Delicious Filipino Food Recipes: A Taste of the Philippines

Filipino cuisine is a vibrant tapestry of flavors, influenced by centuries of cultural exchange and a deep love for food. From hearty stews to flavorful grilled dishes and unique dipping sauces, Filipino food offers a comforting and exciting culinary journey. At foods.edu.vn, we celebrate the rich culinary heritage of the Philippines, and we’re excited to share some classic Filipino Food Recipes that you can easily recreate in your own kitchen. Get ready to explore the delicious world of Filipino flavors!

Filipino Stew (Afritada)

Afritada is a hearty and flavorful Filipino tomato-based stew, traditionally made with chicken or pork. This vegan version substitutes tofu for a lighter and equally satisfying meal. Packed with vegetables and simmered in a rich tomato sauce, this Filipino stew recipe is perfect for a comforting family dinner.

Ingredients:

• 3 tablespoons cooking oil
• ½ yellow onion, 1-inch diced
• 2 teaspoons minced garlic
• 2 Roma tomatoes, 1-inch diced
• 8 oz tomato sauce
• 2 bay leaves
• ½ teaspoon ground basil
• 2 cups vegetable broth
• 2 tablespoons nutritional yeast
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 carrot, 1-inch diced
• 1 sweet potato, 1-inch diced
• 1 cup tofu, 1-inch diced
• 1 red bell pepper, 1-inch diced
• 1 cup green peas
• 1 teaspoon sugar
• Salt and ground black pepper to taste

Instructions:

1. Prepare the Tofu: Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Place diced tofu on a baking sheet, drizzle with oil, and bake for 12 minutes until slightly golden. Set aside.
2. Sauté Aromatics: Heat cooking oil in a pot over medium heat. Sauté diced onion until softened, then add minced garlic and cook until fragrant. Add diced tomatoes and sauté until softened and slightly crushed.
3. Simmer the Stew: Pour in tomato sauce and vegetable broth. Add bay leaves, ground basil, nutritional yeast, salt, and pepper. Bring to a boil.
4. Add Vegetables: Add diced carrots and boil for 5 minutes. Then add sweet potato and continue to boil for another 5 minutes.
5. Combine and Simmer: Add baked tofu and diced red bell pepper. Reduce heat to low and simmer for 7-10 minutes, allowing the flavors to meld.
6. Finish and Serve: Stir in green peas, sugar, salt, and pepper to taste. Simmer for a final 5 minutes. Serve hot and enjoy this delicious Filipino Afritada stew!

BBQ Skewers: Filipino Style Grilled Pork

Filipino BBQ skewers are a beloved street food and party staple in the Philippines. Marinated in a sweet and savory mixture, these pork skewers are grilled to perfection over charcoal, capturing the smoky essence of Filipino BBQ. This recipe brings the authentic flavors of Filipino BBQ skewers right to your backyard.

Taghap Filipino BBQ Skewers, Version 15

Marinade:

• 7 pounds bone-in pork shoulder, cut into cubes (bone reserved for stock)
• 1/2 can of Sprite (or substitute: 1/2 cup Pellegrino, 1 tbsp honey, juice of 1 Meyer lemon)
• 1/4 cup sweet soy sauce
• 1/2 cup soy sauce
• 1/3 cup white vinegar
• 5 garlic cloves
• 2 tbsp sugar
• 2 tbsp salt
• 1 tbsp sesame oil
• 1 tbsp yuzu juice (optional)
• 1 tbsp Dijon mustard
• 1 bunch green onions, thinly sliced

Basting Mix:

• 3 tbsp Oyster sauce
• 3 tbsp light Soy sauce
• 2 tbsp dark soy sauce
• 5 Ketchup packets

Instructions:

1. Prepare Marinade: Combine all marinade ingredients except green onions in a blender and pulse until well combined. Stir in sliced green onions.
2. Marinate Pork: Pour marinade into a ziplock bag with pork cubes. Marinate overnight in the refrigerator for best flavor.
3. Soak Skewers: Soak bamboo skewers in water for at least 30 minutes to prevent burning during grilling.
4. Assemble Skewers: Thread marinated pork cubes onto soaked skewers.
5. Grill BBQ Skewers: Grill skewers over charcoal using high heat until the internal temperature reaches 155 degrees Fahrenheit (68 degrees Celsius).
6. Baste and Caramelize: Mix basting mix ingredients in a bowl. Brush basting mix on skewers right before they are done, allowing the sugars to caramelize slightly for that signature Filipino BBQ glaze.
7. Serve: Serve hot with rice and your favorite drinks. Enjoy these flavorful Filipino BBQ skewers!

Short Rib Caldereta: A Rich and Flavorful Filipino Beef Stew

Caldereta is a rich and savory Filipino beef stew, known for its complex flavors and tender meat. This short rib caldereta recipe elevates the classic dish by using meaty short ribs and a slow cooking method, resulting in an incredibly flavorful and melt-in-your-mouth experience. Perfect for potlucks or a special family meal, this Filipino beef stew is sure to impress.

Short Rib Caldereta
Serves: 4 people
Prep time: 1 hour active cooking time
Cook time: 5 hours passive cooking time

Ingredients:

• 1 tablespoon cooking oil
• 1.5 pounds English-cut short ribs (bone-in)
• 1 tablespoon Kosher salt
• 1 teaspoon crushed black pepper
• 2 tablespoons grapeseed oil
• 1 onion, sliced into quarters
• 3 garlic cloves, thinly sliced
• 1 large potato, sliced in 2-inch chunks
• 2 large carrots, bias cut into 2-inch pieces
• 1/2 cup tomato sauce
• 2 cups chicken stock
• 3 large bay leaves
• 1 teaspoon crushed chili or red pepper flakes
• ½ cup liver spread (like Reno brand)
• ⅔ cup whole black olives
• 1 large red pepper, cleaned and quartered
• 1/4 cup minced parsley

Instructions:

1. Prepare Short Ribs: Pat short ribs dry with paper towels. Season generously with Kosher salt and crushed black pepper.
2. Sear Short Ribs: Heat cooking oil in a slow cooker or Dutch oven over medium-high heat. Sear short ribs until golden brown on all sides. Remove short ribs and set aside.
3. Sauté Aromatics: Wipe down the pot, leaving about 2 tablespoons of rendered beef fat. Add quartered onion and cook for 5 minutes until softened. Add thinly sliced garlic and cook for another minute until fragrant. Return short ribs to the pot.
4. Add Vegetables and Simmer: Add potato chunks and carrot pieces. Pour in tomato sauce and chicken stock. Add bay leaves and crushed red pepper. Ensure the liquid is about halfway up the short ribs.
5. Slow Cook: Cover and slow cook for 4 hours, or until short ribs are fork-tender.
6. Thicken Sauce: With a slotted spoon, remove all solids (short ribs and vegetables) and place in a separate bowl. Add liver spread to the liquid in the pot and gently reduce by half, stirring frequently.
7. Finish and Garnish: Add black olives and the reserved solids back into the pot. Simmer for another five minutes. Char or grill red pepper quarters, then slice into 1-inch squares and set aside for garnish.
8. Plate and Serve: To plate, spoon vegetables on the bottom of a large shallow bowl. Gently scoop short ribs, bone side up, on top. Add remaining sauce. Garnish with grilled red pepper squares and minced parsley. Serve hot with rice.

How to Cook Longanisa from Frozen: Filipino Breakfast Sausage Made Easy

Longanisa, a sweet and savory Filipino breakfast sausage, is a true comfort food. This guide teaches you how to cook longanisa from frozen, just like mama used to make! No thawing needed, ensuring you can enjoy this Filipino breakfast staple anytime.

How to Cook Longanisa from Frozen

Instructions:

1. Add Water and Sausage: Get your pack of frozen longanisa and remove from packaging. Add sausages to a high-sided stainless steel or cast iron pan. Fill with enough water to cover about 1/2 inch up the sausages.
2. Boil and Simmer: Crank heat to high and bring to a boil. Once boiling, reduce heat to a constant simmer, around medium-low heat. Uncoil the sausages and arrange them in a single layer.
3. Evaporate Water and Flip: Cook for about 10 minutes, then flip the sausages. Continue simmering until all the water evaporates. At this point, your sausages should be about 85% cooked.
4. Caramelize and Brown: Let the sausages render out their own fat. The rendered fat will caramelize the sausages, giving them a deep crimson color. Flip to brown the other side.
5. Serve and Deglaze: Remove cooked longanisa from the pan and serve on a plate. Deglaze the pan over high heat with a splash of beer or water, scraping up the caramelized sugars from the bottom. Once the sauce has thickened slightly, pour it over the sausages or rice.
6. Enjoy: Serve hot with rice, eggs, and sawsawan (dipping sauce) for a classic Filipino breakfast, silog.

*Note: If using fresh longanisa, use half the amount of water and reduce cooking time by 5 minutes per side.

Sawsawan! The Essential Filipino Dipping Sauce

Sawsawan is the quintessential Filipino dipping sauce, a flavorful blend of vinegar, soy sauce, and aromatics. This versatile sauce adds a tangy and savory kick to grilled meats, fried dishes, and even steamed vegetables. Easy to make with pantry staples, sawsawan is a must-have condiment for any Filipino meal.

Taghap Family Sawsawan
Active time: A few minutes
Total time: Same
Serves: A family of three for use with one main dish

Ingredients:

• 3 shakes or ¼ TSP Tabasco sauce
• ½ CUP vinegar (Datu Puti cane or Heinz white distilled)
• ¼ CUP soy sauce (Datu Puti or Yamasa usukuchi light Japanese soy sauce)
• ¼ TSP freshly cracked black pepper
• ⅛ TSP or a small shake of onion powder

Instructions:

1. Mix Ingredients: Combine all ingredients in a small bowl.
2. Taste and Adjust: Taste and adjust seasonings to your preference, adding more vinegar for tanginess or soy sauce for saltiness.
3. Serve: Serve in a small bowl with a lip, perfect for dipping or pouring. Enjoy this easy Filipino sawsawan with your favorite dishes!

Sawsawan + #HellaRice, 4 Ways to Enjoy:

1. Grilled Steak: The vinegar-forward sauce balances the bitterness of charred foods and cuts through the richness of fatty cuts like ribeye. Variation: Add sliced green onions and spicy peppers like serrano or habanero.
2. Canned Corned Beef: Quick recipe: Sauté diced onion and minced garlic, add corned beef, and crisp up the edges. Top with fried eggs and cherry tomatoes.
3. Steamed Salmon: Elevate steamed salmon beyond lemon. Calamansi-flavored soy sauce (toyomansi) adds a citrusy twist. Add cilantro leaves and shallot slivers for freshness.
4. Ripe Heirloom Tomato: Sawsawan, rice, and heirloom tomato make a simple yet satisfying meal.

TAGHAP FAMILY FRESH LUMPIA: Filipino Fresh Spring Rolls

Fresh Lumpia (Lumpiang Sariwa) is a delightful Filipino fresh spring roll, packed with vegetables and often served with a savory peanut sauce. This recipe features a flavorful pork confit filling, adding a touch of richness to the light and refreshing lumpia. Perfect for potlucks or a light meal, Filipino fresh lumpia is a delicious way to experience Filipino cuisine beyond fried spring rolls.

TAGHAP FAMILY FRESH LUMPIA
by Herschell Taghap

Lumpia Filling:

• 1 jicama, julienned
• 1 ½ cup carrots, julienned
• 2 tbsp fish sauce (patis)
• 1 lb cabbage, shredded
• ½ cup hazelnuts, crushed
• 6 Lettuce leaves
• 1 pack extra firm tofu, sliced in strips
• 1 medium sized onion, chopped
• ½ cup cilantro, chopped

Sauce:

• Pork confit (recipe here on epicurious.com)
• 1 tbsp soy sauce
• ½ cup brown sugar
• 2 cups water
• 1 tbsp garlic, minced
• 1 tbsp corn starch (diluted in 3 tbsp water)

Instructions:

1. Prepare Filling: Combine all lumpia filling ingredients in a large bowl and mix well.
2. Make Sauce: For the sauce, bring water to a boil in a saucepan. Add brown sugar, soy sauce, and minced garlic. Dilute cornstarch in water and add to the saucepan. Bring to a boil again, then reduce heat and simmer sauce until thickened. Fold in shredded pork confit.
3. Assemble Lumpia: Arrange filling ingredients within an unfried lumpia wrapper. Fold the wrappers and lay on a plate seam-side down.
4. Serve: Top lumpia with sauce and pork confit. Sprinkle with crushed hazelnuts. Serve and enjoy these Filipino fresh spring rolls!

Herschell’s 40-Garlic Clove Adobo: An Intense Filipino Classic

Adobo is arguably the most famous Filipino dish, a savory stew braised in soy sauce, vinegar, garlic, and peppercorns. This 40-garlic clove adobo recipe takes the garlicky goodness to the next level, creating an intensely flavorful and aromatic Filipino pork adobo. A must-try for garlic lovers and anyone wanting to experience authentic Filipino flavors.

40 Garlic Clove Adobo

Ingredients:

• 4 pounds bone-in pork shoulder, cut into 3-inch by 3-inch pieces
• 2 tbsp sugar
• 1/2 cup light soy sauce
• 1/4 cup sweet soy sauce
• 1 tbsp mushroom soy sauce
• 1 cup apple cider vinegar
• 18 black peppercorns
• 4 big bay leaves
• 1 tsp chili flake
• 2 cups water
• 40 cloves of roasted garlic (or 10 cloves raw or 1 tbsp garlic powder)

Instructions:

1. Sear Pork: Sear pork shoulder pieces in a Dutch oven over medium-high heat until deeply golden brown on all sides. Work in batches if necessary to avoid overcrowding the pot. Remove pork and set aside, leaving 2-3 tablespoons of rendered pork fat in the pot.
2. Add Aromatics and Braise: Add all remaining ingredients, including seared pork, to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for about three hours, or until pork is fork-tender.
3. Cool and Defat: Allow the adobo to cool overnight in the refrigerator. This allows flavors to meld and fat to solidify. Remove as much solidified fat as desired.
4. Reheat and Strain (Optional): Reheat the broth with a little chicken stock. Strain out peppercorns and bay leaves if desired for a smoother sauce. Taste and adjust seasonings.
5. Roast Mushrooms (Optional): Roast two dozen mushrooms in a touch of oil at 425 degrees Fahrenheit (220 degrees Celsius) until golden brown. Fold roasted mushrooms into the adobo for added texture and flavor.
6. Serve: Serve hot with steamed rice. Enjoy this intensely flavorful Filipino 40-clove adobo!

16-Hour Filipino Peanut Butter Stew aka Kare-Kare: A Slow-Cooked Delight

Kare-Kare is a unique and beloved Filipino stew, characterized by its rich and savory peanut sauce. Traditionally made with oxtail, this slow-cooked kare-kare recipe requires time but rewards you with incredibly tender meat and a deeply flavorful stew. Perfect for a special occasion or a comforting family meal, this Filipino peanut butter stew is a true culinary adventure.

16-Hour Filipino Peanut Butter Stew aka Kare-Kare
by Herschell Taghap

Active time: 1 hour 30 minutes
Total time: 18 hours
Serves: Two small families (6 adults and 4 kids)

First Slow Cooker Cycle:

• 3 lbs oxtail (80/20 ratio of big to small pieces preferred)
• Kosher salt and freshly cracked black pepper
• 1 tbsp rice bran oil
• 6 cups dashi (or hondashi/instant dashi)
• 1 large sweet onion, quartered
• 1 clove dried black garlic (or 3 whole regular cloves)
• 1 thumb-sized knob of ginger, sliced lengthwise

Second Slow Cooker Cycle:

• 4 gabi (taro root), peeled and halved

To Finish:

• 1 cup creamy peanut butter (like Jif)
• 1 lb sitaw (long beans), cut into 2-inch pieces
• ¼ cup annatto water (annatto seeds soaked in hot water and strained)
• 2 tbsp toasted ground rice

Garnishes:

• ¼ cup whole roasted peanuts, lightly crushed
• A few shakes of sweet smoked paprika
• ½ cup bagoong (Filipino shrimp paste)

Instructions:

1. Season and Sear Oxtail: Season oxtails generously on all sides with salt and pepper. Preheat rice bran oil in a pot (or Instant Pot). Sear oxtail pieces until golden brown. Set aside.
2. Deglaze and First Slow Cook: Dab excess oil and deglaze the pot with dashi, scraping up browned bits. If using a slow cooker, transfer pot contents to the slow cooker. Add oxtails, quartered onion, ginger, and black garlic clove. Cover and slow cook on medium-low for eight hours.
3. Second Slow Cook with Taro: Check oxtail tenderness. Add gabi (taro root) and run another eight-hour slow cooker cycle. Meat should easily pull away from bones. Taste and adjust salt and pepper.
4. Add Vegetables and Peanut Butter: Once meat is tender, add sitaw (long beans) and simmer for 10 minutes until tender. Incorporate peanut butter into the broth using a handheld mesh strainer and the back of a spoon for smooth incorporation.
5. Finish and Serve: Add toasted ground rice and annatto water. Stir and gently simmer for 5-7 minutes, being careful not to boil, as the sauce may break.
6. Warm Bagoong: In a nonstick pan, warm shrimp paste over medium-low heat until it splatters slightly. Serve on the side as a condiment.
7. Plate and Garnish: Scoop kare-kare into a large bowl, arranging larger bones in the center. Add gabi and sitaw on the sides and ladle sauce over everything. Garnish with crushed peanuts and smoked paprika. Serve hot with bagoong and rice.

Ginataang Kalabasa (Stewed Pumpkin Squash with Coconut Milk): A Creamy Filipino Vegetable Dish

Ginataang Kalabasa is a creamy and flavorful Filipino vegetable dish, featuring pumpkin squash stewed in coconut milk. This recipe adds shrimp for extra protein and flavor, creating a comforting and satisfying Filipino vegetable and seafood dish. Perfect as a side dish or a light main course, Ginataang Kalabasa is a delicious way to enjoy the flavors of Filipino coconut milk-based cuisine.

Ginataang Kalabasa (Stewed Pumpkin Squash with Coconut Milk)
By Herschell Taghap

Serves: 4 people
Prep time: 15 minutes
Cook time: 25 minutes

Ingredients:

Squash:

• 2 large delicata squash, cut into rings and cleaned (or pumpkin or butternut squash)
• 1 tablespoon Filipino shrimp paste aka bagoong
• 1 teaspoon kosher salt
• 1/2 teaspoon crushed black pepper

Coconut Sauce:

• 1 lb raw shrimp, preferably shell-on
• 1 teaspoon kosher salt
• 1/2 teaspoon crushed black pepper
• 3 cloves garlic, thinly sliced
• 1 medium yellow onion, julienned
• 1 cup minced kale
• 2 cups coconut milk
• 1 tablespoon fish sauce
• 1 lemon or lime, sliced in half

Instructions:

1. Roast Squash: Slice delicata squash into rings. Toss with bagoong, Kosher salt, and black pepper in a bowl. Place on a baking dish lined with parchment paper. Roast at 450 degrees Fahrenheit (230 degrees Celsius) until golden brown, about 10 minutes. Taste and adjust salt seasoning.
2. Sauté Aromatics and Shrimp: Preheat oil in a pot over medium-high heat. Toss shrimp with salt and pepper. Add shrimp and cook for 3 minutes until golden on one side. Remove shrimp from the pot and set aside. Reduce heat to medium and sauté thinly sliced garlic, julienned onion, and minced kale until onion is soft, about 10 minutes.
3. Simmer in Coconut Milk: Add coconut milk and fish sauce to the pot. Stir and bring to a boil, then simmer for 10 minutes to reduce slightly until the sauce coats the back of a spoon.
4. Combine and Serve: Return shrimp to the pot. Stir and cook for a minute to heat through. Add roasted squash to a serving bowl. Spoon coconut sauce over the squash. Top with shrimp. Squeeze fresh lemon or lime juice over the dish before serving. Enjoy this creamy Filipino Ginataang Kalabasa!