Filipino Food Recipes

8/6/2019 Filipino Food Recipes

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Pork Sinigang Ingredients:10 tamarind seeds or 1 package sinigang mix

1 kilo pork; cut in 1 1/2 inches chunks (liempo, kasim, or ribs)1 onion; sliced4 tomatoes; sliced

1 radish (labanos); sliced5 string beans(sitaw), cut in 2 length1/2 cup kangkong leaves (river spinach)

4 pieces gabi(taro); peeled and cut in halve

2 whole siling haba (long green pepper)Soy sauceKalamansiPork Sinigang Cooking Instructions:Boil the tamarind seeds, mash, and drain the juice. Set aside.

In a saucepan or stock pot, boil pork until tender. Add onion, tomato, and tamarind juice.Add gabiuntil tender and thickens the soup. Simmer, then add radish and string beans.

When tender, add kangkong leaves. Season with fish sauce according to taste.

Serve or side with fish sauce and lemon (or calamansi) juice or soy sauce with lemon (orcalamansi) juice whichever is your preference.

Pork Adobo Ingredients:1 kilo pork; cut into 2-inch pieces 1 head garlic; pounded

1/2 small onion; chopped 4 dried bay leaves1/2 tablespoon peppercorns 6 tablespoons soy sauce6 tablespoons vinegar 1 cup rice water

1 tablespoon oyster sauce Cooking oilPork Adobo Cooking Instructions:Marinate pork in soy sauce, garlic, and peppercorns for 30 minutes.

Saut onion, then drop the marinated pork and bay leaves. Continue sauteing until liquid

has evaporated and meat starts to render fat. Pour the marinade including the bits ofgarlic and a cup of rice water. Continue boiling in medium fire until pork becomes tender.

Pour vinegar and simmer until little sauce is left.

Another easy way of doing it is to combine the pork, vinegar, garlic, water, soy sauce,

bay leaves, peppercorns, and other seasonings of your choice in a saucepan. Bring to aboil, lower heat to medium fire, and then cook until a thick sauce is formed. Serve hot!Cooking Tips:The basic ingredients of adobo is pork, soy sauce, garlic, vinegar, and water. The other

ingredients are just additional and optional condiments as some folks love to make theiradobo special and love to have variations.Boiling the pork without vinegar in the beginning of cooking procedure makes the process

of pork tenderization faster. Add the vinegar when pork is already tender.

Adding 1 tablespoon of oyster sauce will make your pork adobo more delicious.

Pork Binagoongan Ingredients:1 kilo pork liempo; cut in serving pieces1/2 cup shrimp bagoong


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4 cloves garlic; minced

1 small onion; chopped1 medium tomato; sliced in 8 pcs.1 teaspoon Philippine bird's eye pepper (siling labuyo)

5 tablespoon vinegar

1/2 tablespoon sugar

1 eggplant; cut in slicesPork Binagoongan Cooking Preparation:Boil pork until tender and cut into cubes. Set aside.Saut garlic, onion, and tomato. Add pork and shrimp bagoong. Stir fry for few minutes

until pork starts to render fat and edges turn to brown. Add vinegar and siling labuyo.Simmer for 5 minutes. Season with sugar and drop the eggplant. Continue cooking in low

fire until the eggplant is done. Serve hot!

Beef Pochero/Puchero Ingredients:

1 kilo beef; cut into desired pieces1 small can tomato sauce1 potato; quartered1 carrot; cut in 1 inch chunks1 sweet potato; cut in 1 inch chunks1 small head cabbage (repolyo); quartered

1/4 kilo Chinese cabbage (pechay)

4 plantains (saging na saba); peeled and sliced in halves

1 onion; minced5 cloves garlic; minced

1/4 cup fish sauce (patis)Cooking oilBeef Pochero/Puchero Cooking Preparation:In a skillet, fry the plantains and potato in 3 minutes. Set aside.In a bowl, mash one fried plantain. Set aside.In a stock pot, stew the beef until tender. Strain the beef and set aside. Save the broth.Saut garlic and onion in a saucepan. Add the beef and stir fry with fish sauce for 3

minutes. Add the tomato sauce and simmer for 5 minutes.Pour the broth and at first boil, add the potato, sweet potato, carrot, and the plantains.

Let boil for 10 minutes. Add the mashed plantain and mix well. Add cabbage and parboilfor 3 minutes. Add Chinese cabbage and remove from fire after 2 minutes or until the

Chinese cabbage is done.

Cooking Tip:Adding slices of chorizo bilbao will make this recipe more delicious!!!

Beef Caldereta Ingredients:1 1/2 kilo beef, cut in chunks 1 potato; quartered (fry)1 carrot; cut in 1 inch chunks 4 cloves garlic; pounded1 onion; chopped 1 can liver spread or ground liver

1 tomato; quartered 1 can tomato sauce15 green olives (stoned/pitted) 1 tablespoon pickles2 tablespoons peanut butter 1 grated cheese


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1 bell pepper; chopped 1 tablespoon ground black pepper

2 stems kinchay; chopped 1/2 cup soy sauceCooking oil MSG (optional)

Beef Caldereta Cooking Instructions:In a bowl, marinate beef in soy sauce and ground black pepper for 1 hour.

In a saucepan, saut garlic and onion. Add the marinated beef, tomato, and kitchay.

Continue sauteing until all liquid has evaporated and meat starts to render fat. Add waterenough to cover the beef. Boil until beef becomes tender.Add tomato sauce and pickles. Simmer for 10 minutes. Add cheese, peanut butter, liverspread, potato, green olives, and carrots. Simmer for 5 minutes. Drop the bell pepper.

Simmer for 1 minute before serving. Serve hot!

Beef Mechado Ingredients:1 1/2 kilo beef; cut into desired pieces1 potato; quartered (fry in 3 minutes)

1 carrot; cut in 1 inch chunks (fry in 3 minutes)1 onion; minced4 cloves garlic; mined

1/2 cup soy sauce1 can tomato sauce2 stems kinchay (coriander); chopped1 bell pepper1 teaspoon ground black pepper

Cooking oil

MSG (optional)

Beef Mechado Cooking Preparation:In a bowl, marinate beef in soy sauce and ground black pepper for 1 hour.Saut garlic and onion in a saucepan. Add the marinated beef, and kitchay. Continuesauting until most of the broth coming out from the meat has evaporated (add water if

necessary to soften). Boil until beef is tender and until little broth is left.Add tomato sauce. Bring to a boil and then add the potato and carrot. Cook in mediumlow fire until potato and carrot are tender. Drop the bell pepper. Simmer for few minutesbefore serving. Serve hot!

Bistek Ingredients:3/4 kilo tender pork or beef steaks, sliced1 tablespoon kalamansi or lemon juice5 tablespoons soy sauce1/2 teaspoon ground black pepper1 big onion; sliced in ringsSalt and pepper to tasteCooking oil (Olive oil preferred)

Bistek Cooking Ingredients:Marinate pork/beef steak with kalamansi (or lemon) juice, soy sauce, salt and pepper for30 minutes or more. Set aside.Fry onion rings until translucent. Set aside.


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In a skillet, fry marinated pork/beef steak over high heat turning upside down severaltimes until tender. Add onion rings and just enough marinade to create oily sauce. Coverand simmer until done. Serve hot!

Dinuguan (Pork Blood Stew) Ingredients:1 kilo pork meat, ear, intestine, or combinations

3-4 cups porks or beefs blood4 cloves garlic; minced1 small onion; minced1 tomato; chopped3 long peppers (siling haba)5 tablespoon vinegarSalt or fish sauce (patis) to tasteMSG (optional)Dinuguan (Pork Blood Stew) Cooking Instructions:

Boil pork until tender and cut into desired sizes. Save the broth.Saut garlic, onion, and tomato. Add the pork and continue sauteing until liquid hasevaporated and meat starts to render fat and edges turn to brown. Season salt to taste andstir once in a while to absorb the seasoning.Add vinegar, broth, and long peppers. Simmer for 10 minutes. Adjust seasoning with fishsauce according to taste. Pour porks blood stirring regularly for 5 minutes. Remove fromfire and serve hot!

Kare Kare Ingredients:Meat Ingredients:

y 1/2 kilo beef's oxtail; cut in 3-inch chunksy 1/2 kilo beef's tripe; cut in 2-inch x 3-inch

Vegetables Ingredientsy 4 pieces eggplant, sliced in 1-inch thicky 1 bundle pechay (bok choy); cut into 2 piecesy 10 string beans; cut in 2-inch longy 1 banana heart (puso ng saging); cut in lengthsOther Ingredients:2 pieces onions; chopped

2 heads garlic; minced2 tablespoons annatto (atsuete) seeds1 cup peanut butter1/4 cup grounded toasted riceSalt and pepper to tasteBagoong alamangCooking oil (olive oil preferred)WaterKare Kare Cooking Instructions:

Fry annatto seeds in 4 tablespoons of oil. Drain annatto oil in bowl and discards seeds.Boil beefs oxtail with enough water to cover until tender. Strain oxtail and save broth.Meanwhile, blanch beef's tripe with boiling water and set aside.


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Boiling the beef chunks 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. When tender, add thenecessary ingredients.

Paksiw na Pata Ingredients:1 kilo porks leg (pata); cut into serving sizes1/2 cup vinegar1/4 cup soy sauce1 head garlic; crushed1/2 cup banana blossoms (bulaklak ng saging)2 bay leaves (laurel)2 tablespoons sugarSalt and pepper to taste

WaterPaksiw na Pata Cooking Instructions:Place porks leg in a saucepan and add water to cover. Add all the ingredients except thebanana blossoms. Bring to a boil, then lower heat to medium low fire. When pork istender and thick sauce is formed, add the banana blossoms. Simmer until bananablossoms is done.

Menudo Ingredients:1 kilo pork; cut in 1/2-inch chunks1/4 kilo hotdog; sliced 1/2 inch slices

1/4 kilo liver; sliced in 1/2-inch chunks1 potato; diced (fry in 3 minutes)1 carrot; diced (fry in 3 minutes)2 stems kinchay (celery); chopped1 onion; minced4 cloves garlic; minced1/2 cup soy sauce1/2 cup raisins1 can tomato sauce

1 teaspoon ground black pepperCooking OilSugarMenudo Cooking Instructions:Marinate pork in soy sauce and ground black pepper for 1 hour.

Boil liver for 5 minutes. Drain and set aside.Saut garlic and onion. Add marinated pork and kitchay. Continue sauteing until allliquid has evaporated and meat starts to render fat.Add tomato sauce and simmer for 15 minutes. Add liver, hotdog, potato, raisins, andcarrot. Continue cooking in medium fire for 5 minutes or until done.Season with little sugar (if desired) according to taste. Serve hot!


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Chicken Tinola Ingredients:1 whole chicken; cut into desired pieces1 green papaya; cut in cubes1 ginger root; crushed4 cloves garlic; crushed1 onion; sliced

3 cups of rice water.1/2 cup moringa (malunggay) leaves

* or chilli pepper (siling labuyo) leaves1 chicken bouillon cubesFish sauce (patis)Chicken Tinola Cooking Instructions:Saut garlic and onion in a casserole. Add chicken and ginger root. Stir fry with fish sauceto taste until chicken turns light brown. Add rice water and chicken bouillon cubes. Bringto a boil until chicken is tender. Add papaya. Simmer for 5 minutes. Add malunggay

leaves or chilli pepper leaves. Serve hot!

Squid Adobo Ingredients:1/2 kilo squid1/2 cup water1/2 cup vinegar1 onion; chopped1 tomato; chopped4 cloves garlic; crushed1/4 cup soy sauce

1 cup water2 laurel leaves1/2 tablespoon ground pepperSugar to tasteSalt to tasteSquid 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, saut garlic (taken from the sauce) until brown, then add the onion, andtomato. When onion becomes translucent, add the squid and laurel leaves. Add sauce andseason with sugar according to taste. Simmer until a thick broth is formed, then serve.

Camaron Rebosado Ingredients:1 lb large shrimps (prawns); shelled and deveined (keep tail intact)1 tablespoon calamansi or lemon juiceSalt and pepper to tasteCooking oilBatter Ingredients:y 2 egg; slightly beateny 1 cup floury 1/4 cup water


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y Salt and pepper to tasteCamaron Rebosado Cooking Instructions:Remove heads and shells of the shrimps but leave tails intact. Make sure you remove theblack intestine by slitting halfway the back of the shrimps. Marinate shrimps in calamansiand salt. Set aside in the refrigerator.Meanwhile, prepare batter by mixing eggs and flour in a mixing bowl. Carefully and

gradually pour water, blending it well with the mixture, until you reach your desiredthickness of consistency. Salt to taste, then set aside.Dip shrimps in batter, and then deep-fry in hot cooking oil until golden brown. Strain anddry in a platter with paper towel. Serve hot with sweet and sour sauce or catsup.

Adobong Kangkong Ingredients:1 bundle ofkangkong (river spinanch); cut stems 1 length1/4 cup vinegar1/4 cup soy sauce

1 tablespoon garlic; mincedAdobong Kangkong Cooking Instructions:Saute garlic. When golden brown, add all other ingredients. Cover and simmer untildone. Dont overcook the kangkong. Serve hot!

Ginisang Ampalaya Ingredients:1 bitter melon (ampalaya); sliced2 eggs; beaten3 cloves garlic; minced1 medium onion; sliced

1 medium tomato; slicedSalt to tasteCooking oilGinisang Ampalaya Cooking Instructions:In a bowl, beat eggs and season with salt to taste.Soakampalaya in salted water for 5-10 minutes to lessen the bitter taste. Wash, drain,and set aside.Saute garlic, onion, and tomato. When tomato is soft, add ampalaya and salt to taste.Stir occasionally until ampalaya is tender but do not overcook. Pour eggs and stir with the

mixture. Cook until eggs are scrambled or until dish is done.Cooking TipYou can also add sauteed pork, sausage, shrimp, or any meat ingredients of your choiceinto the dish.

Kalabasang mayGata Ingredients:1 cup shrimps; shelled2 cups squash; cut in cubes1 cup string beans; 2 inches length1 small onion; chopped1 small tomato; chopped4 cloves garlic; minced1 cup coconut milk


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2 green chilli peppers1 tablespoonshrimp paste (bagoong alamang)Salt to tasteKalabasang mayGata Cooking Instructions:Saute garlic, onion, and tomato. Add shrimp paste and coconut milk. Bring to a boil inmedium low fire, then add the vegetables. When vegetables are tender, add shrimps and

green chilli peppers. Cook until done. Adjust seasoning according to taste.Cooking Tip:You can use belly pork instead of the shrimps or use both shrimp and belly pork.

Pinakbet Ingredients:1/4 kilo pork ribs, sliced4 cloves garlic, chopped1 onion, chopped1 ginger root; cut in chunks and crushed

1 tomato; sliced2 cups squash; cut in cubes1 eggplant, sliced1 ampalaya5 okras3 cups waterBagoong isdaSalt to tasteCooking oilPinakbet Cooking Instructions:

In a casserole, saut garlic, and onion in oil. Add pork, then season with salt. Continuesauteing until edges of pork turns brown and renders fat. Add the ginger and tomatoes.Stir well for few minutes, then add water and bring to a boil. Add ampalaya, eggplants,okra, squash, and string beans. Season with bagoong according to taste. Simmer until allvegetables are cooked. Serve hot!

Eggplant Omelet Ingredients:3 eggplants (talong); grilled, broiled, steamed, or roasted3 -4 eggs; well beaten

Salt and pepper to tasteCooking oilEggplant Omelet Cooking Instructions:Grill the eggplant until wilted. When cooled, peel off skin (retain steam for handle).Flatten eggplant using the back of the pork. Set aside.Beat eggs in a bowl and season with salt and pepper. Submerge eggplants one at a time ineggs. In a pan, fry the omelet until golden brown on one side, then flip using a spatula andfry the other side. Put on a platter and serve.Cooking Tip:You can add shredded cheese or ground beef or pork (sautd with garlic and onion) or

combination on top of the omelet before flipping.Also, make sure to pour additional beaten eggs over the cheese or ground beef to coverbefore flipping and frying the other side of the omelet.


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Leche Flan (egg yolk) Ingredients:10 egg yolks (pula ng itlog); well beaten1 big can evaporated milk1 big can condense milk

3 tablespoons brown sugar1 tablespoon vanilla3 moulds (lyanera) containerAluminum foil3/4 cup waterLeche Flan (egg yolks) Cooking Instructions:Mix water and sugar in the moulds. Parboil in very low fire until it turns brown andsticky. 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 forabout 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 trayhalf filled with water. - Mecca

Champorado Ingredients:1 cup glutinous (malagkit) rice2 1/2 water1/2 cup unsweetened powered chocolate (cocoa)

SugarCondense milkChamporado Cooking Instructions:In a casserole, boil glutinous rice in medium fire and stir from time to time to preventfrom sticking in the casserole. Add hot water if necessary in preference to desiredconsistency. When cooked, simmer and then add the chocolate. Gradually pour sugar,stirring often, until you achieved your desired sweetness of taste. Serve hot in bowls andform swirls of milk of top.Cooking Tip:Y

ou can substitute white plain rice or healthy oatmeal for glutinous rice.You can use either the powdered chocolate cocoa of Hershey and Nestle, Filipino cocoachocolate tablea, or any other chocolate of your choice.It's alright to use the "sweetened" powdered chocolate if you don't have the"unsweetened". Just don't put too much sugar in your champorado.You can also add other flavoring add-ons like the vanilla extract.

Filipino Spaghetti Ingredients:1 kilo spaghetti noodles3/4 kilo ground beef

1 carrot; minced1 small can evaporated milk1 can liver spread


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1/4 kilo hotdog slices4 cloves garlic; minced1 onion; minced2 bottles of banana catsup1 can tomato sauce1 cup grated cheese

1 tablespoon sugarSalt and pepperCooking oilFilipino Spaghetti Cooking Instructions:Boil spaghetti noodles with salt and cooking oil for 10 minutes. Drain and set aside in aplatter.Saut garlic and onion. Add ground beef and cook until meat turns light brown. Seasonwith salt and pepper. Add banana catsup and tomato sauce. Simmer for 10 minutes. Addhotdog, carrots, sugar, liver spread and milk. Simmer for 5 minutes. This is your sauce

mixture.Pour the mixture on top of the spaghetti noddles. Garnish with grated cheese.

Pancit Bihon Ingredients:1 package 8 oz pancit bihon (rice stick noodles)2 cups chicken brothChoose two of the meat following ingredients:

y 1 cup chicken breast; boiled and shredded in strips (preferred)y 1 cup shrimps; shelled (preferred)y 1 cup pork;cut in stripsy 1 cup pork, beef, or hotdog sausages

Choose two (2) of the vegetable ingredients;y 2 cups cabbage; cut in strips (preferred)y 1 carrot; cut into strips (preferred)y 1 cup bagiuo beans; sliced1 onion; chopped3 cloves garlic; crushed2 tablespoons soy sauceSalt and pepper

Cooking oil2 calamansi or lemon; sliced1 tablespoon chopped scallionsPancit Bihon Cooking Instructions:Soak pancit bihon noodles to soften for 10 minutes.Boil chicken in 3 cups water. Save 2 cups of the broth.Saute gralic and onion, then add the meat ingredients. Season with soy sauce, then addthe broth. Add the vegetables followed by salt and pepper to taste. When vegetables arecripspy tender, add the pancit bihon. Cook, stirring often, until all liquid has evaporated.

Garnish with scallion and serve with sliced calamansi or lemon.

Carbonara Ingredients:


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2 cans Creamed of Mushroom Soup (preferably Campbell)250 ml All Purpose Cream (Nestle)200 grams sweet ham, in small squares200 grams bacon, shreddedSpinach Fettucine (400 grams noodles are green and I like the contrast of the whitecreamy carbonara sauce against the green noodles)

1 head garlica dash of nutmega dash of pepperOlive Oil1/2 cup parmesan cheese for toppingCarbonara Cooking Instructions:1. Prepare the pasta (fettuccine noodles) based on instructions. Set Aside.2. Fry the bacon until brown and not too crispy. Set Aside 1/4 for topping and the rest forthe sauce.

3. In a sauce pan, saute garlic with olive oil. Add ham and 3/4 of the fried bacon.4. Add the 2 cans of creamed mushroom soup with 2 cans of water.5. Add the cream. Mix well.6. Season with nutmeg and pepper.7. If the bacon or ham you bought was too salty that it made the sauce salty as well, justmix in additional cream to neutralize the salty taste.8. Serve the sauce and noodles separately. Top with bacon bits.

Chicken Curry Ingredients :2-3 tbsp. oil

3 potatoes, peeled, quartered and fried1 lb. chicken, cut into serving pieces3 cloves garlic, minced1 large onion, quartered1 tbsp. patis (fish sauce)3 tbsp. curry powdersalt and pepper1 cup water1 red bell pepper, cut into big squares

1 green bell pepper, cut into big squares3 celery stalks, cut into 1-1/2 long1 cup coconut milk or evaporated milkCooking Procedures :Pan fry potatoes. Set aside.In the same pan, fry chicken pieces and brown a little.Add garlic and onion. Saut for a few minutes until soft.Pour in patis & season with curry powder, salt and pepper. Stir for 2 minutes.Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and friedpotatoes. Simmer for 3 minutes or until half done.

Add milk and stir occasionally. Cook for another 7 minutes (or lesser when usingevaporated milk because the liquids will curled).Remove from heat. Serve hot.


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Chopsuey Ingredients:4 cloves garlic; minced 1 onion; chopped2 cups chicken or pork broth 1 tablespoon cornstarchSalt to taste Cooking oilChosse four (4) meat ingredients from the list:

y 1/4 kilo pork; sliced sliced into small pieces (preferred)y 1/4 kilo shrimps; shelled (preferred)y 1/4 kilo chicken giblets & liver; sliced to small pieces (preferred)y 2-3 chicken wings, cut into small piecesy 1/4 kilo pork's liver; slicedy 1/4 kilo hotdog sausage; slicedChoose eight (8) vegetable ingredients from the list:

y 1 piece red bell pepper; sliced (preferred)y 1 medium carrot; sliced into thin circles (preferred)y 1/4 kilo cabbage; cut into thin ribbon-like shreds (preferred)y 2 stalks of leeks; cut into 2-inch portions (preferred)y 3 stalks celery; cut into 2-inch portionsy 1/4 kilo cauliflower; divided into flowerettesy 1/4 kilo sayote; peeled and slicedy 1/4 kilo snow peas (sitsaro); stringedy 1/4 kilo bok choy; cut into 2-inch portionsy 1/4 kilo mushrooms; cut in 2-inch portionsy 1/4 kilo young corn about 2-inch longy 1/4 kilo baguio beans; stringedChopsuey Cooking Ingreidients:Saute garlic and onion, then add the meat ingredients. Cook for 5 minutes. Add broth andsalt to taste. Add cornstach to thicken the sauce.Bring to a boil, then add the vegetables.Cook until done.

Filipino Food Recipes

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