Tag Archive: Best of Filipiniana Restaurant


Pinoy Arroz De Valenciana

An all time Filipino favorite, a Filipino adaptation of the famous Spanish dish that makes a satisfying one-pot meal.  Being the staple food of Filipinos, rice is cooked several ways and Arroz Valenciana is just one of the most favored because you don’t have to think of any other dishes to pair it with.  Arroz Valenciana is fondly dubbed as Poor Man’s paella.  The Valenciana is basically stove-top cooking whereas, paella is more of baking and uses more seafood ingredients.

Arroz Valenciana is great for Christmas, Fiestas, weddings, birthdays, and available in restaurants in Philippines.  It’s a complete meal, and is healthy, too.  Recipes vary for each and every household and some people add shrimp, soda, or coconut milk as water substitute which enhances the taste of this dish.

 

Arroz Valenciana is fondly dubbed as Poor Man’s paella

A Filipino adaptation of the famous Spanish dish

Ingredients

  • 1 1/2 cup white rice
  • 1 1/2 cup glutinous rice (malagkit)
  • 1/4 kilo pork liver
  • 1/2 cup oil
  • 1/4 kilo chicken
  • 1/2 kg pork loin
  • 2 cloves garlic, minced
  • 1 large onion, sliced
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1 small can green peas
  • 1 red bell pepper, sliced
  • 3 hard-boiled eggs, sliced
  • 1/4 cup raisins
  • 3 pcs dried bayleaf
  • 1/4 teaspoon peppercorns
  • salt to taste
  • Onion leaves

Instructions

1. Boil the pork & chicken in 6 cups of water – with onions, bayleaf and peppercorns, add 1 teaspoon of salt

2. Once the pork & chicken are cooked, separate the stock and set aside

3. Slice pork and chicken to bite sizes

4. Mix glutinous rice with white rice then boil the rice mixture with 3 1/2 cups of pork & chicken stock. Stir once in a while to prevent burning

5. Fry Pork liver and set aside

6. Fry in hot oil, Saute garlic, and the remaining onions. Season with salt and pepper.  Add the cooked pork meat & chicken, bell pepper, green peas and simmer for a few minutes

7. Add the cooked rice mixture; blend well, then add the rest of the ingredients and combine lightly

8. Arrange on a platter and garnish with sliced hard-boiled eggs, strips of onion leaves

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Leche Flan

Recipe for Leche Flan

Recipe for Leche Flan

One of the best Filipino desserts is the famous Leche Flan. In the Philippines, flan is known as leche flan (the local term for the originally Spanish flan de leche, literally “milk flan”), which is a heavier version of the Spanish flan made with condensed milk and more egg yolks. Leche flan is usually steamed over an open flame or stove top, although it can also be baked.

Ingredients:
Custard:
1 can (390g) evaporated milk
1 can (390g) condensed milk
10 egg yolks
1 teaspoon of vanilla extract or lemon essence

For the caramel:
1 cup sugar
3/4 cup water

How to prepare Caramel:
Put sugar and water in a saucepan
Caramelize on high heat and pour the caramel on the aluminum moulds (any shape is fine)

How to prepare Custard:
1. Blend all ingredients in a blender or by hand. Pour mixture into the mould.
2. Cover with aluminum foil. Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) OR Bake for about 45 minutes.
3. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking
4. Let cool then refrigerate.
5. To serve: Place serving dish over top of loaf pan, and invert.

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Port of Manila

129-131 Brackenbury Road, Hammersmith, London W6 0BQ

Tel No.  0208 741 2099 /  07766073234 / 07926554993

http://www.portofmanila.co.uk

If you are in London and fancy Filipino food or if you haven’t yet experienced the magic check out Port of Manila Filipino Restaurant on Brackenbury Road.

Filipino cuisine has been friendly to foreign influences (i.e. Spanish, Chinese, Malay, Indian, American) , a combination of which has allowed it to evolve into its unique taste. More so, each region has adapted these influences to their own local culinary procedures.  The food in Port of Manila is meticulously prepared and is inspired by various recipes from different regions of the Philippines.   Aside from the great range of mouth-watering dishes, Filipinos will definitely feel nostalgic with the restaurant’s homestead ambiance and friendly staff. Nevertheless, people from all backgrounds can experience Filipino hospitality at its best.

The range of well presented dishes in Port of Manila meticulously prepared from the heart will surely remind everyone of home-cooked tastes, and the restaurant’s ambiance captures the comfortable, relaxed feeling of dining at home.

Even just in their first year of opening, Port of Manila Restaurant has already received the prestigious AA Rosette Award for Culinary Excellence.  Restaurants that receive this award achieve standards that stand out in their local area. They serve food prepared with care, understanding and skill, using good quality ingredients.

OPENING HOURS

Mon-Fri  –  (Lunch) Bookings Only Winter Time

Mon-Sat – (Dinner) A la Carte 6 – 11PM

Sunday  – (Lunch)  A la Carte 12-  6 PM

Sunday  – (Dinner) ADVANCE GROUP BOOKINGS ONLY

Cater for all occasions indoor and outdoor parties!

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500 East 8th Street, National City, CA
Phone:(619) 477-8512

VILLA MANILA opens its doors to you. Experience the warmth of Filipino hospitality and the home-grown fine Filipino cuisine in National City.  The Filipino flavor is an exotic blending of the Chinese, Malay, Spanish and American tastes. Thus, it reveals their cultural heritage. The Filipino taste is never dull or bland. It can be sumptuously sweet, sour or spicy. The Villa Manila’s menu is a journey through the three major islands namely: Luzon, Visayas and Mindanao, where the best and the most common favorites promise to satisfy your palate.

Discover the unique Filipino custom when it comes to dining. It is in the Filipino culture to be in a close-knit family, where having an extended family is so typical. Therefore, most dishes are served ala carte, so when they eat, sharing a variety of dishes is customary.  At VILLA MANILA, they have also adjusted and adapted to the western appetite.  The restaurant delights you with a plateful of mouth-watering meals, snacks, drinks and desserts.  So, indulge and savor Filipino cuisine at its finest.

Restaurant Hours :

Tue -Thur: 11am – 9pm

Fri – Sat: 11am – 10pm

Sun: 11am – 8pm

Mon: Closed

 

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The Sweet and Sour dish consists of deep fried pork in bite sized pieces, and subsequently stir-fried in a more customized version of sweet and sour sauce made of sugar, ketchup, white vinegar, and soy sauce, and additional ingredients including pineapple, green pepper, and onion.  The secret of an authentic sweet and sour pork dish lies in the perfect balance of the sweet vs. sour taste of the sauce.  It evolved into variety of dishes with the same basic ingredients — sweet and sour sauce.  Sweet and sour dish can also be prepared with chicken, beef, fish, prawns, or simply with meatball veggies for vegans.

Ingredients:
1/2 kilo pork loin, sliced into pieces
1 small can pineapple chunks
1 large onion, quartered
1 red & 1 green bell peppers, sliced into strips
2 tablespoons of soy sauce
3 tablespoons of peanut oil
4 tablespoons of cornstarch
3 tablespoons of ketchup
1 tablespoon of sugar
1 teaspoon of salt
3 cloves of minced garlic

Cooking Procedure
1. In a pot, boil pork in 2 cups of water with 1/2 teaspoon of salt until tender, then drain (keep the pork stock for later).
2. Mix 2 tablespoons of cornstarch and soy sauce then coat the pork with the cornstarch mixture.
3. Fry the pork in a skillet until golden brown, set aside.
4. Dissolve the remaining 2 tablespoons of cornstarch on 1/2 cup of pork stock – set aside.
5. Sauté garlic and onions on oil, then add the bell peppers, pineapple chunks (including the syrup), ketchup, sugar, 1/2 teaspoon salt and the dissolved cornstarch. Stir until sauce thickens.
6. Pour over fried pork then serve with rice.

 

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Patio Filipino A Filipino-Spanish Restaurant 

1770 el camino real, san bruno, ca 94066

650.872.9888

 

As early as the late 80’s, three golfing buddies became interested in combining their various talents and expertise through the creation of a brand new restaurant. After numerous trials and tribulations their inspiration came when they visited Manila in March 2005 and experienced true five star cuisine by the finest chefs in the Philippines. They invited another partner and soon thereafter, Patio Filipino Restaurant came to fruition.

Filipino cuisine takes much of its influence through Spain and the partners wanted to celebrate the flavors of both cultures. What better way to share the fusion of Filipino-Spanish fine dining which has long been absent in the States than through a restaurant we can be proud of.

The perfect representation of such a place was found in El Camino in San Bruno which had a beautiful patio reminiscent of many childhood homes in the Philippines. The partners were blessed with the experience of a seasoned Spanish-Filipina chef from Manila and on June 2005 Patio Filipino was born. Patio Filipino aims to bring families and friends together through its inviting atmosphere, courteous staff and of course delicious, sumptuous and unforgettable dishes. Come and experience the splendor of authentic Filipino Spanish cuisine.

BUSINESS HOURS:
MONDAY – FRIDAY | 11:30 AM – 2:30 PM | 5:30 PM – 9:30 PM
SATURDAY & SUNDAY | 11:30 AM – 9:30 PM

 

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If you are looking for great Filipino food and good service at very affordable prices in the Chicago area, you can find it at Isla Pilipina.  All your craving for authentic and traditional Filipino food can be fulfilled under one roof.  The restaurant attracts not only the kabayans but even Americans, because of the tasty and delicious food which is always served fresh, in big proportions and is very affordable.  Isla Pilipina has plenty of Filipino food on their menu of non-veg appetizers, seafood dishes, noodles, soups and also vegetarian dishes.

Since taking over Isla Pilipina from his parents about four years ago, Ray Espiritu, a 27-year-old art school grad, has wrought a gradual transformation. “It had a small niche; I had bigger dreams,” he says of Isla, whose name customers frequently abbreviate due to confusion over whether to pronounce Pilipina with a “P” or an “F.” (For the record, Espiritu says both are correct.)

Already well known within the Filipino community—diners come from as far away as Ohio and order everything on the menu to take home with them—Isla is now attracting a number of people unfamiliar with the cuisine.

The restaurant is always packed with customers and fills up quickly all the time, and it is a BYOB restaurant (BYOB means bring your own b— bottle, booze or beer).  The decor of Isla is absolutely lovely – warm colors and modern paintings reflecting Filipino culture, while the servers are very friendly and the service excellent.

Isla Pilipina Restaurant,

2501 W Lawrence Ave, Unit DChicago, IL

Phone: 773 271 2988

 Operating Hours:

Tuesday – Saturday 11 AM – 9 PM
Sunday 11 AM – 7 PM
Monday-closed

 

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Tinolang manok or chicken ginger stew is a clear chicken soup dish that almost all Filipino families cook and serve for lunch or dinner. Tinola is tasty dish made by boiling chicken sautéed in ginger and adding vegetables and spices. It is best eaten hot as soup or eaten with steamed white rice and seasoned with patis (fish sauce) and chilli. It is a very light dish and refreshing, a simple broth with chicken, chili leaves, green papaya, and malunggay leaves. It is a favorite home-style dish in the Philippines, and if you happen to go to the farm especially in the Visayas region, a steaming bowl of tinolang manok is always the main dish served.

Ingredients:
1 kilo whole chicken, cut into pieces.
1 small young unripe papaya or sayote, cut into small pieces.
2 tablespoons ginger, crushed and slliced into strips
1/2 cup dahon ng sili (chili leaves) or mallunggay leaves (spinach can also be used)
1 liter of water
5 garlic cloves, minced
1 red onion, diced
4 tablespoons oil
2 tablespoons patis (fish sauce), or use salt instead
A small portion of lemon grass (small knot)

Cooking Instructions:

1. In a stock pot, heat oil and sauté garlic, onion and ginger.
2. Add water and the chicken.
3. Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
4. Season with patis or salt.
5. Add papaya and lemon grass. Simmer for an additional 5 minutes or until papaya softens but not overcooked.
6. Add the chili leaves and malunggay leaves then turn off the heat.
7. Serve steaming hot on a bowl with plain rice on the side.

 

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3400 E. 8th Street
National City, CA 91950
Ph: (619) 470-6993

Conching’s Cafe is an award-winning, family-owned restaurant serving the San Diego community with Filipino cuisine for more than 20 years. In 1987, Consuelo Orpilla opened Conching’s with a menu full of family recipes and authentic Filipino dishes and desserts.
In the past two decades, Conching’s has become the standard for which all Filipino food in San Diego and all of Southern California has been measured, receiving accolades and acclaim from frequent diners.
In 2007, Conching’s expanded its menu with more Filipino favorites by opening Conching’s Midnight Grill into the late hours. Late-night diners flock to Conching’s to satisfy their appetites late into the night.
Today, Conching’s continues to maintain its reputation as the best place to go for Filipino entrees and desserts in the San Diego community. Customers continue to come from near and far to eat at Conching’s and have an authentic Filipino experience.
Conching’s Cafe also offers catering services for your special events and occasions.
All menu items are available for catering.

Timings:
Cafe & Ice Cream Parlor:
Monday – Sunday
7:00 am – 8:00 pm

Midnight Grill:
Friday – Saturday
10:00 pm – 3:30 am

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Jeepney Bistro

2390 N. Alma School Rd. #103, Chandler, AZ 85224

Tel. No. 480 726-2668 or

480 748-3017

Looking for delicious Filipino food? Come dine at Jeepney Bistro! Established in 2005, proudly serving the Valley with all of your favorite Filipino dishes. The daily Turo-Turo style (ready to serve) menu consists of over 20 dishes including Adobo, Sinigang, Menudo, Dinuguan, and much much more! They also have dishes cooked to order such as Lumpia, Crispy Pata and all varieties of Pancit.

Need Catering? Have Jeepney Bistro cater your party or gathering! With over 100+ dishes to choose from, the Party Tray menu offers the largest and most delectable selection of Filipino dishes for your catering needs.

Is your pantry empty? Come stock up at jeepney bistro! They have recently opened up a sari-sari store adjacent to the dining area where you can find a wide variety of Philippine imported goods to fill your shelves. Jeepney Bistro is located on the West side Alma School Road, Chandler, Arizona.

Hours of Operation:
Monday-Friday: 10:30am to 8:00pm
Saturday-Sunday: 8:00am to 8:00pm

 

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