Discover easy and flavorful Filipino recipes from adobo to barbecue. You will love these easy Filipino recipes.
My favorite Filipino dessert by far is Bigingka. It’s a thin, unfrosted cake made with sweet rice flour and cream of coconut.
This Minatamis na Saging is so easy to make requiring only 3 basic ingredients, plantain banana, brown sugar, and water. It is a delicious and healthier option for dessert or snack that can be made fancier by just adding crushed ice, milk, and tapioca pearls.
Sticky Filipino rice cake
Quintessential dish served at children's birthday parties. Filipino spaghetti is made with ground meat and hot dogs stewed in a sweet tomato sauce. It is often garnished with quick melt cheese.
Skewered Filipino Pork BBQ or simply pork barbecue are skewered marinated pork sliced. These are grilled until the pork is cooked and it is also being basted during the process to add flavor and keep the meat moist. Pork barbecue are better if marinated overnight. This gives the dish extra flavor that makes it more enjoyable…
Filipino empanadas, full of flavour with flaky light pastry using a secret ingredient. Perfect Filipino snack food and you can freeze the leftovers for another day.
Humba recipe Ingredients: 2 kilos of pork belly,1/2 to 1 cup soy sauce, crushed peppercorns, 3 heads of garlic diced, brown sugar abo...
This cassava cake recipe contains sugar, eggs, coconut milk and of course, grated cassava.
Sapin-Sapin is made of glutinous rice flour and coconut milk. Soft, chewy, and with latik topping, it's a colorful dessert that's tasty as it's pretty!
This is a recipe for ube kalamay.
When my friend brought these over a few weeks ago, I said something that I wished I didn't. "I wish I knew how to make karioka. Nope. Strike that. I'm gonna learn how to make karioka!" Before I knew it, I was searching online for recipes, adjusting a few ingredients to fit my liking and cooking up a batch of my own homemade karioka. After I took my first bite, I knew I was in big trouble... They were absolutely delicious! I couldn't stop eating them and the same goes for my non-dessert eating husband. "See [as he takes a bite of karioka], this is why I can never lose weight." LOL Which brings me back to why I wish I didn't say, "I'm gonna learn how to make karioka!" It's become an instant family favorite and I'm probably gonna be making a lot these quite often (maybe even tomorrow). So what exactly is karioka? It's basically a deep-fried dough that's dipped in a sweet glaze...like a cross between a Spanish churro and a Japanese mochi. I guess you can say it's the Filipino version of a donut hole. It's also known as kaskaron or bitsu-bitsu, depending on what region of the Philippines you're from. When you bite into one, you get the sweetness from the brown sugar glaze, then the crunchiness from the crispy outside and finally the chewiness of the coconut rice ball inside. Sweet. Crunchy. Chewy. PERFECT! It's a popular street food in the Philippines and it's usually sold alongside other deep-fried sweets like turon (bananas and jackfruit inside a lumpia wrapper), banana cue (bananas with caramelized brown sugar) and kamote cue (sweet potato with caramelized brown sugar). I remember when I was a little girl, I used to buy my afterschool snacks from the street vendors that would line up outside my school. I'd buy things like sorbetes (dirty ice cream), banana cue, fresh sugar cane, singkamas or mangga with bagoong (jicama or green mangoes with shrimp paste) and fish balls dipped in all three sauces (yeah). My mom didn't exactly like the idea of me eating street food, so I made sure I finished all my snacks in the jeepney before I got home. Strangely enough, I don't think I ever tried karioka until I arrived here in the United States. Well, that's a shame. What I love about karioka (besides eating them, of course) is that they are so easy to make. It's ridiculous! I mean, all you need is four ingredients: sweet rice flour, flaked coconut, coconut milk and brown sugar. Well, five if you count the vegetable oil. Okay then, five ingredients. Just mix them together, deep-fry them and glaze them. That's it! Now why haven't I tried to learn how to make these sooner? Well, after making karioka and absolutely loving it, I thought I'd get a little creative and add some filling inside. It's kind of an idea a borrowed from another dessert called butsi (or buchi). They're sesame seed balls filled with red bean paste. I figured it would be interesting to do the same for karioka but instead of red bean paste, I wanted to try some traditional Filipino flavors. I picked up some canned langka (jack fruit), ube (purple yam) and macapuno (gelatinous mutant coconut). All of these are available in Filipino or Asian supermarkets. Jack fruit is a tropical fruit that's typically eaten fresh in the Philippines, but here in the United States, you can most likely find them canned in syrup. Ube and macapuno are commonly used to flavor ice cream or used as filling for desserts. Out of the three choices, the first one I tried was the ube filling. I used a piping bag to pipe the filling into the center. I pinched the dough to seal the filling inside and gently rerolled it into a ball. It actually turned out pretty good. The filling stayed in the center and when I bit into the karioka, I got a nice ube flavor inside. I might wanna try this again but with my aunt's recipe for ube halaya, which is thicker and richer than the ube in a jar. The next one I tried was the jack fruit. I chopped it up into small pieces and put about 1/2 teaspoon of it inside the karioka. THIS is definitely a winner! The flavors of the coconut and jack fruit just worked so well together. I've gotta make these again soon :-) The last one I tried was the macapuno and it didn't do so well (which explains why I don't have a photo of it). Maybe it was a textural thing or the macapuno had too much liquid. It just tasted soggy in the middle. And the macapuno flavor just faded away into the background. That's too bad. I really like macapuno, just didn't work with karioka I guess. Well, two out of three ain't so bad. I have a feeling I'll be making a lot of these for my next summer get-together. Fourth of July maybe? Hmmmm... Karioka Adapted from Panlasang Pinoy Makes about 24 pieces dough: 2 cups Mochiko sweet rice flour 2 cups sweetened flaked coconut 1 1/2 cups coconut milk 3 cups vegetable oil glaze: 1 cup light brown sugar 1/4 cup coconut milk optional fillings: ube (purple yam) langka (jackfruit), chopped macapuno (gelatinous mutant coconut), chopped bamboo skewers In a mixing bowl, combine sweet rice flour, flaked coconut and coconut milk. Take two tablespoons of the dough and shape into a ball. Set aside. (If adding filling, poke a hole in the ball and add about 1/4 to 1/2 teaspoon of filling inside then gently close up the hole and reshape the dough into a ball) Heat up the oil in a wok or deep pan to medium-high heat. (Tip: one way to test if the oil is hot enough is by dropping a small piece of dough into the oil. If the dough starts bubbling right away, then the oil is hot enough. If the dough bubbles slowly or you don't see any bubbles at all, then oil isn't hot enough). Cook the balls for about 5 to 7 minutes or until golden brown. Transfer the cooked karioka onto a plate lined with paper towels to soak up the excess oil. Set aside. In a medium sauce pan, combine brown sugar and coconut milk. Bring to a boil and then remove from heat. Dip the karioka in the brown sugar glaze until completely coated. Carefully place four of the karioka into each bamboo skewer. Serve immediately. Please note: I am not a paid endorser nor did I accept any freebies of the brands or products mentioned in this post. I just love them and want to share it with you :-)
Bring colors to your Christmas tables with this traditional Filipino fruit salad. Super easy and quick to make that is the perfect dessert this holiday season.
Taho is a sweet comfort food made from soft Tofu, Brown Sugar syrup or Arnibal, and Tapioca pearls or Sago pearls. In most Filipino neighborhoods, it is common to hear a loud shouting in the morning saying “Tahooooo!”.
This is a recipe for pork embutido meatloaf
Table of Contents Hide 1. What is Best Maruya Saba Banana 2. Ways to Cook of Banana fritters 3. Other Delicious Variants and Recipes 4. Trivia about Banana Fritters 5. Tips for cooking Banana Fritters 6. Troubleshooting 7. Best Serve With 8. Conclusion Many people love sweet foods, and they also love experimenting with their...Read More
This Pork Giniling recipe is made by simmering ground pork and vegetables in a delicious tomato sauce made more flavorful with butter and cheese! It is a popular Filipino comfort food that is hearty, economical, and so easy to make!
Filipino Coconut Pie is the ultimate tropical treat. Enjoy this buko pie as a snack or dessert with coffee or tea!
There are countless versions of this popular fruit salad. My family's rendition is made with mixed fruit coconut, shredded young coconut, sweetenened condensed milk, and table cream. This sweet treat is best served chilled.Filipino fruit salad is very quick and easy to make. The listed time below accounts for 30 minutes draining and 4 hours chilling. Otherwise, it only takes about 5 minutes to whip together.
This leche flan version is cooked using the oven, instead of the traditional steaming method. It tastes as good as the original version and can be more convenient for people who uses the oven a lot.
Get this easy Biko recipe, a Filipino rice cake made from glutinous rice cooked in coconut milk and brown sugar topped with caramelized coconut milk.
Spicy Filipino Chicken stew with tomato, carrots, and potato.
Carioca is my favorite Filipino dessert. Here's a simple carioca recipe to make with the most addictive sauce coating!
My favorite Filipino dessert by far is Bigingka. It’s a thin, unfrosted cake made with sweet rice flour and cream of coconut.
Bopis, or "Pulutok" in Kapampangan is a delicious spoonful of unique and bold flavors! Let your tastebuds have an adventure with its exotic ingredients and pungent-spicy taste!
Try this easy recipe for Pichi Pichi, a Filipino delicacy made from cassava, sugar, and water. Steamed and coated in grated coconut or topped with cheese.
Cassava cake is made from grated cassava, coconut milk, and condensed milk with a custard layer on top. It is a very popular dish in the Philippines, where it is commonly eaten for merienda. It is …
