Try this Pancit Palabok

Pancit Palabok Recipe is another Filipino noodle dish with a Chinese origin. It’s called palabok because of the bright colored orange shrimp-flavoured thick sauce covered the thin rice noodles. Then, it has a toppings of  chopped green onions, fried garlic, cut wedges of hard-boiled eggs, pieces of chicharon (pork crackling), cubed tokwa (beancurd), cooked prawns and pork, flaked tinapa (smoke fish) and finally finished it with squeeze calamansi juice all over.

• 8 cups water
• 1 cup mongo sprouts
• 1 lb. pancit bihon (rice noodles) or palabok noodles

Palabok Sauce:

• 1/4 cup atsuete (annatto) seeds, soaked in
• 1/4 cup water
• 2 cups shrimp juice
• 6 tbsp. all-purpose flour
• 1/2 cup water
• salt and pepper to taste

Palabok Toppings:

• 1 cup cooked pork, cut into strips
• 2 pcs. fried tokwa (beancurd), cubed
• 1/2 cup flaked tinapa (smoked fish)
• 1/2 cup pounded chicharon (pork cracklings)
• 2 eggs, hard-boiled and sliced into wedges
• 1/2 cup shrimps, boiled and shelled
• 1/2 cup finely chopped green onions, to garnish
• 1 tbsp. fried garlic, to garnish
• kalamansi (Philippine lemon).

• Boil water in a pot.
• Place mongo sprouts in a strainer and then add the noodles.
• Drop strainer into boiling water.
• Cook sprouts and noodles until soft.
• Drain well.
• Pour noodles with sprouts in a large platter.

Prepare palabok sauce:

• Strain atsuete water.
• Add to shrimp juice and cook in a saucepan.
• Disperse flour in water and add to the pan.
• Bring to a boil and stir constantly.
• Season to taste.
• Remove from heat and pour over cooked noodles.
• Top with pork and tokwa.
• Sprinkle with tinapa and chicharon.
• Arrange egg slices and shrimps on top.
• Garnish with green onions and fried garlic.
• Serve hot with kalamansi.

Try this Adobong Pusit

Adobong Pusit Recipe (squid adobo) this delicious Filipino dish is an all-time Ulam Pinoy classic favorite, it is quick and easy to prepare.

• 1/2 kilo pusit (squid)
• 1/4 cup water
• 1/2 cup vinegar
• 1/2 tsp. whole peppercorns
• salt to taste
• 5 cloves garlic, crushed
• 2 tbsp. oil
• 1 small onion, sliced
• 2 tomatoes, sliced
• sugar to taste

• Wash and clean pusit (squid) very well. Remove membranes, eyes and stomach. Keep the ink sac intact.
• In a saucepan, boil pusit (squid) in water, vinegar, peppercorns, salt and garlic.
• Cover and cook until tender. Drain and separate garlic. Reserve sauce.
• In a separate pan, sauté garlic in hot oil. Add onions and tomatoes, cook until wilted.
• Add pusit (squid) and let simmer for 5 minutes.
• Add reserved sauce and a little sugar to taste.
• Simmer until sauce is reduced.
• Remove from heat and serve.

Try this Pancit Molo

Pancit Molo Recipe is a filipino recipe that makes you wonder why it was called pansit for term “pancit” or “pansit” means noodles but actually the dish didn’t use any ingredient of noodles in it’s recipe because it uses either wonton, soimai or molo wrappers. Also, most of the pancit recipe are dry while this pancit molo is a soup.

image credits: Pancit molo recipe

• 1 pack molo (or siomai/wonton) wrappers

Pancit Molo Filling:

• 1/2 lb. ground pork
• 1/2 lb. shrimps, chopped
• 1 small singkamas (turnip), chopped finely
• 1 small carrot, chopped finely
• 1/2 tsp. ground pepper
• 1 tsp. salt
• 1 egg

Pancit Molo Broth:

• 2 tbsp. oil
• 3 cloves garlic, crushed
• 1 small onion, chopped
• 250 grams ground pork
• 100 grams sweet ham, chopped
• 100 grams shrimps, peeled
• 6 cups chicken broth
• salt and pepper, to taste
• chopped spring onions, to garnish
• fried garlic, to garnish

• Mix all ingredients for the filling.
• Get one molo wrapper and put a little filling in the center.
• Fold the wrapper, to make the two ends meet to seal.
• Repeat procedure to wrap all the fillings.  Set aside.
• In a saucepan, heat oil.  Sauté garlic and onions.
• Add in the pork, ham and shrimps.
• Cook for a few minutes and then add the broth.
• Bring to a boil and then drop in the stuffed molo wrappers.  Season to taste.
• Cover and let it boil again.  Reduce heat and let it simmer for a few minutes.
• Serve hot topped with spring onions and fried garlic.

Try this Adobong Bangus

Adobong Bangus Recipe is often called Milkfish Adobo it is another authentic Filipino dish and is one of the very popular Filipino foods. Adobong Bangus is a very delicious milkfish dish from the Philippines.

image credits: Adobong Manok Recipe by Pinoyrecipe.net

• 1 medium size bangus (milkfish), sliced
• 4 cloves garlic, minced
• 2 tbsp. soy sauce
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 cup vinegar
• 1/3 cup water
• Canola Oil

• Combine all ingredients except oil.
• Marinate bangus (milkfish) for an hour in the refrigerator.
• Drain fish and reserve the marinade.
• In a pan, heat oil. Fry the fish until golden brown on both sides.
• Drain on a paper towel.
• Sauté garlic in hot oil. Add reserve marinade.
• Bring to a boil then add back the fried bangus into the pan.
• Simmer and cook for another 8 to 10 minutes.
• Remove from heat and transfer to a serving platter.

Try this Shrimp Adobo

There are lots of variations in cooking Filipino Adobo and Shrimp Adobo or Adobong Hipon is one of my favorite recipe, it is so quick and easy to cook.

image credits: Shrimp Adobo Recipe

• 1/2 kilo fresh shrimps (med size), unshelled
• 1/2 cup vinegar
• 1/4 cup water
• 5 cloves garlic, minced
• 1 tbsp. salt
• 1 tsp. pepper
• 1/4 cup oil
• 1 tbsp. sugar

• Wash shrimps, cut off whiskers and drain.
• Place in a pan and add all the ingredients except the oil and sugar.
• Cook shrimps for about 5 minutes.
• Drain the shrimps with the garlic. Reserve the sauce.
• In a frying pan, heat oil. Stir-fry shrimps and garlic.
• Add the reserve sauce and stir to combine.
• Add sugar then simmer until sauce thickens.
• If you want a spicy adobo, add 1 tbsp. hot sauce (or 1-2 minced hot pepper).

Try this Seafood Kare kare

Seafood Kare-Kare Recipe, Level up your kare-kare skills with this healthier seafood version, enhanced with coconut cream.  Seafood Kare-Kare variant is a good source of vitamin B12, which protects you and your family from anemia.

• 1/2 kg (medium) Squid (ink sac removed and cleaned)
• 1 tsp Calamansi Juice
• 1/2 kg (large)     Tahong
• 100 grams Sitaw    (sliced)
• 1 tbsp    Ginger    (strips)
• 100 grams Banana Heart (sliced)
• 1/4 kg (medium) Shrimps
• 2 tbsp    Taba ng Talangka (optional)
• 100 grams Pechay Tagalog
• 1 pack (50 grams) Del Monte
• Quick ‘n Easy Kare-Kare Mix from Del Monte
• 2 tbsp    Del Monte
• Quick ‘n Easy Gata Mix from Del Monte

• Season squid with calamansi juice and ¼ teaspoon iodized fine salt. Fry until just cooked, set aside.
• Boil tahong in 2 cups water until shells are open, remove half shell and reserve stock.
• Dissolve DEL MONTE Quick ‘n Easy Kare-Kare Mix in ½ cup tahong broth. Simmer for 2 minutes.
• Add sitaw, ginger and banana heart. Simmer for 5 minutes.
• Add shrimps, taba ng talangka and tahong. Simmer for 5 minutes.
• Add pechay, squid and DEL MONTE Quick ‘n Easy Gata Mix.
• Stir and Simmer until cooked.
• Serve with rice

Try this Ilocano dish, Dinengdeng

Dinengdeng Recipe is a healthy vegetable dish that tastes really good. Dinengdeng is made from boiled vegetables seasoned with bagoong with an added fried or grilled fish.  It is a traditional Ilocano dish.

• 1 medium-sized Milk fish (bangus), fried or grilled
• 1 cup String beans, cut into 2 1/2 inches long
• 6 pieces Okra
• 1 cup Squash flowers
• 1 medium-sized Ampalaya (bitter gourd), cut into 1/2 inch thick
• 1 onion, sliced
• 2 large Tomatoes, sliced
• 1 cup Jute leaves (saluyot)
• 1 root Ginger, crushed
• 2-3 tablespoons Bagoong isda (fermented fish)
• 3 cups water

• In a casserole, bring water to boil.
• Add onion, ginger, and tomatoes. Let stand for 3 minutes.
• Season with bagoong and continue boiling for another 3 minutes.
• Remove the scum that rises on top of the liquid and then drop the milkfish.
• Simmer for 5 minutes, then add vegetables.
• Cook until vegetables are half-cooked.
• Adjust seasoning according to taste. Best served with steamed rice.

Chef Boy Logro’s Lumpiang Sariwa

Lumpiang Sariwa is also called Fresh Lumpia to distinguish it from its fried counterpart.   It is usually made using assorted vegetables such as green beans, carrots, and sweet potatoes.

Fillings :

• Heat oil in a frying pan,  saute’ the garlic and onions.
• Add the chicken strips. Cook for 3 minutes or until tender.
• Add shrimps and simmer for a few minutes or shrimps turn pink.
• Add vegetables and stir-fry for about 5 to 10 minutes,
• Season with salt, pepper and sugar, simmer for another minute.
• Set aside and let it cool.

 Wrappers :

• Beat the egg in a mixing bowl.
• Add water, salt and oil while beating.
• Slowly add the flour then mix thoroughly.
• Pour the mixture through a mesh strainer to remove the lumps.
• Turn the stove on to medium heat and put the non-stick pan in place
• Grease the  pan with oil or butter.
• Pour about 1/2 cup of  mixture and tilt the pan to spread evenly.
• Cook until the side part of the mixture separates from pan.
• Remove the crepe and place in a flat plate. Set aside.

Sauce :

• In a saucepan, pour the water and brown sugar, bring to a boil.
• Dilute the cornstarch in water and pour in the saucepan.
• Add soya sauce and salt, mix well until the mixture gets thick.

 Toppings :

• Add minced garlic and salt  in water.

To serve :

• On a plate, place one piece of wrapper.
• Place a lettuce leaf in the center of a wrapper.
• Add 2 tablespoon of  filling and place over the lettuce leaf.
• Fold bottom of wrapper over filling; wrap one side over filling and roll to the other side
• Pour the sauce over the wrapped and garnish with minced garlic in water.

Cooking Tips :

1. Do not overcooked the vegetables.
2. Use non-stick pan in making wrappers.

Try Chef Logro’s Filipino Inihaw na Pusit (Grilled Squid)

Filipino Inihaw na Pusit (Grilled Squid) Recipe, Another Delicious Filipino recipe from Chef Boy Logro Pinoy Recipes.

• 2 jumbo squid (about 2 pounds)
• 2 medium Roma tomatoes, finely chopped
• 1 small onion, peeled and finely chopped
• salt and pepper to taste

For the Marinade :

• 1/2 cup honey
• 1/2 cup brown sugar
• 1/2 cup vinegar
• 5 to 6 cloves garlic, peeled and minced
• 1 thumb size ginger, minced
• 2 teaspoons salt
• 2 to 3 thai chili peppers, minced

• Hold the tail tube portion of the squid and with fingers, grasp the cuttle bone (the thin, clear cartillage inside the tube) and pull from the squid’s body. Remove black ink, wash and drain well.
• In a bowl, combine tomatoes and onions. Season with salt and pepper to taste.
• In a bowl, place prepared squid and add marinade. Cover and marinate in the refrigerator for about 1 hour. Drain squid, reserving liquid. Divide tomato-onion mixture and stuff each of the squid. Grill squid over hot coals for about 4 to 5 minutes on each side.
• In a sauce pan, heat remaining marinade for about 5 minutes and serve as sauce.
• For the Marinade : In a bowl, combine honey, brown sugar, vinegar, garlic, ginger, salt and chili peppers. Stir together until sugar and salt are dissolved.

Try Chef Logro’s Okoy Recipe

Okoy Recipe, Another Delicious Filipino recipe from Chef Boy Logro Pinoy Recipes.

• 1/2 pound (about 12 pieces) medium shrimps, tendrils trimmed
• 1 medium green papaya, peeled, seeded and shredded
• 1/2 small kalabasa (kabocha squash), peeled, seeded and julienned
• 3 to 4 shallots, peeled and sliced thinly
• 1/2 cup green onions, chopped
• 1 egg, beaten
• 1 cup cornstarch
• 1/2 cup flour
• 1 cup water
• 1 teaspoon salt
• 1/2 teaspoon fish sauce
• 1/2 teaspoon pepper
• oil for deep frying

Spiced Vinegar Dip :

• 1 cup vinegar
• 2 to 3 Thai chili peppers, minced
• 1/2 small red onion, peeled and diced
• 2 to 3 cloves garlic, peeled and minced
• salt and pepper to taste

• Using hands, squeeze shredded papaya to dispel juices.
• In a large bowl, combine egg, flour, cornstarch, water, fish sauce, salt and pepper. Whisk together until well-blended and smooth.
• Add papaya, kalabasa, shallots and green onion to batter and stir to combine.
• In a large skillet over medium heat, heat about 2-inch of oil until very hot. On a large spoon, place about 2 to 3 tablespoons of mixture and press 1 to 2 shrimps on top. Gently slide mixture into hot oil and cook for about 3 to 4 minutes on each side or until golden brown and crisp. Continue to fry patties in batches. Remove from heat and drain on paper towels. Serve hot with spiced vinegar dip.
• For the Spiced Vinegar Dip : In a bowl, combine vinegar, chili peppers, onions and garlic. Season with salt and pepper to taste.
• Notes : For crispy results, make sure oil is very hot and enough to submerge patties during frying. Cook patties in batches and do not overcrowd pan.

Try Chef Logro’s Nilasing na Hipon Recipe

Nilasing na Hipon Recipe, Another Delicious Filipino recipe from Chef Boy Logro Pinoy Recipes.

• 1 pound shrimp, head on
• 1/2 cup rum
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup flour
• 1 tablespoon corn starch
• oil for deep frying

For Spiced Vinegar :

• 1 cup vinegar
• 1/2 small red onion, peeled and diced
• 2 to 3 cloves garlic, peeled and minced
• 4 to 5 peppercorns, cracked
• 1/2 teaspoon salt

• With scissors, trim off tendrils of shrimp. Wash and drain well.
• In a bowl, combine shrimp, rum, salt and pepper and marinate for about 1 hour. Drain shrimp and discard liquid.
• In a bowl, dredge shrimp in flour until fully coated.
• In a pot over medium heat, heat oil. Deep-fry shrimp until pink and crisp. With a slotted spoon, remove from oil and drain on paper towels. Serve with spiced vinegar.

Try Chef Logro’s Baked Tahong Recipe

Baked Tahong Recipe, Another Delicious Filipino recipe from Chef Boy Logro Pinoy Recipes.

• 24 pieces large green mussels (half shell)
• 1 cup mayonnaise
• 1/2 cup Cheddar cheese, shredded
• 2 tablespoons sweet chili sauce
• 1 tablespoon green onions, chopped
• juice from one lime

• Remove any beard, grit and dirt from mussels. Wash well, drain and pat dry.
• In a bowl, combine mayonnaise, cheese, sweet chili sauce, green onions and lime juice.
• Spoon about 1 teaspoon of mayo-chili mixture on mussels and arrange in a single layer on a baking sheet. Bake in a 375 F oven for about 10 to 15 minutes or until golden brown and bubbly. Serve hot.
• Notes : use frozen green mussels that are already half-shelled. If using live mussels, steam mussels just until shells open and remove top shell.

Try Chef Logro’s Ginataang Alimango (Spicy Crab with Coconut Milk)

  Ginataang Alimango (Spicy Crab with Coconut Milk) Recipe, Another Delicious Filipino recipe from Chef Boy Logro Pinoy Recipes.

• 3 large dungeness crabs, steamed
• 2 cans coconut milk
• 1 big jalapeno, chopped
• 5 pieces red chili, chopped
• 1 ginger, sliced thinly
• 1 medium onion, chopped
• 1 tsp garlic, minced
• 1/2 tsp salt
• cooking oil

• In a wok saute onion, garlic and ginger.
• Add the red chili and jalapeno.
• Then add the coconut milk. Bring to a boil.
• Add salt to taste.
• Cut the crabs in halves. Put the crabs in the wok.
• Scoop sauce from the wok and pour on the crab. Simmer for 5-10 minutes.
• Serve hot with steamed rice.

Try Chef Logro’s  Filipino Crispy Tahong (Deep-Fried Mussels)

   Filipino Crispy Tahong (Deep-Fried Mussels) Recipe, Another Delicious Filipino recipe from Chef Boy Logro Pinoy Recipes.

• 2 pounds half-shell New Zealand mussels
• 1 cup flour
• 2 tablespoons corn starch
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• oil for deep-frying

For Spicy Vinegar Dip :

• 1 cup red wine vinegar
• 4 to 5 peppercorns, crushed
• 3 to 4 cloves garlic, peeled and minced
• 1 thai chili pepper, finely chopped
• salt to taste

• Remove mussels from shells and clean of any impurities. Wash and drain well.
• In a bowl, combine flour, cornstarch, garlic powder, salt and pepper. Dredge shelled mussels with flour mixture to completely coat.
• In a pot, heat about 1 inch of oil over medium heat. Deep-fry, turning once or twice, flour-coated mussels until golden brown, crispy and cooked through. Remove from heat and drain on paper towels. Serve with spicy vinegar dip.
• For Spicy Vinegar Dip : In a bowl, combine vinegar, garlic, peppercorns, chili and salt to taste.
• Notes : Do not overcrowd pot during frying, fry in batches as needed.

Try Chef Logro’s Drunken Shrimps Recipe

Drunken Shrimps Recipe, Another Delicious Filipino recipe from Chef Boy Logro Pinoy Recipes.

• 3 kilos of large shrimps
• 4 cups of gin
• 4 cups of flour
• salt and pepper to taste
• cooking oil

• Wash the shrimps twice to remove impurities and allow to stand for at least 30 minutes.
• Place the shrimps in a bowl and add the gin.
• Prepare the batter by mixing flour with some water and gin. Mix well.
• Add the batter to the shrimps and mix well until the shrimps are well coated.
• Heat oil in a skillet and deep-fry the shrimp.

Try Chef Logro’s Shrimp Fried Rice

Shrimp Fried Rice Recipe, Another Delicious Filipino recipe from Chef Boy Logro Pinoy Recipes.

• 8 ounces shrimp, peeled and deveined
• 3 tablespoons peanut oil
• 2 garlic cloves, finely chopped
• 2 eggs, lightly beaten
• 3 green onions, chopped
• 1/4 cup chopped seeded red bell pepper
• 1/4 cup chopped seeded green bell pepper
• 3/4 cup frozen peas, defrosted
• 3/4 cup bean sprouts
• 3 cups cold cooked rice
• 3 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon sesame oil
• Salt to taste

• Heat 2 tablespoons oil over medium-high heat in a large, nonstick skillet or wok. Add garlic and sauté until soft. Add shrimp and stir-fry for 3 to 5 minutes or until shrimp turn pink; season with salt to taste. Remove shrimps from the pan and set aside.
• Add the remaining peanut oil and the sesame oil to the pan and when the oil is hot add the eggs. As the eggs cook, break up and scramble them.
• Add the rice and stir-fry for 3 minutes, stir well to mix. Add bean sprouts, bell peppers, peas, shrimps, soy sauce and fish sauce; stir-fry for 3-4 minutes. Add green onions, stirring well to mix. Adjust seasonings if necessary. Serve immediately.

Try Chef Logro’s Sweet and Sour Shrimp

Sweet and Sour Shrimp Recipe, Another Delicious Filipino recipe from Chef Boy Logro Pinoy Recipes.

• 1 (3 1/2-ounce) bag boil-in-bag rice
• 8 ounces firm light tofu
• 2 tablespoons cornstarch, divided
• 8 ounces peeled large shrimp
• 1/4 cup fat-free, less-sodium chicken broth
• 1/4 cup low-sodium soy sauce
• 2 tablespoons sugar
• 3 tablespoons rice vinegar
• 1 tablespoon chile paste with garlic
• 2 teaspoons dark sesame oil
• 2 teaspoons canola oil
• 1 cup prechopped onion
• 1/2 cup prechopped green bell pepper
• 1 tablespoon ground fresh ginger
• 1 (8-ounce) can pineapple chunks in juice, drained

• Cook rice and set aside.
• Place tofu between paper towels until barely moist; cut into 1/2-inch cubes. Combine tofu, 1 tablespoon cornstarch, and shrimp. Combine remaining cornstarch, broth, and next 4 ingredients (through chile paste); set aside.
• Heat sesame oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; sauté 3 minutes. Place shrimp mixture in a bowl. Heat canola oil in pan over medium-high heat. Add onion, bell pepper, ginger, and pineapple to pan; sauté 2 minutes. Add shrimp mixture; cook 1 minute. Add broth mixture to pan; cook 1 minute. Serve over rice.

Try Chef Logro’s Filipino Crispy Fried Tahong

Filipino Crispy Fried Tahong Recipe, Another Delicious Filipino recipe from Chef Boy Logro Pinoy Recipes.

• 1 kilo mussels(tahong), cleaned with beard removed
• 1 thumb-sized ginger, sliced and pound
• 3/4 cup flour
• 1/4 cup cornstarch
• 1/4 teaspoon ginger powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• oil for frying

• In a pan, place ginger and mussels with enough water. Bring to boil until the shells open.
• Drain then remove the mussels from the shell. Set aside.
• In a bowl, mix flour, cornstarch, ginger powder, salt and pepper.
• Dredge the mussels in flour mixture until well coated. Set aside.
• In a frying pan, heat oil then fry mussels until golden brown and crisp. Drain on paper towels.
• Transfer to serving plate then serve with spicy vinegar.