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!
1/2 kilo Langka or Jackfruit meat (raw, washed and rinsed)
3 pieces laurel leaves
1 tablespoon leeks, chopped
1 small red onion, diced
1 cup dried fish, flaked
2 cups coconut milk, 1st extraction
1 cup coconut milk, 2nd extraction
pinch of salt and pepper
Directions:
1. In a deep casserole, boil langka or Jackfruit meat until tender.
2. Saute onion, leeks, laurel leaves and flaked, dried fish in another casserole with hot oil.
3. Add in langka and pour in coconut milk from1st extraction.
4. Bring up to a boil for 5 minutes.
5. Lower heat and simmer for another 5 minutes.
6. Season with salt and pepper to taste.
7. When cooked, pour in coconut cream of 2nd extraction.Simmer for another 3minutes.
8. Top with diced red bell pepper or shredded ripe Jackfruit.
9. Serve hot with steamed rice.
Ingredients:
¾ kilo Pork, cut into chunks
3 tomatoes, sliced into 4 parts
2 onions, diced
5 cloves of garlic, minced
100 grams of river spinach or “Kangkong”
100 grams of String beans
2 pieces horse radish, sliced
3 pieces taro or “gabi”, peeled
2 pieces green finger pepper or “sili”
200 grams tamarind or “sampalok”
3 tablespoons of fish sauce or “patis”
1 liter of rice wash or water
Directions:
1. Boil tamarind in water until its shell cracks. Let them cool before peeling off the shells. With strainer, pour peeled tamarind (including water) into a bowl.
2. Gently knead the tamarind meat to squeeze the seeds. Strain again.
3. Saute garlic and onion in a pot. Add tomatoes and simmer for 5 minutes
4. Add fish sauce and pork meat to sautéed spices. Add the rice wash or water. Bring to boil and simmer for 15 minutes.
5. Add taro or “gabi” and continue to simmer for another 15 minutes until pork is tender.
6. Add the horse radish and let simmer for 10 minutes.
7. Add the horse radish and simmer for 10 minutes then add the kangkong, string beans and sili. Let it boil for 2 minutes.
8. Serve steaming hot.
Tip:
1. When tamarind or “sampalok” isn’t sold in a grocery near you, you can substitute it with any commercial souring or “sampalok” seasoning or tamarind bouillon cubes for this pork sinigang recipe.
Ingredients:
1 kilo whole chicken, cut into pieces
1 small young papaya or sayote, cut into big cubes
2 tablespoons ginger, crushed and sliced into strips
½ cup dahon ng sili or chili leaves
1 liter of water as stock
5 garlic cloves, minced
5 piecs of tomatoes, sliced
1 red onion, diced
4 tablespoons of oil
2 tablespoons patis or fish sauce
Directions:
1. In a stock pot, heat oil then sauté garlic, onion, tomatoes, chicken and ginger.
2. Add water when tomatoes are cooked and tender.
3. Bring to a boil and simmer for about 20 minutes until chicken is almost done.
4. Season with enough salt and patis to taste.
5. Add papaya or sayote. Continue to simmer for 5 minutes or until papaya or sayote softens. Be careful not to overcook.
6. Add chili leaves or labuyo then turn off the heat.
7. Serve steaming hot with cup of plain rice.
Ingredients:
1 kilogram Goat meat
1 can button mushroom, sliced into halves
2 medium-sized onion, chopped
½ head of garlic, chopped
1 can liver spread
1 cup tomato sauce
1 pack kaldereta mix
8 peppercorns, crushed
2 medium sized green or ed bell pepper, cut into 1 inch square
2 medium sized potato, quartered
1 medium sized carrots, cut same size as potato
¼ cup soy sauce
3 siling labuyo or chili
3 bay leaves
Salt
Pepper
Directions:
1. Marinate goat meat in vinegar, a dash of salt and pepper for 5 to 10 minutes.
2. Drain the marinate sauce and stir fry meat until color changes to light brown. Set aside.
3. In a casserole pan, sauté garlic and onion. Add the fried meat and sauté for 2-3 more minutes.
4. Add soy sauce, tomato sauce and liver spread. Stir and cook for 3 to 5 minutes.
5. Add 3-4 cups of water, crushed pepper corns and bay leaf. Simmer for about 30 minutes until goat meat is tender.
6. Add potato, carrots, mushroom, siling labuyo and kaldereta mix diluted in ½ cup of water. Simmer for another 10 minutes or until vegetable are cooked and sauce thickens.
7. Add bell pepper, season with salt and cook another 30 seconds.
8. Serve hot with rice.
1 kilo chicken, cut into pieces
5 pieces potatoes, peeled and halved
1 red onion, diced
1 head garlic, minced
1 green bell pepper, sliced into strips
1 red bel pepper, sliced into strips
2 cups of chicken or pork stock (broth)
1 cup tomato sauce
2 tablespoons of patis (fish sauce)
3 tablespoons of cooking oil
Directions:
1. Heat oil in a cooking pot or wok.
2. Saute minced garlic and chopped onions.
3. Add sliced chicken until slightly brown.
4. Pour tomato sauce and stock. Bring to a boil and let it simmer for 20 minutes or until chicken is almost cooked.
5. Add potatoes and continue to cook for 10 minutes until cooked.
6. Add red and green bell peppers and let them simmer for 1 or 2 more minutes.
7. Season with salt and pepper to taste.
8. Serve hot with rice.
Ingredients:
¼ cup cooking oil
¼ pork, cut into cubes
2 pieces chicken legs, sliced
1 tbsp atchuete seeds
4 cloves of garlic, minced
1 medium onion, minced
2 tbsp tomato paste
4 pieces Chicken broth cubes dissolved in 5 cups water
1 cup rice, uncooked
1 cup malagkit rice, uncooked
1 medium carrot, cut to wedges
2 medium potatoes, cut to wedges
1 tsp paprika
1 cup green peas, thawed
1 medium red bell pepper, cut into cubes
1 hardboiled egg, peeled
raisins
Directions:
1. Heat oil in frying pan then add pork and chicken.
2. Fry until brown.
3. Remove from pan then fry atchuete seeds until color comes out. Remove the seeds from pan.
4. Add and sauté garlic and onions then tomato paste
5. Add broth and rice. Cover and let simmer until rice is half-cooked.
6. Add in fried pork, chicken, carrots, potatoes and paprika.
7. Simmer until rice is cooked. Add green peas and bell pepper.
8. Garnish with sliced egg and raisins.
