Fresh Lumpia (Filipino Style)

Nutritious fresh lumpia.

  • 1 tablespoon atsuwete
  • 2 tablespoons fat
  • 3 tablespoons cooking oil
  • 2 cloves garlic
  • 1/2 cups onion, chopped
  • 1/4 kg pork or chicken, par-boiled and shredded
  • 1/4 cup shrimps, blanched, shelled and sliced
  • 4 pcs tokwa, cut into strips
  • 1 1/2 water or soup stock
  • 5 medium sized potatoes, cut into strips
  • 1/2 cup snap beans, cut into strips
  • 1 medium sized carrot, cut into strips
  • 4 tablespoons kintsay, chopped
  • 1 teaspoon salt
  • 2 tablespoons, patis
  • 20 pcs lettuce leaves
  • 20 pcs lumpia wrapper
  1. Heat atsuwete seeds in hot fat to extract color. Remove the seeds and set aside.
  2. Saute garlic in cooking oil until light brown.
  3. Add onion, pork or chicken, shrimps, and tokwa.
  4. Pour in water or soup stock. Cover.
  5. Cook until pork or chicken is tender. Add potatoes and carrots and cook fir 5 minutes and add atsuwete extract.
  6. Add the rest of the vegetables.
  7. Season with salt and patis.
  8. Cook until all vegetables are done.
  9. Drain in a colander and allow to cool.
  10. When cool, place lumpia mixture in a wrapper with a leaf of lettuce showing at one end.
  11. Serve with lumpia sauce.

Homemade Lumpia Sauce

Lumpia sauce.

  • 1/2 cup sugar
  • 2 tablespoons soy sauce
  • 2 cups broth or water
  • 1 teaspoon salt
  • 2 tablespoons cornstarch dissolved in 1/4 cup water
  • 4-6 cloves garlic, minced
  1. Blend the first four ingredients.
  2. Bring to a bowl.
  3. Thicken with cornstarch.
  4. Sprinkle with minced garlic. Serve.

Homemade Lumpia Wrapper

  • 4 tablespoons flour
  • 1 cup cornstarch
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 cups water
  • 5 eggs (preferably native)
  • cooking oil
  1. Place flour, cornstarch, salt and sugar in a bowl.
  2. Add 1/4 cup of water and blend well.
  3. Break eggs into the bowl and beat just to blend.
  4. Add the rest of the water.
  5. Brush frying pan with cooking oil and heat (use non-stick pan if available).
  6. Spread a basting spoonful of the batter, then tilt pan to spread the mixture evenly on the pan.
  7. Lift off the wrapper when done. makes 20 wrappers.

Soybean Cassava Bibingka

Another variation of the Filipino native delicacy bibingka.

  • 2 cups soybean flour
  • 3 cups fresh cassava, grated
  • 3 cups coconut milk
  • 2 cups molasses
  • 1/2 teaspoon salt
  • 1/2 cup thick coconut milk fo rtopping
Baking Procedure:
  1. Combine first five ingredient in a bowl and mix well blended.
  2. Pour the mixture into a native baking pan and lined with banana leaves.
  3. Bake for 40 to 50 minutes
  4. Before the end of the baking period, pour the thick coconut milk on top of the bibingka and bake for 10 more minutes.

Liver Sauce For Lechon

Liver sauce for Lechon.

  • 1 small can liver pate
  • 1/3 cup vinegar
  • 1-1/4 cups water
  • 6 cloves onions, chopped fine
  • 8 cloves garlic, pounded
  • 2 tablespoons lard
  • 1/3 cup powdered biscocho
  • 1/3 cup sugar
  • 3/4 teaspoon black pepper
  • salt to taste
  1. Mix liver pate, vinegar, biscocho, sugar, salt and pepper and blend well.
  2. Saute garlic in lard.
  3. When brown set aside, leaving only about 1 teaspoon (garlic) in lard. Add onions and fry until tender.
  4. Add liver mixture.
  5. Cook over low heat, stirring constantly.
  6. Serve topped with rest of the browned garlic.

Lumpia Bangus

Lumpia Bangus.

  • 2 medium sized bangus
  • 1 small onion
  • 1 small box raisins
  • lard for frying
  • 3 small tomatoes
  • 1 teaspoon pounded garlic
  • 25 big lumpia wrappers
  • salt and pepper to taste
Cooking Procedure:
  1. Clean the fish and parboil.
  2. Remove the flesh from the bone and set aside.
  3. Cut tomatoes into small pieces and cut the onion length-wise.
  4. Saute garlic, onion and tomatoes.
  5. Add bangus meat and raisins.
  6. Set aside and cool.
  7. Wrap by tablespoons in lumpia wrapper and fry in deep hot fat until golden brown.
  8. Drain in absorbent paper and serve hot with sweet and sour sauce.

Paksiw na Bangus

Paksiw Na Bangus.

  • 1 (about 1 lb) fresh, fat bangus
  • 1 cup vinegar
  • 3/4 cup water
  • 1 small quartered ampalaya
  • 1 small qartered eggplant
  • 1 piece (1-inch long) pounded ginger
  • 3 pieces hot green pepper
  • patis to taste
  • salt to taste
Cooking Procedure:
  1. Clean bangus without removing the scales.
  2. Cut into two or three pieces.
  3. Salt pieces and set aside.
  4. Prepare vegetables.
  5. Arrange ampalaya and eggplant pieces in clay pot or non-aluminum pot saucepan.
  6. Arrange fish and whole peppers over the vegetables.
  7. Add vinegar.
  8. Bring to a boil without stirring.
  9. Add water and continue simmering until fish is cooked.
  10. Add patis to taste.

Bangus Relleno

Bangus Relleno.

  • 1 bangus
  • 2 large tomatoes
  • 1 onion
  • 1 clove garlic
  • 1 egg, beaten
  • 1/2 cup peas
  • 2 calamansi
  • salt and pepper to taste
Cooking Procedure:
  1. Clean the bangus and cut open at the back.
  2. Remove the meat of the fish.
  3. Free of all spines.
  4. Add salt and pepper to flaked meat.
  5. Saute garlic, onion and tomatoes.
  6. Add meat of fish.
  7. Cook well.
  8. Before removing from fire, add juice of calamansi and peas.
  9. Add slightly beaten egg.
  10. Fill bangus skin with mixture and sew up opening.
  11. Fry in deep hot fat until fish is golden brown.

Maja Blanca Maiz (corn)

Maja Blanca Maiz others call it Maja Con Maiz

  • 3 cups young corn
  • 1 cup sugar
  • 4 cups rich coconut milk
  • 1 cup galapong or rice flour
  • 5 tablespoons fresh coconut oil
  1. Scrape corn from the cobs and strain through coarse muslin.
  2. Add the sugar, galapong or rice flour and coconut milk and cook over moderate heat, stirring constantly and adding fresh coconut oil little by little to avoid sticking.
  3. When thick, pour into coconut oil greased platter.
  4. Serve with latik and toasted coconut with sugar.

Maja Blanca

Maja Blanca.

  • 2 cups rice
  • 10 cups fresh milk
  • 1 cup white sugar
  • 1/2 cup fresh coconut oil
  • 1 teaspoon anis
  • latik
  1. Wash rice and soak in 2 cups water overnight.
  2. Grind and strain through a coarse cheesecloth.
  3. Add to this the milk and sugar.
  4. Cook over medium heat, stirring constantly, adding fresh coconut oil little by little to avoid burning.
  5. When thick, add anis (toasted) and mix well.
  6. Pour into a coconut oil greased platter or on small individual plates.
  7. When cool, serve with latik.
How to Make Latik:
  1. Boil in a saucepan pure milk of coconut until a point when the oil is extracted and the cheese-like precipitate becomes delicate brown in color. This precipitate is the latik.
  2. Drain off the oil from the latik and use it for greasing plates or molds.

Puto Maya

Puto Maya.

  • 3 cups malagkit
  • 5 cups coconut milk
  • 1 cup sugar
  • 1 small coconut, grated
  1. Wash the malagkit and put in two-quart saucepan or kettle.
  2. Add the coconut milk and cook over high heat until the steam escapes from under the edge of the cover.
  3. Lower the heat and allow to steam until done.
  4. (optional) Mold each serving using a coffee cup and unmold into a saucer.
  5. Place sugar and grated coconut on top of each.

Arroz a la Valenciana (Ilocano Style)

Arroz a la Valenciana.

  • 1 chicken
  • 1 cup stewed tomatoes
  • 1 small can peas
  • 1 small can pimiento
  • 2 cups rice
  • 1 large onion
  • a few cloves of garlic
  • 3 hard-boiled eggs
  • 6 tablespoons lard
  • salt and pepper
Cooking Procedure:
  1. Soak and wash the rice; soak in water for an hour.
  2. Dress and cut the chicken into pieces and season it with salt and pepper. Saute until light brown.
  3. Remove the chicken from the frying pan.
  4. Saute the minced onion and the bruised garlic until clear and tender.
  5. Add the tomato, chicken and enough boiling water to moisten and to steam the rice.
  6. Add the rice and the chopped pimiento.
  7. Cook slowly until the rice is done. Watch closely to prevent burning.
  8. Add peas 10 minutes before serving.
  9. Season with salt and pepper.
  10. Serve on hot platter, garnish with slices of hard boiled eggs.

Paella (Chicken)


  • 1 frying chicken, cut into serving pieces
  • 3/4 cup olive oil
  • 1 pound slab bacon, cut into 1 inch cubes
  • 1 head garlic, peeled and chopped fine
  • 2 big onions, sliced
  • 1 can tomato puree
  • 1 teaspoon paprika
  • 2 cups rice
  • 6 prawns, boiled
  • 2 crabs, boiled and quartered
  • 20 big clams, boiled in 5 cups water
  • 5 cups water in which clams were cooked
  • 1/2 cup canned peas, drained
  • 1 can sweet pepper or 1 large sweet pepper, cut into eights
  • salt and pepper
Cooking Procedure:
  1. Fry the chicken pieces in oil and set aside.
  2. Fry garlic in remaining oil until brown.
  3. Add onion then the bacon cubes and fried chicken.
  4. Add the tomato puree, paprika, sweet pepper, and the water in which clams were cooked.
  5. Add rice and allow to simmer until mixture is almost dry and the rice cooked.
  6. Add the prawns, crabs, clams and peas and cover well.
  7. Continue cooking over low heat until all the water has evaporate.
  8. Add salt and pepper to taste.
  9. Serve hot.

Chicken Curry (Filipino Style)

Chicken Curry.

  • 1 chicken, cut into serving pieces
  • 1 cup coconut milk with yellow ginger
  • 1/2 cup vinegar
  • 2 tablespoons lard
  • 1/2 cup green pepper, cut cut lengthwise
  • 1/2 cup onion, cut lengthwise
  • 1 tablespoon pounded garlic
  • 1 teaspoon salt
Cooking Procedure:
  1. Put chicken in saucepan, add vinegar, salt and one half of the garlic.
  2. Simmer until tender, adding water if necessary.
  3. When tender, remove chicken from the saucepan.
  4. Heat lard in saucepan, saute garlic until brown, add onions and pepper, then the chicken.
  5. Cover and cook about two minutes.
  6. Add coconut milk, season with salt, if necessary cover and cook until sauce is reduced to one half.
  7. Serve garnished with green pepper.
  8. To prepare coconut milk; pound about one cup grated coconut with 1 inch cube peeled yellow ginger. Add to the rest of one grated coconut and extract the milk.

Chicken Sinigang

Chicken Sinigang.

  • 1 (about 1-1/2 lb) chicken fryer
  • 1 cup 2 inch piece sitao
  • 1 cup quartered small radishes
  • 1/2 cup sliced tomatoes
  • 2 cups camote tops
  • 1/4 cup sliced onion
  • 2 cups tamarind tops (young leaves) and flowers
  • 1 tablespoon coarse salt
  • patis to taste
Cooking Procedure:
  1. Clean chicken, cut to serving pieces, sprinkle with salt and set aside.
  2. Wrap tamarind leaves and flowers in young banana leaf or a piece of clean gauge or sinamay and boil in water to cover with the chicken pieces, tomatoes and onion until chicken is almost tender.
  3. Remove tamarind from mixture, mash and extract juice and add to chicken.
  4. Discard leaves and flowers.
  5. Add the rest of the ingredients and continue cooking until chicken is tender and vegetables are just crisp-tender.
  6. Correct seasoning by adding patis to taste.
  7. Serve hot.

Mongo With Camote Tops

Mongo with Camote Tops.

  • boiled mongo
  • bagoong
  • onion
  • tomatoes
  • a few segments of garlic
  • camote shoots or malunggay leaves
  • lard
Cooking Procedure:
  1. Saute the garlic, onion and tomatoes.
  2. Add the bagoong then the boiled mongo.
  3. Put the camote tops or malunggay leaves.
  4. Other vegetables can also be used, like upo. To economize, one can use the vegetables that are in season at the time or are available in one's garden.

Chicken Potato Salad

Chicken Potato Salad.

  • 1 cup cooked chicken, shredded
  • 2 cups cooked potatoes, cubed
  • 1/2 cup cooked carrot, cubed
  • 1/2 cup celery cut into 1 cm pieces
  • 2 tablespoons sweet relish
  • 1/4 cup cooked beets, diced
  • 1 cup mayonnaise
  • dash of pepper
  • salt to taste
  • few leaves of lettuce
  • chopped hard boiled eggs and celery for garnishing
  1. Combine all ingredients except for beets.
  2. Blend thoroughly.
  3. Fold in beets.
  4. Serve cold on a bed of lettuce.
  5. Garnish with chopped eggs and celery.

Coleslaw (Pinoy Style)


  • 1 medium sized cabbage (about 2 cups when shredded)
  • 1 carrot, shredded
  • 1/2 cup raisins
  • 1/2 cup pineapple tidbits, drained
  • 1/4 cup peanuts, chopped
  • 1/2 - 3/4 cup mayonnaise
  1. Toss ingredients together
  2. Add mayonnaise and blend
  3. Serve cold
  • 1 egg yolk
  • 1/2 teaspoon salt
  • 1 teaspoon sugar (optional)
  • 1/4 teaspoon mustard
  • 1/2 teaspoon pepper
  • 1 1/2 tablespoon vinegar or 1 1/2 tablespoon kalamansi or lemon juice
  • 1 cup salad or cooking oil
  1. Except for the salad oil, combine all ingredients in a bowl. Beat thoroughly.
  2. Add salad oil, 1 teaspoon at a time, beating well after each addition.
  3. When all the salad oil has been added, beat for one more minute or until mayonnaise is thick to hold its shape when spooned out.
  4. Makes about 1 1/4 cups mayonnaise.

Puting Puto

This is great for snacks in any Pinoy occasions.

  • 2 cups enriched rice, soaked and ground with 1/2 cup water
  • 1/2 cup water
  • 1 1/2 white sugar
  • 3 teaspoon baking powder
  • 1/2 teaspoon salt
  1. Knead the ground rice to the consistency of drop or thick butter.
  2. Add the sugar, salt and one teaspoonful baking powder for every cup of the mixture.
  3. Fill puto moulds (small cups) two-thirds full with the mixture.
  4. Arrange in a steamer and steam for half an hour or until done.
  5. Remove from moulds and serve with grated coconut.

Crab Meat and Rice

Crab Meat and Rice.

  • 2 cups uncooked rice
  • 2 tablespoons minced parsley
  • 1/4 cup boiled chicken, meat and pork
  • 1 teaspoon garlic
  • 2 tablespoon toyo
  • 4 tablespoon lard
  • 2 tablespoon finely sliced green onion leaves
  • 1 egg, well beaten
  • 1/4 cup shrimps (blanched)
  • 1 piece Chinese chorizo (fried)
  • 1/4 cup crab meat (cooked)
Cooking Procedure:
  1. Cut pork into small cubes, mince the chicken and cook in a little lard and toyo.
  2. Cut shrimps, chorizo and crab meat into tiny cubes, also the onion leaves.
  3. Heat lard in a frying pan, add garlic and fry the rice.
  4. Add part of the beaten eggs and lastly the rest of the ingredients reserving a part for the top garnish.
  5. Prepare a thin omelet of eggs and cut into strips.
  6. Place the fried rice and meat in a bowl.
  7. Sprinkle on top of this mold of rice the finely cut green onion leaves, a little fried shrimps and chorizo, and the fine strips of omelet.
  8. Serve hot.

Tamales (Pinoy Style)

  • 2 cups roasted enriched rice, soaked in 1 1/2 cups water and ground
  • 1/2 cup brown sugar
  • 2 slices boiled ham
  • breast of boiled chicken
  • 1 cup rich coco milk
  • 2 tablespoon achuete seed soaked in 1/2 water
  • 4 cups diluted coco milk from 2 coconuts
  • 2 tablespoons pepper
  • 2 duck eggs, hard boiled
  • 2 tablespoons salt
  • 1 cup finely chopped roasted peanuts
  • 1/4 kilo pork boiled
  • wilted banana leaves
Cooking Procedure:
  1. Mix the ground rice, diluted coconut milk, sugar, salt and pepper.
  2. Cook until smooth and thick, stirring constantly.
  3. Add the rich coco milk and stir well until smooth; add the chopped peanuts before removing from fire.
  4. To one half of this mixture add achuete, cook and set aside.
  5. Prepare wilted banana leaves by cutting into pieces about 10 inches wide.
  6. Put two pieces of banana leaves together.
  7. Place one heaping spoonful of the achuete colored mixture in the center of the leaf and another spoonful of the uncolored mixture.
  8. Place small slices of pork, chicken or ham with a slice of egg on top, then wrap in the form of square.
  9. Wrap again with narrow piece of banana leaf and tie around the four sides.
  10. Boil water in the cooking vessel that will accommodate all the tamales.
  11. Drop the tamales when the water is already boiling.
  12. Cover and let it boil for half an hour.
  13. Transfer to a tray or basket and allow to cool before serving.


This is the cake for the ordinary Filipino. It's delicious and is always present in every Pinoy special occasions.

  • 2 1/2 cups water
  • 1 mature coconut grated
  • 8 cups malagkit flour
  • 2 cups molasses
  • 1 young coconut shredded
Cooking Procedure:
  1. Extract the milk from the mature coconut with the water.
  2. Sift the malagkit flour in a bowl and add molasses and coconut milk.
  3. Blend well with a mixing spoon.
  4. Line the native baking pan with banana leaves and pour in the mixture.
  5. Bake for about 40 minutes. For a variation, add a cup of sesame seeds or a cup of peanuts to the basic recipe.
  6. Serve with shredded coconut on top.

Pinipig Cookies

Great for snacks, it's delicious and nutritious too!

  • 2 cups pinipig
  • 1/2 cup margarine
  • 3/4 cups sugar
  • 2 eggs
  • 1/4 teaspoon lemon extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • oil for frying
Cooking Procedure:
  1. Fry pinipig in deep fat until it puffs. Drain in a colander.
  2. Cream margarine until light and fluffy. Add sugar and beat.
  3. Add eggs one at a time. Blend well.
  4. Add flavoring.
  5. Sift together flour, baking powder and salt.
  6. Add the fry ingredients to the creamed mixture.
  7. Fold in the pinipig.
  8. Drop by teaspoonfuls onto greased baking sheets.
  9. Bake for 15 minutes. Makes four dozen cookies.

Tupig (Ilocano)

I remember when I was a kid everytime my grandmother decides to make tupig in Christmas. The most tiresome part in the preparation is digging a hole in the ground where we are going to cook tupig.

But its rewarding anyway, when we starts eating those delicious tupigs and sometimes gave tupigs to the carolers.

  • 2 cups water
  • 1 mature coconut, grated
  • 8 cups malagkit flour
  • 2 cups molasses, melted
  • 1 young coconut, shredded
  1. Extract the milk from the mature coconut with the water.
  2. Sift the malagkit flour in a bowl.
  3. Add the molasses, shredded young coconut and coconut milk.Mix well.
  4. Wrap about 2 tablespoonfuls of the mixture in banana leaves, 4 cm wide and 13 cm long.
  5. Arrange the tupig in a baking tin and bake in the native oven or in burned rice hull for about 25 minutes. Makes 30 pcs.
As an added flavor, you can add 1 cup of sesame seeds or crushed peanut to the micture.

Egg Spread

A delicious and nutritious spread for your sandwiches.

  • 1/2 cup mayonnaise
  • 2 tablespoons sweet pickles, chopped
  • 6 hard-boiled eggs, chopped
  • salt and pepper
  1. Combine mayonnaise, pickles and eggs.
  2. Season with salt and pepper to taste.
Egg Filling

  • 1 cup hard boiled egg, chopped
  • 2 tablespoons pickle relish
  • 1 tablespoon onions, finely chopped
  • 2 tablespoons, mayonnaise
  • salt and pepper
  1. Combine all ingredients except for salt and pepper.
  2. Mix well.
  3. Season with salt and pepper to taste.

Sotanghon Guisado

Another pasta delicacy loved by Pinoys. It is usually cooked in special occasions like birthdays and the like.

  • 1/4 cup cooking oil
  • 5 cloves garlic, crushed
  • 1 onion sliced
  • 1 stewing chicken, quartered
  • 10 cups water
  • 1 carrot
  • 2 stalks leeks
  • 10 pcs dried mushrooms, soaked in water and sliced
  • 1 tsp salt
  • 2 tablespoons patis
  • 2 stalks celery
Cooking Procedure:
  1. Saute garlic and onion in hot cooking oil.
  2. Add the pieces of chicken and cook for five minutes.
  3. Pour water and add vegetables. Let Boil.
  4. When chicken is tender, remove from broth and flake the meat; strain broth.
  5. Put back chicken meat then add mushrooms and sotanghon.
  6. Boil for 10 minutes. Add salt to taste and season with patis.
  7. Serve hot, garnish with celery stalks.

Tulya Omelet (Filipino Style)

Tulya can be a nutritious alternative for your favorite Omelet recipe.

  • 1 cup cooked shelled tulya
  • Cooking oil
  • 1 large tomato, sliced
  • 1 tablespoon chopped onion
  • Salt and pepper
  • 2 eggs, well beaten
Cooking Procedure:
  1. Saute in oil the onion, tomato and tulya.
  2. Season with salt and pepper.
  3. Beat the eggs, add a little salt.
  4. Put oil in the pan, about 1 tablespoon and heat it.
  5. Pour the eggs and over them place the cooked tulya.
  6. Turn over when the egg has set and cook the other side.
  7. Serve hot.


Best for Pulutan, just be careful of your athritis :)

  • 1/4 kilo liver
  • 1/2 kilo pig's lungs
  • 1 pig's heart
  • 4 tablespoons lard
  • 2 cloves garlic
  • 1 medium sized onion
  • 1 cup chopped tomatoes
  • 1/2 cup water
  • salt and pepper
Cooking Procedure:
  1. Boil the lungs until tender.
  2. Remove the tendons and chop with the heart and liver.
  3. Saute the garlic, onions and tomatoes.
  4. Add the chopped lungs, heart and liver.
  5. Add water and cook until meat is tender.
  6. Season with salt and pepper.


I remember when my father used to bring me to his batchoy suki in a carenderia known for its super delicious batchoy. The cook was an Ilonggo (from Iloilo) and he really cooked superb Batchoy.

  • 1/2 cup sliced pig's lapay
  • 1/2 cup sliced pig's kidney
  • 1/2 cup sliced pig's tenderloin
  • 1/2 cup sliced pig's liver
  • 2 segments chopped garlic
  • 1 chopped onion
  • 1 small piece ginger cut in fine strips
  • 1 tablespoon patis
  1. Fry meat until brown. Set aside.
  2. Saute all ingredients.
  3. Add the fried mixture then add patis.
  4. Mix thoroughly and cover.
  5. After 10 minutes, add enough stock or water to cover (about 4 cups) and boil until meat becomes tender.
  6. Add sili leaves and remove from heat.
  7. Serve hot.