Filipino recipe

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Savory Shrimp with Crab Balls Recipe

When shrimp comes to mind, our go-to recipe will always be "Garlic Buttered Shrimp" which is a classic dish. I made it more tasty and made it more special by adding another ingredient that your palate will surely love. This is easy to make and perfect for either lunch or dinner time with the loved ones!

Prep Time
10 mins
Cooking Time
10 mins
Ready In
20 mins
Yield
4
Cuisine
Filipino
Cooking Method
Saute
Savory Shrimp with Crab Balls Ingredients
5 cloves garlic, chopped

1 large white onion, chopped

1/2 kilogram medium-sized shrimps, trimmed

salt, to taste

ground pepper, to taste

1 cup water

4 tablespoons oyster sauce

500 grams crab balls

1 tablespoon brown sugar

1 tablespoon soy sauce

cooking oil, as needed

How to cook Savory Shrimp with Crab Balls
Heat the cooking oil in a cooking pot. Once hot enough, put the garlic and saute until golden brown.

Add the onion and saute again until fragrant.

Add the shrimp, salt, and pepper to taste. Stir until coated with the ingredients evenly.

Add water and oyster sauce. Stir it until coated with the sauce. Let it simmer for about 5 to 10 seconds.

Add the crab balls and stir it together with the sauce.

Add the sugar and soy sauce. Let it simmer and observe until the sauce is thickened.

Chorizo Lumpia Recipe

Stuffed and super meaty with a flavorful homemade Spanish chorizo recipe, this is an easy lumpia recipe to make!

The trick to stuffing lumpia wrappers with a super loose filling like ground meat that refuses to stay put is to chill it and allow the natural fats to solidify. So, when making the chorizo, don't drain the fat! It helps form the lumpia. If you're worried it will be too oily, let it drip off and out of the lumpia when frying and stand it up on paper towels to drain any remaining excess oil. This is best served with spicy vinegar to cut through the meat or make an easy garlicky mayo to pair with it.

Prep Time
20 mins
Cooking Time
20 mins
Ready In
40 mins
Yield
15 lumpia
Cuisine
Chinese, Filipino, Spanish
Cooking Method
Saute and Fry
Chorizo Lumpia Ingredients
1 tablespoon cooking oil, plus more for frying

1/2 kilogram ground pork

6 cloves garlic, peeled, smashed well

2 tablespoons paprika

1/2 teaspoon ground black pepper, or to taste

1 1/2 teaspoons salt, or to taste

1 tablespoon white vinegar (sukang puti)

15 pieces small lumpia wrappers

water, or egg wash, for sealing

spiced vinegar, to serve

garlic mayonnaise, to serve

How to make Chorizo Lumpia
In a medium pan over medium heat, heat the oil. Add the ground pork and spread out evenly in the pan. Sear the ground pork until browned. Crumble and flip to cook the pork until no longer pink, no liquid remains, and that natural fat has been rendered.

Add the garlic and saute in the pork fat until just lightly golden brown. Season with paprika, pepper, and salt to taste, and stir to mix. Add the vinegar and let simmer until evaporated. Stir. Remove from the pan, transfer to a container, and let cool. Freeze for 30 minutes.

Set up your lumpia wrapping station: separated lumpia wrappers, chopping board or plate, a small bowl of water or egg wash, and a container for the finished rolls.

Lay a lumpia wrapper on the chopping board. Spoon about 2 tablespoons filling onto the bottom center of the wrapper and form into a loose log. Wet the edges with water. Fold the bottom of the wrapper over the chorizo filling, fold the sides towards the center, then roll closed. Repeat with lumpia wrappers and filling. Freeze or store until ready to cook.

When ready to cook, heat enough oil in a frying pan for pan frying over medium heat. Add the chorizo lumpia and fry until the wrapper is crispy and golden brown. Drain on paper towels. Serve with spicy vinegar or a garlic mayo.

Make an easy garlic mayonnaise: Smash 2 cloves garlic with a pinch of salt, and ground pepper each until it becomes a paste. Mix garlic paste into 1/2 cup mayonnaise and 1 teaspoon sukang puti. Season to taste.

Chicken Bulgogi Recipe

Did you know that "bulgogi" means barbecue in Korean? Roughly translated, it means "fire meat". In short, it's meat that's been cooked over a flame. Bulgogi also means a dish that's been marinated in a sweet-soy glaze that's fantastic with almost any meat you want. You can skip the grill and fry it instead for an easy meal that's on the table with less effort.

For this meal, boneless chicken fillets are perfect for making an easy meal super flavorful. Just make this bulgogi sauce that's we made easier with easy-to-find ingredients. Then, marinate the chicken overnight, and cook it the next day for a tasty dish just waiting to be devoured on top of steamed rice.

Prep Time
10 mins
Cooking Time
30 mins
Ready In
40 mins
Yield
6
Cuisine
Asian, Others
Cooking Method
marinate and fry
Chicken Bulgogi Ingredients
1/4 cup soy sauce

1/2 tablespoons sesame oil

3 tablespoons brown sugar

1 teaspoon ginger, grated

1 teaspoon garlic, grated

1/4 cup apple juice

1/2 kilogram chicken breast fillets

oil, for frying

steamed rice, for serving

kangkong, for serving

How to cook Chicken Bulgogi
In a saucepan over low heat, heat soy sauce, sesame oil, sugar, ginger, garlic, and apple juice until granules have dissolved. Set aside to cool completely.

In a large bowl with a lid, add the chicken and pour over it the cooled marinade. Cover and refrigerate overnight or least 1 hour.

Heat enough oil in a nonstick frying pan over medium heat to cover the bottom of the pan. Add and cook chicken in the hot oil. Cover. Let cook until beginning to brown and char. Flip. Cover and cook again until cooked through. Remove from the pan and repeat with the remaining chicken. Cook chicken in batches as needed.

Slice the chicken diagonally and place on a serving plate. Serve with steamed rice and steamed kangkong tossed with toasted sesame seeds.

Bacon Bibimbap Recipe
Bacon can make anything better so if you're a fan of the strips of meat and you love Korean food, this fusion rice bowl will win you over. This refreshing deviation from the normal tapsilog might be just what your K-Drama nights need.

Prep Time
20 mins
Cooking Time
15 mins
Ready In
35 mins
Yield
4
Cuisine
Asian, Others
Cooking Method
Fry
Bacon Bibimbap Ingredients
8 slices bacon

1/2 cup canned button mushrooms

1 cup mung bean sprouts (togue), rinsed

1/2 cup carrots, sliced into matchsticks

1/2 cup cucumbers, sliced thinly, seeds removed

1/4 teaspoon sesame oil, more to taste

4 medium eggs

4 cups cooked rice, or as needed

salt, to taste

ground black pepper, to taste

ssamjang sauce, or gochujang, to serve

How to make Bacon Bibimbap
Heat a frying pan over medium heat. Cook bacon according to your desired doneness. Remove from heat and set aside to drain on a rack over paper towels. Set aside.

Meanwhile, bring a small saucepan or pot full of water to a boil. Season with salt. Blanche button mushrooms, remove and transfer to a bowl, and set aside. Blanche togue, remove and transfer to a bowl, and set aside.

Season the mushrooms with salt. Season the togue with sesame oil and salt.

When ready to serve, fry the eggs sunny-side-up or as desired in the bacon fat.

To serve, divide the cooked rice into four bowls. Top with cucumbers, carrots, mushrooms, togue, and bacon, Top each with an egg and serve with more sides and the ssamjang.

Air Fryer Max's-Style Fried Chicken Recipe

The Pinoy fried chicken is well-loved and is easily one of the best ways of enjoying fried chicken in its purest form. There's no coating to interfere with the chicken's flavor! That's why this kind of fried chicken is hard to recreate at home!

With the air fryer, this fried chicken is made easier with less fuss. There's no dried out parts and the result is a juicy fried chicken that you'll want to enjoy complete with banana ketchup, hot sauce, Worchestershire sauce, and home-baked fries on the side.

Prep Time
4 hrs 10 mins
Cooking Time
45 mins
Ready In
4 hrs 55 mins
Yield
4
Cuisine
Filipino
Cooking Method
Fry
Air Fryer Max's-Style Fried Chicken Ingredients
1 1.4-kilo whole chicken

1/4 cup rock salt

1 teaspoon ground black pepper, or to taste

2 liters water, or as needed

2 tablespoons fish sauce (patis)

How to cook Air Fryer Max's-Style Fried Chicken
Cut chicken in half through the backbone and the breast. Place chicken in a container with a lid. Rub the salt all over the chicken and season with ground black pepper. Pour enough water to cover. Place a plate on top to weigh down the chicken and ensure it's completely submerged in the brine. Cover and set aside for at least 4 hours or overnight in the refrigerator.

When ready to air fry, preheat the air fryer for 5 minutes at 350 degrees F or 180 degrees C.

Remove a half chicken from the brine and pat dry as much as possible. Pour or brush the patis all over the chicken. (Reserve the other half chicken in the brine for another meal.) Place half chicken in the air fryer basket.

Air fry the half chicken for 30 minutes, checking the fat from the chicken skin has rendered and beginning to turn crispy. (Cover any parts that are browning faster than others with foil, i.e. wingtips.)

Check doneness with a meat thermometer or pierce chicken in the thigh part for clear juices before removing from the air fryer basket. (Repeat with the other half chicken if desired.) Serve with banana ketchup, Worcestershire sauce, and hot sauce.

Easy Pinoy-Style Beef Lasagna Recipe

Your favorite Italian lasagna recipe becomes a Pinoy-style version. It has that sweet yet savory taste that Filipinos love. This lasagna is made easier because it's a no-bake recipe. It still has the meaty red sauce, white bechamel sauce, and melted cheese on top is perfect for special occasions! It will surely impress your loved ones.

Prep Time
10 mins
Cooking Time
45 mins
Ready In
55 mins
Yield
8
Cuisine
Filipino, Italian
Cooking Method
Saute, Mix and Assemble
Easy Pinoy-Style Beef Lasagna Ingredients
1 kilogram ground beef

1 198-gram can mushrooms, (pieces and stems)

1 tablespoon salted butter

1 small red onion, chopped

5 cloves garlic, chopped

1 kilogram spaghetti sauce

1 tablespoon dried basil leaves

1 tablespoon dried oregano leaves

2 tablespoons brown sugar

salt, to taste

pepper, to taste

2 tablespoons salted butter

2 tablespoons all-purpose flour

2 250-ml packs all-purpose cream

1 teaspoon dried oregano

9 pieces lasagna sheets

6 slices quick-melt cheese

parsley, (for garnish)

How to cook Easy Pinoy-Style Beef Lasagna
In a pan, place the ground beef and cook until the color has changed and when the fat has rendered. Strain out excess oil or fat and set aside the ground beef.

In the same pan, melt 1 tablespoon butter. Sauté onions and garlic until fragrant. Mix in the mushrooms and cook until tender.

Return the cooked ground beef and sauté for a few minutes then add the spaghetti sauce. Season the sauce with basil leaves, oregano leaves, salt, and pepper. Add sugar as desired. Simmer for a bit then set aside.

For the white bechamel sauce, melt the butter then gradually add the flour to make a roux. Cook the flour for a couple of minutes then gradually add in the cream while constantly stirring. Season with salt, pepper and dried basil. Set aside.

In a pot with boiling water, put some salt and place the lasagna pasta. Cook according to the packaging. Drain.

To assemble the lasagna: Put the red meat sauce in the bottom of a 15x8-inch baking dish then place two pasta sheets on top. Put another layer of red meat sauce. Once filled, add enough white bechamel sauce. Repeat the process 2 more times then use three pasta sheets for the last layer. Top with red meat sauce, bechamel sauce, and cheese slices.

Cover with foil and place on top of your stove on the lowest heat setting until the cheese melts. Finish with fresh parsley leaves before serving.

Easy Almondigas Soup Recipe

This easy meatball soup, also known as almondigas, is super delicious and easy to make. It combines a basic meatball, made even more flavorful with a handful of cabbage for flavor, texture, and tenderness, with a garlic broth. Misua, or thin rice noodles, completes the meal.

You can add slices of patola, upo, or whatever vegetable you like for a more hearty bowl of soup.

Prep Time
10 mins
Cooking Time
20 mins
Ready In
30 mins
Yield
4
Cuisine
Chinese, Filipino
Cooking Method
Simmer
Easy Almondigas Soup Ingredients
250 grams ground pork

1 cup cabbage, finely chopped, squeezed of water

1/2 medium red onion, peeled, finely chopped

1/2 medium egg, beaten

2 tablespoons cooking oil

1/2 medium red onion, peeled, sliced

5 cloves garlic, peeled, sliced

1 liter (4 cups) water

1 piece chicken bouillon cube

1 bundle misua (fine rice noodles)

salt, to taste

ground black pepper, (add more to taste)

How to make Easy Almondigas Soup
In a bowl, combine ground pork, cabbage, finely chopped onion, and beaten egg. Season with salt and pepper to taste. Cook a small portion to test for seasoning. Adjust seasoning as needed. Form into meatballs using a tablespoon, about 12. Set aside.

Heat oil in a soup pot over medium-low heat. Add sliced onion and cook, stirring, until just translucent. Add garlic and cook until just lightly browned.

Pour in water and add chicken bouillon cube. Bring to a boil.

Gently drop meatballs into the boiling soup. Bring back to a boil then simmer until meatballs are just cooked through. Skim any scum that rises to the surface of the broth.

Place the misua into the simmering broth. Cook until just softened. Season to taste as needed. Serve while hot.

Coconut Bread Recipe
The not so sweet bread with the appetizing taste of the coconut is perfect with hot brewed coffee or iced fruit juice for breakfast or even for merienda. It is so easy to make! Try it now!

Prep Time
15 mins
Cooking Time
1 hr 45 mins
Ready In
2 hrs
Yield
6
Cuisine
American
Cooking Method
Bake
Coconut Bread Ingredients
1 1/3 cups all purpose flour

1/2 teaspoon fine salt

3 tablespoons white sugar

1 teaspoon instant yeast

1/2 cup fresh or evaporated milk

1 large egg

2 teaspoons unsalted butter, softened

1 tablespoon unsalted butter, softened

2 tablespoons condensed milk

1 medium egg

1/3 cup dessicated coconut

How to make Coconut Bread
Sift all-purpose flour in a large bowl. Add salt, instant yeast, and sugar.

Add the milk and large egg. Combine and mix until you form a dough.

Add the 2 teaspoons softened butter. Knead until elastic and soft to touch. (Estimated kneading time 15 to 20 minutes).

Cover and rest the dough for one hour or until doubled in size.

Remove the gas from the dough. Flatten the dough and form into a rectangular shape using a rolling pin or a clean drinking glass.

Proceed by making the filling. Mix softened butter, condensed milk, egg, and desiccated coconut. Spread the coconut filling on half of the dough. Fold the dough over the coconut filling to cover, and cut the dough equally.

Twist the dough with coconut filling. Cover and rest the dough for another 45 minutes.

Bake in a preheated oven to 350 degrees F or 180 degrees C for 15 to 17 minutes. Remove from the oven.

Pork Pata Nilaga Recipe

Pork pata nilaga is a soup dish we normally serve, especially on a rainy day. My wife and I love to eat this together with either steamed black rice or roasted sweet potatoes. The gelatinous soup and the earthiness flavor are a perfect match.

Prep Time
10 mins
Cooking Time
40 mins
Ready In
50 mins
Yield
4-6
Cuisine
Asian, Filipino
Cooking Method
Sear, Boil, and Simmer
Pork Pata Nilaga Ingredients
1 1/4 kilogram pork pata

2 teaspoon salt

1 tablespoon cooking oil

2 pieces fresh sweet corn, cut into three pieces

2 medium-sized red onions, finely chopped

2 teaspoons whole black peppercorns

1 piece pork bouillon cube

1 1/2 liters hot water

2 pieces saba bananas, cut into three pieces

8 pieces marble potatoes

2 bunches native pechay

1 medium cabbage, chopped

fish sauce (patis), to serve

calamansi, to serve

red chili pepper (siling labuyo), to serve

How to make Pork Pata Nilaga
Gently rub the pork pata with salt then heat up cooking oil in a casserole or large pot. Place the pork in the pot. Sear for 3 minutes on both sides then place the pork in a pressure cooker.

Add in sweetcorn, red onion, whole peppercorns, and pork bouillon cube.

Fill with hot water then cover and tightly seal. Pressure cook for 25 minutes until the pork pata is tender.

Reminder: Please make sure that the pressure is released before opening the pressure cooker for safety.

Set aside the tender pork pata. Place the sweetcorn in the casserole. Add the saba banana and marble potatoes, and pour in the remaining broth from the pressure cooker. Bring to boil and simmer for 5 minutes.

Add the native pechay then bring to boil for another 2 minutes then add the cabbage.

Cover and simmer for another 2 minutes and place the tender pork pata back in the pot on top. Serve hot with fish sauce, calamansi, and red hot chili as condiment.

Pretzel Recipe

Here's an easy snack you can make at home.
Prep Time
1 hr
Cooking Time
10 mins
Ready In
1 hr 10 mins
Yield
12
Cuisine
German
Cooking Method
Bake
Pretzel Ingredients
1 1/2 cups warm water

1 1/8 teaspoons active dry yeast

2 tablespoons brown sugar

1 1/8 teaspoons salt

1 cup bread flour

3 cups all-purpose flour

2 cups warm water

2 tablespoons baking soda

coarse salt, (for topping)

4 tablespoons salted butter, melted

How to make Pretzel
Add warm water to a large mixing bowl. Sprinkle the yeast evenly over the surface. Let the yeast activate then stir in the sugar and salt.

Add the flours slowly while stirring until it forms a soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic. Place back in the bowl and cover with a damp towel. Let rise for 30 minutes in a warm, draft-free location.

While the dough is rising, prepare the water bath by mixing the warm water and baking soda. Stir well.

Preheat the oven to 450 degrees F or 230 degrees C. Grease a baking sheet.

When the dough has risen, pinch off pieces of the dough and roll out into a long, thin (1/2-inch thick or less) ripe. Shape into a pretzel shape, or other desired shape. Dip the pretzel in the warm baking soda solution and place on the prepared baking sheet. Repeat with remaining dough.

Place the baking sheet in the oven and bake at 450 degrees F for 10 minutes or until golden brown.

Remove the pretzels from the oven and brush with melted butter. Sprinkle the hot pretzels with the coarse salt.

Easy Pinoy Vegetable Soup Recipe

What's more Pinoy than the sopas? The milky soup chockful of macaroni, cubed vegetables, and shredded chicken is one of the most familiar comfort food. So, when it comes to a vegetable soup that every Pinoy will love, we have to make it as delicious if not more delicious than the sopas.

This easy vegetable soup has all the flavors of sopas, including the milky soup, but instead of the usual ingredients, it's loaded with vegetables. You can use any kind of vegetables you want, too, because you still get a hearty and comforting bowl that makes you think of home.

Prep Time
15 mins
Cooking Time
15 mins
Ready In
30 mins
Yield
6
Cuisine
Filipino
Cooking Method
Saute and Simmer
Easy Pinoy Vegetable Soup Ingredients
2 tablespoons salted butter

1 medium red onion, peeled, sliced

1 large carrot, peeled, cubed small

1 piece sayote, peeled, cubed small

1 medium potato, peeled, cubed small

1 liter water

2 pieces chicken bouillon cubes, or any flavor as desired

1 154-ml can evaporated milk

ground black pepper, to taste

salt, to taste

How to make Easy Pinoy Vegetable Soup
In a small pot over medium heat, add butter. Once butter is melted, add onion, stirring to prevent sticking. Cook until aromatic.

Add carrots, sayote, and potatoes. Stir to combine. Pour in water and add the bouillon cubes. Bring it to a boil and then lower heat to a simmer. Cook until the vegetables are tender.



Pour in evaporated milk and stir to combine. Season with salt and ground black pepper. Serve while hot.

Red Velvet Pianono Recipe

If you're looking for a light dessert, this red velvet pianono is perfect for you! It's a spongey cake that you can even get creative with by making different kinds of filling.

Prep Time
45 mins
Cooking Time
15 mins
Ready In
1 hr
Yield
10-12 slices
Cuisine
Filipino
Cooking Method
Bake
Red Velvet Pianono Ingredients
6 large eggs, separated

1/4 teaspoon cream of tartar

6 tablespoons white sugar

6 tablespoons cake flour

2 tablespoons unsweetened cocoa powder

1 teaspoon red food coloring

1/4 cup unsalted butter, softened

1/2 cup white sugar

How to make Red Velvet Pianono
Using an electric mixer, beat the egg whites in a large bowl. Once frothy, add cream of tartar. Once foamy, gradually add 6 tablespoons of white sugar. Beat until stiff peaks.

In the same bowl, add egg yolks. Beat on medium speed. Combine the flour and cocoa powder in another bowl. Mix and sift it directly into the same bowl of meringue at low speed. Add a teaspoon of red food coloring then beat well. Transfer the mixture to a 13 x 9 1/2-inch baking sheet lined with parchment paper.

Bake in a pre-heated oven at 350 degrees F or 180 degrees C for 15 to 25 minutes. Insert a toothpick in the center. If it comes out clean, then it's done. Let it cool completely.

To make the filling, cream the butter and 1/2 cup sugar using an electric mixer until creamy. Spread it over the cooled cake. Gently peel off the baking parchment paper while rolling the cake into a log. Slice the cake into your desired sizes and thickness. Best served with coffee.

Kani Stick Salad

Can't get enough of this refreshing Japanese dish? You can make this kani salad recipe right in your own kitchen! With the use of fresh ingredients such as cucumber and iceberg lettuce, this dish is great as a starter for your Japanese-inspired meal. Kani and tobiko (red-orange japanese fish roe) are what truly make this dish. It gives the salad a delicious seafood flavor and a beautiful pop of color. Here's a tip: Don't settle for regular mayo-make sure to use the Japanese kind. This makes your dish taste authentic and extra good!

Prep Time
10 mins
Cooking Time
Ready In
10 mins
Yield
2
Cuisine
Japanese
Cooking Method
Assemble
Kani Stick Salad Ingredients
3 leaves iceberg lettuce

1/4 cup japanese cucumber

2 kani (crab sticks)

3 1/2 tablespoons japanese mayonnaise

japanese mayonnaise

1 1/2 tablespoons tobiko (red-orange japanese fish roe) , for topping

How to make Kani Stick Salad
Take the lettuce and cucumber and slice thinly to about matchstick-width strips.

Cut kani sticks in half lengthwise and break apart into very thin strips.

In a bowl, mix together lettuce, cucumber, and kani strips, and mayonnaise in equal parts.

Drizzle salad with mayonnaise, and top with kani sticks and tobiko.

Spicy Beef Tapa Recipe

One of the best things you can do is make your breakfast meal a better time to sit down and eat. If you love your meals with a bit of a bite, we have the perfect basic recipe that's made a little bit more appetizing. Make breakfast a heated affair with this spicy version of an otherwise classic beef tapa recipe.

Prep Time
10 mins
Cooking Time
10 mins
Ready In
20 mins
Yield
6
Cuisine
Filipino
Cooking Method
Fry
Spicy Beef Tapa Ingredients
6 tablespoons soy sauce

2 tablespoons cane vinegar

5-6 pieces bird's eye chili (siling labuyo), chopped

1 head garlic, crushed

1 tablespoon ground black pepper

3 tablespoons brown sugar

500 grams beef sirloin, sliced into strips

vegetable oil, for frying

How to make Spicy Beef Tapa
Combine soy sauce, vinegar, chilies, garlic, pepper, and brown sugar in a bowl. Mix well.

Add beef strips, and mix. Marinate in the refrigerator for 4 hours or overnight. (Store in the freezer if storing for longer.)

To serve, heat oil in a pan. Pan-fry tapa until just cooked. Serve hot.