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

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!

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!

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!

Beans & Tofu in Oyster Sauce

Beans & Tofu in Oyster Sauce -

INGREDIENTS:

1 package firm tofu, cubed
20-25 pieces green beans, trimmed
4-5 tbsp oyster sauce
6-8 cloves garlic, chopped
vegetable oil

DIRECTIONS:

Cook the green beans:
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. Set aside.

Cook the tofu:
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 beans. Cook until tender.
Add the fried tofu and oyster sauce.
Stir until sauce is well incorporated with fried tofu cubes and green beans.
Serve with warm rice and enjoy!

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.