Pancit Bihon Recipe

The Pancit Bihon Recipe (or Bihon Guisado) is no doubt one of the most popular pancit recipes here in the Philippines. Just like the Pancit Canton, the Siomai, and Siopao, this noodle dish also came from the Chinese and eventually became a household favorite. The Pancit Bihon is always served during special occasions like birthday parties, anniversaries, and other special gatherings simply because this pancit (noodle) dish is a strong symbol of “long life” for us Filipinos.

The Pancit Bihon or Bihon Guisado is very easy to prepare. For this recipe, I am going to teach you the simplest way how to prepare and cook this popular noodle dish.  But, first let us prepare the ingredients. We will need a pack of Bihon or rice sticks (available in grocery stores and supermarkets), some chicken meat and pork, some squid balls, some vegetables like cabbage, celery, and carrots. We will also need a large pot and some water. Cooking Pancit Bihon is very quick and easy. If you know how to sauté and simmer then you will surely enjoy this Pancit Bihon Recipe.

Here is my special Pancit Bihon Recipe. Enjoy cooking!

Ingredients:

• 1 pack Pancit Bihon (Rice Noodles)
• 1/2 lb pork, diced or cut into small pieces
• 1/2 lb chicken cooked and deboned. Cut into small pieces.
• 2 pieces Chinese sausage chopped thinly
• 6 pieces squid balls
• 1 medium carrot sliced thinly into strips
• 1 small cabbage, chopped
• 1 cup celery leaves, chopped
• 1 medium sized onion, chopped
• 5 cloves garlic, minced
• 1 pc chicken cube
• 5 tbsp soy sauce
• 3 to 4 cups water

Cooking Procedure:

• Place the Pancit Bihon in a container and soak in water for 10 minutes. Set aside. 
• Saute garlic and onion in a large pot. 
• Add the chicken, pork, squid balls, and Chinese sausage and cook for 2 minutes 
• Add water and chicken cube then simmer for 15 minutes. 
• Add the carrots, cabbage, and celery leaves. Simmer for a few minutes. 
• Remove all the ingredients except for the liquid left and set aside. 
• Using the same pot with the leftover liquid, add the soy sauce and mix well. 
• Add the pancit bihon and mix well. Cook until liquid evaporates completely. 
• Add the meat and vegetables that were set aside previously. Cook for a minute or two. 

Hot Tip:

• Add chicken liver to your Pancit Bihon. Try it! 

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Siopao Asado Recipe

The Siopao Asado Recipe perhaps tops my list of my favorite Chinese-inspired snack recipes. The Siopao has many names. It is called Pao in Hong Kong and Salapao in Thailand. But, basically it is a steamed bun or dumpling with delicious meat fillings. The most popular Siopao of course is Chowking’s but it does not mean that it is the most delicious.

Here in the Philippines, you can find Siopao almost anywhere. In restaurants, fast foods, convenience stores, and even in the streets. It comes in sizes like regular, medium-sized, and large. It has basically two flavors- the Pork Asado and the Chicken Asado. Both are very delicious but if you are diet-conscious or watching your cholesterol level then you better go for the Chicken Asado. For this Siopao Asado Recipe, I will be teaching you step-by-step how to make your own home-made Siopao. You will need some flour, baking powder, yeast, some pork or chicken, some garlic, onions, soy sauce, and cornstarch (For the complete list, please refer below). You will also need a cooking pan and a steamer.

Here is my Siopao Asado Recipe. Try it out!

Ingredients:

For the dough:

• 1 pouch instant dry yeast
• 2 cups of warm water
• 1 tbsp salt
• ½ cup white sugar
• 1 ¼ tbsp baking powder
• 5 cups all purpose flour
• 6 tbsp shortening

For the filling:

• 1.5 - 2 lbs pork (chopped into small pieces)
• 2 tbsp minced garlic
• 1 large minced onion
• 3 tbsp lard or shortening
• 2 tbsp cornstarch (diluted in 1/4 cup water)
• 4 tbsp sugar
• 3 tbsp oyster sauce
• 4 tbsp soy sauce
• 1 tbsp hoisin sauce

Cooking Procedure:

• Start by cooking the filling. Saute garlic and onions.
• Cook the pork until the color of the outer part turns light brown
• Add the soy sauce, oyster sauce, hoisin sauce, and sugar. Mix well and simmer for 30-40 minutes.
• Put in corn starch diluted in water and mix well until sauce becomes thick. Set aside.
• Start making the dough by placing warm water in a bowl. Add yeast and sugar then mix well.
• Let stand for 10 to 15 minutes.
• Get a mixing bowl and put the flour, baking powder, shortening or lard, and yeast mixture. Mix well. (You will see some bubbles forming on top at this moment)
• Knead the combined mixture until it becomes fine and uniformed.
• Let the dough stand for an hour until it rises.
• Knead dough a second time and cut into serving slices
• Roll each piece into a ball and flatten it with the use of your hands or palms.
• Place the meat filling in the middle of the flattened dough and wrap or enclose it.
• Place siopao in steamer and steam for 15-20 minutes.

Hot Tip:

• Store siopao by freezing it. Then reheat using a microwave or steamer.

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Chicken Inasal Recipe

What makes a good chicken inasal recipe? Is it the marinade, the basting sauce, or the grilling method?

The Chicken Inasal or Chicken Barbecue is the most popular dish of the Ilonggos. It is considered to be one of the oldest and most simple dishes.  The Chicken Inasal is everywhere. From the small barbecue stand around the corner to the big city restaurants, it is surely a favorite of the Filipinos. But what makes this simple dish an all-time favorite?

There are many variations of the Chicken Inasal recipe but the most important part is how you prepare your chicken. The marinade will decide its flavor. If you want your Chicken Inasal to stand out and taste better then you should marinate it well. Add some spices and herbs. Experiment with it. With the right marinade ingredients and basting sauce, this simple dish can turn into a very delightful one.

Below is my own version of the Chicken Inasal recipe. It’s a very basic one so securing the ingredients won’t be a problem. Have fun!

Ingredients:

• 4-5 large chicken thighs with the drumsticks

Marinade:

• 2 tablespoons grated ginger
• 2 tablespoons garlic- minced
• 3/4 cup lemon grass-chopped
• 1 cup coconut vinegar
• 1/2 cup lemon juice or calamansi juice
• 1 tablespoon salt
• 1/4 cup brown sugar or 2 tablespoons honey
• 1 cup lemon soda or Sprite/7-Up
• 1/2 tablespoon freshly ground black pepper

Basting Sauce:

• 3 tablespoons annatto oil (atsuete oil)
• 1/2 cup melted butter or margarine
• 1/4 teaspoon salt
• 1 teaspoon lemon juice or calamansi juice

Cooking Procedure:

• In a large bowl, combine chicken, lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, lemon-lime soda, and lemon juice.
• Mix well then add the chicken. Place chicken in chiller and marinate for 1 to 3 hours.
• In a bowl, combine butter or margarine, annatto oil, salt, and lemon juice. Stir and set aside.
• Cook the chicken over hot charcoal grill while basting generous amount of the margarine mixture.
• Serve hot with steamed or Java rice, sinamak, soy sauce with calamansi, and red chili peppers.

Hot Tip:

• Cut several slits on the chicken near the bone to help cook the meat fully. 
• Avoid turning the meat more than twice since it will dry up the juice. 

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Pancit Canton Recipe

Pancit Canton is originally a Chinese noodle dish but has now become a household favorite of Filipinos. Pancit Canton Recipes are very easy to follow because this Chinese-inspired dish is so simple and easy to prepare and cook. The ingredients are not hard to find and are readily available in grocery stores and supermarkets. The Pancit Canton Recipe that I have for you below is the one that I use most. Although, there are some few versions of this recipe, most of them are cooked similarly. Some Pancit Cantons are cooked dry and some prefer it to be a bit saucy. You can also add your own favorite ingredients, like instead of chicken meat you can replace it with pork. Or you can also use squid balls instead of fish balls.

Some time ago, the Pancit Canton was only considered a party dish. It was only served during birthdays, and other special occasions. But, today it has now become our second staple dish.

The Pancit Canton is best served with lemon or calamansi and soy sauce.

Here is my Pancit Canton Recipe. Have fun!

Ingredients:

• 2 tbsp cooking oil 
• 4 cloves garlic, minced 
• 1 onion, chopped 
• 1 cup chicken breast, thinly sliced 
• 1 cup chicken liver 
• 1/2 cup kikiam 
• 1/2 cup fish ball or squid ball 
• 2 tablespoon soy sauce 
• 1 teaspoon ground black pepper 
• 1 chicken broth cube 
• 1/4 teaspoon msg 
• 1 cup snow pea 
• 1 medium carrots, sliced 
• 8-10 beans chopped 
• 3 cups water 
• 250 grams of dried canton noodles 
• 1/2 cup celery, chopped finely 
• 1/2 cup green and red bell peppers 
• medium cabbage, chopped 

Cooking Procedure:

• In a pan, heat oil then sauté garlic and onion 
• Add chicken breast, chicken liver, kikiam, fish ball and cook until the outer part turns light brown 
• Add the soy sauce, pepper, chicken broth cube, msg, and stir. 
• Put in snow peas, carrots, beans and stir. Add water then bring to boil. 
• Put in dried canton noodles, celery, green and red bell pepper, cabbage and cook until water has been absorbed by the noodles

Hot Tip:

• Try using pork instead of chicken.

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Tinolang Manok Recipe

Tinolang Manok or Chicken Tinola is one of the most popular Filipino Chicken Soup. It can be described as a stew with chicken as the main ingredient complemented with vegetables like the green papaya or chayote, and pepper leaves. My Tinolang Manok Recipe uses the free-range or native chicken and the Hubbard Dressed Chicken (45-day chicken). Tinolang Manok is cooked traditionally by simmering the chicken in low heat until its natural juicy flavor comes out, then topping it off with green papaya and pepper leaves. Some say the native chicken even tastes better than the usual 45-day chicken. The only draw back is that it takes a little longer to tender.

There are also some variations of the Tinolang Manok Recipe like, using chayote instead of green papaya and using “malunggay” instead of pepper leaves. However, the secret to a very delicious and satisfying Tinolang Manok is you should simmer the chicken very well and let its natural juice come out.

Here is my Tinolang Manok Recipe. Enjoy!

Ingredients:

• 2 lbs chicken (cut into pieces)
• 1 small size ginger root cut into strips
• 3 cloves garlic (minced)
• 1 onion (sliced)
• 2 small to medium chayote or green papaya (cut into wedges)
• 1/2 cup pepper leaves
• 1 tbsp Fish Sauce (Patis)
• 3 cups of water
• 1 chicken cube
• 2 tbsp coking oil

Cooking Procedure:

• Saute the garlic, onion & ginger in cooking oil. 
• Add chicken and cook for 5 minutes or until the chicken colors lightly.
• Add fish sauce.
• Pour water and bring to a boil. Simmer until chicken is tender.
• Add the chicken cube and chayote. Continue simmering until chayote is tender.
• Add pepper leaves and salt to taste.
• Remove from heat.

 Hot Tip:

• Add "malunggay" leaves to your Tinolang Manok to make it super-nutritious!

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My Pochero Recipe

Pochero is one of the most popular and favorite stew of many Filipinos. There are actually three variations of the Pochero Recipe: the pork, the beef, and the chicken pochero recipe. They are mostly prepared and cooked the same way and use the same ingredients too, but to make things simple I will be sharing with you more about my Chicken Pochero Recipe.

The first time I tried cooking Chicken Pochero way back in High School was a memorable and learning experience. It was at my third try that I actually learned that my Pochero was missing something. My first Pochero Recipe consisted of just three simple ingredients: the chicken, bokchoy(pechay), and plantain banana(saba). The taste was good but not good enough for me. After several experimentations, I discovered a secret ingredient that made my Chicken Pochero very delicious.

Here is my Chicken Pochero Recipe. Try it and see for yourself!

Ingredients:

• 2 lbs chicken cut into pieces (thigh part)
• 1/2 piece cabbage, quartered
• bunch of bokchoy (pechay)
• 1 medium sized potato, cubed
• 2 large plantain(saba) banana
• 1 large tomato, diced
• 1 medium sized onion, diced
• 2 tbsp whole pepper corn
• 2 tbsp fish sauce
• 1 tsp garlic
• 1 small can tomato sauce
• 1 cup garbanzos

Cooking Procedure:

• Heat oil and fry the banana until color turns golden brown. Set aside when done.
• Sauté the garlic, onion, and tomato
• Add the Chicken and cook for 3-5 minutes
• Add the fish sauce, tomato sauce, and whole pepper corn and mix well
• Add the water and simmer until chicken is tender
• Put-in the fried banana, potato, and garbanzos and simmer for 7 minutes
• Add the cabbage and simmer for 5 minutes
• Add the bok choy and turn off the heat. Cover the pot for 5 minutes to cook the bokchoy

Hot Tip:

• Instead of regular potatoes, use sweet potato. (This is my secret ingredient)
• Try adding long green beans together with the cabbage.

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Filipino Menudo Recipe

If you are planning to cook Menudo for your family but don’t know how, then don’t worry because Filipino Menudo Recipes are not that hard to find nowadays. In fact, you can literally ask your friends, neighbors, and relatives and you will be surprised that most of them will give you the answer you are looking for and will probably be happy to help you. Menudo, just like the mechado and afritada, is easy and fun to cook. My own menudo recipe consists of hotdogs, green peas, potatoes, carrots, raisins, liver, and pork as the main ingredient.

There are some variations or versions too of the Filipino Menudo Recipe, like instead of pork you can also use chicken as your main ingredient. It is actually more of a personal choice whether you want to use pork or chicken. But, personally I would prefer pork for my Filipino Menudo Recipe.

Here is my Menudo Recipe. Happy cooking!

Ingredients:

• 2 lbs pork
• 1/2 lb pig’s liver
• 1 cup diced potatoes
• 1 cup diced carrots
• 1/2 piece lemon or calamansi
• 1/2 cup soy sauce
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon sugar
• 3/4 cup tomato sauce
• 1 cup water
• 4 pieces hotdogs, sliced diagonally or diced
• 2 tablespoons cooking oil
• 2 to 3 pieces dried bay leaves
• salt and pepper to taste

Cooking Procedure:

• Combine pork, soysauce, and lemon in a bowl.  Marinate for at least 1 hour.
• Heat oil in a pan and saute garlic and onion.
•  Add the marinated pork. Cook for 5 to 7 minutes.
• Pour in tomato sauce, water, and add the bay leaves. Let boil and simmer for 30 minutes to an hour until pork is tender. Add water as necessary.
• Add the liver and hot dogs. Cook for 5 minutes.
• Add potatoes, carrots, sugar, salt, and pepper. Stir and cook for 8 to 12 minutes. 

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Filipino Chicken Afritada Recipe

Chicken Afritada is one of those special, Spanish-inspired Filipino dishes that are most common during “fiestas”, birthday celebrations, and other special occasions. Just like the mechado and caldereta, this popular Filipino dish is a tomato sauce-based chicken stew dressed with bell peppers, tomatoes, onions, and potatoes. The word “afritada” is actually a Spanish word which means fried. Don’t get the wrong idea, but you don’t actually just fry the chicken and call it Chicken Afritada. Frying the chicken until it’s medium brown is only the first part of the whole Chicken Afritada process.

For this Afritada Recipe, I will use chicken thighs and legs (my favorite chicken part). For the bell peppers, use both red and green bell peppers. I have one secret ingredient though that you will seldom find in other Chicken Afritada Recipes. I always put evaporated milk (I use Carnation Evaporated Milk) when I cook this famous Filipino stew. There are some variations of this recipe like if you prefer to use pork instead of chicken. Either way, the cooking process remains the same.

Here is my Chicken Afritada Recipe. Enjoy cooking!

Ingredients:

• 1 kilo chicken thighs and drumsticks cut into pieces
• 5 pcs potatoes- peeled and halved
• 1 red onion, diced
• 1 head garlic, minced
• 1 green bell pepper, sliced into strips
• 1 red bell pepper, sliced into strips
• 2 cups pork or chicken stock (broth)
• 1 cup tomato sauce
• 2 tbsp of patis (fish sauce) or soy sauce
• 3 tbsp of cooking oil
•   1 small can evaporated milk
•   salt, sugar, black pepper

Cooking Procedure:

• Sauté garlic and onions in hot oil in a saucepan or pot.
• Add chicken and fry a little bit until light brown.
• Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost tender.
• Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.
• Add the green & red bell peppers, evaporated milk. Simmer for an additional 2 minutes.
• Salt, sugar, pepper to taste

Hot Tip:

• Try to add evaporated milk. It will make your chicken afritada super delicious!
• You can also semi-fry the potatoes before adding them. 

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Filipino Chicken Adobo Recipe

The Chicken Adobo Recipe is the recipe that you cannot miss. It’s the most basic recipe of all! Put it this way, you can’t proceed to Grade 2 without going through Grade 1. It’s like a qualifying test. You need to learn this basic recipe first before experimenting with other dishes. The Chicken Adobo is not just a very popular dish or recipe but it has already become a household name here in the Philippines because of its delicious taste and ease of preparation.

Cooking Chicken Adobo is very simple and easy. It’s inexpensive too. In its simplest way, it’s just practically stewing chicken in soy sauce and vinegar. All you need is some chicken cutlets, garlic, onions, some bay leaf, soy sauce, and vinegar. My favorite chicken part for this dish is the chicken thighs. There are quite a few variations as to how this famous Filipino dish is prepared but they still undergo the same stewing process. Some Chicken Adobo Recipes use lemon or calamansi juice instead of vinegar. Some like to put ginger, others don't.

Here is a simple Chicken Adobo Recipe that you might want to try.

Ingredients:

• 1 kilo of chicken
• 1 head garlic, minced
• 1/2 yellow onion, diced
• 1/4 cup soy sauce
• 1 cup vinegar
• 2 cups of water
• 1 teaspoon paprika
• 5 laurel leaves (bay leaves)
• 2 tablespoons of cooking oil or olive oil
• Salt, sugar, and pepper to taste

Cooking Procedure:

• In a sauce pan, heat 2 tbsp of cooking oil then sauté minced garlic and onions.
• Add chicken to the pan, then add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves.
• Bring to a boil then cover and simmer for 30 minutes or when meat is already tender.
• Add salt, sugar, and pepper to taste.
• Simmer for another 3-5 minutes

Hot Tip:

• Try using lemon or calamansi juice instead of vinegar.

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