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Filipino Recipes plus delightful foreign recipes
1 kilo whole fish (or fish steak), cleaned1 tsp. saltcooking oil for frying2 cloves garlic, crushed2 medium-sized onions, diced (¾ cup)2 pcs. eggs, slightly beaten1 cup waterSalt and pepper to tasteClean fish; cut crosswise into serving pieces if de (read full article)
1 kilo pork pigue or pork kasim, whole2 cloves garlic, minced1 cup water2 tbsp. soy sauce2 tbsp. brown sugar1 tsp. salt½ cup vinegar1 spring oregano½ bay leaf (laurel)1 heaping tbsp. tausi (salted black beans)2 tbsp. fatMix all ingredients and cook (read full article)
1 kilo fillet of fish (lapu-lapu or any white fish)¼ tsp. turmeric powder½ tsp. shrimp paste (bagoong)¼ tsp. salt3 tbsp. fish sauce (patis)½ cup oil1 cup onions, chopped or minced2 cloves garlic, crushed1 tsp. (read full article)
300 grams crab meat8 medium sized shrimps cut into strips⅔ cup ground pork½ cup soy bean noodles, (bead thread)2 pcs. Chinese mushrooms (soaked in water for 1 hour), sliced very thinly1 egg½ of a big onion, choppedWh (read full article)
2 tbsp. cooking oil⅓ to ½ cup bagoong alamang4 cloves garlic, chopped1 thumb-size fresh ginger, chopped1 thumb-size fresh turmeric (luyang dilaw), chopped1 cup chopped onions3 kilos kuhol (snails, or escargot)1 to 2 pcs. finger pe (read full article)
Very early writings note that goats, carabaos and deer were the meats our ancestors hunted and ate. Pork may have come from the wild boar, the "baboy damo" or jabali as the Spanish called it.In my childhood days, pigs were almost all black with (read full article)
Leche flan1¼ cups evaporated milk¾ cups water8 egg yolks1 tsp. lemon rind or vanilla½ cup caramel syrup *Scald the evaporated milk and water in double-boiler for 15 minutes. Beat egg yolks. Add sugar, milk and flavoring. &n (read full article)
There are many versions of the pancit Malabon. The Pascual family of that town serve the noodles, called Bihon sariwa, and the mixtures, called Sahog, separate. There would be two kilos of fresh shrimps, the dark variety called swahe, sti (read full article)
6 cups water4 pcs. chicken bouillon cubes1 can cream of corn½ medium-sized carrot, finely chopped2 dozens, quail eggs, hard-cooked1 egg, slightly beatenSalt and pepper to taste3 tbsp. cornstarch dispersed in 3 tbsp. waterBoil water and b (read full article)
3 tbsp. cooking oil1 medium-sized onion, sliced1 pc. chorizode bilbao, sliced4 slices sweet ham, cut in ½inch squares3 eggs, hard cooked, finely chopped1 whole chicken, cut in half1 tsp. whole peppercorns1 tbsp. rock salt9 cups water1 can (385 (read full article)
½ kilo large prawns, shelled½ kilo large squid, peeled and cut into 1 inch rings (save tentacles for another dish)½ kilo lapu-lapu fillet, cut into match box size cubes¾ cup virgin olive oil2 tbsp. brandy1 tsp. Italian seasoning or a few spr (read full article)
¾ c. salad macaroni, cooked al dente2 c. water1 can tuna flakes in brine (184 grams), drained1 egg, beaten¼ c. frozen peas1 tbsp. Maya all-purpose flour½ c. grated cheddar cheeseSalt & pepper to taste18 pcs. (read full article)
For the Double Crust Pie:2 cups all purpose flour1 tsp. salt⅓ cup margarine or butter⅓ cup shortening3 to 4 tbsp. cold waterUsing two knives, cut shortening and butter or margarine into the flour and salt mixture. Cut until the pieces are a (read full article)
100 grams cabbage100 grams Baguio beans100 grams carrots100 grams cauliflower150 grams togue1 cucumber2 medium potatoes2 square tokwa, fried until light brown, then cubedWash and clean all the vegetables.Boil water in a big pan and add a little salt. (read full article)
Salad dressing:6 tbsp. rice vinegar8 tbsp. olive oil5 tbsp. creamy peanut butter3 tbsp. soy sauce3 tbsp. brown sugar2 tbsp. minced fresh vinegar1½ tbsp. minced garlic7 c. shredded cabbage2 red bell pepper, blanched and cut into matchstic (read full article)
1 clove garlic, crushed1 clove onion, chopped1 tbsp. vegetable oil3 tbsp. Maya all-purpose flour1 fish broth cube boiled in3 c. water200 grams potatoes, chopped1 can whole kernel corn (425 grams), undra (read full article)
1 chicken broth cube3 c. water½ tbsp. minced onion2 tbsp. crushed dried oregano1 c. frozen mixed vegetables1 pack cream of mushroom soup powder (70 grams), dissolved in5 c. water¾ c. milk125 grams fir (read full article)
400 grams (14 oz.) medium-size prawns3 stalks lemon grass2 cloves garlic2 tsp. chopped coriander root4-6 pieces peppercorn½ inch (15mm.) knob fresh Kha (Siamese ginger)2 fresh red chilies4 small fresh green chilies6½ c. chicken stock4 Kh (read full article)
1 cup vinegar1 head garlic, crushed10 pcs. peppercorn, crushed1 bay leaf2 tbsp. rock salt4 tbsp. soy sauce1 kilo chicken, cut into serving pieces½ kilo pork, cut into 1-inch by 2-inch pieces⅛ kilo pork liver, cut into 1-inch by 2-inch (read full article)
1 kilo pork, cut into bite-size piecesMarinade:⅓ cup calamansi juice¾ cup soy sauce¾ cup Seven-Up1½ tbsp. chili sauce3 tbsp. sugar1 tsp. mono sodium glutamateSalt & pepper to tastePork pieces must be marinated overnight (read full article)
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