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15 Healthy Filipino Recipes Perfect for the Holy Week

Suitable, Delectable and Achievable!

Photo courtesy of Fly Ace Corporation

Mahal na Araw or Holy Week is a Roman Catholic practice and abstinence from eating pork, beef and chicken. This serves as a reflection of the sacrifices of God which is written in the Holy Bible. Don’t worry, this doesn’t mean you have to eat bland meals. There are a lot of Filipino Recipes for the Holy Week that you can still enjoy!

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15 Healthy Filipino Recipes Perfect for the Holy Week

15. Ginataang Tilapia

Photo courtesy of Ajinomoto Philippine Corporation

The Filipino word “Ginataan” is a cooking method that uses coconut meat or cream. The fish used is a Tilapia. It’s a freshwater cichlid fish that has been commonly used in Filipino recipes for the Holy Week. Ginataang Tilapia is a dish cooked with spinach and creamy coconut milk.

Recipe:

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 3 people

Calories: 451 kcal

Author: Vanjo Merano

Ingredients:

  • 2 pieces tilapia cleaned
  • 2 cups coconut milk
  • 4 cloves garlic crushed
  • 1 piece onion chopped
  • 1 thumb ginger cut into strips
  • 2 pieces long green pepper
  • 2 tablespoons fish sauce
  • 2 pieces Thai chili pepper
  • 1/4 teaspoon ground black pepper
  • 2 cups fresh spinach
  • 3 tablespoons cooking oil

Instructions:

  1. Heat the cooking oil in a cooking pot.
  2. Sauté the onion, garlic, and ginger in the hot oil
  3. Once the onion becomes soft, pour the coconut milk into the pot. Let boil and cover. Cook for 5 minutes between low to medium heat.
  4. Add the chili peppers and tilapia. Cover and simmer for 12 minutes.
  5. Add long green chili peppers and season with fish sauce and ground black pepper. Stir. Cook for 3 minutes.
  6. Add the spinach. Cover and cook for 1 minute.
  7. Transfer to a serving plate. Serve hot. Share and Enjoy!

14. Pinakbet

Photo courtesy of Fly Ace Corporation

The word “Pinakbet” is an Ilocano word which means “shrunk”. Pinakbet is made of vegetables mixed with shrimp or fish sauce. There are many Pinakbet Filipino recipes for the Holy Week but the native original Ilocano pinakbet usually consists of “Bagoong” which is a paste made of fermented fish paste.

Recipe:

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4 people

Calories: 434.26 kcal

Ingredients:

  • 1 tablespoon canola oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 tablespoon shrimp paste
  • 2 Roma tomatoes, chopped
  • 2 cups water
  • ½ small kalabasa, peeled and cut into pieces
  • 8 okra, ends trimmed
  • ½ bunch long beans, ends trimmed and cut into 3-inch lengths
  • 1 medium ampalaya (bittermelon), seeded, halved and cut into 1-inch thick
  • 1 large eggplant, ends trimmed and cut into 1-inch thick
  • salt and pepper to taste

Instructions:

  1. In a pot over medium heat, heat oil. Add onions and garlic and cook, stirring regularly, until softened.
  2. Add shrimp paste and continue to cook, stirring occasionally, until it begins to brown.
  3. Add tomatoes and cook, mashing with the back of a spoon, until softened and have released juice.
  4. Add water and bring to a boil. Lower heat, cover and cook for about 15 to 20 minutes or until meat is tender. Add more water in ½ cup increments as needed to maintain about 1 cup of liquid.
  5. Add squash and cook for about 2 minutes or until almost tender.
  6. Add long beans and continue to cook until tender-crisp.
  7. Add ampalaya, eggplant, and okra. Continue to cook for about 4 to 5 minutes or until vegetables are tender yet crisp.
  8. Season with salt and pepper to taste. Serve hot.

13. Inihaw na Pusit

Photo courtesy of Maggi

Inihaw na Pusit is a squid grilled to perfection. It is one of the easiest Filipino recipes for the Holy Week. All you have to do is stuff it with tomatoes and onions seasoned with salt and pepper for flavor and grill it! Enjoy it with a spicy vinegar dip!

Recipe:

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

Servings: 5 people

Author: Vanjo Merano

Ingredients:

  • 3 pieces medium to large squid cleaned
  • 1 cup soy sauce
  • 1 large tomato diced
  • 1 large sweet onion diced
  • 3 pieces dried Thai chili
  • 1/2 piece lemon or 2 pieces calamansi
  • salt and ground black pepper to taste

Instructions:

  1. In a large container, combine onion and tomato
  2. Add some salt and pepper and mix well.
  3. Stuff the squid with the onion and tomato mixture. Add more if necessary.
  4. Grill the squid for 6 to 8 minutes per side.
  5. Transfer to a serving plate.
  6. Serve hot with dip. Share and Enjoy!

12. Laing

Photo courtesy of Mesa ni Misis

Laing is a Filipino dish of chopped taro leaves cooked in rich coconut milk and flavored with chili, garlic, onions, and smoked fish. It’s originally from the Bicol Region, where it’s popularly known as “Pinangat”.

Recipe:

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 5 people

Calories: 308 kcal

Ingredients:

  • 4 cups coconut milk (add 1 cup water if using coconut cream)
  • 1 medium onion – chopped
  • 2 cloves garlic – minced
  • 8-10 pieces dried fish or smoked fish
  • 5 cups dried Taro leaves pieces bird’s eye chili – each cut into 4-5 pieces

Instructions:

  1. Place coconut milk, water, onion, garlic and dried fish in a pot. Bring to boil over medium-low heat.
  2. Once it starts to boil, add the dried taro leaves. Cover pot with lid and let it boil for 10 minutes without stirring.
  3. Add the chilis. Season with salt if still needed.
  4. Let it boil until coconut milk is reduced or almost completely gone.

11. Ginataang Alimasag

Photo courtesy of Yummy.ph

Ginataang Alimasag is a dish consisting of Calabaza squash and string beans.The vegetables are cooked in coconut cream. Seafood and meat are usually added for flavor. This time we’ll use blue crab or Alimasag because it blends well with coconut cream and because it’s Holy Week of course!

Recipe:

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings: 8 people

Author: Vanjo Merano

Ingredients:

  • 4 lbs fresh blue crabs alimasag
  • 1 lb squash calabaza, sliced into cubes
  • 1 bunch string beans about 3 to 4 cups, cut into 2.5 inch length
  • 3 1/2 cups coconut milk
  • 1 1/2 tablespoons fish sauce
  • 1 teaspoon ground black pepper
  • 1 medium onion sliced
  • 2 teaspoons garlic minced
  • 2 tablespoons cooking oil

Instructions:

Heat a cooking pot and pour cooking oil.

  1. Saute garlic and onion.
  2. Add fish sauce and coconut cream, and then let boil.
  3. Put-in the ground black pepper, and then cook for 10 minutes in medium heat until the liquid reduces.
  4. Put-in the crabs and stir. Cook for 10 minutes.
  5. Add the squash (kalabasa) and cook until the squash becomes a little soft.
  6. Add the string beans, stir, and cook for 3 to 5 minutes.
  7. Turn the heat off and transfer to a serving plate.
  8. Serve with hot steamed rice.
  9. Share and enjoy!

10. Sinigang na Hipon

Photo courtesy of Panlasang Pinoy

”Sinigang na Hipon” means Shrimp sour soup. It’s sour because it uses Tamarind and other fruits. This Filipino dish includes vegetables like, radish, okra, beans and eggplant. It’s also a popular comfort food in the Philippines. Sinigang na hipon is a dish perfect for rainy days!

Recipe:

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 4 people

Calories: 283 kcal

Author: Vanjo Merano

Ingredients:

  • 1 lb. shrimp cleaned
  • 44 grams Knorr Sinigang sa Sampaloc Mix
  • 1 bunch kangkong
  • 15 pieces snake beans
  • 5 pieces okra
  • 1 piece eggplant
  • 1 cup daikon radish sliced
  • 1 piece tomato sliced
  • 3 pieces long green pepper
  • 1 piece onion
  • 2 quarts water
  • Fish sauce and ground black pepper to taste

Instructions:

  1. Boil water in a cooking pot. Add onion, tomato, and radish. Cover and continue to boil for 8 minutes.
  2. Add shrimp. Cook for 1 minute.
  3. Add Knorr Sinigang sa Sampaloc Recipe Mix. Stir until it dilutes completely. Cover and cook for 3 minutes.
  4. Add long green pepper, snake beans, okra, and eggplant. Stir. Cook for 5 minutes.
  5. Put the kangkong stalks into the pot. Season with fish salt and ground black pepper.
  6. Add kangkong leaves. Cook for 1 minute.
  7. Transfer to a serving bowl. Serve warm with rice.

9. Sipo Eggs

Photo courtesy of Create with Cream

Sipo Eggs is a Filipino dish made of quail eggs and shrimps. This dish has a creamy sauce with vegetables like carrots, corn, mushroom and green peas. Sipo Eggs is one of the many Filipino recipes for the Holy Week that is originally from Pampanga, Philippines.

Recipe:

Prep Time: 12 minutes

Cook Time: 25 minutes

Total Time: 37 minutes

Servings: 6 people

Calories: 362 kcal

Author: Vanjo Merano

Ingredients:

  • 1 lb. shrimp head and shell removed and deveiened
  • 20 pieces quail eggs boiled and peeled
  • 1 piece onion minced
  • 1 teaspoon minced garlic
  • 1/4 cup butter
  • 1 tablespoon cooking oil
  • 1 1/2 cups green peas
  • 1 piece carrot cubed
  • 3/4 cup water
  • 4 ounces ham minced (optional)
  • 1 can cream of mushroom 10 oz.
  • 3/4 cup singkamas cubed
  • 1/2 cup heavy whipping cream
  • Salt and pepper to taste

Instructions:

  1. Melt the butter in a cooking pan.
  2. Add the cooking oil.
  3. Once the mixture becomes hot, saute the shrimp for a minute per side.
  4. Remove the shrimp and set aside.
  5. Meanwhile, saute the onion and garlic.
  6. Put-in the carrot and green peas. Add the ham (this is an optional ingredient).Cook for 3 minutes.
  7. Pour-in the water (I used water with shrimp juice in the video).Let it boil. Cook for 1 minute.
  8. Add the quail eggs and shrimp.Stir.
  9. Pour-in the cream of mushroom and table cream. Stir once more until the ingredients are well distributed.
  10. Add water chestnuts, salt and pepper.
  11. Transfer to a serving bowl.
  12. Serve. Share and enjoy!

8. Baked Tahong

Photo courtesy of Freepik

“Baked Tahong” or Baked Mussels is a Filipino appetizer dish baked with Cheese and Garlic. Mussels are bountiful in the Philippine coastal areas. They are harvested daily and sold at a very affordable price.

Recipe:

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Servings: 3 people

Author: Vanjo Merano

Ingredients:

  • 2 lbs mussels tahong, cleaned and boiled until the shells open
  • 1/2 cup butter softened
  • 7 cloves garlic pounded and minced
  • 1 cup quickmelt cheese grated

Instructions:

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Combine butter and garlic then mix well.
  3. Remove the extra shell from the mussel. Place some butter and garlic mixture on the mussels using a teaspoon or brush.
  4. Top the mussels with grated quickmelt cheese.
  5. Arrange the mussels in a baking tray lined with Aluminum foil.
  6. Bake for 15 to 18 minutes.
  7. Remove from the oven and transfer to a serving plate.
  8. Serve as an appetizer dish. Share and enjoy!

7. Lumpiang Ubod

Photo courtesy of NutriAsia

Lumpiang ubod is also called as the heart of palm spring rolls. It’s a Filipino appetizer made of “Ubod ng Niyog” or hearts of palm which is cut into long thin strips with various seafood and vegetables in an egg crêpe. It can be served deep-fried or fresh.

Recipe:

Prep Time: 5 minutes

Cook Time: 40 minutes

Servings: 3 people

Calories: 459 kcal

Author: Vanjo Merano

Ingredients:

  • 1 lb. hearts of palm ubod
  • 1 piece Knorr Shrimp Cube
  • 4 ounces pork thinly sliced
  • 12 pieces shrimp deveined
  • 2 tablespoons parsley chopped
  • 1 piece onion chopped
  • 4 cloves garlic crushed
  • 3 tablespoons cooking oil
  • Fish sauce and ground black pepper to taste
  • 8 pieces lettuce leaves
  • 1/2 cup roasted peanut crushed

Fresh Lumpia Wrapper Ingredients

  • 1 cup all-purpose flour
  • 2 pieces eggs
  • 2 tablespoons canola oil
  • 1 1/2 cups water
  • 1/4 cup cooking oil or cooking oil spray

Lumpia Sauce Ingredients

  • 6 tablespoons brown sugar
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 cups water
  • 6 cloves garlic crushed
  • 1 tablespoon cornstarch

Instructions:

  1. Make the lumpia filling. Start by heating 3 tablespoons of oil in a pan. Saute onion and garlic until the onion softens.
  2. Add pork and saute until light brown. Pour 1 ½ cup water into the pan. Let boil.
  3. Add Knorr Shrimp Cube. Stir. Continue boiling in medium heat until the liquid evaporates.
  4. Add hearts of palm (ubod). Cook for 5 minutes. Toss every few seconds.
  5. Add carrots. Cook for 3 minutes.
  6. Put the shrimp into the pan. Toss and continue cooking until shrimp turns orange.
  7. Add chopped parsley and season with ground black pepper and fish sauce. Set aside.
  8. Make the sauce by pouring water in a saucepan. Let it boil.
  9. Add brown sugar and stir until completely diluted.
  10. Put the garlic in the saucepan. Cook for 20 seconds.
  11. Combine cornstarch with 3 tablespoons of water. Stir until blended. Pour the mixture into the pan. Continuously stir while cooking until mixture thickens. Set aside.
  12. Make the fresh lumpia wrapper by beating eggs in a bowl.
  13. Stir-in cooking oil and add water. Gradually add all-purpose flour. Continue stirring until all ingredients are well blended. Note: you can let the mixture pass through a strainer to filter lumps.
  14. Cook the wrapper by heating a non-stick pan. Grease it with oil. Pour wrapper mixture into the pan enough to cover the area. Continue cooking using medium heat until the wrapper can freely slide on the pan when you shake it. Transfer the wrapper to a clean plate. Note: do the same step until the mixture is fully consumed.
  15. Assemble the lumpiang ubod by laying a piece of wrapper flat on a plate. Place a piece of lettuce leaf over the wrapper. Scoop a good amount of filling (hearts of palm) over the lettuce. Gently wrap.
  16. Arrange the wrapped lumpia on a serving plate. Pour sauce over it and finish by topping it with crushed peanuts.
  17. Serve. Share and enjoy!

6. Spicy Salmon Belly and Kangkong Soup

Photo courtesy of Ang Sarap

Fish bellies are Filipino’s most treasured fish part. Tuna and Bangus or milkfish are the most common fish used in the Filipino recipes for the Holy Week. This Spicy Salmon Belly and Kangkong Soup is an exciting twist. It’s a sour and spicy soup because of the Sriracha sauce and lime. This is best eaten with a warm cup of rice.

Recipe:

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 4 people

Calories: 301.2 kcal

Author: Raymund

Ingredients:

  • 600 g salmon belly, sliced into bite sized pieces
  • 1 bunch kangkong (water spinach)
  • 6 cups water
  • 1 red onion, sliced
  • 3 tbsp sriracha sauce
  • 2 tbsp tomato paste
  • 3 stalks lemongrass, pounded white part only
  • juice from 2–3 limes (adjust to the level of sourness you like)
  • 1 thumb sized ginger, thinly sliced
  • fish sauce
  • freshly ground black pepper

Instructions:

  1. In a soup pot bring 6 cups of water to a boil.
  2. Add the onions, sriracha sauce, tomato paste, lemongrass and ginger, simmer for 2 minutes.
  3. Add the salmon belly then simmer for 3 minutes.
  4. Add the kangkong and lime juice then simmer for 2 more minutes. Season with fish sauce and freshly ground black pepper, remove lemongrass and ginger then serve.

5. Ginataang Mais

Photo courtesy of Yummy.ph

Ginataang Mais is a Filipino creamy dessert and comfort food consisting of whole kernel corn and coconut milk. This is one of the simplest Filipino recipes for Holy Week. You can make it in less than 25 minutes!

Recipe:

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 6 people

Author: Vanjo Merano

Ingredients:

  • 4 cups coconut milk
  • 1/2 cup glutinous rice malagkit
  • 1 cup whole kernel corn
  • 3/4 cup granulated sugar

Instructions:

  1. Combine coconut milk and glutinous rice in a cooking pot then turn on the heat. Let the coconut milk boil.
  2. Once the coconut milk is boiling, stir the mixture to prevent the glutinous rice from sticking. Set the heat to low and let the rice cook while stirring once in a while. This will take approximately 12 to 15 minutes.
  3. Add the whole kernel corn and cook for 5 minutes.
  4. Put-in the sugar and stir thoroughly. Cook for 2 more minutes.
  5. Transfer to a serving bowl and serve.
  6. Share and enjoy!

4. Filipino Mango and Tomato Salad

Photo courtesy of Kawaling Pinoy

This bright fruit and vegetable salad is commonly used as a side dish in the Philippines. It is usually paired up with seafood and meat. Filipino Mango and Tomato Salad is paired up with proteins to add acidity and balance the protein’s richness.

Recipe:

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 2 people

Author: Lalaine Manalo

Ingredients:

  • 1 large ripe but very firm mango peeled and julienned
  • 1 large Roma tomato seeded and diced
  • ½ small red onion peeled and diced
  • ¼ bunch cilantro stemmed and coarsely chopped
  • ¼ cup vinegar
  • 3 tablespoons fish sauce
  • 1 teaspoon canola oil
  • 1 tablespoon sugar
  • ¼ teaspoon freshly-ground pepper

Instructions:

  1. In a bowl, combine mangoes, tomatoes, red onions and cilantro. Toss gently to combine.
  2. In a bowl, combine vinegar, fish sauce and oil. Add sugar and pepper. Whisk together until well blended.
  3. Cover and refrigerate for about 10 minutes to allow flavors to meld.

3. Ginataang Halo-Halo

Photo courtesy of AMCARMEN’S KITCHEN

Ginataang Halo-Halo, also called “Binignit”, is one of the most popular Filipino recipes for Holy Week. It’s also commonly prepared as a “Merienda” or an afternoon snack. It’s a hot soup version of the popular Filipino shaved ice dessert “Halo-Halo”. “Halo-Halo” means a mix of different ingredients. Ginataang Halo-Halo is made of purple yam, taro root, tapioca pearls, sweet potato and “Bilo-bilo” or glutinous rice balls.

Recipe:

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 4 people

Author: Vanjo Merano

Ingredients:

  • 1 1/2 cups sweet potatoes kamote, diced
  • 1 cup taro roots gabi, diced
  • 1 1/2 cups purple yam
  • 1 1/4 cup plantains saging na saba, diced
  • 1 cup ripe jackfruit langka, sliced
  • 2 cups small tapioca pearls cooked
  • 12 to 20 pieces glutinous rice balls bilo-bilo
  • 1 cup granulated white sugar
  • 3 1/2 cups coconut milk
  • 2 cups water

Instructions:

  1. Pour water in a large cooking pot and apply heat. Let boil.
  2. Add 1 3/4 cups of coconut milk then wait until it re-boils.
  3. Put-in the sweet potatoes, purple yam, and taro roots and simmer for 8 minutes.
  4. Pour-in the remaining coconut milk, sugar, and glutinous rice balls then stir. Simmer for 7 minutes.
  5. Add the plantains then cook for an additional 2 minutes.
  6. Put-in the jack fruit and cook for 2 minutes more.
  7. Slowly slide-in the cooked tapioca pearls then stir. Simmer for 1 minute.
  8. Turn off heat and transfer to a serving plate.
  9. Serve either hot or cold. Share and enjoy!

2. Adobong Pusit

Photo courtesy of Ang Sarap

Adobong Pusit is a flavorful Filipino squid dish prepared using a known Filipino Adobo method. First, squid simmered in vinegar and soy sauce then later stir-fried in onions, tomatoes and garlic.

Recipe:

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 people

Calories: 101 kcal

Author: Vanjo Merano

Ingredients:

  • 2 lbs. medium-sized squid cleaned and ink separated
  • 1 piece large onion diced
  • 2 pieces medium sized tomatoes diced
  • 1/2 cup soy sauce
  • 1/2 cup vinegar
  • 1 cup water
  • 5 cloves crushed garlic
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 2 tbsp cooking oil

Instructions:

  1. Heat a wok or cooking pot then pour-in soy sauce, vinegar, and water then bring to a boil.
  2. Add the squid and wait for the liquid to re-boil. Simmer for 5 minutes.
  3. Turn off the heat then separate the squid from the liquid. Set aside.
  4. Pour-in cooking oil on a separate wok of cooking pot then apply heat.
  5. When the oil is hot enough, sauté the garlic, onions, and tomatoes.
  6. Put-in the squid then cook for a few seconds.
  7. Pour-in the soy sauce-vinegar-water mixture that was used to cook the squid a while back. Bring to a boil and simmer for 3 minutes.
  8. Add the ink, salt, ground black pepper, and sugar then stir. Simmer for 3 minutes.
  9. Transfer to a serving bowl then serve.
  10. Share and enjoy!
  11. Note: If you want a thicker sauce, remove the squid from the wok or cooking pot and let the sauce boil until enough liquid evaporates. Once done, you may top the squid with the sauce.

1. Seafood Kare Kare

Photo courtesy of Knorr

Seafood Kare-Kare is a seafood version of a Filipino peanut stew. Traditional Kare-Kare originally consists of meat parts. This appetizing dish is a seafood paradise of squid, shrimp, mussels, and crab. It also consists of vegetables like string beans and banana blossoms.

Recipe:

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 4 people

Author: Vanjo Merano

Ingredients:

  • 1/2 lb. shrimp with head and shell cleaned
  • 2 crabs steamed
  • 1/2 lb. mussels boiled in 3/4 cup water
  • 1 medium squid
  • 8 to 10 string beans tied in knots
  • 1 small banana heart chopped
  • 2 cups coconut cream
  • 5 tablespoons peanut butter
  • 1 1/2 tablespoons annatto powder astuete diluted in 3 tablespoons water
  • 2 tablespoons fish sauce
  • 3 tablespoons shrimp paste
  • 6 tablespoons cooking oil
  • Water

Instructions:

  1. Pour 5 cups of water in a cooking pot. Let boil. Blanch the string beans and banana blossoms by placing these in the pot with boiling water and cook it for 3 to 4 minutes. Remove the vegetables and put them in a bowl with cold water and ice. Let it stay in the bowl for 3 minutes. Remove from the bowl and set aside.
  2. Heat 3 tablespoons of cooking oil in a pan. Pan fry the shrimp in medium heat for 2 minutes per side.Remove the shrimp from the pan. Set aside.
  3. On the same pan, pan fry the squid using the remaining oil for 2 minutes per side. Do not overcook the squid as it will get tough. Remove the squid from the pan and set it aside.
  4. Pan fry the steamed crabs on the same pan for 2 1/2 minutes per side. Add more oil if needed. Set aside.
  5. Put the mussels on the same pan and pan fry or stir fry for 4 minutes total. Pour-in the water used to boil the mussels (or if you are using pre-cooked mussels, use the water in the package). Deglaze the pan by gently rubbing your spatula on the surface until bits of seafood are diluted in the liquid. Remove the mussels from the pan and then place the liquid in a separate bowl.
  6. Using a clay pot (palayok) or regular cooking pot, heat 3 tablespoons of cooking oil and then saute the garlic and onion.
  7. Once the onion turns soft, pour-in the coconut milk. Let boil.
  8. Add the liquid from the frying pan. Stir.
  9. Add the peanut butter. Stir and cook until it is completely diluted.
  10. Add the fish sauce (patis). Stir.
  11. Pour-in the annatto powder diluted in water. You may add more annatto powder to get your desired color. Cook for 2 to 5 minutes in medium heat while stirring.

Holy Week is a good practice of making ourselves spiritually and physically healthy. Have a solemn Mahal na Araw with your family and prepare these healthy but enjoyable Filipino recipes for the Holy Week!

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Written by Megrez San Juan

Hi, I'm Meg! I'm a very artsy person. I draw, act, sing, dance and write. I believe art makes life worth living. Art is my home. I've also mastered the art of eating. I'm a big foodie!

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