29 September, 2008 at 7:07 am
Congratulations! You have come to the right place where recipes of Philippine food abound. We feature traditional food you love and will love in Philippines – so easy to cook and undoubtedly always a pleasure to serve and eat. Regardless if you have been to Philippines or not, with Filipino-foods.com you have an online recipe book of Filipino food you can access 24/7.
We feature authentic recipes mainly influenced by many cultures such as Malay, Spanish and Chinese cultures. In our modern time, the influence of United States, Germany, French, Korean have made their way into Filipino food. With an increasing number of influences from other countries as Filipino are open to embracing influences of other countries.
Filipinos love to cook and eat resulting to numerous type and flavor of food which varies from area to area in the Philippines. The staple food in some areas is rice whereas in others may be cassava (root crop). Filipino meal typically consists mostly of vegetables, seafood, meat, dairy and rice. Dishes as rich in flavor and color similar to Philippine fiestas are always inviting when served on the dining table.
Long before the Spaniards colonized the Philippines, Filipino food comprises of root crops, vegetables and seafood. Back then, Filipino food are boiled, roasted or broiled. Trades with foreigners brought different kinds of spices and plants to the Philippines that give rise to a gastronomic fusion of various countries and cultures as far as east to west.
Each region in the Philippines boasts their own line of specialties displaying unique Philippine culinary arts. The Ilocanos from the north is famed for their “Pinakbet” – a nourishing yet simple vegetable dish. Bicol Express is a hot and spicy dish rich in coconut milk that is distinctly of Bicolanos. As a sum, nothing compares to pork and chicken adobo are dishes that makes Philippines popular worldwide.
Get to know the wonderful colors and flavors of Philippine food. Experience a compilation of gastronomic pleasures from food of Filipino recipes relished and passed on from generation to generation. Feast your eyes on scrumptious Filipino food recipes especially for you!
toni su
Technorati Tags: filipino food, filipino recipes, philippines recipes
6 July, 2010 at 9:33 am
Ingredients:
1 kilo tahong (mussels)
1 thumb-size, ginger, minced
1/2 cup butter, softened
1/2 cup finely chopped garlic
1/2 cup chopped parsley or spring onions
salt and pepper
Directions:
1. Place the tahong/halaan and ginger in a pan with enough water to cook them. Cook for 30 minutes then drain.
2. Separate the shells and discard the empty halves. Leave the meat attached to the other half. Set aside.
3. In a bowl, combine the butter, garlic, and chopped parsley.
4. Season with some salt and pepper.
5. Place a teaspoon of the mixture over each mussel meat.
6. Arrange the shells on a baking tray and bake for 15 minutes.
7. Before serving, top with more chopped parsley or spring onions.
Technorati Tags: bake, buttered tahong recipe, filipino food, mussel, native cuisine, seafood recipe
8 April, 2010 at 4:57 pm
Ingredients:
1 kilo medium to large fresh squid
1 bottle or 1 cup Sprite or 7-up (for extra sweetness)
1/4 cup soy sauce
2 tablespoons calamansi juice
2 tablespoons minced garlic
2 teaspoons cracked black pepper
Optional stuffing for body cavity
2 medium-sized onions, sliced
2 medium-sized tomatoes, chopped
salt and pepper for seasoning
Directions:
1. Wash the squids well. Remove the long thin membrane in the head and body and slit the eyes to bring out the ink. Wash the body cavity well.
2. Place the squid in the bowl.
3. Add all the ingredients all together. Marinate for 1 hour or more.
4. Before grilling, place the squid in barbecue sticks. Keep the marinade sauce.
Optional
Stuff the squid cavity with a mixture of onions and tomatoes. Sew the ends of the squid so contents to prevent spillage.
5. Prepare the fire.
6. When grill is ready, grill the squid. Use the marinade sauce to baste the squid while it is being grilled.
Don’t overcook or else the squid will come out chewy. One just wants it easy to bite and tender.
7. You will know it is cooked when there are few grill marks, the squid is cooked to the center of the body. It takes around 3 to 5 minutes. Just exercise caution not to overcook. You can always check one squid to determine doneness.
7. Serve hot with dipping sauce like soy sauce with sili.
Technorati Tags: filipino foods recipes, grilled squid, inihaw na pusit, philippines, seafood
8 April, 2010 at 4:51 pm
Ingredients:
I medium sized Bangus (more or less 800 grams)
1 tablespoon soy sauce
3 teaspoons Calamansi juice
1/8 teaspoon Pepper
dash of Salt
1/4 cup water
2 tablespoons cooking oil
2 cloves crushed garlic
1 onion, finely chopped
1/4 cup tomatoes, finely chopped
1 teaspoon salt
18 teaspoon pepper
1 tablespoon Butter
1/3 cup chopped raisins
1/3 cup peas, drained
1/4 cup carrots, diced finely
1 eggs, beaten
1/ cup flour 1/2 cup cooking oil
Directions:
1. Clean bangus fish. Pound to soften meat.
2. Slit back to open and remove backbone. Scrape meat with a spoon. Keep skin 1 piece.
3. Soak skin with calamansi juice, soy sauce and pepper. Set aside.
4. Boil bangus meat with pinch of salt and 1/4 cup water, into color changes. Set Aside. Drain and remove bones.
5. Saute garlic, tomatoes and onions in hot oil. Add bangus meat and season. Cook 5 minutes. Remove from fire.
6. Add in butter, peas, raisins, carrots and eggs. Mix thoroughly.
7. Stuff bangus skin with the mixture and sew opening.
8. Dredge in four and fry or bake until brown.
Technorati Tags: bangus, filipino food, milkfish, philippines recipes, seafood recipe
2 April, 2010 at 7:38 am
Ingredients:
½ kilo chicken wings (you can use other cuts as you wish)
1 can pineapple chunks (830 grams)
2 tbsp oil
2 tbsp. ginger strips (optional) I love the taste of ginger.
2 medium-sized cloves garlic, minced
2 medium-sized onions, chopped
1 cup evaporated milk or coconut milk
patis or fish sauce
salt to taste
Directions:
1. Sauté ginger, garlic and onion.
2. Add the chicken wings, cook until all water evaporates and the chicken is lightly brown.
3. Add 1 cup water and bring to boil for 5 minutes.
4. Add the pineapple chunks. Simmer for 5 minutes.
5. Pour the evaporated milk. Cover and bring to a simmer for 2 minutes. (If you are using coconut milk, do not cover otherwise it will curdle).
6. Add fish sauce and salt.
7. Simmer again for 2 minutes
Best serve with steam rice. Makes 3-4 servings.
Technorati Tags: chicken pineapple recipe, filipino food, native dishes, philippines, pininyahang manok
2 April, 2010 at 6:45 am
Kilawin or kappukan is a spicy Ilocano dish from the Philippines. Find the recipe below.
Ingredients:
1 kg goat meat (preferred cuts are from the thigh, loin, neck and shoulder area)
goat’s brain, boiled
10 large-sized onions, finely chopped
2 pieces ginger, peeled and finely chopped (optional)
20 pieces (or more) chili pepper or siling labuyo, finely chopped (chili powder will do)
20 pieces kalamansi, (citrus fruit), extracted and strained (vinegar will do)
Spring onions, finely chopped
Salt to taste
Directions:
1. Thinly slice and grill choice cuts of goat’s meat.
2. Chop grilled meat into small pieces.
3. Put all ingredients in a large bowl and mix well.
4. Top with finely chopped spring onions.
Technorati Tags: filipino recipes, food recipes, ilocano, kilawin, kilawing kambing, philippines, philippines native food dishes, spicy goat meat
29 March, 2010 at 8:31 am
Beef recipes
Chicken recipes
Seafoods recipes
Pork recipes
Goat recipes
Meat combination recipes
Vegetable recipes
Salad recipes
No meat recipes
Noodle recipes
Pasta recipes
Rice recipes
Soup recipes
Egg recipes
Food carving directions
Read articles below that’s all about food, Filipino food, Philippines and so much more:
Technorati Tags: beef chicken seafood goat, filipino food recipes, meal ideas, philippines recipes, recipes, soup recipe, vegetables
25 March, 2010 at 10:03 pm
Ingredients:
3/4 kilo pork good for stewing
40 g. tamarind soup base
3 small tomatoes
1 medium onion
a bunch of water spinach (kangkong), chopped
a bunch of winged beans, chopped
1 medium size white radish, chopped
a couple of taro root, chopped
5 1/2 cups of water
long green chili, chopped
salt to taste
Directions:
1. Pick the leaves of the water spinach and the soft stem part.
2. Peel and slice the radish diagonally.
3. Slice the winged beans in the same manner.
4. Peel the taro root and slice into half.
5. Slice tomatoes and onion.
6. Boil the pork in water.
7. Season with a little bit of salt and cook until tender.
8. Add in the tamarind soup base, onions and tomatoes.
9. Drop the taro root as it takes quite some time to cook. Let it boil for about 10 minutes.
10. Add in the radish. Cook for roughly about 7 minutes.
11. Add in the winged beans and the stem of the water spinach. Cook till done for a few minutes.
12. The moment the color turns to bright green it should be done.
13. Add lastly the leaves of the water spinach.
14. Boil for 10 seconds.
15. Remove from heat.
Serve hot.
Technorati Tags: filipino foods, philippines, pork sinigang, pork stew recipe, soup
23 March, 2010 at 7:13 am
Ingredients:
4 large eggs
4 cups cold cooked rice
8 cloves of garlic, minced
1 small onion, minced
1/2 cup chopped green onions
4 tablespoons vegetable oil (for frying the eggs, 1 tablespoon per each)
3 tablespoons vegetable oil (for frying rice)
Salt and pepper to taste
Directions:
FOR THE FRIED RICE
1. Heat 3 tablespoons oil in the pan over high heat.
2. Add garlic and cook until brown.
3. Put in the onions, stir for about 10 seconds.
4. Add the rice and mix well with the onion and garlic.
5. Add salt and pepper.
6. Stir in the green onions.
7. Stir fry until the rice is heated through.
FOR THE FRIED EGGS
1. Heat 1 tablespoon cooking oil in a non-stick skillet over medium-high heat.
2. Crack egg on the side of the pan, let the egg slide by itself into the pan. In order to keep the egg in a perfect rounded shape. Do not spread out too much while frying.
3. Fry for 1-1/2 to 2 minutes until the whites are firm. Serve sunny side up.
4. For a hard fried egg, gently flip the egg over using a spatula and fry each side for 25 to 30 seconds.
Repeat this Step for the other 3 eggs.
PRESENTATION
1. Fill rice in a bowl or cup. Place the bowl or cup upside down on a serving plate, then lift.
2. Place fried egg on the side of the rice. Repeat for the next three.
Recipe good for 4 persons.
Technorati Tags: breakfast, easy quick meal recipe, filipino recipes, food, garlic fried rice, philippines
23 March, 2010 at 5:32 am
Ingredients:
1 1/3 uncooked instant rice
1 1/2 pounds medium size shrimp, peeled and deveined
1/2 cup baby corn
1/2 cup unsalted cashews
1 cup broccoli florets
3 tablespoons coarsely chopped fresh lemongrass
1 tablespoons chopped garlic
2 tablespoons fish sauce
2 tablespoons freshly squeezed lime juice
1 tablespoon soy sauce
3 tablespoons vegetable oil
1 tablespoon caramel sauce or brown sugar
1 tablespoon sugar
1 teaspoon salt
Directions:
RICE
1. Wash rice in a colander to rinse off excess starch and debris.
2. Soak for 15 minutes with cold water just enough to cover the rice.
3. Cook in a pot according to package instructions.
4. Reserve and keep warm after cooking.
SHRIMP
1. In a medium bowl, whisk together the lemon grass, soy sauce, fish sauce, lime juice, sugar, caramel sauce (or brown sugar) and salt.
2. Mix until sugar is dissolved. Set aside.
3. Pour vegetable oil in a skillet or wok over high heat.
4. When oil is hot enough, stir-fry baby corn for 2 minutes.
5. Turn heat down to medium.
6. Add broccoli florets and shrimp.
7. For about 4 minutes, saute until shrimp turns opaque or clear.
8. Pour in the sauce made in Step 1 to the skillet, stirring to coat evenly the mixture with the sauce.
9. Cook for another 2 minutes.
10. Turn off heat.
11. Add the cashews and toss with cooked ingredients.
12. Transfer to platter. Serve with steamed rice.
Technorati Tags: filipino food, lemongrass shrimp stir fry recipe, meal ideas, philippines
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