Tag Archive: delicious filipino recipe


‘Tortang Talong’ is a simple but tasty, budget friendly Filipino dish.  It is made of grilled eggplant and then dipped in eggs mixture and deep fried.  It is always accompanied by white rice and can be enjoyed during breakfast, lunch or dinner.

Tortang Talong (Eggplant Omellete) - a tasty, budget friendly Filipino dish

Tasty Filipino Dish

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

  • 2 to 4 talong (eggplants), average size
  • 2 to 3 eggs, beaten
  • salt and pepper, to taste
  • 1 tsp garlic, finely chopped
  • 1 medium Onion, chopped
  • oil, for frying

Cooking Procedure:

  1. Grill the eggplants until tender (the skin is charred and blister appear)
  2. Once cool, peel off the skins of the eggplant and retain the crown and the stem. Gently flatten its meat by  using the back of a fork. Set aside.
  3. In a bowl, beat the eggs and season with salt and pepper, put the chopped garlic and onions, and mix well.
  4. In a skillet, heat oil over medium heat.  Dip each eggplant, one at a time into the egg mixture. Gently bring the bowl near the skillet and tip, lowering the eggplant onto the heated oil.
  5. Fry until golden brown on one side, then turn and brown the other side. Keep warm and serve.
  6. Serve it with steamed white rice and sweet chili sauce.

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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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Calamares (Pritong Pusit)

Calamares is one of Philippines’ most famous seafood appetizers, served with rice, or served as a pulutan (beer accompaniment).  It is also one of the easier Filipino dishes to cook.  It is made of squid, sliced into rings, and deep fried.  Filipinos love this finger food and is easily available in restaurants and bars, now it is also considered as street food because of it’s popularity.

Deep fried squid, sliced into rings.

Deep fried squid, sliced into rings.

Ingredients:

1 kilo medium to large sized squid, cleaned and sliced into rings

1 cup all-purpose flour

1 piece raw egg, beaten

1 cup breadcrumbs

1/2 teaspoon ground black pepper

2 cups cooking oil

Salt

Preparation:

1. Combine squid, salt, and ground black pepper then mix well. Let it stand for 10 minutes.

2. Heat a cooking pot and pour-in cooking oil.

3. Dredge the squid in flour then dip in beaten egg and roll over breadcrumbs.

4. When the oil is hot enough, deep-fry the squid until the color of the coating turns brown.

Note: This should only take about 2 to 3 minutes in medium heat. Do not overcook the squid.

5. Remove the fried squid from the cooking pot and transfer in a plate lined with paper towels.

6. Serve hot, crispy and crunchy along with the dipping sauce like spicy vinegar or sinamak.

 

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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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Buko Salad

One of the best and also the easiest filipino dessert ever created is the Buko Salad.  Young, tender coconut meat is used and mixed with cream, milk and cheese.  Buko salad is very popular during fiestas and Christmas in Philippines.  Everybody loves this delicious and yummy sweet dessert.  The recipe can vary by adding different fruits.  Buko salad has a creamy, sweet and cheesy base with soft and chewy ingredients that adds excitement to one’s palate.

Ingredients

1 can nata de coco, small and drained (red)
1 can kaong, small and drained (green)

1 cup thick all purpose cream
1 can condensed milk
1 can fruit cocktail,drained
1 box (10 g) raisins
6 cups shredded buko meat (young coconut)
100 g cheese (cubed)

Preparation Procedure

  1. In a mixing bowl, combine young coconut, kaong, nata de coco, fruit cocktail, and raisins.  Gently stir
  2. Add sweetened condensed milk, cream, and cheese. Mix slowly. Adjust sweetness and cream accordingly
  3. Refrigerate for at least 4 hours before serving
  4. Serve it chilled and enjoy anytime of the day!

 

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Sapin Sapin

One famous Filipino dessert which is made up of glutinous rice and coconut milk is Sapin Sapin, meaning “layer by layer”.  There are different versions and you can use different colors for each layer but the common colors are the white, purple, green, and yellow combination. Sapin sapin is very easy to prepare and can be eaten anytime, anywhere. It also served during special occasions like fiestas and other religious events in Philippines such as Undas and Holy Week.

Ingredients:
1 Can Condensed Milk
1 Can Coconut Milk
1 1/2 Cups Sugar
1 3/4 Glutinous Rice
Food Coloring (Yellow, Purple)

Instructions:

  1. Mix all ingredients together except the food coloring.
  2. Divide the mixture into 3 portions – white, purple, yellow.
  3. Grease the round pan and steam the white mixture first for 15 minutes.
  4. Then, put the yellow mixture on top of the white mixture and steam for 15 minutes. After that..add the purple mixture and steam.
  5. Let it stand for 15 minutes to cool down before serving with fried grated coconut or Latik.

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Bistek, also known as bistek Tagalog, is a Philippine dish typically made with onions and strips of sirloin beef slowly cooked in soy sauce, and calamansi or lemon juice. Bistek is a popular Filipino dish. The name came from a Filipino slang word which was derived from the word “Beef Steak”, but this beef steak is cooked differently, also this dish is not constrained to using just beef but pork can also used as a substitute.

Ingredients
• 1 lemon, juiced
• 3 tablespoons soy sauce
• 1 teaspoon white sugar
• salt and pepper to taste
• 4 pounds steak, sliced thin
• 1 tablespoon cornstarch
• 1/4 cup vegetable oil
• 3 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, chopped
Directions
1. Whisk the lemon juice, soy sauce, sugar, salt, and pepper together in a small bowl. Place the sliced steak in a large bowl; pour the lemon juice mixture over the steak and toss to coat. Sprinkle with the cornstarch and lightly mix. Cover with plastic wrap and refrigerate at least 1 hour, up to overnight.
2. Heat 1/4 cup vegetable oil in a large skillet. Remove the beef slices from the marinade, shaking to remove any excess liquid. Fry the beef slices in batches in the hot oil until they start to firm, and are reddish-pink and juicy in the center, 2 to 4 minutes per side. Remove the beef slices from the skillet and set aside on a serving platter.

3. Heat the olive oil in a small skillet over medium heat. Cook and stir the onion and garlic in the hot oil until the onion is golden brown, 5 to 7 minutes; pour over the beef slices.

 

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