Articles in the category Filipino cooking (203)

We are having pain de chocolat with our coffee, just to be sure we remember that chocolate was ahead of coffee in providing Filipinos a caffeine kick. Another beverage peddled was the broth of yellowed mango leaves stewed in water. It was an alternative for Chinese tea among natives. Ginger tea made with honey or sugar was documented in the early 1600s, having been an acknowledged remedy for a cold among islanders.
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Published on 25/05/2019 by Papagei
Categories: Culture, Documentary, Filipino cooking, Food and Dining
Tags: Pan de sal, Tinapa
Pancit Molo is another Filipino soup perfect for the rainy days and cold months. It originated from a town called Molo in Iloilo. This Filipino pork wonton soup is made of ground pork enclosed in wonton or siomai wrapper cooked in chicken stock with some shrimps and shredded chicken.
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Published on 24/03/2018 by Papagei
Categories: Filipino cooking
Tags: Molo
Chicken Binakol is similar to the well loved Chicken Tinola. What makes this dish unique? Its use of coconut meat and coconut water. Intrigued? These additional ingredients add to the sweetness of the broth which creates for a unique but very delicious meal. Did you know: The Original Chicken Binakol is cooked in bamboo. The bamboo seals in the flavor which makes the dish even more flavorful.
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Published on 24/03/2018 by Papagei
Categories: Filipino cooking
Tags: Binakol, Chicken
Rainy afternoons in the comforts of your home are better spent cuddled up to a warm cup of tsokolate de batirol. This sweet concoction is made up of tsokolate tablea (chocolate/cacao tablets) and warm milk or condensed milk, depending on what you prefer. Batirol is the stirrer made of wood that whisks the mix to its creamy perfection.
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Published on 24/03/2018 by Papagei
Categories: Filipino cooking
Tags: Batirol, Tsokolate
The recipe can make an estimated of 100 servings of budbud kabug (or budbud kabog). Total preparation and cooking time is 3 hours. Note: When making the budbud malagkit/Tanjay version, use glutinous rice instead of millet. Then for budbud Tanjay, you have to boil the budbud instead of steaming it.
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Published on 24/03/2018 by Papagei
Categories: Filipino cooking
Tags: Budbud, Kabug
To make the laing, sauté onion, garlic, and ginger in 1tbsp. oil in a medium sized, heavy-bottomed pan until lightly browned. Pour in fish sauce and add taro leaves, then add coconut milk and allow to simmer over low heat until the taro leaves are cooked through and the coconut milk has reduced. Season with salt and pepper to taste.
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Published on 24/03/2018 by Papagei
Categories: Filipino cooking
Tags: Laing
Dampa is a place in Boracay where you buy your seafood at a nearby wet market and have a restaurant cook it for you. One of my favorites is the “Chili Garlic Crab” or others call it plainly as “Chili Crab”. Here’s a recipe from panlasangpinoy.com on how to cook your own Chili Crab. The recipe is good for 4 pax.
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Published on 24/03/2018 by Papagei
Categories: Filipino cooking
Tags: Boracay, Chili, Crab, Recipe
Caldereta is a Filipino tomato-based stew. You can use goat, beef, or pork meat. And don’t forget the liver spread! The secret to perfect your caldereta: be sure to buy the best quality meat and make it tender but not dry. But for those who don't have the patience to wait, you can save some time with pressure cookers.
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Published on 24/03/2018 by Papagei
Categories: Filipino cooking
Tags: Caldereta, Recipe