\nThis classic Filipino dish combines the flavors of creamy coconut milk, tender chicken, and sweet squash and string beans. Perfect for a comforting and satisfying meal.<\/p>\n
Title: 20 Delicious Healthy Filipino Recipes for Every Meal<\/p>\n
When it comes to cooking, Filipinos are known for their love of flavorful and hearty dishes that often feature a combination of sweet, sour, salty, and umami flavors. But with the increasing awareness of the importance of eating healthy, many people have started looking for ways to make these beloved dishes healthier without sacrificing taste.<\/p>\n
One way to do this is by incorporating leaner protein sources, more vegetables, and whole grains into traditional recipes. For instance, using lean chicken or turkey instead of pork or beef can make a big difference in terms of reducing saturated fat and cholesterol levels. Similarly, adding more leafy greens like spinach or pechay can increase the nutritional value of dishes without changing their flavor profiles.<\/p>\n
In this article, we’ll explore 20 delicious healthy Filipino recipes that use these strategies to create nutritious and mouth-watering meals for every time of day. From breakfast to dinner, these recipes showcase the versatility of Filipino cuisine while also incorporating healthier ingredients and cooking methods. Whether you’re looking to revamp your diet or simply want to try new flavors, this article is sure to inspire your next meal.<\/p>\n
\nThis classic Filipino dish combines the flavors of creamy coconut milk, tender chicken, and sweet squash and string beans. Perfect for a comforting and satisfying meal.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 lb lean chicken breast or thighs, cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Heat oil in a large skillet over medium-high heat. Cooking Time:<\/strong> About 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 salmon fillets (6 oz each) Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F. Cooking Time:<\/strong> 30-40 minutes<\/p>\n A classic Filipino dish gets a modern twist with the use of coconut aminos, a low-sodium alternative to soy sauce. This recipe is perfect for those looking for a flavorful and healthier take on traditional chicken adobo.<\/p>\n Ingredients:<\/p>\n – 1 pound boneless, skinless chicken thighs Instructions:<\/p>\n 1. In a large saucepan, combine chicken, coconut aminos, garlic, black pepper, and salt. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 package of rice paper wrappers Instructions:<\/strong><\/p>\n 1. Soak the rice paper wrappers in warm water for about 30 seconds. Cooking Time:<\/strong> 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken thighs Instructions:<\/strong><\/p>\n 1. In a large pot, saut\u00e9 the ginger and garlic in a little bit of oil until fragrant. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 bangus fillets (milkfish) Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 500g lean beef, cut into small pieces Peanut Butter Sauce:<\/strong><\/p>\n – 2 tablespoons peanut butter Instructions:<\/strong><\/p>\n 1. Heat oil in a large pot over medium heat. Add onions and cook until softened, about 3 minutes. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 block of extra-firm tofu, drained and cut into small cubes Instructions:<\/strong><\/p>\n 1. Preheat grill or grill pan to medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup whole wheat bihon noodles Instructions:<\/strong><\/p>\n 1. Cook the whole wheat bihon noodles according to package instructions. Drain and set aside. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup mung beans, rinsed and drained Instructions:<\/strong><\/p>\n 1. Rinse the mung beans and soak them in water for at least 4 hours or overnight. Drain and set aside. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong> Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 medium-sized potatoes, peeled and diced Instructions:<\/strong><\/p>\n 1. Heat oil in a large pan over medium heat. Add chopped onion and saut\u00e9 until softened. Cooking Time:<\/strong> 30-35 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 tilapia fillets (6 oz each) Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Season tilapia fillets with salt, pepper, and a drizzle of vegetable oil. Grill for 4-5 minutes per side or until cooked through. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup quinoa, rinsed and drained Instructions:<\/strong><\/p>\n 1. Rinse quinoa and cook according to package instructions using 4 cups water or low-sodium chicken broth. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound lean beef (such as sirloin or ribeye), sliced into thin strips Instructions:<\/strong><\/p>\n 1. In a large bowl, whisk together citrus juice, soy sauce, vinegar, garlic, and black pepper. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 bundle of taro leaves (tahong) Instructions:<\/strong><\/p>\n 1. Wash and chop the taro leaves. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 boneless, skinless chicken breasts Instructions:<\/strong><\/p>\n 1. In a large bowl, whisk together coconut milk, soy sauce, vinegar, vegetable oil, garlic, ginger, and turmeric. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large eggplants Instructions:<\/strong><\/p>\n 1. Roast the eggplants over medium heat, turning occasionally, until charred and soft. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong> Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 block firm tofu, cut into small cubes Instructions:<\/strong><\/p>\n 1. Heat oil in a large skillet over medium-high heat. Cooking Time:<\/strong> About 20-25 minutes<\/p>\n Discover the flavorful world of healthy Filipino cuisine! This collection of 20 delicious recipes offers a variety of dishes for every meal, from breakfast to dinner. Classics like adobo and sinigang get a nutritious twist with lean proteins and whole grains. Innovative creations combine peanut sauce with lumpia, while others feature grilled tofu and quinoa. From comforting tinola soups to vibrant vegetable laings, there’s something for everyone. Get ready to spice up your meals with these mouth-watering Filipino recipes that are both healthy and delicious!<\/p>\n","protected":false},"excerpt":{"rendered":" Title: 20 Delicious Healthy Filipino Recipes for Every Meal When it comes to cooking, Filipinos are known for their love of flavorful and hearty dishes that often feature a combination of sweet, sour, salty, and umami flavors. But with the increasing awareness of the importance of eating healthy, many people have started looking for ways … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":6074,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":["post-6676","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-new-year-recipes"],"_links":{"self":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/6676","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/comments?post=6676"}],"version-history":[{"count":1,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/6676\/revisions"}],"predecessor-version":[{"id":6677,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/6676\/revisions\/6677"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media\/6074"}],"wp:attachment":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media?parent=6676"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/categories?post=6676"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/tags?post=6676"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 2 medium kalabasa (yellow squash), peeled and cubed
\n– 1 cup sitaw (string beans), trimmed and sliced
\n– 1 can coconut milk
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– Salt and pepper to taste
\n– Cooking oil for saut\u00e9ing<\/p>\n
\n2. Add chicken and cook until browned, about 5 minutes. Remove from pan.
\n3. Saut\u00e9 onion and garlic until softened.
\n4. Add squash and beans; cook until tender, about 5 minutes.
\n5. Pour in coconut milk and stir to combine.
\n6. Return chicken to the pan and simmer until cooked through, about 10-12 minutes.
\n7. Season with cumin, salt, and pepper to taste.
\n8. Serve hot over steamed rice.<\/p>\nHealthy Sinigang na Salmon with Spinach<\/h2>\n
\nSinigang is a traditional Filipino sour soup that’s typically made with tamarind broth and various vegetables. In this recipe, we’ll add some omega-rich salmon and spinach to make it a nutritious and flavorful meal.<\/p>\n
\n– 1 cup fresh spinach leaves
\n– 2 cups water
\n– 1\/2 cup tamarind broth mix
\n– 1\/4 cup chopped tomatoes
\n– 1\/4 cup sliced onions
\n– 1\/4 cup sliced bell peppers
\n– Salt and pepper to taste
\n– Fresh cilantro for garnish (optional)<\/p>\n
\n2. Season salmon fillets with salt and pepper.
\n3. Bake salmon for 12-15 minutes or until cooked through.
\n4. In a large pot, combine water, tamarind broth mix, chopped tomatoes, sliced onions, and bell peppers.
\n5. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
\n6. Add fresh spinach leaves and cook until wilted.
\n7. Serve salmon on top of the sinigang soup and garnish with cilantro if desired.<\/p>\nAdobong Manok with Coconut Aminos<\/h2>\n
\nAdobong Manok with Coconut Aminos Recipe<\/p>\n
\n– 1\/4 cup coconut aminos
\n– 2 cloves garlic, minced
\n– 1 tablespoon black pepper
\n– 1\/4 teaspoon salt
\n– 1\/4 cup water
\n– 2 tablespoons vinegar (apple cider or white wine)
\n– 1\/4 cup chopped fresh bay leaves<\/p>\n
\n2. Pour in the water, vinegar, and bay leaves.
\n3. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes or until chicken is cooked through.
\n4. Serve hot with steamed rice or noodles.<\/p>\nLumpiang Sariwa with Peanut Sauce<\/h2>\n
\nA classic Filipino snack, Lumpiang Sariwa is a refreshing and crispy spring roll filled with vegetables and wrapped in rice paper. Serve it with a creamy peanut sauce for an added burst of flavor.<\/p>\n
\n– 1 cup mixed vegetables (carrots, cabbage, bean sprouts)
\n– 1\/2 cup cooked shrimp
\n– 1 tablespoon sesame oil
\n– Salt and pepper to taste
\n– Peanut sauce ingredients:
\n\t+ 1\/2 cup creamy peanut butter
\n\t+ 1\/4 cup coconut milk
\n\t+ 2 tablespoons soy sauce
\n\t+ 2 tablespoons lime juice
\n\t+ 1 tablespoon honey<\/p>\n
\n2. Assemble the filling by placing a spoonful of mixed vegetables and cooked shrimp onto the center of each wrapper.
\n3. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up to form a tight cylinder.
\n4. Repeat with remaining wrappers and filling.
\n5. Serve the Lumpiang Sariwa with Peanut Sauce by mixing all peanut sauce ingredients together and serving chilled.<\/p>\nTinola with Quinoa and Ginger<\/h2>\n
\nThis recipe is a twist on the classic Tinola, adding nutritious quinoa and a hint of ginger for an extra boost. This comforting soup is perfect for a cozy night in or a quick lunch.<\/p>\n
\n– 2 cups mixed vegetables (such as spinach, pechay, and bok choy)
\n– 1 cup quinoa, rinsed and drained
\n– 4 cups low-sodium chicken broth
\n– 2 inches ginger, peeled and grated
\n– 2 cloves garlic, minced
\n– Salt and pepper to taste<\/p>\n
\n2. Add the chicken and cook until browned on all sides.
\n3. Add the mixed vegetables and quinoa, followed by the chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the quinoa is tender.
\n4. Season with salt and pepper to taste. Serve hot.<\/p>\nBaked Bangus with Lemon and Herbs<\/h2>\n
\nBrighten up your seafood game with this flavorful baked bangus recipe, infused with the zesty goodness of lemon and herbs.<\/p>\n
\n– 1\/2 cup olive oil
\n– 2 lemons, juiced
\n– 2 cloves garlic, minced
\n– 1 tablespoon chopped fresh parsley
\n– 1 tablespoon chopped fresh dill
\n– Salt and pepper to taste<\/p>\n
\n2. Line a baking sheet with parchment paper.
\n3. Place the bangus fillets on the prepared baking sheet.
\n4. Drizzle olive oil over the fish, then sprinkle lemon juice, garlic, parsley, and dill evenly.
\n5. Season with salt and pepper to taste.
\n6. Bake for 12-15 minutes or until the fish is cooked through and flakes easily with a fork.<\/p>\nKare-Kare with Lean Beef and Peanut Butter Sauce<\/h2>\n
\nA rich and flavorful Nigerian stew that combines tender lean beef with a creamy peanut butter sauce, served over a bed of fluffy rice or fufu. This recipe is perfect for a quick and satisfying meal.<\/p>\n
\n– 2 medium onions, chopped
\n– 2 cloves garlic, minced
\n– 1 tablespoon ground ginger
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon paprika
\n– 1\/4 teaspoon cayenne pepper
\n– 250ml peanut butter sauce (see below)
\n– Salt and black pepper, to taste
\n– 2 cups cooked white rice or fufu<\/p>\n
\n– 1 tablespoon soy sauce
\n– 1 tablespoon tomato paste
\n– 2 tablespoons water
\n– 1\/4 teaspoon ground cumin
\n– Salt and black pepper, to taste<\/p>\n
\n2. Add beef and cook until browned, breaking up with a spoon as needed.
\n3. Add garlic, ginger, cumin, paprika, and cayenne pepper. Cook for 1 minute.
\n4. Stir in peanut butter sauce and bring to a simmer.
\n5. Reduce heat to low and let stew for 30 minutes or until beef is tender.
\n6. Season with salt and black pepper to taste.
\n7. Serve over cooked rice or fufu.<\/p>\nGrilled Tofu Sisig with Lime<\/h2>\n
\nThis refreshing take on traditional sisig replaces crispy pork’s role with grilled tofu, adding a tangy and zesty kick from fresh lime juice.<\/p>\n
\n– 2 cloves of garlic, minced
\n– 1\/4 cup of chopped fresh cilantro
\n– 2 tablespoons of soy sauce
\n– 1 tablespoon of lime juice
\n– 1 teaspoon of sesame oil
\n– Salt and pepper to taste
\n– 1 lime, cut into wedges (for serving)<\/p>\n
\n2. In a bowl, whisk together garlic, cilantro, soy sauce, and sesame oil. Add the tofu cubes and marinate for at least 10 minutes.
\n3. Grill the tofu for 3-4 minutes per side, until golden brown and crispy.
\n4. Serve the grilled tofu with a squeeze of fresh lime juice, salt, and pepper to taste.<\/p>\nPancit Bihon with Whole Wheat Noodles<\/h2>\n
\nPancit Bihon is a popular Filipino noodle dish made with rice flour noodles, vegetables, and meat or seafood. This recipe gives it a healthier twist by using whole wheat noodles.<\/p>\n
\n– 2 cups mixed vegetables (bean sprouts, carrots, cabbage)
\n– 1\/4 cup cooked pork or chicken, diced
\n– 2 cloves garlic, minced
\n– 1 tablespoon vegetable oil
\n– 1 teaspoon soy sauce
\n– Salt and pepper to taste
\n– 2 tablespoons patis (fish sauce) or oyster sauce (optional)<\/p>\n
\n2. Heat the oil in a wok or large skillet over medium-high heat. Add the garlic, pork or chicken, and mixed vegetables. Stir-fry until the meat is cooked through and the vegetables are tender.
\n3. Add the cooked noodles, soy sauce, patis (if using), salt, and pepper to the wok. Stir-fry for 2-3 minutes to combine.
\n4. Serve hot with a sprinkle of chopped green onions and a side of steamed rice or as a main dish.<\/p>\nGinisang Monggo with Malunggay and Shrimp<\/h2>\n
\nThis recipe combines the nutritional benefits of mung beans, malunggay (morning glory), and shrimp in a flavorful and easy-to-prepare dish. Ginisang Monggo is a popular Filipino comfort food that’s perfect for any occasion.<\/p>\n
\n– 2 cups water or vegetable broth
\n– 2 tablespoons vegetable oil
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 1 cup malunggay leaves, chopped
\n– 1\/2 pound large shrimp, peeled and deveined
\n– Salt and pepper to taste
\n– Optional: patis (fish sauce) or soy sauce for added flavor<\/p>\n
\n2. Heat oil in a large pan over medium heat. Add onion and garlic; saut\u00e9 until softened.
\n3. Add malunggay leaves; stir-fry until wilted.
\n4. Add soaked mung beans, shrimp, salt, and pepper. Stir-fry for 5-7 minutes or until the shrimp are pink and cooked through.
\n5. Serve hot with steamed rice.<\/p>\nChicken Tinola with Chayote and Ginger<\/h2>\n
\nThis classic Filipino soup gets a flavor boost from the addition of chayote and ginger, making it a hearty and comforting meal.<\/p>\n
\n– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
\n– 2 medium chayotes, peeled and cubed
\n– 2 inches fresh ginger, sliced
\n– 4 cups chicken broth
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– Salt and pepper to taste
\n– 2 tbsp vegetable oil
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n1. Heat oil in a large pot over medium heat. Add chicken and cook until browned, about 5 minutes. Remove from pot.
\n2. Add more oil if needed, then saut\u00e9 onion and garlic until softened.
\n3. Add chayote, ginger, and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until chayote is tender.
\n4. Return chicken to the pot and season with salt and pepper. Simmer for an additional 5-7 minutes or until cooked through.
\n5. Serve hot, garnished with cilantro leaves if desired.<\/p>\nVegetable Laing with Coconut Milk<\/h2>\n
\nThis traditional Srilankan recipe is a perfect blend of spices, vegetables, and coconut milk. Vegetable Laing with Coconut Milk is a comforting dish that warms the heart and soul.<\/p>\n
\n– 1 large sweet potato, peeled and diced
\n– 1 medium-sized carrot, peeled and grated
\n– 1 cup mixed vegetables (such as peas, cauliflower, and onions)
\n– 2 tablespoons vegetable oil
\n– 1 onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon turmeric powder
\n– Salt, to taste
\n– 1 can coconut milk (14 oz)
\n– Fresh cilantro leaves, for garnish<\/p>\n
\n2. Add grated sweet potato, diced potatoes, carrot, mixed vegetables, cumin, turmeric powder, and salt. Cook for 5 minutes.
\n3. Pour in coconut milk and stir well to combine.
\n4. Reduce heat to low and simmer, covered, for 20-25 minutes or until the vegetables are tender.
\n5. Garnish with fresh cilantro leaves and serve hot.<\/p>\nPinakbet with Grilled Tilapia<\/h2>\n
\nThis recipe combines the classic vegetable dish Pinakbet with grilled tilapia, creating a delicious and well-balanced meal that’s perfect for any occasion.<\/p>\n
\n– 1 large eggplant, sliced into 1-inch pieces
\n– 2 medium-sized tomatoes, diced
\n– 1 small onion, chopped
\n– 3 cloves of garlic, minced
\n– 1\/4 cup vegetable oil
\n– Salt and pepper to taste
\n– 1 tablespoon fish sauce (optional)
\n– Fresh patis leaves for garnish (optional)<\/p>\n
\n2. In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add eggplant, tomatoes, onion, and garlic. Cook until vegetables are tender, about 10-12 minutes.
\n3. Season Pinakbet with salt, pepper, and fish sauce (if using).
\n4. Serve grilled tilapia with steaming hot Pinakbet and garnish with fresh patis leaves (if desired).<\/p>\nHealthy Arroz Caldo with Quinoa<\/h2>\n
\nExperience the comfort of a traditional Filipino dish with a nutritious twist by replacing regular rice with quinoa. This recipe combines the two with chicken, vegetables, and spices for a flavorful and filling meal.<\/p>\n
\n– 4 cups water or low-sodium chicken broth
\n– 2 tablespoons olive oil
\n– 1 small onion, diced
\n– 2 cloves garlic, minced
\n– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
\n– 1 cup mixed vegetables (e.g., carrots, peas, corn)
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon paprika
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish<\/p>\n
\n2. Heat olive oil in a large pot over medium-high heat. Add onion and garlic; saut\u00e9 until softened, about 3 minutes.
\n3. Add chicken and cook until browned, about 5-6 minutes.
\n4. Add mixed vegetables, cumin, paprika, salt, and pepper. Cook for an additional 2-3 minutes or until the vegetables are tender.
\n5. Combine cooked quinoa with the chicken and vegetable mixture.
\n6. Serve hot, garnished with fresh cilantro leaves.<\/p>\nBistek Tagalog with Lean Beef and Citrus<\/h2>\n
\nA classic Filipino dish gets a refreshing twist with the addition of citrus flavors. This Bistek Tagalog recipe uses lean beef and a zesty marinade to create a tender and flavorful meal.<\/p>\n
\n– 1\/2 cup citrus juice (orange, lemon, and lime)
\n– 1\/4 cup soy sauce
\n– 2 tablespoons vinegar
\n– 2 cloves garlic, minced
\n– 1 tablespoon black pepper
\n– 2 tablespoons vegetable oil
\n– Salt to taste
\n– Chopped green onions and steamed rice for serving<\/p>\n
\n2. Add the sliced beef and marinate for at least 30 minutes or overnight.
\n3. Heat oil in a large skillet over medium-high heat.
\n4. Remove the beef from marinade, letting any excess liquid drip off.
\n5. Cook the beef for 3-4 minutes per side, or until cooked to desired level of doneness.
\n6. Season with salt to taste and serve with chopped green onions and steamed rice.<\/p>\nTinolang Tahong with Ginger and Chili<\/h2>\n
\nThis classic Filipino dish is a comforting and flavorful one-pot meal made with taro leaves (tahong), ginger, chili peppers, and other aromatics. This recipe adds a spicy kick to the traditional version.<\/p>\n
\n– 2 inches of fresh ginger, peeled and sliced
\n– 2-3 chili peppers, sliced
\n– 1 onion, chopped
\n– 2 cloves of garlic, minced
\n– 1 pound of pork or chicken, cut into bite-sized pieces
\n– 4 cups of water
\n– Salt to taste
\n– Cooking oil or butter for greasing the pot<\/p>\n
\n2. In a large pot, heat some oil over medium-high heat. Add the onion, garlic, ginger, and chili peppers; saut\u00e9 until the onion is translucent.
\n3. Add the pork or chicken and cook until browned.
\n4. Add 4 cups of water to the pot and bring to a boil.
\n5. Add the chopped taro leaves and salt to taste. Stir well and simmer for 20-25 minutes, or until the taro is tender.<\/p>\nGrilled Chicken Inasal with Turmeric<\/h2>\n
\nSavor the flavors of the Philippines with this classic grilled chicken dish, infused with the warmth of turmeric.<\/p>\n
\n– 1\/2 cup coconut milk
\n– 2 tablespoons soy sauce
\n– 2 tablespoons vinegar
\n– 1 tablespoon vegetable oil
\n– 2 cloves garlic, minced
\n– 1 teaspoon grated ginger
\n– 1\/2 teaspoon ground turmeric
\n– Salt and black pepper, to taste<\/p>\n
\n2. Add the chicken breasts to the marinade and mix well. Cover and refrigerate for at least 30 minutes or up to 2 hours.
\n3. Preheat grill to medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off.
\n4. Grill the chicken for 5-7 minutes per side, or until cooked through.
\n5. Serve hot with steamed vegetables and a side of garlic fried rice.<\/p>\nEnsaladang Talong with Balsamic Dressing<\/h2>\n
\nThis refreshing salad takes the traditional Ensaladang Talong and gives it a tangy boost with a drizzle of balsamic dressing. Perfect for hot summer days, this dish is a delightful combination of smoky eggplant, creamy yogurt, and sweet onions.<\/p>\n
\n– 1\/4 cup plain yogurt
\n– 1\/4 cup chopped red onion
\n– 1 tablespoon balsamic vinegar
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n2. Scoop out the flesh and mix with yogurt, onion, balsamic vinegar, and olive oil.
\n3. Season with salt and pepper to taste.
\n4. Garnish with cilantro leaves, if desired.
\n5. Serve warm or at room temperature.<\/p>\nPaksiw na Isda with Vinegar and Garlic<\/h2>\n
\nPaksiw na isda is a popular Filipino dish that showcases the simplicity of cooking fish in vinegar-based sauce. This recipe combines the tender fish with pungent garlic and tangy vinegar, making it a perfect meal for any occasion.<\/p>\n
\n– 1\/2 kilogram fish (such as tilapia or milkfish), cut into small pieces
\n– 1\/4 cup vinegar
\n– 3 cloves garlic, minced
\n– 1 tablespoon vegetable oil
\n– Salt and black pepper to taste
\n– Chopped green onions for garnish (optional)<\/p>\n
\n1. Heat the oil in a pan over medium heat.
\n2. Add the fish pieces and cook until browned on both sides, about 5 minutes.
\n3. Remove the fish from the pan and set aside.
\n4. In the same pan, saut\u00e9 the minced garlic until fragrant, about 1 minute.
\n5. Pour in the vinegar and bring to a simmer.
\n6. Add the cooked fish back into the pan and season with salt and black pepper.
\n7. Simmer for an additional 2-3 minutes or until the sauce has thickened slightly.
\n8. Serve hot, garnished with chopped green onions if desired.<\/p>\nGinataang Gulay with Tofu and Coconut Milk<\/h2>\n
\nGinataang Gulay is a classic Filipino dish that combines the rich flavors of coconut milk, vegetables, and protein-rich tofu. This recipe adds a creamy twist to the traditional version by incorporating tofu and coconut milk.<\/p>\n
\n– 2 tablespoons vegetable oil
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 1 cup mixed vegetables (e.g., bell peppers, eggplant, tomatoes)
\n– 1 can (14 oz) coconut milk
\n– 1 teaspoon ground cumin
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n2. Add tofu and cook until golden brown, about 3-4 minutes. Remove from pan and set aside.
\n3. Add onion and garlic; saut\u00e9 until softened, about 2 minutes.
\n4. Add mixed vegetables; cook until tender, about 5 minutes.
\n5. Pour in coconut milk, cumin, salt, and pepper. Stir to combine.
\n6. Add cooked tofu back into the pan; simmer for an additional 2-3 minutes or until flavors have melded together.
\n7. Serve hot, garnished with cilantro leaves if desired.<\/p>\nSummary<\/h2>\n