Crispy Binagoongang Pata

Crispy Binagoongang Pata Recipe

1 pc pork  pata
1 head garlic, minced
2 big onions, minced
1 cup bagoong alamang (shrimp paste)
2 tomatoes, chopped
1/4 cup spring onions, chopped
5 tbsps brown sugar
4 red chillies
1/2 cup water
Salt and pepper to taste
Cooking oil
  1. In a stock pot, pour the water and put the pork pata. 
  2. Add one piece onion, salt and pepper. 
  3. Boil the pork until meat is tender.  Drain.
  4. In a separate pan, deep fry the pork until brown then set aside.
  5. Saute garlic, onion, red chili and tomato. 
  6. Add bagoong alamang and brown sugar. 
  7. Saute for a few minutes.
  8. Add water and let it boil. 
  9. Season with salt and pepper to taste.
  10. Slice the crispy pata and pour the binagoongan sauce.
  11. Sprinkle with spring onions on top.


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Bulanglang na Gulay with Inihaw na Hito

Bulanglang na Gulay with Inihaw na Hito Recipe

1 green papaya fruit, peeled and quartered
¼ regular-sized squash, peeled and quartered
5 okras, sliced
5 tomatoes, sliced
1 head garlic, minced
1 thumb-sized ginger, thinly sliced
1 piece lemon grass
2 tsps salt
100 grams patani or lima beans
100 grams sigarilyas
100 grams string beans
1 cup malunggay leaves
150 grams squash flower and leaves
Rice wash
  1. In a pot, pour the rice wash and let it boil.
  2. Add garlic, ginger, and lemongrass. Boil for five to seven minutes.
  3. Remove the lemongrass. 
  4. Add papaya and squash. Boil for six minutes.
  5. Add tomatoes, okra, patani, sigarilyas, squash flower and leaves, and string beans. Cook for three to four minutes.
  6. Put the malunggay and salt. Stir. Turn the heat off.
  7. Transfer to a serving bowl and serve.
2 pcs medium catfish (hito)
Calamansi juice
Cooking oil
Ground black pepper
Dipping sauce:
4 tablespoons soy sauce
Chopped red onions
Chopped chili (optional)
3 tablespoons of vinegar
  1. Clean the catfish. Take off all the intestines and innards. Wash it. Pat it dry. 
  2. Scrub with salt, calamansi juice and cooking oil inside and outside the fish. 
  3. Grill for about ten to twenty minutes (depending on the size). 
  4. Mix all the ingredients for the dipping sauce and serve with the inihaw na hito.


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Biko with Buco

Biko with Buco Recipe

4 cups glutinous rice
1 can coconut milk
1 1/2 cup sugar
Banana leaves
Grated coconut meat
  1. Cook washed glutinous rice in water just like you do with plain steamed rice.
  2. In a saucepan, pour the coconut milk, sugar and vanilla extract.
  3. Stir and let it boil. 
  4. Add coconut meat and let it cook slightly.
  5. Add cooked glutinous rice to coconut milk mixture and cook until thick. 
  6. Stirring generously to prevent from burning and sticking to the pan.
  7. Spread evenly on platter lined with banana leaves or foil container.
  8. Top with latik.
1 cup coconut cream
  1. In a pan over medium heat, add coconut cream and bring to a boil. 
  2. Continue to cook, stirring occasionally, until liquid starts to thicken. 
  3. Lower heat and simmer. 
  4. As oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of pan to prevent from burning. 
  5. Continue to cook and stir until curds turn golden brown.
  6. Drain latik from the oil.


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Native Chicken Sinigang sa Sampaloc

Native Chicken Sinigang sa Sampaloc Recipe

1 whole native chicken, cut into eight pieces
2 cloves garlic, chopped
1 pc onion, sliced
1 tablespoon vegetable oil
1 tablespoon ginger, julienned
3 tablespoons fish sauce
½ cup fresh tamarind
4 cups water
1 cup sliced string beans
1 cup sili (chili) leaves
1 cup sampaloc leaves
  1. Sauté garlic in oil until light brown. 
  2. Add the onion and ginger. 
  3. Fry the chicken and season with a tablespoon of fish sauce until the chicken
  4. turns light brown.
  5. In a separate sauce pan, boil tamarind until it becomes tender. 
  6. Strain until you get a thick paste.
  7. Add the tamarind paste and let its flavors seep into the chicken for about half a minute. 
  8. Add the water and bring to a boil. 
  9. Let it simmer for 15 to 20 minutes depending on the size of the chicken. 
  10. Season the broth to your liking by adding more fish sauce or salt.
  11. Add the vegetables starting with the string beans and let it cook for about a minute. 
  12. Add the sili and tamarind leaves and simmer for a minute before turning the heat off. 


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1. Put the shallots and lemon in a saucepan and top with the salmon.

2. Add the wine and 2 cups of water; bring to a boil. Simmer over very low heat until the salmon is nearly cooked through; transfer to a plate and break the salmon into large flakes and freeze for 5 minutes to cool.
3. Meanwhile, strain the poaching broth, reserving 1/4 cup of the broth and 2 tablespoons of the shallots; discard the lemon.
4. Chop the shallots and transfer to a large bowl. Add the mayonnaise, mustard, then whisk in the reserved poaching broth and the oil and season with salt and pepper.
5. Toss half of the salmon with the rest of the vegetables and half of the dressing.
6. Transter to a plate and top salad with the remaining half of the salmon and dressing. Garnish with parsley.

Lengua Rstofada Recipe

1)      Rub sliced ox tongue with salt and pepper, then place in a pot.

2)      On top of ox tongue, put onion, garlic, tomatoes, bay leaf, oil soy sauce, vinegar and white wine.

3)      Cover pot tightly and put over low heat.

4)      White cooking, turn ox tongue occasionally to prevent burning.

5)      Remove cooked tomatoes, mash them, and put back into pot.

6)      Add water to cover ingredients.

7)      Simmer until tongue is tender.


  • Season salmon with a little salt and pepper, Set aside while you chop and sauté vegetables.
  • Mince onions and press garlic and let sit for at least 5 minutes.
  • Heat 1 tbsp broth in a 10-12 inch stainless steel skillet. When broth begins to steam add onion, bell pepper and garlic and sauté on medium heat for about 5 minutes stirring frequently.

Collection of the best Filipino Recipes

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