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

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!

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!

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.

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!