Pilipinas Recipes

Adobong Kangkong Recipe

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February 25, 2018

This Adobong Kangkong Recipe is the vegetable version of the well-loved Filipino Adobo. Like the Pork Adobo and Adobo Flakes, the Adobong Kangkong Recipe is made using soy sauce and vinegar plus onions, garlic and bay leaf. Kangkong (a green Filipino leafy vegetable) is then sliced thinly including the tender parts of its stems. Some Filipino household use only kangkong and no meat while others put some meat like ground pork or pork meat that has been thinly sliced. Onions and Garlic are added and seasoned well with pepper and bay leaf. It needs to be cooked well until the leaves and stems are tender and it’s mostly accompanied by fried fish or meat together with hot rice. This dish is famous for Mothers, Grandmothers, and Aunts when they cook on a weekday and like Kangkong with oyster sauce, this recipe has a dark color.

Adobong Kangkong Recipe Cooking Tips

The proper technique must be acquired if you want to this Adobong Kangkong Recipe to be the best version ever because Kangkong is a kind of vegetable that has a unique taste but when cooked well, it has a really good taste. You also need to use a vinegar that has a slightly sweet taste but still has that signature kick that will bring out the flavor of the Kangkong. The secret to goodness relies on how good you saute your condiments together. Use the freshest ingredients because as always, it makes a huge difference when cooking. The right ratio of the main ingredients and condiments make sure that you get the perfect Adobong Kangkong.

Adobong Kangkong Recipe isn’t really meant for gatherings but more on cooking it as an everyday fare. People who love vegetables can really appreciate this dish and it’s nice to prepare this alongside other dishes to make a simple affair special. The color is also not as lively as other dishes that’s why including other dishes on your lunch or dinner are ideal to boost the mood of eating. But even if it lacks the color, it’s still a great dish plus kangkong being a green leafy vegetable means you get enough vitamins and minerals and good amount of fiber to flush out the harmful toxins of everyday food intake. It also allows you more room for food during the eating time but without the worry that you’ll gain too much weight since it has fewer calories than other foods. Try this recipe now and prepare for your family because they will like it.

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Fish Escabeche Recipe

Fish

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January 29, 2018

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Escabeche is a dish that’s not only known in the Philippines. It’s actually a common fare in Latin American and Mediterranean cooking. They make Escabeche of Fish or meat like Chicken, Pork marinates it in an acidic mixture of vinegar, Spanish Paprika or saffron. Central and South America are similar to the Philippines (fish is the common ingredient) in preparation. They fry the fish or meat first before putting it in an acidic sauce or marinade. The reason for the acidic ingredient is to stop it from spoiling. The acidic twist, however, gave the dish a distinct and better taste. The Fish Escabeche Recipe from the Philippines which is much like Central and South America’s style of cooking has enough vinegar plus added ingredients to complete it.

In addition, Escabeche is a Persian Word which was brought by Arabs in the Moorish Conquests to Spain and from there the Spaniards adapted it. The term comes from Al-Sikbaj which is a popular meat dish which they cook in a sweet and sour sauce where they add honey or date molasses and vinegar. Since the Philippines is once a Spanish colony just like Guam, the recipe was adopted by Filipinos and the perfect Fish Escabeche Recipe was perfected by Filipinos.

Fish Escabeche Recipe Cooking Tip

For the best Fish Escabeche Recipe, the common kinds of fish to use are Lapu-Lapu or red snapper because they are flaky and tender. Other ingredients to be used are a bell pepper, garlic, ginger, onions plus condiments and flour for frying. If you cook it right, you can even make this a centerpiece of family gatherings because you fry the dish whole and you garnish it with the sauce dripping and covering the plate that it’s a beauty to look at. Add some dishes, a couple of drinks and some desserts and you’ve got a feast.

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Bangus Sisig Recipe

Fish

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January 16, 2018

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As time goes by, people look for ways to reinvent popular dishes and presenting it in a new way. Sisig, for example, has really come a long way. From an ordinary term that dates back to the 1700s, it now has different versions like Sizzling Pork Sisig, Tofu Sisig, Mushroom Sisig, Chicken Sisig and the Bangus Sisig. Some of these versions were made especially for the health conscious. This Bangus Sisig Recipe is the perfect healthy blend that you can prepare for your family when you’re trying to avoid the fatty cuts of pork.

Bangus Sisig Recipe Preparation

If you want the best Bangus for this recipe, look for Dagupan Bangus or any Bangus that comes from Pangasinan since it’s the most popular province for Bangus harvesting although there are many places that have Bangus fish ponds. Dagupan even holds an annual Bangus Festival where tons and tons of Bangus are celebrated. Using only the best Bangus that you could get your hands on will give you the most wonderful dish. This Bangus Sisig Recipe is also healthy since you’re using fish but the flavors aren’t being compromised. It’s just as delicious as Pork Sisig maybe even better because Bangus belly fat got some serious flavor.

This Bangus Sisig Recipe can be your everyday go-to dish. It’s a simple dish yet so tasty. Added ingredients like onions, garlic, ginger, salt and pepper, lemon, soy sauce, chili, and mayonnaise all contribute to its umami taste so there’s no need to add MSG anymore. The cooking method is also the exact way to prepare Pork Sisig or any other Sisig dish. The fat content from the belly of the fish also gives an umami taste but without the guilt of course and its oil is so good for the health. Even for people who aren’t worried about their health will love this dish.

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Sizzling Pork Sisig Recipe

Filipino Pork Recipes

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January 12, 2018

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Sisig will always be one of the dishes that Kapampangans are proud of and thanks to the “Sisig Queen”, Aling Lucing or Lucia Cunanan and her Sizzling plate, the dish was reinvented and made more appetizing due to its crispiness. The word Sisig dates back to 1732 when it was included by an Augustinian friar, Diego Bergaño in his Kapampangan-Spanish Vocabulary. He wrote it as a Salad of Green Papaya or Green Guava that has a salt, pepper, vinegar and garlic dressing. The use of meat in Sisig has no clear history. Whatever the origins of Sisig is, one thing is important; everybody loves it. Today, many versions of Sisig are available but Sizzling Pork Sisig Recipe is still the most popular.

Preparing this Sizzling Pork Sisig Recipe requires some patience. You need to boil the pig head’s first then broil or grill it and chop then you add other ingredients like onions and chilis as you cook. Pork Liver is also an ingredient in this dish. You will need a Sizzling Plate which you can buy from the cookware area at the department store or Divisoria. It’s a heavy kitchen tool so you’ll need to be careful using it.

This Sizzling Pork Sisig Recipe is a sure way to attract alcohol-loving friends for dinner. It’s the Filipino favorite partner to beer. You could say that most bar and grill restaurants serve this dish but why to bother going there and paying more when you could buy pig’s head and other ingredients for a fraction of the price and the nice thing about it is that you get to eat more when you prepare it. The beer you’re buying is also cheaper. If you’re having your friends over, prepare some Beef Salpicao too and Calamares as well as mocktails for your non-alcoholic friends.

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Ensaymada Recipe

Breads

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December 20, 2017

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This sweet Bun originally made from “Saim” or good quality “Lard” is called Ensaymada. It’s said that its origins come from the Moors during their conquest of Hispania and that the coiled shape of the Bun depicts a Moorish Turban. In the Philippines, different renditions of Ensaymada Recipe can be found in many bakeries, both big and small throughout the Philippines. The most common versions of it are Macapuno, Ham-filled and Ube flavored Ensaymada. Some bakeries slather lots of Margarine and sprinkle a good amount of sugar while some offer Ensaymadas that have a lot of grated cheese as toppings.

The Pinoy Version of Ensaymada Recipe

The Philippines version of Ensaymada Recipe is different from the original. One of the most common differences is that instead of using lard, there are many pastry Chefs who make use of Butter. Topping also varies from bakery to bakery. Some boast of Queso de Bola as their special topping while some use Cheddar. There are also versions which make use of Salted eggs as toppings but still, the most common type of Ensaymada in the Philippines is the slathered Margarine and sprinkled Sugar because almost all the bakeries in every Barangay (Barrio) sell this version and Pinoys just love it.

You can also try doing this Ensaymada Recipe in your own household and the best part is you can modify it however you want to. You’ll find this recipe easy to do as long as you have basic Baking skills. It’s also easy to serve this during afternoon Merienda when you’re just lounging with your family or you’re entertaining unexpected visitors. While coffee is the common partner for Ensaymada, you will find that drinking it with hot choco can really be delicious especially if you’ve put some Cinnamon on top of your drink. It’s also easy to pack it so you can have your friends take home some. You just need a clear cellophane and scotch tape and you’re all set to put in in a paper bag.

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Kalamay Ube Recipe

Native Delicacies

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December 12, 2017

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The Philippines should be proud of the many native sweets from its many provinces. One Filipino native sweet which deserves more applause is Kalamay (Calamay). Kalamay is a sticky and super sweet rice cake made from coconut milk, brown sugar, and ground glutinous rice. It’s cooked over low heat until it becomes sticky. Kalamay is similar to Chinese Tikoy (Nian Gao) and a cousin to Dodol which can be found in some part of the Philippines, Indonesia, Malaysia, Brunei, and Singapore. Nowadays, flavored Kalamays are getting common and one of the better versions is this Kalamay Ube Recipe that you must try making at home.

Kalamay Ube Recipe Preparation

This Kalamay Ube Recipe is easy to make because it makes use of the same ingredients you use with the regular Kalamay and the only thing you need to add is the Grated Ube. It gives the same result but with Ube as added flavor.

Since brown sugar has a strong color that can impact any dish, white sugar should be used instead of it so the resulting color is that of ube. The same principle applies to making cotton candies with cotton candy machines. You may also add more food coloring to add vibrancy to this native sweet.

Cooking this Kalamay Ube Recipe is similar to cooking Biko (another Pinoy native sweet) because it makes use of the same ingredients but if there’s one difference between the two, it’s the fact that cooking Kalamay makes use of ground glutinous rice to give it its smooth consistency while Biko (Bico) makes use of whole Glutinous rice (Malagkit). Some people like to eat this after it’s been put in the fridge for a couple of hours after it’s been cooked but eating it in room temperature is still the best because you get the perfect consistency in every bite. As with any other eating ritual, eat while you’re seated down and with brewed coffee as a partner.

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Chicken Pastel Recipe

Filipino Chicken Recipes

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December 7, 2017

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If you’re looking for a superb dish to serve during the holidays or just about any day that you want to make special, try this Chicken Pastel Recipe now. There are many countries who know how to cook good Chicken Pastel and the name “Pastel” is the common name given to the many variations of this dish whose origins come from Hispanic or Portuguese countries. For Filipinos, “Pastel” is prepared as a thick casserole and baked into a pie crust and served hot. It’s not common for this dish to be eaten with rice since it comes in the form of pie. It’s mostly eaten as is except when you don’t make use of pie crust and cook it as a casserole instead.

Chicken Pastel Recipe Preparation

There are many ingredients added to this Chicken Pastel Recipe which makes it special but the usual is deboned Chicken, Chorizo de Bilbao, Frozen Green Peas, Carrots, Sausage, evaporated milk, garlic, Butter, onions, lemon and soy sauce. Black pepper and salt are also added to complete the taste. It makes use of flour to achieve the right thickness of the sauce and Mushrooms are also included to add to the meaty taste of the dish.

When cooking this Chicken Pastel Recipe, watch it as the sauce thickens to avoid it from burning. You also need to stir constantly to prevent clumps from forming. It’s a savory dish that can excite your palate and it’s not even hard to make. It’s nice to eat this dish with wine pairing. You can eat it with white wine and you can serve it alongside a cheese platter and a tray of cold cuts. You can also garnish the dish with a herb of your choice but a subtle herb like tarragon is the best herb to use for this dish.

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Chicken Inasal Recipe (Homemade)

Filipino Chicken Recipes

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December 6, 2017

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The Negros Island Region in the Philippines, in particular, Bacolod and Negros Occidental are proud of a Chicken char grilled specialty. The Marinade used in Chicken Inasal is composed of Philippine Lime, Pepper, Annatto (Atsuete) and Vinegar. The Chicken Inasal Recipe which has gained a steady following through the years with numerous restaurants serving their own rendition all throughout the Philippines. Inasal which is an Ilonggo term for char grilled or roasted meat originated in Bacolod but the whole Philippines have been mesmerized by this specialty. Soy sauce isn’t used in this grilled chicken which is a common condiment for many barbecue dishes.

Chicken Inasal Recipe Preparation

It’s also common for this dish to have a yellow hue thanks to annatto oil. Making this Chicken Inasal Recipe is easy but the taste is fantastic that you’ll want to try preparing it many times over. When making the dish, don’t forget to only use Native Coconut Vinegar and Kalamansi (Philippine Lime) because the combination of the two ingredients is what makes it delicious together with the smoked flavor and the presentation through annatto oil, you get the perfect food to serve during gatherings. It’s also a must to serve this dish with a good amount of steamed rice to make everyone eating happily. The Preparation and Ingredients of Inasal far Different from Lechon Manok but the Grilling Time and method is almost the Same as the Pork Barbecue and Chicken Barbecue.

Serving

After cooking this Chicken Inasal Recipe, you might be confused as to what kind of side dishes and dips you want to add to the feast but one of the best dips that you can prepare is Sinamak Vinegar dip because it’s already infused with great flavors like garlic, chili, peppers and Langkawas (Galangal). Just add some fish sauce or salt to it to boost the flavor and you’re ready to eat it with your friends and family. Since this kind of dish is usually devoured in restaurants and sidewalk food stalls, you need to make the experience authentic by serving iced cold beer too which is a common drink consumed by many who eat this dish.

Suman Malagkit Recipe

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November 20, 2017

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Glutinous Rice (Malagkit) is a type of rice famous all throughout Asia for its culinary use. It is common to use it in many types of sweets using sugar, coconut milk, coconut shavings, cocoa, pandan leaves and other ingredients used in desserts and snacks. It is also used in rice porridge (Lugaw, Goto and Arroz Caldo) which is famous in the country. Another way to cook it is to wrap the sweetened rice in banana leaves. One of the most loved ways to cook glutinous rice is to use it in this Suman Malagkit Recipe. It’s quite simple to do but Filipinos take pride in doing it and many households have their own secret in making this sweet rice delicacy.

Suman Malagkit Recipe Cooking Tips

It’s important to start with high quality, local Glutinous Rice; it’s the best rice to use since the Philippines is home to many rice fields and growing rice is one of the many things we Filipinos should be proud of and must teach all the coming generations. We also grow the best rice, even better than other neighboring countries so buy local when you’re preparing a local food. To make the best Suman Malagkit Recipe there is, you should also buy the best white sugar in the market and if you’re using Banana leaves to wrap, buy the freshest leaves that you can get. Follow the cooking time and proportions to prepare the best suman.

You don’t necessarily have to eat it the moment you finish cooking but it has better taste when it’s not chilled. Some like to eat it with hot choco while some prefer tea or coffee; the three are the most common drinks that you can partner it with. In recent times, kitchen innovators have come up with different ways to cook Glutinous rice but the Suman Malagkit Recipe is still the best way to enjoy a local favorite.

Pork Steak Recipe (Filipino Style)

Filipino Pork Recipes

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November 17, 2017

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A huge chunk of meat that’s been grilled and drizzled with sauce and some garnishings are called Steak. Various meats can be used as steaks like Beef (Bistek Recipe), Chicken, Lamb, and Pork as well as Fish. Some Steaks have vegetable sides while others Pasta and people from different parts of the world either use red, white or dark sauce; some even use Curry Sauce or Cheese Sauce and they offer it in menus in high-end restaurants. It is also common in other countries to have different cooking time for their steaks since some like it still oozing with its own red juice while others shriek at the sight of it so they prefer well-done instead. In this post, I will teach you how to cook the Filipino Pork Steak Recipe.

Pork Steak Recipe (Filipino Version)

In the Philippines, one of the most common ways to cook a Steak is to put soy sauce and Philippine Lime (Kalamansi). It is also common to make Pork Steak Recipe by topping it with onions sauteed separately from the meat. Most people also use the Pork Chop cut of meat. Instead of grilling which is how most steaks are cooked in other countries, this recipe includes the sauce while cooking so the meat is allowed to become tender in the sauce. Its meat is also not as chunky as that of other steaks.

The Pork Steak Recipe is common in most households in the country since it’s easy to cook and grown-ups prepare this for their kids who love it. It is also often times served with vegetables like roasted squash and eggplants or mashed potatoes and fish so it’s considered an everyday kind of dish instead of a party dish but when you put cream and other ingredients like cheese and herbs then it becomes a dish meant for hosting parties. As always, this is a dish that should be eaten with steamed rice and meant for second servings.

Bibingkang Malagkit Recipe

Native Delicacies

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November 16, 2017

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When the air gets cold and the season turns darker, you can turn one corner and you’ll find this Filipino favorite. It is common to find it near churches when after the evening masses, people flock to an old lady selling it.

You can smell the aroma far away because they use charcoal to cook it. It is wrapped in banana leaves and smothered with butter, so you’ll know by the smell that you’re in for a treat. From generations to generations, this delicacy has brought warm smiles to a lot of kids, mothers, and grandmas. This sweet cake is called Bibingka.

Similar to cotton candies nowadays that can be made via a portable cotton candy machine, you can now make this Bibingka Malagkit Recipe in the comfort of your homes.

Bibingkang Malagkit Recipe Tips & Preparation

Glutinous Rice which is abundant in the country is used as the foundation of this native sweet while salted eggs are used as toppings. Nowadays, you will see people adding all sorts of stuff to the mix like topping it with Queso de Bola and Ham and Chocolate. While there are some restaurants including it in their menu all year round and even church vendors continuing to sell it on a regular basis, cooking this Bibingka Malagkit Recipe for your friends and family is still more special plus you get to control the proportions of the ingredients and you’re also sure it’s clean.

Another thing about this delicacy is the smoky flavor; since charcoal is used to cook it, it gives a wonderful flavor to the sweetness of the rice cake. This Bibingkang Malagkit Recipe is certainly one of the many Filipino favorites that you should be cooking at home now. Don’t miss the chance of preparing this native sweet for your loved ones and even new friends when they visit you to show the Filipino in you. Serve this in the afternoon together with tea or Tablea Chocolate and don’t forget to garnish it with shredded coconut and some sugar.

Yema Cake Recipe

Desserts & Snacks

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November 11, 2017

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Not much is said about the history of this sweet but the term “Yema” means “Yolk” in Spanish and back in the day when the Spaniards colonized the Philippines, there was too much yolk in excess when they used egg whites and shells as something to hold together the stones they were using to build churches.

The yolks which were in abundance were used to make yema candy, Leche Flan and other sweets. This Yema Cake Recipe makes use of Yolks, Butter and Condensed milk which results to a Caramelized and creamy texture and maybe diabetic coma but who cares when you’re eating something this good?

This Yema Recipe is also the basis of the popular truly Filipino invention Yema Cake. People love the combination of the three ingredients because of its rich consistency and not only that if you’re looking for some interesting things to do with your Yema, you can actually add it to your homemade Ice Cream, Trifle and yes your Cakes so it’s actually a versatile dessert if you’ll ask. You can also include it to desserts spread at a wedding reception for sweet wishes to the bride and groom. There are many things that you can do with this small elongated or circular sweet; just use your imagination.

Much like other Pinoy Desserts and Sweets, this Yema Cake Recipe deserves the spotlight not only because of its origin but also because of how easy it is made and how good it taste.

Don’t forget to make a couple of batches since you can keep this in the fridge for a couple of days unlike cotton candies where you can easily make them with cotton candy machines and make batches enough for everyone to take for the day. You can offer this an energy booster because of its high-sugar content and just a few pieces are enough to keep you full a little longer. Don’t forget to bring with you on outings.

Lumpiang Shanghai Recipe (Filipino Spring Rolls)

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November 7, 2017

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Lumpiang Shanghai Recipe (Filipino Spring Rolls)

Thanks to our Chinese friends who introduced us to this dish, we have our very own lumpiang shanghai (Filipino Spring Rolls recipe). Lumpia is a versatile dish since you can eat it as a snack or during lunch and dinner. Some versions use Garlic-Vinegar dip while others use only ketchup or Sweet Chili sauce. Some use only vegetables while some only meat. It’s also fun eating it since it’s deep-fried so this makes it a kid-friendly dish.

This lumpiang shanghai recipe or Filipino spring rolls are tasty, aromatic and very easy to make. Every bite of this yummy roll is a burst of flavor.

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Lumpiang Shanghai Recipe Preparation

The Pinoy Version of spring roll typically consists of different kinds of vegetables, minced meat, and seasoning. Some put tofu and sweet potato in their lumpiang shanghai recipe but if there’s one thing that makes it special, it’s the wrapper. It’s a thin crepe-like pastry common in the Philippines and called “Lumpia Wrapper” (Spring Roll wrapper). You can find it in any local market and grocery stores; even specialty Chinese stores have them. It comes in different sizes so it’s up to you if you want to make a big lumpia roll or just a small one. Just a piece of advice, don’t let your wrapper be exposed to air because it will stiffen and you’ll have a hard time using it for your lumpia rolls.

You can prepare this dish in advance and keep it in the freezer but your Lumpia must be eaten right away after deep frying it so that it’s still crisp and the flavors are at its strongest. Most Pinoys would eat it with rice and partner it with Pancit like Pancit Palabok or some sort of Noodles. It’s a fairly light dish since it has vegetables in it so weight watchers can stop worrying about their diet. You can even make it a healthier version, using healthy oil. Just a heads up; Lumpia is addictive so you better make extra batches to fry for later. 🙂

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Garlic Fried Rice Recipe (Sinangag)

Rice

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November 4, 2017

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Whoever invented fried rice is pure genius. What’s not to love about this it? It’s oily, garlicky and for rice lovers, this flavored rice partnered with a special dish is meant to fight all the blues away and this Garlic Fried Rice Recipe or Sinangag na Kanin is meant to knock your socks off. It’s simple to make, you can make a lot, you can never go wrong and you can partner it with almost any kind of dish. If you want a bit of Korean; partner it with kimchi and fried tofu, if you want and for American version, you can make meatloaf, mashed potatoes, and gravy or for all the way Pinoy, the best way to eat Fried Rice is to partner it with fried Egg and Tuyo (small Dried Fish), Longganisa or Tapa because it’s simply the best especially if you’ve got vinegar and chili garlic oil dip.

Garlic Fried Rice Recipe Variations

There are many varieties of fried rice around the world and it’s very common in Asia. Some say that it’s really unhealthy to cook fried rice but as they say “all in moderation” plus, when you get to taste this Garlic Fried Rice Recipe, you’ll thank yourself for giving it a try. You can partner the Sinangag along with Tapa and Egg (Tapsilog), Sinangag with Longganisa and Egg (Longsilog) and more. Steamed rice is good but fried rice is always better especially when you’re serving it with other dishes and you’re eating with good company.

The best time to do this Garlic Fried Rice Recipe is when you’re not planning to go anywhere for a day or two since garlic has a really strong smell and you don’t want to turn off anybody since this lets the garlic aftertaste and odor subside. Use a day old rice and make sure it’s dry and not the moist kind. Chop a lot of garlic, saute it, then add the rice and put some salt while you’re cooking. Serve immediately along with the dishes you prepared.

Aside from this Sinangag Recipe, You may try also our other Rice Recipes such as Filipino Paella and Paella De Marisco.

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Banana Lumpia Recipe (Turon)

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November 4, 2017

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Turon is a common dessert or snack food in the Philippines. Many “Street Food” Vendors also sell it because it’s popular among Pinoys. There are two ways you can buy this in the Philippines; one where a Bamboo skewer is holding it and the other, where no skewer is used and your hands hold the entire turon to eat but if you want to prepare something you’re sure is cleaner and just the right amount of sweetness, try this Banana Lumpia Recipe (Turon) to serve to your hungry guests. Foreigners are also attracted to the dessert because it’s not really common in their countries so this dish is something every Pinoy should be proud of.

Banana Lumpia Recipe Preparation

This Banana Lumpia Recipe makes use of the finest, sweetest plantain bananas that you can find. A lot of Pinoys add ripe Langka (Jackfruit) to this deep fried goodness. Since Bananas are abundant in the Philippines, you can be sure that you’ll always find sweet Bananas to use. It is also important to use quality brown sugar for this dish as well as soft lumpia wrapper which is available in supermarkets and specialty stores. It’s meant to be eaten right away to maintain its crispiness. You can eat it with coffee or ice cream.

While this dish is the most common version, nowadays, Pinoys have come up with ways to level up the Turon. Some add Cheese and Coconut or Ube Malagkit and some even prepare dips for this already sweet dessert. In some instances, you’ll see Turon as topping on Ice Cream specials or beautifully presented on a plate like a Gourmet dessert complete with Chocolate or Caramel Sauce. But the best version of the dish is always the original because it’s when you taste all the good flavors of the Sugar, Jackfruit and the Banana.

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Chili Buttered Shrimp Recipe

Sea Foods

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October 18, 2017

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If you like Chili, Butter, and Shrimp then you will definitely like this dish. To make this easy peasy Chili Buttered Shrimp Recipe which consists of only three ingredients plus some salt, of course, you just need a little of your time. The result is a spicy, creamy and a little salty which most adults will love. Some people prefer not to overcook the shrimp because it is more tender that way but it is definitely up to you if you want to overcook it or not. This dish can either be served with rice or by itself and it’s perfect on rainy days.

Chili Buttered Shrimp Recipe and Preparation

This Chili Buttered Shrimp Recipe may sound so simple but once you taste it, you’ll know it’s divine. Make sure you buy the freshest shrimps and good quality butter and the chilies you need to use are the small and red ones. You need to slice them to release their flavors. It’s up to you if you want it mildly hot, hot or extremely hot. Although it’s not really clear if this is Filipino in origin, the sure thing about this dish is that everybody will love it and it will be a hit with your family, friends and other guests.

Additionally, if you want this dish to be perfect, don’t use frozen shrimps and you can also decorate the dish with some herbs after cooking if you want. Best serve it as soon as you finish cooking because it tastes so much better when it is still hot. If you’re not the type to serve only one dish for every meal, you can partner this with Squid Calamares, Fish Sticks, and some Salad (Chicken Macaroni Salad Recipe Here). And lastly, to cook the best of the best Chili Butter Shrimp Recipe, just follow the procedure below because you will never regret it.

Relyenong Bangus Recipe (Bangus Relleno)

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October 16, 2017

2

Relyenong Bangus Recipe (Bangus Relleno)

One of the Philippines’ signature dishes is the Relyenong Bangus. It is a milkfish stuffed with its meat that is mixed together with green peas, raisins, grated carrots, bell peppers, chopped onions, tomatoes and garlic and seasoned with salt, pepper and Worcestershire sauce. To complete the Relyenong Bangus Recipe, flour and egg are added to bind the stuffing together. It is then fried then served hot and eaten with Rice or Paella and sometimes people use a special sauce to keep it moist sweetened tomato sauce. It is also served whole allowing people to dig in and cut the piece they want.

Relyenong Bangus Recipe Preparation

All over the Philippines, Relyenong Bangus is very popular with many stalls especially near public markets selling it. Even some bangus vendors and home cooks are selling their Homemade Relyenong Bangus but nothing will beat cooking your own Relyenong Bangus Recipe. Some market stalls offer to debone your fish while getting the meat and saving it for you for an additional fee so if you’re not an expert in doing this method, you can pay for them to do so but it is an added experience to learn this procedure not to mention that once you learn how to do it, you can even start a Home Business of your own selling this specialty.

Tips for Serving

If you’re only interested in serving this to your hungry guests or family members then you can make do with the paid service you can avail from the market stalls. You can even make this Relyenong Bangus Recipe in advance and just freeze it for later use. Just don’t defrost your ref because you don’t want bacteria contaminating your food. You only fry it when you’re about to eat it and the most common dipping sauces are vinegar and soy sauce dip, Philippine Lime and soy sauce dip and sweet red sauce made of tomato sauce, soy sauce or sweet soy sauce and pepper. Happy Cooking!

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Steamed Fish Recipe

Sea Foods

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October 15, 2017

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Steaming is one of the simplest and most natural ways to cook food. A food steamer is of course needed to steam your food but you may improvise like putting a stainless drainer above a casserole full of water to steam foods. Steaming is very healthy because there are no added oil and no preservatives or artificial flavorings used. You can Steam almost any raw vegetables and seafood. This Steamed Fish Recipe is guaranteed to help you maintain a healthy lifestyle while letting you enjoy the food you are eating.

Because the food being cooked is not directly placed in the pot, you need to boil your water hot enough to cook your steamed food, in this case, your Steamed Fish Recipe. Steamed foods are actually common in many Asian Cuisines particularly Chinese food and even Pinoy food because we are heavily influenced by our Chinese friends. A good Steamed Fish starts with a high-quality fish and only the freshest ingredients to bring out the flavor of the fish. You need to look for a big fish that only has bones in the middle so you won’t get distracted trying to pick them apart.

Every time you make this Steamed Fish Recipe, you are on your way to a healthier lifestyle and it can even help you lose weight in the long run. You can still partner this dish with hot rice and add some chili garlic dip since chili is also known for its wonderful health benefits as well as garlic. You can also add some green vegetables to brighten the color and soy sauce to make the broth nice to look at. It is also helpful to know that steaming is more nutritious than boiling your veggies or seafood since boiling causes the nutrients to evaporate and while steaming can also lose some vitamins and minerals it is of fewer amount than boiling.

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Easy Chicken Macaroni Salad Recipe

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October 12, 2017

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Spaghetti may be the most loved Filipino pasta but don’t forget about Chicken Macaroni because a lot of Pinoys are also in love with this dish. Chicken Macaroni Salad Recipe is a combination of somewhat salty, sweet and sour flavors with different textures thanks to the Carrots, Onions, Raisins, Pineapple Chunks, Cheese, Cream, Mayo and Chicken present in the dish. Filipinos usually bring out the bowl and put all the ingredients together every Christmas when almost all the family members are present and there is a need to whip up something that will not only attract the kids but entice adults as well.

Chicken Macaroni Salad Preparation

This Chicken Macaroni Salad Recipe is easy to make. Just give it time because you need to cook the chicken first and shred it to pieces, slice the vegetables and organize all the ingredients together but there is no cooking involved other than the chicken. Everybody will love this; it is soft because of the pasta, crunchy due to the carrots and onions, sweet because of the raisins and pineapple chunks, has a sour taste thanks to the mayo and cream which makes it creamy. This dish is mostly eaten after a full meal of rice and viand.

Since Christmas is near, preparing for a wonderful Chicken Macaroni Salad Recipe could be exciting. You can put together a wonderful selection of dishes that will blend well with the macaroni like Spaghetti or Pancit, Lumpiang Shanghai, Fried Chicken and other fun and festive foods. It is also often times eaten cold and topped with grated cheese. Others like to add bell peppers, green peas, and ham but the most common is the version that doesn’t have the three which is still great and delicious. Don’t forget to include this in your foodie event because everyone will love it, that’s a promise.

You can also watch this video below as a reference for making this Recipe.

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Steamed Leche Flan Recipe

Desserts & Snacks

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October 9, 2017

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Leche Flan or Crème Caramel is a soft, smooth and velvety custard dessert. This is a common dessert all over the world but with different variations. Crème caramel was an integral part of European restaurants in older days. It was because it’s very easy to do and restaurateurs can make excessive amounts in advance and keep them fresh for the coming days. Flan and crème caramel are both French names but meanings vary from region to region. But for us Filipinos, this Leche Flan Recipe is as Pinoy as it gets.

Leche Flan Recipe Variations

Leche Flan Recipe is almost the same in almost all the regions with only slight variations in a number of eggs, amount of sugar and vanilla, cooking time and if dayap (Philippine Lemon) is going to be used or not. The name leche flan is a local name derived from the Spanish name “Flan de Leche” in Spanish. This is cooked by steaming over an open flame or stove or baked in an oven. Leche Flan is mostly served when there is an occasion to celebrate like Christmas and Birthdays. They are served in batches and with sugar syrup which makes the dessert sweeter and well loved by many.

This Leche Flan Recipe is very easy to prepare and cook. Just make sure you have all your ingredients gathered up making sure you bought quality ingredients and follow simple instructions like how to put the ready to a steam mixture in llaneras (metal baking dish specially made for Leche Flans and Maja Blanca) carefully, and how to transfer the cooked flan into serving plates like a pro. Often times, Leche Flan is served with Ube Halaya or on top of Halo-Halo, also accompanied by ube halaya on top while the other ingredients remain at the bottom. Just don’t forget to put plenty of syrup because it is heavenly with a lot of it. Happy eating!

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Pork Liempo Recipe (Grilled Pork Belly)

Filipino Pork Recipes

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October 6, 2017

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Pork Belly is the part of the pig that is very much celebrated throughout the world because of its tenderness and juicy flavor and it’s a fatty boneless cut of meat which is used in many specialties in parts of East Asia, Europe, North America and well-known in Chinese, Korean and Pinoy cuisine. Here in the Philipines, the common Pork Liempo Recipe is made with a marinade of soy sauce, pepper, sprite or 7-up and Philippine Lime (Kalamansi) and it is then grilled over charcoal but other versions include putting it in the oven with other marinades like Tomato sauce, brown sugar and orange juice which is less rustic than the first one.

Pork Liempo Recipe Variations

As what was mentioned before, there are many variations of Pork Liempo Recipe (which is called pork belly in other parts of the world); In China, they cut the pork belly into small squares and braised slowly leaving the skin on and complete with marinade while in Colombia, their specialty is called Chicharron (much like our Chicharon), which are deep Fried Belly strips. In Italian cuisine, Pork Belly is called Pancetta and in Japan, it is called Rafute which is eaten to promote longevity. Like in the Philippines, Korean like their Pork Belly and marinate it and also grill it. They also make use of Lettuce for wrapping and accompany it with Soju.

For us Filipinos, no drinking sessions are complete without our beloved Pork Belly and the best Pork Liempo Recipe is the one that is a little bit salty and fatty of course. Partner it with a spicy Vinegar dip and Sisig topped with egg and a lot of Rice along with Ice Cold Beer. Call your best buds and sing the night away just don’t be so loud if you don’t want to wake up the neighbors. 😀

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Lechon Manok Recipe

Filipino Chicken Recipes

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October 5, 2017

12

When there are occasions and celebrations, you can be sure that Lechon Manok is always present. This Pinoy specialty always takes the gathering by storm because it is one of the easiest dishes to prepare and it is very tasty and everybody loves it. To make Lechon Manok Recipe for a bunch of people, you need to look for a jumbo chicken that is fresh or even organic and use Lemongrass (Tanglad), salt and pepper, or soy sauce. Some use soy sauce for color and add sugar but some choose salt and pepper and are satisfied with a golden brown hue rather than a darker color given by the soy sauce.

Lechon Manok Recipe Preparation

This Lechon Manok Recipe is easy to make; just put the chicken in the pan, put the lemongrass inside the chicken and sprinkle with salt and pepper or drizzle soy sauce for color. Put it in the oven and leave it while you’re doing something else because you don’t really need to stay on guard as long as you know when to turn off the oven or you can use a timer instead. Additionally, you can also use a turbo broiler for the chicken.

If you want a hassle-free way of cooking chicken, try this Lechon Manok Recipe which you can even bring to picnics together with other dry dishes as well like coleslaw and fermented vegetables. This is also best eaten with iced cold beer and piping hot rice but others like to put this as a filling in sandwiches which is okay too. But don’t limit yourself with that spread, try eating it with mushroom soup and mashed herbed garlic mashed potato if you want an international flair but if you’re choosing to go Pinoy all the way, eat it with Atsara (pickled grated papaya) and Salted eggs Ensalada.

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Serving

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Bibingkang Malagkit Recipe Tips & Preparation

Lumpiang Shanghai Recipe Preparation

Garlic Fried Rice Recipe Variations

Banana Lumpia Recipe Preparation

Chili Buttered Shrimp Recipe and Preparation

Relyenong Bangus Recipe Preparation

Chicken Macaroni Salad Preparation

Leche Flan Recipe Variations

Pork Liempo Recipe Variations

Lechon Manok Recipe Preparation

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