28 recipes from the Philippines

We have been assured that these are all genuine Philippine recipes and our research seems to confirm this. Anyway they are damned good

@romedrian09 via Twenty20

Lets crack on

Chicken Edovo

A delicious Philippine entree!

1 whole chicken
4 or 5 cloves garlic, minced
1 onion, sliced into rings
1 tablespoon oil

Rinse chicken. Cut up into small pieces. Brown onion rings and garlic in oil, then add chicken pieces and brown.

Mix and pour over the chicken:

3/4 cups water
1/2 cups vinegar
1/3 cups soy sauce over chicken
Salt and pepper
4 or 5 bay leaves

Bring to boil and cook covered until chicken is tender and done. Taste juice. Add more vinegar or soy sauce to your taste.

Serve chicken and juice over rice.

Fresh Egg Rolls (Fresh Lumpia – Philippine)

1/2 pound shrimp
1/4 pound pork, boiled for 15 minutes
1 can bamboo shoots or hearts of palm (optional)
Salt and pepper
10 lettuce leaves
2 cloves garlic, crushed
1 medium size onion, diced
1 teaspoon salt
1 teaspoon freshly ground pepper
fresh lumpia wrappers

De-vein shrimp and cut into small pieces. Cut pork into small pieces. Cut bamboo shoots or hearts of palm into thin long strips.

Saute garlic, diced onion, shrimp and pork for about 10 minutes. Add bamboo shoots or hearts of palm, salt and pepper to taste, and cook for another 5 minutes. Drain well.

On a plate, lay wrapper flat, place a segment of lettuce leaf on wrapper, then put about 2 tablespoons of filling on top of lettuce leaf and roll wrapper. Seal with a little water and place edges down. Serve with lumpia sauce and crushed garlic.

Garlic Fried Rice (Sinangag)

2 tablespoons vegetable oil
2 cloves garlic, chopped
3 cups cold cooked rice

Heat oil in skillet until hot. Cook and stir garlic in oil over medium heat until golden brown; remove with slotted spoon and reserve. Add rice to remaining oil in skillet. Cook and stir until rice is hot, about 5 minutes. Sprinkle with garlic.

Yields 6 servings.

Fried Lumpia

This is good with either pork or shrimp. Be sure to set aside enough time to prepare the rolls.

1 pound ground pork or chopped shrimp
1/4 cup chopped water chestnuts
1/2 cup finely chopped onions
1/4 cup minced fresh mushrooms
2 egg yolks
3 teaspoons soy sauce
1/4 teaspoon garlic salt, or to taste
Pepper, to taste
Vegetable oil
Fresh spring roll wrappers
Sweet and Sour Sauce with Apricots

Mix all of the filling ingredients in large bowl. To test the filling, fry a spoonful in a pan with a little oil, and taste to determine if seasonings need adjustment.

To roll, place wrapper in front of you with the corners turned so it forms a diamond rather than a square. Spoon 1 teaspoon of filling on the quarter of the wrapper nearest you and roll the point away from you and around the filling, folding in the sides and pinching them together as the filling rolls past them. As you complete the roll seal the edges with water. Repeat until all the wrappers and filling has been used up. Deep fry in oil until golden brown.

Serve hot with Sweet and Sour Sauce.

Makes 50 rolls.

Lumpiang Sariwa

1 small onion, chopped
2 cloves garlic, chopped
2 tablespoons cooking oil
1/2 pound cooked pork, diced
1/2 cup chopped shrimp
1/2 cup cooked garbanzos (chick peas)
1/4 cup cooked ham, chopped
2 cups julienned carrots
1/2 cup green beans, sliced thinly, French style
2 cups shredded cabbage
18 egg roll wrappers
Lettuce leaves

Cook onion and garlic in oil until tender. Add pork, shrimp, garbanzo beans and ham. Simmer uncovered for 5 minutes, stirring frequently. Add carrots, green beans and water. Cook for another 5 minutes. Add cabbage and salt, stir until cabbage is done. When all of the vegetables are cooked, let the dish cool.

To prepare egg roll wrappers, cook one side only on a lightly greased skillet until wrappers are slightly brown. Cook one side only.

To assemble, place an egg roll skin unbrowned side up on one corner facing you. Top with a lettuce leaf and 1/3 cup cooled vegetable mixture. Roll up, folding in one end of egg roll wrapper and leaving other end open. Serve immediately with Brown Sauce.

Brown Sauce
1/2 cup granulated sugar
1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons soy sauce
1 clove garlic, finely chopped

In a saucepan, mix sugar and cornstarch. Stir in chicken broth and soy sauce. Cook and stir until mixture bubbles. Lower heat and add garlic. Cook until thickened.


1 pound pork, cubed
1 cup liver, cubed
1 tablespoon oil
2 teaspoons achuete seeds
1 tablespoon garlic, minced
1/3 cup onions, chopped
1/2 cup tomatoes, sliced
2 medium size potatoes, cut into 1/2-inch pieces
2 teaspoons salt
1/8 teaspoon pepper

Place achuete seeds in 1/3 cup water and stir around. Water should turn red. Discard seeds when done.

Saut? garlic, onions and tomatoes; add pork and cook until done. Add potatoes and water, if the dish is a little dry. Add liver when potatoes are done. Season as desired and bring to a boil.

Serve hot with rice.

Oxtail Kare-Kare

1 (3 to 5 pound) oxtail
5 tablespoons oil
5 cloves garlic, crushed
1 medium size onion, sliced
Water from 1/4 cup achuete, soaked
1 banana heart, sliced crosswise
2 bundles Chinese long bean (sitaw), cut into 2-inch pieces
4 eggplants, cut into 1/2-inch slices
1/3 cup rice, toasted brown in a pan and ground to a powder
1/2 cup peanut butter
Salt and pepper, to taste
MSG (optional)

Cut oxtail into 3-inch pieces. Boil once and discard water. Boil again until tender.

Saut? garlic and onion in oil. Add achuete water, saut?ed garlic and onions to meat and bring to a boil. Add vegetables and enough water to make a sauce. Add the powdered rice and peanut butter dissolved in 3/4 cup water into the meat. Season with salt, pepper and MSG.

Serve with Bagoong Alamang on the side.


1 1/2 cups water
1/2 pound pork
3 cloves garlic
1 teaspoon ginger
1/4 cup bagoong
4 eggplants
1/3 cup tomatoes
2 pieces ampalaya or amargoso
1/2 teaspoon MSG

Slice the pork into strips. Mince the garlic, chop the ginger, and tomatoes. Quarter the eggplant and ampalaya or amargoso.

Bring the water to a boil in a medium saucepan. Add the pork, tomatoes, garlic, ginger and bagoong. Simmer until the pork is tender.

Add the ampalaya or amargoso and eggplant and simmer until done. Add MSG and salt to taste.

Makes 4 servings.

Pork Binagoongan

1 pound pork, cut into pieces
1/4 cup oil
1/2 head garlic, crushed
1 onion, thinly sliced
1 large tomato, sliced
1/2 cup bagoong alamang
1/2 cup vinegar
2 cups water

Fry pork pieces in hot oil.

Saut? garlic, onions and tomatoes after pork has browned.

Add remaining ingredients and let simmer until pork is tender. If desired, let water reduce.

Serve with rice.

Champorado (Chocolate Rice Pudding)

1 cup glutinous (sweet/sticky) rice
2 1/2 cups water
1/2 cup (more or less to taste) unsweetened cocoa
1/2 cup (more or less to taste) granulated sugar
1/8 teaspoon vanilla extract
Sweetened condensed milk

Cook rice in a medium-size saucepan with water. Stir constantly. When rice is ready (rice should be somewhat transparent), add cocoa, sugar and vanilla extract. Serve in bowls with swirls of sweet condensed milk on top.

Serves 4

Halo Halo

1 tablespoon sweet jack fruit (cut it into small pieces)
1 tablespoon preserved macapuno strips
1 tablespoon preserved ube (purple yam)
1 tablespoon canned corn
1 tablespoon preserved palm fruit
1 tablespoon nata de coco
1 tablespoon preserved beans
1 teaspoon granulated sugar
1/4 cup evaporated milk
1 pint ice cream (your choice of flavor)

Place all ingredients (except milk and ice cream) in a tall glass with wide opening. Fill with shaved ice and pour the milk over it. Top with ice cream and garnish with cherry. Eat it by mixing everything or you can eat the ice cream first before mixing. Be sure to get to the bottom of the glass.

NOTE: All the ingredients are available in Oriental stores.

Bibingka (Sweet Rice Cake)

2 cups granulated sugar
1/2 cup (1 stick) butter or margarine
6 eggs
2 cups milk
2 teaspoons vanilla extract
3 cup mochiko (sweet rice flour)
2 tablespoons baking powder

Preheat oven to 350 degrees F.

Mix sugar and melted butter. Add eggs and mix until blended with sugar mixture. Add milk and vanilla. Mix. Add sweet rice flour and baking powder. Mix well. Pour into a 9 x 13-inch pan and bake for 35 to 45 minutes.


1 (3 to 4 pound) whole chicken, cut up
2 tablespoons vegetable oil
2 to 3 tablespoons patis (fish sauce)
1-inch ginger sliced
Fresh garlic or garlic powder, to taste
1 1/2 cups green papaya, peeled, seeded and cubed
1/2 cup tender pepper leaves or fresh or frozen spinach
3 to 4 cups water
1 small package cellophane noodles, soaked until limp
Salt to taste

Brown chicken on medium to medium high heat in stew pot. Add patis and ginger and continue cooking for another 3 to 5 minutes. Add garlic and water.

Boil chicken on low heat until tender. Add green papaya and boil until color fades and fruit is almost translucent. Add noodles and pepper leaves and cook for 45 seconds.

Yield: 4 to 6 main courses; 8 to 10 side dishes


1 package lumpia wrappers
5 medium bananas
1 can or jar jackfruit, drained
1 jar grated young coconut, undrained
1/8 teaspoon brown sugar for each turon

Cut banana in half, and cut each half into 3 pieces. Place on top of lumpia wrapper and top with 2 or 3 thin strips of jackfruit (to cover length of banana). Top jackfruit with coconut. Sprinkle 1/8 teaspoon of sugar over top of fruit. Roll into shape of eggroll and fry in canola oil until golden brown on each side. (Turon can be frozen and fried as desired.)

Yield: 30 servings

Coconut Gulaman

From the Philippine Islands

2 1/2 cups coconut milk
2 envelopes Knox gelatine
1 cup granulated sugar
1/2 cup water
1 cup evaporated milk

Dissolve gelatine in water. First add sugar and coconut. Cook over very low heat for 20 minutes. Do not let it boil. Add milk. Pour into an 8-inch square pan and cool. Chill.

Lumpia Shanghai (Philippine Fried Egg Rolls)

1/2 pound ground lean pork
1/2 pound shrimp, chopped fine
1/2 cup water chestnuts, chopped
1/2 cup green onions, chopped fine
1 teaspoon salt
1 teaspoon black pepper (freshly ground)
1 egg
1 tablespoon soy sauce
1 package lumpia wrappers or egg roll wrappers
1/2 cup cooking oil

Combine pork, shrimp, water chestnuts, green onions, egg and soy sauce. Season with salt and pepper.

Place a level tablespoon of filling on each egg roll wrapper, fold wrapper burrito style, tucking in the ends and seal with a few drops of water. Deep fry in hot oil and drain on paper towels.

Serve with sweet and sour sauce.

Boiled Rice Cakes (Palitao)

2 cups sweet rice powder (sold in Oriental food stores)
1/2 cup water
1 cup grated coconut
1/4 cup sesame seeds
1 cup granulated sugar

Combine the sweet rice powder and 1/2 cup water and blend well.

Boil 1 1/2 quarts water in saucepan. Form the mixture into small balls, flatten, and drop into boiling water. When dough floats, remove from water and roll balls in grated coconut.

Spread sesame seeds on cookie sheet and toast at 350 degrees F until brown. Mix seeds with sugar and sprinkle on top of palitao.

Rice Balls with Coconut Milk (Ginataang Bilo-Bilo)

1 cup glutinous rice flour (malagkit, sold in Oriental stores)
1/3 cup water
3 cups coconut milk (sold in Oriental stores), thinned with 1/2 cup water
1 cup granulated sugar
2 cups large pearl tapioca
1 1/2 cups coconut cream (sold in Oriental stores)

Blend rice flour and water into a dough. Shape into balls 1/4-inch in diameter.

In a large pot, boil coconut milk, sugar and tapioca. When tapioca is transparent, add the rice balls. When the rice balls are soft but firm, add coconut cream and boil for 5 more minutes.

Serve hot.

Shrimp in Coconut Milk (Ginataang Hipon)

2 cups coconut milk (sold in Oriental food stores)
2 pounds shrimp, shelled and deveined
1 cup water
Salt and freshly ground pepper to taste
1 cup pepper leaves or any green leafy vegetable in season

In a medium pot, bring coconut milk and water to a boil. Add shrimp. Season with salt and pepper. Add pepper leaves or other leafy vegetable just before turning off heat.

Serve hot.

Sweet Rice Flour Cakes (Espasol)

Yield: 15 to 20 cakes

4 cups sweet rice flour
1 1/2 cups granulated sugar
2 cans coconut milk
1/2 teaspoon salt

Toast the sweet rice flour on a cookie sheet.

Bring sugar, coconut milk and salt to a boil. Add 3 cups toasted sweet rice flour. Mix well and cook until thick, stirring constantly. Remove from heat and transfer to board well sprinkled with some of the reserved sweet rice flour. With a rolling pin, flatten to about 1/4 inch and cut into diamonds. Roll in the remaining rice flour.

Tamarind Balls

1 cup tamarind pulp with seeds
1 1/2 cups firmly packed light brown sugar
2 cups cooked camote, mashed
1/4 teaspoon fine salt
1 cup syrup (1 cup sugar to 1/2 cup water)
Yellow cellophane for wrapping

Mix all ingredients on a thick pan and cook over medium heat. Stir continuously while cooking. Cook until it becomes thick and sticky. Cool.

Shape into desired size balls, then roll in granulated sugar. Wrap in cellophane.

Lumpia (Philippine Egg Rolls)

Wrappers (Doilies)
3 cups flour
5 cups water, less 2 tablespoons
Salt, to taste

3/4 pound ground pork or beef
5 ounces raw shrimp, chopped
1 small onion, chopped
1 (8 ounce) can water chestnuts, drained and finely chopped
1 (4 ounce) can bamboo shoots, drained and finely chopped
1/2 stalk celery, finely chopped
3 garlic cloves, finely chopped
1 small carrot, finely chopped
1 (16 ounce) can bean sprouts, drained
1/2 cup raisins, chopped
Salt and pepper, to taste
1 egg white, lightly beaten
Vegetable oil

Lumpia Sauce
2 cups pineapple juice
1 cup catsup
1/2 teaspoon vinegar
1 tablespoon brown sugar
1 teaspoon hot pepper sauce
1/2-inch cube ginger, crushed
1/4 teaspoon salt
1 tablespoon cornstarch

To make wrappers, combine flour, water and salt to taste and mix thoroughly with a wire whisk to remove lumps. Batter should be about the consistency of crepe batter. Add a little water if it is too thick. If the batter thickens as it sits, you may have to add more water.

Heat a 6-inch crepe pan and wipe out with lightly oiled wax paper. Pour on batter quickly to cover the bottom. Pour off excess. Allow to cook over low heat until the edges begin to curl and pull away from the sides of the pan. Remove and place on clean, dry surface. Repeat, oiling pan each time. Do not stack wrappers on top of each other until each has cooled.

Before filling, cut off excess batter to make a perfect circle.

To make filling, cook pork or beef in a large skillet until pinkness is gone. Drain off grease. Add shrimp, onions, water chestnuts, bamboo shoots, celery, garlic and carrot; cook until carrot is almost tender. Stir in remaining ingredients except the egg white and oil. Mix well. Cook until bean sprouts are limp.

Pour mixture into strainer and cool, allowing as much liquid as possible to drain off before filling rolls. Use about 1 heaping teaspoon for each wrapper. Place filling near one side. Roll wrapper over filling a couple of times; fold in sides and roll up tightly. Seal flap with a little egg white.

Deep fry in vegetable oil heated to about 375 degrees F until rolls are golden.

Drain thoroughly on paper towels and serve with sauce.

Olongapo (Fried Rice)

2 cups cooked rice (white or brown)
Oil for stir fry
1 cup meat, any type cooked or raw
1 onion, chopped
Soy sauce
1 garlic clove, minced
1/2 cup celery, chopped
1/4 cup cilantro, chopped
2 to 3 whole green onions, chopped
1 egg, beaten

Add sufficient oil to stir fry in your wok or to cover the bottom of a frying pan. If the meat is raw, add it to hot oil and stir fry until almost done. Add onions and garlic, stir frying until onions are beginning to brown on the edges. Sprinkle a generous portion of MSG across the entire surface of the oil, then add a serving spoon full of soy sauce. Be careful. The soy sauce causes the oil to “pop” a bit. After the oil has calmed, add the celery, cooking just a bit, still keeping it crunchy. Add the rice and stir gently. If you constantly stir the rice, it will become mushy.

When rice is hot throughout, add cilantro, chopped green onion and beaten egg. Stir gently until egg is done. Garnish with a bit more green onion if you like.

Serve with additional soy sauce. When you add the egg, you can also add fresh tomato bits, mushroom slices and French-cut green beans.

Pork and Chicken, Filipino Style (Adobo)

1 1/2 pounds boneless pork shoulder
1 1/2 pounds chicken legs or thighs
3/4 cup water
1/3 cup white wine vinegar
3 cloves garlic, chopped
2 tablespoons soy sauce
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
Hot cooked rice

Trim fat from pork; cut pork into 1-inch cubes. Heat pork, chicken, water, vinegar, garlic, soy sauce, salt and pepper to boiling in Dutch oven; reduce heat. Cover and simmer until pork and chicken are done, 45 to 55 minutes.

Remove pork and chicken from Dutch oven. Skim fat from broth if necessary. Cook broth uncovered until reduced to about 1 cup.

Heat oil in 10-inch skillet until hot. Cook chicken in oil over medium heat until brown on all sides. Add pork; cook and stir until brown.

Serve pork, chicken and broth over rice. Garnish with minced parsley and tomato wedges.

Bagoong Alamang

2 cloves garlic, crushed
1 small onion, sliced
1 small tomato, sliced
4 tablespoons alamang

Saute garlic, onions and tomato in a little oil. Add alamang. Saute for another minute.

Chicken and Pork Adobo

2 tablespoons vegetable oil
3 pounds boneless chicken,  cut into 2-inch pieces
1 pound pork or beef, cut into 2-inch pieces
2 bay leaves
3 cloves garlic, minced
1/2 teaspoon black pepper
1 small onion, sliced
1/2 cup rice vinegar
1/4 cup soy sauce
2 tablespoons firmly packed brown sugar (optional)
Hot steamed rice

Add oil to saucepan and heat on medium heat. Add chicken, pork, bay leaves and garlic. Saute about 5 minutes or until chicken and pork are light brown.

Drain off excess oil. Add black pepper, onion, vinegar, soy sauce and brown sugar; cover and bring to a boil. Reduce heat and simmer 20 minutes.

Stir meat to cook evenly in the sauce.

Serve with hot steamed rice.

Chicken and Pork Afritada

1 (2 pound) chicken, cut into pieces
1 pound pork, cut into 1 1/2 inch squares
Salt and pepper to taste
Cooking oil
4 cloves crushed garlic
1 medium size onion, chopped
1 medium size tomato, chopped
1 (4 ounce) can tomato sauce
2 cups water
1 small bay leaf
1 sprig oregano
1 bell pepper, cut into 1-inch squares
4 medium size potatoes, cut into 2-inch cubes
1/2 cup frozen peas
3 1/2 ounces pimento, cut into 1-inch squares

Dust chicken and pork pieces in flour, salt and pepper. Brown quickly in hot oil. Saute garlic, onions, tomatoes and tomato sauce in separate pot. Pour 2 cups water and let boil. Add browned chicken, pork, bay leaf, oregano and bell pepper. Simmer for 30 minutes or until tender.

Add potatoes and cook until tender. Add salt and pepper according to taste. You may thicken the sauce by adding flour dissolved in water into the pot. Finally, add peas and pimento and cook for another 3 minutes.

Serve with rice.

Crispy Pata

4 pig’s trotters
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon MSG
Oil for deep frying

Wash the pig’s trotters under running water and place in a large pan. Cover completely with cold water. Bring to a boil and season with salt, pepper and MSG. Cover the pan with a tight fitting lid, lower the heat and simmer gently until meat is cooked. Drain meat.

Heat the oil in another large pan until it is almost smoking. Deep fry trotters for a few minutes until the skin is golden and crispy.