Popular Filipino food recipes

Chicken and pork adobo

Chicken and Pork Adobo Ingredients:

1/2 kilo chicken; cut in serving pieces
1 kilo pork; cut in 11/2” square thick
1 head garlic; pounded
3 laurel leaves
8 tablespoons soy sauce
8 tablespoons vinegar
1 tablespoon grounded black pepper
11/2 cup rice water

Chicken Pork Adobo Cooking Instructions:

Place all the ingredients together in a saucepan. Boil in medium fire until the chicken and pork becomes tender. Simmer until a saucy consistency is achieved. Season with soy sauce if needed or according to desired taste. Serve hot!

Cooking Tip:

Adding 2 tablespoons of oyster sauce will make the chicken and pork adobo taste better.

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Chicken Adobo with Coconut Milk 

1 kilo chicken; cut into desired pieces
4 cloves garlic; crushed
1 small onion; minced
1 potato; quartered (optional)
1 bell pepper; sliced (optional)
2 cups rice water
1/2 cup vinegar
1 cup thick coconut milk
Fish sauce (patis)
2 bay leaves
Salt to taste
Cooking oil

In a saucepan, sauté minced garlic and onion in oil. Add chicken, when brown season with little amount fish sauce to taste. Add rice water, vinegar, crushed garlic, bay leaves. Bring to a boil and simmer until chicken becomes tender. When little liquid is left, add the coconut milk. Simmer until a saucy consistency is achieved. Season with salt according to taste. Remove from fire and serve hot!

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Kalderetang Kambing 

1 1/2 kilos goat meat, cut into chunks

1 potato; quartered
1 carrot; cut in 1 inch chunks or slices
4 cloves garlic; pounded
1 onion; chopped
1 can liver spread or ground liver
1 tomato; quartered
1 can tomato sauce
15 green olives (stoned or pitted)
1 tablespoon pickles
2 tablespoons peanut butter
1 grated cheese
1 bell pepper; sliced
1 tablespoon ground black pepper
2 stems kinchay (celery); chopped
2 laurel leaves
1/2 cup soy sauce
Cooking oil
MSG (optional)

Kalderetang Kambing Cooking Instructions:

Fry the potato and carrot for 3 minutes. Set aside.
In a bowl, marinate goat meat in vinegar, soy sauce, and ground black pepper for 1 hour. Set aside.
Sauté garlic and onion in a saucepan. Add the marinated goat’s meat, tomato, and kitchay. Continue sauteing until all liquid has evaporated and meat starts to render fat. Add water enough to cover the goat’s meat. Boil until tender.
Add tomato sauce and pickles. Simmer for 10 minutes. Add the cheese, peanut butter, liver spread, potato, olives, and carrots. Simmer for 5 minutes. Drop the bell pepper. Simmer 1 minute before serving. Serve hot!
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Lechon Kawali  

Ingredients:

I kilo pork belly (liempo)
2 tablespoon salt
1/2 tablespoon peppercorns
4 cloves garlic; pounded
1 bottle 7-up (optional)
Cooking oil

Sauce Ingredients:

Vinegar
Soy sauce
Onion ; chopped
Garlic; mined
Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions:

Boil water with salt, garlic, peppercorn, and 7-up. Add pork and continue boiling until tender. Strain pork and keep dry. Deep fry in hot cooking oil until golden brown and crispy. Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce, onion, and garlic.
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Crispy Pata

Ingredients:

1 kilo pork’s knuckle (pata)
1 onion; chopped
2 bay leaves
1/4 cup peppercorns
2 tablespoons salt
Cooking oil

Sauce Ingredients:

1 tablespoon onion; chopped
1 tablespoon garlic; pounded
1/2 cup vinegar
Soy sauce to taste

Crispy Pata Cooking Ingredients:

Boil pork’s knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough). Add salt, bay leaves, peppercorn, and onion. Continue boiling until tender, then drain and hang to dry. Place in the refrigerator overnight. Deep fry in hot cooking oil until golden brown. Serve with a mixture composed of soy sauce, vinegar, garlic, and onion. 

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Bulalo Batangas

Bulalo Ingredients:

1 kilo beef shank (with bone and marrow) or oxtail; cut in chunks
1 small head cabbage (repolyo); quartered
1/4 kilo Chinese cabbage (pechay)
2 potatoes; quartered
1 onion; sliced
4 cloves garlic; crushed
2 corns; cut in halves
1 tablespoon peppercorns
Salt to taste
Fish sauce
1 lemon or 5 kalakamsi
Soy sauce

Bulalo Cooking Instructions:

Fry potatoes in 3 minutes. Set aside

In a stock pot, simmer the beef shank or oxtail with salt, onion, and garlic for at least one hour. Remove the scum that rises above the soup. Add more hot water if necessary. When beef is fork tender, add the corn, potato, and peppercorns. Let stand for 5 minutes. Add cabbage and Chinese cabbage. Season with fish sauce according to taste.

Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or kalamansi juice.

Cooking Tip:

Boiling the Bulalo slowly and gently over low heat brings out the flavor of the meat, and keeps the meat very tender.

But but but....if you don't have much time and you want to expedite the cooking process, use "pressure cooker" to soften the meat of the beef shank or oxtail. When tender, add the necessary ingredients.

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Pork sisig

Pork Sisig Ingredients:

1 kilo pork head (face, ear, cheek, tongue)
1/4 cup liver; broiled and cut in cubes
1 tablespoon garlic; minced
1 small onion; chopped
2 bay leaves
1/2 cup vinegar
1 tablespoon red bell pepper; chopped
1/2 teaspoon ground black pepper
1 cup pork or beef stock
2 kalamansi; sliced
3 siling labuyo; chopped
Salt or fish sauce to taste

Pork Sisig Cooking Instructions:

Grill pork’s head to remove any remaining hair. Boil until tender, debone, and then cut in small cubes.

Sauté garlic, onion, red bell pepper. Add liver and pork. Season with salt, vinegar, and pepper. Add stock and bay leaves. Bring to a boil, then simmer until little sauce is left. Adjust seasoning according to taste.

Garnish with kalamansi, and siling labuyo on a sizzling plate. Squeeze the kalamansi and stir the chopped siling labuyo over the plate if desired.

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Kare kare

Kare Kare Ingredients:

Meat Ingredients:

• 1/2 kilo beef's oxtail; cut in 3-inch chunks
• 1/2 kilo beef's tripe; cut in 2-inch x 3-inch

Vegetables Ingredients

• 4 pieces eggplant, sliced in 1-inch thick
• 1 bundle pechay (bok choy); cut into 2 pieces
• 10 string beans; cut in 2-inch long
• 1 banana heart (puso ng saging); cut in lengths

Other Ingredients:

2 pieces onions; chopped
2 heads garlic; minced
2 tablespoons annatto (atsuete) seeds
1 cup peanut butter
1/4 cup grounded toasted rice
Salt and pepper to taste
Bagoong alamang
Cooking oil (olive oil preferred)
Water

Kare Kare Cooking Instructions:

Fry annatto seeds in 4 tablespoons of oil. Drain annatto oil in bowl and discards seeds.

Boil beef’s oxtail with enough water to cover until tender. Strain oxtail and save broth. Meanwhile, blanch beef's tripe with boiling water and set aside.

Using 1 tablespoon of annato oil, sauté garlic and onion in a large saucepan. Add oxtail, saute, and brown all sides, then drop the tripe. Saute again for a while, then add broth just enough to create a sauce. Simmer, then add the vegetables. When tender, add the grounded peanut, toasted ground rice, and the rest of the oil to thicken the sauce. Season with salt and pepper to taste. Simmer, then serve hot with bagoong alamang.

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Pork embutido

Pork Embutido Ingredients: 

1 kilo ground pork
1 carrot; minced
1 can reno liver spread
1/2 cup  pickles; minced
1/2 cup raisins
2 beaten eggs
1 tablespoon salt
2 small onions; minced
1/2 cup tomato sauce
1/2 cup grated cheese
1 hotdog; minced
2 broiled eggs; sliced
Kinchay o celery; minced
2 slices bread; minced
1/4 tablespoon ground black pepper
MSG (optional)

Embutido Cooking Instructions: 

In a bowl, combine all ingredients (except the hard boiled eggs) and mix well until blended. 

Place a mound (1 cup per roll) of meat mixture on a sheet of oily greased aluminum foil (place the slices of egg at the center of each mixture) and form an 8" long by 2" diameter roll.

Steam for 30-40 minutes. Remove from steamer and let cool.

You may either fry or eat it as is. Serve with catsup.

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Pork Afritada

Pork Afritada Ingredients:

1/2 kilo pork belly (liempo); cut into desired pieces
2 potatoes; quartered
1 carrot; sliced in 1 inch thick
4 cloves garlic; minced
1 bell pepper; sliced
1 onion; chopped
1 can tomato sauce
1 teaspoon of fish sauce (patis)
Salt and pepper
1/2 cup water
1 tablespoon flour
2 bay leaves
Cooking oil

Pork Afritada Cooking Instructions:

In a skillet, fry carrot and potatoes in 3 minutes. Set aside.

Sauté garlic and onion in a saucepan. Add pork, spice with salt, and continue sautening until meat renders fat and changes in color. Add carrot, potatoes, bell pepper, and bay leaves. Simmer for 5 minutes. Add fish sauce and tomato sauce. Simmer for 5 minutes. Add water and continue cooking until a saucy consistency is achieved. Add and stir well with flour to thicken the sauce. Season with salt and pepper according to taste. Serve hot!

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Lechon kawali

Lechon Kawali  Ingredients:

I kilo pork belly (liempo)
2 tablespoon salt
1/2 tablespoon peppercorns
4 cloves garlic; pounded
1 bottle 7-up (optional)
Cooking oil

Sauce Ingredients:

Vinegar
Soy sauce
Onion ; chopped
Garlic; mined
Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions:

Boil water with salt, garlic, peppercorn, and 7-up. Add pork and continue boiling until tender. Strain pork and keep dry. Deep fry in hot cooking oil until golden brown and crispy. Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce, onion, and garlic.

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Bistek Tagalog

Bistek Ingredients:

3/4 kilo tender pork or beef steaks, sliced
1 tablespoon kalamansi or lemon juice
5 tablespoons soy sauce
1/2 teaspoon ground black pepper
1 big onion; sliced in rings
Salt and pepper to taste
Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients:

Marinate pork/beef steak with kalamansi (or lemon) juice, soy sauce, salt and pepper for 30 minutes or more. Set aside.

Fry onion rings until translucent. Set aside.

In a skillet, fry marinated pork/beef steak over high heat turning upside down several times until tender. Add onion rings and just enough marinade to create oily sauce. Cover and simmer until done. Serve hot

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Beef Caldereta

Beef Caldereta Ingredients:

1 1/2 kilo beef, cut in chunks
1 potato; quartered (fry in 3 minutes)
1 carrot; cut in 1 inch chunks (fry in 3 minutes)
4 cloves garlic; pounded
1 onion; chopped
1 can liver spread or ground liver
1 tomato; quartered
1 can tomato sauce
15 green olives (stoned or pitted)
1 tablespoon pickles
2 tablespoons peanut butter
1 grated cheese
1 bell pepper; chopped
1 tablespoon ground black pepper
2 stems kinchay (celery); chopped
1/2 cup soy sauce
Cooking oil (Olive oil preferred if available)
MSG (optional)

Beef Caldereta Cooking Instructions:

In a bowl, marinate beef in soy sauce and ground black pepper for 1 hour.

In a saucepan, sauté garlic and onion. Add the marinated beef, tomato, and kitchay. Continue sauteing until all liquid has evaporated and meat starts to render fat. Add water enough to cover the beef. Boil until beef becomes tender.

Add tomato sauce and pickles. Simmer for 10 minutes. Add cheese, peanut butter, liver spread, potato, green olives, and carrots. Simmer for 5 minutes. Drop the bell pepper. Simmer for 1 minute before serving. Serve hot!

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Bicol express

Bicol Express Ingredients: 

1 kilo of pork meat; cut lengthwise
1/2 cup of Philippine bird's eye pepper (siling labuyo)
3 cups coconut milk
1/2 cup sauted shrimp paste (bagoong alamang)
4 cloves garlic; crushed
1 small onion; chopped

Bicol Express Cooking Preparation:

In a saucepan, sauté garlic and onion. Drop the pork and bird’s eye pepper. Continue sauteing until pork starts to render fat and edges turn to brown. Add sauted shrimp paste and stir, then pour the coconut milk (you may pour gradually in preference to the amount of sauce you want). Cook in low fire until pork becomes tender and until a saucy consistency is achieved. Serve hot!

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Binagoongan na baboy

Pork Binagoongan Ingredients: 

1 kilo pork liempo; cut in serving pieces
1/2 cup shrimp bagoong
4 cloves garlic; minced
1 small onion; chopped
1 medium tomato; sliced in 8 pcs.
1 teaspoon Philippine bird's eye pepper (siling labuyo)
5 tablespoon vinegar
1/2 tablespoon sugar
1 eggplant; cut in slices

Pork Binagoongan Cooking Preparation:

Boil pork until tender and cut into cubes. Set aside.

Sauté garlic, onion, and tomato. Add pork and shrimp bagoong. Stir fry for few minutes until pork starts to render fat and edges turn to brown. Add vinegar and siling labuyo. Simmer for 5 minutes. Season with sugar and drop the eggplant. Continue cooking in low fire until the eggplant is done. Serve hot!

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Beef Pochero

Beef Pochero/Puchero Ingredients:

1 kilo beef; cut into desired pieces
1 small can tomato sauce
1 potato; quartered
1 carrot; cut in 1 inch chunks
1 sweet potato; cut in 1 inch chunks
1 small head cabbage (repolyo); quartered
1/4 kilo Chinese cabbage (pechay)
4 plantains (saging na saba); peeled and sliced in halves
1 onion; minced
5 cloves garlic; minced
1/4 cup fish sauce (patis)
Cooking oil

Beef Pochero/Puchero Cooking Preparation:

In a skillet, fry the plantains and potato in 3 minutes. Set aside.

In a bowl, mash one fried plantain. Set aside.

In a stock pot, stew the beef until tender. Strain the beef and set aside. Save the broth.

Sauté garlic and onion in a saucepan. Add the beef and stir fry with fish sauce for 3 minutes. Add the tomato sauce and simmer for 5 minutes.

Pour the broth and at first boil, add the potato, sweet potato, carrot, and the plantains. Let boil for 10 minutes. Add the mashed plantain and mix well. Add cabbage and parboil for 3 minutes. Add Chinese cabbage and remove from fire after 2 minutes or until the Chinese cabbage is done.

Cooking Tip:

Adding slices of chorizo bilbao will make this recipe more delicious!!!

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Pork Sinigang

Pork Sinigang Ingredients:

10 tamarind seeds or 1 package sinigang mix
1 kilo pork; cut in 1 1/2 inches chunks (liempo, kasim, or ribs)
1 onion; sliced
4 tomatoes; sliced
1 radish (labanos); sliced
5 string beans(sitaw), cut in 2” length
1/2 cup kangkong leaves (river spinach)
4 pieces gabi (taro); peeled and cut in halve
2 whole siling haba (long green pepper)

Side Sauce

Fish (or soy) sauce
Lemon (or calamansi) juice

Pork Sinigang Cooking Instructions:

Boil the tamarind seeds, mash, and drain the juice. Set aside.

In a saucepan or stock pot, boil pork until tender. Add onion, tomato, and tamarind juice.  Add gabi until tender and thickens the soup. Simmer, then add radish and string beans. When tender, add kangkongleaves. Season with fish sauce according to taste.

Serve or side with fish sauce and lemon (or calamansi) juice or soy sauce with lemon (or calamansi) juice, whichever is your preference.

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Spaghetti

Filipino Spaghetti Ingredients:

1 kilo spaghetti noodles
3/4 kilo ground beef
1 carrot; minced
1 small can evaporated milk
1 can liver spread
1/4 kilo hotdog slices
4 cloves garlic; minced
1 onion; minced
2 bottles of banana catsup
1 can tomato sauce
1 cup grated cheese
1 tablespoon sugar
Salt and pepper
Cooking oil

Filipino Spaghetti Cooking Instructions:

Boil spaghetti noodles with salt and cooking oil for 10 minutes. Drain and set aside in a platter.

Sauté garlic and onion. Add ground beef and cook until meat turns light brown. Season with salt and pepper. Add banana catsup and tomato sauce. Simmer for 10 minutes. Add hotdog, carrots, sugar, liver spread and milk. Simmer for 5 minutes. This is your sauce mixture.

Pour the mixture on top of the spaghetti noddles. Garnish with grated cheese.

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Pancit palabok

Pancit Palabok Ingredients

Palabok Noodles and Sauce:

1/4 kilo miki noodles
1/4 cup annatto seeds
1/4 cup shrimps
4 tablespoons flour or cornstarch
Water
Fish sauce

Palabok Toppings:

Hard boiled egg; sliced
Tinapa flakes (smoked fish)
Pork chicharon; grounded
Fried garlic; minced
Spring onions; chopped
Shrimps; boiled and shelled
Lemon or kalamansi; sliced

Palabok Cooking Instructions:

Place the annatto seeds in 1/4 cup water for 30 minutes. Mash the seeds and set aside the annatto water. Discard the seeds.

Remove the shells and heads of the shrimps. Pound and mash in 2 cups of water. Drain the shrimp juice and set aside. 

Combine the annatto water, shrimp juice, and flour. Bring to boil and season with fish sauce. Stir constantly to produce a thick sauce. Set aside.  

Place noodles in a strainer. Dip in boiling water until tender. Drain well and set aside in a platter. 

Pour the sauce over the noodles.  Garnish with toppings. Serve hot!

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Pancit canton

Pancit Canton Ingredients:

1 package 1 lb pancit canton (egg noodles)
2 cups chicken broth 

Meat and Seafood Ingredients: 

• 1 cup pork;  cut in strips
• 1 cup chicken breast; boiled and cut in strips
• 1 cup shrimps; shelled

Vegetable Ingredients

• 2 cups cabbage; cut in strips
• 1 cup chicharo (sweet peas)
• 1 medium carrot; cut into strips

1 onion; chopped
4 cloves garlic; crushed
2 tablespoons soy sauce
Salt and pepper
Cooking oil
2 calamansi or lemon; sliced

Pancit Canton Cooking Instructions:

In a wok, saute garlic and onion. Add meat ingredients and continue sautening until meat becomes tender. Add soy sauce and simmer for a while. Add broth and season with salt and pepper to taste. Add the vegetable ingredients and when crispy tender, add the pancit canton. Mix well and cook until done. Serve hot with sliced calamansi.

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Pancit bihon

Pancit Bihon Ingredients:

1 package 8 oz pancit bihon (rice stick noodles)
2 cups chicken broth

Choose two of the meat following ingredients:

• 1 cup chicken breast; boiled and shredded in strips (preferred)
• 1 cup shrimps; shelled (preferred)
• 1 cup pork;cut in strips
• 1 cup pork, beef, or hotdog sausages

Choose two (2) of the vegetable ingredients;

• 2 cups cabbage; cut in strips (preferred)
• 1 carrot; cut into strips (preferred)
• 1 cup bagiuo beans; sliced

1 onion; chopped
3 cloves garlic; crushed
2 tablespoons soy sauce
Salt and pepper
Cooking oil
2 calamansi or lemon; sliced
1 tablespoon chopped scallions

Pancit Bihon Cooking Instructions:

Soak pancit bihon noodles to soften for 10 minutes.

Boil chicken in 3 cups water. Save 2 cups of the broth.

Saute gralic and onion, then add the meat ingredients. Season with soy sauce, then add the broth. Add the vegetables followed by salt and pepper to taste. When vegetables are cripspy tender, add the pancit bihon. Cook, stirring often, until all liquid has evaporated.

Garnish with scallion and serve with sliced calamansi or lemon. 

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