When we heard the word Philippines one thing that comes first into our minds is Philippines is one of the most visited country by the people. But one thing had the Philippines is the specialties of food . This is a website where Filipino food lovers and others meet and share their recipes and exchange ideas about their delicious and native dishes. 🙂
This is mostly country style cooking where taste is more important than looks. Enjoy my recipes and welcome to Pinoy Specialties . 🙂
Have you heard about this food named tupig? Do you know its look and its taste? Then if you don’t you must try it .
TUPIG is a food native to the Ilocanos of the Ilocos region. The first time I heard and saw this tupig is when we went to Agusan del Sur (that was years ago). I saw my mother buying lots of tupig for my lolo because my lolo is and Ilocano . My mother keeps on telling me that I should try this food and surely I would love it. So when I try it i can’t explain the taste because it’s very delicious !
Now I learned one thing… Don’t judge the food by its smell and in its look!
- 2 cups glutinous rice, soaked overnight
- 1 cup sugar
- 1 cup young coconut, shredded into strips
- banana leaves passed through flames to wilt
- Grind the rice until fine.
- Transfer the ground rice to a choose cloth. Tie the end of the cheese cloth. Press to remove excess water.
- Place the ground rice into a tray to dry a little.
- Add the sugar and young coconut. Mix well. Add water to form a soft mixture.
- Place 3 tablespoons of the mixture, form into a cylinder and place in banana leaves. Flatten a little before broiling over hot charcoal.
- The tupig is done when the filling is brownish and chewy in consistency.
Try it . ! and ENJOY !
I got acquainted with moron early in my life because of my auntie, she bought some rolls of moron from Leyte for her “pasalubong”. When I saw the moron rolls I thought it was not delicious but my sister beg me to taste is because its delicious. So when I tasted it all I can say is DELICIOSO . !
Moron is a smoother variety of suman. Chocolate moron is a sweet tasty treat made of glutinous rice or rice flour mix, chocolate, sugar and coconut milk. It is rolled and wrapped in banana leaves then boiled or steamed.
Chocolate moron is usually served during special occasions, fiestas, Christmas and New Year in Tacloban.
Try making chocolate moron at home. You can share it with your friends, family, relatives inside and outside the world . Just follow this simple recipe :
- 1/2 cup malagkit (glutinous) rice
- 1-1/2 cup ordinary rice
- 3/4 cup coconut milk
- 1-1/2 cup sugar
- 1 cup chocolate or cocoa (any brand)
- banana leaves, wilted over fire
- melted butter
- Soak overnight the malagkit and ordinary rice. Grind the following day.
- Soak both ground rice in coconut milk until soft. Add sugar and the chocolate.
- Cook over low fire, constantly stirring until thick. Set aside and cool.
- Prepare the leaves for wrapping by heating by over low fire. Brush the leaves with butter.
- Put 2 tbsp. of the mixture in every wrap. Tie with string. Repeat until all are wrapped.
- Cook/steam for half an hour in a double boiler container or a steamer.
Just follow this simple steps and you can make a home made Moron Chocolate. I hope you liked it !
Buko pie is a Filipino type of pie made out of semi flaky pastry filled with custard made out of young coconut meat and condensed milk.
- 2 cups all-purpose flour
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/2 cup margarine or butter, cut into thin slices
- 1/4 cup shortening
- 5-6 tbsp. cold water
- egg wash
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1 cup evaporated milk
- 1 tsp. vanilla
- 2 cups grated buko (young coconut meat)
Cooking Procedures :
- Preheat oven to 375°F (190°C). Prepare an 8-inch pie plate.
- Combine sugar and cornstarch in a sauce pan. Add evaporated milk and buko water. Cook over medium heat until thickened.
- Add vanilla and grated buko meat. Cook for another 5 minutes and then set aside to cool.
- Combine flour, sugar and salt in a bowl. Cut in the butter (if using) and shortening until the mixture looks like coarse crumbs.
- Add a tablespoon of water one at a time. Mix with a fork until the dough is smooth and does not stick to the sides of the bowl.
- Form into two balls, one of which should be bigger than the other.
- Roll out the bigger dough to form a 9-inch circle that is about 1/4-inch thick. Fit this dough into the bottom and sides of the pie plate. Filled up with the buko mixture filling. Set aside.
- Roll out the smaller dough into a circle, big enough to cover the top of the pie. To seal the sides of the pie, pinch the top and bottom crusts together.
- Using a knife or fork, prick holes on the top crust so that steam can escape the pie while baking. Brush the top crust with egg wash.
- Bake in the oven for about 30 minutes or until golden brown. Allow to cool before slicing.
CREAMY HALO-HALO- is a popular Filipino dessert that is a mixture of shaved ice and milk to which are added various boiled sweet beans and fruits, and served cold in a tall glass or bowl. A generally, condensed milk or evaporated milk is used instead of fresh milk, due to the tropical climate of the Philippines.
- 2 cups sweetened garbanzos, drained
- 1 cup sweetened beans, drained
- 1 cup red kaong, drained
- 1 cup green nata de coco, drained
- 1 cup sweetened macapuno
- 1 250ml NESTLE All Purpose Cream
- Halayang ube (optional)
- NESTLE Cornflakes (optional)
Creamy Halo-Halo Instructions :
- Combine, garbanzos, beans, kaong, nata de coco and macapuno in a bowl. Toss within NESTLE All Purpose Cream.
- Set aside to cool in the refrigerator.
- To assemble, arrange on a salad bowl or a serving plate.
- op with halayang ube and NESTLE Cornflakes before serving if desired.
Hope you Enjoy the Creamy HALO-HALO 🙂
Puto Cheese- puto is the generic name for a rice made from galapong (rice flour), slightly sweetened and steamed. The rice for galapong is not ground dry, but soaked overnight and then ground wet, formerly in large stone grinders.
Puto Cheese Ingredients :
- 2 cups rice flour
- 1/2 teaspoon salt
- 1/2 teaspoon salt
- 2 cups coconut milk or fresh milk
- 1 cup white sugar
- 1 180g Cheddar cheese
Puto Cheese Cooking Instructions:
- Sift the rice flour, salt, baking powder and white sugar together.
- In a large bowl, add the coconut milk to the sifted ingredients and blend until the mixture is smooth.
- Slice the cheddar cheese into thin rectangles.
- Carefully pour the mixture into the muffin pans (greased with butter beforehand), making sure you leave 1/3 space at the top. This is to give the puto space to expand upon cooking, then place the sliced cheese on top of each puto mixture.
- Steam for about 20 to 30 minutes.
- To check if the Puto is already cooked, insert a toothpick into the center of each puto, make that the toothpick must come out clean.
ENJOY ! 🙂
Merienda is a Spanish word that refers to a light meal usually taken in between lunch and dinner. The Spaniards introduced this kind of repast to the Filipinos who adopted the habit later on.
How to Cook Maja Blanca ..
Maja Blanca is a Filipino desert also known as coconut corn pudding, it is usually served during fiestas and during holidays, especially Christmas season and New Year. 🙂
Maja Blanca Ingredients :
- 1/2 cup thick coconut milk
- 1 cup rice flour
- 1 c. sugar
- 1/2 cup cornstarch
- 3 tbsp sweet corn kernel
- 4 cups fresh coconut milk
- 1/2 c. grated frozen buko
Cooking Instructions :
- Boil thick coconut milk in a saucepan until the oil is extracted and the precipitate forms into a dark brown color. This is called latik.
- Drain the latik from the oil and set aside.
- Grease a 13-inch rectangular dish with coconut oil. Set aside.
- In a medium saucepan, blend rice flour, sugar,sweet corn kernels, cornstarch, and fresh coconut milk. Stir in grated buko (if used).
- Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 3-5 minutes.
- Pour hot mixture into prepared dish and allow to set.
- Sprinkle latik on top. Cool before slicing.
Bicol express is a popular Filipino dish which was popularized in the district of Malate, Manila but made in traditional Bicolano style.
- 1/4 kilo pork, thinly sliced
- 1 cup Baguio beans
- 3 cups long chili or jalapeno peppers
- 1 onion, minced
- 1 head of garlic, minced
- 1 cup coconut milk
- 1 cup coconut cream
- 2 tablespoons of cooking oil
- In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain.
- In a cooking pan, heat cooking oil and brown sliced pork for a few minutes.
- In another pan, saute minced garlic and onion.
- Add to the saute the browned pork.
- Then add the coconut milk, bring to a boil and simmer for 10 minutes.
- Add the chili peppers, Baguio beans and cook until dish gets a little dry.
- Add the coconut cream and simmer until the sauce thickens.
A Sisig is a Kapampangan term which means “to snack on something sour”. It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It is also known as Filipino Pulutan ( a dish typically consumed with beer ). It also refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices.
Sisig dish originated in Angeles City and has been credited by The Philippine Department of Tourism to Lucia Cunanan of Aling Lucing Restaurant for inventing the Sisig Recipe.
- 1 1/2 kilo pork head
- 1/4 cup grilled liver, diced
- 2 small onions, minced
- 2 pieces red pepper, minced
- 1 head garlic, minced
- 6 pieces hot chili pepper, minced
- 2 tablespoons oil
- 1 cup vinegar
- 1 1/2 tablespoons liquid seasoning
- 1 teaspoon black pepper
- 1 teaspoon brown sugar
- 1 cup beef broth
- Grill pork head to remove hair.
- Boil the pork head until it is tender enough to chop.
- Take out all the meat and dice.
- In a pan, heat oil and saute garlic, onion, red pepper, pork meat and liver.
- Pour in liquid seasoning, black pepper and brown sugar.
- Pour in beef broth and heat until meat is tender.
- Add in chili pepper before serving.
ENJOY ! 🙂
Pork Adobo or also known as Adobong Baboy is a favorite Filipino dish and considered by many as the Philippine’s national dish because of it’s high popularity.
Pork Adobo is slowly cooked in vinegar, crushed garlic, bay leaf, black peppercorns, and soy sauce then you can fry it afterward to get the best taste.
Filipino Pork Adobo Ingredients :
- 1 kilo pork belly (liempo)
- 2 tbsp garlic, minced or crushed
- 5 pieces dried bay leaves
- 4 tbsp vinegar
- 1 cup soy sauce
- 1 tbsp whole pepper corn
- 1 cup water
- salt to taste
Cooking Instructions :
- Crush and peel garlic by using a mortar and pestle. Remove the garlic skin.
- Add the peppercorns and pound again using the pestle. Set aside.
- Clean the pork then cut to cubes with skin on.
- Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour
- Heat the pot and place the marinated pork belly then cook for a few minutes
- Add water, whole pepper corn, and dried bay leaves then bring to a boil.
- Simmer for 40 minutes to 1 hour or until the pork meat is tender.
- Put-in the vinegar and simmer for 12 to 15 minutes
- Serve hot. Share and enjoy!. 🙂
The Philippines is a country formed of many islands, big and small. Philippine cuisine consists of food, preparation methods and eating customs found only in the Philippines. It is no wonder varied influences from surrounding countries reached the islands and seeped into the tradition; then all combined to form the rich Filipino culture. It has originated from Malayo-Polynesian and the countries cuisine consists of vegetables and seafood.
Today’s Generation, Philippine cuisine continues to evolve as new techniques styles has created, just to find their way into one one of the most active melting pots ..