recipe_name stringlengths 4 89 | prep_time stringclasses 54
values | cook_time stringclasses 83
values | total_time stringclasses 157
values | servings stringclasses 82
values | ingredients stringlengths 38 1.62k | instructions stringlengths 146 5.92k | ingredient_names stringlengths 4 407 |
|---|---|---|---|---|---|---|---|
Authentic Sinampalukang Kambing (Filipino Sour Goat Soup) | 1 hours 15 minutes | 2 hours | 3 hours 15 minutes | 6.0 | 3 pounds goat meat kambing | Traditional: head and feet up and down | Modern: shoulder or leg meat cut into 2-inch pieces | 2 cups white vinegar suka | 1 tablespoon salt asin | 2 pandan leaves optional, for reducing gamey smell | 1 large onion sibuyas, quartered | 2 thumbs ginger luya, crushed | 2 tablespoons fish sauc... | In a large bowl, combine the goat meat with vinegar and salt. Let it marinate in the refrigerator for 1 hour to remove the gamey taste. After marinating, rinse the meat thoroughly with clean water and drain well. | Fill a large pot with enough water to cover the meat and bring to a boil over medium-high heat. Add the m... | goat meat | and foot | shoulder | vinegar suka | salt asin | gamey smell | onion sibuya | thumbs ginger luya | fish sauce fish sauce | unripe tamarind sampalok | finger chili | green onion sibuyas dahon |
Sinigang na Baka (Filipino Sour Beef Soup) | 15 minutes | 2 hours | 2 hours 15 minutes | 4.0 | 3 pounds beef short ribs tadyang ng baka | 10 cups water tubig | 1 large onion sibuyas, peeled and quartered | 2 large Roma tomatoes kamatis, quartered | 1 tablespoon fish sauce patis | 11/2 packages 1.41 ounces each tamarind powder (sampalok) or 15 fresh tamarind pieces | Salt asin and pepper (paminta) to taste | 6 pi... | First, place your beef short ribs in a large pot and add enough water to cover the meat. Bring this to a boil over medium-high heat. As it boils, you'll see gray foam rising to the top - remove this with a spoon to get a clear broth. | When the broth looks clear, add your quartered onions, tomatoes, and fish sauce. Low... | short ribs tadyang ng baka | water tubig | onion sibuya | roma tomatoes kamati | fish sauce fish sauce | tamarind powder | salt asin and pepper | taro gabi | finger chili | white radish labano | kangkong | eggplant talong |
Sinigang na Hipon sa Calamansi (Filipino Shrimp Sour Soup) | 15 minutes | 15 minutes | 30 minutes | 4.0 | 5 cups water tubig or rice washing | 1 medium onion sibuyas, peeled and quartered | 2 medium Roma tomatoes kamatis, quartered | 2 tablespoons fish sauce patis | 1 cup daikon radish labanos, peeled and sliced 1/2-inch thick | 1 pound head-on shrimp hipon, cleaned and deveined | 1/2 cup freshly-squeezed calamansi juice |... | Start by cleaning one pound of shrimp. Keep the heads on but remove the whiskers and black vein inside. Rinse them well with cold water and let them drain. | Cut one onion into four pieces. Do the same with two tomatoes. Peel the daikon radish and cut into thick slices. Wash the pechay well and cut off the tough bottom... | rice water | onion sibuya | roma tomatoes kamati | fish sauce fish sauce | daikon radish labanos | shrimp | calamansi juice | pak choi pechay | salt asin | eggplant talong | okra | sitaw | kangkong | taro gabi |
Shrimp Sarciado (Sarsiyadong Hipon) | 15 minutes | 10 minutes | 25 minutes | 4.0 | 6-8 large eggs itlog, beaten | 1/4 cup butter mantikilya | 2 medium tomatoes kamatis, halved and thinly sliced | 11/2 medium onions sibuyas, thinly sliced | 1/2 pound shrimp hipon, cleaned, deveined, shell-on | Pinch salt asin | 2 tablespoons green onions dahon ng sibuyas, chopped for garnish | Heat your non-stick pan over medium heat (350F/180C). While the pan is heating up, make sure your shrimp is cleaned and deveined but keep the shells on for extra flavor. Add the butter and let it melt completely without browning. Once melted, add your thinly sliced onions and tomatoes to the pan. Let them cook together... | eggs itlog | butter mantikilya | tomatoes kamati | onions sibuya | shrimp | pinch salt asin | green onion dahon ng sibuya |
Authentic Filipino Dinuguan (Pork Blood Stew) | 20 minutes | 50 minutes | 1 hours 10 minutes | 6.0 | 2 pounds pork belly liempo, cut into 1/2-inch cubes | 10 ounces fresh pork blood dugo ng baboy | 1 cup vinegar suka | 1 large onion sibuyas, finely chopped | 4 cloves garlic bawang, minced | 1 thumb-sized ginger luya, minced | 1 tablespoon fish sauce patis | 1 cup water tubig | 1 tablespoon brown sugar asukal na pula |... | Before starting, gather all your ingredients and equipment. Your pork blood should be fresh and kept cold at 40F (4C). (Siguraduhing sariwa ang dugo at nakalagay sa malamig.) | Start by combining the fresh pork blood with 2 tablespoons of vinegar in a bowl. Mix gently and set aside in the refrigerator. (Paghaluin ang s... | pork | pork blood dugo ng baboy | vinegar suka | onion sibuya | garlic bawang | ginger luya | fish sauce fish sauce | water tubig | brown sugar asukal na pula | finger chili long green chilies | salt and pepper | intestines bituka | heart puso | kidney bato |
Filipino Lechon Kawali (Crispy Pork Belly) | 1 day d | 1 hours 30 minutes | 1 day d 1 hours 30 minutes | 8.0 | 2 kg pork belly liempo, skin-on, whole slab | 8 cloves garlic bawang, crushed | 2 bay leaves dahon ng laurel | 1 tablespoon whole black peppercorns paminta | 2 tablespoons salt asin | Water for boiling | Oil for deep-frying | 2 tablespoons cane vinegar suka | 1 tablespoon rock salt asin | Start with a 2 kg whole pork belly slab (liempo) with skin on. Rinse the pork belly thoroughly with clean water (hugasan ng maigi ang liempo) and pat it completely dry using paper towels (patuyuin gamit ang paper towel). Using a sharp knife, create shallow cuts across the skin in a crosshatch pattern, being careful not... | pork | garlic bawang | dahon ng laurel | whole black peppercorns pamintum | salt asin | deep frying | cane vinegar suka | rock salt asin |
Paksiw na Pata (Filipino Braised Pork Hocks) | 20 minutes | 2 hours 30 minutes | 2 hours 50 minutes | 6.0 | 2 pounds pork hocks pata, cut 2-inch thick | 1 cup white vinegar suka | 1/2 cup soy sauce toyo | 2 cups water tubig | 1/4 cup brown sugar asukal na pula | 1/2 cup dried banana blossoms puso ng saging | 1 tablespoon cooking oil mantika | 1 large onion sliced (sibuyas) | 6 cloves garlic minced (bawang) | 2 bay leaves dah... | Clean pork hocks thoroughly and score the skin in a crosshatch pattern (Linisin ang pata at guhitan ng crosshatch pattern ang balat). Pat dry with paper towels. Allow meat to reach room temperature. | Heat oil in a large heavy-bottomed pot over medium-high heat (190C/375F). Brown pork hocks on all sides until golden, a... | pork | vinegar suka | soy sauce soy sauce | water tubig | brown sugar asukal na pula | dried banana blossoms puso ng | oil mantika | dahon ng laurel | whole peppercorns pamintum |
Pork Guisantes (Filipino Pork and Peas Stew) | 15 minutes | 40 minutes | 55 minutes | 4.0 | 2 pounds pork sirloin karne ng baboy, cut into 1-inch cubes | 1 cup frozen sweet peas gisantes | 1/2 red bell pepper paminta, cut into 1/2-inch strips | 1 medium onion sibuyas, finely chopped | 3 cloves garlic bawang, minced | 1 cup tomato sauce sarsa ng kamatis | 11/2 cups water tubig | 1 tablespoon fish sauce patis |... | Heat cooking oil in a large skillet or kawali over medium heat (175C/350F). Saut bell peppers (paminta) for 30-40 seconds until slightly softened. Remove and set aside. In the same pan, saut finely chopped onions (sibuyas) and minced garlic (bawang) until translucent and fragrant (mabango), about 2-3 minutes. | Increas... | pork | sweet peas gisante | bell pepper paminta | onion sibuya | garlic bawang | tomato sauce sarsa ng kamatis | water tubig | fish sauce fish sauce | bay leaf dahon ng laurel | salt and pepper |
Filipino Pork Afritada (Afritadang Baboy) | 20 minutes | 1 hours | 1 hours 20 minutes | 6.0 | 3 pounds pork belly or pork butt cut into 2-inch cubes | 1 cup tomato sauce | 1 tablespoon tomato paste | 11/2 cups water | 1 tablespoon fish sauce patis | Salt and pepper to taste | 1/4 cup cooking oil | 2 medium potatoes patatas, peeled and cubed | 2 large carrots karot, peeled and cubed | 1 medium onion sibuyas, fin... | Begin by preparing your ingredients (Magsimula sa paghahanda ng mga sangkap). Cut the pork belly into 2-inch cubes. Set aside. | Prepare all vegetables (Ihanda ang mga gulay). Peel and cut potatoes and carrots into 1-inch cubes. Finely chop the onions. Mince the garlic. Remove the seeds from bell peppers and cut into 1... | pork | tomato sauce | tomato paste | fish sauce fish sauce | salt and pepper | potatoes patata | carrots karot | onion sibuya | garlic bawang | bell pepper berdeng | bell pepper pulang |
Pork Hamonado Recipe (Hamonadong Baboy) | 20 minutes | 1 hours 15 minutes | 1 hours 35 minutes | 6.0 | 2 pounds pork belly liempo, cut into 2-inch cubes | 2 tablespoons canola oil | 1 large onion sibuyas, peeled and chopped | 4 cloves garlic bawang, peeled and minced | 1 cup pineapple juice from canned pineapples | 1/4 cup apple cider vinegar suka | 1/2 cup soy sauce toyo | 1 cup water tubig | 1 teaspoon whole black pep... | Begin by patting dry 2 pounds of pork belly pieces (liempo) with paper towels to ensure good browning. Cut into 2-inch cubes and prepare your aromatics by chopping 1 large onion (sibuyas) and mincing 4 cloves of garlic (bawang). | Heat 2 tablespoons canola oil in a large heavy-bottomed pan over high heat (190C/375F) un... | pork | canola oil | onion sibuya | garlic bawang | pineapple juice | apple cider vinegar suka | soy sauce soy sauce | water tubig | whole black peppercorns pamintum | dahon ng laurel | brown sugar asukal na pula | salt asin | pineapple chunk |
Filipino Pork Pochero (Pocherong Baboy) | 20 minutes | 1 hours 15 minutes | 1 hours 35 minutes | 6.0 | 2 pounds pork belly Liempo, cut into 2-inch cubes | 2 pieces Chorizo de Bilbao sliced | 1 large onion Sibuyas, diced | 4 cloves garlic Bawang, minced | 2 medium tomatoes Kamatis, chopped | 1 tablespoon fish sauce Patis | 4 cups water | 1 can 15 ounces pork and beans | 2 ripe but firm saba bananas Saging na Saba, cut in... | Begin by preparing all ingredients. Pat dry and cut 2 pounds pork belly (liempo) into 2-inch cubes. Ensure all ingredients are at room temperature for even cooking. | Heat oil in a large heavy-bottomed pot (kaldero) to 350F/175C. Pan-fry the saba bananas (saging na saba) until golden brown, about 2-3 minutes. Remove an... | pork | chorizo | onion sibuya | garlic bawang | tomatoes kamati | fish sauce fish sauce | pork and beans | firm saba banana saging na saba | potatoes patata | carrot karot | pechay chinese cabbage | baguio bean | canola oil |
Pesang Manok (Filipino Ginger Chicken Soup) | 15 minutes | 45 minutes | 1 hours | 4.0 | 1 whole chicken 3-4 pounds, cut into serving pieces (manok) | 6 cups water tubig | 2 thumb-sized ginger luya, peeled and pounded | 1 large onion sibuyas, peeled and quartered | 1/2 teaspoon whole peppercorns paminta | 2 tablespoons fish sauce patis | Salt asin to taste | 2 medium potatoes patatas, peeled and quartered ... | Begin by preparing your ingredients: Cut one whole chicken (3-4 pounds) into serving pieces. Peel and pound 2 thumb-sized pieces of ginger (luya). Peel and quarter 1 large onion (sibuyas). Peel and quarter the potatoes (patatas). Cut the Napa cabbage (repolyo) and bok choy (pechay) into pieces. | Place the chicken piec... | whole chicken 3 4 | water tubig | ginger luya | onion sibuya | whole peppercorns pamintum | fish sauce fish sauce | salt asin | potatoes patata | napa cabbage repolyo | bok choy pechay |
Pinangat na Isda (Filipino Sour Fish Stew) | 15 minutes | 35 minutes | 50 minutes | 3.0 | 1 large pompano Pampano, cleaned, gutted, and scored | Salt Asin | Freshly ground black pepper Paminta | Cooking oil for frying | 2 large ripe tomatoes Kamatis, chopped | 11/2 cups water Tubig | Choice of souring agent: 4 tablespoons tamarind powder Sampalok, 8 pieces bilimbi (Kamias) or 1/2 cup calamansi or lemon juic... | Start by thoroughly cleaning the pompano fish. Score the skin on both sides with diagonal cuts. Season the fish generously with salt and ground black pepper, making sure to season the inside cavity too. | Heat enough oil in a wok for shallow frying over medium-high heat. Once hot, carefully place the fish and fry until... | pompano pampano | salt asin | black pepper paminta | tomatoes kamati | water tubig | tamarind powder sampalok | shallots sibuyas tagalog | garlic bawang | ginger luya | green chily chiling haba | fish sauce fish sauce | onions dahon ng sibuya |
Authentic Sinigang na Manok (Filipino Sour Chicken Soup) | 15 minutes | 45 minutes | 1 hours | 5.0 | 11/2 lbs chicken pieces manok, preferably with bone | 2 tablespoons cooking oil | 8 cups water | 1 packet 40g tamarind soup base (sinigang mix) | 2-3 tablespoons fish sauce patis | 1 chicken bouillon cube optional | 1 large tomato kamatis, quartered | 1 medium red onion sibuyas, quartered | 4- inch daikon radish labano... | Heat cooking oil in a large pot over medium heat. Season the chicken pieces with salt and pepper, then brown them in the hot oil for about 5 minutes on each side until golden. Remove the chicken and set aside. | Using the same pot with the chicken drippings, add the tomatoes and onions. Let them cook until the tomatoes... | chicken manok | 40g tamarind soup base | fish sauce fish sauce | chicken bouillon cube | tomato kamatis | onion sibuya | daikon radish labanos | eggplant talong | okra | kangkong | leaves bok choy pechay | long green chily |
Homemade Tinapa (Filipino Smoked Fish) | 30 minutes | 1 minutes | 6 hours | 4.0 | 1 kg mackerel makerel/hasa-hasa | 3 cups water tubig | 3/4 cup sea salt asin | 1/4 cup brown sugar asukal na pula | 1 whole garlic minced (bawang, tinadtad) | 1 tablespoon freshly ground black pepper dinurog na paminta | 1 tablespoon vinegar suka | 3 handfuls water-soaked wood chips binasang wood chips | Start by cleaning your mackerel. Remove all scales and guts, then rinse well under cold water. Pat the fish dry with paper towels and set aside. | Mix your brine in a large bowl. Combine 3 cups water, 3/4 cup sea salt, 1/4 cup brown sugar, minced garlic (one whole bulb), 1 tablespoon black pepper, and 1 tablespoon vine... | mackerel makerel hasa | water tubig | sea salt asin | brown sugar asukal na pula | whole garlic | black pepper dinurog na paminta | vinegar suka | binasang wood chip |
Fish Caldereta Recipe (Kalderetang Isda) | 15 minutes | 30 minutes | 45 minutes | 4.0 | 3/4 lb firm white fish mahi-mahi or tuna/Tambakol, cut into 1-inch cubes | 2 tablespoon + 1/2 tablespoon extra virgin olive oil | Salt and pepper to taste Asin at Paminta | 1 clove garlic Bawang, minced | 1 medium onion Sibuyas, sliced | 3/4 cup spaghetti sauce | 2 tablespoon banana ketchup Banana Catsup | 1 tablespoon... | Before starting, gather all your ingredients and equipment. You'll need a sharp knife, cutting board, large pan for frying, and a medium pot for the stew. | Take your fish out of the refrigerator 15 minutes before cooking to bring it to room temperature. While waiting, cut your fish into 1-inch cubes. Pat the pieces dr... | firm white fish mahi | extra virgin olive oil | salt and pepper | garlic bawang | onion sibuya | spaghetti sauce | banana ketchup banana catsup | peanut butter | cheese keso | potato patata | carrots karot | button mushroom kabute | bell pepper paminta | tamis anghang | chiling labuyo | green peas gisante |
Filipino Bopis (Pulutok) | 20 minutes | 40 minutes | 1 hours | 6.0 | 2 pounds minced pork lungs baga ng baboy | 1/2 pound pork heart minced (puso ng baboy) | 1/2 cup vinegar suka | 1 teaspoon salt asin | 2 tablespoons canola oil mantika | 1 large onion finely chopped (sibuyas) | 6 cloves garlic minced (bawang) | 1 tablespoon fish sauce patis | 2 large carrots finely diced (karot) | 1 gr... | Start by thoroughly cleaning the pork lungs (baga ng baboy) and heart (puso ng baboy) under cold running water. Pat them dry with paper towels. Using a sharp knife, mince both organs very finely (tinadtad) each piece should be no larger than 1/4 inch. This fine mincing is crucial for achieving the right texture. | Pla... | pork lungs baga ng baboy | pork heart | vinegar suka | salt asin | canola oil mantika | fish sauce fish sauce | carrot | bell pepper | thai chili pepper |
Filipino Chop Suey (Chopsuey) Recipe | 25 minutes | 30 minutes | 55 minutes | 6.0 | 250 g kasim pork shoulder [Baboy na Kasim], cut into thin strips | 250 g pork liver [Atay ng Baboy] sliced | 250 g medium shrimp [Hipon] peeled and deveined | 6 quail eggs [Itlog ng Pugo] boiled and peeled | 2 medium potatoes [Patatas] julienned | 2 carrots [Karot] diagonally sliced | 1 head broccoli [Brokoli] cut into... | First, prepare all ingredients. Slice pork and liver into thin, even strips. Clean and peel the shrimp. Cut potatoes and carrots into long, thin strips. Cut broccoli and cauliflower into small, bite-sized pieces. Trim snow peas and cut Baguio beans diagonally. Dice bell pepper, crush garlic, and chop onions. Mix cornst... | kasim pork shoulder | pork liver | shrimp | quail egg | potato | carrot | broccoli | cauliflower | young corn | snow pea | baguio bean | bell pepper | 80g oyster sauce | all purpose flour | salt and pepper |
Authentic Visayan Paklay (Paklay ng Visaya) | 30 minutes | 2 hours | 2 hours 30 minutes | 6.0 | 1/2 kilo beef tripe tuwalya, julienned | 1/4 kilo beef liver atay, julienned | 1/4 kilo beef heart puso, julienned | 3 cups fresh young pineapple pinya, julienned | 3 cups bamboo shoots labong, julienned | 1 red/green bell pepper paminta, sliced | 1 carrot karot, julienned | 1 large onion sibuyas, chopped | 1 head garl... | Clean the tripe thoroughly under running water. Fill a large pot with 8 cups of water and add the tripe, 1 tablespoon salt, bay leaves, and whole peppercorns. Bring to a boil, then lower heat and simmer for about 1.5 hours or until the tripe is tender. Once done, save 2 cups of the broth and drain the tripe. Let it coo... | beef tripe tuwalya | beef liver atay | beef heart puso | young pineapple pinya | bamboo | red bell pepper paminta | carrot karot | onion sibuya | garlic bawang | thumb size ginger luya | haba long green chilies | labuyo bird's eye chilies | sampalok sinigang mix | fish sauce fish sauce | salt asin | oil mantika | dahon... |
Filipino Pork Estofado (Estofadong Baboy) | 20 minutes | 1 hours | 1 hours 20 minutes | 6.0 | 2 pounds pork shoulder kasim or pork belly (liempo), cut into 2-inch cubes | 4 ripe but firm saba bananas saging na saba, peeled and cut crosswise | 3 Chinese sausages lap cheong, cut diagonally | 1 large carrot cut into 1-inch chunks | 1 medium onion finely chopped (sibuyas) | 6 cloves garlic minced (bawang) | 1/4 cup... | Heat 1/4 cup canola oil in a large heavy-bottomed pot to 180C/350F. Pan-fry the saba bananas (saging na saba) until lightly browned, about 2-3 minutes per side. Remove bananas and set aside on paper towels to drain. | Leave 2 tablespoons of oil in the pot and maintain medium-high heat (190C/375F). Saut finely chopped o... | pork | firm saba banana | chinese sausage | 1 chunk | canola oil | cane vinegar suka | soy sauce soy sauce | brown sugar asukal na pula | salt and pepper |
Kapampangan Pork Asado (Kapampangan-style Braised Pork) | 30 minutes | 2 hours 30 minutes | 4 hours | 6.0 | 4 pounds whole pork shoulder kasim | 1/2 cup calamansi juice katas ng kalamansi | 1/4 cup soy sauce toyo | 1 large white onion thinly sliced (sibuyas) | 4 cloves garlic minced (bawang) | 1/4 teaspoon cracked black peppercorns dinurog na paminta | 1/4 cup cooking oil mantika | 2 large potatoes peeled and sliced 1/4-inch... | Begin with the marinade. In a large bowl, combine calamansi juice (katas ng kalamansi), soy sauce (toyo), thinly sliced onions (sibuyas), minced garlic (bawang), and cracked peppercorns (dinurog na paminta). Pat the pork shoulder dry and optionally tie with kitchen twine for even cooking. Place in the marinade, massage... | whole pork shoulder kasim | calamansi juice katas ng calamansi | soy sauce soy sauce | cracked black peppercorns dinurog na pamintum | oil mantika | 1 4 thick | tomato sauce | water tubig | bay leaf dahon ng laurel | liver spread | salt and pepper | kitchen twine |
Ginataang Munggo at Baboy (Filipino Mung Bean Stew with Pork and Coconut Milk) | 15 minutes | 1 hours 20 minutes | 1 hours 35 minutes | 6.0 | 1 cup dry mung beans munggo | 6 cups water tubig | 1 tablespoon canola oil mantika | 1 onion peeled and thinly sliced (sibuyas) | 2 cloves garlic peeled and minced (bawang) | 1/2 pound pork belly or butt diced (baboy) | 1 large tomato chopped (kamatis) | 1 tablespoon fish sauce patis | 11/2 cups coconut milk gata | Sal... | Sort through your mung beans and remove any discolored ones or debris, then rinse them under cold water until the water runs clear. Place the clean mung beans in a large pot and add 6 cups of water. Bring to a boil over medium heat, then reduce to low, cover, and cook for about 45-50 minutes until the beans are soft an... | dry mung beans munggo | water tubig | canola oil mantika | pork | tomato | fish sauce fish sauce | coconut milk coconut milk | salt and pepper | trimmed kangkong |
Sizzling Gambas Recipe (Restaurant-Style) | 15 minutes | 15 minutes | 20 minutes | 4.0 | 1 kilogram large shrimp Hipon, cleaned and deveined | 3-4 pieces calamansi Philippine lime or 2 tablespoons calamansi juice | 1 tablespoon salt Asin | 3 tablespoons cooking oil | 1 stick 1/2 cup butter | 3 tablespoons minced garlic Bawang | 1 white onion Sibuyas, sliced | 4 medium red tomatoes Kamatis, diced | 1 cup gr... | Start by marinating the shrimp. In a large bowl, mix the cleaned shrimp with calamansi juice and 1 tablespoon of salt. Let this sit for 30 minutes at room temperature. | While waiting, prepare all your ingredients and have them ready beside your stove. This will make cooking smoother. | Heat your pan over medium heat (... | shrimp | calamansi philippine lime | salt asin | butter | garlic bawang | onion sibuya | red tomatoes kamati | bell pepper berdeng | rice wine shaoxing wine | tomato sauce | worcestershire sauce | paminta | chili powder | cayenne pepper powder | salt asin and pepper | fried egg pritong itlog | cilantro wansuy | green o... |
Authentic Dagupan Kaleskes (Carabao Offal Soup) | 30 minutes | 2 hours 20 minutes | 2 hours 50 minutes | 4.0 | 250 g beef intestines bituka ng baka | 250 g beef tripe tuwalya | 250 g beef book tripe/bible tripe | Water for boiling tubig | 2 bay leaves dahon ng laurel | 1 tablespoon whole black peppercorns pamintang buo | 5 teaspoons annatto oil atsuete oil | 1 white onion sibuyas na puti, finely chopped | 4 cloves garlic bawang... | Clean all offal thoroughly under running water until the water runs clear. In a large pot, add the cleaned offal, bay leaves, and whole peppercorns, then cover with water. Bring to a boil over high heat (200C). Once boiling, reduce heat to medium-low (150C) and simmer for 2 hours or until the offal is tender when pierc... | beef intestines bituka ng baka | beef tripe tuwalya | beef book tripe bible tripe | dahon ng laurel | whole black peppercorns pamintang buo | annatto oil | onion sibuyas na puti | garlic bawang | vinegar suka | salt and pepper asin | beef stock | green onion dahon ng sibuya | bird's eye chily |
Ginisang Upo at Hipon (Filipino Bottle Gourd and Shrimp Stir-fry) | 15 minutes | 20 minutes | 35 minutes | 4.0 | 1/2 pound medium shrimp hipon, head-on [about 15-20 pieces] | 2 medium upo bottle gourd [approximately 2 pounds] | 1 medium onion sibuyas, peeled and thinly sliced | 2 cloves garlic bawang, peeled and minced | 2 medium tomatoes kamatis, chopped | 3/4 cup water tubig | 1 tablespoon cooking oil mantika | 1 tablespoon fis... | Begin by peeling and deveining the shrimp, keeping the heads. Place the shrimp heads in a bowl with 3/4 cup water. Press the heads with a spoon to release their flavor, then strain the liquid and set aside. | Wash your bottle gourd (upo) and cut off both ends. Peel the skin using a vegetable peeler. Cut the upo in half... | shrimp | upo bottle gourd | onion sibuya | garlic bawang | tomatoes kamati | water tubig | oil mantika | fish sauce fish sauce | salt asin | black pepper paminta |
Bulanglang na Bangus at Hipon (Filipino Milkfish and Shrimp Soup with Guava) | 15 minutes | 20 minutes | 35 minutes | 4.0 | 1 whole milkfish bangus, scaled, gutted, and cut into serving pieces | 1/2 pound large shrimp hipon, tendrils trimmed | 10 guavas bayabas, preferably a mix of ripe and slightly green | 1 bunch water spinach kangkong | 1 medium onion sibuyas, peeled and quartered | 7 cups water tubig | 1 tablespoon fish sauce patis | Sa... | Prepare all your ingredients before starting. Cut the milkfish into serving pieces, clean the shrimp, and slice the guavas in half. Separate the kangkong leaves from the stalks and wash thoroughly. | Using a small spoon, scoop out the seeds from the guavas. Place the seeds and pulp in a bowl with 1 cup of water. Mash e... | whole milkfish bangus | shrimp | guavas bayaba | kangkong | onion sibuya | water tubig | fish sauce fish sauce | salt asin | whole black peppercorns pamintum |
Ginisang Togue (Filipino Bean Sprouts Stir-Fry) | 10 minutes | 10 minutes | 20 minutes | 4.0 | 450 g 4 cups bean sprouts (togue), thoroughly cleaned | 225 g shrimp hipon, peeled and deveined | 1 large carrot karot, julienned | 12 pieces green beans sitaw, sliced diagonally | 1 medium onion sibuyas, thinly sliced | 2 cloves garlic bawang, minced | 1 tablespoon canola oil mantika | 1 tablespoon fish sauce patis | ... | First, clean your bean sprouts and remove any dark spots and stringy tails. Keep them in a colander to drain completely. While they drain, peel and clean your shrimp. Then slice your carrots into thin diagonal strips, cut your green beans into diagonal pieces, thinly slice your onion, and mince your garlic. | Heat your... | bean sprout | shrimp | carrot karot | sitaw | onion sibuya | garlic bawang | canola oil mantika | fish sauce fish sauce | salt asin | black pepper paminta |
Pinais na Hipon (Filipino Coconut Shrimp Parcels) | 30 minutes | 25 minutes | 55 minutes | 4.0 | 500 g shrimp Hipon - preferably small suahe variety | 250 g pork belly Liempo, finely chopped | 2 cups young coconut meat Buko, freshly shredded | 1 medium onion Sibuyas, finely chopped | 4 cloves garlic Bawang, minced | 1/4 cup shrimp juice Katas ng hipon | Salt Asin at Paminta to taste | 2 cups coconut cream Kakang g... | Begin by preparing the banana leaves: Wash thoroughly and wipe dry (Hugasan at patuyuin). Pass quickly over flame to make pliable. Cut into 6-inch squares. | At room temperature, prepare the shrimp juice: Clean and peel shrimp, reserving heads. Pound shrimp heads with 1/4 cup water (Dikdikin ang ulo ng hipon sa tubig).... | suahe variety | pork | young coconut meat buko | onion sibuya | garlic bawang | shrimp juice katas ng shrimp | salt asin | coconut cream kakang coconut milk | 6 square | kitchen twine |
Filipino Ukoy (Crispy Shrimp Fritters) | 15 minutes | 20 minutes | 35 minutes | 6.0 | 1 cup small shrimps hipon, cleaned (fresh or dried) | 1 cup cornstarch cornstarch powder | 1/4 cup all-purpose flour harina | 11/2 cups mung bean sprouts togue | 1/2 teaspoon salt asin | 1/2 teaspoon ground black pepper dinurog na paminta | 1 piece raw egg itlog | 1/4 teaspoon baking powder | 11/4 cups water tubig | 2 ... | In a large bowl, combine 1 cup cornstarch, 1/4 cup flour, 1/4 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper. Mix these dry ingredients well. | Crack one egg into the bowl and add 1 1/4 cups cold water. Stir everything until you have a smooth batter with no lumps. | Add 1 cup cleaned sm... | shrimps shrimp | cornstarch powder | all purpose flour harina | mung bean sprouts togue | salt asin | black pepper dinurog na paminta | raw egg itlog | powder | water tubig | oil mantika | vinegar sinamak | thai chily |
Ginisang Sayote with Shrimp (Sauted Chayote) | 15 minutes | 15 minutes | 30 minutes | 6.0 | 4 sayote/chayote sayote - peeled, cored, and sliced | 1/2 pound large shrimp hipon - peeled, deveined, cut into bite-sized pieces | 1 medium onion sibuyas - chopped | 2 cloves garlic bawang - minced | 2 ripe Roma tomatoes kamatis - chopped | 2 tablespoons oyster sauce | 1 tablespoon cooking oil | 1 cup hot water | Salt... | Wear rubber gloves to peel the sayote. Cut each sayote in half lengthwise, remove the core, then slice into uniform bite-sized pieces. If you don't have gloves, rub the cut surfaces of the sayote together for 30 seconds until a white foam appears this removes the sticky sap. | Peel and chop the onion. Peel and mince t... | sayote chayote | shrimp | onion sibuya | garlic bawang | roma tomatoes kamati | oyster sauce | hot water | salt asin |
Authentic Filipino Pamplina Recipe (Slow-cooked Spanish-Filipino Pork Stew) | 15 minutes | 2 hours 20 minutes | 2 hours 35 minutes | 6.0 | 1.5 kg pork leg pata, cut into sections | 300 g white beans white kidney beans/cannellini, soaked overnight | 3-4 pieces Spanish chorizo sliced | 2 white onions sibuyas, chopped | 1 whole garlic head bawang, minced | 2 tomatoes kamatis, sliced | 3 potatoes patatas, cubed | 1 small cabbage repolyo, cut into strips | 2 b... | Begin by soaking your white beans overnight in cold water - this ensures they'll cook evenly. The next day, start your Pamplina by bringing a pot of water to boil. Add your pork leg pieces and let them boil for 10 minutes. Drain and rinse the pork well under running water to remove any impurities. | In a clean, heavy-b... | pork | white bean white kidney beans cannellini | spanish chorizo | onion sibuya | whole garlic bawang | tomatoes kamati | potatoes patata | cabbage repolyo | dahon ng laurel | fish sauce fish sauce | black pepper paminta | olive oil |
Filipino Pata Tim (Chinese-Style Braised Pork Leg) | 30 minutes | 3 hours | 3 hours 30 minutes | 6.0 | For the Main Dish | 4 pounds whole pork leg pata [Paa ng baboy] | 1/2 cup Shaoxing wine [Chinese cooking wine] | 1 cup premium soy sauce [Toyo] | 1/4 cup white vinegar [Suka] | 1/2 cup brown sugar [Asukal] | 3 whole star anise [Sangke] | 4 cups water [Tubig] | 3 tablespoons cooking oil [Mantika] | For the Vegetables | ... | Begin by cleaning the pork leg (pata) thoroughly with cold water. Pat it completely dry using paper towels [Punasan ng tuyo ang karne]. Score the skin in a diamond pattern without cutting into the meat [Markahan ang balat ng karne ng pahalang at patayo]. Allow the meat to rest at room temperature for 30 minutes before ... | the main dish | whole pork leg pata | wine | premium soy sauce | brown sugar | whole star anise | the vegetable | shiitake mushroom | bok choy | dried bay | whole garlic halved | ginger |
Paksiw na Bangus (Filipino Milkfish in Vinegar Stew) | 15 minutes | 20 minutes | 35 minutes | 4.0 | 1 large bangus milkfish/Chanos chanos, about 1 kg | 1 large talong eggplant/Solanum melongena, cut into 1-inch wedges | 1 medium sibuyas onion, thinly sliced | 4 butil ng bawang garlic cloves, crushed | 1 thumb-sized luya ginger, crushed | 3-4 siling haba finger chilies | 11/2 teaspoons asin salt | 1 teaspoon pamintang... | First, start by cleaning the bangus. Remove the innards and gently wash the fish, keeping the scales on if you prefer. Cut the fish crosswise into 2-inch thick slices. | Crush 4 cloves of garlic and slice one thumb-sized piece of ginger into strips. Cut one large eggplant into 1-inch thick wedges. Slice one onion thinl... | bangus milkfish chanos chano | talong eggplant solanum melongena | sibuyas onion | butil ng bawang garlic | luya ginger | haba finger chili | asin salt | pamintang buo whole peppercorns | suka vinegar | tubig water | mantika cooking oil |
Chicken Sisig (Sizzling Filipino Chicken) | 15 minutes | 20 minutes | 35 minutes | 6.0 | 4 cups cooked chicken finely chopped (inihaw na manok) | 1/4 pound chicken liver atay ng manok | 1 large white onion finely diced (sibuyas) | 3 cloves garlic minced (bawang) | 2 Thai chili peppers chopped (siling pangsigang) | 1/4 cup mayonnaise | 1/4 cup calamansi juice or lime juice katas ng kalamansi | 1 tablespoon ... | Thirty minutes before cooking, remove your chicken from the refrigerator to reach room temperature. Preheat your oven to 450F and put your sizzling plate inside to get very hot. | Prepare all your ingredients first: Finely chop the cooked chicken into small, uniform pieces. Mince the garlic. Dice the onions into small ... | cooked chicken | chicken liver atay ng manok | thai chili pepper | mayonnaise | lime juice katas ng calamansi | soy sauce soy sauce | salt and pepper | extra calamansi | green chily | crispy garlic bit | green onion |
Authentic Beef Papaitan (Papaitang Baka) | 1 hours | 1 hours 30 minutes | 2 hours 30 minutes | 6.0 | 1 lb beef heart puso ng baka, cubed | 1 lb beef small intestine bituka ng baka, cleaned | 1 lb beef tripe tuwalya ng baka, cleaned | 1/2 lb beef liver atay ng baka, cubed | 1 lb beef kidney bato ng baka, cubed | 4 thumb-sized ginger luya, crushed | 4 bay leaves dahon ng laurel | 3 tablespoon cooking oil | 1 large onion... | First, clean your beef tripe and intestines thoroughly under cold water until the water runs clear. This is very important for food safety. | Put tripe and intestines in a pot with water, add crushed ginger and bay leaves. Boil for 45 minutes at 200F until tender. Once done, let them cool and cut into bite-sized pieces... | beef heart puso ng baka | intestine bituka ng baka | beef tripe tuwalya ng baka | beef liver atay ng baka | beef kidney bato ng baka | ginger luya | dahon ng laurel | onion sibuya | garlic bawang | thumbs ginger luya | long green pepper | beef bile apdo ng baka | salt and pepper |
Filipino Beef Salpicao (Ginisang Beef sa Bawang) | 15 minutes | 10 minutes | 10 minutes | 4.0 | 2 pounds ribeye steak baka, cut into 1-inch cubes (Tagalog: kinatay na baka) | Salt asin and freshly ground black pepper (paminta) to taste | 2 tablespoons Worcestershire sauce | 2 tablespoons soy sauce toyo | 1 teaspoon brown sugar asukal na pula | 1/4 teaspoon red chili pepper flakes pulang siling durog | 2 tablespoo... | Pat dry 2 pounds of ribeye steak cubes with paper towels. Season generously with salt (asin) and freshly ground black pepper (paminta). Let the meat marinate at room temperature (25C) for 10 minutes. | While the meat marinates, prepare the sauce (sarsa). In a small bowl, whisk together 2 tablespoons each of Worcestersh... | ribeye steak baka | worcestershire sauce | soy sauce soy sauce | brown sugar asukal na pula | red chili pepper | butter mantikilya | olive oil | whole garlic isang buong bawang | green onion dahon ng sibuya | crispy fried garlic bit |
Filipino Beef Lauya | 15 minutes | 2 hours | 2 hours 15 minutes | 6.0 | 1.5-2 kg beef baka - choice of Neck bones, Beef ribs, Oxtail or Stewing beef | 2 thumb-sized ginger luya, thinly sliced | 1 large white onion sibuyas, sliced | 1 teaspoon whole black peppercorns paminta | Fish sauce patis to taste | 1/2 small Chinese cabbage pechay Baguio, sliced | 1 bunch bok choy pechay, trimmed | 2 ... | Place your beef in a large pot and cover completely with water. Bring it to a boil and let it continue boiling for 5 minutes until you see gray foam (scum) floating to the top. Drain everything in a colander and rinse the beef pieces under cold water. Wash your pot clean too. | Put the cleaned beef back into your clean... | stewing beef | ginger luya | onion sibuya | whole black peppercorns pamintum | fish sauce fish sauce | chinese cabbage pechay baguio | bok choy pechay | onions sibuyas dahon | crispy fried shallot | crispy shallot |
Menudo Soup Recipe (Pancita/Mondongo) | 30 minutes | 3 hours | 3 hours 30 minutes | 8.0 | 3 pounds clean tripe tuwalya, cut into bite-sized pieces | 1 cow's foot paa ng baka, cut into pieces | 1 pound marrow bones buto-buto | 4 large garlic cloves bawang | 1 medium onion sibuyas, thickly sliced | 11/2 teaspoons salt asin, to taste | 2 teaspoons dried oregano oregano | 6 quarts water tubig | 6 guajillo peppe... | In a large pot over medium heat, combine cow's feet and marrow bones with 6 quarts water (190F/88C) | Add 4 garlic cloves and onion, simmer for 15 minutes uncovered | Skim off any foam that forms | Add tripe and oregano, cook for 2-21/2 hours (185F/85C) until tender but firm | Remove bones and chop meaty parts to retur... | clean tripe tuwalya | cow's foot paa ng baka | buto | garlic bawang | onion sibuya | salt asin | dried oregano | water tubig | guajillo pepper | cumin | crushed piquin pepper | lemon wedge | dried mexican oregano | warm corn tortilla |
Rosemary-Crusted Goat Chops (Inihaw na Karne ng Kambing) | 30 minutes | 15 minutes | 45 minutes | 3.0 | 4 goat chops around 12 oz / 340g (Karne ng kambing) | 2 teaspoons kosher salt Asin | 1 teaspoon freshly ground black pepper Dinurog na paminta | 1 teaspoon finely chopped fresh rosemary Dinurog na rosemary | 2 teaspoons light olive oil | 2 tablespoons unsalted butter Mantikilya | 1 small sprig rosemary Rosemary | 2 clo... | Take the goat chops and use your knife to score the fat cap in a crosshatch pattern, making shallow cuts across the surface. This helps the fat render better during cooking. | Season all sides of the chops generously with kosher salt and black pepper, then sprinkle with the finely chopped rosemary, pressing it gently i... | karne ng | kosher salt asin | black pepper dinurog na paminta | rosemary dinurog na rosemary | light olive oil | butter mantikilya | sprig rosemary | garlic bawang | flaky sea salt asin | lemon wedge | chive |
Authentic Vigan Longganisa Recipe | 1 hours | 20 minutes | 5 days d | 20.0 | 1 kg lean pork meat minced (karneng baboy na giniling) | 1/4 kg pork fat minced (taba ng baboy na giniling) | 1 1/2 heads garlic crushed (bawang na dinurog) | 1/3 teaspoon ground bay leaf or 1 leaf finely chopped dahon ng laurel | 3 tablespoon brown sugar asukal na pula | 1/4 cup soy sauce toyo | 1/3 cup apple cider vi... | Here are the simple, step-by-step instructions: | First, mix the minced pork meat, pork fat, crushed garlic, ground bay leaf, brown sugar, soy sauce, apple cider vinegar, salt, sweet paprika, black pepper, and red pepper flakes (if using) in a large bowl. Let this mixture rest for 1 hour to let the flavors combine. | I... | karneng baboy na | taba ng baboy na | dahon ng laurel | brown sugar asukal na pula | soy sauce soy sauce | apple cider vinegar suka | sweet paprika | black pepper pamintang durog | red pepper | balat ng longganisa | cornstarch |
Binagoongang Talong (Filipino Eggplant with Shrimp Paste) | 15 minutes | 30 minutes | 45 minutes | 4.0 | 2 large eggplants talong, sliced diagonally | 31/2 tablespoons bagoong alamang fermented shrimp paste | 3 ounces pork belly optional, cut into small pieces | 4 pieces siling pangsigang finger chilies, chopped | 3 cloves bawang garlic, minced | 1 piece sibuyas onion, chopped | 1 piece kamatis tomato, diced | 1 teaspoon ... | Heat oil in a kawali (deep pan) over medium heat (350F/175C). Once hot, fry the eggplant slices for 11/2 minutes on each side until golden brown. Remove the eggplants and set aside on paper towels to drain excess oil. | Using the remaining oil in the same pan, lower the heat to medium-low (300F/150C). Add the chopped g... | eggplants talong | shrimp paste shrimp paste | pork | pangsigang finger chili | bawang garlic | sibuyas onion | kamatis tomato | brown sugar asukal na pula | suka vinegar | oil mantika | tubig water | black pepper paminta |
Filipino-Style Braised Spare Ribs with Ketchup and Pineapple | 15 minutes | 1 hours | 30 minutes | 4.0 | 2 pounds pork spare ribs Liempo, cut into 2-inch cubes | 1 can 20 ounces pineapple chunks (Pinya), drained (reserve juice) | 1 thumb-size fresh ginger Luya | 1 medium onion Sibuyas | 2 cloves garlic Bawang | 1 cup pineapple juice from canned pineapples | 1/4 cup light soy sauce Toyo | 1/2 cup banana ketchup Ketsup na S... | In a large bowl, season the fresh pork spare ribs with salt and black pepper until evenly coated. Extract juice from grated ginger by squeezing it through a strainer and set aside. Combine pineapple juice from the canned pineapples, soy sauce, banana ketchup, and the ginger juice in a bowl. Add the seasoned spare ribs ... | pork spare ribs liempo | pineapple chunk | thumb size ginger luya | onion sibuya | garlic bawang | pineapple juice | light soy sauce soy sauce | banana ketchup ketsup na saging | salt asin and pepper | oil mantika | water tubig |
Nilagang Baboy (Filipino Pork Soup) | 15 minutes | 1 hours | 1 hours 15 minutes | 6.0 | 2 pounds pork belly Liempo, cut into 21/2 inch cubes | 8 cups water Tubig | 1 medium onion Sibuyas, peeled and quartered | 1/2 teaspoon whole black peppercorns Paminta, cracked | 1 tablespoon fish sauce Patis | Salt Asin to taste | 1 small calabasa/squash Kalabasa, peeled, seeded, cut into 2-inch chunks | 2 bunches pec... | Start by cutting 2 pounds of pork belly into 21/2-inch cubes. Peel and quarter one medium onion. Set these aside. | Place the pork in a large pot and add 8 cups of cold water. Turn the heat to medium and bring to a boil. When bubbling, use a spoon to carefully remove any gray foam that rises to the top of the water. | ... | pork | water tubig | onion sibuya | whole black peppercorns pamintum | fish sauce fish sauce | salt asin | calabasa kalabasa | pechay chinese cabbage |
Filipino Pork Embutido (Pinoy-Style Stuffed Meatloaf) | 30 minutes | 1 hours | 1 hours 30 minutes | 8.0 | 11/2 pounds ground pork Giniling na baboy | 1 cup crushed pineapple well-drained (Durog na pinya) | 1 large carrot finely shredded (Kinudkod na karot) | 1 medium onion finely chopped (Sibuyas) | 1/4 cup raisins Pasas | 1/4 cup banana ketchup Saging ketsup | 3 eggs well-beaten (Itlog) | 2 teaspoons salt Asin | 1 teaspoo... | Start by preheating your oven to 375F or get your steamer ready over medium-high heat. | Heat a pan with oil and cook your chopped onions until soft and clear. Take them off the heat and let them cool completely. | Mix together in a large bowl: ground pork, drained crushed pineapple, shredded carrots, the cooled onions... | pork giniling na baboy | crushed pineapple | carrot | raisins pasa | banana ketchup saging ketsup | egg | salt asin | black pepper dinurog na paminta | hard boiled egg | vienna sausage |
Kalderetang Kambing (Filipino Goat Caldereta) | 1 hours 15 minutes | 2 hours | 3 hours 15 minutes | 6.0 | 2 pounds goat meat kambing, cut into 2-inch cubes | 2 cups white vinegar suka | 1 cup pineapple juice | 1 tablespoon salt asin | 4 pandan leaves optional, for reducing gamey taste | 1/4 cup canola oil | 1 large onion finely chopped (sibuyas) | 6 cloves garlic minced (bawang) | 3 medium tomatoes diced (kamatis) | 1 cup ... | In a large bowl, combine 2 pounds of goat meat with 2 cups vinegar and 1 tablespoon salt. Place in the refrigerator and marinate for 1 hour. After marinating, rinse the meat well under cold water and pat dry with paper towels. | Fill a large pot with enough water to cover the meat. Bring to a boil over medium heat. Add... | goat meat | vinegar suka | pineapple juice | salt asin | gamey taste | canola oil | tomato | tomato sauce | liver spread dapat meron ang reno brand | thai chili pepper | potato | carrot | bell pepper | sweet gherkins pickle | spanish olives oliba | salt and pepper | dahon ng laurel |
Chicken Bicol Express (Manok na Bicol Express) | 15 minutes | 35 minutes | 50 minutes | 6.0 | 2 pounds boneless skinless chicken thigh (manok na hita), cut into 1-inch cubes | 1 can 14 oz coconut cream (kakang gata) | 1 onion sibuyas, peeled and chopped | 4 cloves garlic bawang, peeled and minced | 1 thumb-size ginger luya, peeled and minced | 1 tablespoon sauteed shrimp paste ginisang bagoong | 10 pieces Thai ... | Before starting, cut your chicken thighs into 1-inch cubes. Make sure they're all about the same size so they cook evenly. Mince your garlic, ginger, and onions. Remove stems from Thai chili peppers and slice your finger chilies. | Heat oil in a deep pan over medium heat. Add your minced garlic, ginger, and onions. Coo... | chicken | coconut cream | onion sibuya | garlic bawang | thumb size ginger luya | sauteed shrimp paste ginisang shrimp paste | thai chili pepper | finger chili | salt asin and pepper |
Filipino Fish Escabeche (Pesang Escabetse) | 15 minutes | 25 minutes | 40 minutes | 4.0 | 1 large whole fish 1-2 lbs - tilapia, lapu-lapu, or red snapper | 1 tablespoon salt asin | 1/2 cup cooking oil mantika | 1 cup white vinegar suka | 1/4 cup sugar asukal | 1 medium red bell pepper pamintang pula, julienned | 1 medium red onion sibuyas, sliced into rings | 5 cloves garlic bawang, crushed | 1 teaspoon who... | Before starting, gather all your ingredients and equipment. You'll need a large whole fish like tilapia or lapu-lapu, salt, cooking oil, white vinegar, sugar, red bell peppers, red onions, garlic, and whole peppercorns. | Clean your fish thoroughly, removing all scales and innards. Make 3-4 diagonal cuts on each side o... | whole fish 1 2 | salt asin | oil mantika | vinegar suka | sugar asukal | bell pepper pamintang pula | onion sibuya | garlic bawang | whole black peppercorns pamintang buo |
Authentic Filipino Balbacua Recipe (Bulbacua/Balbakwa) | 30 minutes | 3 hours 30 minutes | 4 hours | 6.0 | 5 lbs cow trotters paa ng baka | 10 cups water tubig | 1 Knorr Beef Cube pantasa | 1 bunch lemongrass white part cut in 4-inch pieces (tanglad) | 1 teaspoon ground black pepper dinurog na paminta | 5 cloves garlic crushed (bawang, dinurog) | 1 onion chopped (sibuyas) | 2 knobs ginger crushed (luya, dinurog) | 3 tablesp... | Start by thoroughly cleaning the cow trotters (paa ng baka) under cold running water. Remove any excess hair or debris. For best results, soak them in vinegar water for 15 minutes to remove any gamey smell (malansa). Pat dry with paper towels. | While the trotters are soaking, prepare your ingredients: crush 5 cloves o... | cow trotters paa ng baka | water tubig | lemongrass white part | black pepper dinurog na paminta | dinurog | knobs ginger | oil mantika | annatto powder | black beans tausi | tomato sauce sarsa ng kamatis | bell pepper | jalapeo pepper | green onion |
Tinutungang Manok (Authentic Bicolano Smoked Coconut Chicken Stew) | 30 minutes | 1 hours 15 minutes | 1 hours 45 minutes | 6.0 | 1 kilo native chicken native na manok, cut into serving pieces | 2 pieces green papaya papaya, julienned | 2 whole coconuts niyog, freshly grated | 1 stalk lemongrass tanglad, bruised | 1/2 teaspoon crushed black pepper durog na paminta | 1/2 teaspoon salt asin | 1 piece long green chili siling haba | 2 pieces bird's e... | Begin by preparing the smoked coconut milk. Light 2 pieces of charcoal until they become red-hot (500F/260C). Place your freshly grated coconut (niyog) in a heat-resistant bowl and carefully place the hot charcoal pieces on top. Allow some parts of the coconut to burn slightly for about 3-5 minutes, then remove the cha... | native chicken native na manok | green papaya | whole coconuts niyog | lemongrass tanglad | crushed black pepper durog na paminta | salt asin | long green chili | bird's eye chily | garlic bawang | whole onion sibuya | msg | coconut milk extraction 50ml |
Authentic Ilonggo Kansi (Beef Shank Sour Soup) | 15 minutes | 2 hours | 2 hours 15 minutes | 4.0 | 2 pounds beef shanks buto-buto | 8 cups water tubig | 2 stalks lemongrass tanglad - crushed | 4 cloves garlic bawang - minced | 1 thumb-size ginger luya - minced | 1 onion sibuyas - quartered | 1 tablespoon canola oil mantika | 1 package 1.41 ounces tamarind powder soup base (sampalok) | 8 pieces kamias bilimbi | 1 tab... | Begin by rinsing beef shanks thoroughly under cold water and pat dry (Hugasang mabuti ang buto-buto at patuyuin). Season lightly with salt and pepper at room temperature. | Heat oil in a large heavy-bottom pot over medium heat (200C/400F). Sear beef shanks until golden brown, about 3-4 minutes per side (Iprito ang buto... | beef | water tubig | stalks lemongrass tanglad | garlic bawang | thumb size ginger luya | onion sibuya | canola oil mantika | tamarind powder soup base | kamias bilimbi | annatto powder | thai chili pepper | salt asin | green jackfruit |
Authentic Tortang Giniling (Filipino Ground Meat Omelet) | 15 minutes | 25 minutes | 40 minutes | 5.0 | 3/4 lb ground pork or beef giniling na karne | 6 large eggs itlog | 1 medium onion finely diced (sibuyas) | 2 medium tomatoes diced (kamatis) | 4 cloves garlic minced (bawang) | 1 small green bell pepper minced (berdeng bell pepper) | 1 small red bell pepper minced (pulang bell pepper) | 1/2 cup frozen green peas gisan... | Begin by preparing all the ingredients: Finely dice one medium onion (sibuyas), mince four cloves of garlic (bawang), dice two medium tomatoes (kamatis), and mince both green and red bell peppers. Measure out 1/2 cup frozen green peas (gisantes). | Heat a large frying pan (kawali) over medium heat (180C/350F). Add 2 ta... | na karne | eggs itlog | tomato | bell pepper | green peas gisante | salt asin | black pepper paminta | oil mantika |
Authentic Ilocano Dinakdakan (Warek-Warek) | 15 minutes | 1 hours 15 minutes | 1 hours 30 minutes | 8.0 | 2 pounds pork face/snout ears (maskara at tainga ng baboy) | 1/2 pound pork liver atay ng baboy | 8 ounces pig brain utak ng baboy | Water for boiling | 2 bay leaves dahon ng laurel | 2 tablespoons salt asin | 1 teaspoon whole peppercorns pamintang buo | 1 red onion thinly sliced (sibuyas) | 1 thumb-sized ginger minced... | In a large pot over medium heat (katamtamang init, 160C/320F), combine 2 pounds pork face/snout and ears, 2 tablespoons salt (asin), 1 teaspoon whole peppercorns (pamintang buo), 2 bay leaves (dahon ng laurel), and enough water to cover the meat. | Bring to a boil over high heat (malakas na apoy, 200C/400F), then reduc... | pork face snout ears maskara | pork liver atay ng baboy | pig brain utak ng baboy | dahon ng laurel | salt asin | whole peppercorns pamintang buo | ginger | thai chili pepper | calamansi juice katas ng calamansi | salt and pepper |
Authentic Ilocano Dinengdeng (Inabraw) Recipe | 15 minutes | 35 minutes | 50 minutes | 4.0 | 1 whole milkfish bangus, scaled and cleaned | Salt asin to taste | Ground black pepper paminta to taste | 2-3 cups moringa leaves malunggay | 2 cups squash flowers bulaklak ng kalabasa | 12-15 pieces small to medium okra okra | 1 bundle string beans sitaw, cut into 3-inch pieces | 2 medium bitter gourd ampalaya, seeded... | Start by patting the milkfish dry with paper towels, keeping the scales intact to prevent sticking. Season both sides with salt and pepper. Heat your grill to medium-high (375F/190C) and grill the fish for 7-8 minutes on each side until golden brown. Once done, set aside. | Fill a large pot with 3 cups of water and bri... | whole milkfish bangus | salt asin | black pepper paminta | malunggay | bulaklak ng kalabasa | okra | sitaw | bitter gourd ampalaya | tomatoes kamati | onion sibuya | ginger luya | water tubig |
Beef Menudo with Hotdogs (Menudong Baka) | 20 minutes | 2 hours | 2 hours 20 minutes | 6.0 | 500 grams beef sirloin karne ng baka, cubed into 1-inch pieces | 5 cloves garlic bawang, minced | 1 small red onion sibuyas, chopped | 6 small tomatoes kamatis, diced | 3-4 cups beef stock | 3 tablespoons tomato paste | 2 medium potatoes patatas, cubed | 2 small carrots karot, cubed | 1 medium bell pepper paminta, slic... | First, heat up your pot over medium heat and add a bit of cooking oil. Toss in your minced garlic and let it cook until it turns light golden and smells fragrant, about 30 seconds. Add your chopped red onions and cook them until they become soft and clear, around 2-3 minutes. Now add your diced tomatoes and cook everyt... | beef | garlic bawang | onion sibuya | tomatoes kamati | beef stock | tomato paste | potatoes patata | carrots karot | bell pepper paminta | pickle relish | hotdog | salt asin | black pepper paminta |
Vegan Filipino Kaldereta (Kalderetang Gulay) | 15 minutes | 40 minutes | 55 minutes | 6.0 | 150 g dry soy chunks | 550 g plant-based meat substitute kapalit ng karne | 550 g extra firm tofu tokwa or tempeh | 2 medium potatoes patatas | 1 medium carrot karot | 1 small red onion sibuyas | 4 cloves garlic bawang | 2 dried bay leaves dahon ng laurel | 5 bird's eye chilies siling labuyo | 3 cups vegetable broth | ... | Begin by placing the dry soy chunks in a heatproof bowl and pour boiling water over them. Cover and let them sit for 15 minutes until doubled in size. While waiting, peel and cut your potatoes and carrots into 1-inch cubes. Keep the potatoes in cold water to prevent browning. | Drain and squeeze out the excess water fr... | dry soy chunk | kapalit ng karne | firm tofu tokwa | potatoes patata | carrot karot | onion sibuya | garlic bawang | dahon ng laurel | bird's eye chily | vegetable broth | tomato sauce | peanut butter | miso paste miso | tomato paste | green peas gisante | bell pepper pulang bell pepper | bell pepper berdeng bell peppe... |
Lumpiang Shanghai (Filipino Spring Rolls) | 45 minutes | 15 minutes | 1 hours | 60.0 | 1 pound ground chicken giniling na manok or pork (giniling na baboy) | 1/2 cup green onions sibuyas dahon, finely chopped | 1 can 8 ounces water chestnuts (kastanyas), drained and finely chopped | 1 medium carrot karot, peeled and shredded | 3 cloves garlic bawang, peeled and minced | 1 tablespoon soy sauce toyo | 1 te... | Begin by preparing the filling at room temperature. In a large bowl, combine ground chicken (giniling na manok) or pork, finely chopped green onions (sibuyas dahon), drained and chopped water chestnuts (kastanyas), shredded carrots, minced garlic (bawang), soy sauce (toyo), salt (asin), and ground black pepper (paminta... | na manok | green onion sibuyas dahon | water chestnut | carrot karot | garlic bawang | soy sauce soy sauce | salt asin | black pepper paminta | spring roll wrappers balat ng lumpium | canola oil |
Flipino-Spanish Callos (Ox Tripe Stew) | 1 hours | 3 hours | 4 hours | 4.0 | 1 pound honeycomb tripe tuwalya | 1/4 cup vinegar suka | 3 tablespoons rock salt asin | Water | 2 pounds ox feet pata, cut into pieces | 1 onion quartered (sibuyas) | 4 cloves garlic crushed (bawang) | 1 teaspoon peppercorns paminta | 2 bay leaves dahon ng laurel | 3 strips bacon chopped | 1 onion chopped | 4 cloves ga... | Begin by cleaning 1 pound of honeycomb tripe (tuwalya). Remove the yellowish fat and loose membrane. Create a cleaning solution with cold water, 1/4 cup vinegar (suka), and 3 tablespoons rock salt (asin). Soak the tripe in this solution for 1 hour. Rinse thoroughly under cold running water. | Place the cleaned tripe an... | honeycomb tripe tuwalya | vinegar suka | rock salt asin | ox feet patum | peppercorns pamintum | dahon ng laurel | bacon | thai chili pepper | chorizo | paprika | tomato sauce | beef broth | garbanzo beans garbanzo | bell pepper pamintang pula | bell pepper pamintang berde | green peas gisante | salt and pepper |
Authentic Ilocano Igado (Pork and Liver Stew) | 20 minutes | 45 minutes | 20 minutes | 6.0 | 1 pound pork tenderloin cut into 1/2-inch strips | 1 pound beef liver atay, cut into 1/2-inch strips | 1/2 cup vinegar suka | 1/4 cup soy sauce toyo | 4 cloves garlic bawang, minced | 1 medium onion sibuyas, thinly sliced | 2 bay leaves dahon ng laurel | 1/2 teaspoon cracked black peppercorns dinurog na paminta | 1 sma... | First, prepare your ingredients. Cut the pork tenderloin and beef liver (atay) into half-inch strips. Thinly slice the onion (sibuyas) and mince the garlic (bawang). Cut the red bell pepper into strips. Set aside the green peas (gisantes). This preparation is called "mise en place". | In a large glass or non-reactive b... | pork | beef liver atay | vinegar suka | soy sauce soy sauce | garlic bawang | onion sibuya | dahon ng laurel | cracked black peppercorns dinurog na pamintum | bell pepper pulang | green peas gisante | oil mantika |
Tinumis sa Sampaloc (Filipino Pork Blood Stew with Tamarind) | 15 minutes | 1 hours | 1 hours 15 minutes | 6.0 | 750 g pork belly liempo, cut into 1-inch cubes | 11/4 cups pigs' blood dugo ng baboy | 3 cups water tubig | 6 green finger chilies siling haba | 1 ripe tomato kamatis, chopped | 1 whole head garlic bawang, minced | 1/2 thumb-sized ginger luya, minced | 1 large onion sibuyas, finely chopped | 20 g sinigang mix or 4-5 pi... | First prepare all your ingredients. Cut the pork belly into 1-inch cubes, mince the garlic and ginger, finely chop the onions, quarter the tomatoes, and set aside the green chilies whole. If using fresh tamarind, soak pods in hot water and extract the juice. | Heat your heavy pot over medium-high heat (190C/375F). Add ... | pork | pigs blood dugo ng baboy | water tubig | green finger chili | tomato kamatis | whole garlic bawang | ginger luya | onion sibuya | tamarind sampaloc | salt asin | black pepper paminta |
Manyaman Beef Asado (Kapampangan-Style Tomato-Braised Beef) | 20 minutes | 2 hours 30 minutes | 2 hours 50 minutes | 6.0 | 1 kg chuck steak Litid ng Baka, well-marbled, whole or large cuts | 2 large potatoes Patatas, cubed | 200 g fresh white button mushrooms Kabute | 400 g canned chopped tomatoes | 2 tablespoon tomato paste | 3 cups beef stock | 1/4 cup soy sauce Toyo | 1 tablespoon cane vinegar Suka | Juice from 1/2 lemon | 4 pcs bay lea... | Season the chuck steak generously with salt and freshly ground black pepper. While heating your charcoal grill to high heat (200C/392F), let the seasoning penetrate the meat for about 10 minutes. Once the grill is hot, grill the steak for exactly 4 minutes on each side to achieve a nice char. Remove from heat and let i... | chuck steak litid ng baka | potatoes patata | white button mushroom kabute | tomato | tomato paste | beef stock | soy sauce soy sauce | cane vinegar suka | lemon | dahon ng laurel | brown sugar maskobado | star anise | butter mantikilya | black pepper paminta | salt asin | mantika |
Paksiw na Pata Batangas Style (Traditional Vinegar-Braised Pork Leg) | 20 minutes | 1 hours 30 minutes | 1 hours 50 minutes | 5.0 | 1.5 kg pork leg pata, sectioned into 2-inch pieces | 1/2 cup cane vinegar suka ng tubo | 1 whole head garlic isang ulo ng bawang, halved crosswise | 2 medium red onions sibuyas, quartered | 3 tablespoons whole black peppercorns paminta | 3 pieces bay leaves dahon ng laurel | 3 pieces green chilies siling haba | Fish sa... | First, cut the pork leg into 2-inch sections and check that you have all ingredients ready. Set up a large pot on your stove. | Put the pork sections in the pot and add enough water to cover them completely. Turn the heat to high and let it come to a boil. Keep boiling for 5 minutes to clean the meat. | Drain all the w... | pork | cane vinegar suka ng tubo | whole garlic isang ulo ng bawang | onion sibuya | whole black peppercorns pamintum | dahon ng laurel | green chily | fish sauce fish sauce | water tubig |
Pinoy Pork Sisig | 30 minutes | 1 hours 30 minutes | 2 hours | 6.0 | 2 pounds pig face snouts, ears, and jowls [Mukha ng baboy (ilong, tainga, at pisngi)] | 1 large onion finely diced [Malaking sibuyas, tinadtad] | 6 Thai chili peppers [Siling pangsigang] | 1/2 cup liver spread [Liver spread] | 1 cup vinegar [Suka] | 1/4 cup soy sauce [Toyo] | 1 head garlic crushed [Isang ulo ng bawang,... | Begin by thoroughly cleaning all meat parts under cold running water (Hugasang mabuti ang karne sa malamig na tubig). Pat the meat dry with paper towels (Patuyuin gamit ang paper towel). | Fill a large pot with water and add 1 cup vinegar (suka), crushed garlic (dinurog na bawang), bay leaves (dahon ng laurel), whole p... | and jowls mukha ng baboy ilong | malaking sibuya | thai chili pepper | liver spread | isang ulo ng bawang | whole peppercorn | bay | calamansi juice | salt and pepper | butter |
Authentic Ilocano Imbaliktad (Quick-Seared Beef Stir-Fry) | 35 minutes | 5 minutes | 40 minutes | 4.0 | 500 g beef rump steak Karne ng baka, sliced paper-thin against the grain | 6 cloves garlic Bawang, minced | 1 red onion Sibuyas, chopped | 1 thumb-sized ginger Luya, cut into thin matchsticks | 1/3 cup cane vinegar Suka | 2 stalks spring onion Sibuyas dahon, chopped | 2 red chilies Siling labuyo, sliced | Salt Asin, to... | Start with a screaming hot wok over your highest heat setting. You'll know it's ready when you see a wisp of smoke. Add your oil and let it heat until it's shimmering this is crucial for that perfect sear we're after. | Keep all your ingredients close by because once we start, things move fast. When your wok is smokin... | beef rump steak karne ng baka | garlic bawang | onion sibuya | thin matchstick | cane vinegar suka | onion sibuyas dahon | red chily chiling labuyo | salt asin | black pepper paminta | oil mantika |
Andoks Litson Baka Recipe (Filipino Grilled Prime Rib) | 20 minutes | 1 hours 30 minutes | 8 hours | 8.0 | 11/2 kg prime rib roast divided into two 750g sections ("Prime rib" o "Tadyang ng baka") | 3 stalks lemongrass Tanglad | 8 cloves garlic peeled (Bawang) | 2 tablespoon minced ginger Luya | 2 tablespoon brown sugar Asukal na pula | 6 tablespoon soy sauce Toyo | 2 tablespoon Knorr liquid seasoning | 2 tablespoon calamans... | Remove beef from refrigerator 1 hour before cooking to reach room temperature. | Make your marinade. Put lemongrass, garlic, ginger, brown sugar, soy sauce, Knorr seasoning, calamansi juice, oil, water, and black pepper in a blender. Blend everything until smooth. Taste and add salt if needed. | Place your beef in a zi... | rib o tadyang ng baka | lemongrass tanglad | ginger luya | brown sugar asukal na pula | soy sauce soy sauce | lemon juice calamansi o katas ng limon | langi | water tubig | black pepper dinurog na paminta | cane vinegar suka | sweet chili sauce matamis na |
Modern Pinikpikan Recipe | 20 minutes | 1 hours | 1 hours 20 minutes | 4.0 | 1 whole free-range chicken manok na native, about 1.5 kg | 200 g speck or etag traditional Igorot smoked meat* | 1 large bunch bok choy pechay Baguio | 2 chayote sayote, sliced | 2 stalks celery kinchay, sliced | 1- inch ginger luya, thinly sliced | 2 red onions sibuyas, chopped | 4 cloves garlic bawang, smashed | 1/2 ... | First prepare your grill. Light charcoal on one side only and wait until the coals turn gray with ash. | Cut your whole chicken in half lengthwise. Season both pieces well with salt. Place the chicken skin-side up on the cool side of your grill (the side without charcoal). Close the grill's lid and let it smoke for 15 ... | whole free range chicken manok na native | etag traditional igorot | bok choy pechay baguio | sayote | celery kinchay | ginger luya | onion sibuya | garlic bawang | rice wine alak ng biga |
Authentic Pocherong Bisaya (Visayan-Style Beef Pochero) | 20 minutes | 3 hours | 3 hours 20 minutes | 6.0 | 1.5 kg beef shanks tulan ng baka, cut into sections | 4 stalks lemongrass tanglad, white parts pounded | 1 large piece ginger luya, peeled and thinly sliced | 6 cloves garlic bawang, minced | 1 onion sibuyas, quartered | Salt asin to taste | Fish sauce patis to taste | Freshly ground black pepper paminta | 2 tablespoon... | In a large pot, boil the beef shanks in water for 15 minutes. Drain and rinse the meat well to remove any scum. This ensures a clean, clear broth. | Heat oil in a clean pot over medium heat. Saut the minced garlic until lightly golden, about 30 seconds. Add the sliced ginger and quartered onions, cooking until fragrant... | beef | stalks lemongrass tanglad | ginger luya | garlic bawang | onion sibuya | salt asin | fish sauce fish sauce | black pepper paminta | oil mantika | saba banana | bamboo | sweet corn mai | bok choy pechay | cabbage repolyo | onions sibuyas dahon |
Authentic Tarlac-Style Bagis (Spicy Citrus Beef) | 10 minutes | 30 minutes | 40 minutes | 4.0 | 1 pound ground beef giniling na baka | 1 tablespoon cooking oil | 1 medium onion finely chopped (sibuyas) | 4 cloves garlic minced (bawang) | 5 Thai chili peppers siling labuyo, chopped | 1/2 cup calamansi juice katas ng kalamansi | 1 tablespoon fish sauce patis | 1 cup water tubig | Salt to taste asin | Start by heating your pan over medium heat. Add oil and wait until it's hot - about 1 minute. | Chop your onion and mince your garlic. When the oil is hot, put the onions in first. Cook them until they start looking clear and soft - this takes about 2-3 minutes. Add the minced garlic and cook for just 30 seconds until ... | na baka | thai chili pepper | calamansi juice katas ng calamansi | fish sauce fish sauce | water tubig |
Homemade Pork Tocino | 15 minutes | 25 minutes | 1 day d | 8.0 | 2 pounds pork butt kasim, sliced to 1/4-inch thick | 1 cup sugar | 1 tablespoon salt | 1 tablespoon garlic powder | 1/4 teaspoon black pepper | 2 drops red food coloring optional | 2 tablespoons pineapple juice for tenderizing | 1 tablespoon anise wine pang-aromatiko/for aroma | 1 teaspoon atsuete powder natural food c... | Take the pork out of the fridge 30 minutes before starting. This helps it cook evenly later. While waiting, prepare your marinade ingredients and get your tools ready. | Slice your pork butt into thin pieces, about 1/4-inch thick. Cut against the grain this means cutting across the meat lines, not parallel to them. Yo... | 1 4 thick | garlic powder | red food coloring | pineapple juice | anise wine pang | powder natural food coloring |
Bulanglang na Hipon (Kapampangan Shrimp Sinigang with Guava) | 15 minutes | 25 minutes | 40 minutes | 4.0 | 1 pound head-on large shrimp hipon | 7 large ripe guavas bayabas - mixed ripeness preferred | 5 cups water | 1 large white onion sibuyas, peeled and quartered | Salt asin to taste | 1 bunch water spinach kangkong | Optional: 2-3 finger chilies siling pangsigang | Take your shrimp, cut off the tendrils but keep the heads on. Wash them well and set aside. | Cut all your guavas in half. Using a spoon, scoop out the seeds and pulp into a bowl. Add 1 cup of water to the seeds and pulp, then mash everything together with the back of your spoon. Strain this through a fine-mesh straine... | shrimp | guavas bayaba | onion sibuya | salt asin | kangkong | finger chili |
Quezon-Style Sinantomas (Cheesy Pineapple Pork Ribs) | 40 minutes | 1 hours | 8 hours | 4.0 | 2 pounds pork spare ribs Tadyang ng baboy, cut into 11/2 inch pieces | 1 cup pineapple juice Katas ng pinya | 1/2 cup soy sauce Toyo | 1/4 cup banana ketchup Banana catsup | 1 teaspoon salt Asin | 1/4 teaspoon black pepper Paminta | 1/4 cup canola oil Mantika | 2 medium potatoes Patatas, peeled and quartered | 1 large ... | Marinate the pork ribs in pineapple juice, soy sauce, banana ketchup, salt, and pepper for 30 minutes. After marinating, remove the meat and save the marinade for later. | Heat oil in a large pan over medium-high heat. Fry the potato pieces until they turn light brown, about 5-7 minutes. Take them out and set aside. | ... | pork spare ribs tadyang ng baboy | pineapple juice katas ng pinya | soy sauce soy sauce | banana ketchup banana catsup | salt asin | black pepper paminta | canola oil mantika | potatoes patata | onion sibuya | garlic bawang | water tubig | green peas gisante | processed cheese queso |
Filipino-Spanish Cocido | 30 minutes | 3 hours | 3 hours 30 minutes | 6.0 | 1 pound bone-in beef shank buto-buto | 1/2 whole chicken manok, cut into serving parts | 5 ounces chorizo de bilbao | 4 ounces ham slices hamon | 3 saba bananas saging na saba, peeled and halved | 15 ounces garbanzo beans garbanzos, drained | 1 head cabbage repolyo, quartered | 8 pieces green beans sitaw, stemmed | 1 b... | Start by heating one tablespoon of oil in a large pot over medium heat. Sear the beef shanks on both sides until they develop a nice brown color, about 3-4 minutes per side. Remove the beef and set aside. | Pour the water into the same pot and bring it to a boil. Return the beef shanks to the pot and skim off any gray ... | in beef shank buto | whole chicken manok | chorizo | hamon | saba banana | garbanzo beans garbanzo | cabbage repolyo | sitaw | pechay | onion sibuya | garlic bawang | peppercorns pamintum | water tubig | salt asin | canola oil mantika | eggplants talong | vinegar suka | oil mantika |
Filipino Chicken Tapa (Tapang Manok) | 15 minutes | 20 minutes | 8 hours | 6.0 | 3 pounds boneless skinless chicken thigh (Hita ng manok) | 1/2 cup soy sauce Toyo | 1/4 cup calamansi or lemon juice Kalamansi | 1 whole head garlic minced (Bawang, tinadtad) | 2 tablespoons brown sugar Asukal na pula | 1/2 teaspoon salt Asin | 1/4 teaspoon black pepper Paminta | 1/2 cup water Tubig | 1 tablespoon cook... | Start by mixing soy sauce, calamansi or lemon juice, minced garlic, brown sugar, salt, and black pepper in a large bowl. Stir until sugar and salt completely dissolve. This is your marinade. | Pat your chicken thighs dry with paper towels. If any pieces are too thick, gently pound them to even thickness. Add the chicke... | chicken | soy sauce soy sauce | lemon juice calamansi | whole garlic | brown sugar asukal na pula | salt asin | black pepper paminta | water tubig | oil mantika |
Authentic Kapampangan Kilayin (Pork and Liver Stew) | 30 minutes | 40 minutes | 30 minutes | 6.0 | 1 pound pork shoulder kasim, cut into 1-inch strips | 1 pound pork liver atay, cut into 1-inch strips | 1 piece pork heart puso, cut into 1-inch strips | 1/2 pound pork lung baga, minced (see alternatives below) | 1 cup vinegar suka | 3 cloves garlic bawang, peeled and minced | 1 onion sibuyas, peeled and chopped | 1 t... | To make Kilayin, start by cutting pork shoulder, liver, and heart into equal 1-inch pieces. In one bowl, mix the pork with 1/2 cup vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper. In another bowl, combine the liver and heart with the same amount of vinegar, salt, and pepper. Let both bowls marinate for 30 minutes. | ... | pork | pork liver atay | pork heart puso | alternative below | vinegar suka | garlic bawang | onion sibuya | fish sauce fish sauce | salt asin and pepper | oil mantika |
Waknatoy (Marikina Menudo) | 15 minutes | 45 minutes | 30 minutes | 6.0 | 2 pounds pork shoulder Kasim, cut into 1-inch cubes | 1/4 cup pickle juice Suka ng Pipino | 2 tablespoons soy sauce Toyo | 1 tablespoon canola oil | 2 pieces Chorizo de Bilbao sliced | 1 onion Sibuyas, peeled and chopped | 3 cloves garlic Bawang, peeled and minced | 4 Roma tomatoes Kamatis, chopped | 1 cup water Tubig ... | Marinate the cubed pork shoulder in pickle juice and soy sauce for 30 minutes in the refrigerator. Once done, drain the meat but save the marinade - you'll need it later. | Heat canola oil in a deep pan over medium heat. Cook the sliced chorizo de bilbao until lightly browned, then remove and set aside. In the same pan... | pork | pickle juice suka ng pipino | soy sauce soy sauce | canola oil | chorizo | onion sibuya | garlic bawang | roma tomatoes kamati | water tubig | tomato paste pino na kamatis | sweet gherkin pickles matamis na pipino | bay leaf dahon ng laurel | pork liver atay ng baboy | bell pepper pulang paminta | bell pepper be... |
Paksiw na Lechon (Filipino Leftover Roast Pork Stew) | 15 minutes | 40 minutes | 55 minutes | 6.0 | 3 pounds about 4 cups leftover lechon or lechon kawali, chopped into 1-inch pieces | Tagalog: lechon na hiniwa ng 1 pulgada ang laki | 1 tablespoon cooking oil | 1 large onion peeled and thinly sliced (sibuyas na hiniwa ng manipis) | 1 whole head garlic peeled and minced (isang ulo ng bawang, dinurog) | 3/4 cup vinegar... | First, heat oil in your pot over medium heat. Add the sliced onions and cook until they turn clear, around 3-4 minutes. Add minced garlic and cook for another minute until you can smell its aroma. | Pour in the vinegar and water, then let it come to a boil. Important: Don't stir yet! Let it boil for 3-5 minutes to make... | leftover lechon | lechon na hiniwa ng pulgada ang laki | isang ulo ng bawang | vinegar suka | water tubig | lechon sauce sarsa ng lechon | brown sugar asukal na pula | dahon ng laurel | liver spread liver spread | salt and pepper |
Bangus a la Pobre (Filipino-Style Milkfish Bistek) | 15 minutes | 25 minutes | 40 minutes | 4.0 | 2 boneless bangus milkfish bellies, halved (800g total) | 1/2 cup all-purpose flour Para sa pagbalot sa isda | Salt and pepper to taste | Canola oil for frying | 1 whole head garlic peeled and minced (12-15 cloves) | 1/4 cup calamansi juice Katas ng kalamansi or lemon juice | 1/4 cup soy sauce Toyo | 1/4 cup water | 1 ... | Heat a large pan over medium-low heat. Add half a cup of oil and your minced garlic. Stir and cook until the garlic turns golden brown and crispy, about 3-5 minutes. Remove the garlic with a slotted spoon and place on paper towels. Keep the garlic-infused oil in the pan. | Pat your bangus fillets dry with paper towels.... | bangus milkfish belly | all purpose flour para sa pagbalot sa isda | salt and pepper | canola oil | whole garlic | calamansi juice katas ng calamansi | soy sauce soy sauce | oyster sauce sarsa ng talaba | brown sugar asukal na kayumanggi | butter |
Authentic Bangus Sisig (Milkfish Sisig) | 20 minutes | 25 minutes | 45 minutes | 4.0 | 2 whole bangus milkfish/bangus, about 500g each | Salt asin and pepper (paminta) to taste | 2 cups cooking oil for frying | 1 large red onion sibuyas, finely chopped | 4 cloves garlic bawang, minced | 1 green bell pepper bell pepper, finely diced | 1 red bell pepper finely diced | 4 Thai chili peppers siling labuyo, fi... | First, clean the bangus thoroughly. Remove the scales, take out the innards, and wash it well under cold water. Pat it dry with paper towels and season both sides with salt and pepper. | Heat enough oil in a pan until very hot. Fry the bangus until golden brown and crispy on both sides, about 8-10 minutes per side. Rem... | whole bangus milkfish bangus | salt asin and pepper | onion sibuya | garlic bawang | bell pepper bell pepper | bell pepper | thai chili pepper | finger chili | calamansi juice katas ng calamansi | mayonnaise | raw egg |
Filipino Chicken Bistek (Bistek Manok) | 15 minutes | 40 minutes | 1 hours | 6.0 | 3 pounds chicken legs, thighs, or whole chicken cut into serving pieces | 1/4 cup calamansi juice katas ng kalamansi or lemon juice | 1/4 cup soy sauce toyo | 4 cloves garlic bawang, minced | 1/2 teaspoon whole black peppercorns paminta, slightly crushed | 1 large onion sibuyas, sliced into rings | 1 tablespoon canola ... | First, gather all your ingredients and kitchen tools. You'll need a large bowl for marinating and a wide pan or kawali for cooking. | In a bowl, combine 1/4 cup calamansi juice, 1/4 cup soy sauce, 4 cloves minced garlic, and 1/2 teaspoon crushed black peppercorns. Add your chicken pieces and massage the marinade into t... | whole chicken | calamansi juice katas ng calamansi | soy sauce soy sauce | garlic bawang | whole black peppercorns pamintum | onion sibuya | canola oil | liver spread reno | salt asin | green onion |
Chicken Kare-Kare (Kare-Kareng Manok) | 20 minutes | 35 minutes | 55 minutes | 6.0 | 3 pounds chicken manok, cut into serving pieces | 1/2 cup peanut butter mantikang mani | 2 tablespoons rice flour galapong, toasted | 1 tablespoon fish sauce patis | 1 teaspoon annatto powder atsuete | 1 onion sibuyas, thinly sliced | 3 cloves garlic bawang, minced | 3 cups water or chicken broth | Salt asin and pepper... | Heat a dry pan over medium heat and toast your rice flour for about 5 minutes, stirring constantly until it turns light golden brown. Take it off the heat and set aside. | Heat oil in a large pot over medium heat. Add your minced garlic and cook until fragrant, about 30 seconds. Add the sliced onions and cook until the... | chicken manok | peanut butter mantikang mani | rice flour galapong | fish sauce fish sauce | annatto powder | onion sibuya | garlic bawang | chicken broth | salt asin and pepper | eggplants talong | sitaw | bok choy pechay | banana heart puso ng |
Filipino Picadillo (With Soup and Stew Versions) | 10 minutes | 20 minutes | 30 minutes | 6.0 | 1 pound ground beef Giniling na baka - 80/20 lean-to-fat ratio recommended | 2 medium potatoes Patatas, peeled and cubed | 1 onion Sibuyas, finely chopped | 2 cloves garlic Bawang, minced | 1 tablespoon fish sauce Patis | Salt Asin and pepper (Paminta) to taste | 1 tablespoon cooking oil Mantika | 3 large Roma tomatoes... | Begin by heating oil in a large pan over medium heat. Add chopped onions and cook until they turn clear and soft. Stir in minced garlic and cook until you can smell its aroma. | Add your ground beef to the pan. Break it apart into small pieces with your spoon while it cooks. Keep cooking until the meat turns brown and ... | beef giniling na baka | potatoes patata | onion sibuya | garlic bawang | fish sauce fish sauce | salt asin and pepper | oil mantika | roma tomatoes kamati | water sabaw | tomato sauce sarsa ng kamatis | crushed tomato | carrots karot | green peas gisante | raisins pasa | green olives aseytuna | beef broth |
Authentic Filipino Chicken Tocino Recipe (Manok na Tocino) | 15 minutes | 25 minutes | 4 hours | 6.0 | 2 pounds 1 kg chicken thigh or leg meat, boneless and skinless (Manok na hita o paa) | Choose thigh meat for best results as it stays juicier | 1 cup pineapple juice Katas ng pinya | 1/4 cup banana ketchup Banana catsup | 1/2 cup sugar Asukal | 1 tablespoon garlic powder Pulbos na bawang | 1 tablespoon salt Asin | 1 cu... | Cut the chicken thighs into thin, bite-sized pieces about 1/2-inch thick. | Mix pineapple juice, banana ketchup, sugar, garlic powder, and salt in a bowl until sugar dissolves completely. | Add chicken pieces to the marinade and mix well, making sure each piece is coated. Place in a container and refrigerate for 4-8 ho... | chicken | best result | pineapple juice katas ng pinya | banana ketchup banana catsup | sugar asukal | garlic powder pulbos na bawang | salt asin | water tubig | oil mantika |
Homemade Garlicky Longganisa (Filipino Garlic Sausage) | 45 minutes | 20 minutes | 5 days d | 25.0 | 1 kg lean pork meat minced (karneng baboy) | 1/4 kg pork fat minced (taba ng baboy) | 2 heads garlic crushed (bawang) | 1/3 teaspoon ground bay leaf or 1 leaf finely chopped dahon ng laurel | 3 tablespoon brown sugar asukal na pula | 1/4 cup soy sauce toyo | 1/3 cup apple cider vinegar suka ng mansanas | Salt to taste ... | Start by mixing ground pork and pork fat in a large bowl. Add the crushed garlic, ground bay leaf, brown sugar, soy sauce, apple cider vinegar, salt, sweet paprika, black pepper, and red pepper flakes (if using). Mix everything well with clean hands until fully combined. Let this mixture rest for 1 hour at room tempera... | lean pork meat | pork fat | dahon ng laurel | brown sugar asukal na pula | soy sauce soy sauce | apple cider vinegar suka ng mansana | sweet paprika pula pampalasa | black pepper paminta | red pepper | balat ng longganisa | for option |
Pinangat ng Bicol (Tilmok, Tinulmok or Tinuktuk) | 45 minutes | 1 hours | 1 hours 45 minutes | 6.0 | 1/2 kg freshwater shrimp hipon, peeled and seasoned with 11/2 tablespoon salt | 600 g young coconut meat buko, about 5 young coconuts, grated | 2 onions sibuyas, chopped | 2 tablespoon grated ginger luya | 6 cloves garlic bawang | Chilies siling labuyo to taste | 20-30 fresh taro leaves dahon ng gabi - must be intact w... | Start by preparing the filling. Using a food processor or large knife, combine the peeled and salted freshwater shrimp (hipon), grated young coconut meat (buko), chopped onions (sibuyas), grated ginger (luya), garlic (bawang), and chilies (siling labuyo) until the mixture resembles cornmeal texture (parang giniling). K... | freshwater shrimp | young coconut meat buko | onions sibuya | ginger luya | garlic bawang | chily | dahon ng gabi | kitchen string | stalks lemongrass tanglad | pure coconut milk coconut milk | thick coconut cream kakang coconut milk | shallots sibuyas tagalog | salt asin | green onion dahon ng sibuya |
Adobong Hito (Filipino Catfish Adobo) | 20 minutes | 30 minutes | 50 minutes | 4.0 | 1 whole catfish about 2 pounds, cleaned and gutted (isang buong hito) | 1/4 cup rock salt asin | 5 calamansi halved | Canola oil for frying | 1/4 cup soy sauce toyo | 1/4 cup white vinegar suka | 4 cloves garlic minced (bawang) | 1 medium onion thinly sliced (sibuyas) | 1 thumb-sized ginger julienned (luya) | 1 large R... | Begin by thoroughly cleaning the catfish (paglilinis ng hito). Rub the fish with rock salt (asin) to remove the slime and let it sit for 5 minutes. Using a dull knife, scrape the fish gently, then rinse with calamansi juice. Perform a final salt rub and rinse with water. Cut the cleaned fish into 2-inch sections and co... | whole catfish | rock salt asin | calamansi halved | canola oil | soy sauce soy sauce | vinegar suka | ginger | roma tomato | water tubig | brown sugar asukal | dahon ng laurel | whole star anise sangke | whole peppercorns pamintum | sinangag na bawang | green onion |
Ginisang Munggo at Chicharon (Filipino Mung Bean Stew with Pork Cracklings) | 15 minutes | 1 hours 15 minutes | 1 hours 30 minutes | 6.0 | 1 cup dried mung beans monggo | 6 cups water | 1 tablespoon vegetable oil | 1 medium onion peeled and finely chopped (sibuyas) | 3 cloves garlic minced (bawang) | 1 large tomato diced (kamatis) | 2 cups chicharon with meat pork cracklings | 1 bunch fresh spinach espinaka or malunggay leaves | 1 tablespoon fish sauce pa... | Sort through mung beans (monggo), removing any stones or damaged beans. Rinse thoroughly until water runs clear using room temperature water (27C/80F) for cleaning. | In a large pot, combine cleaned mung beans and 6 cups of water. Bring to a boil over medium-high heat (100C/212F). Once boiling, reduce heat to low-mediu... | dried mung beans monggo | vegetable oil | tomato | meat pork crackling | spinach espinaka | fish sauce fish sauce | salt and pepper |
Lengua Estofado (Filipino Ox Tongue Stew) | 30 minutes | 5 hours | 5 hours 30 minutes | 6.0 | 3 pounds beef tongue dila ng baka | 1 small onion peeled and quartered | 1 head garlic peeled and crushed | 2 bay leaves dahon ng laurel | 1 teaspoon peppercorns paminta | 2 tablespoons salt | Water enough to cover | 1/4 cup canola oil | 2 medium potatoes peeled and sliced into 1/2-inch thick rounds | 1 can 4 ounces bu... | Place 3 pounds of beef tongue (dila ng baka) in a deep pot and cover with water. Bring to a rolling boil (100C/212F) for 10-15 minutes. Drain and rinse the tongue thoroughly, then clean the pot for reuse. | Return the tongue to the clean pot and add fresh water to cover. Add 1 small quartered onion, 1 head crushed garl... | beef tongue dila ng baka | dahon ng laurel | peppercorns pamintum | water enough | canola oil | 1 2 thick | button mushroom | tomato sauce | reserved broth | salt and pepper |
Ginataang Hipon (Filipino Coconut Milk Shrimp) | 10 minutes | 25 minutes | 35 minutes | 4.0 | 1 lb shrimp hipon, cleaned and deveined | 2 cups coconut milk gata | 2 pieces long green chili siling haba, sliced | 2 pieces long red chili or 6 pieces Thai chili siling labuyo, sliced | 1 tablespoon ginger luya, minced | 1 medium onion sibuyas, chopped | 3 teaspoons garlic bawang, minced | 11/2 tablespoons fish sauce... | Heat 2 tablespoons cooking oil (mantika) in a large skillet or wok (kawali) over medium heat (180C/350F). Add the chopped onion (sibuyas) and saut until translucent, about 2-3 minutes. | Add 1 tablespoon minced ginger (luya) and 3 teaspoons minced garlic (bawang). Cook until fragrant, stirring occasionally, about 1-2 m... | shrimp | coconut milk coconut milk | long green chili | long red chili | ginger luya | onion sibuya | garlic bawang | fish sauce fish sauce | black pepper paminta | oil mantika |
Creamy Chicken Pastel (Chicken Pot Pie Filipino Style) | 30 minutes | 50 minutes | 4 hours | 4.0 | 2 lbs chicken breast cubed (hiniwa ng parisukat) | 1/4 cup soy sauce toyo | 1 piece lime or 3 pieces calamansi | 1 piece Knorr Chicken Cube | 1 piece Chorizo de Bilbao sliced (hiniwang chorizo) | 4 pieces hotdogs sliced diagonally (hiniwang hotdog) | 15 ounces all-purpose cream | 1 piece onion chopped (sibuyas) | 4 clo... | Start by marinating the chicken. In a bowl, combine 2 lbs cubed chicken breast with 1/4 cup soy sauce (toyo) and juice from 1 piece lime or 3 pieces calamansi. Mix well and refrigerate for at least 30 minutes or up to 4 hours. | Heat 3 tablespoons cooking oil (mantika) in a large heavy-bottom pot over medium heat (180C... | chicken | soy sauce soy sauce | calamansi | chorizo | hotdog | all purpose cream | water tubig | oil mantika | potato | carrot | bell pepper | button mushroom | salt asin | black pepper pamintang durog |
Relyenong Bangus (Filipino Stuffed Milkfish) | 1 hours | 30 minutes | 1 hours 30 minutes | 4.0 | 1 large whole bangus milkfish, about 1 kg | Juice of 1 lemon kalamansi can be substituted | 2 tablespoons toyo soy sauce | 1 cup tubig water | Oil for frying | 1 sibuyas onion, finely chopped | 2 bawang garlic cloves, minced | 1 large carrot carrot, finely diced | 1/2 cup gisantes green peas | 1/4 cup pasas raisins | 2... | Begin with fish preparation at room temperature: Scale and clean the milkfish while keeping the belly intact (Linisin ang bangus at panatilihing buo ang tiyan). Break spine near tail and head. | Carefully debone the fish: Insert spatula between skin and flesh. Gently separate meat from skin (Dahan-dahang ihiwalay ang l... | whole bangus milkfish | lemon calamansi | soy sauce soy sauce | tubig water | frying | sibuyas onion | bawang garlic | carrot | gisante green peas | pasas raisin | oyster sauce | paminta salt and pepper | itlog egg | harina all purpose flour |
Binagoongan na Baboy (Filipino Pork in Shrimp Paste) | 20 minutes | 1 hours | 1 hours 20 minutes | 6.0 | 2 pounds pork belly liempo, cut into 1-inch cubes | 2 tablespoons sauteed shrimp paste ginisang bagoong alamang | 2 large tomatoes chopped (kamatis) | 1 medium onion chopped (sibuyas) | 4 cloves garlic minced (bawang) | 5 Thai chili peppers chopped (siling pangsigang) | 1/4 cup vinegar suka | 1 cup water tubig | 1 teas... | Begin by cutting pork belly into 1-inch cubes (Hatiin ang liempo ng 1-pulgadang sukat). Prepare all vegetables and aromatics: chop tomatoes and onions, mince garlic, and chop chilies. Allow ingredients to reach room temperature. | Heat oil in a large heavy-bottom pan over medium heat (180C/350F). Add pork cubes and bro... | pork | sauteed shrimp paste ginisang shrimp paste shrimp paste | tomato | thai chili pepper | vinegar suka | water tubig | sugar asukal | salt and pepper | eggplants talong | steamed rice kanin | hilaw na mangga |
Authentic Chicken Halang-Halang (Manok Halang-Halang) | 15 minutes | 45 minutes | 1 hours | 6.0 | 1 whole chicken about 3-4 lbs, cut into serving pieces | 2 cans 800ml coconut milk (gata) | 2 stalks lemongrass tanglad, bruised and cut into 4-inch lengths | 1 medium green papaya papaya, cubed | 1 large onion sibuyas, chopped | 6 cloves garlic bawang, minced | 3 thumb-sized ginger luya, julienned | 5-7 Thai chili pep... | Begin preparation by cleaning chicken thoroughly and cutting into serving pieces (Linisin ang manok at hatiin sa serving size). Pat dry with paper towels at room temperature. | Prepare the aromatics: Bruise lemongrass stalks to release oils (Dikdikin ang tanglad para lumabas ang lasa), chop onions, mince garlic, and ju... | whole chicken | 800ml coconut milk | stalks lemongrass tanglad | green papaya | onion sibuya | garlic bawang | ginger luya | thai chili pepper | fish sauce fish sauce | salt asin | spinach malunggay leave | oil mantika |
Rellenong Manok (Filipino Stuffed Chicken) | 1 hours | 1 hours 30 minutes | 1 hours | 8.0 | 1 whole chicken 4-5 lbs - Use air-chilled for better texture | 1/2 cup calamansi juice or lemon juice | 2 tablespoons toyo soy sauce | 1/8 teaspoon paminta black pepper | 1/4 cup mayonnaise | 2 tablespoons melted butter | 11/2 lbs ground pork | 1 cup crushed pineapple drained | 1 large sibuyas onion, finely grated | 1 ... | Begin by deboning the chicken at room temperature (25C). Place chicken breast-side down and carefully separate meat from bones while keeping skin intact (Ilagay ang manok nang pataob at maingat na ihiwalay ang laman sa buto habang iniingatan ang balat). Reserve carcass for stock. | Mix marinade of calamansi juice, soy ... | whole chicken 4 5 | calamansi juice | soy sauce soy sauce | paminta black pepper | mayonnaise | melted butter | pork | crushed pineapple | sibuyas onion | carrot | breadcrumb | cheddar cheese | pasas raisin | banana ketchup | egg | hard boiled egg | asin salt |
Filipino Chicken Binakol (Binakol na Manok) | 20 minutes | 45 minutes | 1 hours 5 minutes | 4.0 | 1 whole native chicken manok na native, about 3-4 lbs, cut into serving pieces | 4 cups coconut juice buko jioce | 1 cup young coconut meat buko, strips | 2 stalks lemongrass tanglad, white parts only | 1 thumb-sized ginger luya, julienned | 1 medium onion thinly sliced | 3 cloves garlic bawang, minced | 1 tablespoon f... | Begin by preparing the aromatics at room temperature (Ihanda ang mga pampalasa): Clean and trim lemongrass stalks, then pound the white parts to release flavors (Linisin at putulin ang tanglad, at dikdikin ang puting bahagi para lumabas ang lasa). Julienne the ginger, slice onions thinly, and mince the garlic (Hiwaing ... | whole native chicken manok na native | coconut juice buko jioce | young coconut meat buko | stalks lemongrass tanglad | ginger luya | garlic bawang | fish sauce fish sauce | green papaya | spinach | salt and pepper |
Cebuano Ngohiong (Cebu's Lumpia) | 45 minutes | 25 minutes | 1 hours 10 minutes | 24.0 | 3-4 cups ubod heart of palm, julienned (hiwa ng manipis) | 1 medium singkamas jicama, julienned | 1 lb 450g ground pork (giniling na baboy) | 5 cloves garlic bawang, crushed and minced | 1 medium onion sibuyas, minced | 1 bundle green onion sibuyas dahon, chopped | 3 tablespoon ngohiong powder Chinese five-spice powder... | First prepare all your ingredients. Julienne the heart of palm (ubod) and jicama (singkamas) into thin strips (hiwa ng manipis). Mince the garlic (bawang), onion (sibuyas), and chop the green onions. | Heat oil in a wok over medium heat to 180C/350F. Saut minced garlic and onion until fragrant (mahumot). Add ground por... | ubod heart palm | singkamas jicama | 450g pork | garlic bawang | onion sibuya | green onion sibuyas dahon | ngohiong powder chinese five | salt and pepper | cornstarch corn flour | paprika | white pepper powder | lumpia wrapper 20 24 | soy sauce soy sauce | brown sugar asukal na pula | powder | corn flour | egg white |
Sinigang Air Fried Wings | 5 minutes | 25 minutes | 30 minutes | 4.0 | 1.5 lbs chicken wings/drumettes pakpak ng manok | 1.5 tablespoons sinigang powder mix preferably Calamansi flavor | 1 generous teaspoon garlic powder | 1/2 teaspoon black pepper paminta | 1/2 tablespoon olive oil | Start by preheating your air fryer to 400F. While it heats up, mix 1.5 tablespoons sinigang powder mix, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper in a small bowl until well combined. | Take your chicken wings and pat them completely dry with paper towels this is important for getting them crispy. Put the... | chicken | sinigang powder mix | generous garlic powder | black pepper paminta | olive oil |
Filipino Beef Afritada (Afritadang Baka) | 15 minutes | 2 hours | 2 hours 15 minutes | 4.0 | 2 pounds beef chuck Laman ng baka, cut into 2-inch cubes | 1/4 cup cooking oil Mantika | 1 tablespoon fish sauce Patis | Salt Asin and pepper (Paminta) to taste | 1 onion Sibuyas, peeled and chopped | 4 cloves garlic Bawang, peeled and minced | 1 can 15 ounces crushed tomatoes (Durog na kamatis) | 1 tablespoon tomato p... | Before starting, gather all your ingredients and equipment. Have three plates ready - one for the cooked vegetables, one for the seared meat, and one lined with paper towels for draining. | Heat oil in a large pot over medium heat. Add your quartered potatoes and carrot cubes, cooking them until they're lightly browned... | chuck laman ng baka | oil mantika | fish sauce fish sauce | salt asin and pepper | onion sibuya | garlic bawang | tomato | tomato paste pino na sarsa ng kamatis | water tubig | potatoes patata | carrot karot | bell pepper berdeng | bell pepper pulang |
Ginisang Ampalaya at Hipon (Bitter Gourd with Shrimp) | 20 minutes | 15 minutes | 35 minutes | 4.0 | 4 medium ampalaya bitter gourd | 1/2 pound medium shrimp hipon, peeled and deveined | 2 large eggs itlog | 2 large Roma tomatoes kamatis | 1 medium onion sibuyas | 3 cloves garlic bawang | 1 tablespoon fish sauce patis | 1/2 teaspoon sugar asukal | Salt asin at paminta to taste | 1 tablespoon cooking oil mantika | 1 cu... | Start by preparing the ampalaya: Cut 4 medium bitter gourds lengthwise (hatiin sa haba), carefully remove all seeds and white pith as this reduces bitterness. Slice thinly (hiwain ng manipis). Prepare the remaining ingredients at room temperature: thinly slice 1 medium onion (sibuyas), mince 3 cloves of garlic (bawang)... | ampalaya bitter gourd | shrimp | eggs itlog | roma tomatoes kamati | onion sibuya | garlic bawang | fish sauce fish sauce | sugar asukal | salt asin | oil mantika | water tubig |
Bistek Tagalog (Filipino Beef Steak) | 15 minutes | 1 hours | 30 minutes | 4.0 | 2 pounds beef sirloin or top round thinly sliced - Karne ng baka | 1/4 cup calamansi juice or lemon juice - Katas ng calamansi | 1/4 cup soy sauce - Toyo | 1 large onion thinly sliced - Sibuyas | 1 whole head garlic minced - Bawang | 1/4 teaspoon black pepper - Paminta | 3 tablespoons canola or vegetable oil - Mantika ... | In a large mixing bowl, combine 2 pounds of thinly sliced beef sirloin, 1/4 cup calamansi juice, 1/4 cup soy sauce (toyo), 1 sliced large onion, 1 head of minced garlic (bawang), and 1/4 teaspoon black pepper (paminta). Gently massage the marinade into the meat for 2 minutes. Allow to marinate at room temperature for 3... | karne ng baka | katas ng calamansi | sibuya | whole garlic | vegetable oil | sibuyas na pang garnish |
Classic Filipino Chicken a la King (Creamy Chicken with Mushrooms and Peppers) | 20 minutes | 45 minutes | 1 hours 5 minutes | 6.0 | 2 pounds 1 kg chicken breasts (dibdib ng manok) | 1 teaspoon salt asin | 1/2 teaspoon whole peppercorns paminta | 3 cloves garlic pounded | 2 bay leaves dahon ng laurel | 1/2 cup dry sherry wine | 6 cups water tubig | 4 tablespoons butter mantikilya | 3 tablespoons all-purpose flour harina | 1 onion chopped (sibuyas) |... | Begin by poaching the chicken. In a large pot (kaldero), arrange chicken breasts in a single layer and add salt (asin), peppercorns (paminta), pounded garlic, bay leaves (dahon ng laurel), sherry wine, and water (tubig). The water temperature should be around 180F/82C - just below simmering. Bring to a gentle boil (205... | chicken | salt asin | whole peppercorns pamintum | dahon ng laurel | dry sherry wine | water tubig | butter mantikilya | all purpose flour harina | bell pepper | button mushroom | reserved chicken broth sabaw ng manok | heavy cream krema | salt and pepper |
Crispy Nilasing na Hipon (Filipino Drunken Shrimp) | 10 minutes | 15 minutes | 30 minutes | 4.0 | 1 pound small shrimp head-on (51/60 count) (hipon) | 1/2 cup gin or rum you can use local lambanog | 4 cloves garlic peeled and minced (bawang) | 2 teaspoons salt asin | 1 teaspoon black pepper paminta | 3/4 cup all-purpose flour arina | 1/4 cup cornstarch corn starch | Canola oil for deep frying mantika | 1/2 cup whit... | Begin by preparing the shrimp (paghahanda ng hipon). Using scissors, trim off the tendrils (mga pangit), wash thoroughly, and drain well. Pat the shrimp completely dry with paper towels - this ensures proper coating adhesion. | Create the marinade by combining gin or lambanog with minced garlic (bawang), salt (asin), a... | shrimp | local lambanog | salt asin | black pepper paminta | all purpose flour arina | cornstarch corn starch | deep frying mantika | vinegar suka | garlic bawang | bird's eye chili | salt and pepper |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.