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

Ingredients :
1 pack molo (or siomai/wonton) wrappers

Filling
1/2 lb. ground pork
1/2 lb. shrimps, chopped
1 small turnip (singkamas), chopped finely
1 small carrot, chopped finely
1/2 tsp. ground pepper
1 tsp. salt
1 egg

Broth
2 tbsp. oil
3 cloves garlic, crushed
1 small onion, chopped
250 grams ground pork
100 grams sweet ham, chopped
100 grams shrimps, peeled
6 cups chicken broth
salt and pepper, to taste
chopped spring onions, to garnish
fried garlic, to garnish

Directions:

1. Mix all ingredients for the filling.
2. Get one molo wrapper and put a little filling in the center.
3. Fold the wrapper, to make the two ends meet to seal.
4. Repeat procedure to wrap all the fillings. Set aside.
5. In a saucepan, heat oil. Sauté garlic and onions.
6. Add in the pork, ham and shrimps. Cook for a few minutes and then add the broth.
7. Bring to a boil and then drop in the stuffed molo wrappers. Season to taste. Cover and let it boil again.
8. Reduce heat and let it simmer for a few minutes.
9. Serve hot. Topped with spring onions and fried garlic.
Makes 4-6 servings.

Technorati Tags: filipino, food, pancit molo, philippines recipes, recipes, soup recipe

Ingredients :
2-3 tbsp. oil
3 potatoes, peeled, quartered and fried
1 lb. chicken, cut into serving pieces
3 cloves garlic, minced
1 large onion, quartered
1 tbsp. patis or fish sauce
3 tbsp. curry powder
salt and pepper
1 cup water
1 red bell pepper, cut into big squares
1 green bell pepper, cut into big squares
3 celery stalks, cut into 1-1/2″ long
1 cup coconut milk or evaporated milk

Directions:
1. Fry sliced potatoes in oil. Set aside.
2. In the same pan, fry chicken pieces until brown.
3. Add garlic and onion. Sauté for a few minutes until soft.
4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
5. Add water. Cover and bring to a boil. Lower the heat.
6. Add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
7. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
8. Remove from heat. Serve hot.

Technorati Tags: chicken stew, filipino food cooking, filipino style chicken curry recipe, philippines

Ingredients:
1/2 pound raw mung beans
2 cups water
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1/4 pound boneless pork loin, cut into 1-inch cubes
salt and ground black pepper to taste
1/4 pound peeled and deveined prawns
1 small tomato, diced
3 cups chicken broth, or more as needed
1/2 pound fresh spinach leaves

Directions:
1. Bring the mung beans and the water to a boil in a pot. Cook at a boil until the beans are soft, about 40 minutes.
2. Mash the beans; set aside.
3. Heat the olive oil in a large pot. Cook and stir the onion and garlic in the hot oil over medium heat until softened, 5 to 7 minutes.
4. Add the pork; season with salt and pepper. Continue cooking the mixture another 3 minutes.
5. Gently stir the prawns into the mixture. Cook 2 minutes more.

Technorati Tags: easy quick meal, filipino food, mongo guisado, mung bean soup recipe

Ingredients:
2 tablespoon cooking oil
1 cup tuna, cut into 1/4 inch thick slices
2 tablespoon barbecue marinade sauce
1 medium sized red or white onion, sliced
calamansi juice, 6 pieces
salt and pepper to taste
Pure labuyo or chili red hot Pepper sauce

Directions:

1. Marinate tuna in barbecue marinade for 5-15 minutes.
2. Stir fry the tuna for 3-5 minutes on each side.
3. Sautee sliced onion until cooked.
4. Remove tuna and onions from pan.
5. Cut tuna into bite size pieces.
6. Place cut up tuna in hot sizzling plate.
7. Pour calamansi juice and chopped onions over the tuna.
8. Sprinkle with salt and pepper to taste.
9. Serve with any Red Hot Chili pepper hot sauce if you want it spicy.

Technorati Tags: easy quick meal, easy recipes, food, spicy filipino tuna, tuna sisig recipe

Ingredients:
1/2 c sharp cheddar cheese, shredded
6 ozs crab meat, flaked
2 egg whites, stiffly beaten
20 crackers
3 bacon slices, chopped
6 large green olives, sliced

Directions:
1. Beat egg whites.
2. Fold shredded cheese and crab meat into stiffly beaten egg whites.
3. Pile crab meat mixture onto buttered crackers. Sprinkle with finely diced bacon on top.
4. Broil until cheese melts and bacon is crispy.
5. Top each with a sliced stuffed olive.

20 Servings.

Technorati Tags: crab meat bacon rounds recipe, easy recipes, filipino food, party recipes

Directions:
1. Heat oil on a saucepan. Sauté garlic, onions until light brown then add ginger, cook until onions become translucent.
2. Add the tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes. Wait until the liquid has reduced and the squash becomes tender.
3. Add the coconut cream, long chili peppers and the shrimps. Bring again to a boil and simmer for a few more minutes.
4. Serve hot with plain rice.

Technorati Tags: filipino food, ginataang kalabasa, squash coconut milk recipe

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Technorati Tags: art of watermelon carving, books, dvd, dvd how to carve fruits vegetables, skill tool, vegetable carving tools

Ingredients:
• vegetable oil for deep-frying
• 2 cups self-rising cornmeal mix
• 3 tablespoons self-rising flour
• 2 tablespoons finely chopped green onion
• 1 cup milk
• 1 egg, beaten

Direction:
1. In a deep fryer or heavy, deep skillet, heat 2 to 3 inches of oil over medium heat to 375°.
2. In a mixing bowl, combine cornmeal mix, flour, and onion.
3. Add milk and egg; mix well. Let stand for 5 minutes.
4. Drop batter by tablespoons into hot oil. Fry until golden brown, turning several times.
5. Drain on paper towels.

Makes about 15 hush puppies.

Technorati Tags: bola bola, filipino food, hush puppies recipe, meatballs

Directions:
1. Soak the rice overnight in the water.
2. After soaking, grind the rice and water for 5 or 10 minutes in a blender to form a very smooth thin batter. (A food processor won’t work for this.)
3. When done grinding, you should be able to feel no more than the slightest hint of solid particles if you rub the batter between your fingers. Better too smooth than not smooth enough!
4. Lightly coat an 8″ x 8″ x 2″ baking pan with oil and heat it for about 3 minutes in a steamer.
5. Pour in 1/2 cup batter in an even layer and replace the steamer lid. Steam for 5 minutes.
6. From this point on, check to make sure there’s water in the steamer. Add boiling water as necessary if it’s low.
7. After 5 minutes, coat the top of the first layer lightly but thoroughly with vegetable oil and pour 1/2 cup of batter in an even layer on top of it.
8. Again, steam for 5 minutes.
9. Repeat with the remaining batter.
10. Steam for another 10 minutes after the last layer is added. When sliced, the layers will separate into thin noodles.
11. Use immediately in any recipe with fresh rice noodles or wrap them tightly in plastic wrap and store in the ‘fridge for up to 2 days. They can be frozen for up to 6 months, but will be grainy when thawed.

Technorati Tags: filipino food, food, how to make rice noodles, recipes