PuertoParrot.com

Home
Articles
Categories
Filipino cooking

Articles by category

Filipino cooking

(203)

Article list

Tags

Deutsche Artikel (222)

Origins of Our Daily Breads

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.

Continue reading (1,530 words, 4 pictures)

Published at 2019-05-25 by Puerto Parrot
Categories: Culture, Documentary, Filipino cooking, Food and Dining
Tags: Tinapa

Lengua Con Champignon and Mushroom-Butter Sauce

Melt butter in skillet. Blend in flour. Add the mushrooms and strained sauce. Cook until bubbly. Water may be added if sauce is too thick. Pour over sliced tongue and serve.

Continue reading (196 words, 2 pictures)

Published at 2018-03-29 by Puerto Parrot
Categories: Filipino cooking
Tags: Butter, Champion, sauce

Dinengdeng, Ilocos' Specialty

Dinengdeng is very much similar with the more known Pinakbet. While Pinakbet is cooked with fermented shrimp, to make an authentic dinengdeng, the cook should use fermented fish instead. It is also soupy unlike Pinakbet which is more at the saucy side.

Continue reading (227 words, 2 pictures)

Published at 2018-03-24 by Puerto Parrot
Categories: Filipino cooking
Tags: Ilocos, dinengdeng

A Big Warm Bowl of Flavorful Molo

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.

Continue reading (259 words, 2 pictures)

Published at 2018-03-24 by Puerto Parrot
Categories: Filipino cooking
Tags: Molo

Rainy Day Cure: Chicken Binakol

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.

Continue reading (272 words, 2 pictures)

Published at 2018-03-24 by Puerto Parrot
Categories: Filipino cooking
Tags: Binakol, Chicken

Going Loco over Tsokolate De Batirol

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.

Continue reading (262 words, 2 pictures)

Published at 2018-03-24 by Puerto Parrot
Categories: Filipino cooking
Tags: Tsokolate

Kabog Ka Dito: How to Make Budbud Kabug

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.

Continue reading (544 words, 3 pictures)

Published at 2018-03-24 by Puerto Parrot
Categories: Filipino cooking

Laing Cordon Bleu: East Meets West, Bicol Meets World

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.

Continue reading (307 words, 2 pictures)

Published at 2018-03-24 by Puerto Parrot
Categories: Filipino cooking

Pinakbet A La Marina Recipe

Combine malagkit (sticky) rice and malunggay leaves, form into small balls. Fry and set aside. Reduce the remaining oil in the pan. Use oil to sauté garlic and onion. Put shrimps, mussels and squid. Add ½ cup water, cook for 5 minutes. Remove from pan leaving the stock. Set aside.

Continue reading (174 words, 5 pictures)

Published at 2018-03-24 by Puerto Parrot
Categories: Filipino cooking
Tags: Marina, Recipe, pinakbet

How to Cook Prawns with Vegetables in Sweet Chili Sauce

Heat vegetable oil in pan. Add onions and garlic. Add Baguio beans, white beans, carrots, onion rings, bell pepper, and cabbage. Sauté. Add prawns, sauté until they turn red. Put 1 cup of water in the pan and wait until it boils, then get the prawns out of the pan, leaving the vegetables.

Continue reading (123 words, 6 pictures)

Published at 2018-03-24 by Puerto Parrot
Categories: Filipino cooking
Tags: Chili, Sweet, Vegetables, sauce

Chili Garlic Crab: A Boracay Recipe

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.

Continue reading (207 words, 2 pictures)

Published at 2018-03-24 by Puerto Parrot
Categories: Filipino cooking
Tags: Boracay, Chili, Crab, Recipe

A Filipino Cuisine Classic: Chopsuey Recipe

The Chinese influence throughout Filipino culture can be seen in our customs, arts, and business ethics, but most especially in food. From our love for soup dishes to the different kinds of pancit all over the Philippines, there's no denying that the Chinese in us lives strong.

Continue reading (282 words, 2 pictures)

Published at 2018-03-24 by Puerto Parrot
Categories: Filipino cooking
Tags: Classic, Cuisine, Recipe

Fruit Salad with A Twist: Yoghurt Drink Dressing

So what does it take to make this fruit salad with a twist? First, choose your DutchMill variant, as this determines the taste of your dressing. You have five healthy and yummy flavors to choose from: Mixed Fruit Juice, Strawberry Juice, Orange Juice, 4 Mixed Berries Juice, and Blueberry Juice.

Continue reading (234 words, 6 pictures)

Published at 2018-03-24 by Puerto Parrot
Categories: Filipino cooking
Tags: Fruit, Salad

A Yummy Creamy Caldereta 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.

Continue reading (305 words, 5 pictures)

Published at 2018-03-24 by Puerto Parrot
Categories: Filipino cooking
Tags: Recipe

Chicken Sopas: A Homemade Pinoy Recipe

We all love to eat and we all have our favorite dishes. One of my favorites is the chicken sopas, which is great for any time but perfect for the rainy season. I’ll share with you how to cook my own homemade chicken sopas, which uses penne instead of the usual macaroni.

Continue reading (250 words, 2 pictures)

Published at 2018-03-24 by Puerto Parrot
Categories: Filipino cooking
Tags: Chicken, Recipe, soup