Filipino Recipes

Throughout the centuries, Filipino cuisine has been a constantly evolving amalgamate of Oriental and Occidental influences. Chinese, Malay, Arab, Spanish, and American explorers and settlers have each contributed to the regions colorful culinary delights. One of Filipino cuisine's most dominant attributes comes from the Spaniards, whose cuisine is at the source of nearly 80% of all Filipino dishes.

Another, although less present influence is that of other South-East Asian countries who have contributed all but their love of hot spices to Filipino cooking. On this website, we have thought it best to add hot peppers to some of the sauces and dishes, simply because that is how we best enjoy them.

We have also tried to include alternate versions of popular dishes to suit a variety of tastes, including that of vegetarians, which aren't really catered to in most Filipino recipes. We did so without altering the original flavor of the dishes in question, and hope you will also be able to come up with substitutions on your own.

To round off our gallery of treats from the Philippines, we have included a glossary of terms that will help you figure out what it all means, and make your trip to the grocery store easier.

This site is also a work in progress, and we plan to add recipes in the months to come, so keep coming back. In the meantime, you may exchange recipes on our Culinary Forum.


Monday, January 11, 2010

Pork Menudo Recipe


Menudo Ingredients:

  • 1/2 kilo pork (cut into small chunks)

  • 1/4 kilo pork liver (cut into small cubes)

  • 5 pieces chorizo Bilbao (also cut in small pieces)

  • 4 potatoes (peeled, cut in small cubes, fried)

  • 1 green and 1 red bell pepper (diced)

  • 1 cup chickpeas

  • 1/4 cup raisins

  • 1/2 teaspoon paprika

  • 1 cup pork or chicken stock

  • 2 teaspoons of patis (fish sauce)

  • 3 tablespoons oil

  • 1 tablespoon atsuete oil (optional)

  • 3 tomatoes (diced)

  • 1 small head of garlic (minced)

  • 1 medium size onion (diced)

Menudo Cooking Instructions:

  • In a pan or wok, heat cooking oil and atsuete oil.

  • Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock.

  • Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.

  • Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.

  • Salt and pepper to taste.

  • Serve hot with white rice.

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