Filipino Food Store » Filipino Snack Recipes

Peyton’s mango bango smoothie

Hilda — Thu, 07 Apr 2011 15:27:33 +0000

Submitted by Peyton

Ingredients:

* Goji
*rasberry juice 1/4
* 1 cup ice cubes
* 1 banana
* 1 mango

Procedure:

add all ingredients in a blender and blend utill smooth

Mango Sago

Hilda — Thu, 07 Apr 2011 15:21:56 +0000

Submitted by Muriel Justado

Ingredients:

* 2 ripe mangos

* 1 cup of sago

* Angel Kremdensada (all-purpose cream and condensed milk)

Procedure:

for 1 cup sago (preferably mini-sago, cooked and let cool) i use 2 whole ripe mangoes… one mango, peeled & cubed and mix with Angel Kremdensada and put in a blender (don’t add water), set aside …. for the other mango, peel and chop into small cubes and mix with the cooked sago then add the blended mango ang cream… chill … then serve!

Cheese Sticks

Hilda — Tue, 30 Nov 2010 11:39:23 +0000

Submitted by Nez Rodriguez.

Ingredients:

* Lumpia wrappers (depending on how many you want to serve) in this case 6 pieces
*Cheese cut into 6 strips not longer than wrapper’s width
*cooking oil

Procedure:

In a casserole put some cookign oil. Sauté your garlic, onion and carrots. Add your chicken and continue mixing. Put the hotdog and cook for about two more minutes. Pour your water with the chicken bouillon cube dissolved in it. Cover and let it boil. After the first boil add your macaroni noodles and continue cooking for another ten minutes. Then add up your cabbage, milk, salt and pepper. Turn of the fire, the warm liquid will continue cooking the rest of the ingredients. You can also add some chicken liver and gizzards in this soup if you want.

Yema

Hilda — Tue, 16 Jun 2009 16:04:16 +0000

Yema are custard candies we inherited from Spanish colonizers of 300 years. The candy now is more filipino for we have added our own touch on it.

Ingredients:

2 cans of condensed milk

3 egg yolks

1 tablespoon of melted butter

3 tablespoons of chopped langka (jack fruit)

3 tablespoons of chopped nuts

Procedure:

In a bowl cream the egg yolk and condensed milk. Then pour in a casserole and cook slowly over medium fire. You should continue mixing it to avoid sticking. Cook it until it thickens. Add your chopped nuts and jackfruit. Let it cool and form the shape you want.

2 cans of condensed milk
plastic cellophane for wrapping

Directions:

You will have to use a regular frying pan to get the best result, not the non-stick one.
Pour the condensed milk in pan and put on medium heat.
Using a metal spatula, stir the milk as if you are scraping the bottom of the pan.
This must be done continuously to avoid burning the milk and to prevent it from sticking at the bottom of the pan. This will also ensure that it is cooked evenly.
You can tell that the yema is done if your condensed milk sticky.
Let it cool and wrap in cellophane cut outs for easy serving.

Empanada

Hilda — Mon, 15 Jun 2009 12:55:41 +0000

One of the special delicacies I love to eat when I visit Ilocos is empanada. It is a popular bread dish in most Latin countries like Spain and Portugal but the Filipino version is something very close to our taste. You can do it in pork, chicken and even in beef. It is a good way to make use of your leftover meat.

Ingredients:

for the Empanada dough

3 cups of flour

1 teaspoon of salt

half a cup of water

1 egg

1 egg white

1 teaspon of vinegar

3 tablespoons of shortening

Preparation:

Start by preparing your empanada dough. In a bowl beat water, egg, egg white and vinegar together. Set this aside. In another bowl, mix together the flour and the salt. Put the shortening into the flour mix using a pastry blender to be sure they are evenly mix. Put a well in the middle and pour the liquid ingredients from the first bowl into the center. Mix them altogether until it becomes stiff and they don’t stick to your fingers anymore. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.

Empanada Filling

half a medium size onion chopped

1 garlic clove minced

half a teaspoon of cumin powder

half a teaspoon of dried oregano

half a kilo of ground beef (you can also eat cooked chicken meat shredded or cooked pork meat chopped)

one small can of tomato sauce

one tablespoon of dried raisins

1 tablespoon of pimiento chopped

some cooking oil

salt and pepper

Cooking the Empanada filling:

In a casserole warm up your oil. Sauté the garlic and onion. Add your meat, put the spices, salt, pepper, cumin and oregano. Add your tomato sauce , riasins and pimiento. Let it simmer.

Making the Empanada:

Once the empanada dough is ready, flatten them and make circles using any rounded tool you have at home. Put your desired filling in the middle. Close it and crimp the sides using a fork. Fry them on deep casserole with hot oil for three to four minutes or until they are golden brown.

Ice Candy

Hilda — Mon, 15 Jun 2009 12:17:00 +0000

When summer comes I remember those childhood days I collect coins from my parents to buy my favorite Ice-candy. What ever the flavor is it gives me a refreshing means to beat the heat. Making this is fun and easy. You can make your kids help you in preparing this. You can use your fruit drinks or be creative in using other flavors.

Ingredients:

for simpler flavors you can use any fruit drinks you have available: whether in powder or in concentrate

orange powder drink (prepare as indicated in the label)

strawberry flavor drink (prepare as indicated in the label)

chocolate milk flavor

Chocolate powder mixed with some milk, prepare as indicated in the label

for more creative flavor:

halo-halo flavor

one fourth cup of sago (tapioca)

1 tablespoon of dried raisins

half a cup of shredded coconut meat

1 sweetened banana (saba in preferance)

half a cup of melon strips

half a liter of coconut juice

one fourth cup of evaporated milk

5 tablespoons of sugar

Procedure:

For simple flavors after preparing your juices with the help of a funnel pour them on your ice-candy bags. Fill them half-way and close them by making a knot. Freeze for 24 hours.

For halo-halo flavors, mix everything in a big bowl. Taste the sweetness to determine if you want to add more or less sugar. Pour them with the help of your funnel on your ice-candy bags. Freeze them for at least 24 hours.

Lumpia

Hilda — Wed, 10 Jun 2009 18:07:38 +0000

Lumpia is a delicious and a healthy Filipino appetizer. It actually resembles to the popular Asian dish spring rolls. In Philippines we actually have several versions of this dish, it could be with vegetables, fresh or fried or with meat or fish that is also fried.

Enjoy this fresh Lumpia recipe!

Sariwang Lumpia

Ingredients:

half a cup of sliced cabbage in julienne strips

1 carrot sliced in julienne strips

one cup of bean sprouts

1 small sweet potato sliced in julienne strips

1 onion sliced

2 cloves of garlic minced

10 pieces of prawns boiled, shelled and cut into two lengthwise

half a cup of shrimp broth

1 small block of tofu cut in small cubes

salt

pepper

1 teaspoon of fish sauce

some cooking oil

lettuce

10 pieces of lumpia wrapper

Procedure:

In a pan put the cooking oil, sauté the garlic and onion. Once it has becomes translucent add the vegetables, stir fry for about five minutes add your tofu, salt, fish sauce and pepper. Pour the shrimp stock and cover, let it cook for another five minutes. The vegetables should be a little bit crispy. Drain your vegetables.

Assembling the lumpia:

Lie your lumpia wrapper, put a lettuce leaf, put 1 prawn and scoop your cooked vegetables. Roll it gently one time, then fold the sides then continue rolling to seal it. You can serve it with sweet and spicy peanut sauce.

Bagoong Guisado

Hilda — Tue, 09 Jun 2009 17:18:36 +0000

Bagoong is an important Filipino delicacy and ingredients to most of its dishes; Be careful of its pungent odor for its actually fermented. Bagoong could be alamang “tiny shrimps” or in fishes. Filipinos love to snack them with green mangoes or just even to top them on newly cooked rice.

Bagoong Guisado

Ingredients:

about half a cup of bagoong (shrimp paste)

1 teaspoon of sugar

2 tablespoons of vinegar

some chilies (labuyo) this is optional if you want spicy

some pork fat

1 red onion chopped

Procedure:

In a pan, put your pork fat add a little bit of water and cover it. Let it boil and let the oil come out from the fat. Fry the fat from its oil, add the garlic then the onion. Add the bagoong and continue frying. Add the sugar and vinegar cook until the vinegar has completely evaporated. If you want a spicy bagoong add the chopped chilies.

Siopao

Hilda — Tue, 09 Jun 2009 17:01:03 +0000

Who has not tasted siopao yet is definitely missing a lot!

Siopao is a popular filipino snack of steamed bun with meat filling. Some like it with Pork Asado while others prefer Bola Bola. Interestingly, we could know the flavor inside a siopao by the color indications on top of the buns. Isn’t that great! If you have some left-over meat (like adobo or even roasted chicked could do the thing), this recipe is a great way to make use of them.

Ingredients:

2 1/2 cup flour

4 tsp baking powder

1/4 cup sugar

2/3 cup warm milk

Bola-bola filling

1 onion chopped

2 cloves of garlic minced

1 tablespoon of ginger juice

2 tablespoons of soy sauce

2 tablespoons of sesame oil

250 g of ground pork

salt

pepper

2 hard boiled eggs sliced(if you have salted eggs to use that’s better)

Procedure:

Sift flour and baking powder together in a large bowl. Add sugar in the flour. Pour warm milk in the flour gradually. Knead the dough until it becomes as soft. Divide the dough into 8 balls. Set aside. In amixing bowl put the ground pork, onion, ginger juice, soy sauce and sesame oil. Mix well. Put some salt and pepper to taste. Your dough balls will double in size, punch them down. Knead them one by one on your floured table. Flatten your dough, on the center put a sliced cooked egg and a scoop of your meatball filling. Gather sides toward the center, twist and be sure to seal it correctly. Place the pinched side down on a parchement paper. Cook in a steamer and steam for about 20 to 25 minutes depending on the size.

Adobo Flakes Pandesal

Hilda — Thu, 07 Aug 2008 17:12:33 +0000

A great way to make use of your adobo left overs.

Ingredients:

Chicken or pork adobo left over

4 cups of bread flour

1/2 cup of water

1/4 cup of milk

1/2 cup sugar

1 teaspoon of salt

5 tablespoons of softened butter

1 egg

1 sachet of dry yeast (about 2 teaspoons)

some breadcrumbs (optional)

Procedure:

We always have left over adobo. You can use them to make a new delicious snack recipe. Start by flaking the meat with your hand. Set them aside. For the bread recipe dissolve the yeast in the water. Add milk, sugar and melted butter. In a separate bowl put the flour and salt together. Make a well in a middle and pour the liquide. Work on the dough until it becomes smooth and elastic. You can powder your hands and your working table to help you in kneading the bread. Cut 24 portions of this dough and form a shape of pandesal. Put a hole in the middle of each pandesal and put about a teaspoon of your flaked meat. Seal it . Line them up with spacing over a parchment paper. Let them rise for about 2 hours. Before bakign them spray the top with water to ensure a crispy crust and powder it with breadcrumbs. Preheat the oven at 200° celsius and bake for about 20-25 minutes.

Pandesal

Hilda — Thu, 07 Aug 2008 12:52:07 +0000

No breakfast or snack time is complete without a serving of freshly baked pandesal. We can spread our favorite jam, sandwiched a fried hot-dog on it or simply enjoy it as it is dunk on a hot coffee..truly a versatile bread!

Ingredients:

4 cups of bread flour

1/2 cup of water

1/4 cup of milk

1/2 cup sugar

1 teaspoon of salt

5 tablespoons of softened butter

1 egg

1 sachet of dry yeast (about 2 teaspoons)

some breadcrumbs (optional)

Procedure:

Dissolve the yeast in the water. Add milk, sugar and melted butter. In a separate bowl put the flour and salt together. Make a well in a middle and pour the liquide. Work on the dough until it becomes smooth and elastic. You can powder your hands and your working table to help you in kneading the bread. Cut 24 portions of this dough and form a shape of pandesal. Line them up with spacing over a parchment paper. Let them rise for about 2 hours. Before bakign them spray the top with water to ensure a crispy crust and powder it with breadcrumbs. Preheat the oven at 200° celsius and bake for about 20-25 minutes.