Halabos na Hipon is one of the simplest shrimp recipe that I know. It is simply cooking shrimp using salt and a little water. However, I added a little twist in this recipe: lemon soda such as 7-Up, Sprite, or Sierra Mist is required instead of water. I thought that the entire dish tasted great and I enjoyed every bite.
If you are more used to the much simpler halabos na hipon version, then just use water instead – the same measurements apply. Aside from the ingredients listed below, you can also add salt and garlic powder to your dish while it’s cooking if you want a bolder flavor.
It is important that you use the freshest shrimp that you can find. The quality of the ingredients plays an important role on this dish. I love to have this with fresh white rice with vinegar-garlic dip. This is also best if partnered with grilled pork belly (inihaw na liempo).
If you adore pulled pork then this simple Pulled Pork Sandwich Recipe is for you. This is a quick pulled pork sandwich idea that you can use if you have pulled pork around. I also invite you to try our delicious pulled pork recipe – I included the link below in the recipe section.
I used whole-wheat soft bread sliced for this recipe. This will work with any kind of bread that you prefer. I sometimes used multigrain bread and even potato bread when I make pulled pork sandwich. The chipotle mayonnaise is also an important component because it gives the sandwich a distinctive flavor that compliment well with it.
If you want to add veggies such as lettuce, arugula, and tomatoes – suggest to put it on the side and have it as a side dish. I believe that this Pulled Pork Sandwich is complete by itself.
Prepare the pulled pork by following the recipe provided using the link above. Make sure to only do a quarter of the recipe to produce 1 lb. of pulled pork.
Place the bread slices in an oven toaster. Toast.
Spread chipotle mayonnaise on each side of 2 bread slices.
Arrange the Pulled Pork over one side of the bread with chipotle mayo. Put the other slice of bread on top of the pulled pork.Make sure that the side with chipotle mayonnaise is facing down this time.
Serve. Share and enjoy with homemade potato chips.
Ginisang Pusit is a quick and simple sautéed squid recipe that anyone can easily make. The secret to a good ginisang pusit is in the quality of the ingredients: using fresh squid is highly recommended, along with the use of fresh vegetables.
Ginisang Pusit has been my go to dish every time I get the chance to source fresh small to medium sized squid. I find it perfect with warm steamed white rice. I cannot really think of any dish that goes along with ginisang pusit because it is complete as it is.
It will take a quick 15 to 20 minutes to completely make your own ginisang pusit from start to finish. If you are busy or in a hurry, this ginisang pusit recipe should be handy.
Try this Ginisang Pusit Recipe. Let me know what you think.
Corned Beef and Potato Casserole is a simple breakfast corned beef recipe that makes use of canned chunky corned beef and baking potatoes. It is quite similar to sautéed corned beef or corned beef guisado except that this particular dish is cooked a bit longer.
Corned Beef and Potato Casserole is best enjoyed for breakfast. In our Filipino household, we always have this with warm steamed rice. I also enjoy having Corned Beef and Potato Casserole with Sinangag – this is the Filipino version of garlic fried rice.
Have you had chunky corned beef lately? If you are craving for one, this corned beef casserole recipe will always be here to help you make a great tasting breakfast meal.
Try this Corned Beef and Potato Casserole Recipe. Enjoy!
Add the garlic and onion. Saute until the onion becomes soft.
Put-in the chunky corned beef. Stir and continue to cook for 3 minutes.
Pour-in the beef broth; let boil. Cover and reduce the heat to a simmer. Continue to simmer for 20 minutes. Add more water or beef broth if needed.
Meanwhile, heat the remaining 2 tablespoons of cooking oil in a pan.
Once the oil becomes hot, pan-fry the cubed potatoes for 5 minutes.
Add the pan-fried potato on the casserole where the corned beef is cooking. Make sure that the liquid in the cooking pot is almost dry. Stir. Add salt and pepper and cook for 3 minutes more.
Transfer to a serving bowl. Sprinkle the chopped parsley on top.
Serve for breakfast with toast or steamed rice. Share and enjoy!
Chicken Wings Inasal is the Filipino version of chicken wings wherein it is marinated in a vinegar concoction and grilled to perfection. This delicious chicken wings recipe takes time and patience to prepare, but the outcome is something to anticipate.
I am a huge fan of chicken wings. Buffalo wings and BBQ chicken wings are some of my favorites. At this point, I can say that chicken wings inasal had made it to my list. This is something that I really enjoyed having with Java Rice.
All inasal dishes go well with pickled papaya. This is known as atcharang papaya in the Philippines.
Pancit Sotanghon is a delicious vermicelli noodle dish. This recipe features a combination of ingredients that make the entire dish look and taste special. Pancit Sotanghon is at its best when lemon or calamansi is squeezed on top before eating.
Preparing pancit sotanghon is not complicated. Although it seems that there is a lot going on, it will be better to group your ingredients when preparing this dish so that you can save time and avoid confusion. For example, I had the following groups for this recipe: vegetables, meat, and noodles.
I started by soaking the noodles in water to make it soft. It will be ready as soon as I am done with the other ingredients. The next thing that I did was to cook the vegetables using a method called blanching. To blanch means to quickly boil the vegetables in water until done. The veggies are removed from the hot water and transferred to a in a bowl with ice water. This stops the cooking process and helps the vegetable maintain its texture and color. It is the reason why this pancit sotanghon looks good.
The meat for this pancit sotanghon recipe was prepared by sautéing with garlic and onion. The chicken, pork, and Chinese sausage were quickly sautéed before the seasonings were added. Once ready, all I did was to put-in the noodles, toss, and add the vegetables.
If you have not tried cooking pancit sotanghon before, this recipe should give you the confidence. If you have questions or if you need guidance, all you have to do is shoot me a comment.
Place 6 cups water on a large mixing bowl. Put-in the vermicelli noodles and soak for 10 minutes or until the noodles becomes a bit soft. Discard the water.
Boil 4 cups of water. Blanch the carrots, snap peas, and cabbage. Set aside. (note: I explained the concept of blanching in the pancit canton post).
Heat a wok or wide pan. Pour-in the cooking oil.
Saute the garlic and onion.
Once the onion becomes soft, add-in the Chinese sausage, pork, and baked chicken. Cook for 5 minutes.
Add-in the chopped parsley, soy sauce, and ¾ cup water. Stir and let boil.
Add the vermicelli noodles. Make sure that the noodles are soft and that excess water has been drained. Toss until all the ingredients are well blended.
Add salt and ground black pepper as needed.
Put-in the blanched vegetables; toss and cook for 3 minutes.
Pork Sisig is a popular appetizer that originated from the culinary capital of the Philippines : Pampanga. This delicious dish can also be categorized as a main dish. Pork Sisig was invented by the late Lucia Cunanan. She is popularly know as Aling Lucing – the sisig queen. Originally, pork sisig is composed of chopped pigs face (snout included) and ears with a generous amounts of chicken liver. Hundreds of sisig variations are available today ranging from the original pigs face (maskara) ingredient to a more healthy seafood concoction such as squid, tuna, milkfish (bangus), and mussels.
This pork sisig is more of the restaurant variation wherein mayonnaise is used and an egg is added on top, along with chopped green onions, but it sure tastes great. The original pork sisig recipe makes use of pig brain as a binder – we used the mayo as a alternative ingredient. Don’t worry, I’ll be posting the original recipe soon along with a video to better guide you.
There are several restaurants and even eateries and “carenderia’s” that serve this wonderful dish. It has been very popular to the point that it is available almost all over the world. I know that we all have our own favorite places that serve pork sisig, but it is still good to know how to make one for many reasons. I make my own pork sisig because I get to play with the ingredients and outcome of the dish. I am also assured that the ingredients were properly handled prior to cooking. This is also something that you can brag – or share with your friends.
Try this delicious Pork Sisig Recipe and let me know what you think.
All of us have our own concept of fried rice. In my case, I had this notion ever since I was a kid. Fried rice to me is not as simple as it sound; it is a medley of different ingredients collaborating together to produce colorful and great tasting rice dish. I held on this idea for the longest time and it influenced me in many ways.
As you might have noticed, I am a huge fan of ham and egg. I try to incorporate these ingredients in my dishes when I have the chance. I guess that it was also a reason why I liked this fried rice concept.
If you like fried dishes such as fried pork chop, fried chicken, or even fried fish, this fried rice recipe goes well with them. It is also perfect as a stand-alone meal because it has all the components of it. Before I forget, I just had lumpiang Shanghai with my fried rice for dinner and I thought that the pair was amazing.
Gently mash the leftover rice using your hands to loosen it. Make sure that your hand are clean.
Add salt and garlic powder and toss. Set aside.
Meanwhile, heat the cooking oil in a frying pan.
Once the oil becomes hot, sauté the minced ham. Continue to cook the ham for 1 minute.
Put the ham on one side of the pan. Pour-in the beaten eggs. Cook one side for 1 minute. Flip the egg and cook the other side for another minute. Separate the eggs into multiple pieces by letting the tip of the spatula run through in a chopping motion.
Add the rice. Cook and continuously toss every minute for 5 minutes.
Put-in the green peas. Toss and cook for 3 to 5 minutes.
Transfer to a serving plate. Top with chopped green onions.
Lightly Breaded Fried Pork Chop is a simple Fried Pork Chop recipe that is perfect for lunch. This dish goes well with mashed potatoes or steamed white rice. This Lightly Breaded Fried Pork Chop recipe is my response to Loida’s inquiry. She sent me a message using the Recipe Wishlist page asking how to avoid splattering oil while frying pork chops. She also wants to know how to make fried pork chops taste more than average.
Loida, I think that this Lightly Breaded Fried Pork Chop recipe is the answer that you are looking for. First, dredging the meat lightly in flour prevents the oil to splatter when frying the pork chops. The oil splatters (tilamsik ng mantika) because the pork chop might be wet when you fry them. Oil and water do not mix, thus oil splatters when combined with water from the meat. The flour absorbs all the liquid when you dredge the meat – you will notice that the oil will not be that violent when you try frying pork chops this way.
About your question on how to make fried pork chops stand out or taste above the ordinary — aside from the usual salt and pepper rub that we normally do, this Lightly Breaded Fried Pork Chop recipe utilizes garlic powder and paprika. These ingredients are mixed with the flour. The garlic powder will give your pork chop an extra nice flavor while the paprika adds-in a mild spice that can make you enjoy the dish better. These are just simple ingredients that can make your ordinary dish stand out. You can also do the same with other meats such as chicken or fish.
Do you guys have a suggestion for Loida? It will be good if you can also tell her what you think so that she will have several options. Send your thoughts and suggestions using the comments box below this post.
Combine ½ teaspoon salt, and ¼ teaspoon ground black pepper. Rub all over the pork chops. Let it stay for 15 minutes for the flavors to get absorbed.
Meanwhile, combine the flour, garlic powder, and paprika in a large resealable Ziploc or freezer bag. Mix well.
Heat the cooking oil in a wide pan.
While the oil is heating-up, light;y dredge the pork chops in the flour mixture until the entire slice is completely covered.
Pan fry each side for 5 to 7 minutes in low to medium heat. Note: do not fry in high heat to avoid the pork chops from getting burnt easily. It can also quickly cook the outer part, but the inside might still be uncooked.
It is the time of the year when hot soups goes in high demand. It is fall this time of the year here in Chicago, and the weather is getting colder as time passes by. Having warm or hot soup can make you feel warm and comfy – this is where this egg drop soup comes into the picture. I also created this blog post as a reply to a request that I got from Alex regarding an easy to make soup dish that can be made within 20 minutes.
This Egg Drop Soup Recipe can be made within 18 minutes (10 to 12 minutes if you really are in a hurry). I think that this is one of the best soups to prepare if you are busy and don’t have enough time to prepare your meal. Another good thing about egg drop soup is the fact that it does not cost much – yes, it is cheap – but delicious.
You can start to make your own egg drop soup quickly by following this recipe. If you have more time, you can also try doing egg rolls and fried rice to go with it.
When I was still living in an apartment complex, I felt so deprived when it comes to cooking what I like most. You see, I am having issues in cooking fried tuyo, daing, and danggit. We all know that that these dishes taste so good for us Filipinos, but the aroma that it produces is somewhat annoying to other people – especially if you live in a shared building. Now, I can fry tuyo whenever I want.
This Tuyo Pasta recipe is dedicated to Renz. He wrote to us asking a question as to how to cook tuyo without having that awful odor. First and foremost, I think that tuyo is not that bad – but we need to be considerate of other people especially if we live outside of the Philippines. My response to Renz was to wrap the Tuyo in Aluminum foil and bake it in the oven; it eliminates at least 50% of the fish smell.
This recipe that we have which I am calling tuyo pasta do not entail a lot of cooking; all you need to cook are the Spaghetti noodles. The tuyo that we will use are already cooked and packaged in a small jar. All we need to do is drain the oil, shred the fish, and toss – simple isn’t it?
Why don’t you get hold of bottled tuyo and spaghetti noodles, the rest of the ingredients should be available in your pantry. This dish takes less than 20 minutes to prepare and it tastes absolutely awesome. I recommend having garlic bread by this side to make your experience more exciting.
Scrambled Eggs are perfect for breakfast. I like regular scrambled eggs with either pancakes or toast. Sometimes I try to make the Filipino version of scrambled eggs which I call Pinoy Scrambled Eggs – and I love to eat it with Sinangag, which is the Filipino version of garlic fried rice. I also love to have this with banana ketchup.
Making your own Pinoy Scrambled egg is quick and easy. All you need to do is prepare all the ingredients beforehand and you should be done in no time. The three main ingredients for this recipe are eggs, onion, and tomatoes. Make sure to beat the eggs well until it has that light yellow color all throughout. I prefer to mince (chop into fine pieces) the tomatoes and onions to make the dish look pretty. It also helps to easily extract the flavor from these ingredients. There is one big difference between scrambled eggs and omelets. At the top of your head, can you determine what it is? It has nothing to do with the ingredients since both dishes can use the same ingredients – but if you answer something related to how each dish is cooked then you are correct.
Omelets can be cooked in many ways. Ingredients can be mixed with beaten eggs before cooking the mixture all at once in the pan. Sometime, the beaten eggs are poured first until it becomes firm enough; the other ingredients are placed on top of one part of the egg afterwards and the egg is folded to secure it. Scrambled egg, on the other hand, is cooked by continuously stirring the beaten egg on the pan until it becomes firm. As for this Pinoy Scrambled Egg Recipe, I sautéed the onions and tomatoes first before pouring-in the beaten egg – I then stirred the mixture until the eggs got firm like the image that you see above.
This Pinoy Scrambled Egg Recipe shows you how I do it. I know that you have your own way, and it can even be better than mine. Can you tell us how you do scrambled eggs?
Patis Fried Chicken is a crispy and tasty fried chicken recipe that is best eaten with rice. This fried chicken dish is marinated in fish sauce and ground black pepper before coated in flour and cornstarch mixture. This makes Patis fried chicken tasty and crispy.
Preparing patis fried chicken in your kitchen is quick and easy. All you need are chicken that are cut into serving pieces, pure fish sauce, ground black pepper, and cooking oil for frying. This dish is best with white rice of any type of fried rice.
I love fish sauce, but I sad to say that the best fish sauce that I had was not from the Philippines. Maybe we as Filipinos are making fish sauce too commercialized and cheap to the point that it lacks flavor. I won’t tell the brand of fish sauce that I used or the country where it came from – I’m just hoping that the Philippines will produce a high quality fish sauce that can compete with the international market someday.
Going back to the recipe, the flour and cornstarch mixture gives texture to the chicken – it makes the chicken crisp and delicious.
Try this Patis Fried Chicken Recipe. Share and enjoy!
I made these pumpkin muffins for breakfast because it pairs well with my morning cup of coffee. I get very excited when I start my day baking stuff because this is something that I like to do all the time. There is nothing special about this pumpkin muffin. However, it always comes out great because of the love that I put in everything that I bake. I think that doing simple things extremely well pays off in the long run. I hope that you enjoy this pumpkin muffins recipe that I have for you. Till next time!
Sinigang na Liempo sa Sampaloc with Gabi is a great idea for lunch. I love to have it with a condiment of fish sauce and chili along with a cup of warm steamed white rice – or 2 cups, perhaps. This recipe uses fresh or fresh-frozen unripe tamarind as the souring agent, which is how it was during the early days when instant sinigang mix is not yet available.
The vegetables that I used were okra, onchoy (Chinese kangkong), onion, tomato, and gabi (eddo). You can add more vegetables if desired. I suggest adding the following vegetables for better results: string beans, eggplant, and daikon radish. Also, the sourness will depend on the amount of tamarind that you are using.
Try to add more tamarind if you think that the soup is not sour enough. The gabi or eddo makes the soup thicker and it helps the soup taste better. Make sure to add it in the middle of the process wherein it has time to cook until soft and almost diluted in the liquid.
Try this Sinigang na Liempo sa Sampaloc with Gabi. Let me know what you think.
Put-in the tamarind and continue to boil for 45 minutes. Once done, remove the tamarind from the water. Set both aside.
Meanwhile, heat the oil on another deep cooking pot.
Once the oil is hot, sear the pork belly until the color turns light brown.
Stir-in the tomatoes and onion. Cook for 2 minutes.
Gently pour-in the water (used to boil the tamarind), but do not include the tamarind yet. Add the beef broth and gabi afterwards.
Place the tamarind on a strainer and let the remaining juice out by pushing a spoon against it. Add the tamarind juice to the cooking pot where the meat is. Simmer for 60 minutes. Add more water if necessary.
Put-in the okra and long green chili. Cook for 3 minutes.
Add the kangkong (onchoy) and fish sauce. Stir. Cover and turn the heat off. Let it stay covered for 5 minutes.
I love to eat sinangag for breakfast; it pairs great with tocino, longganisa, and hotdog. I also enjoy eating tuyo. If I get a chance, I make a type of sinangag with tuyo flakes in it – I call it tuyo fried rice.
Tuyo fried rice tastes really good. I eat it with more fried tuyo, daing, or danggit. Sometimes, I just eat it by itself and pour a teaspoon of vinegar to it. It might sound weird, but it works for me because I can eat my favorite fried fish with rice without doing the extra effort.
Have tried making tuyo fried rice before? If not, I encourage you to try it. The process is fairly easy and quick.
Ginataang Papaya or unripe papaya cooked in coconut milk is one of my favorite ginataan dishes. Green papaya has a good distinctive taste which I really like, and food cooked in coconut milk is something that I adore – no wonder, ginataang papaya is like heaven-sent.
Have you tried cooking ginataang papaya before? This ginataang papaya version makes use of salted dried fish, which is known as daing in the Philippines. It gives this dish its delicious flavor.
Aside from fish, you can also use chicken or pork as a substitute in this recipe – shrimp is also a good idea. I added malunggay (moringa) leaves to make this dish tilt to the healthy side. You can also use spinach as a substitute for malunggay.
I should warn you to keep track of your rice intake because this dish is too good that you can consume more rice than you usually do.
Tell me what you think about this recipe. I would love to hear from you.
Try this delicious Ginataang Papaya recipe. Enjoy!
Sarciadong Daing or Sarciadong Buwad is a quick and easy recipe involving daing (salted dried fish). Fried daing is quickly cooked with a tomato-based sauce. It can be consumed as a main dish with steamed white rice.
There are many types of daing; you have several options to choose from in terms of fish variety. I used daing na hasa-hasa for this recipe. I am not really a fan of this fish, but it is the best looking one in the batch, from the Filipino store. If given the option, I would probably choose daing na labahita (surgeon fish).
The hasa-hasa was not bad at all; In fact, it went well with the sauce and the entire dish was a success.
Have you tried to cook your daing this way? How do you do it? What ingredients do you use and what tips can you share with us?
Adobong Hipon sa Gata is a delicious and flavorful shrimp dish which is cooked using two methods: inadobo and ginataan. Inadobo is a Filipino cooking procedure or method that involves cooking with garlic in soy sauce and vinegar. This is a popular and common method of cooking in the Philippines. Ginataan, on the other hand, refers to cooking with coconut milk. This method makes the dish rich and creamy.
I love to have Adobong Hipon sa Gata during dinner time. I consume this dish with white rice and I use my bare hands to eat it. I find it easy to remove the shell and head of the shrimp using my hands because I can easily peel off the shell, suck the juice from the head in one hand, and use my other hand to scoop a portion of the rice and the shrimp together to put in my mouth. Kamayan na!
When cooking Adobong Hipon sa Gata, always remember not to overcook the shrimp so that it will remain moist and retain its nice texture. Overcooking shrimp makes the texture a bit tough and the shell sticks to the meat making it more challenging to peel-off.
If you have questions or clarification about this recipe, please drop me a message by commenting below. I love to hear from you. Your feedback keeps us going-on and helps us provide you with the best possible recipes – and you all deserve it.
Salted Eggs and Tomato Salad or Itlog na maalat with kamatis is probably one of the easiest Filipino salad that I’ve ever made. This dish is quick and very easy to prepare. It is best served as a side for grilled dishes.
I particularly like to have Salted Eggs with Tomato Salad with Grilled pork. I also love it with grilled tilapia. To me, a perfect Salted Eggs with Tomato Salad meal is something with anything grilled (may it be meat or seafood) along with steamed white rice. Having this salad around boosts my appetite and lets me better enjoy my meal.
This recipe post is not meant to teach you how to prepare Salted Eggs with Tomato Salad because I am sure that you already have an idea on how it is done. Instead, let this be a reminder to everyone that simple dishes such as this exist, and that this can help your dull dishes be exciting.
Aside from having just salted eggs and tomato, there are other variations to this dish – which we will talk about soon.
