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Recipes

Filipino Food Recipes

  • Closeup of Lumpiang Ubod Ingredients
    Lumpiang Ubod
    Posted in: Recipes

    Also known as lumpiang sariwa (fresh lumpia).

    Ubod is the heart of the coconut palm where the leaves and the nuts are formed. The tree dies when the ubod is removed.

  • Laing
    Laing
    Posted in: Recipes

    A quintessential Bicolano dish, LAING is dried taro leaves in coconut milk.

  • Filipino bittergourd dish
    Ginisang Ampalaya
    Posted in: Recipes

    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.

  • Filipino Morcon from Bataan
    Morcon
    Posted in: Meat, Recipes

    Featured photo is of Morcon made in Bataan in February 2016.

    Morcon (Murkon in Tagalog orthography) is a popular holiday dish during the Christmas season in the Philippines. It is a meat roll stuffed with sausage or hotdogs, carrots, pickles, cheese, and egg.

  • Pinakbet Ilocano
    Pinakbet
    Posted in: Recipes

    Cooked, Styled & Photographed by Mayette Garcia.

    Pinakbet (also known as pakbet) is a popular vegetable-rich Filipino dish associated wih the Ilocos region of the Philippines. Pinakbet is the contracted form of the Ilocano word pinakebbet, meaning “shrunk” or “shriveled.”

  • Mechadong Manok at Baboy
    Traditional Mechado
    Posted in: Recipes

    Today, the term mechado is used in the Philippines to refer to any stew (usually beef) with potatoes, tomatoes, bay leaf and soy sauce.

    The traditional dish mechado uses a Spanish culinary practice of threading strips of pork back-fat through thick pieces of cheaper lean beef to render them more tender and less dry.

  • chicken freshly killed
    Pakam
    Posted in: Meat, Recipes

    Pakam is a chicken dish from the province of Bulacan.

  • Pansit Canton
    Recipe: Pancit
    Posted in: Noodles, Recipes

    Pancit (pansit) is a catchall term for Chinese-influenced noodle dishes in the Philippines. There are many different kinds of pancit — different noodles, different ingredients, different styles of cooking. Here is one recipe for pancit using egg noodles.

  • Mango Gulaman
    Mango Sago Gulaman
    Posted in: Recipes

    The Filipino treat Sago’t Gulaman is a refreshing blend of pieces of gulaman (seaweed-derived “gelatin”) and sago pearls. Here’s a recipe with mango puree added.

  • Minatamis na Saba (Sweetened Bananas)
    Minatamis
    Posted in: Filipino Snacks, Recipes

    Photo by Toyang Noresa. Minatamis na Saba (Sweetened Bananas). Minatamis is the Tagalog word for “sweetened” or “candied.” Philippine fruits commonly made into minatamis are saba bananas, jackfruit, kamias, and even pineapples and mangoes.

  • Pustero (Pochero)
    Putsero (Pochero)
    Posted in: Meat, Recipes

    Known as Cocido madrileño by the Spaniards, pochero had been until recent decades a traditional Sunday dinner for Filipinos. It is a meat stew with lots of vegetables.

  • Classic Tall Glass for Haluhalo
    Haluhalo
    Posted in: Filipino Snacks, Recipes

    Photo by Tarshera of HALUHALO, an icy Filipino treat that is most popular during the very hot summer season in the Philippines, in April and May. It’s a hodgepodge of sweetened preserved fruits, evaporated milk, and crushed ice topped with ice cream or leche flan.

  • Bulanglang with Squash and Malunggay Leaves
    Bulanglang
    Posted in: Recipes

    Bulanglang is a dish whose vegetable ingredients vary with the backyard and the season and from region to region. Here is one recipe for this versatile dish.

  • Kare-Kare
    Kare-Kare
    Posted in: Meat, Recipes

    Photo by Ma. Luisa Oblea of Kare-Kare, an ox-tail stew cooked with vegetables in a peanut sauce.