Filipino Main Dish
Ingredients needed for Filipino Fish Kilawin Dish:
- Half kilo lapu lapu fillet
- Three pieces red onion, diced
- Three cloves garlic, minced
- Two pieces chili pepper, chopped
- Salt and pepper
- Half cup of vinegar
Preparation for Filipino Fish Kilawin Dish:
Boil water in a pan and put the fish fillets. When the fish turns white, remove the pan from heat and let it drain.Put the fish in a bowl and add the chopped onions, garlic, the chopped chili and some salt and pepper for the taste and finally some vinegar. Make sure that the fish will stay intact when mixing it all together. Leave the mix for about an half hour so the mixed ingredients will seep into the fish.
The Filipino Dishes website wouldn’t be complete if it doesn’t contain Chicken adobo! It is the most served, eaten and famous dish in the Philippines. Adobo comes in different styles cause it can be prepared with either chicken or with pork. Adobo can also be prepared in many different ways. Below we will describe the easiest and traditional way of preparing a Filipino Chicken Adobo dish.
Ingredients needed to prepare Chicken Adobo Dish:
- 1 kilo chicken filet; cut in serving pieces
- 2 2 tablespoons of crushed garlic
- 3 pieces of laurel leaves
- 5-6 tablespoons of soy sauce
- 5-6 tablespoons of vinegar
- 1 tablespoon of corn pepper
- 1 cup plain water
Cooking Instructions For Adobo Chicken:
Basically all the ingredients have to be placed together in a saucepan. Let it boil on medium fire until the chicken is tender. Let it all simmer until a saucy consistency is achieved. Put some extra soy sauce or salt accordingly to reach the desired taste.
In order to make pork adobo, just replace the chicken with pork.
Lechon kawali originates from Spain. Lechon litteraly means pork in the Spanish language. Even though it originates from Spain, it’s one of the most famous pork Dishes in the Philippines.
Lechon Kawali is a dish that can be prepared anytime of the year but it’s often prepared during special occasions like birthdays, holidays or festival.
Ingredients for Filipino Lechon kawali dish are:
- 1 stalk celery
- 1 kilo pork belly
- 10 pieces of peppercorn
- 1 piece onion
- 1 tablespoon of salt
- cooking oil
Ingredients needed for the Sauce:
- 3 tablespoons of soy sauce
- 5 tablespoons of vinegar
- 1 onion, minced
- 1 tablespoons of sugar
- 1 to 2 pieces of chili (optional)
Procedure to prepare Filipino lechon Kawali dish:
- Put water in a pan and boil it for a minute, add salt on top of the pork belly and put the pork belly in the water together with peppercorn, onion and celery.
- Boil the pork belly until it’s tender, then remove it from the pan and let it drain/air dry for about two hours. Make sure the meat is really dry and all moisture is out of the meat!
- Add oil into a deep frying pot and make sure it reaches boiling heat. Before adding the pork belly poke some holes into the pork belly.
- Add the pork belly to the oil and let it fry until its golden brown. Don’t leave it unattended!
- When done, cut the lechon kawali into pieces. Serve the Lechon kawali while it’s still hot together with the sauce.
Procedure to prepare sauce for Lechon Kawali Dish:
- Mix soy sauce, vinegar onion and sugar all together. Optionally you can add chili to make the taste spicier.
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.
- 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.