10 Spicy Filipino Recipes
Choose Philippines | Jun 02, 2014
But more than your cravings, spicy meals boast of health benefits, from fiber to Vitamin A.
If you can stand the heat, why not add spicy food to your diet, if you haven't already?
Here are some Filipino dishes that you can cook at home:
1) Pinangat (Bicol)
Pinangat, a popular Bicolano dish, is actually a combination of gabi leaves, ginger, dried fish, pork, shrimp paste (balaw), and crushed siling labuyo cooked in coconut milk.
- ½ kg buyod or freshwater shrimp, peeled and seasoned with 1 ½ tbsp salt
- meat of 5 lukadon (alangan na niyog, grated)
- 2 onions, chopped
- 2 tbsp. grated ginger
- 6 cloves garlic
- a few pieces of siling labuyo
- 20 to 25 fresh gabi leaves (should be intact with no holes)
- young coconut midrib or kitchen string with which to tie each pinangat
- 6 to 8 stalks of tanglad or lemongrass (lower white portions only), smashed
- 3 to 4 cups thin coconut milk
For the sauce/ topping:
- 2 cups thick coconut cream
- 5 cloves garlic, finely chopped
- 4 shallots, finely chopped
- 2 stalks tanglad or lemongrass (lower white stalks), smashed
- salt to taste
- 3 to 5 spring onions, finely chopped
1) Combine the buyod, grated lukadon, onion, ginger, garlic and siling labuyo and chop them together using a large knife or cleaver until the mixture looks like cornmeal.
2) Wrap 2 to 3 tablespoons of the mixture in two (overlapping) gabi leaves and tie each with a coconut midrib or kitchen string.
3) Line a heavy-bottom pot with the smashed tanglad and arrange the pinangat pieces on top. Pour the thin coconut milk over the pinangat.
4) Cover the pot and simmer over low heat, shaking it once in a while to prevent burning. The pinangat is done when the gabi leaves are already soft or when all of the thin coconut milk has evaporated.
5) While the pinangat is cooking, boil together in a separate saucepan the thick coconut cream, garlic, shallots and tanglad.
6) Season with salt and simmer until the mixture resembles a thick creamy sauce. Sprinkle the spring onions on top and remove from heat.
To serve, arrange the pinangat in a wide platter and top with the sauce.
2) Kinilaw (Kilawin) na Tuna (General Santos)
Kinilaw na tuna is a raw fish salad made from fresh tuna mixed with vinegar, garlic, onion, ginger, calamansi juice, salt, and pepper.
- 500 grams fresh yellow fin tuna fillet, cut into cubed
- 1/3 cup spiced vinegar
- 4 gloves garlic, finely minced
- 1 white onion, chopped
- 2 tablespoons minced ginger
- 4 tablespoons calamansi or lime juice
- salt and pepper to taste
- 3/4 cup vinegar for washing
- 1 red onion, chopped(optional)
- 3 pieces birds eye chili (siling labuyo), chopped(optional)
- 1 tablespoon sugar(optional)
- 2 tomatoes, diced(optional)
- 1/2 cup pork cracklings (chicharon), crushed
1) In a bowl, combine cubed tuna and vinegar then mix well.
2) Let stand for 2 minutes then drain vinegar.
3) Add the remaining ingredients then mix well.
4) Cover and refrigerate for 30 minutes. Serve chilled with beer.
3) Laing (Bicol)
Laing is a combination of taro leaves cooked in coconut milk, salted with fish bagoong and a lot of spicy labuyo.
- 300 grams of pork belly, cut into half-inch cubes
- 2 thumb-sized pieces of ginger, peeled and julienned
- 4 to 6 cloves of garlic, minced
- 1 medium onion, chopped
- 4 to 8 chilis, roughly chopped (I used red and green finger chilis, the level of hotness varies from one chili variety to another, so you’ll have to make your own calculations as to how much you need)
- 2 tablespoons cooking oil
- 4 cups of coconut milk (if using fresh, combine the first and second extractions)
- 100 grams of dried taro leaves
- 1 tablespoon fish sauce, to taste (just add salt if desired)
- 1/4 teaspoon msg
- 1/4 black ground pepper
1) Heat the cooking oil in a pot saute garlic, onions and ginger and saute or stir for a few minutes.
2) Add the pork then stir fry for 5 minutes or until light browned.
3) Add in coconut milk, msg, black ground pepper, fish sauce and soak dried taro leaves chilies. Bring to boil.
4) Cover and simmer for at least 15-20 minutes until sauce is thicken.
5) Serve hot, share and enjoy.
4) Spicy Dinuguan (Cebu)
Dinuguan is a Filipino savory stew of meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili, and vinegar.
- 1 k. of pork belly, cut into small cubes
- 350 g. of pork liver
- 4 c. of pig’s blood
- 3 chili peppers (siling haba)
- 1 head of garlic, crushed and minced
- 1 thumb-sized piece of ginger, minced
- 3 onions, halved and sliced thinly
- 1 pouch of sinigang mix good for 1 liter of broth
- 1 bay leaf
- pepper (optional)
- 1 tbsp. of cooking oil
1) Refrigerate the pig’s blood until needed.
2) Heat a heavy casserole.
3) Pour in the cooking oil. When the oil starts to smoke, add the garlic and ginger.
4) Sautee until fragrant. Add the pork pieces and cook over high heat until the edges of the pork start to brown.
5) Add the onions, chili peppers, bay leaf and sinigang mix and continue cooking until the onions are transparent.
6) Season with salt and pepper, if using.
7) Pour in just enough water to cover.
8) Bring to a boil, lower the heat, cover and simmer for 30-45 minutes or until the pork is very tender.
9) Add more water, a little at a time, if the liquid dries up before the pork is cooked.
10) Meanwhile, mince the liver.
11) Season with a little salt.
12) When the pork is tender and most of the liquid has evaporated, take the pig’s blood out of the refrigerator.
13) Transfer to a clean bowl. With you hands, mash solid masses to a pulp. Pour the mashed blood and the liquid into the casserole. Bring to a boil.
14) Cook over medium heat, stirring, for about 5 minutes. Add the minced liver and cook for another minute or two.
15) Add more salt if necessary.
16) Serve the Dinuguan hot with puto (sweet rice cakes) or steamed rice.
5) Kinunot (Bicol)
Kinunot is a dish with stingray or crabs which are cooked in coconut cream, malunggay leaves, and spicy chili.
- 1 kilo pagi, stingray
- 2 bundles malunggay leaves, remove from stem
- 1 thumb size ginger, cut into thin strips
- 2 thumb size ginger, crushed
- 3-4 cups coconut milk
- 1/2 cup kakang gata
- 1/2 head garlic, crushed
- 1 medium size onion, chopped
- 1-2 pcs. siling labuyo, chopped
- 2-3 pcs. siling haba
- 1/4 cup vinegar
- 2-3 pcs. bay leaf
- 1 tbsp. peppercorn
- salt and pepper
1) Wash stingray by rubbing the skin with salt, rinse and drain.
2) Cut into large pieces about 2” cubes.
3) Put cut stingray in a pot, add in enough water to cover the stingray meat, crushed ginger, peppercorns, bay leaf and about 1 tsp. of salt.
4) Boil for 2-3 minutes or until tender and just cooked, remove from pot drain and keep aside to cool down.
5) Flake the meat, keep the cartilage and ligaments. In a saucepan, put about 3-4 cups of coconut milk, garlic, onions and ginger, let boil and simmer stirring constantly to avoid the milk from curdling for 8-10 minutes or until the coconut milk thickens and reduce to half.
6) Now add the flaked stingray, vinegar and simmer for another 3-5 minutes or until oil start to come out, season with salt and pepper to taste.
7) Add the kakang gata, siling labuyo, siling haba, and malunggay leaves.
8) Cook for 3-5 minutes or until the liquid is reduced to creamy texture.
9) Serve with hot steamed rice.
6) Insarabasab (Ilocos)
Insarabasab is Ilocano broiled pork tossed with ginger and onion in vinegar.
- 1/2 kilo pork in 1” thick slices, pork belly
- 1 large size onion, finely diced
- 2 thumb size ginger, finely diced
- 2-3 pieces hot chili, chopped or sliced
- 1/4 cup vinegar, sukang Iloko
- salt and pepper
1) Generously rub the pork slices with salt on all sides.
2) At high heat broil the pork for 2 to 3 minutes each side or until lightly charred in open charcoal flames, do not overcook.
3) Now cut the pork in slices or cubes and place in a big bowl; add the ginger, onion, chili, and a few dashes of pepper, as well as the vinegar.
4) Toss the mixture and let stand for a couple of minutes for the vinegar to seep into the pork.
5) Serve immediately with steamed or garlic rice.
7) Bicol Express
Bicol Express is a sautéed pork meat with coconut milk and chili peppers.
- 4 cups chili pepper, seeded and sliced
- 1 tbsp. salt
- 2 cups thin coconut milk
- 1-1/2 to 2 cups fresh alamang (tiny shrimps)
- 1/2 lb. pork belly, diced
- 3 cloves garlic, minced
- 1 medium-sized onion, minced
- salt to taste
- 1 cup thick coconut cream
The most famous spicy dish in the Philippines was popularized in the district of Malate, Manila but made in the traditional Bicolano style.
1) Soak chilies in water with salt.
2) Let stand for 30 minutes and then rinse thoroughly. Drain.
3) In a skillet, mix thin coconut milk, crab alamang, pork, garlic, onion and salt.
4) Bring to a boil, lower heat and then simmer for 10 minutes.
5) Add chilies and cook until half the liquid has evaporated.
6) Pour in thick coconut cream and continue cooking until oil comes out from the cream.
8) Spicy Sisig (Pampanga)
Sisig is a Filipino dish made from parts of pig’s head and liver, usually seasoned with calamansi and chili peppers.
- 1 kilo pork face / maskara
- 2 hard boiled eggs, diced
- 1 cup ginger, chopped
- ¼ cup bell pepper, chopped
- ¾ cup onions, chopped
- hot pepper (as desired), chopped
- green onions
- 5 tablespoons vinegar
1) Wash the pork. Rub salt. Grill until cooked. Chop the grilled meat into squares.
2) Transfer the chopped meat into a warm pan. Add ginger and bell pepper and mix.
3) Keep the heat low. Wait a minute or two then add the onions and eggs and mix.
4) Pour in the vinegar. Add salt if needed. Add hot peppers and mix.
5) Top with green onions and remove from heat.
9) Kinalas (Bicol)
Kinalas is pork brain noodle soup topped with vinegar and chili peppers.
- 1 cup of steamed yellow pancit noodles
- 1 ½ cup of bulalo stock
- special kinalas sauce
- sliced kinalas or beef
- 1 teaspoon of diced garlic chips, sautéed
- spring onions, chopped
- sliced egg
1) Prepare the steamed pancit noodles in a bowl.
2) Boil the bulalo stock using beef buto-buto (ribs and legs) and add salt, pepper, and other condiments to taste. Cut meat from the beef parts boiled in the stock and put meat on top of bulalo. Pour 1 ½ cup of the stock over pancit.
3) Prepare the special kinalas sauce, which tastes meaty and salty at the same time (ingredients withheld for business secrecy purposes but try your luck by asking the kinalas cook for the ingredients). Pour one to two teaspoons of the kinalas sauce on bowl of soup.
4) Top with diced spring onions and garlic for added taste. Add a slice of egg according to taste. Serve hot.
10) Easy-to-cook Lucky Me's Extra Hot Chili Pancit Gambas
Pancit Gambas made easy in just a few steps!
- 2 packs Lucky Me! Pancit Canton Extra Hot Chili
- 2 tbsp olive oil
- 3 tbsp garlic, minced
- 8 pieces medium size shrimps, peeled and de-veined
- 4 tbsp buttom mushrooms, sliced
- 1/4 tsp paprika
1) Set aside Lucky Me! Pancit Canton Extra Hot Chili (LM) seasoning, soy sauce, and oil.
2) Boil LM noodle cakes in water for 3 minutes. Drain.
3) In a small frying pan, heat olive oil. Sauté the garlic until fragrant but not browned. Add the shrimps, mushrooms, and paprika. Continue to cook until shrimps turn pink.
4) Stir in cooked LM noodles, LM seasoning, LM soy sauce, and LM oil. Mix well and serve.
Fire up your taste buds with an even spicier kick. Enjoy it with your friends for an extra exciting eating experience. Dare to try it -- these dishes aren't for the faint of heart!