Experience the tastes and colors of Filipino Food and enjoy these free Pinoy Recipes on this site and Happy Cooking!
Panara Recipe, Triangle lumpia filled with shrimps and upo traditionally eaten with puto
Preparation Time: 00:20
Cooking Time: 00:15
Servings: 6-8
Panara Recipe Ingredients: |
Filipino Pork Chicharon Recipe, Chicharon or Chicharrón is a popular dish in Andalusia, Spain, and Latin America and is part of the traditional cuisines of Bolivia, Cuba, Mexico, Venezuela, El Salvador, Nicaragua, Colombia, Brazil (where it is called torresmo), Peru, the Philippines and others. The singular form, chicharrón, is also used as a mass noun, especially in the Philippines where words do not have a pluralized form. They are usually made with different cuts of pork, but sometimes made with ram meat. In Puerto Rico chicharrones are also made with chicken, in Argentina with beef, and in Peru with chicken or fish.
The pork rind type is the skin of the pork after it has been seasoned and deep fried. In Mexico they are eaten in a taco or gordita with salsa verde. In Latin America they are eaten alone as a snack, with cachapas, as a stuffing in arepas or pupusas, or as the meat portion of various stews and soups.
In the Philippines, tsitsaron, as it is spelled in Filipino (chicharon is now an acceptable variant term, a derivative of the Spanish word chicharrón) is usually eaten with vinegar or with bagoong, lechon liver sauce, or pickled papaya called atchara. Tsitsarong manok, made from chicken skin, is also popular.
Tags: porkPopiah is a Hokkien / Chaozhou-style fresh spring roll common in Singapore, Malaysia and Taiwan.
A popiah “skin” is a thin paper-like crepe or pancake made from wheat flour (rice flour is sometimes used) which is covered with a sweet sauce, often hoisin sauce, and optionally with hot chilli sauce before it is filled. The filling is mainly finely grated and steamed or stir-fried jicama (known locally as bangkuang), which has been cooked with a combination of other ingredients such as bean sprouts, French beans, and lettuce leaves, depending on the individual vendor, along with grated carrots, slices of Chinese sausage, thinly sliced fried tofu, chopped peanuts or peanut powder and shredded omelette. Some hawkers, especially in non-halal settings, will add fried pork lard. As a fresh spring roll, the popiah skin itself is not fried.
In Singapore there are “popiah parties,” where the ingredients are laid out and guests make their own popiah with proportions of ingredients to their own personal liking.
Similar foods in other cuisines include the (Filipino) variant referred to as Lumpiang Sariwa.
Serves 4
Preparation time: 50 mins
Cooking time: 50 mins
Tags: pork, vege
Thai Crispy Shrimp Cakes (Tod Mun Goong) Recipe is a Deep fried shrimp patties served with cucumber salad.
Serves 4 to 6
Preparation time: 30 mins Cooking time: 20 mins
Tod Mun Goong Ingredients: |
Siomai is a dimsum of Chinese origin which is loved by many Filipinos. One can order different kinds of siomai but the base is always pork. The ground meat should have some fat otherwise the cooked siomai will be too tough. Prawns or shrimps can be substituted for part of the pork if desired.
Estimated cooking time: 50 minutes
Shrimp and Pork Siomai Ingredients: |
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