Crispy Dessert Spring Rolls filled with Mango and cream cheese. A tasty sweet treat you must try!
Ensaymada are Filipino style brioche topped with softened butter, sugar and grated cheese.
This vegan adobo has been a hit with so many friends and family I’m so glad to finally share this classic Filipino dish with you!
Arroz Caldong Manok loaded with ginger flavor is hearty, tasty, and the ultimate comfort food. This Filipino rice porridge is delicious as a midday snack or light meal.
Easy Pancit Luglug with thick noodles, flavorful gravy, ground pork, shrimp, chicharon, and eggs. It's hearty, tasty and a classic Filipino favorite!
A filipino mango float consists of graham crackers, sweetened cream, and ripe yellow mangos.
Steamed Cassava Suman is a delicious snack or dessert made with grated yucca and coconut milk. This Filipino cake is tasty, filling, and gluten-free.
Chicken slices cooked in soy sauce and vinegar with garlic. This is a delicious Filipino chicken dish that you can eat for lunch with warm white rice.
Bola-Bola are Filipino Meatballs that are traditionally deep-fried for that crisp exterior. This vegan recipe only needs 8 simple ingredients and uses a mix of tofu and plant-based ground/mince to recreate that meaty texture of meatballs. These are also gluten-free!You can enjoy these by making Sweet and Sour Bola-Bola or Meatballs (recipe here)
This cassava cake is appropriately sweet with notes of cheddar cheese and milk, and a whole load of the filling, tasty cassava meat.
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.
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.
A Filipino classic-made vegan! These soft, fluffy, and sweet bread rolls are great for a snack or meal, any time of day. They can be enjoyed on their own or with sweet and savory fillings.
Pandesal is a Filipino version of dinner rolls that are enjoyed any time of day. It is soft, slightly sweet and perfect for pairing with hot chocolate or coffee.
Easy Pancit Luglug with thick noodles, flavorful gravy, ground pork, shrimp, chicharon, and eggs. It's hearty, tasty and a classic Filipino favorite!
Homemade Chicharon made of pork rinds deep-fried to golden perfection! Crunchy and tasty, these cracklings are the ultimate low-carb treat and best served with spicy vinegar dip.
Corned Beef Guisado is quick and easy to make yet full of flavor. It's a hearty and tasty dish that's perfect for breakfast or brunch!
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!
Filipino Carioca - A delicious dessert recipe from the Philippines! Fried sticky rice balls with a coconut caramel sauce that are addicting!
When I was growing up in the Philippines, siopao was one of my favourite food. It is a steamed bun usually filled with meat. My favourite filling was the asado pork filling. The siopao from an old restaurant called Ma Mon Luk was legendary. It is different from the rest in taste and texture. It was huge but, as was the tradition, was always eaten with a bowl of noodle soup or siomai (dumplings) soup. I know it's crazy but that's how it is done. Here in London, the pao I like is the char siu pao (steamed buns with Chinese barbecue pork filling) from the dim sum restaurants. It is soft and fluffy and actually cracked at the top with the char siu peeping through. This can also be bought from the Chinese supermarket and just re-steamed at home. I am usually lazy to make this at home but since I had some leftover char siu, I thought of making pao. I have yet to crack the code on how to make the Ma Mon Luk siopao filling so this has to do for now. I used a standard yeast dough recipe for the bun. Surprisingly, it turned out like Ma Mon Luk siopao in looks and taste. How lucky is that? Ingredients for the dough: 1 1/2 c. warm water 1/2 c. sugar 1 tbsp. active dry yeast 4 1/2-5 c. plain flour 6 tbsps. oil 1 1/2 tsps. salt Put 1/2 cup of warm water in a mixing bowl and add the 2 tbsps. of sugar and the yeast. Stir, then leave for 10 to 15 minutes until frothy. Transfer to a mixing bowl and add the rest of the ingredients (don't add the full amount of flour at once; you may not need all of it). Mix well to form a medium soft dough. Knead with an electric mixer with a dough hook attachment or by hand until very smooth and elastic. Transfer to an oiled mixing bowl, roll the dough to coat with oil, cover with cling film and leave to rise in a warm place until double in bulk. Punch out the excess air, then divide the dough into 24 pieces, about 50 gms. per portion. Stretch the dough into a flat, circular shape. Put a heaping tablespoonful of filling in the middle then draw the edges towards the middle while crimping. Lay on a piece of paper (I used flattened cupcake cases) and leave to rest until again until double in size. Be patient when leaving your dough to rise. Properly risen dough will result to fluffy and light buns. Steam on high heat for 15 to 20 minutes. For the Char Siu Filling: 3 c. of diced char siu pork (recipe here) 1 1/4 c. water 2 1/2 tbsps. sherry 5 tbsps. brown sugar 1 1/2 tbsp. oyster sauce 1 1/2 tsps. sesame oil 1 1/2 tbsps. corn flour plus 2 tbsps. water Put the diced char siu and the water in a pan and bring to a boil. Add the sherry, sugar and oyster sauce. Simmer for five minutes. Mix the corn flour with the water and add to the pan while stirring to thicken the sauce. Add the sesame oil. Simmer for 2 minutes. Transfer to a bowl, leave to cool at room temperature, then refrigerate to cool and set. Use to fill the buns. Note: You can also use asado filling by following this asado recipe. Just chop the cooked pork, add some sauce and thicken with corn flour slurry. All rights reserved ©Adora's Box Copyright 2011. Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you. You might also like Pork and Prawn Siomai Asado Buns Red Braised Beef Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER.
My favorite Filipino dessert by far is Bigingka. It’s a thin, unfrosted cake made with sweet rice flour and cream of coconut.
Try this Chicken Sotanghon Soup. A tasty and immune-boosting Filipino chicken soup with slippy cellophane noodles.
(adsbygoogle = window.adsbygoogle || []).push({}); I love Embutido. It reminds me of Christmastime in the Philippines and I wanted to remake my version for my family. Embutido is the Filipino-style meatloaf, traditionally steamed and stuffed with olives, raisins, eggs, and Vienna sausages. Like many of Filipino dishes, Embutido is Spanish-inspired...
What do they eat in the Philippines? Check out my photo collection of the 29 classic Filipino dishes I devoured in Manila.
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!
Lumpiang Gulay are tasty snack or appetizer the whole family will love. Filled with tofu and vegetables, these crispy spring rolls are nutritious as they are delicious!
Puto Lanson made with cassava, coconut, and brown sugar is perfect for a snack or dessert. This Filipino delicacy is easy to make, tasty, and gluten-free!
Otap are buttery, flaky baked goodies you'll love with your coffee or tea. These Filipino-style puff pastry cookies make a great hostess or holiday gifts as well as everyday sweet treats.
Tortang talong (or torta) is a Filipino eggplant omelette made by pan-frying a charred eggplant doused in (vegan) egg. The outside of the omelette is golden brown and crispy, while the core remains soft and creamy. This dish is a popular breakfast or lunch in the Philippines and requires just a few simple ingredients. It will be your new favorite summer recipe!
Polvoron is a Filipino shortbread cookie made with toasted flour, powdered milk, butter, and sugar. It can be flavored with a variety of ingredients including ground nuts, rice cereal, crushed Oreos, and freeze dried fruit.
In the Philippines, rice cakes are like muffins except they're made with rice flour. The rice flour gives them a more rubbery or sticky texture rather than a cake-like texture.
Biko is a Filipino dessert made with glutinous rice, coconut milk, and brown sugar. It’s an easy and simple homemade dessert that is popularly served at parties and gatherings.Yield: 9x13-inch pan
Need a party dish idea? These rellenong hipon shrimp treats stuffed with meat filling and wrapped in spring roll wrappers are perfectly crispy!
Yema are Filipino candies made with a custard center covered with a caramel shell
Discover a unique Filipino-inspired dish - Crispy Lumpiang Hubad! Made with leftover vegetables and a crispy, fluffy texture, this creation is perfect for dipping in Filipino vinegar sauce. Try it today and unleash your culinary creativity!
This cassava cake is appropriately sweet with notes of cheddar cheese and milk, and a whole load of the filling, tasty cassava meat.
Try this Chicken Sotanghon Soup. A tasty and immune-boosting Filipino chicken soup with slippy cellophane noodles.
Araro are Filipino cookies made of arrowroot flour. They're powdery, melt-in-your-mouth, and delicious as a midday snack with coffee or tea.
From hearty appetizers to crunchy, sweet desserts, we’ve got you more than covered.
