Filipino Dishes and Recipes

Get your Filipino Recipes and Filipino Dishes here!

Main Dishes

Click the link below for all the Filipino Main Dishes

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Salads

By following this link you will find all the Filipino Salad Dishes

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Drinks

If you’re thirsty you might want to view the Filipino Drinks

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Desserts

Are you craving for something delicious? check the Desserts

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Breakfast

All the Breakfast dishes can be found at the link below 

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Snacks

craving for a snack? check out the Filipino snack corner

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Filipino Tanglad Tea

Tanglad tea is healthy and good for the heart. It is use as maintenance for those who have heart disease, instead of drinking caffeinated coffee; you can use this as alternative.

Tanglad Tea
Serves 4
Prep time 15 minutes
Dietary Vegetarian
Meal type Drink
Misc Serve Hot
Region Asian

Ingredients for Tanglad Tea

  • Prepare 5 shoots of Tanglad
  • Sugar or Honey
  • Water

Directions to prepare Tanglad Tea

  1. Boil 10 cups of water
  2. Dikdikin tanglad to juice
  3. Dip into the boiling water for 5 minutes
  4. Remove the tanglad from the decoction
  5. Add calamansi
  6. Add Sugar
  7. Let it cool
  8. Serve hot
  9. Serve as tea

Pangat na Isda (pinangat or Paksiw)

Pangat is a Tagalog word that means to cook in vinegar or steam the fish. Pangat na Isda is an easy dish to prepare.

The Philippines has more than 7000 islands and anywhere you go there are many versions of this recipe. This recipe is from the Southern part of Aurora Province where the Pacific Ocean lies. The fish that we use here is a fresh catch. So it’s healthy and sweet.

Pangat na Isda
  • Serves          -      4
  • Prep time    -         10 minutes
  • Allergy       -        Fish
  • Meal type   -          Lunch or Main dish
  • Region       -         Asian

Ingredients for Pangat na Isda

  • Ginger (3 small pcs)
  • Onion (3 big pcs)
  • Ground Black pepper (1/2 tbsp)
  • Vinegar (1/2 cup)
  • ¼ fish (any variety)
  • vetsin (ajinimoto)

Directions to prepare Pangat na Isda

  1. Chop the ginger and onions into small pieces
  2. Lay the ingredients in the following manner:
    1. Lay ginger at the base, next onion, fish, ginger onion, salt and vetsin.
    2. Cook until fish bone is soft.
    3. Cook at medium heat.

Pako Salad (Edible fern or Fiddlehead fern)

Pako Salad is a recipe submitted by a follower of filipino-dishes.org. Its a fresh crispy salad and easy to prepare!

Pako Salad
  • Serves - 4-6
  • Prep time - 10 minutes
  • Cook time - 5 minutes
  • Total time - 15 minutes
  • Allergy - Fish
  • Meal type - Salad
  • Misc - Fresh
  • Region - Asian

Ingredients for Pako Salad

  • Pako (edible fern) 1 tali
  • Tomatoes (chopped into salad size)
  • Onion (chopped into salad size)
  • Red chili (2 pcs, chopped into small pcs)
  • Bagoong isda/fermented fish (5 tablespoon)
  • Calamansi (5 pcs) juice

Directions to prepare Pako Salad

  • Step 1 Clean the Pako. Select the top portion of the edible fern (the soft part)
  • Step 2 Dip into a bowl of boiled water for 3-5 minutes
  • Step 3 Removed the pako and set aside
  • Step 4 Put chopped onions, chopped tomatoes and chili and mix with pako
  • Step 5 Mix Bagoong (fermented fish) together and add calamansi juice.

Fried Crablets (Shore crabs and River crabs)

The fun thing in preparing for this recipe is when you’re the one who catch the crablets (talangka/tarukoy) along the shore by the beach. You can catch them by running or you can dig the sand at night with a flashlight. That’s how tough to catch this but to cook them is as easy as 123.

Fried Crablets (Shore crabs and River crabs)

Serves 4
Prep time 20 minutes
Cook time 30 minutes
Total time 50 minutes
Allergy Fish
Meal type Main Dish
Misc Serve Hot
Region Asian

Ingredients

  • 1kg Crablets (fresh catch is really good.)
  • Magic Sarap/Seasoning
  • 1 tablespoon Oil
  • Ground Black Pepper to taste
  • Salt to taste

Directions

Step 1
Clean the live/fresh talangka.
Step 2
Put them into a frying pan and sprinkle with salt. Be careful when frying them.
Step 3
Continue cooking until they turn into orange.
Step 4
Add Magic sarap for seasoning and black pepper.
Step 5
Serve with Vinegar as a dip

Filipino Sisig Banana Blossom Dish

Filipino Sisig Banana Blossom Dish

Serves 10
Prep time 30 minutes
Dietary Vegetarian
Meal type Main Dish
Misc Serve Cold, Serve Hot
Region Asian

Ingredients

  • 2 pieces Banana Blossom
  • 4 Large Onions
  • 6 pieces Green chili pepper
  • 6 pieces Red chili ((labuyo or Taiwan))
  • 3 Small Ginger
  • 1 cup Coconut milk
  • 4 tablespoons Vinegar
  • 1 Salt to taste
  • 1 Pepper to taste

Directions

Step 1
Boil two Banana blossom (Puso ng saging) sliced into four parts. Let it cool. Set aside.
Prepare the ingredients:
Step 2
Slice 4 pcs Onion (medium sized), long green pepper, red chili, ginger 3 small pcs chopped, 1 cup of coconut milk, 4 tablespoon of vinegar, salt, black pepper.
Step 3
Sisig Banana Blossom Dish
Lay the following on a bowl as follows:
a. chopped onions
b. green chili
c. pinch of ginger
d. sliced Banana blossom (sliced like shredded pork)
e. pour 1 cup of coconut milk
f. add onions, green chili, red chili and black pepper
g. add salt to taste
h. Add vinegar
i. mix
j. serve
k. for variety add fried tokwa or taba ng baboy

Filipino Chop Suey Recipe

Filipino Chop Suey is a traditional Filipino dish that comes in many variations. In this variation we used a mamasita mix since we don’t have all the ingredients available in the country I come from. Originally Filipino Chop Suey also includes corn starch beans and baby corn.

Filipino Chop Suey

Serves 4-6
Prep time 30 minutes
Cook time 30 minutes
Total time 1 hour
Allergy Fish
Meal type Main Dish
Misc Serve Hot
Region Oceanian
Filipino Chop Suey is a traditional Filipino dish that comes in many variations. In this variation we used a mamasita mix since we don't have all the ingredients available in the country I come from. Originally Filipino Chop Suey also includes corn starch beans and baby corn.

Ingredients

  • 100g Cabbage (chopped)
  • 100g Cauliflower (chopped)
  • 100g Broccoli (chopped)
  • 100g Snow Peas
  • 2 Medium Carrots (chopped)
  • 1 Medium Bell pepper (red) (chopped)
  • 1 Medium Bell pepper (yellow) (chopped)
  • 3 cloves Garlic (minced)
  • 1 piece Onion
  • 1 packet Mamasita chop Suey
  • 2 teaspoons Oliv Oil
  • 250g Boneless Chicken (diced)
  • 250g Pork (diced)
  • 1 cup Water
  • 1 teaspoon Salt to taste
  • 1 teaspoon pepper to taste

Directions

Step 1
Heat the oil in a large pan and place the garlic and onions til its golden brown
Step 2
Add the pork and chicken until almost cooked
Step 3
next add the water and the mamasita chop chuey mix.
Step 4
Add all the vegatables except the cabbage and stir fry the whole mix for about 15 minutes
Step 5
adjust the flavor according to taste with Salt and Pepper
Step 6
finally add the cabbage and let it cook for aproximately another 5 minutes.
Step 7
Serve hot with Rice

Filipino Baguio Beans Stew Recipe (Abitsuelas Guisado)

Filipino Baguio Beans Stew Recipe (Abitsuelas Guisado)

Serves 3-4
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Meal type Main Dish
Misc Serve Hot
Region Asian

Ingredients

  • 2 tablespoons cooking oil
  • 3 cloves Garlic (crashed)
  • 1/2 cup Onion (sliced)
  • 1/2 cup Tomato (sliced)
  • 1/2 cup Pork meat (Cubed)
  • 1/4 cup Shrimp
  • 1/4kg abitsuelas (baguio beans) (sliced 1)
  • 1 cup shrimp soup
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper

Directions

Step 1
Saute onion, garlic, tomato in a preheat oil in a pan.
Step 2
add pork meat until red disappeared and meat is tender
Step 3
add shrimp and abitsuelas (beans).
Step 4
Pour the shrimp soup.
Step 5
Wait until the vegetable is cooked.
Step 6
add salt and pepper to taste.

Filipino Beef Caldereta Recipe

Filipino beef caldereta is a traditional filipino recipe. The dish is quite popular around the Luzon area in the Philippines. Commonly this dish is served during parties or festivals and special occasions.

Filipino Beef Caldereta Recipe

Serves 4
Prep time 30 minutes
Cook time 2 hours, 30 minutes
Total time 3 hours
Meal type Main Dish
Misc Serve Hot

Ingredients

  • 1kg Beef (Cubed)
  • 2 pieces Red Potatoes (Diced)
  • 1 Large Carrot (Diced)
  • 1 piece Red Onion (Chopped)
  • 4 tablespoons Olive Oil
  • 3 cloves Garlic (Crushed)
  • 1 piece Red bell pepper (Cubed)
  • 1 cup Tomato Sauce
  • 4 cups Water
  • 2 Large Bay Leaves
  • 1 tablespoon Salt
  • 1 tablespoon Black pepper

Optional

  • 1 tablespoon Tabasco

Directions

Step 1
Heat the cooking oil in the pan at medium heat and saute the garlic and onion.
Step 2
Add the beef and let it cook until the beef turns brown
Step 3
Add the water and let it boil until the beef is tender (approximately 1,5 to 2 hours)
Step 4
Add the carrots and potatoes until they are soft.
Step 5
Add the tomato sauce and the liver paste and let the mixture simmer for another 10 minutes
Step 6
Add the rest of the ingredients and let is simmer for another 5 minutes
Step 7
Finally add salt and pepper to taste and the dish is ready to be served.

Filipino Dinuguan Dish (Pork Blood Stew)

Filipino Dinuguan Dish is made from pork blood. The name Dinguan means blood in the Tagalog language. The taste of the vinegar and green pepper makes this Filipino Dish one of it’s kind.

Filipino Dinuguan Dish (Pork Blood Stew)

Serves 3 - 5
Prep time 20 minutes
Cook time 1 hour
Total time 1 hour, 20 minutes
Meal type Main Dish
Misc Serve Hot
Filipino Dinuguan Dish is made from pork blood. The name Dinguan means blood in the Tagalog language. The taste of the vinegar and green pepper makes this Filipino Dish one of it's kind.

Ingredients

  • 1 clove garlic (minced)
  • 1 Small Onion (minced)
  • 3 tablespoons cooking oil
  • 1/2kg pork belly (diced)
  • 150g pork liver (thinly sliced)
  • 1/2 cup vinegar
  • 1 cup pig blood
  • 5 pieces green peppers
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Note

Prepare separately  the pork belly: let it simmer in a pot for about 30 minutes until tender and put it aside.

Directions

Step 1
Put in a cooking pan the cooking oil and sauté the garlic and onion until golden brown.
Step 2
Add the diced pork belly and pork liver with some salt and pepper to add taste and stir fry approx. 10 min.
Step 3
Add the vinegar and bring it to a boil.
Step 4
Simmer for another 10 minutes or until the liquid is almost gone
Step 5
Add the pork blood and chili finger and mix well. Let the mixture simmer for about 10-15 minutes until sauce thickens,
Step 6
Serve hot!
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