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! 

SEE MORE FILIPINO PANCIT RECIPES!

Would you like to add something to this recipe? For suggestions and comments, feel free to write it in the comments section below. We love to hear from you!

Go to Recipe ...

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.

SEE MORE FILIPINO BEEF RECIPES!

Have you tried this Lumpiang Shanghai Recipe yet? For suggestions or comments, feel free to write it in the comments section below. We love to hear from you!

Go to Recipe ...

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

SEE MORE FILIPINO PORK RECIPES!

Would you like to add something to this recipe? Leave a comment below. We love to hear from you!

Go to Recipe ...

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.

SEE MORE FILIPINO CHICKEN RECIPES!

Have you tried this Siopao Asado Recipe yet? For your comments and suggestions, feel free to write it in the comments section below. We love to hear from you!

Go to Recipe ...

Polvoron Recipe

The Polvoron Recipe is a candy recipe that is very popular here in the Philippines. It is so popular that even Goldilocks listed Polvoron as one of their top-selling products! The Polvoron is a sweet, powdered milk candy made of butter, milk, sugar, and flour. It is so easy to prepare and is usually eaten after meals (as a dessert) or as a snack. In case you have forgotten what this famous Filipino delicacy looks like, here it is.

The Polvoron comes in many flavors and colors. A few years ago, there was only the milk and pinipig flavor. Now, you have a variety of Polvoron Recipes like the Chocolate, Ube, and Vanilla Polvoron. You also have the coated and non-coated ones. The Polvoron is also my excellent choice for “pasalubongs” to families and friends. For this Polvoron Recipe, I will be guiding you how to make your own special, home-made, milk-flavored Polvoron. Here are the things you will need: a polvoron molder, a frying pan, some cellophane or Japanese paper, milk, butter, sugar, and some all-purpose flour.


How To Make Polvoron

Ingredients:

• 4 cups of all purpose flour
• 1 1/2 cup melted butter
• 2 cups powdered milk
• 2 cups sugar

Cooking Procedure:

• Heat the frying pan and put-in the flour. Toast the flour for about 15 minutes or until the color turns light brown. Make sure to stir constantly to prevent the flour from burning.
• Transfer the mixture in a big bowl and let cool for about 20 minutes.
• Add the powdered milk then stir for about 3-4 minutes.
• Add the granulated sugar and melted butter and mix well.
• Let the mixture stand for at least 10 more minutes to allow the butter to cool.
• Using a polvoron molder, scoop the mixture and put it on top of a pre-cut Japanese paper or cellophane then wrap.
• Fill the molder with the mixture and press hard with a spoon. If the mixture is still too loose, add more butter. Your polvoron mixture is perfect if it does not crumble when you pick it up with your hands.
• Place in an airtight container and store in a fridge until firm.
• Wrap in Japanese paper or cellophane

Hot Tip:

• If you want to try the pinipig flavor, just add crushed pinipig after adding the sugar and mix well.

SEE MORE FILIPINO DESSERT RECIPES!

Would you like to add something to this recipe? For your comments or suggestions, feel free to write it in the comments section below. We love to hear from you!

Go to Recipe ...

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.

SEE MORE FILIPINO PORK RECIPES!

Would you like to add something to this recipe? For suggestions, cooking tips, and new recipes, feel free to write it in the comments section below. We love to hear from you!

Go to Recipe ...

Palitaw Recipe

The Palitaw Recipe is one of the many native local dessert recipes that deeply represent the Filipino culture. The Palitaw or Sweet Rice Cake is made by simply mixing malagkit or sticky rice flour and water until a dough is formed. It is then molded or shaped manually into small balls and flattened. The flattened dough is now submerged in boiling water until it floats. Garnish it with toasted sesame seeds, grated coconut, and muscovado (a type of brown sugar) and you’re done! Simple isn’t it?

The Palitaw is great for parties, family gatherings, celebrations, and other special occasions. It can also be eaten as a snack. For this Palitaw Recipe, we will be adding a secret ingredient to make your Palitaw super delicious! Your first step is to gather all your ingredients. Second, check your kitchen and make sure that all your tools are clean and ready to be used. Third, lay your ingredients on the kitchen table and prepare them for use. Fourth, follow the cooking procedure listed below.

Here is my Special Palitaw Recipe. Enjoy!

Ingredients:

• 1 cup glutinous rice flour (malagkit) 
• 1/2 cup water 
• 2 tablespoons sesame seeds 
• 4 ounces grated coconut 
• 1 teaspoon salt 
• 1/2 cup white sugar 
• 1/2 cup white sugar 
• 1 can coconut milk - my secret ingredient

Cooking Procedure:

• Mix rice flour, 1/2 cup sugar, and water until a soft dough is formed. Set aside. 
• Stir 1/2 cup sugar and sesame seeds together in a bowl. Mix the coconut and the salt together in a separate bowl. 
• Scoop 2 tablespoons of dough then shape it into a small ball using your hands. 
• Then flatten the ball-shaped dough using your hands. 
• Boil water in a large pot. 
• Dip the flattened dough in boiling water. 
• When the flattened dough starts to float, remove it from the pot and set aside. 
• Dip or garnish the rice cake with grated coconut and sugar-sesame seed mixture.

Hot Tip:

• Adding a can of coconut milk to the water that you boil them in will make your Palitaw super delicious. Try it!

SEE MORE FILIPINO DESSERT RECIPES!

What can you say about this native dessert recipe? If you have suggestions and cooking tips feel free to comment below. We love to hear from you!

Go to Recipe ...

Champorado Recipe

The Champorado Recipe is a popular dessert recipe that I consider truly Filipino. The Champorado is a cocoa-based rice soup or porridge that is usually eaten with bread (pan de sal) or salted dried fish called tuyo. It is dark brown in color, sweet, and can be served hot or cold. It is mostly served during breakfast and can also be eaten as an afternoon snack or a dessert as well.

Preparing this native Filipino rice porridge is so easy. For this Champorado Recipe, we will be needing good quality cocoa powder, some sticky rice (malagkit), sugar, and condensed milk. If for any reason you can’t find good quality cocoa powder like Hershey’s then don’t worry because we can always use good alternatives like chocolates, or even Milo! The first thing to do is don’t get excited. Take a deep breath and list down all the ingredients that you will need for your Champorado Recipe. Check your kitchen if you have those ingredients or you may visit your local grocery store and get them

Here is my special Champorado Recipe. Try it!

Ingredients:

• 8 tbsp of good quality cocoa powder 
• 1 cup sticky rice (malagkit) 
• 3 1/2 cups water 
• 1/2 cup sugar 
• condensed milk

Cooking Procedure:

• Boil 2 1/2 cups of water in a pot 
• Put-in the sticky rice and allow re-boil for a few minutes 
• Dilute cocoa powder in a cup of warm water and pour-in the boiling pot. Stir continuously. 
• Once the rice is cooked (about 15 minutes), add sugar and cook for another 5 minutes or until the texture becomes thick. 
• Remove from the pot and place in a serving bowl. 
• Serve hot and garnish with condensed milk on top.

Hot Tip:

• Use good quality cocoa powder if you want the best-tasting Champorado.
• Try using Milo as a substitute for the cocoa powder. Kids like it!

SEE MORE FILIPINO DESSERT RECIPES!

For suggestions or comments, cooking tips, and new recipes, feel free to write it in the comments section below. We love to hear from you!

Go to Recipe ...

Special Bibingka Recipe

Bibingka Recipes are very much common during the holiday season. Street vendors selling bibingka during dawn and evening masses are usually a common scenario here in the Philippines especially during Christmas. These street vendors prepare as early as 2 a.m. and eventually spend the whole day selling their bibingka espesyal. Some of them even come from far-away provinces.

Cooking your own home-made bibingka is quite an easy thing to do if you have the right tools and equipment. Although the traditional way of cooking this native Filipino rice cake is not as easy as today’s modern methods, both methods still use the same ingredients. For this Bibingka Recipe, we are going to need some coconut milk, galapong (milled rice) or rice flour, some margarine and sugar. For the cooking procedure, we are going to use an alternative method since the traditional way would require us to use a specially made clay oven called the bibingka oven and uling (charcoal). And since not all of us have clay pots and bibingka ovens at home, the traditional method also consumes more preparation time than the modern method. So we are going to use the modern method instead using baking pans and our kitchen oven.

Here is my Special Bibingka Recipe.

Ingredients:

• 2 cups rice flour
• 1 cup light brown sugar
• 1 tbsp. baking powder
• 3 eggs, beaten
• 3 tbsp butter, melted
• 1 can (400 mL) coconut milk
• 1 banana leaf (optional)
• 1 tbsp butter, sliced
• 2 tbsp. fresh (or frozen) grated coconut
• 1/2 cup grated cheese
• 1/4 cup fresh milk

Cooking Procedure:

• Preheat oven to 375 deg. Fahrenheit. 
• Combine rice flour, baking powder, and salt. Mix well and set aside. 
• Cream butter then gradually put-in sugar while mixing. 
• Add eggs then mix thoroughly. 
• Gradually add rice flour, salt, and baking powder mixture then continue mixing. 
• Pour-in the coconut milk and fresh milk. Mix or stir for 1 to 2 minutes. 
• Arrange the cut banana leaf on a cake pan. 
• Pour the mixture on the pan. 
• Bake for 15 minutes. 
• Remove from the oven then top with grated cheese (do not turn the oven off). 
• Put back in oven and bake for 15 to 20 min. or until the color of the top turns light to medium brown. 
• Remove from the oven and set aside to cool. 
• Brush with butter and sprinkle some sugar and grated coconut on top.

Hot Tip:

• Try using fresh, natural coconut milk instead of the canned coconut milk found in grocery stores.

SEE MORE FILIPINO DESSERT RECIPES!

Have you tried this Bibingka Recipe yet? For suggestions, cooking tips, and new recipes, feel free to write it in the comments section below. We love to hear from you!

Go to Recipe ...

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.

SEE MORE FILIPINO PORK RECIPES!

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!

Go to Recipe ...

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. 

SEE MORE FILIPINO CHICKEN RECIPES!

Where have you tasted the best Chicken Inasal so far? Give us your feedback below! We love to hear from you!

Go to Recipe ...

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.

SEE MORE FILIPINO BEEF RECIPES!

What do you think about this recipe? Feel free to give us your feedback below. We love to hear from you!

Go to Recipe ...

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.

SEE MORE FILIPINO BEEF RECIPES!

Would you like to add something to this recipe? For suggestions, cooking tips, and new recipes, feel free to write it in the comments section below. We love to hear from you!

Go to Recipe ...

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.

SEE MORE FILIPINO PANCIT RECIPES!

Do you have recipes or cooking tips to share? Write it down in the comments section below!

Go to Recipe ...

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!

SEE MORE FILIPINO CHICKEN RECIPES!

Would you like to add something to this recipe? For suggestions, cooking tips, and new recipes, feel free to write it in the comments section below. We love to hear from you!

            

Go to Recipe ...

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.

SEE MORE FILIPINO CHICKEN RECIPES!

Do you have some cooking tips or recipes to share? We love to hear from you!

Go to Recipe ...