Tag: Filipino Cuisine

Special Pork Humba – Braised Pork with Salted Black Beans


Pork Humba is a sweet pork dish that resembles the famous pork adobo in terms of appearance. Pork belly, pork hocks, and pork ham are the 3 most common pig parts used to make this delightful masterpiece. This is special version with more ingredients.

Ingredients:
– 2 lbs pork belly
– 1 bottle of soda
– 1 large onion
– 5 cloves garlic
– 1 can salted black beans
– 2 tablespoons soy sauce
– 2 tablespoons vinegar
– 2 ½ tablespoons brown sugar
– ½ cup dried banana blossoms
– 3 pieces dried bay leaves
– 1 teaspoon black pepper

Procedure:
1. Prepare the vegetables. Mince the garlic. Slice the onion into medium-sized pieces.
2. Slice the bananas and fry it in medium heat.
3. Heat the cooking pot then brown the pork belly.
4. Add the onions and garlic and cook until the onions are soft.
5. Put-in the soy sauce, peppercorn, bay leaves.
6. Pour-in the pineapple juice and let boil. Simmer until the pork is tender (add water as needed).
7. Add the vinegar and wait for the mixture to re-boil. Simmer for 3 minutes.
8. Spoon-in the salted black beans and brown sugar then simmer for 5 minutes.
9. Add the dried banana blossoms and simmer for 5 to 8 minutes.
10. Transfer to a serving plate and serve. Share and enjoy!

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Chicken Afritada – Chicken Stew cooked in Tomato-based sauce.


Chicken Afritada is a Filipino chicken stew cooked in a tomato based sauce. It usually has potato and carrot. This recipe, in particular, also makes use of red and green bell peppers. This recipe makes use of chicken slices with bone and skin on. Cut the chicken into serving pieces.

Ingredients:

– 1 1/2 cups of water
– 4 cloves of garlic
– 1 red onion
– 1 chicken broth cubes
– 2 pieces laurel leaves
– 3 tbsp. cooking oil
– 1 tsp. brown / white sugar
– 1 carrot
– 2 bell pepper
– 1 potato
– 4 pieces of hotdogs
– 1 can green peas
– 8 oz. tomato sauce
– 2 lbs. chicken, cut into serving pieces
– ground black pepper
– salt

Procedure:
1. Pour-in cooking oil in a cooking pot or casserole then apply heat.
2. Pan-fry the chicken until the color turns light brown (about 3 minutes per side).
3. Remove the chicken from the cooking pot.
4. On the same cooking pot, sauté garlic and onions.
5. Put-in the sliced hotdogs and pan-fried chicken then cook for a minute.
6. Pour-in tomato sauce and chicken stock then add bay leaves. Simmer for 30 to 40 minutes.
7. Add the potato and carrots then simmer for 7 minutes or until the vegetables are soft.
8. Put-in the bell pepper, green peas, salt, sugar, and ground black pepper then cook for 3 minutes more.
9. Turn-off heat then transfer to a serving plate.
10. Serve with steamed rice. Share and enjoy!

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Pork Estofado – Stewed Pork with Fried Banana


Pork Estofado is a stewed pork dish served with fried plantains. This pork recipe is comparable to pork adobo but, the use of carrots and fried plantains provide distinction to this dish.

Ingredients:

– 1/2 cup cooking oil
– 4 saba bananas or plantain bananas
– 1 carrot
– 8 to 10 garlic cloves
– 1/2 cup vinegar
– 3 pieces dried bay leaves
– 1 tbsp black pepper
– 3/4 cup soy sauce
– 3 tbsp brown sugar
– 1 cup water
– 2 lbs. pork

Procedure:

1.Mince the garlic. Cut the banana and carrot into medium-sized wedges. Slice the pork into medium sized cubes.
2.Heat the cooking oil in the frying pan and fry the bananas till medium brown. Set aside.
3.In a separate cooking pan pour cooking and apply heat. Sauté the minced garlic till light brown.
4.Put-in the cubed pork and cook for 10 to 15 minutes or until the colour is light brown. Mix thoroughly.
5.Add water, soy sauce, whole black pepper and dried bay leaves. Mix thoroughly. Simmer for 10 minutes or until pork is more tender.
6.After 10 minutes add sugar, put-in the sliced carrots and pour the vinegar. Simmer for 15 minutes.
7.Transfer in a serving plate and garnish with fried bananas.
8.Share and enjoy!

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Baked Tahong – Baked Mussels with Cheese and Garlic


Baked Tahong or Baked Mussels is a well loved appetiser seafood dish. Mussels are very abundant in coastal areas wherein they are harvested fresh everyday and sold at a cheap price.

Ingredients:

– 10 to 12 garlic cloves
– Ginger
– Butter
– Cheese
– 3 tbsp cooking oil
– Salt
– 1 litre of water
– 2 lbs. mussels (tahong), cleaned

Procedure:

1.Pare the skin of the ginger and slice it into medium-sized circles.
2.Put-in the mussels in a cooking pot. Pour 1 litre of water and add the sliced ginger and salt. Mix thoroughly. Once boiled and the shells are open set it aside.
3.Mince the garlic cloves. Heat the cooking oil in a pan and saute the garlic thoroughly.
4.Grate at least 1 cup of cheese. You can add more cheese depending on you preference.
5.Arrange the mussels (meat side up) on a baking tray. Distribute garlic, butter and shredded cheese equally over each piece of mussel. Put inside the oven and then bake for 15 to 18 minutes.
6.Remove from the oven. Let it cool and transfer to a serving plate.
7.Serve as an appetiser dish. Share and enjoy!

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Adobong Pusit – Filipino Tasty Squid Dish


Adobong Pusit is a tasty squid dish cooked using the popular Filipino adobo method. Squid is first boiled in soy sauce and vinegar then later sautéed in garlic, onions and tomatoes; this brings in an awesome array of flavours that will surely activate your taste buds.

Ingredients:

– 8 to 10 cloves of garlic
– Ground black pepper
– Salt
– 2 lbs. fresh medium-sized squid
– 1 cup vinegar
– 2 tbsp cooking oil

Procedure:

1.Chop the garlic into medium-sized pieces and set aside.
2.Heat the cooking oil in a pot and add the fresh squid into the pot. Pour-in vinegar and mix thoroughly.
3.Simmer for 10 minutes. Separate the squid from the black liquid afterwards.
4.Heat the cooking oil in a pan and saute the chopped garlic.
5.Put-in the squid after 1 to 2 minutes. Mix thoroughly.
6.Add ground black pepper, salt and the black liquid that we separated earlier. Mix thoroughly.
7.Add more salt and black pepper depending on your taste. Cook for another 3 minutes.
8.Once done, transfer into a serving plate and serve well with rice. Share and enjoy!

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Pinakbet – Filipino Mixed Vegetables in shrimp paste


Pinakbet is a tasty vegetable dish made-up of different fresh vegetables, pork, and shrimp paste.

Ingredients:

– 1 tbsp fish sauce
– 3 tsp cooking oil
– 1 large egg plant
– 6 to 8 pieces okra
– 2 pieces tomatoes
– 1.4 lb. squash
– 1 onion
– 1 garlic
– 1 ginger finger
– 1 medium-sized bitter melon
– 1 bunch of string beans
– 3 pieces eggplant
– 1 lb. pork diced into cubes
– Salt to taste
– Bagoong (shrimp paste)

Procedure:

1.Prepare the vegetables. Chop the onions and garlic. Slice the eggplant, bitter melon, string beans, squash, tomatoes, okra and ginger.
2.Heat the cooking oil in a pot and saute the garlic, onions, ginger and tomatoes.
3.Put-in the diced pork cubes and mix thoroughly. Cook until the pork’s color turns light brown (about 5 to 8 minutes.)
4.Put-in the bagoong (shrimp paste) and cook for 3 minutes. Mix thoroughly.
5.Add a little water from time to time and simmer for 10 to 15 minutes or until the pork is more tender.
6.Put-in the squash and cook for 5 to 7 minutes or until texture becomes soft.
7.Add the sliced eggplant, string beans, bitter melon and okra. Add fish sauce and salt. Mix thoroughly. Simmer for 5 minutes.
8.Transfer in a serving plate and serve hot with rice. Share and enjoy!

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Creamy Chicken Sopas – Filipino Chicken Macaroni Soup


Chicken Macaroni Sopas is a rich chicken soup dish that is best during cold weather, or even on an ordinary day, usually in the mid afternoon as snack.

Ingredients:

– 3 cloves of garlic
– 1 red onion
– Ground black pepper
– 2 tbsp cooking
– 3 tbsp fish sauce
– 1 tbsp salt
– 2 liters of water
– Butter
– 1 pack elbow macaroni
– 1 large carrot
– 1/4 cabbage had
– 12 oz. evaporated milk
– 1 lbs. Chicken breast

Procedure:

1.Prepare the vegetables. Chop the garlic and onions. Slice the carrot and shred the cabbage.
2.Put the chicken breast into a cooking pot. Add 1 liter of water and add salt. Boil it in low to medium heat for 40 minutes or until tender. Separate the water (don’t throw the water) from the chicken breast and dice the boiled chicken breast into medium sized cubes. Set aside.
3.Put 1 litre of water in a separate pot and add fish sauce and cooking oil. Bring to a boil and put the elbow macaroni. Cook for 10 minutes.
4.Heat 3 tablespoons of butter in a separate pan. Using the butter saute the garlic and onions. Put in the diced chicken breast and mix thoroughly.
5.Put ground black pepper, slice carrots and shredded cabbage. Mix thoroughly
6.After 3 minutes, put the cooked elbow macaroni. Add the water extracted from the boiled chicken and evaporated milk. Mix thoroughly
7.Pour 1 litre of water and stir well. Simmer for 10 to 15 minutes.
8.Add more salt or pepper depending to your taste. Do some final mix and its ready.
9.Transfer into a serving bowl and serve hot. Share and enjoy!

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Beef Kare Kare – Beef Stew in Savory Peanut Sauce


Kare Kare is a traditional Filipino stew complimented with a thick savory peanut sauce. The commonly used meats for this dish are ox tail, tripe, and pork leg; on some occasions goat and chicken meat are also used. Besides the peanuts, this dish depends on the shrimp paste in order to be fully enjoyed.

Ingredients:

– 5 cloves of garlic
– 1 large onion
– 1/2 cup peanut butter
– 1/2 cup rice flour
– 4 tbsp cooking oil
– 1/2 cup annatto seeds (soaked in a cup of water)
– Ground black pepper
– 3 pieces eggplant
– 1 bundle of peachy or bok choy
– 1 bundle string beans
– Salt to taste
– 1 litre of water
– Bagoong (Filipino shrimp paste)

Procedure:

1.Prepare the vegetables. Chop the garlic and onions. Slice the eggplant, string beans, the base of pechay, banana flower bud.
2.Drain the water from the soaked annatto seeds. Mix the annatto seed extract with the rice flour and stir thoroughly.
3.In a cooking pot put-in the beef and simmer for 2 to 3 hours or until tender (35 minutes if using a pressure cooker.
4.Once the beef is tender add the peanut butter and the annatto seeds extract and rice flour mixture. Add water from time to time and mix thoroughly.
5.On a separate cooking pan heat the cooking oil and sauce the garlic and onions. Add the sliced banana flower bud, string beans and eggplant.
6.Add salt and pepper mix thoroughly.
7.After 5 minutes, put back the pot that contain beed and the rest of the ingredients. Put in the sautéed vegetables into the pot along with the beef and the rest of the ingredients. Mix thoroughly.
8.Add the peachy or bok choy afterwards. Mix the ingredients well and simmer for 5 minutes.
9.It’s done and ready. Transfer into a serving bowl and serve hot with rice.

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Embutido – Steamed Filipino Meatloaf


Embutido is a type of meatloaf prepared Filipino style. Though a well known dish for the holidays, Embutido can be enjoyed everyday without any hassle.

Ingredients:

– 2 pieces white onion
– Salt
– Ground black pepper
– 1/2 cup ketchup
– Bread crumbs
– Fresh eggs
– Hotdogs
– 1 whole cheese
– 1 pack raisins
– 2 pieces carrots
– 1 green bell pepper
– Pickles
– 2 lbs. ground pork
– Aluminum wrap

Procedure:

1. Boil and shell the boiled eggs then slice it into strips
2. Mince the carrots, onions, and green bell pepper
3. Slice the hotdogs vertically lenghwise and grate the cheese.
4. Place the ground pork in a large mixing bowl then add the bread crumbs, 2 raw eggs and the minced carrots, onions and bell pepper. Also add the pickles, the grated cheese and the raisins. Mix thoroughly
5. Prepare the aluminum foil. Place the meat mixture in an aluminum foil and flatten it.
6. Put in the sliced hotdogs and sliced boiled eggs alternately on the middle of the flat meat mixture.
7. Roll the foil to form a cylinder locking the sausage and egg in the middle if the meat mixture. Once done, lock the edges of the foil.
8. Place in a steamer and let cook for 1 hour.
9. Place inside the refrigerator until temperature turns cold
10. Heat the pan with cooking oil and fry the embutido. It’s ready, share and enjoy.

Note: Some people don’t like it to be fried.

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Bistek Tagalog – Filipino Style Beef Steak


Bistek Tagalog is the Filipino version of the Beefsteak. It is comprised of thinly sliced beef cooked in soy sauce and lemon juice and garnished with onion rings. Here’s how to cook this Filipino dish.

Ingredients:

– 3 tbsp cooking oil
– 1 tbsp fish sauce
– 1/2 cup soy sauce
– 1 tsp ground black pepper
– 1 tbsp of calamansi liquid seasoning (optional)
– 1 tsp sugar
– 2 tbsp oyster sauce
– 1 liter water
– 5 cloves of garlic
– 1 white onion
– 5 to 8 pieces of Calamansi (calamondin)
– 2 lbs. beef sirloin, thinly sliced

Procedure:

1.Juice the calamansi. Marinate the beef for 2 hours using the calamansi juice along with soysauce, liquid seasoning and sugar. Mix thoroughly.
2.Prepare the vegetables mince the garlic and cut the onion into rings.
3.Heat the cooking pot and put-in the marinated beef. Add 1 liter of water and simmer for 30 to 40 minutes ir until the beef is tender.
4.Put the beef in one side of the pot and add cooking oil sauce the chopped garlic in it. Then mix all at once.
5.Add the ground black pepper, fish sauce and the oyster sauce. Also put-in the sliced onion rings. Mix thoroughly and let it cook for 5 mins.
6.Transfer into serving plate and serve well. Share and enjoy!

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