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Main Dishes

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Filipino Main Dish

Fried Crablets (Shore crabs and River crabs)

The fun thing in preparing for this recipe is when you’re the one who catch the crablets (talangka/tarukoy) along the shore by the beach. You can catch them by running or you can dig the sand at night with a flashlight. That’s how tough to catch this but to cook them is as easy as 123.

Fried Crablets (Shore crabs and River crabs)

Serves 4
Prep time 20 minutes
Cook time 30 minutes
Total time 50 minutes
Allergy Fish
Meal type Main Dish
Misc Serve Hot
Region Asian


  • 1kg Crablets (fresh catch is really good.)
  • Magic Sarap/Seasoning
  • 1 tablespoon Oil
  • Ground Black Pepper to taste
  • Salt to taste


Step 1
Clean the live/fresh talangka.
Step 2
Put them into a frying pan and sprinkle with salt. Be careful when frying them.
Step 3
Continue cooking until they turn into orange.
Step 4
Add Magic sarap for seasoning and black pepper.
Step 5
Serve with Vinegar as a dip

Filipino Sisig Banana Blossom Dish

Filipino Sisig Banana Blossom Dish

Serves 10
Prep time 30 minutes
Dietary Vegetarian
Meal type Main Dish
Misc Serve Cold, Serve Hot
Region Asian


  • 2 pieces Banana Blossom
  • 4 Large Onions
  • 6 pieces Green chili pepper
  • 6 pieces Red chili ((labuyo or Taiwan))
  • 3 Small Ginger
  • 1 cup Coconut milk
  • 4 tablespoons Vinegar
  • 1 Salt to taste
  • 1 Pepper to taste


Step 1
Boil two Banana blossom (Puso ng saging) sliced into four parts. Let it cool. Set aside.
Prepare the ingredients:
Step 2
Slice 4 pcs Onion (medium sized), long green pepper, red chili, ginger 3 small pcs chopped, 1 cup of coconut milk, 4 tablespoon of vinegar, salt, black pepper.
Step 3
Sisig Banana Blossom Dish
Lay the following on a bowl as follows:
a. chopped onions
b. green chili
c. pinch of ginger
d. sliced Banana blossom (sliced like shredded pork)
e. pour 1 cup of coconut milk
f. add onions, green chili, red chili and black pepper
g. add salt to taste
h. Add vinegar
i. mix
j. serve
k. for variety add fried tokwa or taba ng baboy

Filipino Chop Suey Recipe

Filipino Chop Suey is a traditional Filipino dish that comes in many variations. In this variation we used a mamasita mix since we don’t have all the ingredients available in the country I come from. Originally Filipino Chop Suey also includes corn starch beans and baby corn.

Filipino Chop Suey

Serves 4-6
Prep time 30 minutes
Cook time 30 minutes
Total time 1 hour
Allergy Fish
Meal type Main Dish
Misc Serve Hot
Region Oceanian
Filipino Chop Suey is a traditional Filipino dish that comes in many variations. In this variation we used a mamasita mix since we don't have all the ingredients available in the country I come from. Originally Filipino Chop Suey also includes corn starch beans and baby corn.


  • 100g Cabbage (chopped)
  • 100g Cauliflower (chopped)
  • 100g Broccoli (chopped)
  • 100g Snow Peas
  • 2 Medium Carrots (chopped)
  • 1 Medium Bell pepper (red) (chopped)
  • 1 Medium Bell pepper (yellow) (chopped)
  • 3 cloves Garlic (minced)
  • 1 piece Onion
  • 1 packet Mamasita chop Suey
  • 2 teaspoons Oliv Oil
  • 250g Boneless Chicken (diced)
  • 250g Pork (diced)
  • 1 cup Water
  • 1 teaspoon Salt to taste
  • 1 teaspoon pepper to taste


Step 1
Heat the oil in a large pan and place the garlic and onions til its golden brown
Step 2
Add the pork and chicken until almost cooked
Step 3
next add the water and the mamasita chop chuey mix.
Step 4
Add all the vegatables except the cabbage and stir fry the whole mix for about 15 minutes
Step 5
adjust the flavor according to taste with Salt and Pepper
Step 6
finally add the cabbage and let it cook for aproximately another 5 minutes.
Step 7
Serve hot with Rice

Bicol Express Traditional Filipino Recipe

Filipino Dishes Bicol ExpressOne of the most famous Filipino Dishes is Bocol Express. The Filipino dish comes from Malate but made with Bicolano style. The Dish is origionally named after the Bicol passenger express train. There are lots of variants of Bicol Express from which we will descripe one of my favorite below.



Ingredients needed for Filipino Bicol Express:

  • 1/2 kg pork, sliced or diced into small pieces
  • 2 to 3 tablespoon of bagoong (Shrimp Paste)
  • 4 cloves Garlic, Crushes
  • 6 to 8 pieces chili finger (Sliced)
  • 1 onion, sliced
  • 2 tablespoons cooking oil
  • 2 cups of coconut milk
  • 10 pieces beans (Baguio beans)
  • salt and pepper, to add taste

Procedure for cooking Filipino Bicol Express:

Put the oil in a pan. At medium heat add the onion and garlic until the garlic is golden brown. Next you add the pieces of pork and cook it until it gets brown (about 6 or 8 minutes). Now you add the bagoong (shrimp paste) and the chili fingers and stir.

Next you add the coconut milk and the Baguio beans and you may add some salt or petter to add some taste. Mix everything together and let it simmer for about 20 to 30 minutes. (until the pork is tender and  sauce is thick)

The best way to serve is when it’s still hot.

Filipino Pancit Sotanghon Guisado recipe

Filipino Pancit Sotanghon Guisedo DishFilipino Pancit Sotanghon Guisado  is another variety of noodle dish which uses Sotanghon (vermicelli) as the main ingrediënt. This dish typically uses anato seeds or Achiote (achuete) for coloring purposes but since it’s hard to find in our area, if not unavailable, i decided not to include it in the list of ingredients.


Ingredients needed for Filipino Pancit Sotanghon Guisado Dish are::

  • 1 klo. Vermicelli noodles
  • 1 chicken cube
  • 1 kilo chicken
  • 1000 ml water
  • virgin coconut oil or ordinary cooking oil
  • 1 medium sized onion (diced)
  • 4 garlic cloves (minced)
  • 2 pcs small-medium sized carrots (julliened)
  • about 1 cup spring onions (chopped)
  • 2-3 tbsp. fish sauce
  • fried garlic (optional)

Procedures for cooking Filipino Pancit Sotanghon Guisado Dish:

  1. Put the chicken cube in the water and bring it to a boil.
  2. Add the chicken and let it simmer until it becomes soft enough to fall apart on its own. (about an hour).
  3. Remove the chicken from the broth. Set aside the broth for later use.
  4. Shred the chicken. Discard skin and bones. Set aside.
  5. Heat cooking oil in a pan. Saute onion and garlic.
  6. Add the shredded chicken and saute for about 3 minutes.
  7. Add chicken broth and bring to a boil.
  8. Add the carrots and spring onions and cook for 3 minutes.
  9. Add the fish sauce and the sotanghon noodles. Mix well while cooking for about 2 minutes.
  10. Lastly, garnish with some spring onions and fried garlic.


Filipino Eggplant Caviar

Filipino Eggplant Caviar is a Filipino Dish typically served during special occasions. Its not a common dish but a healthy one! We want to thank the author for submitting this Filipino Dish. Thanks a lot for your post!!


Ingredients needed for the Filipino Eggplant Caviar are:

  • 1 large eggplant
  • 1 cup onion finely sliced.
  • 1 cup green bell pepper finely sliced.
  • 2 tablespoon olive oil
  • 1 potato finely sliced.
  • salt
  • pepper

Procedure to prepare Filipino Eggplant Caviar:

  1. Broil eggplant until roasted. make sure all parts of eggplant is roasted.
  2. Remove the skin of the broiled eggplant.
  3. scrape the eggplant and put it in a big bowl.
  4. throw away the eggplant skin.
  5. in a pan, saute onion, garlic until golden brown and the green pepper.
  6. add the scraped eggplant.
  7. add tomato.
  8. mix well to cook
  9. add oil if its sticky already.
  10. add salt and pepper to taste.
  11. put the cooked eggplant caviar in a serving dish.

Filipino Crispy Pata Dish

Crispy Pata Filipino Dishes

Crispy Pata Filipino Dishes

Crispy Pata is yet another traditional Filipino Dish made from fried pork legs. Pata which means Pork Feet in the Spanish language is quite popular due to it’s crispiness and delicious taste after dipping it in vinigar with soya sauce.  Even it’s not a healthy Filipino Dish cause it’s high in cholesterol, people can’t resist the the delicious taste of the pork and it’s ease to eat.

The main ingrediënt needed for the Crispy Pata dish are:

  • One pork leg (pata) with skin
  • Four litres water for boiling
  • Two tablespoons of salt
  • Cooking Oil for frying
  • Three bay leaves
Ingrediënts needed for the Crispy Pata Sauce:
  • One red onion
  • Three cloves garlic
  • Two tablespoons of sugar
  • Half cup of water
  • One cup vinegar
  • Quarter cup of soy sauce
  • One tablespoon of  black pepper (grinded)
Procedure to prepare Filipino Crispy Pata dish:

First take the pork leg and boil it with two tablespoons of salt and bay leaves in four litres of water for about one hour until the pork is tender.  When it’s done and the meat it tender enough let it drain/air dry for about three hours. Make sure the meat is really dry and all moisture is out of the meat!

Add oil into a deep frying pan or wok and make sure it reaches boiling heat. Add the crispy pata into the oil until the skin puffs up. It’s important that the skin becomes crunchy! Don’t leave leave this process unattended!
When done, remove it from the oil, place it on a place and serve the Crispy Pata while it’s still hot together with the sauce.
Procedure to prepare Filipino Crispy Pata Sauce:
Prepare the red onions and by chopping it finely together with the garlic cloves.
Mix the vinegar, water and soya sauce together. When done add the chopped onions and garlic and two tablespoons of sugar. Finally season the sauce with salt and pepper.

Filipino Cheesy Pineapple Chicken Dish

Filipino Cheesy Pineapple Chicken DishCheesy Pineapple Chicken is a variation of the traditional Filipino pineapple chicken recipe. Aside from the traditional used chicken and pineapple that are being used for this dish we also added some cheddar cheese to experiment with the taste and I must say, it tasted terrific!




Ingredients needed to make cheesy pineapple chicken:

  • 2 tbsp olive oil
  • 2-3 cloves finely chopped garlic
  • 1 medium onion
  • 1/2 kilo boneless chicken. cut into serving size.
  • 2-3 tbsp. fish sauce
  • salt and pepper
  • 3/4 cup water
  • 1 small can pineapple chunks in syrup
  • 1 medium size potato, peeled, cut into cubes
  • 1 small size carrot, peeled, cut into cubes
  • 1 small can evaporated milk
  • 1-2 tsp. sugar
  • 1 red bell pepper, cut into square
  • 1 cup cheddar cheese

Cooking procedure for cheesy pineapple chicken:

In a cooking pan heat the olive oil and saute garlic and onion until fragrant. Add in the chicken and brown all sides. Add in the fish sauce and a few dash of pepper. Mix thoroughly. Add in about 3/4 cup water, the pineapple syrup, the potato and carrots then bring to a boil and simmer until the liquid is reduced to about half. Now increase the heat a little, add  in the milk, sugar and pineapple, continue to cook until the vegetables are almost done, stirring occasionally. Add in the bell pepper and continue to cook until all the vegies are cook. Add in the cheese and continue to cook for another minute or until the cheese is melted and the sauce has thickened. Adjust seasoning until you get the desired taste. Serve hot.

Filipino Chicken Pancit Bihon Dish (Rice Noodles)

Filipino Pancit Bihon DishOne of the traditional Filipino Dishes at Birthday Parties, Fiestas and other events in the Philippines is Pancit Bihon (in english Rice Noodles). Noodles originally come from China and were introduced to the Filipino’s by the Chinese. Eversince the Noodles have been a traditional dish in the Philippines and come in various variations.

Ingredients for Filipino Pancit Bihon Dish are:

  • An 8 ounce pack of pancit bihon noodles
  • 200 Grams of chicken breast, shredded
  • 1 onion, pealed and sliced
  • Two chicken bouillon cubes dissolved in 2 cups of water
  • 1/4 cabbage, sliced into small strips
  • 2 or 3 cloves of garlic, crushed and minced
  • 1 big carrot, sliced into strips
  • 2 tablespoons of cooking oil
  • a hand full of chicharo
  • 3/4 cup diced celery
  • 3 tablespoons soy sauce
  • Salt and pepper to taste
  • 5 pieces of calamansi

Preparation for Filipino Pancit Bihon Dish:

Start by Soaking the pancit bihon noodles for about 10 minutes until it’s softened. While doing this you can put the oil in a Wok and Sautee the Onions and Garlic. When the garlic has a golden brown color you can add the dissolved  chicken bouillon cubes and also the shredded chicken breast with all the vegetables until cooked. Mix everything together with the Pancit Bihon and add some soy sauce for the taste. Let is cook for another 5 minutes until the noodles are soft. Add some salt and petter to taste and serve the Filipino Bihon Dish with some sliced calamansi on the side.

Filipino Dish – Sizzling Sisig

Filipino Dishes - Sizzling Sisig - Typical Pork DishSizzling sisig is a pork recipe made of the porks ear or cheek and brain. It’s a very common recipe in the Philippines and can be bought in most restaurants. Sizzling sisig is commonly served when having a drink with friends.

Ingredients needed to prepare sizzling sisig are:

  • 125 grams pork ear or cheek
  • 20 grams chicken or pork liver
  • 30 grams pork brain
  • 1 small red onion
  • 1 or 2 pieces of Calamansi
  • Salt and pepper
  • One egg

Cooking instructions for sizzling sisig:

Boil the pork ear, pork brain and chicken/pork liver and let it simmer until the meat is tender (Approximately one hour). When the meat in tender enough, drain the water, and let it cool down so it can be sliced into fine pieces. Mix all the pork ingredients together and grill the pork until the color becomes brownish. Add the onion some salt and pepper to taste and before serving on a sizzling plate you may opt to put an egg on top of the sizzling sisig. Finally place one or two pieces of calamansi on the plate so people can add some lemon taste to the dish.