Chicken Inasal
Chicken Inasal is a popular Filipino grilled chicken dish known for its distinctive flavor, which comes from a marinade that includes ingredients like calamansi juice and annatto (achuete) oil.
What is needed:
Marinate
- 1kg chicken legs
- 160ml vinegar
- 120ml carbonated lime drink
- 1 1/2 Tbsp ginger, chopped
- 2 Tbsp Calamansi juice OR Lemon juice
- 2 Tbsp brown sugar
- 1 Tbsp Onion powder
- 1/2 Tbsp salt
- 1 tsp black ground pepper
Annatto oil
- 3 Tbsp oil
- 1/2 tsp annotto powder
- 1 tsp salt
- 1 Tbsp unsalted butter
- 2 Tbsp vinegar
Dipping Sauce (optional)
- 3 Tbsp soy sauce
- 1 red chilli (roughly chopped)
- 2 tsp calamansi or lemon juice
- 2 tsp vinegar
How to do it:
- In a bowl combine the chicken legs in vinegar, carbonated lime drink, ginger, calamansi or lemon juice, brown sugar, onion powder, salt and ground pepper . Marinate for at least for an hour or up to overnight.
- For the oil, combine the oil and annotto powder and stir well.
- Heat a pan and place the annotto oil, salt, butter and vinegar combine and stir well. Let it simmer for 2 minutes then set aside.
- Start grilling the chicken, once grilled on one side baste the chicken using the annatto oil that was set aside. Keep grilling and basting until chicken is cooked.
- If making the dipping sauce mix soy sauce, chilli, juice and vinegar in a small bowl.
- Serve the chicken as it is or with warm rice. Use the dipping sauce as an option
YouTube link: https://www.youtube.com/watch?v=GpYQauulv5c
Bulalo
Bulalo is a comforting and hearty Filipino soup made with beef shank and bone marrow, as well as a variety of vegetables. It’s known for its rich, flavorful broth and tender meat.
What is needed:
- 1.5kg beef shanks bone-in
- 4L water
- 2 Tbsp fish sauce
- 1Tbsp peppercorns
- 3 whole corns, cut in half
- 1 bunch pak choi or Chinese cabbage
- 1 green onions, chopped
- Salt to taste
How to do it:
- In a pot place beef and 2L of water or just enough to cover the meat, bring to boil on medium heat.
- Once boiled, take the out the beef and under running water clean it out scum.
- Place the beef in a pot again with 2L of water or just enough to cover the meat, bring to boil on medium heat and add onions, peppercorns and fish sauce. Lower the heat and let it cook for 1.5-2 hours.
- Add corn, pak choi and green onions. Add salt to taste. Once the vegetables are tender turn off the heat.
- Serve as a soup or with rice.
YouTube link: https://www.youtube.com/watch?v=QXZikkNHCKU
Sinigang na Hipon (Shrimp in Tamarind Soup)
Sinigang na Hipon, or Shrimp in Tamarind Soup, is a popular Filipino sour soup dish characterized by its tangy and savory flavor. It is a beloved comfort food in Filipino cuisine, often served hot and steaming, especially during rainy or cold weather.
What is needed:
- 850g prawn
- 2L water
- 1 medium onion, quartered
- 1 tomato, quartered
- 1 small eggplant, sliced
- 450g fine beans
- 100g pieces Okra
- 1 sachet 40g Knorr Sinigang sa Sampalok Mix
- 5 baby pak choi
- Fish sauce (OPTIONAL)
How to do it:
- Put water in the the pot and bring to boil.
- Once boiling add onion, tomato, eggplant, and fine beans. Cover and leave for 15 minutes.
- After 15 minutes, add sinigang mix. Mix and simmer for about a minute.
- Add shrimp and cook.
- Once shrimp is cooked add pak choi. Cover and simmer for 5 minutes.
- Serve hot with rice and optional fish sauce on the side as a condiment.
YouTube link: https://www.youtube.com/watch?v=Mh7wIz0KlFE
Fish Sinigang (Fish in Tamarind Soup)
Sinigang na Isda, Sinigang na Isda, or Fish Sinigang, is a classic Filipino soup dish known for its distinct sour flavor. Instead of using meat like pork or shrimp, this version of sinigang features fish as the main protein.
What is needed:
- 1kg whole fish of choice, sliced and seasoned with salt.
- 1 sachet 40g Knorr Sinigang sa Sampalok Mix
- 1 onion, wedged
- 2 tomato, cubed
- 100g, okra
- 2 eggplant, sliced
- 2 long green peppers
- 100g, spinach
- 1L cup water
- Ground black pepper and fish sauce to taste
How to do it:
- Fry fish in a pan with hot oil in medium heat. Once cooked set aside.
- In a big pot, boil water then add tomato and onions. Let it simmer for 5 minutes and then add the Knorr mix and stir thoroughly. Add fried fish and let it simmer for 7 more minutes covered.
- Add eggplant and green pepper, cover and let it simmer for 3 minutes. Add okra and cook for 5 more minutes covered.
- Season with fish sauce and pepper to taste. Add spinach and cook for 2 minutes.
- Once cooked this can be enjoyed as a soup or can also be served with rice.
YouTube link: https://panlasangpinoy.com/fish-sinigang/
Bistek Tagalog
Bistek Tagalog, also known as Filipino Beef Steak, is a popular and flavorful Filipino dish that features thinly sliced beef marinated in a savory, slightly tangy sauce made from soy sauce and calamansi (or lemon).
What is needed:
- 750g thinly sliced beef ( filet mignon or ribeye)
- 6 cloves garlic, minced
- 125g cup soy sauce
- 120ml calamansi or lemon juice
- 1 tsp brown sugar
- 2 tsp fresh ground black pepper
- 1 medium red onion, chopped in whole circles
- Salt and pepper to taste
How to do it:
- In a bowl, combine sliced beef, garlic, soy sauce Marinate for at least and hour, or up to overnight in a fridge.
- Heat a little bit of oil in a pan over medium heat, cook onions till caramelised but still crunchy in the middle, remove from pan and set aside
- In the same pan, sauté beef for a few minutes and then remove from pan.
- Add the marinade and reduce to your liking and add back beef and onions
- Cook for a few minutes and serve hot with rice and some steamed vegatebles on the side.
Beef Nilaga (Stewed Beef)
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Beef Nilaga (Stewed Beef)
Beef Nilaga, also known as Nilagang Baka, is a classic Filipino soup dish known for its simplicity and comforting flavors. It’s a clear and hearty soup made with beef, vegetables, and sometimes corn on the cob.
- 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.
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Kare-kare (Oxtail Stew in Peanut Sauce)
What is needed:
- 1kg oxtail
- 1 onion, chopped
- 3 cloves garlic, minced
- 1L water
- 1 Knorr beef cube (optional)
- 2 tsp Mama Sita’s Achuete Powder Cornstarch Mix ( dissolve in 2 tbsp of water)
- 250g peanut butter
- 1 eggplant, sliced
- 300g fine beans, chopped 2 inch
- 1 bunch pak choi, separated
- 3 tablespoons vegetable oil
- 125g bagoong (shrimp paste)
How to do it:
- In a big pot, sauté garlic and onions in oil, once onions are translucent add oxtail and brown.
- Once browned, add water and bring to boil.If using beef Knorr cubes add now and stir. Cover and leave the meat to tenderise, if using pressure cooker 30-40 minutes or 2 1/2 hours on medium heat in pot.
- When meat is soft, add the peanut butter, stir and add achuette mix and stir thoroughly. Let it simmer for around 3 minutes.
- Add eggplants and beans and stir into stew, cover. After 5 minutes add pak choi, cover and leave for 5 more minutes.
- Serve with hot rice and shrimp paste on the side as a condiment. Traditionally, it is served with shrimp paste and especially in this recipe as we did not add salt to it (unless using the Knorr cubes), it gives an extra umami to the dish.
YouTube link: https://panlasangpinoy.com/kare-kare-recipe/
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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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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