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Filipino Sapin-Sapin Recipe

Filipino Sapin-Sapin Recipe, made from rice flour or rice that has been soaked overnight then crushed into a paste, sometimes yams or yam flour, coconut milk and sugar.  Each layer is tinted (the bottom one a deep ube-like purple, the middle a golden yolk yellow,the top one white), and steamed before the next layer is added.

 

 

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Pinoy Pork Tsitsaron or Chicharon Recipe

Pinoy Pork Chicharon Recipe, Chicharon or Chicharrón is a popular dish in Andalusia, Spain, and Latin America and is part of the traditional cuisines of Bolivia, Cuba, Mexico, Venezuela, El Salvador, Nicaragua, Colombia, Brazil (where it is called torresmo), Peru, the Philippines and others.

The singular form, chicharrón, is also used as a mass noun, especially in the Philippines where words do not have a pluralized form. They are usually made with different cuts of pork, but sometimes made with ram meat. In Puerto Rico chicharrones are also made with chicken, in Argentina with beef, and in Peru with chicken or fish.

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Pinoy Chicken Empanada Recipe (Chicken Puffs)

Pinoy Chicken Empanada is a favorite snack and party fare that I can serve hot or cold.  I always thought making empanada was difficult but after baking Apple Pie,  Empanada is a breeze.  Here is an easy empanada recipe that uses baking.

 

This recipe makes 20 puffs and the preparation time is only 1 hour for cooking time is only  20 mins. 

 

Get the rest of the recipe at Filipino Recipes from PinoyRecipe.net

 

Enjoy!

 

 

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Pinoy Picadillo (Ground Beef and Vegetable Soup) Recipe

Picadillo is a dish mainly consisting of ground beef typically found in Cuba, Mexico, and other Latin American countries. In Mexico it is sometimes used as a filling, such as for tacos, and can be mixed with vegetables. It can also be prepared as a type of stew. In most other Latin American countries it consists of a common table from where people pick small beef pieces or other food such as french fries. The name comes from the Spanish word, “picar” which means “to mince” or “to chop”.

 

Picadillo is a traditional dish in many Latin American countries; it’s made with ground meat, tomatoes, and regional ingredients. The Cuban version includes olives and on occasion capers, omits chili powder, and is usually served with black beans and rice.

 

In the Philippines, picadillo is traditionally made with beef and either potatoes or chayote.

 

To get the complete recipe visit Pinoy Recipe.

 

 

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The Popular Chinese Dimsum Pork Siomai Recipe

Siomai is a dimsum of Chinese origin which is also quite common in the Philippines. 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. I tried to experiment on chicken siomai some years back and made the mistake of taking out the skin and fat and it turned out to be tough. Prawns or shrimps can be substituted for part of the pork if desired.

For the complete recipe visit Pinoy Recipe

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Filipino Pork Dinuguan Recipe (Pork Blood Stew)

Pork Dinuguan (also called dinardaraan in Ilocano, or pork blood stew in English) is a Filipino savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chili and vinegar.

The term dinuguan comes from the word dugo meaning “blood”. It is recognizably thick and dark, hence the Westernized euphemism “chocolate meat.” It is similar to the Singapore dish pig’s organ soup, differing in that it does not contain vegetables and has a characteristically thick gravy.

 

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