Let’s embark on a culinary adventure to the heart of the Philippines without leaving your kitchen! Filipino cuisine is a vibrant tapestry of flavors, blending sweet, salty, and tangy in ways that will dazzle your taste buds. From hearty comfort foods to festive dishes perfect for sharing, these 19 delicious recipes are your ticket to exploring the rich and diverse world of Filipino cooking. Ready to dive in?
Adobo
Let’s dive into the world of Adobo, a dish so versatile and beloved, it’s like the culinary equivalent of your favorite pair of jeans—comfortable, reliable, and always in style. Whether you’re a kitchen newbie or a seasoned chef, this Filipino classic is about to become your next obsession.
Ingredients
- For the marinade:
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1 tbsp whole black peppercorns
- 5 cloves garlic, minced
- 3 bay leaves
- For cooking:
- 2 lbs chicken thighs, bone-in and skin-on
- 1 tbsp vegetable oil
- 1 cup water
Instructions
- In a large bowl, combine soy sauce, white vinegar, black peppercorns, minced garlic, and bay leaves to create the marinade.
- Add the chicken thighs to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
- Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade (reserve marinade) and sear until golden brown, about 3-4 minutes per side.
- Pour the reserved marinade and water over the chicken. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until chicken is cooked through.
- Increase heat to medium-high and cook for an additional 5-10 minutes to reduce the sauce to your desired consistency.
This Adobo is a symphony of flavors—tangy, savory, and slightly sweet, with chicken so tender it practically falls off the bone. Serve it over a mound of steaming rice to soak up every last drop of that glorious sauce, or get creative and use it as a filling for tacos or sandwiches. Trust us, your taste buds will thank you.
Sinigang
Vividly tangy and utterly comforting, Sinigang is the Filipino soup that hugs you back with its sour-savory broth and tender chunks of meat. It’s like a warm, flavorful embrace in a bowl, perfect for those days when you need a little extra love from your dinner.
Ingredients
- For the broth:
- 1 lb pork belly, cut into 1-inch cubes
- 8 cups water
- 1 large onion, quartered
- 2 tomatoes, quartered
- 1 packet (1.41 oz) sinigang mix
- For the vegetables:
- 1 bunch spinach, stems removed
- 1 daikon radish, sliced into 1/2-inch rounds
- 6 okra, ends trimmed
- 2 green chilies (optional)
Instructions
- In a large pot, combine pork belly, water, onion, and tomatoes. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-low and simmer for 45 minutes, or until the pork is tender.
- Add the sinigang mix to the pot, stirring until fully dissolved. Tip: Taste the broth and add more sinigang mix if you prefer it extra sour.
- Add the daikon radish and okra to the pot. Simmer for 10 minutes, or until the vegetables are just tender.
- Stir in the spinach and green chilies (if using). Simmer for another 2 minutes, just until the spinach wilts. Tip: Overcooking the spinach will make it lose its vibrant color and texture.
- Remove the pot from the heat. Let it sit for 5 minutes before serving to allow the flavors to meld together. Tip: Skim off any excess fat from the surface for a clearer broth.
Unbelievably satisfying, this Sinigang boasts a broth that’s a perfect balance of sour and savory, with vegetables that add a fresh crunch. Serve it steaming hot with a side of rice, and maybe even a cheeky extra chili for those who dare.
Kare-Kare
Kare-Kare, the Filipino stew that’s as fun to say as it is to eat, is like a warm hug from your grandma—if your grandma was a peanut butter-loving, oxtail-wielding culinary wizard. This dish is a symphony of flavors that’ll have your taste buds dancing the cha-cha.
Ingredients
- For the stew:
- 2 lbs oxtail, cut into 2-inch pieces
- 1 cup peanut butter
- 1/2 cup annatto seeds (soaked in 1 cup warm water)
- 1 large eggplant, sliced into 1-inch rounds
- 1 bundle string beans, cut into 2-inch pieces
- 1 banana heart, sliced (optional)
- For the bagoong (shrimp paste) sauce:
- 1/2 cup bagoong alamang
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 tbsp cooking oil
Instructions
- In a large pot, boil the oxtail in enough water to cover it for 1.5 hours or until tender. Skim off any scum that rises to the top.
- While the oxtail is boiling, prepare the annatto water by soaking the annatto seeds in warm water for 5 minutes, then strain to extract the color.
- Once the oxtail is tender, add the annatto water and peanut butter to the pot. Stir until the peanut butter is fully dissolved.
- Add the eggplant, string beans, and banana heart to the pot. Simmer for 10 minutes or until the vegetables are tender.
- For the bagoong sauce, heat the cooking oil in a small pan over medium heat. Sauté the garlic and onion until fragrant.
- Add the bagoong alamang to the pan and cook for 2 minutes, stirring constantly.
- Serve the Kare-Kare hot with the bagoong sauce on the side. Enjoy the rich, nutty flavor and the tender oxtail that falls off the bone.
Absolutely divine, this Kare-Kare is a creamy, nutty delight with a hint of sweetness from the vegetables. Serve it over a bed of steamed rice and watch as it disappears faster than your last diet resolution.
Lechon
Today, we’re diving fork-first into the world of Lechon, a dish so succulent it’ll have you questioning every life choice that led you to not eating it sooner. Imagine crispy, golden skin giving way to tender, flavorful meat—this is the stuff of dreams, folks.
Ingredients
- For the marinade: 1 cup soy sauce, 1 cup vinegar, 1 head garlic (minced), 2 tbsp black peppercorns (crushed), 1 tbsp salt
- For the stuffing: 1 bunch lemongrass (trimmed), 5 bay leaves, 1 onion (quartered), 5 stalks scallions
- For the roasting: 1 whole pig (about 20 lbs), 1 gallon water, 1 cup oil
Instructions
- In a large bowl, combine soy sauce, vinegar, minced garlic, crushed black peppercorns, and salt to create the marinade.
- Place the whole pig in a large container and pour the marinade over it, ensuring every nook and cranny is coated. Let it marinate in the refrigerator for at least 12 hours, or overnight for best results.
- Preheat your oven to 300°F (150°C) or prepare your roasting spit over an open flame.
- Stuff the pig’s cavity with lemongrass, bay leaves, quartered onion, and scallions to infuse it with aromatic flavors.
- If using an oven, place the pig on a rack in a large roasting pan with a gallon of water at the bottom to keep the meat moist. Roast for about 6 hours, basting with oil every hour to achieve that iconic crispy skin.
- For spit roasting, secure the pig and rotate it slowly over the flame for about 4-5 hours, applying oil occasionally for even browning.
- Once the skin is crispy and golden brown, and the meat is tender, remove from heat and let it rest for 20 minutes before carving.
The Lechon is a masterpiece of contrasts—crispy on the outside, juicy on the inside, with flavors that dance between tangy, savory, and aromatic. Serve it as the star of your next feast, or, let’s be real, eat it straight off the carving board with your hands; no judgment here.
Pancit
Today’s the day we dive into the delightful world of Pancit, a dish that’s as fun to say as it is to eat. Think of it as your kitchen’s version of a Filipino fiesta, where noodles and veggies party together in perfect harmony.
Ingredients
- For the noodles: 8 oz rice sticks (bihon), soaked in warm water for 10 minutes
- For the protein: 1 cup chicken breast, sliced into thin strips
- For the veggies: 1 cup cabbage, shredded; 1 cup carrots, julienned; 1/2 cup green beans, cut into 1-inch pieces
- For the sauce: 3 tbsp soy sauce; 2 tbsp oyster sauce; 1 cup chicken broth
- For garnish: 1 lemon, cut into wedges; 2 green onions, sliced
Instructions
- Heat 2 tbsp oil in a large wok or skillet over medium-high heat (350°F).
- Add the chicken strips and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
- Push the chicken to one side of the wok and add the carrots and green beans. Stir-fry for 3 minutes until slightly tender.
- Add the cabbage and stir-fry for another 2 minutes. Tip: Keep the veggies crisp for that perfect crunch.
- Drain the rice sticks and add them to the wok, tossing gently to mix with the veggies and chicken.
- Pour in the soy sauce, oyster sauce, and chicken broth. Stir well to coat everything evenly.
- Cook for 5-7 minutes, stirring occasionally, until the noodles are tender and have absorbed most of the sauce. Tip: If the noodles stick, add a splash more broth.
- Garnish with green onions and serve with lemon wedges on the side.
Absolutely irresistible, this Pancit boasts a symphony of textures from the silky noodles to the crisp veggies, all tied together with a savory, slightly tangy sauce. Serve it up at your next gathering and watch it disappear faster than you can say ‘Pancit’!
Lumpia
Alright, let’s roll into the world of Lumpia—these crispy, golden rolls of joy are the life of any party, and honestly, they’re easier to make than you’d think. Whether you’re a kitchen newbie or a seasoned pro, these Filipino spring rolls will have you feeling like a culinary rockstar in no time.
Ingredients
- For the Filling:
- 1 lb ground pork
- 1 cup shredded carrots
- 1 cup chopped green beans
- 1 small onion, minced
- 3 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp salt
- 1/2 tsp black pepper
- For the Wrapping:
- 1 pack lumpia wrappers (about 25 pieces)
- 1 egg, beaten (for sealing)
- For Frying:
- 2 cups vegetable oil
Instructions
- In a large pan over medium heat, cook the ground pork until no longer pink, about 5 minutes. Tip: Break the pork into small pieces for even cooking.
- Add the minced onion and garlic to the pan, sautéing until fragrant, about 2 minutes.
- Toss in the shredded carrots and chopped green beans, cooking for another 3 minutes until slightly softened.
- Season the mixture with soy sauce, salt, and black pepper, stirring well to combine. Remove from heat and let cool slightly. Tip: Cooling the filling makes it easier to handle when wrapping.
- Lay out a lumpia wrapper on a clean surface, placing about 2 tablespoons of the filling near one edge. Fold the sides over the filling, then roll tightly. Seal the edge with a bit of beaten egg. Tip: Don’t overfill to prevent bursting during frying.
- Heat the vegetable oil in a deep pan to 350°F. Fry the lumpia in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
Zesty, crunchy, and packed with flavor, these lumpia are perfect dipped in sweet chili sauce or enjoyed straight up. Serve them at your next gathering and watch them disappear faster than you can say “more please!”
Chicken Inasal
Ready to dive into a dish that’s as fun to say as it is to eat? Let’s talk Chicken Inasal, a Filipino grilled chicken that’s marinated in a tangy, garlicky, and slightly sweet mixture, then charred to perfection. It’s the kind of meal that’ll have you pretending you’re on a beach in the Philippines, even if you’re just in your backyard.
Ingredients
- For the marinade:
- 1/2 cup soy sauce
- 1/2 cup calamansi juice (or lemon juice as a substitute)
- 1/4 cup brown sugar
- 1 head garlic, minced
- 1 tbsp ginger, grated
- 1 tsp black pepper
- For the chicken:
- 4 lbs chicken legs and thighs
- 1/4 cup annatto oil (or vegetable oil mixed with 1 tbsp annatto powder)
Instructions
- In a large bowl, whisk together soy sauce, calamansi juice, brown sugar, minced garlic, grated ginger, and black pepper to create the marinade.
- Add the chicken pieces to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
- Preheat your grill to medium-high heat (about 375°F) and brush the grates with annatto oil to prevent sticking.
- Remove the chicken from the marinade, letting excess drip off, then grill for 6-7 minutes per side, or until the internal temperature reaches 165°F and the skin is charred and crispy.
- While grilling, baste the chicken with the remaining marinade for the first few minutes to build flavor, but stop basting halfway through to avoid burning.
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
What you’ll love about this Chicken Inasal is the incredible contrast between the crispy, slightly charred skin and the juicy, flavorful meat inside. Serve it with a side of garlic rice and a dipping sauce made from the remaining marinade (boiled for safety, of course) for a meal that’s truly transportive.
Tinolang Manok
Venture into the heartwarming world of Filipino cuisine with this Tinolang Manok recipe, a dish that’s like a cozy hug in a bowl, perfect for those days when you need a little extra comfort (or when you’ve just run out of excuses to order takeout).
Ingredients
- For the broth:
- 1 tbsp vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized piece of ginger, sliced
- 1 lb chicken, cut into serving pieces
- 4 cups water
- 2 tbsp fish sauce
- For the vegetables:
- 1 chayote, peeled and sliced
- 1 cup spinach leaves
Instructions
- Heat the vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
- Add the onion, garlic, and ginger to the pot. Sauté until the onion is translucent and the mixture is fragrant, about 3 minutes.
- Add the chicken pieces to the pot. Cook until the chicken is no longer pink on the outside, about 5 minutes.
- Pour in the water and fish sauce. Bring the mixture to a boil, then reduce the heat to low. Simmer for 20 minutes, or until the chicken is cooked through.
- Add the chayote to the pot. Simmer for another 5 minutes, or until the chayote is tender but still crisp.
- Stir in the spinach leaves. Cook for just 1 minute, until the spinach is wilted.
- Remove the pot from the heat. Let the soup stand for 2 minutes before serving to allow the flavors to meld.
Perfectly balanced between the richness of the chicken and the freshness of the vegetables, this Tinolang Manok is a symphony of flavors that’ll have you coming back for seconds. Serve it over a steaming bowl of rice for the ultimate comfort food experience, or get creative by pairing it with a crusty loaf of bread for dipping into that savory broth.
Bicol Express
Just when you thought your taste buds had seen it all, along comes Bicol Express to turn up the heat and the flavor in your kitchen! This fiery Filipino favorite is a creamy, spicy, and utterly addictive pork dish that’ll have you saying ‘more please’ before you even realize you’ve finished your plate.
Ingredients
- For the pork:
- 1 lb pork shoulder, cut into 1-inch cubes
- 1 tbsp vegetable oil
- For the sauce:
- 1 cup coconut milk
- 2 tbsp shrimp paste
- 1 tbsp fish sauce
- 1 tsp sugar
- For the spice mix:
- 5 Thai chilies, minced
- 3 cloves garlic, minced
- 1 onion, diced
Instructions
- Heat the vegetable oil in a large pan over medium-high heat until shimmering, about 2 minutes.
- Add the pork cubes to the pan and brown on all sides, about 5 minutes total. Tip: Don’t overcrowd the pan to ensure even browning.
- Lower the heat to medium and add the garlic, onion, and chilies to the pan. Sauté until the onions are translucent, about 3 minutes.
- Stir in the shrimp paste and cook for another minute to release its flavors.
- Pour in the coconut milk, fish sauce, and sugar, stirring to combine. Tip: The sugar balances the heat, so don’t skip it!
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 30 minutes, stirring occasionally. Tip: The pork should be tender enough to pierce with a fork easily.
- Uncover and cook for an additional 10 minutes to thicken the sauce to your desired consistency.
The result? A dish that’s unapologetically bold in flavor, with tender pork swimming in a rich, spicy coconut sauce. Serve it over steamed rice to tame the heat, or dare to pair it with a cold beer for the ultimate flavor showdown.
Laing
Unbelievably delicious and devilishly spicy, Laing is the Filipino dish that’ll make your taste buds dance the cha-cha. This taro leaves-based delight, simmered in coconut milk and packed with a punch, is your ticket to flavor town without leaving your kitchen.
Ingredients
- For the base:
- 1 lb dried taro leaves
- 4 cups coconut milk
- 1 cup coconut cream
- For the flavor bomb:
- 1/2 lb pork belly, sliced into small pieces
- 1 tbsp shrimp paste
- 5 cloves garlic, minced
- 1 onion, chopped
- 2 thumbs ginger, julienned
- 5 pieces red chili peppers
Instructions
- In a large pot, sauté the pork belly over medium heat until it renders its fat and turns slightly crispy, about 5 minutes.
- Add the garlic, onion, and ginger to the pot. Sauté until the onion is translucent, about 3 minutes. Tip: Keep the heat medium to avoid burning the garlic.
- Stir in the shrimp paste and chili peppers, cooking for another 2 minutes to meld the flavors. Tip: Wear gloves when handling chili peppers to avoid skin irritation.
- Pour in the coconut milk and bring the mixture to a gentle boil. Reduce the heat to low and simmer for 10 minutes.
- Add the dried taro leaves to the pot, stirring gently to submerge them in the liquid. Simmer uncovered for 30 minutes, stirring occasionally. Tip: The leaves will absorb the liquid, so keep an eye on the pot to prevent sticking.
- Pour in the coconut cream and simmer for another 10 minutes until the sauce thickens.
Fantastically creamy with a kick that sneaks up on you, Laing is best served over steamed rice to tame the heat. For an extra crunch, top with crispy fried garlic or enjoy it with a side of grilled fish to balance the richness.
Pinakbet
Craving a dish that’s as vibrant as your personality? Pinakbet, a Filipino vegetable stew, is here to dazzle your taste buds with its colorful medley of veggies and savory shrimp paste. It’s like a party in your mouth where everyone’s invited!
Ingredients
- For the stew:
- 1 tbsp vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1/2 lb pork belly, sliced into small pieces
- 1 tbsp shrimp paste
- 4 cups water
- 1 small eggplant, sliced
- 1 cup okra, ends trimmed
- 1 cup squash, cubed
- 1 cup long beans, cut into 2-inch pieces
- 1 bitter melon, sliced (optional for the brave)
Instructions
- Heat the vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
- Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3 minutes. Tip: Don’t let the garlic burn, or you’ll start the dish on a bitter note!
- Toss in the pork belly slices, cooking until they’re lightly browned, about 5 minutes. Tip: Browning the pork adds depth to the stew’s flavor.
- Stir in the shrimp paste, mixing well to coat the pork and onions, about 1 minute.
- Pour in the water, bringing the mixture to a boil. Then, reduce the heat to a simmer, letting it cook uncovered for 10 minutes.
- Add the eggplant, okra, squash, long beans, and bitter melon (if using), simmering until the vegetables are tender but still vibrant, about 10 minutes. Tip: Overcooking the veggies turns them into a sad, mushy mess.
Bold flavors and textures make Pinakbet a standout dish. Serve it over steamed rice to soak up all that savory goodness, or dare to pair it with a cold beer for an unexpected twist!
Bulalo
Venture into the heart of Filipino comfort food with Bulalo, a soul-warming beef shank soup that’s like a hug in a bowl. This dish is a glorious mess of tender meat, rich broth, and veggies that’ll have you slurping with joy—no shame, no regrets.
Ingredients
- For the broth:
- 2 lbs beef shanks
- 1 onion, quartered
- 4 cloves garlic, crushed
- 1 tbsp whole black peppercorns
- 8 cups water
- For the veggies:
- 2 ears corn, cut into thirds
- 1 small cabbage, quartered
- 2 medium potatoes, quartered
- 1 bunch bok choy
Instructions
- In a large pot, combine beef shanks, onion, garlic, peppercorns, and water. Bring to a boil over high heat.
- Once boiling, reduce heat to low, cover, and simmer for 1.5 hours or until the beef is tender. Skim off any foam that rises to the top for a clearer broth.
- Add corn and potatoes to the pot, cover, and simmer for another 10 minutes.
- Toss in the cabbage and bok choy, cover, and simmer for 5 more minutes—just until the greens are wilted but still vibrant.
- Season with salt to taste, but remember, the beef and veggies bring their own flavors to the party.
Kick back and savor the symphony of textures in every spoonful—the melt-in-your-mouth beef, the crisp-tender veggies, and that golden broth that’s pure liquid gold. Serve it with a side of steamed rice and a cheeky grin for the ultimate comfort food experience.
Arroz Caldo
Yummy doesn’t even begin to cover it when we’re talking about Arroz Caldo, the Filipino comfort food that’s like a warm hug in a bowl. Imagine chicken and rice simmering in a ginger-infused broth until it’s so tender, you’ll want to write it a love letter.
Ingredients
- For the broth:
- 1 tbsp vegetable oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
- 6 cups chicken broth
- For the rice:
- 1 cup jasmine rice, rinsed
- For garnish:
- 2 hard-boiled eggs, sliced
- 2 green onions, thinly sliced
- 1 tbsp fish sauce
- 1 tsp ground black pepper
Instructions
- Heat the vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
- Add the minced garlic and ginger, sautéing until fragrant, about 30 seconds. Tip: Don’t let the garlic brown or it’ll turn bitter.
- Add the chicken pieces, cooking until they’re no longer pink on the outside, about 5 minutes.
- Pour in the chicken broth, bringing the mixture to a boil. Then, reduce the heat to low and let it simmer for 20 minutes.
- Stir in the rinsed jasmine rice, cooking until the rice is tender and the broth has thickened, about 25 minutes. Tip: Stir occasionally to prevent the rice from sticking to the bottom.
- Season with fish sauce and black pepper, adjusting to your liking. Tip: Start with half the amount and add more as needed.
- Ladle the Arroz Caldo into bowls, garnishing with sliced hard-boiled eggs and green onions.
Marvel at the creamy texture of the rice, perfectly balanced with the savory depth of the broth. Serve it with a side of crispy garlic chips for an extra crunch that’ll make your taste buds dance.
Batchoy
Ever heard of a soup that’s like a warm hug from the inside? That’s Batchoy for you—a Filipino noodle soup that’s as rich in flavor as it is in heart. Packed with pork, noodles, and a broth that’ll make your taste buds do a happy dance, it’s the ultimate comfort food that’s surprisingly easy to whip up at home.
Ingredients
- For the broth:
- 1 lb pork bones
- 1 lb pork belly, sliced
- 8 cups water
- 1 tbsp fish sauce
- 1 tsp black peppercorns
- For the noodles and toppings:
- 8 oz fresh egg noodles
- 1/2 cup pork liver, sliced thin
- 2 eggs, hard-boiled and halved
- 1/4 cup green onions, chopped
- 1/4 cup fried garlic bits
Instructions
- In a large pot, combine pork bones, pork belly, water, fish sauce, and black peppercorns. Bring to a boil over high heat.
- Reduce heat to low and simmer for 1.5 hours, skimming off any foam that rises to the top. Tip: A clear broth is key, so don’t skip the skimming!
- Remove pork belly from the broth, let it cool, then slice it into thin pieces. Set aside.
- Strain the broth through a fine mesh sieve to remove bones and peppercorns. Return the broth to the pot and keep warm.
- In a separate pot, boil water and cook the egg noodles according to package instructions, usually about 3-4 minutes. Drain and set aside.
- Quickly blanch the pork liver slices in boiling water for about 30 seconds, then drain. Tip: Overcooking the liver will make it tough, so keep an eye on the clock!
- To serve, divide noodles among bowls, top with sliced pork belly, liver, and halved eggs. Ladle hot broth over the top.
- Garnish with green onions and fried garlic bits. Tip: The fried garlic adds a crunchy texture and deep flavor, so don’t be shy with it!
Hearty and brimming with umami, this Batchoy is a bowl of pure joy. The silky noodles, tender pork, and rich broth come together in a symphony of flavors that’s best enjoyed with a sprinkle of extra fried garlic on top for that irresistible crunch.
Pork Sisig
Craving something crispy, savory, and downright addictive? Let’s dive into the world of Pork Sisig, a Filipino favorite that’s all about bold flavors and satisfying crunch. Perfect for those who love their meals with a side of fun and a dash of daring!
Ingredients
- For the Pork:
- 1 lb pork belly, cut into small cubes
- 1/2 cup soy sauce
- 1/4 cup vinegar
- 1 tbsp black pepper
- For the Topping:
- 1 onion, finely chopped
- 2 green chilies, sliced
- 1/4 cup mayonnaise
- 1 egg
Instructions
- Marinate the pork belly cubes in soy sauce, vinegar, and black pepper for at least 1 hour. Tip: The longer it marinates, the deeper the flavor.
- Preheat your grill to medium-high heat (about 375°F) and grill the pork until crispy and charred, about 10 minutes per side. Tip: Keep an eye on it to avoid burning.
- Transfer the grilled pork to a sizzling plate or skillet and top with chopped onion, green chilies, and a dollop of mayonnaise. Tip: The heat from the pork will slightly cook the onions, mellowing their sharpness.
- Break an egg over the top and let the residual heat cook it to your liking.
Outrageously crunchy with a perfect balance of tangy, spicy, and creamy, this Pork Sisig is a riot of textures and tastes. Serve it straight from the sizzling plate with a cold beer for the ultimate experience!
Kinilaw
Zesty and zingy, Kinilaw is the Filipino answer to ceviche that’ll make your taste buds do a happy dance. This no-cook, vinegar-marinated seafood dish is a refreshingly bold choice for those who love their meals with a punch of flavor and a side of adventure.
Ingredients
- For the seafood:
- 1 lb fresh tuna, cubed
- For the marinade:
- 1 cup coconut vinegar
- 1/2 cup calamansi juice (or lime juice as a substitute)
- For the mix-ins:
- 1 thumb-sized ginger, julienned
- 1 small red onion, thinly sliced
- 2 chili peppers, minced
Instructions
- In a large bowl, combine the cubed tuna with coconut vinegar and calamansi juice. Let it marinate in the refrigerator for 10 minutes to ‘cook’ the fish in the acid.
- After marinating, drain the liquid, reserving a tablespoon for later use.
- Add the julienned ginger, thinly sliced red onion, and minced chili peppers to the bowl with the tuna.
- Gently toss all the ingredients together, ensuring the fish is evenly coated with the mix-ins.
- Drizzle the reserved marinade over the top for an extra kick of flavor.
- Serve immediately for the freshest taste, or let it sit for another 5 minutes if you prefer a more pronounced vinegar tang.
Vibrant and vivacious, this Kinilaw is a symphony of textures—from the tender tuna to the crunchy ginger and onions. Serve it in coconut shells for an Instagram-worthy presentation that screams tropical paradise.
Halo-Halo
Brace yourselves for a flavor fiesta with Halo-Halo, the Philippines’ answer to the ultimate summer treat that’s as fun to say as it is to eat. This colorful concoction is a layered dessert that’s part shaved ice, part treasure hunt, and 100% delicious.
Ingredients
- For the shaved ice:
- 4 cups shaved ice
- For the toppings:
- 1/2 cup sweetened red beans
- 1/2 cup sweetened white beans
- 1/2 cup cubed sweetened plantains
- 1/2 cup jackfruit, shredded
- 1/2 cup sweetened coconut strips
- 1/2 cup leche flan, cubed
- 1/2 cup ube halaya (purple yam jam)
- 1/4 cup pinipig (toasted rice flakes)
- For the assembly:
- 1 cup evaporated milk
- 1 scoop ube ice cream
Instructions
- In a tall glass, layer the sweetened red beans, white beans, plantains, jackfruit, coconut strips, leche flan, and ube halaya in any order you fancy. Tip: The more layers, the merrier the eating experience.
- Top the layered ingredients with 4 cups of shaved ice, packing it down gently to fit more in. Tip: The ice should be as fine as possible for the best texture.
- Drizzle 1 cup of evaporated milk over the shaved ice, allowing it to seep through the layers below.
- Crown your creation with a scoop of ube ice cream and a sprinkle of pinipig for that essential crunch. Tip: Serve immediately to prevent the ice from melting too quickly.
Fabulously creamy, crunchy, and sweet, Halo-Halo is a symphony of textures and flavors that’s best enjoyed with a long spoon and an adventurous spirit. For an extra twist, try adding a drizzle of chocolate syrup or a dollop of whipped cream on top.
Leche Flan
Flan-tastic news, dessert lovers! Today, we’re diving into the creamy, caramel-coated wonder that is Leche Flan, a dessert so smooth it’ll make your taste buds do a happy dance. Perfect for when you want to impress or just treat yourself to something sinfully sweet.
Ingredients
- For the caramel:
- 1 cup sugar
- 1/4 cup water
- For the flan:
- 6 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). This ensures your flan cooks evenly, avoiding any unexpected surprises.
- In a small saucepan, combine 1 cup sugar and 1/4 cup water over medium heat. Stir until the sugar dissolves, then stop stirring and let it turn a deep amber color. Tip: Swirl the pan gently for even coloring without stirring, which can cause crystallization.
- Quickly pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. Work fast—the caramel sets quickly!
- In a large bowl, whisk together 6 large eggs, 1 can sweetened condensed milk, 1 can evaporated milk, and 1 tsp vanilla extract until smooth. Tip: Strain the mixture through a fine mesh sieve for an ultra-smooth texture.
- Pour the egg mixture over the caramel in the baking dish.
- Place the baking dish in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish. This water bath is crucial for gentle, even cooking.
- Bake for 50-60 minutes, or until the flan is set but still jiggles slightly in the center. Tip: Check doneness by inserting a knife near the center; it should come out clean.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, to set completely.
- To serve, run a knife around the edges of the dish and invert onto a serving plate. The caramel will cascade deliciously over the flan.
Lusciously creamy with a rich caramel glaze, this Leche Flan is a showstopper that’s surprisingly simple to make. Serve it chilled with a sprinkle of sea salt or fresh berries for an extra touch of elegance.
Ube Halaya
Today is ‘2025-07-17 06:09:51.290935’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Ube Halaya’ using the structure below.
Tone: Use a playful, witty voice. Add light humor, bold phrasing, and fun energy throughout.
Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.
Ingredients
- For the Ube Halaya:
- 2 cups grated ube (purple yam)
- 1 can (13.5 oz) coconut milk
- 1 can (12 oz) evaporated milk
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
Instructions
- In a large pan, combine the grated ube, coconut milk, and evaporated milk. Stir well to mix.
- Cook over medium heat, stirring constantly to prevent sticking, for about 10 minutes.
- Add the sugar and continue stirring until the sugar is completely dissolved, about 5 minutes.
- Reduce the heat to low and add the butter. Stir until the butter is fully incorporated.
- Add the vanilla extract and stir for another 2 minutes to blend the flavors.
- Continue cooking, stirring frequently, until the mixture thickens to a jam-like consistency, about 20-30 minutes. Tip: The mixture is ready when it pulls away from the sides of the pan.
- Remove from heat and let it cool slightly before transferring to a serving dish. Tip: For a smoother texture, you can blend the mixture before cooling.
- Serve warm or at room temperature. Tip: Ube Halaya can be stored in the refrigerator for up to a week.
Oozing with creamy, velvety goodness, this Ube Halaya is a vibrant purple delight that’s as fun to look at as it is to eat. Serve it as a spread on toast, a filling for pastries, or simply enjoy it by the spoonful for a sweet, tropical escape.
Conclusion
Bringing the vibrant flavors of the Philippines to your kitchen has never been easier with these 19 must-try recipes. Whether you’re craving something sweet, savory, or somewhere in between, there’s a dish here to delight every palate. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!
