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Ginataang Kalabasa at Sitaw with Lean Chicken
This creamy and flavorful dish is a twist on the classic ginataan recipe, using lean chicken for added protein and reduced fat. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 medium-sized kalabasa ( Filipino squash), peeled and cubed
– 1 cup sitaw (string beans), sliced
– 1 pound boneless, skinless lean chicken breast, cut into bite-sized pieces
– 2 cloves garlic, minced
– 1/4 cup grated ginger
– 1/4 cup coconut cream
– 2 tablespoons fish sauce (optional)
– Salt and pepper to taste
– Cooking oil or butter for sautéing
Instructions:
1. Heat cooking oil or butter in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 3-4 minutes. Remove from skillet and set aside.
3. Add the garlic and ginger to the skillet and sauté for 1 minute.
4. Add the kalabasa and sitaw to the skillet and cook until tender, about 5 minutes.
5. Stir in the coconut cream and fish sauce (if using). Bring to a simmer.
6. Return the chicken to the skillet and stir to combine.
7. Season with salt and pepper to taste.
8. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Healthy Adobo with Coconut Aminos and Cauliflower Rice
Discover the flavorful twist on traditional adobo by incorporating coconut aminos and cauliflower rice, making this dish not only delicious but also nutritious.
Ingredients:
– 1 lb boneless chicken thighs or pork shoulder, cut into bite-sized pieces
– 2 tbsp coconut aminos
– 1 onion, diced
– 3 cloves garlic, minced
– 1 head of cauliflower
– 1 tsp ground cumin
– 1/2 tsp smoked paprika (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté onion and garlic until softened.
3. Add chicken or pork and cook until browned on all sides.
4. Stir in coconut aminos, cumin, smoked paprika (if using), salt, and pepper.
5. Pulse cauliflower in food processor until it resembles rice.
6. Add cauliflower “rice” to the skillet and stir-fry for 2-3 minutes or until tender.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 30-40 minutes
Sinigang na Salmon with Lots of Vegetables
A flavorful and nutritious Filipino-style tamarind soup that combines the richness of salmon with a medley of colorful vegetables.
Ingredients:
– 1 pound salmon fillet, cut into bite-sized pieces
– 2 cups water
– 1/2 cup tamarind broth concentrate
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 medium tomato, diced
– 1 cup mixed vegetables (such as bok choy, carrots, and bell peppers)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, combine water and tamarind broth concentrate. Bring to a boil.
2. Add the chopped onion, minced garlic, and diced tomato. Simmer until the vegetables are tender.
3. Add the salmon pieces and mixed vegetables. Cook for 5-7 minutes or until the fish is cooked through.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves before serving.
Cooking Time: 15-20 minutes
Lumpiang Sariwa with Homemade Peanut Sauce
Lumpiang Sariwa with Homemade Peanut Sauce Recipe
This classic Filipino dish combines crispy spring rolls filled with vegetables and a savory homemade peanut sauce for a delicious snack or appetizer.
Ingredients:
– 1 package of spring roll wrappers (usually found in the frozen section)
– 1 cup mixed vegetables (cabbage, carrots, bean sprouts)
– 1/2 cup cooked shrimp
– 1/4 cup chopped scallions
– 2 tablespoons vegetable oil
– Salt and pepper to taste
– Homemade Peanut Sauce ingredients (see below)
Homemade Peanut Sauce:
– 1/2 cup peanut butter
– 1/4 cup soy sauce
– 1 tablespoon vinegar
– 1 tablespoon sugar
– 2 cloves garlic, minced
– 1/4 cup water
Instructions:
1. Preheat oil in a pan over medium heat.
2. Fill spring roll wrappers with mixed vegetables and cooked shrimp.
3. Fry until crispy and golden brown.
4. In a separate pan, combine peanut sauce ingredients and stir until smooth.
5. Serve lumpiang sariwa with homemade peanut sauce for dipping.
Cooking Time: 20-25 minutes
Grilled Tofu Sisig with Lime and Chili
Elevate your sisig game with this easy-to-make grilled tofu recipe, bursting with citrusy zing and spicy kick!
Ingredients:
• 1 block of firm tofu, drained and cut into small cubes
• 2 tablespoons of vegetable oil
• 1/4 cup of grated ginger
• 2 cloves of garlic, minced
• 1 tablespoon of chili flakes
• 1 lime, juiced
• Salt and pepper to taste
• Chopped cilantro or scallions for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, whisk together ginger, garlic, and chili flakes. Add tofu cubes and toss until coated.
3. Brush grates with vegetable oil to prevent sticking. Grill tofu for 4-5 minutes per side, or until golden brown.
4. Squeeze lime juice over grilled tofu and season with salt and pepper.
5. Garnish with chopped cilantro or scallions, if desired.
6. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Pancit Bihon Guisado with Shrimp and Mixed Veggies
This classic Filipino noodle dish gets a seafood twist with the addition of succulent shrimp and colorful mixed veggies. Savor the flavorful combination of savory broth, tender noodles, and juicy protein.
Ingredients:
– 1 cup pancit bihon noodles
– 2 cups water
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed veggies (e.g., bell peppers, carrots, green beans)
– 1 pound large shrimp, peeled and deveined
– 2 cups chicken broth
– Salt and pepper to taste
– Chopped scallions for garnish
Instructions:
1. Cook pancit bihon noodles according to package instructions. Drain and set aside.
2. In a large pan or wok, heat oil over medium-high. Add onion and garlic; sauté until softened.
3. Add mixed veggies; cook until tender.
4. Add shrimp; stir-fry until pink and cooked through.
5. Pour in chicken broth; bring to a simmer.
6. Return noodles to the pan; stir well to combine.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped scallions.
Cooking Time: 20-25 minutes
Tinola with Quinoa Instead of Rice
A classic Filipino chicken soup gets a nutritious twist with the addition of quinoa, making it a perfect meal for any time of the day.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups chicken broth
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 medium ginger, peeled and sliced
– 1 cup quinoa, rinsed and drained
– 2 cups water
– Salt and black pepper, to taste
– Fresh spinach leaves, for garnish
Instructions:
1. In a large pot, combine chicken, chicken broth, onion, garlic, and ginger. Bring to a boil over high heat.
2. Reduce heat to medium-low and simmer for 15 minutes or until the chicken is cooked through.
3. Add quinoa and water to the pot. Stir well and bring to a boil.
4. Reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is tender and fluffy.
5. Season with salt and black pepper to taste.
6. Garnish with fresh spinach leaves before serving.
Cooking Time: 35-40 minutes
Baked Bangus Belly with Lemon and Herbs
This recipe brings out the best in bangus belly by pairing its delicate flavor with bright notes from lemon and herbs. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 bangus bellies (about 1 pound each)
– 2 lemons, juiced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. Place bangus bellies on the prepared baking sheet.
4. Drizzle olive oil over the fish, then sprinkle garlic, parsley, and thyme.
5. Squeeze lemon juice evenly over the fish.
6. Season with salt and pepper to taste.
7. Bake for 12-15 minutes or until cooked through.
Cooking Time: 12-15 minutes
Kare-Kare with Turkey and Peanut Butter Stew
This exotic stew combines the rich flavors of Turkey and peanut butter, served over a bed of fluffy rice and vegetables. A perfect fusion of East meets West cuisine.
Ingredients:
– 1 pound turkey breast or thighs, cut into bite-sized pieces
– 2 tablespoons peanut butter
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Cooked white rice and chopped fresh cilantro for serving
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add turkey and cook until browned, about 5 minutes. Remove from pan.
3. Add peanut butter, onion, garlic, and bell pepper to the pan. Cook until vegetables are tender, about 5 minutes.
4. Stir in diced tomatoes, chicken broth, cumin, salt, and pepper.
5. Return turkey to the pot and simmer for 10-15 minutes or until cooked through.
6. Serve over cooked white rice and garnish with cilantro.
Cooking Time: 30-40 minutes
Ginisang Monggo with Spinach and Coconut Milk
Experience the creamy, nutty goodness of ginisang monggo with a twist! This vegetarian recipe combines the traditional Filipino dish with the added nutrition and flavor of spinach and coconut milk.
Ingredients:
– 1 cup munggo beans, soaked overnight and drained
– 2 cups water
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1 can (14 oz) coconut milk
– Salt to taste
– Optional: 1/4 teaspoon black pepper
Instructions:
1. In a large pot, combine munggo beans and water. Bring to a boil, then reduce heat and simmer for 30 minutes or until beans are tender.
2. Heat oil in a pan over medium-high heat. Add onion and garlic; sauté until softened.
3. Add spinach leaves; cook until wilted.
4. Stir in coconut milk and cooked munggo beans. Season with salt to taste.
5. Simmer for an additional 10-15 minutes or until flavors have melded together.
Cooking Time: 45-50 minutes
Serve hot over steamed rice, garnished with chopped green onions if desired. Enjoy!
Chicken Afritada with Sweet Potatoes
A hearty and flavorful twist on traditional chicken afritada, this recipe combines juicy chicken with tender sweet potatoes for a satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 large sweet potatoes, peeled and diced
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1 cup chicken broth
– 1/4 cup water
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high. Add chicken and cook until browned, about 5-6 minutes. Remove from skillet.
3. In the same skillet, add onion and garlic; cook until softened, about 3-4 minutes.
4. Add sweet potatoes to skillet, cooking for 2-3 minutes or until slightly tender.
5. Add cumin, smoked paprika, salt, and pepper to skillet; stir to combine.
6. Return chicken to skillet with sweet potatoes and add chicken broth and water. Bring to a simmer.
7. Transfer skillet to preheated oven and bake for 25-30 minutes or until chicken is cooked through and sweet potatoes are tender.
Cooking Time: 35-40 minutes
Laing with Mushrooms and Light Coconut Cream
This Filipino-inspired dish combines the rich flavors of mushrooms and coconut cream to create a savory and creamy stew perfect for any occasion.
Ingredients:
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup light coconut cream
– 2 cups water or chicken broth
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until softened, about 3 minutes.
2. Add garlic, cumin, salt, and pepper; cook for an additional minute.
3. Add mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
4. Stir in coconut cream and water or broth. Bring mixture to a simmer.
5. Reduce heat to low and let stew cook for 10-15 minutes or until the flavors have melded together and the sauce has thickened slightly.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Pinakbet with Grilled Tilapia
Savor the flavors of the Philippines with this simple and delicious recipe that combines the freshness of grilled tilapia with the vibrant taste of pinakbet, a classic Filipino vegetable dish.
Ingredients:
– 4 tilapia fillets (6 oz each)
– 1 cup pinakbet mixture (see below for ingredients)
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Pinakbet Mixture:
– 1 cup mixed vegetables (such as eggplant, tomatoes, okra, and bitter melon)
– 1/4 cup bagoong alamang (fermented shrimp paste)
– 2 cloves garlic, minced
– Salt to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Brush tilapia fillets with olive oil and season with salt and pepper.
3. Grill tilapia for 4-5 minutes per side, or until cooked through.
4. Meanwhile, prepare the pinakbet mixture by combining all ingredients in a bowl.
5. Serve grilled tilapia with a spoonful of pinakbet on top. Garnish with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Kinilaw na Tanigue with Fresh Mango and Cucumber
A refreshing twist on the classic Filipino raw fish dish, this recipe combines the tanginess of tanigue (blue marlin) with the sweetness of fresh mango and cucumber.
Ingredients:
– 1/2 pound tanigue (blue marlin), cut into small pieces
– 1 ripe mango, diced
– 1 medium cucumber, peeled and thinly sliced
– 1/4 cup vinegar
– 1 tablespoon calamansi juice
– Salt to taste
– Chopped green onions for garnish
Instructions:
1. In a large bowl, combine the tanigue pieces and set aside.
2. In a separate bowl, mix together the mango, cucumber, vinegar, and calamansi juice.
3. Add the mango-cucumber mixture to the tanigue pieces and toss until well combined.
4. Season with salt to taste.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Just before serving, garnish with chopped green onions.
Cooking Time: 10-15 minutes (preparation), 30 minutes (marinating)
Pork Nilaga with Cabbage and Green Beans
A hearty and flavorful Filipino-inspired stew that combines tender pork, crunchy cabbage, and sweet green beans in a rich broth.
Ingredients:
– 1 lb pork belly or shoulder, cut into bite-sized pieces
– 2 cups water
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 head of cabbage, chopped
– 1 cup green beans, trimmed
– 1 teaspoon ground black pepper
– Salt to taste
Instructions:
1. Heat the oil in a large pot over medium heat. Add the pork and cook until browned, about 5 minutes.
2. Add the onion, garlic, cabbage, and green beans. Cook for an additional 3-4 minutes or until the vegetables start to soften.
3. Pour in the water, add the black pepper, and bring the mixture to a boil.
4. Reduce the heat to low and simmer, covered, for 30-40 minutes or until the pork is tender and the flavors have melded together.
5. Season with salt to taste.
Cooking Time: 45-50 minutes
Tofu and Vegetable Kwek-Kwek with Whole Wheat Batter
A twist on the classic Filipino street food, this recipe combines crispy tofu and vegetables with a savory whole wheat batter.
Ingredients:
– 1 block of extra-firm tofu, drained and cut into small cubes
– 1 cup mixed vegetables (e.g., bell peppers, carrots, green beans)
– 1/2 cup whole wheat flour
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon vegetable oil
– 1 egg, beaten
– Water, as needed
Instructions:
1. In a large bowl, mix together tofu, vegetables, and whole wheat flour.
2. In a separate bowl, whisk together cornstarch, salt, and black pepper. Add the beaten egg and mix until smooth.
3. Gradually add water to the egg mixture to form a batter. The consistency should be similar to pancake batter.
4. Heat the vegetable oil in a deep frying pan over medium-high heat.
5. Dip tofu-vegetable mixture into the batter, making sure it’s fully coated.
6. Fry battered tofu and vegetables for 3-4 minutes on each side, or until golden brown and crispy.
7. Drain excess oil on paper towels and serve hot.
Cooking Time: 10-12 minutes
Champorado with Dark Chocolate and Almond Milk
This rich and creamy champorado is a twist on the classic Filipino rice porridge, infused with the deep flavors of dark chocolate and almond milk. Perfect for a chilly evening or as a comforting treat any time of day.
Ingredients:
– 2 cups cooked white rice
– 1 cup whole milk
– 1/4 cup unsweetened almond milk
– 2 tablespoons unsalted butter
– 2 tablespoons granulated sugar
– 1/4 cup dark chocolate chips (at least 70% cocoa)
– Pinch of salt
Instructions:
1. In a medium saucepan, combine cooked rice, whole milk, and almond milk. Cook over low heat, stirring frequently, until the mixture thickens and comes to a simmer.
2. Remove from heat and stir in butter until melted.
3. Add sugar, dark chocolate chips, and salt. Stir until the chocolate is fully melted and the mixture is smooth.
4. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Bistek Tagalog with Portobello Mushrooms
A classic Filipino dish gets a fungi twist! This recipe combines the savory flavors of bistek with the meaty goodness of portobello mushrooms.
Ingredients:
– 4 portobello mushrooms, stems removed and caps sliced into thin strips
– 1/2 pound beef strips (such as sirloin or ribeye), cut into bite-sized pieces
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 2 tablespoons soy sauce
– 2 tablespoons vinegar
– 1 teaspoon sugar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the beef and cook until browned, about 3-4 minutes. Remove from pan and set aside.
3. In the same pan, add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Add the onion and garlic to the pan and cook until the onion is translucent, about 2-3 minutes.
5. Add the soy sauce, vinegar, sugar, salt, and pepper to the pan. Stir to combine.
6. Return the beef to the pan and stir to coat with the sauce.
7. Cook for an additional 2-3 minutes or until the flavors have melded together.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Ensaladang Talong with Grilled Eggplant and Tomatoes
A refreshing twist on the classic ensaladang talong, this recipe adds smoky grilled eggplant and sweet tomatoes to create a delightful fusion of flavors.
Ingredients:
– 2 medium-sized eggplants
– 2 large tomatoes, sliced into 1/4-inch thick rounds
– 1/2 cup vegetable oil
– 2 cloves garlic, minced
– 1/4 cup vinegar
– 1/4 cup sugar
– Salt and pepper to taste
– 1 tablespoon fish sauce (optional)
– Chopped green onions and fresh tomatoes for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush eggplant slices with vegetable oil and season with salt, pepper, and minced garlic. Grill for 3-4 minutes per side, until tender and slightly charred.
3. In a separate bowl, whisk together vinegar, sugar, and fish sauce (if using).
4. In a large serving dish, combine grilled eggplant, sliced tomatoes, and the dressing. Toss to coat and garnish with chopped green onions and fresh tomatoes.
5. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Turon with Banana, Jackfruit, and Minimal Sugar
A twist on the classic Filipino dessert, this turon recipe combines sweet bananas, caramelized jackfruit, and a hint of sweetness. Perfect for those looking to reduce their sugar intake.
Ingredients:
– 4 ripe bananas
– 1 cup jackfruit (canned or fresh)
– 2 tbsp unsalted butter
– 2 tsp brown sugar
– 1/4 tsp salt
– 1/2 cup turon wrappers (spring roll wrappers)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice bananas into 1-inch pieces.
3. In a pan, melt butter over medium heat. Add jackfruit and cook until caramelized, stirring occasionally. Set aside.
4. In a separate pan, mix brown sugar and salt. Cook for 1 minute, stirring constantly.
5. Place a turon wrapper on a flat surface. Arrange banana slices in the center, leaving a 1-inch border. Top with caramelized jackfruit and drizzle with minimal sugar mixture.
6. Fold the wrapper into a triangle, pressing edges to seal.
7. Repeat with remaining ingredients. Bake for 12-15 minutes or until golden brown.
Cooking Time: 20-25 minutes
Summary
Discover 20 delicious and healthy Filipino recipes to spice up your meals! From classic dishes like Adobo and Sinigang, to innovative twists with coconut aminos and cauliflower rice, these recipes showcase the best of Pinoy cuisine. Enjoy Ginataang Kalabasa at Sitaw with lean chicken, Lumpiang Sariwa with homemade peanut sauce, Grilled Tofu Sisig with lime and chili, and many more. With a focus on whole foods, herbs, and spices, these recipes will transport your taste buds to the Philippines without sacrificing nutrition or flavor.