Ginisang Ampalaya or Ampalaya with Egg is another popular dish which is very easy to make, and can be eaten any time of the day with a full heaping of rice. Ampalaya, which is also known in English as bitter gourd, bitter squash or bitter melon, is the most bitter of all fruits. It’s no wonder that if you did not grow up eating ampalaya, you could not imagine eating this as part of your dish.
This is a classic Filipino recipe which is usually served as an afternoon snack. It is made of cream style corn, whole corn kernels, sweet rice (also known as glutinous rice), and coconut milk. Sugar is added to sweeten it. It can be served either warm or cold. The coconut mil as well as the cream style corn gives it a creamy and rich flavor and texture.
Sago’t Gulaman is a very popular refreshment in the Philippines. It is basically sago (tapioca pearls) and gulaman (jelly) in caramelized sugar with lots of ice. In restaurants, it is served in a tall, footed glass…and in the street stalls, it is ladled into plastic cups or plastic bags with straw. It can be an after-meal beverage-dessert, a snack or simply a drink.
Buko Pandan is a favorite Filipino dessert which is a combination of shredded buko(young coconut) and pandan(screw pine) jelly mixed with table cream and condensed milk. In the Philippines where pandan can be found everywhere, this dessert is traditionally prepared by boiling pandan leaves until ll the juices are released. After removing the leaves, the liquid is then used to make the jelly. Buko Pandan can be made low-fat by using light table cream and fat-free condensed milk. And instead of powdered gelatin, you can use agar-agar bars. Though a bit tougher and less floppy than gelatin, agar-agar which is made from seaweed is a great and healthier substitute. It is fat-free, low in calories and high in calcium.
Sopas, literally means soup in Tagalog (or Spanish sopa), a Filipino soup favorite, it is this creamy chicken soup made with elbow macaroni, milk and butter. The Filipino sopas is a sort of comfort food, perfect when you’re not feeling well or even just on a nice cold, rainy day.
Puto is a Philippine delicacy made out of rice flour and steamed. There are a ton of variations to this dish like cheese, pandan, salted egg and shredded coconut.
An empanada is a stuffed bread or pastry baked or fried in many countries in Latin America, Southern Europe and parts of Southeast Asia. The name comes from the verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing. The stuffing can consist of a variety of meats, cheese, vegetables or fruits among others.
For those who don’t speak Filipino, tapsilog is a contraction of tapa (quick-fried beef strips), sinangag (fried rice) and itlog (egg). It is a very popular breakfast combination in the Philippines. An anytime of the day breakfast dish, actually.
Beef with broccoli is an extremely popular dish in Chinese American restaurants today. It is an easy dish that you can put together in a couple of minutes.
Lengua estofada, or estofado, is a traditional Filipino dish made from ox tongue. “Lengua” means tongue in the Tagalog language of the Filipinos, and “estofado” refers to the manner of cooking, which is stewing or braising. Filipinos adopted lengua estofado from Spanish cuisine. The ox tongue undergoes two cooking methods to render it tender and to bring out the natural beef flavor. With the usual vegetables and sauce, lengua estofado is a complete, and surprisingly delectable, meal.
Pinoy / Filipino Food Recipes 