Nilaga
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Nilaga (a.k.a Beef Stew)
Beef Nilaga is a type of beef stew cooked with carrots, potatoes and plantain.
- 1 Kg beef (diced)
- 8 pieces potatoes (chopped)
- 1 piece bok choy (chopped)
- 1 piece cabbage (quartered)
- 2 pieces onions (diced)
- 1 piece garlic (minced)
- 4 tablespoons patis (fish sauce)
- 3 tablespoons vegetable oil
- 1 tablespoon black pepper (ground)
- 1 liter of water
- 1 pinch Salt and pepper to taste
- In a sauce pan, heat the cooking oil and sauté the garlic and onions.
- Add water, the beef, black pepper and patis.
- Bring to a boil and simmer for an hour or until the beef is tender.
- Add the potatoes and wait until potatoes are cooked.
- Add the cabbage then the pechay and wait a few minutes until cooked.
- Salt and pepper to taste.
How to cook Nilaga the Filipino way
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Kare-Kare
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Kare-Kare
Hearty Filipino dish made with lots of vegetable, beef tripe, oxtail and a thick savory peanut sauce.
- 1 inch kilo of beef cut into cubes (beef tripe or oxtail (cut 2long) or a combination of all three (beef, tripe and oxtail), round or sirloin cut)
- 3 cups peanut butter
- 1/4 cup toasted rice (grounded)
- 1/2 cup bagoong alamang (cooked anchovies)
- 2 pieces onions (diced)
- 2 pieces garlic (minced)
- 4 tablespoons atsuete oil
- 4 pieces eggplant (thick sliced or diced)
- 1 bunch bok choy (cut into 2 pieces)
- 1 bunch sitaw (cut to 2 inches long)
- 1 in banana bud (cut similar to eggplant slices, blanchboiling water)
- 1/2 cup oil
- 8 cups of water
- 1 pinch Salt to taste
- Cook the beef, oxtail and tripe until soft and strain stock for reuse.
- In a sauce pan, add oil and leave to heat up, then sauté garlic, onions until golden brown.
- Add the beef stock, rice, meat and peanut butter; then simmer for a 20 minutes period.
- Add the vegetables and cook for another 5 minutes.
- Serve with bagoong on the side and cooked rice.
- Inspired by Filipino Food Recipes.
How to cook Kare-Kare the Filipino way. Kare-Kare recipe.
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Beef Afritada
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Beef Afritada
Beef afritada is a Filipino stew made of potatoes, carrots and bell peppers cooked in fresh tomato sauce.
- 1/4 cup canola oil
- 2 piece potatoes (peeled and quartered)
- 1 piece carrot (peeled and cut into cubes)
- ½ piece green bell pepper (seeded and cut into 1-inch cubes)
- ½ piece red bell pepper (seeded and cut into 1-inch cubes)
- 2 pounds beef chuck (cut into 2- inch cubes)
- 1 piece onion (peeled and chopped)
- 4 cloves garlic (peeled and minced)
- 1 tablespoon fish sauce
- 2 cups crushed tomatoes
- 2 cups water
- 1 pinch salt and pepper (to taste)
- In a skillet over medium heat, heat oil. Add potatoes and carrots and cook, turning once or twice until lightly browned. Remove from pan and drain on paper towels.
- Add bell peppers and cook for about 30 to 45 seconds. Remove from pan and drain on paper towels.
- Remove oil from the pan except for about 2 tablespoons. Increase heat to medium-high heat. Add beef and cook for about 1 to 2 minutes, turn and cook for another 1 to 2 minutes or until lightly browned. Do not overcrowd the pan, cook in batches as needed. Remove from heat and keep warm.
- Add another tablespoon of oil if needed. Add onions and garlic and cook, stirring regularly until softened.
- Add beef.
- Add fish sauce and cook for about 2 to 3 minutes.
- Add crushed tomatoes and water and bring to a boil. Lower heat, cover, and cook for about 1 1/2 to 2 hours or until beef is tender.
- See further instructions: Kawaling Pinoy or reference cooking video below
Thanks to our friends at Kawaling Pinoy for sharing this amazing recipe.
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See more how to cook beef afritada content from the web:
https://www.youtube.com/watch?v=MjQigw_ToEQ
Credits: Kawaling Pinoy
Yema Bread Rolls
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Yema Bread Rolls
Tasty bread rolls suitable for any breakfast table.
- 1 1/2 teaspoon active dry yeast
- 3/4 cup Milk (heated to a temperature of 105 to 110 F)
- 1 tablespoon powdered sugar
- 6 tablespoons unsalted butter (melted and kept warm)
- 1/4 cup sugar
- 2 piece eggs
- 2 cups flour
- 1/4 teaspoon salt
Proof the Yeast and Make the Dough
- In a small bowl, combine yeast, powdered sugar, and 2 tablespoons of the warm milk. Stir well and let stand for about 15-20 minutes until foamy and thick.
- In a bowl, beat the eggs and measure out 5 tablespoons. Reserve the remaining beaten eggs to make the yema.
- In a large bowl, combine sugar and the 5 tablespoons of eggs. Stir until sugar is incorporated.
- Add the remaining warm milk, the yeast, and 1/4 cup of the flour. Stir mixture until smooth and let stand briefly for about 2-3 minutes.
- Combine the remaining flour and salt and add to the bowl. Stir with a wooden spoon for 7 minutes or until it has gathered into a smooth and shiny dough. This dough will be very sticky. Do not add any flour.
- Add 2 tablespoons of the warm, melted butter and using your hands, mix the butter into the dough. Mix for about 5 minutes, incorporating the butter into the dough until it is soft, smooth and very shiny.
- Place dough in a lightly greased bowl and let rise for 1 and 1/2 hours or until doubled in bulk.
- Knead the dough briefly just to deflate. Place it back in the bowl and chill in the fridge for one hour.
Make the Yema filling:
- In a saucepan over medium, combine potato and enough water to cover. Bring to a boil and cook until very tender.
- See further instructions: Kawaling Pinoy
Thanks to our friends at Kawaling Pinoy for sharing this amazing recipe.
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Sinanglay Na Tilapia
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Sinanglay Na Tilapia
Sinanglay na Tilapia stuffed with onions and tomatoes, wrapped in pechay leaves, and cooked in coconut milk.
- 2 piece whole tilapia (cleaned, scaled and gutted)
- 2 large Roma tomatoes (diced)
- 4 piece shallots (peeled and chopped)
- 1 thumb-sized ginger (peeled and minced)
- 1 teaspoon tamarind powder (or 1 lemon juice)
- 2 bunches large pechay leaves (stems trimmed)
- 4 foot pandan leaves (about 1long each)
- 2 cans coconut milk
- 2 finger chili peppers
- 1 pinch salt and pepper to taste
- Wash fish and make sure innards are completely removed. Season with salt and pepper to taste.
- In a bowl, combine tomatoes, shallots, ginger, and tamarind powder.
- Rinse pandan leaves under cold running water and pat dry.
- See further instructions: Kawaling Pinoy
Thanks to our friends at Kawaling Pinoy for sharing this amazing recipe.
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Ube Halaya
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Ube Halaya
Ube Halaya is a dessert made from boiled and grated purple yam.
- 2 lb ube ((purple yam))
- 250 g sugar
- 1 can condensed milk
- 2 cups coconut milk
- 1 tbsp butter
- Boil yam until tender and cut into cubes, then grind in a food processor with sugar and coconut milk.
- Transfer to a sauce pan, add the condensed milk and cook over a low fire, stirring continuously. Continue stirring until the mixture turns into a thick paste and separates from the pan. Transfer to a shallow platter or pan and allow to cool.
- Serve and enjoy!
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See more how to cook Ube Halaya content from the web:
Credits: YUMMY Ph
Tinola
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Tinola
Tinola is a soup-based dish served as an appetizer or main. The dish is cooked with chicken, wedges of green papaya, and leaves of the siling labuyo chili pepper in broth flavored with ginger, onions and fish sauce.
- 1 Kg chicken (chopped into serving peices)
- 2 piece sayote (peeled and cut into wedges)
- 1 tbsp garlic cloves (peeled, minced)
- 1 thumb ginger root (peeled, sliced into strips)
- 1 handful spinach
- 400 ml water
- 1 pinch salt (to taste)
- 2 tbsp fish sauce (optional)
- In a medium size pan, heat oil until hot, saute garlic and ginger for about a minute.
- Add the chopped chicken and fish sauce (optional) and mix well. Cook chicken for 10 minutes or until brown.
- Pour around 400ml of water in the chicken mix and leave to simmer on medium heat for 30 minutes.
- Add wedges of sayote and simmer for 4 minutes
- Then add spinach and salt to taste and cook another minute before serving hot with cooked rice.
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Beef Giniling
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Beef Giniling
An easy to prepare everyday Filipino main meal.
- 2 pieces carrot (diced)
- 500 g minced beef
- 2 piece garlic cloves (chopped)
- 1 piece onion (chopped)
- 2 tbsp vegetable oil
- 30 g green peas (fresh or frozen. )
- 1/2 piece stock cube (beef flavour, dissolved in water)
- 1 pinch salt (to taste)
- 1 piece potatoes (medium sized ideally and diced)
- 4 pieces tomatoes (medium sized and blended)
- Place medium sized pan on stove, add vegetable oil and wait until hot; pour in the chopped onion, garlic and stir until fragrant.
- Add the minced beef sauté for around 10 minutes.
- Next stock, blended fresh tomatoes, carrots and potatoes are added. Simmer for 20 minutes.
- After 20 minutes, add salt and pepper for taste, then the peas and simmer on low heat for another 10 minutes or until peas is tender.
- Serve hot.
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See more how to cook Beef Giniling content from the web:
Credits: Delish PH
Pancit Canton
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Pancit Canton
A simple filipino noodle dish usually served for merienda.
- 350 g flour stick noddles
- 1 tsp vegetable oil
- 1 piece onion (finely diced)
- 3 pieces garlic cloves (finely chopped)
- 280 g chicken breast (diced cooked )
- 1 piece cabbage (small head, thinly sliced)
- 1 piece carrot (sliced julienne)
- 3 tbsp soy sauce
- 1 piece lemon (for garnish)
- Cook flour stick noddles as per packet instructions, drain and set aside.
- Heat oil in a large frying pan over medium heat. Saute onion and garlic until translucent.
- Stir in chicken, cabbage, carrots and soy sauce. Add cabbage and cook until it begins to soften.
- Toss in noodles and cook until heated through, stirring constantly. Transfer to a serving dish and garnish with quartered lemons.
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Credits: Delish PH
Fish Sabaw (Hot and sour soup)
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Hot and sour fish soup
Fish Sabaw is a fish and vegetable soup.
- 8 cups fish stock
- 1 cups white wine
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 2 tbsp palm sugar
- 50 g ginger (grated)
- 2 piece green chillies (finely sliced)
- 2 piece tomato (skinned, seeded and cut into wedges)
- 350 g meat or fish
- 12 piece fresh prawns
- 1 bunch basil leaves (roughly chopped)
- 1 bunch parsely (roughly chopped)
To serve
- 4 tbsp coconut vinegar
- 1 piece garlic cloves (chopped)
- 1 piece lime (cut into wedges )
- 2 pieces green chillies (seeded and quatered)
- In a large pan, bring the stock and wine to boil. Stir in the tamarind paste, fish sauce, sugar, ginger and chillies. Reduce the heat and simmer for 15-20 minutes.
- Add the tomatoes to the broth and season with salt and pepper. Add fish and prawns and simmer for a further 5 minutes, until the fish is fully cooked.
- Whilst waiting, in a bowl, quickly mix the coconut vinegar and garlic for serving and put assist.
- Stir half the basil and half the parsley into the broth and ladle into individual warmed bowls. Garnish with the remaining basil and parsley and several immediately, with the spiked coconut vinegar to splash on top, the line wedges to squeeze into the soup, and the chillies to chew.
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