Filipino

This Ube Jelly Buko Salad Recipe is perfect to serve on any occasion. The dessert dish is made of sweet young coconut combined with diced ube-flavored gelatine and cooked tapioca pearls, or sago. Then mix together with milk sweeteners and chill for a couple of hours to have a delicious cold desert. This Filipino cold dessert is often served at birthday parties and town fiestas. Try this dessert dish; it is really simple and quick to make.

The Ginisang Ampalaya with Giniling Recipe is a delicious and nutritious dish. Ampalaya is known for bitter taste, but when prepared properly, it can be tasty.

This Calderetang Kambing recipe, or Kaldereta, is Filipino goat stew. The dish is made of goat meat, cooked until tender, and simmered with tomato-liver sauce along with spices and vegetables. Of course, season with certain seasonings to give the dish a hearty texture and a robust savory flavor. The soft, meaty texture of the dish with savory sauce makes it perfect to serve as an appetizer with alcoholic beverages or as a main dish with steamed rice.

This recipe of kalamay hati is so delicious; it is one of my favorite kakanin, a Filipino rice cake recipe. It tastes sweet and sticky; this rice cake dish is perfect as a dessert or a snack. The dish is made of glutinous rice along with coconut milk and sugar. It is constantly stirred while cooking until the mixture thickens and forms a smooth dough. After cooking, it is topped with latik, a coconut milk curd, or crushed peanuts. Try this straightforward kalamay hati recipe. Let us know what you think of this Filipino recipe.

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Masi, or peanut-stuffed sticky rice balls, is one of the best kakanin specialty foods in Cebu. The authentic Masi is made of “Tapul Pilit” glutinous rice; Bisaya means "purple." To make the Masi, the rice dough is formed into a small ball, filled with a peanut mixture, and cooked in boiling water. The dish is snack-bite -sized; it is delightful, soft, sweet, chewy, and nutty; it's perfect to consume for a hungry stomach. In this recipe, we use white glutinous rice with peanut mixture fillings. Try this authentic Cebuano recipe; it is quick and super easy to make, and in just less than 30 minutes, you have your "masi," or peanut-stuffed sticky rice balls. By the way, if you don’t like peanuts, substitute them with your prepared nuts if desired.

Ginisang Sardinas with egg, or ginisang sardinas na may itlog, is a common dish in the Philippines. The dish is made of canned sardines, likely tomato-based. It's sautéed with garlic, onion, tomato and season with salt and freshly ground black pepper to taste. It’s not a fancy dish, but it’s delicious and nutritious enough to feed your hungry stomach. Try this Filipino quick and easy recipe at home.

Kinupusan chicharon baboy recipe, bisaya style, is made for the pork skin with fats. The pork skin is boiled before being fried, and it turns into chicharon. These chicharon, also known as pork cracklings, are the perfect low-carb treat; they are crispy and delectable. It can be served alone or paired with a hot vinegar dip sauce or a sauce of your choice. It is best eaten as a snack or viand, and it is also perfect to pair with a liqueur drink as "pulutan". The dish can be kept for months in an airtight container.

This is a one-of-a-kind snack that holds a special place in Filipino culture, particularly among those living in the provinces and remote areas. Kamoteng Kahoy, commonly known as "cassava" or "tapioca plant" in English and "balanghoy" in Bisaya, is a versatile root crop that can be prepared in countless ways. In this recipe, we’ve chosen to boil it with coconut milk, creating a dish that’s rich, creamy, and bursting with flavor. The coconut milk not only enhances the natural sweetness of the cassava but also adds a delightful tropical aroma that makes this snack truly irresistible.

How to make taho recipe from scratch? Making homemade taho is not as hard as you think. Soy beans are the key ingredient, added with sweeteners to make a delicious taho, a Filipino delicacy that comes along with sago or tapioca pearls, and brown sugar syrup. This well-known Filipino sweet dessert is sold on the streets by a lot of taho vendors. You can eat this delicious vegan soy treat for breakfast or whenever you need a quick energy boost. Furthermore, it's perfect for merienda or any other time of day when you're craving taho. Taho is traditionally eaten without condensed milk. Condensed milk is added to the ingredient list in this recipe. If preferred, serve the taho with a drizzle of condensed milk to give more flavor to the dish.The Filipino taho is delicious and perfect to serve your entire family. Try making this simple taho at home. Please share your opinions on this dish. We'd love to hear about your taho recipe. Please share it with us. Thanks.