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
17 February, 2010 at 8:21 am
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
1 February, 2010 at 9:31 am
Make these Crab meat bacon rounds and pop into the broiler at the last minute just before serving.
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
26 January, 2010 at 9:45 am
Ingredients:
• 1 kilo squash, cut into cubes (1″x1″)
• 1/4 kilo shrimp, shelled and deveined
• 3 pieces tomatoes, diced
• 2 onions, chopped
• 1 head garlic, minced
• 2 tablespoons of ginger root, crushed and minced
• 4 tablespoons of cooking or olive oil
• 2 pieces long chili peppers
• 2 tablespoons of shrimp paste (bagoong)
• 2 cups coconut milk
• 1 cups coconut cream (katang gata)
• 2 cups chicken stock
• 2 tablespoons of fish sauce (patis)
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
19 January, 2010 at 10:10 am
Try an international recipe called Hush Puppies which is also similar to “Bola-bola” local recipe in the Philippines.
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
13 January, 2010 at 9:51 am
Ingredients:
1 ¼ cups uncooked long-grain rice
1 1/4 cups water
vegetable oil
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
6 January, 2010 at 5:10 am
The world of food styling plays an important role on our gastronomic pleasure. We eat with our eyes to which explain why food presentation is such an important detail, especially in professional event planning.
Food presentation is an integral part of any cooked dish. You can consider adding flair to the buffet table with a touch of creativity known as food carving!
The art of carving foods is an Eastern custom that has been adopted and followed by creative food preparers around the world.
Countries such as Thailand and Japan consider food carving as part of the presentation of the meal. Philippines is also featuring wonderful creations of food carved into swans, flowers, among other beautiful designs. The stunning designs can be created as to make food the center of attention. It is a sight to behold for guests that dramatically make the dining table visually appealing.
There are two secrets to food carving which is so not a secret anymore after you read this: product and practice. The sharpest paring knives and best-looking produce to start the task will result in the best carvings. Like any other craft, practice makes perfect. Experiments and try out a few carvings so you will only get better with each try. What’s more is you get to eat the scraps regardless if you successfully or failed to carve a food.
Gain inspiration on a carved watermelon found below:
This popular melon basket is perfect for any summer occasion.
Having a baby shower or christening party this summer? Here’s your centerpiece!
Kids love melon! Having a birthday party for your favorite little guy? Here’s a pirate ship!
This spouting whale can hold melon salad at your next pool party!
Need a punch bowl? You can cut away less rind for a deeper body. This pretty swan will require a bit more expertise. It would be a perfect centerpiece for the food table at a wedding shower or garden reception.
As you become more skilled on food carving, you’ll find that any special occasion is just right to show off your new-found carving skill and hobby. Create beautiful masterpieces be it in Survivor Party, family pool party or Hawaiian Luau party theme.
Technorati Tags: art of food carving, filipino food, food carving, food styling, how to carve food, presentation, watermelon food carving
2 December, 2009 at 7:31 am
Filipinos have come to love Creamy Macaroni Chicken Soup or popularly known as Sopas. This is a soup dish that we Filipinos have come to own.
Ingredients:
500g chicken breast
4 cloves garlic (minced)
2 white onion (minced)
1 large bell pepper (seeded and sliced into strips)
freshly ground black pepper
2 carrots (sliced into thin strips)
350 g macaroni noddles
2 cups evaporated milk
1 medium cabbage (roughly shredded)
2 tbsp margarine
fish sauce (patis)
rock salt
chopped spring onions
Directions:
1. Boil chicken breast in 4 cups of water. Save the broth to be used later.
2. Shred chicken meat with your fingers. Set aside.
3. Saute garlic and onion in oil over medium heat.
4. Add the bell pepper and cook until aromatic.
5. Stir in the shredded chicken.
6. Season lightly with ground black pepper.
7. Add minced carrots. Do a quick sauté. Then add the macaroni. Stir the mixture well.
8. Pour in the chicken broth and 5 cups water. Simmer.
9. Pour in the milk. Stir the mixture gently.
10. Add the cabbage. Boil until macaroni is tender.
11. Add the margarine.
12. Season with patis or salt.
Technorati Tags: filipino chicken macaroni soup recipe, filipino food, food, quick meals, soup recipe
25 November, 2009 at 10:49 am
Ingredients:
chicken
banana pith*
coconut milk
lemon grass
salt
vinegar
onion, sliced
garlic, a clove or two, pounded
black pepper
ginger, small piece, pounded
cooking oil
Directions:
1. Saute onion and garlic in cooking oil.
2. Add chicken pieces and saute until the meat is nearly-cooked.
3. Add coconut oil. Boil. Add lemon grass and banana pith slices.
4. Add ginger, salt and pepper. Add vinegar or the leaf or fruit of aeabihig (if you want this a little bit acidic) or not, depends on you. Simmer until the chicken is tender.
*Banana pith is the center-most layer of the banana trunk. Peel through each layer until you find the white parts. It is very tender and sweet. If this is not available, you can use canned or fresh hearts of palm or ubod in the Filipino language.
Technorati Tags: aklan native chicken recipe, filipino food, inubaran manok recipe, native chicken, philippines
11 November, 2009 at 9:30 am
Bopis is a spicy Filipino dish made of pork lungs and heart sautéed in tomatoes, chilies and onions.
The Filipino dish Bopis is traditionally prepared from assorted pig parts. These assorted parts are usually the heart, kidneys, lungs, and intestines. The liver and brain, along with the ears and the face is reserved for use in cooking sisig.
Ingredients
* 1 kilo pig’s heart (clean, boiled and minced)
* 1 kilo pig’s lungs (clean, boiled and minced)
* 1 head of garlic (minced)
* 1 onion (minced)
* 3 tablespoons oil
* ? teaspoon oregano
* 1 laurel leaf
* 3 pieces red bell pepper (diced)
* ?-cup vinegar
* 1-cup stock
* ? teaspoon hot chili pepper (minced)
* 2 tablespoons atsuete oil
* Pinch of salt & pepper
Directions:
1. In a saute pan, heat oil.
2. Saute garlic and onion.
3. Add in minced heart and lungs.
4. Season to taste with salt & pepper.
5. Add in oregano, laurel leaf, red bell pepper and vinegar.
6. Bring up heat and allow boiling without stirring.
7. Stir in stock and hot chili pepper.
8. Lower heat and allow simmering until stock evaporates a little.
9. Finish with atsuete oil.
10. Serve hot.
Technorati Tags: bopis, bopiz, filipino food, food, pulutan, spicy pork recipe
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