Filipino Food Recipes

Filipino Puchero or Pochero is a delicious stew made from chicken, pork or beef. Here’s how to prepare Puchero or Pochero the Filipino way. Estimated cooking time: 1 hour and 20 minutes Makes 6 Servings Pochero Ingredients: * 1 cup dried chickpeas * 1 (3 lb) chicken, cut in serving size pieces * 1 lb pork, cut in large cubes * 2 chorizo sausage, cut into 1″ pieces * 1 large onion, sliced * 4 teaspoons salt * 1 teaspoon whole black peppercorns * 4 tablespoons oil * 10 cloves garlic, finely chopped * 1 medium onion, finely chopped * 2 ripe tomatoes, , peeled and diced or1 small can whole tomatoes * 1 lb sweet potatoes, peeled and cut into chunks * 1 bok choy, cut acrossin 2″ sections * 8 green onions, cut in 2″ lengths Pochero Cooking Instructions: * Wash chick peas and soak overnight (or use a can of Garbanzo beans). * In one pan put in the chick peas chicken, pork, chorizo and add water to cover. * Add sliced onion, salt& peppercorns,

Estimated cooking & preparation time: 45 minutes. Chopsuey Ingredients: * 1/4 kilo pork, sliced into small pieces * 1/4 kilo shrimps, shelled, deveined and halved * 1/4 kilo chicken liver and gizzard, sliced to small pieces * 1/4 kilo cauliflower, broken to bite size * 1/4 kilo string beans * 1/4 kilo snow peas (sitsaro) * 1/4 kilo cabbage, cut into squares * 2 stalks of leeks, cut into 2″ long pieces * 3 stalks celery, cut into 2″ long pieces * 5 cloves garlic, diced * 2 onions, diced * 1 carrot, sliced thinly * 1 piece red bell pepper, cut in strips * 1 piece green bell pepper. cut in strips * 2 tablespoons of cornstarch, dissolved in 1/4 cup of water * 2 cups chicken stock (broth) * 3 tablespoons of sesame oil * 3 tablespoons of patis (fish sauce) * 4 tablespoons of corn oil or vegetable oil * Salt to taste Chopsuey Cooking Instructions: * In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add

Chicken Macaroni Salad Ingredients: * 1/5 kilo macaroni noodles * 2 to 3 pieces, medium sized carrots * 1 big chicken breast * 500 ml of mayonnaise * 1 can (836 g) pineapple chunks or tidbits * 1 big white onion, finely chopped * 1/2 cup sweet pickle relish * 3 hardboiled eggs, diced * 1 cup diced cheddar cheese * 1/2 cup raisins * salt and pepper to taste Macaroni Salad Cooking Instructions: * Cook macaroni noodles according to package cooking instructions. * In a pot, boil carrots in water for 15 to 20 minutes or until cooked. * Drain carrots and let cool. Peal skin then dice. * Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths * Drain pineapple chunks or tidbits. * Combine all ingredients while adding salt and pepper, to taste. * Refrigerate, then serve.

In a bowl, mix all the ingredients and marinate the squid for 1 hour. Grill squid for about 4 minutes on each side. Main Ingredients: * 1 kilo squid * 1/2 cup honey * 1/2 cup brown sugar * 1/2 cup soy sauce * 1/2 cup vinegar * 1/2 head garlic (minced) * 1/2 tablespoon ginger (minced) * 1 teaspoon hot chili pepper (minced) * 2 teaspoons salt Procedure: 1. Wash and clean squid well. 2. Take out the black ink. 3. Take out the skin and film. 4. In a bowl, mix all the ingredients and marinate the squid for 1 hour. 5. Grill squid for about 4 minutes on each side. 6. Heat remaining marinade mixture for sauce. 7. Serve with sauce.

Prawns dipped in batter and deep-fried, Camaron Rebosado resembles the Japanese prawn tempura in many ways. Makes: 6 serving Preparation time: 40 minutes Cooking time: 40 minutes - 1 hour Ingredients: 2 cups plain all-purpose flour 2 Tbsp calamansi juice (or lemon juice) 2 tsp salt 1 tsp pepper 1 kg (2 lb) medium prawns, heads and shells removed, deveined, tails left intact 2 large eggs, lightly beaten 1 cup oil Sweet & Sour Sauce 1/2 cup white refined sugar 1/2 tsp salt 1/4 cup tomato ketchup 1/2 cup vinegar 2 tbsp cornflour dissolved in 1 cup water Cooking Instructions: * Sprinkle the calamansi or lemon juice and salt and pepper over the shrimps and set aside while you prepare the batter. * In a mixing bowl, combine flour and salt. Dredge each prawn in flour mixture, dip in egg, then dredge in flour again. * Heat cooking oil in a wok or frying pan. Cook prawns in hot oil in batches until they turn an even yellow-orange color. Drain t

Chicken Empanada is a favorite snack and party fare that I can serve hot or cold. I always thought making empanada was difficult but after baking Apple Pie, Empanada is a breeze. Here is an easy empanada recipe that uses baking. Makes 20 puffs Preparation time: 1 hour Cooking time: 20 mins Chicken Empanada Ingredients: Crust * 300 g (2 1/2 cups) flour, plus extra for dusting * 3 tablespoons sugar * 1/2 teaspoon baking powder * 1/2 teaspoon salt * 65 g (1/3 cup) chilled solid vegetable shortening * 125 g(1/2 cup) butter * 6-7 tablespoons iced water * 1 egg, lightly beaten * 1 tablespoon water Filling * 1 tablespoon oil * 1 tablespoon butter * 1/2 medium onion, minced * 3-4 cloves garlic, minced * 450 g (1 lb) chicken breast or thigh meat, deboned and cubed * 1 small potato, diced * 1 small carrot, diced * 250 ml (1 cup) water or chicken broth * 100 g (1 cup) green peas (thawed, if frozen) * 100 g (1/2 cup) raisins (optional) * 2 teaspoons

Often served in bars and bistros as an accompaniment to drinks, Calamares is a dish of Spanish origin by Filipinos and localised with the use of calamansi. Serves 6 Preparation time: 15 + 30 mins marinating Cooking time: 15-20 mins Filipino Calamares Ingredients: * 1 kg (2 lb) medium squid, cleaned (head, ink sacs and tentacles discarded), outer purple skin peeled off (do not cut squid open) * Juice of 3-4 calamansi (lime) * 2 egg whites * 125 g (1 cup) plain (all-purpose) flour * 250 ml (1 cup) oil * Salt and pepper to taste * Lettuce (optional) Filipino Calamares Cooking Instructions: * Slice squid into 1-cm (½-in) rings. Marinate in calamansi juice for about 30 minutes. * Dip squid rings in egg whites, then dredge in flour. * Heat oil in a wok and fry squid rings in hot oil a few pieces at a time until they turn golden yellow, about 1 minute. Do not overcook as this will make the squid tough. * Remove squid rings from the wok and drain on paper

Estimated cooking time: 1 hour Rellenong Bangus Ingredients: * 1 big bangus (milkfish) * 3 cloves of garlic, minced * 1 onion chopped * 2 tomatoes, diced * 1 egg * 1/4 cup lemon juice * 1 small carrot, finely chopped * 1/4 cup soy sauce * 4 tablespoons of cooking oil * salt and pepper to taste * ham, finely chopped * raisins * cooked peas Rellenong Bangus Cooking Instructions: * Scale and remove the intestines of the bangus. * With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin. * Marinate the head and skin in lemon juice, soy sauce and pepper. * Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes. * Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender. * Add the chopped ham, cooked pea

Those who like the taste of crabs will enjoy eating this dish. The stuffing contains only pure crab meat, sautéed with garlic, onion and tomatoes, which give it added flavor. You may steam the crab ahead and fry the meat from the shells. Keep crab meat refrigerated until ready to cook as stuffing. Serves 4-6 Preparation time: 10 mins Cooking time: 30 mins Rellenong Alimasag Recipe Ingredients: * 6 crabs * 90 ml (1/3 cup) oil * 3-4 cloves garlic, peeled and diced * 2-3 small tomatoes, diced * Salt and pepper * 1 egg, lightly beated * 2 tablespoons cornstarch * 2 tablespoons bread-crumbs Rellenong Alimasag Cooking Instructions: * Steam crabs until fully cooked, about 10 minutes. Allow to cool. * Open crabs and remove the meat from the crabs. Set the meat aside. Reserve shells and claws. * Heat 2 tablespoons of the oil in a frying pan and sauté onion for 1 minute. * Add garlic and sauté until fragrant. Add the tomatoes and sauté until tender.

Makes: 6 serving Preparation time: 20 mins + 30 mins marinating Cooking time: 5 minutes Gambas Recipe Ingredients: * 1 kg (2lb) medium prawns, peeled (heads, tails and shells discarded) * Juices of 3-4 calamansi * 1/4 cup olive oil * Cloves of 1 hole head of garlic, peeled and crushed * Dash Tabasco (or other hot pepper sauce) * Salt and pepper to taste * Parsley, to garnish (optional) * Sliced green chili, to garnish (optional) Gambas Recipe Cooking Instructions: * Marinate peeled prawns in calamansi juice for about 30 mins. * Heat oil in a frying pan or wok and sauté garlic until almost brown. * Add prawns and stir fry until fully cooked, about 2 to 3 mins. Do not overcook. * Season with hot pepper sauce and salt and pepper to taste. Transfer prawns to a serving dish together with the garlic. If desired, garnish with parsley and chili. * Serve as an appetizer, as a first course or as pulutan with drinks.