Tag: Filipino ulam

Bopis Recipe

This Bopis Recipe is a spicy Filipino dish of pork lungs and heart sautéed in chilies, and onions.

Bopis Recipe

This Bopis Recipe is a spicy Filipino dish of pork lungs and heart sautéed in chilies, and onions.

This spicy Filipino dish has Spanish origins, but the meaning in its original language, and even region of origin, are now lost.

It is sauteed and stir-fried (until crispy) with finely-chopped pig innards and cooked in onion, garlic, and pepper.

Bopis recipes may differ from region to region and from family to family, with regard to ingredients, spices, and flavoring.

Classified as pulutan in Filipino cuisine, bopis is served with alcoholic beverages preferably beer. Bopis is also served as a main dish with rice.

NOTE: This bopis recipe is not ideal for people who suffer from rheumatism because of its high uric acid content.

If you want your bopis recipe to have vegetables, you may also add labanos (radish).

Best-seller Filipino Cookbooks:

To learn more about Filipino cooking, here is an interesting list of cookbooks that you may use as reference:

1. I Am a Filipino: And This Is How We Cook – by Nicole Ponseca

2. Quintessential Filipino Cooking: 75 Authentic and Classic Recipes of the Philippines – by Liza Agbanlog

3. The Easy Filipino Cookbook: 100 Classics Made Simple – by Roline Casper

4. Pulutan! Filipino Bar Bites, Appetizers and Street Eats: (Filipino Cookbook with over 60 Easy-to-Make Recipes) Hardcover – by Marvin Gapultos

5. The Best Collection of Filipino Recipes: Philippine’s Cookbook of Authentic Dishes – by Valeria Ray

Recipe for Bopis:

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Bopis Recipe

Recipe by Yummy FoodCourse: Main, AppetizersDifficulty: Medium
Servings

4

servings

This Bopis Recipe is a spicy Filipino dish of pork lungs and heart sautéed in chilies, and onions.

Ingredients

  • 1/4 Kg pork heart

  • 1/2 Kg pork lungs

  • 1/4 Kg pork fat, skin on

  • 8 cloves garlic, minced

  • 1 large onion, minced

  • 4 pcs bay leaves

  • 2 large red capsicums, finely diced

  • 1 small carrot, minced

  • 2 cups vinegar

  • 1 cup stock (from the boiled meat)

  • 1 tbsp red chili pepper, chopped

  • 1 tbsp atsuete/annatto powder, dissolved in 3 tbsp water

  • 1 tbsp patis (fish sauce)

  • salt, to taste

  • freshly ground black pepper

  • atsuete/annatto oil (or cooking oil)

  • Garnish (optional)

  • 2 siling haba (green chili), sliced

  • red chili peppers

  • onions, chopped

Directions

  • In a large pot, add pork fat, heart and lungs, pour 1 cup of vinegar, 1 tbsp salt and enough water to cover the meat. Cook and let it boil for 20 minutes.
  • Once cool, drain meat from water and chop the meat finely. Set aside.
  • Heat annato oil in a pan and saute garlic and onions.
  • Toss the meat and stir fry for 3 minutes. Season with chili pepper and add some bay leaves.
  • Add capsicum and carrots, 1 cup of vinegar, and stock, then let it boil and simmer in high heat until sauce thickens and the meat gets slightly toasted.
  • Pour annatto powder mixture then add fish sauce to taste and sprinkle with freshly ground black pepper. Mix well to incorporate the seasoning. Turn off heat.
  • Garnish with thinly sliced siling haba, red chili and sliced onions (optional).
  • Serve hot and enjoy!

Best-seller Diabetic Cookbooks

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By Cuisine: Filipino

By Meal Type: Dinner | Lunch

By Main Ingredient: Pork | Vegetables

By Cooking Method: Sautéing | Simmering

By Dish Type: Side Dishes

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

By Diet or Lifestyle: Budget-Friendly

Let me know what you think and enter your comments below!

IMAGE SOURCE: Judgefloro, CC0, via Wikimedia Commons

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Easy Fish Escabeche Recipe

This easy fish escabeche recipe is basically a sweet and sour dish. The preferred fish for this recipe is the lapu-lapu (grouper) which is widely available in the Philippines.

Easy Fish Escabeche Recipe

This easy fish escabeche recipe is basically a sweet and sour dish. The preferred fish for this recipe is the lapu-lapu (grouper) which is widely available in the Philippines.

Fish escabeche is a common dish in Spain, Portugal and Latin American countries. There are many variations of escabeche but the commonality is frying the fish and the acidic sweet and sour sauce.

Fish escabeche is popular in the Philippines being a former Spanish colony. The style of cooking escabeche is very much similar to the original Spanish version using locally available fish but following the original technique.

Almost all Spanish speaking countries have their own local modification of cooking fish escabeche.

In Spain and Portugal, escabeche is not limited to fish. Other seafood, chicken, rabbit, and pork are used too.

Read more about escabeche in this Wikipedia article.

Best-seller Filipino Cookbooks:

Recipe For Fish Escabeche:

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Easy Fish Escabeche Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

606

kcal
Total time

1

hour 

10

minutes

This easy fish escabeche recipe is basically a sweet and sour dish. The preferred fish for this recipe is the lapu-lapu (grouper) which is widely available in the Philippines.

Ingredients

  • 4 pieces fleshy fish (lapulapu, red snapper, carp)

  • 1 tbsp, 1 tsp salt

  • 1 tbsp, 1 tsp pepper

  • enough flour to dredge the fish in

  • 1 tbsp, 1 tsp minced garlic

  • 1/4 cup ginger (cut into thin strips)

  • 2 cups sliced onions

  • 4 cups red and green bell peppers (cut into strips)

  • 1/2 cup canola oil

  • 8 cups water

  • 1 cup vinegar

  • 1 cup brown sugar

  • 1/2 cup soy sauce

  • 1/2 cup cornstarch

Directions

  • Rub the fish with salt and pepper.
  • Dredge fish with flour and then deep-fry in very hot oil. Set aside.
  • In a skillet, lightly saute garlic, ginger, onions, and bell peppers in oil. Set aside.
  • In a pan, mix together water, vinegar, sugar, soy sauce, corn starch, salt, and pepper. Simmer for about 5 minutes or until the starch is cooked and thickens the mixture.
  • Simmer mixture for about 5 minutes or until the starch is cooked and thickens the mixture.
  • Place the fish on a platter and pour over it the sauce prepared in step 4.
  • Arrange the sauteed ginger, onions, and peppers on top of the fish and serve.

Nutrition Facts

4 servings per container

Serving Size855

  • Amount Per ServingCalories606
  • % Daily Value *
  • Total Fat 28.4g 37%
    • Saturated Fat 2.2g 12%
    • Trans Fat 0.11g
  • Cholesterol 0mg 0%
  • Sodium 4176mg 182%
  • Potassium 536mg 12%
  • Total Carbohydrate 85.21g 31%
    • Dietary Fiber 4.1g 15%
    • Total Sugars 59.4g
  • Protein 4.22g 9%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    By Cooking Method: Frying | SimmeringFrying

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    By Diet or Lifestyle: Budget-Friendly | Dairy-Free

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    By Main Ingredient: Seafood | Vegetables

    By Meal Type: Dinner | Lunch

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

    Let me know what you think and enter your comments below!

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    Easy Bopis Recipe

    Bopis is a flavorful spicy Filipino dish of pork (or beef) lungs and heart sautéed in tomatoes, chilies, and onions.

    Easy Bopis Recipe

    Bopis is a flavorful spicy Filipino dish of pork (or beef) lungs and heart sautéed in tomatoes, chilies, and onions.

    The pig innards are finely-chopped and sauteed in onion, tomato, garlic, and pepper.

    Recipes for bopis may differ from region to region and family to family, particularly concerning ingredients, spices, and flavoring.

    Classified as pulutan in Filipino cuisine, bopis goes well with alcoholic drinks. Bopis may be taken as a viand with steamed rice too.

    Best-seller Filipino Cookbooks:

    Recipe for Bopis:

    Pin
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    Easy Bopis Recipe

    Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy
    Servings

    4

    servings
    Prep time

    45

    minutes
    Cooking time

    45

    minutes
    Calories

    .777

    kcal
    Total time

    1

    hour 

    30

    minutes

    Bopis is a flavorful spicy Filipino dish of pork (or beef) lungs and heart sautéed in tomatoes, chilies, and onions.

    Ingredients

    • 1/2 Kilo pork lungs

    • 1/2 Kilo pork heart

    • 5 cups of radish (labanos) (cubed)

    • 2 large bell pepper (diced)

    • 2 medium size onion (chopped)

    • 6 medium size tomato (diced)

    • 2 medium carrot (diced)

    • 1 cup vinegar

    • 1/4 cup annatto powder

    • 8 cloves garlic (chopped)

    • 8 siling (hot chili) labuyo (sliced)

    • 1 tsp paprika (optional)

    • 4 pcs bay leaf

    • canola oil

    • salt or fish sauce (patis) to taste

    • pepper to taste

    • Broth

    Directions

    • Rinse pork heart and lungs, boil for 35-45 minutes or until tender.
    • Cut pork heart lungs into small cubes (ideally the same cut as for the radish).
    • Heat oil and saute garlic, onion tomato, add bay leaf and paprika.
    • Add pork lungs and heart, pour vinegar (do not stir).
    • Lower heat to low until vinegar is cooked (taste sauce if vinegar is cooked).
    • Add radish, carrots, red bell pepper, chili, pepper and salt or patis.
    • Add the broth, cover and simmer until desired amount of sauce.

    Nutrition Facts

    4 servings per container

    Serving Size2408

    • Amount Per ServingCalories0.777
    • % Daily Value *
    • Total Fat 19.79g 26%
      • Saturated Fat 6.08g 31%
      • Trans Fat 0g
    • Cholesterol 929mg 310%
    • Sodium 3734mg 163%
    • Potassium 3985mg 85%
    • Total Carbohydrate 59.14g 22%
      • Dietary Fiber 16.9g 61%
      • Total Sugars 26.8g
    • Protein 86.98g 174%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

      Best-seller Diabetic Cookbooks

      Let me know what you think and enter your comments below!

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      By Cooking Method: Sautéing | Simmering

      By Cuisine: Filipino

      By Diet or Lifestyle: Budget-Friendly

      By Dish Type: One-Pot Meals | Side Dishes

      By Main Ingredient: Pork

      By Meal Type: Appetizers | Dinner | Lunch

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

      Image source: Judgefloro / CC0

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      Easy Lechon Kawali Recipe

      Lechon kawali is simply crispy pork belly deep-fried in a pan or wok (kawali).

      Easy Lechon Kawali Recipe

      What is Lechon Kawali?

      Lechon kawali is simply crispy pork belly deep-fried in a pan or wok (kawali). It is also known as lechon carajay, in some areas of the Philippines.

      Lechon Kawali is boiled first in a seasoning mixture. It is then fried to a crisp. After frying, it is chopped into pieces. It is usually eaten with rice accompanied with a dipping sauce, such as “lechon sauce” traditionally made with pork liver, or toyomansi (pormanteu of soy sauce with calamansi). Atsara (unripe papaya pickles) is a favorite side dish too!

      Lechon Kawali, when fried extensively until it becomes crispy and crunchy, then becomes the Ilocano Bagnet. Bagnet is a variant of chicharon.

      Left-overs could be used as the protein for vegetable dishes like Pinakbet and stir-fried water spinach with shrimp paste.

      By the way, this dish should not be mistaken for the traditional lechon. Both dishes are prepared differently. A basic lechon recipe is HERE. Maybe it was called that way as a means of comparison to the crispy texture of the pork skin. Almost every Filipino kitchen has a kawali (wok or frying pan). Hence the name, pan fried crispy pork. Below is a picture of a typical Filipino kawali:

      Filipino Aluminum Kawali

      How To Cook:

      The first step in cooking this dish is to boil the pork belly in seasoned water. The flavors from the seasonings are absorbed by the pork belly while boiling. It is important to get the pork belly really tender at this stage. When done, rub the pork belly with salt after it has cooled down.

      The next step is deep-frying the pork belly in very hot oil. Deep-frying makes the pork belly (particularly the skin, crispy and crunchy). If the oil is not enough to completely deep-fry the pork belly, make sure to completely fry all sides.

      NOTE: Deep-frying may result in oil splatters. Be very careful. Make sure you have a pan cover ready just in case the oil splatters. Just make sure not to cover completely so as not to create steam, which in turn might result into more oil splatters.

      Best-seller Filipino Cookbooks:

      Recipe for Lechon Kawali:

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      Easy Lechon Kawali Recipe

      Recipe by Yummy FoodCourse: MAIN COURSECuisine: FilipinoDifficulty: Moderate
      Servings

      4

      servings
      Prep time

      20

      minutes
      Cooking time

      1

      hour 

      30

      minutes
      Calories

      1726

      kcal
      Total time

      1

      hour 

      50

      minutes

      Lechon kawali is simply crispy pork belly deep-fried in a pan or wok (kawali).

      Ingredients

      • 1 kilo pork belly

      • 2 tbsp salt

      • 2 tbsp whole pepper corn

      • 5 pcs dried bay leaves

      • 3 cups cooking oil

      • 1 liter water

      Directions

      • Boil The Pork Belly
      • In a large cooking pot bring water to a boil.
      • Add the pork belly followed by 1 tbsp of salt, pepper, and bay leaves and simmer for 30 minutes or until meat is tender.
      • Remove the pork belly from the pot and let it cool down for a few minutes.
      • Rub the remaining 1 tbsp of salt on the cooled down pork belly and make sure to distribute it evenly on all sections.
      • Deep Fry The Pork Belly
      • Heat the oil in a dry deep pot.
      • When the oil is hot enough, deep fry the pork belly and cook until brown and the meat’s texture is crispy.
      • Flip the pork belly to cook the opposite side.
      • Remove the meat from the pan, let it cool down a little then chop according to desired portions.
      • Serve hot. Share and Enjoy!

      Notes

      • NOTE: Deep-frying may result in oil splatters. Be very careful. Make sure you have a pan cover ready just in case the oil splatters. Just make sure not to cover completely so as not to create steam, which in turn might result into more oil splatters.

      Nutrition Facts

      4 servings per container

      Serving Size649

      • Amount Per ServingCalories1726
      • % Daily Value *
      • Total Fat 175.78g 226%
        • Cholesterol 113mg 38%
        • Sodium 6069mg 264%
        • Potassium 724mg 16%
        • Total Carbohydrate 4.67g 2%
          • Dietary Fiber 0.3g 2%
          • Total Sugars 3.22g
        • Protein 38.93g 78%
        • Vitamin A 6mcg 1%
        • Vitamin C 1mg 2%
        • Calcium 3mg 1%
        • Iron 13mg 73%
        • Vitamin D 8mcg 40%
        • Vitamin E 93mg 620%
        • Vitamin K 334mcg 279%
        • Thiamin 82mg 6834%
        • Riboflavin 38mg 2924%
        • Niacin 88mg 550%
        • Vitamin B6 72mg 4236%
        • Vitamin B12 43mcg 1792%
        • Folate 2mcg 1%
        • Phosphorus 86mg 7%
        • Magnesium 15mg 4%
        • Zinc 52mg 473%
        • Selenium 143mcg 260%
        • Copper 30mg 3334%
        • Manganese 7mg 305%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

        Best-seller Diabetic Cookbooks

        Related Recipes:

        By Cooking Method: Boiling | Frying

        By Cuisine: Filipino

        By Diet or Lifestyle: Budget-Friendly

        By Dish Type: Side Dishes

        By Main Ingredient: Pork

        By Meal Type: Dinner | Lunch

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

        Let me know what you think and enter your comments below!

        Beef beginner-friendly budget-friendly Business Idea Chicken Chicken Recipes coconut milk Comfort Food Condensed Milk dairy-free easy recipe eggs Evaporated Milk Filipino Filipino comfort food Filipino cuisine Filipino Dessert Filipino Recipe Flavorful Garlic ginger high-protein kid-friendly Kid Friendly meal prep Merienda olive oil one-pot meal Onion Onions oyster sauce Pork Pork Belly Quick and Easy Salt Savory Shrimp Soy Sauce Sugar Traditional traditional Filipino recipe Vegetables vegetarian Vinegar Weeknight Dinner

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