Pandisal :: Delicious Recipes for Fine Gourmet Dining

Recipe Index

2009-10-30T17:53:00.000-07:00

Filipino (Asian/Oriental and others) Recipe Index

[Gradually building a comprehensive Filipino recipe list, including Asian/Oriental and other regions' recipes]

Having a hard time finding all your favorite and lesser known Filipino recipes? Is your Filipino cookbook a bit lacking? From traditional home Filipino food, to party favorites, to savoring side dishes, to delicious desserts and refreshments, the Pandisal Filipino Recipe Index is the perfect source.

Adobo
Adobo (Chicken)
Adobo a la Monja
Adobo with Coconut Milk / Sauce
Adobong Labong
Adobong Pusit (Squid)
Alimango (Crab) in Tausi
Almondigas
Ampalaya - Style 1
Ampalaya - Style 2
Ampalaya with Coconut Milk
Annatto Chicken
Arroz a la Catalaña
Arroz a la Cubana
Arroz a la Filipina
Arroz a la Luzonia
Arroz a la Valenciana
Arroz Caldo with Chicken
Arroz Caldo with Goto
Asado de Carajay
Bacalao a la Viscaina
Bachoy
Bago-ong Guisado
Baguio Onion with Tokua
Balao-Balao - Style 1 (Pampanga)
Balao-Balao - Style 2 (Pagsanjan)
Banana Blossom Guinataan
Banana Blossom Kilawin
Banana Blossom, Paella Style
Banana Chips
Banana Fritters
Banana Peanut Salad
Banana Rolls
Bañgus en Tocho - Style 1
Bañgus en Tocho - Style 2
Barquillos
Batao
Batchoy
Batchoy 2
Bawang Guisado
Beef Steak
Bia with Coconut Milk
Bibingka Especial
Bibingka Pinipig
Bibingka Royal
Bibingkang Malagkit
Binagis
Bombones de Arroz
Bopiz
Brain Omelet
Brazos de la Reyna
Breaded Steak
Bringe
Broas
Buchi
Buco Pastelitos
Budin
Bukayo
Buko Salad
Bulanglang - Style 1
Bulanglang - Style 2
Bulanglang - Style 3 (Fish)
Bulanglang na Bañgus
Buñuelos
Burong Isda
Burong Mostaza with Egg
Cabbage and Celery
Cabbage Guisado
Cake "Sans Rival"
Calamares Rellenados
Caldereta
Callos con Garbanzos
Camaron Rebosado
Capuchiones
Cardillo
Cassava Bibingka
Cassava Bibingka Especial
Cassava Suman
Cauliflower
Champorado
Chicken and Pork (Pipi-an)
Chicken Curry - Style 1
Chicken Curry - Style 2
Chicken Pastel
Chicken Pork Loaf
Chicken Relleno - Style 1
Chicken Relleno - Style 2
Chicken Sinigang
Chicken Tinola
Chicken with Sotanghon
Chorizo with Combination Noodles
Chuletas de Puerco
Churros
Clams with Corn
Coconut Brittle
Coconut Burger
Coconut Candy
Coconut Chips
Coconut Honey
Coconut Jam - Style 1
Coconut Jam - Style 2
Coconut Jam - Style 3
Coconut Macaroons
Coconut Milk and Pinipig
Coconut Surprise
Coconut Syrup
Coconut Whey Syrup
Corn Soup
Crabs in Coconut Milk - Style 1
Crabs in Coconut Milk - Style 2
Crabs with Guavas
Crabs with Sili Leaves
Cuchinta
Curry (Prawns)
Daing na Bañgus
Dalag en Salza Amarilla
Dinengdeng
Dinuguan
Dinuguan Manok - Bicol Way
Dinuguan Manok - Style 1
Dinuguan Manok - Style 2
Duhat Juice
Eggplant Sauce for Pochero
Eggs, Spiced
Embutido - Style 1
Embutido - Style 2
Empanada
Empanaditas
Ensaimada - Style 1
Ensaimada - Style 2
Escabeche - Macao Style
Escabeche with Papaya
Escabecheng Apahap
Espasol
Estofado
Fish Balls with Petsay
Fish Croquettes
Fish Curry and Rice
Fish Cutlets
Fish Fritters
Fish Sarciado
Fish with Mostaza
Fried Chicken
Fried Shrimp
Fritada
Gollorias
Green Tomato
Guayabano Chiller
Guinataan Hipon
Guinataan Rice with Corn
Guinataan Rice with Mongo
Guinataan Talong
Guinataan with Rice Balls
Guinatan
Gulaman
Gulaman in Coconut Milk
Gulay na Papaya
Hito with Coconut Milk
Iced Buko
Iced Melon
Igado
Inañgit
Inihaw na Bañgus
Jamon en Dulce
Kalamay Hati or Matamis Sa Bao
Kalamay Pinipig
Kangkong Atsara
Kangkong Tomato Salad
Kangkong with Vinegar
Kari-Karing Pata
Katuray Salad
Kilawin na Baboy (Pork)
Kilawin Talaba
Kinchay Guisado
Kinunot (Bicol)
Labong Guisado
Laksa
Lang-lang
Leche Flan
Leche Flan (Coconut)
Lechon de Leche
Lengua
Lengua Estofada
Lengua Mechada
Liver Mixture for Caldereta
Liver Sauce for Lechon - Style 1
Liver Sauce for Lechon - Style 2
Longaniza
Lumpia (Bañgus)
Lumpia (Fried) - Style 1
Lumpia (Fried) - Style 2
Lumpia Labong (Bamboo Shoot)
Lumpia Sauce
Lumpia with Papaya
Lumpia with Peanuts
Lumpia with Ubod - Style 1
Lumpia with Ubod - Style 2
Lumpia Wrapper - Style 1
Lumpia Wrapper - Style 2
Lupok
Maja Blanca
Maja Blanca Maiz
Makapuno Meringue
Mango Ice Cream
Mango Jam
Mango Paste or "Pastilla de Manga"
Mango Preserve
Maruyang Camote - Style 1
Maruyang Camote - Style 2
Masapan de Coco
Masapodrida
Matamis na Bao
Mazapan de Pili
Meat Balls with "Sotanghon"
Mechado
Melon Balls
Menudo
Menudo de Rabo
Misua
Misu-Tomato Sauce
Mongo Guisado
Morcon - Style 1
Morcon - Style 2
Nangka Salad
Nata de Piña
Oysters Guisado
Paciencia
Paella
Pakam
Pakam (Lutong Talunan)
Paksiw (Apahap)
Paksiw (Bañgus)
Paksiw (Pork)
Paksiw na Lechon
Paksiw na Pata
Palitao
Panara
Pancit "Luglug"
Pancit Guisado
Pancit Mami
Pancit Molo
Pandesal (Style 1)
Pandesal (Style 2)
Pandesal (Style 3)
Papaya
Pasta Mercedes
Pastelitos de Pescado
Pastillas de Leche
Pastillas de Mani
Pastillas de Pili
Pastillas de Ube
Patola and Shrimp Reposado
Patola Omelet
Patola with Misua
Peanut Balls with Sotanghon
Peanut Brittle
Pesa, (Chicken)
Pesang Dalag (Mudfish)
Picadillo de Carne
Pilipit
Pinais
Pinakbet - Style 1
Pinakbet - Style 2
Pinipig Ice Cream
Pionono
Pochero
Pocherong Dalag
Polio Asado De Carajay
Polvoron
Pork Chops
Pork Inihaw
Pork Tapa - Style 1
Pork Tapa - Style 2
Pot Roast (Beef)
Poto de Ube
Puto Bumbong
Puto Maya
Putong Puti
Radish Kilawin
Rellenong Alimango
Rellenong Bañgus
Rellenong Talong
Salmon Guisado
Salza Blanca
Santol in Syrup
Sapin Sapin - Style 1
Sapin Sapin - Style 2
Sauce for Pipi-an
Shrimp Croquettes
Shrimp Meat Tortilla
Sigadillas with Vinegar
Sinanglay
Sinigang na Bañgus
Sinigang na Carne
Sinkamas Relish
Sinukmani
Sitao
Sitsaro Guisado
Sitsaron (Lechon sa Kawale)
Soba de Pan a la Diabla
Spareribs and Shrimps in Coconut Milk
Squash Flowers
Squash with Coconut Milk
Squash with Shrimps
String Beans Guisado
Stuffed Eggplant
Stuffed Frogs
Stuffed Pepper
Stuffed Shrimps
Suam na Sugpo
Suman Inantala
Suman Maruecos
Suman sa Ibus
Suman sa Ligia
Suman Saba
Suspiros de Pili and Casuy
Taguba
Tamales - Style 1
Tamales - Style 2
Tamarindo
Tinagoctoc - Style 1
Tinagoctoc - Style 2
Tinapay San Nicolas
Tinutungan
Tocino del Cielo - Style 1
Tocino del Cielo - Style 2
Togue Guisado
Tortilla de Cangrejo
Tulia Omelet
Turron de Almendras
Turron de Casuy
Turron De Pili
Ube Halaya
Ube Ice Cream
Ubod ng Niyog
Ukoy
Ukoy with Shrimps
Umba
Upo Dinengdeng
Upo Guisado
Wafer Wrapper
Yema

Daing na Bangus

2009-10-30T15:44:00.000-07:00

Daing na Bangus Recipe

Ingredients:

1 large, fat bangus (milk fish)
Salt or soy sauce taste
Pepper to taste
2 tablespoon vinegar
3 cloves garlic

Method:

Clean the fish and cut lenghtwise along the back from head to tail and spread flat. Mix crushed garlic, vinegar, salt and pepper. Soak fish in the mixture a few hours and dry in the sun. To serve, fry in hot oil and serve with tomato and onion salad.

Crabs With Sili Leaves

2009-10-30T15:38:00.000-07:00

Crabs With Sili Leaves Recipe

Ingredients:

2 small fat crabs
3 small tomatoes. quartered
3 cloves small red onion (sibuyas tagalog)
3/4cup shredded buko (young coconut)
1 cup thin coconut milk
1 cup pure coconut milk
Salt and pepper to taste
1 cup sili leaves (hot red pepper leaves)

Method:

Clean crabs very well; detach pinchers. Detach shells and remove all unedible parts. Fill shells with shredded buko (young coconut) and put back in lace, tying each to the body, if necessary. Place crabs, pinchers, tomatoes, onion cloves and salt and pepper to taste in a saucepan or pot with the thin coconut milk and simmer until crabs are cooked. Add pure coconut milk and sili leaves and bring to a boil. Remove from heat and serve hot.

Crabs with Guavas

2009-10-30T15:33:00.000-07:00

Crabs with Guavas Recipe

Ingredients:

4 crabs
5 ripe guavas, medium sized
1 onion
4 cloves garlic
Cooking oil
2-1/2 cups water
Salt and sugar to taste

Method:

Clean the crabs, then cut crosswise into two. Peel the guavas and cut into thin slices. Chop onion and and garlic separately. Saute garlic in about 1 tablespoon of oil until brown. Add onion then the guavas. Add the crabs. Cover and cook over low heat a few minutes. Then add water and bring to a boil. Add salt and sugar to taste. Remove from fire when the crabs are cooked.

Bringe

2009-10-30T15:23:00.000-07:00

Bringe Recipe

Ingredients:

1 chicken, boiled and cut into strips
1/2 cup pork, boiled and cut into strips
1 clove garlic minced
4 cups coconut milk
1 tablespoon lard
Salt and pepper to taste
1 cup shrimp
1/2 cup ham, chopped
1/2 onion sliced
1 tbsp. curry powder
1/2 laurel leaf
2 cups rice

Method:

Fry the garlic; add the onions, shrimps, pork, ham, chicken, curry powder and rice. Add salt and pepper, laurel, and the coconut milk and cook over medium heat, stirring once in a while to avoid burning. When the mixture is dry, cover with banana leaves and continue cooking over low heat until rice is tender.

Brain Omelet

2009-10-30T15:22:00.000-07:00

Brain Omelet Recipe

Ingredients:

2 pork brains (4 halves)
1/2 finely minced onion, small
Salt and pepper to taste
2 well beaten eggs
Oil for frying

Method:

Clean brains, removing membrane. Steam brains in very little water until cooked. Season into cubes and add onion. Add a little salt to beaten eggs. Heat enought oil in frying pan, when eggs begin to set. Turn eggs. Place cooked brain on eggs when eggs begin to set. Turn eggs over to completely cover brains. Serve hot.

Bangus En Tocho - Style 2

2009-10-30T15:17:00.000-07:00

Bangus en Tocho Recipe (Style 2)

Ingredients:

1 large fat bangus
Oil or lard
2 tbsps. cut into very thin, narrow strips about 3/4 inch long
2 section garlic, chopped fine
6 pair-sized tomatoes or large tomatoes scliced
2 tablespoons tajure
2 tablespoon tausi
1 onion silced in long, norrow srips
1 cake tokua, cut into pieces 3/4 inch long and 1/8 wide
2 tablespoons vinegar
Sugar to taste
Salt

Method:

Clean the fish and cut into serving 1.2 inch thick. Salt and let stand 15 minutes. Drain. Fry in hot lard until brown and set aside. Fry the onion and tokua and set aside. Saute in remaining lard the garlic, ginger and tomatoes. Add to this the tajure dissolved in 1 cup of water. Then add the tausi and the fried tokua, sugar to taste and onion. Simmer 5 minutes longer. Drop the fried fish into this mixture and continue cooking for 3 minutes.

Bangus En Tocho - Style 1

2009-10-30T15:10:00.000-07:00

Bangus en Tocho Recipe (Style 1)

Ingredients:

Bangus
1 cup tajure
1/2 onion
2 cm. cube ginger
2-4 tbsp. vinegar
4 tomatoes
2 cloves garlic, sliced crosswise
1/2 cup lard

Method:

Fry the fish until half done. Soak the tajure in a little water and vinegar. Saute the garlic onion, tomatoes, ginger, and add the tajure mixture. Add the fish and a little water. Boil for 3 minutes.

Batchoy

2009-10-30T15:04:00.000-07:00

Batchoy Recipe

Ingredients:

1/2 cup sliced pig's lapay (pancreas)
1/2 cup sliced pig's kidney
1/2 cup sliced pig's tenderloin
1/2 cup sliced pig's liver
Fry meat until brown. Set aside.

Saute the following:
2 segments chopped garlic
1 chopped onion and
1 small piece ginger, cut in fine strips
Add the fried mixture then add
1 tablespoon patis

Method:

Mix thoroughly and cover. After 10 minutes, add enough stock or water to cover (about 4 cups) and boil until meat becomes tender. Add sili (red pepper) leaves and remove from heat. Serve hot.

Adobong Labong

2009-10-30T14:59:00.000-07:00

Adobong Labong Recipe

Ingredients:

3 cups labong, minced and blanched
1/2 cup pork, boiled tender and minced
1/2 cup shrimp, minced
5 segments garlic, chopped
4 tablespoons patis
1 medium sized onion, chopped
2/3 cup shrimp stock
5 tablespoons fat

Method:

Brown garlic and onion in fat. Add pork ang shrimps. Continue cooking mixture in fat, stirring constantly until shrimps are almost cooked. Add patis and stock and labong. Simmer until labong is cooked and then add vinegar. Continue simmering until lmost all liquid has evaporated. Add fat and cook about 6 minutes more. Season to taste.

Sinukmani

2009-06-10T03:57:00.000-07:00

Sinukmani Recipe

Ingredients:

5 cups malagkit rice
3 cups sugar
3 coconuts
1 tsp. salt

Method:

- Grate the coconuts and squeeze out the milk without adding water.
- Set aside.
- Prepare the diluted coco milk by adding one cup hot water to the grated coconut for each extraction.
- Boil this (about 8 cups milk) until thick, then add the undiluted coconut milk, and boil until it begins to curdle.
- Add the rice, salt and sugar and continue cooking, stirring constantly, over low heat, until the rice is cooked.
- Line pan with banana leaves.
- Pour the rice mixture into pan and flatten with a spatula.
- Cut into 2 inches squares with a butter knife and serve hot or cold with grated coconut on top.

Gulaman

2009-03-30T14:38:00.000-07:00

Gulaman Recipe

Ingredients:

2 cups gulaman (1 gulaman and 2 cups water)
2/3 cup sugar
1/2 cup pineapple (diced)
1 banana (neatly cut)
4 slices ripe mango
1/2 cup milk (fresh)

Method:

- Boil sugar with gulaman.
- Remove from fire, pass through a sieve.
- Add milk and put 1 cup of the mixture in a wet mold.
- Put in a cool place to jell.
- When partly jelled arrange fruits in mold and pour the remaining gulaman.
- Put in a cool place until firm.

Crabs in Coconut Milk Style 2

2008-07-15T16:40:00.000-07:00

Crabs in Coconut Milk Style 2 Recipe

Ingredients:

6 fresh crabs
2 cups diluted coconut milk
Salt to taste
1/4 cup young pepper leaves

Method:

Wash the crabs well. Cut into halves. cook in diluted coconut milk. Add pepper leaves. Season with salt and pepper.

Crabs in Coconut Milk

2008-07-14T18:42:00.000-07:00

Crabs in Coconut Milk Recipe

Ingredients:

3 fat crabs (alimango)
1 cup chopped buko (young coconut)
1/4 teaspoon salt
1 cup thin coconut milk
1 cup thick coconut milk
1 clove garlic, pounded
2 tablespoons minced onion
A small slice of ginger
2 fresh hot pepper, whole
Salt and pepper to taste

Method:

Clean crabs very well. Dip briefly in boiling water. Open and remove all the fat lining the shell. Mix fat with chopped buko and 1/4 teaspoon salt. Fill shells with the mixture. Wrap each young banana leaf.
Arrange crabs in saucepan and over them, the shells wrapped in banana leaf. Boil in 1 cup thin coconut milk with salt and pepper to taste the whole peppers. As soon as crabs are cooked, add thick coconut milk simmer about 5 minutes.

Corn Soup

2008-07-09T15:21:00.000-07:00

Corn Soup Recipe

Ingredients:

1 cup young corn scraped from cob
1 onion (sliced thin)
1/4 cup shrimps (sliced)
1 tablespoon lard
2 cloves garlic, crushed
4 cups shrimp stock
1 cup pepper leaves (siling labuyo)
Dash of pepper
Salt to taste

Method:

Saute garlic and onion; add shrimp. Add shrimp stock and boil. Add chopped corn, and simmer until the corn is tender. Season with salt and pepper. Add green pepper leaves three minutes before removing from fire. Serve hot.

Clams with Corn

2008-07-06T10:41:00.000-07:00

Clams with Corn Recipe

Ingredients:

1 cup grated young corn
12 clams
1 cup clam stock
2 tbsp. sliced onions
1/8 tsp. chopped ginger
1 tbsp. lard or cooking oil
Salt
rice or spaghetti noodles (optional)

Method:

Saute onions in lard; add clams and ginger. Add young corn and stock. Boil and continue cooking over low heat until corn is tender. Salt to taste. Serve with rice or spaghetti noodles (optional).

Chuletas de Puerco

2008-06-30T18:34:00.000-07:00

Chuletas de Puerco Recipe

Ingredients:

4 pork chops
1 tablespoon calamansi juice
1/2 cup bread crumbs
Salt and pepper to taste
1 egg beaten
Oil for frying

Method:

Pound chops thin. Season with calamansi juice, salt and pepper to taste 20 minutes before cooking. Moisten with egg and roll each chop in bread crumbs. Pan fry in little oil in pan over low heat until pork is cooked thoroughly.

Breaded Steak

2008-06-30T18:32:00.000-07:00

Breaded Steak Recipe

Ingredients:

6 slices of tenderloin steak
Salt and pepper to taste
2 teaspoons calamansi juice
1/2 cup bread crumbs
1 egg beaten
Cooking oil

Method:

Pound the steaks thin. Season with salt and pepper and calamansi juice, about 20 minutes before cooking. Roll in bread crumbs, dip egg just to moisten and roll in crumbs again. Pan fry in oil over moderate heat. Serve hot.

Banana Peanut Salad

2008-06-26T17:47:00.001-07:00

Banana Peanut Salad Recipe

Ingredients:

16 ripe medium- sized banana
16 tbsp. chopped peanuts
Mayonnaise dressing
Lettuce

Method:

Slice crosswise and thin 2 bananas for each individual serving and mix with two tablespoon chopped peanuts. Add mayonnaise dressing, mix lightly with a fork and arrange on lettuce leaves before serving.

Banana Blossom, Paella Style

2008-06-26T17:45:00.000-07:00

Banana Blossom, Paella Style Recipe

Ingredients:

2 cups banana blossom, cut in pieces, worked in salt and rinsed
1/2 cup clams (boiled meat)
1/2 cup pork, cut in strips
14 small shrimps, blanched, peeled
1/2 of a small onion, sliced fine
1 section garlic, pounded
Achuete (or soy sauce)
1 tablespoon salt
2-1/2 cups clam stock
1 bay leaf
A dash of pepper
1 cup rice
1 tablespoon lard

Method:

Saute garlic, onion,pork, and shrimps. Add stock and boil. Add banana blossom and continue cooking. Season with salt and pepper. Add rice, achuete water,bay leaf,and cook until done, stirring from time to time, to avoid burning. Serve garnished with shrimps, clams and a few pieces of the tender part of banana blossom.

Banana Blossom Kilawin

2008-06-26T17:42:00.000-07:00

Banana Blossom Kilawin Recipe

Ingredients:

2 banana blossoms
1 cup shelled shrimps
4 cloves chopped garlic
1 onion (cut in sliced)
4 tablespoon lard
2 cups shrimp juice
Vinegar, salt and pepper to taste

Method:

Remove the tough covering of the blossom. Slice thin (crosswise). Squeeze it with salt and then rinse. Set aside. Mix the shrimps, sliced onion, and vinegar. Saute the garlic and add the shrimp mixture. Add shrimp juice and continue cooking. Then add blossom. Turn over constantly until tender. Season with salt and pepper. Serve hot.

Binagis

2008-06-01T08:15:00.000-07:00

Binagis Recipe

Ingredients:

2 cups pork
3/4 cup liver
1 1/2 cups heart
3/4 cup kidney
Vinegar
2 teaspoon garlic, minced
1/4 cup onion, sliced
1 large red, sweet pepper cut into strips
Salt

Method:

Boil the pork, heart and kidney until tender. Cut the pork, heart and kidney into small pieces. Do the same with liver. Saute the garlic, onion and pork. Then add the heart and kidney. Season with vinegar and salt. Add the liver and red sweet pepper and cook for about 3 minutes. Serve hot.

Banana Blossom Guinataan

2008-06-01T08:08:00.000-07:00

Banana Blossom Guinataan (Coconut Milk) Recipe

Ingredients:

2 banana blossoms
1 cup pure coconut milk
2 tablespoon vinegar
1/4 cup sliced tomatoes
1/4 cup sliced onion
2 cloves garlic, crushed
1 tablespoon cooking oil
Salt and pepper to taste

Method:

Remove the tough covering of the blossoms. Slice thin crosswise. Add 2 tablespoon coarse salt and squeeze off bitter juice. Rinse in water and squeeze dry. Set aside.

Heat oil in skillet and saute garlic until light brown. Add onion and then the tomatoes. Cook about 3 minutes. Add banana blossom and vinegar and bring to a boil without stirring. Simmer for another 3 minutes. Add salt and pepper to taste and stir. Continue cooking until banana blossom is tender. Add pure coconut cream and turn off heat.

Bia with Coconut Milk

2008-05-24T17:01:00.000-07:00

Bia with Coconut Milk Recipe

Ingredients & Method:

Clean the bia, simmer it slowly for about 15 minutes in 1 cup coconut milk, 1/2 teaspoon of salt, and the juice of 5 calamansi (musk lime). Lay the fish on a platter and pour over it gravy made from the stock in which it was cooked and one teaspoon of flour. The mixture is simmered until thick.

Garnish with vegetables.

Balao-Balao (Pagsanjan)

2008-05-24T16:58:00.000-07:00

Balao-Balao (Pagsanjan) Recipe

Balao Balao is similar to Bagoong Rice.

Ingredients:

1 cup small shrimp (bigger than alamang)
1 big tomato sliced
Salt and pepper to taste
Hot pepper (labuyo) to taste
1 cup coconut milk
1 tablespoon fat

Method:

Chop shrimps, peeling included, till time. Saute and cook with tomato. Season with salt and peppers. Add coconut milk and cook till almost dry.