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:

Easy La Paz Batchoy Recipe

Recipe by Yummy FoodCourse: 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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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:

Authentic Ilocos Empanada Recipe

Recipe by Yummy FoodCourse: 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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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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Here is a simple recipe for Tokwa at Baboy:

Tokwa at Baboy

Recipe by Yummy FoodCourse: 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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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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Recipe for Adobong Malabon:

Adobong Malabon

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Servings

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 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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Recipe for Easy Pork Sisig:

Easy Pork Sisig

Recipe by Yummy FoodCourse: 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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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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Recipe for Pork Binagoongan:

Pork Binagoongan

Recipe by Yummy FoodCourse: 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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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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Recipe for Pork Kaldereta Bola-bola:

Pork Kaldereta Bola-bola Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

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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IMAGE AND RECIPE SOURCE: Life Gets Better

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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Recipe for Pork Humba:

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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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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Recipe for Easy Inihaw na Liempo (Grilled Pork Belly):

Easy Inihaw na Liempo Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

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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