Lechon: The Ultimate Filipino Roast Pig
Lechon is a beloved Filipino dish that features a whole roasted pig, known for its crispy, golden skin and tender, flavorful meat. Traditionally served during festive occasions, this dish symbolizes celebration and is often the centerpiece of gatherings. Preparing lechon can be quite a task, but the results are truly rewarding, providing a delicious experience for your family and friends.
| Ingredients | Quantity |
|---|---|
| Whole pig | 20-30 lbs |
| Rock salt | 1 cup |
| Pepper | 2 tablespoons |
| Garlic (crushed) | 10 cloves |
| Lemongrass (bruised) | 3-4 stalks |
| Bay leaves | 3-4 leaves |
| Soy sauce | 1 cup |
| Vinegar | 1 cup |
| Water | As needed (for basting) |
Cooking Steps Instructions:
- Prepare the Pig: Clean and thoroughly wash the whole pig, removing any hairs and insides.
- Season the Pig: Rub the entire pig generously with rock salt, pepper, crushed garlic, and soy sauce both inside and out. Stuff the cavity with lemongrass and bay leaves.
- Set Up for Roasting: Skewer the pig on a spit or place it on a rack over a charcoal or wood fire, ensuring even heat distribution.
- Roast the Pig: Roast over medium heat, turning slowly for several hours (approximately 6-8 hours), basting occasionally with vinegar and water to keep the meat moist and skin crispy.
- Check for Doneness: The pig is done when the skin is golden brown and the internal temperature reaches 160°F (70°C).
- Serve: Once cooked, let the lechon rest for a few minutes before carving and serving with a side of liver sauce or vinegar dipping sauce.
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Kare-Kare: a Peanut Stew With Oxtail
Kare-Kare is a traditional Filipino dish that is a flavorful peanut stew typically made with oxtail, vegetables, and sometimes tripe. This rich and hearty dish is often enjoyed during family gatherings and festive celebrations, served with a side of shrimp paste (bagoong) to complement its nutty flavor. The combination of tender meat and creamy peanut sauce makes kare-kare a comforting and satisfying meal.
| Ingredients | Quantity |
|---|---|
| Oxtail | 3 lbs |
| Peanut butter | 1 cup |
| Water | 6 cups |
| Banana hearts (puso ng saging) | 2 pieces (sliced) |
| Eggplant (sliced) | 2 pieces |
| String beans (sitaw) | 1 cup |
| Garlic (minced) | 5 cloves |
| Onion (chopped) | 1 medium |
| Fish sauce | 2 tablespoons |
| Salt | To taste |
| Ground black pepper | To taste |
| Sesame oil | 2 tablespoons |
Cooking Steps Instructions:
- Prepare the Oxtail: In a large pot, boil the oxtail in water until tender (about 1.5 to 2 hours). Skim off any impurities that rise to the surface.
- Sauté Aromatics: In a separate pan, heat sesame oil and sauté minced garlic and chopped onion until translucent.
- Combine Ingredients: Add the boiled oxtail along with the broth to the pan with sautéed aromatics. Stir in the peanut butter and fish sauce, mixing well.
- Add Vegetables: Once the oxtail sauce thickens, add the sliced banana hearts, eggplant, and string beans. Simmer until the vegetables are cooked through (about 5-10 minutes).
- Season and Serve: Season with salt and ground black pepper to taste. Serve hot with shrimp paste on the side.
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Adobo: The Iconic Marinated Meat Dish
Adobo is a quintessential Filipino dish known for its bold flavors and simplicity, featuring marinated meat usually simmered in vinegar, soy sauce, and spices. It can be prepared with various proteins like chicken, pork, or even seafood, making it a versatile option that is often served at family gatherings or special occasions. The unique combination of tangy and savory notes makes adobo a beloved comfort food that showcases the essence of Filipino cuisine.
| Ingredients | Quantity |
|---|---|
| Chicken thighs or pork belly | 2 lbs |
| Soy sauce | 1/2 cup |
| White vinegar | 1/2 cup |
| Garlic (crushed) | 6 cloves |
| Bay leaves | 2 pieces |
| Black pepper (whole) | 1 teaspoon |
| Water | 1 cup |
| Sugar (optional) | 1 tablespoon |
| Salt | To taste |
| Cooking oil | 2 tablespoons |
Cooking Steps Instructions:
- Marinate the Meat: In a bowl, combine soy sauce, vinegar, crushed garlic, bay leaves, and black pepper. Add the chicken or pork and marinate for at least 30 minutes or up to overnight.
- Brown the Meat: In a pot, heat cooking oil over medium heat. Remove the meat from the marinade and brown it on all sides.
- Simmer: Pour the marinade into the pot and add water. Bring to a boil, then reduce the heat to low. Cover and simmer for about 30-40 minutes, or until the meat is tender.
- Season to Taste: If desired, add sugar and salt to taste.
- Serve: Serve hot with steamed rice and enjoy the rich flavors of adobo.
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Pancit Canton: Stir-Fried Noodles for Celebration
Pancit Canton is a beloved Filipino stir-fried noodle dish that is often served during special occasions, festivities, and family gatherings, symbolizing long life and good fortune. This dish features chewy egg noodles tossed with an array of colorful vegetables and protein of choice, making it both flavorful and visually appealing. A key aspect of Pancit Canton is its savory sauce that ties all the ingredients together, each bite bursting with a combination of textures and flavors.
| Ingredients | Quantity |
|---|---|
| Pancit Canton noodles | 12 oz (340 g) |
| Cooking oil | 2 tablespoons |
| Garlic (minced) | 4 cloves |
| Onion (sliced) | 1 medium |
| Carrot (julienned) | 1 medium |
| Bell pepper (sliced) | 1 medium |
| Cabbage (shredded) | 2 cups |
| Snow peas | 1 cup |
| Chicken, pork, or shrimp | 1 cup (cooked and sliced) |
| Soy sauce | 1/3 cup |
| Oyster sauce | 2 tablespoons |
| Pepper (to taste) | To taste |
| Green onions (sliced) | 2 tablespoons |
Cooking Steps Instructions:
- Prepare Noodles: Cook Pancit Canton noodles according to package instructions, drain, and set aside.
- Sauté Aromatics: In a large pan or wok, heat cooking oil over medium heat. Sauté minced garlic and sliced onions until fragrant.
- Add Vegetables and Protein: Add carrots, bell peppers, snow peas, and shredded cabbage to the pan. Stir-fry until vegetables are slightly tender. Add the cooked protein of choice and combine.
- Mix Noodles and Sauce: Pour in the cooked noodles, soy sauce, and oyster sauce. Toss everything together until well combined and heated through.
- Serve: Garnish with sliced green onions and serve hot, enjoying the celebratory flavors of Pancit Canton.
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Lumpiang Shanghai: Crispy Filipino Spring Rolls
Lumpiang Shanghai is a popular Filipino appetizer known for its crispy texture and savory filling. These spring rolls are typically filled with a mixture of ground pork, vegetables, and seasonings, then deep-fried to golden perfection. They are often served with a sweet and sour dipping sauce, making them a beloved treat during celebrations and gatherings.
| Ingredients | Quantity |
|---|---|
| Ground pork | 1 lb (450 g) |
| Carrots (finely chopped) | 1 medium |
| Green onions (sliced) | 3 stalks |
| Garlic (minced) | 4 cloves |
| Onion (finely chopped) | 1 medium |
| Salt | 1 teaspoon |
| Pepper | 1/2 teaspoon |
| Lumpia wrappers | 50 pieces |
| Cooking oil (for frying) | As needed |
Cooking Steps Instructions:
- Prepare the Filling: In a large bowl, combine ground pork, finely chopped carrots, sliced green onions, minced garlic, chopped onion, salt, and pepper. Mix until well combined.
- Wrap the Spring Rolls: Take a lumpia wrapper, place a tablespoon of the filling at the bottom, then fold and roll tightly, sealing the edges with a bit of water.
- Fry the Spring Rolls: Heat cooking oil in a pan over medium heat. Fry the wrapped spring rolls in batches until golden brown and crispy, about 3-5 minutes per side.
- Drain and Serve: Remove the spring rolls from the oil and drain on paper towels. Serve hot with sweet and sour sauce or your preferred dipping sauce.
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Sinigang: A Tangy Tamarind Soup
Sinigang is a traditional Filipino soup known for its distinct tangy flavor, usually achieved with tamarind as the primary souring agent. This hearty dish typically features a variety of vegetables and meats, such as pork, shrimp, or beef, making it a comforting choice for family meals, especially during cooler weather or festive gatherings.
| Ingredients | Quantity |
|---|---|
| Pork (or shrimp, cut into pieces) | 1 lb (450 g) |
| Water | 8 cups |
| Tamarind paste (or fresh tamarind) | 1/2 cup (or 1 cup if using fresh) |
| Tomatoes (quarter-cut) | 2 medium |
| Onion (quartered) | 1 medium |
| Radish (sliced) | 1 medium |
| Eggplant (sliced) | 1 medium |
| Water spinach (kangkong) | 1 bunch |
| Green chili (sliced) | 1-2 pieces |
| Fish sauce | 2 tablespoons |
| Salt | to taste |
Cooking Steps Instructions:
- Boil the Water: In a pot, bring 8 cups of water to a boil. Add the pork (or shrimp) and let it simmer until tender.
- Add the Aromatics: Incorporate the quartered onion and tomatoes into the pot; simmer for another 5-10 minutes until the tomatoes soften.
- Sour the Soup: Stir in the tamarind paste or fresh tamarind, ensuring the flavors meld into the broth.
- Add Vegetables: Add the radish, eggplant, and green chili; cook until the vegetables are tender.
- Final Touch: Add the water spinach and fish sauce; cook for an additional 2-3 minutes. Adjust salt to taste.
- Serve: Ladle soup into bowls and serve hot with steamed rice.
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Puto: Steamed Rice Cakes
Puto is a beloved Filipino steamed rice cake that is often enjoyed as a snack or dessert. Known for its soft and fluffy texture, puto is typically made from rice flour and can be flavored with various ingredients, such as cheese, coconut, or ube. These delightful treats are often served during special occasions, as they are versatile and can be paired with savory dishes or enjoyed on their own.
| Ingredients | Quantity |
|---|---|
| Rice flour | 2 cups |
| Sugar | 3/4 cup |
| Baking powder | 1 tablespoon |
| Coconut milk | 1 cup |
| Water | 1/2 cup |
| Egg | 1 large |
| Cheese (grated) | 1/2 cup (optional) |
| Salt | 1/4 teaspoon |
| Butter (melted) | 2 tablespoons |
Cooking Steps Instructions:
- Prepare the Batter: In a mixing bowl, combine the rice flour, sugar, baking powder, and salt. In another bowl, whisk together the coconut milk, water, and egg. Gradually combine the wet and dry ingredients, adding melted butter and mixing until smooth.
- Fill the Molds: Grease puto molds or small cups, then pour the batter into the molds, filling them about 2/3 full. If using cheese, top each filled mold with a small amount of grated cheese.
- Steam: Place the filled molds in a steamer and cover tightly. Steam for about 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Serve: Remove from the steamer, let cool slightly, and serve warm. Enjoy your fluffy puto with your favorite dishes or on its own!
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Bibingka: Traditional Rice Cake With Coconut
Bibingka is a traditional Filipino rice cake that is particularly popular during the Christmas season. Made from a mixture of rice flour and coconut milk, bibingka is often baked in banana leaves, which imparts a unique flavor to the cake. It is usually topped with butter, grated coconut, and sometimes cheese or salted eggs, making it a delightful treat that pairs well with hot chocolate or coffee.
| Ingredients | Quantity |
|---|---|
| Rice flour | 2 cups |
| Coconut milk | 1 cup |
| Sugar | 1/2 cup |
| Baking powder | 1 tablespoon |
| Egg | 1 large |
| Salt | 1/4 teaspoon |
| Butter (melted) | 1/4 cup |
| Grated coconut | 1/2 cup (for topping) |
| Cheese (grated) | 1/2 cup (optional, for topping) |
| Salted eggs (sliced) | 2 (optional, for topping) |
| Banana leaves (for lining) | 4-6 pieces |
Cooking Steps Instructions:
- Prepare the Batter: In a large bowl, combine rice flour, coconut milk, sugar, baking powder, salt, and beaten egg. Mix until smooth.
- Line the Molds: Line a baking dish with banana leaves, leaving some overhang for easy removal. Preheat the oven to 375°F (190°C).
- Pour and Bake: Pour the batter into the prepared dish and bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Add Toppings: Once baked, remove from the oven, brush with melted butter, and top with grated coconut, cheese, and slices of salted egg (if using).
- Serve: Let cool slightly, then slice and serve warm. Enjoy your bibingka with hot chocolate or coffee!
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Morcon: A Savory Beef Roll
Morcon is a beloved Filipino dish that features a savory beef roll stuffed with a mixture of vegetables, spices, and sometimes eggs. This dish is often prepared for special occasions and celebrations, showcasing the rich flavors and textures of Filipino cuisine. Morcon is typically served with a delicious sauce, making it a comforting and satisfying main course.
| Ingredients | Quantity |
|---|---|
| Beef flank or brisket | 2 lbs |
| Carrots (julienned) | 1 cup |
| Pickles (sliced) | 1/2 cup |
| Hard-boiled eggs | 2 |
| Bell pepper (sliced) | 1 |
| Bacon (sliced) | 4 strips |
| Onion (minced) | 1 |
| Garlic (minced) | 4 cloves |
| Soy sauce | 1/4 cup |
| Beef broth | 2 cups |
| Bay leaves | 2 |
| Salt | to taste |
| Pepper | to taste |
| Cooking oil | 2 tablespoons |
Cooking Steps Instructions:
- Prepare the Beef: Flatten the beef with a meat mallet to about 1/4 inch thick. Season with salt and pepper, then marinate in soy sauce for at least 30 minutes.
- Assemble the Filling: Lay the beef flat, and place strips of bacon, carrots, pickles, bell pepper, and hard-boiled eggs on one end. Roll the beef tightly into a cylinder and secure with kitchen twine or toothpicks.
- Brown the Roll: In a large skillet, heat oil over medium heat. Brown the beef roll on all sides, then set aside.
- Make the Sauce: In the same skillet, sauté onion and garlic until fragrant. Add the beef broth, bay leaves, and return the beef roll to the pan. Simmer for about 1.5 to 2 hours or until the beef is tender.
- Slice and Serve: Remove the beef from the pot, slice into rounds, and serve with the sauce. Enjoy your morcon with steamed rice!
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Chicken Inasal: Grilled Chicken With Citrus Marinade
Chicken Inasal is a popular Filipino grilled chicken dish known for its vibrant flavors, which come from a marinade consisting of citrus juices and spices. This dish is famous in the Visayan region, particularly in Bacolod City, and is often enjoyed with a side of rice and a special vinegar dipping sauce. The result is tender, juicy chicken with a smoky, charred exterior that is perfect for gatherings and celebrations.
| Ingredients | Quantity |
|---|---|
| Chicken (legs and thighs) | 2 lbs |
| Calamansi or lemon juice | 1/2 cup |
| Soy sauce | 1/4 cup |
| Garlic (minced) | 6 cloves |
| Ginger (grated) | 1 tablespoon |
| Annatto oil (or achuete oil) | 2 tablespoons |
| Black pepper | to taste |
| Salt | to taste |
| Green onions (optional, for garnish) | 2 tablespoons, chopped |
Cooking Steps Instructions:
- Marinate the Chicken: In a bowl, combine calamansi or lemon juice, soy sauce, minced garlic, grated ginger, annatto oil, black pepper, and salt. Add chicken pieces and marinate for at least 1 hour, preferably overnight in the refrigerator.
- Preheat the Grill: Heat the grill over medium-high heat and lightly oil the grates.
- Grill the Chicken: Remove chicken from the marinade and place on the grill. Cook for about 15-20 minutes, turning occasionally until cooked through and slightly charred.
- Serve: Garnish with chopped green onions if desired, and serve with rice and a vinegar dipping sauce. Enjoy your delicious Chicken Inasal!
Bicol Express: Spicy Pork in Coconut Milk
Bicol Express is a beloved Filipino dish famous for its rich, spicy flavors and creamy coconut milk base. Originating from the Bicol region, this dish typically features pork, which is cooked in a fragrant sauce made from coconut milk, chili peppers, and shrimp paste. It is a wonderful representation of the bold and vibrant tastes found in Filipino cuisine, best served over steaming white rice.
| Ingredients | Quantity |
|---|---|
| Pork belly (cut into strips) | 2 lbs |
| Coconut milk | 2 cups |
| Shrimp paste (bagoong) | 2 tablespoons |
| Chili peppers (sliced) | 4-5 (adjust to taste) |
| Garlic (minced) | 4 cloves |
| Onion (sliced) | 1 medium |
| Ginger (sliced) | 1-inch piece |
| Black pepper | to taste |
| Oil (for sautéing) | 2 tablespoons |
| Green onions (for garnish) | 2 tablespoons, chopped |
Cooking Steps Instructions:
- Sauté Aromatics: In a large pan, heat oil over medium heat. Sauté minced garlic, sliced onion, and ginger until fragrant.
- Cook the Pork: Add the pork belly strips and cook until they are browned.
- Add Coconut Milk and Shrimp Paste: Pour in the coconut milk and stir in the shrimp paste. Bring to a simmer.
- Add Chili Peppers: Add the sliced chili peppers, continuing to simmer until the pork is tender and the sauce thickens. Season with black pepper to taste.
- Serve: Garnish with chopped green onions and serve hot over rice. Enjoy your spicy and creamy Bicol Express!
Halo-Halo: A Refreshing Filipino Dessert
Halo-Halo is a popular and refreshing Filipino dessert that is perfect for hot weather or any festive occasion. This colorful mixture is a delightful combination of crushed ice, various sweetened fruits, jellies, beans, and topped with ube (purple yam), leche flan, and a scoop of ice cream. Each layer comes together to create a deliciously satisfying treat that symbolizes the vibrant and diverse flavors found in Filipino cuisine.
| Ingredients | Quantity |
|---|---|
| Crushed ice | 2 cups |
| Sweetened jackfruit | ½ cup |
| Sweetened banana (sliced) | ½ cup |
| Sweetened mung beans | ½ cup |
| Sweetened purple yam (ube) | ½ cup |
| Jellied coconut (macapuno) | ½ cup |
| Leche flan | 1 piece |
| Ice cream (any flavor) | 1 scoop |
| Evaporated milk | ½ cup |
| Sugar (if desired) | to taste |
| Additional toppings (optional) | as desired |
Cooking Steps Instructions:
- Prepare Ingredients: Gather all the ingredients and prepare them as needed (slice fruits, cube leche flan, etc.).
- Layer the Ingredients: In a tall glass or bowl, start layering the sweetened fruits, beans, jellies, and ube.
- Add Crushed Ice: Top the layered mix with crushed ice until the glass is full.
- Drizzle Milk: Pour evaporated milk over the crushed ice, and add sugar to taste, if desired.
- Finish with Toppings: Place a piece of leche flan and a scoop of ice cream on top as the final touch. Serve with a spoon and enjoy!
Tsokolate: Rich Filipino Hot Chocolate
Tsokolate is a beloved Filipino beverage that brings warmth and comfort, especially during the cooler months or festive celebrations. This rich and creamy hot chocolate is traditionally made using tablea, which are pure cocoa tablets, giving it a distinct deep chocolate flavor. Often enjoyed with a side of pan de sal or served during special occasions, Tsokolate encapsulates the essence of Filipino hospitality and sweetness.
| Ingredients | Quantity |
|---|---|
| Tablea (cacao tablets) | 4 pieces |
| Water | 2 cups |
| Milk | 1 cup |
| Sugar | to taste |
| Pinch of salt | 1 |
| Vanilla extract | 1 tsp (optional) |
Cooking Steps Instructions:
- Dissolve Tablea: In a saucepan, bring water to a boil, then lower the heat and add the tablea. Stir continuously until fully dissolved.
- Add Milk: Pour in the milk and mix well. Heat until the mixture is hot but not boiling.
- Sweeten the Drink: Add sugar and a pinch of salt to taste. Stir until the sugar is dissolved.
- Serve Hot: Pour into cups or mugs, and if desired, add a drop of vanilla extract for extra flavor. Enjoy while warm!
Escabeche: Sweet and Sour Fish
Escabeche is a popular Filipino dish known for its delightful balance of sweet and sour flavors, typically featuring fried fish as the star ingredient. The fish is marinated and then simmered in a vibrant sauce made from vinegar, sugar, and an array of fresh vegetables. Often served during festive occasions or family gatherings, Escabeche is guaranteed to bring a burst of flavor to any meal.
| Ingredients | Quantity |
|---|---|
| Whole fish (e.g. bangus or tilapia) | 1 medium fish |
| Salt | to taste |
| Oil | for frying |
| Vinegar | 1/2 cup |
| Sugar | 1/4 cup |
| Water | 1/2 cup |
| Onion | 1 medium, sliced |
| Carrots | 1 medium, julienned |
| Bell pepper | 1 medium, sliced |
| Ginger | 1-inch piece, julienned |
| Peppercorns | 1 tsp |
| Green onions | for garnish |
Cooking Steps Instructions:
- Prepare the Fish: Clean the fish thoroughly, season with salt, and let it sit for about 15-20 minutes.
- Fry the Fish: Heat oil in a pan and fry the fish until golden brown on both sides. Drain excess oil and set aside.
- Make the Sauce: In a separate pot, combine vinegar, sugar, water, peppercorns, and ginger. Bring to a simmer.
- Add Vegetables: Add sliced onions, carrots, and bell pepper to the vinegar mixture. Cook until veggies are tender.
- Combine and Serve: Place the fried fish in the pot with the sauce, cooking for a few more minutes to absorb the flavors. Garnish with green onions before serving hot. Enjoy!
Suman: Sticky Rice Cake Wrapped in Leaves
Suman is a beloved Filipino dessert made from glutinous rice cooked in coconut milk and often wrapped in banana or bamboo leaves. This sticky rice cake is delightfully sweet and chewy, making it a perfect treat during holiday celebrations or as a delightful snack any time of the year.
| Ingredients | Quantity |
|---|---|
| Glutinous rice | 2 cups |
| Coconut milk | 1 cup |
| Water | 1 cup |
| Sugar | 1/2 cup |
| Salt | 1/4 tsp |
| Banana leaves or bamboo leaves | Enough to wrap approximately 10 pieces |
Cooking Steps Instructions:
- Prepare the Rice: Rinse the glutinous rice until the water runs clear, then soak it in water for at least 4 hours or overnight.
- Mix Ingredients: In a large pot, combine soaked glutinous rice, coconut milk, sugar, and salt. Stir until well mixed.
- Wrap the Mixture: Cut the banana or bamboo leaves into squares (about 8×8 inches). Place a spoonful of the rice mixture in the center of each leaf square, fold, and wrap securely.
- Steam: Arrange the wrapped suman in a steamer basket, cover, and steam for about 30-40 minutes or until cooked through.
- Serve: Allow to cool slightly before unwrapping. Serve warm with additional grated coconut, if desired, and enjoy!
