Tag Archive: traditional Philippine dishes


‘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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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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Trivia Time

1.  The Himalayan goji berry contains, weight for weight, more iron than steak, more beta carotene than carrots, more vitamin C than oranges.  Goji berries (pronounced “go-jee”) are acclaimed as one of the newer superfoods.  They share similar flavour characteristics with cranberries, raisins and cherries that pairs well with other foods. 

2. The blood of a lobster is blue due to the presence of haemocyanin which contains copper. Highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate.

3. Which shape has the most number of sides? Well, the shape with the most number of sides has 10,000 sides – it is called “myriagon”. In addition, a chilagon has 1,000 sides and hectogon has 100 sides.

4. Until the nineteenth century, solid blocks of tea were used as money in Siberia! Tea bricks were in fact the preferred form of currency over metallic coins because the tea could not only be used as money and eaten as food in times of hunger but also brewed as allegedly beneficial medicine for treating coughs and colds.

5. On the slopes of Mount Kilimanjaro, at c9,000 feet (2,800 metres) the only animals around Kilimanjaro are moles, rats and birds of prey. At higher altitudes there is just the odd spider that can reach the summit and survive the freezing temperatures!

 

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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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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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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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