Filipino Recipes

Filipino Recipes -

Philippine or Filipino cuisine consists of the food, preparation methods and eating customs found in the Philippines. The style of cooking and the food associated with it have evolved over many centuries from its Austronesian origins to a mixed cuisine of Malay, Spanish, Chinese, and American, as well as other Asian and Latin influences adapted to indigenous ingredients and the local palate.

Dishes range from the very simple, like a meal of fried salted fish and rice, to the elaborate paellas and cocidos created for fiestas of Spanish origin, and spaghetti and lasagna of Italian origin. Popular dishes include: lechón (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo (chicken and/or pork braised in garlic, vinegar, oil and soy sauce, or cooked until dry), kaldereta (meat in tomato sauce stew), mechado (larded beef in soy and tomato sauce), puchero (beef in bananas and tomato sauce), afritada (chicken and/or pork simmered in a peanut sauce with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), pinakbet (kabocha squash, eggplant, beans, okra, and tomato stew flavored with shrimp paste), crispy pata (deep-fried pig's leg), hamonado (pork sweetened in pineapple sauce), sinigang (meat or seafood in sour broth), pancit (noodles), and lumpia (fresh or fried spring rolls).

Under this section you will find several Filipino recipes and can try out some for yourself and also for your family and friends.

Filipino Appetizers

Filipino Main-Courses

Filipino Noodle & Pasta

Filipino Desserts

Filipino Desserts

Filipino Desserts -

Filipino desserts and sweets are very much appreciated among the people of the Philippines, and are usually served after every important meal. Sometimes, even main courses will contain sweet ingredients like coconut milk, ginger, and cinnamon. Among the preferred deserts, puddings are a great Filipino choice and can have different flavors according to personal tastes. A regular pudding is made of ground rice, sugar and coconut milk. When preparing a Bibingka pudding, duck eggs are the basic ingredient. Chicory, coco and cinnamon are elements of Guinatan pudding which is topped with coconut cream. Other choices include macapuno (thick dessert jam), exotic fruit mixture with milk, stacked under shaved ice, called halo-halo, and the Sago at Nata de coco, a blend of sago and coconut gelatin or nata de coco served cold in a glass. Brown rice cake is also a delicious option made from brown sugar and served with coconut flakes.

Browse through some of the popular Filipino Desserts and Sweets recipes from below and amaze yourself -

Buko Pandan Salad

Pichi Pichi

Corn Maja

Cassava Cake

Leche Flan

Turon (Fried Banana Roll)

Minatamis na Saging (Sweetened Banana)

Espasol

Banana Cue

No Bake Crema De Fruta

Buchi

Karioka

Maruya (Banana Fritters)

Crepe

Funnel Cake

Pastillas

Polvoron

Ginataang Bilo Bilo (Sticky Rice Balls in Coconut milk)

Nilupak

Panna Cotta

Ube Banana Langka Roll

Pudding Pie

Binatog

Buko Salad

Filipino Noodle & Pasta

Filipino Noodle & Pasta Recipes -

Under this section you will get several delicious Filipino Noodles and Pasta recipes from which you can browse through and try out some for your own and also for your family and friends -

Pancit Canton

Pancit Palabok

Sparoni (Spaghetti Macaroni)

Carbonara

Lasagna

Chicken Macaroni Salad

Pancit Bihon Guisado

Baked Macaroni & Cheese

Chicken Mami

Beef Lo-Mein

Stuffed Manicotti

Chicken Sopas

Filipino Main-Courses

Filipino Main-Courses -

The islands of Philippines are home to over 68 million people, and with 7000 islands spread in over 77 regions, so the culture, art and food traditions are some of the most complex of all countries. For more than 500 years, the Filipino cuisine has been under Malay, Spanish, Indian and Chinese influences, mixing ingredients and cooking secrets in a diverse, most interesting cuisine. Food is an important part of the whole communal Philippines existence and is part of the traditions left by ancestors. Just like the Malaysian cuisine, the Filipino uses spicy condiments to give special flavors to meals. But a bit apart from the neighbors that surround the islands, the Filipino cuisine uses milder spices and condiments. The extremely hot chilies, called siling labuyo are used for the making of dipping sauces, and the long flat finger-length cooking pepper called siling mahaba are used for soups, stews and flavoring other meals. The rice is one of the main crops cultivated all over the islands since ancient times, and is still today the most important part of almost any cooked meal. Coconut (niyog) accompanies most meals as well. Other ingredients used since ancient times and till kept today in the Filipino kitchen, include pandan leaves (screwpine), ginger, and lemon grass (tanglad).

Some popular Filipino main-course food recipes are listed below for you to try out -

Beef based Main-Courses -

Paradadas (Corned Beef Pandesal)

Beef and Beans

Beef Steak (Bistek)

Beef in Corn and Asparagus

Beef Mechado

Beef with Cashews

Beef Tapa

Beef Stir Fry

Bulalo

Grilled T-Bone Steak

Kare-kare

Nilagang Baboy

Tortang Giniling

Chicken based Main-Courses-

Chicken Adobo

Chicken Afritada

Chicken Inasal

Chicken & Pork Adobo

Chicken Chop Suey

Crispy Fried Chicken

Ginataang Manok (Chicken in Coconut milk)

Pine-Chicken Curry

Tinolang Manok

Walnut Chicken

Fish/Seafood based Main-Courses -

Shrimp Gambas

Adobong Pusit

Baked Fish Fillet

Bangus sa Mais (MilkFish in Corn)

Broiled Lobster Tail

Cajun Crabs

Cajun Shrimp

Chili Crab

Crabs in Spicy Garlic & Butter Sauce

Crab with Misua

Coconut Curry Shrimp

Daing na Bangus

Escabeche

Foil-Baked Salmon in Basil

Ginataang Hipon sa Kalabasa (Shrimp in Coconut Milk & Squash)

Ginataang Hipon with Kangkong

Ginisang Sardinas (Sauteed Sardines)

Halabos na Hipon

Hot & Sour Shrimp

Lemon Pepper Fish Fillet

Lobster tails in Coconut Milk

Oven-Roasted Garlic Crabs

Pakbet

Paksiw na Bangus

Paksiw na Hito (Catfish wrapped in Banana leaves)

Pesa

Pinaputok na Tilapia

Rellenong Pusit

Salt & Pepper Shrimp

Sarciadong Tilapia

Seafood Ginataan

Shrimp Fried Rice with Asparagus

Sinigang na Bangus sa Bayabas

Sinigang na Hipon

Sweet & Sour Fish

Sweet Baked Tilapia Fillet

Tinolang Tahong (Mussels Soup)

Ukoy/Okoy

Pork based Main-Courses -

Lechon Sisig

Adobong Sitaw Recipe (String Beans Adobo)

Pork Adobo

Pork Barbecue

Batsoy

Breaded Pork Chop

Chicken & Pork Adobo

Crispy Pata

Pork Embutido (Filipino Style Meatloaf)

Ginisang Munggo

Ginisang Sayote

Higadillo

Kare-kare

Lechon Kawali

Lechon Paksiw

Menudo

Misua Soup with Meatballs

Pakbet

Picadillo

Pork Afritada

Pork Chopsuey

Pork Dinuguan

Pork Ribs Paksiw

Pork Sinigang

Skinless Longganisa

Tortang Giniling

Tortang Talong

Ampalaya Con Carne

Veg Main-Courses -

Beans & Tofu in Oyster Sauce

Sesame Green Beans

Tofu & Kangkong in Oyster Sauce

Veggies with Quail Eggs

Filipino Appetizers

Filipino Appetizers -

Appetizers in the Filipino cuisine are also known as “hand food”, called pulutan. The pulutan are served most often with liquors and non-alcoholic beverages, and will be offered in restaurants as well as local dinners, not matter the country’s region. There are different types of pulatan including fish, meat, nuts and chips. Some of the most delicious appetizers include Filipino Satays marinated in a special blend, steamed meatballs sealed in wonton wrappers and dipped in soy sauce with squeezed kalamansi (Philippine lemon). This particular appetizer is influenced from the Chinese cuisine, but served in a particular Philippines manner. There is also the grilled chicken feet, spicy fried peanuts, sometimes flavored with garlic, salted, dried and fried pork rind, or the tiny fried spring rolls filled with minced meat. Appetizers in the Filipino cuisine are served before dinner or at big family lunches, and most of them are home made and have differences in the condiments added, like the sisig, minced pig’s cheeks cooked with herbs and spices, according to the cooks personal preferences.

Popular Filipino appetizers include:

Chicharon

Fresh Lumpia

Lumpia Shanghai

Tokwat Baboy

Filipino Calamaris

Shrimp Gambas

Filipino Kangkong Fritters

Grilled Scallops

Camaron Rebosado

Crispy Pata

Dilis

Crispy Alimasag

Ukoy

Lechon Sisig

Siomai

Baked Tahong (Mussels)

Lemon Pepper Wings

Kwek-Kwek

Mixed Green Chicken Salad

Crispy Fried Chicken

Halabos na Hipon

Lechon Kawali

Chicken Sopas

Chicken Sopas -

INGREDIENTS:

8 oz (2 cups) macaroni pasta, cooked al dente or medium firm
3 cloves garlic, minced
1 small onion, sliced
cooked chicken breast or left over roasted chicken, shredded or cut into serving pieces
1 tbsp fish sauce
4 cups water or chicken broth
1 chicken cube (if using water)
1 potato, small cubes
1 cup cabbage, shredded
1 medium carrot, strips
1/4 cup evaporated milk or more
salt and pepper to taste
cooking oil for sauteing

DIRECTIONS:

In a deep pan or wok, heat cooking oil then sauté the garlic and onion. Add the chicken.
When the chicken have slightly browned, add fish sauce and cook for 1 minute.
Add the water or chicken broth. Let it boil.
Add chicken cube, potatoes and carrots. Simmer until slightly tender.
Add the cooked macaroni pasta and cabbage. Simmer for 2 minutes.
Add milk and stir. Add salt and pepper to taste.
Serve hot. Enjoy!

Stuffed Manicotti

Stuffed Manicotti -

INGREDIENTS:

7 pieces manicotti noodles, prepared according to package directions
1 cup spinach, steamed & chopped
1 cup ricotta cheese or cottage cheese
3/4 cup shredded mozzarella cheese + 1/4 cup for topping
1/2 cup grated parmesan cheese
1 egg lightly beaten
1/8 tsp ground pepper
1/4 tsp garlic powder
15 oz pasta sauce or 1/2 of 26 oz      (I used Hunts Four Cheese Pasta sauce)
1/4 tsp crushed red pepper flakes (optional)

DIRECTIONS:

Preheat oven to 350 degrees F.
Lightly grease a 13 x 9 baking pan with cooking spray.
Add pasta sauce to lightly cover the bottom of baking dish.
In a medium bowl, combine chopped spinach, ricotta cheese, mozzarella cheese, parmesan cheese, egg, ground pepper, dried basil and garlic powder.
Fill the manicotti with the mixture (I used a teaspoon) and arrange in a prepared baking dish.
Pour remaining pasta sauce over rolled lasagna noodles.
Sprinkle top with mozzarella cheese and crushed red pepper flakes.
Cover with foil and bake for 20 minutes or until sauce is bubbly.
Remove from oven.
Serve and enjoy!

Beef Lo-Mein

Beef Lo-Mein -

INGREDIENTS:

1/2 lb beef sirloin, cut into strips
4 cloves garlic, minced
2 1/2 tsp ginger, minced
1 tsp red pepper flakes, divided
1 tbsp cooking oil
2 cups water
1 cube beef bullion
2 tbsp soy sauce
1 package 16 oz mixed vegetable stir-fry
1 package, 8 oz angel hair pasta
chopped cilantro (optional)

DIRECTIONS:

Cook the noodles according to package direction. Set aside.
Combine beef, garlic, ginger and 1/2 tsp red pepper flakes. Mix well. Set aside.
Heat cooking oil in a wok over high heat.
Stir-fry the beef mixture. Cook until beef becomes tender. Transfer to a plate.
On the same wok, add water, soy sauce and 1/2 tsp pepper flakes. Bring to a boil over high heat.
Add the beef bullion cube then add the vegetables. Simmer covered for 3 minutes.
Stir in pasta. Simmer uncovered for 2 minutes.
Add the beef mixture. Simmer until beef is heated through.
Sprinkle with cilantro if desired.

Chicken Mami

Chicken Mami -

INGREDIENTS:

1/2 lb chicken breast
5 cups of water
egg noodles
salt & pepper to taste.

TOPPING:
2 eggs, boiled & sliced in half
napa cabbage, thinly sliced
carrots, thinly sliced
fried garlic chips
green onions, chopped

DIRECTIONS:

Cook the noodles as per package direction.  Set aside.
Boil chicken breast in water until tender.
Remove the chicken breast from the broth. Flake the chicken meat. Set aside.
Allow the broth to continue boiling. Season the broth with fish sauce/salt & pepper to taste.
Pour hot stock into each soup bowl with noodles.
Add cabbage, carrots & boiled eggs.
Sprinkle with green onions and garlic chips just before serving.
Serve hot. Enjoy!

Baked Macaroni & Cheese

Baked Macaroni & Cheese -

INGREDIENTS:

1 3/4 cups elbow macaroni pasta
3 tbsp butter + 1 tbsp,
2 tsp flour
1/2 tsp salt
1 3/4 cups milk
8 oz velveeta cheese, cubed
2 tbsp bread crumbs
2 tbsp grated parmesan cheese

DIRECTIONS:

Heat oven to 375 degrees F. Grease baking dish with cooking spray.
Cook pasta according to package direction; drain & set aside.
In medium sauce pan, over medium heat, melt 3 tbsp butter.
Whisk in flour and salt.
Gradually whisk in milk.
Cook and stir until mixture thickens and begins to bubble.
Add velveeta cheese; stir until melted. Remove from heat.
Add the cooked macaroni and transfer to a buttered or greased baking dish.
In  small bowl, combine 1 tsp melted butter, bread crumbs and parmesan cheese.
Sprinkle over top of macaroni.
Bake for 20 minutes or until crumb mixture is golden brown and edges are bubbly.
Let stand for 10 minutes  before serving.
Enjoy!

Pancit Bihon Guisado

Pancit Bihon Guisado -

INGREDIENTS:

2 tbsp cooking oil
5 cloves garlic, minced
1 medium onion, sliced
1 tbsp fish sauce
1 cup boiled meat, cut into strips
2 pcs chinese sausage, strips
1/2 head cabbage, cut into squares
1 large carrots, strips
1 cup green beans, sliced diagonally
1 cup snow peas
3 tbsp tbsp soy sauce
3 cups broth
2 tbsp kintsay / cilantro
1 bundle or 8oz rice sticks
salt & pepper to taste
lemon

DIRECTIONS:

Boil the meat in water until tender. Reserve the soup.
Soak the rice sticks in water.
In a pan, saute garlic in cooking oil. Add onions, meat and chinese sausage. Add fish sauce and cook for 3 minutes.
Add green beans, carrots, cabbage, snow peas and kintsay/cilantro. Cook until vegetables are half-cooked. Remove from heat. Set aside.
In a wok, boil soy sauce and broth. Add the rice sticks and cook until the rice sticks are tender.
Add the cooked vegetables.
Season with salt and pepper.
Serve with calamansi or lemon.

Chicken Macaroni Salad

Chicken Macaroni Salad -

INGREDIENTS:

8 oz (2 cups) macaroni pasta, cooked
1/2 cup table cream
3/4 cup mayonnaise
2 tbsp onion, chopped
1 cup cooked chicken breast, shredded
1/3 cup carrots, chopped
1/2 cup cheddar cheese, cubed
3/4 cup pineapple tidbits
1/3 cup raisins
2 1/2 tbsp condensed milk
1 tbsp pickle relish
pinch (1/16 tsp) salt

DIRECTIONS:

In a medium skillet over medium heat, cook chicken until no longer pink. Let rest until cool enough to handle, then shred. Set aside.
In a medium pot with boiling salted water cook macaroni until al dente. Drain and rinse under cold water.
In a large bowl, mix all ingredients together until well combined.
Refrigerate for several hours before serving.

Lasagna

Lasagna -

INGREDIENTS:

Lasagna noodles
1 1/2 lbs ground beef
1 medium onion, sliced
4 cloves garlic, minced
2 jars Marinara Sauce
1 container, 15 oz ricotta cheese
4 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 eggs lightly beaten
2 tbsp cooking oil for sauteing

DIRECTIONS:

Preheat oven to 375 degrees F.
Cook noodles according to package instructions. Set aside.
In a large pan, saute garlic and onion in cooking oil.
Add ground beef and cook until color turns brown.
Add 1 1/2 jars marinara sauce. Simmer for 5-8 minutes. Set aside.
In a large bowl combine ricotta cheese, 3 1/2 cups mozarella cheese, parmesan cheese and eggs.
Grease a 13x9 baking dish with cooking spray.
Spread 3/4 cup Barilla sauce over the bottom of the greased baking dish.
Place 3-4 lasagna noodles over the bottom slightly  overlapping.
Spread half of the cheese mixture over noodles and cover with 1/2 of the meat sauce.
Repeat layers. Cover last layer of noodles with remaining meat sauce and cheese mixture.
Sprinkle with remaining mozzarella cheese.
Cover with foil and bake for 30 minutes.
Remove foil and bake additional 10 minutes.
Remove from oven. Serve and enjoy!

Carbonara

Carbonara -

INGREDIENTS:

2 tbsp olive oil
1 medium onion, chopped
1/2 pound bacon, cut into strips
4 clove garlic, chopped
1 (16 ounce) package spaghetti pasta
3 egg yolks
3/4 cup heavy cream
3/4 cup shredded Parmesan cheese
salt and pepper to taste

DIRECTIONS:

Heat olive oil in saucepan over medium heat.
Saute onion and bacon, and cook until bacon is evenly browned.
Stir in garlic when bacon is about half done. Remove from heat.
Separate the sauteed bacon from the oil. Set aside.
Boil a large pot of water. Cook pasta for 10 minutes or until al dente.
Drain pasta. Set aside.
In a medium bowl, whisk together egg yolks, cream, and shredded parmesan.
Pour the bacon mixture over the pasta, then stir in the cream mixture.
Season with salt and pepper.
Enjoy your yummy Carbonara!

Sparoni (Spaghetti Macaroni)

Sparoni (Spaghetti Macaroni) -

INGREDIENTS:

1 package (16oz) macaroni noodles (cook per package directions)
1 1/2 lbs ground pork
5 cloves garlic (minced)
1 red onion (minced)
20 pcs hotdog (cubes)
32 oz spaghetti sauce (I use Hunts brand)
1 small can tomato paste
4 small bottles of banana ketchup (I use UFC tamis anghang banana ketchup)
2 tbsp Fish Sauce
3 tbsp cooking oil
5 tbsp sugar
salt & pepper to taste
grated cheese

DIRECTIONS:

Heat the cooking oil in a wok and saute garlic and onion.
Add the ground pork and continue cooking until the meat turns light.
Add the fish sauce and the hotdog. Cook for 8-10 minutes.
Add the tomato sauce, spaghetti sauce and ketchup.
Cook on medium heat while constantly stirring for 15-20 minutes or until the sauce gets thick.
Season with salt & pepper.
Pour-in sauce to the macaroni noodles. (Cook macaroni noodles per package directions.)
Top with grated cheese. Enjoy!

Pancit Palabok

Pancit Palabok -

INGREDIENTS:

1 pack Rice sticks (Bihon noodles)

For the Sauce:
1/2 to 3/4 lb ground pork
3 cups pork broth + 1/4 cup for cornstarch + 1/4 cup for atsuete
1 piece shrimp cube
4 tbsp of cornstarch dissolved in 1/4 cup pork broth
1 tbsp anatto powder (atsuete) dissolved in 1/4 cup pork broth
3 cloves garlic
1 small onion chopped
3 tbsp fish sauce
2 tbsp cooking oil

For the Toppings:
cooked shrimps (shelled)
smoked fish (Tinapa) flakes
pork chicharon (grounded)
hard boiled eggs
fried minced garlic
spring onions
lemon or calamansi extract

DIRECTIONS:

Sauce:
Heat cooking oil in a saucepan and saute' garlic and onion.
Add the ground pork and cook for 5 minutes or until the pork turns brown.
Add the pork broth (3 cups) and the dissolved annato (atsuete) Let it boil.
Add a piece of shrimp cube and fish sauce then add the dissolved cornstarch.
Cook until sauce becomes thick.  Set aside.

Rice Sticks / Bihon Noodles:
Place the noodles in a strainer and submerge in boiling water for about 2 minutes or until the noodles are cooked.
Drain the noodles and transfer to a serving plate.
Pour the palabok sauce and garnish with the toppings. Squeeze some lemon or calamansi.
Serve hot and Enjoy!

Pancit Canton

Pancit Canton -

INGREDIENTS:

12 oz flour sticks or pancit canton noodles
1/2 lb pork belly cut into strips
1/2 cup medium sized shrimp shelled & deveined (optional)
3 cloves garlic (crushed)
1 medium onion (sliced)
1/2 cup chinese sausage or chorizo (sliced)
1 medium carrots (strips)
1 cup snow peas or sitcharo
1/2 cup parsley (chopped)
1 cup cabbage (strips or squares)
3 1/2 cups pork broth or 3 1/2 cups water+1 pork cubes
2 tbsp oyster sauce
1/2 tbsp fish sauce
3-4 tbsp soy sauce
2 1/2 tbsp cooking oil
salt & pepper to taste

DIRECTIONS:

Blanch all the vegetables (carrots, snow peas, & cabbage) in a pan or wok.
In a separate wok, heat the cooking oil and saute garlic and onion.
Add the pork strips and cook until tender.
Add the fish sauce, chorizo and oyster sauce.  Cook for few minutes.
Add the shrimp, parsley and soy sauce.
Add the pork broth. Let it simmer then add the noodles.
Cook until noodles are tender and some of the stock is absorbed.
Add the blanched vegetables and toss with the noodles.
Add salt and pepper to taste.
Transfer to a serving plate and squeeze some lemon or calamansi. Enjoy!

Buko Salad

Buko Salad -

INGREDIENTS:

3 packages of 16 oz frozen shredded coconut, thawed
1 can (14 oz) condensed milk
1 can (12 oz) nestle cream
1 bottle (12 oz) kaong (I used red)
1 bottle (12 oz) nata de coco
1 can (20 oz) fruit cocktail
1 can (15 oz ) pineapple tidbids
1/4 cup cheddar cheese (cubed)

DIRECTIONS:

Drain fruit cocktail, kaong, pineapple, nata de coco and shredded coconut in a strainer. (I drained coconut because I used the frozen one).
Combine all ingredients in a big bowl.
Mix until fully blended.
Chill for 4 hours and serve.
Enjoy!
(Place in the freezer if it's not going to be served right away.)

Binatog

Binatog -

INGREDIENTS:

2 cups boiled white hominy
1 1/2 tbsp salted butter, melted
3 tbsp grated coconut
3 tsp sugar, more to taste

DIRECTIONS:

*** Hominy usually comes canned but the corn kernels also come dried.

Boil hominy in a pot until kernels burst open, (including the liquid and add 1 cup water) about 10 to 15 minutes.  When cooking with dried hominy, soak dried kernels overnight in water. Rinse, place in a pot, and cover with water. Simmer for a few hours until kernels burst open.
Drain the water and place the boiled hominy in a serving plate.
Mix the boiled white corn kernels, butter, coconut, and sugar in a bowl.
Add more sugar to taste.
Enjoy!

Pudding Pie

Pudding Pie -

INGREDIENTS:

8" or 9" ready made graham pie crust
1 package (5.1 oz) instant pudding mix
2 1/2 cups cold milk
Cool whip whipped topping

DIRECTIONS:

Beat milk and pudding mix with whisk for 2 minutes.
Let stand for 5 minutes.
Pour at once into graham pie crust.
Refrigerate at least 1 hour or until set.
Top each serving with cool whip whipped topping.
Enjoy!

Ube Banana Langka Roll

Ube Banana Langka Roll -

INGREDIENTS:

2 saba (Cardaba banana), mashed
5 pieces spring roll wrapper
ripe jackfruit (langka) cut into thin strips
ube halaya
brown sugar for coating
cooking oil enough for deep frying

DIRECTIONS:

Place about 3 tbsp mashed banana, few pieces of langka,  1 tbsp halayang ube in the spring roll wrapper. Sprinkle some brown sugar.
Wrap and roll into shape of an egg roll.
Heat the cooking oil in a pan. Sprinkle some brown sugar on top of the roll.
Fry the banana roll in medium heat until the color turns golden brown.
Remove from pan and put in a strainer to drain the oil.
Serve and Enjoy!

Panna Cotta

Panna Cotta -

INGREDIENTS:

4 cups fresh milk
1 pack  3.17 oz unflavored gelatin
2 cups table cream
1/4 tsp vanilla extract
1/2 cup sugar

DIRECTIONS:

Combine all ingredients in a saucepan.
Turn on the stove to medium heat. Stir constantly until it boils.
Remove from heat.
Transfer to molded containers and let it cool until set.
Refrigerate.
Serve with chopped mangoes or peaches.
Enjoy!

Nilupak

Nilupak -

INGREDIENTS:

2 packs (16oz) grated cassava / 4 cups grated cassava
3/4 cup condensed milk
2 tbsp butter, melted
1/2 cup grated coconut

DIRECTIONS:

Combine all ingredients in pan or wok.
Mix manually in low heat until well blended and thick.
Arrange on a plate or in a banana leaf and cut into desired shapes.
Top with margarine.
Serve & Enjoy!

Ginataang Bilo Bilo (Sticky Rice Balls in Coconut milk)

Ginataang Bilo Bilo (Sticky Rice Balls in Coconut milk) -

INGREDIENTS:

1 cup cooked tapioca pearl (sago)
2 cans (13.5 oz) coconut milk
2 cups water
3 cups glutinous rice & 1 1/2 cups water (to make rice balls)
1 large sweet potato, cubed
3 large saba/plantain/cardaba banana, cubed
1 cup jackfruit, strips
1/2 cup jackfruit syrup
1 cup sugar

Thickener:
1/8 cup water & 1/8 cup glutinous rice (Note: depends on how thick you want your bilo-bilo).

DIRECTIONS:

Prepare the rice balls by combining glutinous rice and water until a dough is formed. Take about 1/2 tablespoon of the dough and shape it into a ball. Set aside.
In a large pot, combine 1 can of coconut milk and water. Stir occasionally until it boils.
Drop in the dough (rice balls).
When the dough starts to float, add the sweet potatoes and cook until half-cooked.
Add saba bananas and continue cooking for 4 minutes.
Add the jackfruit, 1 can of coconut milk, tapioca pearl, sugar and thickener.
Cook for 5 minutes until the sauce is slightly thick.
Serve warm or cold. Enjoy!
I prefer it cold.

Polvoron

Polvoron -

INGREDIENTS:

1 1/2 cups powdered milk ( Anchor or Nido)
2 cups all purpose flour (toasted)
1 cup sugar
3/4 cup melted butter

DIRECTIONS:

Toast the flour until brown in color. Remove from heat. Let it cool.
Melt the butter. Set aside.
Combine powdered milk, sugar and toasted flour.
Add the melted butter and mix until well combined. Make sure you break the lumps while stirring the mixture.
Divide polvoron mixture if you want to add other flavors (2 tbsp of each like peanuts, cashew, etc.).
Press the mould in the Polvoron mixture till you have filled up the cavity, it’s okay that it is overflowing a bit.
On a plate, press the mould to make the mixture more compacted.
Push the ejector handle to release the moulded Polvoron, if it is still sticking to the flat metal plate, gently hold the sides of the Polvoron with your thumb and forefinger and move it a little bit, it will release itself.
Use a cellophane wrapper to wrap the molded Polvoron.
Serve, share and Enjoy!

Pastillas

Pastillas-

INGREDIENTS:

2 cups powdered milk ( Anchor or Nido)
1 can, 14 oz condensed milk
sugar for coating

NOTE: add 1/2 - 1 cup powdered milk if needed.

DIRECTIONS:

Combine powdered milk and condensed milk. Mix and blend evenly using a spoon.
Set aside for few 10-15 minutes before shaping.
Shape into balls or mini logs.
Wrap the pastillas in a cellophane or food paper.  If you don't like wrapping, shape into balls and insert a toothpick at the center.
Enjoy your yummy dessert!

Funnel Cake

Funnel Cake-

INGREDIENTS:

Cake:
3/4 cup milk
1 egg
2 tbsp sugar
1 1/4 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
cooking oil for frying
fruits for topping
confectioner's sugar / powdered sugar
ice cream (optional)
strawberry jam (optional)

DIRECTIONS:

In a bowl, mix the flour, salt, sugar and baking powder.
In another bowl, beat together egg and milk.
Add the flour mixture and continue stirring until smooth.
In a deep fryer or heavy skillet, heat the oil to 375 degrees.
Pour batter using a funnel or ziplock bag with the tip cut off working from the center to the outside in a circle overlapping and criss-crossing.
Fry until golden brown turning the cake once.
Remove the cake and place it on paper towels to drain.
Transfer to a serving plate.
Top the cake with desired fruits, ice cream, whip cream, and powdered sugar.
Enjoy!

Crepe

Crepe-

INGREDIENTS:

Crepe:
1 cup milk
2 eggs
1 teaspoon vanilla
1 tablespoon sugar
1 cup all purpose flour
1 tablespoon melted butter
Filling: 
I chose strawberry & banana topped with whipped cream and vanilla ice cream. You can add peaches too if you like.
Also topped with chocolate fudge and sprinkled with powdered sugar.

DIRECTIONS:

In a bowl, combine the crepe ingredients.
Continue beating until the mixture is thin and smooth.
Heat a frying pan. Grease the pan with butter or use a cooking spray.
Pour 1/4 cup of batter into the pan. Tilt the pan until the batter coats the entire bottom.
Cook in low to medium heat. When the edges look dry and the bottom starts to have brown spots, peel it up and flip it over.
Transfer to a plate.
Top the crepe with desired fruits and ingredients.
Serve and Enjoy your yummy Crepe!

Maruya (Banana Fritters)

Maruya (Banana Fritters)-

INGREDIENTS:

3-5 saba (Cardaba banana) cut in half lengthwise
1/4 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1 egg
1/2 cup milk
cooking oil  for frying

DIRECTIONS:

In a bowl, sift together flour, baking powder and salt.
Add milk and egg, beat until smooth. Mix until well blended then add the sliced bananas.
Heat a pan with oil (medium heat). Place two to three slices of saba then pour a little batter on it. (it depends on how much banana you want.
Fry a few minutes on each side until the color turns golden brown.
Drain on paper towels. Roll in sugar or sprinkle sugar on top.

Karioka

Karioka-

INGREDIENTS:

For the Dough:
1 cup sweet rice flour
3/4 cups coconut milk
1 cup sweetened coconut flakes
For Coating:
1/4 cup brown sugar
1/2 cup coconut milk

DIRECTIONS:

Combine flour, coconut milk and coconut flakes. Continue  mixing until a dough is formed.
Make into 1" to 1 1/2" balls and deep fry until color turns light brown. Set aside.
Prepare the coating by combing the two ingredients and cook until mixture thickens. Remove from heat.
Dip the karioka into the sauce until all sides are coated.

Buchi

Buchi-

INGREDIENTS:

1 1/2 cups sweet rice flour
3/4 cup water
1/8 tsp salt
sweet red bean paste
sesame seeds
cooking oil

DIRECTIONS:

Mix the flour, salt and water together in a bowl. Knead together just enough to form into a dough.
Divide the ball into small pieces and shape it into a ball then flatten the middle of the dough with your thumb. Spoon 1 tablespoon of sweet red bean paste into the middle of the dough.
Wrap the dough around the bean paste. Pinch the edges together to seal and roll it until the shape is round.
Roll the shaped dough over the sesame seeds.
Heat the cooking oil in a deep pan. (350 deg F)
Fry the balls in batches in the hot oil until golden brown.
Serve hot. Enjoy!

No Bake Crema De Fruta

No Bake Crema De Fruta-

INGREDIENTS:

1/2 cup all purpose flour
3/4 cup sugar
1 can evaporated milk
1 cup water
6 egg yolks, beaten
2 tbsp melted butter
graham crackers
unflavored gelatin
fruitcocktail and/or peaches, pineapples, etc.

DIRECTIONS:

Combine flour, sugar, water, evaporated milk, egg yolks and butter in a saucepan until well mixed.
Simmer in low heat while stirring constantly until the mixture thickens. Remove from heat.
Arrange the first layer of graham crackers in a square pan or tray.
Spread the prepared mixture over the graham crackers.
Top the mixture with another layer of graham crackers. Repeat until 3 to 4 layers depending on your size preference.
Top with fruit cocktail and/or peaches.
Cook the gelatin as instructed in the label and pour it over the graham and fruit layer.
Let it cool for a while and put in the fridge. Best served when chilled.

Banana Cue

Banana Cue-

INGREDIENTS:

5-10 saba (Cardaba banana or plantain) peeled
brown sugar for coating
cooking oil enough for deep frying

DIRECTIONS:

Preheat oil in frying pan.
Peel bananas and add them into hot oil.
Add brown sugar. Make sure the sugar sticks to the banana by mixing them constantly.
When cooked, take them one by one and let the oil drip.
Serve on bar-b-q sticks with about 1-2 bananas per stick. Enjoy!

Espasol

Espasol-

INGREDIENTS:

2 cups glutinous rice flour (toasted)
2 cups coconut milk
1 1/4 cup sugar
1 tsp vanilla essence
1 cup sweetened coconut flakes (toasted)
1/4 cup sweet rice flour (toasted) for dusting & coating only (I used Mochiko brand)
1/8 cup or 1/4 cup water (if needed)

DIRECTIONS:

Toast the glutinous rice flour until light brown in color. Set aside.
In a separate pan, toast the sweetened coconut flakes. Set aside.
In a wok, combine coconut milk and sugar. Bring to a boil. Continue stirring in medium heat for 5 minutes.
Add toasted sweetened coconut flakes and vanilla. Cook in low heat for 5 minutes.
Add glutinous rice flour and stir continuously. Cook until the mixture becomes thick and quite dry. Set aside. (about 30 minutes)
Note: If the mixtures gets dry immediately after combining the glutinous rice flour, you can add 1/8 cup or 1/4 cup water.
While waiting for the mixture to cool down, toast the sweet rice flour until color turns light brown.
Transfer the mixture into a board or flat surface dusted with toasted sweet flour.
Divide the mixture into parts or sizes according to your preference. ( I did 2 1/2 inch in diameter).
Roll over the sliced mixture into the toasted sweet flour.
Transfer to a serving plate. Enjoy!

Minatamis na Saging (Sweetened Banana)

Minatamis na Saging (Sweetened Banana)-

INGREDIENTS:

6 medium ripe saba (or plantain bananas), 1/2 inch slices
1 cup brown sugar
2 cups water
1 tsp vanilla
1/3 tsp. salt

DIRECTIONS:

Combine water, sugar and salt in saucepan. Stir to dissolve and bring to a boil.
Add the saba bananas and vanilla.
Cook over medium heat for 10-15 minutes or until the saba bananas are tender and syrup thickens.  
Remove from heat.
Serve and Enjoy!
Note: To make Saging con Yelo/Hielo, add milk and crushed ice a perfect dessert during summer.

Turon (Fried Banana Roll)

Turon (Fried Banana Roll)-

INGREDIENTS:

5 saba (Cardaba banana) cut in half lengthwise
10 pieces spring roll wrapper
1/2 cup ripe jackfruit (langka) cut into wide strips (optional)
brown sugar for coating
cooking oil enough for deep frying

DIRECTIONS:

Roll each sliced saba banana in brown sugar.
Place the coated sliced banana in the spring roll wrapper.
Add 2 pcs of jackfruits strips.
Wrap and roll into shape of an egg roll.
Heat the cooking oil in a pan.
Fry in deep oil. Sprinkle some brown sugar on top of the turon.
Fry until the color turns golden brown.
Remove from pan and put in a strainer to drain the oil.
Serve hot. Enjoy!

Leche Flan

Leche Flan-

INGREDIENTS:

9 egg yolks (beaten)
1 can (14 oz) condensed milk
1 can (12 oz) evaporated milk
1 tsp vanilla
Caramel:
 1/4 cup brown sugar
 2 tbsp water

DIRECTIONS:

Mix the beaten egg yolks, condensed milk, evaporated milk & vanilla together. Set aside.
Caramelize brown sugar and water by placing the two ingredients in a pan.
Turn on the stove to medium heat.
When it gets thick & becomes dark brown in color, spread the caramel evenly on the flat side of the mold (llanera or any shaped container). Wait for about 5 minutes to cool down before pouring the egg yolk mixture.
Transfer to a steamer.
Cover the molds with an aluminum foil.
Steam for 30-45 minutes. (Steaming time depends on the size of the mold or container.)
Remove from steamer.
Refrigerate after the temperature cools down.
Share & Enjoy!

Cassava Cake

Cassava Cake-

INGREDIENTS:

2 packs (16 oz)  grated cassava
1 can ( 14oz) condensed milk
1 can (13.5 oz) coconut milk
1 bottle (12 oz) macapuno strings (use only 1/2 bottle, the other 1/2 for topping)

FOR TOPPING:
1/2 can condensed milk
1/2 can evaporated milk or 1/2 can coconut milk
1 egg yolk
1/2 bottle macapuno strings

DIRECTIONS:

Preheat oven to 375 degrees F.
Prepare a baking pan and grease with butter. Set aside.
Combine all ingredients in a deep bowl. Make sure every ingredients are well combined.
Transfer to the greased baking tray.
Bake for 40-45 minutes.
Combine the topping ingredients.
Pour-in over to the top of the baked cassava.
Bake for another 15-25 minutes.
Remove from oven. Serve warm. Enjoy!

Corn Maja

Corn Maja-

INGREDIENTS:

1 can cream corn
1 can evaporated milk
1 can coconut milk
1 1/2 cups whole milk
1 1/4 cups cornstarch
1/2 cup sugar (optional for the amount of sweet)

DIRECTIONS:

 Combine all ingredients in a pot. Make sure every ingredients are well combined.
 Turn on to low heat.
 Continue stirring until it becomes thick and when it comes to a point that it is hard to mix or stir.
 Transfer to a serving tray then top with grated cheese.
 Let the temperature cool down.
 Refrigerate.
 Ready to serve. Enjoy!