Filipino Main Dishes
Filipino Main Dishes
Palabok is a Filipino Dish which Typically can be found at fastfood chains in the Philippines. It is however also a common Filipino recipe made in the Filipino kitchen. An original way of preparing this dish is described below:
Ingredients for palabok are:
- 227 grams bihon (rice noodles)
- Original Gravy ( Palabok ) Mix (from mama sita)
- 2 cups of water
- 2 table spoons cooking oil
- 1 table spoons minced garlic
- 1/2 pound minced pork
- 2 boiled eggs (peeled and sliced)
- 1/2 cup boiled and peeled shrimps
- 1/2 cup crushed cracklings (chicharon)
Preparation for palabok Filipino Dish:
Dissolve the palabok mix in water. While doing this you can put the Oil in a Wok and Sautee the Garlic. When the garlic has a golden brown color you can add the Minced Pork. Stir the complete mix in the dissolved palabok mix and bring it to a boil. When it’s thick enough put the noodles in a serving plate and put the sauce over it. Finish the dish with some shrimp on top of it, cracklings, some egg and you might try some smoked mackarel as well. Palabok is commonly served with lemon.
A Question came from a blog reader how the Palabok Sauce can be made without mama sita’s mix. See below the ingredients needed to make the sauce:
- ¼ cup atsuete seeds also known as annat seeds
- ¾ cup water
- Two cups shrimp juice
- six or seven tablespoons flour
- salt or patis and pepper
The way to prepare the palabok sauce is:
The Astuete seeds are mainly used to give a reddish/orange color to the sauce. It should be dissolved in about ¼ cup of water. After it’s dissolved it should be strained and add the remaining water with shrimp sauce into a pan. Add the flour to the mix and bring it to a cook. Finally stir until the sauce is thick and season with salt, pepper or patis to taste.
Ampalaya is a bitter gourd and a very common recipe in the everyday Filipino kitchen. The recipe described here is one of the healthiest recipes among the Filipino foods. Ingredients needed to prepare the Ampalaya recipe are:
- Ampalaya (bitter gourd)
- sliced onion
- garlic (pounded)
- sliced tomato
- 3 eggs (beated)
Instructions how to prepare Ampalaya na may Itlog – Bitter Gourd with Egg:
Start with slicing he ampalaya (bitter gourd) into half moons. You may put salt to reduce the bitterness of the Ampalaya. Leave the salt on the Ampalaya for several minutes and squeeze the juice out of the Ampalaya.
Put the Oil into a wok and heat it up. When it’s hot enough add the garlic and the sliced onion into the wok. make sure the garlic is golden brown then add the Ampalaya. Let the Ampalaya together with the Tomatos, Sliced Onion and garlic fry for several minutes then add the beated egg. Mix everything well together until the egg is is golden brown. To bring more taste to the recipe you can add some salt and pepper.
Sinigang na baboy (pork) is a Filipino soup which has a distinctive sour taste which comes from the unripe tamarind, ripe guava and more ingredients. Since the Tamarind is the ingredient most used in the Philippines it can be found in supermarkets packed in small sachets. Sinigang is a soup that can be cooked with many different vegetables and meat. It’s common to make sinigang with pork or beef but also chicken, fish or shrimp are being used.
Ingredients for sinigang na Baboy (pork) are:
- 2 liter of water or rice washing
- 2 to 3 medium tomatoes, sliced
- 100 grams String beans
- 3 pieces gabi (taro), pealed
- 1 kg pork, sliced (also beef, chicken, fish or shrimp can be used)
- 1 sachet sinigang mix
- 2 cups sliced mustasa leaves
- 1 medium onion, sliced
- 2 medium radishes, sliced
- 2 1/2 pieces finger chilies
- fish sauce
Procedure to prepare Sinigang na Baboy:
Start with boiling the water with the the meat/fish on a low fire for until the pork or fish is tender. Next add the radishes, onions, string beans and tomatoes and and let it cook for another few minutes. Add the sinigang mix and let it simmer for about 10 minutes. Finally add the other ingredients and add some fish sauce for some more taste. Serve the soup with hot white rice.
- 500 gram of stewing beef (batok, preferably, but brisket will do too)
- 1 piece of chorizo de bilbao, sliced thinly
- 3 tablespoons of olive oil
- 1 tablespoon. of minced garlic
- 2 onions, chopped
- 4 tomatoes, chopped
- 1 teaspoons of cracked black pepper
- 1 bay leaf
- 1/4 c. of tomato paste
- 250 grams of carrots
- 250 grams of potaoes
- 150 grams of baguio beans, trimmed and cut into 2
- 1/2 head of cabbage, cut in half
- 6 pieces of saba bananas
- cooking oil for frying bananas
Pinakbet is a popular Filipino dish typically coming from Ilocano Philippines. Pinakbet or pakbet is a recipe made of Filipino vegetables and popular among vegetarian Filipinos. The unique flavor of ampalaya and bagoong (shrimp paste) and other vegetables make his dish surely a remarkable delicious dish.
To prepare Pinakbet or Pakbet you need the following ingredients:
- One ampalaya (bitter melon), sliced
- ½ lb sliced pork cut into small pieces
- Two eggplants, sliced
- One Onion, Diced.
- Three Tomatoes, Chopped
- One cup of water
- Three pieces of garlic minced
- Three table spoons of oil
- Two cups of diced okra
- Two cups of cut beans
- Three tablespoons of bagoong alamang (salty shrimp paste)
- One table spoon of ginger.
- Salt and pepper to taste
Find below the Cooking instructions for pinakbet.
First heat the oil in a pan and add the sliced pieces of pork until the color is brown. When this is done, remove the pork from the pan and place it aside. Use the same pan to stir the tomatoes, ginger, onions and garlic for several minutes until the tomatoes are wilted. Add the squashed okra and stir fry for a few minutes before adding the remaining vegetables. Add the water and add the bagoong and cook in till it boils. Adjust the heat and add the pork. Let the casserole simmer for about ten minutes but make sure it won’t be overcooked. Finally you can add some salt and pepper to bring it to a perfect taste. The pinakbet dish is done. The best way to serve the dish is hot and with plain rice.
The ingredients needed for this recipe are:
- 1 lb. ground pok
- 2 tbsps. Olive oil
- 2/3 garlic cloves, peeled and mashed
- 1 red onion, chopped
- 2 tbsps. fish sauce
- 2 large tomatoes, seeded and diced
- 3 tbsps. tomato paste
- 1-2 tbsps. soy sauce
- 1/2 c. water
- 3 small potatoes, peeled and diced
- 1 large carrot, peeled and diced
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, , seeded and diced
- 1/2 c. peas
- 1/4 c. raisins
- salt and pepper
Find below the Cooking instructions for Giniling na Baboy.
Heat the olive oil in a Wok or big pan. When the oil reached cooking temperature you can add the mashed garlic and let it fry until it’s medium brown. Add the chopped red onions and cook it till it’s transflucent. Once it is, you may add the ground beed and cook it till the pink of the meat if gone. For the taste you can add some fish sauce and let it fry for a few minutes so the meat can absorb the fish sauce. Next you can add the diced tomatoes and let it cook for approximately 2 minutes so the tomatoes will be soft enough to mash into the meat. After this step you can add the soya sauce and tomato paste. Mix everything together and add the water. Add the diced potatoes and carrots which have to cook until it’s soft/tender. This may take quite a while but afterwards you can add the peas, raisins and the red and green bell pepers and let it cook for about 5 minutes. Finally add some salt and pepper to bring the taste to your needs.