Ask any Filipino what his favorite viand is and you’ll get a fairly small range of answers: adobo, sinigang, barbecue, roast beef. Filipinos are born meat lovers, and Filipino cuisine is naturally heavy in meat and meat-based dishes. Part of it is because livestock is one of our top industries. Sure, we have our vegetable soups and salads, but an everyday meal is rarely complete without a serving of meat.

But once in a while, we get tired of the same old meat dishes. Even the world’s most passionate meat lover can’t eat the same adobo recipe for a week. But that’s the best thing about Filipino food: no two Filipino recipes are alike. Whether it’s an extra pinch of salt or a whole new set of spices, you can always add your own personal touch to the old recipes and come up with something new. If your meat dishes could use a little boost, try these unique Filipino cooking recipes.

Tondo-Tondo

This dish is sort of a cross between steak and street food. It’s perfect for street food lovers who like a little spin on their old favorites. You can eat it as a snack with a vinegar dip, or with rice for lunch or dinner.

Ingredients:

• ½ kg deboned chicken thighs, cubed
• ½ kg lean pork, cubed
• ¼ kg chicken liver, cubed
• ¼ kg chicken gizzards, cubed
• ½ c soy sauce
• 2 tbsp Worcestershire sauce
• ½ c calamansi juice
• 1 head crushed garlic
• 1 tsp pepper

Procedure: Mix together the soy sauce, Worcestershire, calamansi juice, garlic, and pepper. Add the chicken, pork, liver and gizzards and marinate overnight. Skewer onto barbecue sticks. Grill or broil until the meats are cooked.

Linat-An

If you think you’ve tried every pork chop recipe in the book, wait till you try this one. Linat-an is native to northern Mindanao and uses gabi (taro root) and a variety of other vegetables. The main difference is that it’s not fried, but boiled and stewed like other Filipino food recipes.

Ingredients:

• 6 lean pork chops
• 3 pcs taro root, quartered
• ¼ c tomatoes, sliced
• 2 c string beans, chopped into 2-inch pieces
• ¼ c green onions
• 1 tbsp sweet pepper, sliced
• 1 pc tanglad (lemon grass)
• 1 pc yerba buena
• 6 c rice washing
• 2 ½ tsp salt

Procedure: Boil pork chops in the rice washing for about 40 minutes or until very tender. Add the gabi and salt, then let cook for about 5 minutes. Stir in the tomatoes, herbs, and onions and let stand for another 3 minutes. Serve hot.

Oxtail Menudo

This one puts a unique twist in one of the most popular Filipino cooking recipes. The original recipe stays pretty much the same except for the oxtail. The oxtail adds a lot of flavor, creating a hearty dish perfect for parties and everyday dinners.

Ingredients:

• 1 kg oxtail
• 1 c tomato sauce
• 1 pc each red and green bell pepper, diced
• 1 c garbanzos, cooked
• 1 garlic head, chopped
• 1 onion, chopped
• 1 c chorizo bilbao, diced
• 2 tbsp butter

Procedure: Pressure-cook the oxtail for about 25 minutes, or simmer until tender. Take off the bone and chop into bite-size cubes. Set aside. In a saucepan or casserole, melt the butter and sauté the garlic until golden brown. Add the onions and stir-fry until transparent. Stir in the bell peppers and fry for about 2 minutes. Add the oxtail, chorizo, and tomato sauce; mix well. Lower the heat and let it simmer for 10 minutes. Stir in the garbanzos and season to taste with salt and pepper.

Duck Wine Stew

Who says stews are only for Sunday lunch? This unusual duck recipe is festive enough to serve at parties, but still has the homey feel of native Filipino recipes. The sweetness of the wine complements the rich, meaty flavor of the duck. If you’re not a big fan of duck, you can also use chicken, turkey, or pork.

Ingredients:

• 1 whole duck, dressed and cut into serving pieces
• 2-3 c tuba or nipa wine
• ½ c soy sauce
• 1 c pineapple juice
• 1 c pineapple tidbits
• 1 c carrots, diced
• MSG and peppercorns to taste

Procedure: Combine the duck, wine, and juice in a casserole. Bring the liquids to a boil, then cover and lower the heat. Keep cooking until the duck meat becomes soft. Remove the cover and let it boil down until the sauce is thick. Add the soy sauce, pineapple, carrots, MSG, and peppercorn. Cook for another 5 minutes before serving.

Author Bio: Carlo Villamayor is the owner and co-author of the Filipino food blog, Kusina.ph at http://www.kusina.ph A devoted cook, he makes it his personal mission to spread the joy of one of his Filipino cooking recipes at with food lovers the world over. Bon appetite

Comments: When you think of Filipino food, the first thing that comes to mind is probably the usual fare: barbecue, kare-kare, bistek, or rice cakes. But we tend to forget the more interesting parts of Filipino cuisine, the foods we probably eat more often than the traditional Filipino recipes. I’m talking about adventurous food: street food, exotic dishes, and unusual regional delicacies.

Adventure eating has come a long way from its rough beginnings. From an infamous underground market, it has gained acceptance in mainstream cuisine and even become a considerable tourist attraction. If you’re up for something different, take to the streets and challenge your palate with bizarre Filipino cuisine. Here are some dishes definitely worth a try.

Grilled Entrails

Their names are as interesting as they are: IUD, helmet, adidas, walkman, betamax. These are all made from chicken and pork innards grilled and basted over charcoal. They’re on practically every corner in Manila, drawing small crowds in the late afternoon and early evening. Some have even evolved from small stands into full-blown restaurants, service rice and beer along with the eccentric food.

Probably the best-known dish is chicken intestine, locally called isaw or IUD because of its appearance. Pork intestines are also available, but not as popular. The other names are sort of a giveaway: helmet is chicken head, adidas is chicken feet, and walkman is pig ears. Betamax is curdled pig or chicken blood, so called because it’s dark and rectangular.

Crickets

In Central Luzon, crickets are cooked adobo-style in soy sauce, salt and vinegar. The dish is locally known as camaro. A similar dish called baling can be made with field locusts. The insects are crunchy and slightly sweet, making them a great match for soft white rice. The dish is actually seasonal, as the insects only show up in the fields a few times a year. Camaro-eating contests are a local attraction in Pampanga, where the dish is traditionally served. Kamampangans like to wash it down with Filipino desserts recipes such as leche flan (a local specialty) and halo-halo.

Balut

This is perhaps the most notorious of all Filipino food recipes. Balut is a two-week old duck embryo, still in its shell, baked on high heat until the yolk is cooked. It is said that balut vendors only do business at night because no one would eat the food if they could see it in daylight. Foreigners (and some locals for that matter) find the idea repulsive, but can’t resist giving it a try.

The ways we eat balut are as interesting as the food itself. Some like to suck out the syrup before cracking the egg and eating the chick (feathers, beak and all). Others would eat the yolk first. Some would eat it on a plate with rice and a bit of salt. It’s even an ingredient in some exotic Filipino cooking recipes. If you’re not that daring, you can try penoy or hard-boiled duck egg, often sold with a dash of salt for flavor.

Soup Number Five

At first glance, it looks like your everyday meat soup, warm and rich and tempting. But a second look will either spark your interest or make you turn away in disgust. Soup #5 is made from cow or goat penis and testicles, seasoned with salt, ginger and a variety of other vegetables. The meat is usually scalded in boiling water before cooking to sear the outside, which is said to enhance flavor. Sometimes pork and chicken are added as well.

The soup is native to the Philippines, although some claim the Chinese were the first to discover it. It is said to be a potent aphrodisiac and a rich source of protein and vitamins, although that has yet to be proven.

Papaitan

If you think you’ve tried everything exotic, wait till you try this dish. The main ingredients are goat entrails and goat skin, although beef is sometimes used when goat meat is scarce. The meat is cooked in bile, which gives it its characteristic bitter flavor (papaitan comes from the word pait, which means bitter). A good papaitan may also include goat liver, heart, tripe, kidneys, and pancreas. Because of the heavy meat flavors, it usually comes with a generous dose of herbs and spices.

There are also regional variations of the dish. Bicolanos may add coconut milk and chili, while Cebuanos and Ilocanos like to season it with patis or fish sauce. Bagoong or sautéed shrimp paste may also be used to counter the bitter flavor.
Author Bio: Carlo Villamayor is the owner and co-author of the Filipino food blog, Kusina.ph at http://www.kusina.ph A devoted cook, he makes it his personal mission to spread the joy of one of his Filipino food recipes at with food lovers the world over. Bon appetit!

You are starving after a long day at work, but there’s nothing in the fridge. So you run to the nearest store and grab something to eat a bag of chips, a candy bar, or a can of soda. This is what a typical afternoon is like for a lot of kids and young adults. Unfortunately, it can hardly be called healthy eating. Junk food is loaded with empty calories, calories that have no corresponding nutritional value. Basically, they make you fat but don’t make you any healthier. Before you know it, it can take its toll on your health.

If you need to munch in between meals, Filipino food is a much better way to fill up. Native snacks are a lot cheaper than store-bought foods, and they can satisfy those cravings without piling on the pounds. Here are some Filipino food recipes you can try in place of your favorite junk foods.

Junk: Burgers

Better: Spring rolls

Many parents argue that burgers aren’t all bad. After all, they’re basically a one-dish meal: you’ve got your starch, protein and vitamins in one bite. But you also get an unhealthy dose of trans fat, the leading cause of heart disease, obesity, and a host of other conditions. A lot of Filipino cooking recipes are also one-dish meals, but few of them have as much trans fat. With fresh lumpia, you can throw in your choice of meat and vegetables and control your serving portions. Cut off even more fat by going vegetarian or choosing regular flour instead of egg wrappers.

Junk: Candy bars

Better: Banana cue

The average candy bar has 300 to 500 calories; a two-piece banana cue has 250 or less. That’s because chocolate bars are loaded with high-fat ingredients such as nuts, caramel, sugar, and of course, chocolate. The sugar will give you an energy boost, but you’re not likely to burn all those calories before you’re tired again. Bananas are sweet, but its main ingredient is starch, a much better source of energy. Before eating, blot out some of the oil to further reduce the fat content.

Junk: Soft drinks

Better: Sagot’ Gulaman

A glass of soda contains the equivalent of 12 tablespoons of sugar—that’s more than you consume in one whole day! Soft drinks are a major cause of obesity in developed countries. Even diet sodas aren’t completely safe; the aspartame used in place of sugar is linked to a number of health problems, including cancer. If you need to freshen up, get a glass of sagot’ gulaman—a banana-flavored beverage with bits of gelatin and tapioca balls. It goes well with banana cue, turon, and other light Filipino recipes.

Junk: Doughnuts

Better: Puto/Kutsinta

It’s nice to have something sweet to go with your morning coffee, but there are healthy wys to get that sugar fix. Instead of those fat jelly-filled doughnuts, have a double treat of puto and kutsinta instead. These little cakes are made from rice flour, which is infinitely healthier than the white flour used in commercial breads and pastries. Because they are steamed, they retain most of their moisture, making them more filling as well. To maximize your calorie savings, skip the cheese and salted egg toppings.

Junk: Milkshakes

Better: Taho

Next to soda and beer, milkshakes are one of the unhealthiest drinks invented in our time. The combination of milk, sugar, artificial flavoring, and whipped cream topping pack a dose of fat and calories that will take three hours of exercise to burn off. Instead, help yourself to a cup of taho—a warm drink made from soft tofu, sweetened with sugar syrup and garnished with sago (tapioca balls). It’s a little heavy, but several times healthier. It’s also a lot cheaper—10 pesos will get you a large cup, while a regular milk shake can cost over 100.

Junk: Ice cream

Better: Tropical fruits

Often, when you’ve topped off a great meal with a bowl of ice cream, you find yourself craving again in less than an hour. That’s how this sweet treat works: it sends a handful of fat down your system, and makes you hungry so that you’ll want even more. It’s great at children’s parties, but on regular days, it only works up your appetite. If you’re craving an after-meal treat, grab a mango, pineapple or some other fruit instead. Mix them together to make your own Filipino desserts recipes. Fresh fruits fill you up fast, so you can curb your cravings for more than half the day.

Author Bio: Carlo Villamayor is the owner and co-author of the Filipino food blog, Kusina.ph. A devoted cook, he makes it his personal mission to spread the joy of Filipino recipes with food lovers the world over. Bon appetit!

Breakfast is the most important meal of the day, but that does not mean it is okay to scrimp on lunch. Whether you are in school or at work, you need that midday meal to keep up your energy for the rest of the day. If, like most students and yuppies, your idea of a regular lunch is soda and crackers, you are a long way from eating right.

So what makes a healthy lunch? If you want something that’s light but filling, Filipino food is your best bet. For one thing, it’s cheaper than buying fast food or ‘light’ snacks like coffee and cookies. It also lets you choose exactly what goes into your food. It doesn’t have to be rice-based or anything heavy; there are lots of easy Filipino recipes you can prepare at home. Here are a few tips to help you get started.

Plan ahead

Planning is the key to preparing healthy lunches and to healthy eating in general. When you know what you’re having for the next few days, you won’t be tempted to pick up that extra soda or grab an ice cream for dessert. At the start of the week, list down your lunch choices and make a shopping list based on your picks. Buy more than you need so you can pack a little extra for mid-afternoon munching.

When planning your meals, consider the time you can spare each day for cooking. A half hour is all you need to fix a sandwich or toss up a quick salad. On really busy days, you can just buy frozen food and packed drinks. Alternatively, you can prepare and pack your lunches in advance on light days, so you can just pick them up when you’re in a hurry.

Have something fresh

Make fresh fruits and vegetables your lunch box staples. Remember, lunch has to be lighter than breakfast; otherwise you’ll feel drowsy all afternoon. Fresh produce fills you up fast but doesn’t slow down your body. Salads and veggie wraps are a great way to work vegetables into your meal. If you’re watching your weight, you can replace heavy Filipino desserts recipes with fresh fruit. A chilled apple or a couple of melon slices can satisfy your sweet tooth without piling on the calories.

Most groceries sell fruits and vegetables packed into serving-size portions. It’s very convenient, but you can save as much as 50% of the price if you buy them whole and prepare them yourself. It takes about 10 minutes to peel, slice, and pack a week’s worth of food.

Don’t follow your cravings

When shopping for lunch items, you tend to pick up the things you crave at that very moment. More often than not, you’ll either be tempted to eat it ahead of time, or your craving will have passed by the time you pack it. It’s best to stick to your old favorites, be it a simple tuna sandwich or classic Filipino food recipes. Pick up a few treats for variety, but don’t make them your entire meal. But to avoid the problem altogether, don’t shop with an empty stomach—when you’re hungry, your mind goes wild at the sight of food. The best times to shop are usually late morning, just after breakfast or your midmorning snack.

Watch your portions

Some containers may not look big, but they hold a considerable serving. Be careful not to overdo your portions, as many tend to do when pre-packing. Again, it’s best to pack when you’re full so your cravings don’t influence your serving sizes. Get containers that hold only the appropriate portions, or have a small portion bowl’ approximately the size of a regular serving, so you can measure your servings before packing them.

Pack light

A lot of Filipino cooking recipes come with heavy sauce or soup, which makes them hard to pack for lunch. If you’ve ever spilled lunch inside your bag, you’ll know how important it is to use the good, tightly sealed containers. Better yet, don’t pack heavy lunches to avoid the risk. You can keep sauces and condiments for dry food in your office, so you don’t risk spilling them on the way.

If you do pack saucy dishes, try packing the solid and liquid parts separately. Use a disposable container for pasta or vegetables, and a regular suction-sealed one for the sauce or dressing. Invest in containers with tight rubber seals. They’ll cost you more initially, but it’s well worth the trouble you save in the long run.

Author Bio: Carlo Villamayor is the owner and co-author of the Filipino food blog, Kusina.ph at http://www.kusina.ph A devoted cook, he makes it his personal mission to spread the joy of one of his Filipino food recipes at http://www.kusina.ph/meal-planning-tips/ with food lovers the world over. Bon appetit!

Feeding kids can be tricky: let them pick their food and they will choose junk, give them healthy food and they will not touch it. If you are a parent, you are probably familiar with the tantrums that come with every meal. But it does not have to be that way, especially if you know your Filipino food. Our dishes are naturally healthy and flavorful, so there’s sure to be something your kids will love.

If they’re really picky, you can always tweak the old Filipino food recipes to match their tastes. Sometimes all it needs is a little extra spice or a change in presentation. Still confused? Here are some things you can do to make your kids love Filipino cuisine, plus some recipes you can try.

Plan your meals together

Have your kids help you with your weekly meal plan. You can choose dinner one some days and let them decide the rest of the week. To help them make healthy choices, let them pick Filipino cooking recipes from a cookbook. The point is to make them feel involved. If they know they’re helping put the meals together, they’ll be more open to your ideas.

When planning your meals, make sure to keep the right balance between your choice and your child’s. Don’t plan for a meat dish the day after they choose pork chops or pot roast. Since the point is to give them control, try not to limit them with your own choices. Let them take their pick first, then add in your own picks to fit around them.

Suit their tastes

Take your cue from the junk foods your child likes. Does he always pick cookies and candies, or does he seem to like salty chips and crackers? If they have a sweet tooth (most kids do), sweeten up your old recipes or serve them sweet dishes such as tocino for breakfast or ginataan for afternoon snacks. If they like things a little spicy, add a couple of chilies to your soup or let them season to their own taste.

Some kids have constantly changing preferences, which might make it a little harder. If your kid likes sweets one day and barbecue the next, stock up on sauces and dips. That way, when they don’t like the food, they can always grab their favorite sauce and turn it into something they like. Here’s a quick dish that’s easy to customize to any child’s tastes.

Barbecue Meatloaf

Ingredients:

½ kg sausage, minced

½ kg ground beef

1 c bread crumbs

2 tsp curry powder

2 onions, chopped

1 egg

½ c milk

1 c water

salt, pepper and parsley

Sauce:

¼ c Worcestershire sauce

½ c tomato sauce

2 tbsp vinegar

2 tbsp lemon juice

1 tsp coffee powder

½ c butter

1/c packed brown sugar

Procedure: in a bowl, combine the beef, sausage, breadcrumbs, curry powder, onions, salt, pepper, and parsley. Lightly beat the egg and add to the mixture. Add the water and milk and mix well. Grease a baking dish or loaf pan, then pour in the meat mixture. Bake on moderate heat for about 30 minutes or until the meat is just done. Meanwhile, mix all the sauce ingredients and boil together until thick.. Pour over the half-cooked loaf, leaving some for basting, and bake for another 45 minutes. Baste once in a while.

Be creative

Most of the time, presentation makes all the difference between foods that children love and foods that go uneaten. Make your food more appetizing by garnishing with their favorite foods, such as cheese slices or hot dog bits. You can even let them design the garnish themselves. Look for Filipino recipes that can accommodate colorful ingredients such as peas, bell peppers and corn kernels. You can even add a bit of food color if the recipe allows.

Fruits make great garnishes for Filipino desserts recipes. Just cut up one of their favorite fruits and layer it over ice cream, cakes, or pies. Better yet, serve a variety of fresh fruits for dessert—it’s healthier, and it doesn’t take much preparation time.

Make trade-offs

If your child is being particularly difficult, try giving them incentives in exchange for eating healthy foods. During meal planning, for example, you can let them pick dessert if they promise to eat their vegetables. Alternatively, you can keep a stack of their favorite desserts and give it to them when they eat right. Don’t overdo it, though—they may get used to getting treats and only eat healthy when there’s something in return.

Author Bio: Carlo Villamayor is the owner and co-author of the Filipino food blog, Kusina.ph. A devoted cook, he makes it his personal mission to spread the joy of Filipino recipes with food lovers the world over. Bon appetit!

So you are planning a little get-together for your friends, and you have got a mental list of foods to serve and people to invite. If you think planning a party is that simple, you are in for a surprise. For one thing, there is no such thing as a little get-together when you are in the Philippines. Filipinos love a good party, and they will go great lengths to have a feast every chance they get.

Unfortunately, we’re a bit less enthusiastic about putting the party together. How do you know which foods to serve, or how to go about making them? No worries—Filipino parties are really quite simple, even if they’re always bigger than expected. Filipino cuisine is very diverse, so you won’t run out of choices, and as long as there’s lots of food, your guests will be more than happy.

Unconvinced? Here are some useful Filipino food planning tips you can use for your next get-together.

Plan in courses

Ever been to a party where there was too much dessert but not enough of the main course? It’s a common mistake among party planners—they’ll make a quick list of foods they like and then run to the grocery store. Avoid this mistake by planning the entire meal by course. Do you want to serve appetizers or go straight to the main course? How many desserts do you need? If you have more than two main dishes, you don’t need a lot of appetizers. You can serve a variety of Filipino desserts recipes or prepare one large dessert, such as a pie or cake.

Mind the time

If your party is in midmorning or late afternoon, you don’t need a full-course meal because your guests will just have eaten. Instead of heavy Filipino food recipes, serve a range of different appetizers or finger foods. Not only is it more convenient, it also allows them to mingle while enjoying your meal. Be sure to add variety, as people can get tired of one dish fairly quickly.

People’s appetites change with the time of day, so plan accordingly as well. About 10 appetizers per person per hour is appropriate for lunch parties. People are generally hungriest during dinner hour, so if you’re holding the party then, have at least 14 munchies per person. If you’re hosting in the afternoon, you’ll need about half as much.

Don’t serve it all at once

There are few things worse than running out of food when you’re hosting a party. Of course, the safest way out is to overestimate—besides, you can always use the leftovers for next week’s meals. But what if you’re on a tight budget? The best alternative is to portion each course. For example, you can serve appetizers first, the main courses next, and dessert last. Don’t put out all of your food at once. When everyone has eaten, fill up your table with all the courses. That way, when they’re all full, they can simply go back to the table and pick their favorites.

Overbuy the drinks

You can get away with making just enough food, but it’s best to play safe when it comes to beverages. You never know how much your guests will want to drink. To save money without going cheap, prepare a nice punch or a few decent cocktails and stock up on cheaper drinks like beer, juice and soda. Get creative by mixing your own drinks—there are several low-cost Filipino recipes for party beverages. If you’re buying mixers, get them in smaller bottles so you don’t waste the unfinished bottles.

During the party, serve the fancy drinks first, then get out the canned or bottled drinks when everyone’s had their fill. That way, everyone can try the cocktails and freshen up with the drink of their choice later on. Keep the drinks in an ice box. Be sure to stock lots of ice—about one pound per person—for outdoor or morning parties.

Prepare take-home containers

When the party’s over, a lot of your guests will want to take home some of your leftovers. Don’t go scrambling around for spare containers, which most likely won’t be returned anyway. When shopping for the party, pick up a pack of food bags or disposable plates. Give them to your guests when they want to take home some food. It’s more convenient for both parties—you don’t risk losing your best plates, and they can stuff the food in their bags instead of carrying a large platter all the way home.

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It’s no secret that Filipino cuisine is one of the best in the world, but like any good food, it has to have its secrets. Few people have really mastered authentic Filipino food—not the washed-down fare you get in fast foods and diners, but real, home-made native dishes. Although most of us can whip up something when we need to, it can be hard to capture that distinct Filipino taste.

So what really goes into our food? How do you make your food taste truly Filipino? There’s really no single answer, because no one can define our food—we come from a hodgepodge of cultures, after all. But one thing that sets us apart from our Asian neighbors is our heavy use of spices. Whereas other cuisines prefer subtle hints of flavor, we like a big burst of it with every bite.

So that’s the first rule: be generous with the spice. If you want your dish to fit in with other Filipino recipes, get to know the spices that go into them. Here are some of the most common.

Ginger

Ginger is used in most of Asian cuisine, and Filipino food recipes are no exception. In the Philippines, it is most commonly used in soups and stews; dishes such as arroz caldo (rice porridge), and tinola (chicken stew) use garlic as their main spice. It goes particularly well with chicken and fish dishes, where it provides a nice contrast to the strong meat flavors. Ginger is used both for flavor and aroma, although the flesh of the root is not always eaten. Most people just crush the root and drop it into the dish, then take it out just before serving.

Chili

We’re not as wild about spicy food as the Thais, but we do like a bit of bite in our food. Virtually every Filipino dish can be spiced up with chili peppers, from rich meat viands to everyday soups and noodles. Sauces like patis (fish sauce) and soy sauce are often mixed with crushed chili and used as dips or marinades. Bicol, a region in southeastern Luzon, is known for using chili peppers in most of its dishes. Perhaps the most popular is Bicol express, made with meat, bagoong (sautéed shrimp paste), coconut milk, and chopped green chilies.

Garlic and Onions

These two almost always go together, especially in meat and vegetable dishes. You may be more familiar with Taiwanese and Australian garlic, which have larger cloves and are easier to work with. But if you want a stronger, spicier flavor, go for native garlic. Philippine garlic comes in smaller bulbs, with cloves less than half the size of other types. This makes them hard to handle, but it’s well worth the trouble.

Philippine onions are strong and pungent, making them a great source of flavor. Use native red onions for sautéing and pickling, but use the white ones for salads and sandwiches. If you’re making rice porridge, top it with chopped green onions for extra spice.

Lemongrass

Lemongrass has strong-smelling leaves and stalks commonly used in soups, teas and sauces. The leaf is slightly sweet with a hint of citrus, a perfect complement to gravy and other meat sauces. There are several ways to use lemongrass, but the most common method is cooking the fresh leaves (sometimes the entire stalk or bulb) with the food to release the flavor. If you’re using the stalk, take only the soft inner part and chop it up before dropping it in. You can also use dried and powdered lemongrass, especially if you’re in the city and fresh leaves are hard to find.

Pandan

Pandan is mostly an aromatic ingredient, most commonly used with plain white rice. Just add a couple of leaves to your rice as it boils, and it comes out with a strong, inviting aroma. Some regions even weave it onto rice pots for an even stronger scent. You can do the same with rice cakes, puddings, and other Filipino desserts recipes.

Bay Leaf

The strong, pungent taste of bay leaves makes them a perfect fit for Filipino cooking recipes. The leaf has a wide range of uses, from meat sauces and dips to main dishes like adobo, menudo and mechado. Dried bay leaves are traditionally used; fresh bay is seldom available in local markets. The leaf itself is not usually eaten; like ginger, you can take out the leaves once you’re ready to serve. However, most people just leave them in and set them aside when eating.

Author Bio: Carlo Villamayor is the owner and co-author of the Filipino food blog, Kusina.ph. A devoted cook, he makes it his personal mission to spread the joy of Filipino food recipes with food lovers the world over. Bon appetit!

Rice has always been the staple food in Filipino cuisine, but until recently, plain and fried were the only varieties we knew. It was only a few years ago that we started playing around with rice recipes such as java, garlic, chili, and Chinese. But what seems to be a hit among Filipinos is rice toppings, wherein meat and vegetable dishes are served on top of a box of rice. It’s the same old Filipino food, but packed in a light, convenient way. You’ve probably seen them in malls, sidewalks, and school cafeterias.
But although they come in handy on busy days, they’re often overpriced, especially considering that you can do them yourself at home. That’s right—you don’t have to run to the mall whenever you’re craving. What’s more, there are no long lines and you can mix and match toppings as you please. Here are some Filipino food recipes that make excellent rice toppings.

Chicken Curry

It’s more Indian than Filipino, but it fits in perfectly with other Filipino cooking recipes. Curry blends well with rice because of its strong flavors. Use it on plain white rice—flavored varieties will wash out the taste of the curry.
Ingredients:
3 cups chicken meat, diced
1 cup chicken broth
2 tbsp curry powder
1 small onion, chopped
½ tsp powdered ginger
¾ cup flour
¾ cup butter
2 ½ cups milk
garlic to taste
Procedure: In, melt the butter and sauté the ginger, garlic, onion, and curry powder. Set on low heat and let stand for about 1 minute. Add in the broth and milk and stir until the soup is thick. Stir in the chicken and cook until the chicken is done. Serve over white rice.

Stir-fried Beef Teriyaki

Filipinos love teriyaki dishes because of their distinct Asian flavor. They make excellent rice toppings because they’re easy to cook and personalize—you can make them all-meat, all-veggie, or a mix of the two like most Filipino recipes. This recipe can be prepared in advance, perfect for those hectic weekdays.
Ingredients:
½ kg beef round, cut into strips
3 tbsps teriyaki sauce
2 tsps cornstarch
2 bell peppers, cut into strips
6 spring onions, thinly sliced
4 tsps vegetable oil
Procedure: In a bowl, mix together the cornstarch, teriyaki sauce, and half of the vegetable oil. Stir in the beef and refrigerate for about 45 minutes. Meanwhile, stir-fry the onions and bell peppers in the remaining oil for about 3 minutes. Remove from the pan, then stir-fry the marinated beef for another 3 minutes. Stir in the vegetables and cook until the beef is done.
Honey Lemon Chicken
This tasty topping provides a good contrast to wild and flavored rice, especially the Chinese and garlic varieties. It also goes well with cold Filipino desserts recipes and salads. The dish is fairly easy to prepare; you can have it ready in less than 30 minutes.
Ingredients:
4 pcs skinless chicken breasts, chopped
1/3 cup honey
¼ cup lemon juice
¼ cup butter, melted
2 tbsp hot water
1 tsp seasoning
Procedure: Preheat oven to 325oF. Place the chicken breasts in a baking dish with the bone side facing down. Sprinkle with seasoning. Set aside. Mix the honey and hot water, then add the butter and lemon juice. Pour over the chicken breasts and cover with foil. Bake until the chicken is just done. Remove the cover and baste with the remaining sauce. Continue cooking until the chicken is browned, basting occasionally to add flavor.
Sweet and Sour Pork
A favorite viand among Filipinos, sweet and sour pork is a perfect complement to almost any rice variety. It’s great for kids as it offers a nice blend of flavors and a balance of meat and vegetables.
Ingredients:
¾ kg pork loin, deboned and sliced into bite-size pieces
2 ½ c pineapple chunks (reserve juice)
1 tbsp soy sauce
¼ c vinegar
¼ c packed brown sugar
½ c onion slices
1 pc green onion, thinly sliced
2 tbsp cornstarch
½ tsp salt
¾ c water
Procedure: sauté the pork in vegetable oil until it turns light brown. In a bowl, combine the water, pineapple juice, soy sauce, vinegar, salt and sugar. Mix until well dissolved. Pour over the pork andlet it simmer until the meat is soft. Dissolve the cornstarch in 2 tablespoons of water, then add to the pork. Turn down the heat and continue stirring until the mixture thickens. Stir in the pineapple chunks, pepper and onions. Simmer for another 10 minutes, then serve over rice.

About the Author:
Carlo Villamayor is the owner and co-author of the Filipino food blog, Kusina.ph at http://www.kusina.ph A devoted cook, he makes it his personal mission to spread the joy of one of his Filipino cooking recipes at http://www.kusina.ph/unique-filipino-fiesta-recipes/ with food lovers the world over. Bon appetit!

There’s no better way to cap off a hearty Filipino meal than with something light and sweet for dessert. No, not ice cream or milkshakes, although those are great too—we’re talking about native Filipino desserts. If you think sweets have no place in Filipino cuisine, you can’t be further from the truth. From simple sugar-raised doughnuts to elaborate cakes, there’s always a sweet Filipino food that’s sure to satisfy that sweet tooth.

But one dessert that deserves a mention is the Filipino pastry. Although not as popular as our kakanin or rice cakes, Filipino pastries are a steady favorite in many regions. They’re also a great start if you want to bake your own Filipino desserts recipes. They don’t require as much attention as kakanin, but they give you just the same sweetness. Here are some of the most popular pastries in Filipino cuisine, plus some recipes to help you get started.

Buko Pie

It’s hardly surprising that one of our favorite desserts comes from our top fruit export. Outside the country, buko pie is sold in pre-packed frozen slices, so we’re lucky to get it here fresh and hot, not to mention cheap. It is a popular pasalubong for people who go south of Luzon, particularly to Laguna, Quezon, and Batangas. The filling is made from young coconut flesh mixed with macapuno, coconut milk, cream, and sometimes caramel. Most bakeries carry a cheaper version of the pie made from sweetened coconut juice and flour. If you feel like making your own, here’s an easy recipe you can try.

Buko Pie

Ingredients:
2 c all-purpose flour
2/3 c shortening
1 egg yolk
¼ c cold water
1 tsp salt
1 tsp vinegar
4 c shredded coconut meat
300ml condensed milk
2/3 c cornstarch
1 c coconut water

Procedure: Preheat your oven to about 435oF. In a bowl, combine the salt and flour and cut in the shortening until they form pea-sized pieces. In a separate bowl, mix the egg yolk, water and vinegar, then add to the flour mixture. Mix until the dough is soft and pliable. Split the dough into two balls, one part a bit bigger. Roll out the bigger dough until it’s slightly bigger than your pie plate. Fit into the plate and let hang over the sides. Roll out the smaller dough, then set aside.
In a saucepan, combine the remaining ingredients and cook until thick. Let it cook for about 15 minutes, then pour into the crust. Cover with the smaller dough, seal the edges, and bake for about one hour.

Boat Tarts

For a quick, cheap sugar fix, boat tarts are your best option. These are small, open pastries with a filling of caramel, langka (jackfruit), mango, or some other sweetened fruit. You can find them pre-packed in most groceries and cafeterias. They are a popular dessert for school lunches, mainly because they are fairly cheap and go well with most Filipino food recipes. If you can pull off a simple cake, boat tarts shouldn’t be a problem.

Pili Nut Tarts

Ingredients:
1 kg all-purpose flour
½ kg ground pili nuts
1 cup butter
1 cup sugar
1 cup condensed milk
1 cup ice water

Procedure: Mix the flour and sugar, and cut in the butter until they form small pea-sized balls. Slowly add in the water, stirring along the sides to help the dough hold together. Form the dough into small balls, then roll out about 1/8 inch thick. Press into tart molds and prick the sides and base with a fork. Bake the dough for about 20 minutes. Meanwhile, mix the condensed milk, sugar, and ground nuts. Pour into the baked crusts and top with pili slices. Return to the oven and bake until the filling turns golden brown.

Macaroons

Filipino macaroons are made with coconut shavings, which make them chewier than flour-based American ones. It’s actually one of the easiest Filipino cooking recipes, so it’s a great starter recipe for beginners. This one puts an unusual twist on the basic recipe.

Pandan Macaroons

Ingredients :
1 cup desiccated coconut
½ cup coconut cream powder
1 tsp pandan extract
¼ cup melted butter
1 ¼ cup sugar
¼ cup bread crumbs
3 eggs, separated
1 ¼ cup warm water
green food color
salt to taste

Procedure: Preheat your oven to 320oF. Grease a baking pan with butter and sprinkle a little flour to coat. In a bowl, mix the water and coconut cream powder, then set aside. Beat egg whites until they get foamy, then beat in the yolks. Combine the bread crumbs, desiccated coconut, sugar, salt, and butter. Add in the egg mixture, dissolved coconut cream, food color, and pandan extract. Mix well and pour into the pan. Spread evenly and shake down to compact the batter. Bake for about 20 minutes or until the sides are browned.

Author Bio: Carlo Villamayor is the owner and co-author of the Filipino food blog, Kusina.ph. A devoted cook, he makes it his personal mission to spread the joy of Filipino desserts recipes with food lovers the world over. Bon appetit

All Filipinos seem to be born with a sweet tooth, and most of us never really outgrow it. We’re never too old for a candy bar or a rich filled doughnut. That’s why desserts have always been a big part of Filipino cuisine. For many of us, a meal isn’t a meal without something cold and sweet to top it off. It doesn’t matter if your meal consists of rice and dried fish; without dessert, it’s simply not complete.

However, our idea of dessert has evolved a lot through the years. Ask any kid what his favorite dessert is and he’ll most likely say ice cream, cake, or something not really Filipino. If you think the same way, maybe it’s time you tried the old favorites and rediscover Filipino food. Here’s a quick guide to local desserts and some Filipino desserts recipes you can make on your own.

Rice cakes

With rice as our staple food, it’s really no surprise that we’d turn it into a dessert as well. In fact, we have more than a dozen varieties of kakanin, the local term for rice desserts, most of them sold at practically every corner. Because they are rice-based, they are seldom eaten after regular meals (which already have rice as the main course). People prefer them for merienda in the late morning or afternoon. Some of the most popular Filipino rice cakes are puto, suman, biko, bibingka, and kalamay.

Native pastries

If you’re looking for a lighter dessert, Filipino pastries may be just what you need. Our native pastries cover everything from small bite-size tarts to tropical fruit pies. They may seem complicated at first glance, but they are actually one of the easiest Filipino food recipes. In fact, if you’re just starting out, pastries make a great beginner recipe. Start with simple snack tarts such as this one.

Easy Caramel Tarts

Ingredients:
1 tbsp flour
1 c milk
1 c golden syrup
1 c brown sugar
1 tbsp white sugar
1 tbsp butter
2 eggs, separated
½ tsp vanilla

Procedure: Beat the egg whites until stiff, then beat in the white sugar. Set aside. In a saucepan, combine the rest of the ingredients and bring to a boil, stirring constantly. Pour into baked pastry shells. Top with the egg white mixture and bake for about 10 minutes or until the meringue turns brown.

Puto and kutsinta

Puto a steamed cake made from rice flour, often topped with cheese or salted eggs. It is often sold with kutsinta, a brown jelly cake served with grated coconut. The two go together because the soft, grainy texture of the puto contrasts the tart smoothness of kutsinta. Both are among the simplest Filipino recipes; you can make a batch of each cake in less than two hours.

Puto

Ingredients:
2 cups flour
1 cup sugar
2 cups milk
6 tsps baking powder
3 eggs (use only egg whites for a lighter cake)
Procedure: Combine all the ingredients except the egg whites. Mix well and let stand for one hour, then fold in the eggs. Pour into baking pan or muffin pans and steam for about one hour.

Kutsinta

Ingredients:
1 cup rice flour
1 tsp lye water
3 cups water
2 cups packed brown sugar

Procedure: Mix all the ingredients in a bowl; beat well. Half-fill a muffin pan with the batter, then steam covered over 2 inches of water for about 30 minutes. Top with grated coconut.

Bibingka

Bibingka is actually an Indian dish (bebinca), but the Filipino variety is unique because it uses rice flour instead of white. It also comes with a variety of toppings such as butter or margarine, cheese, salted eggs, or grated coconuts. Bibingka is a popular snack in the Christmas season, where it is often sold with puto bumbong (same as puto, but cooked in bamboo vessels and flavored with coconut or purple yam)and other Filipino cooking recipes. It is traditionally cooked in charcoal ovens, which gives it a smoky flavor. Of course, you can also tweak the recipe and bake it in modern ovens. Here’s how.

Ingredients
2 c plain flour
¼ c baking powder
¾ c sugar
1 ¼ c coconut milk
3 eggs, beaten
½ c Edam cheese, grated
½ butter, melted
½ c grated coconut
1 tsp salt

Procedure: Preheat your oven to 375oF. In a bowl, dissolve the sugar in coconut milks and add in the eggs. In a separate bow, sift the flour, add the baking powder and salt, then sift again. Combine with the egg mixture and beat well. Pour into prepared pans and bake for about 15 minutes. Top with cheese and resume baking for another 20 minutes, brushing with margarine occasionally. Give it a final brush when done, and serve with coconut on the side.
Author Bio: Carlo Villamayor is the owner and co-author of the Filipino food blog, Kusina.ph. A devoted cook, he makes it his personal mission to spread the joy of Filipino desserts recipes with food lovers the world over. Bon appetit!