Filipino Food Recipes
A classic recipe…
Morcon (Murkon in Tagalog orthography) is a holiday dish during the Christmas season in the Philippines. It is a meat roll stuffed with sausage or hotdogs, carrots, pickles, cheese, and egg.
From the Spanish word barquillos, meaning “wafer rolls” or “rolled wafers.”
This recipe for Aceitunas Aliniadas (aceitunas aliñadas) treats was used by the nuns of Santa Clara for making the jarred olives that were Christmas gifts to the Spanish friars.
Olives are imported because they do not grow natively in the tropics.
Pakam is a chicken dish from the province of Bulacan.
A quintessential Bicolano dish, LAING is dried taro leaves in coconut milk.
This is the Tagalog word for stingray.
In the Philippines, pagi is usually cooked in coconut milk.
Photos and Instructions by Johnard. How to make Sinigang na Isda (Fish
Featured photo of Ginisang Ampalaya by Mayette Garcia
Ampalaya is the Tagalog word for “bitter gourd” or “bitter melon.” Ginisa means “sautéed.” Here is a simple recipe for sautéed bitter gourd in Philippine cuisine.
Photo: Almondigas Soup by Eva Argenos