, and simmer. Cook until done.

For more recipes check our Complete Filipino Recipes Lists!!!

Escabetcheng Lapu-Lapu Recipe | Cooking Instructions

2011-08-23T16:55:00.000-07:00

Do you love to eat escabetcheng lapu-lapu? Well - it's one of the best filipino dish I've ever known.

Escabetcheng Lapu-Lapu Ingredients:

5 Lapu-Lapu (grouper fish)
1 can pineapple (set aside juice); chunks
1 carrot; cut into strips
1 bell pepper; cut into strips
4 cloves garlic; mined
1 onion; chopped
1 tablespoon ginger; minced
1/2 tablespoon salt
1 tablespoon sugar
3 tablespoons soy sauce
1/2 cup water
2 tablespoons flour
Ground black pepper
Cooking oil

Escabetcheng Lapu-Lapu Cooking Instructions:

In a skillet, fry lapu-lapu fish and place in a platter. Set aside.
Sauté garlic, ginger, and onion in a saucepan. Add pineapple and carrot. Simmer for 10 minutes. Add pineapple juice, sugar, soy sauce, water, flour, salt and water. Simmer until a saucy consistency is achieved. Add the bell pepper. Simmer for 1 minute. This is the hot sauce (mixture).
Pour the hot sauce (mixture) on top of the lapu-lapu fish. Serve hot!

For more recipes check our Complete Filipino Recipes Lists!!!

Dinengdeng ng Ilocano Recipe | Cooking Instructions

2011-08-23T03:56:00.000-07:00

Dinengdeng is a filipino dish which is a special delicacies of the Ilocanos and for the people in Ilocos regions or Northern part of Luzon in the Philippines.

Dinengdeng ng Ilocano Ingredients:

1 milk fish (bangus); fried or grilled
1 cup string beans; cut into 2" long
6 pieces okra
1 cup squash; cut in cubes
1 big ampalaya; cut in 2” rectangular lengths
1 onion; sliced
2 large tomatoes; sliced
1 cup jute leaves (saluyot)
1 root ginger; crushed
Bagoong isda
3 cups water

Dinengdeng ng Ilocano Cooking Instructions:

In a casserole, bring water to boil. Add onion, ginger, and tomatoes. Let stand for 3 minutes. Season with bagoong and continue boiling for 5 minutes. Remove the scum that rises on top of the liquid and then drop the milkfish. Simmer for 5 minutes, then add vegetables. Cook until vegetables are done. Adjust seasoning according to taste. Serve hot!

Cooking Tip:

You can use other kind of fish like tilapia or shellfish.
You can also use or add other vegetables like sweet potato and malunggay fruits.

For more recipes check our Complete Filipino Recipes Lists!!!

Dinakdakan Recipe | Cooking Instructions

2011-08-21T20:52:00.000-07:00

Dinakdakan Ingredients:

Pork’s parts of your choice:

ear (preferrred)
nape or batok in Filipino (preferrred)
togue
liver
small intestine

Onion; thinly sliced
Salt and pepper
Calamansi or lemon juice or vinegar
Pig's brain; boiled
Mayonnaise (optional)

Dinakdakan Cooking Instructions:

Parboil pig's parts. Strain and broil or grill. Slice into 1” long by 1/4” thick (or your desired sizes), then place in a large bowl. Mix the slices of onion and boiled brain. Balance seasoning with calamansi juice, salt and pepper according to taste.

Cooking Tip:

If pork's brain is not enough or not available, you may use mayonnaise as a substitute.
Boil the brain in vinegar and same vinegar that you will use in the recipe.
For Pulpog recipe, marinate meat in soy sauce and calamansi before grilling. Also, better to choose pork's part with no much fat.

For more recipes check our Complete Filipino Recipes Lists!!!

Ginataang Alimango Recipe | Cooking Instruction

2011-08-16T21:22:00.000-07:00

Love to eat ginataang alimango? Well - it's one of the pinoy recipes I love. :-)

Crabs in Coconut Milk Ingredients:

2 large alimangos (mud crabs); cut in halves
1 cup coconut milk
1 segment ginger; sliced
4 cloves garlic; minced
1 cup squash; cut in cubes
1 cube fish bouillon (e.g. knorr, calnort, etc.); mashed
Salt to taste

Crabs in Coconut Milk Cooking Instructions:

Steam crabs and squash until half cooked. Set aside.
Sauté garlic and ginger, then add coconut milk, fish builion, and salt to taste. Bring to a boil, stirring ocassionally, until coconut milk becomes thick and oily. Add crabs and squash. Cook until dish is done.

For more recipes check our Complete Filipino Recipes Lists!!!

Filipino Chopsuey Recipe | Cooking Instructions

2011-08-09T20:49:00.000-07:00

Searching online for filipino recipe for chopsuey? Have it below.

Chopsuey Ingredients:

4 cloves garlic; minced
1 onion; chopped

Chosse four (4) meat ingredients from the list:

1/4 kilo pork; sliced sliced into small pieces (preferred)
1/4 kilo shrimps; shelled (preferred)
1/4 kilo chicken giblets & liver; sliced to small pieces (preferred)
2-3 chicken wings, cut into small pieces
1/4 kilo pork's liver; sliced
1/4 kilo hotdog sausage; sliced

Choose eight (8) vegetable ingredients from the list:

1 piece red bell pepper; sliced (preferred)
1 medium carrot; sliced into thin circles (preferred)
1/4 kilo cabbage; cut into thin ribbon-like shreds (preferred)
2 stalks of leeks; cut into 2-inch portions (preferred)
3 stalks celery; cut into 2-inch portions
1/4 kilo cauliflower; divided into flowerettes
1/4 kilo sayote; peeled and sliced
1/4 kilo snow peas (sitsaro); stringed
1/4 kilo bok choy; cut into 2-inch portions
1/4 kilo mushrooms; cut in 2-inch portions
1/4 kilo young corn about 2-inch long
1/4 kilo baguio beans; stringed

2 cups chicken or pork broth
1 tablespoon cornstarch
Salt to taste
Cooking oil

Chopsuey Cooking Ingreidients:

Saute garlic and onion, then add the meat ingredients. Cook for 5 minutes. Add broth and salt to taste. Add cornstach to thicken the sauce. Bring to a boil, then add the vegetables. Cook until done.

Cooking Tip:

Add vegetables in the order of their respective tenderness. Add first those that are longer to cook than those easier to get tender.

For more recipes check our Complete Filipino Recipes Lists!!!

Filipino Arroz Caldo Recipe

2011-08-08T00:44:00.000-07:00

Love to eat the famous filipino arroz caldo? Well - it's one of filipino dish I'm craving for. ;-)

Ingredients:

1 kilo chicken; cut in small pieces
1 cup uncooked malagkit or plain rice or combination
1 small onion; chopped
4 cloves garlic; chopped
1 root ginger; sliced
6 cups water or broth
Fish sauce
Cooking oil
Salt to taste (optional)
Chicken bouillon cubes (optional)
1 tablespoon minced fried garlic (for garnishing)
1 tablespoon scallions (for garnishing)

Cooking Instructions:

In a casserole, sauté garlic, onion, and ginger in oil. Add chicken and stir fry with fish sauce until light browned.
Drain any remaining oil and then add rice.
Add enough water and bring to boil.
Continue cooking, stirring occasionally, until chicken is tender and rice is done (add hot water if necessary).
Season with fish sauce according to taste. Serve hot in a bowl.
Garnish on top with fried minced garlic and scallions.

Arroz Caldo Cooking Tip:

Always dry chicken well with paper towels before placing into hot pan or casserole so it won't stick.
You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce.

For more recipes check our Complete Filipino Recipes Lists!!!

Sinampalukang Manok Recipe | Cooking Instructions

2011-08-05T06:48:00.000-07:00

Sinampalukang Manok Ingredients:

1 kilo chicken; cut into serving pieces
1 onion; sliced
2 tomatoes; sliced
1/2 cup string beans; cut 2" length
4 cloves garlic; crushed
1 root ginger; crushed
2 cup tamarind tops and flowers
5 cups water
Fish sauce or salt to taste
Cooking oil

Sinampalukang Manok Cooking Instructions:

Wrap the tamarind tops and flowers in a cheesecloth; tie both ends together.
In a casserole, sauté garlic, ginger, onion, and tomatoes. Add chicken and saute until chicken turns light brown.
Pour enough water, then add the wrapped tamarind tops and flowers.
Bring to a boil and simmer.
Add the vegetable.
Strain and squeeze the cheesecloth, then remove from the casserole. Season with fish sauce according to taste. Cook until done. Serve hot!

For more recipes check our Complete Filipino Recipes Lists!!!

Chicken Inasal Recipe | Cooking Instructions

2011-08-03T21:35:00.000-07:00

Craving for chicken inasal filipino dish? Well, you might try preparing it for yourself, ;-)

Chicken Inasal Ingredients:

1 kilo chicken; breast and wings preferred
4 stalks lemon grass; julienned
1 lemon; juice extracted
1 lime; juice extracted
4 cloves garlic; crushed
2 tablespoons 7-up or Sprite soda
Ground black pepper
1/4 cup annatto seeds
2 tablespoons butter
Chili pepper flakes (optional)
Skewers for grilling
Salt to taste
Cooking oil

Chicken Inasal Cooking Instructions:

In a bowl, marinate chicken overnight in salt, pepper, garlic, lemon grass, lime and lemon juice, and 7-up or Sprite soda. Set aside.
Fry annatto seeds in cooking oil. Let cool, crush, and drain the annatto oil in a bowl. Set aside.
Prepare a mixture for bashing by mixing annatto oil, marinade, and butter. Pan boil for few minutes and season with salt and MSG if desired. – Filipinos, sometimes, has this tantsa tantsa lang (estimate and approximate) method of cooking. Experiment, therefore, on your best combination.
Skew the chicken and grill over the hot charcoal, brushing it with the mixture once in a while. Grill until done.

Cooking Tip:

You can substitute kalamansi for lemon and lime. Adding 1 tablespoon of vinegar in the marinade is good if you intend to preserve the left over chicken inasal in a day or two.

For more recipes check our Complete Filipino Recipes Lists!!!

Chicken Curry Recipe | Cooking Instructions

2011-07-31T23:16:00.000-07:00

Chicken Curry is one favorite filipino dish for all Filipinos around the world, :-) You can check the recipe below.

Chicken Curry Ingredients:

1 kilo chicken; cut into desired pieces
2 cups coconut milk
1/2 cup curry powder
1 bell pepper; sliced
1 medium potato; diced
1 carrot; diced
4 cloves garlic; crushed
1 small onion; chopped
Fish sauce
Ground black pepper
Cooking oil

Chicken Curry Cooking Preparation:

In a saucepan, sauté garlic, and onion.
Drop the chicken and season with salt and pepper.
Stir fry the chicken until light brown.
Mix the curry powder and let simmer for 5 minutes.
Pour coconut milk and drop the potatoes, and carrots. Boil for 10 minutes or until the sauce thickens.
Drop the bell pepper and season with fish sauce according to taste.
Serve hot!

Cooking Tip:

Always dry chicken well with paper towels before placing into hot frying pan so it won't stick.

For more recipes check our Complete Filipino Recipes Lists!!!

Bulalo Recipe | Cooking Instructions

2011-07-27T20:11:00.001-07:00

Filipinos love to eat bulalo especially during their leisure time (drinking hard liquors with bulalo) :-) And if you happen to stumble on this blog looking for filipino dish recipe for bulalo, you can check the recipe and cooking guides below.

Bulalo Ingredients:

1 kilo beef shank (with bone and marrow) or oxtail; cut in chunks
1 small head cabbage (repolyo); quartered
1/4 kilo Chinese cabbage (pechay)
2 potatoes; quartered
1 onion; sliced
4 cloves garlic; crushed
2 corns; cut in halves
1 tablespoon peppercorns
Salt to taste
Fish sauce
1 lemon or 5 kalakamsi
Soy sauce

Bulalo Cooking Instructions:

Fry potatoes in 3 minutes. Set aside
In a stock pot, simmer the beef shank or oxtail with salt, onion, and garlic for at least one hour. Remove the scum that rises above the soup. Add more hot water if necessary. When beef is fork tender, add the corn, potato, and peppercorns. Let stand for 5 minutes. Add cabbage and Chinese cabbage. Season with fish sauce according to taste.
Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or kalamansi juice.

Cooking Tip:

Boiling the Bulalo slowly and gently over low heat brings out the flavor of the meat, and keeps the meat very tender.
But but but....if you don't have much time and you want to expedite the cooking process, use "pressure cooker" to soften the meat of the beef shank or oxtail. When tender, add the necessary ingredients.

For more recipes check our Complete Filipino Recipes Lists!!!

Bicol Express Recipe | Cooking Instructions

2011-07-23T23:06:00.000-07:00

Do you love to eat bicol express? Whew, i do imagine how spicy it is!!!! My father usually eat this filipino dish and he always says how delicious it is when it's served during lunch. :-) Check the complete recipe of bicol express and the cooking instructions below.

Bicol Express Ingredients:

1 kilo of pork meat; cut lengthwise
1/2 cup of Philippine bird's eye pepper (siling labuyo)
3 cups coconut milk
1/2 cup sauted shrimp paste (bagoong alamang)
4 cloves garlic; crushed
1 small onion; chopped

Bicol Express Cooking Preparation:

In a saucepan, sauté garlic and onion.
Drop the pork and bird’s eye pepper.
Continue sauteing until pork starts to render fat and edges turn to brown.
Add sauted shrimp paste and stir, then pour the coconut milk (you may pour gradually in preference to the amount of sauce you want).
Cook in low fire until pork becomes tender and until a saucy consistency is achieved. Serve hot!

For more recipes check our Complete Filipino Recipes Lists!!!

Bagnet (Ilocano Chicharong Baboy) Recipe | Cooking Instructions

2011-07-19T01:51:00.000-07:00

Looking for free pinoy recipe for the famous bagnet or widely known as Ilocano Chicharong Baboy? Well, checkout it's recipe below:

Bagnet (Ilocano Chicharon Baboy) Ingredients:

1 kilo pork belly; cut into desired pieces
1 liter cooking oil
1/2 liter water
Salt to taste
Water

Bagnet (Ilocano Chicharon Baboy) Cooking Instructions:

In a stock pot, bring water to a boil with added salt. Drop pork and boil until tender. Drain and hang dry, then set aside.
Submerged pork in hot cooking oil until brown. Drain and dry in paper towel until completely cool.
Reheat cooking oil. Submerged pork in very hot cooking oil for while, strain, and sprinkle with cold water. Do this process several times until skin pops. Remove from fire and serve.

Cooking Tip:

To avoid mess as well as burns, cook in a low cooking area.

For more recipes check our Complete Filipino Recipes Lists!!!

Adobong Pusit - Squid Adobo Recipe | Cooking Instructions

2011-07-18T06:26:00.000-07:00

Do you love to eat adobong pusit (squid adobo)? Well, it's one of my favorites. Lot of my friends love to eat this filipino dish during lunch time.

Squid Adobo Ingredients:

1/2 kilo squid
1/2 cup water
1/2 cup vinegar
1 onion; chopped
1 tomato; chopped
4 cloves garlic; crushed
1/4 cup soy sauce
1 cup water
2 laurel leaves
1/2 tablespoon ground pepper
Sugar to taste
Salt to taste

Squid Adobo Cooking Instructions:

Wash and clean the squid by removing the eyes, membrane, and stomach.
Boil squid in saucepan with vinegar, garlic, pepper, soy sauce, salt, and little water. Simmer until the squid is tender. Do not overcook. Drain and set aside. Save the sauce.
In a skillet, sauté garlic (taken from the sauce) until brown, then add the onion, and tomato. When onion becomes translucent, add the squid and laurel leaves. Add sauce and season with sugar according to taste. Simmer until a thick broth is formed, then serve.

For more recipes check our Complete Filipino Recipes Lists!!!

Beef Stew (Nilaga) Recipe | Cooking Instructions

2011-07-18T00:42:00.000-07:00

Beef Stew or commonly called as Nilagang Baka is one of my favorite filipino dish since them. You can check it's recipe and cooking instruction below:

Estimated Cooking time: 1 to 2 hours

Beef Stew Ingredients:

1 kilo beef, cut into 1 1/2" x 1 1/2" cubes
8 potatoes cut the same size as the beef
1 bundle Pechay (Bok choy) cut into 2 pieces
1 small cabbage, quartered
5 onions, diced
1 head garlic, minced
4 tablespoons of patis (fish sauce)
3 tablespoons of cooking oil
10 corns of black pepper
1 liter of water
Salt and pepper to taste

Beef Stew Cooking Instructions:

In a big casserole, heat oil and sauté the garlic and onions.
Add water, the beef, black pepper and patis. Bring to a boil then simmer for 1 hour or until the beef is tender.
Add the potatoes. Continue to simmer until potatoes are cooked.
Add the cabbage then the pechay. Do not over cook the vegetables.
Salt and pepper to taste.
Serve steaming hot in a bowl and plain white rice.

Cooking Tips:

You can substitute the beef with chicken (chicken stew) or pork (pork stew) for variety.

For more recipes check our Complete Filipino Recipes Lists!!!

How To Cook Chicken Pastel | Cooking Video

2011-06-02T01:00:00.000-07:00

Want to know how to cook chicken pastel? Check this youtube video I've found online. Be sure you first check chicken pastel recipe. :-)

For more cooking videos, see filipino recipe cooking videos.

Morcon Recipe | Cooking Instructions

2011-04-28T21:30:00.001-07:00

Morcon is one of my favorites - also known as beef roll stuffed with eggs, sausages, fat and cheese. Check the morcon recipe below.

Estimated cooking time: 2 to 3 hours.

Morcon Ingredients:

1 kilo beef, sliced 1/4 inch thick (3 pcs.)
1/4 kilo ground beef liver
200 grams sliced sausages or ham
200 grams pork fat (cut is strips)
3 hard boiled eggs, sliced
100 grams cheddar cheese in strips
100 grams grated cheddar cheese
2 onions, chopped
5 bay leaf (laurel)
1/2 teaspoon of ground black pepper
1/2 cup vinegar
2 teaspoon salt
2 cups of water
2 meters thread or string (for tying)

Beef Morcon Cooking Instructions:

Spread and stretch the sliced beef on your working table.
Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.
Roll the sliced beef with all the filling inside and secure with a thread or string.
Repeat the procedure for the two remaining beef slices.
On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.
Cover the pot and bring to a boil. Simmer for one hour.
Add the vinegar and continue to simmer of another hour or until beef is tender.
Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top.

Cooking Tips:

A spoon or two of flour can be added to water to thicken the sauce.
Instead of boiling in a pot, you can use a pressure cooker for faster cooking.
Optional: Garnish with olives before serving.

For more recipes check our Complete Filipino Recipes Lists!!!

Pork Menudo Recipe | Cooking Instructions

2010-11-25T07:21:00.000-08:00

Looking for pork menudo recipe online? Well check my posts below on how to cook pork menudo or pork and liver dish in tomato sauce.

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.
Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, 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.
Serve hot with white rice.

For more recipes check our Complete Filipino Recipes Lists!!!

Beef Mechado Recipe | Cooking Instructions

2010-11-24T03:31:00.000-08:00

Beef Mechado is one of my mother's favorites, it's beef cooked in tomato sauce and spices. My mother always asks me to bring her some beef mechado recipes for she really love to cook this stuff.

Estimated cooking time: 1 hour

Mechado Ingredients:

1 kilo of beef cut into chunks
1/8 kilo of pork fat cut into strips
4 onions, peeled and quartered
5 medium potatoes, quartered (optional: fried)
1 medium sized carrot, sliced in 1/2" sections
2 red bell pepper, sliced
2 cups beef stock or 2 bouillon cubes dissolved in water
3 bay leaves (laurel leaves)
1/4 -cup vinegar
2 cups tomato sauce or 1/2 cup tomato paste
1 cup soy sauce
salt & pepper to taste

Mechado Cooking Instructions:

Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)
In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender
Add the vinegar and let boil for a minute or two
Add the potatoes, onions, carrot, and bell pepper
Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce
Serve hot with white rice

Beef Mechado Cooking Tips:

Pressure cook the beef with the beef stock for faster cooking time.
Fry the potatoes before adding to the casserole.
Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor.

For more recipes check our Complete Filipino Recipes Lists!!!

How To Chicken Afritada | Cooking Video

2010-11-17T22:03:00.000-08:00

Here's a YouTube video which shows on how to cook / prepare chicken afritada. But before jumping to the video you can also see chicken afritada recipe on my previous posts. :-)

For more cooking videos, see filipino recipe cooking videos.

Tinolang Manok Recipe | Cooking Instructions

2010-11-17T02:28:00.000-08:00

Tinolang Manok also called as chicken stew is one of favorite filipino cuisines which is regularly served on pinoy occasions.

Estimated cooking time: 45 minutes

Tinola Manok Ingredients:

1 kilo whole chicken, cut into pieces.
1 small young papaya or sayote, cut into small pieces.
2 tablespoons ginger, crushed and slliced into strips
1/2 cup dahon ng sili (chili leaves) or mallunggay leaves
1 liter of water
5 garlic cloves, minced
1 red onion, diced
4 tablespoons oil
2 tablespoons patis (fish sauce)

Tinolang Manok Cooking Instructions:

In a stock pot, heat oil and sauté garlic, onion and ginger.
Add water and the chicken.
Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
Season with patis
Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
Add sili leaves then turn off the heat.
Serve steaming hot on a bowl with plain rice on the side.

For more recipes check our Complete Filipino Recipes Lists!!!

Longganisa Recipe | Cooking Instructions

2010-11-10T20:18:00.000-08:00

Longganisa is a pork sausages Filipino style which a lot of Filipino love to eat during breakfast.

Estimated preparation & cooking time: 1 hour excluding standing and refrigeration time

Longganisa Ingredients:

1 kilo ground pork (include the pork fat)
1 spoon salt
1 spoon brown sugar
1 spoon paprika
1/4 teaspoon saltpeter (salitre)
1/2 teaspoon crushed laurel leaves
1/2 teaspoon ground black pepper
1/2 teaspoon red peppers, minced
4 cloves of garlic, crushed then minced
1/4 cup vinegar
1/8 cup soy sauce
Sausage casings

Longganisa Cooking Instructions:

In a big mixing bowl, combine all ingredients except the sausage casings
Mix well and let stand for an hour
Tie one end of the sausage casing and slowly fill the casing with the ground pork mixture until the end of the casing, then tie the end
Tie the middle of the sausage casing in intervals of about 3 inches.
Keep refrigerated for 2 to 3 days
To cook, boil longganisa in 1/2 cup of water on a pan or wok. Water will soon evaporate then oil will ooze from the longganisa. Fry it on its own oil or add a few tablespoons of cooking oil and continue to cook for 5 to 10 minutes or until the sausage casings turn brownish

Longganisa Serving Tips:

Longganisa is ideally served with steamed rice or Fried Rice and Egg

For more recipes check our Complete Filipino Recipes Lists!!!

Rellenong Manok Recipe | Cooking Instructions

2010-10-18T01:04:00.000-07:00

Rellenong Manok is one of all time filipino favorites which is also called stuffed chicken.

Estimated cooking time: 2 hours

Rellenong Manok Ingredients:

1 whole chicken, deboned with shape kept
2 tablespoons calamansi juice
2 tablespoons soy sauce
1 1/2 tablespoons sugar

Rellenong Manok Stuffing:

1/2 kilo ground pork
1/2 cup bacon, diced
1 cup ham, diced
1 can Vienna sausage, drained and sliced
1/4 cup sweet green peas
1/4 cup carrots, minced
1/4 cup breadcrumbs
1/4 cup pickle relish
1/4 cup raisins
1/2 cup cheddar cheese, grated
5 whole eggs, beaten
1/2 cup butter
2 tablespoons soy sauce
1 tablespoon sugar
Salt and pepper to taste

Rellenong Manok Cooking Instructions:

Marinate chicken in calamansi juice, soy sauce and sugar.
In a bowl, mix all stuffing ingredients well.
Stuff the chicken in all parts.
Sew the cavity opening and truss the chicken.
Wrap chicken in aluminium foil.
Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.
Open the foil an rub chicken with butter and put back in oven until golden brown.

For more recipes check our Complete Filipino Recipes Lists!!!

Kare Kare Recipe | Cooking Instructions

2010-10-06T21:05:00.000-07:00

Kare Kare, one of town's favorite is a beef and or ox tail in peanut sauce.

Estimated cooking time: 2 hours

Kare Kare Ingredients:

1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2" long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste

Kare Kare Cooking Instructions:

In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.
In a big pan or wok, heat oil and atsuete oil.
Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.
Serve with bagoong on the side and hot plain rice.

For more recipes check our Complete Filipino Recipes Lists!!!

Chicken Curry Recipe | Cooking Instructions

2010-10-05T07:03:00.000-07:00

Chicken Curry is one filipino dish which is described as spicy dish with coconut milk. This is one of my favorites!!!

Estimated cooking time: 40 minutes

Chicken Curry Ingredients:

1 Kilo chicken cut to pieces
2 to 3 pieces of potatoes, quartered
2 to 3 pieces of carrots, cut to pieces
1 big red bell pepper cut into 1"x1" squares
1 big green bell pepper cut into 1"x1" squares
2 mid-sized onions, chopped
1 bulb of garlic, minced
1 thumb-sized ginger, pounded then sliced
2 cups coconut milk
2 to 3 tablespoons of curry powder
1 teaspoon chili powder or minced chili (optional)
4 tablespoons cooking oil
Salt and pepper to taste

Chicken Curry Cooking Instructions:

In frying pan or wok, fry the cut chicken until light brown. Next, fry potatoes and carrots, set aside.
In a sauce pan, sauté garlic, onions and ginger in cooking oil for 2 minutes.
Add the chicken, coconut milk, curry powder and chili powder. Simmer for 10 minutes.
Add potatoes, carrots and continue to simmer for another 5 minutes or until tender.
Add red and green bell pepper, salt (about 1 tablespoon) and pepper to taste.
Serve hot with steamed rice.

Cooking Notes:

Coconut milk may be canned from the grocery store. When using fresh coconut, milk grated coconut meat with 1/2 cup of water, then set aside. Again, milk the grated coconut milk for the second time using 1 1/2 cups of water. While cooking, use the 2nd milking first, then add the 1st coconut milk near then end of cooking -just after putting the potatoes and carrots.
Use fish sauce (patis) instead salt when available.

For more recipes check our Complete Filipino Recipes Lists!!!

Chicken Teriyaki Recipe | Cooking Instructions

2010-09-27T06:25:00.000-07:00

Chicken Teriyaki is a Japanese inspired dish adopted to Filipino taste. One of the best filipino cuisines!!!

Estimated cooking time: 30 minutes excluding preparation

Chicken Teriyaki Ingredients:

1 kilo chicken, cut into pieces
6 tablespoons of soy sauce
4 tbsp of vinegar
2 tbsp of salt
1 tbsp pepper
2 tbsp of sugar
2 tbsp of cooking oil
6 tbsp of teriyaki sauce
1-2 tbsp of sesame seeds

Cooking Instructions:

In a bowl, mix the chicken with the soy sauce, vinegar, salt, pepper and sugar
Marinate for at least 30 minutes
In a wok or pan, boil the mixture and let simmer until chicken is tender and the sauce thickens
Add cooking oil and teriyaki sauce
Let simmer for another 5 minutes
Garnish with sesame seeds
Serve hot with steamed rice

For more recipes check our Complete Filipino Recipes Lists!!!

Kaldereta Kambing / Baka Recipe | Cooking Instructions

2010-09-23T04:29:00.000-07:00

Kaldereta is a dish popular in the Philippines, especially in Luzon island. Its common ingredients are cuts of pork, beef or goat with tomato paste or tomato sauce with liver spread added to it. (source: wikipedia)

Estimated cooking time: 1 1/2 to 2 hours

Beef Kaldereta Ingredients:

1 kilo beef / goat meat, cut into chunks
1 big can (350g) liver spread or ground liver
5 onions, minced
5 cloves garlic, minced
6 tomatoes, sliced
1 cup tomato sauce
3 green peppers, diced
3 red peppers, diced
4 pieces hot chilli peppers, minced
3/4 cup grated cheese
2 cups beef stock or water
1/4 cup cooking or olive oil

Kaldereta Cooking Instructions:

In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.
Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.
Add cheese and olives (optional) and continue to simmer until the sauce thickens.
Serve with plain rice

Cooking Tips:

Instead of beef, goat's meat (kambing) can be used. If goat's meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.
For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.

For more recipes check our Complete Filipino Recipes Lists!!! e

Roasted Chicken Recipe | Cooking Instructions

2010-09-19T06:41:00.000-07:00

Roasted chicken or grilled chicken / baked chicken is one of the filipino cuisines / dishes which filipinos always love to eat.

Estimated cooking time: 1 1/2 to 2 hours

Roasted Chicken Ingredients:

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

Cooking 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 Note:

If baking at 325 degrees Fahrenheit, bake for 1 1/2 to 2 hours in the oven.

For more recipes check our Complete Filipino Recipes Lists!!!

How to Cook Beef Tapa | Cooking Video

2010-09-15T04:14:00.000-07:00

Here's a YouTube video which shows on how to cook / prepare beef tapa. But before jumping to the video you can also see beef tapa recipe on my previous posts. :-)

For more cooking videos, see filipino recipe cooking videos.

Fried Chicken Recipe | Cooking Instructions

2010-09-14T18:08:00.000-07:00

Fried Chicken? Well one of pinoy favorites!!!! Fried Chicken is chicken pieces usually from broiler chickens which have been floured or battered and then pan fried, deep fried, or pressure fried. (from Wikipedia)

Estimated cooking time: 45 minutes

Fried Chicken Ingredients:

1 1/2 kilo chicken, cut into pieces
1/4 cup of white vinegar
5 cloves of garlic, crushed
1 cup of water
2 cups cooking oil
Salt and pepper to taste

Fried Chicken Cooking Instructions:

In a pot, simmer chicken in vinegar, garlic, water, salt and pepper.
Remove just before the chicken is fully cooked.
Strain off liquid.
In a frying pan or wok, heat oil and deep fry the chicken until golden brown
Place on paper towel to remove excess oil
Serve hot with rice and sliced cucumber or atchara on the side.

For more recipes check our Complete Filipino Recipes Lists!!!

Beef Guisado Recipe | Cooking Instructions

2010-09-14T04:52:00.000-07:00

Beef Guisado or sautéed beef is one the pinoy ulam favorites. Here's the recipe and cooking instructions on how to prepare it. :-)

Estimated cooking time: 30 minutes.

Beef Guisado Ingredients:

1 kilo beef tenderloin, cut into strips
3 tomatoes, sliced
2 onions, finely chopped
1 clove of minced garlic
1/4 cup soy sauce
4 cups of beef broth or bouillon
1 teaspoon of salt
1/2 teaspoon pepper
4 tablespoons of cooking oil

Guisado Cooking Instructions:

Heat oil in a cooking pan.
Sauté the garlic and onions.
Add the sliced tomatoes
Then add the beef, soy sauce, beef broth, salt and pepper.
Bring to a boil then simmer until beef is tender.

Cooking Tips:

The above beef guisado recipe can be used for vegetables and other meats.
For vegetable dishes, replace the beef with about 200 grams of pork and add the vegetable (e.g. Baguio beans). The salt and pepper can be omitted.
Reduce the broth to 2 cups for vegetable dishes or use plain water instead.

For more recipes check our Complete Filipino Recipes Lists!!!

Chicken Pastel Recipe | Cooking Instructions

2010-09-13T03:49:00.000-07:00

Chicken Pastel or sometimes called Pastal del Pollo is a dish composed of meat and vegetables in a thick white sauce. It is like a stew encased in a pie crust or puff pastry.

Estimated cooking time for this chicken recipe: 1.5 hours

Chicken Pastel Ingredients:

One 1 1/2 kilo chicken, cut in pieces
One can (14 ounces) Vienna sausage, sliced
3 potatoes, diced
1 carrot, diced
1 up mushrooms, cut in half
1 green bell pepper, sliced in strips
1/2 cup sweet peas
1 onion, minced
1/4 cup grated cheese
1 cup margarine
2 cups chicken stock (broth)
1/2 cup evaporated milk
4 tablespoons soy sauce
1 lemon extract (juice)
1 egg, beaten
Salt and pepper to taste

Pie Crust

2 cups flour
1/2 cup corn oil or vegetable oil
1 teaspoon salt
1/4 cup of water

Chicken Pastel Cooking Instructions:

In a bowl, marinate chicken lemon juice and soy sauce for an hour.
In a skillet, melt margarine and brown chicken, set aside.
Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages, grated cheese and milk. Continue cooking for 10 minutes. Salt to taste.
Transfer to a baking dish.
Pre-heat oven to 450 degrees Fahrenheit.
On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.
On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry.
Punch small holes on the pastry to let out steam during baking then brush with beaten egg.
Bake until golden brown (about 15 minutes).

For more recipes check our Complete Filipino Recipes Lists!!!

Crispy Pata Recipe | Cooking Instructions

2010-09-09T06:20:00.000-07:00

Crispy Pata is one of the favorite filipino cuisines by Filipinos and I do love this too!!! According to Wikipedia: It is Filipino dish consisting of deep fried pig trotter or knuckles served with sawsawan, a soy-vinegar sauce. It is usually served as a party fare or an everyday dish. Many restaurants serves boneless pata as a speciality.

Preparation & drying: 4 hours to 1 day
Estimated cooking time: 20 minutes

Crispy Pata Ingredients:

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
1 tablespoon of monosodium glutamate (MSG)
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.

For more recipes check our Complete Filipino Recipes Lists!!!

Chicken Afritada Recipe | Cooking Instructions

2010-09-07T19:20:00.000-07:00

Chicken Afritada is one of the favorite Filipino Cuisines. It is described as chicken with potatoes, bell pepper in tomato sauce.

Estimated cooking time: 50 minutes

Chicken Afritada Ingredients:

1 kilo chicken, cut into pieces
5 pieces potatoes, peeled and halved
1 red onion, diced
1 head garlic, minced
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
2 cups pork or chicken stock (broth)
1 cup tomato sauce
2 tablespoons of patis (fish sauce)
3 tablespoons of cooking oil

Chicken Afritada Cooking Instructions:

In a cooking pot or wok, heat oil.
Sauté garlic and onions.
Add chicken and slightly brown.
Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.
Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.
Add the green and red bell peppers, simmer for an additional minute or two.
Salt and pepper to taste
Serve this chicken recipe hot with steamed rice.

For more recipes check our Complete Filipino Recipes Lists!!!

How to Cook Adobo | Cooking Video

2010-09-06T05:58:00.000-07:00

Here's a cooking video on how to cook adobo which I've found on YouTube. Be sure you read the pork / chicken adobo recipe on my previous posts. :-)

For more cooking videos, see filipino recipe cooking videos.

Beef Tapa Recipe | Cooking Instructions

2010-09-02T20:01:00.000-07:00

Beef Tapa is one of the popular Filipino Cuisine which refers to cured or dried beef meat. Beef Tapa is best fried or grilled, often served with rice, fried egg and achara (pickled papaya strips).

Estimated Preparation & Cooking Time: 30 minutes

Beef Tapa Ingredients:

1/2 kilo lean beef, thinly sliced
1/2 cup fish sauce (patis)
1/4 cup refined sugar
3 teaspoons salt
1 head garlic, crushed and minced
1 teaspoon ground pepper
1/2 cup cooking oil

Beef Tapa Cooking Instructions:

Mix all ingredients in a mixing bowl
Marinate for at least an hour or keep in the refrigerator overnight.
In a large wok, heat cooking oil.
Fry the marinated beef for 15 minutes or until golden brown.
Serve hot with steamed rice or fried rice.

Serving Tip:

Beef tapa goes great with any of the following:

Atchara (pickled green papaya).
White vinegar with hot chili peppers
Sliced red tomatoes.
With fried egg and fried rice (Tapsilog)

For more recipes check our Complete Filipino Recipes Lists!!!

Pork / Chicken Adobo Recipe | Cooking Instructions

2010-09-02T17:47:00.000-07:00

Adobo is the most popular Filipino dish enjoyed by all classes. Adobo is typically served with steamed white rice.

Estimated Cooking Time: 50 Minutes

Adobo Ingredients:

1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
choice of either 1 kilo of pork or 1 kilo of chicken
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of wate
1 teaspoon paprika
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
2 tablespoons cornstarch
Salt and pepper to taste
3 tablespoons water

Adobo Cooking Instructions:

In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.
Add salt and/or pepper if desired
Bring to a boil then simmer for an additional 5 minutes.
Serve hot with the adobo gravy and rice.

Adobo Cooking Tips:

You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.

For more recipes check our Complete Filipino Recipes Lists!!!