Friday, March 30, 2012

Afritada Manok with Tomato | Yummy Filipino Recipe's

afritada manok with tomato
afritada manok with tomato

1/2 kilo chicken, Choice Cuts Chicken Leg
4 pieces potatoes, peeled and sliced into wedges
1 red onion, diced
1 head garlic, minced
2 pcs bell pepper, small sized and sliced
1/4 kilo carrots, sliced
1 1/4 cups chicken broth or stock
2 pieces dried bay leaves
1 cup tomato sauce
2 tablespoons of patis (fish sauce)
3 tablespoons of Olive Oil or Cooking oil
salt and pepper to taste

In a large thick bottomed pot or large bottom frying pan, heat Olive oil or Cooking Oil.
Fry the Chicken in batches until slightly brown.
Then Saute’ garlic and onions.
Pour the tomato sauce and stock then add the Bay leaves.
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 Carrots and bell peppers, simmer for an additional minute or two.
Pour the Patis or Fish Sauce then add Salt and pepper to taste
Remove the Bay leaves after cooking.
Serve hot with rice.

Pork Binagoongan sa Gata recipe | Yummy Filipino Recipe's

Pork Binagoongan sa Gata recipe
Pork Binagoongan sa Gata recipe

Pork Binagoongan sa Gata Recipe :


1 Kilo Pork Belly (Liempo) cubed
2 tablespoon corn oil
6 cloves garlic, chopped
1 white onion, minced
5 small tomatoes, chopped
1/2 cup shrimp paste (Bagoong)
3 tablespoon cane vinegar
1 1/2 teaspoon sugar
3 eggplants, sliced diagonally
1/2 cup coconut cream
salt and pepper to taste

Cooking Instruction :

Place cubed liempo in a stockpot. Cover with water and let boil for at least 15 minutes. Prepare the rest of the ingredients while meat is cooking.
Pour corn oil into a hot pan. Saute garlic and onions until softened. Add tomatoes and cook until softened too. Stir fry bagoong until aromatic then put in the boiled pork pieces and 1/2 cup of boiling water used to cook the pork.
Simmer until pork softens, then add vinegar and sugar then season with salt and pepper to taste. Adding pork broth is optional.
When pork is fork tender, add sliced eggplants and coconut cream. Bring to a boil and simmer until mixture thickens and eggplants are soft, about 10 minutes then serve with steamed rice.
The cooking time is dependent on the size of the pork cubes if you want to cook it faster, make sure to cut the pork cube smaller than the regular size.

Friday, March 23, 2012

Pinoy Recipe Ginisang Corned Beef (Sauteed Corned Beef) | Yummy Filipino Recipe's

Pinoy Recipe Ginisang Corned Beef (Sauteed Corned Beef)
Pinoy Recipe Ginisang Corned Beef (Sauteed Corned Beef)


1/2 can corned beef
1/2 small onion, chopped
3 cloves garlic, minced
1 potato, diced
salt (optional)
cooking oil

How to cook ginisang corned beef:

1. Heat oil in a skillet, fry the diced potato. Set aside.
2. Saute the garlic and onion until fragrant.
3. Add the fried potato.
4. Then the corned beef. Stir fry for 2-3 minutes.
5. Add the water (amount according to your preference).
6. Add salt to taste.
7. Serve with steamed rice.

Saturday, March 17, 2012

TOTSONG BANGUS | Yummy Filipino Recipe's


TOTSONG BANGUS-2. Ingredients: 1 bangus cut into pieces. 1 tbsp chopped garlic. 2 medium tomatoes sliced. 1 onion sliced. sliced ginger ...TOTSONG BANGUS AT TOKWA IN BLACK BEAN CREAM. TOTSONG BANGUS AT TOKWA IN BLACK BEAN CREAM Prep time: 15 minutes. Cooking time:16


1 bangus cut into pieces

1 tbsp chopped garlic

2 medium tomatoes sliced

1 onion sliced

sliced ginger

bunch of pechay

3 tbs fermented black beans

1/3 cup vinegar

2 tbsp soy sauce

1 tsp msg


salt and pepper

tofu fried (optional)

salt and pepper fish..dredge in flour and fry until golden brown. You may fry the tofu or mashed together with vinegar to make a thick sauce.

Saute garlic,onion,ginger,tomatoes until soft ,about 5 minutes.

Add vinegar,soysauce,blackbeans, and waterLlet boil in low fire for 10 minutes.Check seasoning and add bangus and fried tofu.Cover and cook for another 10 minutes.

Add pechay and cook for another 2 mintes.

Serve with white rice.

arroz caldo 4 | Yummy Filipino Recipe's

Karroz caldo 4
arroz caldo 4

Chicken Arroz Caldo Ingredients • 4 chicken thighs or drumsticks • 2 cups of sticky rice (uncooked) • 1 qt of chicken stock (fat free, sodium free)Arroz Caldo Filipino food recipe is a ginger flavored rice-chicken soup delicacy, traditionally a good food for the sick.

Arroz Caldo Recipe, makes 6 servings

1 tablespoon vegetable oil
3 garlic cloves, peeled and finely chopped
1 1-inch piece of ginger, peeled and finely chopped, about 1/2 tablespoon
1 small onion, chopped, about 1/3 cup
pinch of saffron
6 chicken wings, or 1 large boneless chicken breast, cut into 1-inch pieces
1 cup short-grain rice
4 cups chicken stock
2 tablespoons fish sauce
3 hard-boiled eggs, sliced for garnish
2 spring onions, thinly sliced for garnish
3 calamansi or limes

Sauté the garlic in oil in a medium saucepan over medium heat and cook until golden brown, about 2 minutes. Transfer the garlic to a paper towel-lined plate to drain and set aside. Add the ginger, onion, and saffron and cook until the onion is translucent, about 3 minutes. Add the chicken and brown for about 5 minutes. Add the rice, chicken stock, and fish sauce, cover the pan, and simmer over medium to low heat. Stir frequently and simmer until the chicken and rice are cooked through, about 25 to 30 minutes.

Ladle the arroz caldo into bowls and serve with bowls of hard-boiled egg, spring onion, fried garlic, calamansi and fish sauce on the side.

Cooking Notes

1. This recipe makes a fairly thick rice porridge, which I love. For a thinner arroz caldo add more cups of chicken stock. My mom and I both use short-grain rice but she sometimes uses sticky or glutinous rice to make a thicker porridge.

2. When reheating, add some chicken stock or water to the porridge and warm over medium heat.

3. For the more adventurous, tripe can be used instead of chicken.

arroz caldo 3 | Yummy Filipino Recipe's

arroz caldo 3
arroz caldo 3

Arroz Caldo - Filipino Congee Recipe. Total comfort food and perfect for a loved one with a cold. Arroz Caldo..FILIPINO ARROZ CALDO RECIPE. ARROZ CALDO INGREDIENTS 1 1/2 cups rice 1 chicken, small, cut into serving pieces 2 tbsp oil.

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.

totsong tokwa 2 | Yummy Filipino Recipe's

totsong tokwa 2
totsong tokwa 2

Episode 12. VALLEJO VETERANS, Chicken Patatim.Sotanghon with Langka and Seafood Curry.Totsong Bangus and Tokwa in Black Bean Cream.

1 whole fish, cleaned and cut into serving pieces
2 pcs roma tomatoes, diced
½ cup canned black beans
2 pcs firm tofu, fried and cubed
1 medium-sized onion, sliced
6 cloves garlic, minced
1 thumb-sized ginger, julienned
2 Tbsp oyster sauce
Flour for dredging
Salt & pepper
Vegetable oil for frying
½ cup water (you can add more water if you want more sauce)

totsong tokwa | Yummy Filipino Recipe's

totsong tokwa
totsong tokwa

Totso is one of popular everyday recipe in the Philippines which are chinese in origin, Basically it consist of salted black beans, Tokwa..


1 kg Bangus salted, cut diagonally and fry
2 cup cooking oil
2 tbsp og garlic, minced
1 pc onion, slice
1/4 tbsp gound pepper
5 pcs of tokwa,cut into square and fry
1-2 cups of water
3 tbsp taosi or tahure (fermented blackbeans)
1/4 cup vinegar
1 bunch of kintsay, cut into small pc
1/2 cup cornstarchdissole in water
1 small vetsin (monosodium glutamate)
Procedure of cooking for totso bangus

In a heat pan with oil, sautee garlica and add taosi. Simmer and constantly mixing to softened taosi, smash taosi using ladle. Add water and vinegar let it boil for a while, simmer again. Salt to taste, add fried bangus fish and fried tokwa, boil and dissolve to thickened. Lastly add kintsay and vetsin.

Served in totso recipe in a platter with hot steam rice

lechon filipino recipe pork shoulder 3 | Yummy Filipino Recipe's

lechon filipino recipe pork shoulder 3
lechon filipino recipe pork shoulder 3

fresh pork ham roast (or boneless shoulder picnic roast, a hog's head, or any parts of pork.A Pinoy Recipe My All Favorite Filipino Recipes.
Mabuhay, to our Filipino Food Recipes Mabuhay (ma-boo-high) means welcome in Tagalog, the Filipino, or Pilipino.Pork Siomai Recipe BBQ Pork Chops Lechon (Spit Roast) "Fiesta version" 3 to 4-pound pork shoulder, with skin.


1 to 2 kilos of pork (you can choose the shoulder or the leg part)

2 tablespoons of rock salt

1 bottle of soda drink (7-up or Sprite)

1 big onion peeled

1 ginger pounded

2 liters of water

some cooking oil for frying


Start by cleaning the pork. Do not cut them. It is preferable you choose pork without bones and with some fat on it. Put the cleaned pork on a deep casserole (like crock pot or pressure cooker), put the rock salt, ginger, onion and pour the soda drink and the water. Cover this and let this cook for at least two hours (for normal casserole and an hour for pressure cooker) at a medium fire. Cook until the pork becomes tender. You can keep the broth for further cooking like; pancit or mami noodle soup. Drain well the pork. It is highly recommended to cook them the next fry them the next day. In a frying pan, pour your cooking oil, as on as the oil is very hot put the pork cover it. Let it cook for about ten minutes each side or until it is golden brown. You can serve this with a spicy vinegar or lechon sarsa.

lechon filipino recipe pork shoulder 2 | Yummy Filipino Recipe's

lechon filipino recipe pork shoulder 2
lechon filipino recipe pork shoulder 2

ilipino Lechon Recipe lechon recipe.Ingredients.8 lbs pork shoulder (with skin on) Serve with lechon sauce or vinegar/soy sauce dipping sauce. Lechon.

fresh pork ham roast (or boneless shoulder picnic roast, a hog's head, or any parts of pork.A Pinoy Recipe My All Favorite Filipino Recipes.

Once you have boiled and dried/refrigerated the pork liempo, see Part I here, then the question is, what do you want next, Lechon Kawali or Bagnet? This is how I understand the difference, and please, please, any Ilocanos out there, correct me if I am wrong, as I can definitely be wrong on this… If you want Lechon Kawali, you literally heat up oil in a kawali (or wok, pan, pot) and when the oil is hot, add the pre-boiled pork (remove from the fridge an hour before you are going to cook it to warm it up to room temperature) and hope you don’t get hit by any of the fat splattering like mini-missiles of pain. Cook this at high heat for say 12-15 minutes until the skin is crisp and it is a nice golden honey color. It should be removed from the fat, allowed to rest for a few minutes and chopped up into bite sized pieces. Essentially, once chopped up, you should have crispy bits of skin and caramelized bits of meat/fat/skin AND a more juicy fatty pork in the interior of the hunk of pork. This is served with either some lechon sauce or any combination of sawsawans that your heart desires.

The key here is the beautiful “blistering” of the pork fat that borders on the miraculous as the pale unappetizing chilled lardy mass is transformed into a beautifully burnished, crisp and totally appetizing result just minutes later. While this is almost certainly one of the worst culprits for clogged human arteries, it is almost certainly one of the yummiest ways to achieve them. I like my lechon kawali served with homemade acharra on the side and LOTS and LOTS of rice please.

Now if you want Bagnet instead, you take the same pork and have it warm up on the kitchen counter, then you fry it completely submerged in hot fat but at a low heat, with the fat just barely gurgling around the meat. You fry this mass for a good 45-60 minutes until it is a gorageous deep caramel color (but not burned), and oddly, the splattering has gone down to a minimum. I take this latter characteristic to mean there is little moisture left and essentially what you have is a big fat meaty chicharon of sorts. I did my version in a deep fryer (with the cover) and it was a total breeze; the results in the photos speak for themselves.

BUT, I must relate that these little Bagnets cost me about PHP4,000 to make, almost more than the price of Kobe Beef… why? Becuase the (110V) heat requirements of the deep fryer burned out two adapters and fried an expensive AVR (Automatic Voltage Regulator) Yikes! I thought I was going to burn down the house. There is an old Chinese tale that goes something like this: a man left his pig in a house in China and the house caught fire and the next day he returned to shift through the remnants and he found the first roasted pig ever. Can you imagine if the headlines on Cooking Daily screamed “Marketman burns down the house with his Bagnet experiments.

Hahaha. I can laugh about it now. But I think I need an electrician to change my plug so that I won’t need an adaptor to get it into the wall socket. But back to the bagnet. Once it has deep-fried for an hour or so, take it out and let it cool. This is the form in which most folks most commonly buy the bagnet at Ilocos markets or occasionally, Manila specialty food vendors. I just saw some hours ago at a trade fair and they didn’t look half as good as the ones freshly cooked in these photos here. And they weren’t even crisp anymore as they had been driven down from Ilocos in chilled coolers. In this state, the bagnet will apparently keep roughly 3-4 weeks in your refrigerator, or longer in your freezer.

To serve your bagnet, heat up the oil YET AGAIN, and chop your bagnet into smaller bite-sized pieces and re-fry them for a few minutes to crisp them up. There are those that would argue that the result is utterly sublime… I certainly would if it were freshly made and freshly fried and in the first photo up top. It was excellent. But there are detractors who would argue that it CAN taste a little stale and dry, almost like tasteless fried cardboard or something… and I can also buy that argument if the bagnet is too old and poorly fried, etc. We tasted bagnet all over Ilocos Sur and Ilocos Norte and the samples ranged from delicious to forgetable, just in case you wondered if there was a lot of variation. In Ilocos, htis is served with a side dish of KBL (Kamatis, Bagoong, Lasona or chopped tomatoes, fish sauce and onions). So what do you guys prefer? The one fry version with a little bit of juiciness in Lechon Kawali, or the double fried and crisper version better known as Bagnet? Oh and one last thing, the pork cooked with spices BEAT OUT the just salted version by a significant margin.Enjoy the photos, and I have checked myself into the Heart Center for artery de-clogging after 3 kilos of homemade lechon kawali and bagnet. I could but I won’t make this for this year’s Christmas giveaways.:)

lechon filipino recipe pork shoulder | Yummy Filipino Recipe's

lechon filipino recipe pork shoulder
lechon filipino recipe pork shoulder

fresh pork ham roast or boneless shoulder picnic roast, a hog's head, or any parts of pork.A Pinoy Recipe My All Favorite Filipino Recipes.

olive oil
small onion, minced
4 garlic cloves, minced
2 cans of Liver pate
1/2 cup vinegar
5 tbs brown sugar
1/2 cup bread crumbs

1. oil heat in a sauce pan.
2. Saute garlic and onions.
3. Add liver pate, vinegar, and sugar. Adjust taste (some vinegar can be more acidic than others so add a little bit of water and more sugar if needed). Simmer for 2 minutes.
4. Add bread crumbs and simmer for 5 minutes.
5. Transfer mixture to a blender and blend smooth.

arroz caldo 2 | Yummy Filipino Recipe's

arroz caldo 2
arroz caldo 2

arroz caldo topped with crispy flaked chicken, chicken chicharrones, crispy fried.Arroz caldo is so yummy and the best ever comfort food.

Arroz Caldo 2

4 to 5 cups hot well-seasoned chicken stock
1 to 2 teaspoons dried safflower (kasubha)
2 tablespoons light olive oil
4 garlic cloves, finely minced
1 inch piece ginger, peeled and finely grated
2 shallots, thinly sliced
¾ cup Japanese medium grain rice
1 tablespoon fish extract, or to taste


chicken or pork chicharrones
crispy flaked chicken or floss
fried shaved garlic, optional
fried scallions, optional
calamansi or lemon juice
Sprinkle safflower on hot stock; set aside. In a large saucepan, heat oil over medium high. Add garlic, onions, and ginger and saute for 2 minutes. Add rice and fish extract and stir fry for 2 minutes. Add 4 cups of the stock all at once, let come to a boil, lower heat, cover, and let simmer for 25 minutes. Check and add more stock if necessary. Ladle into individual bowls. Add toppings. Enjoy your eat.

Arroz Caldo | Yummy Filipino Recipe's

arroz caldo=
arroz caldo

arroz caldo topped with crispy flaked chicken, chicken chicharrones, crispy fried.Arroz caldo is so yummy and the best ever comfort food

This month's theme for the Kulinarya Cooking Club is the well-loved classic Filipino Arroz Caldo.
Since I have already posted an Arroz Caldo recipe sometime July this year (see: Arroz Caldo) , I decided to add a bit of twist to the original. And that's no other than adding crispy adobo flakes.
I have some left over chicken adobo from yesterday, or shall I say I reserved half part of it hehehe since I've been thinking of putting some for today's arroz caldo. I would want to come up with something different coz this is my very first Kulinarya entry. I want everybody to like it, as much as me and the whole gang (meaning: my family) loved it.
The adobo flakes gave a nice flavor on it, as what i have imagined it.
Today's arroz caldo is so perfect, so comforting. The sun is up outside, but the wind is really chilly. Grrr! lamig! But nevertheless, this is a food that you can eat any season, anytime of the day. Enjoy.

1 1/2 cup uncooked rice (or 1 cup ordinary rice + 1/2 cup glutinous rice), washed and drained
3 cups chicken adobo flakes
3 tbsp cooking oil
10 cloves garlic, peeled and chopped
2 thumb-sized ginger, chopped
1 tsp kasubha (safflower)
8-10 cups chicken broth
fish sauce, to taste
ground black pepper, to taste
hard-boiled eggs
spring onions, chopped

How to prepare:
Over low heat, toast the garlic in a pot. We want it nice golden brown. When done, remove the garlic from the pot. Set aside.
On the same pot, same oil, let the adobo flakes turn into our desired crispy flakes (but not burnt) so keep on stirring for about 5 minutes. Remove the chicken flakes when done. Set aside.
On the same pot and same oil , saute ginger. Add rice, kasubha and chicken broth. Cover and let cook over medium heat.
When it boils, lower heat. Stir and season with fish sauce. Let simmer for about 15 minutes, but stir once in a while to keep rice from sticking on the pot.
Best served when hot. Top with eggs, spring onion, toasted garlic and adobo flakes.

Tuesday, March 13, 2012

Kapampangan Guiso | Yummy Filipino Recipe's

Kapampangan Guiso
Kapampangan Guiso


1/2 kg pork pigue or kasim, cubed
1/4 kg pork liver, cubed
2 tbsp MAGGI Savor Calamansi
2 tbsp oil
1 tbsp crushed garlic
1/4 cup chopped onion
1 cup tomato sauce
1/2 cup water
1/2 cup sliced Chinese chorizo
Cooking Instructions:
Marinate pork and liver in MAGGI Savor and MAGGI MAGIC SARAP for at least 30 minutes.
Heat oil and saute garlic and onions until limp.
Add in tomato sauce and cook for 1 minute.
Stir in pork and liver and cook for 10 minutes or until tender.
Stir in water, chinese chorizo and raisins, simmer for another 10 minutes or until sauce has thickened.

breaded pork chop | Yummy Filipino Recipe's

breaded pork chop
breaded pork chop


Pork Chops
1 tsp salt
1 tsp black pepper
2 tbsp bread crumb
1 tbsp parmesan
3 tbsp cooking oil

Mix all the dry ingredients
Coat the pork chops onto the powder mixture
Heat some cooking oil into your skillet
Fry the coated pork chops until golden brown
Serve with your favorite side dish

Monday, March 12, 2012

Maja Blanca Recipe | Yummy Filipino Recipe's

Maja Blanca Recipe
Maja Blanca Recipe

This famous Maja Blanca Recipe is made from coconut milk and corn starch.

Estimated cooking time: 1 hour and 20 minutes

Maja Blanca Ingredients:

* 1/2 c. thick coconut milk
* 1 c. rice flour
* 1 c. sugar
* 1/2 c. cornstarch

* 3 tbsp sweet corn kernel
* 4 c. fresh coconut milk or water
* 1/2 c. grated frozen buko (optional)

Cooking Instructions:

* Boil thick coconut milk in a saucepan until the oil is extracted and the precipitate forms into a dark brown color. This is called latik. Drain the latik from the oil and set aside.
* Grease a 13-inch rectangular dish with coconut oil. Set aside. In a medium saucepan, blend rice flour, sugar, sweet corn kernels, cornstarch, and fresh coconut milk. Stir in grated buko (if used). Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 3-5 minutes.
* Pour hot mixture into prepared dish and allow to set. Sprinkle latik on top. Cool before slicing.
* When rice flour is not available, soak 2 cups rice in 2 cups water overnight. Put through blender and process until smooth.

Ginataan | Yummy Filipino Recipe's



2 coconuts
1 cup sugar
3 saba bananas, sliced crosswise
2 camote peeled and diced
1 gabi, peeled and sliced
1/2 cup peeled and diced ube
6 sections langka (jackfruit) cut into strips
3 tablespoon tapioca


Grate the coconuts, extract the milk and set aside. Add 2 cups of hot water to the grated coconut and make the second extraction. To the camote, gabi, ubi, banana and langka add the thin coconut milk, sugar and tapioca and bring to boil stirring milk before removing from the fire or use it as topping.


Chicken Relleno (Stuffed Chicken) "Chicken Gallentina" Yummy Filipino Recipe's

Chicken Relleno (Stuffed Chicken)
Chicken Relleno (Stuffed Chicken) "Chicken Gallentina"

Chicken Relleno or Stuffed Chicken. Relleno comes from the Spanish word “Rellenar” which means “to stuff. The chicken is stuffed with ground pork, ham, vegetables, hard boiled egg, etc. and then baked. Here is a favorite dish which I want to share with you. The hard part is in the deboning but once you’ve mastered it, stuffing the chicken shouldn’t be too hard.

(click here on "How to debone a whole chicken tutorial")


1 large chicken (about 1 1/2 kilos)
2 Tablespoons soy sauce
1 1/2 Lemon juice of calamansi Juice
3 Hard cooked eggs - quartered (set aside for later)
1/4 cup butter

(Mix all together)
1/4 kilo cooked sweet ham, chopped finely
1/2 kilo ground lean pork
5 pieces Vienna sausage, Chopped finely
2 small pieces chorizo bilbao, chopped finely
3 eggs
1/2 cup sweet pickles
3 raw eggs
1/2 cup grated cheese
10 pieces green olives, pitted and chopped
1/2 cup raisins
2 Tablespoons Tomato Catsup
Salt and Pepper to taste

Pork Estofado | Yummy Filipino Recipe's

Pork Estofado
Pork Estofado

Serves 6
Preparation time: 5-10 mins
Cooking time: 45 mins

Pork Estofado Ingredients:

* 150 g (¾ cup) sugar
* 250 ml (1 cup) vinegar
* 125 ml (½ cup) dark soy sauce
* 250 ml (1 cup) water
* 60 ml (¼ cup) corn oil
* Cloves of 1 head garlic, crushed
* 1 kg (2 lb) boneless pork shoulder, cut into large cubes
* 1 bay leaf
* 1 medium carrot, sliced into 1-cm (½-in) rounds
* 3-4 saba (plaintain) bananas, sliced diagonally into 5-cm (2-in) pieces
* 4 pan de sal (Filipino buns), each cut into four pieces (optional)
* Spring onion, to garnish (optional)

Cooking Instructions:

* Combine sugar, vinegar, soy sauce and water in a mixing bowl. Set aside to allow flavors to blend.
* Heat 2 tablespoons of the oil in a casserole. Fry the garlic until brown. Remove garlic from pan and set aside.
* Pour in remaining oil and heat. Add pork and brown lightly on all sides. Pour in vinegar mixture. Bring to the boil, then lower heat to
simmer. (Do not stir, or the vinegar will have a “raw” taste).
* Add bay leaf and simmer for about 20 minutes or until pork is almost tender.
* Add the carrot and, 5 minutes later, the bananas. When bananas and carrot are almost tender, about 5 minutes more, stir in pan de sal.
* Continue simmering until pork is fully cooked and bananas and carrot are completely tender, about 5 minutes. Garnish with spring onion, if
* Serve with rice or additional pan de sal.

Chicken Pastel Filipino-Spanish Recipe | Yummy Filipino Recipe's

Chicken Pastel Filipino-Spanish Recipe

Estimated cooking time: 1 hour

Chicken Pastel Ingredients:

* One 1 1/2 kilo chicken, cut in 2-inch pieces (debone, deskin, and devein)
* 2 cups of vienna sausage, sliced
* 2 pieces of chorizo sausage, sliced
* 3 potatoes, diced
* 1 carrot, diced
* 2 cups of button mushrooms, sliced
* 2 hard boiled eggs, sliced
* 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)
* 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 ========= :)
* Then, Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages and grated cheese. Continue cooking for 10 minutes. Salt to taste.
* Transfer to a baking dish.
* Garnish with slices of hard boiled eggs
* Pre-heat oven to 450° F (degrees Fahrenheit) or 230° C (degrees Centigrade).
* 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).

Pork Sinigang 2 | Yummy Pilipino Recipe's

Pork Sinigang
Pork Sinigang

Estimated cooking and preparation time: 1 hour

Pork Sinigang Ingredients:

* 3/4 kilo Pork, cut into chunks
* 3 tomatoes, sliced
* 2 onions, diced
* 5 cloves of garlic, minced
* 100 grams Kangkong (river spinach)
* 100 grams String beans
* 2 pieces horse radishes, sliced
* 3 pieces gabi (taro), pealed
* 2 pieces sili pag sigang (green finger pepper)
* 200 grams sampalok (tamarind)
* 3 tablespoons of patis (fish sauce)
* 1 liter of rice wash or water

Sinigang Cooking Instructions:

* Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water)
into a bowl. Gently massage the sampalok meat off the seeds, strain again.
* In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
* Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for
another 15 minutes or until the pork is tender.
* Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.
* Serve piping hot.

Sinigang Cooking Tip:

* Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or
tamarind bouillon cubes for this pork sinigang recipe.

Crispy Fried Chicken | Yummy Filipino Recipe's

Crispy Fried Chicken
Crispy Fried Chicken

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.

Beef Morcon Recipe | Yummy Filipino Recipe's

Beef Morcon Recipe
Beef Morcon Recipe

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
* 1/4 cup green olives - pitted & quartered
* 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, olives, 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

Sisig | Yummy Filipino Recipe's


Sisig is truly Filipino. From what I heard it was concocted by the food loving folks in Pampanga. In fact there’s a place in Angeles City, about
10 minutes drive from Clark, where you will find authentic sisig being served. Some even claim this was the place where this humble dish

Originally, sisig was made from chopped parts of a pig’s head ears, snout, the brain, etc. Over the years it was reinvented into simple
minced meat served on a sizzling platter with chili, liver, onion and seasoned with calamansi and vinegar.

Different orders of sisig come in pork, chicken, tuna, chorizo, bangus, and tofu. Adding raw egg on the dish while it’s sizzling hot heightens
the flavor as well.

Here’s a simple sisig recipe:


1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)
1/2 lb beef or pork tongue
1/2 lb beef or pork heart
1/2 lb liver (pork, beef or chicken)
2 cups water (for boiling)
1 cup pineapple juice (for boiling)
1 tsp whole black peppers (for boiling)

Marinade seasonings:

1 cup chopped onions
3-4 finger hot peppers (siling labuyo) (seeded and chopped)
1/4 cup vinegar
1/4 cup calamansi juice (lemon juice)
1/4 cup pineapple juice
1 tbsp minced fresh ginger
l clove garlic, minced
1 tsp whole black pepper (crushed)
1 pc bay leaf (crushed)
Salt to taste

Hot sisig plate

* Combine pork cheeks (or deboned pork hocks), heart, and tongue in pineapple juice, salt, water and crushed whole black pepper and bring to a boil; simmer for about 1 hour or until tender.
* Drain and cool to room temperature.
* Slice pork cheeks/hocks, liver, heart and tongue, into 2″X3″ X 1/4″ thick pieces.
* Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned.
* Chop the grilled pork cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes;
* Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi juice, hot peppers (siling labuyo), bay leaf, salt and pepper;
* Keep the marinated mixture in the refrigerator for 2-3 hours before serving.

A warning, though, for the weak of heart, sisig can be very fatty and may cause hypertension attack. So it’s good to know that you have healthier options in tuna, bangus or tofu sisig. Still they should be taken moderately.

Ampalaya Con Carne | Yummy Filipino Recipe's

Ampalaya Con Carne
Ampalaya Con Carne


2 - 4 pieces of ampalaya (bitter melon), cut in half length-wise, de-seeded and sliced cross-wise
2 tablespoon minced garlic
1/4 cup chopped onion
8 1/2-inch slices of ginger
1 can of tausi (salted black beans)
2 lb beef, cut into 1 x 1 1/2 inch strips
1 tsp corn starch
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
2 tbsp vegetable oil
1/4 cup water


Prepare Ampalaya by cutting it in half lengthwise and removing the seeds. Make sure you scrape the white stuff off also. Slice it ¼ of an inch thick diagonally and place in a bowl large enough to fit all of it. Next smother it with plenty of salt and add water just above the ampalaya and let it soak for 20 minutes. (the salt will draw water and "bitterness" out) After soaking, rinse it thoroughly and make sure all the salt has been rinsed off.

Marinade beef strips in a mixture of corn starch, soy sauce, sesame oil and a few slices of ginger. If possible, pound ginger - for about 30 mins or so.

Heat 2 tbsp vegetable oil in pan. Brown beef and remove when reasonably brown. Set aside.

Using the same oil, add onion, garlic and remaining ginger - and saute until onion becomes transparent. Add sliced ampalaya and a tbsp oyster sauce. Add beef and 1/4 cup of water mixed with a teaspoon of cornstarch (thickens sauce). Simmer for about 3-5 mins. Add black beans. Be careful when adding the black beans as it is very salty. Maybe just a tablespoon or so.

Chicken Binakol | Yummy Filipino Recipe's

Chicken Binakol
Chicken Binakol

Before aluminum pans and even clay pots were invented, foods were in whatever was available. Large seashells, bamboo tubes, coconut shells and even leaves were used as containers. Chicken binakol in Batangas originally used the famous Batangas native chicken and was cooked in a bamboo tube to seal in the juices. In the Visayan binakol, on the other hand, the chicken was simmered with tanglad in the coconut shell itself.

Estimated preparation and cooking time: 1 hour and 40 minutes

Chicken Binakol Ingredients:

* 2 tablespoons oil
* 1 tablespoon crushed garlic
* 1 small onion, chopped
* 1 thumb-size ginger, sliced thinly
* 1 kilo chicken breast, cut into strips
* 5-6 cups water or chicken broth
* patis and pepper to taste
* buko water from 1 buko
* chopped buko meat
* spinach, malunggay or sili leaves

Chicken Binakol Cooking Instructions:

* In a saucepan, heat oil then sauté garlic, onions and ginger.
* Add chicken and stir-fry for a few minutes.
* Pour in water or chicken broth then season to taste.
* Simmer until chicken is tender.
* Add buko water and meat.
* Add the leafy vegetables just before serving.

Rellenong Talong (Stuffed Eggplant)

Rellenong Talong (Stuffed Eggplant)
Rellenong Talong (Stuffed Eggplant)

Eggplant, known as talong in Tagalog, is of the slender purple-skinned variety. Talong is usually grilled over the stove before being chopped and made into a salad; or stuffed (Rellenong Talong); or sautéed in a vegetable dish like Pinakbet.

Estimated cooking time: 40 minutes

Rellenong Talong Ingredients:

* 6 medium eggplants (aubergines)
* 2 tablespoons corn oil
* ½ medium onion, minced
* 6 cloves garlic, minced
* 500 g (1 lb) minced pork
* 2 eggs
* 1 teaspoon salt
* 60g (½ cup) corn oil for frying
* Chopped tomato, to garnish (optional)
* Chopped spring onion, to garnish (optional)

Rellenong Talong Cooking Instructions:

* Grill eggplants until soft, about 10 minutes each side. Peel but do not remove stems. Flatten eggplants with the back of a fork into fan-like shape. Set aside.
* In a frying pan, heat corn oil for 1 minute. Sautè onion until soft, then add garlic and sautè until fragrant.
* Add the minced pork and cook until it turns brown and loses its raw color. Remove from heat.
* Beat eggs in a shallow bowl. Dip the flattened eggplants in the beaten eggs. Spoon some of the cooked pork in to each eggplant and season with salt. Dredge with flour so the pork will adhere to the eggplant.
* Heat oil in a wok, then fry the eggplants one or two at a time until brown. With a heat-proof spatula turn eggplants over to brown the other side. Remove from pan and drain paper towels.
* If desired, garnish with tomato and spring onion and serve.

Atsara (achara) | Yummy Filipino Recipe's

Atsara (achara)
Atsara (achara)

Achara/atsara is the Philippine contribution to the world of Asian pickles. There are many versions, and virtually any vegetable can be used for making achara. Any mention of achara, though, will most likely evoke thoughts of this type of achara, which uses green papaya.

Estimated cooking time: 1 hour and 45 minutes

Achara or Atsara Ingredients:

* 800 g green papaya, grated or julienned (cut into long thin strips)
* 2 medium carrots, grated
* 1 onion, grated
* 1 medium red capsicum (pepper), julienned
* 1 medium green capsicum, julienned
* 1 c raisins
* 2 Tbsp salt


* 2 c sugar
* 1 inch piece ginger, julienned
* 2 cloves garlic sliced thinly
* 1/4 tsp freshly ground pepper

Achara or Atsara Cooking Instructions:

* In a large bowl, mix the grated green papaya with the salt.
* Cover with cling film and leave in the refrigerator overnight.
* Meanwhile, the syrup can be prepared by boiling the vinegar and sugar.
* When the sugar has dissolved, mix in the ginger, garlic and black pepper and let simmer for a further 5 minutes.
* When ready, rinse the papaya well. Squeeze as much of the water out as possible by placing the rinsed papaya in a large piece of muslin and wringing it hard.
* Mix in the rest of the vegetables.
* Put the vegetable mix into sterilized jars.
* Pour in the syrup and remove bubbles by pushing the vegetables down with the back of a spoon.
* Put lid on jar.
* If for immediate consumption, the jar can be put in the fridge and it should last for a week.
* If ‘preserving’, put the jars in a cauldron of lukewarm water, making sure the water level is around 2cm above the jar lids.
* Bring to a boil and leave on a rolling boil for around 30minutes.
* Leave the bottles in the cauldron, with water, until completely cool. The pop lids should be flat, meaning a vacuum has been created. Otherwise, repeat the pasteurization process. This pasteurized atsara should be good in the jar for a couple of months.
* Refrigerate upon opening.

Spicy Gambas al Ajillo (Garlic Shrimp) | Yummy Filipino Recipe's

Spicy Gambas al Ajillo (Garlic Shrimp)
Spicy Gambas al Ajillo (Garlic Shrimp)

Makes: 6 serving
Preparation time: 20 mins + 30 mins marinating
Cooking time: 5 minutes

Gambas Recipe Ingredients:

* 1 kg (2lb) medium prawns, peeled (heads, tails and shells discarded)
* Juices of 3-4 calamansi
* 1/4 cup olive oil
* Cloves of 1 hole head of garlic, peeled and crushed
* Dash Tabasco (or other hot pepper sauce)
* Salt and pepper to taste
* Parsley, to garnish (optional)
* Sliced green chili, to garnish (optional)

Gambas Recipe Cooking Instructions:

* Marinate peeled prawns in calamansi juice for about 30 mins.
* Heat oil in a frying pan or wok and sauté garlic until almost brown.
* Add prawns and stir fry until fully cooked, about 2 to 3 mins. Do not overcook.
* Season with hot pepper sauce and salt and pepper to taste. Transfer prawns to a serving dish together with the garlic. If desired, garnish with parsley and chili.
* Serve as an appetizer, as a first course or as pulutan with drinks.


Rellenong Alimasag | Yummy Filipino Recipe's

KRellenong Alimasag
Rellenong Alimasag

Those who like the taste of crabs will enjoy eating this dish. The stuffing contains only pure crab meat, sautéed with garlic, onion and tomatoes, which give it added flavor. You may steam the crab ahead and fry the meat from the shells. Keep crab meat refrigerated until ready to cook as stuffing.

Serves 4-6
Preparation time: 10 mins
Cooking time: 30 mins

Rellenong Alimasag Recipe Ingredients:

* 6 crabs
* 90 ml (1/3 cup) oil
* 3-4 cloves garlic, peeled and diced
* 2-3 small tomatoes, diced
* Salt and pepper
* 1 egg, lightly beated
* 2 tablespoons cornstarch
* 2 tablespoons bread-crumbs

Rellenong Alimasag Cooking Instructions:

* Steam crabs until fully cooked, about 10 minutes. Allow to cool.
* Open crabs and remove the meat from the crabs. Set the meat aside. Reserve shells and claws.
* Heat 2 tablespoons of the oil in a frying pan and sauté onion for 1 minute.
* Add garlic and sauté until fragrant. Add the tomatoes and sauté until tender. Stir in the crabmeat and mix well. Season with salt and pepper. Remove from heat.
* Spoon crabmeat mixture back into each of the shells. Brush lightly with egg, the dust lightly with cornstarch and breadcrumbs.
* Heat remaining oil in a pan and cook crab shells in the hot oil, stuffed side facing down, until a light brown crust is formed on the surface of the stuffed side. Remove from heat and serve with reserved claws.

Rellenong Bangus | Yummy Filipino Recipe's

Rellenong Bangus
Rellenong Bangus

Estimated cooking time: 1 hour

Rellenong Bangus Ingredients:

* 1 big bangus (milkfish)
* 3 cloves of garlic, minced
* 1 onion chopped
* 2 tomatoes, diced
* 1 egg
* 1/4 cup lemon juice
* 1 small carrot, finely chopped
* 1/4 cup soy sauce
* 4 tablespoons of cooking oil
* salt and pepper to taste
* ham, finely chopped
* raisins
* cooked peas

Rellenong Bangus Cooking Instructions:

* Scale and remove the intestines of the bangus.
* With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.
* Marinate the head and skin in lemon juice, soy sauce and pepper.
* Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.
* Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.
* Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.
* Add a beaten egg to the sauté and mix well.
* Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.
* Fry in oil until golden brown.
* slice slightly diagonal (1 1/2 inch thick) and serve.



Often served in bars and bistros as an accompaniment to drinks, Calamares is a dish of Spanish origin by Filipinos and localised with the use of calamansi.

Serves 6
Preparation time: 15 + 30 mins marinating
Cooking time: 15-20 mins

Filipino Calamares Ingredients:

* 1 kg (2 lb) medium squid, cleaned (head, ink sacs and tentacles discarded), outer purple skin peeled off (do not cut squid open)
* Juice of 3-4 calamansi (lime)
* 2 egg whites
* 125 g (1 cup) plain (all-purpose) flour
* 250 ml (1 cup) oil
* Salt and pepper to taste
* Lettuce (optional)

Filipino Calamares Cooking Instructions:

* Slice squid into 1-cm (½-in) rings. Marinate in calamansi juice for about 30 minutes.
* Dip squid rings in egg whites, then dredge in flour.
* Heat oil in a wok and fry squid rings in hot oil a few pieces at a time until they turn golden yellow, about 1 minute. Do not overcook as this will make the squid tough.
* Remove squid rings from the wok and drain on paper towels. Season with salt and pepper. If desired, place a bed of lettuce.
* Serve with Garlic Mayonnaise Dip as an appetizer or as a pulutan with drinks

Camaron Rebosado (Battered Prawns in Sweet & Sour Sauce)

Camaron Rebosado (Battered Prawns in Sweet & Sour Sauce)
Camaron Rebosado (Battered Prawns in Sweet & Sour Sauce)

Prawns dipped in batter and deep-fried, Camaron Rebosado resembles the Japanese prawn tempura in many ways.

Makes: 6 serving
Preparation time: 40 minutes
Cooking time: 40 minutes - 1 hour


2 cups plain all-purpose flour
2 Tbsp calamansi juice (or lemon juice)
2 tsp salt
1 tsp pepper
1 kg (2 lb) medium prawns, heads and shells removed, deveined, tails left intact
2 large eggs, lightly beaten
1 cup oil

Sweet & Sour Sauce
1/2 cup white refined sugar
1/2 tsp salt
1/4 cup tomato ketchup
1/2 cup vinegar
2 tbsp cornflour dissolved in 1 cup water

Cooking Instructions:

* Sprinkle the calamansi or lemon juice and salt and pepper over the shrimps and set aside while you prepare the batter.
* In a mixing bowl, combine flour and salt. Dredge each prawn in flour mixture, dip in egg, then dredge in flour again.
* Heat cooking oil in a wok or frying pan. Cook prawns in hot oil in batches until they turn an even yellow-orange color. Drain the prawns on a paper towel and serve with sweet and sour sauce.

To make the Sweet & Sour Sauce
* Blend sugar, salt, ketchup and vinegar in a saucepan. Bring to a simmer over low heat. Stir in the cornflour mixture.
* Continue simmering until sauce is thick, stirring occasionally. Serve as a side dip.

Inihaw Pusit | Yummy Filipino Recipe's

Inihaw Pusit
Inihaw Pusit

In a bowl, mix all the ingredients and marinate the squid for 1 hour. Grill squid for about 4 minutes on each side.

Main Ingredients:
* 1 kilo squid
* 1/2 cup honey
* 1/2 cup brown sugar
* 1/2 cup soy sauce
* 1/2 cup vinegar
* 1/2 head garlic (minced)
* 1/2 tablespoon ginger (minced)
* 1 teaspoon hot chili pepper (minced)
* 2 teaspoons salt

1. Wash and clean squid well.
2. Take out the black ink.
3. Take out the skin and film.
4. In a bowl, mix all the ingredients and marinate the squid for 1 hour.
5. Grill squid for about 4 minutes on each side.
6. Heat remaining marinade mixture for sauce.
7. Serve with sauce.

Chicken Mami Noodles Soup | Yummy Filipino Recipe's

Chicken Mami Noodles Soup
Chicken Mami Noodles Soup

Mami and siopao are the Chinese connection when it comes to merienda. Noodles in broth topped with chicken, beef or wonton are sold almost anywhere from the karitons in Quiapo, the panciterias in Chinatown, in fastfoods and in restaurants. And it goes will with a side order of siopao asado.

Estimated cooking time: 1 hour and 20 minutes

Mami Ingredients:

Pinoy Mami SoupMami-Style Miki:

* 2 small chicken breasts
* 2 litres chicken and vegetable stock
* 1 small cabbage
* 3 medium carrots
* 1 large stalk celery
* 1 large onion
* 250 g fresh noodles (miki)
* 5-10 whole peppercorns (approx.)
* 3 pcs. cloves
* 2 laurel leaves (bay leaf)
* 1 tbsp. oregano
* salt to taste

Toppings and condiments:

* 3 hard-boiled eggs, sliced into 6 sections each
* 3 heads crushed fried garlic (approx)
* 2 stalks spring onion, thinly sliced or chopped
* calamansi slices
* ground black pepper
* fish sauce

Mami Cooking Instructions:

Cooking will be a bit faster if you have chicken or vegetable stock but it is not necessary. Even it is available, the chicken breasts would still have to be parboiled and if it is not, then the water used to boil the chicken can be used as stock.

* Chop one carrot and a quarter of the cabbage.
* Julienne the rest of the carrots and thinly slice the cabbage.
* In a pot, cover chicken in stock or plain water.
* Season with half a teaspoon of salt, whole peppercorns, 3 cloves, laurel and oregano.
* Add chopped carrots and cabbage. Let it boil till chicken is tender.
* Take out chicken so as not to overcook.
* Debone and return bones to the stock.
* Keep it on a low simmer till serving time.
* In a separate pot, boil around a litre of water.
* Drop the fresh noodles and let it come to a rolling boil.
* Take out the noodles as soon as tender but still with some resistance or al dente.
* Wash the noodles in cold or tap water. Drain.
* In the same pot used to cook the noodles, pour in one or two servings worth of the chicken and vegetable broth, half a cup of the julienned carrots and
thinly sliced cabbage.
* Boil for 2-3 minutes then add the noodles and pieces of chicken. Pour into bowls as soon as it boils.
* Garnish with the toppings and season with the condiments as desired.

Filipino Chicken Macaroni Salad Recipe | Yummy Filipino Recipe's

Filipino Chicken Macaroni Salad Recipe
Filipino Chicken Macaroni Salad Recipe

Chopsuey Recipe | Yummy Filipino Recipe's

Chopsuey Recipe
Chopsuey Recipe

Estimated cooking & preparation time: 45 minutes.
Chopsuey Ingredients:

* 1/4 kilo pork, sliced into small pieces
* 1/4 kilo shrimps, shelled, deveined and halved
* 1/4 kilo chicken liver and gizzard, sliced to small pieces
* 1/4 kilo cauliflower, broken to bite size
* 1/4 kilo string beans
* 1/4 kilo snow peas (sitsaro)
* 1/4 kilo cabbage, cut into squares
* 2 stalks of leeks, cut into 2″ long pieces
* 3 stalks celery, cut into 2″ long pieces
* 5 cloves garlic, diced
* 2 onions, diced
* 1 carrot, sliced thinly
* 1 piece red bell pepper, cut in strips
* 1 piece green bell pepper. cut in strips
* 2 tablespoons of cornstarch, dissolved in 1/4 cup of water
* 2 cups chicken stock (broth)
* 3 tablespoons of sesame oil
* 3 tablespoons of patis (fish sauce)
* 4 tablespoons of corn oil or vegetable oil
* Salt to taste

Chopsuey Cooking Instructions:

* In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.
* Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.
* Salt and pepper to taste.
* Serve hot with rice.

Chicken Puchero (Pochero) Recipe (chicken, and pork or beef) | Yummy Filipino Recipe's

Chicken Puchero (Pochero) Recipe (chicken, and pork or beef)
Chicken Puchero (Pochero) Recipe (chicken, and pork or beef)

Filipino Puchero or Pochero is a delicious stew made from chicken, pork or beef. Here’s how to prepare Puchero or Pochero the Filipino way.

Estimated cooking time: 1 hour and 20 minutes
Makes 6 Servings

Pochero Ingredients:

* 1 cup dried chickpeas
* 1 (3 lb) chicken, cut in serving size pieces
* 1 lb pork, cut in large cubes
* 2 chorizo sausage, cut into 1″ pieces
* 1 large onion, sliced
* 4 teaspoons salt
* 1 teaspoon whole black peppercorns
* 4 tablespoons oil
* 10 cloves garlic, finely chopped
* 1 medium onion, finely chopped
* 2 ripe tomatoes, , peeled and diced or1 small can whole tomatoes
* 1 lb sweet potatoes, peeled and cut into chunks
* 1 bok choy, cut acrossin 2″ sections
* 8 green onions, cut in 2″ lengths

Pochero Cooking Instructions:

* Wash chick peas and soak overnight (or use a can of Garbanzo beans).
* In one pan put in the chick peas chicken, pork, chorizo and add water to cover.
* Add sliced onion, salt& peppercorns, bring to a boil.
* Reduce heat and simmer until meats and chick peas are almost tender.
* In another pan heat oil and fry garlic with the chopped onion on low heat, stirring frequently until golden brown.
* Add tomatoes and cook to a pulp.
* Add meats, stock& sweet potatoes.
* Simmer until potatoes are nearly cooked then add cabbage& green onions for the last few minutes.
* Serve broth as soup and the meats& vegetables as a separate course.


Nilagang Baka Recipe (Beef Stew) | Yummy Filipino Recipe's

Nilagang Baka Recipe (Beef Stew)
Nilagang Baka Recipe (Beef Stew)

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.

Beef Pochero 2 | Yummy Pilipino Recipe's

Beef Pochero
Beef Pochero

2 lbs Beef, cut into small cubes
1 oz Chorizo
4 Chopped green onions
1 Celery stalk
1 head Cabbage
2 Potatoes, cut into small cubes
1/4 lb Green string beans
1 Chopped green pepper
2 tbsps Peanut oil
2 cloves Crushed garlic
1/2 cup Tomato sauce
1 cup Garbanzo beans
2 tbsps Salt


Put your meat in a large pot filled with boiling water. Reduce heat and steep for at least two hours so the meat can achieve the right tenderness. Remove the meat from the pot and add green beans, potatoes, and cabbage.

Saute your celery, green pepper, onions and garlic in oil using a medium saucepan, add tomato sauce, then simmer for a few minutes so the flavors can mix. Add some pork broth from the previous pot, and the chickpeas.

Serve in deep dishes, on steamed rice, and garnish with Chorizo. Pour the tomato sauce over the meat and vegetables.
Servings: 8

Igado | Yummy Filipino Recipe's


1/4 pound each pork tenderloin, liver, heart and kidney
2 tablespoons green peas
salt to taste
1/2 cup ilocos vinegar
1/2 cup soy sauce
1/4 cup bell pepper
1 tablespoon garlic

Soak pork liver in vinegar. Sauté garlic and pork tenderloin in cooking oil until golden brown. Add pork heart, pork kidney and soaked pork liver. Add soy sauce. Simmer until all meats are tender and sauce is thick enough. Add green peas and bell pepper.

Lengua | Yummy Filipino Recipe's


Serves: 4 - 5

1 piece ox-tongue, thoroughly cleaned.
Lea and Perrins sauce
salt and pepper
10 pieces calamansi
3 cloves garlic, crushed
2 medium onion, sliced
1 can (12 ounces) Cream of Mushroom soup (Campbells)
button mushrooms
button olives
4 tablespoons butter
1/4 cup grated cheese

Boil until fork tender and peel skin. Fry whole tongue until golden brown turning occasionally. Then thinly slice.
Marinade ox-tongue in Lea and Perrins sauce, calamansi, salt and pepper for an hour. Fry tongue pieces and when browned, braise for 30 minutes. Sauté garlic and onions in butter. Add Cream of Mushroom soup. Garnish with mushrooms, olives and grated cheese. And bake in oven for further 20 minutes at 400° F (degrees Fahrenheit) or 200° C (degrees Centigrade).

Sinigang na Sugpo

Sinigang na Sugpo
Sinigang na Sugpo

Serves: 8
10 cups water
2 pieces onion quartered
4 pieces tomatoes, seeded and quartered
2 pieces daikon (peeled and sliced diagonally into discs)
12 pieces long beans (sitaw), cut into 2-inch lengths
4 pieces green chili peppers (sili)
35 ounces prawns or shrimps, trimmed
14 ounces spinach or Asian watercress (kangkong)

Bring water to a boil. Add onions and tomatoes. Simmer for 5 minutes. Add daikon, long beans, chili pepper, fish sauce, and Mama Sita's Sinigang mix. Continue to simmer for three minutes, uncovered. Add the shrimps and simmer for another 3 minutes. Turn off the heat and add the spinach or kangkong. Cover to steam-cook the vegetables. Serve with fish sauce.

Nilagang Baka

Nilagang Baka
Nilagang Baka
(Boiled Beef)

1 1/2 lb. beef cut into 2x2 inch pieces
2 cubes beef bouillon or beef stock (plain water would suffice)
1 tsp. peppercorns
1 small onion chopped
2 medium-sized carrots cut into quarters lengthwise
3 medium-sized potatoes cut into quarters
1 small head of bok choy (pechay) (optional if not available)
1 small head of cabbage cut into quarters
salt and pepper to taste

= Boil beef, peppercorns and onions in a pot with enough beef stock to cover the meat. Place lid on pot and simmer over medium heat. If you want more stock (sabaw), add more.
= After 30 minutes of boiling, or if the meat is very tender, add carrots and potatoes. Boil for another 10-15 minutes.
= When vegetables are done, add the rest of the ingredients and seasoning. Boil for another 5 minutes. Serve with rice.

Serves 6 people

Ginisang Munggo | Yummy Filipino Recipe's

Ginisang Munggo
Ginisang Munggo

* 1 cup munggo, washed
* 1/4 kilo pork belly, cut into small pieces
* 5 cups water
* 1 head garlic, minced
* 1 small onion, minced
* 4 pieces tomatoes, sliced
* 1 cup malunggay leaves
* 1 Knorr pork cube
* 1/2 teaspoon black pepper
* 2 tablespoon cooking oil


1. In a casserole, put water, munggo, and Knorr pork cube.
2. Bring to a boil and simmer for 30 minutes or until the munggo is cooked.
3. In a skillet, heat the oil and sauté the garlic, onion, and tomatoes.
4. Add the pork and sauté until lightly browned.
5. Add in the munggo and stock.
6. Season with pepper and add the malunggay leaves.

Baked Tahong (mussels) | Yummy Filipino Recipe's

Baked Tahong (mussels)
Baked Tahong (mussels)

1 kilo tahong, boiled with ginger
1 cup cheese, grated
2 tbsp. garlic, minced (2-3 cloves)
1 tbsp. mayonnaise
1 tbsp. butter, softened dash
1 tbsp. bagoong (Barrio Fiesta "spicy")
Worcestershire sauce
dash of liquid seasoning
1/2 cup bread crumbs


1) Open the boiled tahong.
2) Lay out on trays for baking.
3) Mix all the ingredients to together except breadcrumbs.
4) Make a paste. Spoon and spread on tahong.
5) Sprinkle with breadcrumbs on top.
6) Bake at 170 °C until breadcrumbs turn brown.
7) Serve immediately.

Beef Tapa (tapsilog) | Yummy Filipino Recipe's

Beef Tapa (tapsilog)
Beef Tapa (tapsilog)

* 1 kilo beef loin, very thinly sliced
* 1 head garlic, minced
* 3/4 cup cane vinegar
* 1/4 cup sugar
* 1 tablespoon salt
* 1 tablespoon black pepper, ground


1. Mix all the ingredients together and let it stand in the refrigerator for at least 12 hours.
2. Spread the pieces of meat in a tray and let it dry overnight.
3. Sun dry a couple of hours before cooking in smoker to medium or medium well.
3. OR Serve fried with garlic rice and fried egg (tapsilog).

Serving Suggestions:

Serve with a salsa of chopped fresh tomatoes, chopped onions, grated radish, chopped fresh cilantro, oriental fish sauce (or salt) to taste, crushed hot chilies, and a little vinegar (or lemon juice). For heavy eaters, chop meat into small pieces and serve sprinkled over a mound of garlic fried rice and fried eggs.

Bicol Express | Yummy Filipino Recipe's

Bicol Express
Bicol Express

* 1 kilo pork, cubed
* 1/4 cup shrimp paste (bagoong alamang)
* 8 pieces red chili pepper (siling labuyo), whole
* 10 pieces green jalapeno pepper (siling berde), chopped
* 3 cups coconut milk
* 5 cloves garlic, minced
* 1 big onion, chopped
* 3 tablespoons cooking oil


1. In a frying pan heat the oil until hot.
2. Sauté garlic, onion, and shrimp paste.
3. Add the pork and half of the coconut milk.
4. Cover and simmer over medium heat for about 15 minutes.
5. Put in the remaining coconut milk, chili pepper, and green pepper.
6. Cook for another 10 minutes.
7. Serve with rice.

Pinoy Pork Barbecue (BBQ) popular version | Yummy Filipino Recipe's

Pinoy Pork Barbecue (BBQ) popular version
Pinoy Pork Barbecue (BBQ) popular version

Here it is, the Pinoy version of pork BBQ. This appetizer food is very popular in the Philippines. You will find this at just about every entrance in the middle class subdivisions and especially on the market sidewalks. A favorite among most Filipinos.

Filipino’s eat this BBQ as an appetizer, meal, or a snack. This particular recipe has been a tradition for Filipino’s when it comes to street barbecuing. It inspired me to post this recipe to give our craving kababayan’s (fellow pinoys) that have been away from the Philippines a little trip down memory lane where street food is just a couple of steps away. This is fairly simple to make, but it does take a little bit of time to marinate. Just remember, the longer you let it marinate the better the taste (you have to marinate if for at least one day but no more than three days). So be patient when it comes to preparing these mouth-watering street delights. Now, on to what you’re waiting for, the recipe.


2 Lbs. of Pork butt or belly (if using pork belly remove the skin)
1 Cup of soy sauce
1 Whole garlic peeled & smashed
1 Small onion minced
2 Lemons
½ Cup of 7UP
1 Tsp. Ground black pepper
5 Tbsp. Dark brown sugar
1 Cup of Banana sauce (ketchup)
1 Tsp. MSG


Soak bamboo skewers in water overnight to avoid splitting and burning before using. Cut pork into ½ thick x 1” inch wide x 1 ½ ” inch long pieces. Slide pork onto skewers and set aside.

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


2 Lbs. of Pork butt or belly (if using pork belly remove the skin)
1 Cup of soy sauce
1 Whole garlic peeled & smashed
1 Small onion minced
2 Lemons
½ Cup of 7UP
1 Tsp. Ground black pepper
5 Tbsp. Dark brown sugar
1 Cup of Banana sauce (ketchup)
1 Tsp. MSG


Soak bamboo skewers in water overnight to avoid splitting and burning before using. Cut pork into ½ thick x 1” inch wide x 1 ½ ” inch long pieces. Slide pork onto skewers and set aside.

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

2 Lbs. of Pork butt or belly (if using pork belly remove the skin)
1 Cup of soy sauce
1 Whole garlic peeled & smashed
1 Small onion minced
2 Lemons
½ Cup of 7UP
1 Tsp. Ground black pepper
5 Tbsp. Dark brown sugar
1 Cup of Banana sauce (ketchup)
1 Tsp. MSG


Soak bamboo skewers in water overnight to avoid splitting and burning before using. Cut pork into ½ thick x 1” inch wide x 1 ½ ” inch long pieces. Slide pork onto skewers and set aside.

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


Baste the pork with the remaining marinade to further enhance the flavor while barbecuing. Basting the meat will also help to keep it moist through the entire cooking process. Make sure you allow the marinade to cook when using it for basting, remember this is a left over marinade.

I also used the marinade sauce on porkchops but instead of marinating it, I cooked the prokchops first and then brushed it with the marinade sauce I used in the Pork barbecue a few minutes before it’s fully cooked.. It tasted great as well.. I did this because I was afraid to leave black burnt marinade on the pork chops since it’s thicker than the kebabs on the sticks...

I don’t know what kind of bbq grill you have, but if it does have a lid on it, try this cooking method. Set one side of it really hot by pushing most the charcoal on one side, and a little bit on the other side, then sear your Pork Chops on the hot side, once you get the sear mark on your Chops then you can transfer it on the other side with a lot less heat. Put the lid back on the grill and finish cooking your Pork Chops. Enjoy!