Easy La Paz Batchoy Recipe

La Paz Batchoy is a famous noodle soup originating from La Paz in Iloilo, a province located in the Visayas region of the Philippines.

La Paz Batchoy is a famous noodle soup originating from La Paz in Iloilo, a province located in the Visayas region of the Philippines. It is made with fresh egg noodles, pork meat, liver, and intestines, and is flavored with onions, garlic, and fish sauce. The soup is garnished with crispy pork cracklings (chicharron), green onions, and sometimes boiled eggs.

La Paz Batchoy has a rich and savory flavor, with a slightly sour and salty taste. It is often considered a comfort food and is best enjoyed hot, especially during rainy or cold weather.

The dish is believed to have originated from Chinese merchants who settled in La Paz, Iloilo in the late 1930s. They introduced the use of miki (fresh egg noodles) and added pork and organ meats to the soup. Over time, it became a popular street food in the region, and eventually spread to other parts of the Philippines. Today, there are many variations of the dish, with different areas adding their own twists and ingredients to the recipe.

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Here’s a recipe for La Paz Batchoy:

Easy La Paz Batchoy Recipe

Recipe by Yummy FoodCourse: SoupsCuisine: FilipinoDifficulty: Easy

La Paz Batchoy is a famous noodle soup originating from La Paz in Iloilo, a province located in the Visayas region of the Philippines.

Ingredients

500g fresh egg noodles (miki)
500g pork belly, sliced into thin pieces
250g pork liver, sliced into small pieces
250g pork intestines, cleaned and sliced into small pieces
1 onion, diced
4 cloves garlic, minced
3 tablespoons fish sauce
2 tablespoons cooking oil
1 teaspoon ground black pepper
2 liters of water
2 pork bouillon cubes
1/2 cup green onions, chopped
1/2 cup crispy pork cracklings (chicharron)
4 boiled eggs, sliced (optional)

Directions

In a large pot, heat the oil over medium-high heat. Add the pork belly and sauté for about 5 minutes or until browned.
Add the pork liver, intestines, onions, and garlic. Sauté for another 5 minutes.
Pour in the water, fish sauce, and pork bouillon cubes. Bring to a boil, then reduce heat to low and let simmer for 30 minutes.
Add the fresh egg noodles to the pot and let cook for about 5 minutes or until tender.
Season with black pepper to taste.
Serve hot with chopped green onions, crispy pork cracklings (chicharron), and boiled eggs (if desired).

Notes

If you can’t find fresh egg noodles (miki), you can use dried noodles instead. Cook the dried noodles according to the package instructions before adding them to the soup. You can also adjust the amount of pork and pork organs to your liking. Some people prefer pork liver while others prefer pork belly.

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IMAGE SOURCE: Heidigutierrez, CC BY 3.0, via Wikimedia Commons

Easy Sinigang na Bangus Recipe

Sinigang na Bangus is a traditional Filipino dish made with milkfish (bangus) cooked in a sour broth. It is a comfort food for many Filipinos.

Sinigang na Bangus is a traditional Filipino dish made with milkfish (bangus) cooked in a sour broth. The sourness of the broth comes from tamarind, calamansi, or other souring agents, and is balanced by vegetables such as taro (gabi), string beans (sitaw), water spinach (kangkong), and tomatoes. The dish is usually served hot with steamed rice and is popular throughout the Philippines. It is a comfort food for many Filipinos and is commonly served during rainy days or cold weather.

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Recipe for Sinigang na Bangus:

Easy Sinigang na Bangus Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Sinigang na Bangus is a traditional Filipino dish made with milkfish (bangus) cooked in a sour broth. It is a comfort food for many Filipinos.

Ingredients

2 medium-sized Bangus (milkfish) fillets
1 pack Knorr Sinigang na may Gabi mix
1 medium-sized onion, chopped
2 medium-sized tomatoes, chopped
1-2 green chili peppers (siling haba)
1 cup string beans (sitaw), cut into 2-inch pieces
1 cup taro (gabi), peeled and sliced
1 cup water spinach (kangkong)
8 cups water
Salt and pepper to taste

Directions

In a large pot, bring the water to a boil.
Add the onion and tomatoes, and let it simmer for 3-5 minutes until the tomatoes are soft.
Add the Knorr Sinigang na may Gabi mix and stir well until it is fully dissolved.
Add the taro and string beans and let it simmer for 5-7 minutes until they are tender.
Add the Bangus fillets and green chili peppers and let it cook for 5-7 minutes until the fish is cooked through.
Add the water spinach and season with salt and pepper to taste. Let it cook for another 1-2 minutes until the water spinach is wilted.
Serve hot with steamed rice.

Notes

You can adjust the amount of water and Knorr Sinigang na may Gabi mix depending on your preferred level of sourness. You can also use other fish or seafood such as shrimp or salmon instead of Bangus.

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Adobong Malabon

Adobong Malabon is also known as adobong puti (white adobo) due to the absence of soy sauce. Another name for this is adobo flakes.

Adobong Malabon is a recipe I found in The Best Of Food Magazine (A Cookbook of 180 Recipes For Filipino and International Dishes). The editor, Norma Chikiamco, got this recipe from her in-laws, who hail from Malabon. Unlike other adobo recipes, this does not use soy sauce. The resulting adobo flakes are perfect for eating with garlic-fried rice. Although you may serve this dish immediately after cooking, the favors intensify after being stored overnight in the refrigerator. It is therefore best served, reheated, a day after cooking.

Adobong Malabon is also known as adobong puti (white adobo) due to the absence of soy sauce. Another name for this is adobo flakes.

Beginner cooks can easily make this dish. Just follow the instructions!

The book where I got this recipe is old. It was published in 2001. Other newer Filipino Cookbooks may be found on Amazon.

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Recipe for Adobong Malabon:

Adobong Malabon

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Servings

servings

Adobong Malabon is also known as adobong puti (white adobo) due to the absence of soy sauce. Another name for this is adobo flakes.

Ingredients

1nkilo pork kasim or pigue, cut into large chunks*
1 1/2 cups vinegar
1/2 cup water
Coarse salt to taste
1 head of garlic, crushed
2 tablespoons cooking oil

Directions

Put the pork in a wok or large pan (use only non-aluminum to prevent a reaction with vinegar). Pour in vinegar and water (meat should be covered halfway).
Turn the heat to high. When the mixture boils, lower the heat to simmer. Do not stir the mixture to prevent a “raw” taste in the vinegar.
When the pork is slightly cooked, sprinkle salt and garlic all over the pork pieces. Cover and simmer until liquid is absorbed and pork is tender about 40 minutes. Remove pork from the wok.
Add oil to the wok and heat for about 1 minute. Stir-fry pork until it turns brown. With a wooden spoon, break apart pork chunks until they become flaky.

Notes

*You may use 1 Kilo of sliced chicken, or a combination of pork and chicken.

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Copycat Wendy’s Chili

Wendy’s chili is a classic fast food dish made with ground beef, beans, and spices. It is a popular menu item at Wendy’s restaurants.

Copycat Wendy’s Chili

Wendy’s chili is a classic fast food dish made with ground beef, beans, and spices. It is a popular menu item at Wendy’s restaurants, and many people enjoy it as a topping for fries or as a side dish. Here is a Copycat Wendy’s Chili recipe you can try at home.

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Recipe for Copycat Wendy’s Chili:

Copycat Wendy’s Chili

Recipe by Yummy FoodCourse: MainCuisine: AmericanDifficulty: Easy

Wendy’s chili is a classic fast food dish made with ground beef, beans, and spices. It is a popular menu item at Wendy’s restaurants.

Ingredients

1 kilo Ground Beef
2 cans (14 oz/411 grams per can) of Diced Tomatoes in Juice
1 can (16 oz/450 grams per can) of Kidney Beans, drained
1 can (16 oz/450 grams per can) of Pinto Beans, drained
2 pcs Onion, diced
1/4 cup Celery, chopped (2-3 stalks)
1/4 cup Bell Pepper, diced
3 tbsp Chili Powder
2 tsp Cumin
1 tsp Black Pepper
1 tsp Salt
1/2 tsp Oregano
1 tsp Sugar
2 tsp Garlic Powder
2 cups Water

Directions

Brown Ground Beef and drain.
Add water, boil, and drain to eliminate more fat.
Place in a large pot and add all ingredients,
Bring to a boil, reduce heat, cover, and simmer for 2-3 hours stirring every 15 minutes.
Serve with crackers.

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RECIPE AND IMAGE SOURCE: This Grandpa Blogs

Beef Bulalo Recipe

Beef Bulalo is a traditional Filipino dish made with beef shanks and bone marrow cooked in a flavorful broth.

Beef Bulalo Recipe

Beef Bulalo is a traditional Filipino dish made with beef shanks and bone marrow cooked in a flavorful broth. It is typically served with vegetables and is a hearty and comforting meal. Here is a recipe that you can try at home.

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Recipe for Beef Bulalo:

Bulalo Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Medium

Beef Bulalo is a traditional Filipino dish made with beef shanks and bone marrow cooked in a flavorful broth.

Ingredients

* 2 Kilos beef shanks
* 1 large onion, quartered
* 4 cloves garlic, crushed
* 2 thumb-sized ginger, sliced
* 1 large carrot, cut into 2-inch pieces
* 1 large white radish (daikon), cut into 2-inch pieces
* 1 bundle bok choy (pechay), cut into 2-inch pieces
* 1/4 cup fish sauce (patis)
* 6 cups beef broth
* Salt, to taste
* Pepper, to taste

Directions

In a large pot or Dutch oven, combine the beef shanks, onion, garlic, ginger, carrot, radish, and beef broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the beef is tender and the broth is flavorful.
Remove the beef shanks from the pot and set aside. Strain the broth through a fine-mesh sieve and discard the solids. Return the broth to the pot and bring it to a boil.
Cut the beef shanks into smaller pieces and add them back to the pot along with the bok choy. Simmer for an additional 5-10 minutes, or until the vegetables are tender.
Season the bulalo with fish sauce, salt, and pepper to taste. Serve the bulalo hot, garnished with chopped green onions if desired. Enjoy!

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Pork Binagoongan

Pork Binagoongan is a traditional Filipino dish with pork and shrimp paste (bagoong).

Pork Binagoongan

Pork Binagoongan is a traditional Filipino dish with pork and shrimp paste (bagoong). The pork is usually slow-cooked in a mixture of shrimp paste, tomatoes, onions, and garlic. Some variations of the recipe include adding additional ingredients such as eggplant or green beans. It is typically served with steamed rice and can be enjoyed as a main course or as a side dish. The dish is known for its savory and slightly salty flavor with a hint of sourness, that balances the taste and makes it a delicious dish.

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Recipe for Pork Binagoongan:

Pork Binagoongan

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Medium

Pork Binagoongan is a traditional Filipino dish with pork and shrimp paste (bagoong).

Ingredients

1/2 kilo pork belly or shoulder, cut into bite-sized pieces
2 tbsp vegetable oil
2 cloves garlic, minced
1 onion, diced
2 cups water
1/4 cup shrimp paste (bagoong)
2 tomatoes, diced
1/4 cup green onions, chopped
Salt and pepper, to taste

Directions

In a pan, heat the oil over medium heat. Add the garlic and onion, and sauté until fragrant.
Add the pork and sauté until browned.
Add the water, shrimp paste, and tomatoes, and bring to a boil.
Reduce the heat to low and simmer for about 30 minutes or until the pork is tender.
Season with salt and pepper, to taste.
Stir in the green onions and cook for an additional 2 minutes.
Serve hot with steamed rice.

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Easy Nacho Cheese Dip Recipe

This easy Nacho Cheese Dip recipe goes well with the Party Nachos. This actually is a sauce that can also be put on broccoli or baked potatoes for a tasty snack.

Easy Nacho Cheese Dip Recipe

This easy Nacho Cheese Dip recipe goes well with the Party Nachos. This actually is a sauce that can also be put on broccoli or baked potatoes for a tasty snack. You can vary the recipe by playing around with different kinds of cheese such as Gouda or Swiss.

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Recipe for Easy Nacho Cheese Dip:

Easy Nacho Cheese Dip Recipe

Recipe by Yummy FoodDifficulty: Easy

This easy Nacho Cheese Dip recipe goes well with the Party Nachos. This actually is a sauce that can also be put on broccoli or baked potatoes for a tasty snack.

Ingredients

2 cups whole milk
1/4 cup (60g) butter, unsalted
1/4 cup all-purpose flour
2 cups Cheddar cheese, grated/shredded
2 tablespoons hot sauce
1 teaspoon cayenne pepper
Salt and pepper to taste

Directions

Pour the milk into a saucepan. Heat over medium heat. When bubbles begin to form, remove the milk from the heat.
Add the butter to another saucepan. Melt over medium-low heat.
Sprinkle flour into the melted butter. Stir to form a thickened paste.
Pour the warm milk into the flour paste. Pour in gradually, whisking in the milk as you tip it. The sauce will thicken over 5 minutes, as you continue to stir.
Add the cheese to the thickened mixture. Whisk through to help it melt in.
Add the hot sauce and cayenne pepper. Stir through. Then season with salt and pepper to taste. Do a taste test; add more of these seasonings if needed.
Serve. Pour the sauce over the pre-arranged nachos.

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IMAGE SOURCE: Stewart Black, CC BY 2.0, via Wikimedia Commons

Pork Kaldereta Bola-bola Recipe

This Pork Kaldereta Bola-bola recipe is an interesting way to make meatballs into a tasty dish. Bola-bola is Filipino for meatballs.

Pork Kaldereta Bola-bola Recipe

This Pork Kaldereta Bola-bola recipe is an interesting way to make meatballs into a tasty dish. Bola-bola is Filipino for meatballs.

Kaldereta or Caldereta is originally a goat meat stew. It originated from the Philippines. Over the years, variants of the dish have used beef, chicken, or pork.

Commonly, the meat is stewed with vegetables, liver paste and tomato sauce. The easiest way to re-create the liver paste is to use canned liver spread.

Caldereta is derived from the Spanish word caldera which means cauldron. The dish is similar to meat stews from Spain and Portugal which was brought to the Philippines by the Spaniards during their occupation. Over the years, it has transformed into a uniquely Filipino dish.

Kaldereta also has similarities with afritada and mechado.

Kaldereta is usually served during festivities. It is also a preferred pulutan (food or dish prepared for a drinking session).

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Recipe for Pork Kaldereta Bola-bola:

Pork Kaldereta Bola-bola Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

This Pork Kaldereta Bola-bola recipe is an interesting way to make meatballs into a tasty dish. Bola-bola is Filipino for meatballs.

Ingredients

1/2 cup bell pepper, green, cut into 1 x 1-inch cubes
1/2 cup bell pepper, red, cut into 1 x 1-inch cubes
1 cup potato, cut into chunks then fried
Bola-Bola:
300 g ground pork
2/3 cup bread crumbs
1 pc egg
1/3 cup red onion, chopped
2 Tbsp soy sauce
Kaldereta Sauce:
2 Tbsp oil
1 Tbsp garlic, minced
1/4 cup liver spread
1 pouch DEL MONTE Filipino Style Tomato Sauce (250g)
2 Tbsp soy sauce
1/2 cup water

Directions

Mix ground pork, bread crumbs, egg, onion, and soy sauce together until well incorporated then form every 1 tablespoon of the bola-bola mixture into balls.
For the Kaldereta Sauce: In a pan, sauté the garlic in oil until aromatic. Add the liver spread then sauté for 1 minute. Add the DEL MONTE Filipino Style Tomato Sauce, soy sauce, and water. Add the balls then let it simmer covered until balls are cooked.
Turn the heat off then add the green and red bell pepper. Cover for another 3 minutes. Serve with fried potatoes.

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IMAGE AND RECIPE SOURCE: Life Gets Better

Beef Pochero Recipe

This Beef Pochero Recipe is a warm and hearty stew that everyone in the family will love.

Beef Pochero Recipe

This Beef Pochero Recipe is a warm and hearty stew that everyone in the family will love.

What is Pochero?

Puchero is a type of stew originally from Spain, prepared in Yucatán, Mexico, Argentina, Paraguay, Uruguay, Perú, south of Brazil, the Philippines, and Spain, specifically the autonomous communities of Andalusia and the Canary Islands. The Spanish word “puchero” originally meant an earthenware pot, before being extended to mean any vessel, and then the dish cooked in it.
The dish is essentially equivalent to the cocido of Spain but lacking colorants (such as paprika), using local ingredients which vary from one region to another. In Spain chickpeas are widely used. Puchero, cocido, and the sancocho eaten in Colombia, Ecuador, Dominican Republic, Venezuela and Puerto Rico, are essentially similar dishes.
In Philippine cuisine, puchero (Spanish: Pochero; Tagalog: putsero) is a dish composed of beef chunks stewed with saba bananas (or plantains). The dish may also include potatoes or sweet potatoes, chorizos de Bilbao, bok choy, leeks, chickpeas, cabbage and tomato sauce. Other versions replace beef with chicken or pork.
https://en.wikipedia.org/wiki/Puchero

As you can see above, puchero is essentially a beef stew. So for this recipe, we will be using beef.

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Recipe for Beef Pochero:

Beef Pochero Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hours

minutes

Total time

hours

minutes

This Beef Pochero Recipe is a warm and hearty stew that everyone in the family will love.

Ingredients

2 Tbsp oil
1/4 cup onion, red, sliced
350 g beef, round, cut into serving portions
3 cups water
1 pouch DEL MONTE Filipino Style Tomato Sauce (200g)
120 g potato, cut into chunks
2 pcs banana, saba, semi-ripe, peeled and sliced diagonally
1/4 cup garbanzos, cooked
salt, to taste
pepper, to taste
2 bunch pechay Tagalog

Directions

Sauté onion and beef for 5 minutes. Add water and DEL MONTE Filipino Style Tomato Sauce. Bring to a boil, cover and simmer over low heat until beef is almost tender.
Add potatoes, saba, and garbanzos. Season with salt and pepper to taste. Simmer for 10 minutes or until potatoes and saba are tender.
Add pechay. Simmer for 5 minutes or until pechay is cooked.

Notes

This Beef Pochero dish is rich in iron for making red blood cells that carry oxygen around the body. It is also rich in vitamin A which promotes normal growth and development.
Choose relatively cheaper cuts of beef that are tougher and have connective tissue or “litid” like round, kenchi, or even kalitiran. When cooked slowly, these beef cuts turn tender and the “litid” melts in your mouth.

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Other Useful Categories: Beginner Recipes | Comfort Food | Traditional & Authentic

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IMAGE AND RECIPE SOURCE: Life Gets Better