Tag: Filipino Recipe

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:

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Easy Chopsuey Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: 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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By Meal Type: Dinner | Lunch | Sides

By Main Ingredient: Chicken | Vegetables

By Cooking Method: Boiling | Sautéing | Simmering

By Dish Type: Stir-Fries

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

By Diet or Lifestyle: Budget-Friendly | Dairy-Free | Kid-Friendly | Meal Prep Friendly

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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.

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. The dish is known for its dark color, which comes from the addition of blood.

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:

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Easy Pork Dinuguan Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: MAIN, MERIENDACuisine: FilipinoDifficulty: Easy

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.

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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By Meal Type: Dinner | Lunch

By Main Ingredient: Pork

By Cooking Method: Simmering | Stewing

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

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

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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:

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Easy Paksiw na Pata Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: 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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By Cuisine: Filipino

By Meal Type: Dinner | Lunch

By Main Ingredient: Pork

By Cooking Method: Simmering | Stewing

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

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

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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:

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Easy Paksiw Na Dilis Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: 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:

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Inun-unan

Recipe by Yummy Food
Recipe rating: N/A
Course: 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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By Diet or Lifestyle: Budget-Friendly | Gluten-Free

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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:

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Easy La Paz Batchoy Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: 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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By Dish Type: Noodles & Pasta | Soups & Stews

Other Useful Categories: Comfort Food | Traditional & Authentic

By Diet or Lifestyle: High-Protein

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Easy Halo-Halo Recipe

Halo-halo is a popular Filipino dessert that is a mix of various ingredients such as shaved ice, milk, sweet beans, fruits, and other toppings.

Halo-halo is a popular Filipino dessert that is a mix of various ingredients such as shaved ice, milk, sweet beans, fruits, and other toppings. The name “halo-halo” literally means “mix-mix” in Tagalog, which refers to the process of mixing all the ingredients together before eating.

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Here is a simple recipe for Halo-halo:

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Easy Halo-Halo Recipe

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

Halo-halo is a popular Filipino dessert that is a mix of various ingredients such as shaved ice, milk, sweet beans, fruits, and other toppings.

Ingredients

  • Crushed or shaved ice

  • Sweetened condensed milk

  • Ube halaya (purple yam jam)

  • Sweetened red beans

  • Sweetened white beans

  • Nata de coco (coconut gel)

  • Jackfruit, diced

  • Leche flan (Filipino caramel custard)

  • Pinipig (crispy rice flakes)

Directions

  • Fill a tall glass with crushed or shaved ice.
  • Add a spoonful of ube halaya, sweetened red and white beans, nata de coco, and diced jackfruit.
  • Drizzle some sweetened condensed milk on top of the ingredients.
  • Add a slice of leche flan and sprinkle some pinipig on top.
  • Repeat the layering process until the glass is filled to the top.
  • Serve with a spoon and mix all the ingredients together before eating.

Notes

  • You can also add other toppings such as tapioca pearls, coconut strings, or sliced mangoes depending on your preference.

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Other Useful Categories: Comfort Food | Traditional & Authentic

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Easy Ube Ice Cream Recipe

Ube ice cream is a sweet and creamy dessert originating in the Philippines. It is made with ube, a purple yam that is widely used in Filipino cuisine.

Ube ice cream is a sweet and creamy dessert originating in the Philippines. It is made with ube, a purple yam that is widely used in Filipino cuisine, giving the ice cream its distinct bright purple color. Ube ice cream is known for its unique flavor that is both sweet and nutty with a hint of vanilla.

To make ube ice cream, the ube is first boiled or steamed until it is soft and then mashed or pureed. The puree is then mixed with cream, milk, sugar, and sometimes egg yolks to create a rich and creamy base. The mixture is then chilled and churned in an ice cream maker until it reaches a smooth and creamy texture.

Ube ice cream is commonly served as a dessert after a meal or as a refreshing treat on a hot day. It is also often used as a topping for other desserts such as halo-halo, a popular Filipino shaved ice dessert. Ube ice cream has become increasingly popular in other countries and is now available in many ice cream shops and stores around the world.

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Here is an easy recipe for homemade Ube ice cream:

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Easy Ube Ice Cream recipe

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

Ube ice cream is a sweet and creamy dessert originating in the Philippines. It is made with ube, a purple yam that is widely used in Filipino cuisine.

Ingredients

Directions

  • In a large mixing bowl, whip the heavy cream until it forms stiff peaks.
  • In another mixing bowl, combine the condensed milk, ube halaya, and vanilla extract. Mix until well combined.
  • Gently fold the whipped cream into the ube mixture until well incorporated.
  • Pour the mixture into a freezer-safe container and cover it with plastic wrap or a lid.
  • Freeze for at least 6 hours or overnight.
  • Once fully frozen, scoop the ice cream into bowls or cones and enjoy!

Notes

  • If you want a stronger ube flavor, you can add more ube halaya to the mixture. You can also add some chopped nuts or other toppings to the ice cream for added texture and flavor.

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Other Useful Categories: 5 Ingredients or Less | Beginner Recipes | Comfort Food

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Authentic Ilocos Empanada Recipe

Ilocos Empanada is a popular Filipino street food that originated from the Ilocos region of the Philippines.

Ilocos Empanada is a popular Filipino street food that originated from the Ilocos region of the Philippines. This delicious snack is made with a crispy orange shell filled with savory meat, vegetables, and egg.

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Here’s an authentic recipe for making Ilocos Empanada:

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Authentic Ilocos Empanada Recipe

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

Ilocos Empanada is a popular Filipino street food that originated from the Ilocos region of the Philippines.

Ingredients

  • For the Empanada dough:

  • 2 cups all-purpose flour

  • 1/2 cup water

  • 1/2 cup orange annatto oil (achiote oil)

  • 1/2 teaspoon salt

  • For the Empanada filling:

  • 1 cup ground pork

  • 1 cup diced potatoes

  • 1 cup diced carrots

  • 1/2 cup chopped onions

  • 1/2 cup diced green bell peppers

  • 1/2 cup green onions, chopped

  • 3 eggs, hard-boiled and chopped

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • vegetable oil, for frying

Directions

  • In a large mixing bowl, combine the flour, water, annatto oil, and salt. Mix until it forms a smooth dough. Cover and let it rest for 30 minutes.
  • In a separate mixing bowl, combine the ground pork, potatoes, carrots, onions, green bell peppers, and green onions. Add the chopped eggs and season with salt and black pepper. Mix well.
  • Divide the dough into golf ball-sized portions. Flatten each ball with a rolling pin or a tortilla press to make a thin, round disc.
  • Spoon a portion of the filling onto one-half of the dough disc. Fold the other half over the filling and press the edges together to seal. Crimp the edges with a fork or twist to create a rope-like seal.
  • Heat vegetable oil in a deep frying pan or a wok over medium-high heat. Once hot, carefully place the empanadas in the oil and fry until golden brown and crispy, about 5-7 minutes.
  • Remove the empanadas from the oil and drain them on paper towels to remove excess oil.
  • Serve the empanadas while hot and crisp. You can also serve it with a vinegar dip or a spicy sauce for added flavor.

Ilocos Empanada is a delicious and filling snack that is perfect for any occasion. With this authentic recipe, you can make your own Ilocos Empanada at home and enjoy the rich flavors and textures of this beloved Filipino dish.

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

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