Welcome to the Filipino Food site. Featured on this site are free Filipino recipes that have become all time Philippine favorites. Traditional Filipino food recipes that are simple to cook and always a pleasure to serve and eat. Dishes that are always welcome on the dining table. Filipino food consist mostly of vegetables, seafood, dairy, meat and rice. Like Philippine fiestas, Filipino recipes are rich in flavor & color. Filipino culinary arts is greatly influenced by Chinese, European, American, Arab and Asian cuisines. A fusion of various recipes adopted from earlier traders, Asian immigrants and former colonizers.
Before the Spaniards colonized the Philippines, the country's cuisine consisted of root crops, game, vegetables and seafood. Filipino food recipes then was almost always either boiled, roasted or broiled. Foreign trade brought in all kinds of spices and plants to the Philippines. And like the Filipino today, its cuisine is a gastronomic feast from different countries and cultures - from east to west. Filipinos have embraced as their own cuisines form other countries like the noodles from the Chinese, rice and meat dishes from the Spaniards, fast-food from the Americans and even spaghetti from the Italians. All these now form part of the Philippine cuisine - with the Filipino touch, of course. There are however many Filipino recipes from each region of the Philippines with each region having its own unique specialty. The Ilocanos from the north are known for their Pakbet - a simple but nutritious vegetable dish. While the Bicolanos are famous for their Bicol Express a hot and spicy dish simmered in coconut milk. Overall, nothing beats the fame of the tasty pork and chicken Adobo, a dish the Philippines is known for throughout the world. Experience the tastes and colors of Philippine food. A gastronomic delight that has been savored through many generations. Enjoy the free Filipino food recipes on this site and happy cooking!
Filipino Food Recipe.
Sinigang is a Philippine dish consisting of meat or seafood and vegetables simmered in a sour broth, often with a base of rice washing (water used to rinse rice). The sour soup goes well with rice, the staple food of all Filipinos. Because of this, as well as its use of native ingredients, I suggested that its origins are most likely indigenous and hence it may be considered the national dish of the Philippines.
Pork Sinigang.
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 1 teaspoon salt
- 1 (1/2 inch) piece fresh ginger, chopped
- 2 plum tomatoes, cut into 1/2-inch dice
- 1 pound bone-in pork chops
- 4 cups water, more if needed
- 1 (1.41 ounce) package tamarind soup base (such as Knorr®)
- 1/2 pound fresh green beans, trimmed
Paksiw is a term used to refer to dishes cooked in vinegar and garlic. This could pertain to meats like pork (Paksiw na Pata and Lechon Paksiw are some of the examples) and seafood.
Bangus or Milkfish has been the regular fish variety for this dish (Paksiw na Bangus). However, due to availability, budget reasons, and personal preference, other fish varieties can be used.
Paksiw na Isda
Ingredients:
- 2 pieces fish (about half a pound each), cleaned and scales removed
- 1 knob ginger, sliced and pounded
- 6 cloves garlic, skin removed
- 1/2 cup vinegar
- 1 cup water
- 1 medium onion, sliced
- 1 small bitter gourd, chopped (optional)
- 3 pieces finger chili
- 2 teaspoon salt
- 1 teaspoon whole peppercorn
Pinakbet or pakbet is a popular Ilocano dish, from the northern regions of the Philippines, although it has become popular throughout the archipelago. The word is the contracted form of the Ilocano word pinakebbet, meaning "shrunk" or "shriveled". The original Ilocano pinakbet uses bagoong ("bugguong" in Ilokano), of fermented monamon or other fish, while further south, bagoong alamang is used. The basic vegetables used in this dish include native bitter melon, eggplant, tomato, okra, string beans, chili peppers , parda, winged beans, and others.
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
Dinuguan (also called dinardaraan in Ilocano, tid-tad in Pampanga, sinunggaok or champene in Batangas, and sampayna or champayna in Northern Mindanao. Possible English translations include pork blood stew, blood pudding stew, and chocolate meat) is a Filipino savory stew of meat and/or offal (typically stomach, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar. The term dinuguan comes from the Filipino word dugo meaning "blood".
Pork Dinuguan Ingredients:
- 1 k. of pork belly, cut into small cubes
- 350 g. of pork liver
- 4 c. of pig’s blood
- 3 chili peppers (siling haba)
- 1 head of garlic, crushed and minced
- 1 thumb-sized piece of ginger, minced
- 3 onions, halved and sliced thinly
- 1 pouch of sinigang mix good for 1 liter of broth
- 1 bay leaf
- salt
- pepper (optional)
- 1 tbsp. of cooking oil
Papaitan is a famous Ilocano soup dish mostly composed of cow or goat innards. The name of this dish was derived from the Filipino word “Pait”, which means “bitter”. The bitter taste of this soup comes from the bile. This is a bitter juice extracted by the liver and stored in the gallbladder to aid digestion.
- 1/2 lb ox tripe
- 1/2 lb cow’s small intestine
- 1/2 lb beef, thinly sliced and chopped
- 1/2 lb cow’s heart
- 2 tablespoons bile
- 2 knobs ginger, julienned
- 1 medium sized onion, diced
- 6 cloves garlic, crushed and chopped
- 8 cups water
- 4 to 6 pieces finger chilies
- 2 1/2 tablespoons salt
- 1/2 tablespoon ground black pepper
- 1 to 2 pieces lemon (or 5 to 8 pieces calamansi)
- 2 tablespoons cooking oil
Nilagang Baka is one of the most common dishes that can be found in every part of the Philippines. Nilagang Baka is an everyday dish that can be found in carinderias (small eatery) which is highly appreciated by every one, most especially those tired jeepney and cab drivers who never eat without "mainit na sabaw" (hot soup), and their top choice.
From the name itself Nilaga (boiled), Baka (beef), it takes several hours to cook this dish. The process of boiling makes the meat soft and tender. Beef brisket, short rib or beef shank would be an excellent choice for this dish, and of course, fresh vegetables must be added to make a perfect flavorful bouillon (soup stock).
Ingredients:
- 2 pieces Onions, quartered
- 1 kilo Beef
- 3 pieces Potatoes, cubed
- 2 bunches, Pechay (Bok Choy)
- 1 head small Cabbage, quartered
- 2 pieces med Sweet Corn (optional), cut into three
- Patis (Fish Sauce)
- 6 cups water
- Salt and Peppercorn
Kare-kare is a Philippine stew. It is made from peanut sauce with a variety of vegetables, stewed oxtail, beef, and occasionally offal or tripe. Meat variants may include goat meat or (rarely) chicken. It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, and sprinkled with calamansi juice. Traditionally, any Filipino fiesta (particularly in Pampanga region) is not complete without kare-kare. In some Filipino-American versions of the dish, oxtail is exclusively used as the meat.
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
