Beef Pares is a serving of braised beef stew with garlic fried rice (or plain rice topped with garlic), and a bowl of clear soup.
Easy Beef Pares Recipe
This Easy Beef Pares Recipe is the same recipe used for the popular street food in the Philippines. Usually seen in food carts on street corners, beef pares serves as a quick meal. It is also served in carinderias or karinderyas.
Beef Pares is a serving of braised beef stew with garlic fried rice (or plain rice topped with garlic), and a bowl of clear soup.
This beef pares recipe is somewhat similar to asado as the beef is stewed in sweet soy sauce. Some people refer to it as sweet adobo.
Another way to eat beef pares is as pares mami. It is like a soup with the addition of noodles and is similar to the Vietnamese pho.
This is an easy to make soup recipe with egg noodles and chicken meat in hot chicken broth.
Easy Chicken Mami Soup
This is an easy to make soup recipe with egg noodles and chicken meat in hot chicken broth. Just top it with spring onions, fresh vegetables and toasted garlic. It is definitely one of the best comfort food in the Philippines. Perfect for rainy and cold days.
This is an easy to make soup recipe with egg noodles and chicken meat in hot chicken broth.
Ingredients
1 Kilo egg noodles
6 cups water
1/2 Kilo chicken breast, (shredded roasted chicken (lechon manok) may also be used)
1 chicken broth cube
1 tablespoon soy sauce
2 tablespoon fish sauce
1 teaspoon ground black pepper
1-2 stalks spring onions – chopped
1 small carrot – cut into thin strips
2 cups shredded cabbage or iceberg lettuce
Directions
Using a deep pan or pot, bring water to a boil.
If using fresh chicken breasts, remove the chicken bones and slice as thin as possible.
Add chicken breasts or shredded roasted chicken, soy sauce, fish sauce and chicken broth cube then cover and simmer until meat is cooked for about 20-30 minutes. (If using roasted chicken, simmer about 10 minutes only).
Lower heat to low just to keep the broth hot but not boiling.
Add the noodles and cook for 5 minutes.
Divide the cooked noodles into 4 large bowls.
In each bowl, add chicken meat, chopped lettuce/cabbage, carrot strips, spring onions and toasted garlic.
Halabos na Hipon is a Filipino cooking process consisting of fresh shrimp cooked in water and salt. Modern versions of the dish commonly add spices and use carbonated lemon drinks instead of water for a sweeter sauce.
Easy Halabos Na Hipon Recipe (With Dipping Sauce)
Halabos na Hipon is a Filipino cooking process consisting of fresh shrimp cooked in water and salt. Modern versions of the dish commonly add spices and use carbonated lemon drinks instead of water for a sweeter sauce.
Halabos (also spelled halbus, hablos, or halbos) is a verb meaning “to scald in saltwater” in the Tagalog language.
Halabos is one of the easiest and most common way of preparing crustacean dishes in the Philippines. Traditionally, it only requires boiling whole unshelled shrimp, crab, or other crustaceans in water and a little salt for one to three minutes until they turn reddish-pink. Nothing else is added, and the ingredients are allowed to stew in their own juices. However, modern versions generally use carbonated lemon drinks like Sprite instead of water. Spices may also be added like chilis and garlic. Butter may also be added.
Halabos dishes are usually prefixed by “halabos na”. Examples of halabos dishes include halabos na hipon or halabos na sugpo (shrimp or prawns), halabos na alimango (mud crab), halabos na alimasag (blue swimmer crab), and halabos na ulang (lobster or giant river prawns). A specialty in Zamboanga is halabos na curacha which is made from curacha (the spanner crab, Ranina ranina).
Recipe by Yummy FoodCourse: Main, AppetizersCuisine: FilipinoDifficulty: Easy
Servings
4
servings
Prep time
15
minutes
Cooking time
15
minutes
Total time
30
minutes
Halabos na Hipon is a Filipino cooking process consisting of fresh shrimp cooked in water and salt. Modern versions of the dish commonly add spices and use carbonated lemon drinks instead of water for a sweeter sauce.
Crispy pata is a popular Filipino dish. The cooking process of this dish takes time but the effort is worth it.
Easy Crispy Pata Recipe
Crispy pata is a popular Filipino dish. The cooking process of this dish takes time but the effort is worth it.
Crispy pata is a Filipino dish consisting of deep fried pig trotters or knuckles served with a soy-vinegar dip. It can be served as party fare or an everyday dish. Many restaurants serve boneless pata as a specialty. The dish is quite similar to the German Schweinshaxe.
Crispy Pata is known for its tender meat and crispy skin. Before cooking the pork and letting it simmer, remember to make slits on the skin. This is to ensure that all the delicious flavors from the ingredients are infused in the meat. Make sure to also dry the pork thoroughly after boiling, this is the secret to achieving that crisp skin!
Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Medium
Servings
4
servings
Prep time
30
minutes
Cooking time
1
hour
15
minutes
Calories
6088
kcal
Resting Time
60
minutes
Total time
1
hour
45
minutes
Crispy pata is a popular Filipino dish. The cooking process of this dish takes time but the effort is worth it.
Ingredients
1 whole pig’s leg (pata, about 3-4 lbs) cleaned
6 pcs dried bay leaves
2 tbsp whole peppercorn
4-6 star anise (optional)
6 tsp salt
2 tsp ground black pepper
2 to 3 tsp garlic powder
1 tbsp leeks
1 tbsp sili green
12-15 cups water
8-12 cups cooking oil
For the Sauce:
2 tbsp brown sugar
1 1/2 tbsp light soy sauce
1 tsp dark soy sauce
1/2 cup vinegar
1/2 tsp sesame oil
1/2 red finger chilli in diagonal slices
2 shallots or half a red onion, chopped
1 clove garlic, crushed
1 tbsp shredded fresh ginger
Directions
Pour water in a cooking pot then let boil. Add dried bay leaves, whole peppercorns, star anise, leeks, green sili and 4 teaspoons of salt.
Add the whole pig’s legs in the cooking pot then simmer until the leg becomes tender (about 45 to 60 minutes). Remove the tender leg from the cooking pot and set aside until the temperature goes down.
Heat a clean large cooking pot (preferably with cover) and pour in cooking oil. When the oil becomes hot, deep fry the pork leg.
Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side.
Mix ingredients for the sauce.
Serve hot!
Nutrition Facts
4 servings per container
Serving Size1976
Amount Per ServingCalories6088
% Daily Value *
Total Fat618.88g794%
Saturated Fat109.914g550%
Trans Fat3.815g
Cholesterol426mg142%
Sodium5719mg249%
Potassium2025mg44%
Total Carbohydrate17.94g7%
Dietary Fiber2.4g9%
Total Sugars8.55g
Protein125.96g252%
Vitamin A 26mcg3%
Vitamin C 20mg23%
Calcium 23mg2%
Iron 40mg223%
Vitamin D 38mcg190%
Vitamin E 309mg2060%
Vitamin K 1132mcg944%
Thiamin 203mg16917%
Riboflavin 151mg11616%
Niacin 192mg1200%
Vitamin B6 149mg8765%
Vitamin B12 153mcg6375%
Folate 13mcg4%
Phosphorus 179mg15%
Magnesium 50mg12%
Zinc 199mg1810%
Selenium 269mcg490%
Copper 79mg8778%
Manganese 42mg1827%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Carbonara is a popular Italian pasta dish that Filipinos love. This pasta dish is a common alternative to Spaghetti.
Extra Creamy Carbonara Recipe
Here is a very easy extra creamy carbonara recipe that you could prepare at home. Even a beginner cook can prepare this.
Carbonara is a popular Italian pasta dish that Filipinos love. This pasta dish is a common alternative to Spaghetti.
What is Carbonara?
Carbonara is an Italian pasta dish from Rome made with egg, hard cheese, cured pork, and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century. The cheese is usually Pecorino Romano, Parmigiano-Reggiano, or a combination of the two. Spaghetti is the most common pasta, but fettuccine, rigatoni, linguine, or bucatini are also used. Normally guanciale or pancetta are used for the meat component, but lardons of smoked bacon are a common substitute outside Italy.
The traditional Filipino carbonara includes these three main ingredients: fettuccine, ham, and milk. But in this recipe, we will make it extra creamy by adding cheese and cream.
Recipe by Yummy FoodCourse: MainCuisine: ItalianDifficulty: Easy
Servings
4
servings
Prep time
20
minutes
Cooking time
40
minutes
Calories
1140
kcal
Total time
1
hour
Carbonara is a popular Italian pasta dish that Filipinos love. This pasta dish is a common alternative to Spaghetti.
Ingredients
500 g Fettuccine noodles (or any desired pasta)
200 g sweet ham
200 g bacon
1 can evaporated milk
250 ml all-purpose cream
1 can cream of mushroom soup
1 head garlic, minced
1 onion, minced
1 tsp ground pepper
2 tbsp olive oil
250 g grated Parmesan cheese
2 tbsp parsley, chopped (optional)
Directions
Prepare the fettuccine pasta based on cooking instructions and set aside.
Fry the bacon (not too crispy). Drain (you may use paper towel) then cut into small pieces. Set aside.
Fry the ham. Drain (you may use paper towel) then cut into small square pieces. Set aside.
Heat oil and saute garlic and onion in a pan.
Add 3/4 of fried bacon and ham.
Add the evaporated milk and cream of mushroom soup.
Add the all-purpose cream and grated parmesan cheese. Stir and bring to boil.
Season with ground pepper.
Add more evaporated milk or a cup of water if the sauce is too creamy or salty.
Simmer until it begins to thicken. Remove from heat.
Place the pasta and sauce on a pasta tray.
Top with grated Parmesan cheese together with the remaining bacon and ham bits.
Add chopped parsley (optional).
Serve with garlic bread. Enjoy!
Nutrition Facts
4 servings per container
Serving Size566
Amount Per ServingCalories1140
% Daily Value *
Total Fat59.43g77%
Saturated Fat22.237g112%
Trans Fat0.617g
Cholesterol217mg73%
Sodium2160mg94%
Potassium944mg21%
Total Carbohydrate99.06g37%
Dietary Fiber4.8g18%
Total Sugars13.54g
Protein51.75g104%
Vitamin A 44mcg5%
Vitamin C 12mg14%
Calcium 72mg6%
Iron 35mg195%
Vitamin D 6mcg30%
Vitamin E 14mg94%
Vitamin K 45mcg38%
Thiamin 131mg10917%
Riboflavin 101mg7770%
Niacin 58mg363%
Vitamin B6 48mg2824%
Vitamin B12 91mcg3792%
Folate 96mcg24%
Pantothenic Acid 38mg760%
Phosphorus 130mg11%
Magnesium 37mg9%
Zinc 77mg700%
Selenium 87mcg159%
Copper 55mg6112%
Manganese 76mg3305%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Here is an easy KFC style gravy recipe that goes well with fried chicken and/or mashed potatoes. This may be considered as a copycat of the original KFC gravy.
Easy KFC Style Gravy Recipe
Here is an easy KFC style gravy recipe that goes well with fried chicken and/or mashed potatoes. This may be considered as a copycat of the original KFC gravy.
There are store bought gravies but they do not taste as good as this one.
The ingredients required for this easy KFC style gravy are very basic. You only need chicken broth cubes, beef broth cubes, butter, all purpose flour and water!
Recipe by Yummy FoodCourse: MainCuisine: AmericanDifficulty: Easy
Servings
4
servings
Prep time
10
minutes
Cooking time
20
minutes
Calories
121
kcal
Total time
30
minutes
Here is an easy KFC style gravy recipe that goes well with fried chicken and/or mashed potatoes. This may be considered as a copycat of the original KFC gravy.
Ingredients
1 pc chicken cube or 2 tsp chicken powder
1 pc beef cube or 2 tsp beef powder
3 tbsp butter or vegetable shortening
5 tbsp all-purpose flour
2 1/4 cups water
Directions
Make a broth by diluting the beef and chicken cubes in water. Set aside.
Melt the butter by heating it in a saucepan under low heat.
Add 2 tablespoons of all-purpose flour to the melted butter.
Cook in low heat while continuously stirring for 7 to 8 minutes or until the color turns medium brown (NOTE: There is a tendency that the flour might burn when overcooked or if high heat is applied).
Add the remaining flour and continue stirring.
Gradually add the chicken and beef broth while continuously stirring to prevent lumps from forming.
Lower heat to medium and bring the mixture to a boil.
Continue cooking for 5 minutes while stirring once in a while, until the texture thickens.
Serve hot with fried chicken or mashed potato.
Share and enjoy!
Nutrition Facts
4 servings per container
Serving Size153
Amount Per ServingCalories121
% Daily Value *
Total Fat9.71g13%
Saturated Fat2.419g13%
Trans Fat1.264g
Cholesterol0mg0%
Sodium56mg3%
Potassium12mg1%
Total Carbohydrate7.53g3%
Dietary Fiber0.3g2%
Total Sugars0.04g
Protein1.06g3%
Calcium 1mg1%
Iron 3mg17%
Vitamin E 4mg27%
Vitamin K 6mcg5%
Thiamin 7mg584%
Riboflavin 4mg308%
Niacin 4mg25%
Folate 7mcg2%
Pantothenic Acid 2mg40%
Phosphorus 2mg1%
Magnesium 2mg1%
Zinc 1mg10%
Selenium 6mcg11%
Copper 3mg334%
Manganese 4mg174%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Lechon kawali is simply crispy pork belly deep-fried in a pan or wok (kawali).
Easy Lechon Kawali Recipe
What is Lechon Kawali?
Lechon kawali is simply crispy pork belly deep-fried in a pan or wok (kawali). It is also known as lechon carajay, in some areas of the Philippines.
Lechon Kawali is boiled first in a seasoning mixture. It is then fried to a crisp. After frying, it is chopped into pieces. It is usually eaten with rice accompanied with a dipping sauce, such as “lechon sauce” traditionally made with pork liver, or toyomansi (pormanteu of soy sauce with calamansi). Atsara (unripe papaya pickles) is a favorite side dish too!
Lechon Kawali, when fried extensively until it becomes crispy and crunchy, then becomes the Ilocano Bagnet. Bagnet is a variant of chicharon.
Left-overs could be used as the protein for vegetable dishes like Pinakbet and stir-fried water spinach with shrimp paste.
By the way, this dish should not be mistaken for the traditional lechon. Both dishes are prepared differently. A basic lechon recipe is HERE. Maybe it was called that way as a means of comparison to the crispy texture of the pork skin. Almost every Filipino kitchen has a kawali (wok or frying pan). Hence the name, pan fried crispy pork. Below is a picture of a typical Filipino kawali:
Filipino Aluminum Kawali
How To Cook:
The first step in cooking this dish is to boil the pork belly in seasoned water. The flavors from the seasonings are absorbed by the pork belly while boiling. It is important to get the pork belly really tender at this stage. When done, rub the pork belly with salt after it has cooled down.
The next step is deep-frying the pork belly in very hot oil. Deep-frying makes the pork belly (particularly the skin, crispy and crunchy). If the oil is not enough to completely deep-fry the pork belly, make sure to completely fry all sides.
NOTE: Deep-frying may result in oil splatters. Be very careful. Make sure you have a pan cover ready just in case the oil splatters. Just make sure not to cover completely so as not to create steam, which in turn might result into more oil splatters.
Recipe by Yummy FoodCourse: MAIN COURSECuisine: FilipinoDifficulty: Moderate
Servings
4
servings
Prep time
20
minutes
Cooking time
1
hour
30
minutes
Calories
1726
kcal
Total time
1
hour
50
minutes
Lechon kawali is simply crispy pork belly deep-fried in a pan or wok (kawali).
Ingredients
1 kilo pork belly
2 tbsp salt
2 tbsp whole pepper corn
5 pcs dried bay leaves
3 cups cooking oil
1 liter water
Directions
Boil The Pork Belly
In a large cooking pot bring water to a boil.
Add the pork belly followed by 1 tbsp of salt, pepper, and bay leaves and simmer for 30 minutes or until meat is tender.
Remove the pork belly from the pot and let it cool down for a few minutes.
Rub the remaining 1 tbsp of salt on the cooled down pork belly and make sure to distribute it evenly on all sections.
Deep Fry The Pork Belly
Heat the oil in a dry deep pot.
When the oil is hot enough, deep fry the pork belly and cook until brown and the meat’s texture is crispy.
Flip the pork belly to cook the opposite side.
Remove the meat from the pan, let it cool down a little then chop according to desired portions.
Serve hot. Share and Enjoy!
Notes
NOTE: Deep-frying may result in oil splatters. Be very careful. Make sure you have a pan cover ready just in case the oil splatters. Just make sure not to cover completely so as not to create steam, which in turn might result into more oil splatters.
Nutrition Facts
4 servings per container
Serving Size649
Amount Per ServingCalories1726
% Daily Value *
Total Fat175.78g226%
Cholesterol113mg38%
Sodium6069mg264%
Potassium724mg16%
Total Carbohydrate4.67g2%
Dietary Fiber0.3g2%
Total Sugars3.22g
Protein38.93g78%
Vitamin A 6mcg1%
Vitamin C 1mg2%
Calcium 3mg1%
Iron 13mg73%
Vitamin D 8mcg40%
Vitamin E 93mg620%
Vitamin K 334mcg279%
Thiamin 82mg6834%
Riboflavin 38mg2924%
Niacin 88mg550%
Vitamin B6 72mg4236%
Vitamin B12 43mcg1792%
Folate 2mcg1%
Phosphorus 86mg7%
Magnesium 15mg4%
Zinc 52mg473%
Selenium 143mcg260%
Copper 30mg3334%
Manganese 7mg305%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Bagnet is a Filipino dish consisting of pork belly (liempo) boiled and deep fried until it is crispy. Crispy Bagnet originated from the Ilocos region of the Philippines and is also known as “chicharon”.
Easy Crispy Bagnet Recipe
Here is an easy crispy bagnet recipe that you should try.
What is Bagnet?
Bagnet is a Filipino dish consisting of pork belly (liempo) boiled and deep fried until it is crispy. Crispy Bagnet originated from the Ilocos region of the Philippines and is also known as “chicharon“.
It is seasoned with garlic, black peppercorns, bay leaves, and salt. The meat is first boiled and then allowed to dry overnight before frying.
The drying of the pork allows it to achieve its chicharon texture.
Bagnet can be eaten on its own or with white rice. It is traditionally dipped in sukang ilokos (vinegar). It could also be used as an ingredient for pinakbet.
Bagnet is almost similar to Lechon Kawali except that is it crispier.
There are several twists to Bagnet like bagnet sisig, binagoongang bagnet and bagnet kare-kare as examples.
Recipe by Yummy FoodCourse: MAIN COURSECuisine: FilipinoDifficulty: Easy
Servings
4
servings
Prep time
30
minutes
Cooking time
2
hours
Calories
1984
kcal
Total time
2
hours
30
minutes
Bagnet is a Filipino dish consisting of pork belly (liempo) boiled and deep fried until it is crispy.
Ingredients
1.5 kg pork belly (pork liempo), whole
1/2 head garlic
1 tsp peppercorns
2 tbsp salt
1 bay leaves
Cooking oil for frying
1/4 cup fish sauce (patis)
Others:
Sukang Ilocos for serving
Tomatoes and red onions for garnish
Rice for serving
Directions
In a large pot, pour enough water to cover the pork belly.
Add in salt, peppercorns, garlic, bay leaves.
Cover and bring to a boil, then lower heat to simmer for 45 minutes to 1 hour or until pork is tender.
Remove the pork belly from the pot and place in a colander and let sit for a while so the liquid will drain.
Prick the skin many times using a fork then dry with paper towels if necessary.
Brush lightly with fish sauce (patis).
Refrigerate for several hours.
Cooking the Bagnet
In a large frying pan (kawali), heat enough cooking oil and deep fry pork belly at low heat for 30-45 minutes or until the pork turns brown.
When the skin side is up, ladle cold water onto the skin.
Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely.
Chop Bagnet to serving pieces. Garnish with tomatoes and/or onions.
Serve immediately with rice and Sukang Ilocos.
Nutrition Facts
4 servings per container
Serving Size517
Amount Per ServingCalories1984
% Daily Value *
Total Fat176.03g226%
Saturated Fat35.839g180%
Trans Fat30.026g
Cholesterol368mg123%
Sodium5132mg224%
Potassium1217mg26%
Total Carbohydrate2.29g1%
Dietary Fiber0.1g1%
Total Sugars0.73g
Protein95.23g191%
Vitamin A 2mcg1%
Vitamin C 2mg3%
Calcium 12mg1%
Iron 38mg212%
Vitamin D 29mcg145%
Vitamin E 130mg867%
Vitamin K 88mcg74%
Thiamin 172mg14334%
Riboflavin 126mg9693%
Niacin 107mg669%
Vitamin B6 139mg8177%
Vitamin B12 149mcg6209%
Folate 3mcg1%
Pantothenic Acid 98mg1961%
Phosphorus 113mg10%
Magnesium 38mg10%
Zinc 228mg2073%
Selenium 293mcg533%
Copper 57mg6334%
Manganese 10mg435%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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