
Experience the tastes and colors of Filipino Food and enjoy these free Pinoy Recipes on this site and Happy Cooking!

Freezing Foods and Frozen FoodsFREEZER STORAGE CHART (0° F)
NOTE: Freezer storage chart is for quality only. Frozen foods remain safe indefinitely.
Bacon and Sausage 1 to 2 months
Casseroles 1 to 2 months
Egg whites or egg substitutes 12 months
Gravy, meat or poultry 2 to 3 months
Ham, Hotdogs and Lunchmeats 1 to 2 months
Meat, uncooked roasts 9 months
Meat, uncooked steaks or chops 4 to 6 months
28 Dec
Posted by emjoven as Cakes and Desserts, Filipino Recipes
Halo-halo (from “halo” = mix) is a representative of the various sweets Filipinos enjoy. Legumes, rootcrops and fruits are cooked in syrup until tender and sweet. Eggyolks and milk are made into leche flan. Ube is grated for haleya. Fresh ripe fruits are cubed, pinipig is toasted, buko is grated and if one has time - sorbets or ice cream can even be made. All these are put in a tall glass that is then filled with shaved ice. It is served with a long teaspoon and continually mixed as you eat (halo ng halo).
Estimated preparation time: 50 minutes
Halo Halo Ingredients: |
Hard-working agricultural folks have their own favorite thirst-quenchers when it comes to relieving their tired bodies. Some favor basi, other tuba and some lambanog. City dwellers mostly drink coffee and softdrinks. Yet even if Filipinos are not frequent juice drinkers we enjoy juices made from local fruits like mangoes, kalamansi, dalanghita, pineapple and guyabano.
Guyabano Cooler Ingredients: |
1 cup guyabano pulp, seeded
2 tablespoons kalamansi juice
½ cup sugar
crushed ice
Sago’t Gulaman is a very popular refreshment. In restaurants it is served in a tall, footed glass, in neighborhood stores it is ladled into plastic cups and in street stands it is simply poured into plastic bags and provided with straw. It can be taken as an after-meal beverage-dessert, a snack or a drink to accompany another merienda item. Sago itself is also seen in Tahu, Ginataan and Ginumis while gulaman which is made from seaweed called agar-agar can be eaten as a gelatin dessert with or without fruits.
Sago Gulaman Ingredients: |
3 cups sugar
3 cups water
boiled sago
cooked gulaman, cubed
crushed ice
Sago Gulaman Cooking Instructions |
Caramelized sugar in a saucepan. When melted, pour in the water.
Continue cooking until the sugar is completely dissolved. Cool completely.
Add some of the cooled arnibal or syrup to the sago to sweeten it.