Filipino

A classic Filipino chicken stew simmered in a rich tomato-based sauce with potatoes, carrots, and bell peppers, offering a comforting and savory flavor profile.

Chicken pieces · Potatoes · Carrots · Red bell pepper

A rich and creamy variation of Chicken Tinola, incorporating coconut milk for a decadent twist. This version adds a subtle sweetness and a thicker broth while retaining the signature ginger flavor.

Chicken pieces (bone-in) · Ginger, sliced · Garlic, crushed · Onion, quartered

A simplified and faster version of Chicken Tinola, perfect for weeknights. It uses pre-cut chicken and focuses on the essential ginger broth, with chayote as a quicker-cooking alternative to green papaya.

Chicken breast, cut into bite-sized pieces · Ginger, thinly sliced · Garlic, minced · Chayote, cubed

A classic Filipino chicken soup, known for its clear, savory broth infused with ginger, and tender chicken pieces. It's typically made with green papaya or chayote and malunggay leaves, offering a comforting and nutritious meal.

Chicken pieces (bone-in) · Ginger, sliced · Garlic, crushed · Onion, quartered

A regional variation of Chicken Inasal from Bacolod, known for its distinct use of coconut vinegar and a generous amount of annatto oil, resulting in a richer, more intense flavor and a deeper orange color.

Chicken thighs, cut into large chunks · Coconut vinegar · Calamansi juice · Garlic, crushed

A simplified version of Chicken Inasal, using readily available ingredients and a quicker marination time, perfect for a weeknight meal while retaining the signature tangy and smoky flavors.

Chicken drumsticks and thighs · Calamansi juice or lime juice · Vinegar · Garlic powder

A traditional Filipino grilled chicken dish marinated in a flavorful blend of vinegar, calamansi juice, annatto oil, and spices, then grilled over charcoal for a smoky, tangy, and slightly sweet taste.

Chicken thighs and legs · Cane vinegar · Calamansi juice · Garlic, minced

A regional variation of Chicken Adobo, Adobong Puti (White Adobo) omits soy sauce, relying solely on vinegar, garlic, and peppercorns for its distinctively lighter, tangier, and less salty profile. This version highlights the purity of the adobo marinade.

Chicken thighs or wings · White vinegar · Garlic · Whole black peppercorns

The quintessential Filipino dish, Chicken Adobo features chicken braised in a savory and tangy sauce of soy sauce, vinegar, garlic, and peppercorns, often finished with a touch of sweetness. This classic version emphasizes the traditional balance of flavors.

Chicken thighs · Soy sauce · White vinegar · Garlic

A lighter, vegetarian version of the classic lumpia, packed with a colorful mix of stir-fried vegetables.

Spring roll wrappers · Cabbage, thinly sliced · Carrots, julienned · Green beans, cut into 1-inch pieces

Crispy, savory fried spring rolls filled with seasoned ground pork and vegetables. A beloved Filipino party staple.

Ground pork · Spring roll wrappers · Carrots, finely diced · Green onions, finely chopped

A simplified and quicker version of Pancit Canton, using pre-cooked egg noodles and fewer ingredients, making it ideal for a weeknight meal. It still captures the essential stir-fried noodle flavor profile.

Pancit Canton noodles (dried egg noodles) · Chicken breast, thinly sliced · Broccoli florets · Red bell pepper, sliced

A vibrant Filipino noodle dish characterized by its rich, orange-hued annatto-infused shrimp or pork-based sauce coating thick rice noodles (miki). Topped with a variety of savory ingredients.

Miki noodles (thick rice noodles) · Shrimp, peeled and deveined · Pork belly, diced · Garlic, minced

A classic Filipino stir-fried noodle dish featuring thin rice noodles (bihon) sautéed with various meats, vegetables, and a savory soy sauce-based seasoning. It's a staple at celebrations and everyday meals.

Bihon noodles (thin rice vermicelli) · Chicken breast, thinly sliced · Pork shoulder, thinly sliced · Shrimp, peeled and deveined

A regional variation of sinigang, this version incorporates miso paste for a deeper umami flavor and a slightly creamier broth, typically made with pork.

Pork belly · White miso paste · Tamarind pulp · Daikon radish

A lighter, quicker version of sinigang featuring succulent shrimp and a variety of vegetables, soured with tamarind for a refreshing taste.

Shrimp · Tamarind pulp · Radish · Okra

A classic and comforting Filipino sour and savory soup, featuring tender pork belly and a medley of fresh vegetables, soured with tamarind.

Pork belly · Tamarind pulp · Daikon radish · Taro root

A rich and creamy variation of Pork Adobo, this version incorporates coconut milk, adding a subtle sweetness and velvety texture that complements the savory and tangy adobo sauce. Common in Southern Luzon and Bicol regions.

Pork belly · Soy sauce · White vinegar · Garlic

A simplified and faster version of the classic, this Quick Pork Adobo uses pre-cut pork shoulder and reduces some simmering time, making it ideal for weeknight meals while retaining the signature adobo flavor profile.

Pork shoulder · Soy sauce · Cane vinegar · Garlic

The quintessential Filipino dish, Pork Adobo features tender pork belly braised in a savory and tangy sauce of soy sauce, vinegar, garlic, and peppercorns. This classic version emphasizes the balance of salty, sour, and umami flavors.

Pork belly · Soy sauce · White vinegar · Garlic