Tag: Filipino Recipe

Easy Sinigang na Bangus Recipe

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

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

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Easy Sinigang na Bangus Recipe

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

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

Ingredients

  • 2 medium-sized Bangus (milkfish) fillets

  • 1 pack Knorr Sinigang na may Gabi mix

  • 1 medium-sized onion, chopped

  • 2 medium-sized tomatoes, chopped

  • 1-2 green chili peppers (siling haba)

  • 1 cup string beans (sitaw), cut into 2-inch pieces

  • 1 cup taro (gabi), peeled and sliced

  • 1 cup water spinach (kangkong)

  • 8 cups water

  • Salt and pepper to taste

Directions

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

Notes

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

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

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Tokwa at Baboy

Tokwa at Baboy is a popular street food in the Philippines and is also a common dish served in Filipino households.

Tokwa at Baboy is a popular Filipino dish made with tofu (tokwa) and pork (baboy). The dish is typically made by first frying the tofu until it becomes crispy and then cutting it into bite-sized pieces. The pork is then sliced and cooked in a separate pan until it becomes tender.

Once the pork is cooked, it is then mixed with the fried tofu, along with a combination of soy sauce, vinegar, garlic, and onions. The dish is typically served hot and is often accompanied by steamed rice.

Tokwa at Baboy is a popular street food in the Philippines and is also a common dish served in Filipino households. It is a flavorful and satisfying dish that is easy to prepare and enjoyed by many Filipinos.

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Tokwa at Baboy

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

Tokwa at Baboy is a popular street food in the Philippines and is also a common dish served in Filipino households.

Ingredients

  • 1 block (14 oz) tokwa (tofu)

  • 1/4 kilo pork belly, sliced

  • 2 tbsp soy sauce

  • 2 tbsp vinegar

  • 2 cloves garlic, minced

  • 1 small onion, diced

  • 1 tbsp cooking oil

  • Salt and pepper to taste

Directions

  • Cut the tofu into bite-sized cubes and fry in hot oil until golden brown and crispy. Drain excess oil and set aside.
  • Heat 1 tablespoon of oil in a separate pan and sauté the garlic and onion until fragrant.
  • Add the sliced pork belly and cook until browned.
  • Pour in the soy sauce and vinegar and bring to a boil. Lower the heat and simmer for 15 minutes or until the pork is tender.
  • Add the fried tofu to the pan and mix well with the pork and sauce. Cook for another 5 minutes.
  • Season with salt and pepper to taste.
  • Serve hot with steamed rice.

Notes

  • You can also add some vegetables such as green beans, carrots, or bell peppers to the dish for added nutrition and flavor.

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By Dish Type: Side Dishes

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

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Adobong Malabon

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

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

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

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

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

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Adobong Malabon

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

8

servings

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

Ingredients

  • 1nkilo pork kasim or pigue, cut into large chunks*

  • 1 1/2 cups vinegar

  • 1/2 cup water

  • Coarse salt to taste

  • 1 head of garlic, crushed

  • 2 tablespoons cooking oil

Directions

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

Notes

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

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Easy Bacolod Chicken Inasal Recipe

Bacolod Chicken Inasal is a popular Filipino dish that originated in Bacolod City in the province of Negros Occidental.

Bacolod Chicken Inasal: A Delicious Taste of Negros Occidental

Bacolod Chicken Inasal, also known as “chicken barbecue,” is a popular Filipino dish that originated in Bacolod City in the province of Negros Occidental. It is a grilled chicken marinated in a unique blend of vinegar, lemon and lime juice (or calamansi juice), and spices, and served with a side of steamed rice and a spicy dipping sauce made of soy sauce, vinegar, and chili peppers.

The dish’s unique flavor comes from the marinade, which is made of a combination of local ingredients, including coconut vinegar, annatto seeds, ginger, garlic, and lemongrass. The chicken is marinated overnight to allow the flavors to fully penetrate the meat, resulting in a tender and juicy texture that is bursting with flavor.

One of the main characteristics of Bacolod Chicken Inasal is its distinctive color. The annatto seeds in the marinade give the chicken a bright, reddish-orange hue, making it easily recognizable from other types of chicken barbecue.

The dish is usually grilled over hot charcoal, which adds a smoky flavor to the chicken, and the constant basting with the marinade ensures that it remains moist and flavorful. Some vendors also grill it over an open flame, giving the chicken a slightly charred and crispy skin.

Bacolod Chicken Inasal is not just a dish; it’s a cultural icon of Negros Occidental. It is said that the dish originated from street vendors who sold chicken barbecue on bamboo skewers during the annual Panaad Festival, a celebration of the province’s diverse culture and heritage. The dish became so popular that it eventually became a mainstay in many restaurants and food establishments in the region.

Today, Bacolod Chicken Inasal has become a national dish, with many establishments offering their own take on the classic recipe. The dish’s popularity has also spread beyond the Philippines, with many Filipino restaurants in other countries offering it on their menus.

In addition to its delicious taste, Bacolod Chicken Inasal is also a healthier alternative to other types of chicken barbecue. The marinade contains less sugar and fat compared to different barbecue marinades, making it a great option for those who are health-conscious.

If you ever find yourself in Bacolod City or Negros Occidental, trying out Bacolod Chicken Inasal is a must. It’s a flavorful and cultural experience you won’t forget, and it will surely leave you wanting more.

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Easy Bacolod Chicken Inasal Recipe

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

Bacolod Chicken Inasal is a popular Filipino dish that originated in Bacolod City in the province of Negros Occidental.

Ingredients

  • 1 kilo chicken; breast and wings preferred

  • 4 stalks of lemongrass; cut into short, thin strips

  • 1 lemon; juice extracted

  • 1 lime; juice extracted

  • 1 tbsp vinegar

  • 4 cloves garlic; crushed

  • 2 tablespoons 7-Up or Sprite soda

  • ground black pepper

  • 1/4 cup annatto seeds

  • 2 tablespoons butter

  • chili pepper flakes (optional)

  • skewers for grilling (or barbeque stick)

  • salt to taste

  • cooking oil

  • Dipping Sauce

  • soy sauce

  • vinegar

  • chili pepper

Directions

  • In a bowl, marinate the chicken overnight in salt, pepper, garlic, lemongrass, lime and lemon juice, vinegar, and 7-up or Sprite soda. Set aside.
  • Fry annatto seeds in cooking oil. Let cool, crush, and drain the annatto oil in a bowl. Set aside.
  • Prepare a mixture for basting by mixing annatto oil, marinade, and butter. Pan boil for a few minutes and season with salt and MSG if desired.
  • Skew the chicken and grill over the hot charcoal, brushing it with the mixture once in a while. Grill until done.
  • Prepare your dipping sauce by combining soy sauce, vinegar, and chili peppers per your preference.
  • Serve with hot rice. Enjoy!

Notes

  • Tip: You can substitute kalamansi for lemon and lime. Adding 1 tablespoon of vinegar to the marinade is good if you intend to preserve the leftover chicken inasal in a day or two.

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IMAGE SOURCE: Ramon FVelasquez, CC BY-SA 3.0, via Wikimedia Commons

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Easy Pork Sisig

Pork sisig is a popular Filipino dish made with diced or minced pork, typically from the pig’s head or liver, that is seasoned and grilled or fried.

Easy Pork Sisig

Pork sisig is a popular Filipino dish made with diced or minced pork, typically from the pig’s head or liver, that is seasoned and grilled or fried. It is often served as a topping for rice, or as a pulutan (finger food) with beer. Here is a pork sisig recipe that you can try at home.

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Easy Pork Sisig

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

Pork sisig is a popular Filipino dish made with diced or minced pork, typically from the pig’s head or liver, that is seasoned and grilled or fried.

Ingredients

  • 1/2 Kilo pork belly, diced

  • 1/2 Kilo pork liver, diced

  • 1 medium onion, finely chopped

  • 4 cloves garlic, minced

  • 2 tablespoons soy sauce

  • 1 tablespoon vinegar

  • 1 teaspoon black pepper

  • 1 cup chicken broth

  • 2 tablespoons vegetable oil

  • 1 siling haba (long chili), seeded and minced (optional)

  • 2 tablespoons mayonnaise

  • 2 tablespoons butter

  • Salt, to taste

  • Calamansi (Philippine Lime), for serving

Directions

  • In a large pot, combine the pork belly, pork liver, onion, garlic, soy sauce, vinegar, black pepper, and chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the pork is tender.
  • Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the siling haba (if using) and stir-fry for 1-2 minutes, or until fragrant.
  • Drain the pork mixture and add it to the skillet or wok. Stir-fry the pork sisig for 5-7 minutes, or until it is browned and crispy.
  • Stir in the mayonnaise and butter, and season the pork sisig with salt to taste.
  • Serve the pork sisig hot, garnished with calamasi if desired. Enjoy!

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Beef Bulalo Recipe

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

Beef Bulalo Recipe

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

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Bulalo Recipe

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

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

Ingredients

  • * 2 Kilos beef shanks

  • * 1 large onion, quartered

  • * 4 cloves garlic, crushed

  • * 2 thumb-sized ginger, sliced

  • * 1 large carrot, cut into 2-inch pieces

  • * 1 large white radish (daikon), cut into 2-inch pieces

  • * 1 bundle bok choy (pechay), cut into 2-inch pieces

  • * 1/4 cup fish sauce (patis)

  • * 6 cups beef broth

  • * Salt, to taste

  • * Pepper, to taste

Directions

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

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Pork Binagoongan

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

Pork Binagoongan

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

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Pork Binagoongan

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

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

Ingredients

  • 1/2 kilo pork belly or shoulder, cut into bite-sized pieces

  • 2 tbsp vegetable oil

  • 2 cloves garlic, minced

  • 1 onion, diced

  • 2 cups water

  • 1/4 cup shrimp paste (bagoong)

  • 2 tomatoes, diced

  • 1/4 cup green onions, chopped

  • Salt and pepper, to taste

Directions

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

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Easy Buttered Garlic Shrimp Recipe

Buttered Garlic Shrimp is a simple yet popular dish when cooking shrimp. In fact, it is so easy that one does not even need a recipe on how to do it.

Easy Buttered Garlic Shrimp Recipe

Buttered Garlic Shrimp is a simple yet popular dish when cooking shrimp. In fact, it is so easy that one does not even need a recipe on how to do it.

Shrimp is popular in the Philippines. Shrimp is usually the first choice when eating in a restaurant. Many dishes can be cooked with shrimp as the main ingredient. There is Nilasing na Hipon, Halabos na Hipon, Camaron Rebosado, Sinigang na Hipon and Shrimp Tempura to name a few.

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Easy Buttered Garlic Shrimp Recipe

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

Buttered Garlic Shrimp is a simple yet popular dish when cooking shrimp. In fact, it is so easy that one does not even need a recipe on how to do it.

Ingredients

  • 1 Kilo Shrimp

  • 1/4 bar of butter

  • Garlic, chopped

  • 2 cups of lime soda (7 UP or Sprite)

  • Parsley

  • Salt and pepper

Directions

  • Soak the shrimp in lime soda (7 UP or Sprite) for 10 minutes.
  • Melt the butter in a frying pan.
  • Add the chopped garlic and saute until it turns brown.
  • Add the soaked shrimp and wait until the shrimp is cooked.
  • Add the parsley, salt, and pepper then stir.
  • If the sauce is too much, separate the shrimp then wait until the sauce evaporates.
  • Remove from heat and transfer to a serving plate. Enjoy!

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

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Fishballs with Manong’s Special Sauce Recipe

Fishballs are always the first to come to mind when thinking about Filipino (Pinoy) street food. It is a guaranteed quick and affordable snack.

Fishballs with Manong’s Special Sauce Recipe

Fishballs are always the first to come to mind when thinking about Filipino (Pinoy) street food. It is a guaranteed quick and affordable snack.

Fishballs as street food has always been associated with their crispiness and the sauce buyers call “Manong’s Sauce.” Eating fishballs without the sauce is a mortal sin.

Cooking fishballs is the easy part. Imitating manong’s special fishball sauce is every home cook’s dream. Try this version of manong’s sauce. You can have sauce as much as you want! Try making one at home today!

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Fishballs with Manong’s Special Sauce Recipe

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

Fishballs are always the first to come to mind when thinking about Filipino (Pinoy) street food. It is a guaranteed quick and affordable snack.

Ingredients

  • Fishballs:

  • Packed fishballs

  • Oil (for cooking)

  • Special Manong’s Sauce:

  • 4 cups water

  • ⅓ cup soy sauce

  • 2 tbsp cornstarch

  • 2 tbsp flour

  • ¾ cup brown sugar

  • 1 shallot, finely chopped or minced

  • 3 cloves garlic, minced

  • salt

Directions

  • In a saucepan, combine all of the special manong’s sauce ingredients. Mix well until free of lumps.
  • Place on stove top then cook by gently simmering in medium-low heat until sauce thickens.
  • Deep fry fishballs according to your preference.
  • Serve fishballs with the special manong’s sauce.

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IMAGE SOURCE: Fraida’s Kitchen

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