Tag Archive: simple Filipino food


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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Kwek-Kwek

Quail eggs are considered a delicacy in many countries, including Western Europe and Northern America.  In some other countries, quail eggs are considered less exotic and can be found in their daily food.  In the Philippines, kwek-kwek is a popular street food delicacy, which consists of soft-boiled quail eggs dipped in orange-colored batter before being skewered and deep-fried.  Quail eggs are often believed to be high in cholesterol, but evidence shows their cholesterol levels are that of chicken eggs.

 

Quail Eggs Delicacy
Quail Eggs Delicacy

Ingredients:

12 soft boiled quail eggs, peeled

Cooking oil

Cornflour

Skewer (optional)

Batter:

1 cup plain flour

1/2 cup water

Salt and pepper to taste

Food colouring (orange preferred)

Sauce:

1/4 cup rice vinegar

4 tablespoon brown sugar

1/4 cup ketchup

2 teaspoon soy sauce

Procedures:

  1. Batter: Put a few drops of food colouring into the water.  Add salt and pepper to the flour. Pour in the water mixture into the bowl of flour. Mix well and remove lumps.
  2. Eggs: Heat oil in wok until hot. Roll the peeled quail eggs into the cornflour then drop them into the batter so it’s fully covered and deep fry in hot oil until crispy.
  3. Sauce: Mix all the sauce ingredients into a saucepan and heat until the sugar has dissolved. Stir and let cool.
  4. Serve the kwek-kwek warm with sauce on the side. (some people serve it with spicy vinegar and chopped onion, chili, & cucumber)

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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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Chicken Barbeque “Inasal”

Chicken barbecue or chicken “inasal” is chicken parts seasoned and coated in a barbecue sauce, then grilled or smoked. It is a very simple and popular Ilonggo dish in Philippines and considered as one of the best street foods. Chicken is simply grilled while being basted with a mixture of oil, margarine and calamansi juice, its color perked up with achuete seeds.

Chicken Barbeque Ingredients:

1 kilo chicken (whole or cut in pieces)

1 cup soy sauce

1 head garlic, minced

1 onion, finely chopped

3 tablespoons of calamansi juice or lemon juice

1/2 cup of sprite, 7up or beer

2 cups of tanglad (lemon grass) for whole chicken

1 teaspoon ground black pepper

3 tablespoons of brown or white sugar

Bamboo sticks or Skewers

Basting Sauce:

3 tablespoons annatto oil (atsuete oil)

1/2 cup margarine, softened

1/4 teaspoon salt

1 teaspoon lemon or calamansi juice

How to Cook:

1.  Marinate the chicken in soy sauce, calamansi juice (or lemon juice), minced garlic, chopped onions, soda or beer, sugar and pepper.  Marinate in the refrigerator for 1 to 3 hours.

2. To prepare basting sauce: Heat oil in a saucepan then add margarine and salt. Drop in achuete seeds and stir until color is extracted. Remove from heat and add calamansi juice. Use to baste chicken.

3.  To barbeque chicken that are cut into pieces, Thread the chicken pieces on barbeque skewers and grill on live charcoal until cooked. (If it is grilled whole, Stuff the chicken cavity with tanglad or lemon grass)

4.  Grill the chicken while basting generous amount of the margarine mixture (you can also put in oven until golden brown if desired)

5. To check if the meat is cooked, slice a small piece of meat off and if there are no juice running off the meat and there’s no reddish (blood) areas on the inside of the meat, the chicken is cooked.

6.  Enjoy this delicious chicken recipe with a hot sauce or sinamak!

 

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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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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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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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Kare Kare

Kare Kare is a rich and meaty Filipino stew of oxtails, green beans, eggplant and other vegetables in a sauce thickened with peanut butter. It is a popular Filipino dish especially in the Tagalog region. The most common cuts of beef used are tail, shank or face. A combination of the three may be used and most people preferred to add tripe. Peanut butter is added during the last stages of cooking to thicken the sauce and give the characteristic flavour of this recipe. Kare kare is always served with white boiled rice and bagoong alamang (shrimp paste) on the side – a paste of salted and fermented shrimp fingerlings.

Kare Kare Ingredients:

1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2″ long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste

Kare Kare Cooking Instructions:
1. In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.
2. In a big pan or wok, heat atsuete oil.
3. Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. 4. Bring to a boil and simmer for 15 minutes. Add salt to taste.
5. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes – Do not overcook the vegetables.
6. Serve with bagoong (shrimp paste) on the side and hot plain rice, enjoy!

 

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