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
1 July, 2009 at 9:28 am
Ingredients :
1 cup of uncooked rice, preferably unwashed and clean
6-7 cups of meat broth
2 cups cubed ox tongue
2 cups fried and cubed tokwa (tofu)
1/4 cup coconut vinegar
1/4 cup dark soy sauce
1 teaspoon brown sugar
1 small onion, sliced thinly
1/2 head of garlic, peeled and crushed
1 chili pepper, crushed
salt and pepper
toasted garlic and finely chopped onion leaves for garnish
Preparations:
1. Pour the unwashed rice in a casserole and set over medium heat.
2. Toast rice until slightly browned. Pour in the meat broth to rice. Stir well. Season with a little salt or patis.
3. Bring to a boil then lower the heat. Cover and simmer for forty-five minutes to an hour with occasional stirring. At the end of the cooking time, the grains should be well puffed and the mixture should be thick.
4. If you wash the rice, drain it well and place in the casserole with the broth.
5. While the rice cooks, prepare the topping. Mix together the vinegar, soy sauce, sugar, about 1/2 tsp. of ground black pepper, the sliced onion, crushed garlic and chili pepper. Pour the mixture over the cubed ox tongue and fried tokwa and toss well.
6. When cooked, fill the individual bowls with lugaw until about 2/3 full. Arrange the cubes of ox tongue, tokwa and sliced onions at the center.
7. Sprinkle with finely chopped onion leaves and toasted garlic.
8. Serve hot.
Technorati Tags: filipino food recipe, lugaw, rice porridge recipe
23 June, 2009 at 11:10 am
Ingredients:
3 tablespoons minced garlic
1 tablespoon oil
½ cup minced shallots
1 cup cubed tomatoes
½ pound ground pork
4 cups water
2 cups diced potatoes
Patis or salt and freshly ground pepper to taste
Preparations:
1. Saute garlic in oil until brown in color.
2. Add shallots and tomatoes and cook until soft.
3. Add ground beef, pork, patis or salt and pepper to taste.
4. Add water and potatoes.
5. Simmer until done. Best served hot.
Technorati Tags: filipino foods, ground beef recipe, picadillo
15 June, 2009 at 9:17 am
Ingredients:
2 medium-size eggplants
2 eggs, beaten
2 tablespoons cooking oil
1 teaspoon finely minced garlic
1/2 cup finely minced onion
1 pound ground pork or beef
3 ripe tomatoes, chopped
1 cup bread crumbs
3 tablespoons vegetable or corn oil
patis or salt, freshly ground pepper to taste
Preparations:
1. Cut eggplants lengthwise into halves. Broil over heat or charcoal with skin side up until tender.
2. Let cool and scoop out pulp and discard. Reserve skin.
3. Soak skin in beaten eggs.
4. In a skillet, heat oil and saute garlic until brown, onion until transparent.
5. Add pork or beef and cook until brown.
6. Add tomatoes, patis or salt and pepper to taste.
7. Continue stirring mixture until it is not too moist.
8. Remove from heat. Divide stuffing mixture into 4 portions and fill the four eggplants skins with it.
9. Press to make firm and coat each with bread crumbs and beaten eggs.
10. Heat oil and fry eggplants on one side and then the other until golden brown.
Technorati Tags: filipino foods, rellenong talong, stuffed eggplants recipe
5 June, 2009 at 6:44 am
Ingredients:
1 kg ground pork (suggested proportion of fat to lean meat is 1:3)
1/3 cup chopped water chestnuts or turnips (singkamas)
1/3 cup chopped carrots
2 medium or 1 large minced onion(s)
bunch of spring onions or leeks
1 egg
5 tablespoons sesame oil
1 teaspoon freshly ground pepper
1 teaspoon salt
50 pcs. large or 100 pcs. small wanton or siomai wrapper
Wrapper:
1/4 cup water
1 egg
1 tablespoon vegetable or corn oil
1/4 teaspoon salt
1 1/2 cups all-purpose flour
Chili paste:
soy sauce
calamansi (lemon or kumquats)
sesame oil
chili paste
Preparations:
1. Mix all the ingredients for the filling in a bowl.
2. Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
3. In another pot, boil water and brush steamer with oil.
4. When the water is starting to boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
5. Serve with soy sauce, calamansi and sesame oil. Chilli past is optional.
Wrapper:
1. Beat egg and mix with flour till free of lumps.
2. Bring water, cooking oil and salt to a boil, then pour in flour.
3. Remove from heat and beat until mixture forms a ball.
4. Divide the dough into 1 1/4 -inch balls.
5. Roll each ball on a floured board until paper thin. Set aside.
Chili paste
1. Combine chopped chillies and mashed garlic then simmer for around 20 minutes or till most of the water has evaporated.
2. Add oil, simmer and stir well.
Technorati Tags: filipino food recipe, filipino style siomai recipe, food
27 May, 2009 at 2:58 am
Amidst news reports bombarding our consciousness of the gloom and doom of the pig flu, good food continues to prevail in the Philippines. Most Filipinos just can’t bear to stay away from a favorite dish called “Lechon” or slowly roasted pig.
“Lechon” is world renowned as American TV chef Anthony Bourdain called it “the holy grail of pork” and Time magazine the “Best Pig” in Asia.
The epicenter of the outbreak, in Mexico there have been 12 confirmed deaths from the illness and 300 others infected, while there have also been infections in Canada, the US and across the globe, but not yet in the Philippines.
The outbreak was formerly known as “swine flu” yet consequently gave a wrong impression that pigs actively carry the virus thus pork should not be eaten at all. To clear out any misconception, the World Health Organization (WHO) is now officially referring to it as Influenza A (H1N1).
The owner of a famous “Lechon” house shares that the business are not affected by it. Lydia De Roca, 62, owner of Lydia’s Lechon emphasizes that none of her 19 branches in the country had experienced a drop in sales. De Roca shares that customers remain to patronize their roast pig joint since they have retain high cleaning standards and pigs are bred to high quality.
Lydia’s Lechon is just one of many restaurants in the area where pigs are slow-roasted over charcoal in full view of diners. The dish is a regular during Filipino celebrations with its golden-brown skin and its juicy white meat adorning the dining table.
The government is also doing its bit to communicate that humans cannot get swine flu by eating pork and although the Philippines produces most of its pork needs, imports from Canada, US and Mexico have been banned just in case. The government had already highlighted the new strain of flu could not be caught from eating pig meat when Health Secretary Francisco Duque said: “You get flu when someone sneezes or coughs on you. Meat does not sneeze or cough on people.”
Nevertheless, pig farmers in many countries have been hit hard and dozens of countries have imposed bans on pork imports. But sellers of the Philippines’ signature dish go on much as before.
Zennaida Correa, owner of “Hiedy’s Lechon”, said she has not suffered a sales drop, saying that previous outbreaks of foot-and-mouth disease and bird flu fears have done more to scare customers.
“I know about swine flu and I’m very sure you don’t get it by eating roasted pigs,” Myra Valencia said as she accompanied her husband and child to a lechon stall.
“I just wanted to eat lechon,” said another diner, Frederico Bautista. “I have heard about swine flu from the newspapers and television but I don’t know if eating roasted pigs was the source of it.”
The head of the National Federation of Hog Farmers, Eliseo Yu, confirmed that pork prices have fallen recently in Manila public markets but is brought about a seasonal demand cycle and is not at all related to H-1 flu virus.
Technorati Tags: 2009, H1N1 influenza A virus, lechon, philippines
27 May, 2009 at 12:46 am
Ingredients:
3 pounds trout, bluefish or tangigue, dressed
1 tablespoon finely minced garlic
1/3 cup apple cider vinegar
1/4 cup water
1 tablespoon salt
1/4 teaspoon freshly ground pepper
1 small bay leaf (optional)
3 tablespoons vegetable or corn oil
Preparations:
1. Combine all ingredients in a saucepan except the oil.
2. Marinate for one hour. Bring to a boil. Cover and simmer for 5 minutes.
3. Remove fish and set aside. Reduce sauce to half and set aside.
4. Fry fish in hot oil till it is brown, and pour sauce in with fish. Simmer for 3 minutes and serve hot.
Technorati Tags: adobong isda, filipino recipes, fish adobo recipe
21 May, 2009 at 2:39 am
Ingredients:
1 pound whole fish
1 tbsp vegetable or corn oil
1 tbsp finely minced ginger
2 cups sliced zucchini
1 cup chopped onion
1 tbsp finely minced garlic
2 cups water
½ teaspoon freshly ground pepper
patis or salt to taste
oil
Preparations:
1. Heat oil in a medium saucepan. Saute onion, garlic, and ginger.
2. Add water and bring to boil.
3. Add the whole fish and zucchini.
4. Season with patis, salt, and pepper.
5. Let it simmer until done.
Technorati Tags: boiled fish, filiipno recipes, filipino food, tinolang isda
12 May, 2009 at 9:21 am
Ingredients:
2 to 3-pounds lean beef (rolled roast, chuck steak or London broil)
2 strips bacon
3 tablespoons sherry
2 cups water
1 teaspoon chopped pimento
juice of one lemon
1 bay leaf
3 cloves crushed garlic
2 to 3 tablespoons flour
4 big onions, quartered
4 to 5 tablespoons soy sauce
8-ounce can tomato sauce
salt to taste
2 tablespoons butter
6 potatoes, quartered
Preparations:
1. Marinate beef in lemon juice and soy sauce. Make 2 lengthwise slits in the meat and insert the bacon stips.
2. In a large pot, fry the meat until brown. Add the bay leaf, tomato sauce, the marinade, sherry, garlic, salt and water. Cover the pot and simmer until the beef is tender.
3. Remove meat and slice.
4. Thicken sauce with flour and butter. Add pimento, onions and potatoes with the meat to the thickened sauce. Serve hot.
Technorati Tags: beef mechado recipe, Beef Stew with a Wick recipe, filipino food
7 May, 2009 at 11:13 pm
Ingredients:
1 to 2 pounds sirloin steak, sliced into small pieces
1 ripe plantain banana, cut into serving pieces
1 pepperoni or chorizo
½ medium-sized green cabbage, sliced
8 peppercorns
1/2 plantain, peeled and boiled
1 clove garlic, finely crushed
6 cups water
2 cloves garlic, crushed
6-ounce can chick peas
1 bunch green onions or scallions
1 small sweet potato or yam, peeled and boiled
1 potato, quartered
2 tablespoons oil
1/4 pound green beans
1 small onion, quartered
Pochero sauce:
1 medium-size eggplant
1/4 cup white vinegar
salt and pepper to taste
Preparations:
1. Simmer beef in water until tender. Set aside broth.
2. Boil potato in beef broth and set aside. Boil plantain and set aside.
3. In a large skillet or saucepan, sautee garlic in oil. Add beef, chorizo or pepperoni, chick peas, broth, green beans, cabbage and green onions or scallions. Add quartered onion and peppercorns. Simmer until vegetables are done. Add salt to taste.
4. When ready to serve, garnish with banana and potato. Serve with pochero sauce.
5. To make pochero sauce, boil eggplant and remove skin. Mash with plantain and sweet potato. In a pan over heat, add the vinegar, garlic, salt and pepper. Mix well.
Technorati Tags: beef pochero style recipe, filipino food, pocherong baka
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