Tag: Filipino Recipe

Special Pancit Canton Recipe

Pancit Canton is usually part of the menu during birthday parties. “Pampahaba ng buhay” (to lengthen life) as the long noodles of Pancit Canton (or any other noodle dish) are associated with long life.

Special Pancit Canton Recipe

Pancit Canton is usually part of the menu during birthday parties. “Pampahaba ng buhay” (to lengthen life) as the long noodles of Pancit Canton (or any other noodle dish) are associated with long life.

This special Pancit Canton recipe is packed with yummy ingredients. You will find that cooking Pancit Canton is not complicated and involves only a few steps.

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Special Pancit Canton Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Pancit Canton is usually part of the menu during birthday parties. “Pampahaba ng buhay” (to lengthen life) as the long noodles of Pancit Canton (or any other noodle dish) are associated with long life.

Ingredients

  • 250 g dry canton noodles

  • 1 cup chicken breast, thinly sliced

  • 1 cup chicken liver

  • 1/2 cup kikiam

  • 1/2 cup fish ball

  • 1 cup snow peas

  • 1 medium carrot, julienned

  • 8 to 10 string beans, chopped

  • 1/2 cup celery, finely chopped

  • 1/2 cup green and red bell pepper

  • 1 head medium cabbage, chopped

  • 4 cloves garlic, minced

  • 1 onion, chopped

  • 2 tbsp soy sauce

  • 1 tsp ground black pepper

  • 1 chicken broth cube

  • 3 cups water

  • 2 tbsp cooking oil

Directions

  • In a pan, heat the cooking oil then sauté the garlic and onion.
  • Add the chicken breast, chicken liver, kikiam, and fish ball and cook until the outer parts turn light brown.
  • Add the soy sauce, pepper, and chicken broth cube. Stir.
  • Put in snow peas, carrots, and string beans. Stir.
  • Add water then bring it to a boil.
  • Put in the canton noodles, celery, green and red bell pepper, and cabbage.
  • Cook until the liquid has been absorbed by the noodles.
  • Serve and enjoy!

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By Dish Type: Noodles & Pasta | One-Pot Meals

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IMAGE SOURCE: mooglet, CC BY-SA 2.0, via Wikimedia Commons

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Easy Sinamak (Spiced Vinegar) Recipe

Sinamak (Spiced Vinegar) is of Visayan origin. Made with chilis (commonly siling labuyo), langkawas, garlic, peppercorns, and white onion pickled for at least three days.

Easy Sinamak (Spiced Vinegar) Recipe

Sinamak (Spiced Vinegar) is of Visayan origin. Made with chilis (commonly siling labuyo), langkawas, garlic, peppercorns, and white onion pickled for at least three days.

Langkawas (Alpinia galanga) is a plant in the ginger family that bears a rhizome used largely as an herb in medicine and as a spice in Arab cuisine and Southeast Asian cookery. It is one of four plants known as “galangal”. Its common names include greater galangal, lengkuas, and blue ginger. Since this is not very common, we will use lemongrass as a substitute.

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Easy Sinamak (Spiced Vinegar) Recipe

Recipe by Yummy FoodCuisine: FilipinoDifficulty: Easy

Sinamak (Spiced Vinegar) is of Visayan origin. Made with chilis (commonly siling labuyo), langkawas, garlic, peppercorns, and white onion pickled for at least three days.

Ingredients

  • 4 cups cane vinegar (tuba vinegar is preferred)

  • 3 tbsp ginger, sliced

  • 3 tbsp lemon grass, sliced

  • 1 tbsp whole peppercorns

  • 1 cup fresh siling labuyo

  • 1 head garlic

  • 1 long-neck empty bottle, cleaned (container)

Directions

  • Insert and combine the ginger, lemongrass, garlic, whole peppercorns, and siling labuyo in an empty long-neck bottle (or any clean liquor bottle).
  • Pour the vinegar into the bottle then tightly cover it.
  • Lightly shake the bottle and store at room temperature for 3 days to allow the spices to blend with the vinegar (the longer you store it, the spicier it becomes).
  • Serve as a condiment with soy sauce or fish sauce for your grilled and fried dish. Enjoy!

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By Cooking Method: No-Cook / Raw Prep

By Dish Type: Dips & Spreads

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By Diet or Lifestyle: Budget-Friendly | Gluten-Free | Low-Calorie | Vegan

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Easy Nilasing Na Hipon Recipe

Nilasing na hipon (drunken shrimp), is a Filipino dish. It consists of whole unshelled shrimp marinated in alcohol and various spices.

Easy Nilasing Na Hipon Recipe

Nilasing na hipon (drunken shrimp), is a Filipino dish. It consists of whole unshelled shrimp marinated in alcohol and various spices. It is usually coated in batter, and then deep-fried. It is usually dipped in a vinegar-based sauce. The alcohol used is rice wine. Modern versions can use other types of alcohol, like gin, beer, or white wine.

The dish is anglicized as drunken shrimp or crispy fried drunken shrimp. It is not related to the Chinese dish of the same name which uses raw (usually live) or boiled shrimp and is not battered.

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Easy Nilasing Na Hipon Recipe

Recipe by Yummy FoodCourse: Main, AppetizersDifficulty: Easy

Nilasing na hipon (drunken shrimp), is a Filipino dish. It consists of whole unshelled shrimp marinated in alcohol and various spices.

Ingredients

  • 1/2 Kilo hipon (shrimps)

  • 3 cups flour

  • 2 cups white wine

  • 1 tsp salt

  • 1 tsp ground black pepper

  • 3 cups cooking oil

Directions

  • Put the shrimp in a bowl and marinate them in white wine (or liquor) for 30 to 40 minutes.
  • Combine the flour, salt, and pepper in a clear plastic bag and mix well by shaking the bag.
  • Put the shrimps in the plastic bag and shake until all the shrimps are fully coated with the flour mixture.
  • In a deep pot or pan, pour in the cooking oil and deep fry the shrimp until the shrimp floats.
  • Remove from the pot and place on a plate with a napkin or paper towel to absorb the excess oil.
  • Serve with spiced vinegar. Enjoy!

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By Meal Type: Appetizers | Dinner | Lunch

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By Cooking Method: Frying

By Dish Type: Side Dishes

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

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

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Pork Kaldereta Bola-bola Recipe

This Pork Kaldereta Bola-bola recipe is an interesting way to make meatballs into a tasty dish. Bola-bola is Filipino for meatballs.

Pork Kaldereta Bola-bola Recipe

This Pork Kaldereta Bola-bola recipe is an interesting way to make meatballs into a tasty dish. Bola-bola is Filipino for meatballs.

Kaldereta or Caldereta is originally a goat meat stew. It originated from the Philippines. Over the years, variants of the dish have used beef, chicken, or pork.

Commonly, the meat is stewed with vegetables, liver paste and tomato sauce. The easiest way to re-create the liver paste is to use canned liver spread.

Caldereta is derived from the Spanish word caldera which means cauldron. The dish is similar to meat stews from Spain and Portugal which was brought to the Philippines by the Spaniards during their occupation. Over the years, it has transformed into a uniquely Filipino dish.

Kaldereta also has similarities with afritada and mechado.

Kaldereta is usually served during festivities. It is also a preferred pulutan (food or dish prepared for a drinking session).

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Pork Kaldereta Bola-bola Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Medium
Servings

6

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

This Pork Kaldereta Bola-bola recipe is an interesting way to make meatballs into a tasty dish. Bola-bola is Filipino for meatballs.

Ingredients

  • 1/2 cup bell pepper, green, cut into 1 x 1-inch cubes

  • 1/2 cup bell pepper, red, cut into 1 x 1-inch cubes

  • 1 cup potato, cut into chunks then fried

  • Bola-Bola:

  • 300 g ground pork

  • 2/3 cup bread crumbs

  • 1 pc egg

  • 1/3 cup red onion, chopped

  • 2 Tbsp soy sauce

  • Kaldereta Sauce:

  • 2 Tbsp oil

  • 1 Tbsp garlic, minced

  • 1/4 cup liver spread

  • 1 pouch DEL MONTE Filipino Style Tomato Sauce (250g)

  • 2 Tbsp soy sauce

  • 1/2 cup water

Directions

  • Mix ground pork, bread crumbs, egg, onion, and soy sauce together until well incorporated then form every 1 tablespoon of the bola-bola mixture into balls.
  • For the Kaldereta Sauce: In a pan, sauté the garlic in oil until aromatic. Add the liver spread then sauté for 1 minute. Add the DEL MONTE Filipino Style Tomato Sauce, soy sauce, and water. Add the balls then let it simmer covered until balls are cooked.
  • Turn the heat off then add the green and red bell pepper. Cover for another 3 minutes. Serve with fried potatoes.

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By Dish Type: One-Pot Meals

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IMAGE AND RECIPE SOURCE: Life Gets Better

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Beef Pochero Recipe

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

Beef Pochero Recipe

This Beef 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. So for this recipe, we will be using beef.

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Recipe for Beef Pochero:

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Beef Pochero Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

2

hours 

20

minutes
Total time

2

hours 

30

minutes

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

Ingredients

  • 2 Tbsp oil

  • 1/4 cup onion, red, sliced

  • 350 g beef, round, cut into serving portions

  • 3 cups water

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

  • 120 g potato, cut into chunks

  • 2 pcs banana, saba, semi-ripe, peeled and sliced diagonally

  • 1/4 cup garbanzos, cooked

  • salt, to taste

  • pepper, to taste

  • 2 bunch pechay Tagalog

Directions

  • Sauté onion and beef for 5 minutes. Add water and DEL MONTE Filipino Style Tomato Sauce. Bring to a boil, cover and simmer over low heat until beef is almost tender.
  • Add potatoes, saba, and garbanzos. Season with salt and pepper to taste. Simmer for 10 minutes or until potatoes and saba are tender.
  • Add pechay. Simmer for 5 minutes or until pechay is cooked.

Notes

  • This Beef Pochero dish is rich in iron for making red blood cells that carry oxygen around the body. It is also rich in vitamin A which promotes normal growth and development.
  • Choose relatively cheaper cuts of beef that are tougher and have connective tissue or “litid” like round, kenchi, or even kalitiran. When cooked slowly, these beef cuts turn tender and the “litid” melts in your mouth.

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

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

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Easy Pork Humba Recipe

This Easy Pork Humba Recipe is a Visayan slow-cooked sweet pork dish based on the Chinese word Hong-ba (red-braised pork belly).

Easy Pork Humba Recipe

This Easy Pork Humba Recipe is a Visayan slow-cooked sweet pork dish based on the Chinese word Hong-ba (red-braised pork belly). It is similar to pork adobo and hamonado except that it characteristically uses fermented black soybeans (tausi).

The defining ingredient of humba is the fermented black beans (tausi), without which it is basically just a slightly sweeter Philippine adobo. Like adobo it has many different variants.

The most basic humba recipe uses fatty cuts of pork, usually pork belly (liempo). It is marinated in soy sauce, vinegar, garlic, bay leaves, and black peppercorns. The pork is then sautéed with garlic. Once the meat is half-cooked and lightly browned, water is added to the rest of the ingredients, fermented black beans, and sugar. Banana blossoms may also be added. It is then allowed to simmer for a few hours until the meat is very tender. Alternatively, it can be cooked in a pressure cooker to cut down the cooking time. It is eaten with white rice.

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Easy Pork Humba Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

This Easy Pork Humba Recipe is a Visayan slow-cooked sweet pork dish based on the Chinese word Hong-ba (red-braised pork belly).

Ingredients

  • 1/2 kg pork belly, cut into serving pieces

  • 2 tbsp salted black beans (tausi)

  • 1/2 cup dried banana blossoms

  • 1 tbsp garlic, crushed

  • 1 small onion; chopped

  • 1/3 cup vinegar

  • 1/4 cup soy sauce

  • 1/4 cup brown sugar

  • 3 bay leaves

  • 1 cup rice water

  • 1/4 tbsp ground black pepper (or whole peppercorn)

  • Cooking oil

Directions

  • Marinate pork belly in soy sauce, vinegar, bay leaves, and pepper for 30 minutes to one hour.
  • In a saucepan, sauté garlic and onion.
  • Add in marinated pork. Reserve marinade for later.
  • Stir fry for a few minutes until the pork starts to render its oily fat.
  • Add rice water and marinade. Bring to a boil and then lower heat to medium.
  • Stew until most of the liquid has evaporated.
  • Add brown sugar while stirring once in a while.
  • Simmer until an oily sauce consistency is achieved.
  • Balance seasoning with soy sauce, vinegar, or sugar according to your taste.
  • Remove from heat and serve hot. Eat with rice. Enjoy!

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By Cuisine: Asian Fusion | Filipino

By Meal Type: Dinner | Lunch

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By Cooking Method: Sautéing | Simmering

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

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

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Easy Inihaw na Liempo Recipe

This Easy Inihaw na Liempo (Grilled Pork Belly) Recipe is one of the Filipino all-time favorite grilled food. When a Filipino heats up a grill, chances are that inihaw na liempo will be one of the dishes to be grilled.

Easy Inihaw na Liempo Recipe

This Easy Inihaw na Liempo (Grilled Pork Belly) Recipe is one of the Filipino all-time favorite grilled food. When a Filipino heats up a grill, chances are that inihaw na liempo will be one of the dishes to be grilled.

Inihaw, also known as sinugba or inasal, are various types of grilled or pit-roasted barbecue dishes from the Philippines. They are usually made from pork or chicken and are served on bamboo skewers or in small cubes with a soy sauce and vinegar-based dip. The term can also refer to any meat or seafood dish cooked and served in a similar way. Inihaw are commonly sold as street food and are eaten with white rice. Inihaw is sometimes referred to as Filipino barbecue or (informally) Pinoy BBQ.

From Wikipedia

Inihaw na Liempo, when grilled right, is juicy and tasty. The secret to coming up with a perfect Inihaw Na Liempo is the marinade. Make a good marinade and marinate the liempo properly. This ensures a perfect Inihaw na Liempo!

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Easy Inihaw na Liempo Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

This Easy Inihaw na Liempo (Grilled Pork Belly) Recipe is one of the Filipino all-time favorite grilled food. When a Filipino heats up a grill, chances are that inihaw na liempo will be one of the dishes to be grilled.

Ingredients

  • 1 kg Pork Belly (Liempo), 1 inch thick

  • For Basting:

  • 1/4 cup ketchup

  • 1 tbsp cooking oil

  • For the Marinade:

  • 1/2 cup soy sauce

  • 1/4 cup calamansi or lime juice

  • 6 cloves garlic, crushed

  • 3 tbsp brown sugar

  • 1/2 tsp ground black pepper

  • 1 tsp salt

Directions

  • Combine marinade ingredients in a bowl.
  • Marinate pork belly for at least 3 hours or overnight in a fridge.
  • Remove the pork belly and reserve the marinade.
  • Combine ketchup and oil with the reserved marinade then mix well. This will be used for basting.
  • Grill marinated pork belly over hot charcoal for 10 minutes each side or until tender while basting with marinade mixture.
  • Once finished, transfer to a serving plate. You can also chop into smaller pieces.
  • Serve with steamed rice and partner with spicy toyo-mansi for dipping.

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By Cooking Method: Grilling

By Dish Type: Grilled Recipes | Side Dishes

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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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Recipe for Chicken Pochero:

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Chicken Pochero Recipe

Recipe by Yummy FoodCourse: 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 Cuisine: Filipino | Other World Cuisine

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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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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Recipe for Easy Filipino Puto:

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Easy Filipino Puto Recipe

Recipe by Yummy FoodCourse: 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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IMAGE SOURCE: Judgefloro, CC0, via Wikimedia Commons

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