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Pastil is a popular Mindanao food found in the street of Maguindanao. It’s basically a rice covered in banana leaf with chicken or beef adobo strips as fillings, which proves that Mindanao cuisine is more on easy-to-follow recipes. Zamboanga has also their own version of the dish. Their pastil is like an empanada, but instead of pork and vegetables, pancit noodles (rice noodles) are used as fillings.



1 kilo of Chicken

Half an onion, thinly sliced

½ cup Cooking oil

¼ cup of Soy Sauce

¾ cup Vinegar

½ tsp. Black Pepper

Salt to taste

4 Cups of White Rice

Banana Leaves for wrapping


  1. Cook rice then set aside.
  2. Slice chicken and boil until the meat is tender.
  3. Let the meat cool before making it into flakes.
  4. Put oil in a pan then sauté the sliced onions in low fire.  When the onions turn transparent, add the flaked chicken meat, salt, and black pepper.
  5. Cook for 10 minutes before adding the vinegar and soy sauce.  Continue to cook until the oil comes out.
  6. Put rice in banana leaves and top it with the chicken adobo flakes then wrap.

One Pastil usually sells for Php10 in Davao City.

Paksiw is a term used to refer to dishes cooked in vinegar and garlic. This could pertain to meats like pork (Paksiw na Pata and Lechon Paksiw are some of the examples) and seafood. Paksiw na Isda or Fish Cooked in Vinegar is a quick and easy seafood dish that is said to be one of the common everyday dishes prepared by Filipino families. Since the Philippines is composed of over 7,100 islands, fish is a staple particularly on the coastal areas. Bangus or Milkfish has been the regular fish variety for this dish (Paksiw na Bangus). However, due to availability, budget reasons, and personal preference, other fish varieties can be used.

Image result for paksiw na bangus


  • 2 pieces fish about half a pound each, cleaned and scales removed
  • 1 knob ginger sliced and pounded
  • 6 cloves garlic skin removed
  • 1/2 cup vinegar
  • 1 cup water
  • 1 medium onion sliced
  • 1 small bitter gourd chopped (optional)
  • 3 pieces finger chili
  • 2 teaspoon salt
  • 1 teaspoon whole peppercorn


  1. Heat a pan and cooking pot then pour-in vinegar and water.
  2. Add salt and whole peppercorn then stir. Bring to a boil.
  3. Arrange the fish in the pan along with the ginger, garlic, onion, bitter gourd, and finger chili. Cover and simmer in low to medium heat for 12 to 15 minutes.
  4. Turn off the heat and transfer to a serving plate.
  5. Serve hot with steamed rice. Share and enjoy!
  6. Note: You may substitute salt with 3/4 to 1 tablespoon fish sauce.





Balo balo, known better as burong hipon is a popular Kapampangan fare that is best paired with blanched bitter veggies and leaves like mustasa (mustard) and ampalaya (bitter gourd). With grilled fish, its a good alternative to soy sauce and in this case, the inihaw na hito was perfect.

Resulta ng larawan para sa balo balo


  • 5 cups cooked rice – boil rice with 10 cups of water till cooked; you come up with a soft kind of cooked rice; cool rice thoroughly
  • 500 grams very fresh shrimps – alive if possible, the 2-inch long size; do not peel. In Sydney where you do not find shrimps that are alive, I use small, fresh prawns that are peeled and sliced in half – lengthwise. If you want to use fish, I use filleted fish and slice into 1/2-inch cubes or in small strips. In the Philippines, you can use whole small fresh gurami or tilapia, de-scale, debone and cut into finger sized strips. Do not use head of tilapia. Some even use the mud fish for this.
  • 250 grams young, fresh bamboo shoots – sliced very thinly and blanched for 5 minutes in hot water and drain well and cool down
  • 1/2 cup salt


  1. Get a well washed, dry, 1 to 2 gallon glass jar.
  2. Rinse the shrimps/fish with water and drain well. Pat dry to ensure dryness.
  3. In a large bowl, place shrimps and sprinkle with the salt, and mix thoroughly.
  4. Using rubber gloves, spread cool rice in a large bowl.
  5. Mix the bamboo shoots with the shrimps.
  6. Mix the shrimp/bamboo with rice using gloved hands.
  7. Put the mixture inside the jar, in layers, packing well each layer. You want to avoid air pockets in the jar.
  8. Cover the mouth of the jar with a clean sheet of plastic and close with lid.
  9. Some times it is hard to find glass gallon jars and I use a glass bowl that has a lid.
  10. Set aside in a cool place and let ferment for three days. In temperate countries, fermentation may take longer. What I do is on the third day, I smell the mixture and see if it’s smelly enough for me.
  11. The smellier it is, the more sour the sauce becomes. So watch for it. Also, the whole tiny shrimp and fresh fish, ferments faster than peeled prawns or filleted fish.
  12. If you want to cook the fermented shrimp mixture after three days, it will not be too smelly.
  13. If you let another 2 days go, keep it in the refrigerator so that it does not ferment too fast.

How to cook the fermented mixture:


  • 1/2 cup cooking oil
  • 2 tablespoons finely crushed garlic
  • 2 cups finely chopped onions
  • 250 grams fresh tomatoes, seeded and coarsely chopped
  • 1/4 of the mixture


  1. In a non-reactive (non-stick or ceramic or glass), heavy sauce pan, over low fire, pour in oil and saute garlic and onion till the garlic is a light golden tan and the onions are translucent.
  2. Add the tomatoes and simmer for 10 minutes or till the tomatoes do not have a raw taste.
  3. Constantly stir to prevent sticking to bottom of pan.
  4. Add the mixture and cook for about 10 minutes, stirring continuously.
  5. Taste the mixture and adjust to your liking. It must not be too salty.
  6. Cool and serve.
  7. When it is hot, it really smells! When it’s cooled, it does not smell too bad.
  8. Serve with fried, or grilled fish and steam vegetables and hot rice.


Of all the different kinds of lumpia found in the Philippines, the one from Negros Occidental is different from the other lumpia in other regions. Lumpiang Ubod (fresh palm spring rolls) from Silay, Negros Occidental has a fresh delicate wrapper, is made with young ubod—white strips of fibrous meat from the heart of the palm vegetable—and is served without a peanut sauce which often accompanies the spring rolls.

Resulta ng larawan para sa lumpiang ubod in visayas recipe


Lumpiang ubod Wrapper:
  • 2 eggs
  • 3 oz/75 g cornflour
  • ½ pint/250 ml water
  • peanut oil
Lumpia Ubod Filling:
  • 2 tbsp. oil
  • 1 garlic clove, crushed
  • 1 small onion, thinly sliced
  • 4 oz/100 g parboiled lean pork, diced
  • 2 oz/50 g ham, shredded
  • 4 tbsp. peeled chopped prawn
  • 2 oz/50 g cooked chickpeas
  • 8 oz/200 g ubod (coconut palm hearts), shredded
  • 6 oz/150 g French beans, shelled
  • 1 carrot, shredded
  • 12 oz/300 g cabbage, shredded
  • 12 sprigs onions
  • salt and pepper
  • 12 crisp lettuce leaves
  • 12 lumpia wrappers
Lumpiang Ubod sauce:
  • ¼ pint (or more) chicken stock
  • 2 oz/50 g sugar
  • 2 tbsp. soya sauce salt
  • 1 tbsp. cornflour
  • 3 tbsp. cold water
  • 1-2 tsp. finely minced garlic
To make Lumpia Wrapper:
  1. Separate the eggs and whisk the whites until very stiff. Fold into the lightly beaten yolks.
  2. Blend the cornflour with water, adding the water gradually to ensure smoothness.
  3. Stir thoroughly into the egg. Lightly brush the frying pan with oil and heat.
  4. Using 2 tbsp. of lumpia batter at a time, fry very thin pancakes.
  5. Tilt pan to spread the batter evenly, do not turn and do not allow the pancakes to color.
Lumpia Ubod Filling:
  1. Heat the oil and lightly fry the garlic and onion until soft.
  2. Add the pork and ham, cook, stirring for a few minutes.
  3. Add prawns and chickpeas and cook a little longer.
  4. Stir in the ubod, beans, carrot and cabbage.
  5. Season with salt and pepper.
  6. Cover and simmer until the vegetables are just tender. Drain and cool.
  7. Wrap a portion of the filling and a sprigs onion in a lettuce leaf and then in a pancake.
  8. Serve with Lumpiang Ubod sauce.
Lumpia Ubod Sauce:
  1. Bring the stock to the boil with the sugar, soya sauce and salt.
  2. Blend the cornflour with the cold water and stir it into the stock.
  3. Simmer, stirring for 2-3 minutes, until the sauce thickens.
  4. Sprinkle the minced garlic on the top.


Kansi is an Ilonggo beef stew which is very popular in Bacolod City. The soup has batwan as its main souring ingredient. The soup tastes like a combination of sinigang and bulalo.


  • 2 pounds beef shanks
  • 2 stalks lemongrass
  • 1 tablespoon oil
  • 4 to 5 cloves garlic, peeled and minced
  • 8 cups water
  • 1 thumb-size ginger, peeled, sliced and pounded
  • 1 onion, peeled and quartered
  • 1 tablespoon annatto powder
  • 1 package (1.41 ounces) tamarind soup base
  • 1 can (20 ounces) green jackfruit, drained
  • 6 to 8 pieces kamias
  • 2 Thai chili peppers
  • salt and pepper to taste
  • salt and pepper to taste
  1. Wash beef shanks well to remove any blood or impurities. Drain well.
  2. Peel the outer layer of the lemongrass stalks until you reach the pale central core. Cut into 3 to 4-inch lengths and with the back of the knife, lightly pound each piece. Set aside.
  3. In a deep pot over medium heat, heat oil. Add garlic and cook, stirring regularly, until limp.
  4. Add beef shanks and cook, turning as needed, until lightly seared. Make sure not to burn the garlic.
  5. Add water and bring to a boil, skimming scum that floats on top. When the broth clears, add onion. Lower heat, cover, and simmer for about 1½ to 2 hours or until meat is fork-tender.
  6. In a small bowl, combine annatto powder with about ½ cup of the broth. Stir until annatto powder is dissolved and return broth to pot. Add tamarind soup base. Stir to disperse.
  7. Add lemon grass, green jackfruit, kamias, and chili peppers. Continue to cook for about 10 to 15 minutes or until jackfruit pieces are heated through. Season with salt and pepper to taste. Serve hot.


Resulta ng larawan para sa hopia recipe

Hopia is yet another favorite ‘merienda’ or snack for Filipinos.  Hopia is made of thin flaky pastry, traditionally filled with mung bean paste (Munggo). But nowadays, there are more variations to choose from when it comes to the filling, most popular is the Ube or Purple yam and the one I prefer more personally.



  • 1 cup red mung bean (or yellow) – boiled
  • 1/4 cup condensed milk (optional)
  • 3/4 cup sugar
  • 1/4 cup flour



  • 2 1/4 cups flour
  • 1 1/2 tablespoons sugar – dissolved in 1/2 cup water
  • 1/2 cup shortening or lard – cut into small cubes
  • pinch of salt


  • 1 cup flour
  • 1/2 cup shortening


  • 1 egg – beaten and diluted in 1/4 cup water


  1. MUNGGO FILLING: Soak Mung beans overnight. Drain and refresh water then bring to boil until the beans start to soften, reduce heat and remove some of the water just above the beans using a ladle or spoon. Add the sugar and continue to cook until it starts to thicken. Transfer to a blender or use a stab mixer and pulse until it becomes smooth and fine. Put back to heat and add the flour and cook while stirring constantly until it turns into a thick paste. Remove from heat and let it cool down before using.
  2. Alternatively, canned red beans can also be used and here is the recipe.
  3. FOR THE FLAKY PASTRY Combine all ingredients for Dough 1 in a big bowl. Using a hand mixer or with your hand, mix the ingredients that the shortening or lard are cut into small pieces and covered with flour. Add more water if too dry. Knead just a couple of times and then form into a ball and cover with plastic wrap or kitchen towel and set aside.
  4. In a separate bowl, combine the ingredients for Dough 2. Mix well using your hands until a paste is formed.
  5. Roll Dough 1 into a rectangle about a half inch. Turn the rectangle that the long side is towards you then using a bread knife or spoon, spread Dough 2 evenly on top of Dough 1 covering two-thirds of the rectangle from the left side. Fold the third uncovered part (from the right) over the center third part. Then fold the remaining third part (from left) over both layers, making 3 layers in total.

  6. Now roll it back to its original size and then repeat the three-fold process. Then do this again for the third time. After the last fold, let the dough rest for 5 minutes.

  7. Roll the dough again into its original size(rectangle). Cut the dough into 2, lengthwise, then tightly roll each dough into 2 cylinders (like a jelly roll). Cut each cylinder into 12 equal parts. Place them in a bowl and cover with a wet paper towel or plastic wrap to avoid from getting dry.

  8. Take a piece of dough and flatten with a rolling pin as thin as possible and try to make it round. Scoop a spoonful of the filling and place it in the middle. Gather the sides of the dough over the filling and pinch together to close. Take a round cookie cutter and insert the filled dough inside the circle, then with pinched side down press it against the counter to take form.

  9. Place the Hopia on a baking sheet lined with parchment paper with the pinched side facing up and bake at 180°C for 15-20 minutes or until slightly golden, they will form a bulge while baking but that is ok. Take them out of the oven and now turn them so that the pinched side is now facing down and slightly press them flat using a spatula or slotted turner. Brush with egg wash and return them to the oven and bake for 2-3 minutes more.

  10. Remove from oven and let them cool on a cooling rack.

Pork Sisig

Resulta ng larawan para sa food dice visayas

Sisig is a popular Filipino dish. It is composed of minced pork, chopped onion, and chicken liver. It is a favorite dish for pulutan. Sisig can also be enjoyed as a main dish with a cup of warm white rice on the side. I like to pair it with beer and spirits.

The originally sisig is composed of chopped pigs face with snout and ears. Chicken liver, pig brain, and onion along with calamansi are also part of the mix.
There are several sisig versions available today. There is a variety of main ingredients. It ranges from the original pig’s face to a more healthy seafood concoction. Squid Sisig, Tuna Sisig, Bangus sisig, and Tahong Sisig are some examples.

Pork Sisig has its variations too. Pork belly is a widely used ingredient in conventional sisig versions. There are also versions that use pork shoulder. Some will mix and match different pig parts.

Chicken sisig is a version that is starting to gain popularity nowadays. It is a good option for people who don’t eat pork.


Braised Pork:
  • 1 cup Filipino soy sauce
  • 1/2 cup coconut vinegar
  • 3 tablespoons salt
  • 1 1/2 tablespoons sugar
  • 1 teaspoon whole peppercorns
  • 10 cloves garlic
  • 1 pig ear
  • 1 pork jowl
  • 1/2 pork snout
  • 1/2 pork tongue
Pork Sisig:
  • 1 tablespoon ginger, chopped
  • 5 cloves garlic, chopped
  • 4 bird’s eye chile peppers, chopped
  • 1 onion, diced
  • 1/4 cup Filipino soy sauce
  • 2 tablespoons calamansi juice
  • 2 tablespoons coconut vinegar
  • 4 eggs
  • 4 servings rice, cooked


For the braised pork: Combine the soy sauce, vinegar, salt, sugar, peppercorns, garlic, pig ear, jowl, snout and tongue in a large stockpot and add enough water to completely cover the pork. Simmer on low heat until the pork is soft but not completely tender, 1 hour 30 minutes. Remove the pork and chill.

For the pork sisig: Preheat a charcoal grill to high heat, preferably using lump charcoal. Grill the pork parts until the skin is crispy and slightly charred, and then refrigerate.

Dice the pork parts into small pieces. Saute the ginger, garlic, chiles and onions in a large saute pan for 1 minute. Add the pork and saute for 4 minutes. Add the Filipino soy sauce, calamansi juice and coconut vinegar.

Divide the pork among 4 pre-heated fajita platters. Crack 1 egg onto each platter and mix the egg and pork together. Serve atop the rice.


Dinakdakan is an Ilocano dish that is made of grilled and boiled pig parts—it works as a delicious and tasty appetizer, too! The pig’s head, ears, and brains are some of the ingredients incorporated so as not to waste any part of the animal. Cooking methods such as grilling and boiling are used in making this dish because it makes the preparation of the dish much simpler. Adding chili also gives it a bit of a bite, making it the perfect pork dish to eat with loads of rice.

Dinakdakan Ingredients

1 kilo pig ears

1 kilo pig face (maskara)

1/4 kilo pig’s brain

1 medium red onion, sliced

6 green chili pepper , sliced

4 tablespoons vinegar, use Sukang Iloko

salt, to taste

pepper, to taste

How to Make Dinakdakan

Pour 6 to 8 cups water in a cooking pot. Let boil. Add salt and pepper. Add-in the pig ears and face. Set the heat to low and continue to boil for 50 to 60 minutes or until meat is fork tender. Strain and set aside.

Boil the pig’s brains using a strainer (or a plastic container to avoid brain from disintegrating) and cook for 10 minutes or until they turn white. Remove cooked brains from heat and set aside.

Heat the grill. Grill the ears and face for 4 to 6 minutes per side or until it turns a bit crisp, but not burnt.

Remove the grilled pig parts from the grill. Let it cool down and start chopping into bite-size pieces.

Combine pig’s brain and vinegar in a mixing bowl. Season with salt and pepper. Add the ginger, chili, onion, and salt, if needed. Add the chopped pig’s face and ears. Tansfer to a serving plate.



Resulta ng larawan para sa food recipe for mindanao

This particular seaweed or agar agar as others call  it, is very much common in the coastal waters of Visayas and Mindanao. The only difference is that, instead of serving it fresh garnished with onion, tomatoes and vinegar, the Tawi Tawinians blanch the seaweeds then added with little soy sauce and some spices like ginger, onions , giving it a yellowish color.


  • 1 large red onion, chopped
  • 1 cup chopped pajo green mango
  • 1 cup lato seaweed
  • 1 cup halved cherry tomatoes
  • 2 cups guso seaweed

For the dressing

  • pinch of salt
  • pinch of sugar
  • 2 tablespoons calamansi juice or 1/4 cup vinegar

Cooking Procedures

  1. In a strainer, put the lato seaweeds and wash them under running water and drain.
  2. In the strainer, pour hot water over guso seaweeds to soften.
  3. In a bowl, put the seaweeds tomatoes, onion, and chopped mango then toss.
  4. For the dressing – In a separated bowl, mix vinegar or calamansi, salt and sugar. Then pour onto the seaweed salad.




A dish acquired by Maranaos in Southern Philippines from their neighboring country Indonesia. The Filipino version of the dish is a bit different in terms of preparation methods to suit their tastes and some ingredients are substituted with local components. Maranao’s rendang is prepared by crushing the spices before frying and cooking it with the beef and coconut milk. The dish can also be described as a caramelized curry.Beef rendang is an Indonesian spicy dish and no wonder the cooking is similar to our local dishes because Filipinos also have Indonesian ancestors. But this beef rendang dish has a more tedious way of preparing. You have to make a spice paste first by grinding it on the mortar and pestle and frying it before cooking the beef. Unlike most Filipino cuisines that we throw everything in the pot when cooking. There are also some ingredients that are only indigenous to Indonesia and some parts of Southeast Asia like the galangal, very similar to ginger root in texture and shape but has a more exotic taste. But is can be substituted with ginger. Now you don’t have to go to Indonesia to taste this dish, you can cook it right in your own kitchen.

For the spice paste:
  • 8 dried chilies, softened in boiling water and drained
  • 10 small shallots, finely chopped
  • 7 cloves garlic, minced
  • 3 Tbsp. ginger, minced
  • 2 Tbsp. cooking oil
  • 5 tsp. galangal, peeled, cut into thin slices (can be substituted with ginger)
  • 2 stalks lemongrass, pounded
  • 1 pc tumeric leaf
  • 5 kaffir lime leaves, torn
For the beef rendang:
  • 1 kilo beef briskets cut into cubes
  • 1½ cups coconut milk
  • brown sugar or muscovado sugar to taste
  • salt to taste
How to make the spice paste:
  1. With mortar and pestle, grind the softened dried chilies, shallots, garlic and ginger into a fine paste.
  2. Heat the oil in a stew pot over moderate heat and fry the paste for 10 minutes and until fragrant.
  3. Be careful not to burn the paste. Keep adding some oil a little at a time if the paste becomes too dry.
  4. Add the galangal (or ginger), lemongrass, turmeric leaf, and kaffir lime leaves.
How to cook beef rendang:
  1. Add beef cubes to the fried spice paste. Stir in coconut milk and add salt to taste.
  2. Bring to a simmer (don’t boil), cover and stir from time to time until beef is tender for about 3 to 4 hours.
  3. Add the sugar, increase the heat and cook a few more minutes, until the sauce has thickened.
  4. Serve hot with plain steamed rice, turmeric or java rice.