Chicken Noodle Soup

I was craving for some noodle soup so decided to make something from what I have in my fridge and freezer. I would say it is a combination of Filipino Chicken Mami and Vietnamese Pho. It turned out surprisingly good using clear noodles. You can use sotanghon or mami noodles if clear noodles is not available. Healthy recipe below.

Ingredients
  • 1 lb. fresh rice stick noodles
  • 1 Cornish game hen or 2 lbs. chicken, any cut
  • 1/2 lb. shrimp, peeled and deveined
  • 1/2 lb. fish cake, sliced (optional)
  • 3-4 cloves whole garlic
  • 1 large onion, cut into 4
  • 1/2 lb. baby bok choy
  • 3 stem celery, cut into 4
  • chopped green onion for garnishing
  • cilantro for garnishing
  • 2 tablespoon fish sauce
  • salt and ground black pepper to taste
Instructions
  1. Place enough water in a big pot. Add chicken and boil in medium low heat for 30 minutes.
  2. Add garlic, onion and celery. Continue boiling till chicken is fully cooked for 30 minutes or more.
  3. Remove chicken and shred. Discard chicken bones and return chicken meat in the pot.
  4. Add shrimp and fish cake. Simmer in low heat for 10 minutes.
  5. Season with fish sauce, salt and ground pepper to taste.
  6. Add bok choy and cook for 2 minutes. Remove bok choy and set aside.
  7. Boil noodles in a separate pot for few minutes. Remove noodles from the pot, drain and allow to cool. Set aside.
  8. Arrange some cooked noodles in a bowl. Add chicken, shrimp and fish cake broth. Top with bok choy, green onion and cilantro. Serve hot and Enjoy!

Bangus Sisig Recipe

Bangus Sisig is a Filipino appetizer and a healthier alternative to the popular pork sisig. Easier to make and healthier too. This Bangus Sisig is really good and lower in fat and cholesterol.

Ingredients
  • 1 - 2 lbs. whole bangus, butterflied
  • 3-4 cloves garlic, minced
  • 1 large onion, chopped
  • 1 thumb size ginger, minced
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped green bell pepper
  • 2 jalopeno pepper, finely chopped or any chili pepper
  • 2 lemon juice
  • 1 tablespoon oyster sauce
  • 2 tablespoon soy sauce
  • salt and ground pepper to taste
  • 1 tablespoon flour for coating fish
  • cooking oil for frying
  • kalamansi and chili peppers for garnishing
Instructions
  1. Season bangus with salt, ground pepper and coat with flour, set aside. Heat wide pan and add cooking oil. Fry bangus till golden brown. Remove fish from the pan and allow to cool. Separate fish meat from the skin and set aside skin. Debone and flake bangus meat and set aside.
  2. Heat 3 tablespoon cooking oil in a clean pan over medium heat. Saute ginger, garlic, onion and bell peppers. Add oyster sauce, soy sauce, lemon juice and stir. Add chili peppers, stir and cook for 2 minutes.
  3. Add bangus flakes, stir gently to combine. Season with salt and ground pepper to taste. Cook for few minutes and set aside.
  4. Arrange fried bangus skin in a serving platter and top with cooked bangus meat. Top with slices of chili peppers and kalamansi. Serve hot and enjoy.

More Boneless Bangus Recipe? Click below:
Rellenong Bangus
Grilled Boneless Bangus
Broiled Bangus
Bangus Lumpia Shanghai
Marinated Bangus
Inihaw na Bangus

Filipino Lasagna Recipe

Here is an easy to follow Lasagna recipe Filipino style. It is baked with layered of lasagna pasta, meat sauce, creamy white sauce and slices of hotdog. I used Filipino style meat sauce, the same ingredients I uses when making Filipino style spaghetti.

Ingredients
  • 1 box 9 oz. (255 grams) lasagna pasta
  • grated cheddar cheese
  • grated mozzarella cheese
White Sauce
  • 1 cup butter
  • 1/4 cup flour
  • 3 cups evaporated milk
  • 3/4 cup grated parmesan cheese or cheddar cheese
Filipino Spaghetti Sauce
  • 1/2 lb. hotdog, cut into bite size
  • 1 lb. ground beef or pork or chicken
  • 1 tall bottle banana ketchup
  • 1 small can tomato paste
  • 8 cloves garlic, minced
  • 1 large onion, chopped
  • 1/3 cup cooking oil
  • sugar, salt and ground black pepper to taste
 Instructions
  1. Boil water with a pinch of salt and 1 teaspoon cooking oil. Cook pasta until al dente.
  2. Remove pasta from water and drain excess water. Set aside.
Meat Sauce
  1. Using a deep pot heat cooking oil and brown slices of hotdog. Remove hotdog and set aside.
  2. Using the same pot sauté garlic and onion till caramelized. Add ground meat and sauté till meat turns golden brown. Season with ground pepper.
  3. Add tomato sauce and ketchup. Simmer in low heat for 15-20 minutes while constantly stirring.
  4. Season with salt and sugar to taste. Add cooked hotdog to the sauce, simmer for 5-10 minutes then remove from heat and set aside.
White Sauce
  1. Using a sauce pan, melt butter in low heat. Stir in cornstarch and blend well.
  2. Slowly stir in the evaporated milk and continue to cook while constantly stirring.
  3. Add grated cheese and stir well until melted. Remove pan from heat and set aside.
Making the Pasta
  1. Coat an oven safe dish with butter. Arrange pasta then pour meat sauce, white sauce and grated cheese.
  2. Repeat the layering of pasta, sauces and cheese until you fill up the dish.
  3. Top with grated cheddar and mozzarella cheese.
  4. Bake in 350f for 30 minutes. Remove from the oven and serve hot.


Bistek Tagalog

Bistek Tagalog known as Karne Prita in Ilonggo. Best when served with steam rice.

Ingredients
  • 2 lbs. lean beef, sliced thin
  • 1/2 cup soy sauce
  • 1/3 cup kalamansi or lemon juice
  • 1 tablespoon minced garlic
  • 1-2 tablespoon sugar
  • salt and ground pepper to taste
  • 1 medium onion, sliced thin
  • 1/3 cup cooking oil
  • olives for garnishing
Instructions
  1. Mix soy sauce, lemon juice, garlic, sugar, salt and pepper. Add beef, mix well and refrigerate for at least 30 minutes. Remove meat and set aside remaining marinade.
  2. Heat pan and add cooking oil. Brown slices of onions and set aside.
  3. Using the same pan, fry meat till golden brown. Set aside.
  4. Using the same pan pour remaining marinade and simmer for few minutes. Once the sauce starts to thicken add meat to the pan. Simmer for few more minutes.
  5. Remove from heat, place in a serving plate and  top with onions and olives. Serve hot.

Chop Suey with Quail Eggs

Here is a simple and healthier recipe for Chop Suey also known as Stir Fry Vegetables.

Ingredients:
  • 1/4 lb. chicken breast, cut into strips
  • 1/4 lb. small shrimp, peeled and divined
  • 1/2 lb. shrimp balls (optional)
  • 1 dozen quail egg, boiled and peeled
  • 1 sayote, cut into bite size
  • 1 carrot, cut into bite size
  • 1 small red pepper, julienne
  • 1 can baby corn, drain juice
  • 1/2 cabbage, chopped
  • 4 cloves garlic, minced
  • 1 small onion, sliced thin
  • 1 thumb size ginger, minced fine
  • 2 tablespoon oyster sauce
  • 2 teaspoon sesame oil
  • 3 tablespoon canola cooking oil or olive oil
  • 1 tablespoon cornstarch, diluted in 1/4 cup water
  • 2 cups water or chicken broth
  • salt and ground pepper to taste

Instruction:
  1. Using a wok sauté half of the ginger, garlic and onion in 2 tablespoon cooking oil till caramelized in high heat.
  2. Add all vegetables, stir fry for few minutes then remove vegetables from the heat and set aside.
  3. Using the same wok sauté the remaining ginger, garlic and onion in 1 tablespoon cooking oil and 1 teaspoon sesame oil till caramelized.
  4. Add chicken, shrimp balls and shrimp. Saute for few minutes then add the quail eggs.
  5. Pour in chicken broth or water. Season with salt and ground pepper. Simmer for few minutes.
  6. Add oyster sauce and cornstarch diluted in water. Simmer for a minute.
  7. Add the sautéed vegetables to the sauce mixture. Mix well and simmer for a minute.
  8. Add the remaining sesame oil. Mix well then remove from heat and serve hot. Enjoy! 

Cassava Ube Cake

I was craving for cassava cake and ube halaya but can't decide so I put them together and it turned out pretty good. If you are thinking of making some, add few drops of ube coloring for more purplish color.  

Ingredients
  • 1 lb. grated cassava
  • 1 lb. grated ube
  • 3 tablespoon grated macapuno
  • 3 whole egg
  • 3/4 cup condensed milk
  • 3/4 cup evaporated milk
  • 3/4 cup coconut milk
  • 2 tablespoon butter, melted
  • 1 tablespoon vanilla extract
  • wilted banana leaves
Instructions
  1. Beat egg then slowly add vanilla, butter, evaporated milk, condensed milk and coconut milk. Mix well.
  2. Add grated cassava, mix well. Add grated ube, mix well. Add macapuno, mix well. Set aside.
  3. Line baking pan with wilted banana leaves. Pour over cassava ube mixture and tightly cover pan with aluminum foil.
  4. Steam for 60-90 minutes or till fully cooked.
  5. Remove pan from the steamer and allow to cool or serve hot. Enjoy!
Tip: you can bake instead of steaming. Bake in 350f for 45 minutes or until top is firm.

Tortang Alimasag

Tortang Alimasag also known as Crab Meat Patties is a simple recipe that is easy to make. You can use frozen crab meat if you don't have fresh crabs available. You can add diced potatoes and carrots or other vegetables you want.

 Ingredients
  • 12 ounces or 1 cup crab meat
  • 1 whole egg
  • 2 tablespoon chopped red bell pepper
  • 1 stem green onion, chopped
  • 2 tablespoon chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon flour
  • salt and ground pepper to taste
  • cooking oil for frying
Instruction
  1. Beat egg and slowly add the flour. Mix well.
  2. Add salt, ground pepper, bell pepper, onion, green onion, garlic and crab meat. Mix well.
  3. Heat pan then add cooking oil.
  4. Scoop 2 tablespoon of crab mixture and fry on medium low heat for 2-3 minutes on each side.
  5. Place in a serving plate, serve hot with kechup and enjoy.

Pork Embutido

Embutido is a Filipino style meat loaf that is great for personal consumption and usually served on special occasion. Great idea for a small business and gift giving too.

This classic Filipino meat loaf is so easy to make. You just prep the ingredients, mix, roll and steam.

Ingredients
  • 3 lbs. ground pork
  • 2 cups chopped ham or vienna sausage
  • 1 cup chopped red bell pepper
  • 1/2 cup shredded carrot
  • 1 cup raisins
  • 1 cup relish, drained
  • 1 cup grated cheddar cheese
  • 6 whole egg
  • salt and ground pepper to taste
  • aluminum foil for wrapping
Instruction
  1. Mix all above ingredients and refrigerate for an hour to chill.
  2. Divide mixture into 4 portions. Place a portion at the center of the aluminum foil. Roll foil tightly sealing both ends. Repeat with the remaining mixture.
  3. Place the wrapped Embutido in a steamer and steam for about 90 minutes or till fully cooked.
  4. Remove cooked Embutido from the steamer and allow to cool before slicing into serving size.
  5. Serve with ketchup or sweet and sour sauce.
Tip:
You can also fry before slicing or even after before serving. Make sure to allow it to cool first before slicing. You can also place whole boiled eggs in between and some vienna sausages too.

Kikiam

Kikiam is a Chinese recipe adopted in Filipino cuisine and now a famous street food in the Philippines and Filipinos all over the world. Best when served with a sweet and sour creamy dip sauce. Great for parties or any day.

Ingredients
  • 2 lbs. ground pork
  • 1 lb. shrimp, peeled and chopped
  • 8-10 cloves garlic, minced
  • 1 large onion, finely chopped
  • 1 small carrot, grated
  • 1 tablespoon five spice powder
  • 1 tablespoon sugar or more
  • salt and ground pepper to taste
  • bean curd sheet for wrapping
  • cooking oil for frying
Instructions
  1. Mix ground pork, shrimp, garlic, onion, carrots, five spice, sugar, salt and ground pepper.
  2. Lay down a piece of bean curd sheet and add 3 tablespoon meat mixture. Wrap it like you are wrapping a lumpia. Set aside and repeat with the remaining mixture.
  3. Arrange wrapped meat (kikiam) in a steamer and steam for 15-20 minutes. Once done remove kikiam from the steamer. Set aside and allow to cool.
  4. Place enough cooking oil in a deep pot for deep frying. Heat oil then fry kikiam in medium heat until skin is crispy.
  5. Remove from heat and slice before serving with a sweet and sour creamy sauce for dipping. See sauce recipe below.
Tip: You can store steamed kikiam in the freezer for later use or deep fry immediately.

Kikiam Sauce

Ingredients
  • 1/2 cup cornstarch
  • 1 cup water
  • 2 cloves garlic, minced
  • 1 small onion, minced
  • 3 tablespoon soy sauce
  • 2 tablespoon vinegar
  • 2-3 tablespoon brown sugar
  • 2 tablespoon cooking oil
Instructions
  1. Dilute cornstarch in water.
  2. Saute garlic and onion in cooking oil until it turns caramelized.
  3. Pour diluted cornstarch, soy sauce and vinegar. Stir well and simmer in low heat for few minutes. Remove sauce from heat and set aside till ready to use.

Banana Cue

Banana Cue also known as Banana Q is a popular Filipino snack street food. A Filipino delicacy that is best when served with your favorite ice cold beverage. They are usually served in a stick but they can also be served without.

Ingredients
  • 10 pcs. cooking banana (saba or Thai banana
  • 2 cups brown sugar
  • 2 cups cooking oil
  • 2 teaspoon sesame seeds
  • 5 barbecue stick - optional
Direction
  1. Using a wok, heat cooking oil in medium heat.
  2. Once cooking oil is fully hot add banana one by one
  3. Cook banana in cooking oil for 5 minutes while stirring continuously.
  4. Gradually add brown sugar. Stir continuously for 5 to 10 minutes allowing the sugar to stick to the banana.
  5. Add sesame seeds and continue to stir for 2 to 3 minutes.
  6. Remove cooked banana one by one. Skewer 2 pieces per bamboo stick.
  7. Allow to cool for few minutes and serve. Enjoy!

Bicol Express

Bicol Express is a popular Bicolano Filipino dish. It is a pork stewed in coconut milk and shrimp paste with lots of chili peppers. You can also use chicken instead of pork in this recipe.

Ingredients
  • 2 lbs. pork leg meat, cut into strips
  • 2 tablespoon sautéed bagoong (shrimp paste)
  • 5 cloves garlic, minced
  • 1 small onion, chopped
  • 1 1/2 cup coconut milk
  • 1 cup water
  • 6 to 10 red and green chili peppers, sliced thin
  • salt and ground pepper to taste
  • 2 tablespoon cooking oil
Instructions
  1. Using a wok or a wide pan, heat cooking oil and sauté garlic and onion till caramelized.
  2. Add pork and cook till it turns golden brown.
  3. Add shrimp paste and stir well. Cook for few minutes.
  4. Add water and cook for 10 minutes or till pork is almost cooked.
  5. Add coconut milk and simmer in for 5 minutes.
  6. Season with ground pepper and more salt if needed.
  7. Add chili peppers and stir. Continue to simmer till sauce thickens and pork is fully cooked.
  8. Remove from heat and serve hot with lots of rice. Enjoy!

Chicken Estufado

A must try recipe for everyone to enjoy. Great for the holiday or any occasion.

Ingredients

Sinabawang Maya Maya

Sinabawang Maya Maya or Red Snapper Fish Soup. A simple and healthy recipe for fish lover.


Ingredients
  • 2 lbs. red snapper fish, cleaned and cut into 4-6 pieces
  • 2 large tomato, cut into 4
  • 1 small onion, cut into 4
  • 1 small banana pepper, cut into thin slices
  • 2 stem green onion, cut into 2
  • 1 lemon, juiced
  • salt and ground pepper to taste
  • 2 cups water
 Instruction
  1. Bring water into a boil using a deep pot. Once it starts boiling add onion and tomato. Simmer for few minutes.
  2. Add fish and continue to simmer in medium heat for 5 minutes.
  3. Season with salt and ground pepper to taste then add banana pepper and green onion. Simmer for few more minutes.
  4. Add lemon juice and bring to a quick boil. Remove from heat and serve hot.

Suman Malagkit

Check out this simple and easy to make Suman Malagkit recipe using glutinous rice flour. You only need few ingredients and a steamer. See step by step instruction below.

 Ingredients
  • 2 1/2 cup glutinous rice
  • 1 cup coconut milk
  • 3/4 cup white or brown sugar
  • butter
  • banana leaves
Instruction
  1. Clean banana leaves using a wet towel and microwave for a minute or two or heat on fire to soften and for easy wrapping.
  2. Using a deep bowl, place glutinous rice and sugar. Mix well.
  3. Slowly add the coconut milk. Mix well till it turns to a doughy texture.
  4. Lay banana leaves on a flat surface and brush some butter to avoid the mixture from sticking to the leaves and for extra flavor.
  5. Scoop 2 tablespoon full of glutinous mixture. Roll, wrap and secure with kitchen twine or piece of banana leaves.
  6. Arrange in a steamer and steam for an hour in medium high heat.
  • Allow to cool for few minutes and serve warm. Enjoy with a cup of tea or coffee.

Tortang Talong

Tortang Talong or Eggplant Omelet is one of my favorite side dish served with lots of banana ketchup.

Ingredients
  • 6 pieces small Chinese or Japanese eggplant
  • 3 whole egg
  • 1 teaspoon cornstarch
  • salt to taste
  • cooking oil for frying
Instruction
  1. Grill or broil eggplant. Allow to cool and peel the skin. Set aside.
  2. Dilute cornstarch in 2 tablespoon  water. Add eggs and beat well. Season with salt. Set aside.
  3. Dip eggplant one by one in egg mixture. (While dipping, flatten eggplant by using the back of a fork)
  4. Using a wide pan heat cooking oil and fry dipped eggplant for 2 minutes on each side or till golden brown in medium low heat.
  5. Remove eggplant from pan and place in a paper towel to remove excess cooking oil. Serve hot with your favorite dipping sauce. Enjoy!

Chicken Chop Suey

Here is a simple and healthier recipe for Chop Suey also known as Stir Fry Vegetables.

Ingredients:
  • 1/4 lb. chicken breast, cut into strips
  • 1/4 lb. small shrimp, peeled and divined
  • 1 dozen quail egg, boiled and peeled
  • 1 sayote, cut into bite size
  • 1 carrot, cut into bite size
  • 1 small red pepper, julienne
  • 1 can baby corn, drain juice
  • 1/2 cabbage, chopped
  • 4 cloves garlic, minced
  • 1 small onion, sliced thin
  • 1 thumb size ginger, minced fine
  • 2 tablespoon oyster sauce
  • 2 teaspoon sesame oil
  • 3 tablespoon canola cooking oil or olive oil
  • 1 tablespoon cornstarch, diluted in 1/4 cup water
  • 2 cups water or chicken broth
  • salt and ground pepper to taste
Instruction:
  1. Using a wok sauté half of the ginger, garlic and onion in 2 tablespoon cooking oil till caramelized in high heat.
  2. Add all vegetables, stir fry for few minutes then remove vegetables from the heat and set aside.
  3. Using the same wok sauté the remaining ginger, garlic and onion in 1 tablespoon cooking oil and 1 teaspoon sesame oil till caramelized.
  4. Add chicken and shrimp. Saute for few minutes then add the quail eggs.
  5. Pour in chicken broth or water. Season with salt and ground pepper. Simmer for few minutes.
  6. Add oyster sauce and cornstarch diluted in water. Simmer for a minute.
  7. Add the sautéed vegetables to the sauce mixture. Mix well and simmer for a minute.
  8. Add the remaining sesame oil. Mix well then remove from heat and serve hot. Enjoy! 

Pinangat nga Sapsap


Pinangat na Sapsap also known as Pony Fish is one of the easiest way on how to cook this kind of fish. You can use kamias or sinigang mix but I prefer cooking it with tomatoes. Simple and healthy.