Sauteed Onion and Hotdog with Ketchup is a dish composed of Filipino style red hotdogs, onion, and banana ketchup. I also call this “Ginisang Hotdog with Ketchup”. There is nothing fancy about this recipe; in fact, this is a very simple dish enjoyed by simple people. I used to cook this sauteed onion and hotdog…
Appetizer and Pulutan Recipes
This Chicken Siomai recipe is a variation of pork siomai or shaomai. This recipe makes use of lean ground chicken plus additional vegetables and seasonings. Are you a fan of siomai? If you are, I am certain that you will love this recipe! Those who don’t like siomai will think twice after trying this recipe…
Do you like tokwat baboy? what part of the pig do you use when you prepare the dish? Usually, pig’s ears and pork belly are used to make tokwat baboy. The meat is boiled or steamed until tender and then mixed with fried tofu along with the other ingredients. This Special Tokwat baboy recipe has…
Vegetable spring roll is a fried spring roll variation that makes use of vegetables such as cabbage, carrots, and bean sprouts as ingredients. This dish is quick and easy to prepare. It can be enjoyed more when dipped in your favorite dipping sauce. Vegetable spring roll can be enjoyed as an appetizer, a snack, and…
Steamed Okra and Bagoong is a very simple Filipino appetizer consisting of okra and shrimp paste. This can also be considered as a main dish. Okra is steamed, blanched, and then served with shrimp paste. This is eaten by dipping the vegetable on the shrimp paste to add flavor. I tried eating boiled okra before…
Fried Mushrooms make a delicious appetizer. I love to eat it with ranch dip, or even tomato ketchup. When there are no condiments around, I can even it eat as it is. The natural taste of cooked mushrooms provides the flavor while the batter compliments the mushroom taste; it also adds a little bit of…
Chicken Feet Adobo is a chicken feet recipe cooked using the Filipino Adobo way
In the Philippines and other Asian countries, chicken feet is not considered an exotic food. In fact, it is eaten by many people and more than a handful chicken feet recipes are available.
This Chicken Feet Adobo recipe is a little spicy due to the addition of dried Thai chili.If you don’t want spicy foods, you can still follow this recipe and omit the chili.
Do you love Pork Adobo? How about creating a twist to the typical Pork Adobo Recipe?
I like to eat garlic fried rice in the morning. Dishes like Tapsilog and Longsilog excite me. There are times when I want to keep it simple by having sinangag na dilis with my fried rice along with some spicy vinegar dip (sinamak). There are even times when I want something unique, something that I’ve never had for a long time.
Crispy Adobo Flakes is one of the dishes that I am referring. If I want to have Crispy Adobo flakes, I should plan ahead for it. Well…even if there is a plan, it does not happen the entire time. I have the tendency to lose control by eating the adobo before they turn into crispy flakes – but not this time. I made sure that I document the steps so that you too can make your own for breakfast.
Crispy Crablets are seasoned small crabs that were dredged in cornstarch and deep-fried until crispy. These types of crabs are usually found in riverbanks while some are cultured in fish ponds. In some cases, these small crabs can be caught in rice fields.
This dish has become a popular appetizer among Filipinos. This is often eaten with a spicy vinegar dip; it goes well with beer or any alcoholic beverage.
What is the first thing that you think about when you hear the words “Spicy Dilis”? Are you thinking of the pre-packaged spicy dried anchovies sold in sari-sari stores? Yes, the ones with red coating.
I am a big fan of this stuff; I’m not sure if you are. I know that eating those packaged anchovies is scary, but I still did because I love the taste.
I remember a time when I almost ate a staple. Yes, that shiny metallic thing used to hold pieces of paper together. Each pack of spicy dilis is stapled in a long card board; it is not impossible for the staple to get into the package.
etting ready for Oktoberfest? Aside from the great tasting beer that you are planning to try, have you though of the perfect “pulutan” (appetizers or beer food) to match your beer with? Sure, there is always the popular Sisig. Sinuglaw and Sizzling Gambas sound good too. If you love something exotic, trying Spicy Chicken Feet, Grilled Isaw, Chicharon Bituka, or Chicharon Bulaklak makes definite sense. The reason why I’m asking is because I have a spicy and tasty “pulutan” recipe here that you ought to try; it is called Adobong Isaw. This recipe is not new nor is it the best selling bar food (some bars in the Philippines serve this); however, the mere simplicity of this recipe makes this special – in my opinion. To those who do not eat innards or exotic foods, please excuse this post. You may want to try the Inihaw na Liempo (Grilled Pork Belly) or Inihaw na Pusit (Grilled Squid) instead.
Adobong Mani or Fried Shelled Peanuts with Garlic is a good appetizer. It is also believed to be a major source of nutrients that can boost brain power. When you are in the Philippines, these can be purchased from any major street corner. It comes in at least two forms: with or without skin. Each form has also two versions: spicy and non-spicy.
Small food carts serve as the kitchen and display area for the peanuts. The vendor cooks the peanuts using a frying pan and stacks them in an aluminum tray for display. The serving size is measured using a small glass about twice the size of a shot glass and packaged in small brown paper pouches.
Sinuglaw is a dish composed of grilled pork belly and fish ceviche. This can be considered as a main dish or an appetizer. The name “sinuglaw” was derived from two famous cooking methods in the Visayas and Mindanao areas: sugba, meaning to grill; and kinilaw, which means to cook by soaking in vinegar or citric acid.
Who knew that the marriage of “Inihaw na liempo” and “Kinilaw na Tuna” would produce such a fine offspring? This dish, though simple easy to make, is something to die for.
Which restaurants in Manila do you think serve the best Sinuglaw? How about in Cebu and Mindanao?
Try this Sinuglaw recipe and let me know what you think.
Kinilaw na dulong is a fish dish that makes use of silverfish which are locally known as “Dulong”. This is a type of Ceviche wherein fishes or seafood are soaked in a citrus marinade. Citric acid, a weak acid found in citrus fruits, slowly cooks the fish until it is ready for consumption. Other variation of this dish makes use of vinegar. The acetic acid in vinegar cooks the fish the way citric acid does. I used vinegar in our Kinilaw na Tuna recipe.
Kinilaw or kilawin dishes are mostly served as appetizers or “pulutan”. The key in this recipe is simple: use the freshest ingredients available. Have you tried any fish kinilaw or seafood kinilaw dishes? The fish tastes sweeter when fresh ingredients are used. It also eliminates the possibility of experiencing an itchy feeling while eating the fish.
Try this Kinilaw na Dulong recipe and let me know what you think.
Calamares is the Filipino version of the Mediterranean breaded fried squid dish, Calamari. There are different methods on how to make this dish; the most usual does not involve breadcrumbs. However, I chose to add breadcrumbs for this recipe for visual appeal and a crunchier texture.
So, what is the difference between Calamares and Calamari besides the spelling?
Well, there is no big difference at all. The only difference that I noticed is the dipping sauce. Calamari is often dipped in marina or other tomato based sauce while Filipino Calamares is dipped in spiced vinegar or toyo mansi.
I enjoy this dish when spiced vinegar is around. This makes a real good “pulutan” (beer food) too. Do you also like to pair Calamares with beer?
If in case you are having a hard time looking for fresh squids, you may always purchase the packaged squid rings for calamari. These are located on the frozen food section of most supermarkets or grocery stores.
Try this Calamares recipe and let me know what you think. Cheers!
Kinilaw na Tuna or raw fish salad is an appetizer dish that is usually consumed as “pulutan”; it is best served along with cold beer. This recipe does not involve any manual cooking but the tuna meat is semi-cooked once served. This is made possible by the acids in the vinegar (acetic acid) and calamansi or lemon juice (citric acid). These mild acids slowly cook the fish meat when soaked for a few hours.
This recipe is popular in places where fresh seafood is abundant. Why fresh? Only the freshest tuna slices (or any white fish meat) can be used for this recipe for best results. Since the acid does not entirely cook the fish meat the way frying or steaming does, it is possible that an unpleasant taste might develop in the mixture if not so fresh fish meat is used – your mouth and tongue might also feel itchy.
I love to have this appetizer especially when cold beer is around. Just like the Ceviche (a similar dish wherein the fish meat is marinated only in citric acid), there is nothing like a semi-cooked sour fish appetizer to refresh my palate.
Of course, there are several variations of kinilaw around. Some of you might have your own version, how about sharing it with us?
Try this Kinilaw na Tuna recipe and don’t be shy to send-in your feedback.
Adobong Kambing is goat dish wherein goat meat is tenderized and cooked using the popular Filipino Adobo style. Soy sauce and vinegar are the core components of adobo; this means that any meat or seafood can be cooked using this style as long as the core ingredients are present.
This goat dish, in particular, is often consumed as an appetizer or “pulutan”. In the Philippines, there are specialty restaurants or eateries called “kambingan” that specialize mainly in goat dishes.
Goat meat is not for everyone; there are people who do not want goat meat because of its overpowering smell. Removal of the unwanted odor still remains to be the toughest challenge when preparing goat dishes. However, there are some proven techniques that we can apply to lessen (if not neutralize) the strong odor.
As detailed in this post, boiling the meat with ginger and onions helps lessen the odor of goat meat. You may also soak the meat in vinegar before cooking as shown in the Kalderetang Kambing post.
Do you like eating goat meat? What techniques do you apply in removing the strong odor of the meat?
Try this Adobong Kambing recipe and let me know what you think.
Pinsec Frito or Fried Wonton is an appetizer dish that resembles the all-time favorite Filipino-Chinese Dimsum: Pork Siomai. Instead of steaming (which is the common way of cooking dimsum), Pinsec Frito is fried until the wrapper turns crispy and golden brown in color.
Taste and texture are the two main reasons why this appetizer interests me: It’s like having pork rinds (chicharon) and Siomai at the same time. If you are thinking of trying this recipe, please don’t hesitate. This is very easy to prepare; all you need to do is mix, wrap, and fry.
Appetizers won’t be complete without the dip. Sweet and sour sauce and the basic Asian dipping sauce are two of my top suggestions. Of course, that is just an idea. If you like dipping fried foods in banana ketchup or spiced vinegar, the choice is all yours. Enjoying your meal is still the most important thing – have it your way.
Your ideas, comments, and feedback are appreciated. Enjoy your meal!!!
Deviled Eggs or Dressed Eggs is an egg appetizer dish that uses boiled chicken eggs as the main ingredient. Originally, this dish is composed of spicy ingredients which became the reason why this dish was named as such.
By far, this is probably the easiest recipe that we featured. If you have boiled eggs available, it would not take more than 5 minutes to prepare this dish. Though it may sound too simple, the taste of this dish is something that is out-of -the-ordinary.
Try this Deviled Eggs with Salmon recipe.
Grilled Isaw or Inihaw na Bituka ng Baboy is pig’s large intestine boiled until tender then grilled. This is probably the most sought and most popular street food in the Philippines.
This food goes well with beer or liquor and has earned the reputation of being the best affordable pulutan (appetizer).
Try this Grilled Isaw Recipe.
Cheese sticks are deep-fried snacks composed of sliced cheeses wrapped in spring roll wrapper. This is totally different from the cheese sticks that they have here in North America wherein cheese (usually Mozzarella) is coated in a batter and deep-fried.
A great meryenda (mid-afternoon snack) for the kids and kid at heart, this snack is so easy to prepare and is a total budget friendly meal.
Try this Cheese Sticks recipe.
Sisig is a popular appetizer (pulutan) turned main dish that originated from the culinary capital of the Philippines : Pampanga. This dish was invented by Lucia Cunanan or popularly know as Aling Lucing (she is also known as the sisig queen). Originally, sisig is composed of chopped pigs face (snout included) and ears with a generous amounts of chicken liver. Hundreds of sisig variations are available today ranging from the original pigs face (maskara) ingredient to a more healthy seafood concoction such as squid, tuna, milk fish (bangus), and mussels.
There are several restaurants and even eateries (carinderia) that serve this wonderful dish. I know that we all have our own favorite sisig places (like Dencio’s or Jerry’s Grill perhaps) but it is still good to know how to make one.
Try this delicious Filipino appetizer recipe : Sisig.
Chicharon Bituka are deep fried pig or cow intestine prepared similar to that of Chicharones or Pork Cracklings (Pork Rinds). This dish is usually served as an appetizer or “pulutan” and is best when accompanied with beer. Another popular chicharon intestine is the Chicharon Bulaklak.
Instead of just having canned tuna mixed with crushed sky flakes (a very easy to prepare pulutan know as dog food) , why don’t you try to make some Chicharon Bituka ? This can be quite time consuming to prepare but this will surely make your barkada and the rest of the drinking buddies happy.
Try this Chicharon Bituka Recipe.
Nilasing na Hipon or Lasing na Hipon and even Drunken Shrimps to some is simply shrimp marinated in wine or liquor. Some of my friends use beer to marinade the shrimps…well, this is also fine but the use of wine or liquor is best.
This can be an appetizer (pulutan) and a main dish; it is best served with spicy vinegar (such as sukang paombong). A favorite Filipino Food and “Filipino Pulutan” of the “barkada” , this dish is almost always available in restaurants and bars. Do they also have this in beer houses in the Philippines?
For those of you who are concerned on the amount of cholesterol in shrimp, fear not. According to an article published in CNN that is based on a study published in the American Journal of clinical Nutrition, Shrimp is still good for you despite of its cholesterol content.
Try this Nilasing na Hipon recipe.