Category: Filipino

Easy Chowking-Style Chao Fan Recipe

Here is an easy Chowking-style Chao Fan recipe. Chao Fan is basically fried rice in English.

Chao Fan Recipe: Chowking-Style Fried Rice

Here is an easy Chowking-style Chao Fan recipe.  Chao Fan is basically fried rice in English.

Chowking is a popular fast food chain in the Philippines.  It pioneered the Asian quick service restaurant concept in the Philippines.  Chowking combines traditional Chinese cuisine with a modern fast food service.

Chowking’s Chao Fan Fried Rice is the ultimate budget meal. There are other fast food chains offering affordable meals, but the chao fan is the best.

A little bit of history. Chinese fried rice is believed to have started as a way to accommodate leftovers mixed with egg, garlic and soy sauce. All ingredients are stir fried on a wok. In modern times, the chao fan has become a staple in fast food cuisine.

This easy Chao Fan recipe is inspired by Chowking’s Chao Fan, a popular Filipino fast-food favorite. Chao Fan in English is essentially fried rice with delicious meat and vegetables, offering a hearty, affordable meal. If you’ve wondered how to cook Chao Fan Chowking-style, this recipe gives you a close copycat version at home.

You’ll need essential Chao Fan ingredients like rice, your choice of meat such as pork or beef, and vegetables like carrots and bell pepper. With just a few simple steps, you can recreate this Chowking fried rice recipe that’s both flavorful and filling. This Chaofan recipe also allows you to add your twist, such as turning it into a Beef Chao Fan recipe or using Chowking egg fried rice as the base.

For an authentic touch, try using pork Chao Fan or incorporate crispy Chowking fried tofu to get that restaurant-quality flavor. Wondering how to make Chao Fan? It’s simple—sauté garlic, onions, meat, and veggies in a hot skillet, then stir in rice and seasonings. This Chowking rice recipe will surely bring that familiar taste right into your kitchen.

Whether you’re a fan of Chao Fan Chowking or just love a good fried rice dish, this Chowking-style Chao Fan recipe is perfect for satisfying your cravings.

The copycat recipe will allow you to cook chao fan at home with your choice of meat.

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Easy Chowking-Style Chao Fan Recipe

Recipe by Yummy FoodCourse: MainCuisine: ChineseDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

20

minutes
Calories

300

kcal
Total time

25

minutes

Here is an easy Chowking-style Chao Fan recipe.  Chao Fan is basically fried rice in English.

Ingredients

  • 6-8 cups Cooked Rice

  • 1/4 cup Choice of Meat (ground beef, ground chicken meat, or finely chopped breakfast sausage)

  • 2 tbsp Garlic,  finely chopped

  • 1 medium Onion, finely chopped

  • 1 medium sized Bell pepper, finely chopped

  • 1/4 cup Carrots, finely chopped

  • 1 tsp Chili Powder

  • 1 tsp Curry Powder

  • 2 tsp Green Onion, finely chopped

  • 2 Eggs, beaten

  • 3 tbsp Cooking Oil

  • Salt and pepper to taste

Directions

  • On a skillet, saute garlic in oil until golden brown. Make sure that your stove is set to medium heat.
  • Add onion and stir until translucent.
  • Add your meat of choice (beef or chicken or chopped sausage) and stir occasionally until cooked.
  • Add chopped bell pepper and carrots, salt and pepper and continue stirring.
  • Add chili powder and curry powder and mix until evenly distributed.
  • Add your cooked rice and mix until slightly brown.
  • Add beaten eggs and stir until it becomes completely distributed and cooked.
  • Stir in your green onion right before serving. Serve hot and enjoy!

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Classic Filipino Pandesal Recipe

Here is the Classic Filipino Pandesal Recipe that most people are familiar with. Pandesal is a breakfast staple among Filipinos and by learning to make your own, there will be no need to go the bakery every morning.

Classic Filipino Pandesal Recipe

Here is the Classic Filipino Pandesal Recipe that most people are familiar with. Pandesal is a breakfast staple among Filipinos and by learning to make your own, there will be no need to go the bakery every morning.

Pandesal or pan de sal (Filipino and Spanish for “salt bread”), is a common bread roll in the Philippines. It is made of flour, eggs, yeast, sugar and salt. Pan de sal is a popular yeast-raised bread in the Philippines. Individual loaves are shaped by rolling the dough into long logs (bastón, Spanish for “stick”) which are rolled in fine bread crumbs. These are then portioned, allowed to rise, and baked. It is most commonly served hot and may be eaten as is, or dipped in coffee, hot chocolate or milk. It can also be complemented with butter, margarine, cheese, jam, peanut butter, chocolate spread, or other fillings like eggs, sardines and meat. Its taste and texture closely resemble those of the Puerto Rican bread pan de agua, French baguette, and Mexican bolillos. Contrary to its name, pan de sal tastes slightly sweet rather than salty. Most bakeries bake pandesal in the morning for breakfast consumption, though some bake pandesal the whole day.

https://en.wikipedia.org/wiki/Pandesal

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Classic Filipino Pandesal Recipe

Recipe by Yummy FoodCourse: BreakfastCuisine: FilipinoDifficulty: Easy
Servings

4

servings
Prep time

2

hours 
Cooking time

25

minutes
Calories

589

kcal
Total time

2

hours 

25

minutes

Here is the Classic Filipino Pandesal Recipe that most people are familiar with. Pandesal is a breakfast staple among Filipinos and by learning to make your own, there will be no need to go the bakery every morning.

Ingredients

  • 2 cups bread flour

  • 2 cups all-purpose flour

  • 1 tsp baking powder

  • 1 pouch rapid rise yeast

  • 1/2 cup white sugar

  • 5 tbsp melted butter

  • 1 1/4 cup fresh milk (lukewarm)

  • 1 cup bread crumbs

  • 1 tsp salt

  • 1 egg

  • 1 tbsp cooking oil

Directions

  • In a bowl, combine the yeast, sugar, and milk. Stir until the yeast and sugar are fully dissolved. You can also use water instead of milk.
  • In the mixing bowl, combine the dry ingredients: flour, sugar, salt, and baking powder then mix well.
  • Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until dough is formed. You can use your hands to effectively mix the ingredients.
  • In a flat surface, knead the dough until the texture becomes fine.
  • Mould the dough and put back in the mixing bowl, cover with damp cloth and let the dough rise for at least 45 minutes to 1 hour.
  • After the dough has risen, transfer to a lightly floured flat working surface.
  • Roll into a log then cut into four to six equal pieces.
  • Take another portion of the dough, roll again into a log and cut into equal pieces, repeat this step until all the dough is done.
  • Roll each piece of dough in breadcrumbs then arrange on a baking tray for at least an inch apart (so it won’t stick together when it rises later on).
  • Leave the dough in the tray to rise again for 15 to 20 minutes.
  • Pre-heat the oven at 190°C (375°F) for 10 minutes. If using a fan assisted oven, reduce the heat according to the user’s manual.
  • Bake for 20 to 25 minutes or until nicely browned outside.
  • Enjoy with different “palaman” like Peanut Butter.

Nutrition Facts

4 servings per container

Serving Size221

  • Amount Per ServingCalories589
  • % Daily Value *
  • Total Fat 24.33g 32%
    • Saturated Fat 12.015g 61%
    • Trans Fat 0.607g
  • Cholesterol 200mg 67%
  • Sodium 886mg 39%
  • Potassium 388mg 9%
  • Total Carbohydrate 78.38g 29%
    • Dietary Fiber 2.9g 11%
    • Total Sugars 17.91g
  • Protein 14.3g 29%
  • Vitamin A 29mcg 4%
  • Calcium 20mg 2%
  • Iron 26mg 145%
  • Vitamin D 4mcg 20%
  • Vitamin E 7mg 47%
  • Vitamin K 9mcg 8%
  • Thiamin 81mg 6750%
  • Riboflavin 59mg 4539%
  • Niacin 41mg 257%
  • Vitamin B6 11mg 648%
  • Vitamin B12 55mcg 2292%
  • Folate 72mcg 18%
  • Pantothenic Acid 26mg 520%
  • Phosphorus 42mg 4%
  • Magnesium 10mg 3%
  • Zinc 17mg 155%
  • Selenium 67mcg 122%
  • Copper 17mg 1889%
  • Manganese 33mg 1435%

* 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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Easy Pinoy Leche Flan Recipe

Leche Flan is a variation of Creme Caramel, a custard dessert with a layer of clear caramel sauce.

Easy Pinoy Leche Flan Recipe

Here is an easy leche flan recipe that you could make at home.

Lechen Flan is a favorite Filipino dessert. It is almost always present in special occasions like town fiestas.

What is Leche Flan?

Leche Flan is a variation of Creme Caramel, a custard dessert with a layer of clear caramel sauce.

In the Philippines, flan is known as leche flan (the local term for the originally Spanish flan de leche, literally “milk flan”), which is a heavier version of the Spanish dish, made with condensed milk and more egg yolks. Leche flan is usually steamed over an open flame or stove top in an oval-shaped tin mold known as llanera (also spelled lyanera), although rarely it can also be baked. Leche flan is a staple dessert in celebratory feasts.
An even heavier version, called tocino de cielo or tocino del cielo (Spanish for “heaven’s bacon”), is similar, but has significantly more egg yolks and sugar.
Leche flan is also commonly baked into pastries. The most common is the Filipino dessert flan cake or leche flan cake, a Filipino chiffon or sponge cake with a layer of leche flan on top. It can similarly be baked into steamed cupcakes known as puto mamón, a combination known as puto flan.

https://en.wikipedia.org/wiki/Cr%C3%A8me_caramel

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Easy Pinoy Leche Flan Recipe

Recipe by Yummy FoodCourse: DESSERTCuisine: Filipino
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

718

kcal
Total time

1

hour 

Leche Flan is a variation of Creme Caramel, a custard dessert with a layer of clear caramel sauce.

Ingredients

  • For the Flan:

  • 12 egg yolks, beaten

  • 1 can  evaporated milk (or whole milk), (354 mL)

  • 1 can condensed milk, (410 mL)

  • 1/2 cup sugar

  • 1/4 tsp vanilla extract

  • water (for steaming)

  • For the Caramel:

  • 3 tbsp water

  • 1 cup light brown sugar

Directions

  • Prepare individual llanera (or two 9 x 2 in flan molds) and set aside.
  • Start by preparing the caramel. In a saucepan, bring the water to a boil then reduce low heat before adding the sugar.
  • Stir continuously for about 2 minutes or until the sugar caramelizes or turns amber.
  • Immediately pour the caramelized sugar into prepared individual flan molds. Evenly spread the caramel in the molds. Set the molds aside.
  • Prepare the steamer. Place a steamer in a large saucepan or a wok. Pour in water to just below the steamer and bring to boil.
  • In a separate bowl, combine evaporated milk, condensed milk, sugar and vanilla.
  • Gently pass the beaten eggs through a strainer into the bowl.
  • Stir to combine and mix thoroughly.
  • Pour the mixture into the prepared flan molds containing the caramel.
  • Cover the molds with aluminum foil, arrange into the steamer (water should already boiling before placing the molds inside) and steam for 30 minutes or until firm.
  • Set aside to cool and then refrigerate for at least 2 hours.

Notes

  • Run a knife along the edges of the flan molds to loosen. Turn the molds over onto a platter or individual plates. The flan should come out easily with the caramel on top.

Nutrition Facts

4 servings per container

Serving Size270

  • Amount Per ServingCalories718
  • % Daily Value *
  • Total Fat 20.32g 27%
    • Saturated Fat 9.145g 46%
    • Trans Fat 0g
  • Cholesterol 582mg 194%
  • Sodium 211mg 10%
  • Potassium 626mg 14%
  • Total Carbohydrate 117.17g 43%
    • Dietary Fiber 0g 0%
    • Total Sugars 114.79g
  • Protein 19.04g 39%
  • Vitamin A 51mcg 6%
  • Vitamin C 4mg 5%
  • Calcium 52mg 4%
  • Iron 12mg 67%
  • Vitamin D 28mcg 140%
  • Vitamin E 10mg 67%
  • Vitamin K 1mcg 1%
  • Thiamin 17mg 1417%
  • Riboflavin 72mg 5539%
  • Niacin 2mg 13%
  • Vitamin B6 21mg 1236%
  • Vitamin B12 62mcg 2584%
  • Folate 22mcg 6%
  • Pantothenic Acid 53mg 1060%
  • Phosphorus 74mg 6%
  • Magnesium 15mg 4%
  • Zinc 31mg 282%
  • Selenium 77mcg 140%
  • Copper 10mg 1112%
  • Manganese 4mg 174%

* 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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Special Hardinera Recipe

Hardinera, also known as the Lucban (Quezon) meatloaf, is a Filipino meatloaf made with ground pork topped with hard-boiled eggs, pineapples, bell peppers.

Special Hardinera Recipe

What is Hardinera?

Hardinera (Philippine Spanish: jardinera), also known as the Quezon meatloaf or the Lucban meatloaf, is a Filipino meatloaf made with diced or ground pork topped with sliced hard-boiled eggs, pineapples, carrots, bell peppers, peas, tomatoes, and raisins, among others. The ingredients used are identical to the ones used in Filipino menudo; while the cooking process is similar to the Filipino embutido. It is traditionally steamed in an oval-shaped tin mold known as a llanera (or lyanera), which is also used to make leche flan. It originates from the province of Quezon in Luzon Island.

https://en.wikipedia.org/wiki/Hardinera

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Special Hardinera Recipe

Recipe by Yummy FoodCourse: Main CourseCuisine: FilipinoDifficulty: Moderate
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 

30

minutes
Calories

1441

kcal
Total time

2

hours 

Hardinera, also known as the Lucban (Quezon) meatloaf, is a Filipino meatloaf made with ground pork topped with hard-boiled eggs, pineapples, bell peppers.

Ingredients

  • 3 tbsps oil

  • 4 tbsps butter

  • 1 pc white onion, chopped

  • 3 cloves garlic, chopped

  • 1 kg pork tenderloin, ground

  • 1 tsp salt

  • 1 tsp pepper

  • 2 cups chicken broth

  • 1 cup tomato sauce

  • 1 cup sweet pickles, diced

  • 1 cup canned spiced ham

  • ¼ cup raisins

  • 1 cup pineapple tidbits, drained

  • 1 pc red bell pepper, diced

  • 1 small can liver spread

  • ½ – 1 cup Quezo de Bola, grated

  • 1 cup bread crumbs

  • 3 pcs eggs, beaten

  • Banana leaves, softened and cut according to the shape of llanera

  • For the garnish:

  • 2-3 pcs hard-boiled eggs, sliced

  • 3-4 pcs pineapple slices

  • 1 small green bell pepper, cut into fine strips

  • 1 small red bell pepper, cut into fine strips

Directions

  • Cut hard boiled egg into wedges.
  • Line the llanera with softened banana leaves. Brush the leaf with butter, set aside.
  • In a pan, heat oil and sauté onions, let it caramelize and add the garlic.
  • Add the pork and sauté until it changes color. Season with salt and pepper.
  • Combine with salt, pepper, beaten egg and remaining ingredients. Mix well.
  • Let it simmer until the sauce has been reduced.
  • Remove from heat and let it cool then drain excess sauce.
  • Arrange the slices of hard-boiled eggs, pineapple slices, red and green bell pepper strips into the prepared llaneras.
  • Pour meat mixture into the llanera. Cover and steam for 1 hour.
  • Cool for 15 minutes. Slice and serve.

Nutrition Facts

4 servings per container

Serving Size922

  • Amount Per ServingCalories1441
  • % Daily Value *
  • Total Fat 76.08g 98%
    • Saturated Fat 34.102g 171%
    • Trans Fat 0.678g
  • Cholesterol 1015mg 339%
  • Sodium 3629mg 158%
  • Potassium 2271mg 49%
  • Total Carbohydrate 59.09g 22%
    • Dietary Fiber 7.2g 26%
    • Total Sugars 37.48g
  • Protein 123.99g 248%
  • Vitamin A 201mcg 23%
  • Vitamin C 176mg 196%
  • Calcium 32mg 3%
  • Iron 66mg 367%
  • Vitamin D 22mcg 111%
  • Vitamin E 27mg 180%
  • Vitamin K 36mcg 30%
  • Thiamin 278mg 23167%
  • Riboflavin 186mg 14308%
  • Niacin 192mg 1200%
  • Vitamin B6 218mg 12824%
  • Vitamin B12 327mcg 13625%
  • Folate 38mcg 10%
  • Pantothenic Acid 101mg 2020%
  • Phosphorus 192mg 16%
  • Magnesium 54mg 13%
  • Zinc 163mg 1482%
  • Selenium 329mcg 599%
  • Copper 102mg 11334%
  • Manganese 88mg 3827%

* 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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Easy Lechon Kawali Recipe

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.

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Easy Lechon Kawali Recipe

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 Fat 175.78g 226%
    • Cholesterol 113mg 38%
    • Sodium 6069mg 264%
    • Potassium 724mg 16%
    • Total Carbohydrate 4.67g 2%
      • Dietary Fiber 0.3g 2%
      • Total Sugars 3.22g
    • Protein 38.93g 78%
    • Vitamin A 6mcg 1%
    • Vitamin C 1mg 2%
    • Calcium 3mg 1%
    • Iron 13mg 73%
    • Vitamin D 8mcg 40%
    • Vitamin E 93mg 620%
    • Vitamin K 334mcg 279%
    • Thiamin 82mg 6834%
    • Riboflavin 38mg 2924%
    • Niacin 88mg 550%
    • Vitamin B6 72mg 4236%
    • Vitamin B12 43mcg 1792%
    • Folate 2mcg 1%
    • Phosphorus 86mg 7%
    • Magnesium 15mg 4%
    • Zinc 52mg 473%
    • Selenium 143mcg 260%
    • Copper 30mg 3334%
    • Manganese 7mg 305%

    * 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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    Easy Yema Balls Recipe

    Yema Balls are a sweet custard confectionary from the Philippines. It is made with egg yolks, milk, and sugar. The name yema is from Spanish for “egg yolk”.

    Easy Yema Balls Recipe

    Here is an easy Yema Balls recipe that every beginner cook could easily make.

    What are Yema Balls?

    Yema is a sweet custard confectionary from the Philippines. It is made with egg yolks, milk, and sugar. The name yema is from Spanish for “egg yolk”. Like other egg yolk-based Filipino desserts, it is believed that yema originated from early Spanish construction materials. During the Spanish colonization of the Philippines, egg whites mixed with quicklime and eggshells were used as a type of mortar to hold stone walls together. Filipinos reused the discarded egg yolks into various dishes. Among them is yema, which is possibly based on the Spanish pastry Yemas de Santa Teresa.
    Yemas were originally made with only egg yolks and sugar, heated and stirred until the consistency is thick. They are then shaped into small balls or pyramids and covered in white sugar. Milk (or condensed milk) later became part of the recipe (probably during the American period). Modern variations also usually include chopped nuts.

    https://en.wikipedia.org/wiki/Yema_(candy)

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    Easy Yema Balls Recipe

    Recipe by Yummy FoodCourse: DessertCuisine: FilipinoDifficulty: Easy
    Servings

    4

    servings
    Prep time

    10

    minutes
    Cooking time

    30

    minutes
    Calories

    890

    kcal
    Total time

    40

    minutes

    Yema Balls are a sweet custard confectionary from the Philippines. It is made with egg yolks, milk, and sugar. The name yema is from Spanish for “egg yolk”.

    Ingredients

    • 1 can sweetened condensed milk (414mL)

    • 6 egg yolks

    • 1 tsp vanilla essence

    • 1/2 kg white sugar

    Directions

    • In a frying pan/ pot, mix the condensed milk egg yolks, and vanilla essence until well blended.
    • Bring to a boil, then reduce to low heat to prevent the mixture from burning.
    • Using a metal spatula, constantly stir the milk as if you are scraping the bottom of the pan. Prevent milk from burning and sticking to the pan/ pot.
    • The mixture is ready when it forms a ball.
    • When it cools, shape the mixture into balls, 2 to 3 cm in diameter.
    • Place the yema balls on a wide plate with white sugar then roll to coat.
    • Once coated, pick up each ball with a toothpick. Set aside to cool.
    • Optional: Wrap the balls in cellophane and twist both ends to secure.

    Nutrition Facts

    4 servings per container

    Serving Size251

    • Amount Per ServingCalories890
    • % Daily Value *
    • Total Fat 15.4g 20%
      • Saturated Fat 7.879g 40%
      • Trans Fat 0g
    • Cholesterol 310mg 104%
    • Sodium 141mg 7%
    • Potassium 400mg 9%
    • Total Carbohydrate 179.74g 66%
      • Dietary Fiber 0g 0%
      • Total Sugars 176.52g
    • Protein 11.89g 24%
    • Vitamin A 27mcg 3%
    • Vitamin C 3mg 4%
    • Calcium 32mg 3%
    • Iron 5mg 28%
    • Vitamin D 10mcg 50%
    • Vitamin E 5mg 34%
    • Vitamin K 1mcg 1%
    • Thiamin 12mg 1000%
    • Riboflavin 52mg 4000%
    • Niacin 2mg 13%
    • Vitamin B6 11mg 648%
    • Vitamin B12 39mcg 1625%
    • Folate 12mcg 3%
    • Pantothenic Acid 30mg 600%
    • Phosphorus 50mg 4%
    • Magnesium 9mg 3%
    • Zinc 19mg 173%
    • Selenium 54mcg 99%
    • Copper 5mg 556%
    • Manganese 2mg 87%

    * 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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    Easy Pakbet Tagalog Recipe

    Pakbet Tagalog is a variant of Pinakbet. The original pinakbet (pakbet) is made from mixed vegetables steamed in fish sauce (bagoong).

    Easy Pakbet Tagalog Recipe

    Pakbet Tagalog is a variant of Pinakbet. Pinakbet (also called pakbet) originated from the Ilocos region of the Philippines. The original pinakbet (pakbet) is made from mixed vegetables steamed in fish sauce (bagoong). The original Ilocano pinakbet (pakbet) uses bagoong of fermented fish.

    This easy pakbet tagalog recipe is a minor twist from the original Ilocano dish. In this recipe, we will be using bagoong alamang (shrimp paste) instead of bagoong isda.

    Pakbet Tagalog usually use bitter gourds (ampalaya), eggplants (talong), tomatoes (kamatis), okra, string beans (sitaw), and calabaza (kalabasa).

    Our recipe also uses pork belly (liempo). You could also used left-over lechon kawali or lechon liempo if you have any. This saves time.

    It is ideal to use fresh vegetables for this dish. The best partner when serving this dish is fish.

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    Recipe for Pinakbet:

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    Easy Pakbet Tagalog Recipe

    Recipe by Yummy FoodCourse: MAIN COURSECuisine: FilipinoDifficulty: Easy
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    43.5

    kcal
    Total time

    1

    hour 

    10

    minutes

    Pakbet Tagalog is a variant of Pinakbet. The original pinakbet (pakbet) is made from mixed vegetables steamed in fish sauce (bagoong).

    Ingredients

    • 250 g pork belly, cut into strips

    • 500 ml water

    • 3-4 tbsp, bagoong alamang

    • 1 pc small onion, chopped

    • 2 cloves garlic, minced

    • 2-3 pc medium tomatoes, chopped

    • 1/2 small squash, peeled and cut into cubes

    • 5-7 young okras, ends trimmed, cut into halves diagonally

    • 1/2 bunch sitaw, ends trimmed and cut into 3-inch lengths

    • 1 pc ampalaya, seeded then halved and cut into slices

    • 1 large eggplant, ends trimmed and cut into cubes

    • salt

    • 1 tbsp cooking oil

    Directions

    • Pour and heat oil in a pan and apply medium-high heat.
    • Add pork and cook until browned and fat rendered.
    • Lower heat to medium and add the onion and garlic and cook until tender and aromatic.
    • Add tomatoes and cook for about 3-5 minutes or until it becomes soft and the skins peel off the flesh
    • Add shrimp paste and continue to cook for about a minute.
    • Add squash and water. Cover the pan and let it simmer for about 2 minutes.
    • Add yard-long beans, bitter gourd, and eggplant. Season with salt if needed. Cook for about 2 minutes. Add the okra and cook for another 2 minutes or until vegetables are tender yet still a bit crisp.
    • Transfer to a serving plate and serve with rice and your favorite fried meat. Enjoy!

    Nutrition Facts

    4 servings per container

    Serving Size496

    • Amount Per ServingCalories435
    • % Daily Value *
    • Total Fat 37.18g 48%
      • Saturated Fat 0g 0%
    • Cholesterol 63mg 21%
    • Sodium 678mg 30%
    • Potassium 846mg 18%
    • Total Carbohydrate 16.96g 7%
      • Dietary Fiber 7g 25%
      • Total Sugars 8.21g
    • Protein 10.38g 21%
    • Vitamin A 50mcg 6%
    • Vitamin C 64mg 72%
    • Calcium 8mg 1%
    • Iron 8mg 45%
    • Vitamin D 1mcg 5%
    • Vitamin E 10mg 67%
    • Vitamin K 26mcg 22%
    • Thiamin 36mg 3000%
    • Riboflavin 23mg 1770%
    • Niacin 34mg 213%
    • Vitamin B6 29mg 1706%
    • Vitamin B12 24mcg 1000%
    • Folate 21mcg 6%
    • Pantothenic Acid 16mg 320%
    • Phosphorus 23mg 2%
    • Magnesium 18mg 5%
    • Zinc 20mg 182%
    • Selenium 17mcg 31%
    • Copper 30mg 3334%
    • Manganese 38mg 1653%

    * 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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    By Meal Type: Dinner | Lunch

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

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    Easy Pata Tim Recipe

    Pata Tim, also spelled patatim, is a Filipino-Chinese dish. It is a braised pork hock dish slow-cooked until very tender in various spices sweetened with sugar.

    Easy Pata Tim Recipe

    Pata Tim, also spelled patatim, is a Filipino-Chinese dish. It is a braised pork hock dish slow-cooked until very tender in various spices sweetened with sugar. Some vegetables, like pechay and mushrooms, are also added.

    The dish is commonly served in Chinese-Filipino restaurants particularly in the City of Manila.

    Pata tim, like the more common humba, is derived from the Chinese red braised pork. It is closer to the original dish than humba, in that it sometimes uses Chinese rice wine and other Chinese spices and condiments. However, it is more commonly cooked closer to the Filipino paksiw na pata, but it does not use vinegar or uses only a very small amount of it. Like humba, it can also add common Filipino ingredients like pineapples, banana flowers, saba bananas, and patis. The name is a shortened version of pata itim, literally “black pork hock”, from pata (“pork hock” or “pig’s trotters”) and itim (“black”).

    Wikipedia

    The most basic pata tim recipe uses what Filipinos call as pata (pork hock in English). Traditionally, pata tim is cooked whole and not chopped. The easy way to cook pata tim, as described below, is to mix all the ingredients together with the pata and simmer until tender. The broth is then used to make the sauce. The recipe used lettuce as garnish but we can replace it with blanched pechay. Then we serve with rice.

    This dish could be modified. You may want to broil the pata for 1 to 2 minutes to prevent the skin from shrinking when boiled.

    Another option is to pre-boil the pata for around 20 minutes before adding the ingredients. This allows you to remove scum and impurities from the pata. You can discard the water later and continue with the recipe.

    For more flavor, some cooks will add pork cubes. This is all entirely up to you.

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    Recipe for Pata Tim:

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    Easy Pata Tim Recipe

    Recipe by Yummy FoodCourse: Main CourseCuisine: FilipinoDifficulty: Easy
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    2

    hours 
    Calories

    711

    kcal
    Total time

    2

    hours 

    30

    minutes

    Pata Tim, also spelled patatim, is a Filipino-Chinese dish. It is a braised pork hock dish slow-cooked until very tender in various spices sweetened with sugar.

    Ingredients

    • 1 kg pork pata (pork’s leg)

    • 5 cloves garlic; crushed

    • 1/4 cup soy sauce

    • 3/4 cup pineapple juice

    • 3/4 cup oyster sauce

    • 1 tablespoon rice wine

    • 1 tablespoon pepper corns

    • 1 red onion; chopped

    • 3 bay leaves

    • Lettuce for garnish (fried for 2 minutes)

    • Sauce:

    • 1 cup broth of pata

    • 5 tablespoons cornstarch

    • Salt to taste

    Directions

    • In a stock pot, put enough water to simmer the pork pata (with all the ingredients) until the meat is tender.
    • Add hot water to replace the evaporated liquid, if necessary.
    • Drain and cut the meat from one side and separate the bones. Save 1 cup of broth for the sauce.
    • Place the lettuce in a platter. Put the pata over the lettuce. Set aside.
    • Make the Sauce:
    • In a skillet, combine broth, cornstarch, and salt.
    • Bring to boil until sauce becomes thick.
    • Pour the sauce on top of the pata.
    • Serve hot and enjoy!

    Nutrition Facts

    4 servings per container

    Serving Size550

    • Amount Per ServingCalories711
    • % Daily Value *
    • Total Fat 31.24g 41%
      • Total Carbohydrate 25.52g 10%
        • Dietary Fiber 2.2g 8%
        • Total Sugars 14.4g
      • Protein 68.5g 137%
      • Vitamin A 6mcg 1%
      • Vitamin C 14mg 16%
      • Calcium 14mg 2%
      • Iron 17mg 95%
      • Vitamin D 13mcg 65%
      • Vitamin E 5mg 34%
      • Vitamin K 5mcg 5%
      • Thiamin 146mg 12167%
      • Riboflavin 67mg 5154%
      • Niacin 164mg 1025%
      • Vitamin B6 148mg 8706%
      • Vitamin B12 73mcg 3042%
      • Folate 11mcg 3%
      • Pantothenic Acid 38mg 760%
      • Phosphorus 91mg 8%
      • Magnesium 29mg 7%
      • Zinc 73mg 664%
      • Selenium 207mcg 377%
      • Copper 49mg 5445%
      • Manganese 47mg 2044%

      * 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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      By Meal Type: Dinner | Lunch

      Other Useful Categories: Beginner Recipes | Comfort Food | Copycat Recipes | Soy Sauce-Based Dishes | Traditional & Authentic

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      Easy Crispy Bagnet Recipe

      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.

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      Recipe for Crispy Bagnet:

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      Easy Crispy Bagnet Recipe

      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 Fat 176.03g 226%
        • Saturated Fat 35.839g 180%
        • Trans Fat 30.026g
      • Cholesterol 368mg 123%
      • Sodium 5132mg 224%
      • Potassium 1217mg 26%
      • Total Carbohydrate 2.29g 1%
        • Dietary Fiber 0.1g 1%
        • Total Sugars 0.73g
      • Protein 95.23g 191%
      • Vitamin A 2mcg 1%
      • Vitamin C 2mg 3%
      • Calcium 12mg 1%
      • Iron 38mg 212%
      • Vitamin D 29mcg 145%
      • Vitamin E 130mg 867%
      • Vitamin K 88mcg 74%
      • Thiamin 172mg 14334%
      • Riboflavin 126mg 9693%
      • Niacin 107mg 669%
      • Vitamin B6 139mg 8177%
      • Vitamin B12 149mcg 6209%
      • Folate 3mcg 1%
      • Pantothenic Acid 98mg 1961%
      • Phosphorus 113mg 10%
      • Magnesium 38mg 10%
      • Zinc 228mg 2073%
      • Selenium 293mcg 533%
      • Copper 57mg 6334%
      • Manganese 10mg 435%

      * 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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      By Cuisine: Filipino

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      By Dish Type: Side Dishes

      By Main Ingredient: Pork

      By Meal Type: Dinner | Lunch

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

      Let me know what you think and enter your comments below!

      Image Source: Judgefloro / CC0

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