Fried Boneless Marinated Bangus

Boneless Marinated Bangus or Daing na Bangus is one of my favorite. Great for breakfast and best as side dish.


Ginisang Monggo with Alogbati at Pork Ribs

An Ilonggo's favorite dish specially on rainy season. This recipe is simple and full of flavor.


Bilo Bilo with Latik

Bilo Bilo with Latik is one of those easy to make Filipino kakanin. It is made with glutinous rice flour, coconut milk and brown sugar. Some like the Bilo Bilo flat like Palitaw but I like it round like a golf ball. See easy to follow recipe below.


Crispy Tahong

Crispy Tahong or Deep Fried Mussels is a Filipino appetizer or pulutan. Deep fried and serve with vinegar sauce.


Tinolang Halaan

Tinolang Halaan or Clams in Ginger Soup is a Filipino seafood dish that is not only easy to make but also healthy to eat. Almost the same as cooking Chicken Tinola but more simpler.


Nilasing na Hipon

Nilasing na Hipon or  Drunken Shrimp is a crispy deep fried shrimp marinated in liquor. Liquor could be gin, wine, beer, brandy or whisky. This dish is good to serve as appetizer or pulutan and as a main or side dish.


Tortang Talong with Giniling

Check out this tasty Tortang Talong with Giniling na Chicken recipe also known as Rellenong Talong or Stuffed Eggplant Omelet. What I love about this recipe is you can use either ground pork or ground beef. With this one I used ground chicken so it's healthier and the taste is equally the same.


Banana Turon with Langka

Banana Turon or Lumpiyang Saging is a favorite Filipino snack made with  ripe cooking banana and langka wrapped in lumpia wrapper and fried to a crisp. A popular street food usually sold along streets in the Philippines with banana cue, kamote cue and many more.

  • 30 pieces lumpia wrapper
  • 15 pieces rip cooking banana (saba), peeled and sliced lengthwise
  • 1 cup shredded ripe langka
  • 2 cups brown sugar
  • 2 cups cooking oil
  • 1 teaspoon cornstarch diluted in 1/2 cup water


Laswa  is a simple Ilonggo vegetables soup made with shrimp and a variety of vegetables. A healthy dish I truly miss being away from the Philippines.

  • 1/2 lb. shrimp (any size) divined
  • 1 lb. kalabasa, cubed
  • 1 large eggplant, cut into bite size
  • 8 pieces okra, cut in half
  • 1/2 lb. sitaw, cut into 3 inches
  • 2 cups saluyot leaves (jute)
  • 1 large tomato, quartered
  • 1 small onion, quartered
  • salt and ground pepper to taste
  • 6-8 cups water
  1. Boil water using a deep pot. Once water starts to boil add shrimp, tomato and onion. Season with salt and ground pepper to taste.
  2. Add kalabasa, okra, sitaw and eggplant. Simmer for few minutes. Add malunggay and saluyot.
  3. Remove pot from heat so vegetables won't get overcooked.
  4. Serve hot and enjoy.

Sweet Cassava

I love Cassava so I always think of something different to make. This one reminds me of back home were you make whatever is available. Try it and let me know. Really simple and it does taste good.

  • 2 lbs. cassava, peeled and cut into 1 1/2 cubes
  • 1 cup brown sugar (or more if you want it sweeter)
  • 5 tablespoon honey
  • 1 tablespoon vanilla extract
  • 2 cups water
  1. Place water in a pot. Add water and cassava. Bring to a boil in medium heat for 5 minutes.
  2. Add brown sugar and continue boiling for another 5 minutes.
  3. Add honey and vanilla. Simmer in low heat till sauce thickens while stirring every few minutes.
  4. Check to see if cassava is fully cooked. You can add more water and simmer longer if needed.
  5. Remove from heat and serve.
Great with vanilla ice cream too.

Honey Baked Chicken in Soy Sauce

Honey Baked Chicken in Soy Sauce is a must try recipe. Not only it is a tasty dish but so easy to make. Check out complete recipe below.

  • 2 lbs. boneless chicken thighs or any preferred cut
  • 4 cloves of garlic, minced
  • 1 thumb size ginger, minced fine
  • 2 tablespoon soy sauce
  • 2 tablespoon honey
  • 2 tablespoon olive oil (or any kind of cooking oil)
  • 1/2 teaspoon ground pepper
  • salt to taste
  1. Mix soy sauce, honey, olive oil, garlic, ginger and ground pepper. Add chicken and salt to taste. Turn chicken to coat each piece then refrigerate to marinate for at least 2 hours or till ready to cook.
  2. Preheat oven to 425 degrees.
  3. Place chicken and the remaining marinade in a baking pan in a single layer. Bake chicken in 425 degrees with skin side up for 20-25 minutes.
  4. Flip the chicken and cook skin side down for at least 10 minutes.
  5. Turn chicken again to skin side up and continue baking for another 10 minutes to crisp the skin.
  6. Remove from heat and serve hot.
Tip: Make sure chicken is fully cooked before turning or else add another 5-10 minutes baking time.

Want more Chicken recipe? Click the name link below to see complete recipe.

Filipino Pasta and Noodle Soup Recipes

Looking for a Filipino Pasta/Noodle Soup recipe? Check out these delicious recipes to make everyone happy. It is best served during cold and rainy weather. Click the name link to see complete recipe.

Seafood Molo Noodle Soup
A combination of seafood and pancit molo balls cooked with noodles.

Chicken Mami Noodle Soup is a popular comfort food for Filipinos. A delicious noodle soup that is simple and easy to make. This recipe is a healthier version yet fulfilling.

This is a combination of Filipino Chicken Mami and Vietnamese Pho inspired. It turned out surprisingly good using clear noodles. You can use sotanghon or mami noodles if clear noodles is not available.

A simple recipe yet satisfying specially during rainy season. With this recipe you can use either ground chicken or pork or beef.

Pancit Molo
A famous dish originated from a City in Iloilo called Molo.

This recipe is special made with ground chicken meat ball, shrimp and topped with hard boiled egg. See step by step recipe below.

Pancit Lomi is made from egg noodles also knowa as Miki. A thick and hearty soup made with noodles, chicken, eggs and vegetables.

Made from miswa (misua) and meatballs. Meatballs recipe is from ground pork but you can substitute ground chicken or ground beef and it will taste equally the same. 

Pancit Sinabaw
Pancit Sinabaw is a not so popular compare to other Filipino Pancit dishes. The usual Pancit Guisado is dry and this one is soupy or sinabawan originated from Davao, Philippines.

Chicken Sopas
Chicken Sopas is a rich noodle soup made with elbow macaroni pasta, chicken meat, some vegetables and milk. A comfort food on a nice cold rainy day.

Homemade Fish Balls with Spicy Sauce

Fish ball is a popular Filipino street food and my Philippines vacation is not complete without going to Molo Plaza, Iloilo City to enjoy the best Fish balls and spicy sauce in town while enjoying the view of the famous Molo Church.

This is my first time making this and it turned out pretty good. I made a batch so I can save some for later when I make Chop Suey or even Pancit Bihon. I just need to practice on making a perfect ball shape next time.

  • 1 lb. boneless fish meat (any white fish will do)
  • 2 tablespoon cornstarch
  • 2 tablespoon flour
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil (optional)
  • 1 cup cooking oil for frying
  1. Grind fish till it turns into a thick paste.
  2. Using a bowl combine flour, cornstarch, salt, sugar, sesame oil, water and fish paste. Stir the mixture until well combined. Refrigerate for an hour.
  3. Scoop a teaspoon full and roll into small balls.
  4. Drop balls into boiling water. Once the balls starts to float then it is cooked. Remove and drain.
  5. Heat cooking oil and fry till it turns golden brown. Remove and drain excess cooking oil.
  6. Serve hot with sweet and spicy fish ball sauce. See sauce recipe below.
Tip: Coat palm of your hand with flour so the mixture won't stick.

Sweet and Spicy Sauce Ingredients
  • 4 cloves garlic, minced
  • 1 small onion, chopped
  • 2 thai chili or jalopeno, chopped
  • 2-3 teaspoon sugar
  • 1 tablespoon soy sauce
  • 2 tablespoon vinegar
  • salt and ground pepper to taste
  • 1 teaspoon cornstarch diluted in 3 tablespoon water
  • 2 cups water
  1. Using a saucepan combine water, soy sauce, vinegar, garlic, onion, chili pepper, sugar, salt and ground pepper. Mix well and bring to a boil in medium low heat.
  2. Once it starts boiling reduce heat to low and simmer for few minutes.
  3. Add diluted cornstarch. Simmer in low heat for few minutes while continuously stirring. Remove from heat and serve warm.

Chicken and Shrimp Bihon Guisado

Pancit Bihon is one of the popular noodle dish in the Philippines. You can use pork instead of chicken for this recipe or even both. For healthier recipe stick with the chicken. See step by step recipe below.

  • 1 pack 16 oz. bihon noodles (excellent brand is the best for me)
  • 1 lb. chicken, any cut with bones
  • 1/2 lb. medium size shrimp
  • 1 cups cabbage

Alogbati Talong at Shrimp

First post for 2017 so let us make something simple and healthy.

If you like alogbati then this tasty dish is for you. Nothing fancy and just few ingredients needed.

  • 1 lb. alogbati leaves
  • 1 medium size eggplant, cut into bite size
  • 1/2 lb. medium size shrimp, peeled and divined
  • 3 cloves of garlic, minced
  • 1 small onion, sliced thin
  • 1 medium size tomato, diced
  • salt and ground pepper to taste
  • 1 tablespoon cooking oil
  • 1 1/2 cup water