PinoyRecipe.Net

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

• 1 kg ground pork (suggested proportion of fat to lean meat is 1:3) or 1 kg Prawn (shrimp) peeled
• 1/3 cup chopped water chestnuts or turnips (singkamas)
• 1/3 cup chopped carrots
• 2 medium or 1 large minced onion(s)
• bunch of spring onions or leeks
• 1 egg
• 5 tablespoons sesame oil
• 1 teaspoon freshly ground pepper

(more…)

Related Recipes

• Thai Crispy Shrimp Cakes (Tod Mun Goong) Recipe (0)
• Tom kha gai or Thai Coconut Soup (0)
• Tokwa’t Baboy Recipe (0)
• Tilapia With Gata and Bell Pepper Recipe (1)
• Thai Spicy Steamed Fish Parcels Recipe (0)

Bopis (bópiz in Spanish) is a spicy Filipino dish made out of pork lungs and heart sautéed in tomatoes, chilies and onions.

Bopis is a uniquely Filipino dish traditionally prepared from assorted pig parts. These assorted parts are usually the heart, kidneys, lungs, and intestines. The liver and brain, along with the ears and the face is reserved for use in cooking sisig.

Like most traditional recipes, there is no definite recipe for Bopis. But there are certain ingredients that is basic, namely garlic, onions, soy sauce and sugar. For some reason, a lot of Filipino dishes have sugar in them. A green chili pepper is also commonly used as garnish.

Estimated cooking time: 1 hour 30 minutes

• 1 kg. pork heart
• 1 kg. pork lung
  
• 1 whole garlic

(more…)

Related Recipes

• Tom kha gai or Thai Coconut Soup (0)
• Tokwa’t Baboy Recipe (0)
• Thai Crispy Shrimp Cakes (Tod Mun Goong) Recipe (0)
• Sweet and Sour Pork Recipe (2)
• Skinless Longganisa Recipe (Filipino Sausage) (4)

Filipino Tocino is a sweet pork dish that is traditionally served for breakfast in the Philippines. “Tocino” is a Spanish word that means ‘bacon’ or ‘cured meat’ and comes from back in the days of Spanish settlement of the Philippines.

To make it, Filipino recipes call for using pork pigue or kasim…which is just regular ham shoulder that’s been sliced to a 1/4 inch thickness.  This part is what makes it different…the spicing and curing of the meat.  Various  recipes have a whole slew of ingredients for this but basically its saltpeter, pepper,  regular salt, garlic, sugar, and some anise wine.  The individual slices are then treated with this mixture and placed on top of each other in a container, preferably refrigerated.  At the end of 3 days or so, what remains is the kimchi of pork. The reddish color is from the saltpeter and often makes it look like beef. 

(more…)

Related Recipes

• Tom kha gai or Thai Coconut Soup (0)
• Tokwa’t Baboy Recipe (0)
• Thai Crispy Shrimp Cakes (Tod Mun Goong) Recipe (0)
• Sweet and Sour Pork Recipe (2)
• Skinless Longganisa Recipe (Filipino Sausage) (4)

Filipino Puchero or Pochero is a delicious stew made from chicken, pork or beef. Here’s how to prepare Puchero or Pochero the Filipino way.

Estimated cooking time: 1 hour and 20 minutes                

Makes 6 Servings

• 1 cup dried   chickpeas
• 1 (3 lb) chicken, cut in serving size pieces
• 1 lb pork, cut in large cubes
• 2 chorizo sausage, cut into 1″ pieces
• 1 large onion, sliced
• 4 teaspoons salt
• 1 teaspoon whole black peppercorns
• 4 tablespoons oil
• 10 cloves garlic, finely chopped
• 1 medium onion, finely chopped

(more…)

Related Recipes

• Tom kha gai or Thai Coconut Soup (0)
• Siopao Recipe (Siopao Asado and Siopao Bola-bola) (5)
• Lumpiang Ubod Recipe (0)
• Chicken Ramen Soup (0)
• Chicken Pork Adobo Recipe (0)

Siopao is a favorite Filipino snack, consisting of a meat filling inside a steamed rice-flour bun, a larger version of Chinese dumplings. It is usually sold as part of dim sum by Chinese-style restaurants. 

Asado siopao is filled with diced pork or beef cooked in soy sauce (with salt and sugar added to taste); its taste and texture a bit like adobo. Indeed, a good use for leftover adobo is siopao filling.  Bola-bola is a local term for Chinese-style filling; chopped pork and Chinese sausage baked with egg and flour to a consistency akin to meatloaf.

Estimated cooking time: 3 hours and 30 minutes

• 6 cups flour
• 1 package active dry yeast
• 1 lb cubed pork loin or chicken thighs
• 1 cup white sugar
• 2 teaspoons cooking oil
• 1 cup lukewarm water

(more…)

Related Recipes

• Chicken Mami Noodles Soup (0)
• Tom kha gai or Thai Coconut Soup (0)
• Puchero (Pochero) Recipe (0)
• Pork Steak / Beef Steak Filipino Style Recipe (Bistek Tagalog) (4)
• Lumpiang Ubod Recipe (0)

The “Tokwat Baboy” was made with braised tofu or bean curd, vinegar, soy sauce, and tender pieces of pork, from the pig’s ears.   This was certainly an interesting way to meet my protein quota!

Estimated cooking time: 1 hour and 20 minutes

• 1/2 kilo pork (cut into chunk cubes)
• 5 pieces tokwa (bean curd or tofu)
• 2 heads garlic (minced)
• 1 cup vinegar

• 1 cup soy sauce
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 3 small onions (diced)

(more…)

Related Recipes

• Tom kha gai or Thai Coconut Soup (0)
• Thai Crispy Shrimp Cakes (Tod Mun Goong) Recipe (0)
• Sweet and Sour Pork Recipe (2)
• Skinless Longganisa Recipe (Filipino Sausage) (4)
• Siopao Recipe (Siopao Asado and Siopao Bola-bola) (5)