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
6 July, 2010 at 9:33 am
Ingredients:
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
Directions:
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.
Technorati Tags: bake, buttered tahong recipe, filipino food, mussel, native cuisine, seafood recipe
8 April, 2010 at 4:51 pm
Ingredients:
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
Directions:
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.
Technorati Tags: bangus, filipino food, milkfish, philippines recipes, seafood recipe
2 April, 2010 at 7:38 am
Ingredients:
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
Directions:
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.
Technorati Tags: chicken pineapple recipe, filipino food, native dishes, philippines, pininyahang manok
23 March, 2010 at 5:32 am
Ingredients:
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
Directions:
RICE
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.
SHRIMP
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.
Technorati Tags: filipino food, lemongrass shrimp stir fry recipe, meal ideas, philippines
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
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