FILIPINO RECIPES
Filipino Pansit Palabok Recipe
Ingredients
Noodles - 1/2 kilo of white and round miki
Boil 4 cups water, add a little salt. Put
noodles in strainer and dip in boiling
water for 5 minutes or till noodles is
cooked. Drain. Transfer on plate. Top
with garnishings. Pour palabok on top.
Garnish with sliced cooked eggs and
chopped spring onions.
Garnishings
* squid adobo (pusit)
* flaked fish meat (tinapa)
* pork sitsaron, coarsely pounded
* powdered pork sitsaron
* fried minced garlic
* cooked shrimps, shelled
* hard boiled eggs, sliced
* chopped spring onions
Palabok
* 1/2 kilo fresh small crabs
* (possibly w/soft shell)
* 1 large onion, chopped finely
* 4 cloves garlic, minced
* 3 tbsp cornstarch
* 1 1/2 cups water
* 3 tbsp atchuete seeds or
* 2 tbsp atchuete oil
* 2 tbsp patis
* 1 tsp vetsin
METHOD
Wash crabs, open up and extract fat top shell, squeeze out meat from body.
Set fat and meat aside. Then pound crab and squeeze juice in 1 1/2 cups of
water. Set aside juice till brown. Add onion. Add crabs fat meat, season with
patis. Stir for 2 minutes and add crab juice. Season With patis and vetsin. Let
boil for 10 minutes , stirring constantly Then, add dissolved cornstarch, stir
until it thickens.
Filipino Kare-Kare Recipe
Ingredients
1/2 kilo beef (round or
sirloin cut) cut into
cubes (for a more
traditional kare kare,
use cleaned beef tripe
instead of beef)
1/2 kilo oxtail, cut 2
inch long
3 cups of peanut
butter
1/4 cup grounded
toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2" long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste
METHOD
1. In a stock pot, boil beef and oxtails in water for an hour or until
cooked. Strain and keep the stock.
2. Heat oil and atsuete oil in a big pan or wok.
3. Sauté garlic, onions until golden brown, then add the stock,
toasted rice, beef, oxtail and peanut butter. Bring to a boil and
simmer for 15 minutes. Salt to taste.
4. Add the eggplant, string beans, pechay and banana bud. Cook
the vegetables for a few minutes. Do not overcook the vegetables.
5. You can have the option to serve with bagoong on the side and
hot plain rice.
FILIPINO DESSERTS
Filipino Champorado Recipe
Ingredients
• 1/2 cup (more or less
to taste) sugar
• 1/8 tsp. vanilla extract
• 1/2 cup (more or less
to taste) unsweetened
cocoa
• 2 1/2 cups water
• some sweetened
condensed milk
• 1 cup glutinous
(sweet/sticky) rice
METHOD
1. Cook rice in a medium-sized saucepan with 2 1/2 cups water. Stir
continually.
2. When rice is ready wherein rice should be somewhat transparent, add
cocoa, sugar and vanilla.
3. Serve in bowls with swirls of sweet condensed milk on top.
4. Serves 4 people
Filipino Purple Yam Jam Recipe
Ingredients
• 1 kilo ube yam root
• 1/2 cup butter or margarine
• 1 can (14 ounces) evaporated milk
• 1/2 teaspoon of vanilla (optional)
• 2 cans (12 ounces) condensed milk
METHOD
1. Estimated preparation and cooking time: 2 hours
2. Boil the unpeeled ube yam in water and simmer for 30 minutes on a pot.
Drain and let cool.
3. Peel and thinly grate the ube yam.
4. Heat a big wok in medium heat.
5. Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix
well.
6. Add the 1 kilo grated ube yam. Adjust the heat to low
7. Keep on mixing the ingredients for about 30 minutes or until sticky and a bit
dry (but still moist).
8. Add the evaporated milk and continue to mix for another 15 minutes.
9. Let cool and place on a large platter.
10. Refrigerate before serving the halayang ube.
Filipino Sapin-Sapin Recipe
Ingredients
* 1 1/2 cups malagkit dough
(galapong)
* 1/2 cup rice galapong
* 2 1/2 cups white sugar
* 3 cups cooked ubi (mashed)
* 4 cups thick coconut cream
(from 2-3 coconuts)
* 2 cans (big) condensed milk
* food coloring; violet & egg-
yellow
METHOD
Blend all ingredients except mashed ubi and food coloring.
DIVIDE INTO 3 PARTS:
To one part - add mashed ubi. To heighten the color of the ubi, add a dash of
violet food coloring. Mix well.
To 2nd part - add egg-yellow coloring. Mix well.
To 3rd part - just plain white, nothing to add.
Grease a round baking pan. Line with banana leaves and grease the leaves.
Then, pour in ubi mixture. Spread evenly. Steam for 30 minutes or more, until
firm. Note: cover the baking pan with cheese cloth before steaming.
Pour 2nd layer on top of the cooked ubi. Cover again and steam for 30
minutes.
Lastly, pour in 3rd layer or the plain mixture. Again, steam for 30 minutes or
until firm.
Sprinkle top with "latik".
Cool before slicing.
Serve with "budbod" or toasted sweetened coconut.
Filipino Leche Flan Recipe
Ingredients
• 10 egg yolks
• 1 can (390g) condensed milk
• 1 can (390g) evaporated milk
• 1 teaspoon of vanilla extract or lemon essence
For the caramel:
• 1 cup sugar
• 3/4 cup water
METHOD
1. Preparation time: 30 minutes
2. Estimated cooking time: 1 hour
3. Combine the sugar & water. Bring to a boil for a few minutes until the sugar
caramelize in a saucepan.
4. Dispense the caramelized sugar into aluminum moulds (you can use any
shape: oval, round or square) Spread the caramel on the bottom of the
moulds.
5. Blend well the evaporated milk, condensed milk, egg yolks and vanilla by
hand or blender.
6. Soothingly dispense the mixture on top of the caramel on the aluminum
moulds. Load the moulds to about 1 to 1 1/4 inch thick.
7. Cover moulds individually with aluminum foil.
8. Steam for about 20 minutes OR
9. Bake for about 45 minutes. Before baking the Leche Flan, place the moulds
on a larger baking pan half filled with very hot water. Pre-heat oven to about
370 degrees before baking.
10. Let cool then refrigerate.
11. To serve: run a thin knife around the edges of the mould to loosen the
Leche Flan. Place a platter on top of the mould and quickly turn upside down
to position the golden brown caramel on top.
12. You can tell when the Leche Flan is cooked by inserting a knife. If it
comes out clean, it is cooked.
Filipino Sago and Gulaman Recipe
Ingredients
• 2 cups cooked sago (tapioca pearls)
• 1 bar white gulaman (or 1 pack Jello) soaked in
water and drained
• 2 cups water
• 1 cup sugar
METHOD
1. Caramelize sugar and when golden brown add water and bring to a boil.
Place in the softened gulaman (or Jello) and mix till completely melted. Strain
into a baking pan. Cool and cut into cubes.
2. Make a syrup following the procedure for gulaman for the sago. Continue
cooking the caramelized sugar and water until syrupy. Dispense boiling water
over the sago, drain and combine with the syrup. Serve with cubed gulaman
with crushed ice.
Filipino Pastillas de Leche Recipe
Milk Candy
Ingredients
* 1 1/2 cups fresh milk
* 3 Tbsps. sugar
* 1 tsp. butter
* 5 Tbsps. full-cream powdered milk
* 1/2 cup sugar for rolling pastillas
METHOD
1. Boil milk and sugar into a paste.
2. Add butter and powdered milk. Mix thoroughly. Let the paste rest until firm
enough to handle. Divide into 20 pieces and roll into small cylinders. Roll in
sugar. Wrap in colorful papel de japon (Japanese paper).
VARIATIONS
Pastillas de Nangka:
Add to basic recipe ½ cup fresh, finely chopped nangka.
Mocca Pastillas:
Dissolve 1 tbsp. Instant coffee and 2 tbsp. Unsweetened cocoa, in ¼ cup
boiling water. To the basic recipe, increase powdered milk by ¼ cup.
Pinipig Pastillas:
Using the basic recipe, roll the pastilles balls on toasted pinipig (coat well),
pressing a little to the ball. Then, roll on sugar.
Filipino Sans Rival Recipe
Cashew Sans Rival Meringue:
Ingredients:
7 each egg whites
¾ teaspoon cream of tartar
1 cup sugar
1 cup cashew, coarsely chopped
Procedure:
1. Preheat oven to 250°F.
2. Beat together egg whites, cream of tartar, and sugar until stiff but not dry.
Fold in nuts.
4. Divide mixture into four 9” x 1/2”-round pans lined with parchment paper.
5. Bake in the preheated oven for one hour or until golden.
6. Transfer on wire racks. Cool in the pans for 5 minutes. Invert then carefully
remove the parchment paper. Completely cool on wire racks.
Buttercream
Ingredients:
¾ cup sugar
½ cup water
9 each egg yolks
¾ cup butter
¾ cup margarine
½ teaspoon vanilla extract
1 ¼ cups cashew for decoration
Procedure:
1. Boil together sugar and water until threadlike at 220°F.
2. Beat egg yolks at speed 6 until thick and fluffy.
3. Continue cooking the syrup until 240°F. Pour hot syrup into egg yolks in a
stream. Beat until cold.
4. In another bowl, beat the butter compound until light. Add egg yolk mixture
then vanilla. Beat until creamy.
5. Use this to fill the meringue layers. Decorate top and sides with more
buttercream.
6. Sprinkle with cashew nuts all over. Freeze.
