Pancit Bihon Recipe

The Pancit Bihon Recipe (or Bihon Guisado) is no doubt one of the most popular pancit recipes here in the Philippines. Just like the Pancit Canton, the Siomai, and Siopao, this noodle dish also came from the Chinese and eventually became a household favorite. The Pancit Bihon is always served during special occasions like birthday parties, anniversaries, and other special gatherings simply because this pancit (noodle) dish is a strong symbol of “long life” for us Filipinos.

The Pancit Bihon or Bihon Guisado is very easy to prepare. For this recipe, I am going to teach you the simplest way how to prepare and cook this popular noodle dish.  But, first let us prepare the ingredients. We will need a pack of Bihon or rice sticks (available in grocery stores and supermarkets), some chicken meat and pork, some squid balls, some vegetables like cabbage, celery, and carrots. We will also need a large pot and some water. Cooking Pancit Bihon is very quick and easy. If you know how to sauté and simmer then you will surely enjoy this Pancit Bihon Recipe.

Here is my special Pancit Bihon Recipe. Enjoy cooking!

Ingredients:

• 1 pack Pancit Bihon (Rice Noodles)
• 1/2 lb pork, diced or cut into small pieces
• 1/2 lb chicken cooked and deboned. Cut into small pieces.
• 2 pieces Chinese sausage chopped thinly
• 6 pieces squid balls
• 1 medium carrot sliced thinly into strips
• 1 small cabbage, chopped
• 1 cup celery leaves, chopped
• 1 medium sized onion, chopped
• 5 cloves garlic, minced
• 1 pc chicken cube
• 5 tbsp soy sauce
• 3 to 4 cups water

Cooking Procedure:

• Place the Pancit Bihon in a container and soak in water for 10 minutes. Set aside.
• Saute garlic and onion in a large pot.
• Add the chicken, pork, squid balls, and Chinese sausage and cook for 2 minutes
• Add water and chicken cube then simmer for 15 minutes.
• Add the carrots, cabbage, and celery leaves. Simmer for a few minutes.
• Remove all the ingredients except for the liquid left and set aside.
• Using the same pot with the leftover liquid, add the soy sauce and mix well.
• Add the pancit bihon and mix well. Cook until liquid evaporates completely.
• Add the meat and vegetables that were set aside previously. Cook for a minute or two.

Hot Tip:

• Add chicken liver to your Pancit Bihon. Try it!

Would you like to add something to this recipe? For suggestions and comments, feel free to write it in the comments section below. We love to hear from you!

Lumpiang Shanghai Recipe

The Lumpiang Shanghai Recipe is one of my family’s favorite recipes especially during important occasions like family gatherings, birthday parties, and fiestas (feasts). Even just a simple and social get-together, you will surely find the Lumpiang Shanghaisomewhere in the food table. The Lumpiang Shanghai or Spring Rolls is another popular dish that came from the Chinese. It was originally called lunpia and was brought to the Philippines by local Chinese traders. It is made of ground pork or beef, finely chopped shrimps, minced onions, minced carrots, and several spices wrapped in specially made wrapper called the lumpia wrapper. It is cooked deep-fried and is best served with sweet and sour sauce, or vinegar with garlic sauce. You can experiment with as many dipping sauces as you like but my personal favorite is the mayo-ketchup dip.

For this Lumpiang Shanghai Recipe, we will be doing a different version. Instead of wrapping all the raw ingredients first and frying it, we will do a little better. We will semi-fry all the raw ingredients first before we wrap it with the lumpia wrapper then fry it. How’s that? I like this method because it makes sure that all the ingredients inside the rolls are cooked well before eaten.

Here is my Lumpiang Shanghai Recipe. Try it!

Ingredients:

• 1 lb. ground pork or ground beef 
• 1/4 cup finely chopped onions 
• 1/2 cup finely chopped carrots 
• 1 cup chopped shrimps 
• 2 tbsp soy sauce 
• 1 whole egg 
• salt and pepper, to taste 
• lumpia wrapper

 

Cooking Procedure:

• Mix all the ingredients in a bowl.
• In a cooking pan, heat 2 tablespoons of vegetable oil and fry the mixture until it is half-cooked.
• Remove excess oil by using a strainer.
• Wrap the meat into rolls with the lumpia wrapper. Use egg whites to seal the wrapper.
• Fry in deep hot oil until the color becomes medium brown. 
• Drain in paper towels to remove excess oil.
• Serve with your favorite dipping sauce.

 

Hot Tip:

• Deep fry in medium heat.
• You may also try ground chicken meat.

Have you tried this Lumpiang Shanghai Recipe yet? For suggestions or comments, feel free to write it in the comments section below. We love to hear from you!

 

Crispy Pata Recipe

The Crispy Pata Recipe is definitely my best recommendation if you are searching for a sumptuous lunch, dinner, and pulutan recipe, all in one. If you are planning a get-together lunch or dinner for your family or old-time college friends with a round of beer afterwards, then the Crispy Patais just the perfect food that will serve both as your dinner and at the same time your pulutan (beer food).

The Crispy Pata or Crispy Pork Shank is a very popular Filipino pork dish. It uses a whole pig’s leg or shank and cooked deep fried to produce a crunchy bite and a very unforgettable yummy feeling. For this Crispy Pata Recipe, I will also be teaching you how to make the perfect dipping sauce for your Crispy Pata. Please bear in mind that the cooking procedure may seem simple but will involve some dangerous steps. I suggest you take the necessary precautions and wear proper attire before you start cooking. I also suggest you find someone to assist you in cooking your home-made Crispy Pata.

Here is my delicious Crispy Pata Recipe. Enjoy!

Ingredients:

• 1 whole Pata (pig’s leg-2 kilos), knuckles removed 
• 1 Can Sprite or 7-Up (12 oz) 
• 5 pcs. star anise (optional) 
• 7 pieces dried bay leaves 
• 2 tbsp whole peppercorn 
• 2 tbsp ground black pepper 
• 6 teaspoons salt 
• 2 to 3 teaspoons garlic powder 
• 8 to 12 cups cooking oil 
• 12 to 15 cups water

Cooking Procedure:

• Pour water in cooking pot and let boil.
• Put-in dried bay leaves, star anise, whole peppercorn, and 4 teaspoons of salt.
• Add the pata (whole pig’s leg) in the cooking pot and simmer until the pata becomes tender (about 45 to 60 minutes).
• Remove the pata from the cooking pot and set aside to cool off.
• Rub the pata with garlic powder, ground black pepper, and salt. Let it stand for 15 minutes.
• Heat a large cooking pot with cover and pour-in the cooking oil.
• When oil becomes hot, deep fry the pork leg. Continue cooking in medium heat until crispy in both sides. Be extra careful in doing this procedure.
• Turn-off heat and remove the crispy pata. Transfer it to a serving plate.

Hot Tip:

• Serve with atchara and dipping sauce.

The Dipping Sauce (Mix all these ingredients in a dipping bowl)

• 1 red onion, chopped finely 
• 4 cloves minced garlic 
• 1 tbsp ground black pepper 
• 4 tbsp brown sugar 
• 1 cup vinegar 
• 1/4 cup soy sauce 
• 2 green and red chili peppers, chopped 
• 1/2 cup water

Would you like to add something to this recipe? Leave a comment below. We love to hear from you!

 

Siopao Asado Recipe

The Siopao Asado Recipe perhaps tops my list of my favorite Chinese-inspired snack recipes. The Siopao has many names. It is called Pao in Hong Kong and Salapao in Thailand. But, basically it is a steamed bun or dumpling with delicious meat fillings. The most popular Siopao of course is Chowking’s but it does not mean that it is the most delicious.

Here in the Philippines, you can find Siopao almost anywhere. In restaurants, fast foods, convenience stores, and even in the streets. It comes in sizes like regular, medium-sized, and large. It has basically two flavors- the Pork Asado and the Chicken Asado. Both are very delicious but if you are diet-conscious or watching your cholesterol level then you better go for the Chicken Asado. For this Siopao Asado Recipe, I will be teaching you step-by-step how to make your own home-made Siopao. You will need some flour, baking powder, yeast, some pork or chicken, some garlic, onions, soy sauce, and cornstarch (For the complete list, please refer below). You will also need a cooking pan and a steamer.

Here is my Siopao Asado Recipe. Try it out!

Ingredients:

For the dough:

• 1 pouch instant dry yeast
• 2 cups of warm water
• 1 tbsp salt
• ½ cup white sugar
• 1 ¼ tbsp baking powder
• 5 cups all purpose flour
• 6 tbsp shortening

For the filling:

• 1.5 – 2 lbs pork (chopped into small pieces)
• 2 tbsp minced garlic
• 1 large minced onion
• 3 tbsp lard or shortening
• 2 tbsp cornstarch (diluted in 1/4 cup water)
• 4 tbsp sugar
• 3 tbsp oyster sauce
• 4 tbsp soy sauce
• 1 tbsp hoisin sauce

Cooking Procedure:

• Start by cooking the filling. Saute garlic and onions.
• Cook the pork until the color of the outer part turns light brown
• Add the soy sauce, oyster sauce, hoisin sauce, and sugar. Mix well and simmer for 30-40 minutes.
• Put in corn starch diluted in water and mix well until sauce becomes thick. Set aside.
• Start making the dough by placing warm water in a bowl. Add yeast and sugar then mix well.
• Let stand for 10 to 15 minutes.
• Get a mixing bowl and put the flour, baking powder, shortening or lard, and yeast mixture. Mix well. (You will see some bubbles forming on top at this moment)
• Knead the combined mixture until it becomes fine and uniformed.
• Let the dough stand for an hour until it rises.
• Knead dough a second time and cut into serving slices
• Roll each piece into a ball and flatten it with the use of your hands or palms.
• Place the meat filling in the middle of the flattened dough and wrap or enclose it.
• Place siopao in steamer and steam for 15-20 minutes.

Hot Tip:

• Store siopao by freezing it. Then reheat using a microwave or steamer.

Have you tried this Siopao Asado Recipe yet? For your comments and suggestions, feel free to write it in the comments section below. We love to hear from you!

 

Pork Embutido Recipe

The Pork Embutido Recipe is a simple and fun recipe to learn especially this coming Holiday Season. A friend of mine once asked, “What makes the Embutido so different from the Morcon?” At first glance you won’t see the difference. The Embutido and Morcon may have similar ingredients but they surely differ from the way they are prepared and cooked. The Embutido is cooked by steaming or baking, while the Morcon is semi-fried then simmered or boiled. Now that you know the difference between the two, let me show you how to prepare and cook your own special home-made Pork Embutido.

For this Pork Embutido Recipe, you will need some ground pork, some sausages or hotdogs, some eggs, some pickle relish, some raisins, cheese, carrots, onions, bell peppers, and some bread crumbs. You will also need a steamer for cooking your Embutido. Once done, this delicious Filipino dish can be served hot with plain rice or cold as an appetizer!

Try this amazing Pork Embutido Recipe now and see for yourself! Have fun!

Ingredients:

• 2 lbs ground pork
• 12 pcs sausage or 6 pcs hotdogs cut lengthwise
• 3 hard boiled eggs, sliced
• 2 pcs raw eggs
• 1/2 cup sweet pickle relish
• 1/2 cup tomato sauce
• 2 cups grated cheddar cheese
• 1 cup red bell pepper-minced
• 1 cup green bell pepper- minced
• 1 1/2 cup raisins
• 1 cup carrots- minced
• 1 cup onion- minced
• 2 cups bread crumbs
• salt and pepper

Cooking Procedure:

• Place ground pork in a container
• Add the bread crumbs and the raw eggs. Mix well
• Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese. Mix well.
• Add raisins, tomato sauce, salt, and pepper then mix again.
• Place the mixture in an aluminum foil and flatten it.
• Put in the sliced sausages, sliced boiled eggs alternately on the middle of the flat meat mixture.
• Roll the foil to form a tube or cylinder and locking the sausage and egg in the middle of the mixture. Once done, fold or lock the edges of the foil.
• Place in a steamer and cook for 1 hour then place inside the refrigerator until temperature cools down and turns cold.

Hot Tip:

• Try this embutido recipe by baking instead of steaming.

Would you like to add something to this recipe? For suggestions, cooking tips, and new recipes, feel free to write it in the comments section below. We love to hear from you!

My Lechon Paksiw Recipe

Lechon Paksiw is definitely one of my all-time favorites. And this is probably one of the reasons why I love after party left over foods. Lechon Paksiw is a very common and popular dish especially the day after a party or fiesta. It is made from left over chunks of either lechon baboy(roasted pig), lechon kawali, or any other fried pork dish. It is probably the most ingenious way of recycling these foods instead of just reheating it and eating it again.

Preparing Lechon Paksiw is a very easy task. Anyone can do it! All you need to do is steal the pig’s head, legs, pork belly, and some skin and bones. Chop it into bite-sized chunks then throw in some garlic, bay leaf, black peppercorns, vinegar, and liver sauce. Simmer in low heat until its tempting aroma calls your attention. Lechon Paksiw is best served hot with steamed rice.

Here is a simple Lechon Paksiw recipe that I use a lot. Learning to cook this popular dish is fun and exciting. You should try it!

Ingredients:

• 3 cups leftover chunks of lechon
• 1-2 cups Mang Tomas Lechon Sauce
• 1/3 cup brown sugar
• 1 tbsp minced garlic
• 1 medium onion sliced
• 1/4 cup vinegar
• 2-3 pieces bay leaf
• 2 tbsp cooking oil
• 1 tbsp black peppercorn (optional)
• salt and pepper to taste

Cooking Procedure:

• In a stock pot, heat oil and saute garlic and onion. 
• Pour over leftover meat and stir fry for 3-5 minutes allowing the garlic and onion flavor to be absorbed. 
• Add the rest of the ingredients and bring to a boil. 
• Lower heat to simmer for about 20-30 minutes.

Hot Tip:

• If for any reason you can’t use Mang Tomas Lechon Sauce or any other liver sauce, then use soy sauce as a substitute.

 

What do you think about this Lechon Paksiw Recipe? For suggestions, cooking tips, and new recipes, feel free to write it in the comments section below. We love to hear from you!

Morcon Recipe

The Morcon Recipe is a very popular Filipino beef recipe especially during occasions like fiestas, birthdays, special family gatherings, Christmas Eve, and New Year’s Eve. The Morcon is a Spanish-inspired dish and is actually a Filipino version of the meat roll. It is stuffed with your favorite ingredients like sausages, hotdogs, carrots, hard-boiled eggs, pickles, and cheese. The Morcon is a household favorite on special occasions because of its unique and flavorful taste, and the way it presents itself on the table.

Preparing Morcon is easier than you think. I used to order lots of Morcon every time we have special family gatherings or to celebrate an occasion. But now, I am very proud to say that I already make or cook my own special home-made Morcon. The Morcon Recipe I have prepared below is perhaps one of the easiest and the most basic Morcon Recipe. All you need are some beef sirloin, hotdogs or sausages, eggs, some carrots, sweet pickled cucumber, cheddar cheese, some flour, lemon juice or calamansi juice, and soy sauce.  If you know how to fry and simmer then cooking this holiday dish won’t be a problem.

Here is my Morcon Recipe.

Ingredients:

• 2 lbs beef flank steak cut into 1/2 inch thick large sheets
• 2 pieces beef cubes dissolved in 3 cups boiling water or 3 cups beef stock
• 1 piece lemon or calamansi juice
• 1 piece medium sized carrot, cut into long strips
• 4 pieces hotdogs cut lengthwise
• 2 pieces sweet pickles or sweet pickled cucumber cut lengthwise
• 3 pieces hard boiled eggs sliced
• 3 ounces cheddar cheese cut in strips about 1/2 inch thick
• 1/4 tsp salt
• 1/2 cup soy sauce
• 1/2 cup flour
• 1/2 cup cooking oil
• pepper
• sugar

Cooking Procedure:

• Marinate the beef sheets in soy sauce and lemon or calamansi juice for at least 30 minutes
• Place the beef sheets in a flat surface and arrange the hotdogs, pickles, carrots, cheese, and eggs
• Roll the beef sheets enclosing the fillings and tie with a cooking string to ensure it will not open-up
• Place cooking oil in a pan and apply heat
• Dredge the rolled beef in flour 
• Fry until the color of the outer part turns medium brown
• Transfer the fried rolled beef in a casserole 
• Pour-in the beef broth then bring to a boil
• Add half of the soy sauce-lemon juice marinade and simmer for an hour or until the meat is tender
• Season with salt, pepper, and sugar
• Remove the strings and slice into serving pieces
• Place in a serving dish and add the sauce.

Hot Tip:

• Cook or heat the left over marinade until it becomes thick or saucy.
• Drizzle it over just before serving and garnish with parsley.

What do you think about this recipe? Feel free to give us your feedback below. We love to hear from you!

Bistek Tagalog Recipe

Bistek Tagalog Recipe is a very popular, and one of the best beef recipes of the Filipinos. The word Bistek is a slang Filipino word for “Beef Steak”. In other words, the Bistek Tagalog is actually the Pinoy version of the famous Beef Steak. Bistek Recipes are very common and popular among households because of its simplicity and flavorful taste. The cooking process is so simple and the ingredients are available in most supermarkets.

Cooking Bistek Tagalog is very easy. If you know how to cook Pork Adobo or Chicken Adobo, then this Bistek Tagalog Recipe is definitely a walk in the park. All you need is some beef strips (beef sirloin), soy sauce, calamansi or lemon juice, garlic, and onions and you’re all set! The difference between the Bistek and the Beef Steak is that when cooking Bistek you have to fry the beef strips first before you simmer it in soy sauce, lemon juice, and water. To top it all off you then garnish it with onion rings and fried potatoes. Then Voila!

Ingredients:

• 1 lb beef sirloin- sliced into strips
• 1/4 cup soy sauce
• 1 piece lemon or 3 pieces calamansi
• 1/2 tsp ground black pepper
• 3 cloves garlic-crushed
• 1 large onion-sliced into rings
• 1 large potato- sliced into strips
• 3 tbsp cooking oil
• salt to taste

Cooking Procedure:

• Marinade beef in soy sauce, lemon(or calamansi), and ground black pepper for at least 30 minutes
• Heat the cooking oil in a pan then stir fry the onion rings until the texture becomes soft. Then set aside.
• In the same pan fry the potatoes. Then set aside.
• Fry the marinated beef (without the marinade) until color turns brown. Then set aside.
• Put-in the garlic then saute for a few minutes
• Pour the marinade and bring to a boil.
• Put in the fried beef and simmer for 15 to 20 minutes or until meat is tender. Add water as needed.
• Add the stir-fried onions and some salt to taste.
• Garnish with fried potatoes before serving.

Hot Tip:

• You can also use pork strips instead of beef. Try it!
• You can also garnish it with lemons or stir-fried green peas.

Would you like to add something to this recipe? For suggestions, cooking tips, and new recipes, feel free to write it in the comments section below. We love to hear from you!

Pancit Canton Recipe

Pancit Canton is originally a Chinese noodle dish but has now become a household favorite of Filipinos. Pancit Canton Recipes are very easy to follow because this Chinese-inspired dish is so simple and easy to prepare and cook. The ingredients are not hard to find and are readily available in grocery stores and supermarkets. The Pancit Canton Recipe that I have for you below is the one that I use most. Although, there are some few versions of this recipe, most of them are cooked similarly. Some Pancit Cantons are cooked dry and some prefer it to be a bit saucy. You can also add your own favorite ingredients, like instead of chicken meat you can replace it with pork. Or you can also use squid balls instead of fish balls.

Some time ago, the Pancit Canton was only considered a party dish. It was only served during birthdays, and other special occasions. But, today it has now become our second staple dish.

The Pancit Canton is best served with lemon or calamansi and soy sauce.

Here is my Pancit Canton Recipe. Have fun!

Ingredients:

• 2 tbsp cooking oil 
• 4 cloves garlic, minced 
• 1 onion, chopped 
• 1 cup chicken breast, thinly sliced 
• 1 cup chicken liver 
• 1/2 cup kikiam 
• 1/2 cup fish ball or squid ball 
• 2 tablespoon soy sauce 
• 1 teaspoon ground black pepper 
• 1 chicken broth cube 
• 1/4 teaspoon msg 
• 1 cup snow pea 
• 1 medium carrots, sliced 
• 8-10 beans chopped 
• 3 cups water 
• 250 grams of dried canton noodles 
• 1/2 cup celery, chopped finely 
• 1/2 cup green and red bell peppers 
• medium cabbage, chopped 

Cooking Procedure:

• In a pan, heat oil then sauté garlic and onion 
• Add chicken breast, chicken liver, kikiam, fish ball and cook until the outer part turns light brown 
• Add the soy sauce, pepper, chicken broth cube, msg, and stir. 
• Put in snow peas, carrots, beans and stir. Add water then bring to boil. 
• Put in dried canton noodles, celery, green and red bell pepper, cabbage and cook until water has been absorbed by the noodles

 

Hot Tip:

• Try using pork instead of chicken.

 

Do you have recipes or cooking tips to share? Write it down in the comments section below!

My Pochero Recipe

Pochero is one of the most popular and favorite stew of many Filipinos. There are actually three variations of the Pochero Recipe: the pork, the beef, and the chicken pochero recipe. They are mostly prepared and cooked the same way and use the same ingredients too, but to make things simple I will be sharing with you more about my Chicken Pochero Recipe.

The first time I tried cooking Chicken Pochero way back in High School was a memorable and learning experience. It was at my third try that I actually learned that my Pochero was missing something. My first Pochero Recipe consisted of just three simple ingredients: the chicken, bokchoy(pechay), and plantain banana(saba). The taste was good but not good enough for me. After several experimentations, I discovered a secret ingredient that made my Chicken Pochero very delicious.

Here is my Chicken Pochero Recipe. Try it and see for yourself!

Ingredients:

• 2 lbs chicken cut into pieces (thigh part)
• 1/2 piece cabbage, quartered
• bunch of bokchoy (pechay)
• 1 medium sized potato, cubed
• 2 large plantain(saba) banana
• 1 large tomato, diced
• 1 medium sized onion, diced
• 2 tbsp whole pepper corn
• 2 tbsp fish sauce
• 1 tsp garlic
• 1 small can tomato sauce
• 1 cup garbanzos

Cooking Procedure:

• Heat oil and fry the banana until color turns golden brown. Set aside when done.
• Sauté the garlic, onion, and tomato
• Add the Chicken and cook for 3-5 minutes
• Add the fish sauce, tomato sauce, and whole pepper corn and mix well
• Add the water and simmer until chicken is tender
• Put-in the fried banana, potato, and garbanzos and simmer for 7 minutes
• Add the cabbage and simmer for 5 minutes
• Add the bok choy and turn off the heat. Cover the pot for 5 minutes to cook the bokchoy

Hot Tip:

• Instead of regular potatoes, use sweet potato. (This is my secret ingredient)
• Try adding long green beans together with the cabbage.

Do you have some cooking tips or recipes to share? We love to hear from you!