Pilipinas Recipes

Gambas Recipe (Sizzling Shrimp Platter)

Sea Foods

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June 30, 2018

Gambas is the Spanish word for shrimp it is a popular appetizer in Spain and is served in bars. After the colonial period of Spain in the Philippines the Gambas recipe is one of the foods that Filipino people inherited aside from arroz, bringhe and valenciana.

Spain brought more than Catholicism to the Philippines, it also brought food and culture. The influence of Spanish culture on local pinoy cuisine is very evident during feasts, especially at Christmas and New Year’s Eve.

Gambas is shrimp sauteed in olive oil, garlic and butter. The shrimp, garlic and salt gives flavor to the oil. This seafood gambas recipe has lots of variations like gambas al ajillo which is also shrimp sauteed in garlic, gambas with tomato sauce which gives shrimp sour taste and sizzling gambas that is served to a sizzling plate and topped with bell pepper and egg.

How To Cook Gambas Filipino Style

Quick Tips for Sizzling Shrimp

Cooking with butter needs to be done on a low heat to prevent the butter from burning.
When gambas is cooked you can serve it with pasta noodle and cook for another 3 minutes.
The shelf life of sautéed shrimp in garlic is up to 2 days in room temperature

Okoy Recipe (Vegetable Fritter with Shrimp)

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June 29, 2018

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This Okoy recipe really shows how Filipino food is all about the celebration of local ingredients, various textures, and harmony of flavors. Whether it’s a light snack, a home-cooked meal for the family, or a grand gustatory affair like a town fiesta, Filipinos will always put their best food forward.

Vegetable Okoy Recipe - Pilipinas Recipes — Vegetable Okoy Recipe – Pilipinas Recipes

Local ingredients are often the star of the palengke (local market) — from locally harvested vegetables to freshly caught seafood. By combining these two favorites, Pinoys have created a quick and tasty dish called “Okoy” or vegetable fritter. The addition of hipon (shrimp), or its dried variety called “hibi”, makes this dish even more special.

Okoy is usually made using thinly sliced sweet potato, papaya, or mungbean sprouts. Coated and bound together with a light batter, it is then fried to golden brown and crispy perfection. Traditionally, it is served with spiced vinegar for dipping.

Our version of this healthy local favorite will surely brighten up your mealtime.

Crispy Okoy Preparation Tips

The trick to crispy Okoy is using cornstarch instead of flour. Another key thing to remember is to make sure the oil is hot enough for frying, so the Okoy won’t absorb too much oil.

Crispy Okoy is best served with spiced vinegar for dipping, so the acidity will cut through the richness of the batter and complement the slight sweetness of the fresh shrimp, while the heat from the chili will add a little kick of flavor.

This is definitely a dish that will turn even the pickiest eater into a vegetable lover. It’s a great way to encourage kids to eat their veggies and seafood.

PS: We appreciate any suggestions or ideas to improve this recipe. Just comment below. Remember to like our Facebook Page for more Free Filipino Recipes. Simply click this LINK or search “Pilipinas Recipes” on Facebook. Thank You!

Homemade Sweet and Sour Sauce Recipe

Sauces

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May 22, 2018

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No Sweet and Sour Recipe is complete without making the sumptuous Sweet and Sour Sauce Recipe, (See my Sweet and Sour Meatballs Recipe) in fact almost all of us can agree that the sauce is what makes or breaks the dish. The Sauce needs to be a perfect blend and contrast of sweet, sour and salty. It needs to compliment the dish and not overpower it because of the flavors of the sauce, as said is responsible for making the meat stand out. The sauce also needs to be lump- free especially if you’re serving it to guests. It’s also perfect to prepare this alongside Chinese Lumpia, Pancit, Mami, Chinese Dimsum and Steamed Rice and don’t forget the Buchi and other sweet Chinese delicacies for dessert.

Sweet and Sour Sauce Recipe Tips

To make a delicious and appetizing meal, the Sweet and Sour Recipe Sauce Recipe must have the Basic Ingredients of Pineapple Juice, Vinegar, Ketchup (for color and taste, of course!), Brown sugar, salt, cornstarch, oil and bell peppers; all these ingredients when mixed together create a sweet and sour sauce that tastes just right because it has enough amount of acid, sugar, and salt plus you need to have cornstarch to thicken the sauce and make it more presentable. You can also adorn it with pineapple chunks which make it sweeter and adds a different dimension to the dish.

This Sweet and Sour Sauce Recipe needs to be consumed after you cooked it because it won’t be good anymore to eat it for tomorrow but this guarantees that everybody will be eating fresh foods. You can use this sauce on meat, fish, chicken and even vegetables which make it an all-around sauce. You can even try this sauce for your lumpia for a change. Eat with a few friends and have a Chinese setting lunch in the garden and just enjoy this sauce with other foods.

Questions regarding the Recipe? Leave a comment below. Don’t forget to like our Official Facebook Page for more Pinoy Recipes. Thanks and Mabuhay!!

Chicken Pochero Recipe (Pocherong Manok)

Filipino Chicken Recipes

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May 15, 2018

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Chicken Pochero Recipe (Pocherong Manok)

Have you noticed in parties that there’s this reddish chicken dish with lots of veggies and saging na saba and chorizo? That’s a Filipino dish called Chicken Pochero. Aside from Chicken, You can also use Pork and Beef for this kind of dish. Pochero or Puchero is a type of stew. It’s originally a Spanish dish but since the Philippines is heavily influenced by the Spaniards, it’s common that Pinoys have incorporated their cooking style. This Chicken Pochero Recipe is made special with Tomato Sauce. It also has potatoes which make the sauce thicker due to its starch content.

This Chicken Pochero Recipe can be cooked and frozen for the next day’s dinner or you can include it in your kid’s packed lunch. It’s a versatile dish because you can either eat it with rice or with egg noodles. You can even eat it with ciabatta bread if you’re not into rice. You could also say that the dish is packed with nutrients. First, the chicken has protein which is where you can get your energy for all your day to day activities. The vegetables like cabbage and Bokchoy in the dish have vitamin C, fiber, antioxidants and many more. Tomato sauce has lycopene and saging na saba can help improve blood circulation as well as treat stomach ulcers.

Chicken Pochero Recipe Preparation

Aside from its health benefits, what you’ll love about this Chicken Pochero Recipe is its sweet and sour taste. It includes a lot of ingredients so there’s a burst of flavor. The tomato sauce gives richness and sourness while the saging na saba gives the sweetness. The chorizo also gives sweetness as well as the onions used in sautéing the meat. The chicken has a robust flavor and the vegetables offer lightness to the dish. You’ll see that the taste becomes better and better as you get done with your cooking. The flavors all complement each other.

Get only the freshest ingredients if you’re planning to cook this Chicken Pochero Recipe. Don’t overcook your vegetables so they won’t lose their nutrients. It’s nice to partner this dish with Fried Porkchops and Steamed Fish with different toppings. This is truly a party dish that can go well with other spectacular food preparations. The adults will love it and so does the kids. You can add more dishes if you still have time to prepare and you can also make specialty drinks to go with your food feast. Enjoy the company of friends and loved ones with this special dish.
Questions regarding the Recipe? Comment below. Like our Facebook Page for more Pinoy Recipes. Mabuhay!!

Pork Pochero Recipe (Pocherong Baboy)

Filipino Pork Recipes

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May 13, 2018

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Filipinos are pork lovers. Pork is something that locals love to prepare whether there is a special occasion or just a simple get together. Famous pork dishes are Lechon, Sisig, Dinuguan, Menudo, and Sinigang. But there is also another pork dish that you simply can’t miss. Pork Pochero is as special as the other more popular pork dishes. This Pork Pochero Recipe is packed with all the ingredients which are not just healthy but tasty too. This recipe is also the better version of Pork Nilaga (pork cooked in broth with vegetables and plantain Bananas).

This Pork Pochero Recipe makes use of Plantain Bananas (Saging na Saba) which gives any dish a sweet taste. There are also carrots in the dish which add sweet notes to the sourness of the tomato sauce in this recipe. The addition of potatoes makes the sauce starchy so it’s nice to eat it along with steamed rice. Additional water is needed too so you must prepare a broth from pork ribs or knuckles to give an umami taste to the dish. Chickpeas are included in the dish as well as garlic and onion for sauteing.

Pork Pochero Recipe Tips and Preparation

As a Filipino stew, this Pork Pochero Recipe has bok choi (Pechay). Bok Choi is a local favorite aside from Kangkong (water spinach). It’s used in many preparations like Kare-Kare, Ginisang Pechay na may Itlog (stir-fry bok choi with scrambled eggs) and many more. It’s filled with fiber so it can help you if you have constipation. Actually, all the ingredients in the recipe have health benefits as long as you use natural and fresh ingredients. Even the pork meat has protein in it which builds muscle strength in humans.

Just follow the instructions well and you’ll have a delicious pork meal in no time. You can cook this ahead of time and it will still taste good. Just put it in the freezer. Alternately, if you have a really cold fridge, you could put it in the lower sections of the ref. You can also come up with a theme for your gathering and add other dishes like fried chicken or chicken pork adobo and desserts to make it a food feast. Stir some Philippine lime juice to the bunch and you really got something. Cook this Pork Pochero Recipe now if you want the best dish to serve your friends and family.Who are you going to prepare this meal for? Question about the Recipe? Comment Below. Like our Facebook Page for more Pinoy Recipes

Pinangat na Isda Recipe

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May 12, 2018

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Do you like savoring the taste of fresh fish that’s just the right salty and sour? This Pinangat Na Isda Recipe is what you need to satisfy your fish cravings. Pinangat na Isda is lighter to eat compared to fried fish which is loaded with oil. This dish also features only a few ingredients which keep the taste light and simple. The sourness comes from Bilimbi (Kamias) and Tomatoes while the fish sauce is needed to give its Umami flavor and some saltiness. Some water needs to be added as well as the whole peppercorn for some kick. You’ll love this dish if like a true tropical country native you like to eat fish which is available all year round.

Pinangat na Isda Recipe is a traditional Filipino recipe. It’s an heirloom recipe for many Filipino families in the country. It’s also a dish that has different variations due to the different methods of cooking from province to province. It’s easy to cook this dish because Bilimbi and Tomatoes are very easy to find in markets and grocery stores. It’s a Filipino souring agent staple. The other ingredients are readily available in most sari-sari stores. You’ll find that the unique sour and salty taste is something you won’t taste in other cuisines. Maybe that’s because of bilimbi which isn’t abundant in other countries. But here in the Philippines, even your Kapitbahay (Neighbor) might have some to spare.

Pinangat na Isda Recipe Tips & Preparation

Prepare this Pinangat na Isda Recipe if you’re trying to lose weight or eating healthy. You can use fish like Hiwas, SapSap, Bisugo, Galunggong, Hasa Hasa, Tilapia or Bangus. This dish can be considered an everyday dish. It’s the typical dish which mothers and grandmas serve on a weekday. When people from the province who are living in the city get homesick they cook this dish to bring some sense of home. They do that because they miss their mom or grandmas who would cook the dish and it’s the only way to be close to their family when they miss them. It’s best to eat this dish right after cooking so the broth tastes fresh. Rice needs to be present if you’re eating this dish. Eating it with rice is the best. Aside from Pinangat, you may also try cooking Paksiw.

If you’re to make this Pinangat na Isda Recipe, make sure you buy fresh fish and not frozen. Buy ripe tomatoes and firm bilimbi to make sure of the goodness of taste and quality. Most people would just eat this along with the rice and not include other dishes anymore to enjoy its taste. What you need though is dessert after a full meal of this dish.
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Fish Ceviche Recipe (Kinilaw na Isda Recipe)

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May 10, 2018

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Fish Ceviche Recipe (Kinilaw na Isda Recipe)

This Fish Ceviche is the national dish of Peru. It’s also a food staple in several nations like Colombia, Chile, El Salvador, Belize, Guatemala, Honduras, Ecuador, United States, Panama and other tropical countries like the Philippines. Here in the Philippines, Fish Ceviche is locally called Kinilaw na Isda. The most common way to prepare it is marinating it in vinegar for a certain number of minutes and putting vegetables and chili after it’s been cooked. This Fish Ceviche Recipe is a unique dish that you should try but it’s not for the faint-hearted since the cooking is only done through acid ingredients.

Fish Ceviche Recipe Preparation Tip

You need to remember a few things to make a good Fish Ceviche Recipe. First is to use the right fish. This is the most basic part and should be followed no matter what. You want a white fish that’s flaky and avoid oily fish like Mackerel or Tuna. You must use the freshest fish since you won’t be cooking by fire. There are a lot of people who have sensitive stomach issues so fresh fish is also a must to avoid digestive problems. If you bought a fresh fish but couldn’t prepare it right away, keep it cold. Remove the bloodline, skin, and bones so eating will be a breeze. You must make sure that you cut your fish evenly to ensure that each part is well-cooked.

Serving:

Don’t over marinate the fish but at the same time, you must cook it well. Put enough acid in the fish and don’t put your vegetables and chili the same time you put your acid. Cook your fish in acid first then put your accompaniments after. Drain your acid after you’ve marinated it to avoid the fishy smell. Following these guidelines for Fish, Ceviche Recipe ensures that you’ll get a clean fish taste that’s easy on the palate. This dish is perfect if you’re planning to have drinking sessions with your buddies. You can prepare other dishes with ceviches like Sisig, Beef Salpicao, and Buffalo wings.

This Fish Ceviche Recipe is also great to eat at any time of the day or in any season. It goes great with Beer or Lemonade if you don’t like alcohol. It’s best to serve it once you’ve made it and avoid any leftovers. This dish is always best to be eaten fresh. Make this special recipe today and surely you’ll be doing repeats in the coming weeks. Questions regarding the recipe? Leave your comment below. 🙂

Tinolang Manok Recipe (Chicken Tinola)

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May 8, 2018

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Tinolang Manok is a kind of Chicken dish which is cooked by sauteing garlic, onions, and ginger the adding Chicken and letting it turn a little brown. Water is used for the broth and Sliced Papaya or Sayote (Chayote) is added as well as malunggay or Dahon ng Sili (Chili Sprouts) before you turn off the stove. Salt or fish sauce is added to give some salty or umami taste. Follow the step by step procedure to make this special Tinolang Manok Recipe.

Tinolang Manok Recipe is can be prepared by first gathering all ingredients. First, it’s advisable that the chicken you use is a farm-bred one. It’s healthier and uses no hormones for the chickens. Papaya or Sayote can easily be found in markets and grocery stores across the Philippines. If you’re using Papaya, try finding one that is almost ripe because it lends a sweet taste to the dish which you’ll love. But if you can’t find that kind then just buy one and let stand for a day or two until it’s a little soft but not too soft.

Tinolang Manok Recipe and Cooking Tips

Using Malunggay or Dahon ng Sili has its different tastes and benefits. Using Malunggay gives your body some vitamin A, B, and C while using Dahon ng Sili has citric acid, palmitic acid, and capsaicin which are also beneficial to your body. Aside from the health benefits, you’ll love the taste any of this two give. Both give a unique taste and aroma to the dish. This Tinolang Manok Recipe is a comfort food so when you have a tummy ache you can sip the broth and you’ll feel better. It’s also a food that’s so nice to eat with rice when it’s a little cold.

Remember This:

Don’t put too much oil when you’re stir-frying the garlic and onions so when you put water, it won’t overpower the clear soup. You need to make sure too that you only cook papaya fast because it’s not good to let is turn mushy. Also, make sure you don’t overcook Dahon ng Sili as it gets tender quite easily. But if you’re going to use malunggay then you must cook it well so your stomach can digest the green vegetable easily. You can store your leftovers in the fridge for a couple of days as long as the temperature is really cold. Enjoy this Tinolang Manok Recipe with your family.
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Pininyahang Manok Recipe (Pineapple Chicken)

Filipino Chicken Recipes

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May 4, 2018

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Pininyahang Manok Recipe (Pineapple Chicken)

You would think that Pininyahang Manok or Pineapple Chicken is a dish coming from the Caribbean Seas or somewhere in Hawaii because of the pineapples. Well, there aren’t any concrete pieces of evidence as to where the dish came from but one thing’s for sure; Pininyahang Manok is a superb chicken dish that has been past down from generations to generations. This dish is rich, creamy, decadent and has an umami taste. There are two types of Pininyahang Manok Recipe. The first one makes use of Kakang Gata (coconut milk) and the other one makes use of evaporated or full cream milk.

The Pininyahang Manok Recipe which makes use of coconut milk is a little heavier compared to when evaporated milk is used. The coconut milk also adds a sweet and Umami flavor. Another ingredient which adds sweetness is pineapple. The Philippines grows pineapple in abundance in its many provinces. Pinoys love pineapples which can range from sweet and semi-sweet or mild. You can freely buy pineapple in different preparations (fresh or canned) in markets or grocery stores. There are bell peppers and tomatoes in the dish so it gives a tropical vibe which is perfect since it’s always summer in the Philippines. The dish is cooked by stir-frying garlic and onions then add the chicken. Other ingredients need to be added when the chicken is tender.

Pininyahang Manok Recipe Variations and Cooking Tips

Some variations of this Pininyahang Manok Recipe has hotdogs while some make does with vegetables like carrots. It doesn’t take long to make this dish a masterpiece. Just make sure you assemble ingredients before you start cooking. Peel and chop away and get your cooking utensils ready. Put this in the freezer if you’re serving the dish the day after you cook it. The dish can go bad quite easily because of the coconut milk or regular milk content. You also must make sure that you reheat it before eating the day after.

You’ll find that this Pininyahan Manok Recipe that you prepared is addictive. It’s a burst of flavor ranging from sweet to umami to a bit salty. It’s the best dish if you’re looking for comfort food and any Pinoy or foreign friends will just thank you for preparing such a dish. You should eat it with steamed rice and drink pineapple juice or have pineapple smoothie with it. You don’t have to add other dishes because this dish is already special. It’s supposed to make a dinner get together appealing to your guests and loved ones. Aside from Pininyahang Manok Recipe, You may also try our Adobong Manok sa Gata Recipe.

Filipino Fried Chicken Recipe

Filipino Chicken Recipes

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May 1, 2018

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Fried Chicken is a comfort food for many people around the globe. Americans enjoy their chicken deep-fried while some nationalities air fry their Chicken. There are different kinds of condiments used to ensure the best crispy goodness in every bite. There are so many variations of the beloved comfort food. Some use Spanish Paprika to give a reddish color. Some use Cajun Seasoning while some simply use salt and pepper. For Filipinos, the usual is to use salt, pepper, onion and garlic powder. It’s also common to shallow fry it. The Filipino Fried Chicken Recipe is the country’s take on this Crispy, Fried and Salty goodness dish.

This Filipino Fried Chicken Recipe is much like how Americans prepare their fried chicken. However, what you’ll notice is the way it needs to be fried. American fried chicken is deep-fried while Filipinos only shallow fry. This dish too is well-loved by kids. In fact, the majority of household moms would prepare this dish for their kids’ packed lunch to school. The kids love it, especially when there’s Ketchup. The nice thing about packing it is that it doesn’t go bad right away so you’re sure that anyone eating it won’t suffer any tummy problems.

Filipino Fried Chicken Recipe Tips for Cooking

The only problem you’ll have once you cook this Filipino Fried Chicken Recipe is that it’s quite addictive especially if it’s a bit salty. It’s delicious not just because of the crispy skin but also because of the tenderness of the meat inside. While Americans would normally eat this as is or eat it with mashed potato and gravy or bread, Filipinos would eat this with rice either with Ketchup or Gravy. You’d be amazed how fast people can finish eating this dish in one sitting. That’s because the recipe is really good.

Just remember that the taste is better when you’ve just cooked it rather than letting it stand for a long time. Fried chicken and rice is even better when you partner it with kid’s style spaghetti. Additionally, you could make gulaman at sago drink if you’re preparing this during the summer to quench your thirst. Be sure to buy for huge portions because this is guaranteed to be a hit in the family. With the right preparations and fresh and quality ingredients, you’ll be making this Filipino Fried Chicken Recipe in no time. Enjoy good times with the people you love this economical, delicious and easy to make the dish.
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Chicken in Sprite Recipe

Filipino Chicken Recipes

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April 30, 2018

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Chicken in Sprite Recipe is a unique dish that makes use of whole chicken, garlic, onion, pepper, soy sauce, ketchup, oyster sauce, tanglad (lemongrass), hot chili sauce, laurel, calamansi (Philippine lime) and of course, Sprite. It’s a dish that’s been popular in the Philippines for quite some time now. It’s easy to cook and the result is amazing. You just put it in a casserole and let it simmer until the sauce gets thick enough to coat the chicken. When the chicken is cooked well and the sauce is dark, your chicken is ready. The taste of this dish isn’t like your typical chicken dishes. It tastes sweet, salty and a little spicy. You’ll love every bite because it’s full of flavor.

Chicken in Sprite Recipe Preparation

Making a good Chicken in Sprite Recipe is really easy. Just make sure you follow the measurement of ingredients in this recipe and cooking time. You need to buy fresh ingredients so your chicken dish will taste excellent. You should also buy plump chicken as this dish will have you devouring it in no time. The sauce is also addictive. There’s a possibility you’ll be putting steamed rice to where your chicken was cooked so you can get the flavors of the sauce. You would also want the other ingredients to be as fresh as the chicken to make sure of its goodness.

This Chicken Sprite Recipe will still taste good the day after you cook it. It’s a hardy dish which you can enjoy with your family. You could also be sure that kids will love it. Don’t feel intimidated by Sprite in the recipe. The addition of Sprite makes the taste sweet and different in a way. It doesn’t overpower the dish or make it taste weird. It simply adds goodness to the dish especially with the oyster sauce, tanglad and hot chili sauce in the recipe.

You can prepare this dish if you’re going out on a special picnic with friends. This Chicken Sprite Recipe is also good if you’re having drinking sessions with your colleagues from work. But most importantly it’s a versatile dish which kids and adults alike will love and enjoy. The best way to enjoy this is to eat it with rice. You can also prepare a Salad of fresh greens, apples, salted eggs, tomatoes and onions with light vinaigrette. You can also make pasta if you’re serving this dish for a special celebration.
Questions regarding the Recipe? Leave a comment below. Please Like our Facebook Page for more Free Filipino Recipes. Mabuhay!!! 🙂

Paksiw na Galunggong Recipe

Fish

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April 29, 2018

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There are many ways to cook sour dishes in the Philippines. One is cooking it with citrus fruits such as kalamansi, kamias or Sampalok by cooking it with lots of tomatoes and the last one is cooking with vinegar. This Paksiw na Galunggong Recipe is done by cooking fish in vinegar broth along with other ingredients. Paksiw has different versions in the many provinces of the country. Some add vegetables while others just put ginger and green chilies. It’s a simple dish that’s mostly eaten by people from faraway places in the country or people who like to live simply.

Paksiw na Galunggong Recipe makes use of the Philippines galunggong fish (round scad in English). It belongs to the mackerel family which also tastes good when fried and partnered with Ensaladang Kamatis (Tomato Salsa). Unlike Bangus (Milkfish) which doesn’t smell so fishy, Galunggong has a distinct odor so using ginger is helpful to neutralize the smell. The green chili helps too not only with the taste but with the smell. A lot of Filipinos love the simplicity of the dish that it has become a household favorite. Filipinos also partner it with rice and use fish sauce with fresh green chili as a dip.

Paksiw na Galunggong Recipe Preparation

To make a good Paskiw na Galunggong Recipe, you must cook the vinegar broth well without the fish so it won’t get so mushy. The vinegar also becomes milder as you simmer it which makes the dish more appetizing. An interesting way to cook it is by using clay pots which traditional Filipinos do back in the day. Today, there are still some folks who cook their meals in clay pots because it gives a unique taste to any dish. Paksiw also tastes impressive when enough fish sauce or salt has been used to increase the flavor.
Whether you’re preparing for your family’s dinner or for a get together with balikbayan friends, cooking this Paksiw na Galunggong Recipe will melt everyone’s heart because the dish is truly Filipino.

Everyone will surely love it when you pair it with rice and other everyday favorites. This is a special dish when you’re serving it to kids and adults who are either just learning about the cuisine or who are trying to trace back to their roots. Along with other Filipino specialties and desserts, it gives a sense of home. It’s a special way to keep the Filipino tradition alive.
Questions, Suggestions regarding the recipe? Leave a comment below. Like our Facebook Page for more Pinoy Recipes. Salamat!!

Beef Pochero Recipe (Pocherong Baka)

Beef

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April 20, 2018

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Puchero is a Spanish term for “Stewpot” and Filipinos, having been colonized by Spain for many years have learned the technique of cooking this wonderful and authentic dish. Today, the term Puchero has been turned into Pochero in the country. The Pocherong Baka or Beef Pochero Recipe is much like the Spanish version. Using Beef in Pochero is another way to cook this hearty stew. It’s best to ask the butcher what kind of meat to use for this dish if you’re not sure what to buy. Some use ribs while other use pure meat or with some fat. You need to know if the kind of meat you bought needs to be cooked longer or can be cooked for a short time so you’ll always have a tender meat.

Cooking Beef Pochero Recipe

When making this Beef Pochero Recipe, make sure you choose the best ingredients. For the cabbage, use only the ones that have vibrant colors and it’s also nice if you could buy smaller kinds of bok choy as it’s not as bitter as the big ones. You can use canned chickpeas or fresh ones which you can buy at the market. Choose plantains that are semi-ripe so they have some sweetness already. Most people will just buy canned tomatoes although you can also make your own if you want.

This Beef Pochero Recipe can be a special treat for everybody. It’s a comfort meal that you can prepare on a rainy day or when someone is feeling a little under the weather. As always, the best way to eat it is to partner it with steamed rice or Sinangag. There is no need for side dishes because it’s already a complete meal with all the vegetables, meat and sauce in it; the Rice, the Pochero, and some soft music are all you need to take the blues away.

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Dinengdeng Recipe

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April 6, 2018

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If you’ve been to Pangasinan then you’re already familiar with Dinengdeng (an Ilokano dish). Most households in this Philippine province cook their own versions of this simple dish that is loved by many including curious tourists. No vacation to that province will ever be complete without tasting and buying Bagoong Isda (fish paste/sauce used in making Dinengdeng) and sampling the different versions of Dinengdeng. To make this special Dinengdeng Recipe, you need several ingredients including fresh vegetables. The most authentic experience is to have an Ilokano native cook this dish for you and using vegetable from their backyards which is common for natives to have but if you live elsewhere and still want to cook this dish then you simply need fresh vegetables and of course your bagoong isda where you can buy from grocery stores and/or markets.

Dinengdeng Recipe Preparation

To make this Dinengdeng Recipe, you must prepare any or a mix of the following vegetables; Saluyot, Squash, Bitter melon, Sweet Potato, Eggplant, Okra, String beans, Squash flowers, Sayote leaves, String bean leaves and Bamboo shoots. You can use either grilled fish or meat to add to the dish but some prepare it using just the vegetables and the bagoong isda. You can cook this by boiling some water together with the ingredients such as ginger, onions, tomatoes and the bagoong isda. When the ginger, onions, and tomatoes are tender, you can add the vegetables then let it boil again until tender and then top with your choice of grilled fish or meat.

Dinengdeng with Fish — Dinengdeng with Fried Fish

This Dinengdeng Recipe is more like an everyday fare instead of a party favorite. This is a comfort food especially for Ilokanos when they are living away from home since it lets them remember what home is like. For home cooks who have an Ilokano visitor or a wife with an Ilokano husband, this dish is the best dish to serve to show them how much you care and for anybody who just want to cook it just ‘coz, this is a simple, kind of salty and unique dish that you will like but if you’re really keen on making this dish as part of your feast on a party you’re hosting then just put the dish on fancy plate and try not to put too much of the broth so the presentation won’t look too runny after all it’s really the taste that matters. Make sure that you have lots of rice because this dish is addictive. Mangaon Ta!! 🙂

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Guinomis Recipe (How to make Guinomis)

Desserts & Snacks

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March 27, 2018

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Guinomis or Gulaman is a sweet and refreshing Filipino drink that’s made up of gulaman (jelly), sago (agar), sugar, water, vanilla (optional), pandan leaves (optional), melon strips (optional) and pinipig. There are many Variations of Guinomis where coconut cream/milk is used as well as evaporated milk. This is another drink that is so perfect during the humid days of summer and in the Philippines, summer can start from as early as March until the later months of July until September so this sweet drink needs to be on your to make list in the summer. Learn here how to make Guinomis Recipe and be prepared to have a real taste of summer.

Guinomis Recipe Tips

The procedure on how to make Guinomis Recipe is easy. The ingredients you need are gulaman, sago, coconut milk or evaporated milk, melon strips, sugar, water, and ice. All of these ingredients are available at the grocery store or market. Before mixing together your ingredients, you need to cook your Gulaman first. Just cook the Gulaman in boiling water with some sugar and mix well. After that, you can put it in a bowl to make it firm for slicing. Put it in the fridge for an hour or until it gets firm.

Now, you can now slice your gulaman to your desired size. You can set it aside so that you can now boil your pandan leaves for your flavoring. Just put together the pandan leaves, sago, and sugar in your casserole and turn your stove to medium heat until it boils and you are able to smell the flavor of Pandan. Take the casserole off the stove and let it cool for a while then you’re ready to assemble all your ingredients to make your iced cold drink.

Serving Guinomis

After you’ve prepared your ingredients, you can now assemble them together. Remember to make sure that all your ingredients are cold or at least at room temperature before preparing them in a glass.

This is a simple procedure on how to make guinomis that anybody can just follow and the results are always impressive and you can make it better by preparing it with other goodies like Maja Blanca, Sapin-Sapin, Puto and Kutsinta (Kakanin or Rice cake native to the Philippines).

If you decide to add these goodies then it’s best to prepare guinomis during the afternoon or morning snack since you’ll be enjoying quite a few specialty foods that are somewhat heavy to the stomach. It’s as easy as making a cotton candy with a home-made cotton candy machine.

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Halo-Halo Recipe (How to Make Halo-Halo)

Desserts & Snacks

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March 24, 2018

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Halo-Halo Recipe (How to Make Halo-Halo)

The word “haluhalo” or Halo-Halo can translate to something that’s been mixed together like this halo-halo dessert.

The Halo-Halo Recipe is truly a Pinoy dessert which contains shaved ice, evaporated milk, sugar or some syrup, sweet beans, sweet banana, nata de coco, garbanzos, jelly, macapuno, sago, gulaman, sweet jackfruit, ube halaya and leche flan although it doesn’t necessarily mean you need to have all ingredients to make it but the shaved ice, evaporated milk and sugar needs to be there all the time. This is the best way to do it if you want to know how to make Halo-Halo.

Halo-Halo is usually served in tall glasses or bowls because there are way too many ingredients for small servings, unlike Mais Con Yelo. This Pinoy favorite is also popular among international tv stars that feature various foods like Chef Anthony who described it as being “oddly beautiful” on his Twitter account when he tasted Jollibee’s version in Los Angeles, California.

An episode of Bizarre Foods featured Halo-Halo and it was also the dessert when Filipino contestant from Top Chef, Dale Talde prepared it for the judges. But the best thing will still be to know how to make halo-halo at home because you get to control which ingredients you want to use and how much of it is going to your servings. Unlike making cotton candy that can be easily made with a cotton candy machine, Halo-Halo requires a lot of process.

Halo-Halo Recipe Preparation

Okay, so how to make Halo-Halo. The first thing you need to make sure if you’ve got all your ingredients prepared. Some folks buy their sweets ready to be put in the dessert but some like to prepare it themselves, but if you’re cooking all your sweets by yourself then be ready that it takes time since you’ll be cooking them separately like the sweetened bananas, beans and jackfruit which needs to be cooked in sugar syrup. That’s why others just buy the bottled ones although preparing your sweets from scratch result to better tasting Halo-Halo.

Many people who aren’t familiar with this sweet concoction would think that halo-halo is only good during the summer but it’s just as good during colder days. With a dessert this sweet and tasty, you’d definitely want to come back for seconds and thirds.

But between buying pre-made and cooking yourself, making your own halo-halo from scratch is always better than buying from restaurants. Not only are you able to make many servings as you can, you also save money by preparing it at home. If you want to know how to make Halo-Halo, just follow this recipe.

Mais Con Yelo Recipe (Mais Con Hielo)

Desserts & Snacks

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March 21, 2018

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Whoever invented Mais Con Yelo (Mais con Hielo for Spanish) is pure genius. Usually, you would find corn in more savory preparations like Nilaga (Tender Beef Cooked in Broth and Vegetables, Green Salads, Seafood Boil, etc.) but to make use of corn in a dessert is really sweet. The first thing you need to know about Mais Con Yelo Recipe are the ingredients. The main ingredient, of course, is the Corn. Corn is a cereal grain with a leafy stalk whose fruits yield kernels or seeds. It’s common throughout the world, even surpassing the total production of wheat and rice.

There are many types of corns and with different colors but if you want to know how to make Mais con Yelo then you must use the sweet yellow type of corn which is originally from the United States. The corn must be cooked until tender and removed before or after cooking from its cob.

The other ingredients in making Mais con Yelo are shaved or crushed ice and evaporated milk, sugar and vanilla ice cream (optional). This dessert is especially famous during summer and it can be considered an option for people who aren’t into halo-halo. The taste is also simpler compared to halo-halo.

Mais Con Yelo Recipe Preparation

If you want to know Mais Con Yelo Recipe but don’t want the fuss then you just need to follow this simple procedure and you’ll be serving the best Mais Con Yelo in no time. The recipe is perfect for people who want to enjoy something cold and sweet but don’t like to spend much of their time on it. This is really easy to make since you can just buy canned corn kernels and even if you want to prepare them from scratch at home, it’s still easy to make as the ingredients are all ready to be put in a glass.

So you want to know how to make Mais con Yelo? Just buy your ingredients and have them ready then follow this recipe. Making it is as easy as making a cotton candy with a home-made cotton candy machine. This dessert is perfect for a humid afternoon or as dessert.

You can also partner it with chili Cornbread and Brownies. Even if this is so easy to make, you can serve this if you have friends over because you can make it special by topping it with a scoop of vanilla ice cream but either way, it’s still special as it is.

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Pork Humba Recipe

Filipino Pork Recipes

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March 19, 2018

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Pork Humba is a type of Filipino stew cooked with garlic, onion, vinegar, soy sauce, bay leaves, brown sugar, Tausi, Banana blossoms, black pepper and rice water. It makes use of pork belly. Pork Humba Recipe is very much like Pinoy Adobo except that it has fermented black beans in sauce (Tausi) and Banana Blossoms. Pinoy Humba’s origin is not clear but the dish is popular in Visayas and Mindanao. There are claims that it is originally from our Chinese friends since it has soy sauce and tausi and it is almost the same as their Hong-ba recipe. They also claim that it is indigenous to the Visayan term “Umba” which sounds like Humba but the method of cooking and ingredients used are different. Anyway, wherever this Pork Humba dish came from, anyone who’ll get to taste it will surely like it.

Pork Humba Recipe Tips for Cooking

With a lot of ingredients to use, you would think that this Pork Humba Recipe is difficult to make but you will find that it really is simple to make. What’s nice about this recipe is that you can make it ahead of time and it will still taste just as good as the day you cooked them so even if you have leftovers, you’re assured that you’ll still enjoy it the next day or the day after next. Pork Humba isn’t easy to go stale too so if you’re going on a picnic or you plan to give it to a friend or relative, you can just put it in the microwavable and send them to your loved ones. If you work an 8-5 job then you can also bring this dish along with steamed rice to the office.

Pork Humba Serving

This Pork Humba Recipe isn’t only meant as a standalone dish. Actually, you can include other dishes then invite friends over for dinner or a special occasion so they’ll know how good of a cook you are. You can cook a flaky fish in white sauce and garnish it with dill and yogurt sauce then pasta with red sauce and a special dessert like Chocolate Mousse. But whether you are serving this dish with only rice or as a part of dinner get together, it will still taste good and you’ll have fun not only eating it but preparing it as well. Just don’t forget to include some fats in the pork belly as it’s always exciting and satisfying to eat some fatty goodness of pork.

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Ampalaya with Egg Recipe

Vegetables

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March 8, 2018

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Nothing could be simpler than this Ampalaya With Egg Recipe. It’s a healthy dish made of only two main ingredients plus onions, garlic, and seasoning. Ampalaya or “Bitter Gourd” belongs to the Cucurbitaceae family and is a tropical and subtropical vine. It’s fairly common in Asian households and used not only for cooking but also for medicinal purposes. Ampalaya has many benefits like helping control spike in blood sugar levels, preventing risk of getting respiratory infections like Pneumonia, prevents inflammation, boosts immunity, helps with abdominal pain, constipation, cramps and fluid retention, helps with fever and coughs, helps with menstrual problems, treats skin illnesses like eczema, scabies, and psoriasis, has proven antiviral, antibacterial, anthelmintic properties and a lot more.

Aside from Ampalaya, an Egg is also the main ingredient in this Ampalaya With Egg Recipe. Like Ampalaya, egg also has its fair share of health benefits like it raises the levels of good cholesterol and it doesn’t have an adverse effect on cholesterol levels, it has choline which is good for the brain, lutein and zeaxanthin which are both good for the eye, omega 3 from pastured eggs for lower triglycerides, protein, vitamin A, folate, vitamin B5, vitamin B12, vitamin B2, phosphorous and selenium which are all needed by the body to complete different functions. The Egg can also fill the stomach quite easily without adding too many calories.

Ampalaya with Egg Preparation Tips

The combination of the two main ingredients plus the onions and garlic makes this Ampalaya With Egg Recipe quite special even if it’s just a simple dish. Most people would choose to not overcook the ampalaya because the crunchiness is perfect when matched with the cloudy softness of the egg and the mushiness of the garlic. People with loose teeth though would beg to differ. There’s also a constant debate as to whether a more bitter ampalaya is better than the ones that are milder. They also say that the more bitter the ampalaya the better health benefits you can get from it.

The best way to prepare this Ampalaya With Egg Recipe is to cook it right before you’re going to eat it so it’s still hot. Besides, re-heating it cause it to lose its flavors and result in a bland leftover food. Make sure that you also use a fresh ampalaya that doesn’t have soft parts. If you’ve already bought the eggs you’re going to use beforehand, put it in the fridge to ensure its freshness. As always, eat it with steamed rice and partner it with Sinangag.

Crispy Adobo Flakes Recipe

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March 5, 2018

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Adobo in the Philippines is a little different from Adobo of other countries. Adobo or “Adobar” is a type of Spanish marinade or sauce that is done by putting raw meat or any food in the stock made of paprika, oregano, salt, vinegar, and garlic. It is also known as Carne de vinha d’alhos in Portuguese and it’s the method of cooking that is also being practiced in Iberia and adopted by Latin American countries and other Spanish and Portuguese colonies. In the Philippines, Adobo is prepared by cooking together meat, pepper, bay leaves, soy sauce, and vinegar. Recent versions include boiled or fried potatoes, chili or a hard-boiled egg and another way to make the famous Adobo better is through this Crispy Adobo Flakes Recipe which is guaranteed to blow your mind.

Crispy Adobo Flakes Recipe Tips

The Adobo Flakes was then invented by food icon Glenda Barretto in 1975. It became a hit and since then, many restaurants and households have created their own take on the iconic recipe. This Crispy Adobo Flakes Recipe is for inspired home cooks who want to make their simple adobo to turn into crispy, sour and salty goodness. The crispiness of this dish will be loved by everyone while the sour-salty and the garlicky flavor is a sure hit with the adults most especially in Filipino families where salty foods are always present. It’s a good take on the comfort food and it’s a candidate for food presentation events especially when partnered with excellent side dishes.

The Crispy Adobo Flake dish started as a way for the inventor of the dish, Barretto, when there was leftover Adobo at home and her dad, Pedro Rosales, wanting his foods crispy, shredded the meat and fried it until it was really crispy. She then prepared sliced tomatoes and onions and salted egg with EVOO (extra virgin olive oil). The outcome was fantastic, hence the dish was born and now you could also prepare this Crispy Adobo Flake Recipe at home where you can cook as many as you want. Ideally, you should use leftover Adobo as the flavors are more intense by then. Separate the meat from its sauce and shred the meat. Fry the meat then add the sauce once it has the right amount of crispiness. Serve with rice and other accompaniments like what has mentioned above or you can add coleslaw or Achara (Atsara) instead. Serve while hot, with or without company and serve in big batches because it’s that good.

Ginataang Langka Recipe

Vegetables

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March 2, 2018

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The term “Ginataan” is used for dishes that use coconut milk to thicken the sauce. A fresh coconut is the best ingredient that you can use for this Ginataang Langka Recipe. In the Philippines, coconut trees in the middle of barrios are common sights. Men would climb these tall trees and harvest bunches of coconuts that they would use in different ways and from these coconuts, the milk comes and that’s what is going to be used for the dish.

Langka (Jackfruit), on the other hand, is a fruit that doubles as a vegetable when still young. Its meat is used for such dishes. Other ingredients include pork meat and chili. Some people also use sugar for the Ginataang Langka Recipe because they like it sweet and spicy. Both green and red chili can be used depending on your capacity for hot foods. Many household cooks too let the dish turn oily because that’s when the flavors really come out together perfectly and it’s when the langka is already tender.

Ginataang Langka Recipe with Pork — Add a twist in your Ginataang Langka by adding Pork, Dilis, Daing or More.

Ginataang Langka Recipe Tips

Ginataang Langka Recipe may not be as common or popular as Ginataang Laing (Taro Leaves and stems cooked in creamy coconut sauce) but it’s also a must try dish that is truly Filipino. The amazing thing about using Langka and coconut milk in cooking is that you get all the health benefits they both have. For instance, Langka can fight wrinkles, give a glowing complexion, helps achieve flawless skin, boosts energy and immunity, has vitamin A, promotes hair growth, regulates high blood pressure, gives relief to asthma and many more while coconut milk also improves cholesterol levels, normalizes blood sugar, aids in preventing ulcer, improves digestion, moisturizes the skin and helps prevent arthritis and joint pain

Most Ginataang Langka requires no sauteeing anymore. Usually, the ingredients including the pork are simply tossed together and cooked in the coconut milk until tender and oily or the coconut milk is cooked first then the Langka and Pork are added. Either way, the result is always good for this kind of dish. Meat lovers can still have fun eating this vegetable dish. You could say that this originally from Bicol dish is well-loved by everyone and you could adjust the saltiness and most especially the hotness of the dish. If you could tolerate hot foods then all the better. Just eat it with steamed rice on a cold lunch get together and it’s all good. Ulalalam!!! :p

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Dinakdakan Recipe

Filipino Pork Recipes

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February 26, 2018

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People in the Philippines are used to eating different parts of the pig. Aside from the meat, the liver, ears, snout and other parts, all have interesting tastes that Filipinos really love. Proof of this is the abundance of dishes like Menudo (Pork meat, liver, and potatoes in sauce), fried liver, Pinapaitan and many others. Dinakdakan is originally from the Ilocos Region. It is an appetizer dish that makes use of boiled and grilled pig parts (ears, liver, and face) called Mascara. Stomach and intestines can also be substituted for the lack of the other parts of the pig, It resembles Pork Sisig but still different due to the bigger cuts of the ingredients used. To make the perfect Dinakdakan Recipe, a few things and ingredients need to be remembered as well as prepared.

Dinakdakan Recipe Preparation Tips

If you want to make the authentic version of the Dinakdakan Recipe, you also need to use the pig’s brain (Utak). The brain of the pig has a thick and sticky texture so it helps make the dish saucy and worthy to be on the party table. If you can’t get hold of a good pig’s brain, you can make use of Mayonnaise which gives a slightly sour taste that improves the flavors even more. Aside from the pig parts, the other ingredients to be used are ginger, onion, chili, garlic, vinegar, bay leaves, black pepper, mayonnaise (optional) and salt and pepper to taste. It will take about an hour to an hour and a half to cook it. It’s not really hard to make this Dinakdakan Recipe. In fact, you just need to follow the instructions like boiling water to put the pepper and bay leaves and boiling the pig parts including the brain but making sure it doesn’t overcook as it will melt very easily, etc.

Dinakdakan Ingredients — Dinakdakan’s main ingredients.

Be reminded too that the pig parts you are going to buy need to be fresh and does not have a foul odor. Make sure you try cooking this Dinakdakan Recipe now to experience a signature Ilokano dish. During the feast, you may want to add up Pinakbet or Dinengdeng and other native Ilokano dishes that are truly worth cooking. Don’t forget to invite your friends over because a good company and a few beers are your companions when you munch on this dish and steamed rice and remember to shout “Mangan Tayon” before finally enjoying your lunch or dinner.

Original Dinakdakan Recipe — Dinakdakan with bigger cuts on the ingredients.

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