Tag Archive: traditional Filipino food


‘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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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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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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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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Pancit Canton is a delicious and colorful noodle dish made from flour noodles and one of the most popular dishes in the country.  It is a stir fry dish with prawns, pork, chicken and vegetables. Different variations of the dish are available throughout the country, and depend on the availability of the ingredients.  Pancit Canton is very tasty and is always served on special occasions such as birthdays, because as per Chinese beliefs, noodles represent long life.

Ingredients:

  • 12 ounces pansit canton noodles
  • 1 chicken breast, cooked and shredded
  • 4 cups chicken broth (from boiled breast)
  • 1/2 pound pork, sliced in small pieces
  • 1/2 pound shrimps, shelled and deveined
  • 4 tablespoons cooking oil
  • 1/2 cup chopped onion
  • 2 tablespoons minced garlic
  • 1/2 cup Chinese sausages, sliced
  • Cauliflower, cut to bit size
  • 2 cups snow peas (sitsaro)
  • 2 cups cabbage, sliced into strips
  • 1 cup celery, sliced
  • 1 carrot, diced
  • 1/4 cup scallions, diced
  • 4 tablespoons soy sauce
  • 1 tablespoon sesame oil, salt and pepper to taste

Cooking Instructions:

  1. In a big pan or wok, sauté the garlic and onions in oil. Then add sliced pork till cooked.
  2. Add 2 cups of chicken broth and put in the shredded chicken, sliced Chinese sausages, shrimps, snow peas, cabbage, celery and diced carrot. Simmer for about 10 minutes or until cooked.
  3. Add the remaining 2 cups of chicken broth and the pansit canton noodles. Let it simmer till the noodles are soft.
  4. Add the scallions, sesame oil and salt and pepper to taste.
  5. Serve hot with slices of lemon, a warm pandesal, and a glass of cola on the side. Enjoy!

 

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1270 Diamond Springs Rd. Unit 109
Virginia Beach, VA 23455
(757) 460-4893 (business)
(757) 618-5837 (cell)
http://www.susanskitchenette.com

Susan’s Kitchenette is a family-owned restaurant operated by Fely T. Galang specializing in authentic Filipino food. Fely T. Galang was a store manager at the former Philippine Mart (along Indian River Road), an Oriental fast food and grocery store, from 1980-1982. During the early 1980’s Fely pioneered the introduction of a growing Filipino fast food business in the Tidewater area. Her authentic Filipino cooking has gained her acclaim in the area and includes delicious dishes like lumpia (egg rolls), pancit (rice noodles), and siopao (steamed sweet buns). Her cooking skills were honed in another family-run restaurant prior to her emigration to the United States.
Fely runs Susan’s Kitchenette with her husband Elmer, a retired US Navy Chief Petty Officer who supports the business full-time with family and relatives to ensure quality food and a family-friendly atmosphere.
Susan’s Kitchenette is located at the Diamond Springs Shoppes shopping center near Norfolk International Airport, Naval Amphibious Base Little Creek, Airport Industrial Park, and neighboring residential areas such as: Wesleyan Chase, Cypress Point, and Sajo Farms. Susan Kitchenette’s central location between Diamond Springs Road and Northampton Boulevard makes it an easy stop for anyone looking for great food, at a quality price, on the go!
Susan’s Kitchenette’s mission is to provide our customers with the three principles of business philosophy: respect for individuals, the best possible customer service, and the pursuit of the best quality of food handling service.
Open: Tuesday – Sunday 10:00 a.m – 8:00 p.m (Monday -closed)

 

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Pansit Bihon Guisado

Did you know: The Pansit came from Chinese (Hokkien) “pian i sit” which means something conveniently cooked fast

Pansit is an all-time Filipino favorite for all seasons. It is the local version of the Chinese noodles made up of thin white rice noodles and is a staple food for all Kabayans, second to rice. It is fast and easy to prepare and cook. A birthday celebration is not complete without pansit as it represents long life. It is usually served with bread slices or pandesal, and even with rice as a viand. One can make pansit with chicken alone or pork or with both.

Ingredients:

150 g. chicken breast, boiled, shredded
150 g. pork, boiled, cut into strips
100 g. small size shrimp, shelled (optional)
1 kg bihon noodles
1 medium size carrot, cut into strips
1/2 small size cabbage, shredded
200 g. green beans, cut diagonally
1/2 head garlic, minced
1 medium size onion, chopped
2-3 stalk coriander, chopped
3/4 cup soy sauce
1/2 tsp. black pepper
Lemon slices
Cooking oil
Salt to taste

Simple Cooking Instructions:

In a large wok, sauté onion and garlic. Add pork, chicken and shrimp and stir for 2-3 minutes or until meat turns golden brown. Add soy sauce and black pepper and cook while stirring for 2-3 minutes. Add 6-8 c. of stock or water. Let it boil and simmer for 3-5 minutes. Add in bihon noodles, stir and cook for 5-8 minutes or until noodles have absorbed most of the broth. Add more stock if necessary. Add in all vegetables, stir and cook for another 3-5 minutes or until vegetables are just cooked. Serve hot with lemon slices along with pandesal or bread slices on the side. Enjoy!

 

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