Shrimp Gambas

Ingredients

• 1/2 kilo frsh shrimps (medium size)
• 1/4 cuo butter or margarine
• 1/2 cup tomato sauce
• 5 cloves garlic, minced
• 1 large onion, finely chopped
• 1 tsp. vetsin
• 1/2 tsp. powdered pepper
• 1 tsp. hot sauce or 1 2 hot pepper (siling labuyo), minced
• 1 tbsp. salt
• 1 tbsp. bread crumbs

Instructions

1. Unshell and devein shrimps. Saute and brown garlic in butter. Add onion. Then, add shrimps. Stir for 3 minutes and add all ingredients.
2. Cover. Cook for 5 minutes. Then, thicken with bread crumbs.

Chicken Tinola

Ingredients

• 1 chicken (1 kilo)
• 3 potatoes, quartered or 2 cups quartered upo or sayote
• 1 onion, chopped
• 4 cloves garlic, crushed
• 2 tbsp. ginger strips
• 2 tbsp. patis
• 1 tsp. vetsin
• 4-5 cups rice water
• 1/2 cup young SILI leaves

Instructions

1. Clean and cut chicken into small serving pieces. Saute' garlic and ginger until brown. Add onion. When wilted, add chicken. Stir for 3 minutes, pour in patis. Cook for another 3 minutes, then, add 1 cup rice water. Cover and let simmer.
2. When chicken is half done, add potatoes. Pour in the remaining rice water. Cover and simmer until chicken and potatoes are done. Lastly, add vetsin and sili leaves. Let boil for 3 minutes.
3. Serve hot.

Chicken Kaldereta Caldereta

Ingredients

• 1 chicken (1 kilo)
• 1 can liver spread or
• 1 cup lechon sauce
• 1 small can tomato sauce
• 3-4 pcs. sweet whole pickles (sliced slanting by, 1/4' thick)
• 1/4 cup pickle sauce
• 2 bell pepper (red & green, strips)
• 3 onions (quartered)
• 4 Frankfurters or sausage (sliced slantingly, 1/4" thick
• 1/2 head garlic, minced
• 1/4 cup vinegar
• 2 tbsp. soy sauce
• 1 tsp. salt
• 1 tsp. ground pepper

Instructions

1. Clean chicken, cut into small serving pieces. marinate in vinegar, soy sauce, salt, pepper, and garlic. Let stand for 1-2 hours. Drain. Fry until a little brown.
2. Put back fried chicken into vinegar mixture, add tomato sauce, pickles, pickle liquid, onions. Cover.
3. When it starts boiling, lower heat and simmer until chicken is tender. Add the rest of the ingredients, Thicken sauce with liver spread or prepared lechon sauce. Cook for another 10 minutes.
4. NOTE:
5. If you want a more spicy caldereta, add minced siling labuyo and more powdered pepper.

Chicken Pastel

Ingredients

• 1 chicken (1 kilo)
• 1 pc. chorizo de bilbao, chopped
• 1 big onion, finely chopped
• 1/2 cup butter
• 1 carrot small cubes
• 2 potatoes, medium size cubes
• 1 small can sausage, cubes
• 8-10 pcs. olives (optional)
• 1/2 kilo chicken giblets & liver
• 1 cup evaporated milk
• 1/4 cup flour
• 1 tbsp. salt
• 1 tbsp. vetsin
• 1/2 tsp. ground pepper
• 2 cups chicken broth
• 4 cloves garlic, crushed

Instructions

1. Brown garlic in butter. Add onion, chicken (cut into small serving pieces), giblets, liver, and chorizo. Stir for 2 minutes, add 1/2 of broth. Cover; simmer for 10 minutes. Add remaining ingredients. Stir in remaining chickne broth. Lastly, add milk and thicken sauce with dissolved flour.
2. When chicken is almost done, transfer to baking dish. garnish top with hard-boiled egg (cut into half). Cover with pie crust. Bake at 350 F for 20 minutes or until crust turns golden brown.
3. Pastel Crust:
4. * 4 cups all-purpose-flour (sift 3 times)
5. * 1 cup shortening or margarine
6. * 2 tsp. salt
7. * 1 tbsp. sugar
8. * 1 cup water
9. Add salt and sugar to flour. Cut in shortening using two knives. Gradually add water. Mix with hand but do not knead. When well blended, roll out on floured board. Fit on top of prepared 'pastel'. brush with beaten egg yolk or milk.

Chicken Galantina

Ingredients

• 1 big chicken (1 1/2 kilo)
• 2 grams ham, chopped finely or 4 ocs. sausage
• 1/2 kilo ground pork, doubled grind
• 2 eggs, hard cooked
• 6-8 pcs' olives, chopped finely (optional)
• 1 tsp. salt
• 1 tsp. vetsin
• 1/2 tsp. bround white pepper
• 2 carrots cooked whole
• 1/4 cup grated cheese
• 1 1/2 cup fresh bread crunbs

Instructions

1. Clean and debone whole chicken. Rub with salt and pepper (in and out). Set aside.
2. Mix together all ingredients except boiled eggs, whole pickles, and cooked carrots.
3. Stuff 1/2 of mixture in chicken. Arrange the boiled age, carrots, and whole pickles (all cut into half, lengthwise) on top of mixture. Then, spread remaining mixture.
4. Do not overstuff chicken or the skin would burst while cooking. Sew opening.
5. Place stuff chicken in baking pan. Cover with cheese cloth or foil. Use a pan just big enough to pack in chicken so stuffings will be firm when cooked and chicken can easily be sliced evenly. Preheat oven (350 F) for 10 minutes. Bake for 1 hour or until done. To test, prick chicken with toothpick and when toothpick comes out dry, it is then cooked. Cool before slicing.

Pork Sisig

Ingredients

• 1 ? kilo Pork head
• ? cup grilled liver (diced)
• 2 small onions (minced)
• 2 pieces red pepper (minced)
• 1 head garlic (minced)
• 6 pieces hot chili pepper (minced)
• 2 tablespoons oil
• 1 cup vinegar
• 1 ? tablespoons liquid seasoning
• 1 teaspoon black pepper
• 1 teaspoon brown sugar
• 1 cup beef stock

Instructions

1. 1. Grill pork head for to remove hair.
2. 2. Boil pork head until tender.
3. 3. Take out all the meat and dice.
4. 4. In a saut? pan, heat oil and saut? garlic, onion,red pepper, pork meat and liver.
5. 5. Season with liquid seasoning, black pepper, and brown sugar.
6. 6. Pour in beef stock and cook until meat is tender and starts to oil again.
7. 7. Add minced chili pepper last.
8. 8. Serve on a sizzling plate.

Sinigang na Baboy

Ingredients

• 1 Kilo Pork (cut into chunk cubes)
• 12 pcs Tamarind (Sampaloc) or sampaloc mixed
• 1 big Onion (diced)
• 6 big tomatoes (quartered)
• 2 pcs Radish (sliced)
• 1 bundle Sitaw Stringbeans (cut into 2" long)
• 1 bundle Kangkong (cut into 2" long)
• Salt and Patis to taste
• 6 cups water

Instructions

1. Boil Tamarind to soften or boil the mixed sampaloc. Pound and strain all juicesand set aside.
2. In a casserole, bring pork to a boil, lower fire and simmer until pork is tender.
3. Add onions, tomatoes and Tamarind juice.
4. Add in all the vegetables.
5. Season with salt and Patis to taste.
6. Serve hot.

Pochero

Ingredients

• ? kilo chicken (cut into parts)
• ? kilo pork (cut into cubes)
• ? kilo beef (for stewing, cut into chunk cubes)
• 4 pieces chorizo bilbao
• 8 cups water
• 1 teaspoon salt
• 1 bundle onion leeks
• 6 cloves garlic (minced)
• 2 tablespoons oil
• 5 pieces Saba banana
• 5 pieces boiled potatoes (quartered)
• 5 pieces boiled sweet potatoes (quartered)
• 1 cup chickpeas
• 1 bundle cabbage (sliced)
• 1 Pinch salt & pepper

Instructions

1. 1. Boil pork, chicken, beef, chorizo in salted water withonion leeks.
2. 2. Lower fire and let simmer until all meat is tender.
3. 3. Take out all the meat, set aside, keep stock.
4. 4. In a casserole, saute garlic, onion, then pour in the stock.
5. 5. Bring to a boil, add all meat, banana, potatoes, sweet potatoes and chickpeas.
6. 6. Season with salt and patis.
7. 7. Add in the cabbage.
8. 8. Serve hot.

Morcon

Ingredients

• ? cup calamansi juice
• ? cup soy
• Pepper
• 2 kilos beef kalitiran, sliced into 3/4" thick whole sheets
• 1 can sausage, cut into strips
• 3 hard-boiled eggs, sliced lengthwise into quarters
• 1 carrot, sliced into 1/4" thick long strips
• 2 strips pork fat, 1/4" thick
• 2 strips of cheese, 1/4" thick each
• All-purpose flour
• Cooking oil
• 4 cups broth
• Salt and pepper
• Parsley and bell pepper (optional)

Instructions

1. 1. Mix together marinade ingredients (calamansi juice, soy sauce and pepper). Place the beef kalitiran on a a flat dish and pour in marinade.Set aside for one hour.
2. 2. Remove the marinated beef and lay on a flat, clean bpardor tray. On one end of each beef arrange the following: strips of sausages, egg, carrot, porkfat and cheese, distributing fillings evenly.
3. 3. Starting from the end where the fillings are, roll the beef sheets carefully, making sure that all the fillings are intact.
4. 4. Roll the sheets of beef completely until it reaches the other end.
5. 5. Truss the rolls using any kitchen twine by using a metal truss and some string to use for twining.
6. 6. Spread flour on a large sheet pan or on a work table that has been cleaned and dried. Roll the morcon overthe flour.
7. 7. Heat cooking oil in a frying pan. Saute the morcon in oil until it becomes brown on all sides.
8. 8. Transfer the morcon to a big casserole. Add broth (orstock) and season with salt and pepper. Cover the pan and allow to simmer over low heat until the beef becomes tender (about 2 hours).
9. 9. When the morcon has cooled down a little, slice it into half an inch slices and serve on a platter with the sauce it was cooked in.
10. 10. You can add a garnish of peppers and parsley.
11. 11. Serve hot.

Pork Menudo

Ingredients

• ? kilo pork tenderloin (cut into chunk cubes)
• ? kilo pork liver (cut into cubes)
• 4 pieces chorizo Bilbao (sliced to the same size aspork)
• 1 big red bell pepper (diced)
• 1 big green bell pepper (diced)
• 3 big potatoes (peeled, diced and deep fried)
• 1?-cup chickpeas
• ? -cup raisins
• ? teaspoon Spanish paprika
• 1 cup stock or water
• Pinch of salt and pepper
• 3 tablespoons oil
• 1 tablespoon atsuete oil
• 1 small head of garlic (minced)
• 1 medium size onion (diced)
• 2 big tomatoes (diced)
• ? cup grated cheese

Instructions

1. 1. In a casserole, heat cooking oil and atsuete oil.
2. 2. Saute garlic, onion, and tomatoes.
3. 3. Add in pork chunks, pork liver, chorizo bilbao, bellpepper, Spanish paprika and stock.
4. 4. Simmer until pork is tender.
5. 5. Add in potatoes, chickpeas, and raisins.
6. 6. Season to taste.
7. 7. Finish grated cheese.
8. 8. Serve hot

Mechado

Ingredients

• 1 kilo beef sirloin (cut into chunk cubes)
• ?-cup pork fat (julienne)
• 6 medium potatoes (quartered)
• 4 onions (quartered)
• 1-cup beef stock
• 2 bay leaves
• 2 pieces red bell pepper (quartered)
• ? -cup vinegar
• 1-cup tomato puree
• Pinch of salt & pepper
• 2 tablespoons olive oil

Instructions

1. 1. Make an incision on each beef chunks and insert porkfat.
2. 2. In a casserole, place beef, bay leaves, vinegar,tomato puree, salt & pepper and beef stock.
3. 3. In medium heat, allow simmering until beef istender.
4. 4. Add in potatoes, onions, and bell pepper.
5. 5. When potatoes are fork-soft and sauce has thicken,stir in olive oil.

Kalderetang Baka

Ingredients

• 1 kilo beef (for stewing, cut into chunk cubes)
• ? kilo beef liver (cut to almost the same size as the beef)
• 6 cloves garlic (minced)
• 2 medium onions (diced)
• 6 big tomatoes (quartered)
• 3 big red peppers (diced)
• 3 big green peppers (diced)
• ? cup pitted green olives
• 4 pieces chili pepper (minced) 1/2 cup olive oil)
• 2 tablespoons tomato paste
• ? cup all purpose cream
• ? cup grated cheese pinch of salt & pepper to taste
• 3 cups beef stock
• 1 ? teaspoon cornstarch in little water

Instructions

1. 1. In a casserole, saute garlic, onion, tomatoes and all the pepper.
2. 2. Add in the beef and the liver. Cook for a little while and take out the liver and set aside.
3. 3. Pour in the stock and tomato paste.
4. 4. Bring to a boil and lower the fire and let simmer until beef becomes tender.
5. 5. Season with salt and pepper.
6. 6. Add in olives, and diluted cornstarch.
7. 7. Grate liver and add into the mixture.
8. 8. Allow sauce to thicken and add in cream and grated cheese.
9. 9. Serve hot

Food for the Gods

Ingredients

• 1 cup flour (sifted)
• ? teaspoon baking powder (sifted)
• ? teaspoon baking soda (sifted)
• ? teaspoon salt
• ? cup brown sugar
• ? cup white sugar
• 2 whole eggs
• 1 cup fresh walnut (chopped roughly)
• ? cup dates (chopped roughly)
• 1 bar butter (preferably Anchor brand)

Instructions

1. 1. Melt butter and mix white and brown sugar.
2. 2. Dredge dates in flour.
3. 3. Add eggs to butter mixture one at a time.
4. 4. Add dates and walnuts.
5. 5. Mix flour and dredged dates.
6. 6. Bake at 350 degrees centigrade for 40-45 minutes.

Embutido

Ingredients

• 1 kilo ground pork
• 2 cups diced ham
• ? cup grated carrots
• 1 cup pickle relish
• ? cup raisins
• ? cup green bell pepper (minced)
• ? cup red bell pepper (minced)
• 6 whole eggs
• 1 cup grated cheddar cheese
• Pinch of salt & pepper

Instructions

1. 1. In a mixing bowl, mix all ingredients well.
2. 2. Divide into 6-8 portions and roll and wrap in aluminum foil and seal on both ends.
3. 3. Steam or bake in oven until firm cooked.
4. 4. Let cool and refrigerate.
5. 5. Serve chilled and sliced.

Dinuguan

Ingredients

• ? kilo pork (diced)
• 1/8 kilo pork liver (diced)
• 1 small head of garlic (minced)
• 1 small onion (minced)
• 2 pieces laurel leaves
• 3 tablespoons oil
• ?-cup vinegar
• 3 tablespoons patis (fish sauce)
• 2-cups stock
• 1-cup pig blood (frozen)
• 4 long green peppers
• 2 teaspoons sugar
• 1 teaspoon salt
• ? teaspoon black pepper

Instructions

1. 1. In a pot, simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock.
2. 2. In a casserole, heat oil and saute garlic and onion for a minute.
3. 3. Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5 minutes.
4. 4. Add in vinegar and bring up to a boil withoutstirring.
5. 5. Lower heat and allow simmering uncovered until most ofthe liquid has evaporated.
6. 6. Add in stock and allow simmering for 5 minutes.
7. 7. Add in blood, sugar and long green peppers.
8. 8. Cook for 10 minutes more or until consistency thickens, stirring occasionally to avoid curdling.
9. 9. Serve hot with puto.

Bopis

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

Instructions

1. 1. In a saute pan, heat oil and saute garlic and onion.
2. 2. Add in minced heart and lungs.
3. 3. Season to taste with salt & pepper.
4. 4. Add in oregano, laurel leaf, red bell pepper and vinegar.
5. 5. Bring up heat and allow boiling without stirring.
6. 6. Stir in stock and hot chili pepper.
7. 7. Lower heat and allow simmering until stock evaporates a little.
8. 8. Finish with atsuete oil.
9. 9. Serve hot.

Bistek

Ingredients

• ? kilo beef sirloin (cut into 3 " strips)
• 2 tablespoons soy sauce
• 2 tablespoons calamansi juice
• 1 teaspoon salt
• 1 teaspoon pepper
• cooking oil
• 1 big red onion (sliced thinly to make rings)

Instructions

1. 1. Marinate beef in soy sauce, calamansi, salt & pepper for 30 minutes.
2. 2. In a pan, heat oil and stir-fry beef until cooked and tender. Set aside
3. 3. Saute onion rings in oil.
4. 4. Serve beef in a platter topped with onion rings.

Binagoongang Baboy

Ingredients

• 1 kilo pork with fat (cut into chunk cubes)
• 2 cups bagoong alamang
• 1 head of garlic (minced)
• 1 big onion (minced) 4 tomatoes (diced)
• 4 chili peppers (minced)
• ? cup vinegar
• 4 tablespoons brown sugar
• ? cup water

Instructions

1. 1. In a casserole, boil pork and lower fire until waterevaporates and pork oil starts to come out.
2. 2. When pork is lightly crispy, put in on the side andsaute garlic, onion, tomatoes and chili peppersin the fat and mix pork once more.
3. 3. Add in the bagoong and cook while stirring for 5minutes.
4. 4. Pour in the vinegar and stir well.
5. 5. Add in the sugar and let simmer for 10 minutes orjust until cooked.
6. 6. Serve hot.

Filipino Recipes

Filipino cuisine (or the cuisine of islands of the Philippines) has evolved from its Malay roots to a predominant Hispanic-based cuisine because of the dishes brought during Spanish rule. American, Arab and Chinese cultures have also influenced it. Filipinos have their own unique way of adapting to these environmental influences. Surprisingly, despite such influences traditional Filipino food recipes have still survived.

Filipino food recipes are distinguished by their bold combination of sour, sweet and salty flavors. Generally most authentic Filipino food recipes are not heavily spiced. Filipino dishes showcase a sudden influx of flavor and are usually delivered in a single presentation. This gives the eater a simultaneous visual feast, a gustatory glee and an aromatic bouquet. An important feature of Filipino food is contrastic. For instance, pairing sweet with salty; like salted sun dried fish being paired with sweet cocoa rice porridge. Delicious and inventive!

A staple Filipino food is rice that is served in all meals with different ingredients and seasonings; like it is served with fried eggs at breakfast. Fruits like coconuts, tomatoes, bananas and vegetables like potatoes, purple yam, and carrots are popular ingredients. Filipino food recipes are rich in seafood because of its geographical location – the Philippines is made up of all islands after all! Catfish, shrimp, mackerel, crabs prawns, oysters and other seafood and fish are very popular in the Filipino food dishes.

Filipino Food recipes range from a simple meal of fried fish and rice to rich paellas and cocidos. Popular Filipino food recipes include Philippine sausage-longganisa, beef jerky, omelette, goat in tomato stew-kaldereta, mechado (meat in tomato sauce), banana and tomato sauced beef- pochero, kare-kare (vegetables and oxtail made in peanut sauce), pancit or stir-fried noodles, crispy pata or deep-fried pig’s leg, hamonado (pineapple sauced sweetened pork), sinigang (fish, pork or shrimp in tamarind) and lumpia (fresh or fried spring rolls). The most well liked desserts include leche flan and buko pandan (slivers of young coconut with cream and pandan flavor).

The penchant of the Filipinos for cooking has culminated in a unique culinary art. Depending upon the availability of ingredients, many different recipes develop in the various regions of the Philippines. In the north, the Pakbet – simple nutritious vegetarian dish is the speciality of the Ilocanos. The hot spicy dish in coconut milk – Bicol Express is the speciality of the Bicolanos. A Filipino food recipe that is known over the world is the tasty pork and chicken adobo.

For festive occasions and fiestas, Filipinos display their signature dishes that they cook together. They often spread their tables with labor-intensive but affordable treats. The whole roasted suckling pig, Lechon is the center stage Filipino food recipe. Also kaldereta, hamonado (honey-cured meat), pancit canton, mechado, paella, relleno (stuffed meat), afritada, pochero, and arroz valenciana are popular Filipino food recipes. Desserts such as the sweet leche flan, sapin-sapin, sorbetes, ube and gulaman also adorn the table.

Filipino Recipes can be described best as a mixture of eastern and western influences that provide a range of rich flavours, colour and spices. These rich flavours make the Filipino cuisine unique, mouth watering, delicious and tempting. On this site we have many Filipino food recipes with pictures including an afritadang manok recipe.

Philippine cuisine consists of the food, preparation methods and eating customs found in the Philippines. The style of cooking and the food associated with it have evolved over several centuries from its Austronesian origins to a mixed cuisine with many Hispanic, Chinese, American, and other Asian influences adapted to indigenous ingredients and the local palate.

Dishes range from the very simple, like a meal of fried salted fish and rice, to the elaborate paellas and cocidos created for fiestas. Popular dishes include: lechón (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo(chicken and/or pork braised in garlic, vinegar, oil and soy sauce, or cooked until dry), kaldereta (meat in tomato sauce stew),mechado (larded beef in soy and tomato sauce), puchero (beef in bananas and tomato sauce), afritada (chicken and/or pork simmered in a tomato sauce with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), crispy pata (deep-fried pig's leg), hamonado (pork sweetened in pineapple sauce), sinigang (meat or seafood in sour broth), pancit (noodles), and lumpia(fresh or fried spring rolls).

Adobong Camaro

Ingredients

• 1 c camaro cleaned
• 1/2 cooking oil
• 50 g garlic crushed
• 150 g onion sliced
• 5 pc tomato sliced
• 1/4 c vinegar
• 1/4 tsp whole black pepper ground
• 1 tsp salt

Instructions

1. Clean camaro, remove wings, feet and head. Set aside. Peel and crush garlic, peel and slice onions. Wash and slice tomatoes set aside.
2. In a clean container, combine clean camaro, vinegar, ground black pepper, salt and 25 g garlic, set aside.
3. Saute 25 g garlic until golden brown. Add onions and cook until wilted. Add sliced tomatoes and cook until mushy. Stir.
4. Add marinated camaro. Simmer for 30 seconds. Reduce fire. Stir.
5. Continue simmering until sauce dries up. Serve.