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 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

Lechon Kawali

Lechon Kawali -

INGREDIENTS:

2 lbs pork liempo
2 1/2 tbsp salt
4 cups water
oil for frying

DIRECTIONS:

Boil water with salt.
Put-in the pork and boil until tender. Remove the scum on top of the liquid so you can use the liquid for soup.
Remove liempo from fire and let it cool.
Heat cooking oil which can submerge the whole liempo.
When hot (350 deg F),  put liempo & cook for 10-12 minutes until the skin is crisp.
Remove from the oil and drain.
Enjoy!

Halabos na Hipon

Halabos na Hipon -

INGREDIENTS:

1 1/2 lbs Shrimps
2 tbsp salt
4 cups water
cooking oil for sauteing

Dipping Sauce:
2 tbsp Vinegar
1/2 tsp Salt
Siling Labuyo / Chili (optional)

DIRECTIONS:

In a wok, bring water to a boil.
Add salt & shrimps. Cook for 3-5 minutes.
Remove the shrimps from the water.
In a separate pan, fry the shrimps at least 2 minutes on both sides.
Serve with dipping sauce. Enjoy!

Crispy Fried Chicken

Crispy Fried Chicken -

INGREDIENTS:

1 1/2 - 2 lbs chicken, cut into pieces
2 eggs, beaten
1 cup self-rising flour
1/2 tsp pepper
1 tsp salt
Oil, for frying, preferably peanut oil

DIRECTIONS:

Season the chicken with salt and pepper.
Dip the seasoned chicken in the egg, and then coat well with flour.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Deep fry in oil until crisp and brown. Enjoy!

Mixed Green Chicken Salad

Mixed Green Chicken Salad -

Ingredients:

Mixed greens
Seasoned chicken breast, grilled or boiled
Cherry tomatoes, sliced
Cucumber, sliced
Carrots, shredded or sliced
Boiled eggs. sliced
Almonds, walnuts or peanuts
Mandarin oranges (optional)

DIRECTIONS:

Combine all ingredients together.
Add your favorite salad dressing.
Enjoy your healthy meal!

Kwek-Kwek

Kwek-Kwek -

Kwek-kwek (or Kwekwek) is commonly sold along the streets of Manila and many other places in the Philippines. It is made up of hard-boiled chicken eggs individually wrapped in orange-tinted batter, which are then fried until golden brown.

INGREDIENTS:

20-24 pieces hard boiled quail eggs
1 cup flour
1/4 cup cornstarch
1/4 tsp baking powder
3/4 cup water
1/2 tbsp annatto powder
1/2 tsp salt
1/2 tsp freshly ground black pepper
cooking oil for frying

Directions:

Place the cornstarch in a container and dredge the boiled quail eggs. Set aside.
Dilute the anatto powder in warm water.
In a bowl mix together flour, cornstarch, baking powder, salt, ground black pepper and diluted annatto powder. Mix well. Set it aside for at least 30 minutes.
Place quail eggs in the bowl and coat with the batter evenly.
Add oil in a wok and once hot, add quail eggs one at a time, make sure eggs are coated with the batter.
Remove from wok, drain then serve with vinegar dip.

Lemon Pepper Wings

Lemon Pepper Wings -

Ingredients:

1/2 cup Lemon Juice
1/2 tsp ground black pepper
2 tbsp Olive Oil
12-16 Chicken Wings
Lemon & Pepper Seasoning Salt

Directions:

Boil wings in a large pot of water for about 12-15 minutes.
While wings boil, mix lemon juice, pepper, and olive oil in a separate large bowl.
After boiling remove wings from water and toss them in with lemon mixture. Make sure to thoroughly coat wings.
Place wing in a pan lined with foil and sprinkle both sides with lemon pepper seasoning salt to suit taste.
Broil wings in oven for about 5-10 minutes per side (depending on your oven) until nicely browned and crisp.
Serve and enjoy!

Baked Tahong (Mussels)

Baked Tahong (Mussels) -

Ingredients:

1 lb mussels, boiled and half
6-8 cloves garlic, crushed
1/4 cup butter, softened
grated cheese

Directions:

Pre-heat oven to 350 degrees F.
Combine butter and garlic.
Arrange mussels in tray covered with foil.
Spread with butter & garlic mix.
Top with grated cheese.
Bake for 15 minutes.
Enjoy!

Siomai

Siomai -

Siomai (Cebuano/Tagalog: siyomay) in the Philippines is often ground pork, beef, shrimp, among others, combined with extenders like green peas, carrots and the like which is then wrapped in wonton wrappers. It commonly steamed, with a polar variant being fried and resulting in a crisp exterior. It is normally dipped in soy sauce with squeezed calamondin juice, and a chili-garlic oil is sometimes added to the sauce.

Ingredients:

1 1/2 lb ground beef/pork
3/4 cup onion (minced)
3/4 cup carrots (minced)
1 egg
1 tsp salt
1/2 tsp pepper
siomai wrapper

DIPPING SAUCE:
2 tbsp soy sauce
1 tbsp lemon or calamansi

Directions:

Combine all the ingredients together except the wrapper.
Wrap the meat in wanton wrapper by placing about 1 tbsp of meat in the center of the wrapper then press all the sides to the middle leaving an open space on top.
Place all the wrapped meat in the steamer.
Steam for 20-25 minutes.
Serve with dipping sauce.
Serve hot. Enjoy!

Lechon Sisig

Lechon Sisig -

Sisig dish originated in Angeles City and has been credited by The Philippine Department of Tourism to Lucia Cunanan of Aling Lucing Restaurant for inventing the Sisig Recipe.

Originally, sisig was made from chopped parts of a pig’s head parts like ears, snout, the brain, etc. Over the years it was reinvented into simple minced meat served on a sizzling platter with chili, liver, onion and seasoned with calamansi and vinegar.  Recently, Pinoy chefs have experimented with ingredients other than pork such as chicken, squid, tuna and even tofu. Adding raw egg on the dish while it’s sizzling hot heightens the flavor as well.

Ingredients:

1/2 kilo pork Lechon ( we used the belly part )
4 Medium sized onions, chopped
4 finger chili peppers or siling labuyo, chopped
2 tbsps vinegar
4 pcs calamansi
2 tbsp minced fresh ginger
2 clove garlic, minced
1 tsp whole black pepper (crushed)
1 pc. bay leaf (crushed)
Salt and Pepper to taste
1 tbsp Soy Sauce to taste
Canola cooking oil for frying
scallions, sliced

Directions:

Cut the Lechon belly into small diced
Pre-heat the frying pan then add about a tablespoon of Canola oil, then add  ginger, onions, garlic, chili peppers
Saute for 3 minutes until the onions are translucent, add the chopped lechon and stir, then cook for 2 minutes.
Add the vinegar, soy sauce, salt and black pepper.
Prevent the Lechon Sisig from sticking to the frying pan by constantly stirring. When it turned dark brown then its done.
To serve, heat a sizzling plate then place the Lechon Sisig on the plate, while sizzling, you may crack an egg on top. The very hot sizzling plate with Lechon sisig will cook the egg.
Sprinkle the Sizzling Lechon Sisig with lemon juice and chili sauce if you want it spicy.
Topped with chopped scallions or onion leaves.
Serve hot.

Ukoy

Ukoy -

Shrimp, tofu and beansprout fritters served with vinegar and garlic dip.

Ingredients:

1 cup flour (arina)
1 cup cornstarch
1½ tsp baking powder
1½ tsp salt (asin)
½ tsp ground pepper (paminta)
¼ cup atsuete water
1½ cup shrimp broth (katas ng hipon)
1 egg (beaten)
2 cups bean sprouts (toge)
1 cup chopped onions
2 pieces tokwa (tofu)
¼ kilo small shrimps

Directions:

Strain the flour, cornstarch, baking powder, salt and pepper. Add the atsuete water, katas ng hipon and egg. Mix well.
In a saucer, put in some toge, chopped onions, tokwa and some shrimps.
Measure ⅓ cup of the mixed batter and pour into the saucer.
Heat cooking oil in a pan. Pour in the contents of the saucer into the heated oil. Fry until crispy and golden brown.
Prepare some vinegar with crushed garlic, salt and pepper as sauce to your delectable ukoy.

Crispy Alimasag

Crispy Alimasag -

Alimasag is the Filipino term for crabs. Crispy alimasag is one great Filipino appetizer. It is deep fried small crabs coated in a mixture of flour and egg.

Ingredients:

1/2 kilo small crabs (alimasag)
1/2 cup all-purpose flour
1/2 cup water
1 teaspoon minced chili pepper (siling labuyo)
1/2 teaspoon pepper (paminta)
1 egg (beaten)
1/2 teaspoons salt (asin)

Directions:

Wash and clean the small crabs and cut in halves.
Mix all other ingredients in a bowl and add in the crabs.
Heat cooking oil in a pan. Fry the crabs until crispy and golden brown.

Dilis

Dilis -

Bite sized dried and spiced native Anchovies. Crunchily thick and spicy, breaded Anchovies with a pungently delicious dilis taste.

Ingredients:

1/3 cup Sugar
1/3 cup vinegar
1 teaspoon red hot sauce
1/2 teaspoon salt
1/8 ounce package of dried dilis (Filipino Anchovies)
2 cups flours
1/2 cup oil (any light oil, such as safflower or Soybean) for frying

Directions:

In a medium bowl, mix Sugar, vinegar, hot sauce and salt.
Toss dilis in the mixture until well coated and dredge in flour.
In a medium skillet, fry dilis over moderate heat until golden brown and crispy, keeping each one separate.
Drain on paper towel.
Serve with a dip of vinegar, salt and pepper.

Crispy Pata

Crispy Pata -

Crispy Pata dish is deep fried pork legs ( Pata means Pork Feet in spanish ), a very delicious meal and although it is very high in cholesterol but with the crispy skin and soft meat plus the dipping sauce ( soy sauce, combined with vinegar and diced garlic ) makes it irresistible and keeps customers coming back for more.

Ingredients:

1 whole Pata (pig’s leg) about 2 kilos, cleaned and knuckles removed
1 Can Sprite or 7UP (or 12 oz size)
7 pieces dried bay leaves
2 tablespoons whole peppercorn
5  pcs star anise (optional)
6 teaspoons salt
2 teaspoons ground black pepper
1 whole Garlic
10 to 12 cups water
12 cups cooking oil

Directions:

Pour water and sprite or 7up in a cooking pot then let boil.
Put-in dried bay leaves, whole peppercorn, star anise, and 4 teaspoons of salt.
Add the whole pata in the cooking pot then simmer until the leg becomes tender (about 1 hour).
Remove the tender leg from the cooking pot and set aside until the temperature goes down.
Rub the leg with garlic, ground black pepper, and remaining salt. Let stand for 15 minutes to absorb the rub.
Heat a frying pan (must be with cover) and pour-in cooking oil.
When the oil becomes hot, deep fry the pork leg.
When placing pata in heated oil get your cover ready there will be a lot of hot oil splashing. Set your stove from high heat to medium when you have placed the pata in the frying pan, then set to low heat when pata starts to turn to golden brown in color.
Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side.
Turn-off the heat then remove the crispy pork leg  and transfer it to a wide serving plate.
Serve with atcharang papaya and dipping sauce ( soy sauce, diced garlic and vinegar plus siling labuyo if you want a spicy sauce).

Camaron Rebosado

Camaron Rebosado -

Translated in English as Overflowed Shrimp, Camaron Rebosado Recipe is an easy seafood dish that makes use of shrimps as the primary component.  What gives Camaron Rebosado a different twist to the recipe is the soft luscious shrimp coated with egg and flour mixture making it crispy when chewed.

Camaron Rebosado is best not just for viand as well as appetizer, it is best combined with a Sweet Chili Sauce or a Tomato Ketchup or Mayonnaise with finely chop Garlic.

Ingredients:

1/2 kilo medium size Shrimp
2 tablespoon fresh milk
8 tablespoons flour
1 tablespoon cornstarch
1 teaspoon salt
2 pieces raw eggs
2 cups cooking oil

Directions:

Wash Shrimps then Peel and devein it.
Extract  juice from Lemon then marinate the shrimp in lemon juice for 20 minutes.
Combine flour, cornstarch, and salt in a mixing bowl then mix well.
Add the eggs and milk stir until all the ingredients are well distributed.
Heat a frying pan and then pour the cooking oil.
When the oil is hot enough, turn the fire to low then dip a piece of shrimp in the batter leave the tail uncovered then deep-fry until the color of the outer part turns dark yellow and the texture becomes crispy.
Remove from the pan or fryer then place in a plate with paper towel to absorb excess oil from the Camaron Rebosado.
Serve Camaron Rebosado with Sweet Chili Sauce or a Tomato Ketchup or Mayonnaise with finely chop Garlic.

Grilled Scallops

Grilled Scallops -

Scallops is an expensive but delicious shellfish with a delicate taste, available in a range of sizes.  This shellfish have two fan-shaped shells which contain rounds of firm white flesh, sometimes with the edible cream and orange coral or roe attached. The Scallops is sold in the Philippine market with the empty half shell already discarded and it is very small compared to what you see in the Food Network channel. This Grilled Scallops dish is usually served in seafood restaurants, topped with melted cheese.

Ingredients:

250 gm butter, coarsely chopped
6 cloves of Garlic, finely chopped
1/2 kilo scallops in the shell
salt to taste
Grated Parmesan Cheese (optional)

Directions:

Melt butter in a small saucepan over medium heat.
Add garlic, saute until fragrant and golden brown about 5 minutes or less.
Then add a pinch of salt, mixed well then set aside.
Heat a char-grill pan to high heat.
Spoon butter sauce over scallops, season to taste, and grill, scallop-side up, until plump and just cooked through (5 minutes).
Sprinkle the grated Parmesan Cheese on top of each scallops and serve hot.

Filipino Kangkong Fritters

Filipino Kangkong Fritters -

Kangkong Fritters is a very nutritious snack and an ideal appetizer, when cooked the Kangkong become very crispy just like the commercial chips, you’ll forget you are eating Kangkong.

Ingredients:

1 bunch or tali of Kangkong
3 cups of Iced cold water (must add Ice cubes)
2 cups Cooking Oil for Deep frying

For Batter:
1 cup Cornstarch
1 cup All Purpose Flour
2 cups water
1/2 tsp pepper
1 Egg

For Dipping Sauce:
1/4 cup Soy Sauce
3 tbsp Calamansi or Lemon Juice
pinch of Sugar
1 tsp. Sesame Oil
2 pcs Siling Labuyo or 1 Chili (optional)

Directions:

Wash and clean the Kangkong
Remove the leaves of kangkong then cut stems to 2 inches long. Set aside.
Soak the leaves and stalk in the Iced wateer for 15 minutes
Mix all the dipping sauce ingredients and set aside
In a deep bowl mix all the batter ingredients, mix well until the batter is smooth
Drain and pat dry the Kangkong leaves and stalks using paper towels.
In a frying pan pour the cooking oil and heat it.
Dip the leaves and stalks into the batter then fry it. You can fry it by four to five pieces at a time depends on the size of your frying pan.
Cook until the leaves become crispy or for about 40 seconds to 1 minute on each side.
Once cooked remove from the oil and drain on paper towels.
Serve with the dipping sauce

Tips:
Another alternative dip is mayonnaise mixed with ketchup, or serve with your favorite Ranch or Ceasar Salad dressing as dips.

Shrimp Gambas

Shrimp Gambas -

Shrimp Gambas Recipe ( Spicy ), is popular Filipino shrimp dish. Most of the Restaurant in the Philippines serve this on their menu as an appetizer or a main dish.  The term Gambas in Spanish pertain to prawns, Shrimp Gambas Recipe often uses medium to large sized shrimps, most Restaurants don’t use jumbo or colossal prawns because of price reasons. This version of Shrimp Gambas Recipe is spicy but you can omit the Chili Sauce and the Green Chili if you are not a fan of spicy foods.

Ingredients:

3/4 kilo medium to large sized Shrimp
1/4 cup Kalamansi juice or lemon juice
3 tablespoons Chili Sauce
1/2 cup Green Chili, sliced diagonally (optional)
1 cup bell pepper, chopped
2 tablespoons garlic, minced
1/4 cup Olive oil or Cooking oil
1 medium sized red onion, quartered
2 tablespoons white wine
1/4 cup tomato sauce
Salt and pepper to taste

Directions:

Clean the Shrimp, peel and devein then combine shrimp with lemon juice then marinate for 20 minutes.
Pour cooking oil in a hot frying pan.
Put the garlic and cook until the color turns light brown.
Add the onions and bell pepper then cook until the texture softens.
Now add the shrimps and let it cook for 2 minutes.
Pour the white wine, then add salt and pepper then cook for another minute.
Add the tomato sauce and stir then simmer for 2 minutes.
Then add the Chili Sauce and Green Chilies then simmer for 30 seconds.  Turn off the heat and set-aside.
You can put it in a Hot plate for a sizzling treat.
Served hot with Garlic Rice.

Filipino Calamaris

Filipino Calamaris -

Filipino Calamaris is one of the Philippines most famous dishes, either with rice or with ice cold beer, as pulutan that is. It is also one of the easier Filipino dishes to cook. Perhaps this explains the increasing popularity of street vendors selling calamaris nowadays.

Ingredients:

1 kg medium sized Squid
2 egg whites
1 cup plain (all-purpose) flour
1 cup oil
5 pcs calamansi (lime) or A  1 pc lemon
Salt
Pepper

Directions:

Clean the Squid, remove the head, ink sacs and tentacles discarded, outer purple skin peeled off and do not cut squid open.
Slice squid into ½ inch rings. Marinate in calamansi juice for about 15 minutes.
Dip squid rings in egg whites, then dredge in flour.
Heat oil in a wok and fry squid rings in hot oil a few pieces at a time until they turn golden yellow, about 1 minute. Do not overcook as this will make the squid tough.
Remove squid rings from the wok and drain on paper towels. Season with salt and pepper.
Serve with Garlic Mayonnaise Dip as an appetizer.