Name: Kamayan Feast @RecipesbyNora
Uploaded: 2026-09-20T08:17:00-05:00
Duration: 8 min 17 s
Description: Kamayan Feast

Kamayan Feast

Recipes by Nora 2026-09-20 | Kamayan Feast

Filipino Beef Mechado Recipe | Easy Tomato-Based Stew with Potatoes & Carrots

Recipes by Nora 2025-04-09 | Mechado is a classic Filipino beef stew simmered in a rich, tangy tomato sauce. Traditionally, it was made with larded beef—fatty strips threaded through the meat to keep it juicy. This version skips that step for a simpler approach—but it’s just as hearty and delicious!

recipesbynora.com/beef-mechado

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ℹ️ Recipes by Nora - Your source for delicious Filipino recipes

Hello! My name is Nora. I'm here to share authentic Filipino recipes and foreign-inspired dishes beloved by Filipinos. Browse through recipes and learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.

#BeefMechado #FilipinoFood #FilipinoRecipes #TomatoStew #RecipesByNora #PinoyCooking
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Easy Biko Recipe | Filipino Sticky Rice Cake with Coconut Milk and Latik

Recipes by Nora 2025-04-05 | This Filipino sticky rice cake is made with coconut milk and panutsa (jaggery), then topped with crispy, toasty latik. With just basic ingredients and a little patience, this easy Biko recipe comes together in no time!

recipesbynora.com/biko

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ℹ️ Recipes by Nora - Your source for delicious Filipino recipes

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#BikoRecipe #FilipinoDesserts #StickyRiceCake #Kakanin #RecipesByNora #FilipinoFood #Latik
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Bibingkang Malagkit Recipe | Filipino Sticky Rice Cake with Coconut Caramel Topping

Recipes by Nora 2025-03-29 | Bibingkang Malagkit is a sweet, sticky rice cake made with glutinous rice and coconut milk. It has a soft, chewy texture and is topped with a layer of latik, a rich coconut syrup made from reduced coconut milk and brown sugar. This easy-to-follow recipe uses some basic ingredients you probably already have at home!

For Full Recipe please visit: www.recipesbynora.com

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ℹ️ Recipes by Nora - Your source for delicious Filipino recipes

Hello! My name is Nora. I'm here to share authentic Filipino recipes and foreign-inspired dishes beloved by Filipinos. Browse through recipes and learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.

#BibingkangMalagkit #FilipinoDesserts #StickyRiceCake #Kakanin #RecipesByNora #FilipinoRecipes #CoconutDessert
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Adobong Puti Recipe | White Filipino Adobo without Soy Sauce

Recipes by Nora 2023-09-26 | Adobong Puti (White Adobo Without Soy Sauce)

Meet Adobong Puti: A Twist on the Classic Adobo. Unlike your usual soy sauce-based adobo, this one keeps it simple. It's all about tender chicken and pork simmered in vinegar, highlighting their natural flavors. With a generous dose of garlic and peppercorns, it's an easy-to-make yet incredibly delicious dish.

Hey friends! 😊 Need to upgrade your kitchen game? Nakano Knives are a total game-changer! 🌟 Just use my code RECIPESBYNORA when you check out through the link below—trust me, your kitchen will thank you! 🍳🔪 Happy Cooking! 🎉"

Link: nakano-knives.com/recipesbynora

Equipment

Large sauté pan or a heavy-bottomed pot

Ingredients

2 pounds pork belly 1½-inch pieces (see note)
1½ pounds chicken (2 legs, 2 thighs) skin-on, bone-in (see note)
1 head garlic smashed
1 teaspoon freshly cracked black pepper
1 cup vinegar (see note)
1 cup water more as needed
1 tablespoon sugar
1 tablespoon patis
3 bay leaves
3-4 pieces whole green chilies optional (see note)
Salt to taste
Neutral oil (for searing and sautéing)

Instructions:

1. Season the Meat: Generously season the chicken and pork with salt.
2. Sear the Meat: In a sauté pan or a heavy-bottomed pot, heat a bit of oil over medium-high heat. Sear the pork belly until it's well-browned on both sides. Transfer to a plate.
Then, sear the chicken legs and thighs on both sides until they achieve a light, golden-brown color, about 3 minutes on each side. Transfer to a plate.
3. Sauté Aromatics: Remove any excess oil. Sauté the smashed garlic until it becomes fragrant, about a minute. Add the peppercorns and cook for about 30 seconds or until they become aromatic.
4. Add Pork and Simmer: Place the seared pork belly back into the pan. Pour in the vinegar, water, fish sauce, sugar, and bay leaves. Stir to combine.
Bring it to a boil, then cover and reduce the heat to medium. Let it simmer for 30 minutes.
5. Add Chicken and Simmer: Place the chicken legs and thighs in the pan. Continue to simmer for about 30 more minutes or until both the chicken and pork are tender.
Check periodically to ensure it doesn’t dry out completely. If it appears to be getting too dry, feel free to add a bit more water as needed.
6. Add Chilies: Once the meat is tender, add the green chilies and let it cook for about 5 minutes.
7. Taste and Adjust: At this point, the sauce should have reduced significantly. Taste and adjust the seasoning according to your preference.
Spoon some of the reduced sauce or the oil over the meat. Turn off the heat.

Notes:

- Chicken: I used chicken legs and thighs because they’re juicier and packed with flavor. They hold up well during the simmering process, absorbing all the flavors while staying tender.
- Pork: I used pork belly for its layers of meat and fat, staying moist and flavorful. For a leaner option, pork shoulder is an excellent substitute.
- Vinegar: I recommend using coconut or cane vinegar for an authentic taste. You can use distilled white vinegar as a substitute.
- Green Chilies: While not a common ingredient and entirely optional, adding long peppers (siling haba), serrano, or jalapeño peppers adds subtle heat and freshness. Keep them whole to control the heat, preventing the dish from becoming overwhelmingly spicy.

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ℹ️ Recipes by Nora - Your source for delicious Filipino recipes

Hello! My name is Nora. I'm here to share authentic Filipino recipes and foreign-inspired dishes beloved by Filipinos. Browse through recipes and learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.

#AdobongPuti #FilipinoAdobo #NoSoySauceAdobo #FilipinoRecipes #RecipesByNora #WhiteAdobo #ChickenAdobo #PorkAdobo

Atsara Recipe (Atchara) | Filipino Pickled Green Papaya

Recipes by Nora 2023-07-24 | Achara (Easy Pickled Green Papaya and More Variations)

Achara (also spelled as atchara or atsara), in Filipino cuisine, is a type of quick pickles or refrigerator pickles primarily made with thin strips of green papaya in a pickling solution of vinegar, water, sugar, salt, and pepper. It is refrigerated for at least three days then ready to brighten up just about any meal.

Equipment

Julienne peeler or slicer (optional)
2 quarts wide-mouthed jars (or 4 pints)

Ingredients

2 pounds green papaya julienned
1 medium carrot julienned
1 small red bell pepper julienned
1 red onion thinly sliced
½ teaspoon whole peppercorns sub: ground pepper
½ teaspoon red pepper flakes
2½ cups distilled white vinegar
1 cup water
1 cup granulated sugar adjust to taste
1 teaspoon salt adjust to taste
4 garlic cloves grated
1 tablespoon grated ginger

Instructions

1. Combine green papaya, carrots, red bell pepper, and red onion in a bowl.
2. Add whole peppercorns and crushed red pepper. Toss them together.
3. Boil vinegar, water, sugar, salt, ginger, and garlic in a saucepan. Give it a taste and adjust if necessary.
4. Tightly pack the vegetables into glass jars and pour the hot brine until completely submerged.
5. Let it cool, then put the airtight lids on.
6. Allow it to marinate in the refrigerator for at least a day before eating. If you want a more intense flavor, leave it for a little longer.

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ℹ️ Recipes by Nora - Your source for delicious Filipino recipes

Hello! My name is Nora. I'm here to share authentic Filipino recipes and foreign-inspired dishes beloved by Filipinos. Browse through recipes and learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.

#Atsara #AtcharaRecipe #PickledPapaya #FilipinoSideDish #RecipesByNora #FilipinoCondiments #Kakanin #FilipinoFood

How to Cook Irresistible Pork Binagoongan | Delicious Filipino Recipe #shorts

Recipes by Nora 2023-07-01 | #shorts

Pork Binagoongan (Pork with Shrimp Paste)

Pork Binagoongan is a Filipino stew with tender pieces of pork belly in a flavorful sauce made with umami-rich fermented shrimp paste. Many variations exist; this one has coconut milk and plenty of chilies. If you enjoy the distinct taste of shrimp paste, you will love this recipe!

Equipment

Dutch oven, heavy-bottomed pot, or sauté pan

Ingredients

2 pounds pork belly, shoulder, or ribs cut into small pieces
1 bay leaf
6 garlic cloves 2 smashed, 4 minced
1 small onion chopped
2 ripe Roma tomatoes chopped
2-4 red or green chili peppers
½ cup sautéed shrimp paste
1 cup coconut milk or water
Fish sauce, to taste (optional)
Sugar, to taste (optional)

Instructions

1. Place the meat in a pot and partially cover it with water. Add the bay leaf, 2 smashed garlic cloves, a generous pinch of salt, and some pepper.
2. Cover and allow it to simmer over medium heat for 20-30 minutes until the meat becomes tender and most of the water has evaporated.
3. Uncover and allow the remaining water to evaporate. Render the fat from the pork and lightly brown the meat, tossing it constantly. Be careful, as they may splatter. Transfer them to a plate and remove excess pork fat from the saucepan.
4. In the same pot, sauté the onion and garlic until softened, about 2 minutes. Then add the tomatoes and continue sautéing until they caramelize, about 3 minutes. Add more oil if necessary.
5. Add half of the chili peppers and the shrimp paste, then sauté for about a minute.
6. Add coconut milk or water. Scrape the fond or browned bits from the bottom of the pan. Let it simmer and taste to see if it needs fish sauce or a little sugar to balance the flavors.
7. Return the meat back to the pot and let it cook covered for 5 minutes, allowing it to absorb all the delicious flavors.
8. Add the rest of the chili peppers, then serve and enjoy!

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ℹ️ Recipes by Nora - Your source for delicious Filipino recipes

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Pork Binagoongan with Gata | Creamy Filipino Pork in Shrimp Paste and Coconut Milk

Recipes by Nora 2023-06-30 | Pork Binagoongan with Gata (Pork in Shrimp Paste with Coconut Milk)

Pork Binagoongan is a Filipino stew with tender pieces of pork belly in a flavorful sauce made with umami-rich fermented shrimp paste. Many variations exist; this one has coconut milk and plenty of chilies. If you enjoy the distinct taste of shrimp paste, you will love this recipe!

Equipment

Dutch oven, heavy-bottomed pot, or sauté pan

Ingredients

2 pounds pork belly, shoulder, or ribs cut into small pieces
1 bay leaf
6 garlic cloves 2 smashed, 4 minced
1 small onion chopped
2 ripe Roma tomatoes chopped
2-4 red or green chili peppers
½ cup sautéed shrimp paste
1 cup coconut milk or water
Salt and pepper, to taste
Fish sauce, to taste (optional)
Sugar, to taste (optional)
Neutral oil (for sautéing)

Instructions

1. Place the meat in a pot and partially cover it with water. Add the bay leaf, 2 smashed garlic cloves, a generous pinch of salt, and some pepper.
2. Cover and simmer over medium heat for 20-30 minutes until the meat becomes tender and most of the water has evaporated.
3. Uncover and allow the remaining water to evaporate. Render the fat from the pork and lightly brown the meat, tossing it constantly. Be careful, as they may splatter. Transfer them to a plate and remove excess pork fat.
4. In the same pot, sauté the onion and garlic until softened, about 2 minutes. Then add the tomatoes and continue sautéing until they caramelize, about 3 minutes. Add more oil if necessary.
5. Add half of the chili peppers and the shrimp paste, then sauté for about a minute.
6. Add the coconut milk or water, then mix them together while scraping the fond or browned bits from the bottom of the pot. Taste to see if it needs fish sauce or a little sugar to balance the flavors.
7. When it starts to simmer, add the meat and let it cook covered for 5 minutes, allowing it to absorb all the delicious flavors.
8. Add the rest of the chili peppers, then turn off the heat.

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ℹ️ Recipes by Nora - Your source for delicious Filipino recipes

Hello! My name is Nora. I'm here to share authentic Filipino recipes and foreign-inspired dishes beloved by Filipinos. Browse through recipes and learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.

#PorkBinagoongan #BinagoonganWithGata #FilipinoRecipes #PorkRecipes #BagoongAlamang #RecipesByNora #FilipinoFood

Lumpiang Shanghai Recipe | Crispy Filipino Spring Rolls with Pork

Recipes by Nora 2023-06-25 | Lumpiang Shanghai (Fried Spring Rolls)

Lumpiang Shanghai, the most popular variety of lumpia, is a crispy fried spring roll filled with ground meat and vegetables. It's a bite-sized treat served as an appetizer or finger food with a dipping sauce. Not only is it easy to make, but you can also make it ahead and fry it straight from the freezer.

Equipment

Saucepan or wok (for deep-frying)

Ingredients

1 pound ground pork or chicken
3 cloves garlic minced
1 small onion finely chopped
1 small carrot finely grated
2 scallions finely chopped
1 teaspoon kosher salt use less for table salt
½ teaspoon ground black pepper
1 tablespoon soy sauce
1 tablespoon oyster sauce or fish sauce
24 lumpia or spring roll wrappers (5" squares) thawed, if frozen
Neutral oil for frying
Spiced vinegar or sweet chili sauce for serving

Instructions

1. Combine ground pork, garlic, onion, carrots, scallions, salt, pepper, soy sauce, and oyster sauce in a bowl. Mix until thoroughly combined.
2. Set a wrapper in a diamond shape and spoon a little over 1 tablespoon of the mixture across the lower half, forming a 3-inch log.
3. Fold the bottom of the wrapper over the filling and fold the sides inward.
4. Roll it tightly from the bottom to the top, forming a neat spring roll.
5. Seal the end of the wrapper with water to secure the roll. You can also use water with cornstarch or egg wash, depending on the type of wrappers you are using.
6. Repeat the process with the remaining filling and wrappers. If making ahead, you can freeze them to fry later.
7. Set a saucepan or a wok over medium-high heat (350-375° F). Add enough oil to submerge the spring rolls.
8. To check the oil temperature without a thermometer, dip a wooden chopstick into the oil. If small bubbles form around it, the oil is hot enough for frying.
9. Deep-fry them in batches until golden brown, turning as needed, about 5 minutes.
10. Drain them on a paper towel-lined plate or a wire rack. Serve them hot with your favorite dipping sauce.

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ℹ️ Recipes by Nora - Your source for delicious Filipino recipes

Hello! My name is Nora. I'm here to share authentic Filipino recipes and foreign-inspired dishes beloved by Filipinos. Browse through recipes and learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.

#LumpiangShanghai #FilipinoSpringRolls #FilipinoRecipes #CrispyLumpia #RecipesByNora #LumpiaRecipe #PorkLumpia #FilipinoFood

Eggplant Omelet - Try This Delicious Filipino Dish!

Recipes by Nora 2023-06-22 | #shorts

Tortang Talong (Eggplant Omelet)

Tortang Talong (Eggplant Omelet) is the Filipino version of an omelet with smoky, custardy eggplant grilled on an open flame. It is dipped in an egg mixture and fried, creating a fluffy omelet with crispy edges. It's a simple yet flavorful way to elevate the humble eggplant into a special and satisfying meal.

Equipment

Small skillet or wok

Ingredients

2 Japanese or Chinese eggplant
3 eggs beaten well
1 teaspoon fish sauce
Salt and pepper to taste
Neutral oil with a high smoke point (for frying)

Instructions

1. Use a fork to pierce the eggplant to allow the steam to escape as it cooks, preventing it from bursting. Grill them on the stove over medium-high heat, preferably on a wire rack.
Turn them with tongs every few minutes until the skin is charred and flaky and the flesh becomes soft. Alternatively, you can broil them in the oven until charred.
2. Once cool enough to handle, peel the charred skin while leaving the flesh intact. You can use a spoon to scrape any burnt bits or rinse them gently under running water.
3. Flatten them with a fork, keeping them as whole as possible. Set them aside.
4. Combine the eggs, fish sauce, a pinch of salt, some ground pepper, scallions, and chilies (if using) in a bowl. Beat until frothy to create a lighter and fluffier omelet.
5. Dip the eggplant into the egg mixture, coating them well. If you prefer to fry them separately, you can use two bowls to make it easier to slide them into the pan.
6. Heat a small skillet or wok over medium-high heat and add a generous amount of oil, around ½-inch thick. Once the oil starts smoking, carefully slide the eggplant into the skillet. The hot oil will create a fluffy omelet with crispy edges.
7. Fry until the edges are brown, about 1 minute. If the eggs have spread out too much, you can fold the sides inward.
8. Carefully flip the omelet and continue frying the other side for another minute until brown and thoroughly cooked.
9. Drain the excess oil as you lift it off the pan or drain it on paper towels. Serve immediately and enjoy with ketchup or Sriracha.

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ℹ️ Recipes by Nora - Your source for delicious Filipino recipes

Hello! My name is Nora. I'm here to share authentic Filipino recipes and foreign-inspired dishes beloved by Filipinos. Browse through recipes and learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.

#recipesbynora

Tortang Talong Recipe | Filipino Eggplant Omelette Made Simple

Recipes by Nora 2023-06-22 | Tortang Talong (Eggplant Omelet)

Tortang Talong (Eggplant Omelet) is the Filipino version of an omelet with smoky, custardy eggplant grilled on an open flame. It is dipped in an egg mixture and fried, creating a fluffy omelet with crispy edges. It's a simple yet flavorful way to elevate the humble eggplant into a special and satisfying meal.

Equipment

Small skillet or wok

Ingredients

2 Japanese or Chinese eggplant
3 eggs beaten well
1 teaspoon fish sauce
Salt and pepper to taste
Neutral oil with a high smoke point (for frying)

Instructions

1. Use a fork to pierce the eggplant to allow the steam to escape as it cooks, preventing it from bursting. Grill them on the stove over medium-high heat, preferably on a wire rack.
Turn them with tongs every few minutes until the skin is charred and flaky and the flesh becomes soft. Alternatively, you can broil them in the oven until charred.
2. Once cool enough to handle, peel the charred skin while leaving the flesh intact. You can use a spoon to scrape any burnt bits or rinse them gently under running water.
3. Flatten them with a fork, keeping them as whole as possible. Set them aside.
4. Combine the eggs, fish sauce, a pinch of salt, some ground pepper, scallions, and chilies (if using) in a bowl. Beat until frothy to create a lighter and fluffier omelet.
5. Dip the eggplant into the egg mixture, coating them well. If you prefer to fry them separately, you can use two bowls to make it easier to slide them into the pan.
6. Heat a small skillet or wok over medium-high heat and add a generous amount of oil, around ½-inch thick. Once the oil starts smoking, carefully slide the eggplant into the skillet. The hot oil will create a fluffy omelet with crispy edges.
7. Fry until the edges are brown, about 1 minute. If the eggs have spread out too much, you can fold the sides inward.
8. Carefully flip the omelet and continue frying the other side for another minute until brown and thoroughly cooked.
9. Drain the excess oil as you lift it off the pan or drain it on paper towels. Serve immediately and enjoy with ketchup or Sriracha.

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ℹ️ Recipes by Nora - Your source for delicious Filipino recipes

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#TortangTalong #FilipinoRecipes #EggplantOmelette #FilipinoUlam #RecipesByNora #TalongRecipe #PinoyCooking

Indulge in Creamy Mango Cheesecake Bars Today! #shorts

Recipes by Nora 2023-06-20 | #shorts

Mango Cheesecake Bars

Smooth and creamy mango cheesecake layered over a crisp graham crust with mango purée swirled on top. This delicious dessert is easy to make using fresh or frozen mangoes, bringing a burst of tropical flavor to your taste buds.

Equipment

Small saucepan
Food processor (optional)
Hand mixer or stand mixer with a paddle attachment
8x8-inch baking pan

Ingredients

For the crust

1½ cups graham cracker crumbs (about 10 rectangles) sub: Biscoff, vanilla wafers, or digestive cookies
¼ cup butter melted, if mixing by hand
2 tablespoons brown sugar, light or dark
Salt, a pinch

For the cheesecake batter

1 cup mango purée (about 2 Ataulfo or Manila mangoes ), divided
1 pound cream cheese, softened
½ cup plus 1 tablespoon granulated sugar, divided
1 tablespoon flour, sub: ½ tablespoon cornstarch
Salt, a pinch
1 teaspoon vanilla extract
2 eggs at room temperature

Instructions

1. In a small saucepan, combine puréed mangoes and 1 tablespoon of sugar.
2. Simmer over medium heat for 15 minutes until slightly reduced, lowering the heat when it starts to bubble. Stir frequently to avoid burning on the bottom. Let it cool.
3. Preheat the oven to 325° F (165° C) and position a rack in the middle.
4. Pulse graham crackers into fine crumbs in a food processor or crush them in a zip-top bag. Mix with butter, brown sugar, and salt.
5. Spread the graham cracker mixture evenly into the pan and firmly press it down using a ramekin or the bottom of a glass. Bake for 10 minutes, then let it cool.
6. Combine cream cheese, ½ cup mango purée (save the rest for the swirls), ½ cup sugar, flour, salt, and vanilla in a large bowl. Beat on medium-low speed until smooth. Scrape the bottom and sides as needed.
7. Add the eggs and mix until just combined.
8. Finish mixing with a spatula to ensure it is evenly combined.
9. Pour the mixture over the crust and spread it evenly.
10. Drop spoonfuls of the mango purée on top. Alternatively, you can use your favorite store-bought or homemade mango jam instead.
11. Bake for approximately 30-32 minutes until the center is set and no longer wet.
12. Allow it to cool completely in the pan uncovered to prevent condensation, which can make the crust soggy and cause the layers to separate.
13. Refrigerate at least 4 hours before serving.

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ℹ️ Recipes by Nora - Your source for delicious Filipino recipes

Hello! My name is Nora. I'm here to share authentic Filipino recipes and foreign-inspired dishes beloved by Filipinos. Browse through recipes and learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.

#recipesbynora

Mango Cheesecake Bars Recipe | Baked Creamy Dessert with Fresh Mangoes

Recipes by Nora 2023-06-19 | Mango Cheesecake Bars

Smooth and creamy mango cheesecake bars layered over a crisp graham crust with mango purée swirled on top. This delicious dessert is easy to make using fresh or frozen mangoes, bringing a burst of tropical flavor to your taste buds.

Equipment

Small saucepan
Food processor (optional)
Hand mixer or stand mixer with a paddle attachment
8x8-inch baking pan

Ingredients

For the crust

1½ cups graham cracker crumbs (about 10 rectangles) sub: Biscoff, vanilla wafers, or digestive cookies
¼ cup butter melted, if mixing by hand
2 tablespoons brown sugar, light or dark
Salt, a pinch

For the cheesecake batter

1 cup mango purée (about 2 Ataulfo or Manila mangoes ), divided
1 pound cream cheese, softened
½ cup plus 1 tablespoon granulated sugar, divided
1 tablespoon flour, sub: ½ tablespoon cornstarch
Salt, a pinch
1 teaspoon vanilla extract
2 eggs at room temperature

Instructions

1. In a small saucepan, combine puréed mangoes and 1 tablespoon of sugar.
2. Simmer over medium heat for 15 minutes until slightly reduced, lowering the heat when it starts to bubble. Stir frequently to avoid burning on the bottom. Let it cool.
3. Preheat the oven to 325° F (165° C) and position a rack in the middle.
4. Pulse graham crackers into fine crumbs in a food processor or crush them in a zip-top bag. Mix with butter, brown sugar, and salt.
5. Spread the graham cracker mixture evenly into the pan and firmly press it down using a ramekin or the bottom of a glass. Bake for 10 minutes, then let it cool.
6. Combine cream cheese, ½ cup mango purée (save the rest for the swirls), ½ cup sugar, flour, salt, and vanilla in a large bowl. Beat on medium-low speed until smooth. Scrape the bottom and sides as needed.
7. Add the eggs and mix until just combined.
8. Finish mixing with a spatula to ensure it is evenly combined.
9. Pour the mixture over the crust and spread it evenly.
10. Drop spoonfuls of the mango purée on top. Alternatively, you can use your favorite store-bought or homemade mango jam instead.
11. Bake for approximately 30-32 minutes until the center is set and no longer wet.
12. Allow it to cool completely in the pan uncovered to prevent condensation, which can make the crust soggy and cause the layers to separate.
13. Refrigerate at least 4 hours before serving.

Thanks for watching! Don't forget to 👍 LIKE, leave a 💬 COMMENT below, and ❤️ SUBSCRIBE to my channel! If you like it so much, please feel free to 🤝 SHARE this video too.

ℹ️ Recipes by Nora - Your source for delicious Filipino recipes

Hello! My name is Nora. I'm here to share authentic Filipino recipes and foreign-inspired dishes beloved by Filipinos. Browse through recipes and learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.

#MangoCheesecakeBars #FilipinoDessert #MangoRecipes #CheesecakeBars #RecipesByNora #SummerDesserts

Pork Belly Sisig #shorts

Recipes by Nora 2023-06-16 | #shorts

Pork Belly Sisig

Sisig is a dish made with chopped pork seasoned with savory, tangy flavors and often served on a hot plate with a raw egg cracked on top. It is typically enjoyed with rice or served as a pulutan or food served with alcoholic beverages during social gatherings.

This variation of Sisig uses Lechon Kawali (Fried Pork Belly), where the meat was boiled until very tender, air-dried to remove excess moisture, and then deep-fried (or air-fried) until crispy.

Equipment

10" cast iron skillet

Ingredients

1½ pounds Lechon Kawali chopped
¾ cup mayonnaise
⅓ cup vinegar
1 tablespoon soy sauce
3 cloves garlic minced
1 small red onion (about 1 cup diced) divided
1 jalapeño seeded and finely diced
2 eggs optional
Salt and pepper to taste
Neutral oil for sautéing

Optional Garnish

Bird's eye chilies
Scallions
Fried garlic
Lemon or Lime

Instructions

1. Roughly chop the meat into small pieces.
2. Combine mayonnaise, vinegar, and soy sauce in a bowl until incorporated.
3. Heat a cast iron skillet over medium heat.
4. Add a small amount of oil and sauté garlic, onions (saving some for garnish), and jalapeño for about 3 minutes until they are softened.
5. Add the chopped meat and let it crisp up for about 3 minutes. Turn up the heat, if necessary.
6. Add the sauce and mix everything together.
7. Crack the eggs on top, then turn off the heat. The residual heat will cook the eggs.
8. Garnish with red onion, scallions, and chilies. Add ground pepper to taste. Serve immediately and mix the eggs in while hot.

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Lumpiang Gulay (Fried Vegetable Spring Rolls) #shorts

Recipes by Nora 2023-06-15 | #shorts

Lumpiang Gulay (Fried Vegetable Spring Rolls)

A medley of sautéed vegetables tucked inside crispy lumpia wrappers, served with a spiced vinegar dipping sauce.

Equipment

Wok or Sauté pan
Saucepan or wok (for deep-frying)

Ingredients

3 garlic cloves minced
1 small onion minced
4 ounces carrots julienned (about 1 cup)
4 ounces green beans thinly sliced (about 1 cup)
1 pound cabbage shredded (about 4 cups)
8 ounces mung bean sprouts (about 4 cups)
1 tablespoon soy sauce
1 tablespoon fish sauce
2 scallions sliced
½ cup chopped cilantro
20 lumpia or spring roll wrappers (8" squares) thawed, if frozen
Salt and pepper to taste
Neutral oil (for sautéing and deep-frying)
Spiced vinegar or sweet chili sauce for serving

Instructions

1. Heat a wok or a sauté pan over medium-high heat. Add about 3 tablespoons of oil. Sauté garlic and onion until softened, about a minute.
2. Add carrots and green beans. Cook until tender-crisp, about 3 minutes.
3. Add cabbage and cook until slightly wilted for about 3 minutes, stirring frequently for even cooking.
4. Add bean sprouts and cook until slightly wilted, about 2 minutes.
5. Season the vegetables with salt and pepper to taste. Add soy sauce and fish sauce. Toss them together. Taste and adjust seasoning as needed.
6. Turn off the heat, then add scallions and cilantro.
7. Transfer the filling to a strainer set over a bowl. Let it cool down for about 15 minutes.
8. Peel the wrappers carefully, one at a time, as you go along. They dry up quickly, so work fast or cover them with a damp paper towel.
9. Set a wrapper in a diamond shape and spoon about ⅓ cup of the filling across the lower half of the wrapper, forming a 3.5-inch log.
10. Fold the bottom of the wrapper over the filling and fold the sides inward.
11. Roll it tightly from the bottom to the top, forming a neat spring roll.
12. Seal the end of the wrapper with water to secure the roll. You can also use water with cornstarch or egg wash, depending on the type of wrappers you are using.
13. Repeat the process with the remaining filling and wrappers. If making ahead, you can freeze them to fry later.
14. Set a saucepan or wok over medium-high heat (350-375° F). Add enough oil to submerge the spring rolls. Deep-fry them in batches until golden brown, turning as needed, for 5-6 minutes.
15. Drain them on a paper towel-lined plate or a wire rack. Serve them hot with your favorite dipping sauce.

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Lumpiang Gulay Recipe | Crispy Filipino Vegetable Spring Rolls

Recipes by Nora 2023-06-15 | Lumpiang Gulay (Fried Vegetable Spring Rolls)

Lumpiang gulay is a medley of sautéed vegetables tucked inside crispy lumpia wrappers, served with a spiced vinegar dipping sauce.

Equipment

Wok or Sauté pan
Saucepan or wok (for deep-frying)

Ingredients

3 garlic cloves minced
1 small onion minced
4 ounces carrots julienned (about 1 cup)
4 ounces green beans thinly sliced (about 1 cup)
1 pound cabbage shredded (about 4 cups)
8 ounces mung bean sprouts (about 4 cups)
1 tablespoon soy sauce
1 tablespoon fish sauce
2 scallions sliced
½ cup chopped cilantro
20 lumpia or spring roll wrappers (8" squares) thawed, if frozen
Salt and pepper to taste
Neutral oil (for sautéing and deep-frying)
Spiced vinegar or sweet chili sauce for serving

Instructions

1. Heat a wok or a sauté pan over medium-high heat. Add about 3 tablespoons of oil. Sauté garlic and onion until softened, about a minute.
2. Add carrots and green beans. Cook until tender-crisp, about 3 minutes.
3. Add cabbage and cook until slightly wilted for about 3 minutes, stirring frequently for even cooking.
4. Add bean sprouts and cook until slightly wilted, about 2 minutes.
5. Season the vegetables with salt and pepper to taste. Add soy sauce and fish sauce. Toss them together. Taste and adjust seasoning as needed.
6. Turn off the heat, then add scallions and cilantro.
7. Transfer the filling to a strainer set over a bowl. Let it cool down for about 15 minutes.
8. Peel the wrappers carefully, one at a time, as you go along. They dry up quickly, so work fast or cover them with a damp paper towel.
9. Set a wrapper in a diamond shape and spoon about ⅓ cup of the filling across the lower half of the wrapper, forming a 3.5-inch log.
10. Fold the bottom of the wrapper over the filling and fold the sides inward.
11. Roll it tightly from the bottom to the top, forming a neat spring roll.
12. Seal the end of the wrapper with water to secure the roll. You can also use water with cornstarch or egg wash, depending on the type of wrappers you are using.
13. Repeat the process with the remaining filling and wrappers. If making ahead, you can freeze them to fry later.
14. Set a saucepan or wok over medium-high heat (350-375° F). Add enough oil to submerge the spring rolls. Deep-fry them in batches until golden brown, turning as needed, for 5-6 minutes.
15. Drain them on a paper towel-lined plate or a wire rack. Serve them hot with your favorite dipping sauce.

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Pork Tocino Sweet Cured Pork #shorts

Recipes by Nora 2023-06-14 | #shorts

Pork Tocino (Sweet Cured Pork)

Sweet-cured pork known for its sweet and savory flavors with a signature reddish color from annatto.

Equipment

Skillet

Ingredients

2 pounds skinless pork belly or shoulder thinly sliced (see note)
4 garlic cloves minced & mashed to a paste
⅓ cup pineapple juice sub: apple or orange juice
1-2 teaspoons annatto powder see note
1 tablespoon soy sauce
⅔ cup granulated sugar sub: brown sugar
1 tablespoon kosher salt (use half for table salt)
½ teaspoon ground black pepper

Instructions

1. Finely mince the garlic, gather them into a pile, and sprinkle a pinch of salt over them. Place the flat side of the knife's blade on top of the garlic and glide it back and forth, mashing it into a paste-like consistency.
2. Warm the pineapple juice in the microwave, then dissolve the annatto powder.
3. Add the remaining marinade ingredients: mashed garlic, soy sauce, sugar, salt, and ground pepper. Mix well.
4. Place the meat in a container or a resealable bag. Pour the marinade over the meat, coating each slice evenly.
5. Marinate in the refrigerator for at least overnight or up to 3 days. If you plan to cook it later, freeze it to extend its shelf life.
6. To fry them, arrange them in a single layer in a skillet. Add about ¼ inch of water and partially cook them covered over medium-high heat for 5 minutes. Flip them halfway.
7. Uncover and allow the remaining water to evaporate. Adjust the amount of oil based on the type of meat used, adding more if necessary.
8. Constantly move the slices while caramelizing the outside for 3-5 minutes to prevent burning.
9. Cut them into bite-sized pieces. Serve and enjoy!

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Pork Tocino Recipe | Homemade Filipino Sweet Cured Pork

Recipes by Nora 2023-06-14 | Pork Tocino (Sweet Cured Pork)

Sweet-cured pork known for its sweet and savory flavors with a signature reddish color from annatto.

Equipment

Skillet

Ingredients

2 pounds skinless pork belly or shoulder thinly sliced (see note)
4 garlic cloves minced & mashed to a paste
⅓ cup pineapple juice sub: apple or orange juice
1-2 teaspoons annatto powder see note
1 tablespoon soy sauce
⅔ cup granulated sugar sub: brown sugar
1 tablespoon kosher salt (use half for table salt)
½ teaspoon ground black pepper

Instructions

1. Finely mince the garlic, gather them into a pile, and sprinkle a pinch of salt over them. Place the flat side of the knife's blade on top of the garlic and glide it back and forth, mashing it into a paste-like consistency.
2. Warm the pineapple juice in the microwave, then dissolve the annatto powder.
3. Add the remaining marinade ingredients: mashed garlic, soy sauce, sugar, salt, and ground pepper. Mix well.
4. Place the meat in a container or a resealable bag. Pour the marinade over the meat, coating each slice evenly.
5. Marinate in the refrigerator for at least overnight or up to 3 days. If you plan to cook it later, freeze it to extend its shelf life.
6. To fry them, arrange them in a single layer in a skillet. Add about ¼ inch of water and partially cook them covered over medium-high heat for 5 minutes. Flip them halfway.
7. Uncover and allow the remaining water to evaporate. Adjust the amount of oil based on the type of meat used, adding more if necessary.
8. Constantly move the slices while caramelizing the outside for 3-5 minutes to prevent burning.
9. Cut them into bite-sized pieces. Serve and enjoy!

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Ube Halaya Purple Yam Jam #shorts

Recipes by Nora 2023-06-12 | #shorts

Ube Halaya (Purple Yam Jam)

A delicious and versatile dessert made with just three ingredients: ube, coconut milk, and sugar.

Equipment

Potato Masher or Blender

Ingredients

1 pound mashed or grated cooked ube (purple yam), fresh or frozen see note
1 (13.5 fl oz) can coconut milk see note
⅔ cup granulated sugar see note

Instructions

1. Combine the grated ube, coconut milk, and granulated sugar in a large saucepan. You can blend it for a smoother mixture if desired.
2. Cook the mixture over medium heat, stirring constantly to prevent it from sticking.
3. Continue cooking for about 30 minutes or until it thickens to a smooth, paste-like consistency. Lower the heat if it splatters. Adjust the cooking time based on the ube's moisture content and desired consistency.
4. Remove the pan from the heat and let it cool for a few minutes. The mixture will continue to thicken as it cools.
5. Transfer to a container and let it cool completely before serving or refrigerating.

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Mango Sago #shorts

Recipes by Nora 2023-06-12 | #shorts

Mango Sago

Mango sago is a refreshing dessert with the sweetest fresh mangoes, chewy sago pearls, and a creamy sauce. It's easy to prepare and a great way to take advantage of mangoes when they're in season.

Equipment

Saucepan or pot
Strainer
Large mixing bowl

Ingredients

5 Manila or Ataulfo mangoes
8 ounces raw sago (about 1¼ cups); sub: tapioca pearls
1 cup half-and-half; sub: equal parts cream and milk
½ cup condensed milk
8 ounces nata de coco (about 1 cup drained) (optional)

Instructions

1. Cook the sago pearls in boiling water until translucent, then rinse with cold water.
2. Drain the sago and nata de coco, then combine in a large bowl.
3. Cut the mangoes into cubes and add them in. Set the seeds aside.
4. In a separate cup, combine the half-and-half and condensed milk (more to taste, depending on the sweetness of the mangoes).
5. Slice off the flesh from the seeds and add it to the mixture. Blend until smooth.
6. Gently stir the sauce with the sago, nata de coco, and mangoes.
7. Cover and refrigerate for a few hours before serving.

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Chicken Pastel #shorts

Recipes by Nora 2023-06-12 | #shorts

Chicken Pastel

Chicken Pastel is a casserole with chicken, sausages, and vegetables in a creamy sauce topped with a flaky pastry crust. You can use a store-bought puff pastry or even serve it without—a classic comfort dish that is easy to prepare!

Equipment
Sauté pan (or a shallow pot)
2 or 2.5-quart oven-safe dish
Rolling pin or a glass with smooth sides

Ingredients
2 pounds chicken thighs, with or without the skin
1 Spanish/Mexican chorizo or chorizo de Bilbao ½-inch pieces
3 hotdogs or Vienna sausages ¾-inch pieces
8 ounces mushrooms (fresh or canned) cut in half, if big
8 ounces potatoes bite-sized pieces
6 ounces carrots bite-sized pieces
½ red bell pepper bite-sized pieces
½ green bell pepper bite-sized pieces
3 tablespoons butter
1 onion minced
6 garlic cloves minced
⅓ all-purpose flour
1 teaspoon chicken base or bouillon dissolved in 1 cup of water
1 teaspoon fish sauce
1 bay leaf
1 cup heavy cream sub:light cream or milk
½ cup peas fresh or frozen
1 sheet puff pastry thawed, if frozen
1 egg lightly beaten
Neutral oil for searing
Salt and pepper to taste

Instructions

1. Season chicken with salt and pepper on both sides. Sear over medium-high heat in a small amount of oil, skin side down first, until lightly browned for 5 minutes on each side. Transfer to a plate and cut them into 1 ½-inch pieces when slightly cooled.
2. Sear chorizo and hotdogs until lightly browned. Transfer to a plate.
3. Sear mushrooms (skip if using canned) for a minute, adding more oil as needed.
4. Add potatoes, carrots, and bell peppers. Cook them until they start to brown, about 3 minutes.
5. Lower to medium heat, then add butter, onion, and garlic cloves. Sauté for about a minute. Season with salt and pepper.
6. Sprinkle flour and mix.
7. Add stock/broth (1 teaspoon base or bouillon dissolved in 1 cup of water), fish sauce, and bay leaf. Stir to dissolve the flour.
8. Add the chicken, chorizo, hotdogs, heavy cream, and peas. Stir.
9. When it comes to a simmer, slightly lower the heat. Cover and continue simmering for 5 minutes.
10. Give it a taste and pick out the bay leaf. Transfer to an oven-safe dish.
If you want to serve it without the pastry crust, cover and simmer longer until the chicken and vegetables are cooked. Add more water as needed.
11. Preheat the oven to 400° F (204° C).
On a lightly floured surface, roll out the pastry sheet about an inch larger than the size of your dish.
12. Cover the filling completely with pastry crust, cutting off any excess. Seal the edges by pressing with your fingers. Cut slits on top to release the steam as it cooks and brush with egg wash (egg + water).
13. Place on a baking sheet to catch any drippings, then bake at 400° F (204° C) for 30 minutes until golden brown.

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Ube (Purple Yam) Ice Cream #shorts

Recipes by Nora 2023-06-11 | #shorts

Ube (Purple Yam) Ice Cream

A creamy, lighter version of the traditional ice cream using ube, a purple yam that imparts a vibrant purple color and a slightly sweet and earthy flavor.

Equipment

Ice Cream Maker
Whisk or blender
9x5x3 loaf pan or a 2-quart freezer-safe container

Ingredients

1 cup grated or mashed cooked ube (purple yam), fresh or frozen sub: purple sweet potatoes
⅔ cup granulated sugar
1 cup water
2 cups heavy cream sub: half-and-half or coconut milk
3 tablespoons tapioca starch
1 teaspoon vanilla extract (optional)

Instructions

1. Combine the grated/mashed ube (purple yam), sugar, water, heavy cream, and vanilla extract (if using) in a saucepan. Use an immersion blender or a whisk to blend everything until smooth.
2. Add the tapioca starch and mix until completely dissolved.
3. Place the saucepan over medium heat. Simmer the mixture for 8-10 minutes, stirring constantly. It should slightly thicken and coat the back of a spoon.
4. Remove from the heat and let it cool for about 15 minutes. Transfer the mixture to a container and refrigerate for at least 4 hours or until completely chilled.
5. Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
6. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or until firm. Place a piece of plastic wrap directly on the surface, then cover completely to prevent ice crystals from forming. Store it in the coldest part of your freezer.
7. Let it sit at room temperature for a few minutes to soften slightly before scooping. Serve and enjoy!

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Ube Ice Cream Recipe | Creamy Filipino Purple Yam Dessert

Recipes by Nora 2023-06-11 | Ube Ice Cream Recipe

In the Philippines, we know how to have a good time in the heat! And what better way to cool down than with some delicious ube ice cream?

This purple yam ice cream is sweet, creamy, and delicious – perfect for a hot day! If you're looking for a delicious and refreshing dessert, then you need to try this recipe out! It's easy to make, and you'll love the taste!

Equipment

Ice Cream Maker
Whisk or blender
9x5x3 loaf pan or a 2-quart freezer-safe container

Ingredients

1 cup grated or mashed cooked ube (purple yam), fresh or frozen sub: purple sweet potatoes
⅔ cup granulated sugar
1 cup water
2 cups heavy cream sub: half-and-half or coconut milk
3 tablespoons tapioca starch
1 teaspoon vanilla extract (optional)

Instructions

1. Combine the grated/mashed ube (purple yam), sugar, water, heavy cream, and vanilla extract (if using) in a saucepan. Use an immersion blender or a whisk to blend everything until smooth.
2. Add the tapioca starch and mix until completely dissolved.
3. Place the saucepan over medium heat. Simmer the mixture for 8-10 minutes, stirring constantly. It should slightly thicken and coat the back of a spoon.
4. Remove from the heat and let it cool for about 15 minutes. Transfer the mixture to a container and refrigerate for at least 4 hours or until completely chilled.
5. Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
6. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or until firm. Place a piece of plastic wrap directly on the surface, then cover completely to prevent ice crystals from forming. Store it in the coldest part of your freezer.
7. Let it sit at room temperature for a few minutes to soften slightly before scooping. Serve and enjoy!

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Pinakbet (Braised Mixed Vegetables) #shorts

Recipes by Nora 2023-06-10 | #shorts

Pinakbet (Braised Mixed Vegetables)

Pinakbet is a vegetable dish sautéed in aromatics and shrimp paste, then braised in a flavorful stock.

Equipment

Wok or Sauté pan

Ingredients

1 pound shrimp peeled and deveined
4 garlic cloves minced
1 small onion finely chopped
2 plum tomatoes (about 1 cup finely chopped)
2 tablespoons sautéed shrimp paste
1½ cups shrimp stock (see note)
2 tablespoons soy sauce
1½ pounds kalabasa or kabocha squash cut into 1¼” pieces
1 or 2 eggplant, about 8 ounces cut into 1” thick pieces
6 ounces okra cut in half
1 bitter melon, about 6 ounces cut into ½” thick pieces
6 ounces yardlong beans cut into 2” pieces
½ pound Lechon kawali (fried pork belly) optional, cut into bite-size pieces
Neutral oil for sautéing
Salt and pepper to taste
Fried garlic optional

Instructions

1. Season the shrimp with salt and pepper. Add 2 tablespoons of oil in a wok or a sauté pan. Over medium-high heat, sear the shrimp until opaque for about a minute on each side. Transfer to a plate.
2. Lower to medium heat, then add another 2 tablespoons of oil. Sauté garlic and onion until softened, about 3 minutes. Add tomatoes and cook them long enough until they soften and caramelize, about 6-8 minutes.
3. Add the shrimp paste and sauté for about a minute.
4. Add the stock/broth and soy sauce. Mix and let it come to a boil over medium-high heat.
5. Add the squash, then cover and simmer for 3 minutes over medium heat.
6. Add the eggplant and okra. Mix, then let it cook covered for 5 minutes.
7. Add the bitter melon. Mix, then let it cook covered for 3 minutes.
8. Add the yardlong beans. Mix, then let it cook covered for 2 minutes.
9. Taste the sauce and adjust if necessary.
10. Add the shrimp and cut-up Lechon Kawali (fried pork belly) if using. Add some ground pepper and fried garlic as an option.
11. Turn off the heat and enjoy with some white rice.

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Mango Gelatin #shorts

Recipes by Nora 2023-06-09 | #shorts

Mango Gelatin

A refreshing dessert with a smooth mango purée and a creamy gelatin mixture that requires no cooking or baking!

Equipment

9.5 x 7.5-inch dish or an 8-cup capacity bundt pan
Whisk
Mixing bowls

Ingredients

Mango Gelatin

2 Ataulfo or Manila mangoes (1½ cups puréed) sub: Haden variety
3 (0.25-ounce) envelopes of clear, unflavored gelatin Knox or another brand (see note)
1½ cups boiling water
¼ cup granulated sugar (optional) see note

Cream Gelatin

3 (0.25-ounce) envelopes of clear, unflavored gelatin Knox or another brand (see note)
1½ cups boiling water
1 (14-ounce) can condensed milk
1 cup heavy cream (see note)
¼ cup granulated sugar (optional) see note

Instructions

1. Peel the mangoes, remove the seeds, and blend the flesh until smooth.
2. In a bowl, combine the contents of 3 clear, unflavored gelatin envelopes. Slowly pour 1½ cups of boiling water into the bowl while whisking constantly to dissolve the gelatin completely.
3. Add the puréed mangoes and mix until well combined. As an option, you can add up to ¼ cup of granulated sugar for a sweeter taste.
4. Pour the mixture into a container and refrigerate for about 4 hours until it solidifies. Cover the container completely to prevent the mangoes from oxidizing or turning brown.
5. Once the mango gelatin is set, prepare the cream gelatin separately. In another bowl, dissolve the contents of 3 clear, unflavored gelatin envelopes in 1½ cups of boiling water, whisking until fully dissolved.
6. Add the condensed milk and heavy cream. Whisk until thoroughly blended. As an option, you can add up to ¼ cup of granulated sugar for a sweeter taste.
7. Cut the mango gelatin into small cubes and gently lift them off the bottom using a spatula.
8. Carefully pour the cream gelatin mixture over the mango cubes. Ensure the mixture is not too warm to avoid melting the jelly cubes. Rearrange the mango cubes to distribute them evenly within the cream mixture and keep them from oxidizing.
9. Cover the container and refrigerate for about 4 hours or until completely set and chilled.

Notes:
-Unflavored gelatin: Agar-agar (gulaman), a plant-based gelatin, is an excellent substitute.
-Heavy cream: You may also use all-purpose cream, light cream, or half-and-half. Keep in mind that the less fat in it, the softer it will be.
-Sugar: As an optional ingredient, you can add ¼ cup of granulated sugar to the cream or mango gelatin mixture.

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Mango Gelatin Recipe | Easy Filipino Mango Dessert with Cream

Recipes by Nora 2023-06-09 | Mango Gelatin Recipe

A refreshing dessert with a smooth mango purée and a creamy gelatin mixture that requires no cooking or baking!

Equipment

9.5 x 7.5-inch dish or an 8-cup capacity bundt pan
Whisk
Mixing bowls

Ingredients

Mango Gelatin

2 Ataulfo or Manila mangoes (1½ cups puréed) sub: Haden variety
3 (0.25-ounce) envelopes of clear, unflavored gelatin Knox or another brand (see note)
1½ cups boiling water
¼ cup granulated sugar (optional) see note

Cream Gelatin

3 (0.25-ounce) envelopes of clear, unflavored gelatin Knox or another brand (see note)
1½ cups boiling water
1 (14-ounce) can condensed milk
1 cup heavy cream (see note)
¼ cup granulated sugar (optional) see note

Instructions

1. Peel the mangoes, remove the seeds, and blend the flesh until smooth.
2. In a bowl, combine the contents of 3 clear, unflavored gelatin envelopes. Slowly pour 1½ cups of boiling water into the bowl while whisking constantly to dissolve the gelatin completely.
3. Add the puréed mangoes and mix until well combined. As an option, you can add up to ¼ cup of granulated sugar for a sweeter taste.
4. Pour the mixture into a container and refrigerate for about 4 hours until it solidifies. Cover the container completely to prevent the mangoes from oxidizing or turning brown.
5. Once the mango gelatin is set, prepare the cream gelatin separately. In another bowl, dissolve the contents of 3 clear, unflavored gelatin envelopes in 1½ cups of boiling water, whisking until fully dissolved.
6. Add the condensed milk and heavy cream. Whisk until thoroughly blended. As an option, you can add up to ¼ cup of granulated sugar for a sweeter taste.
7. Cut the mango gelatin into small cubes and gently lift them off the bottom using a spatula.
8. Carefully pour the cream gelatin mixture over the mango cubes. Make sure the mixture is not too warm to avoid melting the jelly cubes. Rearrange the mango cubes to distribute them evenly within the cream mixture and keep them from oxidizing.
9. Cover the container and refrigerate for about 4 hours or until completely set and chilled.

Notes:
-Unflavored gelatin: Agar-agar (gulaman), a plant-based gelatin, is an excellent substitute.
-Heavy cream: You may also use all-purpose cream, light cream, or half-and-half. Keep in mind that the less fat in it, the softer it will be.
-Sugar: As an optional ingredient, you can add ¼ cup of granulated sugar to the cream or mango gelatin mixture.

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Tofu Sisig #shorts

Recipes by Nora 2023-06-08 | #shorts

Tofu Sisig

A variation of the traditional sisig that features crispy fried tofu with its savory and tangy flavors.

Equipment

10" or 12" skillet

Ingredients

2 (12 to 16-ounce) blocks of firm or extra-firm tofu drained and cubed
½ cup cornstarch sub: potato starch
1 small red onion chopped
4 garlic cloves minced
2-4 red or green chili peppers sliced (adjust according to your spice preference)
½ cup mayonnaise
1 teaspoon soy sauce
1 tablespoon vinegar sub: calamansi or lemon juice
2 tablespoons oyster sauce
¼ cup water
Salt and pepper to taste
Garnishes (fried garlic or shallots, chives or scallions, calamansi or lemon) optional
Oil for frying and sautéing

Instructions

1. Cut the tofu into small cubes. Place them on a paper towel-lined plate to remove excess moisture. Sprinkle salt over them.
2. Combine mayonnaise, soy sauce, vinegar, oyster sauce, and water in a bowl. Mix well and set aside.
3. Lightly and evenly coat the tofu cubes with cornstarch, using a sieve to sprinkle them over them.
4. Shallow-fry the tofu in ¼ inch of oil over medium-high heat until it turns golden brown and crispy, for 3 to 5 minutes on each side. Keep the tofu cubes separate to prevent sticking. Work in batches and transfer the cooked tofu to a paper towel-lined plate.
5. Remove excess oil from the pan, leaving just enough to coat the surface.
6. Using the same pan over medium heat, sauté the onion and garlic until they become fragrant and translucent for about 2 minutes. Add the chilies and cook for about a minute if you want to reduce the spiciness.
7. Return the fried tofu cubes to the pan and mix well to combine with the sautéed mixture.
8. Pour the sauce over and immediately turn off the heat once the sauce starts to bubble.
9. Season with ground pepper to taste.
10. Garnish with more chopped onions, scallions or chives, fried shallots or garnish, and a squeeze of calamansi or lemon juice as desired.

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Tofu Sisig Recipe | Crispy, Creamy Filipino Sisig Without Meat

Recipes by Nora 2023-06-07 | Tofu Sisig

A variation of the traditional sisig that features crispy fried tofu with its savory and tangy flavors.

Equipment

10" or 12" skillet

Ingredients

2 (12 to 16-ounce) blocks firm or extra-firm tofu drained and cubed
½ cup cornstarch sub: potato starch
1 small red onion chopped
4 garlic cloves minced
2-4 red or green chili peppers sliced (adjust according to your spice preference)
½ cup mayonnaise
1 teaspoon soy sauce
1 tablespoon vinegar sub: calamansi or lemon juice
2 tablespoons oyster sauce
¼ cup water
Salt and pepper to taste
Garnishes (fried garlic or shallots, chives or scallions, calamansi or lemon) optional
Oil for frying and sautéing

Instructions

1. Cut the tofu into small cubes. Place them on a paper towel-lined plate to remove excess moisture. Sprinkle salt over them.
2. Combine mayonnaise, soy sauce, vinegar, oyster sauce, and water in a bowl. Mix well and set aside.
3. Lightly and evenly coat the tofu cubes with cornstarch, using a sieve to sprinkle them over them.
4. Shallow-fry the tofu in ¼ inch of oil over medium-high heat until they turn golden brown and crispy, about 3 to 5 minutes on each side. Keep the tofu cubes separate to prevent sticking. Work in batches and transfer the cooked tofu to a paper towel-lined plate.
5. Remove excess oil from the pan, leaving just enough to coat the surface.
6. Using the same pan over medium heat, sauté the onion and garlic until they become fragrant and translucent for about 2 minutes. Add the chilies and cook for about a minute if you want to reduce the spiciness.
7. Return the fried tofu cubes to the pan and mix well to combine with the sautéed mixture.
8. Pour the sauce over and immediately turn off the heat once the sauce starts to bubble.
9. Season with ground pepper to taste.
10. Garnish with more chopped onions, scallions or chives, fried shallots or garnish, and a squeeze of calamansi or lemon juice as desired.

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Avocado Pistachio Ice Cream Recipe | Creamy Dessert with a Nutty Twist

Recipes by Nora 2023-06-02 | Avocado Pistachio Ice Cream

This homemade ice cream combines creamy avocados with crunchy pistachios, inspired by "sorbetes" or "dirty ice cream" in the Philippines.

Equipment

Ice Cream Maker
Blender (Optional)
9x5x3 loaf pan or a 2-quart freezer-safe container

Ingredients

3 tablespoons tapioca flour (see note)
⅔ cup granulated sugar more to taste
1 cup water
2 cups heavy cream sub: full-fat coconut milk/cream or half-and-half
2 large avocados (or 3 medium)
½ cup pistachios chopped

Instructions

1. Combine tapioca starch, sugar, water, and heavy cream in a saucepan. Mix until well combined.
2. Place the saucepan over medium heat and simmer the mixture for 8-10 minutes, stirring constantly. When it slightly thickens and coats the back of a spoon, remove it from the heat.
3. Mash the avocados in a bowl or blend them until smooth or slightly chunky.
4. Combine the cream mixture and avocados, mixing until well combined.
5. Transfer the mixture to a container and refrigerate for at least 4 hours or until completely chilled.
6. Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Add the pistachios gradually toward the end.
7. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or until firm. Place a piece of plastic wrap directly on the surface, then cover it completely to prevent ice crystals from forming. Store it in the coldest part of your freezer.
8. Let it sit at room temperature for a few minutes to soften slightly before scooping. Serve and enjoy!

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Ube Halaya Recipe | Creamy Filipino Purple Yam Jam

Recipes by Nora 2023-05-30 | Ube Halaya Recipe (Purple Yam Jam)

A delicious and versatile dessert made with just three ingredients: ube, coconut milk, and sugar.

Equipment

Potato Masher or Blender

Ingredients

1 pound mashed or grated cooked ube (purple yam), fresh or frozen see note
1 (13.5 fl oz) can coconut milk see note
⅔ cup granulated sugar see note

Instructions

1. Combine the grated ube, coconut milk, and granulated sugar in a large saucepan. You can blend it for a smoother mixture if desired.
2. Cook the mixture over medium heat, stirring constantly to prevent it from sticking.
3. Continue cooking for about 30 minutes or until it thickens to a smooth, paste-like consistency. Lower the heat if it splatters. Adjust the cooking time based on the ube's moisture content and desired consistency.
4. Remove the pan from the heat and let it cool for a few minutes. The mixture will continue to thicken as it cools.
5. Transfer to a container and let it cool completely before serving or refrigerating.

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Mango Queso Ice Cream Recipe | Creamy Filipino-Style Ice Cream with Cheese

Recipes by Nora 2023-05-20 | Mango Queso Ice Cream

A creamy, lighter version of the traditional ice cream that combines the natural sweetness of ripe mangoes with the salty creaminess of queso (cheese).

Equipment

Ice Cream Maker
Blender (Optional)
9x5x3 loaf pan or a 2-quart freezer-safe container

Ingredients

3 Manila or Ataulfo mangoes, diced (2 cups mashed)
⅔ cup granulated sugar see note
1 cup water
2 cups heavy cream sub: full-fat coconut milk/cream or half-and-half
⅓ cup tapioca starch
½ cup crumbled cheddar or Edam cheese

Instructions

1. Combine the diced mangoes, sugar, water, and heavy cream in a saucepan. You can use an immersion blender to blend everything until smooth or leave some mango chunks as desired. Alternatively, you can mash the mangoes and whisk all the ingredients together in the saucepan.
2. Add the tapioca starch and mix until completely dissolved.
3. Place the saucepan over medium heat. Simmer the mixture for 10-12 minutes, stirring constantly. It should slightly thicken and coat the back of a spoon.
4. Remove from the heat and let it cool for about 15 minutes. Transfer the mixture to a container and refrigerate for at least 4 hours or until completely chilled.
5. Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Gradually add the cheese toward the end.
6. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or until firm. Place a piece of plastic wrap directly on the surface, then cover completely to prevent ice crystals from forming. Store it in the coldest part of your freezer.
7. Serve and enjoy! You may need to let it sit at room temperature for a few minutes to soften slightly before scooping.

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Mango Sago Recipe | Creamy Filipino Dessert with Tapioca and Fresh Mangoes

Recipes by Nora 2023-05-01 | Mango Sago

Mango sago is a refreshing dessert with the sweetest fresh mangoes, chewy sago pearls, and a creamy sauce. It's easy to prepare and a great way to take advantage of mangoes when they're in season.

Equipment

Saucepan or pot
Strainer
Large mixing bowl

Ingredients

5 Manila or Ataulfo mangoes
8 ounces raw sago (about 1¼ cups); sub: tapioca pearls
1 cup half-and-half; sub: equal parts cream and milk
½ cup condensed milk
8 ounces nata de coco (about 1 cup drained) (optional)

Instructions

1. Cook the sago pearls in boiling water until translucent, then rinse with cold water.
2. Drain the sago and nata de coco, then combine in a large bowl.
3. Cut the mangoes into cubes and add them in. Set the seeds aside.
4. In a separate cup, combine the half-and-half and condensed milk (more to taste, depending on the sweetness of the mangoes).
5. Slice off the flesh from the seeds and add it to the mixture. Blend until smooth.
6. Gently stir the sauce with the sago, nata de coco, and mangoes.
7. Cover and refrigerate for a few hours before serving.

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How to Cook Sago Pearls | Perfect Chewy Tapioca for Filipino Desserts

Recipes by Nora 2023-04-30 | How to Cook Sago Pearls

Sago is the starch extracted from the pith or soft, spongy tissue of tropical palm trees like Metroxylon sagu. Sago pearls are small aggregates of sago starch used in Filipino desserts and beverages.

In its raw form, sago has a granular texture consisting of small, dry grainy beads or pearls. These tiny balls are typically white or off-white and have a similar appearance to tapioca pearls. When you cook sago, it transforms into a translucent, jelly-like substance with a gelatinous and slightly chewy texture.

Learn how to perfectly cook sago and make your beverages and desserts better!

Equipment

Saucepan or pot

Ingredients
1¼ cups sago

Instructions:

1. Bring 8 cups of water to a boil over medium-high heat in a pot.
2. Add the sago pearls to the boiling water without rinsing or soaking them first. Stir the pearls occasionally to prevent them from sticking together.
3. Reduce the heat to medium, cover the pot, and cook the sago for 25-30 minutes or until the pearls turn translucent.
4. Once cooked, drain the sago and rinse it with cold water to remove any excess starch. Serve it immediately or soak it in a simple syrup solution to preserve its texture.

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Pork Belly Sisig Recipe | Crispy and Flavorful Filipino Pulutan

Recipes by Nora 2023-04-19 | Pork Belly Sisig

Sisig is a dish made with chopped pork seasoned with savory, tangy flavors and often served on a hot plate with a raw egg cracked on top. It is typically enjoyed with rice or served as a pulutan or food served with alcoholic beverages during social gatherings.

This variation of Sisig uses Lechon Kawali (Fried Pork Belly), where the meat was boiled until very tender, air-dried to remove excess moisture, and then deep-fried (or air-fried) until crispy.

Equipment

10" cast iron skillet

Ingredients

1½ pounds Lechon Kawali chopped
½ cup mayonnaise
¼ cup vinegar
1 tablespoon soy sauce
3 cloves garlic minced
1 small red onion (about 1 cup diced) divided
1 jalapeño seeded and finely diced
2 eggs optional
Salt and pepper to taste
Neutral oil for sautéing

Optional Garnish

Bird's eye chilies
Scallions
Fried garlic
Lemon or Lime

Instructions

1. Roughly chop the meat into small pieces.
2. Combine mayonnaise, vinegar, and soy sauce in a bowl until incorporated.
3. Heat a cast iron skillet over medium heat.
4. Add a small amount of oil and sauté garlic, onions (saving some for garnish), and jalapeño for about 3 minutes until they are softened.
5. Add the chopped meat and let it crisp up for about 3 minutes. Turn up the heat, if necessary.
6. Add the sauce and mix everything together.
7. Crack the eggs on top, then turn off the heat. The residual heat will cook the eggs.
8. Garnish with red onion, scallions, and chilies. Add ground pepper to taste. Serve immediately and mix the eggs in while hot.

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Pinakbet with Lechon Kawali Recipe | Filipino Vegetable Stew with Crispy Pork Belly

Recipes by Nora 2023-04-09 | Pinakbet with Lechon Kawali (Vegetable Stew with Crispy Pork Belly)

Pinakbet or Pakbet is a vegetable dish sautéed in aromatics and shrimp paste, then braised in a flavorful stock.

Equipment

Wok or Sauté pan

Ingredients

1 pound shrimp peeled and deveined
4 garlic cloves minced
1 small onion finely chopped
2 plum tomatoes (about 1 cup finely chopped)
2 tablespoons sautéed shrimp paste
1½ cups shrimp stock (see note)
2 tablespoons soy sauce
1½ pounds kalabasa or kabocha squash cut into 1¼” pieces
1 or 2 eggplant, about 8 ounces cut into 1” thick pieces
6 ounces okra cut in half
1 bitter melon, about 6 ounces cut into ½” thick pieces
6 ounces yardlong beans cut into 2” pieces
½ pound Lechon kawali (fried pork belly) optional, cut into bite-size pieces
Neutral oil for sautéing
Salt and pepper to taste
Fried garlic optional

Instructions

1. Season the shrimp with salt and pepper. Add 2 tablespoons of oil in a wok or a sauté pan. Over medium-high heat, sear the shrimp until opaque for about a minute on each side. Transfer to a plate.
2. Lower to medium heat, then add another 2 tablespoons of oil. Sauté garlic and onion until softened, about 3 minutes. Add tomatoes and cook them long enough until they soften and caramelize, about 6-8 minutes.
3. Add the shrimp paste and sauté for about a minute.
4. Add the stock/broth and soy sauce. Mix and let it come to a boil over medium-high heat.
5. Add the squash, then cover and simmer for 3 minutes over medium heat.
6. Add the eggplant and okra. Mix, then let it cook covered for 5 minutes.
7. Add the bitter melon. Mix, then let it cook covered for 3 minutes.
8. Add the yardlong beans. Mix, then let it cook covered for 2 minutes.
9. Taste the sauce and adjust if necessary.
10. Add the shrimp and cut-up Lechon Kawali (fried pork belly) if using. Add some ground pepper and fried garlic as an option.
11. Turn off the heat and enjoy with some white rice.

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Air-Fried Pork Belly Recipe | Crispy Lechon Kawali Without Deep Frying

Recipes by Nora 2023-04-07 | Air-Fried Pork Belly

Air frying pork belly is a healthier and more convenient alternative to deep-frying, producing the same crispy, crackling skin and juicy flesh.

Although deep-frying Lechon Kawali is quicker and provides more control over the cooking process, air frying significantly reduces the oil in an already indulgent dish. Regardless of which method you choose, it will always be a crowd-pleaser.

Equipment

Large pot (for boiling)
Tongs
Air Fryer

Ingredients

1 pork belly slab (about 3 pounds), skin on
3 garlic cloves smashed
2 bay leaves
Salt
Ground black pepper or peppercorns

Instructions

1. Place the entire slab of pork belly skin side up in a large pot. You can cut it to fit in the pot, but not too small so it won't dry out.
2. Add garlic, bay leaves, 1 tablespoon kosher salt (use less for table salt), and some ground black pepper or peppercorns. Completely submerge the meat in water.
3. Bring it to a boil over medium-high heat, then lower the heat and simmer until fork tender.
Depending on the thickness, it may take 1½ to 2 hours on the stove or 30 to 45 minutes in a pressure cooker. If your pork belly comes with some bones, remove them before frying for easier cutting.
4. Transfer to a plate with the skin side up, then salt the skin to help draw out the moisture. Let it dry uncovered overnight in the fridge.
If you need it sooner, place it in the oven at 250° F (121° C) for about an hour to dry the skin. You can also freeze them and fry them later.
5. Slice into 3-inch thick pieces to get plenty of crispy exterior while the inside stays juicy. As an option, you can score the skin to expose more fat for crispier skin. Sprinkle salt all over the meat, except for the skin, which has already been salted.
6. Place the pork belly in the air fryer basket with the skin side up. Do not overcrowd, leaving enough space between them to allow air to circulate and promote even cooking.
7. Air-fry it at 400° F (204° C)for 20-30 minutes, depending on the size or thickness. Check it periodically to ensure that it turns golden brown and the skin becomes crispy.
8. Let it cool for 5-10 minutes, then cut it into bite-size pieces.

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Lechon Kawali Recipe | How to Make Crispy Filipino Pork Belly

Recipes by Nora 2023-02-09 | Lechon Kawali (Fried Pork Belly)

A good Lechon Kawali (Fried Pork Belly) has crispy, crackling skin and juicy flesh. You can achieve that crunchier texture with just a few simple steps.

Equipment:
Large pot (for boiling)
Dutch oven, wok, or pot (for deep-frying)
Tongs

Ingredients
1 pork belly slab (about 3 pounds), skin on
3 garlic cloves smashed
2 bay leaves
Salt
Ground black pepper or peppercorns
Neutral, high-heat oil for frying (canola oil, avocado oil, peanut oil)
Dipping sauce (Mang Tomas all-purpose sauce or spiced vinegar)

Instructions

1. Place the pork belly slab with its skin side up in a large pot. You can cut it to fit in the pot, but not too small to prevent it from drying out.
2. Add garlic, bay leaves, 1 tablespoon of kosher salt (use less for table salt), and some ground black pepper or peppercorns.
3. Submerge the meat completely in water.
4. Bring it to a boil over medium-high heat, then lower the heat and simmer until fork tender. Depending on the thickness, it may take 1½ to 2 hours.
You can also do it in an electric pressure cooker for 30-45 minutes. If your pork belly comes with some bones, pulling them out will make cutting easier when fried.
5. Transfer to a plate with its skin side up and salt the skin to help draw out the moisture.
6. Allow the skin to dry uncovered overnight in the fridge. If you need it sooner, place it in the oven at a low temperature of 250° F (121° C ) for about an hour to dry the skin.
7. Divide the meat into 3-inch thick pieces to get plenty of crispy exterior while the inside stays juicy. Rub salt on all sides, except for the skin (which was previously salted). If you prefer, you can score the skin to expose more fat if it is too thick underneath; this will help render the fat and draw out the moisture, resulting in crispier skin.
8. Set a Dutch oven (pot or wok) with about 1½ inches of oil over high heat. Make sure the oil is very hot before placing the meat with its skin side down first-375° F (190° C) if using a thermometer. Then reduce the heat slightly to prevent the meat from browning too quickly.
9. Fry until golden brown for 10 to 15 minutes, depending on the thickness. Transfer on paper towels to drain excess oil.
10. Let them cool slightly, then slice them into bite-size pieces.
11. Serve with lechon sauce, Mang Tomas all-purpose sauce, or a spiced vinegar dipping sauce.

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Filipino Chicken Pastel Recipe | Creamy Chicken Stew with Sausage, Mushrooms & Veggies

Recipes by Nora 2023-01-31 | Chicken Pastel

Chicken Pastel is a casserole with chicken, sausages, and vegetables in a creamy sauce topped with a flaky pastry crust. You can use a store-bought puff pastry or even serve it without-a classic comfort dish that is easy to prepare!

Equipment
Sauté pan (or a shallow pot)
2 or 2.5-quart oven-safe dish
Rolling pin or a glass with smooth sides

Ingredients
2 pounds chicken thighs, with or without the skin
1 Spanish/Mexican chorizo or chorizo de Bilbao ½-inch pieces
3 hotdogs or Vienna sausages ¾-inch pieces
8 ounces mushrooms (fresh or canned) cut in half, if big
8 ounces potatoes bite-sized pieces
6 ounces carrots bite-sized pieces
½ red bell pepper bite-sized pieces
½ green bell pepper bite-sized pieces
3 tablespoons butter
1 onion minced
6 garlic cloves minced
⅓ all-purpose flour
1 teaspoon chicken base or bouillon dissolved in 1 cup of water
1 teaspoon fish sauce
1 bay leaf
1 cup heavy cream sub:light cream or milk
½ cup peas fresh or frozen
1 sheet puff pastry thawed, if frozen
1 egg lightly beaten
Neutral oil for searing
Salt and pepper to taste

Instructions

1. Season chicken with salt and pepper on both sides. Sear over medium-high heat in a small amount of oil, skin side down first, until lightly browned for 5 minutes on each side. Transfer to a plate and cut them into 1 ½-inch pieces when slightly cooled.
2. Sear chorizo and hotdogs until lightly browned. Transfer to a plate.
3. Sear mushrooms (skip if using canned) for a minute, adding more oil as needed.
4. Add potatoes, carrots, and bell peppers. Cook them until they start to brown, about 3 minutes.
5. Lower to medium heat, then add butter, onion, and garlic cloves. Sauté for about a minute. Season with salt and pepper.
6. Sprinkle flour and mix.
7. Add stock/broth (1 teaspoon base or bouillon dissolved in 1 cup of water), fish sauce, and bay leaf. Stir to dissolve the flour.
8. Add the chicken, chorizo, hotdogs, heavy cream, and peas. Stir.
9. When it comes to a simmer, slightly lower the heat. Cover and continue simmering for 5 minutes.
10. Give it a taste and pick out the bay leaf. Transfer to an oven-safe dish.
If you want to serve it without the pastry crust, cover and simmer longer until the chicken and vegetables are cooked. Add more water as needed.
11. Preheat the oven to 400° F (204° C).
On a lightly floured surface, roll out the pastry sheet about an inch larger than the size of your dish.
12. Cover the filling completely with pastry crust, cutting off any excess. Seal the edges by pressing with your fingers. Cut slits on top to release the steam as it cooks and brush with egg wash (egg + water).
13. Place on a baking sheet to catch any drippings, then bake at 400° F (204° C) for 30 minutes until golden brown.

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How to Clean Fresh Squid | Easy Step-by-Step Cleaning Guide

Recipes by Nora 2023-01-20 | How to Clean Fresh Squid

Squid, often called calamari, is a cephalopod with elongated bodies, large eyes, and tentacles similar to octopus and cuttlefish. Preparing it at home is not as complicated as it looks. It's a quick and easy process, from cleaning to cooking the squid.

Equipment
Knife
Cutting board

Ingredients
Squid

Instructions

1. SEPARATE THE HEAD FROM THE BODY

Grasp the lower end of the body in one hand, then the area above the eyes in the other. Pull the head and the body in opposite directions, twisting slightly as you go.

2. COLLECT THE INK SAC (OPTIONAL)

Skip this step if you do not need the ink sac.

Gently remove the sac using a knife or your fingers. Puncture and squeeze the contents into a bowl with some water or vinegar. You can use a spoon and press it against a strainer. Some ink can also be collected behind the eyes.

3. REMOVE THE BEAK

Expose the beak, a round piece of inedible cartilage, by squeezing the area below the eyes. Pull it out with your fingers or cut it with a knife, then discard it.

4. DETACH THE TENTACLES

Cut off the tentacles just below the eyes. Do not cut too far away from the eyes to keep the tentacles together. Discard the head and innards.

5. REMOVE THE CUTTLEBONE

Pull out the long, plastic-like cartilage (cuttlebone) from the opening of the body. If it breaks, reach inside the body and push the rest of the cartilage through the top.

6. EMPTY THE BODY

Remove whatever remains inside the body by squeezing it or inserting your fingers.

7. REMOVE THE SKIN (OPTIONAL)

The skin is completely edible, but you can peel it away as an option.

8. DETACH THE FINS (OPTIONAL)

Another optional step is to detach the fins from the body.

9. WASH THEM THOROUGHLY

Wash the bodies and tentacles thoroughly under cold running water.

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Fried Calamari Recipe | Crispy Golden Squid Rings (Filipino Style)

Recipes by Nora 2023-01-16 | Fried Calamari

Tender calamari with a light, golden-brown crust that stays crisp. One of the tricks you can do is to fry them quickly over high heat.

Equipment
Dutch oven, saucepan, or wok

Ingredients
1 pound small or medium-sized squid (cleaned) cut into ¾-inch thick rings
1 cup milk sub:buttermilk or yogurt diluted with water
1 teaspoon kosher salt (use less for table salt)
⅔ cup all-purpose flour
⅔ cup rice flour sub:cornstarch or potato flour
2 teaspoons baking powder
Neutral oil for frying (peanut, avocado, or other vegetable oils)
Sweet chili sauce for dipping (optional)

Instructions

1. Combine milk and 1 teaspoon salt in a bowl.
2. Soak the squid in salted milk. Cover and refrigerate for about an hour.
3. Combine all-purpose flour, rice flour, and baking powder in a separate bowl.
4. Drain the squid and transfer them to the flour mixture. Coat them evenly and shake off any excess.
5. Set a small, wide-mouthed pot over high heat, then add an inch of oil. Dip a wooden spoon handle or chopstick to check when it's hot and ready—it should steadily bubble around it. If using a thermometer, aim for 375° F (190° C).
6. Fry the calamari in batches until golden brown, about 2 minutes. Stir them gently so they don't stick together. Don't crowd the pan that may cause the temperature to drop and make the calamari greasy and soggy.
7. Use a skimmer or slotted spoon to quickly remove the batch from the oil.
8. Transfer them to paper towels to absorb excess oil.

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Breakfast Boodle Fight | A Fun Twist on the Filipino Kamayan Feast

Recipes by Nora 2022-12-22 | Breakfast Boodle Fight (A Twist on the Kamayan Feast)

Kamayan is a communal feast with a colorful arrangement of food spread across a table over banana leaves. A breakfast kamayan is a great way to share a variety of Filipino breakfast favorites with family and friends.

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Pork Asado Recipe | Filipino-Chinese Braised Pork with Sweet-Savory Sauce

Recipes by Nora 2022-12-02 | Pork Asado Recipe

Pork Asado is prepared by braising pork shoulder in a sweet and savory sauce. It is a dish inspired by Chinese cuisine with a distinct licorice-like flavor from star anise.

Equipment
Electric pressure cooker or Dutch oven or heavy-bottomed pot

Ingredients
4 pounds pork shoulder, preferably boneless sub:pork butt or belly
Salt and pepper to taste
6 garlic cloves smashed
10 dried shiitake mushrooms sub:fresh
½ cup soy sauce
½ cup Shaoxing wine or any Chinese cooking wine sub:dry sherry or sake
½ cup brown sugar
4-6 star anise
2 bay leaves
2 tablespoons cornstarch dissolved in ¼ cup of water
1 tablespoon sesame oil
½ head Napa cabbage (cut lengthwise) sub:bok choy

Instructions

1. Cut pork shoulder in half; season with salt and pepper on all sides.
2. Soak shiitake mushrooms in hot water until tender, then remove tough stems if desired. Cut them in half if they are big.
3. Slice cabbage in quarters lengthwise, then cut them crosswise into small pieces.
4. Over high heat, add a bit of oil and sear meat on all sides. If using an electric pressure cooker, use the sauté function. Transfer to a plate.
5. Reduce the heat, then sauté garlic and mushrooms for about a minute.
6. Add soy sauce, Shaoxing wine, sugar, and 3 cups of water. If using an electric pressure cooker, add only 1 cup of water.
Place star anise and bay leaves in a spice sachet (if available) and add them in. Scrape the browned bits on the bottom and stir to combine.
7. Add meat and let it come to a boil. Cover and simmer over medium-low heat for about 2 hours, until fork-tender; cook on high pressure for about an hour in an electric pressure cooker.
8. Transfer meat to a plate and remove the spice sachet (or pick out star anise and bay leaves before serving). Skim the fat layer on the surface.
9. Make a slurry by dissolving cornstarch in ¼ cup of water. Add it to thicken the sauce.
10. Add sesame oil, cabbage stalks or white sections, and meat the other side up. Cook the cabbage for 2 minutes and spoon the sauce over the meat. Add some fresh ground pepper.
11. Slice the meat and pour the sauce over them. Serve with napa cabbage leaves.

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Big Batch Salt and Pepper Shrimp Recipe | Crispy Filipino-Chinese Style Seafood for Sharing

Recipes by Nora 2022-11-29 | Big Batch Salt and Pepper Shrimp

With salty, spicy shrimp fried to a crisp, this big batch of Salt and Pepper Shrimp is sure to please a crowd. There aren't many ingredients, and making it is simple.

Equipment
Large wok or sauté pan
5-quart aluminum foil pan measuring 13½ x 9⅝ x 2¾ inches.

Ingredients
4 pounds large shrimp (shell-on or peeled) deveined
Salt to taste
Fresh ground pepper to taste (see note)
Neutral oil (e.g., canola or avocado oil) for shallow-frying and sautéing
1 cup cornstarch sub:potato starch or rice flour
1 tablespoon minced or grated ginger
1½ heads garlic minced
12 green or red hot peppers sliced (see note)
8 scallions sliced
Shishito peppers (optional)

Instructions

1. Cut the antennae and sharp, pointy end of the shrimp just below the eyes using scissors. Make a shallow incision through the shell and into the flesh along the back, from head to tail. Pick out the vein.
2. Season the shrimp with salt and pepper, then lightly coat them with cornstarch.
3. Toss shishito peppers in a bit of oil, then place them in a preheated wok. Let them blister for about 5 minutes over high heat. Season with salt and pepper. Transfer to a plate.
4. Heat about an inch of oil, enough to cover the shrimp halfway. Test the temperature with a wooden chopstick or spoon handle; if it's steadily bubbling, it's ready.
5. Fry the shrimp in batches over high heat for about a minute on each side. Don't overcrowd the pan, so they crisp up nicely without overcooking. Add or change the oil as needed.
6. Reduce to medium-high heat and wipe away the browned bits in the wok with a paper towel.
7. Sauté ginger and garlic in a bit of oil for about a minute.
8. Add the peppers and let them cook for about 3 minutes. Mix them up.
9. Add the shrimp and scallions, then toss them together.
10. Sprinkle some salt and fresh ground pepper.
11. Arrange the shrimp and shishito peppers in an aluminum pan or a platter of your choice.

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Big Batch Beef Kare-Kare Recipe | Filipino Peanut Stew with Oxtail and Vegetables

Recipes by Nora 2022-11-28 | How to Make Big Batch Beef Kare-Kare with Peanut Sauce

Kare-Kare is always a highlight at Filipino parties. It's delicious and not complicated to make, though making a big batch may require some planning.

Equipment
6-quart Dutch oven or stock pot
Saucepan or pot
Skillet or frying pan
5-quart aluminum foil pan with dimensions 13½ x 9⅝ x 2¾ inches

Ingredients
3 pounds boneless beef shank 1½-inch thick pieces
3 pounds beef chuck roast 1½-inch thick pieces
6 cloves garlic minced
2 medium onions chopped
1 pound Shanghai baby bok choy or pechay cut in half, if big
1 pound yardlong beans (sitaw) cut into 2½-inch sections
2 pounds eggplant cut into 1-inch thick sections
2 teaspoons annatto powder dissolved in ¼ cup of warm water ;sub:annatto seeds
2 cups unsweetened creamy peanut butter
1 cup fried or roasted peanuts coarsely ground; sub:peanut butter
2 tablespoons sugar
2 tablespoons cornstarch or rice flour dissolved in ¼ cup of water
Sautéed shrimp paste or ginisang bagoong alamang to taste
Salt and pepper to taste
Neutral oil (canola, olive, or other vegetable oils)

Instructions
1. Season meat with salt and pepper. Working in batches, sear in a bit of oil over medium-high heat for about 2 minutes on each side. Transfer to a plate, separating the shank from chuck-the former will be cooked longer.
2. Lower to medium heat, then sauté garlic and onions until softened. Add oil as needed.
3. Add the shank and about 10 cups of water. Cover and simmer for about an hour. Skim off the scum and fat that rise to the surface.
4. Add the chuck and some salt; I used about 3 teaspoons of kosher salt (use less for table salt). Cover and simmer for about 2 hours until the meat is tender.
5. Blanch bok choy in boiling water for about a minute. You can add a pinch of baking soda to make them greener. Transfer to an ice bath (water+ice).
6. Blanch yardlong beans for about 3 minutes until tender-crisp. Transfer to the ice bath. Drain and set them aside.
7. Fry eggplant in oil until browned on both sides. Place them on paper towels to absorb excess oil. Set aside.
8. Add annatto, peanut butter, ground peanuts, and sugar when the meat is tender. Mix until the sauce is smooth.
9. Thicken the sauce with cornstarch slurry. Taste and adjust as needed.
10. Arrange Kare-Kare with the vegetables in an aluminum pan or a dish of your choice.
11. Serve with a side of sautéed shrimp paste or bagoong alamang. It is quite salty so add sparingly.

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Say Goodbye to Shell-Cracking! Quick and Tasty Salt and Pepper Shrimp Recipe

Recipes by Nora 2022-03-11 | #shorts

Salt and Pepper Shrimp No Shell Recipe

A fried shrimp dish so delicious yet so easy to prepare – slightly crispy, salty, and spicy. It is the simplest of ingredients that make this dish extra special.

Equipment
Wok or Skillet

Ingredients
1 pound large shrimp deveined (see note)
¼ cup cornstarch sub: potato starch or rice flour
1 teaspoon minced or grated ginger
4 garlic cloves minced
2-4 green or red peppers sliced (see note)
3 scallions sliced
Salt and fresh ground pepper to taste (see note)
Neutral oil (canola, avocado, or other vegetable oil) for shallow-frying and sautéing

Instructions
1. Season shrimp with salt and pepper and lightly coat them with cornstarch.
2. Set your wok over high heat and add about an inch of oil. Dip a wooden chopstick or spoon handle into the oil to see if it's hot; if it's steadily bubbling, it's ready.
3. Working in batches, fry the shrimp for about a minute on each side.
4. Transfer to a paper towel-lined plate to absorb excess oil.
5. Lower to medium-high heat and remove any browned bits with a paper towel.
6. Sauté ginger and garlic in a bit of oil for 30 seconds.
7. Spread the peppers on the wok and let them blister for about a minute. Mix them up.
8. Add the shrimp and scallions. Toss them together.
9. Sprinkle some more salt and fresh ground pepper.

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Cathedral Window Jelly Recipe #shorts

Recipes by Nora 2022-03-08 | #shorts

Cathedral Window Jelly Recipe

Cathedral window jelly is a classic Filipino dessert with multicolored fruit-flavored jello cubes in a creamy gelatin mixture traditionally made in a bundt pan.

Equipment
5 shallow containers (I used 5x7-inch rectangular containers)
9x13-inch dish or a 10-inch bundt pan (10 to 12-cup capacity)
Whisk

Ingredients
5 (3-ounce) boxes of Jell-O or store brand "gelatin dessert", assorted colors (see note)
5 cups boiling water
4 (0.25-ounce) envelopes of Knox gelatin or any clear, unflavored gelatin
2 cups boiling water
1 (14-ounce) can condensed milk (approximately 1¼ cups)
1 ½ cups heavy cream (see note)
¼ cup granulated sugar optional

Instructions

1. Note: Reduce the amount of water by 50% to make firmer jelly cubes.
2. Dissolve each box of Jell-O with a cup of boiling water in separate shallow containers to make cubes no larger than an inch. Stir until the powder completely dissolves.
3. Refrigerate for about an hour until solid. Cover them so they don't pick up other smells.
4. Once they are solid, cut them into small cubes (about ¾ inch). Set them aside.
5. Dissolve the contents of 4 clear, unflavored envelopes with 2 cups of boiling water. Keep whisking as you pour the water into the bowl to dissolve the powder and eliminate the need to "bloom" the gelatin.
6. Add condensed milk and heavy cream. Whisk until well-blended.
7. If you like a sweeter mixture, add up to ¼ cup of granulated sugar at this point.
8. Gently arrange the jello cubes in a dish in any pattern you like.
9. Pour the cream gelatin mixture over the jelly cubes. The mixture shouldn't be too warm, or it could melt the jelly cubes.
10. Cover and refrigerate for about 2 hours, or until solid.

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How to Cook Sweet and Sour Chicken Filipino Style #Shorts

Recipes by Nora 2022-03-03 | #shorts

How to Cook Sweet and Sour Chicken Filipino Style

Crispy fried chicken nuggets tossed in a sweet and tangy sauce with onions, bell peppers, and pineapple. It's better than Chinese takeout and can be made in less than 30 minutes!

Equipment

A wok or skillet

Ingredients

For the sauce:
3 tablespoons cane or white vinegar sub: rice or apple cider vinegar
¼ cup ketchup
¼ cup sugar
½ cup water
¼ teaspoon red pepper flakes optional
1 tablespoon soy sauce
2 teaspoons cornstarch

For the chicken:

12 ounces boneless, skinless thighs or breasts cut into 1-inch pieces
1 egg white lightly beaten
¼ cup all-purpose flour
¼ cup cornstarch sub: potato or rice flour
1 teaspoon baking powder
salt and pepper to taste

For the stir-fry:

1 medium white or yellow onion cut into 1-inch pieces
½ red bell pepper about 1 cup; cut into 1-inch pieces
½ green bell pepper about 1 cup; cut into 1-inch pieces
1 cup pineapple chunks fresh, frozen, or canned; cut into 1-inch pieces
1 teaspoon minced ginger
3 cloves garlic minced
2 stalks scallions 1½-inch sections
Oil (canola, avocado, or other vegetable oils) for shallow-frying and sautéing

Instructions

1. Make the sauce by combining vinegar, ketchup, sugar, ½ cup water, red pepper flakes, soy sauce, and cornstarch. Set it aside.
2. Season chicken with salt and pepper and mix in egg white.
3. Combine flour, cornstarch, and baking powder. Coat the chicken evenly.
4. Fry the chicken over medium-high heat for about 2 minutes until golden brown. Drain them on paper towels and remove the oil.
5. Sauté onions, peppers, and pineapple over high heat for 2 minutes until slightly blistered. Season with salt and pepper.
6. Push the vegetables aside, then lower the heat to medium. Sauté ginger and garlic for 30 seconds in a bit of oil. Toss them all together.
7. Add scallions and the sauce. Let it thicken for about a minute.
8. Turn off the heat and toss them together with the chicken. Add ground pepper, as desired.

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Birthday Brownies From Brownie Mix #shorts

Recipes by Nora 2022-02-23 | #shorts

Birthday Brownies From Brownie Mix

A celebratory version of boxed brownies with whipped ganache frosting and rainbow sprinkles.

Equipment

8x8-inch pan
Hand mixer

Ingredients

For the brownie base (see package)

brownie mix about 18 ounces
eggs room temp & lightly beaten
water sub:milk, buttermilk, or coffee
oil (canola, olive, or other vegetable oils)
½ teaspoon instant coffee or ¼ teaspoon espresso powder optional

For the frosting

¾ cup heavy cream hot
4 ounces dark chocolate (bittersweet or semisweet) chips or finely chopped
2 tablespoons rainbow sprinkles

Instructions

1. Make the brownie batter as directed in the package and spread it on an 8x8-inch pan.
2. Bake it, then let it cool.
3. Pour the hot cream over the chocolate in a bowl. Let the chocolate melt for about 2 minutes.
4. Stir until smooth. Refrigerate to slightly cool the mixture for about 30 minutes.
5. Using a hand mixer, whip on medium-high speed until fluffy and lighter in color for about 3 minutes.
6. Spread the whipped ganache evenly on the cooled brownie. Decorate with rainbow sprinkles.
7. Let it set for at least an hour in the fridge before cutting.

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Salted Caramel Pretzel Brownies From Brownie Mix #shorts

Recipes by Nora 2022-02-22 | #shorts

Salted Caramel Pretzel Brownies From Brownie Mix

Crunchy pretzels in fudgy brownies topped with gooey caramel and flaxy salt — the sweet and salty are the best combination.

Equipment

8x8-inch pan
Small saucepan

Ingredients

For the brownie base (see package instructions)

brownie mix about 18 ounces
eggs room temp & lightly beaten
water sub:milk, buttermilk, or coffee
oil (canola, olive, or other vegetable oils)
½ teaspoon instant coffee or ¼ teaspoon espresso powder optional

For the salted caramel pretzel portion

1 cup pretzels more for topping
⅓ cup granulated sugar
2 tablespoons salted or unsalted butter cut up
¼ cup light or heavy cream
flaky salt to taste

Instructions

1. Make the brownie batter as directed in the package and add whole or pieces of pretzels.
2. Spread it evenly on an 8x8-inch pan and top with more pretzels.
3. Bake according to package instructions.
4. In a small saucepan over medium heat, caramelize sugar and 1 tablespoon of water until it turns medium amber. Swirl to caramelize evenly.
5. Turn off the heat, then add butter.
6. Add heavy cream and return to medium heat. Mix until smooth; it will thicken as it cools.
7. Pour caramel sauce over the brownies and tilt to spread evenly. Sprinkle some flaky salt on top.
8. Let it set for at least an hour in the fridge before cutting.

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Smores Brownies From Brownie Mix #shorts

Recipes by Nora 2022-02-21 | #shorts

S'mores Brownies From Brownie Mix

All the goodness of s'mores in rich and fudgy brownies — graham crackers, toasted marshmallows, and melty chocolate.

Equipment

9x9-inch pan

Ingredients

For the brownie base (see package)

brownie mix about 18 ounces
eggs room temp & lightly beaten
water sub:milk, buttermilk, or coffee
oil (canola, olive, or other vegetable oils)
½ teaspoon instant coffee or ¼ teaspoon espresso powder optional

For the s'mores

8 graham crackers cut into small pieces; divided
2 cups marshmallows
1 chocolate bar cut into small pieces

Instructions

1. Make the brownie batter and combine most of the graham cracker pieces (about 6 pieces) into the batter.
2. Spread it evenly on a 9x9-inch pan and bake according to package instructions.
3. Add the marshmallows and remaining graham crackers on top.
4. Broil it on low until marshmallows are lightly toasted, about 2 minutes. Watch it closely as you do this.
5. While still hot, top with chocolate pieces.
6. Let it set for at least an hour in the fridge before cutting.

Thanks for watching! Don't forget to 👍 LIKE, leave a 💬 COMMENT below, and ❤️ SUBSCRIBE to my channel! If you like it so much, please feel free to 🤝 SHARE this video too.

ℹ️ Recipes by Nora - Your source for delicious Filipino recipes

Hello! My name is Nora. I'm here to share authentic Filipino recipes and foreign-inspired dishes beloved by Filipinos. Browse through recipes and learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.

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Nutty Brownies From Brownie Mix #shorts

Recipes by Nora 2022-02-20 | #shorts

Nutty Brownies From Brownie Mix

An assortment of nuts gets roasted on top of fudgy brownies with chocolate drizzle and flaky salt. You'll sure love these Nutty Brownies made from brownie mix!

Equipment

8x8-inch pan

Ingredients

For the brownie base (see package instructions)

brownie mix about 18 ounces
eggs room temp & lightly beaten
water sub:milk, buttermilk, or coffee
oil (canola, olive, or other vegetable oils)
½ teaspoon instant coffee or ¼ teaspoon espresso powder optional

Extra ingredients

1 cup assorted nuts whole or chopped
¼ cup bittersweet or semisweet chocolate chips or cut-up
flaky salt optional

Instructions

1. Make the brownie batter as directed in the package and spread it on an 8x8-inch pan.
2. Add whole or chopped nuts on top.
3. Bake according to package instructions.
4. Melt the chocolate in the microwave, then put it in a zip-top bag.
5. Snip off one end and drizzle over the brownies.
6. Sprinkle some flaky salt.
7. Let it set for at least an hour in the fridge before cutting.

Thanks for watching! Don't forget to 👍 LIKE, leave a 💬 COMMENT below, and ❤️ SUBSCRIBE to my channel! If you like it so much, please feel free to 🤝 SHARE this video too.

ℹ️ Recipes by Nora - Your source for delicious Filipino recipes

Hello! My name is Nora. I'm here to share authentic Filipino recipes and foreign-inspired dishes beloved by Filipinos. Browse through recipes and learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.

#recipesbynora