Famous Filipino Recipes
Welcome to Filipino Eggrolls! We invite you to discover and learn our way of cooking Filipino recipes and Bicol recipes. It’s a tradition and culture that’s passed on by our ancestors to our great-great grandparents, and on down to our parents. At Filipino Eggrolls, we keep alive the traditional culinary teachings of cooking Pinoy foods, from one generation to another, one family to the next.
We are just a group of family members who love to get-together when time allows. We have our love in reminiscing fun memories about our families, everything involving our way of life and we’re definitely fond of cooking! We love to pass on such tradition of Filipino family closeness and the joy of preparing good food, like the Laing, Pinangat, Pansit, Bicol Express, Sinapot and more! We hope you enjoy our free Filipino recipes or Bicol recipes, as much as we enjoy sharing them with you!
Millie's Lumpia(Eggrolls) Recipe
Janis's Ginisang Upo & Pritong Salmon Recipe
Meld's Chicken Adobado Recipe
Ludwig's Beef Caldereta Recipe
Nimfa's Beef Steak(Bistek) Recipe
Cathy's Sinigang na Baboy(Pork Soup) Recipe
Mark's Pansit Lomi Guisado Recipe
Missy's Pavlova(Brazo de Mercedes) Recipe
Missy's Pastry Specials
We’re sharing our favorite Lumpia (Filipino Eggrolls) recipe and other popular Filipino dishes that everybody loves. We have our own “queen of lumpia” who can make eggrolls in different ways and ingredients.
Our family of smart, hardworking, pretty? , independent and self-proclaimed cooks who love to serve good food on the table, are highly-competitive and ready to share Filipino recipes their own way. Whether it’s Millie’s, Mel’s, Janis’s, Missy’s or Cathy’s way, it matters not. You will love it anyway.
We also have our male cook, Mark, who enjoys selling foods he makes at their frontyard with his wife, Melissa. And then, there’s Lugwig with all his yummy Bicol and other Pinoy recipes he makes!
We hope you’ll enjoy browsing and checking out our favorite Pinoy foods and recipes, and soon enough they will be served with joy on your dinner table. We not only share our recipes. We don’t mind sharing to you our customs and traditions, the Pinoy way. God bless!
Featured Pinoy Recipes
It’s a rice noodle recipe that everybody loves, and it never gets old. We call it Pansit, the Chinese version of Chow Mein. It’s cooked in different variations depending on your choice of rice noodles. This noodle recipe was introduced by the Chinese immigrants to the Filipino natives centuries ago.
As time went by, it became our local dish. Many types of noodles and various cooking styles have expanded, and that’s how Pansit came out to be. We have many choices in the noodles we cook it with. There’s Canton, Malabon, Bihon, Lomi and Bato, just to name a few.
Bitter Melon Dish
Yes, it tastes as it is called it is, the name is Bitter Melon, or Bitter Gourd in English, Ampalaya in Tagalog and the Bicolanos have a name for it, too, no surprise. Ampalaya is called in many different languages in many different corners of the world.
Strangely so, despite its unique, bitter taste, Asians or Filipinos most of all, found ways to get rid of that annoying flavor, and turn bitter melon fruits in various kinds of recipes that over time, has become a part of a favorite Filipino lunch or dinner meal.
I dare you to try some, if someone ever happens to let you try it. It won’t be so bad, I promise!
Bicol’s traditional dish, the term Bicol Express is derived from the railway trains operating from Malabon, Manila to Legazpi, in the early days. Obviously, there’s more to the story, but this Bicol delicacy is basically made with an abundance of long hot chili peppers, stewed in coconut milk and bagoong alamang (shrimp paste).
Over time, different variations in ingredients have been introduced by many, then meat was introduced to the mix. While its nutritional value has high level of saturated fats and cholesterol, others have found ways to reduce its unhealthy substance.
Bicol’s original! Laing is referred to dried taro leaves cooked in coconut milk and smoked fish, spiced with siling labuyo(Filipino chili pepper), lemongrass, ginger, onions, garlic and shrimp paste. Laing is best served when oily curd appears around the edges and the top of the cooked taro leaves. Substituting tinapa with pork belly is also best.
Although we don’t use fresh taro leaves to cook Laing, it’s important to mention that fresh taro leaves contain a toxin that causes throat itching when eaten. Sundrying prior to cooking reduces the toxic crystals causing that itchy reaction.
Featured Bicol Fruits
Called as Macopa or Makopa in Tagalog, Sambo in some parts of Bicol region, while others call it Tambis. In English, it’s Wax Apple but it vaguely tastes like one. Unlike other tropical fruits, Sambo is rarely seen, even in our country. Its tree can grow as tall as eyes can see. It bears a lightly sweet-tasting fruit that’s green when young, and reddish-pink when they ripen.
I still recall, my childhood friends and I used to climb my grandpa’s Sambo tree. We were like little monkeys hanging on every branch, trying to reach that one fruit we thought as the best among the many. We munch on one Sambo fruit to another, as we sat on one same branch of the tree.
Round, shiny, smooth-skinned sweet fruit, called in different names in Latin America, Caimito is also called Star Apple in English. It’s known to be native to the Greater Antilles and the West Indies, and over time has spread in the tropics including the Philippines.
Caimito grows tropical sweet fruits that are so juicy when ripe. Its tree can go as tall as 60-65 ft. Its fruit has denser skin, milky sweet in texture, with seeds that are big and dark. We have 2 types of Caimito in the Philippines, one is green and the other is purple. Careful when you eat them, tar drops when it’s cut open!
In Tagalog they call it Siniguelas, but in Bicol, it is Sirguelas. Also called Jocote in the Carribean Islands, Siniguelas or Sirguelas bears deliciously sweet and juicy fruits. The riper they turn, the sweeter they become. They grow from green when young to red and orange when ripe.
Sirguelas is apparently native to the Caribbean Islands and Central America. As I read through more information as to how it became one of our grown fruits, I learned that the Spanish explorers brought Sirguelas to the Philippines. According to record history, people have been using Sirguelas fruits for both food and medicine for thousands of years.
Pili Nuts are known to be indigenous to the Central Bicol region, in the Philippines. This tropical fruit is uniquely edible from its pulp, to its fruit nuts. Pulps turn from green to purple when ripe, and some people boil them to be eaten.
Boiling ripened Pili Nut pulps also makes it easier to get through to its nut that’s inside its very hard shell. They are really delicious when eaten fresh. Pili nuts are not just cultivated for its edible fruits. They are also used to produce cosmetics, soaps and other health products. Bicolanos also have different ways in using them as a source for candies and desserts.