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Saturday, January 30, 2010

Laing (Taro Leaves In Coconut Milk)

Laing is another authentic recipe originated from Bicol region. As I have said on my previous post(s), Bicolanos are one of the greatest cooks or chefs ever, making this dish as one of the most sought after Filipino recipe.

The main ingredient of this recipe is dried taro root (dahon ng gabi) cooked with coconut milk and red chili. You can include shrimp paste with pork on this one. But if you are health and diet conscious, the plain Laing recipe alone will be the best choice for you.

Spicy Laing With White Rice
Laing With White Rice Image By camperspoint.com

Laing Recipe Ingredients:

* 30 pieces gabi (taro) leaves, dried and shredded
* 1/2 kilo pork, diced
* 1/4 cup shrimp paste (bagoong)
* 5 cloves garlic, minced
* 2 red onions, chopped
* 2 tablespoons ginger, minced
* 5 jalapeno pepper, sliced
* 1 cup coconut cream (kakang gata)
* 2 cups coconut milk (gata)
* 2 tablespoons of oil
* 1 teaspoon salt

Laing Cooking Instructions:

1). In a casserole, sauté garlic, ginger and onions then add the pork.

2). Mix in the gabi (taro) leaves.

3). Pour in the coconut milk (kakang gata) and bring to a boil then simmer for 15 minutes.

4). Add jalapeno, bagoong, and salt. Simmer for another 5 minutes.

5). Add the coconut cream and continue to simmer until oil comes out of the cream.

Best serve hot with plain white rice.

Friday, January 29, 2010


Dinengdeng is an authentic Ilocano dish or recipe. The main characteristic of this dish is the boiled vegetable with bagoong na isda dish which is sweetened with kamote.

Dinengdeng is similar to pinakbet and bulanglang. But unlike pinakbet or bulanglang, dinengdeng contains much fewer vegetables and contain more soup base.

This dish is also considered as one of the healthiest diet recipe of Filipinos.

Dinengdeng Vegetable Recipe
Dinengdeng Image By AngSarap.Net

Dinengdeng Recipe Main Ingredients:

* 2-3 t`sp. bagoong na isda
* 1 small size cubed kamote
* grilled or fried fish, sliced crosswise
* salt
With combination but not limited of the following vegetables:
* kalabasa, cut into wedges
* okra, cut into wedges
* upo, cut into wedges
* ampalaya, cut into wedges
* eggplant,cut into wedges
* sigarillas,cut into wedges
* sitaw. cut into 2” lengths
* saluyot tops, leaves
* camote tops, leaves
* malunggay leaves
* squash tops, leaves, flowers
* bamboo shoots, sliced, boiled

Dinengdeng Cooking Instruction:

1). Dilute bagoong na isda in 1-2 cups of water, strain in a sheave and pour solution in a casserole.

2). Bring to boil and simmer for 3-5 minutes, remove all scams that rises.

3). Add in kamote cubes and simmer for another 2-3 minutes. Add in all thevegetables, vegetables that will require longer time to cook at the bottom and leafy vegetables at the top.

4). Add more water if necessary. Season with salt if required.

5). Simmer until vegetables are cooked but firm.

6). Top with grilled or fried fish and keep covered for a minute.

Serve dinengdeng while its hot. Enjoy this healthy recipe!

Thursday, January 28, 2010


Bulanglang is an authentic vegetable recipe in the Philippines. Sometimes, bulanglang dishes are being mistaken as Pinakbet. Bulanglang is much more soupier and includes dark leafy vegetables making it as a healthy and diet friendly recipe. Also, bulanglang is a very flexible dish, meaning you can add or vary the included vegetables on the recipe. Fish is sometimes included on the dish.

Bulanglang Filipino Recipe
Bulanglang Photo Credits: http://www.flickr.com/photos/kusineronggill/4826129612/

Bulanglang Recipe Recommended Ingredients:

* 2 tablespoons lard
* 1 teaspoon minced garlic
* 1/4 cup minced onions
* 1/2 cup red tomatoes, sliced
* 2 cups rice washings
* one medium-sized milkfish sliced crosswise into four pieces
* 1 cup squash, diced
* 1 cup eggplant, diced
* 1 cup ampalaya, sliced into strips
* 1/2 cup malunggay leaves
* 1/2 cup kangkong tops
* 1/2 teaspoon ginger, chopped
* 3 tablespoons of bagoong

Bulanglang Cooking Instructions:

1). Use the lard to saute the garlic, onions, tomato and ginger.

2). Add the two cups of rice washings. Bring to a boil.

3). Season with the bagoong, and add the milkfish.

4). Simmer for five minutes and remove the fish.

5). Add the vegetables starting with the squash, which takes the longest to cook. The leafy vegetables should be added last.

6). As soon as the vegetables are done, remove from heat and transfer to a serving dish.

Now, you can place the fish on top of the vegetables and serve as soon as possible.

Calamares Filipino Style

Calamares is considered as one of the best Philippines' authentic food or cuisine.. Nowadays, it is also included as one of the famous street foods of Filipinos. It is either serve with rice or with ice cold beer for pulutan. This squid recipe is pretty easy to prepare and to cook.

Calamari Fritti - Pritong Calamares Filipino Recipe

Wednesday, January 27, 2010

Ginataang Tilapia

Tilapia cooked in coconut milk or simply ginataang Tilapia is one of the famous Tilapia cooking method in the Philippines. This method is popularized by the Bicolanos, and I can say that, Bicolanos do have the greatest ginataan dish I ever tasted; Bicol express in particular. As usual, this Bicolano recipe have a spicy and sweet taste attached to it.

Ginataang Tilapia

Tuesday, January 26, 2010


Piaya is a flat unleavened bread filled with mozcovado (raw) sugar. Piaya is an original bread recipe and one of the main product of the Negros province, sugar capital of the Philippines.

The bread of Piaya is flaky like the Chinese hopia and have a sweet filling. The dough is prepared then formed into small balls. The filling of mozcovado sugar is spooned at the center of each ball then the ball is re-shaped.

The Piaya I LOVE! Image By  Mark Segador Of http://iloiloilove.com/

Piaya Ingredients:

* 2 cups all-purpose flour
* 10 tbsps. oil
* 1/2 cup muscovado sugar
* 4 tbps. water
* 2 cups all-purpose flour
* 8 tbsps oil
* 7 tbsps water
* 1/2 cup sesame seeds

How To Make Piaya:

1). In a bowl, combine half of the flour and half of the oil; mix well.

2). Divide into 20 portions shape in balls. Set aside.

3). Add some water to the muscovado sugar to make it moist. Divide into 20 portions. Set aside.

4). Mix the remaining flour, oil and some water. Knead to a cylinder and divide into 20 portions.

5). Flatten each portion and top with the flour and oil mixture. Roll out and stuff with muscovado filling. Close the edges.

6). Sprinkle with sesame seeds.

7). Bake in a preheated oven in medium heat or grill until brown on the outside.

Note: Image may vary from the actual recipe. Image is owned by Mark Segador Of http://iloiloilove.com/

Monday, January 25, 2010

Baked Tahong

Tahong (Mussels) is one of the most popular sea food in the Philippines. Filipinos do have many ways and style of cooking tahong. One of those recipes is the Baked Tahong. Baked tahong includes grilling the mussels over live coals. This recipe is popular as a "pulutan" for beer drinkers.

Baked Tahong Baked Mussels Image Credit - VivaFilipinas.Tumblr.Com

Baked Tahong Recipe Ingredients:

* 1 kilo fresh large tahongs (mussels)
* 1/2 cup butter or margarine
* 5 cloves minced garlic
* 1/2 cup grated cheese
* 1/2 cup bread crumbs

Baked Tahong Cooking Instruction - How To Make Baked Tahong:

1). Place tahong on a pan (no water), cover and cook over moderate heat. When shells open up, drain. Remove top shell.

2). Melt butter, add minced garlic. Stir for 3 minutes.

3). Brush each tahong meat with butter-garlic mixture, top with grated cheese and cover with bread crumbs.

4). Arrange tahong on a baking sheet.

5). Bake in pre-heated oven with a low heat (250F). Bake for 10 – 15 minutes.

Note: Image may vary with the result of this recipe.

Saturday, January 23, 2010


Paella is an Spanish rice dish and considered as one of their country’s national dishes. We, Filipinos, do also have our own version of the Paella recipe, sometimes called Valenciana. Although, Paella recipe varies from region to region, the Filipino Paella is one of the most tasteful ever.

Paella Valenciana

Friday, January 22, 2010

Atchara Pickled Papaya

Atchara is a famous Filipino recipe dish or cuisine. Atchara is made or cooked from pickled papaya. This dish is often served as a side dish for fried or grilled foods such as dinaing na bangus, litson manok as well as pork barbecue. The primary ingredient is shredded green unripe papaya.

Atchara Pickled Papaya
Atchara Image Owned By pinoytechnologies.com

Atchara - Pickled Papaya Recipe Ingredients:

* 2 cups grated green papaya
* 1 inch ginger, sliced thinly
* 1 green pepper, sliced thinly
* 3 cloves garlic, chopped finely
* 1/2 carrot, cut into circles or flower shapes
* 1/2 cup sectioned cauliflower
* 1/3 cup sugar
* 1/2 cup vinegar
* 100 grams raisins
* salt to taste

How To Make Atchara - Pickled Papaya:

1). Soak papaya in a mixture of salt and water for 5 minutes. Rinse and squeeze dry.

2). Mix vinegar, sugar, ginger, garlic, onion, and other ingredients well.

3). Let stand for a few minutes. Transfer into jars and seal tightly. Chill if desired.

Note: Above image may vary with the end result of this recipe.

Thursday, January 21, 2010

Pancit Molo Soup

Pancit Molo Soup is one of the simplest and popular authentic Filipino soups. Pancit molo soup don't have pancit on it. Confusing, I know. This dish is made with dumplings and meat broth. Similar to siomai soup, except that the dumplings in pancit molo are not steamed but cooked in the broth itself.

 Pancit Molo Image By AngSarap.Net
Pancit Molo Image By AngSarap.Net

Pancit Molo Soup Recipe Ingredients :

* 400 g. of ground lean pork
* 1 onion, finely chopped
* 1 carrot, grated
* 1/8 c. of finely chopped onion leaves
* 1/4 tsp. of finely grated ginger
* 1/2 tsp. of soy sauce
* 1 tsp. of salt
* 1/2 tsp. of pepper
* 1 egg, beaten
* 6-8 c. of meat or chicken broth
* 1 tbsp. of cooking oil
* 1 tbsp. of minced garlic
* 1 onion, sliced
* chopped onion leaves for garnishing
* salt and pepper to taste
* 50-60 pcs. of wonton (siomai) wrapper (sizes vary)

Pancit Molo Soup Cooking Instruction:

1). Mix together the first nine ingredients (from ground lean pork up to the beaten egg).

2). Put a teaspoonful of the mixture at the center of each wonton (siomai) wrapper, wet the edges with a little water and gather them to form parcels. Make sure that the edges are well sealed.

3). Heat the cooking oil in a large saucepan or casserole.

4). Saute the garlic until golden. Add the sliced onion and continue sauteing until soft.

5). Pour in the broth and bring to a boil. Drop the dumplings, one at a time. When the broth starts to boil again, lower the heat, cover and simmer for 12 minutes.

6). Turn off the heat and season with salt and pepper. Transfer to a soup tureen and sprinkle the chopped onion leaves on top.

Serve while its hot.

Important Reminder:

* Season the broth after the dumplings are cooked.

* Do not simmer the dumplings for longer than 12 minutes.

Wednesday, January 20, 2010

Chicken Binakol - Chicken Soup with Coconut

Chicken Binakol recipe originated and a famous dish of Batangas. In this kind of recipe, they used the famous Batangas native chicken for their Chicken binakol and was cooked in a bamboo tube to seal in the juices.

In the Visayas Region their version of Chicken Binakol is to simmer the chicken with tanglad in the coconut shell itself.

This chicken soup is very much like the Chicken Tinola (a local chicken soup).

Chicken Binakol Full Image Credit - AngSarap.Net
Chicken Binakol Recipe Ingredients:

* 1 tablespoon canola oil
* 3 cloves garlic, chopped
* 1 medium onion, finely chopped
* thumb-sized ginger, chopped then squashed
* 4 pcs chicken legs, cut into chunks
* 3 pcs young coconut (juice & meat)
* 200 gms fresh oyster mushrooms, sliced
* peppercorns & salt to taste
* 1 tablespoon fish sauce (patis)
* a bunch of fresh spinach or malunggay leaves

Chicken Binakol Cooking Instructions:

1). Beat canola oil then saute garlic, onion and ginger.

2). Be careful not to burn ‘em, or you will have a burnt flavour soup.

3). Toss in all the chicken pieces then pour a tablespoon of fish sauce.

4). Saute until the chicken meat releases its own juice without adding water. stir often.

5). Shop open the top shell of the three young coconut and pour all the fresh coconut juice into the chicken pot. let boil for 5 minutes over medium heat.

6). Scrape the young coconut meat and mix it with the chicken.

7). Drop about 7 to 10 pieces of peppercorns.

8). Simmer for another 10 minutes.

9). Put the sliced fresh oyster mushrooms into the simmering soup.

10). Let boil for another 3 minutes.

11). Add in the spinach leaves, and continue to simmer for another minute.

12). Season with salt to taste.

Added tips:
* Use only fresh young coconut juice as soup. Do not substitute it with water.
* You may use the coconut shells is self as Chicken Binakol’s serving bowls (example shown at the picture above).
* For a spicy hot twist, add chopped fresh red chilli on top of it.

Tuesday, January 19, 2010


Espasol is one of the most favorite delicacy and must have pasalubong by Filipinos. Espasol is a cylinder-shaped Filipino rice cake originating from the province of Laguna. It is made from rice flour cooked in coconut milk and sweetened coconut strips, dusted with toasted rice flour.

Espasol Filipino Delicacy
Espasol Image By kitchendash.blogspot.com
Espasol Recipe Ingredients:

* 1 cup malagkit (glutinous rice)
* 4 cups rice flour, toasted until light brown
* 2 cups sugar
* 1 cup coconut milk
* Anise seeds
* 1-1/2 cups toasted shredded coconut

Espasol Cooking Instructions - How To Make Espasol:

1). Boil malagkit (glutinous rice).

2). Place sugar, anise seeds and coconut milk in a saucepan; let boil until thick.

3). Add toasted shredded coconut and cook for 3 minutes.

4). Add boiled malagkit (glutinous rice), stir and cook until thick.

5). Remove from fire and add 3 cups toasted rice flour.

6). Mix with a wooden spoon and pass through a cornmeal grinder.

7). Divide into 2 parts and roll (about 2-1/2-inch in diameter). using the rest of the rice flour for rolling.

8). Slice into 1/2-inch thick pieces.

Note: Image may vary with the end result of this recipe.

Saturday, January 16, 2010

Hototay Soup

Hototay soup is a common dish for Filipinos. Hototay soup, originally, is a Chinese soup. But now, expect to see it on the menu list of some Filipino restaurants and eateries.

Hototay soup is a combination of meat-and-vegetables with slivers of pork meat, pork liver, chicken gizzards, dumplings, mushrooms and vegetables in a clear broth garnished with raw eggs. Some find it exotic, but I said; its authentic.!

Hototay requires a lot of time in terms of preparation. The ingredients will undergo the cutting, chopping, slicing and mincing efforts. But the cooking it self, its pretty basic and simple.

Hototay Soup Recipe Ingredients:

* 1 onion, chopped
* 4 cloves garlic, minced
* 1 cup sliced pechay Baguio
* 1 cup sliced carrot
* 1 cup sliced celery
* 1 cup pork, cut into strips
* 1 cup chicken meat, cut into strips
* 1 cup liver, cut into strips
* 1/2 cup shrimps, shelled
* 10cups broth
* 1/2 cup chopped green onions
* salt and pepper to taste
* oil for sauteing
* egg

Hototay Soup Cooking Instructions:

1). In a saucepan, saute garlic and onion.

2). Add chicken, pork, liver and 3 cups of water.

3). Boil the meat until tender.

4). Add the remaining ingredients except the egg and seasonings.

5). Sprinkle the salt and pepper until the desired taste.

6). Put soup in a large bowl. Break an egg over it before serving.

Serve it while its hot.

Friday, January 15, 2010

Chicken Pandan Filipino Style

Chicken Pandan is a common and native Thai dish. For Thais', Pandan chicken is an excellent appetizer or finger food for any party that is very easy to make. The Filipino Chicken Pandan is made more exciting and sumptuous with the mix of the finest Filipino seasoning blend.

Chicken Pandan Filipino Recipe
Chicken Pandan by Cafe Laguna

Wednesday, January 13, 2010

Humba Recipe

Humba (Braised Pork Belly) Recipe is one of the most popular Filipino authentic dish. A typical Humba dish is served with potatoes and hard-boiled eggs on top of it. To add on it, this recipe do have a distinctive sweetened taste.

Humba - Braised Pork Belly

Monday, January 11, 2010

Buko Pie

Buko Pie is the specialty of Laguna Province, Philippines. It is a traditional Filipino pastry style, young-coconut-filled pie. It was one of the most famous and must-try Filipino dish. It is made with young coconuts (buko).

Friday, January 8, 2010

Chicken Sotanghon Soup

Chicken sotanghon is a typical Filipino soup that mainly consist of, of course chicken and the sotanghon noodles. Sotanghon Noodles is the Filipino name for the bean thread noodles also known as cellophane noodles or chinese vermicelli noodles which is made from mung beans.

Filipino Recipe Chicken Sotanghon Soup

Tuesday, January 5, 2010

Puto Pao Puto Siopao

Puto And Siopao Equals PutoPao

Puto is another popular Pinoy’s native delicacy. The puto has evolved to countless versions they now come it various sizes, colors, flavors, topping and they even made with filling. One of the variations of the Puto is called Puto Pao.

Puto pao is cross of the Chinese steamed bun called siopao. Puto pao is a variation from the traditional steamed delicacy because it has a filling, usually asado.

Puto Pao Puto Siopao Image Owned By maribethphotography.com
Puto Pao Siopao Image Credit: Ms B Photo Blog
Puto Pao Recipe - Asado Style

Note: Below recipe can make up to 50 pcs of puto pao.

Puto Pao Recipe Ingredients:

For the filling
* 1/2 kilo ground pork
* 25 pcs. boiled quail egg
* 1/2 head garlic, chopped
* 1 cup pineapple juice
* 1/2 cup red wine
* 1 pc. star anise
* 1/2 cup cornstarch
* 1 tbsp. sugar
* cooking oil
* salt

For the batter
* 4 cups all purpose flour
* 4 tbsp. powdered milk
* 4 tbsp. baking powder
* 1 1/2 cups white sugar
* 3 cups water
* 1/4 cup butter

For the toppings
* 1/4 cheddar cheese,
* 2 salted eggs

Puto Pao Cooking Instruction - How To Make Puto Pao:

For the filling:

1). In a sauce pan, place and stir fry garlic until fragrant, add in ground pork and stir cook for 3-5 minutes.

2). Add in red wine and stir cook for another 2-3 minutes.

3). Now add in pineapple juice, sugar, staranise and 1 cup water, bring to a boil and simmer for 10-15 minutes or until the liquid is reduce to half.

4). Add in cornstarch diluted in 1/2 cup of water and boiled egg, stir cook for another 2-3 minutes.

5). Season with salt to taste. Remove from pan and set aside.

For the batter and steaming:

1). In a big bowl, shift all purpose flour, milk powder, baking powder and sugar. Slowly whisk and blend in water. Now whisk in butter until fully blended.

2). Fill 1/4 full the cupcake moulds with batter. Put in the middle of the mould half quail egg and 1 tsp of the filling then fill in more batter to nearly full. Top with strips of cheese and salted egg.

3). Repeat the process for the rest of the cupcake moulds. Arrange filled moulds in a steamer, place cheesecloth in between each tray to avoid water drips. Put enough water and 1 tbsp of vinegar on the steamer and steam for 20-25 minutes.

4). Remove from tray and mould. Served warm.

Monday, January 4, 2010

Adobong Atay At Balunbalunan

This is another version and variant of the famous Adobo recipes. I have already posted the famous adobong pusit and chicken adobo recipes at this blog. Make sure to check them both.

And for this post, it will be the adobong atay at balunbalunan. Chicken gizzard and liver adobo is an authentic dish for Filipinos. This dish is one of the most favorite "pulutan" by Pinoys.

Adobong Atay At Balunbalunan Image By fresha-licious.blogspot.com
Adobong Atay At Balunbalunan Ingredients

* 2 tbsp oil
* 3 cloves garlic chopped
* 2 pieces medium onion sliced
* 2 pieces bay leaf (laurel)
* ½ kilo atay ng manok (Chicken liver)
* ½ kilo balunbalunan (Chicken Gizzard)
* 1 tsp whole peppercorn
* ½ cup soy sauce
* ¼ cup vinegar

Adobong Atay At Balunbalunan Cooking Instructions

1). Heat casserole, add the oil and sauté onion until translucent before adding the garlic stir until golden brown.

2). Add the balunbalunan first stir in a few minutes after add the atay ng manok.Put bay leaf, peppercorn, soy sauce and vinegar. Cover the casserole. Let it boil.

3). Note: Do not stir until not boiling because if the vinegar is not yet cooked it become sour.

4). Put in simmering until the atay and balunbalunan are cooked.

5). It depends on you if you like less sauce simmers more time.

You may add some chili to make it hotter and spicier. Best serve hot with rice or a couple of beer.

Note: Image may vary with the end result of this recipe.