Category: Traditional & Authentic

Chicken Pochero Recipe

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

Chicken Pochero Recipe

This Chicken 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. But for this recipe, we will be using chicken as our main meat.

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Chicken Pochero Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: MainCuisine: FilipinoDifficulty: Medium
Servings

12

servings
Prep time

15

minutes
Cooking time

1

hour 

10

minutes
Total time

1

hour 

25

minutes

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

Ingredients

  • 2 Tbsp oil

  • 1 1/2 tsp garlic, chopped

  • 1/3 cup onion, red, chopped

  • 1 pc chicken, whole (approximately 1-1.3 kg), cut into quarters

  • 1 1/2 Tbsp patis

  • 1 pouch DEL MONTE Original Style Tomato Sauce (200g)

  • 1 2/3 cup water

  • 3/4 cup sweet potato/kamote, cut into quarters

  • 1 2/3 cup banana, saba, cut diagonally

  • 3/4 cup green beans, sliced into 2

  • 1 1/2 can pork and beans (230g)

  • 3/4 cup pechay Tagalog

Directions

  • Heat oil. Sauté garlic and onion for 5 minutes.
  • Slightly brown the chicken on all sides. Add patis, cook until dry.
  • Add DEL MONTE Original Style Tomato Sauce and water. Cover and simmer for 20 minutes. Stir occasionally.
  • Once chicken is cooked, add kamote and simmer over medium heat until kamote is tender.
  • Add saba, green beans and pork and beans then simmer for 5 minutes.
  • Add stalks of pechay, once cooked, add pechay leaves and turn off heat.

Notes

  • This Chicken Pochero dish is an excellent source of vitamin A that helps improve vision and keeps the immune system healthy. It also has niacin that helps enzymes work properly in your body.
  • Separate the stalks and leaves of the pechay. The stalks will cook longer than the leaves. Add the stalks first. When cooked, add the leaves and let the residual heat cook the leaves.

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By Meal Type: Dinner | Lunch

By Main Ingredient: Chicken | Vegetables

By Cooking Method: Boiling | Sautéing | Simmering

By Dish Type: One-Pot Meals | Soups & Stews

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

By Diet or Lifestyle: Budget-Friendly | High-Protein | Kid-Friendly

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IMAGE AND RECIPE SOURCE: Life Gets Better

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Easy Buchi Recipe

Buchi or Butsi is a popular Chinese dessert that Filipinos love. It is a common dessert served in Chinese restaurants in the Philippines.

Easy Buchi Recipe

Buchi or Butsi is a popular Chinese dessert that Filipinos love. It is a common dessert served in Chinese restaurants in the Philippines. Buchi is a variant of Jiandui, a type of fried Chinese pastry made from glutinous rice flour. The pastry is coated with sesame seeds on the outside and is crisp and chewy. Inside the pastry is a large hollow, caused by the expansion of the dough. The hollow of the pastry is filled with a filling usually consisting of lotus paste, or alternatively sweet black bean paste, or red bean paste. They are also sometimes referred to as sesame balls.

The Filipino Buchi is a sweet rice cake with red bean paste inside and covered with sesame seeds outside. Fastfood chains, like Chowking, have buchi in their menu. The buchi in our recipe has red bean paste as the main ingredient. Other variants use ube as a filling.

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Easy Buchi Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: DessertCuisine: ChineseDifficulty: Easy

Buchi or Butsi is a popular Chinese dessert that Filipinos love. It is a common dessert served in Chinese restaurants in the Philippines.

Ingredients

  • ¼ cup sweet red bean paste

  • 1 ½ cups sweet rice flour

  • ¾ cup water

  • ½ cup sesame seeds

  • 2 to 3 cups cooking oil

Directions

  • In a mixing bowl, form a dough by combining the sweet rice flour and water then mix well.
  • Divide the dough into small separate individual pieces.
  • Roll each individual piece of dough until a spherical (round) shape is formed.
  • Make a hollow spot in the center of the round dough by pressing the center.
  • Using a teaspoon or a small measuring spoon, scoop the sweet red bean paste and stuff it in the hollow space of the dough. Fill us much as you can but don’t overfill.
  • Seal the dough and roll it once more until the shape is spherical again.
  • Place the sesame seeds in a bowl then roll the dough over it. Make sure that the seeds stick on the dough.
  • Heat the pan and pour-in the cooking oil.
  • When the cooking oil is very hot, deep fry the dough until the sesame seed’s color turns golden brown. This will take about 2 to 3 minutes.
  • Remove them from the pan and drain excess oil.
  • Serve hot and enjoy!

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Easy Filipino Puto Recipe

Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough (galapong).

Easy Filipino Puto Recipe

Here is an easy Filipino Puto recipe that you can make at home!

What is Filipino Puto?

Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough (galapong). It is eaten as is or as an accompaniment to a number of savoury dishes (most notably, dinuguan). Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice. It is a sub-type of kakanin (rice cakes).

The key characteristics are that they are cooked by steaming and are made with some type of flour (to contrast with bibingka, which are baked cakes). There are exceptions, however, like puto seko which is a baked dry cookie. The traditional puto made with galapong is sometimes referred to as putong puti (“white puto“) or putong bigas (“rice puto) to distinguish it from other dishes also called puto.

Modern variants of puto may also use non-traditional ingredients like ube (purple yam), vanilla, or chocolate.

From Wikipedia

The Filipino Puto is one of the country’s most famous rice cakes. It is also one of the most basic regarding the ingredients and the simplicity of the procedure.

Learn how to make your own Filipino Puto here. Who knows, you can turn this into a business venture. So Yummy, So Easy no special equipment needed.

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Easy Filipino Puto Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: DessertCuisine: FilipinoDifficulty: Easy

Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough (galapong).

Ingredients

  • 1 cup rice

  • 1 tablespoon cooked rice

  • 1 tablespoon baking powder

  • 1 cup water

  • 1/2 cup white sugar

  • Oil for brushing pans

  • Cheese, sliced into small pieces (optional)

Directions

  • Wash rice and soak in water for at least 5 hours.
  • Add in the cooked rice.
  • Pour the soaked rice into a blender and add some water (water used for soaking) until it reaches the level of the rice.
  • Blend for about 1 & 1/2 minutes.
  • Pour the mixture into a bowl and add the baking powder, water, and sugar.
  • Mix until smooth.
  • Strain mixture into another bowl.
  • Brush muffin pans with oil then pour about 2 tbsp of mixture into each muffin mold.
  • Place muffin pan in a steamer and steam over high heat for about 15 minutes (don’t open the steamer during the cooking process).
  • Remove from muffin pans and top with a slice of cheese.
  • Serve and enjoy!

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Easy Braised Spare Ribs Recipe

This Easy Braised Spare Ribs Recipe is a copy of one of the popular choices you have in a Chinese restaurant.

Easy Braised Spare Ribs Recipe

This Easy Braised Spare Ribs Recipe is a copy of one of the popular choices you have in a Chinese restaurant. Other good choices would be Sweet and Sour Pork and Beef Broccoli.

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Easy Braised Spare Ribs Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: MainCuisine: ChineseDifficulty: Easy

This Easy Braised Spare Ribs Recipe is a copy of one of the popular choices you have in a Chinese restaurant.

Ingredients

  • 1 rack pork (or beef) spare ribs (about 3 lbs)

  • 2 tbsp soy sauce

  • 1 tbsp mirin

  • 1 tbsp sake (rice wine)

  • 1 tbsp vinegar

  • 3 tbsp brown sugar

  • 2 cloves garlic

  • 1 tbsp instant dashi (or chicken boullion or chicken cubes)

  • 1 tsp salt

  • 1/2 tsp pepper

  • 2 tbsp oil

  • green onion, for garnish

Directions

  • To start, separate each rib for easier cooking using a sharp knife.
  • Bring a large pot of water to a boil.
  • Add the ribs and cook briefly for 3 to 4 minutes to help remove excess fat and blood from the meat.
  • Drain the ribs in the sink.
  • In a wide skillet, heat 2 tbsp of oil over medium high heat.
  • Once the oil is hot, add the ribs and garlic and cook for a few minutes on either side until nicely browned.
  • While the ribs are browning, prepare the sauce.
  • Mix the salt, pepper, dashi, brown sugar, soy sauce, mirin, sake, and vinegar with a few cups of water, enough to cover the ribs. (The water will cook down, so it doesn’t have to be exact).
  • Once the ribs have browned, add them to the sauce mixture.
  • Cover and let simmer for 1 to 2 hours until the liquid has been reduced.
  • Serve and enjoy!

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IMAGE SOURCE: Wxxw123, CC BY-SA 4.0, via Wikimedia Commons

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Relyenong Bangus (Stuffed Milk Fish) Recipe

Relyenong Bangus is a Filipino dish of Milkfish stuffed with minced milkfish meat, carrots, ham, raisins, peas and spices.

Relyenong Bangus (Stuffed Milk Fish) Recipe

Relyenong bangus or rellenong bangus (Stuffed Milkfish) is a very special Filipino dish. It is also considered a party dish because of the amount of work involved in cooking it. The ingredients are not expensive though.

Relyenong Bangus is a Filipino dish of Milkfish stuffed with minced milkfish meat, carrots, ham, raisins, peas and spices.

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Relyenong Bangus (Stuffed Milk Fish) Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: MainCuisine: FilipinoDifficulty: Difficult
Servings

4

servings
Prep time

1

hour 
Cooking time

40

minutes
Total time

1

hour 

40

minutes

Relyenong Bangus is a Filipino dish of Milkfish stuffed with minced milkfish meat, carrots, ham, raisins, peas and spices.

Ingredients

  • 1 big bangus (milkfish)

  • 3 cloves of garlic, minced

  • 1 onion, chopped

  • 2 tomatoes, diced

  • 1 egg

  • 1/4 cup lemon juice

  • 1 small carrot, finely chopped

  • 1/4 cup soy sauce

  • 4 tablespoons of cooking oil

  • ham, finely chopped

  • raisins

  • cooked peas

  • salt and pepper to taste

Directions

  • Scale and remove the intestines of the bangus.
  • With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.
  • Marinate the head and skin in lemon juice, soy sauce and pepper.
  • Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.
  • Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.
  • Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.
  • Add a beaten egg to the sauté and mix well.
  • Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.
  • Fry in oil until golden brown.
  • Slice slightly diagonal (1 1/2 inch thick) and serve.

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

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Easy Sweet and Sour Pork Recipe

This easy Sweet and sour pork recipe is one of the most well-known Chinese dishes outside of China.

Easy Sweet and Sour Pork Recipe

This easy Sweet and sour pork recipe is one of the most well-known Chinese dishes outside of China. It is believed to be a Cantonese dish, known as gú lóuh yuhk, which roughly translates to “ancient pork”.

Sweet and sour pork is simple, straightforward, and easy to follow. The result is delicious. You should try it for yourself.

This dish is best eaten with rice. To make it special, pair it with Chowking-Style Chao Fan (fried rice). The recipe may be found HERE.

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Easy Sweet and Sour Pork Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: MainCuisine: ChineseDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes
Calories

490

kcal
Total time

1

hour 

This easy Sweet and sour pork recipe is one of the most well-known Chinese dishes outside of China.

Ingredients

  • 1/2 kilo pork loin, sliced into pieces

  • 1 small can pineapple chunks

  • 1 large onion, quartered

  • 1 red & 1 green bell peppers, sliced into strips

  • 2 tablespoons soy sauce

  • 3 tablespoons peanut oil

  • 4 tablespoons cornstarch

  • 3 tablespoons ketchup

  • 1 tablespoon sugar

  • 1 teaspoon salt

  • 3 cloves garlic, minced

Directions

  • In a pot, boil pork in 2 cups of water with 1/2 teaspoon of salt until tender, then drain (keep the pork stock for later).
  • Mix 2 tablespoons of cornstarch and soy sauce then coat the pork with the cornstarch mixture.
  • Fry the pork in a skillet until golden brown, set aside.
  • Dissolve the remaining 2 tablespoons of cornstarch on 1/2 cup of pork stock – set aside.
  • Sauté garlic and onions on oil, then add the bell peppers, pineapple chunks (including the syrup), ketchup, sugar, 1/2 teaspoon salt and the dissolved cornstarch. Stir until sauce thickens.
  • Pour over fried pork then serve with rice.

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By Dish Type: One-Pot Meals

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

By Diet or Lifestyle: Budget-Friendly | High-Protein | Kid-Friendly

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IMAGE SOURCE: Neodymium+Nd, CC BY-SA 4.0, via Wikimedia Commons

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Easy Tinolang Manok (Chicken Ginger Stew) Recipe

Tinolang Manok (Chicken Tinola or Chicken Ginger Stew) is a healthy and delicious Filipino dish.

Easy Tinolang Manok (Chicken Ginger Stew) Recipe

Tinolang Manok (Chicken Tinola or Chicken Ginger Stew) is a healthy and delicious Filipino dish. Tinolang Manok can be traced back to the Spanish colonial period. This dish is a very common entrée in  Filipino dining. Chicken, papaya, chili leaves, and spices, are sautéed and boiled until tender.

Tinolang Manok, a classic Filipino dish, is very easy to cook. Start by preparing the ingredients, then sauteeing ginger, onions, garlic, chicken, and papaya. Add water, boil and simmer until the chicken and papaya are tender. Add chili leaves right before the dish cooks.

Dark meat cuts of chicken, when used, make a tastier Tinolang Manok. They add more chicken flavor to the dish. Dark meat comes from the thigh and drumstick (the legs of the bird).

Sayote can be used instead of Green papaya. Malunggay leaves may be used instead of “dahon ng sili”. Some people combine both leaves too!

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Easy Tinolang Manok (Chicken Ginger Stew) Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: MainDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Tinolang Manok (Chicken Tinola or Chicken Ginger Stew) is a healthy and delicious Filipino dish.

Ingredients

  • 1 kilo whole chicken, cut into pieces.

  • 1 small young papaya or sayote, cut into small pieces.

  • 2 tablespoons ginger, crushed and slliced into strips

  • 1/2 cup dahon ng sili (chili leaves) or malunggay leaves

  • 1 liter of water

  • 5 garlic cloves, minced

  • 1 red onion, diced

  • 4 tablespoons oil

  • 2 tablespoons patis (fish sauce)

  • 2 to 3 pieces siling haba (optional)

Directions

  • In a stock pot, heat oil and sauté garlic, onion, and ginger.
  • Add water and the chicken.
  • Bring to a boil and simmer for about 20 minutes or until the chicken is almost done.
  • Season with patis.
  • Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but is not overcooked.
  • Add sili leaves (and/or malunggay leaves) then turn off the heat.
  • Add siling haba prior to serving.
  • Serve steaming hot in a bowl with plain rice on the side.

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

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Easy Ampalaya Con Carne Recipe

This easy Ampalaya Con Carne recipe is a basic stir-fry dish using beef and ampalaya (bitter melon, bitter gourd) as the main ingredients.

Easy Ampalaya Con Carne Recipe

This easy Ampalaya Con Carne recipe is a basic stir-fry dish using beef and ampalaya (bitter melon, bitter gourd) as the main ingredients. This dish is quick and easy to make.

This is a good starter dish for beginner cooks as it only takes 30 minutes to come up with a delicious and tasty meal.

Cooking this easy ampalaya con carne recipe is as easy as marinating the beef and stir-frying it later followed by adding the ampalaya.

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Easy Ampalaya Con Carne Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: MainCuisine: FilipinoDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

This easy Ampalaya Con Carne recipe is a basic stir-fry dish using beef and ampalaya (bitter melon, bitter gourd) as the main ingredients.

Ingredients

  • 1 large ampalaya, cleaned and sliced

  • 250 g beef sirloin, thinly sliced

  • 1 tbsp cornstarch

  • 1/2 cup soy sauce

  • 1 tbsp sesame oil

  • 1 medium onion, thinly sliced (lengthwise)

  • 1 small thumb ginger, julienned

  • 6 cloves garlic, minced

  • 1/4 tsp salt

  • 1/2 tsp ground black pepper

  • 1 cup water (more if necessary)

  • 5 tbsp cooking oil

Directions

  • In a bowl, combine the beef strips, soy sauce, salt, ground black pepper, cornstarch, and sesame oil.
  • Mix all the ingredients until evenly distributed and marinade for at least 1 hour.
  • Heat a frying pan or wok and pour 3 tbsp of the cooking oil.
  • When the oil is hot enough, stir fry the marinated beef, in medium heat, for about 3 to 5 minutes per side or until the outer part turns medium to dark brown.
  • Add water and simmer until the beef is tender.
  • Heat a separate pan or cooking pot then pour in the remaining 2 tbsp of cooking oil.
  • When the oil is hot enough, sauté the garlic, onion, and ginger.
  • Add- in the sliced ampalaya then stir fry for about 5 to 8 minutes.
  • Turn off the heat and transfer to the pan with the beef.
  • Stir and cook for another 2 to 3 minutes.
  • Remove from heat and transfer to a serving plate. Enjoy!

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

By Diet or Lifestyle: Budget-Friendly | High-Protein | Kid-Friendly

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IMAGE SOURCE: Ramon FVelasquez, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons

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Easy Almondigas Recipe

This easy Almondigas recipe is a misua soup common in the Philippines with pork meatballs (called bola-bola) and patola.

Easy Almondigas Recipe

This easy Almondigas recipe is a misua soup common in the Philippines with pork meatballs (called bola-bola) and patola.

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Recipe for Almondigas:

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Easy Almondigas Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: Main, SoupsCuisine: FilipinoDifficulty: Easy

This easy Almondigas recipe is a misua soup common in the Philippines with pork meatballs (called bola-bola) and patola.

Ingredients

  • 1/2 kilo ground pork

  • 150 grams misua (wheat vermicelli)

  • 1 medium-sized patola, sliced

  • 1 pc raw egg

  • 1/8 cup all-purpose flour

  • 1 pc beef cube

  • 5 cups water

  • 1 small onion, minced

  • 6 cloves garlic, crushed

  • 3 tbsp fish sauce

  • 1 tsp salt

  • 1/2 tsp ground black pepper

  • 3 tbsp cooking oil

Directions

  • In a large mixing bowl, combine the ground pork, half of the onion, raw egg, salt, ground black pepper, and flour.
  • Mix thoroughly until all the ingredients are well incorporated then set aside.
  • In a cooking pot, add the cooking oil and turn on the heat.
  • When the oil is hot enough, sauté the garlic and remaining onions.
  • Add the beef cube and fish sauce and cook for 1 minute.
  • Add water and let it boil.
  • Scoop about a tablespoon of the meat mixture and form it into a ball shape.
  • Drop meatballs in the boiling soup, one after the other.
  • Cook for 10 minutes.
  • Add the patola and cook for 2 to 3 minutes.
  • Add the misua and cook for 1 to 2 minutes while gently stirring.
  • Turn off the heat and transfer to a serving bowl. Enjoy!

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Also try: Easy Chicken Mami

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By Cooking Method: Boiling | Sautéing | Simmering

By Dish Type: One-Pot Meals | Soups & Stews

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

By Diet or Lifestyle: Budget-Friendly | High-Protein | Kid-Friendly | Meal Prep Friendly

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