Category: Filipino Recipe

Warek Warek Recipe

Warek Warek, photo by PH Morton

Warek Warek Recipe


  • 2 Pig Ears
  • 2 lbs Pork collar
  • 1/2 cup Calamansi juice or lemon juice
  • 1/3 cup mayonnaise
  • 1 inch ginger, peeled and pulped
  • 1 large onion, chopped finely
  • 2 cloves garlic, chopped finely
  • 2 bay leaves
  • Salt
  • 2 bird’s eye chillies, chopped finely
  • 1 heap teaspoon whole black peppercorn
  • Patis (fish sauce)


  • Put the pig ears and pork collar in a large casserole, cover in water and bring to a boil.
  • Add the bay leaves and the black peppercorns.  Turn down the heat and leave to simmer for an hour.
  • Remove from heat and discard the water.  Let the pork ears and collar drain and cool thoroughly.
  • Rub some salt to the ears and collar and then drench using half of the calamansi or lemon juice.
  • Broil under a hot grill for 5-6 minutes in each side or until crispy.  Do not let them burn to avoid any bitter taste. Chopped to bite size pieces.
  • Combine the mayonnaise with the rest of the calamansi juice.  Mix this to the chopped meat.
  • Stir in the ginger, chillies, garlic and onion.
  • Adjust the taste with the addition of fish sauce or salt and freshly ground black pepper.

Tuna Belly Ceviche Recipe

Tuna Belly Ceviche, photo by Arnold Gamboa

Tuna Belly Ceviche Recipe

This a delicious fish recipe considering there is no ‘cooking’ (application of heat) required.  It is a good starter served with fresh green salad.


1/2 kilo Tuna belly fillets
2 cups vinegar
1 cup Kakang-gata (coconut milk), optional
2 bird’s eye chillies, chopped
1 tbsp finely chopped ginger
6 cloves garlic, finely minced
2 stalks spring onions, chopped
1-2 Lemons, juiced
Salt and freshly ground black pepper
Thinly sliced cucumber to decorate

Method of preparation:

Clean, remove the skin and debone the tuna thoroughly, then cut into bite-size cubes.

Put the tuna in a large platter and douche with a cup of vinegar.  Stir to ensure that every piece is drenched in vinegar.  Cover the platter with cling film or a lid and leave to marinate in the acidity of the vinegar in the fridge for at least an hour.

Drain all the vinegar from the tuna, use a spatula to press the tuna to remove as much vinegar as possible. 🙂  The vinegar serves as a ‘wash’ for the fish to remove the fishy smell (lansa).

Pour the rest of the vinegar into the drained tuna, add the coconut milk (if using any), sprinkle the bird’s eye chillies (you can add more or less according to how spicy you like i t:)   The addition of ginger also helps to remove the fishy smell.  Add the garlic and spring onions for piquancy.  Lemon or calamansi goes well with fish.

Finally season with salt, sugar and freshly ground black pepper.

Give it a good mix.

Cover once again and return it in the fridge to chill for at least  half an hour.

Serve it cold decorated with slices of thin cucumber.

Pancit Bihon Recipe

Pancit Bihon

Pancit Bihon Recipe



2½ lbs Bijon noodles
1 cup sliced pork
1/2 cup shelled shrimps
3 cups vegetable broth (or 2 vegetable bouillon cubes dissolved in 3 cups of hot water)
1 large onion, chopped roughly
8 cloves garlic, finely minced
2 slabs tokwa (tofu), cut in fairly large cubes
1 large carrot, peeled and cut into long strips
100 g string beans, topped and tailed and cut in 2 inches length
1 small napa cabbage, sliced
1 red bell pepper, sliced
3 tbsp vegetable oil
2-3 tbsp dark soy sause
1 tbsp fish sauce
Freshly ground black pepper

Method of Preparaton:

Heat the oil using a wok..

Stir fry the pork until golden all over.   Add the tokwa (tofu) and brown all over.  Remove both pork and tokwa from the wok and set aside.

Saute the garlic and onions in the wok until deliciously fragrant.  Add the shelled shrimps.

Return the pork and tokwa back into the wok.

Pour in the vegetable broth, cover to cook for 8-10 minutes.

Drop in the string beans, carrot, cabbage and bell pepper.

Bring to a boil, then add the bijon noodles (pull the ‘nest’ apart as you drop the strand into the wok).

Pour in the fish sauce and season with the soy sauce.  Do not all the soy sauce all at once.  Do a taste test.  If two tablespoon is enough according to your taste then that should be enough 🙂

sprinkle with freshly ground black pepper.

Cover the wok with a suitable lid and simmer until the bijon is cooked.

Enjoy!  Delicious afternoon tea time snack!  A merienda a la Filipino!

Embutido Recipe

Sliced Embutido, photo by Arnold Gamboa

Embutido Recipe

Embutido is usually served at special occasion such as Christmas, New Year, Fiestas, anniversaries and milestone birthdays.  It is a much love food for its taste and its appearance.


2 1/2 lbs minced pork
1/2 cup finely chopped ground ham
2 raw eggs, beaten
1/2 cup bread crumbs
1/2 cup finely chopped carrot
1/2 cup finely chopped onions
1/2 cup sweet pickles
3 hard-boiled eggs
3 Vienna sausages, halved lengthwise
3 tablespoons raisins or sultanas
salt and freshly ground black pepper

Method of preparation:

Using a large bowl, mix together the minced pork with the bread crumbs and bind it with the beaten egg.

Add in the onions, sweet pickles and sultanas or raisins.

Season with salt and pepper.  Mix thoroughly.

Lay a large sheet of aluminium foil in a flat surface.

Spread the minced pork mix on the middle of the foil and flatten.

Arrange the boiled eggs and sausages along the length of the minced minced pork (like making up a sushi).

Roll the minced pork to enclose the boiled eggs and sausages, forming a cylinder (please bare in mind the this meaty cylinder will be steamed, therefore, the size should fit the steamer, if steamer is not to big, make three or more rolls stuffed with boiled eggs and sausages each.).

Use the foil to wrap the embutido roll securely, including both ends.

Cook in a steamer for an hour.  Ensure that there is always enough water in the steamer.

When cooked, let it cool down and then slice and serve to impress your guests and fellow hungry diners.


Grilled Talakitok in Oyster Sauce

Grilled Talakitok, photo by Ruben Ortega

Grilled Talakitok in Oyster Sauce


Ingredients :

• 1 Talakitok (I think this fish is a Long Nose Trevally in English) 🙂
• 6 cloves garlic, minced finely
• 1 inch ginger, sliced thinly
• 1 shallot, sliced finely
. freshly ground black pepper
• 2 tbsp. oyster sauce

+ Banana leaf

+ Aluminium foil


Cooking Procedure :

1. Clean and gut the fish,  rub salt all over and then wash it all off to remove all slime.

2. Score the fish skin on both sides ( see above photo).  Stuff the ridges with ginger, garlic and shallot.

3. Sprinkle some ground black pepper all over.

4. In a flat surface arrange the aluminium foil.  Put the banana leaf on top of the foil.

5. Carefully transfer the talakitok over the banana leaf.

6. Drizzle the fish with the oyster sauce all over.

7. Wrap the fish and ensure to contain all the juices as well.

8.  Carefully secure the leaf by wrapping it with the aluminium foil.

9. Put the foil package on a charcoal barbecue and cook for 20- 30 minutes.  Check if it is done.

Enjoy with freshly boiled rice.

Lomi (Noodle Soup)

Lomi, photo by Bless Mercado

Lomi (Noodle Soup)

Lomi is a delicious soup made from thick noodles called mike, small pieces of meat, sliced fish balls and vegetables.  It can also be made by adding seafood like shrimps.

It is a great favourite afternoon snack back in the Philippines.  It can of course be a part of lunch or supper table 🙂

The Ingredients:

150 g pork belly, sliced in bitesize pieces
50 g pork liver, sliced in bitesize pieces
1 courgette (zucchini) or 1 small patola (sponge gourd), peeled and sliced
1/2 napa cabbage, chopped
1 stalk celery, chopped
2 tbsp dark soy sauce
1 cup water
1 large onion, chopped finely
3 tbsp vegetable oil
2 cloves garlic, finely chopped
2½ lbs egg noodles (mike – canton noodles)
salt & pepper to taste
8-10 fish balls, quartered

Method of preparation:

In a large casserole, heat the oil and fry the garlic and onion until brown.

Add add the pork and stir until golden all over.  Add the pork liver & fish balls and saute for a couple of minutes more.

Season with the soy sauce and pour in the cup of water.  Bring to a boil.

Drop in all the vegetables.  Cover the casserole and leave to simmer for 5 minutes.

Stir in the noodles.

Check the seasoning by adding (or not) salt and freshly ground black pepper.

When the noodles have softened, turn of the heat.

Serve immediately.

Seriously delicious.

 Turn of the heat and break a couple of fresh eggs into the thick noodle soup.  Cover the casserole for a minute and it is ready to serve a la subtle Korean style 🙂