Ukoy (Shrimp Fritter) Filipino Recipe

Ukoy or Okoy (Filipino Shrimp Fritter) is one of a kind Filipino delicacy. Ukoy do have many variations and the ingredients of it varies at each and every Philippine region. The only ingredient that is constant at this kind of this dish is the shrimp. Ukoy is a popular food for merienda or as an afternoon snack.

Below is a basic and easy to follow Ukoy recipe using mung bean sprout (togue) and shrimps..

Traditional Filipino Foods For New Year's Eve

Filipinos are one of the many nationality that really celebrate and welcome the new year in a festive (noisiest?) way. With fireworks, firecrackers, lights, sounds and food all over the place, it just really defines how Filipinos welcome the brand new year to come.

For most of the time, foods are the center of the attraction and occasion. As we all know, each and every nation do have their very own traditional foods that are "must have" at the table during new year celebration. Below is a list of traditional Filipino foods linked to their recipes in case you wanted to try them out for your very own new year's eve celebration.

12 Round Fruits
Filipinos prepare and displays 12 rounds fruits of different kinds at the table to signify 12 months of the year. The fruits (sometimes including vegetables) may vary in size and a bit in shape because having 12 rounded ones can be a tough one to complete so some may end up having mangoes and bananas which are not circular in shape. And oh, some prepare 13 fruits instead of just 12 (if you know the reason, please state it at the comment section, thanks).

Colorful Salads
It can be fruit salad, vegetable salad, chicken macaroni salad or buko salad. The more colorful it is, the better because it signify a much more livelier and colorful life for the year to come.

Traditional Delicacies
Biko, Maja Blanca, Calamay or anything that is made of glutinous or sticky rice is a must have too. It is said that it can bring or attract and make good luck to stick around for the people at home or anyone who will eat it when 12 midnight (new year) hits.

5 Delectable Suman Delicacy From 5 Philippine Provinces

Suman or rice cake is a local snack that is typically served by Filipinos not only during “merienda” but during special occasions as well. These cakes that are made of glutinous rice are usually wrapped in either banana or young coconut leaves and sometimes served with ripe mangoes as a complement.

Being one of the most famous Filipino foods, most provinces all around the country have their own type of “suman” which they claim as their signature version .Right now, we are indeed lucky because we are going to bring you on a travel to the different provinces of the Philippines as we try to distinguish the different appearances and tastes of various “suman” or rice cakes coming from their respective origins. 

1.    Suman Ibus Recipe – This type of “suman” is the perfect combination of ripe mangoes as the said dish is characterized by its being salty. As part of our local history, this is known as the exact type of suman which Dr. Jose Rizal, our national hero, would love to eat. By appearance, these cakes are usually wrapped in young coconut leaves and are being sold in bundles along the native delicacy stalls of Central Luzon Provinces. 

2.    Suman sa Lihiya – Such Genuine Filipino rice cake could be eaten with hot chocolate or coffee for beverage. Its name came from its appearance when the cooked banana leaf (banana leaf is used as a wrapper) changes the original color of these rice cakes from white to green. As of its origin, you would know that the “suman Lihiya” is genuinely made in Oriental Mindoro when it comes with coco jam for its dip instead of the traditional grated coconut and sugar dip. 

Suman Sa Lihiya Image By Rice Recipe - Philippine Rice Research Institute

 3.    Patupat – This “suman” variety I think is one of my favorites as I would always remember eating this food in m younger years. This rice delicacy could be easily found in the markets of northern and central Luzon. To give you a brief background, Patupat may come in two variations. The ones that are made from Central Luzon are typically square and wrapped in woven palm leaves while the ones that are made from the Northern provinces such as Ilocos are triangular in appearance and  covered in banana leaves. The Patupat that come from Central Part of the country are far sweeter than the rice cakes found in Ilocos. Thus, if you are someone who loves to eat sweet food, then the Patupat from Central Luzon is a must taste for you.

4.    Linapet – Is another enticing rice cake which is created in Mountain Province and in some areas of Ilocos Region. Like typical rice cakes, they come in stick form and covered with banana leaves but what makes this variety unique is its role in a Filipino Funeral tradition. That’s right; this enticing food variation for “suman” is used as an offering for the spirits on a traditional Funeral Prayer Ritual.

5.    Suman Latik – Started to become well known in “LeyTe” and has continued to spread and had variations in Luzon Provinces. What distinguishes Suman Latik to other types of local Rice cake is its unique dip made from syrup of honey with “latik” or coconuts curdle. 


Alright, I guess we all have filled our brains with enough information about these different types of Local Rice cakes “sumans” made in different provinces. I know that reading about these food made us feel hungry and eager to visit these different provinces where the 5 most tasty and genuine Filipino suman is created. I hope you all enjoyed reading my article have a great day and I hope to see you enjoy eating local rice along the native delicacy stores of every province that has been mentioned in the article.

Crispy Dinuguan Filipino Recipe

Crispy Dinuguan is quite becoming a popular dish here in the Philippines. I first heard this dish via some friends tweet. I learned that crispy dinuguan is a specialty dish of Kanin Club at the Paseo de Santa Rosa, Santa Rosa Laguna. According to a blogger who experienced and tasted this dish; it tastes like your ordinary dinuguan except that the pork is cooked like the Crispy Lechon Kawali way.

Lechon Kawali Ingredients:

* 3/4 kilo pork pork belly (or liempo)
* 4 garlic cloves, crushed
* 2 bay leaves
* 1 teaspoon peppercorns
* salt
* water, for boiling
* oil (for deep fat frying)

Lechon Kawali Cooking Instruction:

1. Cut the pork belly into serving pieces.

2. Mix crushed garlic, peppercorn, bay leaf, salt and water in a sauce pan.

3. Boil and simmer until skin is tender, around 30 to 40 minutes.

4. Drain, cool and dry well before frying to minimize splatters.

5. Deep fry the pork belly pieces until golden brown and the blisters show on the skin. Set aside.

Crispy Dinuguan Ingredients:

* Cooked Lechon Kawali (see above)
* 1/4 kilo minced pork liver
* 2/3 cup native vinegar
* 1 large onion, chopped
* 1/2 teaspoon crushed peppercorn
* 1/2 cup pork blood (refrigerate until ready to use)
* 1 1/2 cups water
* 2 teaspoon sugar
* 1 tablespoon patis
* 2 large hot peppers (siling haba not labuyo)
* salt to taste

How To Make Crispy Dinuguan:

1. Chop coagulated blood. Mince the liver and season with a little salt. Set aside separately.

2. Mix vinegar, onion, pepper, and pork blood all together in a sauce pan. Blend well and bring to a boil.

3. As soon as the mixture is boiling, add water, sugar and patis.

4. Drop in the minced liver and hot peppers to the mixture. Simmer for 5 more minutes then add the Lechon Kawali. Mix just enough to coat the Lechon Kawali pieces. Don’t overcook or the crispiness will be gone.

5. Add salt to taste but this is optional. Remember the Lechon Kawali is already salty and may make the dinuguan even saltier.

Best served with puto or plain rice.

Serves 6

NOTE: This Crispy Dinuguan Recipe is originally posted at Pinoy Food Blog. Big thanks and credits goes to them.

Crispy Dinuguan Image by Danielle Lingat Shared Via Flickr Under A Creative Commons License

Longanisa Recipe - Skinless Longganisa

Longganisa is a native delicacy here in the Philippines. The seasoning vary a lot depending on the place where a certain type of longganisa originates. Lucban and Vigan longganisa are garlicky, for instance. Longganisa comes in various sizes as well. Some are made with beef or chicken instead of pork. Sweet or spicy, small or large, longganisa is a popular Filipino breakfast food.

Homemade Skinless Longanisa (Filipino Style Sausage) Image Via cafemunchkin.com

In this post, you will learn how to cook or prepare Skinless Longanisa; a popular variant of Longganisa.

Skinless Longganisa Ingredients :

500 g. of ground lean pork
3 tbsps. of finely minced garlic
1 onion, finely chopped
2 tbsps. of tomato paste
2 tbsps. of rice vinegar
2 tbsps. of soy paste
1 tsp. of salt
1 tsp. of pepper
4 tbsps. of dark brown sugar
1 tbsp. of fine unsweetened bread crumbs
1 egg, beaten
1 c. of cooking oil
12-15 pcs. of kitchen wax paper, 6″ x 6″ in size

Skinless Longganisa Cooking Instruction - Procedure

1). Mix together all the ingredients except the cooking oil and the wax paper. Divide into 12 to 15 portions, depending on the size you prefer. Form each portion into a log about 1″ to 1-1/3″ thick. Place on a piece of wax paper and roll firmly and as tightly as you can. Repeat for the remaining portions. Stack on a covered container and chill in the fridge for at least 2 hours.

2). Heat the cooking oil in a wide skillet or wok until it starts to smoke. Fry the longganisa in hot oil until browned. Drain on paper towels.

Enjoy eating your skinless longanisa. It is best served with fried eggs and garlic fried rice.