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Welcome to www.filipino-foods.com

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

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Buttered Tahong recipe

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

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.

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Grilled Squid or Inihaw na Pusit recipe

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

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.

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.

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Rellenong Bangus (Stuffed Milkfish) recipe

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

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.

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Pininyahang manok (chicken with pineapple) recipe

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

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.

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Recipes are not hard to find with our list of Filipino food recipes!

Beef recipes

Beef Steak, Philippine-style Recipe

Beef Morcon recipe

Tapang Baka (Beef Strips) Recipe

Beef Stew with a Wick (Mechado) Recipe

Beef Pochero Style (Pocherong Baka) Recipe

Beef Empanada Recipe

Bulalo (Spicy Beef Shank Soup)

Beef Knuckle Sinigang Recipe

Watch and learn how to cook Beef Kaldereta

Chicken recipes

Filipino-style Chicken Curry Recipe

Manok nga Inubaran recipe (Aklan’s chicken recipe)

How to Cook Chicken Adobo made easy - video

Chicken Afritada

Seafoods recipes

Filipino Lemongrass Shrimp Stir-fry (Stir fried shrimp with tanglad) recipe

Filipino-style Spicy Tuna Sisig recipe

Stuffed crabs (relleno alimasag) recipe

Filipino Mussel Soup (Tahong ng Sabaw) Recipe

Fried prawns with curry sauce recipe

Sinigang na Hipon

Kinilaw na Tuna - Seafood Treat

Stuffed Milkfish ( Rellenong Bangus ) Recipe

Fish Adobo (Adobong Isda)

Boiled Fish (Fish Tinola) Recipe

Squid Adobo (Adobong Pusit) Recipe

Pork recipes

Pork Chinese-Style (Asadong Baboy) recipe

Pork Sinigang (Pork Stew) recipe

Dinakdakan (Ilocano grilled pork meat and brain) recipe

Dinakdakan (Ilocano grilled pig face and meat) recipe

Crispy Pata (Crispy Pork Legs)

Pinoy Pork Menudo Recipe

Sweet and sour pork recipe

Filipino bopis (spicy pork)recipe

Longganisang Lucban recipe

Vigan bagnet (Ilocano chicharon) recipe

Filipino style Siomai recipe

Ground Pork Roll or Embutido Recipe

Dinuguan (Pork Blood Stew) Recipe

Sizzling Sisig Recipe

Christmas Series: How to Cook a Christmas Ham

Sweet Ham for Christmas Recipe

Christmas Recipe - Filipino Lumpia

Tokwa’t Baboy (Beancurd and Pork)

Watch and learn to cook Sizzling Sisig

How to Make Kare-Kare - click the link below

Kare Kare Recipe

Goat recipes

Kalderetang Kambing (Goat Kaldereta)

Meat combination recipes

Crab Meat Bacon Rounds recipe

Chicken/Pork Adobo

Vegetable recipes

Ginataang Kalabasa (Squash Cooked in Coconut Milk) Recipe

Ensaladang talong (eggplant salad) recipe

Dinengdeng recipe

Menudo Garbanzos (Chick peas stew) recipe

Bamboo Shots Adobo (Adobong Labong) Recipe

Stuffed Eggplant (Rellenong Talong) recipe

Ginataang Langka (Jackfruit in Coconut Milk)

Eggplant Omelet (Fried Eggplant) Recipe

Laing Recipe

Pinakbet - Ilocano Style

Watch and Learn How to Cook Pinakbet or Pakbet

Salad recipes

Spinach Salad (Kangkong Salad Substitute)

No meat recipes

Hush Puppies recipe

Noodle recipes

Rice noodle recipe

Pancit bihon or stir fried vermicelli recipe

Pancit palabok recipe

Pansit Canton

Pasta recipes

Mama Linda’s Filipino style spaghetti recipe

Christmas Recipe: How to Cook Filipino-Style Spaghetti

Rice recipes

Arroz Valenciana - Philippines’ local version of a popular Spanish dish Paella

Filipino Garlic Fried Rice recipe

Chinese Fried Rice Recipe

Filipino congee or lugaw recipe

Soup recipes

Pancit Molo soup recipe

Mongo Guisado (Mung Bean Soup) recipe

Halaan soup recipe (fresh clams soup)

Creamy Macaroni Chicken Soup recipe

Sinigang na Manok (Chicken Sinigang soup) recipe

Picadillo or ground beef soup recipe

Pork Sinigang (Pork Sour Soup)

Bicol Manok (hot chicken stew in coconut milk) recipe

Chicken Sotanghon Soup Recipe

Tinolang Manok (Chicken Ginger Stew)

Egg recipes

Pinoy Street Food: Kwek Kwek or Tokneneng Recipe

Food carving directions

Watermelon Basket Carving recipe

Read articles below that’s all about food, Filipino food, Philippines and so much more:

Asian vegetables galore!

Get to know your all-time bulb vegetables!

Tools for Vegetable and Fruit Carving!

Food carving goes veggie!

Watch the culinary art of fruit & vegetable carving!

Tips on how to make food carving extra special!

Spice up any food presentation with food carving!

Filipino food recipes for Christmas eve

Parol: a Filipino Christmas lantern

Christmas Series: Filipino Christmas Traditions

Christmas caroling in the Philippines

Pork in Philippines is as good as ever despite flu scare

Street Foods to Eat in the Philippines

Christmas Series: Filipino Made Decorations for Christmas

Simbang Gabi: A Filipino Christmas Tradition

What’s cooking in a Filipino kitchen?

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Pork Sinigang (Pork Stew) recipe

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

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.

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Filipino Garlic Fried Rice recipe

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



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.


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.


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.

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Filipino Lemongrass Shrimp Stir-fry (Stir fried shrimp with tanglad) recipe

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

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.

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.

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Asian vegetables galore!

The term “Asian cuisine” refers to the dishes from a region known to more than half of the globe’s population. It embodies the cooking traditions coming from parts of Asia such as East Asia (China, Japan, Korea), Southeast Asia (Philippines, Thailand, Vietnam, Malaysia), and South Asia (India, Pakistan). The ingredients can be confusing due to the wide geographic location and different ingredients used from one region to another. An example is lemongrass which is predominantly used in Southeast Asian food but is rarely used in East Asian dishes. Ginger, on the other hand, is a regular ingredient throughout the continent.

1. Opo Squash

Alternate names: Nam tao, bottle gourd, cucuzza squash, calabash, yugao, long squash, bau, Italian edible gourd, New Guinea bean, Tasmania bean, snake gourd, po gua, kwa kwa, upo, dudi

Filipinos call this “Upo”.

Characteristics: This long, smooth-skinned gourd has a mild taste somewhat reminiscent of zucchini. An immature flesh tastes sweet but eventually becomes bitter as it ages. Don’t wait too long before you cook it otherwise it will dry out and become hollow. This squash may have originated in Africa but it is used in European and Southeast Asian cooking in traditional dishes such as the Vietnamese soup canh bau tom and the Italian cunigghiu (salted cod fish), which relies on dried cucuzza. If you can’t find opo squash, use zucchini.

2. Taro Root

Alternate names: Cocoyam, arrow root, kalo, dasheen, sato imo, gabi, patra, woo tau

Filipinos call it “gabi”.

Characteristics: Native to Malaysia, this rough-textured, hairy brown tuber is used in cuisines as varied as Polynesian and Indian. (A close relative, the yautia, is found in African and Caribbean cuisines and is treated like a potato.) Its flavor is somewhat nondescript and bland. Taro root is the perfect conduit for strong flavors. In Hawaii, taro is used to make traditional poi, a gelatinous dish made from steaming and pounding the root into a pulp. In Indian cooking, slices of taro root are seasoned with spices and then fried. And although taro is consumed throughout the year in Chinese cuisine (you can find taro cakes at dim sum), it is especially popular during the Lunar New Year’s celebrations, when you can find taro-filled moon cakes.

3. Lotus Root

Alternate names: Asian lotus, ngau, bhe, renkon

Characteristics: Looking at the beautiful lotus flower floating on the water, you might be surprised to find out that the “roots” are also edible (technically the flower’s stem). The lotus root looks like a chain of giant pods connected to one another. Crunchy, with a tinge of sweetness, the vegetable can be prepared in a variety of ways-fried, sautéed, steamed, boiled-without losing its firmness, making it an ideal snappy texture for dishes such as salads. Although used throughout Asia, the lotus root is closely associated with Chinese cuisine. It is also prized for its unique interior pattern of holes, which add a decorative aspect to a dish.

3. Daikon Radish

Alternate names: Asian or Oriental radish, mooli, moo, lo bok, white radish

Filipinos call it “Labanos”.

Characteristics: This large radish resembles an overgrown carrot without its orange coloring. Look for a daikon radish free of blemishes and not pliable or soft. In Korea, cubed daikon radish is used to make a type of kimchi. It’s great as a palate cleanser because of its mild taste. Japanese serve strings of daikon marinated in vinegar typically accompany sashimi. You can try serving the radish in light salads where its own flavor won’t be shadowed by the other ingredients.

5. Japanese Eggplant

Alternate names: Oriental eggplant, Asian eggplant, Chinese eggplant

Filipinos call it “Talong”.

Characteristics: Meet the longer, thinner-skinned variety of eggplant. It has a more uniform thickness than other eggplant varieties. Eggplants are most often round and bulbous. Japanese eggplants tend to taste sweet and mild but become bitter as they mature. Try to cook them as soon as you purchase them. When choosing an eggplant at the market, look for one that is firm. It should also have a slight give to it when you slightly squeeze it.

6. Lemongrass

Alternate names: Citronella grass, bhustrina, sere, fever grass, hierba de limón, serai, takrai

Filipinos calls it “Tanglad”.

Characteristics: This hardy plant looks like a crossbred between celery and a scallion but tastes like neither. This herb is a native to Southeast Asia that imparts a lemony, citrus flavor to dishes. It’s a good idea to use it to flavor foods and not to swallow it. Its woody and thick texture makes it unfavorable in digestion. Look for stalks that are pale at the root ends and green toward the tops. You can bruise the stalks and then remove them before serving to release their aromatic oils. Tom Yum, the quintessential Thai soup, highlights the bright flavor of lemongrass. Lemon grass can also be used to accompany your cup of tea.

7. Napa Cabbage

Alternate names: Chinese cabbage, celery cabbage, baechu, Peking cabbage, hakusai, michihli

Filipinos call it “Chinese cabbage”.

Characteristics: This cabbage has a soft, more wrinkled texture than other types. It has a less bitter taste than some varieties. The napa cabbage easily adopts strongly flavored marinades and sauces. The densely packed leaves should be a grassy-green hue. Napa cabbages have a bright white stalk center, with no brown spots or blemishes. In East Asia, the cabbage’s leaves are used in soups and stir-fries. A best dish of Napa cabbage is Korean’s unofficial national dish, Kimchi.

8. Choy Sum

Alternate name: Bok choy sum, yu choy sum, flowering Chinese cabbage

Filipinos call it “Pechay”.

Characteristics: Though this cabbage looks very much like baby bok choy with its gently curving bottom and rounded leaves, its yellow flowers are what set it apart. (By comparison, Chinese broccoli [gai lan] has white flowers and serrated leaves.) The leaves taste more bitter than the stems, but the entire plant is edible. A popular method of preparation is to blanch and then cook the vegetable in oyster sauce, but as with any other dark leafy green, choy sum is also good steamed, stir-fried, or sautéed.

9. Bitter melon

Alternate names: Balsam pear, bitter gourd, bitter cucumber, ampalaya, foo gwa, karela

Filipinos calls it “Ampalaya.”

Characteristics: With deep grooves and a bumpy texture, this green melon is unlike most melons known in the Western hemisphere. It lives up to its name when eaten unripe. When given time to ripen, the pulp changes into a lovely reddish hue and it has a sweeter flavor. Grown in tropical regions throughout the world, the melon’s bitterness (due to small amounts of quinine) is an acquired taste. If you cook it, treat it as you would a zucchini. You can also add Bitter melon when making Pinakbet, a traditional Filipino dish, that includes vegetables such bitter melon, eggplant, tomatoes, okra, and string beans.

10. Kumquats

Alternate name: Cumquats

Characteristics: Kumquats are the smallest citrus fruits in the world having its roots in China. About the same size as grapes, they pack an intense flavor both sweet and sour, with an even sweeter skin than its pulp. The fruit is consumed in its wholeness including its skin and pulp. It can also be preserved, candied, or pickled. The size of kumquats are typically eaten and served whole thus make for a lovely visual asset. They’re a popular treat during the Chinese New Year, for symbolizing prosperity and unity. Serve kumquats in a salad or use them to flavor savory foods like meat and poultry, as well as in cocktails. You can switch kumquats for lime.

11. Galangal
Alternate names: Galanga root, galingale, Thai ginger, blue ginger, laos ginger, Siamese ginger

Characteristics: Galangal’s shape is similar to that of ginger. The difference is that it has a distinct ringed red-orange-brown-colored skin that feels waxy. Its interior is white but later turns brown when exposed to the air. Galangal is more spicy-peppery-pungent than ginger. Cook it as you would ginger-minced, sliced, grated, ground up-and use as flavoring. Galangal is used throughout Southeast Asia in such dishes as Indonesian fried rice (nasi goreng), Malaysian rendang (a currylike meat or poultry dish), and Thai curries.

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