This dish is a common breakfast food in the Philippines. It contains sautéed corned beef and mixed with eggs and made into a Spanish style omelet.
This Filipino noodle soup is made with misua noodles, a vegetable called patola, and beef meatballs.
This common yet simple Filipino dessert calls for local plantains called "saba" to be simmered in sugar and water.
This main dish consists of grilled Asian eggplant, which is dipped in beaten eggs and topped with ground beef and then pan-fried.
This is light, thin cookie was one of my favorites growing up in the Philippines, especially during the holidays. They are easy to make since they use common ingredients such as flour, sugar, butter, and egg whites.
This Asian green leafy vegetable is cooked adobo-style by simmering in soy sauce and calamansi juice.
Bibingka is a Filipino cake that's traditionally made with rice flour, but in this recipe we use all-purpose flour. This cake is typically topped with grated cheese and coconut.
Higadillo is like a Filipino take on liver and onions. It's sauteed in garlic and onions and then simmered in soy sauce and vinegar.
Typical Spanish custard uses the egg yolks only. My mom's recipe is different because it uses the egg whites as well, which results in a firmer texture.
Yemas are a type of dessert or candy found in the Philippines as well as in Latin America. They're made from egg yolks, sugar, and milk.
If you like bacon, you'll love chicharon, or Filipino-style pork cracklings. The pork is boiled, then baked, and finally fried till crispy.
This dessert is common in Asia, where tapioca pearls are mixed with other ingredients such as jello and served in a glass with syrup. It's also eaten as a snack. Since it's very hot in the Asia-Pacific region, this cold drink is a great way to cool off.
Filipino pork tapa is thinly sliced pork that has been marinated in soy sauce and spices and then pan-fried. Traditionally, it is served for breakfast with garlic fried rice and fried eggs.
This candy is made from milk and sugar mixed with ground pili nuts, a type of nut grown in the Philippines.
Espasol is a Filipino dessert or snack food made from toasted rice flour, sugar, and coconut milk.
Biko is a type of Filipino rice cake that uses glutinous rice rather than rice flour. It's mixed with coconut milk and sugar.
This is a Filipino stew made with coconut milk and snails.
Laing is a dish made from dried taro leaves simmered in coconut milk.
This simple Filipino dish is a soup made with chicken, potatoes, and cabbage. It's a main dish that is typically eaten with rice.
Tinola is a Filipino soup made from meat (usually chicken or fish), vegetables, fish sauce, and ginger. In this recipe, we use fish.
Made from rice flour, palitaw is a type of cake. Rather than being baked, however, it is boiled in water. The rice flour makes it rather sticky and chewy. if you like Chinese desserts and snacks, you'll love this Filipino dish.
Camaron rebosado is like a Filipino version of tempura prawns. Traditionally, we make a batter of either flour or cornstarch for deep-frying.
This Filipino adobo recipe uses soy sauce and vinegar, like all Filipino adobo recipes, but it also incorporates squid ink, which gives the dish its black color.
This dish contains a type of Filipino squash called upo and is stir-fried with prawns. It is then flavored with bagoong, or salty shrimp paste, which is a common condiment in Filipino and Vietnamese cuisine.
Also known as cassava pudding, this Filipino dessert contains grated cassava, sugar, and coconut milk. The texture is not cake-like at all. Instead, it's a bit sticky or chewy. So if you're feeling adventurous, give this tasty sweet treat a try.
Pesa is a traditional Filipino soup that is typically made with fish (called pesang isda). But you can make this soup with chicken, as well. Like pesang isda, the soup is prepared with cabbage and potatoes.
Unlike others, these brownies aren't too heavy yet aren't too cakey, either. They're fantastically chocolaty, too!
Sotanghon, aka glass or clear noodle soup, is a favorite Filipino dish. Made from mung beans, this type of noodle is flexible and resistant to overcooking, making it well-suited to soups. This quick and easy recipe includes vegetables, fully cooked shrimp, and imitation crab.
While Filipino ceviche, known as kinilaw in Tagalog, traditionally uses fish, any kind of seafood will do. This recipe uses oysters. This is a quick and easy recipe. The oysters are simply marinated in vinegar and served raw.
This simple and easy salad is common in Asian cuisine. The main ingredient is mung bean sprouts, which are available at Asian stores. This recipe is perfect for vegetarians and vegans.
This Filipino noodle dish features a mix of chicken, vegetables, and a type of clear noodle called bean-thread noodles, also known as glass noodles or vermicelli. These noodles are made from mung beans.
For the vegetarians out there, this arroz caldo (thick rice soup) recipe uses tofu instead of chicken.
This recipe is a stew using chicken and vegetables. What's uniquely Filipino about it is the use of saba, or cardaba bananas.
This fried rice recipe uses Chinese sausage, which is fragrant and slightly sweet.
This ukoy recipe is made with shredded or julienned carrots and shrimp that are battered and deep-fried. It can be served as an appetizer or a main dish.
Embutido is like a Filipino version of meatloaf. This recipe uses ground chicken and is stuffed with other goodies, including hot dogs and hard-boiled eggs.
Ginataang manok is a Filipino stew made with chicken and vegetables simmered in coconut milk.
Not to be confused with Mexican adobo, Philippine adobo is a stew made with vinegar and soy sauce. This adobo recipe uses chicken.
This banana bread recipe uses frozen, overripe bananas in order to get rid of the excess moisture. This produces a flavorful but non-soggy loaf.
Pork afritada is a Filipino stew consisting of pork, potatoes, and carrots.
This dish consists of grilled Asian eggplant that has been dipped in beaten eggs, sprinkled with cooked ground pork and then pan-fried. It's served as a main dish with rice.
This Filipino recipe is similar to Thai chicken satay or kebobs except that we use a savory-sweet marinade.
Chicken tocino is a Filipino dish of sliced chicken that has been cured in spices. It's typically eaten for breakfast with fried rice and fried eggs, but it can also be served as a main dish for lunch or dinner.
Kalderetang baka is a type of Filipino beef stew. It contains the usual stew ingredients but also includes liver, which is what gives this recipe its uniquely Filipino twist.
Sinigang is a sour Filipino soup made from tamarinds. This recipe contains pork, taro root, and Japanese daikon radish. It's not eaten by itself as a soup, but rather it's eaten as a main dish with rice.
Filipino beef tapa is thinly sliced beef that has been marinated in soy sauce and spices and then pan-fried. Traditionally, it is served for breakfast with garlic fried rice and fried eggs.
Pork menudo is a Filipino stew made with tomato sauce, potatoes, carrots, raisins, and garbanzo beans.
Mechado is a type of Filipino beef stew with potatoes, carrots, and tomato sauce. A unique feature of this particular stew is the insertion of pork belly or bacon into the beef for added flavor.
Filipino polvorones are a type of cookie made from flour, powdered milk, butter, and sugar. It's similar to shortbread but more crumbly. It falls apart when you bite into it, so we usually refrigerate it first.
This dish is similar to a traditional stuffed turkey, except we use deboned chicken that has been stuffed with ham, pork, hot dogs, raisins, eggs, and pickle relish. This dish is usually served on special occasions since it is time-consuming to make.
Pochero is a stew that's common in Spain and former Spanish colonies, such as the Philippines. The Filipino version contains meat, cabbage, potatoes, and "saba," which is a type of Philippine plantain.
Maruya is a delicious Filipino dessert made by mashing ripe bananas, mixing them with a batter made from flour and milk and then deep-frying. It can also be served for breakfast or as a snack.
Corned beef hash is a typical breakfast in the Philippines, but it can also be served as a main dish. The recipe uses canned corned beef and is sauteed with garlic, onions, tomatoes, and potatoes. It's commonly served with fried rice.
Pansit bihon is similar to chow mein except it uses rice noodles, made from rice flour, which are thin and clear. The dish contains meat and vegetables and is normally served for special occasions and family gatherings.
Tokwa't baboy is a Filipino dish of boiled pork and fried tofu. It's quite versatile: it can be served as an appetizer, a side dish with congee, a pulutan (food served with beer or cocktails), or as a main dish. It is usually served with a vinegar-based sauce.
"Fried milk" might sound strange, but it's actually just deep-fried custard. In Spanish, it's called leche frita. Unlike other versions that are coated in bread crumbs, what gives this an Asian twist is that it's coated in cornstarch and uses condensed milk, a common Asian dessert ingredient.
Gulaman is the Tagalog term for gelatin. This Asian-style jello is made from seaweed, called agar-agar. The texture is very firm, unlike American jello, which is very soft. Filipinos usually add fruits to the gelatin and it is served as a dessert, or as "merienda" (snack).
In addition to beef and pork, Filipinos also eat goat meat. The spicy stew on this page features goat meat, as well as vinegar and liver, which are both common ingredients in many Filipino main dishes.
Chicken inasal is the Filipino version of barbecued chicken. What makes this uniquely Filipino is the use of vinegar and annatto oil. It's one of the most flavorful grilled chicken recipes I've ever tried. I hope you enjoy it, too.
Hototay (pronounced hoe-toe-tie) is a Filipino soup made with meat, vegetables, and steamed wontons, dumplings or potstickers. This dish shows the influence Chinese cuisine had on Filipino food, especially since there are quite a few Filipinos of Chinese descent in my home country.
Ube halaya is a Filipino dessert or snack food that's made from mashed purple yams, milk, and sugar. It's can be enjoyed on its own, or it can be used as a jam on bread or toast.
Crispy pata is a traditional Filipino dish of pig's feet that have been deep-fried until crispy. Often enjoyed as a main dish, it's also a favorite "pulutan," or snack food usually eaten while drinking alcoholic beverages.
Tocino is a main dish made usually with pork (baboy in Tagalog). Prior to refrigeration, Filipinos preserved meat using saltpeter (potassium nitrate), which is still used in making this dish. But in this recipe, you won't need it.
This dish is made from pork meat and pork blood. It's similar to Polish czernina, or duck blood soup. If you like blood sausage or duck blood soup, you'll love this dish.
You may be familiar with the Americanized interpretation of Chinese chop suey. The Philippines has its own version of this dish that contains quail eggs, chicken liver, and chicken gizzards.
Kangkong is a green, leafy vegetable that grows widely in Asia. It is used in dishes and salads the same way Americans use spinach. In fact, kangkong is known as water spinach in the U.S. This vegetable cooks up quickly and is quite tasty, too.
This is a Filipino main dish made by frying a whole fish, or fish pieces, and then cooking it with fresh tomatoes and eggs.
This dish is similar to American beef stew in that its base consists of tomato, potatoes, and carrots. The main difference is the meat that's used: chicken rather than beef. In the Philippines, chicken is cheaper and more abundant, which means every household can afford to make this dish.
This sweet and sour green papaya relish comes from the Philippines,
"Paksiw" refers to sour Filipino stews made with a vinegar-based sauce. Typically, the stew contains meat or seafood with vegetables. This recipe uses fish and an Asian vegetable called ampalaya, or bitter melon/gourd.
Ginataang hipon was probably influenced by Thailand, which uses coconut milk in some of their dishes. This is a stew of prawns and vegetables that are simmered in coconut milk.
Filipino escabeche is a blend of Asian and Spanish cuisine. The whole fish is fried and then simmered in a sweet and sour sauce.
Arroz caldo is a thick rice soup made with meat. It's similar to the Chinese rice porridge that is known as congee or jook.
Sinigang is a sour Filipino soup flavored with tamarind (sampalok) that is somewhat similar to Thai tom yum soup. It's made up of vegetables and meat or seafood, such as pork or shrimp (hipon). It is traditionally eaten as a main dish with rice.
There are many variations of macaroni salad, but my favorite version comes from the Philippines. What makes this distinctly Filipino is that it's a little bit sweet. Give it a try!
Filipino-style ceviche, aka kinilaw or kilawin, is similar to Spanish ceviche. The main difference that makes it authentically Filipino is the use of vinegar instead of citrus, like limes. If you like raw fish dishes, give this recipe a try. You can use any type of fish.
Champorado is a Filipino breakfast made of sweet, glutinous rice and chocolate. It's common in the Philippines and it's popular among Filipinos living in the United States, as well.
This sweet and savory pork barbecue recipe comes from the Philippines. Similar in appearance to Thai satay, the pork is cut into small pieces and then skewered on wooden sticks, which means it grills up quickly.
Compared to American mussel soups, the Filipino version is characterized by the flavors of ginger and fish sauce. This is what gives this recipe its uniquely Filipino qualities.
In addition to being sweet and savory, Filipino main dishes also tend to be sour and salty. That's because we use a lot of citrus or vinegar in our cooking. Give this a try and let me know what you think.
Nothing beats the summer heat like Filipino halo-halo, a creamy frozen treat that translates to "mix-mix." It's made up of ice cream, milk, shaved ice, flan, and Asian-style sweets made from coconut and fruits.
Unlike American desserts, which tend to use dried coconut, Filipino desserts use fresh or frozen coconut. This way, you can truly taste the freshness of the coconut. This pie recipe will hopefully make a coconut lover out of you.
One of my favorite American dishes is the ambrosia salad. It reminds me of the Filipino fruit salad my mom used to make when we were little. My recipe is very easy to make, delicious, and has a Filipino twist.
Unlike New England clam chowder or Manhattan clam chowder, the Filipino version doesn't use cream or tomatoes. Our version has a simple, ginger-flavored broth.
Wondering what to do with your leftover bread? Bread pudding is an easy way to make good use of it.
This simple fish head soup is common in the Philippines, since fish is usually cheap and abundant. Across Asia, you will find many different variations of this soup, but this recipe is distinctly Filipino.
I love chicken noodle soup. I especially love sotanghon (bean thread noodles), made from mung beans, that are common in the Philippines. Also known as glass noodles because of their transparency, these noodles are very soft but won't tear apart easily.
Want to add variety to your spaghetti dish? Try out this Filipino version of spaghetti, which is not as acidic as American or Italian spaghetti.
If you've ever wondered how to make fried chicken with less oil, then this recipe is for you. You could bake the chicken, but then it won't be as crunchy. The trick is to fry it first to make it crispy—and then finish it off in the oven by baking it.
Do you love persimmons? If so, then you'll love this recipe for persimmon cookies.
Have you ever tried making coleslaw and ended up with a watery soup? I have a technique that will solve that problem. This coleslaw recipe shows you how to do it.
Filipino beef soup, which is called nilagang baka in Tagalog, is a simple and tasty dish. It's a complete meal by itself since it contains meat, potatoes, and vegetables—but traditionally, Filipinos eat this with rice.
When you were sick, your mom probably made chicken soup for you. When I got sick, my mom would make the Filipino version of chicken soup, which is called tinolang manok. But you don't have to be sick to enjoy this delicious meal!
If you love eggplant, here's a delicious recipe from the Philippines. It's a popular Filipino comfort food that's found in many local restaurants and made in every household across the country.
Ukoy are Filipino shrimp and vegetable fritters. They're quick and easy to make. Traditionally, this recipe contains shrimp and mung bean sprouts, but it's so versatile that you can use any vegetable ingredients. You can also skip the shrimp, if you prefer.
Adobo is a famous and popular Filipino dish. It's very easy to make, and it's absolutely delicious, too.
This dish is a Filipino version of meatloaf. I remember my mom making this dish for special occasions, such as Christmas. There are many variations of this dish. You can add whatever ingredients you want since it's very versatile. So try it out, modify it, and make it your own.
Are you allergic to soy sauce, sensitive to gluten, or watching your carbs? In this gluten-free and soy-free recipe, we use cauliflower instead of rice and Chinese Five Spice instead of soy sauce. If you're looking for alternatives to your typical fried rice, give this recipe a try.
This summertime treat highlights fresh, seasonal fruit. If you love strawberries, this dessert is for you!
If you like cake and flan (Spanish custard), then this recipe is for you. It combines both of these treats into one spectacular dessert.
In the Philippines, rice cakes are like muffins except they're made with rice flour. The rice flour gives them a more rubbery or sticky texture rather than a cake-like texture.
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