Category Archives: Filipino Recipes




  • 1 cup pig intestines, cleaned, boiled and finely chopped
  • 1/2 cup tomatoes, sliced
  • 2 cup finely chopped chicken meat
  • 1/2 cup sliced onions
  • 1/2 cup vinegar ( sukang iloko)
  • 1 head garlic finely chopped
  • 1 cup chicken blood, mixed in
  • 1 cup water
  • 1 laurel leaf
  • Oregano leaves
  • salt to taste
  • pepper to taste

1.  saute the garlic, onion and tomatoes

2. add the finely chopped chicken meat and the intestines; mix.

3. cover and allow to cook for few minutes

4. add the vinegar, salt, pepper, laurel leaf, oregano and allow to simmer until the meat is tender.

5. add the chicken blood diluted in water

6. allow to simmer for 10 more minutes. serve hot.


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  • 1 cup glutinous rice (malagkit)
  • 2 cups ordinary rice
  • 3 cups ordinary rice
  • 3 cups cold water
  • 1 cup boiling water
  • 1 cup white sugar
  • 2 tsps.lye solution
  • Yellow food coloring
  • Grated coconut
  1. Combine the malagkit  and ordinary rice. Soak in water for 2 hours.
  2. Drain the rice and add cold water, grind into a smooth paste.
  3. Add boiling water to the mixture to thicken it.
  4. Blend in the sugar and the lye solution.
  5. Divide the ground rice into 2 portions.
  6. Place one portions in a molder lined with cheese cloth and steam.
  7. Meanwhile, add yellow food color to the remaining portion. Pour this on top the steamed first portion to create a colored layer. Steam some more until the top portion is cooked.
  8. When cooked, serve with grated coconut.

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  • 2tbsps. Oil
  • ½ cup vinegar
  • 1tsp. salt
  • 1 cup sliced tomato
  • 1 onion
  • ¼ k. camaru or rice field cricket
  1. Individually remove the extremities of the crickets leaving only the head and body.
  2. Heat oil in a pan and sauté the tomato and onion.
  3. Add the vinegar, and allow to simmer for a few minutes.
  4. Add the camaru.
  5. Season with salt.

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  • 1k. glutinous rice (malagkit)
  • 10 cups coconut milk
  • 1k. white sugar
  • 2 cups young coconut meat slice into strips
  1. Place the rice and malagkit in the pan and allow to boil until cooked.
  2. When cooked, place in a bowl. Add the sugar and coconut strips. Mix well. Place in a baking tray.
  3. Top with the coconut milk and sugar mixture.
  4. Bake in the oven for 25 minutes at 350F.
  5. Slice into portions before serving

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  • 1k. pork (piqué)
  • 1k. chicken
  • ½ liter pineapple juice
  • 1 cup soy sauce
  • 1 cup white vinegar
  • 2 tbsps. Black pepper
  • 1 cup sliced pineapple
  • 1 head garlic, chopped
  • 3 onions, chopped
  • ½ cup cooking oil
  • 1 laurel leaf
  1. Marinate the pork and chicken pieces in pineapple juice, soy sauce, vinegar, laurel leaf and pepper for 2 hours.
  2. Remove the pork and chicken and set  aside.
  3. Heat oil in a pan and sauté the garlic and onion.
  4. Add the marinated pork and chicken along with the marinade. Allow to simmer until the sauce has thickened.
  5. Serve topped with pineapple slices.


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  • 3 Granny Smith apples
  • 1 tablespoon cinnamon
  • 1/4 cup sugar, plus 6 tablespoons
  • 1/4 cup water
  • 6 egg yolks
  • 1 teaspoon vanilla
  • 1 1/2 cups heavy whipping cream

1. Peel and core apples. Cut into bite sized chunks. Cook the apples in the cinnamon, 1/4-cup sugar, and water. Cook for 7 to 8 minutes until tender, but not mushy. Set aside to cool.
2. Preheat oven to 325 degrees F.
3. Whisk egg yolks and 6 tablespoons sugar. Whisk until light yellow. Add vanilla. While whisking, gradually pour in whipping cream.
4. Divide apples evenly into 6 ramekins. Ladle cream mixture evenly over the apples. Place ramekins in a baking dish. Pour hot water halfway up to the sides of the ramekins. Bake the custard until set, approximately 40 minutes.
5. Keep the ramekins in the water bath and let them cool for about 30 minutes. Remove from water and chill overnight in the refrigerator.
6. Sprinkle sugar on top of creme and then torch until brown.

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  • 2 kilos pork leg, bone in
  • 4 tbsp white sugar
  • 1½ tbsp salt
  • 1 cup of gin
  • 3 cups pineapple juice
  • Glaze:
  • 1 cup Pineapple Juice
  • 1 cup brown Sugar
  • 2 tbsp mustard

1. Boil pork in Pineapple juice, sugar, salt and gin until soft.
2. Let it cool for a few minutes then put ham in a baking tray.
3. Insert cloves alternately into the ham net markings.
4. Make pineapple-brown sugar glaze by mixing brown Sugar, mustard and Pineapple Juice in a sauce pan. Stir until sugar dissolves. Bring it into a boil and simmer until thick.
5. Brush ham with glaze and bake into the oven at 300ºF until bubbly and a little brown.

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