Desserts and salads

Filipino Leche Flan Recipe Preparation time: 30 minutes Estimated cooking time: 1 hour Leche Flan Ingredients: 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 Leche Flan Cooking Instructions: In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize. Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds. Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender. Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick. Cover moulds individually 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. 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. Let cool then refrigerate. To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top. Cooking Tips: You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.

Filipino Chicken Macaroni Salad Recipe Estimated preparation and cooking time: 1 hour Chicken Macaroni Salad Ingredients: 1/5 kilo macaroni noodles 2 to 3 pieces, medium sized carrots 1 big chicken breast 500 ml of mayonnaise 1 can (836 g) pineapple chunks or tidbits 1 big white onion, finely chopped 1/2 cup sweet pickle relish 3 hardboiled eggs, diced 1 cup diced cheddar cheese 1/2 cup raisins salt and pepper to taste Cook macaroni noodles according to package cooking instructions. In a pot, boil carrots in water for 15 to 20 minutes or until cooked. Drain carrots and let cool. Peal skin then dice. Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths Drain pineapple chunks or tidbits. Combine all ingredients while adding salt and pepper, to taste. Refrigerate, then serve.

Macaroni Salad Cooking Instructions:

Filipino Chicken Potato Salad Recipe Estimated cooking & preparation time: 1 hour Chicken Potato Salad Ingredients: 1 kilo potatoes 1 big chicken breast 3 pieces medium sized carrots 500 ml mayonnaise 1 can (836 g) pineapple tidbits or chunks 1/2 cup sweet pickle relish 1 cup cheddar cheese, diced (optional) 3 tablespoons of chopped spring onions (optional) Iodized salt to taste (pepper, optional)

Chicken Potato Salad Cooking Instructions: In a big pot, boil potatoes and carrots (covered with water) for about 15 to 20 minutes or until cracks on the potato skin appears. (tip: pierce a potato with a toothpick. If you can pierce it with little resistance and the toothpick comes out clean, the potatoes & carrots are cooked). Drain potatoes and carrots, let cool. Once cooled, the skin can be easily be pealed by hand. Dice the potatoes and carrots (about 1x1 cm) Boil the chicken breast in water with some salt. Let cool, then shred the chicken meat in 1 inch lengths Drain pineapple chunks or tidbits. Combine all ingredients (potatoes, chicken meat, pineapple, carrots, pickle relish, mayonnaise...) in a big bowl and salt to taste. You may add pepper if you wish. Refrigerate before serving. Potato Salad Cooking Notes: You may add the optional ingredients (diced cheese, chopped onions, spring onions) or a handful of raisins for added flavor.

Halayang Ube (Purple Yam Jam) Recipe Estimated preparation and cooking time: 2 hours Halayang Ube Ingredients: 1 kilo ube yam root 1 can (14 ounces) evaporated milk 2 cans (12 ounces) condensed milk 1/2 cup butter or margarine 1/2 teaspoon of vanilla (optional)

Halayang Ube Cooking Instructions: On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes. Drain and let cool. Peel and finely grate the ube yam. Heat a big wok in medium heat. Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well. Add the 1 kilo grated ube yam, Adjust the heat to low Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist). Add the evaporated milk and continue to mix for another 15 minutes. Let cool and place on a large platter. Refrigerate before serving the halayang ube.

Cooking Tips: You may spread additional butter or margarine on top of the jam before serving. For the sweet toothed, sprinkle a little sugar on top of the jam after placing on the large platter. Instead of manually grating the ube, you may cut it in cubes and use a blender to powderize the ube.

Filipino Barbeque Recipes

Chicken Barbeque Recipe | Chicken Recipe Estimated cooking time excluding preparation: 30-45 mins. 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 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. Stuff the chicken cavity with tanglad (lemon grass) if to be grilled whole. Cook chicken on grill or in oven until golden brown

Chicken Barbeque Preparation & Cooking Instructions:

Cooking Notes: To barbeque chicken that are cut into pieces, follow the same procedure above but omit stuffing the leg with lemon grass. Thread the chicken pieces on barbeque skewers and grill on live charcoal until cooked. 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 no reddish (blood) areas on the inside of the meat, the chicken is cooked. Enjoy this delicious chicken recipe with family and friends!

Pork Barbeque Recipe Estimated preparation: 20 minutes Marinating: 30 minutes to 3 hours Barbecue: 10 to 15 minutes each Pork Barbeque Ingredients: 1 kg. pork 20 bamboo skewers 1 cup soy sauce 1 head garlic, minced 1 onion, finely chopped 1/4 cup of calamansi juice or lemon juice 1/2 cup of 7up, sprite or beer (optional) 1 teaspoon ground black pepper 3 tablespoons of brown or white sugar 1/2 cup of banana or tomato catsup

Barbeque Cooking Instructions: Cut pork meat into thin and long slices - 1/4 inches thick and less than 2 inches wide. In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda or beer (this tenderizes and adds flavour to the pork barbeque) Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally). Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbeque. String the pork on the skewers. Over live charcoals, barbeque the pork on skewers until each barbeque is cooked - turning every few minutes on each side and basting the leftover marinate on the barbeque.

Filipino Noodle & Rice Recipes

Filipino Style Spaghetti Recipe Estimated & preparation & cooking time: 40 minutes. Spaghetti Ingredients: 1 kg. spaghetti noodles 1/2 kg. ground beef 1/2 kg. ground pork 1/4 kg. hotdogs, diagonally sliced 1 kg. tomato sauce 3 pieces laurel leaves (bay leaves) 1/4 cup brown or white sugar 2 green bell peppers, diced 2 onions, chopped 1 head garlic, minced 3 tablespoons of cooking oil 1 cup of water Salt and pepper to taste 1/2 cup grated cheese Cook spaghetti noodles according to package instructions. In a sauce pan or wok, saut garlic and onions in cooking oil. Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes. Add tomato sauce, salt and pepper to taste then let simmer for another 10 minutes Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes. Serve with the cooked spaghetti noodles and grated cheese on top.

Spaghetti Cooking Instructions:

Pancit Bihon Recipe Estimated cooking & preparation time: 45 minutes Pancit Bihon Ingredients: 1 8 oz. pack pancit bihon noodles 1 cooked chicken breast, shredded 2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water 1/4 cabbage, sliced into strips 1 onion, pealed and sliced 3 cloves of garlic, crushed and minced 1/3 cup scallions, cut into pieces 1 carrot, sliced into strips 2 tablespoons of cooking oil 3/4 cup diced celery 3 tablespoons soy sauce Salt and pepper to taste 5 pieces of calamansi or 1 lemon, sliced Soak the pancit bihon noodles to soften for 10 minutes Grease a large pan or wok with oil. Saut garlic and onions. Add the chicken broth, the shredded chicken breast and all the vegetables until cooked. Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft. Salt and pepper to taste. Serve hot with sliced calamansi on the side.

Pancit Bihon Cooking Instructions:

Cooking Notes: Calamansi or lemon is to be squeezed into the pancit bihon before eating.

Pansit Canton Recipe Estimated cooking & preparation time: 1 hour Pansit Canton 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 garlic, minced 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

Pansit Canton Cooking Instructions: In a big pan or wok, saut in oil the garlic and onions. Then add sliced pork until cooked. Add 2 cups of chicken broth and add the shredded chicken, sliced Chinese sausages, shrimps, snow peas, cabbage, celery and diced carrot. Simmer for about 10 minutes or until cooked. Add the remaining 2 cups of chicken broth and the pansit canton noodles. Let simmer until noodles are soft. Add the scallions, sesame oil then salt and pepper to taste. Serve hot

Pancit Palabok Recipe Estimated preparation for toppings: 1 1/2 hours Estimated cooking time for sauce & noodles: 40 minutes Pansit Palabok Ingredients: Palabok Noodles / Sauce 1/2 kilo miki noodles 1/2 kilo small crabs 5 cloves of garlic, minced 1 onion, chopped 2 tablespoons of atchuete seeds or oil 2 tablespoons of patis (fish sauce) 4 tablespoons of cornstarch, dissolved in water 1 teaspoon of monosodium glutamate (MSG) 1 1/2 cups of water Palabok Toppings Tinapa flakes (smoked fish) Cooked shrimps, shelled Squid adobo, sliced into rings Pork chicharon, grounded Spring onions, chopped Hard boiled eggs, shelled, sliced Fried garlic, minced Fresh calamansi (lemon), sliced

Pansit Palabok Cooking Instructions: Extract fat and meat from clean crabs, set aside. Pound crab and extract juice on 1 1/2 cups of water On a pan, saut garlic and onions until golden brown then add crab fat, crab meat, 1 1/2 cups of crab wash, patis and MSG. Bring to a boil and simmer for 10 minutes. Add corn starch and continue to simmer while constantly stirring until thick. Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked. Lay drained noodles on a platter and pour the palabok sauce. Garnish with toppings and serve.

Sinangag | Fried Rice Recipe Estimated preparation & cooking time: 30 minutes Fried Rice Ingredients: 5 to 6 cups of "cold" steamed rice 1 head garlic, crushed then minced 1 fried scrambled egg, chopped 1/2 cup of any cooked meat: ham, sausage, bacon, shredded fried chicken, beef, etc., cut into small pieces or slices 1/4 cup, cooking oil Salt to taste On a big wok or frying pan, heat cooking oil Fry minced garlic until golden brown, set aside Add rice and continue mixing for 5 minutes Add the scrambled egg and meat Season with salt, mix well Serve on a big platter while hot Top fried rice with the fried garlic

Sinangag Cooking Instructions:

Fried Rice Cooking Tips: You may add any or all or the following to fried rice: 1/4 cup of cooked green peas 2 tablespoons of sesame oil or peanut oil for flavour chopped spring onions Leftover steamed rice kept in the refrigerator for a couple or hours or overnight is best used for fried rice.

Filipino Seafood & Vegetables Recipes

Adobong Kangkong (River Spinach) Recipe Estimated cooking time: 25 minutes Adobong Kangkong Ingredients: 1 big bowl of kangkong (river spinach) 1/4 kilo of pork, cut into small pieces 1/4 cup of vinegar 1/4 cup soy sauce 5 cloves of garlic, minced 1 onion, diced 2 laurel leaves (bay leaves) 1/2 teaspoon of monosodium glutamate (MSG) 1 cup pork stock (broth) or bouillon pork cube dissolved in water Salt and pepper to taste Saut garlic and onions in a big pan then add the pork. Allow the pork to brown and oil for a few minutes. Add a cup of pork stock (or bouillon cube dissolved in water or plain water), laurel leaves, soy sauce, some salt and bring to a boil. Let simmer then add the vinegar. Do not stir for 5 minutes. Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves. Continue cooking until the vegetable is done. Serve hot with rice.

Adobong Kangkong Cooking Instructions:

Cooking Note: Instead of kangkong, this recipe can be used to cook other vegetables like eggplant, spinach, cabbage, string beans or any other vegetable.

Bicol Express Recipe Estimated preparation time: 30 minutes Estimated cooking time: 30 minutes Bicol Express Ingredients: 1/4 kilo pork, thinly sliced 1 cup Baguio beans 3 cups long chili or jalapeno peppers 1 onion, minced 1 head of garlic, minced 1 cup coconut milk 1 cup coconut cream 2 tablespoons of cooking oil Salt to taste In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain. In a cooking pan, heat cooking oil and brown sliced pork for a few minutes. In another pan, saut minced garlic and onion. Add to the saut the browned pork. Then add the coconut milk, bring to a boil and simmer for 10 minutes. Add the chili peppers, Baguio beans and cook until dish gets a little dry. Add the coconut cream and simmer until the sauce thickens. Salt to taste.

Bicol Express Cooking Instructions:

Ginataang Kalabasa Recipe (Squash Cooked in Coconut Milk) Estimated cooking & preparation time: 1 hour Ginataang Kalabasa Ingredients: 1 kilo squash, cut into cubes (1"x1") 1/4 kilo shrimp, shelled and deveined 3 pieces tomatoes, diced 2 onions, chopped 1 head garlic, minced 2 tablespoons of ginger root, crushed and minced 4 tablespoons of cooking or olive oil 2 pieces long chili peppers 2 tablespoons of shrimp paste (bagoong) 2 cups coconut milk 1 cups coconut cream (katang gata) 2 cups chicken stock 2 tablespoons of fish sauce (patis)

Ginataang Kalabasa Cooking Instructions: On a big pan, heal oil. Saut garlic, onions until light brown then add ginger, cook until onions become translucent. Add the tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender. Add the coconut cream, long chili peppers and the shrimps. Bring again to a boil and simmer for a few more minutes. Serve hot with plain rice. Ginataang Kalabasa Cooking Tip: This ginataan recipe can be used on any vegetable, combination of vegetables, fish or meat. Back to Home Page of Filipino Recipes

Chopsuey Recipe Estimated cooking & preparation time: 45 minutes. Chopsuey Ingredients: 1/4 kilo pork, sliced into small pieces 1/4 kilo shrimps, shelled, deveined and halved 1/4 kilo chicken liver and gizzard, sliced to small pieces 1/4 kilo cauliflower, broken to bite size 1/4 kilo string beans 1/4 kilo snow peas (sitsaro) 1/4 kilo cabbage, cut into squares 2 stalks of leeks, cut into 2" long pieces 3 stalks celery, cut into 2" long pieces 5 cloves garlic, diced 2 onions, diced 1 carrot, sliced thinly 1 piece red bell pepper, cut in strips 1 piece green bell pepper. cut in strips 2 tablespoons of cornstarch, dissolved in 1/4 cup of water 2 cups chicken stock (broth) 3 tablespoons of sesame oil 3 tablespoons of patis (fish sauce) 4 tablespoons of corn oil or vegetable oil Salt to taste

Chopsuey Cooking Instructions: In a big pan or wok, saut garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked. Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil. Salt and pepper to taste. Serve hot with rice.

Laing Recipe Estimated cooking time: 30 minutes. Laing Ingredients: 25 pieces gabi (taro) leaves, dried and shredded 1/2 kilo pork, diced 1/4 cup shrimp bagoong 5 cloves garlic, minced 2 red onions, chopped 2 tablespoons ginger, minced 5 jalapeno pepper, sliced 1 cup coconut cream (katang gata) 2 cups coconut milk (gata) 1/2 teaspoon monosodium glutamate (MSG) 2 tablespoons of oil 1 teaspoon salt

Laing Cooking Instructions: In a casserole, saut garlic, ginger and onions then add the pork. mix in the gabi leaves. Pour in the coconut milk (gata) and bring to a boil then simmer for 15 minutes. Add jalapeno, bagoong, salt and MSG and simmer for another 5 minutes. Add the coconut cream and continue to simmer until oil comes out of the cream. Serve hot with plain white rice.

Pakbet or Pinakbet Recipe Estimated cooking time: 35 minutes Pakbet Ingredients: 1/4 kilo pork with fat, cut into small pieces 2 Amapalya (bitter melons) sliced to bite size pieces 2 eggplants, sliced to bite size pieces 5 pieces of okra, cut in two 1 head garlic, minced 2 onions, diced 5 tomatoes, sliced 1 tablespoon of ginger, crushed and sliced 4 tablespoons bagoong isda or bagoong alamang 3 tablespoons of oil 1 1/2 cup water Salt and pepper to taste In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside. On the same pan, saute garlic, onion, ginger and tomatoes. In a casserole, boil water and add bagoong. Add the pork in the casserole and mix in the sauted garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes. Add in all the vegetables and cook until the vegetables are done, careful not to overcook. Salt and pepper to taste. Serve hot with plain rice.

Pakbet Cooking Instructions:

Rellenong Bangus (Stuffed Milk Fish) Recipe Estimated cooking time: 1 hour Rellenong Bangus Ingredients: 1 big bangus (milkfish) 3 cloves of garlic, minced 1 onion chopped 2 tomatoes, diced 1 egg 1/4 cup lemon juice 1 small carrot, finely chopped 1/4 cup soy sauce 4 tablespoons of cooking oil ham, finely chopped raisins cooked peas salt and pepper to taste

Rellenong Bangus Cooking Instructions: Scale and remove the intestines of the bangus. With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin. Marinate the head and skin in lemon juice, soy sauce and pepper. Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes. Saut the garlic and onions until slightly brown then add the tomatoes and carrots until tender. Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste. Add a beaten egg to the saut and mix well. Stuff the mixture inside the bangus skin and head. Sew the cavity if needed. Fry in oil until golden brown. slice slightly diagonal (1 1/2 inch thick) and serve.

Mixed Seafood with Oyster Sauce Recipe Estimated cooking time: 30 minutes Seafood with Oyster Sauce Ingredients: 1 kilo of seafood (any one or a combination of crabs, prawns, squid, clams, mussels and any seafood) 1 large onion, diced spring onions (cut 1 inch long) 1 thumb sized ginger, sliced into strips 1/2 teaspoon of sugar or monosodium glutamate 1/3 cup of oyster sauce 2 pieces green finger pepper (sili pag sigang) chopped 3 table spoons of cooking oil or olive oil 1/3 cup water Salt and pepper to taste Cut crabs into 2 or 4 if very big Steam crabs and prawns for 5 minutes Clean squid and cut into 1 inch long sections On a big wok, saut garlic until golden brown, then add ginger and onions, saut for a minute more Add water and bring to a boil Add squid, clams, mussels and other uncooked seafood. Boil for 5 minutes Add crabs and shrimp Add the oyster sauce Salt and pepper to taste Sprinkle the sugar or monosodium glutamate (vetsin) Add the long green chili Mix well and bring to a boil Simmer for 3 minutes Serve hot with steamed rice

Cooking Instructions:

Seafood with Oyster Sauce Cooking Tips: Add the long green chili earlier if you prefer your mixed seafood with oyster sauce hot. The above recipe can be used for just one type of seafood like crabs only or a combination of many

Filipino Chicken Recipes

Chicken Afritada Recipe | Chicken Recipe Estimated cooking time: 50 minutes Chicken Afritada Ingredients: 1 kilo chicken, cut into pieces 5 pieces potatoes, peeled and halved 1 red onion, diced 1 head garlic, minced 1 green bell pepper, sliced into strips 1 red bell pepper, sliced into strips 2 cups pork or chicken stock (broth) 1 cup tomato sauce 2 tablespoons of patis (fish sauce) 3 tablespoons of cooking oil In a cooking pot or wok, heat oil. Saut garlic and onions. Add chicken and slightly brown. Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked. Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked. Add the green and red bell peppers, simmer for an additional minute or two. Salt and pepper to taste Serve this chicken recipe hot with steamed rice.

Chicken Afritada Cooking Instructions:

Chicken Pastel Recipe Estimated cooking time for this chicken recipe: 1.5 hours Chicken Pastel Ingredients: One 1 1/2 kilo chicken, cut in pieces One can (14 ounces) Vienna sausage, sliced 3 potatoes, diced 1 carrot, diced 1 up mushrooms, cut in half 1 green bell pepper, sliced in strips 1/2 cup sweet peas 1 onion, minced 1/4 cup grated cheese 1 cup margarine 2 cups chicken stock (broth) 1/2 cup evaporated milk 4 tablespoons soy sauce 1 lemon extract (juice) 1 egg, beaten Salt and pepper to taste Pie Crust 2 cups flour 1/2 cup corn oil or vegetable oil 1 teaspoon salt 1/4 cup of water Chicken Pastel Cooking Instructions: In a bowl, marinate chicken lemon juice and soy sauce for an hour. In a skillet, melt margarine and brown chicken, set aside. Saut onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages, grated cheese and milk. Continue cooking for 10 minutes. Salt to taste. Transfer to a baking dish. Pre-heat oven to 450 degrees Fahrenheit. On a bowl, combine the flour, salt, cold water and oil. Mix into a ball. On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry. Punch small holes on the pastry to let out steam during baking then brush with beaten egg. Bake until golden brown (about 15 minutes).