Easy Ensaladang Lato (Seaweed Salad) Recipe

Ensaladang Lato is a Filipino seaweed salad made from a type of green algae called “lato” in the Philippines. Lato is also known as “sea grapes” or “green caviar” due to its appearance resembling small, round, translucent green beads. To prepare ensaladang lato, the seaweed is typically blanched briefly in boiling water to soften it slightly. It is then mixed with chopped tomatoes, onions, and sometimes salted egg or shrimp paste for added flavor. The salad is often dressed with vinegar and calamansi (a local citrus fruit) juice to enhance its tangy taste. Ensaladang Lato is a refreshing and popular side dish in Filipino cuisine, commonly enjoyed with grilled or fried seafood or meat dishes, and it offers a unique texture and flavor that captures the essence of the sea.

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Here’s a simple recipe for Ensaladang Lato:

Easy Ensaladang Lato (Seaweed Salad) Recipe

Recipe by Yummy FoodCourse: Salads, AppetizersCuisine: FilipinoDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minute

Calories

kcal

Total time

minutes

Ingredients

1 cup fresh lato (sea grapes/green caviar)
1 small tomato, diced
1 small red onion, thinly sliced
1 salted egg, chopped (optional)
2 tablespoons shrimp paste (bagoong), for dressing
2 tablespoons vinegar (preferably cane or coconut vinegar)
1 tablespoon calamansi juice (or lemon juice) for extra tang (optional)
Freshly ground black pepper, to taste

Directions

Wash the fresh lato thoroughly in cold water to remove any sand or debris. Drain well.
In a pot, bring water to a boil. Blanch the lato by quickly dipping it into the boiling water for about 5-10 seconds. Immediately remove and place the blanched lato in a bowl of ice water to stop the cooking process. This will help maintain its crunchy texture.
Drain the lato from the ice water and transfer it to a mixing bowl.
Add the diced tomato, thinly sliced red onion, and chopped salted egg (if using) to the bowl with lato.
In a separate small bowl, combine the shrimp paste, vinegar, and calamansi juice (if using). Mix well to create the dressing.
Pour the dressing over the lato and vegetables in the mixing bowl. Gently toss everything together until the ingredients are evenly coated with the dressing.
Season with freshly ground black pepper to taste.
Transfer the Ensaladang Lato to a serving dish.

Notes

Serve this refreshing Filipino seaweed salad as a side dish or appetizer alongside your favorite grilled or fried seafood or meat dishes. Enjoy the unique texture and tangy flavor of Ensaladang Lato!
The nutrition information provided below is an estimate and may vary based on the specific brands and amounts of ingredients used.

Nutrition Facts

4 servings per container

Amount Per ServingCalories50
% Daily Value *
Total Fat 2g 3%
Sodium 300mg 14%
Total Carbohydrate 7g 3%
- Dietary Fiber 3g 11%
- Total Sugars 2g
Protein 2g 4%

* 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 Ginumis (Guinomis) Recipe

Guinomis is a refreshing and sweet Filipino dessert beverage that originates from the Visayas region of the Philippines.

Guinomis is a refreshing and sweet Filipino dessert beverage that originates from the Visayas region of the Philippines. It is a popular treat, especially during hot summer months, but can be enjoyed year-round. Guinomis is made with a variety of ingredients including coconut milk, glutinous rice balls, sago pearls, gulaman (agar jelly), and sweetened syrup flavored with pandan leaves.

Guinomis offers a delightful combination of textures and flavors, with creamy coconut milk, chewy sago pearls, jelly-like gulaman, and soft glutinous rice balls. It’s a delicious and refreshing dessert that provides a sweet and comforting treat on a hot day or anytime you’re craving a taste of Filipino cuisine.

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To prepare Guinomis, here’s a simple recipe:

Easy Ginumis (Guinomis) Recipe

Recipe by Yummy FoodCourse: DessertCuisine: FilipinoDifficulty: Easy

Guinomis is a refreshing and sweet Filipino dessert beverage that originates from the Visayas region of the Philippines.

Ingredients

1 cup glutinous rice flour
1/2 cup water
1 cup sago pearls (tapioca pearls), cooked according to package instructions
1 cup gulaman (agar jelly), cooked according to package instructions and cut into cubes
4 cups coconut milk
1 cup brown sugar or muscovado sugar
Pandan leaves (optional, for flavoring)

Directions

In a mixing bowl, combine the glutinous rice flour and water to make a dough. Knead until the mixture forms a smooth ball.
Pinch small portions of the dough and roll them into small balls, about 1/2 inch in diameter.
Bring a pot of water to a boil. Drop the glutinous rice balls into the boiling water and cook until they float to the surface. Remove the cooked rice balls from the water and set aside.
In a separate pot, combine the coconut milk, brown sugar or muscovado sugar, and pandan leaves (if using). Heat the mixture over medium heat, stirring constantly until the sugar is fully dissolved and the coconut milk is heated through. Do not let it boil.
Remove the pandan leaves from the coconut milk mixture.
To serve, divide the cooked sago pearls, gulaman cubes, and glutinous rice balls into serving glasses or bowls.
Pour the sweetened coconut milk mixture over the ingredients in each glass or bowl. Make sure to distribute the coconut milk evenly.
Chill in the refrigerator for at least 30 minutes to allow the flavors to meld together and the dessert to cool.
Serve Guinomis chilled and enjoy!

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Easy Chopsuey Recipe

Chopsuey is a popular and flavorful stir-fry dish originating from Chinese cuisine but has become a favorite in various Asian and Western countries.

Chopsuey is a popular and flavorful stir-fry dish originating from Chinese cuisine but has become a favorite in various Asian and Western countries. The dish typically consists of a colorful mix of vegetables such as carrots, bell peppers, cabbage, broccoli, and bean sprouts, along with meat (usually chicken, pork, shrimp, or beef) or tofu, all cooked in a savory sauce. The vegetables are stir-fried until they’re tender-crisp, and the sauce is thickened to coat the ingredients, creating a delicious and satisfying meal. Chopsuey is often served over steamed rice, making it a well-rounded and delightful culinary experience. It’s a versatile dish, allowing for various ingredient combinations to suit individual tastes.

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Here’s a classic recipe for Chopsuey:

Easy Chopsuey Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Chopsuey is a popular and flavorful stir-fry dish originating from Chinese cuisine but has become a favorite in various Asian and Western countries.

Ingredients

1 lb (450g) boneless chicken breast or boneless pork, thinly sliced
2 tablespoons vegetable oil
2 cloves garlic, minced
1 small onion, thinly sliced
1 cup carrots, julienned
1 cup bell peppers (any color), thinly sliced
1 cup broccoli florets
1 cup cauliflower florets
1 cup cabbage, shredded
1 cup bean sprouts
1/4 cup oyster sauce
2 tablespoons soy sauce
1 tablespoon cornstarch (mixed with 2 tablespoons water)
1/2 teaspoon ground black pepper
Cooked rice, for serving

Directions

Heat the vegetable oil over medium heat in a large wok or pan. Add the minced garlic and sliced onions, and sauté until they become fragrant and lightly browned.
Add the thinly sliced chicken or pork to the wok. Stir-fry until the meat is cooked through and slightly browned. If using both chicken and pork, cook them separately and then combine them in the wok.
Add the julienned carrots and sliced bell peppers to the wok. Stir-fry for about 2 minutes until they start to soften.
Toss in broccoli, cauliflower, and shredded cabbage. Continue to stir-fry for an additional 2-3 minutes until all the vegetables are tender-crisp.
Pour in the oyster sauce and soy sauce. Mix everything together until the vegetables and meat are coated in the sauce.
Add the bean sprouts to the wok and give it a quick toss to incorporate.
In a small bowl, mix the cornstarch with water to create a slurry. Pour the slurry into the wok, stirring continuously, until the sauce thickens and coats the ingredients evenly.
Season with ground black pepper to taste.
Remove the Chopsuey from the heat. Serve hot over cooked rice.

Recipe Video

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Easy Pancit Sotanghon Guisado Recipe

Pancit Sotanghon Guisado is a traditional Filipino dish that features thin, transparent noodles called sotanghon.

Pancit Sotanghon Guisado is a traditional Filipino dish that features thin, transparent noodles called sotanghon. It is a stir-fried noodle dish that is both comforting and flavorful. The noodles are made from mung bean starch and are typically soaked in water before being stir-fried with a variety of ingredients.

To make Pancit Sotanghon Guisado, the noodles are first soaked until they become soft and pliable. In a hot pan or wok, ingredients such as chicken, pork, shrimp, or a combination of meats are sautéed with garlic and onions until cooked through. Vegetables like carrots, cabbage, and bell peppers are then added and stir-fried until they become tender. The soaked sotanghon noodles are then added to the pan, along with soy sauce and other seasonings, and everything is tossed together until the noodles are evenly coated and heated through. The dish is typically garnished with green onions and calamansi, a citrus fruit, which adds a refreshing tang to the dish.

Pancit Sotanghon Guisado is a beloved Filipino dish that is often served during special occasions and celebrations. Its combination of flavors, textures, and colorful ingredients make it a crowd-pleaser. Whether enjoyed as a main course or as a side dish, Pancit Sotanghon Guisado offers a delicious and satisfying taste of Filipino cuisine.

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Here’s a simple recipe to make Pancit Sotanghon Guisado:

Easy Pancit Sotanghon Guisado Recipe

Recipe by Yummy FoodCourse: SidesCuisine: FilipinoDifficulty: Easy

Pancit Sotanghon Guisado is a traditional Filipino dish that features thin, transparent noodles called sotanghon.

Ingredients

8 ounces (225 grams) sotanghon noodles (mung bean vermicelli)
2 tablespoons cooking oil
3 cloves garlic, minced
1 small onion, thinly sliced
4 ounces (113 grams) boneless chicken breast, thinly sliced
4 ounces (113 grams) pork, thinly sliced
4 ounces (113 grams) shrimp, peeled and deveined
1 carrot, julienned
1 cup cabbage, shredded
1 bell pepper, thinly sliced
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon fish sauce
Ground black pepper, to taste
Green onions, chopped (for garnish)
Calamansi or lemon wedges (for serving)

Directions

Soak the sotanghon noodles in warm water for about 10 minutes or until they are soft and pliable. Drain and set aside.
Heat the cooking oil in a large pan or wok over medium heat. Add the minced garlic and sliced onion, and sauté until fragrant and slightly softened.
Add the chicken and pork to the pan, and cook until they are no longer pink. Then, add the shrimp and cook until they turn pink and opaque.
Add the carrot, cabbage, and bell pepper to the pan, and stir-fry for a few minutes until the vegetables start to soften.
Push the ingredients to one side of the pan and add the drained sotanghon noodles to the empty space. Pour the soy sauce, oyster sauce, and fish sauce over the noodles. Gently toss everything together until the noodles and ingredients are well combined and evenly coated with the sauces.
Season with ground black pepper to taste. Continue to stir-fry for a few more minutes until the noodles are heated through and the flavors meld together.
Remove from heat and garnish with chopped green onions.
Serve Pancit Sotanghon Guisado hot with calamansi or lemon wedges on the side for squeezing over the noodles.
Enjoy your homemade Pancit Sotanghon Guisado! It’s a delightful and satisfying dish that showcases the flavors of Filipino cuisine.

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Easy Pork Dinuguan Recipe

Dinuguan is a traditional Filipino dish that is often described as a blood stew. It is a savory dish made from pork meat and offal, such as lungs, intestines, and liver, cooked in a thick and rich sauce made from pig’s blood, vinegar, and various seasonings.

To prepare dinuguan, the meat, and offal are typically boiled until tender and then diced into small pieces. In a separate pan, garlic, onions, and sometimes ginger are sautéed until fragrant. The boiled meat and offal are then added to the pan and cooked together with the aromatics. The pig’s blood, which acts as the main ingredient for the sauce, is added next. It thickens the stew and gives it a unique flavor.

Vinegar is another key ingredient in dinuguan, as it helps balance the richness of the blood and adds a tangy taste. Additional seasonings such as soy sauce, bay leaves, and chili peppers are often included to enhance the overall flavor profile. The stew is simmered until the flavors meld together and the sauce thickens further.

Dinuguan is typically served hot and is often enjoyed with steamed rice or rice cakes called puto. It is a popular dish in the Philippines, particularly during festive occasions or gatherings. Despite its unconventional main ingredient, dinuguan is loved for its bold and distinct flavor, making it a unique and intriguing culinary experience for those who try it.

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Here’s a simple recipe for pork dinuguan:

Easy Pork Dinuguan Recipe

Recipe by Yummy FoodCourse: MAIN, MERIENDACuisine: FilipinoDifficulty: Easy

Ingredients

1 lb (450g) pork belly, cut into small cubes
1/2 lb (225g) pork liver, cut into small cubes
1/4 cup vinegar
3 tablespoons cooking oil
1 onion, chopped
4 cloves garlic, minced
2 tablespoons soy sauce
2 cups pig’s blood (available in Filipino or specialty stores)
2 cups water
2 dried bay leaves
Salt and pepper to taste
Red chili peppers (optional, for added heat)

Directions

In a large pot, heat the cooking oil over medium heat. Add the pork belly and cook until lightly browned and crispy. Remove the pork belly from the pot and set aside.
In the same pot, add the onions and garlic. Sauté until onions are translucent and garlic is fragrant.
Add the pork liver to the pot and cook for about 3-4 minutes until the liver is slightly cooked.
Pour in the vinegar and let it simmer for a minute to allow the vinegar to evaporate and reduce its sharpness.
Add the soy sauce, water, and bay leaves to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10 minutes.
Gradually add the pig’s blood while stirring continuously to avoid any lumps. Simmer for another 10-15 minutes until the sauce thickens.
Add the cooked pork belly back into the pot. Season with salt, pepper, and additional soy sauce if needed. If desired, add red chili peppers for added heat.
Continue simmering for another 5-10 minutes to allow the flavors to meld together.
Remove the bay leaves before serving.
Serve hot with steamed rice or rice cakes.

Notes

Cooking times may vary, so it’s important to adjust the simmering time to achieve your desired consistency for the sauce and tenderness of the meat.

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Easy Paksiw na Pata Recipe

Paksiw na pata is a traditional Filipino dish made with pork hock or trotters simmered in a tangy and savory vinegar-based sauce.

Paksiw na pata is a traditional Filipino dish made with pork hock or trotters simmered in a tangy and savory vinegar-based sauce. It is a rich and flavorful dish that showcases the tenderness and unique flavors of the pork.

Paksiw na pata is a delicious and hearty dish that is often enjoyed as a main course. The long cooking time helps tenderize the pork and infuse it with a flavorful sauce. The vinegar, soy sauce, garlic, and spices create a unique combination of sweet, tangy, and savory flavors. It’s a popular dish in Filipino cuisine, especially during special occasions or gatherings.

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Here’s a simple recipe for paksiw na pata:

Easy Paksiw na Pata Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Paksiw na pata is a traditional Filipino dish made with pork hock or trotters simmered in a tangy and savory vinegar-based sauce.

Ingredients

1 1/2 kilo pork pata (pork hock or trotters), cut into serving pieces
1 cup vinegar (cane vinegar or coconut vinegar)
1 cup water
3 cloves garlic, minced
1 onion, sliced
2-3 pieces dried bay leaves
1 tablespoon whole peppercorns
2 tablespoons soy sauce
1 tablespoon brown sugar (optional)
Salt to taste
Cooking oil

Directions

In a large pot, heat some oil and sauté the garlic and onions until fragrant.
Add the pork pata pieces and brown them on all sides.
Pour in the vinegar and water. Add the dried bay leaves and whole peppercorns.
Stir in the soy sauce and brown sugar (if using). This will help balance the flavors and add depth to the sauce.
Season with salt according to your taste. Remember that the sauce will reduce and concentrate, so start with a small amount and adjust later if needed.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 to 3 hours or until the pork pata becomes tender and the flavors are well incorporated.
Occasionally check and stir the dish to prevent sticking or burning. You can add a little water if needed.
Taste the sauce and adjust the seasoning if needed. You can add more vinegar for a tangier taste or more sugar for a slightly sweeter flavor.
Serve the paksiw na pata hot with steamed rice.

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Easy Paksiw Na Dilis Recipe

Paksiw na dilis is a popular Filipino dish that features anchovies (small fish), cooked in vinegar along with garlic, onions, and spices.

Paksiw na dilis is another popular Filipino dish that features dilis, which are anchovies or small fish, cooked in vinegar along with garlic, onions, and spices. The word “paksiw” refers to the cooking method of stewing in vinegar.

Paksiw na dilis is a comforting and sour-savory dish that is typically enjoyed with steamed rice. The vinegar helps to preserve the fish while imparting a tangy flavor to the dish. The combination of garlic, onions, and ginger adds depth and aroma to the paksiw. It’s a simple and satisfying dish that highlights the flavors of the dilis.

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Here’s a simple recipe for paksiw na dilis:

Easy Paksiw Na Dilis Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Paksiw na dilis is another popular Filipino dish that features dilis, which are anchovies or small fish, cooked in vinegar along with garlic, onions, and spices.

Ingredients

1/2 Kilo fresh dilis (anchovies), cleaned and gutted
1/2 cup vinegar (cane vinegar or coconut vinegar)
1/2 cup water
3 cloves garlic, minced
1 onion, sliced
1 thumb-sized piece of ginger, sliced
2 tablespoons soy sauce
1 tablespoon brown sugar (optional)
Salt and pepper to taste
Cooking oil
2 pieces tomatoes, diced (optional)

Directions

In a pan, heat some oil and sauté the garlic, onions, and ginger until fragrant.
Add the cleaned dilis to the pan and cook for a few minutes until the fish turns slightly opaque.
Pour in the vinegar and water. Add the soy sauce and brown sugar (if using). Stir gently to combine the ingredients.
Season with salt and pepper according to your taste. Remember that dilis is naturally salty, so use salt sparingly.
Bring the mixture to a simmer and let it cook for about 10-15 minutes or until the fish is fully cooked and the flavors have melded together.
Taste the sauce and adjust the seasoning if needed. You can add more vinegar for a tangier taste or more sugar for a slightly sweeter flavor. Add the tomatoes (if desired).
Serve the paksiw na dilis hot with steamed rice.

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Easy Inun-unan Recipe

Inun-unan is a traditional Filipino dish that is typically made with fish cooked in vinegar along with various seasonings and vegetables.

Inun-unan is a traditional Filipino dish that is typically made with fish cooked in vinegar along with various seasonings and vegetables. The name “inun-unan” comes from the Cebuano term “un-un,” which means “vinegar.”

Inun-unan is a comforting and flavorful dish that showcases the use of vinegar in Filipino cuisine. The combination of vinegar, ginger, and other aromatics creates a delicious and tangy sauce that complements the fish. Feel free to customize the recipe by adding your favorite vegetables or adjusting the seasonings to suit your taste.

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To prepare inun-unan, here’s a basic recipe:

Inun-unan

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Inun-unan is a traditional Filipino dish that is typically made with fish cooked in vinegar along with various seasonings and vegetables.

Ingredients

3/4 kilo of fish (commonly used are small to medium-sized fish like mackerel, catfish, or tilapia)
1 cup vinegar (preferably cane vinegar or coconut vinegar)
1 cup water
1 onion, sliced
2-3 cloves of garlic, minced
1 thumb-sized piece of ginger, sliced
2-3 pieces of chili peppers (optional)
2 tablespoons soy sauce
1 tablespoon brown sugar (optional)
Salt and pepper to taste
Cooking oil

Directions

Clean the fish thoroughly, removing scales, guts, and gills. Make a few diagonal cuts on both sides of the fish to allow the flavors to penetrate.
Heat some oil in a pan and fry the fish until lightly browned. Remove the fish from the pan and set aside.
In the same pan, sauté the garlic, onions, and ginger until fragrant.
Add the vinegar, water, soy sauce, and brown sugar (if using) to the pan. Stir and bring the mixture to a simmer.
Add the fried fish back to the pan. Add the chili peppers, if desired. Season with salt and pepper.
Cover the pan and let it simmer for about 10-15 minutes or until the fish is cooked through and the flavors have melded together.
Taste the sauce and adjust the seasoning according to your preference. You can add more vinegar for a tangier taste or more sugar for a sweeter flavor.
Serve the inun-unan hot with steamed rice.

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Easy Buffalo Chicken Wings Recipe

Buffalo chicken wings are a popular appetizer made from chicken wings that have been deep-fried and coated in a spicy sauce.

Buffalo chicken wings are a popular appetizer made from chicken wings that have been deep-fried and coated in a spicy sauce. The dish originated in Buffalo, New York in the 1960s, hence the name.

To make buffalo chicken wings, the wings are first seasoned with salt and pepper, then deep-fried until crispy. The sauce is made by mixing melted butter, hot sauce, vinegar, Worcestershire sauce, and other seasonings. The wings are then coated in the sauce and served hot with celery sticks and blue cheese dressing.

Buffalo chicken wings are typically quite spicy, so they are often served with a cooling dip like blue cheese or ranch dressing to help balance out the heat. They can be enjoyed as an appetizer or as a main course served with a side of fries or a salad.

While the traditional buffalo sauce is quite simple, many variations have emerged over the years, with different levels of spiciness and added flavors like honey, garlic, or barbecue sauce.

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Here is a recipe for Buffalo Chicken Wings:

Easy Buffalo Chicken Wings Recipe

Recipe by Yummy FoodCourse: AppetizersCuisine: AmericanDifficulty: Easy

Buffalo chicken wings are a popular appetizer made from chicken wings that have been deep-fried and coated in a spicy sauce.

Ingredients

1 Kilo chicken wings, split at the joint, tips removed
1 tsp salt
1 tsp black pepper
1 cup all-purpose flour
1 tsp paprika
1 tsp garlic powder
1/2 tsp cayenne pepper (optional, for extra heat)
1/2 cup unsalted butter
1/2 cup hot sauce (such as Frank’s RedHot)
1 tbsp white vinegar
1/2 tsp Worcestershire sauce
Vegetable oil for frying
For serving:
Celery sticks
Blue cheese dressing

Directions

Mix the flour, paprika, garlic powder, cayenne pepper, salt, and black pepper in a large bowl. Add the chicken wings and toss to coat evenly.
Heat the vegetable oil in a large pot or deep fryer to 190°C (375°F).
Carefully add the chicken wings to the hot oil and fry for 10-12 minutes or until crispy and golden brown. You may need to fry the wings in batches to avoid overcrowding the pot.
While the wings are frying, make the sauce. Melt the butter in a saucepan over medium heat. Add the hot sauce, vinegar, and Worcestershire sauce. Stir well and remove from the heat.
Once the wings are done, use a slotted spoon to remove them from the oil and transfer them to a paper towel-lined plate to drain any excess oil.
Pour the sauce over the wings in a large bowl and toss to coat evenly.
Serve the wings hot with celery sticks and blue cheese dressing on the side for dipping.

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