Leche Flan

Leche Flan is great for dessert and some take this for snacks. Just a caution for diabetics, this recipe is high in sugar.

  • 2 cups thick coconut milk
  • 6 egg yolks
  • 4 egg whites
  • 1 cup sugar, refined
  • 1 cup brown sugar
  1. Dissolve brown sugar in 1/4 cup water and cook over moderate heat until the sugar browns, or caramelizes.
  2. Line a suitable mold with 3/4 of the caramelized syrup evenly, and set aside.
  3. Stir the milk into the remaining 1/4 of caramelized syrup.
  4. Place over low heat and stir continuously until all caramel is dissolved.
  5. Mix egg yolks and slightly beaten whites and beat lightly to mix thouroughly.
  6. Add sugar and lemon rind.
  7. Then add coconut milk with caramelized syrup and mix well.
  8. Strain through a cheese cloth and pour into the mold previously lined with caramel.
  9. Cook slowly in a pan with hot water without allowing water to boil.
  10. After about 1 and 1/2 hours cooking, place a piece of plain metal sheet above the mold and over it, place a few piece of live charcoal to brown top of custard.
  11. Or slip under broiler in oven just long enough to brown.
  12. Cool and unmold before serving.


Empanada is great for snacks in any occasions or even without any occasion at all. In the Philippines, you can see empanada served in meetings and other functions.

  • 2 slightly beaten yolks
  • 3/4 cup water
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 4 cups sifted flour
  1. Mix all ingredients to a stiff dough.
  2. Knead until a fine texture if obtained.
  3. Toss on floured board and roll very thin almost like paper.
  4. Powder with sifted corn starch to keep fro sticking , stretching dough gradually while rolling.
  5. Take end of dough, brush surface with melted butter.
  6. From this end, roll the dough like a jelly roll, brushing the surface with more butter until the whole roll is 1/2 inch thick.
  7. Cut into 1 inch thick portions.
  8. Flatten each, cut side up and roll portions into rounds.
  9. Place a tablespoon or more of meat filling on each; brush each piece with cold water, halfway round, close to edge.
  10. Fold and press edges together, or trim with fluted pastry cutter.
  11. Heat plenty of fat in deep pan.
  12. When it browns a piece of bread in 60 seconds, drop each empanada and fry until golden brown.
  13. Drain on paper before serving.
Empanada Filling

  • 1 tablespoon fat
  • 2 segments macerated garlic
  • 1 large onion chopped
  • 1 tomato chopped
  • 1 cup ground veal
  • 1 cup ground pork
  • 1 cup ground chicken
  • salt and pepper to taste
  1. Saute all ingredients.
  2. Cook until meat is tender.
  3. Cool before using.
  4. Add a sliced hard boiled egg and a slice of sweet pickle before wrapping

Beef Steak (Filiipno Style)

  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup sliced onion
  • 6 slices tender steaks
  • 1 tablespoon calamansi juice
  • 1 tablespoon soy sauce
  • cooking oil
  1. Marinate steaks in calamansi juice, soy sauce, salt and pepper.
  2. Pan fry in about 2 tablespoons of oil.
  3. When steaks are cooked, remove them from pan into a serving dish.
  4. Add about 2 teaspoons of oil to remaining oil in the same pan and pan fry the onion until tender.
  5. Pile on top of steaks.
  6. Serve hot

Escabeche with Papaya

Escabeche is not only common in the Philippines but also to other countries as well. For the Filipinos, the main ingredient is only fish but in other countries they also use chicken, rabbit meat and pork in their variety of escabeche.

Here is the Pinoy style for escabeche (with papaya).

  • 2 cups green papaya, cut in strips
  • 1 medium sized fish
  • 1 large onion, sliced
  • 1 head garlic, sliced thin
  • 1 tbsp ginger, sliced into strips
  • 1 hot pepper, cut in strips
  • 1 sweet red pepper, cut in strips
  • 4 tbsps vinegar
  • 1 1/2 cups water
  • 3 tbsps toyo
  • 1 1/2 tbsps flour or cornstarch
  • 4 tbsps sugar
  • 2 tbsps lard
  • 2 tsps salt
  • fat for frying fish
Cooking Procedure:
  1. Clean fish and sprinkle with salt.
  2. Let it stand for about 15 minutes and drain well.
  3. Fry in hot fat until brown and set aside.
  4. Saute garlic, ginger, onion and papaya until papaya is half cooked.
  5. Add salt and pepper and the mixture of vinegar, waterl, toyo, sugar, and flour or starch.
  6. Cook until liquid thickens and the papaya becomes tender.
  7. Place fried fish on a platter and pour over it the gravy mixture.
  8. Garnish with sliced red-sweet pepper.

String Beans Guisado

When the ingredients of Pansit Guisado are not available, then this Pinoy recipe is the best alternative. It's nutritious since the main ingredients are vegetables and got the delicious taste of the original pansit guisado.

  • 1/4 kilo string beans cut crosswise about 2 inches
  • 1/2 cup shelled shrimps
  • 1/2 cup pork, sliced thinly
  • 1/2 cup sliced tomatoes
  • 1/2 cup sliced onions
  • 3 cloves garlic, chopped
  • salt and pepper
  • 2 tbsps shortening
  • salt to taste
  • 1 cup shrimp juice
  1. Saute garlic and onion in shortening.
  2. When brown, add tomatoes, pork and shrimps.
  3. Add salt and pepper to taste.
  4. When shrimps are cooked, add shrimp juice stirring constantly to avoid curdling.
  5. Bring to boil.
  6. Add string beans.
  7. Continue cooking until string beans are crisp-tender.

Lengua Recipe (Filipino Style)

Filipinos love every part of a cow especially the exotic ones. You can try this Filipino style of the Lengua recipe.

  • 1 fresh ox tongue
  • 1 chorizo de Bilbao or slices of Chinese Ham
  • 1 can mushrooms
  • 1 can tomato sauce
  • 1/2 cup sliced carrots
  • 2 sweet red and green peppers, quartered
  • 1 can sweet peas
  • 6 or more bananas (saba) cut as desired, then fried
  • Soy sauce to taste
  • 1/4 tsp ground pepper
  • 1 tsp Worcestershire sauce
  • 5 tbsps flour
  • 5 tbsps margarine
  • salt and pepper
  1. Clean tongue thoroughly, scald and remove outer skin
  2. Cook slowly in boiling water to cover, adding water whenever necessary
  3. When tender, add chorizo, soy sauce, tomato sauce, ground pepper, Worcestershire sauce and salt and pepper to taste
  4. In another pan, melt margarine, then add flour and blend.
  5. Add 4 cups of liquid in which tongue was cooked and stir until thick.
  6. Add this sauce to the tongue.
  7. Add carrots, mushrooms, sweet peas, sweet peppers and cook for a few more minutes.
  8. Serve in slices garnished with slices of chorizo, fried banana and other vegetables


Embutido is also known as the Filipino version of Meat Loaf. So if meat loaf is not available, Pinoys prepares embutido.

  • 1 kilo ground pork
  • 1 cup bread crumbs, soaked in 1/2 cup milk
  • 2 chorizos de Bilbao, chopped fine
  • 2 eggs, beaten
  • 3 tbsps sweet pickles, chopped fine
  • 3 tbsps, seedless raisins
  • salt and pepper to taste
  1. Mix all ingredients
  2. Wrap up in a clean piece of cheese cloth and tie securely at both ends
  3. Sew up opening
  4. Place in saucepan with just enough chicken or meat broth cover
  5. Bring to boil and simmer until done. Cool.
  6. Unwrap before serving, slice into pieces and serve with liver or tomato sauce
  7. To make sauce, boil broth in which roll was cooked, simmering it down to desired quantity. Thicken with liver paste or tomato puree and season to taste with salt and pepper

Chicken Relleno

Chicken Relleno is another delicious chicken recipe that is stuffed with pork meat, pickles, eggs and other delicious stuff. A must try for chicken lovers, like me.

  • 1 big chicken
  • 1 kilo pork or chicken meat
  • 1/4 cup seedless raisins
  • 1 small can sweet pickles
  • 4 tablespoons lard
  • 2 hard cooked eggs
  • 2 ripe tomatoes
  • 1 small can peas
  • 1 tablespoon catsup (if desired)
  • 1 onion
  • salt and pepper
  1. Dress and bone the chicken
  2. Grind the chicken meat or pork
  3. Mince the onion and the tomatoes
  4. Chop the pickels
  5. Heat the lard
  6. Add the onion, tomatoes, gournd meat, raisins, peas, pickles and catsup; cook until meat is done
  7. Season to taste. Add chopped hard-cooked eggs. If necessary moisten the mixture with a little stock made from the liver, gizzard and bones.
  8. Stuff the boned chicken with the mixture; sew up th eopening
  9. Wrap the chicken in cheese cloth
  10. Cover with water and simmer until tender
  11. Remove from the kettle and fry, browning all sides evenly.
  12. Serve with giblet gravy prepared as follows:
  • Chop the giblets; dredge with flour
  • saute in a little lard, garlic and onions, add stock, mashed liver and giblets, season with salt and pepper.
  • cook until thick
  • strain before serving

Kaldereta / Caldereta

Original Filipino recipe suited for any special occasions.

  • 1 kilo goat's meat cut into pieces
  • 1 cup fat or salad oil
  • 5 segments garlic, crushed
  • 6 potatoes, halved or quartered
  • 1 large onion
  • slices of hard-cooked eggs
  • meat stock or water
  • 6 tomatoes sliced
  • Paprika, salt and pepper to taste
  • liver mixture
  • 1 cup sweet peas
  • Sliced pimientos morrones
  • 1/2 cup chopped ham
  1. Heat the fat and brown the garlic
  2. Remove the garlic and saute the onion and tomatoes, then add the meat and seasonings
  3. When partly cooked, transfer the mixture into a deeper pan, then add stock to cover the mixture
  4. Cook until meat is almost tender
  5. Add the potatoes and continue cooking
  6. When meat and vegetables are tender, add the liver mixture to thicken the gravy
  7. Add pimientos, peas and ham
  8. Serve hot and garnish top with slices of hard cooked eggs and chopped ham
Liver mixture for Caldereta / Kaldereta
  • 1/4 kilo cooked ox liver passed through a food grinder
  • 2 tbsps bread crumbs
  • 2 tbsps vinegar
  • salt and pepper to taste
  • 1 cup stock
  • sugar to taste
  1. Mix the above and strain into the caldereta / kaldereta mixture

Vegetable Salad - Filipino Style

Great for the vegetarians and a must for non-Filipinos.

  • 4 large eggplants
  • 6 pieces okra
  • 6 large tomatoes, cut in wedges
  • 1 big green mango, sliced into thin strips
  • 2 salted eggs, sliced into wedges
  • 1 cup bagoong alamang
  • 1 head garlic, crushed and sliced
  • 1 medium onion, sliced and chopped
  • 1/2 cup vinegar
  • 3 tablespoons sugar
  1. Broil eggplant and okra until cooked.
  2. Peel off the skin of eggplant and cut into desired length.
  3. Arrange eggplants, okra, tomatoes, green mangoes and sliced salted eggs on a salad platter.
  4. Set aside.
Prepare the dressing as follows:
  1. Fry garlic until golden brown and crisp.
  2. Set aside.
  3. Saute onion and bagoong alamang.
  4. Cook for 5 minutes.
  5. Add vinegar and sugar.
  6. Simmer for another 5 minutes.
  7. Serve on the side in a separate container, sprinkle with fried garlic.

Tuna Sisig

Sisig is another Filipino Recipe that is originally made of pork. But for those avoiding pork due to health or religious beliefs, you can now savor the delicious Sisig with Tuna Sisig Recipe.

  • 350 grams fresh tuna fillet, chopped
  • 1 small puso ng saging, trimmed and cut lengthwise into two
  • 2 large onions
  • 1 clove garlic, crushed
  • 1 siling haba, sliced
  • 1 can (140 g) tomato sauce
  • 2 cups water
  • 1 teaspoon iodized salt / 1 tablespoon rock salt
  • 3 teaspoon soy sauce
  1. Boil puso ng saging in 2 cups of water and 1 teaspoon iodized salt for 20 minutes.
  2. Drain, remove the middle hard part, then chop finely.
  3. Squeeze liquid out very well and set aside.
  4. Saute garlic, onion and sliced siling haba.
  5. Add 3 tablespoon of soy sauce, puso ng saging, chopped tuna fillet and tomato sauce
  6. Cook for 10 minutes without stirring.
  7. Serve hot.

Fried Lumpia With Pork or Beef

Another crispy-licious Pinoy recipe here, and I love it very much, especially the sauce. Easy to cook and well-love by Filipinos.


  • 1/4 Kilo ground beef or pork
  • 1/4 kilo potatoes, dices
  • 1 can peas
  • 1 small box raisins
  • 1 medium onion
  • 1 cup water
  • 1 small can cooking oil for deep frying
  • 2 cloves garlic, crushed and chopped fine
  • 2 tomatoes, chopped fine
  • 20 lumpia wrappers
  • salt and soy sauce

  1. Saute garlic, onion, tomatoes and round meat until brown.
  2. Add diced potatoes and one cup water.
  3. When potatoes are done, pour peas and raisins, and a dash of salt or a little soy sauce to taste.
  4. Let it cool.
  5. Wrap in lumpia wrappers and drop in sauce pan of deep fat until golden brown.
  6. Serve hot with sweet sour sauce.
Sweet & Sour Sauce for Fried Lumpia

  • 2 tablespoons soy sauce
  • 3 tablespoons vinegar
  • 4 tablespoons sugar
  • 2 tablespoons flour or cornstarch dissolved in 1/4 cup water
  • 1 cup water
  • 2 teaspoon salt
  1. Dissolve flour or cornstarch in 1/4 cup of water.
  2. Add other ingredients and mix. Bring to a boil and cook to desired thikness.


I love this one. It's great for meat lovers since it is mixed with some vegetables so it's nutritious too.

  • 1 kilo cow's tail
  • 1 bundle of sitaw
  • 1/2 kilo eggplants, sliced into four pieces each
  • 1 medium sized heart of banana
  • 1/2 kilo pechay, cut into two
  • 2 cloves garlic, crushed
  • 1 big onion, sliced
  • 1 small bottle peanut butter
  • 3 tablespooon, bagoong alamang
  • atsuete for coloring
  • 2 tablespoon cooking oil
1. Clean the cow's tail very well. Cut into desired pieces and boil until tender.
2. Saute garlic and onions.
3. Add cow's tail and peanut butter.
4. Cut the heart of banana into 4 and wash in water with salt.
5. Add them togeteher with sliced eggplants and pechay.
6. Cook until vegetables are almost done, not oveercooked.
7. Serve hot with bagoong alamang sauted in a little sliced onions and garlic.

For a change or alternative, you can substitute pork meat.