7 Delicious Filipino Appetizer Recipes to Wow Your Guests

Introduction to Filipino Appetizers

Filipino cuisine is renowned for its bold flavors and vibrant presentation, making it a delightful experience for both locals and visitors. Appetizers, known as “pulutan” when served with drinks, are integral to Filipino dining, often setting the stage for a meal full of communal joy. This blog post will explore seven tantalizing Filipino appetizer recipes that are sure to impress your guests at any gathering or event.

Lumpia (Spring Rolls)

Lumpia, the Filipino version of spring rolls, is a beloved appetizer that’s crisp on the outside and delightfully savory inside. Here’s how you can make this iconic dish:

• Ingredients:
  • 20 spring roll wrappers
  • 1 cup ground pork or beef
  • 1 cup julienned carrots
  • 1 cup chopped onions
  • 2 cloves garlic, minced
  • 1 small cabbage, shredded
  • 1 tbsp soy sauce
  • Salt and pepper to taste
  • Oil for frying
• Preparation:
  1. In a pan, heat some oil and sauté garlic and onions until translucent.
  2. Add the ground meat, cooking until browned. Season with soy sauce, salt, and pepper.
  3. Add carrots and cabbage, stir-fry until veggies are tender but still crisp.
  4. Let the filling cool slightly before placing it on the spring roll wrappers.
  5. Fold the wrappers into rolls, sealing the edges with a bit of water.
  6. Deep fry until golden brown.

👉 Note: You can make these ahead of time and freeze them for quick frying when needed.

Sisig

Sisig is a sizzling, spicy, and utterly delectable dish that has transcended its simple beginnings to become a nationwide favorite. Here’s how you can bring this dynamic appetizer to your table:

• Ingredients:
  • 1 lb pork jowl or ears
  • 2 tbsp soy sauce
  • 1 tsp calamansi juice or lemon juice
  • 2 tbsp mayonnaise
  • 1 chopped onion
  • 2-3 chopped green chili peppers
  • Salt and pepper to taste
  • Oil for frying
• Preparation:
  1. Boil pork until tender, then grill or deep fry until crispy.
  2. Chop the cooked pork finely.
  3. In a hot pan, sauté onions and chili peppers, then add the chopped pork.
  4. Season with soy sauce, calamansi juice, salt, and pepper.
  5. Serve hot on a sizzling plate with a dab of mayonnaise on top.

Kare-Kare Toast

Kare-Kare, a peanut-based stew, gets a new twist as an appetizer with this delightful recipe:

• Ingredients:
  • Baguette slices or toast points
  • Peanut butter
  • Vegetable or meat broth
  • Shrimp paste (bagoong)
  • Boiled vegetables (eggplant, string beans, banana blossoms)
  • Boiled ox tripe or beef, sliced
• Preparation:
  1. Mix peanut butter with a bit of broth to create a smooth paste.
  2. Spread this mixture on toast.
  3. Top with boiled vegetables and meat, drizzle with shrimp paste for extra flavor.

Pancit Lumpia

Pancit, which means noodles in Filipino, combines with the concept of lumpia to create a unique appetizer:

• Ingredients:
  • Pancit bihon noodles
  • Spring roll wrappers
  • Minced pork
  • Chopped carrots, green beans, and cabbage
  • Soy sauce, oyster sauce, and fish sauce
  • Oil for frying
• Preparation:
  1. Cook the pancit bihon according to package instructions, adding minced pork and vegetables.
  2. Once the noodles are cooked, let them cool a bit and wrap portions in spring roll wrappers.
  3. Fry until crispy and serve with a dip of vinegar, soy sauce, and crushed garlic.

Kwek-Kwek

A street food favorite, Kwek-Kwek offers a playful and colorful start to your meal:

• Ingredients:
  • Quail eggs (hard-boiled and peeled)
  • 1 cup flour
  • 2 tbsp cornstarch
  • Annatto powder or orange food coloring
  • Salt and pepper
  • Oil for frying
• Preparation:
  1. Mix flour, cornstarch, annatto powder, salt, and pepper with water to make a thick batter.
  2. Dip the quail eggs in the batter and deep fry until crispy.
  3. Serve with a dipping sauce made from soy sauce, vinegar, and chopped onions.

Ukoy

Ukoy is a Filipino vegetable and shrimp fritter, simple to make yet incredibly flavorful:

• Ingredients:
  • 1 cup bean sprouts
  • 1/2 cup small shrimp, deveined and peeled
  • 1/4 cup green onions, chopped
  • 1/2 cup flour
  • Water
  • Fish sauce, salt, and pepper
  • Oil for frying
• Preparation:
  1. Mix flour with water to make a batter. Add seasoning as per taste.
  2. Combine bean sprouts, shrimp, and green onions into the batter.
  3. Scoop spoonfuls into hot oil, flattening slightly, and fry until golden.

Turones de Banane

For a sweet twist on appetizers, try Turones de Banane:

• Ingredients:
  • Plantains or ripe bananas
  • Spring roll wrappers
  • Brown sugar
  • Jackfruit (optional)
  • Oil for frying
• Preparation:
  1. Slice bananas diagonally and sprinkle with brown sugar.
  2. If using jackfruit, slice it thinly and place with the bananas.
  3. Wrap the bananas (and jackfruit) in spring roll wrappers, sealing the edges with water.
  4. Fry until the wrappers turn golden and crisp, then roll in sugar immediately after frying.

In summary, Filipino appetizers are a vibrant showcase of the country’s culinary heritage, combining unique flavors with engaging textures to delight any palate. From the crispy, savory Lumpia to the sweet and comforting Turones de Banane, each dish offers a glimpse into the rich tapestry of Filipino cuisine. By exploring these recipes, you not only treat your guests to an unforgettable culinary experience but also partake in the communal spirit of Filipino dining culture. Whether for a casual get-together or a festive celebration, these appetizers will surely set a warm and welcoming tone for your gathering.

How can I make Lumpia less oily?

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To make Lumpia less oily, ensure your oil is at the right frying temperature, and avoid overcrowding the pan. You can also place the fried Lumpia on a wire rack to drain excess oil.

Can I use different meat for Sisig?

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Absolutely! While pork is traditional, you can use chicken or even tofu for a vegetarian version of Sisig.

What is the best way to keep Kwek-Kwek crispy?

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To keep Kwek-Kwek crispy, serve them immediately after frying or let them cool on a wire rack. Avoid covering them as this can trap steam and make them soggy.