Yum Street Food Carinderia Philippines

How to Cook Seafood Paella Negra #StreetFoodCarinderia

How to Cook Seafood Paella Negra #StreetFoodCarinderia

The Spaniards & Portuguese influenced the Filipino cuisine brought to the Philippines in the past. Seafood Paella is the most preferred ingredients by most Filipinos in the past and at present. This recipe is a rich paella mixed with squid ink and the freshest seafood available. You can explore other ingredients according to your liking.


1 to 2 pieces white onions
fresh red capsicum (bell pepper) or pimientos
1/2 kilo medium-sized prawns
1/2 kilo small squids
1 kilo of alimango or alimasag (crabs)
some clams/green shells (optional)
fish fillet (optional)

10 to 12 cups of fish stock
3 to 4 tablespoons bottled squid ink or squid natural ink
4 to 5 tablespoons more of olive oil or corn oil
1 kilo Arborio rice or Basmati rice (if unavailable, good grade of rice will do)
salt to taste

For aioli or garlic mayonnaise:
1 cup of mayonnaise
chopped garlic
lemon/calamansi juice
corn oil/olive oil
salt to taste


1 Chop onions and julienne capsicum. Devein and peel prawns, squids, alimasag (crabs), clams, and lobsters.

2 Dilute the squid ink: In a small saucepan, place a half cup of the fish broth and add bottled squid ink. Set aside.

3 On a heated grill, place the paellera or wok, add olive oil, sauté the onions,and add Arborio rice. Add the diluted squid ink and mix rapidly until the rice is coated. Add fish broth and stir. Adjust the ink at this point if you think you want it blacker. Distribute the rice evenly on the pan and stop stirring. Add salt to taste. Add the crab pieces then five minutes later add the squid, shrimp, clams, and the rest of the seafoods. Add sliced peppers on top of the paella. Cover and let simmer for 23 to 25 minutes. (You can cook in rice cooker too!)

4 Add some broth if it looks like it is drying out too fast. You know it's done if the rice is puffed and grains from the top have a soft- to medium-firm bite. You can take it off the flames and cover with newspaper to steam it another 10 minutes before serving.

5 Make the aïoli or garlic mayonnaise: Put mayonnaise in the food processor or blender. Add garlic, lemon juice, a little olive oil and salt, and blitz until mixed well. Serves 4 - 5.

Note: To make fish stock, dissolve 1 fish bouillon cube in 1 cup hot water.

Original La Paz Batchoy #StreetFoodCarinderia

Original La Paz Batchoy #StreetFoodCarinderia

Batchoy is a Filipino noodle dish contains egg noodles, broth cooked slowly with beef, pork and marrow mixed with bagoong or shrimp paste and topped with fresh eggs and crushed Pork Chicharon or Pork cracklings, which originated in La Paz, Iloilo in Panay Island. This flavorful noodle dish is best served while it is steaming hot paired with hot pandesal bread or Pan American White Bread Loaf. Usually served in Carinderias or fastfood stores nationwide.


1 kilo mami noodles

For Broth:
1 medium size onion, quartered
1/2 head garlic, crushed
1/2 tsp. shrimp paste (bagoong)
1 tbsp. peppercorns, crushed
2 tbsp. Worcestershire sauce
10-12 cup beef/pork stock
1 tbsp. sugar
1 tsp. soy sauce
salt to taste

For Toppings:
250 g. pork
150 g. pork liver
150 g. shrimps
1 pc. chicken breast

chicharon, crushed
chopped garlic,fried
chopped spring onion


(1) In a large pot, pour in 10-12 c. of stock (from boiled beef and pork bones) and add all broth ingredients and bring to a boil.

(2) Reduce heat and blanch shrimp until cooked.

(3) Remove shrimp from the pot, remove shell and head each shrimp, set aside.

(4) Add in pork, chicken and liver in the pot, let simmer for 25 minutes or until pork, chicken and liver are tender add more stock if necessary.

(5) Remove pork, chicken and liver from the pot, drain and let cool.

(6) Continue simmering the broth in low heat until ready to serve, season with salt to taste.

(7) Slice the pork, chicken and liver into thin strips and set aside.

(8) Place noodles in serving bowl and pour strained boiling stock over the noodles. Top with pork, chicken, liver, shrimp.

(9) Garnish with chicharon, spring onion and fried garlic.

(10) Serve immediately.

Ginataang Bilo Bilo #StreetFoodCarinderia

Ginataang Bilo Bilo #StreetFoodCarinderia


2 cups glutinous rice flour
1 cup dried tapioca pearls (soaked in water for at least 4 hours)
4 cups coconut milk
1 cup water
1 cup brown sugar
4 ripe plantains (sliced)
1 large sweet potato sliced into small cubes
1 cup of sliced jack fruit


1. Mix the rice flour with 10 TBSP of water and form into small dough balls.

2. In batches, cook rice balls in boiling water for about 6-8 minutes or until they float to the top.

3. Set rice balls aside. (When ready to mix this with the rest of the ingredients, just pick them up with clean wet hands. Otherwise they will stick to each other.)

To cook the tapioca:

1. Strain the tapioca if you soaked them.

2. Drop them into the same pot where you cooked the rice balls and let it boil.

3. Simmer over medium heat for about 15-20 minutes until they are soft and translucent, strain then set aside. *tip: soak them in cold water when set aside so they don’t stick together.

To make the Ginataang Bilo Bilo:

1. Mix 3 cups of coconut milk and 1 cup water in a large saucepan/pot and bring to a boil.

2. Add sweet potatoes and cook for about 15 minutes under low heat.

3. Add tapioca (strain the water from the tapioca pearls if you followed my tip), brown sugar and rice balls into the pot, simmer for 10 minutes

4. Add plantains and sliced jack fruit, let it cook for 5 minutes or until tender.

5. Add remaining coconut milk, bring to a boil then remove from heat.

6. Serve warm or chilled.

Milkfish Belly BeefSteak Style #StreetFoodCarinderia

Bangus belly lovers will absolutely love this truly Pinoy dish.


1 kilo SARANGANI BAY Boneless Milkfish Belly
1/8 cup cooking oil
5 cloves garlic, peeled and smashed
1 white onion, sliced
1 tomato, sliced

For soy-calamansi mixture:

1/4 cup soy sauce
1 ½ tablespoons calamansi juice
1 cup water
1 teaspoon whole black peppercorns
1 large red onion, sliced into rings


1 Heat oil and sauté garlic until golden brown. Add onion and cook until translucent. Add tomatoes and cook until mushy. Add soy-calamansi mixture. Add milkfish bellies, one at a time. Add water. Boil and cover for 2 minutes. Add pepper. Reduce and simmer until bellies are cooked firm.

2 Top with onion rings. Serve with steaming rice.

3 Serves 4 - 5

Pork Adobong Antigo #StreetFoodCarinderia

You can try some other meats like chicken, beef or any available meats. The cooking procedure must be perfect to give the softness of the meat itself. Some Filipinos, adds some veggies into it and selling it at the carinderia.


1 kilo chicken or pork, cut in serving sizes
1/4 cup 5 year old rum, Tanduay
4 teaspoon soy sauce
5 cloves garlic
2 tsp salt
1 cup vinegar
1 cup buko juice (coconut water)
1 small head garlic, crushed


1. Marinate the meat in vino blanco or rum, soy sauce, vinegar, garlic, salt and pepper for a minimum of 2 hours. Drain it afterwards.

2. Fry the meat (pork, chicken or both) till golden brown.

3. Pour off excess oil and add coconut (buko) juice.

4. Simmer till tender or until adobo begins to give off oil.

5. Fry extra garlic and sprinkle on the adobo before serving.

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