EASY TO COOK HEALTHY MEALS PHILIPPINES

Are you craving for delicious and healthy Filipino food? Look no further because we have compiled the 10 best healthy Filipino recipes for you to try! And just to give you a taste of what’s coming, let’s start with a mouth-watering Hotsilog.

Hotsilog

Who says you can’t have a hearty breakfast while also staying healthy? Hotsilog is the perfect example of a satisfying and nutritious meal that will keep you energized throughout the day.

Ingredients:

• 2 cups brown rice
• 4 hotdogs, sliced
• 4 eggs
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the brown rice according to the package instructions.
2. Heat the olive oil in a pan over medium heat.
3. Once hot, add the sliced hotdogs and cook for 2-3 minutes until browned.
4. Push the hotdogs to one side of the pan and crack the eggs onto the other side.
5. Cook the eggs to your desired preference, either sunny side up or scrambled.
6. Season with salt and pepper to taste.
7. Divide the cooked rice into 4 portions and add one egg and a quarter of the hotdogs to each serving.

Enjoy your delicious and healthy Hotsilog to kickstart your day!

Now that we have satisfied your hunger, let’s move on to the other 9 best healthy Filipino recipes.

10 Best Healthy Filipino Recipes

Coming from a rich cultural background, Filipino cuisine is diverse and flavorful. However, the traditional dishes can sometimes be heavy in calories and saturated fat. But that doesn’t mean you have to miss out on the deliciousness. Here are 10 healthy Filipino recipes that are both nutritious and delicious.

1. Chicken Tinola

This classic Filipino soup is packed with nutrients from the chicken, ginger, and vegetables.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 thumbs ginger, sliced
• 1 lb bone-in chicken, cut into serving pieces
• 4 cups water
• 1 cup chayote, cubed
• 2 cups spinach leaves
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a pot over medium heat.
2. Saute the onion, garlic, and ginger until fragrant.
3. Add the chicken and cook until browned on all sides.
4. Pour in the water and let it boil.
5. Skim off any scum that rises to the surface.
6. Add the chayote and let it simmer for 10-15 minutes or until tender.
7. Season with salt and pepper to taste.
8. Add the spinach leaves and let it wilt for a minute.
9. Serve hot and enjoy!

2. Bistek Tagalog (Beef Steak)

This classic Filipino dish is usually made with fatty beef cuts, but this healthy version uses lean sirloin steak.

Ingredients:

• 1 lb sirloin steak, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp calamansi juice or lemon juice
• 2 cloves garlic, minced
• 1 onion, sliced into rings
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Marinate the sliced steak in soy sauce, calamansi juice, garlic, salt, and pepper for at least 30 minutes.
2. Heat the olive oil in a pan over medium-high heat.
3. Sear the steak for 1-2 minutes on each side until browned.
4. Remove the steak from the pan and set aside.
5. In the same pan, saute the onion rings until translucent.
6. Add back the cooked steak and pour in the marinade.
7. Simmer for a few minutes until the sauce has thickened and the steak is fully cooked.
8. Serve hot with rice on the side.

3. Ginisang Monggo (Mung Bean Stew)

This vegetarian dish is packed with protein and fiber from the mung beans and vegetables.

Ingredients:

• 1 cup mung beans
• 4 cups water
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 thumb ginger, sliced
• 1 cup squash, cubed
• 2 cups spinach leaves
• Salt and pepper to taste

Instructions:

1. Soak the mung beans in water for at least an hour to soften.
2. Drain the water and rinse the beans.
3. In a pot, add the soaked mung beans and 4 cups of water.
4. Bring to a boil and then simmer for 30-40 minutes or until the beans are tender.
5. Heat the olive oil in another pot over medium heat.
6. Saute the onion, garlic, and ginger until fragrant.
7. Add the squash and saute for a few minutes until slightly softened.
8. Once the mung beans are tender, pour them into the pot with the squash and add some of the water they were boiled in.
9. Simmer for a few minutes until the squash is fully cooked.
10. Add the spinach leaves and let it wilt for a minute.
11. Season with salt and pepper to taste.
12. Serve hot with rice on the side.

4. Adobong Sitaw (String Beans Adobo)

Adobo is a staple Filipino dish that usually involves fatty pork or chicken, but this version uses fiber-rich string beans.

Ingredients:

• 1 lb string beans, trimmed
• 1/2 cup soy sauce
• 1/2 cup vinegar
• 1 onion, sliced into rings
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a pan over medium heat.
2. Saute the sliced onion until translucent.
3. Add the minced garlic and saute for a few seconds.
4. Add the trimmed string beans and saute for a few minutes until slightly softened.
5. Pour in the soy sauce and vinegar.
6. Let it simmer for a few minutes until the string beans are fully cooked and the sauce has thickened.
7. Season with salt and pepper to taste.
8. Serve hot with rice on the side.

5. Pinakbet (Mixed Vegetables Stew)

This popular Filipino dish is a medley of different vegetables cooked in a savory sauce.

Ingredients:

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 thumb ginger, sliced
• 1 lb pork belly, cubed (optional)
• 2 tomatoes, chopped
• 1 eggplant, sliced
• 1 bitter melon, sliced
• 1 squash, cubed
• 1/2 cup water
• 2 tbsp bagoong (fermented shrimp paste)

Instructions:

1. Heat the olive oil in a pot over medium heat.
2. Saute the garlic, onion, ginger, and pork (if using) until browned.
3. Add the chopped tomatoes and saute until soft.
4. Add the sliced eggplant, bitter melon, and squash.
5. Pour in the water and let it simmer for 10-15 minutes or until the vegetables are fully cooked.
6. Add the bagoong and stir well.
7. Serve hot with rice on the side.

6. Laing (Taro Leaves in Coconut Milk)

This creamy and spicy dish is made with taro leaves and coconut milk.

Ingredients:

• 1 lb taro leaves, washed and chopped
• 2 cups coconut milk
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 thumbs ginger, sliced
• 2-3 red chilies, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a pot over medium heat.
2. Saute the onion, garlic, ginger, and chilies until fragrant.
3. Add the taro leaves and saute for a few minutes until wilted.
4. Pour in the coconut milk and let it simmer for 20-30 minutes or until the sauce has thickened.
5. Season with salt and pepper to taste.
6. Serve hot with rice on the side.

7. Lumpiang Gulay (Vegetable Spring Rolls)

These crispy and flavorful spring rolls are filled with different vegetables and wrapped in a thin pastry.

Ingredients:

• 1/2 lb cabbage, shredded
• 1 carrot, julienned
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup green beans, chopped
• 1/2 cup tofu, cubed
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 1/4 cup water
• 12-15 spring roll wrappers
• 1 cup oil for frying

Instructions:

1. In a pan, saute the chopped onion and minced garlic until fragrant.
2. Add the shredded cabbage, julienned carrots, chopped green beans, and cubed tofu.
3. Saute for a few minutes until slightly softened.
4. In a small bowl, mix together the soy sauce, cornstarch, and water.
5. Add the mixture to the pan and stir well.
6. Let it cook for a few minutes until the sauce has thickened and the vegetables are fully cooked.
7. Place a spoonful of the vegetable mixture in the center of a spring roll wrapper.
8. Roll the wrapper and seal the edges with water.
9. Repeat until all the filling is used up.
10. Heat the oil in a pan over medium heat.
11. Once hot, fry the spring rolls for 2-3 minutes on each side until golden brown.
12. Remove from the pan and let it drain on a paper towel.
13. Serve hot with sweet chili sauce on the side.

8. Sinigang na Bangus (Milkfish Sour Soup)

This tangy and savory soup is a Filipino favorite made with milkfish, vegetables, and tamarind.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 thumb ginger, sliced
• 2 tomatoes, chopped
• 1 lb milkfish, sliced
• 4 cups water
• 1 cup kangkong (water spinach) leaves
• 1 cup radish, sliced
• 1 cup string beans, chopped
• 2 tbsp tamarind paste
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a pot over medium heat.
2. Saute the onion, garlic, ginger, and tomatoes until soft.
3. Add the sliced milkfish and saute for a few minutes until browned.
4. Pour in the water and let it boil.
5. Add the sliced radish and let it simmer for a few minutes.
6. Add the chopped string beans and let it simmer for a few more minutes.
7. Add the tamarind paste and stir well.
8. Season with salt and pepper to taste.
9. Add the kangkong leaves and let it wilt for a minute.
10. Serve hot with rice on the side.

9. Ginisang Ampalaya (Bitter Melon Stir-Fry)

Bitter melon is a nutritious vegetable that can be challenging to cook because of its bitter taste. This recipe turns it into a delicious and healthy stir-fry.

Ingredients:

• 1 lb bitter melon, sliced and seeded
• 2 tomatoes, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 eggs, beaten
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Place the sliced bitter melon in a bowl and sprinkle with salt.
2. Let it sit for at least 30 minutes to draw out some of the bitterness.
3. Rinse the bitter melon with water and drain.
4. Heat the olive oil in a pan over medium heat.
5. Saute the chopped onion and minced garlic until fragrant.
6. Add the chopped tomatoes and saute until soft.
7. Add the sliced bitter melon and saute for a few minutes until slightly softened.
8. Pour in the beaten eggs and stir well.
9. Let it cook for a few minutes until fully set.
10. Season with salt and pepper to taste.
11. Serve hot with rice on the side.

10. Tinolang Manok (Chicken Ginger Soup)

This simple chicken soup is flavored with ginger and vegetables, making it a comforting and healthy meal.

Ingredients:

• 1 lb chicken, cut into serving pieces
• 4 cups water
• 1 onion, chopped

  
  

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