Author: Admin

Skinless Longganisa

Skiness Longganisa Recipe

This is a basic recipe for Filipino sweet and garlicky skinless longganisa.
Prep Time15 mins
Cook Time10 mins

Total Time25 mins

Course: Pork
Cuisine: Filipino

Servings: 26 links

Calories: 114kcal

Author: Vanjo Merano

Ingredients

  • 1 ¾ lbs. ground pork
  • 9 tablespoons dark brown sugar
  • 1 tablespoon smoked paprika
  • 3 tablespoons vegetable oil
  • 1 ¼ tablespoons coarse salt
  • 1 teaspoon ground black pepper
  • 2 head garlic

Instructions

  • Peel the skin off the garlic cloves. Crush thoroughly using mortar and pestle. Mince the crushed garlic. Set aside.
  • In a large mixing bowl, combine ground pork along with all of the ingredients. Mix well.
  • Cover the bowl. Refrigerate for 2 hours.

  • Shape the longganisa by laying a sheet of wax paper on a flat surface. Scoop around 3 tablespoons of mixture and put over the wax paper. Fold the wax paper from top to down until the mixture covered. Hold the edge of the paper with your fingers and then slide the card towards the mixture. Push a bit more until a sausage shape is formed. Do this step until the entire mixture is consumed.

  • Refrigerate overnight.

  • Cook and serve for breakfast. Share and enjoy!

Nutrition

Calories: 114kcal | Carbohydrates: 4g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 354mg | Potassium: 107mg | Sugar: 4g | Vitamin A: 2.7% | Vitamin C: 1.1% | Calcium: 1.2% | Iron: 2.2%

Arroz Caldo Recipe0

Arroz Caldo Recipe
Chicken congee with boiled eggs. This arroz caldo recipe is a winner.

Prep Time10 mins
Cook Time45 mins

Total Time55 mins
Servings: 6

Calories: 538kcal

Author: Vanjo Merano

Ingredients

  • 1 ½ lbs chicken cut into serving pieces
  • 1 ½ cups rice uncooked
  • 34 ounces water about 1 liter
  • 2 tablespoons fish sauce
  • 1 teaspoon garlic
  • 1/2 tablespoon ground black pepper
  • 1 cup onion minced
  • 4 pieces eggs hard boiled
  • 1 cup scallions green onions, minced
  • 2 knobs ginger julienned
  • 3 tbsp safflower kasubha
  • 1 piece chicken cube bouillon
  • 1 piece lemon or 4 pieces calamansi
  • 2 tbsp cooking oil

Instructions

  • In a pot, heat the cooking oil then saute the garlic, onion, and ginger

  • Dash-in some ground black pepper

  • Add the chicken cube and cook until the cube melts
  • Put-in the chicken and cook until outer layer color turns golden brown

  • Add the fish sauce and uncooked rice then mix and cook for a few minutes

  • Pour-in the water and bring to a boil

  • Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes)
  • Put-in the hard boiled eggs

  • Add the safflower for additional color and aroma
  • Serve hot with garlic, minced scallions, and lemon. Share and Enjoy!

Nutrition

Serving: 6g | Calories: 538kcal | Carbohydrates: 41g | Protein: 25g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 87mg | Sodium: 724mg | Potassium: 376mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6.5% | Vitamin C: 8.6% | Calcium: 5.3% | Iron: 9.9%

Chicken Sopas

Chicken Sopas garnished iwth boiled eggs, green onions, and fried shallots in soup mugs

Chicken Sopas is the ultimate comfort food! With chicken, macaroni, vegetables, hot dogs, and flavorful broth, this Filipino-style soup is creamy, delicious, and the best way to warm up on cold winter days.
Prep Time20 mins
Cook Time1 hr

Total Time1 hr 20 mins

Course: Soup
Cuisine: Filipino

Keyword: chicken sopas

Servings: 8 Servings

Calories: 487kcal

Author: Lalaine Manalo

Ingredients

  • 2 pounds bone-in chicken parts
  • 1 onion, peeled and quartered
  • 1 teaspoon peppercorns
  • 4 cloves garlic, peeled and crushed
  • 2 bay leaves
  • salt and pepper to taste
  • 10 cups water
  • 1 tablespoon canola oil
  • 4 hot dogs, sliced diagonally into 1/2-inch thick
  • 1 onion, peeled and chopped
  • 2 stalks celery, cubed
  • 2 large carrots, peeled and cubed
  • 2 cups uncooked elbow macaroni pasta
  • 1 can (12 ounces) evaporated milk
  • salt and pepper to taste
  • 1/2 small napa cabbage, chopped
  • 4 hard-boiled eggs, peeled and halved
  • green onions, chopped

Instructions

  • In a large pot, combine chicken, quartered onions, peppercorns, garlic, bay leaves, 1 tablespoon of salt, and 10 cups water.
  • Over medium heat, bring to a boil, skimming scum that may float on top. Once the broth clears, lower heat and cover. Continue to cook for about 20 to 30 minutes or until chicken is cooked through and fork-tender. With a slotted spoon, remove chicken from the broth.
  • Allow chicken to cool to touch, pull meat from the bones, shred and set aside.
  • Return the bones to the pot and bring to a boil. Lower heat, cover, and simmer for at least 30 minutes to 1 hour. Using a fine-mesh sieve, strain Using a fine mesh sieve, strain broth to remove sediments and reserve about 8 cups.
  • In another pot over medium heat, heat oil. Add hot dogs and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned. With a slotted spoon, remove from pan and drain on paper towels. Keep warm.

  • Add the chopped onions, celery, and carrots to the pan. Cook, stirring regularly, for about 3 to 5 minutes or until softened
  • Add macaroni and cook, stirring regularly, for about 1 to 2 minutes.
  • Add the reserved broth and bring to a boil.
  • Lower heat and simmer, stirring occasionally, for about 8 to 10 minutes or until pasta is tender.
  • Add evaporated milk, shredded chicken, and hot dogs. Continue to cook simmer until heated through. Season with salt and pepper to taste.
  • Add napa cabbage and cook for about 1 minute or until tender-crisp.
  • To serve, ladle soup in individual bowls and garnish with eggs and green onions, if desired. Serve hot.

Nutrition

Calories: 487kcal | Carbohydrates: 34g | Protein: 28g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 247mg | Sodium: 196mg | Potassium: 533mg | Fiber: 1g | Sugar: 7g | Vitamin A: 58.5% | Vitamin C: 3.3% | Calcium: 16.9% | Iron: 9.8%

Skinless Longganisa

skinless longganisa, fried eggs, tomatoes, and garlic fried rice

Skinless Longganisa with a delicious medley of sweet, savory, and garlicky flavors you’ll love. Serve these Filipino pork sausages with garlic fried rice and sunny side eggs for a hearty and tasty breakfast meal!
Prep Time20 mins
Cook Time10 mins

Total Time30 mins

Course: Breakfast, Main Entree
Cuisine: Filipino
Keyword: skinless longganisa

Servings: 12 Servings

Calories: 371kcal

Author: Lalaine Manalo

Ingredients

  • 1 1/2 pounds lean ground pork
  • 1/2 pound ground pork fat
  • 1/2 cup brown sugar
  • 1 head garlic, peeled and minced
  • 2 tablespoons soy sauce
  • 1 tablespoon vinegar
  • 1 tablespoon salt
  • 2 teaspoons ground black pepper
  • 1 tablespoon canola oil

Equipment

  • wax paper, cut into 4 x 4 sheets

Instructions

  • In a bowl, combine ground pork, ground pork fat, sugar, garlic, soy sauce, vinegar, salt and pepper. Mix until well-distributed.

  • On an individual sheet of wax paper, spoon about 1 tablespoon of pork mixture and form into a log. Roll and wrap tightly.

  • Repeat until all the mixture is shaped and wrapped. Arrange sausages in a ziplock bag or airtight container and freeze.

  • To cook, remove wax paper. In a wide pan over medium heat, arrange skinless longganisa in a single layer and add enough water to cover sausages halfway.

  • Bring to a simmer, cover, and cook until most of the water is reduced and sausages are cooked through.
  • Add the oil and cook, turning as needed, until longganisa are lightly browned and caramelized.
  • Remove from pan and serve hot.

Notes

If you can’t find pork fat, use 2 pounds ground pork with good fat marbling. Do NOT use lean as the sausages will be tough and dry.

Nutritional info calculated at 3 longganisa per serving.

Nutrition

Calories: 371kcal371kcal | Carbohydrates: 10g10g | Protein: 10g | Fat: 32g32g | Saturated Fat: 11g11g | Cholesterol: 58mg58mg | Sodium: 783mg783mg | Potassium: 195mg195mg | Sugar: 8g8g | Vitamin C: 1.4%1.4% | Calcium: 2.1% | Iron: 3.9%3.9%

Tortang Tahong

tortang tahong in a red skillet

Tortang Tahong made of mussels, tomatoes, and fluffy eggs is a simple dish that’s hearty and tasty. This seafood omelet is delicious served with steamed rice and your favorite dipping sauce.
Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Entree

Cuisine: Filipino

Keyword: seafood omelet

Servings: 4 Servings

Calories: 279kcal

Author: Lalaine Manalo

Ingredients

  • 6 eggs
  • salt and pepper to taste
  • 2 tablespoons canola oil
  • 2 shallots, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 2 large Roma tomatoes, chopped
  • 1 cup mussel meat, cooked and removed from shell
  • 2 tablespoons oyster sauce
  • 1/4 cup green onions, chopped

Instructions

  • In a bowl, combine eggs and salt and pepper to taste. Beat eggs until frothy. Set aside.

  • In a skillet over medium heat, heat oil. Add onions and garlic and cook until softened.

  • Add tomatoes and continue to cook, stirring occasionally, until softened.
  • Add mussels and cook for about 1 to 2 minutes.

  • Add oyster sauce and stir to combine.
  • Add beaten eggs, swirling pan to fully disperse over mussels.

  • Sprinkle green onions on top.

  • Cook for about 2 to 3 minutes or until eggs begin to set at the edges but still wet in the middle.

  • Transfer pan to a 375 F oven. Continue to cook for about 8 to 10 minutes or until eggs are completely set.

  • Remove from heat and cut into wedges to serve.

Nutrition

Calories: 279kcal279kcal | Carbohydrates: 10g | Protein: 23g23g | Fat: 16g16g | Saturated Fat: 3g3g | Cholesterol: 278mg | Sodium: 675mg675mg | Potassium: 594mg594mg | Fiber: 1g1g | Sugar: 2g2g | Vitamin A: 17.2%17.2% | Vitamin C: 19.6%19.6% | Calcium: 8.5%8.5% | Iron: 33.6%

Sweet and Sour Tuna (Escabecheng Isda)

Picture of Sweet and Sour Tuna (Escabecheng Isda)

Sweet and Sour Tuna (Escabecheng Isda)

This is Sweet and Sour Tuna (Escabecheng Isda). Escabeche essentially means sweet and sour sauce in the Philippines. Isda refers to fish in general. In this case we are using tuna. This Filipino style sweet and sour tuna is a bit different than the typical Chinese sweet and sour fish dish. As common as it may be, the curious thing about sweet and sour sauce is just how many variations there are of it. Definitely don’t underestimate the importance of ginger in this dish. That is what makes the sauce pop. Enjoy this recipe from all of us at Filipino Chow.

Ingredients

  • 1-2 pounds of tuna, deboned and cut into large chunks
  • 4 bulbs of garlic, peeled and minced
  • 1 cup of bell pepper, red and green.
  • 1 medium-sized onion,chopped
  • 1 small carrot, cut into strips
  • 1 scallion, cut into strips
  • 1 thumb sized piece of ginger, peeled and cut into thin strips
  • 20 ounce can of pineapple chunks, reserve the juice
  • 4 tablespoons of tomato paste
  • 1⁄2 cup of brown sugar
  • 2 tablespoons of soy sauce
  • 1⁄2 cup of vinegar
  • 1 1⁄2 cup of water
  • 1 tablespoon of cornstarch
  • 1 cup of cooking oil

Instructions

  1. Put the cooking oil in a large pan or wok over medium-high heat.
  2. Once the oil is hot, put the fish in the pan and briefly stir the fish so it does not stick to the pan.
  3. Let one side of the fish cook until it is brown and crispy (usually takes about a minute).
  4. Turn the fish over to let the other side cook until brown and crispy.
  5. When both sides of the fish is fully cooked, remove it from pan and set it aside on paper towels.
  6. Using a clean pan, add a little cooking oil over medium-high heat.
  7. Once the pan is hot, add the the garlic and onion to saute for one minute.
  8. Add the carrots, ginger, half of the pineapple chunks, and bell pepper to the pan and continue to saute briefly.
  9. Now add the water, soy sauce and pineapple juice to the pan.
  10. Stir and bring this to a simmer.
  11. Reduce the heat to low and let it sit for 5 minutes.
  12. Add the tomato paste, sugar, and vinegar to the pan then mix thoroughly.
  13. Add the cornstarch in 1⁄2 cup water then stir to dilute it.
  14. Slowly pour the cornstarch into the sauce while continuously stirring to thicken the sauce.
  15. Remove the sauce from the heat and set it aside.
  16. Plate the fish on a serving dish and pour the sauce on top of the crispy tuna.
  17. Garnish with the scallions and serve immediately

Filipino Barbeque Pork Skewers

Picture of Filipino Barbeque Pork Skewers

Filipino Barbeque Pork Skewers

This is Filipino Barbeque Pork Skewers. Every part of the world has their own technique for barbecued meat. The same is true in the Philippines, of course. Here you will find street vendors offering various meats and other delicacies served conveniently on skewers. This particular variation of BBQ pork is seasoned with some the common Filipino ingredients such as calamansi juice, soy sauce and lemon/lime soda. You don’t want to miss this tasty treat! Enjoy this recipe from all of us at Filipino Chow.

Ingredients

  • 2 pounds of pork shoulder, trimmed and deboned
  • 1 cup of soy sauce
  • 1/2 cup of banana catsup
  • 1/4 cup of calamansi juice
  • 12 ounces of lemon/lime soda
  • 1 tablespoon of vinegar
  • 1 head of garlic, peeled then minced
  • 1 onion, finely chopped
  • 1 teaspoon of freshly ground black pepper
  • 4 tablespoons of brown sugar
  • 15-20 bamboo stick for skewers

Instructions

  1. Cut the pork into skewer sized pieces, roughly 2 x 1 inch, then set it aside.
  2. Combine all the ingredients together in a large mixing bowl and stir, excluding the pork.
  3. Put the meat in a refrigerator safe bowl or pan, then pore the marinade on top of the meat.
  4. Stir the meat into the marinade until the meat in evenly coated with the marinade.
  5. Cover the dish and put the meat in the refrigerator.
  6. Marinate the meat for at least 4 hours and up to 24 hour.
  7. Prepare a charcoal or gas grill then remove the meat from the refrigerator.
  8. Put 3-4 pieces of meat on each skewer, until the meat is covering most of the stick.
  9. Repeat step 8 until all the meat is on skewers.
  10. Set aside the leftover marinade to use for basting the pork skewers while cooking.
  11. As soon as the grill is hot and ready, place some of pork skewers on the grill without overcrowding.
  12. Let one side cook for 1-2 minutes or until it is slightly charred then turn them over.
  13. Baste the cooked side with the marinade.
  14. Let it continue to cook for 1-2 minutes or until the other side is also slightly charred then turn them over.
  15. Baste the other side with the marinade then remove the cooked pieces from the grill.
  16. Repeat steps 11-15 until all the pork barbecue skewers are cooked.

Pork Tocino (Sweet Cured Pork)

Picture of Pork Tocino (Sweet Cured Pork)

Pork Tocino (Sweet Cured Pork)

This is Pork Tocino (Sweet Cured Pork). Tocino is a sweetened, cured pork that is pan fried. It is typically served at breakfast in the Philippines along with fried rice and eggs. This is one of the most well known breakfast dishes in the Philippines. Enjoy this recipe from all of us at Filipino Chow.

Ingredients

  • 2 pounds of pork, thinly sliced
  • 3⁄4 cup of brown sugar
  • 1⁄4 cup of lemon-lime soda
  • 1⁄4 cup of pineapple juice
  • 1⁄4 cup of soy sauce
  • 1⁄2 tablespoon of garlic powder
  • cooking oil for cooking
  • 2 cups of water for cooking
  • red food coloring

Instructions

  1. Combine the sugar, soy sauce, garlic powder, lemon-line soda and a few drops of red food coloring in a container with a lid.
  2. Mix until the sugar has dissolved.
  3. Place the sliced pork in the mixture then toss until the pork is fully coated with mixture.
  4. Cover the container with the lid then place it in the refridgerator for 1 to 3 days to allow the meat to cure.
  5. To cook the tocino begin by heating medium size pan over medium-high heat.
  6. Add a little water in the pan then add the cured pork.
  7. Allow this to simmer uncovered until all of the water is gone.
  8. When all of the water is gone add a bit of cooking oil.
  9. Fry the pork until a light brown crust appears around the edges of the meat then remove it from the heat.
  10. Serve with garlic fried rice and fried egg.

Kalderetang Kambing

Picture of Kalderetang Kambing

Kalderetang Kambing

This is Kalderetang Kambing. Kalderetang Kambing is goat meat stewed in tomato sauce with liver spread. This is is another dish that is always present during fiestas. Preparation of the goat meat is different from any other meat since you have to make sure you eliminate the smell of the goat meat. We have added several tips on how to do that. Enjoy this recipe from all of us at Filipino Chow.

Ingredients

  • 1 pound of goat meat, cubed
  • 1 piece of medium-sized potato, quartered
  • 1 large carrot, sliced
  • 2 cloves of garlic, minced
  • 1 piece of medium-sized onion, minced
  • 3⁄4 cup red bell pepper, sliced
  • 3⁄4 cup of green peas
  • 3 pieces of medium-sized tomatoes, diced
  • 1 cup tomato sauce
  • 6 tablespoons of liver spread
  • 3 tablespoons cooking oil
  • 1⁄2 teaspoon of crushed chili (optional)
  • Salt and pepper to taste
  • 2 cups of water

Instructions

  1. Clean and marinate the goat meat using one of the tips provided below.
  2. In a large pan or wok over medium-high heat, saute the garlic followed by the onions and tomatoes with a little bit of cooking oil.
  3. Continue to saute until the tomatoes begin to wilt.
  4. Add the goat meat to the pan then continue to saute until the meat is lightly browned.
  5. Add the tomato sauce, crushed chili and liver spread to the pan.
  6. Stir until all the ingredients are well blended and it begins to boil then let it simmer for about 3 minutes.
  7. Add the water to the pan then bring it to a boil.
  8. Simmer for an hour or until the goat meat is tender while occasionally stirring.
  9. Add the green peas, potatoes and carrots to the pan and simmer until vegetables are done but not overcooked.
  10. Add more water if necessary, 1/2 cup at a time.
  11. Add the red bell pepper to the pan.
  12. Simmer for another 3 minutes.
  13. Season with salt and pepper to taste.
  14. Remove the pan from the heat and transfer the dish to a serving bowl.
  15. Serve with steamed rice and enjoy

Chicken Fried Rice

Picture of Chicken Fried Rice

Chicken Fried Rice

This is Chicken Fried Rice. Perfect for when you have left overs. You can take some leftover chicken and rice then combine that with some vegetables and you got a meal. Or you can add this as a side dish to another meal. It works both ways really. Enjoy this recipe from all of us at Filipino Chow.

Ingredients

  • 6 cups of steamed rice, chillled for 24 hours
  • 2-3 pieces of precooked chicken, deboned and thinly sliced
  • 5 pieces of green beans, trimmed and cut into 1 inch lengths
  • 2 whole carrots, peeled and chopped
  • 1 large onion, peeled and chopped
  • 1⁄3 cup of peas, cooked
  • 1⁄2 cup of corn kernels, cooked
  • 1 medium sized red bell pepper, cored and diced
  • 1 piece of green onion, chopped
  • 2 cloves of garlic, peeled then minced
  • 2 tablespoons of butter or cooking oil
  • 1⁄3 cup of soy sauce
  • 2 eggs
  • freshly ground black pepper
  • salt to taste

Instructions

  1. With clean hands, knead the cold rice to separate the grains and remove any lumps then set it aside.
  2. Add the butter or cooking oil to a large pan or wok over medium heat.
  3. When the oil is hot, add the minced garlic to the pan then immediately begin to stir it.
  4. Then add the chicken to the pan and let it cook for 1 minute while continuing to stir.
  5. Mix in the onions and all the vegetables except for the green onions and continue cook for another minute or two.
  6. Now add all the rice to the pan then stir all the ingredients together until the ingredients are well blended.
  7. Slowly pour the soy sauce over the ingredients in a circular motion. Don’t pour it in one spot.
  8. Again, stir all the ingredients together to spread the soy sauce throughout the mixture.
  9. If you still see any lumps of rice, smash them down with your fork or spatula.
  10. Continue to stir the fried rice to avoid burning the rice that settles at the bottom of the pan.
  11. Now clear a space in the middle of the rice so the bottom of the pan is exposed.
  12. Drop the two eggs into the middle of the pan then scramble them as they begin to cook.
  13. Stir the eggs continuously as they cook.
  14. Once the egg is cooked, mix everything together once again.
  15. Now add the salt and black pepper to adjust the taste.
  16. When you have the flavor where you want it, sprinkle the green onions into the pan then stir it all together one last time.
  17. Remove the pan from the heat and transfer the chicken fried rice to a serving dish.
  18. Serve the fried rice alone or as a side dish.