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 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

Walnut Chicken

Walnut Chicken-

INGREDIENTS:

3 tbsp soy sauce
2 tbsp minced ginger
1 tbsp cornstarch
1 tbsp rice wine or sherry wine
2 cloves garlic, minced
1/2 tsp red pepper flakes
1 lb chicken breast, cut into cubes
3 tbsp vegetable oil
1/2 cup walnuts
1 cup green beans, sliced
1/4 cup sliced water chestnuts
2-3 green onions, cut into 1-inch pieces
1/4 cup water

DIRECTIONS:

Combine soy sauce, ginger, cornstarch, wine, garlic and red pepper flakes in large bowl. Mix well.
Add chicken, toss to coat. Let stand 10 minutes to marinate.
Heat oil in a large wok or skillet. Add walnuts; stir-fry for 1 minute or until lightly browned. Set aside.
Add chicken mixture to wok; stir-fry 5-7 minutes or until chicken is no longer pink in center.
Add beans, water chestnuts, green onions and water; stir-fry until heated through.
Serve over rice, sprinkle with walnuts.

Veggies with Quail Eggs

Veggies with Quail Eggs-

INGREDIENTS:

1/2 lb shrimp, boiled & shelled
2 tbsp butter
snow peas (chicharo)
2 cups green peas & carrots ( I used the frozen one)
1 cup whole corn kernel
4 cloves garlic, minced
1 medium onion, chopped
1 can (10.5 oz) cream of mushroom
1 small can mushroom buttons, sliced
1/2 cup water or use the juice from the mushroom buttons
salt to taste
1 tbsp cooking oil
10-12 pcs quail eggs

DIRECTIONS: 

Heat cooking butter in a pan or wok.
Saute the vegetables starting from chicharo, peas & carrots. Cook for few minutes or until just half cooked.
Add the corn. Remove from wok. Set aside.
In the same wok, heat 1 tbsp cooking oil.
Saute garlic & onion.
Add the shrimp, sliced mushrooms and water. Let it simmer.
Add the cooked vegetables and cream of mushroom. Cook for 5 minutes.
Add salt to taste.
Add the quail eggs. Remove from heat.
Serve and enjoy this yummy meal!

Ukoy/Okoy

Ukoy/Okoy-

INGREDIENTS:

1 cup baby or small shrimps (cleaned, whiskers trimmed off)
1 cup cornstarch
3/4 cup water
1/2 cup sweet potato (kamote) thin strips
3/4 cup bean sprouts
2 eggs (beaten)
1 tsp salt
1/2 tsp ground black pepper
cooking oil for frying
Dipping Sauce:
1/4 cup vinegar
3 cloves garlic chopped
1/2 salt
1/8 tsp ground pepper
Thai pepper or chili pepper (labuyo) - optional

DIRECTIONS:

In a bowl, combine cornstarch, water, eggs, salt and pepper.
Add shrimps, sweet potato and bean sprouts. Blend well.
Heat the oil in a frying pan.
When hot, drop about 3 tbsp of the mixture into the hot oil and fry over medium heat until crisp and both sides are brown.
Remove from the pan and drain on paper towels.
Serve with garlic vinegar sauce.
Serve hot & crispy. Enjoy!

Ampalaya Con Carne

Ampalaya Con Carne-

INGREDIENTS:

1 lb ground pork
2 medium bitter melon  (sliced), ampalaya
3 cloves garlic (minced)
2 tomatoes (chopped)
1 medium size onion (sliced)
1 egg (beaten)
1/2 tsp ground black pepper
fish sauce to taste
cooking oil

DIRECTIONS:

Saute garlic, onion & tomato in a heated pan with cooking oil.
Add the ground pork and cook until color turns brown.
Add fish sauce to taste.
Add bitter melon and cook for about 5 minutes.
Put-in the beaten egg and cook for another 2 minutes.
Serve & Enjoy!

Tortang Talong

Tortang Talong-

INGREDIENTS:

1/2 lb ground pork
1 medium onion ( sliced)
3 cloves garlic (minced)
1 medium potato (cubed)
1 egg (beaten)
1/2 - 1 tbsp fish sauce
2 eggplants
cooking oil

DIRECTIONS:

Saute the garlic & onion in cooking oil.
Add the ground pork. Cook until the meat turns light brown.
Add the fish sauce (patis) and potatoes. Cook until potatoes are tender. Remove from heat. Set aside.
Broil eggplants until tender (the skins are charred and blister appears).
Once cool, peel off the skins of the eggplant and retain its crown and stem. Gently flatten its meat with a fork.
Add the beaten egg to the flattened eggplant.
Add the meat on top. Make sure it's compact and flattened into the eggplant.
Heat 2 tbsp of cooking oil in a pan.
Gently transfer the eggplant with meat into the pan.
Fry on medium heat. Flip the eggplant after 2-3 minutes. Cook the other side for another 2-3 minutes.
Serve hot. Enjoy!

Tortang Giniling

Tortang Giniling-

INGREDIENTS:

1/2 lb ground pork or beef
1 medium tomato, (sliced)
1 medium onion ( sliced)
3 cloves garlic (minced)
1 medium potato (cubed)
2 eggs (beaten)
1/2 - 1 tbsp fish sauce
cooking oil

DIRECTIONS:

Saute the garlic, tomatoes and onion in cooking oil.
Add the ground meat. Cook until the meat turns light brown.
Add the fish sauce (patis) and potatoes. Cook until potatoes are tender. Remove from heat. Let it cool for few minutes.
Heat cooking oil in another pan.
Combine cooked meat and beaten egg.
Spoon 2 tbsp of mixture and fry on medium heat.
Flip the omelette after 2 minutes. Cook the other side for another 2 minutes.
Serve with ketchup.

Tofu & Kangkong in Oyster Sauce

Tofu & Kangkong in Oyster Sauce-

INGREDIENTS:

1 package firm tofu, cubed
2 bundles kangkong (water spinach) washed, hard stems removed
4 tbsp oyster sauce
6-8 cloves garlic, chopped
vegetable oil

DIRECTIONS:

Open your package of tofu, drain, and squeeze out as much moisture as possible.
Cut the tofu into uniform cubes or chunks.
Heat cooking oil in a wok.
Fry tofu cubes in oil (enough to coat bottom of pan) until browned on all sides.
Remove "done" pieces from wok. Set aside.
Using the same wok, saute garlic.
Add the fried tofu and kangkong.
Cook until kangkong is tender.
Add the oyster sauce.
Stir until sauce is well incorporated with fried tofu cubes and kangkong.
Serve with warm rice and enjoy!

Tinolang Manok

Tinolang Manok-

INGREDIENTS:

2 lbs chicken (cut into serving pieces)
1 thumb size ginger root cut into strips
3 cloves garlic (minced)
1 onion (sliced)
2 small to medium sayote/chayote or green papaya (cut into wedges)
1/2 cup pepper leaves
1 Tbsp Fish Sauce (Patis)
3 cups of water
1 chicken cube
2 tbsp coking oil

DIRECTIONS:

In a saucepan, saute the garlic, onion & ginger in cooking oil.
Add the chicken and cook for 5 minutes or until the chicken colors lightly.
Add the fish sauce.
Pour-in water and bring to a boil. Simmer until chicken is done about 30 minutes.
Add the chicken cube and sayote/chayote. Continue simmering until sayote/chayote is tender.
Add pepper leaves and salt to taste.
Remove from heat.
Serve hot. Enjoy!

Tinolang Tahong (Mussels Soup)

Tinolang Tahong (Mussels Soup)-

INGREDIENTS:

1 1/2 lbs mussels (cleaned)
1 thumb size ginger root cut into strips
4 cloves garlic (minced)
1 medium onion (sliced)
2 medium sayote / chayote ( cut into bite size)
1/2 - 1 cup pepper leaves or spinach
2 Tbsp Fish Sauce (Patis)
6 cups water
2 tbsp cooking oil
salt to taste

DIRECTIONS:

In a wok or deep pan, saute the garlic, onion & ginger in cooking oil.
Add the mussels and cook for few minutes.
Pour-in water and bring to a boil.  Cook for 5 minutes.
Add the sayote/chayote. Continue simmering until sayote/chayote is tender.
Add pepper leaves and salt to taste.
Remove from heat.
Serve hot. Enjoy!

Sweet Baked Tilapia Fillet

Sweet Baked Tilapia Fillet-

INGREDIENTS:

4 large tilapia fillets
1/3 cup soy sauce
2 tbsp. brown sugar
1 tsp. dried basil
2 tbsp. lemon juice
2 tbsp. olive oil

DIRECTIONS:

Preheat oven to 450 deg F.
Line a baking pan with foil.
Evenly distribute olive oil in the bottom of baking dish and place fillets in it.
Combine the remaining ingredients and pour over the fillets.
Bake for 15-20 minutes or until it flakes easily with a fork.

Sweet & Sour Fish

Sweet & Sour Fish-

INGREDIENTS:

1 large Fish, I used Tilapia
1 large onion (chunks)
1 medium green bell pepper (chunks)
1 medium red bell pepper (chunks)
1 can pineapple chunks (reserve the juice for the sauce)
cooking oil for deep frying
To combine:
1/4 cup pineapple juice
1/4 cup ketchup
1/4 cup sugar
1/2 tsp salt
2 tbsp cornstarch dissolved in 1/4 cup orange juice

DIRECTIONS:

Fry the fish. Set aside.
Combine pineapple juice, ketchup, sugar salt and dissolved cornstarch together. Set aside.
In a pan or wok, heat a small amount of oil and saute onion, red bell pepper, green bell pepper and pineapple.
Add the sweet & sour mixture  and cook until sauce has thickened. Remove from heat.
Pour-in the sweet & sour sauce over to the fried tilapia.
Serve hot.  Enjoy!

Skinless Longganisa

Skinless Longganisa-

INGREDIENTS:

1 lb ground pork
5-7 cloves garlic, crushed
1 onion, finely chopped
2 tbsp vinegar
2 tbsp soy paste
1/4 cup brown sugar
1 tsp salt
1 tsp pepper
1 tbsp plain bread crumbs
1 egg
cooking oil for frying

DIRECTIONS:

Combine all ingredients except egg, breadcrumbs and oil. Marinate for at least an hour or overnight.
Add the egg and bread crumbs. Mix well.
Roll a small amount of the pork mixture in a wax paper.
Heat oil in a wok or frying-pan.  Fry in batches in hot oil until fully cooked.
Serve with eggs and garlic rice. Enjoy!

Sinigang na Hipon

Sinigang na Hipon-

INGREDIENTS:

2 lbs shrimp
2 pieces tomatoes, quartered
2 cups kangkong leaves or Chinese cabbage (bokchoy), cut into serving size or use pepper leaves
1 small white radish (labanos), sliced  (optional)
1 tbsp fish sauce
1 medium onion, sliced
5 cups water
1 small pack tamarind powder
salt to taste

DIRECTIONS:

Bring water to a boil.
Add the tomatoes, onion and labanos.  Simmer for 3 minutes or until the labanos is half cooked.
Add the shrimps. Simmer for 5 minutes.
Add the tamarind powder and fish sauce.
Add salt to taste.
Remove from heat, add the bokchoy leaves. Let stand for 5 minutes.
Serve hot. Enjoy!

Sinigang na Bangus sa Bayabas

Sinigang na Bangus sa Bayabas-

INGREDIENTS:

1 piece large Milkfish (bangus), cleaned and sliced into serving pieces
2 big ripe guavas, quartered
2 pieces tomatoes, quartered
2 cups kangkong leaves  cut into serving size
1 small white radish (labanos), sliced
2 tbsp fish sauce
1 medium onion, sliced
4 cups water
2 tsp tamarind powder (optional)
salt to taste

DIRECTIONS:

Bring water and guava to a boil.
Simmer until water starts to thicken.
Add the tomatoes, and onion and simmer for few minutes.
Add the bangus. Simmer for 8 minutes.
Add the tamarind powder (optional) and fish sauce.
Add the kangkong leaves and simmer for 1 minute.
Season with salt to taste.
Remove from heat.
Enjoy!

Shrimp Fried Rice with Asparagus

Shrimp Fried Rice with Asparagus-

INGREDIENTS:

1 1/2 cup rice, cooked
1/2 lb shrimp
4 cloves garlic, minced
1/2 of  small onion, sliced
1 bunch asparagus, trimmed and sliced diagonally
shredded carrots (optional)
2 tbsp soy sauce
2 tbsp hoisin sauce
1/2 tbsp sesame oil
cooking oil for sauteing

DIRECTIONS:

Heat some oil in a large pan or wok on high until hot.
Add the garlic and onion. Cook until onion is translucent.
Add the asparagus cook for 30 seconds to 1 minute, or until bright green.
Add carrots and the shrimp to the pan and cook 2 to 3 minutes, stirring occasionally, just until the shrimp start to turn pink.
Add the cooked rice. Cook for an additional 1 to 2 minutes, stirring until any moisture evaporates. Add the soy sauce, hoisin sauce, and sesame oil. Cook 1 minute longer, stirring to coat everything in the sauce.
Serve & enjoy!

Sesame Green Beans

Sesame Green Beans-

INGREDIENTS:

2 cups green beans, trimmed
1 tsp. peanut or canola oil
3 tbsp. onion, sliced
1/2 tsp. crushed red pepper flakes
2 tbsp. oyster sauce
1 tsp. soy sauce
1 tsp. sesame oil
1 tsp. sesame seeds

DIRECTIONS:

Bring a large pot of water to a boil to blanch the green beans.
When the water comes to a boil add the green beans and let simmer for about 2 minutes.
Rinse under cold water to stop the cooking.
In a large saute pan on medium high heat saute the onion and pepper in oil.
Add the green beans, oyster sauce and soy sauce.
Stir well to combine and continue to saute about 2 to 3 minutes longer while stirring constantly.
Add the sesame oil and seeds and stir to coat.
Serve and enjoy!

Seafood Ginataan

Seafood Ginataan-

INGREDIENTS:

10-12 pcs mussels (tahong)
6 pcs crab legs
1 cup shrimps
2 slices of catfish (hito)
1 1/2 cups squash
1 can coconut milk
1/2 cup water
2 tbsp fish sauce
3 cloves garlic
1 medium sized onion
2 tbsp cooking oil

DIRECTIONS:

Steam all the seafoods except catfish. Set aside.
Heat the cooking oil in a pan or wok and saute garlic and onion.
Add the squash and cook until slightly tender.
Pour-in the water and let it boil.
Add the fish and cook for few minutes. Add the fish sauce.
Add the steamed seafoods and coconut milk. Simmer for 5-8 minutes.
Remove from heat and transfer to a serving bowl.
Enjoy!

Sarciadong Tilapia

Sarciadong Tilapia-

INGREDIENTS:

1 whole Tilapia (cleaned)
4 cloves garlic
1 onion (diced)
2-3 pcs tomatoes (diced)
3/4 cup water      
1 egg (beaten)
1 tbsp Fish Sauce (Patis)
cooking oil

DIRECTIONS:

Pan fry the Tilapia. Set aside.
In a separate pan, saute garlic, onion & tomatoes.
Add water and simmer for 5 minutes.
Add the beaten egg & fish sauce. Cook for 3 minutes.
Add the Tilapia and cook for 5 minutes.
Serve hot. Enjoy!