Category Archives: Food in Pinas

Food is an integral part of the Filipino culture. This part of my blog features the Filipino food from adobo to lechon — the best bites savored around the Philippines.

EASIEST WAY to cook Leche Flan?


Leche Flan (also known as crème caramel and caramel custard) is a dessert made-up of eggs and milk with a soft caramel on top. This dessert is known throughout the world (especially in Europe) and has been in the dessert menu of most restaurants because of its convenience in preparation and long shelf life.

In the Philippines, Leche Flan is the top dessert of all time. During celebrations such as parties and town fiestas, the dining table won’t be complete without it.

Try this Leche Flan Recipe and let me know what
you think.

Leche Flan Recipe:


-10 pieces raw eggs
-1 small can condensed milk
-1 cup fresh milk (or evaporated milk)
-1 cup granulated sugar
-1 tsp vanilla extract

Cooking Procedure

-Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).

-Place the egg yolks in a big bowl then beat them using a fork or an egg beater

-Add the condensed milk and mix thoroughly

-Pour-in the fresh milk and mix well

-Put the mold (llanera) on top of the stove and heat using low fire

-Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color

-Spread the caramel (liquid sugar) evenly on the flat side of the mold

-Wait for 5 minutes then pour the egg yolk and milk mixture on the mold

-Cover the top of the mold using an Aluminum foil

-Steam the mold with egg and milk mixture for 30 to 35 minutes.

-After steaming, let the temperature cool down then refrigerate

-Serve for dessert. Share and Enjoy!



zOld - Ang Sarap (A Tagalog word for "It's Delicious")

Maruya or Banana Fritters are battered bananas deep fried then sprinkled with sugar before serving. A very popular merienda (afternoon tea) in the Philippines, usually cooked at home but it can also be seen sold by street vendors. Like any other cooked banana dishes in the Philippines it calls for a special type of banana called cardaba bananas, nearly similar to plantains but this variant is fleshy, sticky, waxy, sweet and very firm hence its popularly used for cooking.


4 pcs saba (Cardaba banana), sliced into 3 portions lengthwise
1/4 cup flour
1/2 tsp. baking powder
1/2 cup milk
1 pc egg
pinch of salt


1. In a bowl combine together flour, baking powder, milk, salt and egg. Mix well until smooth.
2. Add the sliced bananas.
2. Heat oil in wok then place bananas one slice at a time.
3. Turn heat to…

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How to Make Avocado Ice Candy

If the Americans have popsicles, Malaysians have potong then the Filipinos have the ice candy. Since childhood days, its always been one of my favorite desert especially on hot sunny days in our place.  For just a single coin you can bought this frozen treats made out of different varieties of fruits. But actually Ice Candy is easy to do and so I’m gonna share to you this recipe on making of Ice Candy flavored with Avocado Fruit or also known as Alligator Pear. Try this out and if you don’t have the special ice candy bags you can use your Popsicle moulds for this.



2 large avocadoes
1 large can evaporated milk
1/2 can condensed milk
1/2 cup sugar
2 cups water
ice candy plastic bags


1. In a blender place evaporated milk, condensed milk, sugar, water and avocadoes then blend until mixed together.
2. Using a funnel pour the blended mixture into the plastic bags. Tie tightly and do with the remaining mixture.
3. Freeze then serve.

Note: This should be so sweet and it’s meant that way, the freezing process will lessen the sweetness.

Puto ka diyan!!!

Puto is a kind of steamed rice cake in Philippine cuisine. It is eaten as is or with butter and/or grated fresh coconut or as accompaniment to a number of savory dishes for breakfast (most notably, with dinuguan).

The most common shape used for making puto is round, the exact size of the steamer which is actually named after puto itself in Filipino, putuhan, and can range from 30 cm to 60 cm in diameter and between 2 cm to 5 cm in thickness. These puto steamers are actually rings made of either soldered sheet metal built around a perforated pan or thin strips of bent bamboo enclosing a flat basket slats of split bamboo sticks. The cover is almost always conical to trap the condensing steam and allow it to drip along the perimeter instead of on the steaming cake. To steam puto, a muslin cloth (katsa) is stretched out right on the steamer ring and the prepared rice batter poured directly on it. The alternative method uses banana leaf to line the steamer. These large thick cakes are then sold or served sliced into diamond or lozenge shaped individual portions.

The Filipino dish Dinuguan is traditionally served with Puto.
Sources: Bogart the Explorer from Davao City and

Sari-saring Pinoy Street Foods

Many Filipinos are fan of eating street foods. It can easily found almost anywhere in the country, from the street corners to malls, supermarkets, bus and jeepney terminals, food courts, and even student canteens. This is also affordable for a simple fare you can already delight your taste buds and keep your stomach full. I found this over at R. Serrano’s “A Young Mind’s Diary” and just would like to share it with you guys.  He list down different street foods found in the Philippines and their definitions.  Some may not be street foods to you but they are just found in the streets.

  • Abnoy – unhatched incubated duck egg or bugok which is mixed with flour and water and cooked like pancakes
  • Adidas – chicken feet, marinated and grilled or cooked adobo style
  • Arroz caldo – rice porridge or congee cooked with chicken andkasubha; see also Lugaw
  • Atay – grilled chicken liver
  • Baga – pig’s or cow’s lungs grilled or deep-fried and served with barbeque condiments
  • Balat ng manok – see Chicken skin and Chicharon manok
  • Balun-balunan – grilled chicken gizzard
  • Balut – hard-boiled duck egg with fetus
  • Banana cue – deep-fried saba (banana) covered with caramelized brown sugar
  • Barbeque – marinated pork or chicken pieces grilled on skewers
  • Batchoy – miki noodle soup garnished with pork innards (liver, kidney and heart), chicharon (pork skin cracklings), chicken breast, vegetables and topped with a raw egg; origin traced to La Paz, Iloilo
  • Betamax – curdled chicken or pork blood, cubed and grilled
  • Bibingka – glutinous rice flour pancakes grilled with charcoal above and below in a special clay pot
  • Biko (also Bico) – glutinous rice cake with grated coconut topping
  • Binatog – boiled white corn kernels, sugar, grated coconut and milk
  • Bopis – minced pig’s heart and lungs sauteed with garlic and onion and seasoned with laurel, oregano, bell pepper and vinegar
  • Botsi – chicken esophagus, deep-fried or grilled
  • Buchi – sweet mongo paste in fried dough, usually on sticks
  • Calamares – deep-fried squid in batter
  • Calamay (also Kalamay) – glutinous rice cakes; varieties all over the country
  • Camote cue – deep-fried camote (sweet potato) covered with caramelized brown sugar
  • Carioca (also Karyoka, Karioka) – deep-fried glutinous rice flour cakes served on skewers
  • Cheese sticks – deep-fried cheese wrapped in lumpia (spring roll) wrapper
  • Chicharon baboy – pork skin cracklings, made from pork rind boiled and seasoned, sun-dried and deep-fried
  • Chicharon bituka – pork or chicken intestine boiled, seasoned and deep-fried
  • Chicharon bulaklak – pork omentum boiled, seasoned and deep-fried
  • Chicharon manok – chicken skin cracklings
  • Chicken balls – balls made with chicken meat, deep fried and served in skewers with a sweet, sour or spicy sauce
  • Chicken skin – chicken skin battered and deep fried
  • Cutchinta – see Kutsinta
  • Day-old chicks – literally day-old chicks deep-fried to a crisp, served with sauce or vinegar
  • Empanada (Batac) – pork longganiza, egg and grated green papaya in a rice flour shell, deep-fried and served with vinegar
  • Fishballs – balls made with fish meat, most often from pollock, deep fried and served in skewers with a sweet, sour or spicy sauce
  • Goto – rice porridge or congee cooked with beef tripe
  • Halo-halo – translated as “a mix of many things” or “an assortment,” it is a dessert topped with shaved ice that may contain sweetenedsaba (banana), camote, macapuno (young coconut), kaong, nata de coco, pinipig (rice crispies), gulaman (agar-agar), sago (tapioca balls), brown and white beans, garbanzos, ube (purple yam), and leche flan(creme brulee), with milk and sugar; Pampanga has three popular versions in Guagua, Arayat and Angeles which may include pastillas, crushed white beans and corn
  • Helmet – grilled chicken head
  • Hepalog (also Toknonong) – hard-boiled duck eggs dipped in orange batter and deep-fried
  • Isaw – collective term for different types of grilled chicken and pork innards; varieties include isaw manok, isaw baboy, atay, goto, botsi,balun-balunan, and tenga ng baboy
  • Isaw baboy – grilled or deep-fried pork intestines on a skewer, served with sweet, sour or spicy sauce
  • Isaw manok (also IUD) – grilled or deep-fried chicken intestines on a skewer, served with sweet, sour or spicy sauce; also referred to as IUD because it resembles an intra-uterine device
  • Iskrambol (also Scrambol) – frostees; shaved ice, diced gulaman,sago and condensed milk
  • IUD – see Isaw manok
  • Kakanin – collective term for snacks made with kanin (rice), particularly malagkit (glutinous) rice; varieties include puto, kutsinta,calamay, sapin-sapin, suman, palitaw, biko or sinukmani, and espasolamong many others
  • Kalamay – see Kalamay
  • Kamote cue – see Camote cue
  • Kikiam – the special ones are made of ground pork and vegetables wrapped in bean curd sheets, deep-fried and served with sweet, sour or spicy sauce; those in the street are seafood-based, usually made of fish meat and cuttlefish
  • Kudil – deep-fried pork skin
  • Kutsinta – steamed bahaw (boiled rice) with lye and brown sugar; has a gelatinous consistency
  • Kwek-kwek – see Quek quek
  • Lomi – noodle soup made with thick fresh egg noodles or lomi
  • Longganiza – pork sausage grilled or fried on a skewer
  • Lugaw – rice porridge or congee; varieties include arroz caldo (with chicken and kasubha) and goto (with beef tripe)
  • Lumpia – spring rolls; varieties include lumpiang basa; lumpiang hubad- fresh spring rolls wothout the wrapper; lumpiang prito; lumpiang sariwa – fresh srping rolls; lumpiang shanghai; lumpiang ubod; andturon
  • Mais – boiled sweet corn seasoned with salt, butter or margarine
  • Mais con yelo – sweet corn, milk and sugar topped with shaved ice
  • Mami – noodle soup
  • Manggang hilaw – green mango served with bagoong (shrimp paste)
  • Mani – peanuts either boiled, roasted or deep-fried and seasoned with garlic and salt
  • Maruya – banana fritters
  • Nilupak – mashed kamoteng kahoy (cassava) or kamote (sweet potato) with brown sugar and served with butter or margarine
  • Palitaw – glutinous rice flour pancakes topped with grated young coconut, sugar and roasted sesame seeds
  • Panara – deep-fried crab and grated green papaya empanda sold in Pampanga during Christmas season
  • Pancit – noodles; varieties are batchoy (Iloilo) – see Batchoy; batil patung (Tuguegarao) – local noodles topped with hot dogs, chicharon, ground meat, fried egg, and vegetables; pancit bihon; pancit canton – a kind of pancit guisado flavored with ginger and soy sauce; pancit guisado, pancit habhab (Lucban) – sautéed miki noodles served on and eaten straight from banana leaf sans utensils; pancit lomi – see Lomi;pansit luglog (Pampanga and Tagalog Region) – it has a distinct orange shrimp-achuete sauce and is topped with chicharon, tinapa, wansoy and shrimp; pancit malabon (Malabon) – made with thick rice noodles tossed in shrimp-achuete oil topped with shelled oysters, squid rings,suaje or hipong puti and wansoy; pancit molo (Iloilo) – clear chicken broth with wonton, garlic and crushed chorizo; pancit palabok; pancit puti (Manila); and pancit sotanghon among many others
  • Pandesal (also Pan de sal) – breakfast roll; rounded bread
  • Pares – translated as “pair,” means the pairing of rice with beef; beefpares is characterized by very tender meat, usually with a lot of litid(ligaments)
  • Penoy – hard-boiled duck egg without fetus
  • Proven – hard portion of chicken entrails that is either marinated and grilled, battered and fried or cooked adobo style
  • Pusit – squid grilled on skewer
  • Puto – steamed rice cake
  • Puto bumbong – purple glutinous rice snack cooked in a special steamer
  • Quikiam – see Kikiam
  • Quek quek (also Toknanay) – hard boiled chicken eggs dipped in orange batter and deep-fried; also used for quail eggs but some say the correct term for the quail egg version is tokneneng; the balutversion is sometimes referred to as hepalog
  • Sapin-sapin – layered glutinous rice and coconut milk cake usually topped with grated coconut and latik (residue from coconut oil extraction); different flavor per layer such as ube (purple yam),macapuno (young coconut), kutsinta and langka (jackfruit)
  • Scrambol – see Iskrambol
  • Sinukmani – see Biko
  • Siomai – steamed pork dumplings
  • Siopao – steamed pork buns
  • Sisig – roasted pig’s head, chicken liver, onions and chili, chopped and flavored with calamansi served on a hot metal plate
  • Sorbetes (also Dirty ice cream) – street ice cream made with local fruits and ingredients; common flavors include ube (purple yam), mango, avocado, queso (cheese), chocolate, langka (jackfruit), buko or macapuno (coconut); strawberry is common in Baguio City
  • Squid balls – balls made with squid or cuttlefish meat, deep fried and served in skewers with a sweet, sour or spicy sauce
  • Suman – glutinous rice snack steamed in banana or coconut leaves; varieties include binagol (Leyte) made with glutinous rice, gabi (taro), coconut milk and chocolate; budbod sa kabog (Tanjay, Negros Oriental) which uses millet instead of glutinous rice; Taho – bean curd snack topped with arnibal (liquefied raw sugar similar to molasses) and sago(tapioca balls)
  • Tenga ng baboy (also Walkman) – marinated pig’s ears grilled on skewers; see also Kudil
  • Toknanay – see Quek quek
  • Tokneneng – hard boiled quail eggs dipped in orange batter and deep-fried; also called kwek kwek by others
  • Toknonong – see Hepalog
  • Tupig (also Itemtem) – glutinous rice, grated mature coconut, coconut milk and molasses rolled in banana leaves and grilled; varieties in Pangasinan, Ilocos Norte (Batac) and Isabela
  • Turon – saba (banana) with with sugar and sometimes langka (jackfruit) wrapped in lumpia (spring roll) wrapper and deep-fried
  • Walkman – see Tenga ng Baboy

Pandesal: The Pinoy Bread of all Time

My breakfast wouldn’t complete without this classic Filipino bread, The Pandesal. According to WikiPilipinas, Pandesal is literally “Salt Bread” in Spanish but it actually originated from Portuguese, It is a bread made of flour, eggs, lard, yeast, sugar, and salt. It has a soft, powdery texture and can be prepared in a number of ways by using numerous sandwich spreads. In the Philippines, most bake shops and bakeries sell Pandesal. Sometimes, this is sold in rolling stores (usually a honking bicycle with a big box on the back). When purchasing from a neighborhood bakery, be sure to be there before 8 in the morning because the supply runs out after that time. It can also be matched by dipping it in coffee or put some different varieties of  “palaman” or filling inside of it. This bread is affordable by everyone. It usually costs One Peso or equivalent to Two Cents in US Dollars. That’s why it is most known as the Pinoy Bread of all Time.