ADOBO KANGKONG
Filipino Adobo differs from the Spanish Adobo (which means “sauce”) the Filipino Adobo is an indigenous cooking process that involves stewing with vinegar. Kangkong is a leafy green vegetable in the morning glory family, also known as water spinach or swamp cabbage. For this recipe, you may substitute spinach for kangkong.
Serves 4 to 6 people
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ALMOND LECHE FLAN
This Leche Flan shows the Spanish influence on the Filipino cuisine. Served in a large mold usually for a fiesta, here we’ll serve in ramekins.
Serves 4 to 6 people
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AMPALAYA CON CARNE
Ampalaya is a bitter fruit widely grown in Asia, usually eaten as it begins to yellow. Ampalaya helps to prevent diabetes, is high in anti-oxidants and aids digestion. Here we’ll stir fry it with beef to neutralize the bitter taste of the fruit. This is one of the most popular and delicious dishes in the Philippines.
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ARROZ CALDO
In Spanish, this dish literally means broth rice. Arroz Caldo is eaten in colder climates because it offers a warm, soft and easily digestible meal. Very similar to the Chinese Congee.
Serves 4 to 6 people
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ATSARA
This is the Philippine’s contribution to Asian pickles. Like pickles, it can be stored in airtight jars without refrigeration, once opened atsara must be refrigerated. Any vegetable may be used but usually its green papaya. Here we’ll use green papaya, carrots and red pepper.
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BAKED TILAPIA
Another great lent meal. This is a non-fried version of this marvelous fish. Baked tilapia is often served with pickled bilimbi, a small green-yellow, sour fruit. Serves 4 to 6.
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BAKED ZITI
Along with Spanish and French influence, there is a number of Italian dishes that made it to the islands of the Philippines. Here is an example of one. Serves 6 to 8.
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BANANAQUE
Banana-que is a popular and delicious street food. The “que” refers to this snack being served on a bamboo skewer.
Serves 8 to 10 people
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BEEF CALDERETA
This is a traditional beef stew, usually served on fiestas and other special occasions. Time to grab your big fiesta spoon.
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BEEF WITH BROCCOLI
Though not traditionally a Filipino dish, the Chinese influence in the Philippines has made this dish one of the most popular for fiestas and family get togethers. This is a four-step dish we broke into four parts.
Serves 6 to 8 people
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BICOL EXPRESS
Bicol Express is a popular stew made with long chilies. Very rich and very spicy. Note: this recipe calls for Baguio beans, which are what string and strawberry beans are called in the Philippines.
Serves 4 to 6 people
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BIKO
Very sweet rice combined with a dark brown sauce made from coconut milk makes up this delicious snack. Serve for birthday parties, fiestas, Christmas, New Year and other fun times.
Serves 4 to 6 people
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BINAGOONGAN
This spicy-salty dish’s signature ingredient is bagoong almang, a shrimp paste base native to the Philippines. It is a pungent sauce made from tiny shrimps and salt, also known as “sautéed shrimp sauce”. As the taste can be strong, serve with vegetables or white rice to offset the dish’s sharp taste. This recipe uses a double boiler, if you don’t have one or would rather stir-fry, that’s ok too.
Serves 4 to 6
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BISTEK
This is the Filipino version of steak. It uses a tender cut of beef (top or bottom round, sirloin or tenderloin) seasoned with a light sauce to keep the meat juicy. Here’s we’ll use kalamansi juice, a native citrus found in Southeast Asia, for flavor.
Serves 4 to 6
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BOILED PEANUTS
The Philippines have a lot of peanuts and there are a lot of ways to cook them. We’re going to boil them here. Peanuts are best boiled raw, in a semi-mature state so the peanuts are still green and have achieved full size without being dried out. Make sure to cook these peanuts in their shells.
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BOPIS
Bopis is a uniquely Filipino dish made up of different parts of a pig. While this dish has many variations, the basic ingredients include garlic, onions, soy sauce, sugar and pork. Here we’ll use pork heart and garnish with siling labuyo, a hot pepper.
Serves 4 to 6
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BUCHI-BUCHI
Chowking, a Chinese food chain in the Philippines (owned by the legendary Jollibee Corp.) serves this deep fried treat to the masses. Now, you can make this sweet rice cake at home.
Serves 4 to 6
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BUKO PANDAN
Buko refers to young coconut meat. Pandan is a plant that grows in the tropical parts of Asia. Its leaves are used to sweeten many desserts, drinks and savory dishes. Here, we’ll use pandan leaves, green gulaman--a delicious vegetarian gelatin, also known as agar-agar which is Malay for jelly--and flavor with kaong, a super palm fruit.
Serves 6 to 8
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CALLOS
This is a beef stew, with Spanish influences from their colonial era in the Philippines. The use of chorizo de bibao, makes this beef stew unique as well as its thick and rich broth.
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CHICHARON BULAKLAK
Chicharon Bulaklak are crispy pork intestines deep fried in oil or pork lard and eaten as appetizers. Once cooked, they resemble the bulaklak, or wild flower, native to the Philippines.
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CHICKEN ADOBO
This is a classic Spanish dish introduced to the Philippines during the Spanish Colonial Era. Rather than the Adobo meaning “sauce” in the Philippines, it refers to the chicken being cooked with vinegar.
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CHICKEN AFRITADA
This is another one of Spain’s influences on the Filipino cuisine. However, this tomato based stew differs from the Spanish because of its use of patis and ginger.
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CHICKEN BROCOLLI
This is traditionally a Chinese dish you’ve probably had it twenty five times without ever making it yourself. The difference here is the ginger, which actually helps to bring out the complex flavors of the broccoli.
Serves 4 to 6
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CHICKEN CURRY
Curry is one of the most popular stews in the world and can be found in many different cultures. A curry is a spice blend usually containing turmeric power, cumin power, coriander seeds or paprika and the different spices change the color and hotness. Here, we’ll use red curry paste, which is on the spicy side and gets its color from red chili and paprika.
Serves 4 to 6
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CHICKEN MAMI
The name of this dish and the mami noodles come from a Chinese chef who opened a restaurant in the Philippines who served this dish. His name was Ma Mon Luk and the noodle soup he offered was called Mami. Here, we’ll use egg noodles. This is a very
simple and delicious dish, part of the wide collection of noodle soups.
Serves 4 to 6
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CHICKEN PASTEL
This is a very special dish with a collection of ingredients, which provides this stew’s distinctive flavor. Sometimes this stew is served as a casserole or potpie, here we’ll serve as a stew, simply and delicious.
Serves 4 to 6
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CHICKEN POCHERO
This is a delicious chicken dish with a blend of Spanish influences using Filipino ingredients. Chicken Pochreo combines chorizo de bilbao (Spanish blood sausage), vegetables, saba bananas and cooked with chickpeas or potatoes. Here we’ll use chickpeas. Serves 4 to 6
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CHOP SUEY
This is a dish introduced to the Philippines by the Chinese. However, some say that Chop Suey is actually an American dish created in the 19th century by the flux of Chinese immigrants in both New York and San Francisco. If this dish came to the Philippines from its Chinese immigrants, or because of its American rule, we’ll never know. It is cooked in a wok and combines many varieties of vegetable and meats.
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CRAB OMELET
This dish explains itself. Instead of cheese or bacon filing the middle, this omelet is filled with crab.
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DAING BANGUS
Bangus is milkfish, native to Indonesia and spread throughout the Philippines, Taiwan and the Pacific. Daing refers to its preparation. Here we will marinade it with vinegar and garlic. Bangus takes 24 hours to marinate so begin a day in advance. While it takes 24 hours to marinate, Daing Bangus is very easy to cook and goes well with fried eggs and atchara.
Serves 4 to 6
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DININGDING
Diningding is an Ilocano dish comprised of a selection of fish and vegetables. It is a great dish to serve for the family or during special occasions because of its varied ingredients.
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DINUGUAN
Dinuguan, also known as blood pudding stew, chocolate meat or pork blood stew, is a savory dish of blood and meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili and vinegar. Here, we’ll use hot banana peppers. Dinuguan is derived from the word dugo (meaning “blood”) and is often served with rice or puto.
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DUMPLING SOUP
Dumpling or wonton soups are made up of wonton wrappers with fillings of minced meat and finely chopped vegetables.
Serves 4 to 6
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EMBUTIDO
Embutido is a Filipino style meatloaf made of pork and sausage. It can be enjoyed as a cold cut or deep-fried. This is a favorite party dish and since it’s a pretty straightforward recipe, everyone can enjoy it. For this recipe, you may use a steamer or the oven.
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EMPANADA
This is traditionally Spanish or Mexican breaded pastry filled with meat. Once introduced to the Philippines, several ingredients were added. Here we’ll make this favorite snack dish with pork and make the dough from scratch.
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ESCABECHE
Escabeche is a popular Spanish dish introduced into the Philippines, as well as Puerto Rico, Mexico and Guatemala. It refers to a dish of poached or fried fish marinated in an acidic mixture before serving. Here we’ll marinade red snapper in apple cider vinegar. Serves 4 to 6
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FISH TAUSI
Tausi is Chinese for fermented black beans. This dish is fried fish with salted black beans, ginger, sliced onions and minced garlic. It is a beautiful dish with a unique aroma.
Serves 4 to 6
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FRESH LUMPIA
Lumpia is the most famous of Filipino dishes, you may have had them at a get together or an Asian fusion restaurant. Lumpia are similar to egg rolls and are usually deep-fried. This recipe is home-style (not fried) and filled with pork, bean sprouts and shrimp.
Serves 6 to 8
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FRESH LUMPIA HUBAD
The lumpia hubad literally translates to “naked spring roll” and it’s basically a lumpia without the wrapping. Some lumpia hubad is served in a deep fried thin wrap, here we’ll do it the old fashion way, without the wrap.
Serves 4 to 6
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FRIED CHICKEN
This dish should sound familiar to you. Almost every culture has a version of this dish and the Philippines are no different. Try this chicken dipped in banana ketchup or Mang Tomas for authenticity. Delicious. Serves 4 to 6
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FRIED GALUNGGONG
This fish can be found in Philippine seashores. Fresh as it is, after cleaning, soak it in salt and pepper. Sprinkled with flour before frying makes it fantastic when its browned. Serve with atchara as a side dish.
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FRIED PEANUTS
This may be the easiest recipe in the bunch. Peanuts fried in peanut oil and salted. Yum. Plus it gives you a reason to use your deep fat fryer.
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FRIED RICE
Fried Rice is a common pinoy recipe used for breakfast. The idea here is you use whatever you have left over from dinner, add eggs and call it breakfast. The rice actually fries better if it is cold and leftover so make some fresh or use some old, its up to you.
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FRIED TILAPIA (GALUNGONG)
Tilapia is one of the most farmed fish in the world and most schools of tilapia can be found near the Philippines. In the United States, tilapia is the 5th most popular fish to eat under trout, salmon, carp and catfish. This makes a great meal if you are practicing lent.
Serves 2 to 4
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GINATAAN
On to dessert! This popular dessert literally means “cooked with milk”. There are dinner versions of ginataan and dessert versions. Here we’ll do a dessert version. Dessert ginataan may be served either hot or cold. Serves 4 to 6
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GINATAANG HIPON
Hipon means “shrimp” remember? Ginataang means “cooked with milk” right? So this is shrimp cooked with coconut milk. An entrée version of the dessert, ginataang hipon follows suit by combining several ingredients that makes this meals a great surprise.
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GINATAANG LANGKA
This dish comes from the Bicol region of southern Luzon, Philippines. The Bicolanos are known for preparing their meals with local chili peppers and gata (coconut milk) and Ginataang Lanka is no exception. Fun fact, Lanka is the name of an island capital the gods gifted to king Ravana in the Hindu epics, the Ramayana and the Mahabharata.
Serves 4.
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GINATAANG SITAW AT KALABASA
This dish is squash or pumpkin (kalabasa) cooked with long beans (sitaw) in coconut milk (gata). This is a very colorful entrée of the ginataang family. Serves 4 to 6
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GUISADONG AMPALAYA
Ampalaya just got healthier. For this recipe, you’ll combine this nutritious melon with egg in a stir fry making it one of the healthiest recipes listed. Serves 4 to 6.
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GULAMAN SAGO
Gulaman Sago is a popular Filipino refreshment served in restaurants, street stands as a quick snack or after dinner treat.
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HAMONADO
Hamonado is pork sweetened with pineapple sauce and rolled with vegetables. This dish is usually served around Christmas and is a sweet and savory treat you’re bound to enjoy! Serves 4 to 6.
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IGADO
Igado is the Ilocano style menudo. While the exact recipe varies from to place, igado is a pork based stew with vegetables. Serves 4 to 6.
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INIHAW NA TILAPIA
Inihaw na tilapia literally means to grill tilapia in skewers over high heat. Any inihaw dish is an ideal and simple recipe for hot nights when you’re not in the mood to cook. Inihaw na tilapia can be cooked over a grill or in the oven. Serves 2 to 4.
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KILAWAIN LABANOS
Kilawain refers to a dish whose main ingredient is raw. The root word “kilaw” comes from the word hilaw meaning “raw”. Labonos is Tagolog for radish. So this kilawain labanos is a dish made with raw meat and radish. Every island in the Philippines has their own version of this festival dish. In this version, we’ll use miso and pork belly. Serves 4 to 6.
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KUTSINTA
Kutsinta is a rice cake, but an actual cake made of rice not the dry variety usually served in American super markets. This kakanin (rice cake) uses lye water making it a sticky, chewy delight. Serves 4 to 6.
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LABONG
Labong is Tagalog for bamboo shoots. Here we’ll cook labong with pork, shrimp and coconut extract. Serves 4 to 6.
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LAING
Laing is one of the primary uses for taro leaves. Taro leaves are a root vegetable widely grown throughout the Philippines and may be one of the earliest cultivated plants. In the Philippines street vendors sell taro hanging in strips, dried in the open air. In some markets you can buy them fresh. For laing, it is best to buy them dry. Serves 4 to 6.
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LECHE-FLAN
This Christmas and fiesta favorite is one of the most popular desserts in the Philippines. There are many variations to this dish but we’ll use basic ingredients here, making it classic. Feel free to add ingredients. Handle this recipe with care, it takes some skill but you’ll find it satisfying once you’ve given it a try. Fills 4 to 5 llanera pans.
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LECHON KAWALI
Lechon Kawali means pan-roasted pork and is a favorite dish in the Filipino cuisine. Its impressive presentation and rich flavors make lechon kawali the pinnacle of Filipino hospitality.
Serves 4 to 8
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LENGUA-ESTOFADO
Lengua-Estofado is braised beef tongue or stewed ox tongue. Here we’ll use Ox tongue to make this hearty dish. Serves 4 to 6.
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LUMPIA SHANGHAI
This type of lumpia is the most Chinese of Filipino lumpias. It’s name is the Chinese city and it’s filing is reminiscent of the Chinese egg roll. The lumpia shanghai however is thinner than an egg roll and the wrapper is thinner. Use your deep fryer for this recipe.
Serves 4 to 6
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LUMPIANG-GULAY
Lumpiang Gulay is a Pinoy vegetable roll served with a dip. This roll includes many vegetables so roll and stuff carefully to avoid sogginess. Mung bean sprouts is the main ingredient here. Serves 4 to 6.
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MACARONI SALAD
This delicious lunch time snack is prepared with chicken and pineapple. Serves 4 to 6.
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MACAROON
This is a popular dish in the Philippines and United States. Also an easy and delicious dish for merienda.
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MAJA BLANCA MAIS
Maja blanca mais is a coconut cake cooked with corn over a stovetop and thickened with cornstarch. One of the easiest recipes on this website and one of the most delicious. Prepare to eat dessert. Serves 4 to 6
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MARUYA
Mayura (banana fritters) is a delicious treat for a hot summers day. Often served after siesta and stuck onto skewers. Serves 4 to 6.
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NILANGANG-BAKA
Niagang literally means boiled and can be either beef or pork. Just make sure to use some of the boney parts. This is also a great meal for family gatherings, parties or a winter’s day. Super simple too, just throw everything in the pot and cook. You’ll see… Serves 4 to 6.
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NILUPAK
This is another merienda option. Nilupak is traditionally made with mashed kamoteng kahoy (yucca root), kamote (sweet potato) or saging na saba (banana). Here we’ll use saging na saba. Serves 4 to 6.
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PALITAW
Palitaw is sticky rice, dropped in boiling water, dipped in coconut and eaten with a sugar-sesame sauce. Flat, sweet and yummy. Serves 4 to 6.
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PANCIT BIHON
Pancit is a stir-fry noodle dish and the second most popular Filipino dish next to rice. Similar to the Japanese yakisoba and yakiudon.
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Pancit Canton
Pancit means noodles. Any pancit dish is a comfort food dish and adaptable to any local cuisine. Here we’ll use pork, chicken and shrimp for a warm treat for a cold day. Serves 4 to 6.
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PANCIT LOMI
For this pancit dish, we’ll use lomi noodles. Lomi is egg noodles about a quarter of an inch in diameter. This is a great warm meal. Serves 4 to 6.
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PANCIT MALABON
Pancit Malabon originated in Malabon City. Its yellow-orange color is because it’s mixed with patis and bagoong. The local seafood of Malabon City influenced the ingredients on this recipe. Serves 4 to 6.
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Pancit Mix
Pancit is the term for noodles in Filipino cuisine. Noodles were brought to the Philippines by the Chinese and have stayed, adapting several local flavors in with rice and egg noodles. Here is a simple pancit recipe to kick us off. Serves 4 to 6 .
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PANCIT MIX CANTON SOTANGHON
This is a noodle dish with two types of noodles, sotanghon (or bean vermincelli, cellophane) and canton. Serves 4 to 6.
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PANCIT PALABOK
Think of this as Filipino spaghetti. Except these noodles are rice, the sauce seafood and plenty of other unique ingredients which make this an exceptional dish. Serves 4 to 6.
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Papaitan
Papaitan is a Filipino-Ilocano delicacy. Also known as Pinapaitan, this stew includes many different parts of beef. This is a bitter tasting soup that aids digestion. Serves 4 to 6
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Patola
Patola (or loofah) is a tropical and subtropical vine popular in Asian and Africa. When ripened, patola can be turned into a sponge (loofah sponge). As a vegetable patola is bitter in taste and used for home remedies. In the Philippines, patola is eaten while the fruit is young before becoming tough. Here we’ll cook patola with misua. Serves 4 to 6
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Pinakbet
Pinkabet is another simple vegetable dish that varies from region to region. Here we’ll cook it in the Ilocos tradition using talong (eggplant), kalabasa (squash), sitaw (string beans), ampalaya (bitter melon) and okra. Feel free to substitute vegetables to accommodate what’s in season. Serves 6
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PORK AFRITADA
The Spaniards introduced Afritada to the Philippines. Afritada can be cooked many ways. Here we’ll use pork. Serves 4 to 6.
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Pork Asado
This is a very simple dish that’s perfect for dinner or family gatherings. Delicious with fish or chili sauce. Serves 4 to 6
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PORK CALDERETA
This is a classic fusion recipe using beef. If you look into Caldereta, you’ll find many variations from many cultures using pork, mutton, etc. This is a delicious dish with as many variations as the countries it’s crossed. Not to mention it’s a very colorful addition to your dinner table. Serves 4 to 6.
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PORK MENUDO
This is a great dish to serve at family gatherings or at the start of a week. That’s because it’s a big dish that’s very filing. Great for the winter. Serves 4 to 6.
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Pork Snowpeas
This classic Chinese dish made its way the Philippines and stuck. To be eaten with rice or over noodles. Serves 4 to 6
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Pork Tausi
Tausi means black beans and this meal is a delight in both texture and flavor. This recipe is also called Humba. Serves 4 to 6
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Pork Tocino
Pork Tocino is a sweet dish usually served for breakfast. “Tocino” is Spanish for “bacon” or “cured meat”. This recipe requires pork pigue or kasim, which is basically ham shoulder sliced in ¼” strips. The collection of spices is what makes pork tocino so special and delicious. Serves 4 to 6
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PUTO BUMBONG
Puto Bumbong is a Puto dish made with Pirurutong soaked in bamboo tubes. All Puto dishes are small cakes made of glutinous rice and Pirurutong is a purple-brown rice. This is a festive treat for Christmas or events. There are no exact ingredients, this is a pretty malleable recipe. Enjoy. Serves 4 to 6.
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PUTO CHEESE
This is a delicious treat perfect for merienda, a charming and delicious snack. Serves 4 to 6.
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PUTO GALAPONG
Puto is a rice cake. Galapong is wild yeast extracted from glutinous rice to helps rice cakes rise. You’ll need to grind the galapong from the rice using a stone grinder or a food processor. In this recipe we’ll prepare the galapong before preparing the puto. Serves 4 to 6.
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PUTO PANDAN
This is a puto cake using pandan essence and salted duck eggs. Salted red duck eggs are very popular in Asia made by soaking duck eggs with soil and salt then stored for 18 days. Pandan extract comes from pandan leaves and give the cakes a green color. Here we’ll use all purpose flour. Serves 4 to 6.
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RELLENONG BANGUS
Rellenong Bangus is another opportunity to eat bangus. Rellenong means a stuffed dish. This makes a great meal for lent. Serves 4 to 6.
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RELLENONG MANOK
Another delicious stuffed meat recipe is Relyenong Manok, which is stuffed chicken. Try this recipe here and roll up your sleeves! Serves 6.
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TINOLANG MANOK
Also known as chicken-ginger stew, tinolang manok is a light delicious soup to be enjoyed as a meal or before. This broth soup is cooked with malunggay powder that has as much calcium as 4 glasses of milk, tons of vitamin A & C and loaded with potassium and iron. Enjoy hot. Serves 4 to 6.
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WONTON SOUP (PANCIT MOLO)
Pancit generally refers to a Filipino noodle dish Pancit Molo is the only exception. This is a soup made with dumplings that are cooked within its meat broth (and not before). Pancit Molo may be prepared with either shrimp or chicken. Serves 4 to 6.
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