Tulya Arroz Caldo

Arroz Caldo has been a favorite snack for the Pinoys especially in the countrysides. But how about if the main ingredient chicken is not available? You can make a substitute with Tulya (shell) and you will still enjoy your delicious arroz caldo.

  • 1 can tulya
  • few segments of garlic
  • patis to taste
  • a piece of ginger
  • 1.4 kg rice
  1. Soak the tulya in water
  2. Boil the tulya until shells open
  3. Separate meat from shells
  4. Crush garlic segments and peel
  5. Saute the garlic then add the tulya and a pice of ginger.
  6. Add the rice, stir and brown a little.
  7. Pour amount of water desired and boil the rice in it.
  8. When cooked to the desired tenderness, add patis to taste
Other shell foods may be substituted for tulya which may serve up to fou people.

Kangkong Salad

Here's an original Filipino recipe that is loved by vegetarians and those who have a limited budget but love to have a nutritious salad in their tables.

  • 2 bunches kangkong
  • vinegar
  • tomatoes
  • 1 hard boiled egg
  • little sugar
  1. Wash and cut kangkong into pieces
  2. Separate the leaves from the stalks
  3. Boil the kangkong. See to it that itl will not be overcooked.
  4. Melt the sugar in the vinegar and pour this over the kangkong
  5. Wash the tomatoes and slice. Place the slices on top of the kangkong
  6. Slice the boiled egg and put on top of the tomatoes
  7. Sprinkle a little salt in over the mixture

Fish Sinigang

Another delicious Filipino dish which is very common in every Filipino meal.

  • 1 medium-sized dalag (or any fish available)
  • 1/2 cup sitao, 1 i/2 inches long
  • 6 pcs kangkong tops, 1 1/2 inches long
  • 1 pc onion, quartered
  • 5 pcs kamias, cut in quarters
  • 2 tbsp patis
  • 2 cups rice water
  • 4 pcs large tomatoes, cut in quarters
  • 1 small pice of ginger, pounded
  1. Scale, clean and slice the fish. Set aside.
  2. Pour rice water into a pot. Add the tomatoes, kamias, ginger, and onion. Let boil.
  3. Put the fish and season it with patis and salt.
  4. Add sitao and cook for 5 mnutes.
  5. Add kangkong tops and cook for 5 minutes.
  6. Serve hot.

Clam Soup With Malunggay Leaves

This recipe is so nutritious and a delicious soup. Some of my friends told me that they drink this when they have hangover :)

  • 2 cups clam, shelled
  • 4 cups rice water
  • 1 tbsp cooking oil
  • 4 cloves garlic, minced
  • 1/2 onion, chopped
  • 1 pc ginger, minced
  • 3 tbsp patis
  • 1 cup malunggay leaves
  • salt to taste
  1. Saute garlic, onion, ginger and clams. Set aside.
  2. Place the rice water in a sauce pan.
  3. Add the sauteed garlic, onion, ginger and clams. Season with patis and salt.
  4. Boil for 5 minutes.
  5. Add malunggay leaves. Cover and cook for 5 minutes.
  6. Serve hot.

Royal Bibingka

Bibingka is one of the most popular and delicious native Filipino delicacies for snacks. They are usually cooked in birthdays, weddings and some other Filipino occassions.

  • 3 eggs
  • 1 cup sugar
  • 2 cups flour
  • 2 tsps. baking powder
  • 1 cup coconut milk
  • 4 tbsps cheese, grated
  1. Beat egg whites and egg yolks separately until light, then combine the two
  2. Add sugar little by little and continue beating
  3. Add dry ingredients alternately with the coconut milk
  4. Pour into a native baking pan lined with banana leaves
  5. Bake in the native oven and when done, sprinkle the top with grated cheese and sugar.