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.
Filipino Eggplant Caviar is a Filipino Dish typically served during special occasions. Its not a common dish but a healthy one! We want to thank the author for submitting this Filipino Dish. Thanks a lot for your post!!
Ingredients needed for the Filipino Eggplant Caviar are:
- 1 large eggplant
- 1 cup onion finely sliced.
- 1 cup green bell pepper finely sliced.
- 2 tablespoon olive oil
- 1 potato finely sliced.
Procedure to prepare Filipino Eggplant Caviar:
- Broil eggplant until roasted. make sure all parts of eggplant is roasted.
- Remove the skin of the broiled eggplant.
- scrape the eggplant and put it in a big bowl.
- throw away the eggplant skin.
- in a pan, saute onion, garlic until golden brown and the green pepper.
- add the scraped eggplant.
- add tomato.
- mix well to cook
- add oil if its sticky already.
- add salt and pepper to taste.
- put the cooked eggplant caviar in a serving dish.
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.
The Filipino Dishes website wouldn’t be complete if it doesn’t contain Chicken adobo! It is the most served, eaten and famous dish in the Philippines. Adobo comes in different styles cause it can be prepared with either chicken or with pork. Adobo can also be prepared in many different ways. Below we will describe the easiest and traditional way of preparing a Filipino Chicken Adobo dish.
Ingredients needed to prepare Chicken Adobo Dish:
- 1 kilo chicken filet; cut in serving pieces
- 2 2 tablespoons of crushed garlic
- 3 pieces of laurel leaves
- 5-6 tablespoons of soy sauce
- 5-6 tablespoons of vinegar
- 1 tablespoon of corn pepper
- 1 cup plain water
Cooking Instructions For Adobo Chicken:
Basically all the ingredients have to be placed together in a saucepan. Let it boil on medium fire until the chicken is tender. Let it all simmer until a saucy consistency is achieved. Put some extra soy sauce or salt accordingly to reach the desired taste.
In order to make pork adobo, just replace the chicken with pork.
Lechon kawali originates from Spain. Lechon litteraly means pork in the Spanish language. Even though it originates from Spain, it’s one of the most famous pork Dishes in the Philippines.
Lechon Kawali is a dish that can be prepared anytime of the year but it’s often prepared during special occasions like birthdays, holidays or festival.
Ingredients for Filipino Lechon kawali dish are:
- 1 stalk celery
- 1 kilo pork belly
- 10 pieces of peppercorn
- 1 piece onion
- 1 tablespoon of salt
- cooking oil
Ingredients needed for the Sauce:
- 3 tablespoons of soy sauce
- 5 tablespoons of vinegar
- 1 onion, minced
- 1 tablespoons of sugar
- 1 to 2 pieces of chili (optional)
Procedure to prepare Filipino lechon Kawali dish:
- Put water in a pan and boil it for a minute, add salt on top of the pork belly and put the pork belly in the water together with peppercorn, onion and celery.
- Boil the pork belly until it’s tender, then remove it from the pan and let it drain/air dry for about two hours. Make sure the meat is really dry and all moisture is out of the meat!
- Add oil into a deep frying pot and make sure it reaches boiling heat. Before adding the pork belly poke some holes into the pork belly.
- Add the pork belly to the oil and let it fry until its golden brown. Don’t leave it unattended!
- When done, cut the lechon kawali into pieces. Serve the Lechon kawali while it’s still hot together with the sauce.
Procedure to prepare sauce for Lechon Kawali Dish:
- Mix soy sauce, vinegar onion and sugar all together. Optionally you can add chili to make the taste spicier.
Palabok is a Filipino Dish which Typically can be found at fastfood chains in the Philippines. It is however also a common Filipino recipe made in the Filipino kitchen. An original way of preparing this dish is described below:
Ingredients for palabok are:
- 227 grams bihon (rice noodles)
- Original Gravy ( Palabok ) Mix (from mama sita)
- 2 cups of water
- 2 table spoons cooking oil
- 1 table spoons minced garlic
- 1/2 pound minced pork
- 2 boiled eggs (peeled and sliced)
- 1/2 cup boiled and peeled shrimps
- 1/2 cup crushed cracklings (chicharon)
Preparation for palabok Filipino Dish:
Dissolve the palabok mix in water. While doing this you can put the Oil in a Wok and Sautee the Garlic. When the garlic has a golden brown color you can add the Minced Pork. Stir the complete mix in the dissolved palabok mix and bring it to a boil. When it’s thick enough put the noodles in a serving plate and put the sauce over it. Finish the dish with some shrimp on top of it, cracklings, some egg and you might try some smoked mackarel as well. Palabok is commonly served with lemon.
A Question came from a blog reader how the Palabok Sauce can be made without mama sita’s mix. See below the ingredients needed to make the sauce:
- ¼ cup atsuete seeds also known as annat seeds
- ¾ cup water
- Two cups shrimp juice
- six or seven tablespoons flour
- salt or patis and pepper
The way to prepare the palabok sauce is:
The Astuete seeds are mainly used to give a reddish/orange color to the sauce. It should be dissolved in about ¼ cup of water. After it’s dissolved it should be strained and add the remaining water with shrimp sauce into a pan. Add the flour to the mix and bring it to a cook. Finally stir until the sauce is thick and season with salt, pepper or patis to taste.