This Filipino garlic rice is infused with fragrant garlic oil and loaded with crispy garlic chips. A breakfast staple in the Philippines, sinangag is a great use for that leftover Jasmine rice sitting in your fridge right now. And it’s ready in just 10 minutes from start to finish. Garlic lovers rejoice! 

In my opinion, there’s nothing more instantly appetizing than the smell of garlic cooking in oil. Those two kitchen staples are the starter ingredients to so many of the foods I love – that I have a literal Pavlovian response to the scent.

Well, this Filipino garlic rice recipe will have the garlic lovers in your house running to the kitchen to see what you’re working on. Trust me.

Vampires beware!

What is Filipino Garlic Rice?

Filipino garlic fried rice (sinangag) is long grain Jasmine rice stir fried in a simple mixture of garlic and oil.

Loaded with crispy garlic chips, it’s a traditional breakfast dish in the Philippines.

Those garlic chips not only caramelize to perfection in the cooking oil, they also infuse the oil with garlic flavor. That flavor then is then absorbed by the rice grains.

It’s the perfect kitchen alchemy, producing a ton of flavor from a short ingredients list – most of which you probably have sitting in your pantry right now!

Ingredients for Filipino Garlic Rice

Scroll all the way down for the full recipe.

• Neutral Cooking Oil: For this delicious garlic fried rice recipe, I like using grapeseed oil. But really you can use vegetable oil – or any other neutral flavored oil that’s in your pantry. However, I recommend that you steer clear of olive oil for this recipe – as it has too much flavor of its own. Pick up grapeseed oil here on Amazon.
• Garlic: 5 large cloves should have you sitting pretty. Take your whole cloves and slice your garlic into thin chips. (Note: if you prefer minced garlic, you can run your cloves through a garlic press instead. That said, I think the recipe works best with larger chips). This is the main flavor element in this simple Filipino garlic rice – and we’ll talk about exactly how to prepare the garlic chips in a sec.
• Leftover Rice: Long grain Jasmine rice is best. I recommend you use leftover rice (at least day-old cooked rice) that has been sitting in the refrigerator. We’ll talk more about why this is important a little later in the post.
• Rock Salt: You’ll want to use coarse salt in this simple dish. Kosher salt or coarse sea salt are great options.
• Scallions: Chopped green onions add a crispness and an earthy, verdant note to the rice with fried garlic.

How to Fry Garlic

We’re essentially frying garlic in oil to create a garlic oil. This oil will be so infused with garlic flavor that it will coat and permeate the rice grains so that every bite is bursting with assertive flavor.

However, the garlic flavored oil is only part of it. The second purpose of frying the garlic is to have toasted crunchy bits scattered throughout the finished fried rice.

1. To start, add your oil and thinly sliced garlic to a large skillet, pan or wok over medium low heat. You want the heat on the lower side so the garlic doesn’t overcook, and the oil has plenty of time to be completely saturated with garlicky goodness.
2. Cook for about 4-5 minutes – or until the oil becomes fragrant and the garlic turns a golden color.

A word to the wise: there’s a very fine line between perfectly golden garlic chips – and burned, acrid charcoal. Keeping the heat on the lower side of things will help you register the color change and see when it’s perfect!

How to Make Garlic Rice

1. Gather all of your kitchen tools and equipment.
2. Prepare your garlic chips and garlic oil according to the steps I outlined in the section above. It’s ready when the garlic turns a golden color the oil is fragrant.
3. Add your leftover cooked rice to the pan and gently break up any clumps using a spatula or rice paddle. Mix with the garlic and oil well – and cook for 2-3 minutes, until the rice is hot.
4. Turn the heat off, but keep everything in the pan. Top the Filipino garlic rice with your chopped scallions and coarse salt and mix well. Serve it while it’s hot!

What’s the Best Rice for Fried Rice?

Jasmine rice is my favorite rice to use for this delicious Filipino recipe. However, there’s something much more important to getting this recipe right than simply using long grain rice.

When it comes to whipping up fried rice at home, I have one hard and fast rule: I only make fried rice with leftover rice.

And that’s simply because freshly cooked rice is usually too pliant and loaded with moisture to be added to a hot pan and stir fried on the spot.

When making this Filipino fried rice, we’re introducing moisture in the form of the garlic oil. If I took rice straight from the rice cooker and tossed it into the wok, the texture would be too soft, and possibly too wet.

On the other hand, placing cooked rice in the refrigerator for a day or two dries up some of the moisture in the grains – preparing it to perfectly soak in the garlic oil and retain its perfect texture.

Storing Options

FRIDGE

Transfer the garlic rice to an airtight storage container and refrigerate for 5 to 7 days. Reheat in the microwave for 1 to 2 minutes, or in a pan with a little oil, stirring constantly, for a couple of minutes.

FREEZER

Let the rice cool to room temperature and divide it into single servings. Put each serving into a freezer friendly storage bag and freeze for 4 to 6 months.

To reheat, take the rice out of the freezer and thaw it in the fridge overnight. Reheat in a skillet over medium low heat for about 5 minutes.

What to Serve with Garlic Rice

This yummy Filipino sinangag recipe is delicious on its own. Or you could dress it up like Ben does – with a fried egg and chili oil.

While it’s a typically a breakfast staple in the Philippines – you can serve it anytime alongside a savory and sour salmon na sinigang.

It would also be a great side dish to accompany chicken tinola (tinolang manok) – or this tomatoey afritada.

What do you like to eat fried rice with? Let me hear about your favorites in the comments section below!

TABLEWARE

The pink and grey flower bowl, cutlery rest, and rabbit teacup used in the images are from Musubi Kiln.

Musubi Kiln is an online store specializing in high quality handmade Japanese tableware and dinnerware. Each product is made by Japanese craftsmen using traditional techniques that have been passed down from generation to generation.

Received 10% off your purchase when using the code CAROLINE at checkout.

Other Delicious and Easy Fried Rice Recipes

When it comes to easy comfort food you can whip up in your home kitchen, I usually automatically default to Asian rice recipes. And fried rice is always high on that list.

Here are a few reader favorites:

Japanese Fried Rice – Yakimeshi

Classic Kimchi Fried Rice (Kimchi Bokkeumbap)

Easy Vegan Fried Rice

Easy Shrimp Fried Rice

Did you like this Filipino garlic rice recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Filipino Garlic Rice

Print Recipe

★★★★★

5 from 1 review

A breakfast staple in the Philippines, sinangag is a great use for that leftover Jasmine rice sitting in your fridge right now. And it’s ready in just 10 minutes from start to finish.

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 4 sides
• Category: Rice
• Method: Pan frying
• Cuisine: Filipino
• Diet: Gluten Free

Ingredients

• 2 tablespoons vegetable or grapeseed oil
• 5 garlic cloves, thinly sliced
• 2 cups cooked cold leftover long grain white rice, such as jasmine rice
• 1/4 teaspoon rock salt
• 2 scallions, finely chopped

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Instructions

1. Add the oil and garlic to a large pan over medium low heat. Cook for about 4 to 5 minutes, until the oil becomes fragrant and the garlic turns a golden color. 
2. Add the rice and break it up using a rice paddle or spatula. Mix the rice with the garlic and cook for 2 to 3 minutes, until the rice is hot. 
3. Turn the heat off, add the chopped scallions and sprinkle the salt on top of the garlic rice and mix well in the pan.
4. Transfer to a serving bowl and serve hot.

Notes

REFRIGERATING

Refrigerate in an airtight storage container for 5 to 7 days.

FREEZING

Let the rice cool to room temperature and pack it in individual servings using freezer friendly storage bags. Freeze for 4 to 6 months.

Reheat: Thaw the rice overnight in the fridge and reheat in a skillet over medium low heat for about 5 minutes.

Nutrition

• Serving Size: 1/2 cup
• Calories: 187
• Sugar: 0.2g
• Sodium: 106.1mg
• Fat: 7g
• Saturated Fat: 0.7g
• Unsaturated Fat: 4.8g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 0.1g
• Protein: 2.2g
• Cholesterol: 0mg

Keywords: fried rice, side dish

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Filipino Garlic Rice (Sinangag)
Pickled Plum.

Making pandesal at home is very easy! Fluffy, a little sweet, and served fresh out of the oven, these classic Filipino bread rolls are always a welcome addition to my breakfast, lunch, or dinner table!

What is Pandesal (Pan De Sal)?

Pandesal, or pan de sal, which means “salt bread” in Spanish, is a popular breakfast bread roll served throughout the Philippines. Despite being called “salt bread”, the roll is actually more sweet than salty and has a light and airy texture similar to a French baguette.

Pandesal became popular during the early 1900s when American wheat, which was cheaper than native Filipino wheat, became more available. It has since become a staple breakfast food in the Philippines.

Ingredients for Pandesal

Unlike French baguette which always has the same texture and flavor no matter where it’s made, pandesal can take on slightly different qualities from one bakery to another. That’s because some bakers use a combination of bread flour and flour, while others prefer sticking to the traditional method of only using wheat flour. The ratio of sugar used can also vary, making certain rolls sweeter than others.

• Milk: You can use 2% milk or whole milk. I have also made it using oat milk and the results were just as successful.
• Active dry yeast: 1 packet, which comes to about 7 grams. The active dry yeast is used to leaven the bread and give it an airy light texture.
• Butter: Butter, margarine, or vegan butter can be used. They all yield good results.
• Eggs: Large eggs, preferably pasture raised. For vegans, replace the eggs with 2 tablespoon flaxseed meal mixed with 6 tablespoons water (for the equivalent of 2 eggs). Let the mixture sit for about 10 minutes before using it.
• Sugar: 1/3 cup of sugar gives the bread a slight sweetness but it won’t taste like a dessert roll (I’m not big on really sweet breads). Feel free to increase the amount of sugar to half a cup if you like it sweeter.
• Bread flour:  Using bread flour in pandesal gives it a chewier texture than if you used 100% all-purpose flour.
• All-purpose flour: Regular all-purpose flour or wheat flour can be used.
• Salt: A little salt is added to season the dough and balance out the sweetness.
• Breadcrumbs: Breadcrumbs are used as a topping to give these breakfast rolls a crispy exterior.

How to Make Pandesal

• Gather all of your kitchen tools and ingredients.
• Begin by adding the milk and active dry yeast to the stand mixer bowl, and stir. Leave for 10 minutes. If  you don’t have a stand mixer you can just use a regular mixing bowl.
• Add the butter, eggs, and sugar, and mix all of the ingredients using a spatula.
• If using a stand mixer, use the dough hook and turn the dial to medium speed. Slowly add the flour and salt and knead for 10 minutes. For the traditional way, sift the flour into the bowl and add the salt. Stir and mix until you get dough and transfer it to a flat surface. Knead the dough with your hands for 10 minutes.
• Brush a medium size bowl with a little oil.
• Shape the dough into a ball and place it in the bowl. Cover with plastic wrap and let the dough proof for 1 hour, until it has doubled in size, somewhere preferably a little warmer than room temperature. I like to place the bowl in a cardboard box and cover it with a blanket.
• Dust a flat surface with a little flour and drop the dough onto it. Punch it 3-4 times and cut it into four equal pieces. Or, if like me you aren’t very good at eyeballing, weigh the ball of dough first on a food scale and divide the number by four. Slice the dough into four pieces and weigh each piece so they are about the same weight.
• Shape each quarter into a log and slice into six equal pieces (or use the food scale again to weigh). Shape each piece into a ball and place them on an 18×13-inch cookie tray that’s covered with parchment paper.
• Cover the tray with a towel and leave for 20 minutes, until the dough has almost doubled in size.
• Meanwhile, preheat your oven to 350ºF (180ºC).
• Brush each ball with a little milk on top and dip them in breadcrumbs. Place them back on the cookie tray and bake in the oven for 20 minutes, or until the top is a little golden brown.
• Serve immediately.

How to Eat Pandesal

Pandesal is best when eaten fresh out of the oven because of its light and airy texture. And let’s not forget about the irresistible aroma of butter and yeast which are hard to resist! It’s delicious dipped in coffee, milk, tea, or hot chocolate, or simply enjoyed on its own.

Best Spreads and Fillings For Pandesal

Pandesal can also be dressed up with various spreads, both sweet and savory, or sliced just like a sandwich, and stuffed with ingredients.

Here are some of the most popular ways pandesal is enjoyed in the Philippines:

Spread:

• Butter
• Mayonnaise (click here for my easy homemade Kewpie mayo recipe)
• Jam
• Chocolate spread
• Peanut butter

Filling:

• Sardines
• Cheese
• Spam
• Corned beef
• Eggs or egg salad
• Chicken salad
• Tuna salad

How to Store Pandesal

As previously mentioned, pandesal is best eaten fresh out of the oven. But you can stretch its life by a couple of days by storing the rolls in an airtight storage bag or container, left on the kitchen counter. Put the rolls in the microwave for a few seconds or toast before eating.

Once it’s gone past two days, refrigerate pandesal as it may starts to grow mold. The texture won’t be the same – they will no longer have the airy fluffiness than it did on day one – but will still be good. Microwaving them for a few seconds seems to do the trick in restoring some of the softness.

Freezing Pandesal

Pandesal rolls can be frozen too. Wait until they have completely cooled down before transferring them to an airtight storage bag. It’s also best to freeze them flat, one next another so they don’t freeze stuck together in clumps.

Before eating, take the rolls out and leave them on the kitchen counter for about 15 minutes. They place them on a plate and microwave for 15-25 seconds until they are soft and warm.

Did you like this Pandesal Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Pandesal

Print Recipe

★★★★★

5 from 1 review

Fluffy, a little sweet, and served fresh out of the oven, pandesal is my go-to roll for breakfast or brunch.

• Author: Caroline Phelps
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes + 80 minutes proofing
• Yield: 24 buns
• Category: Bread
• Method: Baking
• Cuisine: Filipino
• Diet: Vegetarian

Ingredients

• 1 1/3 cup milk, lukewarm
• 1 package active dry yeast
• 4 tablespoons butter, room temperature
• 2 eggs, beaten
• 1/3 cup sugar (or use 1/2 cup sugar if you like your bread sweeter)
• 1 cup bread flour
• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoon kosher salt
• 1/4 cup breadcrumbs, or more

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Instructions

1. Mix milk and active dry yeast in the bowl of a stand mixer and leave for 10 minutes. Or use a regular mixing bowl if you don’t have a stand mixer.
2. Add the butter, eggs, and sugar to the mixing bowl and mix using a spatula. 
3. Place the bowl on the stand mixer and use the dough hook. Turn on the stand mixer (medium speed) and slowly add both flour and salt. Knead for 10 minutes. For the traditional method, sift the flour into the bowl, add the salt, and stir until the mixture turns into a dough. Transfer the dough on a flat surface and using your hands, knead for 10 minutes.
4. Grab a medium size bowl and brush with a little oil.
5. Turn off the stand mixer and grab the dough using your hands. Form into a ball and place it in the bowl. Cover with plastic wrap and let sit for about 1 hour, somewhere a little warmer than room temperature (75-85ºF), until it doubles in size. I like to cover the bowl with a blanket which seems to work well
6. Dust a flat surface with a little flour and place the dough on top. Punch it 3-4 times and cut into four equal pieces. Shape each piece into a log and cut each log into six equal pieces, about 50g per piece if  you are using a food scale.
7. Form each piece into a ball and place them on an 18×13-inch baking sheet covered with parchment paper. Cover with a towel and let them rise for about 20 minutes, until they have doubled in size.
8. Meanwhile, preheat the oven to 350ºF.
9. Brush each ball with a little milk on top and dip the top in breadcrumbs.
10. Bake in the oven for about 20 minutes, until the top of each bun is golden brown. 
11. Serve hot with butter or your favorite jam or other spread.

Notes

Pandesal will keep in an airtight storage bag or container, on the kitchen counter for 2 days. After that, refrigerate for up to 1 week.

Microwave the rolls for 15-20 seconds before eating to restore some of the softness.

Nutrition

• Serving Size: 1 roll
• Calories: 131
• Sugar: 1.6g
• Sodium: 95.6mg
• Fat: 2.9g
• Saturated Fat: 1.6g
• Unsaturated Fat: 0.3g
• Trans Fat: 0g
• Carbohydrates: 22.2g
• Fiber: 0.7g
• Protein: 3.8g
• Cholesterol: 21.7mg

Keywords: dinner roll, appetizer, side

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Pandesal (Filipino Breakfast Rolls)
Pickled Plum.

Despite seeming complicated, the recipe for tapioca pearls is actually very simple. All you need are three ingredients and a good arm to knead and shape these little chewy balls. Tapioca pearls make a delicious topping for ice cream, snow ice, or can be enjoyed the classic Taiwanese way – in boba tea.

Summertime is all about staying hydrated and sipping on sweet drinks to keep us energized! And there is nothing more fun and delicious than sipping on milky iced tea while chewing on tapioca pearls.

What are Tapioca Pearls?

Tapioca pearls are clear chewy balls made from tapioca starch/flour (they are the same thing) that have been extracted from the cassava root, and mixed with water, and various other ingredients. They are a cheaper alternative to sago pearls, a popular ingredient in Southeast Asia, which are often added to puddings. The most popular way to use tapioca pearls is in boba tea (波霸), the Cantonese word boba being slang for “large breasts”.

The Taiwanese version of boba tea became popular after a shop owner decided to make his tapioca pearls bigger than what the other shops offered (pearls that were small enough to fit into a regular straw). By giving it a controversial name like boba, it gained attention and popularity outside the country.

Varieties of Tapioca Pearls

There are many varieties of tapioca pearls available, which is why they look so different from one drink to another.

While black is the classic color, tapioca pearls can now be found in all the colors of the rainbow, or completely clear.

The texture may also vary based on additional ingredients added to the recipe, resulting in some pearls having a more jelly-like texture, while other have a more chewy, almost mochi-like texture.

There’s also the latest craze, popping boba, which are pearls made with a mixture of fruit juice, calcium lactate, sugar, malic acid, fruit flavorings, and seaweed extract. They are slightly smaller in size than the regular boba pearls. Popping boba is quickly becoming a favorite because of the pearls fruity flavor, which are more enjoyable to chew on than the classic boba pearls that don’t really have any taste.

Where to Buy Tapioca Pearls

If making tapioca pearls from scratch seems too tedious (they do take some time to make but the process isn’t difficult at all), you can buy them at the store or online. Since boba tea has become so popular worldwide, finding tapioca pearls has never been easier!

Your local Chinese or Vietnamese grocery store should have them stocked in the dry goods section. But I haven’t seen boba pearls sold at Japanese supermarkets, and I’m not sure about Korean grocery stores either. If you don’t live near one you can order them on Amazon here.

Ingredients for Tapioca Pearls

• Tapioca flour/starch: Tapioca flour is much finer and lighter than regular flour so the dough will feel very different when you touch it! The starch is extracted from the cassava root which is peeled, washed and chopped. It’s then shredded and washed until the mixture is mostly starch and water. From there it’s dried until it becomes flour.
• Water: A little water goes a long way to make this dough. Though it may look like seven tablespoons won’t be enough to yield a moist dough, it’s just the right amount.
• Food coloring: If you have black food coloring, use it. If not, you will need to mix red, blue, and green food coloring to create something close to black (more like a dark brown).
• Dark brown sugar: Dark brown sugar is mixed with boiling hot water to create a simple syrup for the pearls. This is to lightly sweeten them and keep them from sticking together.

How to Make Tapioca Pearls

The full recipe can be found at the bottom of this post.

1. Gather all of your kitchen tools and ingredients.
2. Mix the food coloring and water together.
3. Pour the flour into a medium size bowl and using a fork, stir in the colored water.
4. Put the fork down and knead the mixture with one of your hands until you get a moist dough. It takes a few minutes for the flour to relax and absorb the water, so be patient!
5. Use a 1/8 teaspoon to scoop up a little dough and shape it into a ball. Place the ball on a plate and repeat until all the dough has been used. While you are doing this, cover the bowl with the dough with a towel to prevent it from drying.
6. Bring a medium size pot of water to boil.
7. Slowly and separately add the tapioca pearls (otherwise they will stick together) and stir with chopsticks or a fork.
8. Boil them for 15-20 minutes until they are tender and chewy. Turn the heat off and leave for 10 minutes.
9. Meanwhile, make your simple syrup by mixing the dark brown sugar and boiling water together. Keep stirring until the sugar has dissolved.
10. Drain the water and add the tapioca  pearls to the sugar syrup. Enjoy with your favorite boba tea or use the pearls as a topping for shave ice or frozen yogurt!

Boba Tea Flavors

There are so many flavors of boba tea to choose from that I find it practically impossible to settle on just one when I’m out buying a drink! But after many visits to the boba tea shop I’ve come to realize that certain combinations seem to be better than others.

What I mean by that is that certain tea flavors go better with certain pearls.

For example, a light floral tea or a fruity passion fruit tea pairs better with poppings pearls or grass jelly pearls, than classic boba pearls.

So which boba tea flavors are best for the pearls on this blog post?

Milk teas are by far the best! Flavors like classic milk tea, Thai milk tea, hojicha milk tea, or matcha milk tea all pair beautifully with these tapioca pearls. Or you can go fruity with a honeydew melon, mango, or strawberry milk boba. You can even try chocolate – yes, like a hot chocolate, but iced!

My favorites? Honeydew melon, hojicha milk tea and classic milk tea. I get my honeydew melon mix on Amazon here.

And you can read my post on how to make bubble tea in 10 minutes here, to learn more about this popular Tawainese beverage.

Did you like this Tapioca Pearls Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Tapioca Pearls

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Tapioca pearls make a delicious topping for ice cream, snow ice, or can be enjoyed the classic Taiwanese way – in boba tea.

• Author: Caroline Phelps
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Dessert
• Method: Boiling
• Cuisine: Chinese
• Diet: Vegan

Ingredients

• 1 cup tapioca flour
• 7 tablespoons water
• 3 teaspoons black food coloring, or mix 1/2 teaspoon blue, 1 1/2 teaspoon red, and 1 1/2 teaspoon green food coloring to make a dark brown color
• 1/4 cup brown sugar
• 1/4 cup boiling hot water

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Instructions

1. Mix the water and food coloring in a small bowl.
2. Put the tapioca flour in a bowl and stir in the colored water with a fork. 
3. The mixture will feel very dry at first but don’t worry – this is completely normal. Use one of your hands to knead and keep kneading until it becomes doughy, about 5 minutes. If the dough is still very crumbly, it’s okay to add up to an additional tablespoon of water, and knead again.
4. Use a ⅛ teaspoon to scoop out a little dough and form a ball with it. Cover the bowl with a towel while you are doing this so the dough doesn’t get too dry. Set aside on a plate and repeat until all the dough has been used. 
5. Or you can form the dough into a ball and equally slice it in 4 segments. Roll each dough segment on a flat surface to create a thin long stick. Try to make all four sticks about the same size.
6. Grab a knife and slice into small pieces about ½-inch thick. Roll each piece in the palm of your hand to create little balls. 
7. Bring a medium pot of water to boil and add the tapioca pearls separately so they don’t stick together. Stir with chopsticks or a fork and boil for 15-20 minutes, until they are soft and chewy. Turn the heat off and let them rest for 10 minutes.
8. Meanwhile, mix the brown sugar and boiling water together, and keep stirring until the sugar has completely dissolve. Set aside. 
9. Drain the tapioca pearls and add them to the brown sugar syrup. You can leave them in the sugar syrup until you are ready to use them. 
10. Use the pearls for boba drinks, as a topping for ice cream, frozen yogurt, or shaved ice.

Notes

If you are saving the tapioca pearls for later, leave them in the sugar syrup and transfer to an airtight storage container. Refrigerate. They will keep for 7-10 days.

Nutrition

• Serving Size: About 1/4 cup
• Calories: 20
• Sugar: 3.1g
• Sodium: 1.8mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 5.2g
• Fiber: 0g
• Protein: 0g
• Cholesterol: 0mg

Keywords: bobba, bubble tea

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Tapioca Pearls (Boba – 波霸)
Pickled Plum.

Hello sour soup! This Filipino Salmon Sinigang Recipe is savory, bright and oh so sour! Make sinigang when you crave the flavors of Southeast Asia STAT!

What is sinigang?

Sinigang is a Filipino sour soup.

And while many sinigang recipes rely on tamarind to deliver its trademark sour flavor, using tamarind isn’t obligatory. You see, sinigang refers to any meat or seafood that has been simmered in an acidic, sour broth.

So while you can use tamarind, unripe mangoes or even the fruit from the gooseberry tree to provide a sour element, I went with lime juice for this delicious sinigang recipe. It’s ALWAYS available at the corner grocery store, ha!

Likewise, when it comes to protein, you can use your favorites. Both chicken and pork sinigang are wildly popular. I chose salmon for my homemade sinigang recipe. The richness of the fish helps to counteract some of the aggressive acidity and compliments the underlying savory notes of the dish.

Salmon sinigang ingredients

• Salmon: I use boneless, skinless salmon and chop it into bite sized pieces. One pound should do if for this Filipino soup recipe.
• Daikon radish: My favorite winter radish. Much like the effect of adding carrots to soup or stew, daikon soaks up the flavors of this delicious Filipino sour soup.
• Miso paste: I use white miso in this soup for its light addition of umami. But feel free to use red miso or awase miso if you prefer. Take a deep dive on all things miso paste related here!
• Fish Sauce: This pungent ingredient is basically the table salt of Southeast Asia. (This fish sauce is one of my favorites). Learn more about fish sauce here.
• Lime Juice: When you need SOUR, this is my citrus of choice!
• Thai Chilis: Finely chop these fiery chilies if you like it spicy (but they’re optional). Learn more about Thai chilis here. 
• Wine: About ¾ of a cup of a dry white wine.
• Onion: I used a small red onion in this sinigang soup. White or yellow would work as well.
• Garlic: About 4 cloves should do it. But feel free to add a little extra
• Tomatoes: Roughly chop two small tomatoes for a bit of homey freshness.
• Cilantro: Fresh herbs like cilantro are my absolute favorite to add a pop of garden fresh greenery to the overall palate of this Filipino dish. However, I realize it isn’t everyone’s cup of tea. Omit if you’re not a fan of cilantro.
• Oil: Any neutral oil will work. I used vegetable oil.
• Seasoning: Since there’s so much flavor being brought to this fish sinigang recipe from the likes of miso paste, fish sauce and lemon, you’ll likely only need a small sprinkling of salt when serving.

How to make sinigang

If you’ve ever made soup, you already have all the skills necessary to make this iconic Filipino recipe. And if this is your first time making soup, this salmon sinigang is a super easy place to start. So let’s get cooking!

1. Add your oil, garlic, onions and Thai chilis to a pot over medium/high heat. Cook for about 5 minutes, until onions are beginning to soften and look translucent.
2. Place your daikon and wine in the pot and cook for another 5 minutes.
3. Then add chopped tomatoes and water and bring to boil.
4. Add lime juice, fish sauce, salt and miso paste to the pot. Stir well and lower the stovetop heat to a simmer. Cover and cook for 25 minutes or until the daikon radish is soft.
5. Finally add salmon and cilantro, simmer for 3-4 minutes until salmon has cooked through. Top with additional fresh cilantro and serve hot.

And that’s it! I told you it was easy

Each spoonful is packed with a savory and sour pop of flavor that is tempered only by the rich and silky smooth salmon. Enjoy!

What to serve with sinigang

Great as a side dish – or served as a main with a side of white rice – sinigang is pretty versatile.

And since this sinigang na salmon recipe is so flavor forward, you could serve it with more subdued dishes and let the sour soup reign supreme. However, there’s nothing subdued about Filipino food! I mean… hello Adobo!

So go wild with your side dishes. Here are some of my favorites to serve alongside this delicious Filipino sour soup:

• Bihon Pancit
• Chicken Afritada
• Stir Fried Glass Noodles With Shrimp
• Chicken Tinola (Tinolang Manok)
• Dry Fried Green Beans With Garlic Sauce

Did you like this Salmon Sinigang Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Did you like this Salmon Na Sinigang Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Salmon Na Sinigang

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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A delightful Filipino sour soup with salmon, daikon and fresh cilantro.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 people
• Category: Soup
• Method: Simmered
• Cuisine: Filipino

Ingredients

• 2 tablespoons vegetable oil
• 1 small red onion (chopped bite size)
• 2 Thai chilis (finely chopped (optional)
• 4 cloves garlic (minced)
• 2 cups daikon (peeled and chopped bite size)
• 3/4 cup dry white wine
• 2 small tomatoes (roughly chopped)
• 4 cups water
• 3 tablespoons lime juice
• 3 tablespoons fish sauce
• 2 tablespoons white miso paste
• 1 pound skinless and boneless salmon (chopped bite size)
• 1/2 teaspoon salt
• handful cilantro (roughly chopped)

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Instructions

1. In a pot over medium/high heat, add oil, garlic, onions and thai chilis and cook for about 5 minutes, until onions are soft and clear.
2. Add daikon and wine and cook for 5 minutes.
3. Add tomatoes and water and bring to boil.
4. Add lime juice, fish sauce, salt and miso paste, stir well and lower heat to a simmer. Cover and cook for 25 minutes or until daikon is soft.
5. Add salmon and cilantro, simmer for 3-4 minutes until salmon has cooked through. Serve hot.

Nutrition

• Serving Size:
• Calories: 294
• Sugar: 2.7 g
• Sodium: 1460.2 mg
• Fat: 12.8 g
• Saturated Fat: 6.5 g
• Carbohydrates: 10.4 g
• Fiber: 2.1 g
• Protein: 27.7 g
• Cholesterol: 57.9 mg

Keywords: side dish, soup, filipino, sour, appetizer, Asian

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Salmon Na Sinigang
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Healthy, light and savory – this is an easy classic Filipino chicken tinola recipe that will have you go back for seconds and thirds! Ready in 35 minutes.

Chicken Tinola (Tinolang Manok)

This is a guest post by my good friend Marivic Pinedo who is sharing with you her favorite childhood Filipino dish today!

Growing up in a Filipino household, it was normal to wake up and go to bed with salty-sour aromas swirling through the air. With its marriage of ginger, onion, and fish sauce, chicken tinola is one of the dishes that lead my nose out of my bedroom and into the kitchen.

Fast-forward to my 20s and living far from home. I was tiring of the quick and cheap bean and rice burrito from my lunch spot down the street. I’d buy groceries, but cooking for one proved wasteful. Then I started dating, and with another mouth to feed I used it as an opportunity to flex my cooking muscles and fill our space with the smells of home. I picked up the phone, called my mom, and asked her how to cook chicken tinola. I remember cradling the phone between my ear and shoulder while scribbling down all the ingredients, times and cooking requirements.

Chicken tinola has a simple broth base of ginger, onion, and fish sauce. It is traditionally cooked with papaya as the main vegetable, but over the years, when papaya wasn’t always available, I began to substitute it with a combination of zucchini, bok choy, and crook neck yellow squash. Served over white rice with lots of broth, it makes a wonderful hearty dinner you can get lost in.

After that phone call with my mom and over a decade later, Chicken tinola has become part of the regular dinner rotation. From that moment it became my husband’s favorite Filipino dish, and with this recipe, I hope it becomes one of yours too!

Did you like this Chicken Tinola Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Chicken Tinola Recipe (Filipino)

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★★★★★

5 from 3 reviews

Easy, light and savory – this is a classic Filipino chicken tinola recipe that will have you go back for seconds and thirds! Ready in 35 minutes.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 people
• Category: Main
• Method: Stove top
• Cuisine: Filipino

Ingredients

• 2 tablespoons canola oil
• 1 small white onion (finely sliced into half moon)
• 2 thumb size ginger (peeled and finely sliced into sticks)
• 1 1/2 pound chicken thighs
• 1/2 cup fish sauce
• 2 small zuchinni (chopped into bite size chunks)
• 2 small yellow squash (chopped into bite size chunks)
• 2 baby bok choy (sliced half lengthwise)

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Instructions

1. In a large pot over medium heat, add oil, onions and ginger and sautee for 3-5 minutes, until onions are translucent. Make sure onion and ginger cover the bottom of the pot.
2. Place chicken thighs on top and add fish sauce – do not stir.
3. Cover and cook for 5 minutes.
4. Add enough water to just cover the chicken and bring to a boil. Lower heat and simmer for 20 minutes, or until chicken’s internal temperature reaches 170-175 degrees.
5. Add chopped zucchni and yellow squash. Cover and cook for 5 minutes, until zucchini is tender.
6. Add sliced bok choy, cover and cook for 3-5, until tender.
7. The chicken is ready to eat once the internal temperature reaches 180º.
8. Serve chicken and vegetables over a scoop of white rice and pour about a cup of the broth.

Notes

For an added kick use a small bowl to mix a tablespoon of fish sauce and a squeeze of lemon. Sprinkle over the dish, a bite at a time.

Nutrition

• Serving Size:
• Calories: 293
• Sugar: 2.1 g
• Sodium: 2988.7 mg
• Fat: 14.1 g
• Saturated Fat: 2.4 g
• Carbohydrates: 3.5 g
• Fiber: 0.5 g
• Protein: 34 g
• Cholesterol: 159.8 mg

Keywords: recipe, poultry, stew

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Chicken Tinola Recipe (Tinolang Manok)
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Chicken afritada is a popular Filipino-Spanish inspired dish made with chicken and vegetables, and stewed in a tomato and garlic broth. Fish sauce gives this simple dish a Southeast Asian flair you will find yourself craving again and again!

Chicken Afritada Recipe

Fish sauce is one of my favorite condiments of all time. If it wasn’t for the name, I’d be convinced it’s made out of pure magic!

You know the secret ingredient you taste whenever you have Thai, Vietnamese or some other delicious Southeast Asian dish? That’s fish sauce. It can transform a dish from meh to amazing! Such as this chicken afritada recipe: on its own it’s already yummy, but add a couple of tablespoons of that gold liquid and pow!

All of a sudden you’ve created something exotic and deliciously intoxicating.

There are many recipes on how to make chicken afritada (since it’s more of a home style dish than a restaurant one) and every version couldn’t be more varied. That’s the beauty of this dish; it’s versatile and it gives you the freedom to add your own twist to it.

My own version is very basic and colorful. I wanted lots of veggies, garlic, umami and saltiness.

Since I’m not very familiar with the history of the dish, I didn’t want to mess with what is most often found in classic, old style afritada recipes.

I also tried to keep the list of ingredients as minimal as possible, to speed up the prepping and cooking process.

We all have busy lives and I can see we all prefer simple and easy recipes (my top 5 most popular recipes take less than 20 minutes to make) over time consuming ones. This is a good one to keep in your meal rotation as it’s quick, tasty and kid friendly.

You can make chicken afritada ahead of time and keep it refrigerated until before serving. Reheat it on the stove or in the microwave and serve with pasta or rice.

Other easy, kid friendly dinner recipes:

• Chicken chop suey
• Singapore chow mei fun
• Tuna sandwich
• Vegan lentil soup
• Loaded baked sweet potato

Did you like this Chicken Afritada Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Chicken Afritada Recipe

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Chicken afritada is a popular Filipino-Spanish inspired dish made with chicken and vegetables, and stewed in a tomato and garlic based broth. Fish sauce gives this simple dish a Southeast Asian flair you will find yourself craving again and again!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 23 minutes
• Total Time: 33 minutes
• Yield: 4 people
• Category: Main
• Cuisine: Filipino

Ingredients

• 1 tablespoon vegetable oil
• 3 cloves garlic (minced)
• 1 medium onion (sliced into thin half moons)
• 1 pound chicken breasts of fillets
• 1 cup chicken stock
• 8 ounces can diced tomatoes
• 1/4 cup water
• 1 teaspoon sugar
• 2 1/2 tablespoons fish sauce
• 1 large carrot (roughly chopped)
• 1 potato (peeled and chopped into bite size pieces)
• 1 small red bell bell pepper (cored, seeded and sliced into strips)
• 1 small green bell pepper (cored, seeded and sliced into strips)
• 1/2 cup green peas

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Instructions

1. In a deep pan over medium high heat, add oil, garlic, onions and cook for 3 minutes, until onions have started to soften.
2. Add chicken and cook for 3-5 minutes, until the outer part of the chicken is cooked.
3. Add chicken stock, canned tomatoes, water, sugar and 1 tablespoon fish sauce. Stir well, bring to a a boil, lower to a simmer and cook for 10 minutes.
4. Add carrots, potatoes, bell peppers and green peas and stir well. Bring to a boil, lower to a simmer and cook for 7 minutes, or until vegetables are tender.
5. Turn the heat off, add remaining fish sauce, stir and serve.

Notes

This chicken afritada will keep refrigerated for up to 3-4 days.

Nutrition

• Serving Size:
• Calories: 278
• Sugar: 10.3 g
• Sodium: 1195.9 mg
• Fat: 5.8 g
• Saturated Fat: 1.5 g
• Carbohydrates: 25.1 g
• Fiber: 4.8 g
• Protein: 30.4 g
• Cholesterol: 86.3 mg

Keywords: recipe, stew

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Chicken Afritada Recipe
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This is a pork adobo recipe that’s assertive in tangy and sour flavors. The addition of carrots elevates the dish as they soak up all that adobo goodness!

Pork Adobo Recipe (with Carrots)

It’s been a while, a long while since I’ve cooked with pork. I mainly try to stick to a diet that’s 80% vegetarian and 20% fish or chicken (flexitarian), but once in a while I will crave meat.

And when that happens, I make sure to create a dish that’s going to be memorable.

This week I made this very simple pork adobo recipe to satisfy a craving I had for something sour and tangy – and boy did it hit the spot! Fantastic, best pork ever, unreal are a some of the words my husband used to describe the dish. He’s by far my favorite customer as I consistently get showered with compliments about my cooking, which we all know, is the best things a home cook can ask for.

What makes this particular pork adobo recipe different is the addition of carrots. I added loads of carrots to this pork adobo recipe because I wanted something that would soak up the amazing flavors of the sauce.

Carrots are a wonderful vehicle to carry strong flavors and create the perfect bite, and that’s exactly what they did for this dish. It was quite addictive!

My pork adobo was served with rice (Japanese rice – my favorite) and fresh slices of cucumber but you can eat it on top of pasta, with quinoa or just like that on its own. No matter how your serve it, your guests will love it!

Other easy Filipino dishes:

• Arroz caldo
• Pancit noodles
• Chicken adobo
• Salmon sinigang

Did you like this Pork Adobo Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Pork Adobo Recipe (with Carrots)

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★★★★

4 from 1 review

This is a pork adobo recipe that’s assertive in tangy and sour flavors. The addition of carrots elevates the dish as they soak up all that adobo goodness!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Total Time: 70 minutes
• Yield: 2 people
• Category: Main
• Cuisine: Filipino

Ingredients

• 4 cloves garlic (minced)
• 1/4 cup soy sauce
• 1 pound pork shoulder (belly or butt, roughly chopped)
• 1 tablespoon peanut or vegetable oil
• 1 cup water
• 1/2 cup distilled white vinegar
• 1 teaspoon brown sugar
• 2 bay leaves
• 1/2 teaspoon whole peppercorns
• 1/2 teaspoon kosher salt
• 3 medium carrots (roughly chopped)

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Instructions

1. Put pork, soy sauce and garlic in a bowl and marinate for 30 minutes.
2. In a medium large pot over high heat, add oil and pork (reserve the soy sauce marinade) and sautee until pork is golden. Keep an eye on the garlic to make sure it doesn’t burn.
3. Add soy sauce marinade and all of the remaining ingredients and bring to a boil. Lower heat to a simmer and cook for 45-60 minutes (uncovered), until pork and carrots are tender.

Notes

This Pork Adobo Recipe Is:
Low in sugar
High in selenium
High in thiamin
Very high in vitamin A

 

Nutrition

• Serving Size:
• Calories: 543
• Sugar: 12.4 g
• Sodium: 1674.9 mg
• Fat: 17 g
• Saturated Fat: 4 g
• Carbohydrates: 26.2 g
• Fiber: 5.6 g
• Protein: 66.9 g
• Cholesterol: 186.1 mg

Keywords: recipe, stew, one pot

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Pork Adobo Recipe (with Carrots)
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This is a traditional Filipino recipe for bihon pancit. Very easy to prepare, these chewy rice noodles are tossed with vegetables and chicken, and cooked in a sweet and savory sauce. Not only is it delicious, it only takes 25 minutes to make from start to finish.

Do you prefer rice or noodles?

While I absolutely love both, if you held my feet to the fire and made me choose (please don’t do that!) I would choose noodles. Hands down.

Hey, I will always love rice. But there is just so much that can be done with noodles. Heck, just the variety of noodle types available is quite staggering!

Egg noodles, soba noodles, udon noodles, lo mein, zoodles, wide chow fun noodles, spaghetti, somen noodles, shirataki noodles and – one of my all-time favorites: rice noodles.

Why rice noodles? Well, because to me they feel more delicate and light.  Rice vermicelli is just the perfect vehicle for Southeast Asian flavors (my favorite next to Japanese).

I’m using bihon noodles for this yummy Filipino pancit recipe – although you could use almost any package of rice vermicelli noodles.

What is Pancit Bihon?

Pancit is a Filipino dish that usually consists of noodles cooked with soy sauce along with some variation of meats and chopped vegetables.

Typically, the term pancit exclusively refers to noodles in Filipino. However, the literal translation, which originated from the Chinese word pien sit, means ready-made food, or cooked food.

During the Spanish colonial times, many Chinese migrants in the Philippines worked as street vendors. They were known as panciteros. 

The Chinese panciteros mainly cooked for women who worked in cigar factories. These hard-working women bought meals from panciteros because they had very little time to cook at home.

It was during this time that street food became synonymous with convenience and quality. Noodles – being one of the most convenient to-go, ready made foods – were commonly served at these food stalls.

Well – it’s pretty easy to see why the word pancit eventually took on the meaning it currently has in the Filipino food lexicon.

That’s a little slice of Philippine history for you!

Pancit Bihon vs Pancit Canton

Now, while pancit refers to noodles, there are a ton of variations in heavy rotation.

Every pancit recipe is different.

Some are served with boiled eggs and Chinese sausages, while others contain pork and shrimp. Other versions yet have an added citrus flavor – while some are kept super simple and cooked with soy sauce and a little sugar.

Pancit bihon and pancit canton are two of the most popular versions of pancit. While many variations exist even within these two types of pancit, the main difference between the two is the type of noodles used.

• Pancit bihon calls for bihon noodles (thin rice vermicelli, sometimes called rice stick noodles).
• However, in pancit canton, you’ll usually see flour stick noodles used. These pre-fried wheat based noodles are closely related to lo mein noodles.

A third, very popular Filipino noodle recipe is pancit palabok. What stands palabok apart from the crowd is that it calls for rice stick noodles to be covered in a thick shrimp gravy.

Although there are hundreds, if not thousands of different versions of pancit at the local level, one thing remains consistent across the board: noodles signify a long life. Therefore, noodles should never be cut short.

In light of this symbolism, noodles are commonly served at Filipino birthday celebrations to represent good luck in the years to come.

Ingredients for Bihon Pancit

• Peanut Oil: Most Asian recipes call for peanut oil for its nutty flavor. However, you can use a neutral oil such as vegetable or grapessed oil to make this dish and it will be just as good.
• Chicken Breast: I use boneless, skinless chicken breast for this recipe since the chicken needs to be cut into bite size pieces. But you are more than welcome to use bone-in with skin on if you are planning to serve it on top of the pancit. Cook your chicken in a separate pan until it’s cooked through and follow the same steps to the recipe.
• Garlic: I’m using two cloves, minced, to add a little pungency but you can use more if you are a garlic lover.
• Onion: I’m using a small yellow onion and chopping it into small pieces. If you don’t have a yellow onion but happened to have a white one, red one, or some shallots, that’s fine too.
• Bihon Noodles: Bihon noodles are thin noodles made of cornstarch and rice flour. They are very similar to thin rice noodles and vermicelli noodles which is why both make good substitutes.
• Mixed vegetables: I’m using a mix of green beans, carrots, and cabbage, but you can have fun here and come up with your own combination.
• Pancit Sauce: A mix of low sodium chicken stock, dark soy sauce, soy sauce, oyster sauce, and sugar.
• Salt and Pepper: Only add if you think it needs extra seasoning.

How to Make Bihon Pancit

When whipping up this yummy Filipino bihon pancit recipe, I like to get all my ingredients laid out in front of me. Doing my mise-en-place ahead of time frees me up to pay 100% attention to the task at hand.

And while this pancit dish is very easy to put together, it’s always good to have all the ingredients prepped ahead of time to avoid little mistakes.

1. Whisk all the ingredients for the sauce in a bowl and set aside.
2. Place a medium size pan on a burner over medium heat. Add a little oil and pan fry the chicken until the pieces are cooked through. Transfer them to a plate and set aside.
3. Use the same pan to add the garlic and onion, and cook for 3-4 minutes until fragrant and the onions have become translucent.
4. Return the chicken pieces to the pan and season with a little salt and pepper.
5. Add the vegetables and stir fry until the vegetables are soft but still yielding a little crunch.
6. Whisk the sauce, add it to the pan, and bring it to a boil.
7.  Add the dry pancit noodles to the pan and let the heat from the sauce cook them. Gently toss the noodles to make sure they are evenly coated. The noodles will get infused with tons of flavor this way as opposed to just being coated with sauce. They should be cooked in 3-4 minutes. If the noodles are still crunchy once the sauce has been absorbed, add a little stock (1/4 cup) to help them cook through.
8. Turn the heat off and transfer the dish to a serving bowl or plate. Season with salt and pepper and serve with soy sauce and lemon wedges.

Yummy, I’m getting hungry from just looking at these pictures!

Vegetarian Bihon Pancit

Meat not your thing? Not a problem, make it vegetarian by omitting the chicken.

A pancit loaded with vegetables is just as delicious and so colorful!

This recipe is already packed with carrots, cabbage, green beans and scallions. However, there’s no need to stop there!

The more the merrier when it comes to goodness from the garden. You might experiment with adding things like red bell pepper, leeks and broccoli to your own homemade veggie pancit creations.

And if you’re a pescatarian, you could easily substitute the chicken in this recipe for shrimp.

As always, make these recipes work for YOU. Think of my recipes as blueprints. The form is there. Your tastes should dictate the final touches!

What to Serve with Filipino Bihon Pancit

This dish is served as a main and pairs beautifully with these simple Asian sides:

• Chinese eggplant with garlic sauce
• Dry-fried green beans
• Smacked cucumber with chili oil
• Chicken egg foo young
• Green salad with restaurant-style Japanese ginger dressing

Excellent As Leftovers

This pancit bihon recipe makes the BEST leftovers!

I’ve seen Ben shoveling cold noodles into his mouth by the light of the refrigerator as a savory midnight snack. No joke, hehe.

While this pancit bihon recipe is great fresh out of the wok – or served cold out of the fridge, it also handles a reheat in the microwave pretty well. Just make sure to cover the noodles with a lid or a damp towel (or paper towel) to prevent them from drying and zap for 1-2 minutes.

Busy mom?

Make this pancit ahead of time and keep it refrigerated until it’s time to serve dinner.

Did you like this Bihon Pancit Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Bihon Pancit (Filipino)

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★★★★★

4.8 from 57 reviews

This is a deliciously sweet and savory Filipino pancit recipe that’s easy to prepare and ready in less than 25 minutes!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 people
• Category: Noodles
• Method: Stir frying
• Cuisine: Filipino

Ingredients

• 1 tablespoon peanut oil (or vegetable oil)
• 1 pound boneless, skinless chicken breast (sliced into bite size pieces)
• 2 cloves garlic (finely chopped)
• 1 small onion (finely chopped)
• 8 ounces pack bihon noodles, vermicelli noodles or rice noodles
• 1 1/2 cups mixed vegetables such as carrots, cabbage and green beans, scallions, (chopped bite size)
• salt and pepper to taste
• lemon wedges (optional)

Pancit sauce:

• 2 cups low sodium chicken stock or vegetable stock for vegan
• 2 tablespoons dark soy sauce
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce or 1 tablespoon soy sauce mixed with 1/2 teaspoon sugar for vegan
• 1 teaspoon sugar

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Instructions

1. In a wok or a large pan over medium heat, add oil and chicken and cook until tender. Transfer to a plate and set aside.
2. Add garlic and onion and cook for 2 minutes. Add the cooked chicken and season with a little salt and pepper.
3. Stir in the veggies and cook for another 3-4 minutes or until a little tender.
4. Add all the ingredients for the pancit sauce and bring to a boil.
5. Add rice noodles and stir until all the noodles are coated with the sauce. Keep on stirring and cooking until the noodles are tender (3-4 minutes).
6. Add more stock (or water) if the dish is dry before the noodles are tender.
7. Season with salt and pepper and more soy sauce if necessary. Serve immediately with lemon wedges.

Notes

Got leftovers? Save this bihon pancit in an airtight storage container and refrigerate it for up to 3 days.

To warm up the leftovers, microwave with the lid on for 1-2 minutes.

Nutrition

• Serving Size:
• Calories: 506
• Sugar: 3.4 g
• Sodium: 1022.5 mg
• Fat: 8.1 g
• Saturated Fat: 1.6 g
• Carbohydrates: 68.9 g
• Fiber: 6 g
• Protein: 36.7 g
• Cholesterol: 82.7 mg

Keywords: main, noodles, stir fry, easy dinner

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Arroz Caldo (Filipino Chicken Porridge)

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Arroz Caldo

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★★★★★

5 from 1 review

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 6
• Category: Main
• Cuisine: Filipino, Rice

Ingredients

• 5 cloves garlic
• 4 tablespoons extra virgin olive oil
• 3 thumb size ginger (peeled and julienned)
• 1 small onion (diced)
• 3 cups white rice
• 20 chicken drumsticks and wings ((or 5 regular size chicken thighs))
• 5 tablespoons Thai fish sauce
• 1/2 teaspoon saffron ((or generic saffra))
• salt and pepper

Garnish

• chopped scallions
• lemon wedges
• fried garlic and ginger

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Instructions

1. Cook rice according to directions on package. When the rice is cooked, blend half of it in a blender with a little water until thick and soupy (like porridge, to your desired consistency). Set aside.
2. Finely chop the last 2 garlic cloves. In a large pot over medium/high heat, add 2 tbsp olive oil, garlic, leftover ginger and onions. Cook for 2-3 minutes, until onions are clear (translucent) and add chicken. Lower heat to low/medium, cover and let simmer for 5 minutes.
3. Add fish sauce and 1/2 cup of water (do NOT stir), cover and cook on low for 5 minutes. Stir and add enough water to cover the chicken, bring to boil, cover and let simmer for 20 minutes.
4. Add blended rice mixture, stir well and add remaining unblended rice. Add saffron and stir well until porridge color turns golden yellow.
5. Bring to a boil, cover and simmer for 5-10 minutes, until rice has thickened, stirring occasionally to prevent rice from sticking to the bottom of the pot.
6. Turn the heat off, verify that chicken is cooked through and let cool for 5-10 minutes.
7. Serve in a bowl and top with fried garlic, ginger, scallions and lemon wedge.

Garlic and ginger garnish

1. In a pan over medium high heat, add minced garlic, half of the ginger strips and 2 tbps olive oil. Fry until light brown and set aside.

Nutrition

• Calories: 1061
• Saturated Fat: 10

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Arroz Caldo (Filipino Chicken Porridge)
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Chicken Adobo Recipe

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Chicken Adobo Recipe

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

One of my favorite dishes of all time, chicken adobo is a traditional Filipino dish that’s salty, tangy and addictive! Serve it on a bed of rice to soak in all of that adobo goodness!

• Prep Time: 5 minutes
• Cook Time: 35 minutes
• Total Time: 40 minutes
• Yield: 2
• Category: Main
• Cuisine: Filipino, Poultry

Ingredients

• 3/4 cups water
• 1/2 cup distilled white vinegar
• 2 tablespoons soy sauce
• 3 bay leaves
• 1/2 teaspoon whole peppercorns
• 2 cloves garlic (crushed)
• 1/2 tablespoon salt
• 4–5 chicken thighs or drumsticks
• 1 tablespoon olive oil
• 2 tablespoons brown sugar (optional)

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Instructions

1. In a large pot, combine the water, vinegar, soy sauce, peppercorns, bay leaves, garlic, and salt. Mix together. Give it a taste and see if this marination is to your liking.
2. NOTE: If you need to balance this mixture to taste. Add vinegar, soy or water however you wish, but do it at this stage. If you want some sweetness, add a little (approx 2 tbs) brown sugar, which will thicken and make a nice glaze to the chicken later.
3. Add chicken pieces and simmer over low heat (uncovered) until chicken is cooked through and tender (25 to 30 minutes or until internal temperature is 180 degrees).
4. Remove chicken from pot and brown in oil in a large skillet over medium high heat. Since the chicken is technically cooked through, you only have to sear till brown on either side about 2-3 minutes each side. I recommend a cast-iron skillet to give it a nice browning. I’ve used non-stick pans in the past, but it just doesn’t give it that seared look.
5. Return chicken, with oil/juices, back to pot with reserved sauce. Cover and simmer over medium heat until desired amount of sauce is yielded. Serve with white rice.

Notes

Chicken Adobo will keep in the fridge for 3-4 days.

Nutrition

• Calories: 288
• Sugar: 9.3
• Sodium: 2781
• Fat: 12.8
• Saturated Fat: 2.3
• Carbohydrates: 12.7
• Fiber: 0.6
• Protein: 28.9
• Cholesterol: 119

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Chicken Adobo Recipe
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