Category Archives: Filipino Recipes




I pc dried drame or hijiki seasweed
12 oz firm tifu, cut into ½ inch cubes
¾ cup chopped scallion
1 tbsp minced fresh ginger
4 dried shiitake mushrooms
2 tbsp mirin rice wine
Pinch of red chili flakes to taste
Salt and white pepper to taste


  1. Soak dried shiitake mushrooms in ½ cup water until soft ( about 15 minutes). Slice, removing the stem. Retain mushroom soaking water
  2. Place tofu on paper towels to drain some of the moisture while you prepare the other ingredients.
  3. Rinse and soak seaweed in warm water while preparing rest of ingredients. Squeeze out excess water before adding.
  4. Add the mushroom water to a wok or 10 – inch skillet and bring to a boil. Add ginger, seaweed, mushrooms, scallion, mirin, and tofu, and simmer, for 10 minutes.
  5. Add soy sauce, red pepper flakes, salt and pepper. Simmer for about 5 minutes.


Tripe with Chickpeas

Tripe with Chickpeas Recipe


1k. goto (ox tripe), cleaned, washed and sliced into strips
2 tbsps. Cooking oil
1cup cooked chickpeas (garbanzos)
4 pcs. chorizo de bilbao, sliced
1 thumb-size ginger, crushed
1 head  garlic, minced
1 small onion, chopped
1 large potato, peeled then cubed
1 cup tomato sauce
4 cups water
1 carrot, sliced
4 tbsps. Sugar
1 ½  tbsps. Paprika
1 bell pepper, diced
4 tbsps. Cornstarch slurry (mix 2 ½ tbsps. cornstarch with 2 tbsps. Water).


  1. Palce the tripe, ginger and some water in a pot and allow to boil for an hour, ou until tripe is tender. Remove tripe from water and set aside.
  2. Heat oil in adeep pan and sauté garlic and onions.
  3. Add the tomato sauce and allow to boil.
  4. Add the tripe and some more water. allow to boil.
  5. Add the carrots and the potatoes until cooked.
  6. Add the sugar, paprika,chorizo de bilbao, chickpeas, salt and pepper. Allow to boil for 15 minutes.
  7. Add the cornstarch slurry to thicken the sauce. Mix.
  8. Serve topped with diced bell pepper.



Panara Recipe


4 tbsps. Cooking oil
1 head garlic, minced
1 medium-size onion, minced
½ k. shrimps, peeled then chopped
1 small upo (bottle gourd),sliced
Lumpia wrappers
Cooking oil for deep-frying
Water or starch paste for sealing wrappers

  1. Heat oil and sauté the garlic and onion.
  2. Add the shrimp and sauté some more.
  3. Add the upo and allow to simmer for 10 to 15 minutes until cooked.
  4. Drain the liquid and allow to cool.
  5. Place the filling on a lumpia wrapper and form into triangles. Seal edges with water or starch paste.
  6. Deep-fry until golden brown.
  7. Drain to remove excess oil before serving.

Paklay Recipe


1 small pineapple (half-ripe), slice into cubes
1 k. tripe (goto or callos), sliced into 2-inch strips, boiled in vinegar, salt and water stock from the boiled goto
6 pcs. starfruit (balimbing),thinly-sliced
5 small tomatoes, chopped
3 onion, sliced
1 thumb-size ginger, sliced
1 head garlic, minced bay leaves
Whole peppercorns
Achuete water (1/2 cup achuete mixed in 1 cup water)
1 small bamboo shoot (labong), sliced, boiled then drained cooking oil


  1. In a pan, sauté garlic tomatoes onions and tripe. Keep stirring until the mixture dries up a little.
  2. Add the bamboo shoots and pineapple. Mix thoroughly.
  3. Add the stock followed by the achuete water.
  4. Cover until the bamboo shoots and pineapple are cooked.
  5. Add the star fruit, bay leaves and whole peppercorns. Allow to simmer until cooked.
Ohong Guisado

Ohong Guisado Recipe


1 k. fresh mushrooms
¼ k. pork, sliced into strips
¼ k. shrimps, shelled and deveined
1 tbsp. garlic, chopped
1 tbsp. onion, sliced
2 tbsp. cooking oil
2 tbsp. guinamos (visayan shrimp paste)
1 t bsp. Oyster sauce
1 big patola  (loofah gourd), sliced
salt to taste
Fish sauce to taste

  1. Heat oil in a pan and sauté the garlic and the onion.
  2. Add the shrimp, pork, bagoong and oyster sauce.
  3. Add the mushrooms and continue to sauté until tender.
  4. Add some water and follow with the patola.
  5. Season with salt before serving.

Download the printable version of the recipe here.

Download82 downloads