Pilipinas Recipes

Buko Pandan Salad Recipe

Desserts & Snacks

Admin

-

July 13, 2017

The Buko Pandan Salad Recipe is one of the most popular Filipino desserts and which is said originated from Bohol. A Filipino tropical chilled dessert served in every Filipino gatherings and parties, as it is less expensive and easy to make.

Buko Pandan Salad Recipe and Main Ingredients

There are three main ingredients in making Buko Pandan Salad. One is “Buko” also known as young coconut meat. Coconut can be found in rainforest and countries with a tropical climate. Coconuts are delicious and nutritious, also it is high in potassium, calcium, vitamins and minerals. The second ingredient is the Pandan or Pandan Leaves. It is known as a “fragrant” plant because of its unique and sweet aroma. And use to lend the unique taste and aroma to some savory dishes and mainly used to flavor desserts and some drinks. Lastly is “Gulaman” also known as “Agar-Agar”, it is different from gelatin. It is a carbohydrate that comes from seaweed and it is available in the form of Flakes, powder or dried bars.

Another Method of Preparing Buko Pandan Salad Recipe

Preparing the dish actually is very simple. First boil Buko water with the pandan leaves, twisted it to expose the pandan juice. Then simmer for few minutes, strain and set aside to infuse its flavor. Let it cool. In a saucepan, boil the remaining buko juice, dissolve unflavored gulaman and sugar. Cook until completely dissolve then remove the pandan leaves. Lower the heat and continue whisking the juice while doing this to prevent lumps from forming. Once all gulaman is fully dissolved, turn off the heat. Transfer the mixture into the mold, set aside until the gulaman is formed and firm. Cut into cubes and set aside. In a salad bowl, combine the all- purpose cream and sweetened condensed milk. Toss in the buko meat and cubes green gulaman. Add sago and nata de coco then mix until fully combined.

Chill it before serving or refrigerate overnight to let the cream mixture absorbed the pandan flavor.

PS: Ideas and Suggestions to improve this recipe are much appreciated. Just comment below. Also, don’t forget to like our Facebook Page for more Free Filipino Recipes. Search “Pilipinas Recipes” on Facebook or simply click this LINK. Thank You!

Buko Pie Recipe

Admin

-

July 12, 2017

1

Everyone loves pies especially the Buko Pie, the perfect partnership of crisp pastry and luscious fillings. One of the most well-known delicacy in the Philippines is Buko Pie. This recipe is originated from the province of Laguna who is known to be the home of the finest “Buko” pies in the Philippines.
Buko Pie is a pastry filled with soft young coconuts which is locally known as “Buko” meat. A popular sweet delicacy where it can be seen from a store in highways, street side stalls to walking vendors, who sometimes would come up to the bus during a stop-over. It is also the all-time favorite “Pasalubong” (a gift) from family or friends bought when returning from trips.

Buko Pie Recipe Preparation (Summary)

Here is the cooking procedure. First, make the basic pie pastry. For a single crust, stir together flour and salt. Cut in shortening or butter till pieces are the size of small peas. Sprinkle a tablespoon of the water over part of the mixture. Gently toss with a fork then push to side of bowl and repeat till all is moistened. Form dough into a ball, if desired, chill for 30 minutes or an hour. On a lightly floured surface, flatten dough with hands then roll from center to edges forming a circle. Ease pastry into pie plate, being careful not to stretch pastry. Trim the edge of pie plate, fold extra pastry under. Crimp edge, if desired. Bake for 10 minutes or until the pastry is cooked through and browned.

For the Filling

Now we make the filling. In a saucepan, cook condensed milk and coconut juice, over medium heat, while stirring constantly add the coconut meat and butter. Bring the heat to low then add the vanilla and the cornstarch diluted in young coconut juice, then stir again until becomes glossy and smooth and the mixture becomes thickens. Let the “Buko” mixture cool then pour into the pie crust. Put in the fridge to chill for an hour before serving.

Serve the Buko Pie hot or warm, with cream or ice cream, if desired.
PS: Ideas and Suggestions to improve this recipe are much appreciated. Just comment below. Also, don’t forget to like our Facebook Page for more Free Filipino Recipes. Search “Pilipinas Recipes” on Facebook or simply click this LINK. Thank You!

Batangas Bulalo Recipe

Beef
Soups

Admin

-

July 10, 2017

3

This Bulalo Recipe, also known as beef bone marrow soup, is a native dish originated from Batangas, where you can find many versions of Bulalo. It is considered as one of the most favorite dish in the Philippines and a perfect soup dish for the cold weather and rainy days.

Batangas is one of the most tourist destination near Metro Manila. “Bulalo” is particularly associated with Batangas because of the plentiful supply of beef there. It is also home to various products such as “Kapeng Barako” (Barako coffee), “Balisong” (fan knife), “Lambanog” (coconut wine) and “Panutsa” (peanut brittle), which are perfect gift ideas. Bulalo is one of the top boiled dish in the Philippines due to its rich taste and mouth-watering broth. The soup is simple to prepare, but the flavorful broth and the texture of the meat make it outstanding. It is a very simple dish with a simple ingredients.

Bulalo Recipe Simple Preparation (Summary)

In a large pot, bring water to boil, then add the marrow bones and beef shanks, cover it. Continue boiling until there is no blood coming out from the meat and bones. Then removed the meat and bones from the pot, cleaned it under cold water to remove the excess blood and scums. Dump the water in the pot out and clean the pot. This is to make sure the pot is clean and to guarantee the soup is nice and clear. With the same pot return the cleaned meat and bones, then add water, onion, garlic, peppercorn and “Patis” (fish sauce) then cover it. Bring it to boil and make sure to scoop out the scums and oil that is floating over the soup. Reduce the heat from medium to low for about 4-5 hours, simmer until the meat on the shanks is tender but not falling off the bones. Avoid stirring it helps to keep the marrow inside the bone. When the meat is almost soft enough, add corn and simmer for few minutes. Salt to taste, then add potatoes, string beans, and cabbage.

Serve Batangas Bulalo with rice and fish sauce with Chili and Calamansi.

PS: Ideas and Suggestions to improve this recipe are much appreciated. Just comment below. Also, don’t forget to like our Facebook Page for more Free Filipino Recipes. Search “Pilipinas Recipes” on Facebook or simply click this LINK. Thank You!

Adobong Pusit Recipe (Squid Adobo)

Admin

-

July 8, 2017

2

Adobo is definitely a Spanish cuisine that was developed by Filipinos into a delicious, traditional dish and yet so easy to prepare. It is one of the common dishes in the Philippines and every Filipino loves “Adobo”.There are many different dishes that use the “Adobo” method of cooking but all of them serve the same basic ingredients. You can use different meats, seafood, even vegetables like “Kangkong” (water spinach). You can also use Chicken liver and gizzards for the recipe.

More About Adobong Pusit

One unique among all varieties is Adobong Pusit Recipe also known as “Squid Adobo” for having a black sauce than a brown sauce. It usually contains more sauce than usual and it is black in color due to the ink. The taste is quite different as well as the ink gives it’s salty. Some prepared to add more garlic, it gives it a really nice flavor.

Adobong Pusit Recipe Tips (Cleaning and Cooking)

Here is the simple and easy to prepared Adobong Pusit. The main ingredients in preparing are vinegar, bay leaves, onions, garlic, tomatoes, soy sauce, salt and black pepper. First, clean the squid, remove the membranes and any hard part of the Squid. Take out the plastic backbone from the tube. Removed the inner part of the Squid. Do not peel the skin of the squid and be careful not to leak the ink. Small to medium sized squid are ideal to use in cooking “Adobo” because they give out more flavor compared to the large one and contains a large amount of black ink. Cut the squid into rings and separate the tentacles. Set aside. Put oil in the pan, sauté onions, garlic, and tomatoes until softened. Add the squid and cook for 3-5 minutes. Add soy sauce, vinegar, bay leaves, salt and black pepper. Bring to boil over medium heat and then reduced to a simmer and cover, wait until the sauce is thick. Don’t over cook the squid, it may change the texture of the squid and it becomes rubbery.

Just before serving add minced red chilies and parsley. Drizzle lots of sauce over hot white rice.

_

PS: Ideas and Suggestions to improve this recipe are much appreciated. Just comment below. Also, don’t forget to like our Facebook Page for more Free Filipino Recipes. Search “Pilipinas Recipes” on Facebook or simply click this LINK. Thank You!

Filipino Buko Salad Recipe

Desserts & Snacks

Admin

-

July 7, 2017

3

Buko Salad is a very popular dessert in every parties or occasion such as town fiesta, birthday parties, Christmas and New Year. A lovely tropical salad. Mostly, The Buko Salad Recipe is prepared with young shredded coconut, canned fruits, cream and sweetened milk.Coconut is one of the main product of the Philippines and is used in many foods as an ingredients.

It is valuable from roots to leaves. It is a superfood with its long list of nutritional values, health benefits, and medicinal uses. Widely used fresh or dried in a different dishes. And an essential ingredients for curries and savory dishes.

Coconut are delicious and the flesh or the meat is rich in vitamins and high in carbohydrates. Coconut water or its juice is a good source of sugar, fiber, antioxidants and minerals. It is use as a sports drink providing energy, hydration and endurance for the sport minder. While the Coconut Milk is lactose free and as good milk substitute for those with lactose intolerance.

Buko Salad is a very simple, easy to prepare and no cooking involved. And every Filipino has its own version of preparing the Buko salad recipe.

Buko Salad Recipe (Summary)

First is, to make sure all ingredients are properly drained. In a large bowl, combine together shredded sweet young coconut meat, fruit cocktail, nata de coco, kaong, pineapple chunks, condensed milk, and cream. Gently stir to mix all ingredients. You can add apples and corn to provide additional texture. You can also add cheese to create a balance of the overall sweetness of the salad. Some want their salad firm while others are not. Freezing your Buko salad for a longer time would affect the texture of the ingredients and it would become watery. If you want you can just chill it in your lower section of the fridge for few hours.

Top your Buko Salad with your favorite flavor of ice cream upon serving or you can pair with a side dish or kid’s snack like cotton candies!

Also, Please Like our Official Facebook Page (Pilipinas Recipes) for more Free Recipes. Thank You

Pork Bopis Recipe

Filipino Pork Recipes

Admin

-

July 3, 2017

1

The Pork Bopis Recipe is a tasty, hot and spicy dish with Spanish origin. It is also called “Kandingga” in Bicol region. A Filipino dish made from minced pig’s lungs and heart. It is a spicy, tangy flavor and often served as a main dish and served as a “Pulutan” or an appetizer, a perfect match with a cold beer or any alcoholic drinks.

Get to know more about Bopis Recipe

Like most traditional recipes, there is no definite recipe for Pork Bopis. The recipe may differ from region to region and family to family with regards to ingredients, flavoring, and spices. In Laguna, there is another version of cooking Bopis. We called it Pinaniki – Ginataang Bopis ng Laguna. The only difference is, we don’t use annatto for food coloring, and it was cooked with coconut milk. Depending on one’s own preference, possible list ingredients that can be added for variation includes carrots, ginger, coconut milk and bay leaves. Seasoning like salt, pepper, fish sauce, soy sauce, “Siling Labuyo” (bird’s eye pepper), “Siling Haba” (finger chilies) can also use.

Pork Bopis Recipe Preparation (Summary)

For those who want to taste this exotic dish and who crave for it, here is my home-made recipe. Rinse the pig’s lungs and heart and boil on low to medium heat for about 30 to 40 minutes or until tender. Make sure the inside of the heart is done. To make sure it is done, poke the lungs and heart with a fork or a knife – if the blood is not come out inside the meat, then the meat is tender and done. Drain and allow to cool before chopping into bite-size pieces or minced well. Pork liver can be added for additional flavor, diced it into small pieces. Heat oil in the pan, sauté garlic and onions until became brown and translucent. Add the minced pork lungs and heart, sprinkle with salt and pepper to taste. Add the vinegar and let simmer without stirring for few minutes or until the vinegar is cooked. Add bird’s eye chilies and simmer until sauce is reduced and almost dry.

Serve this Pork Bopis Recipe with steaming hot rice and an ice cold soft drinks. Also, Please Like our Official Facebook Page (Pilipinas Recipes) for more Free Recipes. Thank You

Beef Adobo Recipe (Adobong Baka)

Admin

-

July 2, 2017

4

Adobo in Spanish word “adobar” means to marinade, sauce or seasoning before cooking. It is a Filipino national dish of Pork or Chicken and Beef stewed in vinegar. The delicious flavor and preserving qualities of “Adobo” makes the dish more popular not only in the Philippines but also around the world. The word Adobo is also used in Mexican and Caribbean cuisine. The Mexican version uses a thick paste made from dried chilies, herbs and vinegar and added to the meat. While the Caribbean Adobo uses all-purpose adobo blend made with garlic, oregano and other savory spices for marinating chicken, meat, and fish.

The most basic ingredient of “Adobo” is vinegar which is usually rice vinegar or coconut vinegar. Adding vinegar tenderizing tough meat and tend to brighten the flavor of an almost dish. The acid content and tangy flavor make excellent ingredients for marinating the meat, fish, poultry and even vegetables. While choosing the meat, the less expensive cuts of the meat are perfect for casserole as the slow-cooking process to tenderize the meat.

Beef Adobo Recipe & Preparation (Summary)

One variety of cooking Adobo is the Adobong Baka also known as Beef Adobo. Our Philippine’s beef is hard to cook, so we tend to boil it much longer than other meat. This is the simple ways of cooking this Beef Adobo Recipe. Slice the beef in cube first then combine all ingredients, such as water, vinegar, soy sauce, garlic, peppercorn, bay leaves and brown sugar. Marinate the beef for about an hour or overnight inside the fridge to enhance the flavor. Bring to boil and simmer over medium heat for about 30-45 minutes until beef is tender. You can add water if necessary and scoop out the scum that rises. Add in chilies, season with salt and pepper to taste and continue to simmer until the sauce is almost dry and thick.

It is usually over a bowl of white rice to absorb the deliciously tangy sauce.

PS: Ideas and Suggestions to improve this recipe are much appreciated. Just comment below. Also, don’t forget to like our Facebook Page for more Free Filipino Recipes. Search “Pilipinas Recipes” on Facebook or simply click this LINK. Thank You!

Barquillos Recipe

Native Delicacies

Admin

-

June 30, 2017

2

Barquillos also known as wafer rolls is a Pinoy all-time favorite. It is a delicacy particularly known in the province of Iloilo. The Barquillos Recipe is a thinly rolled cookie from the Spanish origin. A well-known Pasalubong (a present) commonly sold in souvenir shops or delicacy stores all over town, cities, and highways along the provinces where there is a bus stop.

Some stores also sell “Baraquillos” with fillings such as Ube, Buko Pandan, Chocolate and Powdered milk. Sometimes it is filled with “Polvoron” powder to make sweet called “Barqueron”

Having the Barquillos Recipe makes and bring back a lot of my childhood memories. My mother used to buy me “baraquillos” when she came back from the market. I remember there is a kind of baraquillos shape like empanadas but you can find toys inside. I still remember I share my “baraquillos” with my brothers and because it is very delicate, we carefully put each piece in our fingers and start eating one by one. Sometimes my brothers held a wafer roll between their index and middle fingers, pretended to smoke cigars and miniature telescope. The “baraquillos” of my childhood was a little smaller than today.

Barquillos Recipe Tips & Preparation

This is my homemade recipe. The main ingredients are eggs, butter, white sugar, vanilla extract, water and all-purpose flour. Beat the eggs and add to water. Add sugar and vanilla, beat until smooth then fold in the flour to make a soft smooth batter. You may add water to achieve the right consistency.

Traditionally we can use wafer iron called “Barquillera”. Because I don’t have it so I use an oven. I drop a full spoonful of the batter onto the greased baking sheets spreading it out into medium-sized circles bake it for around 4 to 5 minutes or until you can see the edges turning brown.

Wrap each wafer around the handle of a wooden spoon or wooden cone to shape the barquillos, butter them while still soft and warm. Place it on a wire rack until crisp all over. Cool down and stored it in an airtight jar to preserve the crisp freshness.

You can eat your “barquillos” with your favorite cotton candy or Halo-Halo.

—

PS: Ideas and Suggestions to improve this recipe are much appreciated. Just comment below. Also, don’t forget to like our Facebook Page for more Free Filipino Recipes. Search “Pilipinas Recipes” on Facebook or simply click this LINK. Thank You!

Bistek Tagalog Recipe

Beef

Admin

-

June 28, 2017

2

Bistek Tagalog is one of the simplest, yet most appetizing dishes of Tagalog region, in the Southern Luzon, Philippines, where “bistek” is believed to have originated. The Bistek Tagalog Recipe is a local version of western beef steak. It comes from Spanish word “bistec”, it is a type of Mexican dish that made of salted and peppered meat and its covered in breadcrumbs. It is usually served in tortillas as “bistec taco”. It is one of the all-time favorites and considered a traditional Filipino dish that prepared for special occasions or just a simple meal served in the dining room surrounded by family and friends.

This Bistek Tagalog Recipe is a Filipino version of beef steak. It is made with beef or pork marinated in calamansi juice, soy sauce, and pepper. Beef is the main ingredient but a typical Filipino use pork chops that include some fats and pork skin as they add flavor to the dish or “liempo” (pork belly) for easy to cook and the meat is more tender and tastier.

Bistek Tagalog Recipe Tips

Bistek Tagalog is delicious and easy to prepare Filipino dish. Here is the basic recipe. Cut the beef into slices, marinade in “calamansi” juice, soy sauce, ground black pepper, and salt for about 30 minutes. Marinade meat to tenderize keep it moist and impart a delightful flavor. Including salt in the marinade helps to tenderize and moisturize the meat. While marinating the beef, fry onion rings in the skillet until become translucent and set aside. In the same skillet, fry the marinated beef steak on the slow fire, turning upside down several time until brown and tender and all the juice get evaporated. Bring to boil the remaining marinade juice until it becomes a thick sauce.

Poured over the stir-fried onion rings and sauce on top of the Beef Steak. Served as a main dish with steamed rice.

—
PS: Ideas and Suggestions to improve this recipe are much appreciated. Just comment below. Also, don’t forget to like our Facebook Page for more Free Filipino Recipes. Search “Pilipinas Recipes” on Facebook or simply click this LINK. Thank You!

Bagnet Recipe

Filipino Pork Recipes

Admin

-

June 27, 2017

2

Bagnet also was known as Crispy Pork Belly, is a special favorite dish of many Filipinos and across the country. It is one of the best-tasting treats in the Philippines. Bagnet Recipe is the Ilocano version of “Lechon Kawali” (a deep-fried pork belly dish). The difference between Bagnet and Lechon Kawali is mainly on how to cook them. Lechon Kawali is a deep-fried only once while Bagnet is fried twice with much longer to produce the crackling, juicy taste of the meat and unique and enticing flavor.

Choosing Best Part for Bagnet

The Bagnet Recipe is easy to make. But first, you need to choose the part of the Pork which is “Kasim” (pork shoulder). It is the best part of the pork because it has a lot of flavors and is tender.

Bagnet Recipe Summary

Here is a simple and easy recipe. Place the pork in a deep pot with enough water to cover, then add salt, crushed garlic, black pepper and bay leaves. Bring to boil and then simmer for 45 minutes or until the pork is tender. Remove from the pot, let sit for a while until the liquid will drain. Using the fork, prick the skin of the meat many times. Keep refrigerate for several hours. Deep fry the pork in hot cooking oil until it is brown. While deep-frying, prick the pork skin so bubbles come out, making the skin crispy and tasty. Then drained and pat the pork with paper towel to remove excess oil. While it is cooled down, reheat the same cooking oil over moderate heat, then deep fry the pork once more, this process need to be repeated until the pork skin is to be crispy and blister appear on the skin. Drain and pat the pork again with paper towel. Chop the “bagnet” into pieces and serve immediately.

Served with rice and a side dish of chopped tomatoes, bagoong and onions or with vinegar, tomatoes and plenty of garlic.

—
PS: Ideas and Suggestions to improve this recipe are much appreciated. Just comment below. Also, don’t forget to like our Facebook Page for more Free Filipino Recipes. Search “Pilipinas Recipes” on Facebook or simply click this LINK. Thank You!

La Paz Batchoy Recipe

Soups

Admin

-

June 22, 2017

1

The La Paz Batchoy Recipe is a signature dish from Visaya. This dish originated from the district of La Paz in Iloilo City, which is located on the island of Panay. It is also the classic Ilonggo cuisine.I have never been to Iloilo but the dish has been one of my favorites since my friend from Iloilo introduced it to me. I’m impressed with the tastefulness of their batchoy. It is very hot and delicious. Once I tasted it, I keep asking her to cook for me. I remember whenever she visited me during Sunday, she always cook La Paz Batchoy.

Once I ask her what is the difference between La Paz Batchoy and Batchoy Tagalog. She will tell me that although both share the same name and use pork innards as ingredients. Batchoy Tagalog is taste like a taste of “Tinola” due to its use of more ginger and chili leaves. But still being Ilonggo, she will always choose La Paz Batchoy. She even teaches me how to cook simple Batchoy.

La Paz Batchoy Recipe Tips

So here it is, my simple and easy to make La Paz Batchoy Recipe. First, I make the broth, it is made of pork bones with onions, salt and pepper to taste. I also add pork meat and pork innards for later use. Boil them together for hours until the pork meat and pork innards softened, removed them and cut into strips. Continue boiling until the chunks of meat in the bone fall off, partially dissolve and get mixed into the broth. While the broth is simmering, sauté the garlic and ginger until fragrant. Now you can add the pork and liver and season with fish sauce.

To prepare, place miki noodles in a bowl, put pork meat, pork innards, liver on top, then pour enough hot broth over. Garnish with crushed “chicharon” (pork cracklings), fried garlic bits, sliced spring onions and sliced whole eggs.

Serve immediately with Kalamansi half and fish sauce on the side. Pair your La Paz Batchoy with “Puto” or Bibingka.

—
PS: Ideas and Suggestions to improve this recipe are much appreciated. Just comment below. Also, don’t forget to like our Facebook Page for more Free Filipino Recipes. Search “Pilipinas Recipes” on Facebook or simply click this LINK. Thank You!

Bicol Express Recipe

Filipino Pork Recipes

Admin

-

June 20, 2017

5

Bicol has been one of the best tourist spots in the Philippines. It is known for its volcano, Mt. Mayon, famous for its perfect cone and one of the most beautiful in the world though it is also an active volcano.One of the most popular dishes of Bicolano is the Bicol Express recipe because they often use scalding-hot peppers as the main ingredients. This Recipe is a spicy food made with Pork, chilies, coconut milk, shrimp paste, onion, and garlic. It is easy and quick to make. Bicolano’s love to eat and cook, they often use coconut milk for their dishes, a famous product in the region.

Bicol Express Recipe Preparation Tips

When I was young, my father used to cook us Bicol Express. He cooked his own version. I’ve always wondered how he cooked this recipe with lots of chilies that almost scald your mouth and throat, which my family loves it. The first time I taste it, I run for the water. Almost cry and feel my tongue burned, my mom gave me sweet or sprinkle sugar on my tongue to get rid of the pain.

My version of the Recipe is a milder version.

When cooking, I simply sauté the pork until become brown. I add onions, garlic, and ginger and let it cook for 2 minutes. Before I add the shrimp paste, I carefully clean and wash it to remove extra saltiness. Continue cooking for 5 minutes. Then I add coconut milk, ground black pepper, and finger peppers. Simmer until almost dried up. Then add the pure coconut milk. Stir well to avoid scorching. I love to add some veggies like “sitaw” (long beans) or “Kalabasa” (squash). I let it cooked for 10 minutes or until the veggies is tender. You can adjust the spiciness by adding more or less chili.

—
PS: Ideas and Suggestions to improve this recipe are much appreciated. Just comment below. Also, don’t forget to like our Facebook Page for more Free Filipino Recipes. Search “Pilipinas Recipes” on Facebook or simply click this LINK. Thank You!

Filipino Pork Barbecue Recipe

Filipino Pork Recipes

Admin

-

June 18, 2017

13

The Filipino Pork Barbecue (Pork BBQ) is everyone’s favorite where the skewers are grilled on fire right in front of you. It is a marinated slice of pork thread on a skewer and grilled to perfection. During summer vacation, it is the time for me and my family to relax, sit back, and get a sunburn, play and having fun. It is the only thing that as a family really look forward every year. A relaxing picnic with my family and friend is the perfect way to enjoy a beautiful summer’s day. This Pork Barbecue Recipe is one of my favorites aside from the Filipino Chicken Barbecue and my family always request every time we have a swimming. This Pork Barbecue tastes great and I was able to cook them for a family picnic.

Choosing the Best Barbecue

Pork is a delicate meat and it needs a gentle heat for barbecuing. Food cooked over coals or glowing embers has an exciting flavor. When I choose cuts of meat to barbecue, I look for flesh that is light pink with creamy white fat, this indicates a tender cut. Meat to be barbecued generally need little preparation.

Marinating Pork Barbecue Recipe

This is simple to make but it does take a little bit of time to Marinate. Marinating the pork longer the better the taste (Overnight). For making this Pork Barbecue Recipe, Pork should be marinated in soy sauce, crushed garlic, calamansi juice, black pepper, brown sugar, banana ketchup, and a can of Sprite or 7-Up. Refrigerate for at least one hour or up to overnight. After I marinate and refrigerate the pork, I allow the meat to come back to room temperature before barbecuing. This is to ensure even cooking of meat. String the marinated pork on skewers. Grill on medium heat until cooked with continuous turning and basting.

Remember to soak bamboo skewers in cold water before use to prevent them burning while barbecuing. Pork Barbecue would be perfect dipped in vinegar, chopped onions, and chilis.

Questions Regarding the Recipe? Comment below. Support and Visit our Facebook Page for more Filipino Recipes.

Bibingka Recipe

Native Delicacies

Admin

-

June 15, 2017

4

Bibingka is a Filipino rice cake, traditionally eaten around Christmas time in the Philippines. It is one of the most popular “kakanin” (dainties) during the Holiday season. Bibingka Recipe has a soft spongy texture similar to “puto”, another Filipino rice cake.

When I was younger. My family used to attend “Simbang Gabi” (“night Mass or Misa de Gallo) from December 16 to December 24 each year. After the mass, I’m so excited and eager to go outside. At the door of the church, you can smell the aroma of Bibingka and other “Kakanin”. You can see vendors around the vicinity of the church offer you anything. There is one vendor who can cook delicious Bibingka. I remember Bibingka being cooked in front of us. She will ask you if you like “Regular or Special”. The difference is Special Bibingka has Egg White while Regular Bibingka has none. While waiting for our Bibingka, I will go to other vendor selling Puto Bumbong, another sweet delicacy and popular during Christmas. It is steam glutinous rice cooked in a bamboo tube with distinctly purple color. Bibingka and Puto Bumbong are the perfect match eaten right after the mass paired with “Tsokolate” (hot chocolate) and “Salabat” (ginger tea).

Craving for Bibingka?

Bibingka Recipe Tips & Preparation

Bibingka can sometimes be complicated to make and can be a time of consuming. Basically, The Bibingka recipe is primarily a cooked battered mixture of rice flour and water or coconut milk. Other ingredients such as whole egg, fresh milk, butter, baking powder and sugar are often times added to the batter in order to enhance the texture and flavor. The mixture pours into clay pots with a piece of banana leaf brush with butter. Another piece of banana leaf is added to the top baked over and under hot charcoal. You can cover with more preheated coals if needed.

Special Bibingka Recipe will have cheese and salted egg. Toppings with grated coconut, sugar, and butter.

PS: Ideas and Suggestions to improve this recipe are much appreciated. Just comment below. Also, don’t forget to like our Facebook Page for more Free Filipino Recipes. Search “Pilipinas Recipes” on Facebook or simply click this LINK. Thank You!

Arroz Valenciana Recipe

Filipino Chicken Recipes

Admin

-

June 14, 2017

3

This rice dish, Arroz Valenciana, is always cooked in every occasion. It is simply cooked in the Valencia style which is part of Spain, although many regions in Spain have their own special variations. The Arroz Valenciana Recipe is a typical Latin American dish which is also considered as a part of Filipino cuisine. Aside from the Spanish ingredients, it has rice and coconut milk. It is usually served for Fiesta or any other special occasions.

Arroz Valenciana is a dish similar to “Paella”, a Spanish dish with seafood, Chorizo, Chicken and the spices called Saffron. The major differences between the two are the manner of preparation and special ingredients. Paella has more lavish ingredients compared with Arroz Valenciana – which is also known or called Poor Man’s Paella because the recipe is more cheaper and the ingredients are readily available. Typical “Arroz Valenciana is a stove-top cooking while Paella is more of baking.

Arroz Valenciana Recipe Tips

The Filipino version of this recipe is very delicious and healthy. It is an ALL-IN-ONE meal because everything is there – meat and rice in one.

Preparation of the Pinoy Arroz Valenciana recipe is simple, quick and easy to make for an everyday meal. The ingredients involve the use of glutinous rice or “Malagkit” and jasmine rice – which make it less sticky and more pleasant to the palate, chicken, coconut milk, boiled eggs and Chorizo de Bilbao. Other ingredients are a red bell pepper, raisins, green peas, tomato, and saffron – is what makes Arroz Valenciana taste good, it also provides an appetizing aroma.

Cook glutinous rice and jasmine rice together on the usual cook for regular rice. Sauté the garlic, onion, tomato and add the chicken meat, liver, raisins, salt, pepper and saffron. Adding atsuete water mixture to enhance its flavor and aroma. When done add rice and mix well or until fully combined. Add some raisin and green peas. Serve with a hard-boiled egg on top.

PS: Ideas and Suggestions to improve this recipe are much appreciated. Just comment below. Also, don’t forget to like our Facebook Page for more Free Filipino Recipes. Search “Pilipinas Recipes” on Facebook or simply click this LINK. Thank You!

Bagoong Alamang Recipe

Admin

-

June 11, 2017

4

Shrimp Paste or “Bagoong Alamang is a common ingredient and it is widespread in Southeast Asia. It is made from small shrimp or krill and salt mixture left to marinade and ferment for several days until the salty and earthy flavor develops. It is extremely pungent, salty paste and sold in jars or in wet market. Bagoong Alamang Recipe is chunky compared to watery types of “Bagoong” made of fish. It is often an ingredient in a dip for fish and vegetables. It is common ingredients in Filipino cooking such as in “Pinakbet” and “Binagoongan”, and it is a better pair for dishes such as “Kare-Kare”. It is often an ingredient in a dip for fish and vegetables. It is a mouth-watering condiment usually eaten with unripe mangoes.

Shrimp paste varies between Asian cultures and can vary in smell, texture, color, saltiness, and spiciness on the type.

One of the favorites among Filipinos is green or unripe mangoes (“manggang hilaw”), both young and old eaten this kind of fruit. Just imagine of green mangoes makes the Filipinos crave for it, and of course, it wouldn’t complete without the favorite “Sawsawan” or dip, which is alamang, whether sautéed or not.

Bagoong Alamang Recipe Preparation

A common preparation of bagoong alamang recipe is first to wash and clean the alamang. Drain water, this help to remove extra saltiness. In sautéing onion and garlic, pork back fat can use or vegetable oil, sauté for few minutes or until it becomes golden brown. Hot pepper and ginger will add to remove the fishy flavor. Add water and bring to boil or until the alamang become slightly brown, Sugar is gradually added until slightly sweet and to achieve a nice balance of sweet and salty. Transfer to a container with a tight-fitting lid, store in the shelf or refrigerate until ready to use.

Cooked Bagoong Alamang can last for several days or weeks.

Ideas and Suggestions to improve this recipe are much appreciated. Just comment below. Also, don’t forget to like our Facebook Page for more Free Filipino Recipes. Search “Pilipinas Recipes” on Facebook or simply click this LINK. Thank You!

Paklay Recipe

Filipino Pork Recipes

Admin

-

June 10, 2017

1

There was a time in our childhood when we were all picky eaters. We didn’t like the taste of a certain vegetable or a certain fruit, but love to eat them now. As Filipinos, we have a lot of street foods to offer including innards of Pork, Beef and Chicken. Kids grew to love these street foods and became comfortable eating innards of various animals. The Isawan became popular during the typical Filipino high school years as it became a hangout spot after classes (See Chicken Barbecue Recipe Here). These events and developed the Filipino love for innards.

Since Filipinos are used to eating innards of animals, it is not surprising to have them in different dishes. Paklay is one example. This Paklay Recipe is orange in color and looks like Kare-Kare without the vegetables and thick pork fat. The mixture of pig and cow innards looks satisfying enough to make you think of what part to eat first. The dish can actually be eaten without rice or just a Pulutan in drinking sessions. It tastes good on its own and is not too overpowering.

Paklay Recipe Tips

You don’t really need to do anything complicated to get the dish right. It is very simple and forthright. Just make sure to clean the innards thoroughly as it could carry some unwanted taste. Having the innards partially cooked or partially fried can actually give away a delectable texture. The crispy parts are a must-try for first timers, but if you prefer your food chewy then it is alright to stay with the simply boiled innards. Ginger, garlic, and shallots can give a burst of aroma to the dish and can remove some unwanted gamey taste. Slightly sautéing them in a tablespoon of oil can bring the dish a long way. The rest of the process involves simply adding in the ingredients and watching them carefully to avoid overcooking and having tough meat and innards.

This Paklay Recipe carries a lot of good flavor and texture. It can serve as a good comfort food for any occasion. It also saves the waste of having to throw away innards when preparing the animals.

Ideas and Suggestions to improve this recipe are much appreciated. Just comment below. Also, don’t forget to like our Facebook Page for more Free Filipino Recipes. Search “Pilipinas Recipes” on Facebook or simply click this LINK. Thank You!

Creamy Chicken Adobo (Adobo sa Gata)

Admin

-

June 9, 2017

3

Filipino Adobo can be considered the headliner of the cuisine as it is the most popular dish out there. Because of its simplicity allows that possibility, even with many variations like this Creamy Chicken Adobo. ‘Adobo” is essentially just stewing meat in vinegar and soy sauce. Aside from excellent shelf life, it is suitable to take on the long trips.

A decent Adobo is delicious, a good one has character. Every Filipino has their own unique way of cooking the said dish like Pork Adobo.

There is great variety in the way adobo is prepared in different region across the country. In Southern Luzon, locals use coconut milk. The taste and flavors that come out are light, sweet and earthy.

Creamy Chicken Adobo Preparation

Creamy Chicken Adobo or known as Chicken Adobo sa Gata, a delightful creamy twist to a popular dish to make it more delicious. Coconut milk blends magically with vinegar, alleviating the acid base of adobo and adding a creamy richness. With coconut milk added to the mix, you don’t have to worry about how much soy sauce or vinegar you’re putting in.

Creamy Chicken Adobo with Chili — Optional : You can add chili to make your special Adobo spicy.

This dish is incredibly easy to make. It only requires a handful of ingredients and it can be made in a skillet. If desired, skin chicken, rinse and pat dry. Marinate chicken with soy sauce and toss until it’s coated, cover with plastic wrap, refrigerate and let’s marinate for one hour or overnight. Brown chicken in hot oil, turning to brown evenly. Adding the ingredients such as vinegar, soy sauce, garlic, peppercorns and bay leaf, bring to boil, reduce heat and simmer or until chicken is tender. Transfer chicken to a serving plate, keep warm. In the skillet, stir together the cornstarch and water until thickened and bubbly, add the coconut milk and stir. Heat through but do not boil. Serve chicken and sauce with rice.

This Creamy Chicken Adobo is truly Filipino cooking at its finest.

Ideas and Suggestions to improve this recipe are much appreciated. Just comment below. Also, don’t forget to like our Facebook Page for more Free Filipino Recipes. Search “Pilipinas Recipes” on Facebook or simply click this LINK. Thank You!

Arroz Caldo Recipe

Filipino Chicken Recipes

Admin

-

June 7, 2017

2

To many Filipinos, Arroz Caldo also known as “Lugaw”, is a rice porridge recipe. It is also well known as a comfort food in the Philippines. It is a comforting Rice Porridge, often eaten in the morning or when you are sick and not feeling well. Besides being an everyday meal, “Arroz Caldo” is considered to be food therapy for the unwell. Ingredients can be determined by their supposed therapeutic value as well as flavor. It is also considered the ideal choice of food for babies or elderly, as it is easily eaten and digested.

It is easy to cook, delicious and healthy. A perfect dish for the colder time of the year. Arroz Caldo is a hearty Filipino congee made with chicken and rice and seasoned with onion, garlic, ginger and fish sauce and topped with crunchy fried garlic.

Arroz Caldo Preparation Tips

To prepare “Arroz Caldo”, first soak rice in water for few minutes, strain and rinse rice until water runs clear and starch is completely out. Set aside the washed rice. Wash chicken and pat dry, cut into pieces. Sauté garlic until light brown, removed in the pot and dry on a paper towel. Add ginger and sauté to come out the aroma of the ginger, set aside. Brown chicken lightly in infused oil on both side. Sauté shallots and add rice to the remaining oil. Stir until rice is coated and lightly translucent. Add chicken stock to the rice, add ginger and chicken back to the pot. Bring to boil until rice is cooked through and sticky.

Served with a simple garnish of chopped spring onions and crispy fried onions and quartered egg. Other seasonings such as white pepper and soy sauce, or sometimes season with fish sauce (“patis”).

Arroz Caldo is often eaten with steam rice cake (“Puto”), “Lugaw” can also serve with “tokwa’t baboy” (diced Tofu and Pork).

Ideas and Suggestions to improve this recipe are much appreciated. Just comment below. Also, don’t forget to like our Facebook Page for more Free Filipino Recipes. Search “Pilipinas Recipes” on Facebook or simply click this LINK. Thank You!

Filipino Chicken Barbecue Recipe

Filipino Chicken Recipes

Admin

-

June 5, 2017

1

The Filipino Chicken Barbecue has always been a favorite, the main item in everyday meals, special event, in every Fiesta, outing or Birthday celebration. Chicken Barbecue, Traditionally it served on a stick Barbecue that can be bought from the simplest sidewalk stalls to the most pretentious restaurant.

The appeal of food cooked in the open air never vanishes. For unprepared meals or large gatherings, the Barbecue has no matches when it comes to preparing fast, flavorsome and nutritious meals.

Chicken Barbecue Preparation Tips

Preparing Chicken Barbecue, first before cooking, the Chicken should be marinated. The various flavors permeate the flesh and the acid content such as lemon juice, wine or vinegar increase its tenderness.

Marinate the chicken with soy sauce, minced garlic, calamansi juice, ground pepper, sugar, banana ketchup, and soda. Mix them well and keep in the fridge for at least 30 minutes or for some overnight. The favorite parts of the chicken for the barbecue are the thighs, breast, wings and drumsticks.

Chicken Barbecue marinate — Chicken Barbecue Marinated

Soak wooden skewers in the water for 30 minutes to 1 hour to prevent them burning under the grill. Thread a piece or two of chicken into each skewer. The pieces should touch but do not press them together. Place the skewer on the grill rack and grill until marks are clear on the underside. Turn the skewers over and continue grilling until the chicken is browned on all sides and firm to the touch. Brush chicken with the sauce, turning occasionally and brushing with more sauce until chicken juices run clear when pricked with the tip of a knife.

The key to avoiding burned Barbecue Chicken is to wait until the chicken is about half done before brushing it with the sauce.

To serve the Chicken Barbecue, transfer the skewers to a platter. Put the sauce into a shallow serving bowl and serve alongside.or prepare soy sauce and vinegar mixture with chili for delicious dipping and spiciness

Ideas and Suggestions to improve this recipe are much appreciated. Just comment below. Also, don’t forget to like our Facebook Page for more Free Filipino Recipes. Search “Pilipinas Recipes” on Facebook or simply click this LINK. Thank You!

Banana Cue Recipe

Native Delicacies

Admin

-

June 3, 2017

1

Banana Cue is one of the most loved street food in the Philippines. “Saba” banana is only key element of this dish. It is a fruit usually grows in a tropical climate such as the Philippines. It is mostly used for culinary purposes because of its sweet and delicious.

Similar to cotton candies, banana cue is widely sold on the street. You can find someone selling this in front of their house or peddling around the street. But unlike cotton candies that can now be easily made at home with cotton candy machines, banana cue is preferred to be cooked and sold on the streets.

Banana Cue is made of fried banana on bamboo skewers and the most consumed as a mid-afternoon snack. People can’t resist this because aside from being delicious it is also nutritious.

Banana Cue as Merienda

I remembered when I was in grade school. I always waiting for the bell rings, it is the time for “meryenda” (snack). In front of our school, there are many vendors selling any kind of “Kakanin” (Native Delicacies). I always choose banana cue not only it is delicious but also cheap. The perfect match for this is to have some “samalamig” (a cold sweet drink made of water, vanilla extract, cube gelatin or sago) It is so delicious.

I make Banana Cue once in a while especially when my kids ask for it. My style is, I choose semi-ripe banana. Bananas that are too ripe may fall apart or too soft during cooking. This recipe is easy to prepare, you only need three main ingredients which is “Saba” banana, brown sugar and vegetable or peanut oil. I deep-fried the “Saba” banana first until it’s golden brown to make sure the banana inside is cooked, removed banana from oil. Then I caramelized the brown sugar when becoming sticky, I put back the banana keep turning until they are coated with sugar. Impale each banana with a skewer.

I love having Banana Cue for my mid-afternoon snack. Paired with a glass of cold soda while resting and watching television.

Ideas and Suggestions to improve this recipe are much appreciated. Just comment below. Also, don’t forget to like our Facebook Page for more Free Filipino Recipes. Search “Pilipinas Recipes” on Facebook or simply click this LINK. Thank You!

Pork Adobo Recipe (Adobong Baboy)

Admin

-

June 3, 2017

3

Pork Adobo is one of the favorite dishes of the Filipinos. It has sometimes been considered as the unofficial national dish in the Philippines especially the Pork Adobo Recipe. One dish that you can see in every dining table of every Filipino family.

The term Adobo came from Spanish word “adobar”, it means “marinade”, “sauce” or “seasoning”. There are many ways to cook adobo. To name a few: “adobo sa gata”, “Adobong Matamis”, “Adobong Tuyo”, “Adobong Masabaw”, “Adobong Puti” and “Adobo sa Calamansi”. Aside from Pork Adobo, Beef Adobo and Chicken Adobo are two other popular adobo recipes.

Most of the foreigners who visit the Philippines prefer to eat “adobo” because of its taste. In fact, most of the visitors in the country look for a great cuisine and enjoying their vacation. They have come to the Philippines to try and taste this particular dish.

Pork Adobo Recipe Preparation

One simple way to cook this Pork Adobo Recipe and requires only a few ingredients such as pork meat, vinegar, soy sauce, garlic, peppercorn, and bay leaf. Sautéing garlic and pork cubes until meat is brown, adding all ingredients while turning down the heat, simmer or wait until the pork is done and a sauce has almost dried up. Adding pineapple chunks and its juice is a twist for more flavoring and mouthwatering delights. Adobo can be dry or less sauce. And serve with white rice.

The great things in cooking Adobo is that it has a longer shelf life especially if keep it in the fridge. One important ingredient is vinegar. Vinegar is now mainly used as cooking ingredients, it has the perfect balance of acidic flavors without being too harsh or chemically. It preserves the food much longer time. Adobo was traditionally cooked in small clay pots (“palayok”), but in modern times, metal pots or woks (“kawali”) are used instead.

Imagine the delicious aromas or this Pork Adobo Recipe penetrating the door of every home. A perfect food for the family and friends.

Ideas and Suggestions to improve this recipe are much appreciated. Just comment below. Also, don’t forget to like our Facebook Page for more Free Filipino Recipes. Search “Pilipinas Recipes” on Facebook or simply click this LINK. Thank You!

Buko Pandan Salad Recipe and Main Ingredients

Another Method of Preparing Buko Pandan Salad Recipe

Buko Pie Recipe Preparation (Summary)

For the Filling

Bulalo Recipe Simple Preparation (Summary)

More About Adobong Pusit

Adobong Pusit Recipe Tips (Cleaning and Cooking)

Buko Salad Recipe (Summary)

Get to know more about Bopis Recipe

Pork Bopis Recipe Preparation (Summary)

Beef Adobo Recipe & Preparation (Summary)

Barquillos Recipe Tips & Preparation

Bistek Tagalog Recipe Tips

Choosing Best Part for Bagnet

Bagnet Recipe Summary

La Paz Batchoy Recipe Tips

Bicol Express Recipe Preparation Tips

My version of the Recipe is a milder version.

Choosing the Best Barbecue

Marinating Pork Barbecue Recipe

Bibingka Recipe Tips & Preparation

Arroz Valenciana Recipe Tips

Bagoong Alamang Recipe Preparation

Paklay Recipe Tips

Creamy Chicken Adobo Preparation

Arroz Caldo Preparation Tips

Chicken Barbecue Preparation Tips

Banana Cue as Merienda

Pork Adobo Recipe Preparation

Get FREE Recipes to Your Email