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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Lumpiang Shanghai Recipe

The Lumpiang Shanghai Recipe is one of my family’s favorite recipes especially during important occasions like family gatherings, birthday parties, and fiestas (feasts). Even just a simple and social get-together, you will surely find the Lumpiang Shanghai somewhere in the food table. The Lumpiang Shanghai or Spring Rolls is another popular dish that came from the Chinese. It was originally called lunpia and was brought to the Philippines by local Chinese traders. It is made of ground pork or beef, finely chopped shrimps, minced onions, minced carrots, and several spices wrapped in specially made wrapper called the lumpia wrapper. It is cooked deep-fried and is best served with sweet and sour sauce, or vinegar with garlic sauce. You can experiment with as many dipping sauces as you like but my personal favorite is the mayo-ketchup dip.

For this Lumpiang Shanghai Recipe, we will be doing a different version. Instead of wrapping all the raw ingredients first and frying it, we will do a little better. We will semi-fry all the raw ingredients first before we wrap it with the lumpia wrapper then fry it. How’s that? I like this method because it makes sure that all the ingredients inside the rolls are cooked well before eaten.

Here is my Lumpiang Shanghai Recipe. Try it!

Ingredients:

• 1 lb. ground pork or ground beef 
• 1/4 cup finely chopped onions 
• 1/2 cup finely chopped carrots 
• 1 cup chopped shrimps 
• 2 tbsp soy sauce 
• 1 whole egg 
• salt and pepper, to taste 
• lumpia wrapper

Cooking Procedure:

• Mix all the ingredients in a bowl.
• In a cooking pan, heat 2 tablespoons of vegetable oil and fry the mixture until it is half-cooked.
• Remove excess oil by using a strainer.
• Wrap the meat into rolls with the lumpia wrapper. Use egg whites to seal the wrapper.
• Fry in deep hot oil until the color becomes medium brown. 
• Drain in paper towels to remove excess oil.
• Serve with your favorite dipping sauce.

Hot Tip:

• Deep fry in medium heat.
• You may also try ground chicken meat.

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Crispy Pata Recipe

The Crispy Pata Recipe is definitely my best recommendation if you are searching for a sumptuous lunch, dinner, and pulutan recipe, all in one. If you are planning a get-together lunch or dinner for your family or old-time college friends with a round of beer afterwards, then the Crispy Pata is just the perfect food that will serve both as your dinner and at the same time your pulutan (beer food).

The Crispy Pata or Crispy Pork Shank is a very popular Filipino pork dish. It uses a whole pig’s leg or shank and cooked deep fried to produce a crunchy bite and a very unforgettable yummy feeling. For this Crispy Pata Recipe, I will also be teaching you how to make the perfect dipping sauce for your Crispy Pata. Please bear in mind that the cooking procedure may seem simple but will involve some dangerous steps. I suggest you take the necessary precautions and wear proper attire before you start cooking. I also suggest you find someone to assist you in cooking your home-made Crispy Pata.

Here is my delicious Crispy Pata Recipe. Enjoy!

Ingredients:

• 1 whole Pata (pig’s leg-2 kilos), knuckles removed 
• 1 Can Sprite or 7-Up (12 oz) 
• 5 pcs. star anise (optional) 
• 7 pieces dried bay leaves 
• 2 tbsp whole peppercorn 
• 2 tbsp ground black pepper 
• 6 teaspoons salt 
• 2 to 3 teaspoons garlic powder 
• 8 to 12 cups cooking oil 
• 12 to 15 cups water

Cooking Procedure:

• Pour water in cooking pot and let boil.
• Put-in dried bay leaves, star anise, whole peppercorn, and 4 teaspoons of salt.
• Add the pata (whole pig’s leg) in the cooking pot and simmer until the pata becomes tender (about 45 to 60 minutes).
• Remove the pata from the cooking pot and set aside to cool off.
• Rub the pata with garlic powder, ground black pepper, and salt. Let it stand for 15 minutes.
• Heat a large cooking pot with cover and pour-in the cooking oil.
• When oil becomes hot, deep fry the pork leg. Continue cooking in medium heat until crispy in both sides. Be extra careful in doing this procedure.
• Turn-off heat and remove the crispy pata. Transfer it to a serving plate.

Hot Tip:

• Serve with atchara and dipping sauce.

The Dipping Sauce (Mix all these ingredients in a dipping bowl)

• 1 red onion, chopped finely 
• 4 cloves minced garlic 
• 1 tbsp ground black pepper 
• 4 tbsp brown sugar 
• 1 cup vinegar 
• 1/4 cup soy sauce 
• 2 green and red chili peppers, chopped 
• 1/2 cup water

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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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Pork Embutido Recipe

The Pork Embutido Recipe is a simple and fun recipe to learn especially this coming Holiday Season. A friend of mine once asked, “What makes the Embutido so different from the Morcon?” At first glance you won’t see the difference. The Embutido and Morcon may have similar ingredients but they surely differ from the way they are prepared and cooked. The Embutido is cooked by steaming or baking, while the Morcon is semi-fried then simmered or boiled. Now that you know the difference between the two, let me show you how to prepare and cook your own special home-made Pork Embutido.

For this Pork Embutido Recipe, you will need some ground pork, some sausages or hotdogs, some eggs, some pickle relish, some raisins, cheese, carrots, onions, bell peppers, and some bread crumbs. You will also need a steamer for cooking your Embutido. Once done, this delicious Filipino dish can be served hot with plain rice or cold as an appetizer!

Try this amazing Pork Embutido Recipe now and see for yourself! Have fun!

Ingredients:

• 2 lbs ground pork
• 12 pcs sausage or 6 pcs hotdogs cut lengthwise
• 3 hard boiled eggs, sliced
• 2 pcs raw eggs
• 1/2 cup sweet pickle relish
• 1/2 cup tomato sauce
• 2 cups grated cheddar cheese
• 1 cup red bell pepper-minced
• 1 cup green bell pepper- minced
• 1 1/2 cup raisins
• 1 cup carrots- minced
• 1 cup onion- minced
• 2 cups bread crumbs
• salt and pepper

Cooking Procedure:

• Place ground pork in a container
• Add the bread crumbs and the raw eggs. Mix well
• Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese. Mix well.
• Add raisins, tomato sauce, salt, and pepper then mix again.
• Place the mixture in an aluminum foil and flatten it.
• Put in the sliced sausages, sliced boiled eggs alternately on the middle of the flat meat mixture.
• Roll the foil to form a tube or cylinder and locking the sausage and egg in the middle of the mixture. Once done, fold or lock the edges of the foil.
• Place in a steamer and cook for 1 hour then place inside the refrigerator until temperature cools down and turns cold.

Hot Tip:

• Try this embutido recipe by baking instead of steaming.

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My Lechon Paksiw Recipe

Lechon Paksiw is definitely one of my all-time favorites. And this is probably one of the reasons why I love after party left over foods. Lechon Paksiw is a very common and popular dish especially the day after a party or fiesta. It is made from left over chunks of either lechon baboy(roasted pig), lechon kawali, or any other fried pork dish. It is probably the most ingenious way of recycling these foods instead of just reheating it and eating it again.

Preparing Lechon Paksiw is a very easy task. Anyone can do it! All you need to do is steal the pig’s head, legs, pork belly, and some skin and bones. Chop it into bite-sized chunks then throw in some garlic, bay leaf, black peppercorns, vinegar, and liver sauce. Simmer in low heat until its tempting aroma calls your attention. Lechon Paksiw is best served hot with steamed rice.

Here is a simple Lechon Paksiw recipe that I use a lot. Learning to cook this popular dish is fun and exciting. You should try it!

Ingredients:

• 3 cups leftover chunks of lechon
• 1-2 cups Mang Tomas Lechon Sauce
• 1/3 cup brown sugar
• 1 tbsp minced garlic
• 1 medium onion sliced
• 1/4 cup vinegar
• 2-3 pieces bay leaf
• 2 tbsp cooking oil
• 1 tbsp black peppercorn (optional)
• salt and pepper to taste

Cooking Procedure:

• In a stock pot, heat oil and saute garlic and onion. 
• Pour over leftover meat and stir fry for 3-5 minutes allowing the garlic and onion flavor to be absorbed. 
• Add the rest of the ingredients and bring to a boil. 
• Lower heat to simmer for about 20-30 minutes.

Hot Tip:

• If for any reason you can't use Mang Tomas Lechon Sauce or any other liver sauce, then use soy sauce as a substitute.

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What do you think about this Lechon Paksiw Recipe? For suggestions, cooking tips, and new recipes, feel free to write it in the comments section below. We love to hear from you!

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Morcon Recipe

The Morcon Recipe is a very popular Filipino beef recipe especially during occasions like fiestas, birthdays, special family gatherings, Christmas Eve, and New Year’s Eve. The Morcon is a Spanish-inspired dish and is actually a Filipino version of the meat roll. It is stuffed with your favorite ingredients like sausages, hotdogs, carrots, hard-boiled eggs, pickles, and cheese. The Morcon is a household favorite on special occasions because of its unique and flavorful taste, and the way it presents itself on the table.

Preparing Morcon is easier than you think. I used to order lots of Morcon every time we have special family gatherings or to celebrate an occasion. But now, I am very proud to say that I already make or cook my own special home-made Morcon. The Morcon Recipe I have prepared below is perhaps one of the easiest and the most basic Morcon Recipe. All you need are some beef sirloin, hotdogs or sausages, eggs, some carrots, sweet pickled cucumber, cheddar cheese, some flour, lemon juice or calamansi juice, and soy sauce.  If you know how to fry and simmer then cooking this holiday dish won’t be a problem.

Here is my Morcon Recipe.

Ingredients:

• 2 lbs beef flank steak cut into 1/2 inch thick large sheets
• 2 pieces beef cubes dissolved in 3 cups boiling water or 3 cups beef stock
• 1 piece lemon or calamansi juice
• 1 piece medium sized carrot, cut into long strips
• 4 pieces hotdogs cut lengthwise
• 2 pieces sweet pickles or sweet pickled cucumber cut lengthwise
• 3 pieces hard boiled eggs sliced
• 3 ounces cheddar cheese cut in strips about 1/2 inch thick
• 1/4 tsp salt
• 1/2 cup soy sauce
• 1/2 cup flour
• 1/2 cup cooking oil
• pepper
• sugar

Cooking Procedure:

• Marinate the beef sheets in soy sauce and lemon or calamansi juice for at least 30 minutes
• Place the beef sheets in a flat surface and arrange the hotdogs, pickles, carrots, cheese, and eggs
• Roll the beef sheets enclosing the fillings and tie with a cooking string to ensure it will not open-up
• Place cooking oil in a pan and apply heat
• Dredge the rolled beef in flour 
• Fry until the color of the outer part turns medium brown
• Transfer the fried rolled beef in a casserole 
• Pour-in the beef broth then bring to a boil
• Add half of the soy sauce-lemon juice marinade and simmer for an hour or until the meat is tender
• Season with salt, pepper, and sugar
• Remove the strings and slice into serving pieces
• Place in a serving dish and add the sauce.

Hot Tip:

• Cook or heat the left over marinade until it becomes thick or saucy.
• Drizzle it over just before serving and garnish with parsley.

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Bistek Tagalog Recipe

Bistek Tagalog Recipe is a very popular, and one of the best beef recipes of the Filipinos. The word Bistek is a slang Filipino word for “Beef Steak”. In other words, the Bistek Tagalog is actually the Pinoy version of the famous Beef Steak. Bistek Recipes are very common and popular among households because of its simplicity and flavorful taste. The cooking process is so simple and the ingredients are available in most supermarkets.

Cooking Bistek Tagalog is very easy. If you know how to cook Pork Adobo or Chicken Adobo, then this Bistek Tagalog Recipe is definitely a walk in the park. All you need is some beef strips (beef sirloin), soy sauce, calamansi or lemon juice, garlic, and onions and you’re all set! The difference between the Bistek and the Beef Steak is that when cooking Bistek you have to fry the beef strips first before you simmer it in soy sauce, lemon juice, and water. To top it all off you then garnish it with onion rings and fried potatoes. Then Voila!

Ingredients:

• 1 lb beef sirloin- sliced into strips
• 1/4 cup soy sauce
• 1 piece lemon or 3 pieces calamansi
• 1/2 tsp ground black pepper
• 3 cloves garlic-crushed
• 1 large onion-sliced into rings
• 1 large potato- sliced into strips
• 3 tbsp cooking oil
• salt to taste

Cooking Procedure:

• Marinade beef in soy sauce, lemon(or calamansi), and ground black pepper for at least 30 minutes
• Heat the cooking oil in a pan then stir fry the onion rings until the texture becomes soft. Then set aside.
• In the same pan fry the potatoes. Then set aside.
• Fry the marinated beef (without the marinade) until color turns brown. Then set aside.
• Put-in the garlic then saute for a few minutes
• Pour the marinade and bring to a boil.
• Put in the fried beef and simmer for 15 to 20 minutes or until meat is tender. Add water as needed.
• Add the stir-fried onions and some salt to taste.
• Garnish with fried potatoes before serving.

Hot Tip:

• You can also use pork strips instead of beef. Try it!
• You can also garnish it with lemons or stir-fried green peas.

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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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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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What do you think about this recipe? Please give us a feedback below. If you have recipes to share? Send me a message here.

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Siomai Recipe

Not long ago, I was searching for a Siomai Recipe because I wanted to surprise my dear wife with her favorite Chinese dumpling. It was my favorite too but searching for a Siomai Recipe ten years ago was like my biggest problem (like looking for a needle in a haystack). It's either you buy the latest cookbook or go to the local library and look for the recipe. Nowadays, it's just a click away! Thanks to the internet evolution! Thanks to Google!

There are quite a few variations of the Siomai Recipe but most of them are prepared and cooked the same way- through steaming. Its either you choose pork as the main ingredient, shrimp meat, or chicken meat, but the most common is pork. It is also the most delicious. Siomai is best served with soy sauce and calamansi, or chili sauce (my personal favorite).

Here is a simple and easy-to-follow Siomai Recipe. Enjoy!

Ingredients:

• 1 kg ground pork with fat
• 1/3 cup turnips (singkamas)
• 1/3 cup carrots
• 2 medium onion
• bunch of spring onions
• 1 egg
• 5 tablespoons sesame oil
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 50 pcs or 100 pcs siomai wrapper
•  soy sauce, calamansi (lemon), sesame oil

Cooking Procedure:

• Combine all the ingredients except the water and siomai wrapper and mix thoroughly.
• Wrap the mixed ingredients with the siomai wrapper
• Use a steamer and steam the wrapped siomai for 15 to 25 minutes. The time depends on the size of each siomai (larger siomai means more time steaming).
• Serve hot with soy sauce and calamansi.

Hot Tip:

• Try serving siomai with chili sauce or sweet sauce.

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What can you say about this Siomai Recipe? For suggestions, cooking tips, and new recipes, feel free to write it in the comments section below.

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Original Bicol Express Recipe

The Bicol Express Recipe is the most popular spicy Filipino food recipe there is. It is best eaten as a main dish or as a “pulutan”. It can be described as a pork dish cooked in coconut milk with shrimps, vegetables, and lots of chilies. Have you ever wondered why the name Bicol Express? Well, the first and obvious reason is because this popular, spicy dish originated in the Bicol Region. There was also an old story that this famous, spicy dish was named after the express train that traveled from Manila to Bicol.

Original Bicol Express Recipes (the one that Bicolanos use) use more chilies than pork. They are really hot and spicy. So, if you think Thai food is spicy then you better think again because the Bicol Express is definitely hotter and spicier. There are some known variations of this recipe but they really don’t differ much. Its either you use more pork and lesser chilies or more chilies and less pork. I have heard of Bicol Express Recipes that use chicken meat too. Although, I haven’t personally tasted this so called Chicken Bicol Express, I would say that pork will still be my first choice.

Here is my Bicol Express Recipe. Enjoy cooking! 

Ingredients:

• 1 med. Eggplant, cut in 1" slices
• 1 med. Ampalaya, cut in 1" slices
• 6 pieces red pepper cut in 1/2" slices
• 6 pieces chili finger (sili)
• 1 cup coconut milk (first extract)
• 1 cup coconut milk (second extract)
• 4 cloves garlic minced
• 1 med. onion
• 1/2 to 3/4 kilogram pork, sliced small
• 1 tbsp Bagoong (alamang) or shrimp paste
• 2 tablespoons cooking oil
• salt
• vetsin

Cooking Procedure:

• Sauté the garlic, onion, pork, shrimp, and bagoong
• Add second extract of coconut milk and bring to a boil
• Simmer until pork is halfway cooked
• Add the vegetables (including the peppers and chili fingers)
• Add first extract of coconut milk and bring to a boil
• Simmer until cooked
• Add salt, vetsin to desired taste

Hot Tip:

• I prefer freshly extracted coconut milk rather than processed-canned coconut milk.
• If you want it to be super spicy-hot, add more red chilies.

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Filipino Pork Dinuguan Recipe

My Dinuguan Recipe consists of pig's blood, pig's meat and intestines. There is a variant to this which uses chicken's blood and intestines instead of pork. In some parts of the Philippines, they even say that chicken dinuguan is more delicious than pork dinuguan. For me, both variants are very savory and delicious but my personal choice for my Dinuguan Recipe would be pork.

Dinuguan is a Filipino stew of pig's blood generally, and is a household favorite of Filipinos. The name "dinuguan" comes from the Filipino word "dugo" which means blood.

Here is a simple dinuguan recipe that I recommend. Enjoy cooking!

Ingredients:

• 1/2 kilo pork meat & pork belly (diced)
• 1/4 kilo pork liver (diced)
• 1/4 kilo pork intestines
• 1 small head of garlic (minced)
• 1 small/medium onion (minced)
• 1 thumb-sized ginger, minced
• 3 pieces laurel leaves
• 3 tablespoons oil
• 1/2 cup vinegar or 1 pouch sinigang mix good for 1 kilo
• 3 tablespoons patis (fish sauce) or 3 tablespoons soy sauce
• 2 cups pig's blood
• 4 long green peppers
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Cooking Procedure:

• Store pig's blood in the fridge until needed.
• Sauté garlic, ginger, onion in hot oil in a sauce pan or pot.
• Add the meat & pork belly, liver & intestines, laurel leaves and sauté for another 3-5 minutes
• Pour in water just enough to cover the meat. Bring to a boil and simmer until pork meat is tender.
• Add in more water if it dries up before the pork is cooked or tender.
• Add the vinegar or sinigang mix
• Add the patis or fish sauce, salt, green peppers and simmer for another 2-3 minutes.
• Meanwhile, take the pig's blood out of the fridge and put in a clean bowl and mash out or squeeze with your hands the jelly-like blood you see.
• Pour the mashed blood into the pot then bring to a boil.
• Simmer in medium heat for about 5 minutes while stirring.
• Season with sugar, salt, black pepper to taste.

Hot Tip:

• For a rich, thick, and saucy dinuguan, make sure that the pig's blood is pure. No water added.

SEE MORE FILIPINO PORK RECIPES!

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Filipino Sinigang na Baboy Recipe

Sinigang na Baboy or Pork Sinigang is my daughter's favorite food. It can be well described as a sour soup dish with vegetables and with pork as the main ingredient. She doesn't eat so much pork though but she craves for the sour or "asim" taste of the Sinigang soup. Preparing or cooking Sinigang na Baboy is not that difficult at all. In fact, it's so easy and simple that even a 1st Grader can do it! Gone are the days that you need to get fresh tamarind and extract the juice from it. Today, we already have Sinigang na Baboy Powder Mix that are readily available in all supermarkets and grocery stores.

My Sinigang na Baboy Recipe has no secret ingredient at all. All you need to do is make sure that the pork is tender enough and get the right sour or "asim" taste and your are done!

Here is my Sinigang na Baboy Recipe. Enjoy!

Ingredients:

• 10 tamarind seeds or 1 package sinigang mix
• 1 kilo pork; cut in 1 1/2 inches chunks (liempo, kasim, or ribs)
• 1 onion; sliced
• 4 tomatoes; sliced
• 1 radish (labanos); sliced
• 5 string beans(sitaw), cut in 2” length
• 1/2 cup kangkong leaves (river spinach)
• 4 pieces gabi (taro); peeled and cut in halve
• 2 whole siling haba (long green pepper)

Cooking Procedure:

• Boil the tamarind seeds, then mash them to extract the tamarind juice. Set aside.
• In a stock pot or sauce pan, boil the pork until tender
• Add the onions, tomatoes and tamarind juice
• Add gabi, then simmer until it thickens the soup
• Add the radish and string beans until tender
• Then lastly, add the kangkong leaves and the sili (pepper)
• Season with fish sauce according to desired taste

Note: If you prefer to use sinigang mix instead of tamarind juice, then pour the mix together with the onions and tomatoes.

 Hot Tip:

• I personally like Pork Belly because I find it more savory.
• Try Sinigang Mix with Gabi. It makes your Sinigang soup thicker and richer.

SEE MORE FILIPINO PORK RECIPES!

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Filipino Pork Adobo Recipe

The Pork Adobo Recipe is one of the oldest and most popular Filipino pork recipes. In fact, some even consider it as the Philippines’ national dish simply because of its simplicity, popularity, and very delicious taste. The Pork Adobo can be described as a soy sauce-vinegar based dish with pork or chicken (see chicken adobo recipe) as its main ingredient.

The Adobo Recipe I have prepared below is a typical one and perhaps the most common recipe for Adobo. Although there are many variations as to the preparation of this popular Filipino dish, I will be sharing with you the most simple and the most basic Pork Adobo Recipe.

Preparing Pork Adobo is not difficult at all. It’s the easiest! Its ingredients are very much available and easy to find. All you need is some pork, bay leaf, soy sauce, vinegar, garlic, and onions. If you read further below, I will take you by the hand and teach you how to cook this popular and delicious Filipino dish!

Here is my Pork Adobo Recipe. Have fun!

Ingredients:

• 1 kilo pork (liempo or pork belly)
• 1/2 cup soy sauce
• 1/2 cup white vinegar
• 2 tablespoon sugar
• 10 cloves of garlic, crushed
• 1 medium or large onion, sliced
• 2 bay leaves
• freshly ground black pepper

Cooking Procedure:

• Put all ingredients in a casserole pan and marinate for at least 20-30 minutes. The meat should be covered with the marinade.
• Put in high heat until it boils.
• Set to low heat and simmer until pork is tender. You may stir occasionally.
• If you like your adobo dry, then remove excess sauce when the meat is already tender and continue simmering until no sauce is left. (Or continue cooking until it dries up)
• For a spicy pork adobo, just add chili peppers and simmer for another 2-3 minutes.

Hot Tip:

• To make Pork Adobo With Eggs, garnish your pork adobo with hard boiled eggs sliced in half before serving.  

SEE MORE FILIPINO PORK RECIPES!

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