Filipino Chicken Macaroni Soup is a typical Filipino soup which is easy and fast to prepare. Filipino Chicken Macaroni Soup is often served as a snack. See below the procedure on how to cook Filipino chicken macaroni soup.
Filipino Chicken Macaroni Soup Recipe
|Prep time||20 minutes|
|Cook time||45 minutes|
|Total time||1 hours, 5 minutes|
- 500g Chicken Breast (cut into small pieces)
- 1 large Carrot (Diced)
- 2 cups Macaroni Pasta
- 1l Chicken Broth
- 1 tablespoon Butter
- 3 cloves Garlic (Minced)
- 1 cup Evaporated Milk
- 1 medium Red Onion (Finely chopped)
- 2 stalks Celery (Sliced)
- 1/2 medium Cabbage (Chopped)
- 1 cup Water
|In a deep pan melt the butter and saute the garlic and onion|
|Add the chicken and cook for approximately 5 minutes|
|Add the chicken broth and bring to a boil|
|Add one cup of water and evaporated milk and wait until it re-boils. Let the mixture simmer for 20 minutes.|
|Add the macaroni and cook for 10 minutes and stir occasionally.|
|add carrots and selery and simmer for 3 minutes|
|Add the cabage and let it simmer for another 3 minutes.|
|Finally you can add salt and pepper to taste.|
Filipino beef caldereta is a traditional filipino recipe. The dish is quite popular around the Luzon area in the Philippines. Commonly this dish is served during parties or festivals and special occasions.
Filipino Beef Caldereta Recipe
|Prep time||30 minutes|
|Cook time||2 hours, 30 minutes|
|Total time||3 hours|
|Meal type||Main Dish|
- 1kg Beef (Cubed)
- 2 pieces Red Potatoes (Diced)
- 1 large Carrot (Diced)
- 1 piece Red Onion (Chopped)
- 4 tablespoons Olive Oil
- 3 cloves Garlic (Crushed)
- 1 piece Red bell pepper (Cubed)
- 1 cup Tomato Sauce
- 4 cups Water
- 2 large Bay Leaves
- 1 tablespoon Salt
- 1 tablespoon Black pepper
- 1 tablespoon Tabasco
|Heat the cooking oil in the pan at medium heat and saute the garlic and onion.|
|Add the beef and let it cook until the beef turns brown|
|Add the water and let it boil until the beef is tender (approximately 1,5 to 2 hours)|
|Add the carrots and potatoes until they are soft.|
|Add the tomato sauce and the liver paste and let the mixture simmer for another 10 minutes|
|Add the rest of the ingredients and let is simmer for another 5 minutes|
|Finally add salt and pepper to taste and the dish is ready to be served.|
Filipino Dinuguan Dish is made from pork blood. The name Dinguan means blood in the Tagalog language. The taste of the vinegar and green pepper makes this Filipino Dish one of it’s kind.
Filipino Dinuguan Dish (Pork Blood Stew)
|Serves||3 - 5|
|Prep time||20 minutes|
|Cook time||1 hour|
|Total time||1 hour, 20 minutes|
|Meal type||Main Dish|
- 1 clove garlic (minced)
- 1 small Onion (minced)
- 3 tablespoons cooking oil
- 1/2kg pork belly (diced)
- 150g pork liver (thinly sliced)
- 1/2 cup vinegar
- 1 cup pig blood
- 5 pieces green peppers
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Prepare separately the pork belly: let it simmer in a pot for about 30 minutes until tender and put it aside.
|Put in a cooking pan the cooking oil and sauté the garlic and onion until golden brown.|
|Add the diced pork belly and pork liver with some salt and pepper to add taste and stir fry approx. 10 min.|
|Add the vinegar and bring it to a boil.|
|Simmer for another 10 minutes or until the liquid is almost gone|
|Add the pork blood and chili finger and mix well. Let the mixture simmer for about 10-15 minutes until sauce thickens,|
One of the most famous Filipino Dishes is Bocol Express. The Filipino dish comes from Malate but made with Bicolano style. The Dish is origionally named after the Bicol passenger express train. There are lots of variants of Bicol Express from which we will descripe one of my favorite below.
Ingredients needed for Filipino Bicol Express:
- 1/2 kg pork, sliced or diced into small pieces
- 2 to 3 tablespoon of bagoong (Shrimp Paste)
- 4 cloves Garlic, Crushes
- 6 to 8 pieces chili finger (Sliced)
- 1 onion, sliced
- 2 tablespoons cooking oil
- 2 cups of coconut milk
- 10 pieces beans (Baguio beans)
- salt and pepper, to add taste
Procedure for cooking Filipino Bicol Express:
Put the oil in a pan. At medium heat add the onion and garlic until the garlic is golden brown. Next you add the pieces of pork and cook it until it gets brown (about 6 or 8 minutes). Now you add the bagoong (shrimp paste) and the chili fingers and stir.
Next you add the coconut milk and the Baguio beans and you may add some salt or petter to add some taste. Mix everything together and let it simmer for about 20 to 30 minutes. (until the pork is tender and sauce is thick)
The best way to serve is when it’s still hot.
Filipino Pancit Sotanghon Guisado is another variety of noodle dish which uses Sotanghon (vermicelli) as the main ingrediënt. This dish typically uses anato seeds or Achiote (achuete) for coloring purposes but since it’s hard to find in our area, if not unavailable, i decided not to include it in the list of ingredients.
Ingredients needed for Filipino Pancit Sotanghon Guisado Dish are::
- 1 klo. Vermicelli noodles
- 1 chicken cube
- 1 kilo chicken
- 1000 ml water
- virgin coconut oil or ordinary cooking oil
- 1 medium sized onion (diced)
- 4 garlic cloves (minced)
- 2 pcs small-medium sized carrots (julliened)
- about 1 cup spring onions (chopped)
- 2-3 tbsp. fish sauce
- fried garlic (optional)
Procedures for cooking Filipino Pancit Sotanghon Guisado Dish:
- Put the chicken cube in the water and bring it to a boil.
- Add the chicken and let it simmer until it becomes soft enough to fall apart on its own. (about an hour).
- Remove the chicken from the broth. Set aside the broth for later use.
- Shred the chicken. Discard skin and bones. Set aside.
- Heat cooking oil in a pan. Saute onion and garlic.
- Add the shredded chicken and saute for about 3 minutes.
- Add chicken broth and bring to a boil.
- Add the carrots and spring onions and cook for 3 minutes.
- Add the fish sauce and the sotanghon noodles. Mix well while cooking for about 2 minutes.
- Lastly, garnish with some spring onions and fried garlic.
Crispy Pata is yet another traditional Filipino Dish made from fried pork legs. Pata which means Pork Feet in the Spanish language is quite popular due to it’s crispiness and delicious taste after dipping it in vinigar with soya sauce. Even it’s not a healthy Filipino Dish cause it’s high in cholesterol, people can’t resist the the delicious taste of the pork and it’s ease to eat.
The main ingrediënt needed for the Crispy Pata dish are:
- One pork leg (pata) with skin
- Four litres water for boiling
- Two tablespoons of salt
- Cooking Oil for frying
- Three bay leaves
- One red onion
- Three cloves garlic
- Two tablespoons of sugar
- Half cup of water
- One cup vinegar
- Quarter cup of soy sauce
- One tablespoon of black pepper (grinded)
First take the pork leg and boil it with two tablespoons of salt and bay leaves in four litres of water for about one hour until the pork is tender. When it’s done and the meat it tender enough let it drain/air dry for about three hours. Make sure the meat is really dry and all moisture is out of the meat!
Cheesy Pineapple Chicken is a variation of the traditional Filipino pineapple chicken recipe. Aside from the traditional used chicken and pineapple that are being used for this dish we also added some cheddar cheese to experiment with the taste and I must say, it tasted terrific!
Ingredients needed to make cheesy pineapple chicken:
- 2 tbsp olive oil
- 2-3 cloves finely chopped garlic
- 1 medium onion
- 1/2 kilo boneless chicken. cut into serving size.
- 2-3 tbsp. fish sauce
- salt and pepper
- 3/4 cup water
- 1 small can pineapple chunks in syrup
- 1 medium size potato, peeled, cut into cubes
- 1 small size carrot, peeled, cut into cubes
- 1 small can evaporated milk
- 1-2 tsp. sugar
- 1 red bell pepper, cut into square
- 1 cup cheddar cheese
Cooking procedure for cheesy pineapple chicken:
In a cooking pan heat the olive oil and saute garlic and onion until fragrant. Add in the chicken and brown all sides. Add in the fish sauce and a few dash of pepper. Mix thoroughly. Add in about 3/4 cup water, the pineapple syrup, the potato and carrots then bring to a boil and simmer until the liquid is reduced to about half. Now increase the heat a little, add in the milk, sugar and pineapple, continue to cook until the vegetables are almost done, stirring occasionally. Add in the bell pepper and continue to cook until all the vegies are cook. Add in the cheese and continue to cook for another minute or until the cheese is melted and the sauce has thickened. Adjust seasoning until you get the desired taste. Serve hot.
One of the traditional Filipino Dishes at Birthday Parties, Fiestas and other events in the Philippines is Pancit Bihon (in english Rice Noodles). Noodles originally come from China and were introduced to the Filipino’s by the Chinese. Eversince the Noodles have been a traditional dish in the Philippines and come in various variations.
Ingredients for Filipino Pancit Bihon Dish are:
- An 8 ounce pack of pancit bihon noodles
- 200 Grams of chicken breast, shredded
- 1 onion, pealed and sliced
- Two chicken bouillon cubes dissolved in 2 cups of water
- 1/4 cabbage, sliced into small strips
- 2 or 3 cloves of garlic, crushed and minced
- 1 big carrot, sliced into strips
- 2 tablespoons of cooking oil
- a hand full of chicharo
- 3/4 cup diced celery
- 3 tablespoons soy sauce
- Salt and pepper to taste
- 5 pieces of calamansi
Preparation for Filipino Pancit Bihon Dish:
Start by Soaking the pancit bihon noodles for about 10 minutes until it’s softened. While doing this you can put the oil in a Wok and Sautee the Onions and Garlic. When the garlic has a golden brown color you can add the dissolved chicken bouillon cubes and also the shredded chicken breast with all the vegetables until cooked. Mix everything together with the Pancit Bihon and add some soy sauce for the taste. Let is cook for another 5 minutes until the noodles are soft. Add some salt and petter to taste and serve the Filipino Bihon Dish with some sliced calamansi on the side.
Sizzling sisig is a pork recipe made of the porks ear or cheek and brain. It’s a very common recipe in the Philippines and can be bought in most restaurants. Sizzling sisig is commonly served when having a drink with friends.
Ingredients needed to prepare sizzling sisig are:
- 125 grams pork ear or cheek
- 20 grams chicken or pork liver
- 30 grams pork brain
- 1 small red onion
- 1 or 2 pieces of Calamansi
- Salt and pepper
- One egg
Cooking instructions for sizzling sisig:
Boil the pork ear, pork brain and chicken/pork liver and let it simmer until the meat is tender (Approximately one hour). When the meat in tender enough, drain the water, and let it cool down so it can be sliced into fine pieces. Mix all the pork ingredients together and grill the pork until the color becomes brownish. Add the onion some salt and pepper to taste and before serving on a sizzling plate you may opt to put an egg on top of the sizzling sisig. Finally place one or two pieces of calamansi on the plate so people can add some lemon taste to the dish.
Ingredients needed for Filipino Fish Kilawin Dish:
- Half kilo lapu lapu fillet
- Three pieces red onion, diced
- Three cloves garlic, minced
- Two pieces chili pepper, chopped
- Salt and pepper
- Half cup of vinegar
Preparation for Filipino Fish Kilawin Dish:
Boil water in a pan and put the fish fillets. When the fish turns white, remove the pan from heat and let it drain.Put the fish in a bowl and add the chopped onions, garlic, the chopped chili and some salt and pepper for the taste and finally some vinegar. Make sure that the fish will stay intact when mixing it all together. Leave the mix for about an half hour so the mixed ingredients will seep into the fish.