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Traditional Filipino food recipes that are simple to cook and always a pleasure to serve and eat... dishes that are always welcome on the dining table. Filipino food consists mostly of vegetables, seafood, dairy, meat and rice. Like Philippine fiestas, Filipino recipes are rich in flavor & color.

Filipino culinary arts are greatly influenced by Chinese, European, American, Arab and Asian cuisines. A fusion of various recipes adopted from earlier traders, Asian immigrants and former colonizers.

Before the Spaniards colonized the Philippines, the country's cuisine consisted of root crops, game, vegetables and seafood. Filipino food recipes then was almost always boiled, roasted or broiled. Foreign trade brought in all kinds of spices and plants to the Philippines. And like the Filipino today, its cuisine is a gastronomic feast from different countries and cultures - from east to west.

Filipinos have embraced as their own cuisines form other countries like the noodles from the Chinese, rice and meat dishes from the Spaniards, fast-food from the Americans and even spaghetti from the Italians. All these now form part of the Philippine cuisine - with the Filipino touch, of course.

There are however many Filipino recipes from each region of the Philippines with each region having its own unique specialty. The Ilocano’s from the north are known for their Pakbet - a simple but nutritious vegetable dish. While the Bicolanos are famous for their Bicol Express a hot and spicy dish simmered in coconut milk. Overall, nothing beats the fame of the tasty pork and chicken Adobo, a dish the Philippines is known for throughout the world.

Experience the tastes and colors of Philippine food. A gastronomic delight that has been savored through many generations. Enjoy the free Filipino food recipes on this site and happy cooking!

Fried chicken


  • 1 1/2 kilo chicken, cut into pieces
  • 1/4 cup of white vinegar
  • 5 cloves of garlic, crushed
  • 1 cup of water
  • 2 cups cooking oil
  • Salt and pepper to taste


  • In a pot, simmer chicken in vinegar, garlic, water, salt and pepper.
  • Remove just before the chicken is fully cooked.
  • Strain off liquid.
  • In a frying pan or wok, heat oil and deep fry the chicken until golden brown
  • Place on paper towel to remove excess oil
  • Serve hot with rice and sliced cucumber or atchara on the side.

 Chicken Barbeque

Estimated cooking time excluding preparation: 30-45 mins.


  • 1 kilo chicken (whole or cut in pieces)
  • 1 cup soy sauce
  • 1 head garlic, minced
  • 1 onion, finely chopped
  • 3 tablespoons of calamansi juice or lemon juice
  • 1/2 cup of sprite, 7up or beer
  • 2 cups of tanglad (lemon grass) for whole chicken
  • 1 teaspoon ground black pepper
  • 3 tablespoons of brown or white sugar



  • Marinate the chicken in soy sauce, calamansi juice (or lemon juice), minced garlic, chopped onions, soda or beer, sugar and pepper.
  • Marinate in the refrigerator for 1 to 3 hours.
  • Stuff the chicken cavity with tanglad (lemon grass) if to be grilled whole.
  • Cook chicken on grill or in oven until golden brown!

  • + Ingredients

    3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, French beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)
    150gms - Grated paneer
    3 - Tomatoes
    2 - Grated onions
    1 1/2 tsp - Garlic paste
    Salt To Taste
    1 tsp - Turmeric Powder
    1 1/2 tsp - Red chili powder
    1 tsp - Coriander powder
    2 tsp - Garam Masala Powder
    2 tbsp - Cream
    6 tbsp - Vegetable oil
    1 tbsp – Lurpak Ghee
    1 cup - Milk / water

    1/4 cup - Dry fruits (cashew nuts, raisins)
    Coriander leaves for decoration

    Melted chocolate, to decorate (Cadbury is a personal favourite!)
    Chocolate sorbet, to serve
  • + Directions

    Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used.
    Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.
    Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
    Add salt, turmeric powder, red chili powder, coriander powder, garam masala and fry for 2-3 minutes.
    Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick.
    Add paneer to the gravy and stir well.
    Finally add all the vegetables to the above gravy and cook for 5-7 minutes.
    Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate .