Chicken Inasal Recipe


Chicken Inasal is an Ilonggo dish from the islands of the Visayas in Philippines. Inasal is skewered chicken grilled over hot coals, marinated and basted with achuete oil, and served with chili-spiked vinegar.

Try this recipe that meld in your mouth with every voracious bite of the bird’s moist meat with the lush layers of citrus, vinegar, lemongrass, garlic, and ginger.

Filipino Style Spaghetti Recipe


Filipino Style Spaghetti is made of red spaghetti sauce ingredients like tomato sauce or banana ketchup with red hotdogs and ground pork or beef. Aside from the color of spaghetti, unique blend of tastes - a balance of sweetness, saltiness and spiciness may consider that is why many Filipino especially kids like this recipe and always served during Christmas, birthday, fiesta, or any celebration even in simple gathering.

Filipino Style Pork Barbecue Recipe

Pork Barbecue (BBQ) is typically marinated of pork in special sauce and  speared in bamboo skewers and grilled.

In the Philippines, there are many varieties of barbecue (pork, chicken and fish). Many Filipino's eat barbecue as an appetizer, meal, and snack, this traditional dish is commonly available along the street in the metro and even served in restaurant, bars and food chains.

Atsara or Atchara (Pickled Green Papaya) Recipe

Atchara
Atchara, Achara or Atsara, is a Philippine traditional condiment made from pickled unripe papaya. Normally this dish is often served as a side dish for any fried (chicken, pork and fish) or grilled foods such as pork barbecue.

The unripe or green papaya is shredded together with carrots, onions, bell peppers, pickles and mixed in vinegar, sugar and salt for preservation.

Tokwa't Baboy (Pork and Tofu) Recipe

Tokwa't Baboy
Tokwa't Baboy is a considered as a side dish and an appetizer, many Pinoys like to have tokwa't baboy with beer as their traditional appetizer and others love to have it as side dish to their Arroz Caldo and Goto (Filipino version of rice porridge)

This dish is usually made from boiled pork (usually they used either or both pig's ear and pig face part and something pork belly), fried tofu and sauce from soy-sauce  vinegar and other spices that gives life to our Tokwa't Baboy.

Bulalo Recipe (Beef Marrow Stew)

Bulalo
Bulalo is a light colored soup that’s made rich by cooking beef shanks and beef marrow bones for hours, until much of the collagen and fat has melted into the clear broth.

This delightful beef soup is specialty in the Southern Luzon region especially in Batangas province. It is considered to be one of the most favorite main dishes in the Philippines. Because of the popularity of this bulalo, restaurants, food court in a mall, carenderias and eateries along the hi-way serving this beef soup.

Pork Hamonado Recipe

Pork Hamonado
Here's another special Filipino dish that usually served during Christmas season specially "Noche Buena" and other special occasions in the Philippines the Pork Hamonado.

This dish is simply sweetened pork stuffing of carrot, pineapple, pickles, sausages or hot dog in pineapple sauce.

Beef Morcon Recipe


Morcon is a beef roll stuffed with various things that could include, depending on the cook, sausages or hot dogs, eggs, pickles, pimiento and pork fat. This is Filipino popular dish served during special occasions like Christmas, new year, or feast day, and other celebrations.

Try this Morcon recipe...

Pinoy Style Homemade Sardines in Tomato Sauce


According to the historian the word Sardines are named after Sardinia, the Italian island where large schools of these fish were once found. In the Philippines has a  local name for this kind of fish, they called it "tamban".

While sardines are delightful enjoyed fresh, they are most commonly found canned, since they are so perishable.

Pako Salad or Ensaladang Pako (Fern Salad) Recipe


Pako or Fern is widely distributed in the Philippines, it is common on gravel bars and banks of streams and rivers. The young fronds of fern or commonly spoken as "fiddle heads" are eaten as a leafy vegetable, raw or cooked and it is also used as an ingredient in salads or stews.

I remember from my young age, my mom always prepared pako salad  or ensaladang pako (which is one of my favorite salad) and sometimes saute pako with sotanghon or vermicelli especially when pako is available in the market.

Adobong Tahong (Green Mussels Adobo) Recipe


Adobo is a very well known delicious recipe in the Philippines even in Filipino community all over the world. Normally, the main ingredient using in this dish is chicken or pork or combination of the two (chicken and pork), cut into bite pieces. It is first sauted in garlic and onion and when tender enough, you add pepper, soy sauce and vinegar (depending to your taste and the quantity of meat), and then put to boil, then simmer till you have a pastry sauce.

Chicken Binakol ( Chicken in Coconut Soup)


Chicken Binakol is a chicken soup similar to Tinola but instead of using ordinary water, this chicken soup based is cooked on sweet young coconut water (buko). Binakol have two variations of this dish: first  is the Batangas version; wherein they usually use a very flavourful and lean chicken meat from native chicken and cooked slowly for long period in a bamboo tube. The another one is the Visayan version specially in Aklan province; wherein it is cooked with lemongrass and simmered in a coconut shell.

Fish Fillet Afritada Recipe


Afritada is one of the dishes that stand out in the Philippines cuisine with the tomato sauce based ingredients. This afritada had different variations according to what meat you are using like chicken, pork and beef. But this time, I want to share with you the fish fillet afritada, may be it is sounding new to your ear but the flavor can be satisfy your taste buds.

Ginisang Munggo (Sauteed Mung Beans) Recipe


Ginisang Munggo or Sauteed Mung Beans is  the most common dish for munggo in the Philippines. This satisfying dish is very healthy and budget friendly.  Ginisang munggo complimented different flavors from ingredients added like meat, seafood and vegetables.

Bangus Belly Steaks or Bangus Bistik (Fish Steak) Recipe


Bangus Belly Steaks or Bangus Bistik is another version of Bistek Tagalog  (Filipino beef steak) , normally beef is the main ingredients for  cooking bistek but in this recipe we will use Bangus Belly (milkfish belly) as the main ingredients.

This recipe is seasoned and fried boneless bangus (milkfish) fillets served with a little sauce, lots of onion rings and toasted garlic bits. It is prepared in basically the same way as the traditional bistek except for the garlic bits.

Buko Pandan Salad (Young Coconut with Screwpine Salad) Recipe

Buko Pandan Salad is made of using young coconut and screwpine leaves, locally known as “Pandan”.  Buko Pandan and Buko Salad have similarity in texture and dairy ingredients used. However, the green gelatin which contains the aroma and flavor of the Pandan gives the distinction of the refreshing dessert.

This desserts is a very easy and refreshing dessert. It's usually served during family gatherings and celebrations here in the Philippines and it is originated from province of Bohol.

Adobong Kangkong (Water Spinach Adobo) Recipe

Adobong kangkóng is a vegetables dish usually sautéed in cooking oil, onions, garlic, vinegar, and soy sauce.  It is usually served as a side dish and with steamed white rice.

This recipe can be used to cook other vegetables as alternative like eggplant, spinach, cabbage, string beans or any other vegetable.

Ginataang Kamansi (Seeded Breadfruit in Coconut Milk) Recipe

Kamansi or Seeded Breadfruit is very closely related to Jackfruit. Both have sharp points on its skin while Rimas has a flatter outer skin. Kamansi has soft seeds and Rimas has no seeds. This is very rich in starch. Kamansi si are believed to be native to Papua New Guinea and possibly Indonesia and the Philippines.

Kilawain or Sisig na Puso ng Saging (Banana Blossom) Recipe

You have heard the myth behind the " Puso ng Saging" the story is when anyone swallowing the sap that falls from banana bud during the blooms of a full moon will bestow one with superpowers. But the myth isn’t necessarily far from fact when it comes to this crimson-colored vegetable. According to according to health and wellness educator Maribel Jane Galang of Manila Adventist Medical Center the puso ng saging is a rich source of energy, micronutrients, and fiber.

Beef Tapa Recipe

Beef Tapa is dried or cured beef similar to beef jerky. Filipinos prepare thin slices of meat and cure it with salt and spices as a method of preserving it. Tapa is best fried or grilled, often served during breakfast with garlic rice (fried rice), fried egg and achara (pickled papaya strips) or spicy vinegar.

Other meats used to make tapa, before meats from wild animals such as carabao, wild boar deer were sundried  and horse's meat.

Spicy Beef Kaldereta Recipe

One of the Filipino dishes served during festival, birthday and other special occasions is the Kaldereta or Caldereta and always available in Filipino restaurants and carenderia along the hi-way especially in Southern Luzon. This is a hearty meat dish using chevon in its name Kaderetang Kambing (using goat meat), beef, pork or even Boneless Bangus (Milkfish).

Kaldereta is originally a goat stew made with tomato sauce, potatoes, spices, liver spread, olives, bell peppers and hot peppers.

Filipino Style Chicken Macaroni Salad Recipe

Chicken Macaroni Salad is a simple salad made with macaroni pasta (usually elbow macaroni), hard-cooked eggs, chopped fruits and vegetables, boiled chicken meat and a seasoned mayonnaise dressing. This salad is commonly served during holiday especially Christmas and new year, special occasions and family outing.

Seafood Pinakbet Recipe

Pinakbet is popular throughout the Philippines, with  different regional variations depending on ingredient availability and local taste adaptations, but this vegetable dish was originated as Ilocano dishes. It is basically a mix of string beans, okra, eggplant, pumpkin, and bitter gourd (ampalaya) cooked in broth and spices until the liquid is reduced, which is where it gets its name from, “pinakebbet”, which means, “made smaller”. This is usually flavored with bagoong, or shrimp paste.

Tinolang Palakang Bukid (Stewed Frog with Ginger and White Pumpkin)

Frog tastes like a chicken. You heard that before? Yes! it is true, frog is really tastes like a chicken. I remember from my childhood when my cousin caught "palakang bukid" (a variety of edible frog) from rice field during the planting season. I requested to my mom  that I will take a lunch  or dinner to kuya Onad (my cousin)  house when I heard that he caught a frogs, co'z for sure they served any palakang bukid dishes in their table.

Bulanglang Recipe

Bulanglang is a vegetable stew, a healthy dish consisting of different types of vegetables. It's different from pinakbet in being soupier and including dark leafy vegetables. This recipe includes fish as an ingredient.

Making Bulanglang is quick and easy; all you need to do is boil water or rice wash and put-in the vegetables according to their cooking time. You can vary the vegetables according to your taste.

Papaitan or Pinapaitan Recipe

The name Papaitan is derived from the Filipino root word "pait" which means "bitter". This dish is famous is a famous Ilocano soup dish mostly composed of beef or goat innards. The bitter taste of this soup dish comes from the bile, the bitter juice extracted by the liver and stored in the gallbladder to aid digestion.

Papaitan popularly served those who love drinking liquor, and one of the specialty in many carinderias and restaurants in the north of the Philippines even in the metro.

Brazo De Mercedes Recipe

Brazo de Mercedes a Spanish word for "Mercedes’ arms" a popular Filipino dessert which is made from a creme-filled log cake made from a sheet of soft meringue with custard filling.

This yummy creamy soft cake is easy to prepare and cook and many Filipinos love it like me. =)

Tortang Alimasag (Crab Omelet) Recipe

Tortang Alimasag or Tortang Alimango is a  Filipino style crab omelet. This recipe is made from sauteed crab meat with potatoes and set in the crab shell before pan frying and served with rice and dipped in ketchup.

Tortang alimasag dish is very delicious and easy to eat. Preparation in doing this recipe when extracting all the meat from the crabs is very time consuming and everyone knows it is messy. But if you want challenge, why not try this recipe. =)

Beef Pares Recipe

Beef Pares is a meat dish served wit a pair of garlic fried rice and beef soup. The word "pares" is a Filipino word means pair. This delicious recipe is one of the well known foods in neighborhood karenderias, office and school canteens in the metro and always available in Tapsilogan and Pares houses.

Beef pares are cubed beef briskets cooked with different spices and tenderized to perfection and garnished with chopped spring onion.

Sinigang na Bangus (Stewed Milkfish in Taramind) Recipe

Sinigang na Bangus or "Stewed Milkfish in Tamarind" is a type of sinigang (a Filipino sour soup dish) which is the Bangus as the major ingredient in making of sinigang dish. It is include tomatoes, and onions and taramind as souring based, with a variety of  veggies like okra, taro corms (gabi), daikon (labanos), water spinach (kangkong), yardlong beans (sitaw) and eggplant (talong). Most Filipinos like to cook sinigang with green finger pepper in order to enhance the taste while adding a little spice to the dish and some add ginger to lessen the stench of fish.

Arroz Caldo (Lugaw or Chinese Congee) Recipe

Arroz Caldo is Spanish term means "rice soup"  or Lugaw in Tagalog  or congee for Chinese. Arroz Caldo was adapted to the tastes of the Spanish colonial settlers who patronised Chinese restaurants in the Philippines. This dish is usually spiced with safflower and black pepper in place of or in addition to the more traditional ginger and scallion.

Daing na Bangus (Milkfish Marinated in Vinegar and Garlic)

Daing na bangus or Milkfish marinated in vinegar and garlic is very popular Filipino dish. Daing is a manner of preserving fish in preparation of salted and sun-dried. But in this recipe it is simply marinated the Milkfish in vinegar, salt, black pepper and plenty of garlic then fried before serving.

In the Philippines, daing na bangus is readily available in the supermarkets but I still prefer to make it from scratch. It's kinda time consuming especially in deboning the Bangus (milkfish). It is also best to use pork and beef meat in this daing recipe.

Beef Mami (Beef Noodles Soup) Recipe

Beef Mami is a type of Beef Noodle soup that is of Chinese origin. This dish is a very popular served in most Chinese food chain and restaurants in Philippines. Basically Beef Mami is composed of tender beef brisket and egg noodles in hot beef stock. Mami is usually ordered with its sidekick “Siopao” – a steamed bun stuffed with either pork asado or bola-bola and pork barbecue.

Igado (Filipino Pork Meat and Liver Stew) Recipe

Igado is a Ilocano dish (in the northern part of the Philippines) with fatty pork loin meat and pork liver cooked with red bell pepper and peas, in a salty-sour sauce.

There are variations of igado that include ingredients like fried potatoes, carrots, and green peas. Some have little but thick sauce which gives a dry texture to the dish. Others are prepared like a soupy dish, which should be ideal for places where the weather is cold.

Humba (Braised Pork Belly) Recipe

Humba is a sweet pork dish is popular in the southern parts of the Philippines and is considered as one of the delicacies of the region somewhere in Visayas and Mindanao. Pork belly, pork hocks, and pork ham are the 3 most common pig parts used to make this delightful masterpiece.

In this Filipino pork dish, the traditional way of cooking humba is to slowly simmer of pork belly in a mixture of pineapple juice, tausi (salted black beans), vinegar, dark brown sugar, garlic, onions, peppercorns, dried banana blossoms and oregano.

Lechon Paksiw Recipe

Lechon Paksiw is a Filipino pork dish made from leftover roast pig which is known as “Lechon”. Can make this recipe with any leftover lechon or just buy 1.5 to 2 kilos of cooked lechon from your favorite lechon stand, even leftover Lechon kawali used as main ingredient and use either the sauce provided or any of the bottled lechon sauces available in the supermarket. 

A delicious Lechon paksiw lies on the sauce used in this recipe. I included in my blog on how to prepare Lechon sauce.

Chicken Lollipop Recipe (Filipino style) Recipe

Chicken lollipop is an hors d'œuvre or appetizer dish but in the Philippines, it considered as main dish  that is made from the middle (and sometimes inner) segments of chicken wings. The middle segment has one of the two bones removed, and the flesh on the segments is pushed to one end of the bone. These are then coated in a batter and deep fried.

Lumpiang Sariwa (Fresh Spring Roll) Recipe

Lumpiang Sariwa or Fresh Spring Roll is a vegetable dish composed of different consist of shredded fresh vegetables with a soft (unfried) wrapper garnished with sweet sauce, minced garlic and crushed peanuts.

Lumpiang Sariwa’s accompanying sauce is made from chicken or pork stock, a starch mixture, and fresh garlic. The preferred size for this Lumpia is to be around 5 inches in diameter and 8-12 inches in length. Lumpiang Sariwa is best eaten right away, before the wrapper dries out or gets soggy.

Rellenong Bangus (Stuffed Milkfish) Recipe

Rellenong bangus or relyenong bangus (Stuffed Milkfish) is a very special Filipino dish and considered a party dish of sorts. Not because any of the ingredients are prohibitively expensive but because of the amount of work involved in cooking it. Like preparing the vegetables and fish, removing the fish meat leaving the fish skin intact, steaming, de-boning, flaking, marinating, stuffing and frying. In the end, you will satisfied in the yummy taste of milkfish.

Sarciadong Isda Recipe

Sarciadong isda or fish sarciado recipe means “Fish with sauce” is another simple and easy to prepare healthy Filipino dish. Fried fish is simmered in a sauce that is usually composed of tomatoes, onions and eggs; some seasonings are also added like cheese to enhance the flavor.

This recipe is a way to re-cooked any left over fried fish to a very tasty and hearty dish. But in my demonstration I used tilapia. There are no specific types of fish required for this recipe so feel free to use whatever suits you best. 

Pininyahang Manok (Pineapple Chicken) Recipe

Pininyahang Manok or pineapple chicken  is made of sweet pineapple juice then stewed with pineapple chunks  along with fresh/evaporated milk or coconut milk. Aside from pineapples, secondary ingredients such as carrots and bell pepper. 

This recipe is mostly cooked and served during feasts or celebrations.

Pinaputok na Tilapia (Popped Tilapia) Recipe

Pinaputok means to pop up and tilapia is a type of meat fish; thus in English this dish is called "popped tilapia." 

This Pinaputok na tilapia recipe is absolutely delicious as a result of the fresh vegetables which serve as fresh bedding and toppings and when cooked are absorbed into the fish. You can also add some vegetables such as carrot and celery if you wish. This dish can be prepared on a grill, fry or in conventional oven. The indication of the dish being cooked is when the foil swells and is close to popping. The juice from the fish and vegetables is undeniably perfect when pour in rice. 

Adobong Pusit Recipe (Squid Adobo) Recipe

Adobo is the name of a popular dish and cooking process in Philippine cuisine that involves meat or seafood marinated in a sauce of vinegar and garlic, browned in oil, and simmered in the marinade.

This dish is versatile and flexible. It is served almost in any occasion, events, gatherings, parties, birthdays, weddings, or just in simple day to day meals of Pinoys, whether they be rich or working class financial status.

Pakbet or Pinakbet Ilocano Recipe

Pinakbet or Pakbet Ilocano is popular vegetable dish in northern part of Philippines especially in Ilocos and neighboring provinces. The vegetables used on this pakbet are usually grown in the back yard of every villager and are available almost all year long. Ampalaya (bitter melon), eggplant, okra, and string beans are just some of the vegetables that make-up this delightful dish. Usually Pakbet  Ilocano is cooked in a clay pot called “Palayok” and Anchovy sauce (bagoong isda) is used to add flavor.

Also this dish is a variation of the popular dish the Pakbet Tagalog which is very common in central, southern part of Luzon and other part of the country.

Beef Broccoli with Osyter Sauce Recipe

Beef broccoli with Oyster Sauce or Beef with broccoli in oyster sauce is a popular Chinese dish amongst the Pinoys. As the name suggests, this dish is mainly comprised of beef and broccoli combined with different sauces for that delightful Asian flavor, in this dish we use oyster sauce. It comes with broccoli, ampalaya or baby bok choy.

This simple recipe is so easy to follow. I would suggest though that you use beef sirloin or tenderloin to ensure that your dish will come-out tender.

Filipino Style Meatballs (Bola-bola) Recipe

Filipino Meatballs (Bola-Bola) Recipe is a deep fried ground beef or pork formed into balls.

Since this dish fried it is  usually dip in banana catsup or spicy vinegar to enhance the flavor.

Try this simple and easy to cook with lasangrecipes dish... Happy cooking!

Paksiw na Bangus Recipe

Paksiw na Bangus Recipe also known as Milkfish Stewed in Vinegar is the easiest and most common way of cooking Bangus (Milkfish) in the Philippines. In cooking Paksiw you can also use other fish like tuna, tilapia, galunggong or dalagang bukid if Bangus is not available.

Every time I cooked Paksiw na bangus, I always included vegetables (eggplant or ampalaya),  because the juices of ampalaya and talong (bitter gourd and eggplant) some how enhance the paksiw flavor of bangus.

Alimango sa Gata (Crabs in Coconut Milk) Recipe

In the Philippines seafood recipes is very well known in every kitchen of the Filipino. They have a different style and uniqueness of cooking seafood but one best flavoring is by using coconut milk in their dishes.

In this recipe, "Alimango sa gata" or Mud Crabs in Coconut Milk is one of my favorites Filipino recipe. The coconut milk over the alimango is really a good combination for a yummy dish perfect for lunch. Below is a simple and easy to follow ginataang alimango recipe.

Sweet and Sour Fish Fillet (Lapu-lapu) Recipe

Sweet and sour fish is breaded fish in a delicious sweet and sour sauce with an assortment of fruits and vegetables. You can basically use any kind of white fish for this recipe such as tilapia, lapu-lapu, dori and etc. It is always good to try and find nice meaty fillets if possible but in my recipe I used lapu-lapu because this is one of the best tasting fish and is good for recipe.

Crispy Kangkong (Crispy River Spinach) Recipe


Kangkong or river spinach is a fast-growing creeping herb with succulent hollows stems rooting at the nodes in wet ground. The leaves and stalk may either be green or purplish. It grows well in both wet and dry places. Kangkong contains beta carotene, Vitamin A, Iron, phosphorus and thiamin. Here’s a tip on buying kangkong, make sure you choose those with large, unblemished leaves that are deep green color.