30 Must-Try Filipino Main Dishes You Can’t Miss

Filipino main dishes bring a delightful mix of flavors and textures that showcase the country’s rich culinary heritage.

From hearty stews to grilled specialties, each dish tells a story, reflecting the diverse cultures and traditions of the Philippines. Get ready to savor these comforting meals that are perfect for sharing with family and friends!

Pinakbet: Vegetable Stew from the North

Pinakbet is a delightful Filipino vegetable stew that hails from the northern regions of the Philippines, primarily Ilocos. It features a colorful medley of vegetables like squash, eggplant, and green beans, all simmered together with a flavorful shrimp paste. The combination of these fresh ingredients creates a dish that is not only healthy but also bursting with umami flavor, making it a hit among many. The balance of savory and slightly sweet notes in the dish is simply comforting and satisfying.

This recipe is quite straightforward, making it perfect for both seasoned cooks and beginners alike. With just a few steps and some fresh vegetables, you can whip up a hearty meal that captures the essence of Filipino cuisine.

Ingredients

• 2 cups squash, cubed
• 1 cup eggplant, sliced
• 1 cup green beans, chopped
• 1 cup bitter melon, sliced
• 1 medium tomato, chopped
• 1 onion, sliced
• 2-3 tablespoons shrimp paste (bagoong)
• 2 cups water
• Salt and pepper to taste
• 2 tablespoons cooking oil

Instructions

1. Heat oil in a large pan over medium heat. Sauté onions and tomatoes until softened.
2. Add shrimp paste and stir for a minute until fragrant.
3. Add squash and water, and bring to a boil. Simmer until the squash is tender.
4. Add the eggplant, green beans, and bitter melon. Cook until all vegetables are tender, about 5-7 minutes.
5. Season with salt and pepper to taste. Serve hot with steamed rice.

Kare-Kare: Oxtail Stew with Peanut Sauce

Kare-Kare is a beloved Filipino dish known for its rich and creamy peanut sauce. This hearty oxtail stew is both comforting and satisfying, making it a popular choice for family gatherings and special occasions. The combination of tender meat and a savory sauce creates a unique flavor profile that’s hard to resist.

While it may seem intimidating to make, Kare-Kare can be quite simple with a little patience. The key is in the slow cooking, which allows the flavors to meld beautifully. Serve it with a side of shrimp paste for an added kick, and enjoy a true taste of Filipino cuisine!

Ingredients

• 2 lbs oxtail, cut into pieces
• 1/2 cup peanut butter
• 1 onion, chopped
• 4 cloves garlic, minced
• 1/4 cup rice flour
• 1/4 cup bagoong (fermented shrimp paste)
• 1 eggplant, sliced
• 1 bunch of sitaw (string beans), cut into 2-inch pieces
• 1 banana heart, sliced (optional)
• 6 cups beef broth
• Salt and pepper to taste
• Cooking oil

Instructions

1. Prepare the Oxtail: In a large pot, heat cooking oil over medium heat. Sauté the onions and garlic until fragrant. Add the oxtail pieces and sear until browned on all sides.
2. Add Broth: Pour in the beef broth and bring to a boil. Reduce heat and simmer for about 2 hours, or until the oxtail is tender.
3. Make the Sauce: In a separate bowl, mix the peanut butter and rice flour with some broth until smooth. Stir this mixture into the pot once the oxtail is tender. Adjust the thickness by adding more broth if needed.
4. Add Vegetables: Toss in the eggplant, sitaw, and banana heart. Cook for another 10-15 minutes until the vegetables are tender.
5. Season: Add salt and pepper to taste. Serve hot with bagoong on the side and enjoy!

Bicol Express: Spicy Pork in Coconut Milk

Bicol Express is a mouthwatering dish from the Philippines that showcases the rich flavors of pork and coconut milk, paired with a spicy kick. This dish is known for its creamy texture and vibrant taste, making it a staple in many Filipino homes. It’s relatively easy to whip up, perfect for both experienced cooks and those just starting in the kitchen.

The combination of tender pork, coconut milk, and chili peppers creates a comforting and satisfying meal. Serve it over steamed rice to balance out the heat and enjoy a delightful experience at your dining table.

Ingredients

• 1 lb pork belly, cut into cubes
• 1 cup coconut milk
• 2 tablespoons shrimp paste
• 4-5 Thai chili peppers, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 cup water
• Salt and pepper to taste

Instructions

1. Heat a pot over medium heat and sauté the garlic, onion, and ginger until fragrant.
2. Add the pork belly and cook until browned on all sides.
3. Mix in the shrimp paste and cook for another 2-3 minutes.
4. Pour in the coconut milk and water, and bring to a boil. Reduce heat and let it simmer for about 30 minutes until the pork is tender.
5. Stir in the sliced chili peppers and season with salt and pepper to taste. Cook for an additional 5 minutes.
6. Serve hot over steamed rice.

Lumpiang Shanghai: Crispy Spring Rolls

Lumpiang Shanghai is a popular Filipino dish that features crispy spring rolls filled with a savory mixture of ground pork, vegetables, and spices. These golden-brown delights are typically served as an appetizer or snack and are known for their satisfying crunch and flavorful filling. The taste is a delightful blend of savory and slightly sweet flavors, making them a hit at parties and family gatherings.

This recipe is simple to make, allowing anyone to whip up a batch of these delicious rolls at home. The rolling and frying process might seem a bit tricky at first, but with a bit of practice, you’ll be a pro in no time!

Ingredients

• 1 pound ground pork
• 1 cup carrots, finely grated
• 1/2 cup green onions, chopped
• 1/4 cup onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 pack spring roll wrappers
• Oil for frying

Instructions

1. Prepare the Filling: In a large bowl, combine ground pork, carrots, green onions, onions, garlic, soy sauce, salt, and pepper. Mix well until everything is evenly incorporated.
2. Wrap the Rolls: Take a spring roll wrapper and place about a tablespoon of the filling near one edge. Fold the sides over the filling and roll tightly. Seal the edge with a bit of water. Repeat until all filling is used.
3. Heat the Oil: In a deep pan or pot, heat oil over medium heat. You’ll need enough oil to submerge the rolls.
4. Fry the Rolls: Once the oil is hot, carefully add the spring rolls in batches. Fry until golden brown and crispy, about 3-5 minutes. Drain on paper towels.
5. Serve: Enjoy your Lumpiang Shanghai hot with a dipping sauce of your choice!

Lechon: A Roast Pig Celebration

Lechon is a standout dish in Filipino cuisine, celebrated for its tender meat and crispy skin. This roast pig is often the star of festive gatherings and special occasions, drawing everyone in with its savory aroma. While it may seem daunting, making lechon can be a rewarding experience, especially when shared with family and friends.

The flavor is rich and satisfying, featuring a blend of spices that penetrates the meat, leaving a delightful taste in every bite. Preparing lechon requires patience and careful attention, yet the results are truly worth the effort. Here’s a simple recipe to bring this iconic dish to your table.

Ingredients

• 1 whole pig (about 20-30 lbs)
• 4 tablespoons soy sauce
• 4 cloves garlic, minced
• 1 tablespoon ground pepper
• 2 tablespoons salt
• 1 cup lemongrass, chopped
• 2 cups water
• 2 tablespoons vinegar
• 1/4 cup cooking oil

Instructions

1. Prepare the Pig: Clean the pig thoroughly and pat it dry. Season the inside and outside with salt, pepper, and soy sauce. Stuff the cavity with chopped lemongrass and garlic.
2. Marinate: Let the pig marinate in the fridge for at least 6 hours, or overnight for better flavor.
3. Preheat the Roast: Prepare your roasting equipment. If using a spit, make sure it’s set up securely. Preheat your grill or oven to a medium heat.
4. Roast the Pig: Cook the pig, turning occasionally, for about 4-6 hours or until the skin is crispy and the internal temperature reaches at least 160°F (70°C).
5. Finish and Serve: Once done, let the pig rest for about 15 minutes before carving. Serve with traditional dipping sauces and enjoy your flavorful lechon!

Pancit: Noodle Dishes for Every Occasion

Pancit is a beloved Filipino noodle dish that brings a burst of flavor and color to the table. With a variety of meats, vegetables, and seasonings, it’s perfect for celebrations or a cozy family dinner. The combination of textures and savory taste makes it a favorite among many.

This dish is not only delicious but also quite simple to prepare, making it accessible for cooks of all skill levels. Once you try your hand at making Pancit, you’ll likely find it becomes a regular on your meal rotation.

Ingredients

• 8 ounces rice noodles
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 cup chicken breast, sliced
• 1 cup shrimp, peeled and deveined
• 1 cup carrots, julienned
• 1 cup bell peppers, sliced
• 1 cup green beans, chopped
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1/2 teaspoon ground black pepper
• 1 lemon, sliced

Instructions

1. Soak the rice noodles in warm water for about 20 minutes or until soft, then drain and set aside.
2. In a large pan, heat the vegetable oil over medium heat. Sauté the onions and garlic until fragrant.
3. Add the sliced chicken breast and cook until no longer pink. Then, add the shrimp and cook until they turn pink.
4. Mix in the carrots, bell peppers, and green beans, cooking for about 5 minutes until the vegetables are tender.
5. Stir in the soaked noodles, soy sauce, oyster sauce, and black pepper. Toss everything together and cook for another 3-5 minutes until heated through.
6. Serve hot, garnished with lemon slices for a fresh kick.

Adobo: The National Dish of the Philippines

Adobo is more than just a dish; it’s a cultural staple in Filipino cuisine. It’s known for its savory and slightly tangy flavor, stemming from a unique blend of soy sauce, vinegar, garlic, and spices. Often made with chicken or pork, this dish is simmered until tender, allowing the meat to soak up all the delicious marinade. It’s simple to prepare, making it a popular choice for both family dinners and special occasions.

This iconic dish not only highlights the rich flavors of the Philippines but also showcases the country’s love for comfort food. Whether served over steamed rice or enjoyed as a meal prep option, adobo is sure to please anyone at the dining table.

Ingredients

• 2 lbs chicken or pork, cut into pieces
• 1 cup soy sauce
• 1 cup vinegar
• 1 onion, sliced
• 5 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 tablespoon brown sugar (optional)
• 3 tablespoons cooking oil
• Salt and pepper to taste

Instructions

1. Marinate the Meat: In a bowl, combine soy sauce, vinegar, minced garlic, and peppercorns. Add the meat and let it marinate for at least 30 minutes, or overnight for deeper flavor.
2. Cook the Meat: Heat oil in a pot over medium heat. Add sliced onion and sauté until translucent. Remove meat from marinade (reserve the marinade) and brown the pieces in the pot.
3. Add Marinade and Simmer: Pour the reserved marinade into the pot. Add bay leaves and brown sugar if using. Bring to a boil, then reduce heat and let it simmer for about 30-40 minutes until the meat is tender.
4. Season and Serve: Taste and adjust seasoning with salt and pepper. Serve hot over steamed rice, and enjoy your homemade adobo!

Sinigang: A Savory Sour Soup

Sinigang is a beloved Filipino soup known for its distinct sour flavor, usually achieved through the use of tamarind or other souring agents. This dish is perfect for those chilly days or when you’re craving something comforting yet refreshing. It’s simple to make and allows for various ingredients based on personal taste, making it a versatile choice for any occasion.

This savory soup typically features tender meat, vibrant vegetables, and a tangy broth that warms the soul. It’s often served with a side of rice, making it a complete meal that everyone in the family can enjoy.

Ingredients

• 1 lb pork belly or beef, cut into chunks
• 6 cups water
• 1 medium onion, quartered
• 2 medium tomatoes, quartered
• 1 radish, sliced
• 1 cup eggplant, sliced
• 1 cup string beans, cut into 2-inch pieces
• 2-3 green chili peppers
• 1 cup tamarind paste or fresh tamarind
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. In a large pot, combine the pork or beef, water, onion, and tomatoes. Bring to a boil and simmer until the meat is tender, about 45 minutes to an hour.
2. Add the radish, eggplant, and string beans to the pot. Continue to cook for about 10 minutes until the vegetables are tender.
3. If using fresh tamarind, soak it in warm water and mash to extract the juice, then strain it into the pot. If using paste, add it directly. Stir well to combine.
4. Season with salt and add the green chili peppers. Simmer for an additional 5 minutes.
5. Serve hot, garnished with fresh cilantro, alongside steamed rice.

Pork BBQ Skewers: A Street Food Favorite

Pork BBQ skewers are a beloved street food in the Philippines, known for their smoky flavor and sweet, tangy marinade. These skewers offer a delightful combination of tenderness and a hint of char, making them a perfect treat for any gathering. They’re simple to prepare, requiring just a few ingredients and a bit of marinating time to develop that iconic taste.

Whether you’re grilling in your backyard or preparing for a festive occasion, these skewers are sure to impress. Pair them with a side of rice or your favorite dipping sauce, and you have a meal that captures the essence of Filipino street food culture!

Dinuguan: A Savory Blood Stew

Dinuguan is a unique Filipino dish that’s both hearty and flavorful. Made primarily from pork and pig’s blood, this savory stew offers a rich taste that’s a combination of spices and a hint of tanginess. The dish may sound unusual to some, but it’s a beloved comfort food for many Filipinos. Often served with steamed rice or puto (rice cakes), it’s perfect for those chilly days when you want something warm and filling.

Making dinuguan is relatively simple, though it does require some special ingredients. The key is to balance the flavors, letting the spices enhance the natural richness of the meat and blood. Once you master this dish, it can quickly become a favorite!

Ingredients

• 1 lb pork shoulder, diced
• 1/2 cup pig’s blood
• 1 onion, chopped
• 4 cloves garlic, minced
• 2-3 green chili peppers, sliced
• 2 cups water
• 2 tablespoons vinegar
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• Salt and pepper to taste

Instructions

1. In a pot, sauté garlic and onion until fragrant.
2. Add the diced pork and cook until browned.
3. Pour in the water, vinegar, and fish sauce. Bring to a boil, then lower the heat and simmer for about 30 minutes.
4. Stir in the pig’s blood and green chili peppers. Cook for an additional 10-15 minutes, stirring occasionally.
5. Season with soy sauce, salt, and pepper to taste. Serve hot with steamed rice or puto.

Sautéed Mung Beans: Ginisang Munggo

Sautéed Mung Beans, or Ginisang Munggo, is a comforting Filipino dish that showcases the humble mung bean. This recipe is packed with flavor and is both nutritious and satisfying. With a combination of soft mung beans, vibrant vegetables, and savory seasonings, it offers a delightful taste experience that’s simple to prepare.

This dish is not only easy to make but also highly adaptable. Whether you’re serving it as a main course or as a side, Ginisang Munggo is a fantastic choice for any meal. It’s hearty enough to please the whole family while delivering plenty of nutrients!

Ingredients

• 1 cup mung beans
• 4 cups water
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 medium tomato, diced
• 1 cup spinach or other leafy greens
• Salt and pepper to taste
• Optional: crispy fried garlic or chicharrón for topping

Instructions

1. Rinse the mung beans under cold water and drain. In a pot, combine the mung beans and water. Bring to a boil, then simmer for about 30 minutes or until the beans are tender.
2. In a separate pan, heat the vegetable oil over medium heat. Sauté the onion and garlic until fragrant. Add the diced tomato and cook until softened.
3. Once the mung beans are cooked, add them to the sautéed mixture. Stir well, then add the spinach or greens. Season with salt and pepper.
4. Cook for an additional 5 minutes, allowing the flavors to combine. Serve hot, topped with crispy fried garlic or chicharrón if desired.

Fried Tilapia: Crispy and Flavorful

Fried tilapia is a popular dish in Filipino cuisine, known for its crispy skin and tender, flaky meat. It’s a delightful meal that is both simple to prepare and incredibly tasty. The fish is seasoned and fried to perfection, creating a satisfying crunch with every bite.

This dish is perfect for anyone looking for a quick yet flavorful main course. Paired with a squeeze of lemon and a side of dipping sauce, fried tilapia makes for a perfect family dinner or a casual meal with friends.

Ingredients

• 2 whole tilapia, cleaned and scaled
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon garlic powder
• 1 cup all-purpose flour
• Oil for frying
• Lemon wedges, for serving
• Your favorite dipping sauce

Instructions

1. Season the Fish: Rub the tilapia inside and out with salt, pepper, and garlic powder. Allow to marinate for about 15 minutes.
2. Prepare for Frying: Dredge each fish in flour until coated evenly, shaking off any excess flour.
3. Heat the Oil: In a large skillet, heat oil over medium-high heat until shimmering.
4. Fry the Fish: Carefully add the tilapia to the hot oil. Fry for about 5-7 minutes on each side, or until golden brown and crispy.
5. Drain and Serve: Remove the fish from the oil and drain on paper towels. Serve immediately with lemon wedges and your choice of dipping sauce.

Sardinas: Canned Sardines with a Filipino Touch

Sardinas, or canned sardines, are a staple in many Filipino households. They pack a savory punch and are typically enjoyed with rice, making them both a comforting and satisfying meal. This dish is simple to prepare, taking advantage of the fish’s rich flavor while adding local ingredients for an authentic twist.

The taste is a balance of savory and slightly spicy, often enhanced with tomatoes and vegetables. It’s a quick dish that can be made in under 30 minutes, making it perfect for a busy weeknight dinner or a lazy weekend meal.

Ingredients

• 2 cans of sardines in tomato sauce
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium tomato, diced
• 1 cup of water
• 1 medium potato, diced
• 1-2 green chili peppers
• Salt and pepper to taste
• Cooked rice for serving

Instructions

1. In a pan, sauté the chopped onion and minced garlic over medium heat until fragrant and translucent.
2. Add the diced tomatoes and cook until they soften.
3. Introduce the diced potato and stir for a few minutes.
4. Pour in the sardines with their sauce and add the water. Stir gently to combine.
5. Bring to a simmer and let cook for about 10 minutes until the potatoes are tender.
6. Add the green chili peppers and season with salt and pepper to taste. Cook for an additional 5 minutes.
7. Serve hot over a bed of rice.

Chicken Inasal: Grilled Chicken with a Twist

Chicken Inasal is a popular Filipino grilled chicken dish that’s bursting with flavor. This dish stands out with its unique marinade that combines tangy vinegar, fragrant garlic, and a hint of lemongrass, creating a mouthwatering experience. Not only is it delicious, but it’s also simple to prepare, making it perfect for both family dinners and gatherings.

The charred exterior gives it a delightful smoky flavor, while the tender meat is juicy and succulent. You can easily customize the marinade to suit your taste, whether you prefer a bit of spice or a more savory profile. Get ready to impress your friends and family with this vibrant dish that embodies the spirit of Filipino cuisine!

Ingredients

• 4 pieces of chicken thighs or drumsticks
• 1/2 cup vinegar
• 1/4 cup soy sauce
• 1 tablespoon calamansi juice (or lime juice)
• 6 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon black pepper
• 2 tablespoons brown sugar
• 2 tablespoons vegetable oil
• Salt to taste
• Chopped green onions for garnish

Instructions

1. Marinate the Chicken: In a bowl, combine vinegar, soy sauce, calamansi juice, minced garlic, ginger, black pepper, and brown sugar. Add the chicken pieces and let them marinate for at least 1 hour, or overnight for deeper flavor.
2. Prepare the Grill: Preheat the grill to medium-high heat and brush with vegetable oil to prevent sticking.
3. Grill the Chicken: Remove the chicken from the marinade and let any excess liquid drip off. Place the chicken on the grill, cooking for 5-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C).
4. Serve: Once grilled, let the chicken rest for a few minutes. Serve garnished with chopped green onions and enjoy with some rice or a fresh salad.

Relyenong Bangus: Stuffed Milkfish

Relyenong Bangus, or stuffed milkfish, is a delightful Filipino dish that brings a burst of flavor to the table. This recipe features tender milkfish filled with a savory mixture of vegetables and spices, making it a delicious centerpiece for any meal. The combination of flaky fish and well-seasoned stuffing creates a satisfying taste that’s sure to please anyone.

While the preparation may seem a bit intricate, it’s definitely worth the effort. This dish is perfect for special occasions or family gatherings, allowing you to showcase the rich culinary traditions of the Philippines. Serve it with steamed rice and a side of fresh salad for a complete meal that everyone will love!

Ingredients

• 1 whole milkfish (bangus), cleaned and deboned
• 1 cup cooked rice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, grated
• 1/2 cup green bell pepper, finely chopped
• 1/2 cup tomatoes, diced
• 1/4 cup soy sauce
• 1/4 teaspoon black pepper
• 1/4 cup cooking oil
• 2 tablespoons chopped green onions
• Salt to taste
• 1 lemon, sliced (for garnish)

Instructions

1. Prepare the Fish: Carefully debone the milkfish, leaving the skin intact. Rinse and pat dry. You can ask your local fishmonger for help with this step.
2. Make the Filling: In a pan, heat cooking oil over medium heat. Sauté onions and garlic until fragrant. Add tomatoes, carrot, and bell pepper, cooking until softened. Stir in the cooked rice, soy sauce, black pepper, and salt. Mix well and remove from heat. Let it cool slightly before adding green onions.
3. Stuff the Fish: Fill the cavity of the milkfish with the rice mixture. Secure the opening with toothpicks or kitchen twine to keep the filling inside while cooking.
4. Cook the Fish: Preheat your grill or oven to medium heat. Place the stuffed milkfish on the grill or in a baking dish. Cook for about 15-20 minutes on each side, or until the fish is cooked through and lightly browned.
5. Serve: Remove from heat and let it rest for a few minutes before slicing. Serve with lemon slices and enjoy!

Chicken Afritada: Tomato-Based Stew

Chicken Afritada is a beloved Filipino dish that combines tender chicken pieces with a rich tomato-based sauce, making it both hearty and satisfying. This dish is packed with vibrant vegetables like potatoes, carrots, and bell peppers, all simmered to perfection in a savory sauce. It’s a comforting meal that’s simple to prepare, making it perfect for a weeknight dinner or special occasions.

The flavor profile is a delightful mix of savory and slightly sweet, thanks to the tomatoes and the tender, juicy chicken. Whether served over rice or with crusty bread, Chicken Afritada is sure to warm your heart and fill your stomach. Plus, it’s a great way to incorporate more vegetables into your meal!

Ingredients

• 2 lbs chicken, cut into pieces
• 2 tablespoons cooking oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 medium potatoes, cubed
• 2 carrots, sliced
• 1 bell pepper, sliced
• 1 cup tomato sauce
• 1 cup water
• 1 teaspoon soy sauce
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat the cooking oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant.
2. Add the chicken pieces, cooking until browned on all sides.
3. Stir in the tomato sauce and water. Bring to a simmer.
4. Add the potatoes and carrots, cooking until they are tender.
5. Mix in the bell pepper and soy sauce, cooking for an additional 5 minutes. Season with salt and pepper to taste.
6. Garnish with fresh cilantro before serving over rice.

Balut: A Unique Street Food Experience

Balut is a famous Filipino street food that consists of a fertilized duck egg that is incubated until the embryo develops partially. It is typically boiled and served warm, often with a sprinkle of salt or a splash of vinegar. The taste is savory, with a mix of textures from the egg white, yolk, and developing embryo, making it a truly unique culinary experience. Many find it surprisingly delicious, with a rich, umami flavor that is hard to describe but easy to love.

Making balut at home can be a bit challenging due to the need for incubation, but it’s definitely worth trying if you’re feeling adventurous. If you’re looking for a simpler dish that still captures some of the essence of Filipino flavors, consider making a traditional hard-boiled egg dish! Here’s a quick recipe for simple hard-boiled eggs with a twist.

Chopsuey: Colorful Stir-Fried Vegetables

Chopsuey is a delightful Filipino dish that brings together a vibrant mix of vegetables, often combined with meat or seafood for added flavor. This stir-fry is known for its crunchy texture and fresh taste, making it a favorite at family gatherings and celebrations. The combination of colorful bell peppers, green beans, and other veggies not only looks appealing but also packs a nutritious punch.

What makes chopsuey so enjoyable is its simplicity. With just a few ingredients and a quick cooking time, you can whip up a hearty meal in no time. It’s a versatile recipe, allowing you to customize it with your favorite proteins or whatever vegetables you have on hand. Here’s how to make it:

Ingredients

• 2 cups mixed vegetables (carrots, bell peppers, green beans, zucchini)
• 1 cup shrimp or chicken, sliced
• 3 cloves garlic, minced
• 1 onion, sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch mixed with 1/4 cup water
• Salt and pepper to taste
• 2 tablespoons vegetable oil

Instructions

1. Heat the vegetable oil in a large pan or wok over medium-high heat. Add the garlic and onion, sautéing until fragrant.
2. Add the shrimp or chicken and cook until fully cooked through.
3. Stir in the mixed vegetables and cook for about 3-5 minutes until they start to soften.
4. Pour in the soy sauce and oyster sauce, mixing well to coat all the ingredients.
5. Add the cornstarch mixture, stirring continuously until the sauce thickens. Season with salt and pepper to taste.
6. Serve hot with steamed rice or noodles for a complete meal.

Beef Tapa: Filipino Cured Beef

Beef Tapa is a classic Filipino dish known for its savory, slightly sweet flavor. It’s made from marinated beef that’s dried or cured, typically served with rice and a fried egg. This dish captures the essence of Filipino comfort food and is often enjoyed for breakfast, making it a favorite for many. Plus, it’s straightforward to whip up, which is great for busy mornings.

The marinade usually includes soy sauce, vinegar, garlic, and a hint of sugar, giving the beef a rich taste that pairs wonderfully with steamed rice. It’s a delicious way to start your day or enjoy any meal. Let’s dive into the recipe!

Ingredients

• 2 lbs beef sirloin, thinly sliced
• 1/4 cup soy sauce
• 1/4 cup vinegar
• 1/4 cup brown sugar
• 4 cloves garlic, minced
• 1 teaspoon black pepper
• 1 tablespoon vegetable oil
• 4 cups cooked rice
• 4 eggs (for frying)
• Salt to taste

Instructions

1. Marinate the Beef: In a bowl, combine soy sauce, vinegar, brown sugar, minced garlic, and black pepper. Add the sliced beef, ensuring all pieces are coated. Cover and refrigerate for at least 3 hours or overnight for deeper flavors.
2. Cook the Beef: Heat vegetable oil in a pan over medium heat. Remove the beef from the marinade, allowing excess liquid to drip off. Cook the beef in the hot pan until browned and cooked through, about 5-7 minutes.
3. Fry the Eggs: In a separate pan, fry the eggs sunny side up or to your preferred doneness.
4. Serve: On a plate, arrange the cooked rice, top with the beef, and place the fried egg on the side. Season with salt if needed. Enjoy!

Tortang Talong: Eggplant Omelette

Tortang Talong is a delightful Filipino eggplant omelette that brings a burst of flavor to any meal. The dish features grilled eggplant, which is mashed and mixed with beaten eggs, creating a fluffy and savory combination. It’s simple to make, making it a perfect choice for quick breakfasts or light lunches.

This dish is not only tasty but also versatile. You can enjoy it on its own or serve it with rice and a side of ketchup or vinegar for added zest. It’s a comforting meal that emphasizes the rich flavors of eggplant in a uniquely Filipino way.

Ingredients

• 2 large eggplants
• 4 large eggs
• 1/2 cup onions, finely chopped
• 2 tablespoons cooking oil
• Salt and pepper to taste
• Ketchup or vinegar for serving (optional)

Instructions

1. Grill the Eggplants: Char the eggplants over an open flame or on a grill until the skin is blackened and the flesh is soft. Let them cool, peel off the charred skin, and mash the flesh in a bowl.
2. Mix the Ingredients: In a separate bowl, beat the eggs and add the mashed eggplant, chopped onions, salt, and pepper. Stir until well combined.
3. Cook the Omelette: Heat oil in a frying pan over medium heat. Pour in the egg and eggplant mixture, spreading it evenly. Cook until the bottom is golden brown, then flip and cook the other side.
4. Serve: Once both sides are cooked and golden, transfer to a plate. Serve warm with ketchup or vinegar on the side, if desired.

Puto: Steamed Rice Cake Side Dish

Puto is a delightful Filipino rice cake known for its soft, fluffy texture and subtly sweet flavor. These colorful treats are often enjoyed as a side dish or snack, pairing perfectly with savory dishes. Making puto is quite simple, and it’s a fun way to introduce a touch of brightness to your meal.

The taste of puto is mildly sweet with a hint of coconut, making it a versatile companion to a variety of dishes. You can easily customize the flavors with different ingredients or toppings, giving you plenty of room to experiment. It’s a great recipe for gatherings, adding a festive touch to any table.

Ingredients

• 2 cups rice flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1 cup coconut milk
• 1/2 cup water
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional: food coloring or toppings like cheese or grated coconut

Instructions

1. Mix Dry Ingredients: In a large bowl, combine rice flour, sugar, baking powder, and salt.
2. Add Wet Ingredients: In another bowl, mix coconut milk, water, melted butter, and vanilla extract. Gradually add this mixture to the dry ingredients and stir until well combined.
3. Prepare for Steaming: If using food coloring, divide the batter into different bowls and add colors as desired. Pour the batter into small, greased molds.
4. Steam: Fill a steamer with water and bring it to a boil. Place the molds in the steamer, cover, and steam for about 20-25 minutes or until a toothpick inserted comes out clean.
5. Serve: Let the puto cool slightly before removing from molds. Enjoy them warm or at room temperature, either plain or with toppings!

Pork Sinigang: A Tangy Delight

Pork Sinigang is a beloved Filipino dish that offers a unique blend of sour and savory flavors. This comforting soup is famous for its tangy broth, typically made with tamarind, which gives it a refreshing taste that warms the soul. With its tender pork and a variety of fresh vegetables, it’s a nutritious meal that’s simple enough for anyone to make.

The balance of flavors in Pork Sinigang is what makes it truly special. The sourness from the tamarind is complemented by the sweetness of the vegetables, creating a delightful harmony in every spoonful. It’s perfect for family dinners or casual get-togethers, and you can easily adjust the ingredients to suit your taste. Try it with a side of steamed rice for a complete meal!

Ingredients

• 2 lbs pork belly or pork ribs
• 8 cups water
• 1 medium onion, quartered
• 2 medium tomatoes, quartered
• 1 radish (labanos), sliced
• 1 cup green beans, trimmed
• 1 cup eggplant, sliced
• 2-3 green chili peppers
• 1 cup tamarind pulp (or 1 packet sinigang mix)
• Salt and pepper to taste
• 1 cup water spinach (kangkong) or bok choy

Instructions

1. In a large pot, combine the pork and water. Bring to a boil, skimming any foam that rises to the surface.
2. Add the onion and tomatoes, and let it simmer for about 40 minutes or until the pork is tender.
3. Stir in the radish and green beans, cooking for another 5-10 minutes.
4. Add the eggplant and chili peppers, then mix in the tamarind pulp or sinigang mix. Season with salt and pepper to taste.
5. Finally, add the water spinach or bok choy and cook for an additional 2-3 minutes, then remove from heat.

Bihon Guisado: Stir-Fried Rice Noodles

Bihon Guisado is a beloved Filipino dish that features thin rice noodles stir-fried to perfection with a colorful mix of vegetables and protein, often shrimp or chicken. The flavors are savory and slightly sweet, creating a comforting meal that captures the essence of Filipino home cooking. It’s also quite simple to make, making it a fantastic option for weeknight dinners or special occasions.

This dish is all about balance, combining the soft, slippery noodles with crisp vegetables and tender meat, creating a delightful texture that everyone loves. Plus, it’s versatile; you can easily customize it with your favorite ingredients. Let’s jump into the recipe!

Ingredients

• 8 oz bihon rice noodles
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 onion, sliced
• 1 medium carrot, julienned
• 1 red bell pepper, sliced
• 1 cup green beans, chopped
• 1 cup shrimp, peeled and deveined (or chicken)
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 cup chicken broth
• Salt and pepper to taste
• 2 green onions, chopped (for garnish)

Instructions

1. Soak the bihon rice noodles in warm water for about 30 minutes, or until softened. Drain and set aside.
2. In a large pan or wok, heat the vegetable oil over medium heat. Add the garlic and onion, sautéing until fragrant.
3. Add the shrimp (or chicken) and cook until it turns pink. Then, add the carrot, bell pepper, and green beans, stirring for a few minutes until vegetables are tender.
4. Stir in the drained rice noodles, soy sauce, oyster sauce, and chicken broth. Toss everything together and cook for another 3-5 minutes until the noodles are heated through and have absorbed the flavors.
5. Season with salt and pepper to taste. Garnish with chopped green onions before serving. Enjoy your delicious Bihon Guisado!

Pork Binagoongan: Pork in Shrimp Paste

Pork Binagoongan is a delightful Filipino dish that combines tender pork with a rich, savory shrimp paste sauce. This meal offers a unique flavor profile, balancing the salty and umami notes of shrimp paste with the sweetness of the pork. It’s a dish that can be simple to prepare, making it perfect for both weeknight dinners and special occasions.

The vibrant colors and aromatic spices make Pork Binagoongan not only tasty but also visually appealing. Serve it with steamed rice, and you’ve got a hearty meal that will satisfy everyone at the table.

Ingredients

• 2 pounds pork shoulder, cubed
• 1/2 cup shrimp paste (bagoong)
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 medium tomatoes, chopped
• 1 cup eggplant, sliced
• 1 cup long green beans, cut into pieces
• 2-3 tablespoons vegetable oil
• 1 cup water
• Salt and pepper to taste

Instructions

1. Heat the vegetable oil in a pot over medium heat. Sauté the onions and garlic until fragrant.
2. Add the cubed pork and cook until browned on all sides.
3. Stir in the chopped tomatoes and shrimp paste, mixing well.
4. Pour in the water, cover, and let it simmer for about 30 minutes, or until the pork is tender.
5. Add the eggplant and green beans and cook for an additional 10-15 minutes. Adjust seasoning with salt and pepper as needed.
6. Serve hot with steamed rice.

Ginataang Sitaw: String Beans in Coconut Milk

Ginataang Sitaw is a delightful Filipino dish featuring tender string beans simmered in rich coconut milk. This dish is known for its creamy texture and slightly sweet, savory flavor, making it a satisfying accompaniment to rice. It’s easy to prepare, making it perfect for both busy weeknights and special occasions.

The combination of fresh string beans and coconut milk creates a comforting meal that’s both nutritious and delicious. Typically, a few spices and shrimp add depth, enhancing the dish’s overall profile. It’s simple enough for beginners, yet full of flavor, making it a great addition to any Filipino spread.

Ingredients

• 1 lb string beans, cut into 2-inch pieces
• 1 can (13.5 oz) coconut milk
• 1 cup shrimp, peeled and deveined
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons fish sauce
• 1 teaspoon ground black pepper
• 1 tablespoon cooking oil
• Salt to taste

Instructions

1. Heat the cooking oil in a pan over medium heat. Sauté the onion and garlic until fragrant and soft.
2. Add the shrimp and cook until they turn pink.
3. Pour in the coconut milk and add the fish sauce and black pepper. Stir well and bring to a simmer.
4. Once it starts to bubble, add the string beans. Cook for about 5-7 minutes, or until the beans are tender.
5. Season with salt to taste and serve hot over steamed rice.

Tuna Kinilaw: Filipino Ceviche

Tuna Kinilaw is a refreshing Filipino ceviche that showcases the delightful flavors of fresh tuna marinated in tangy citrus juices. This dish is light, zesty, and perfect for warm weather, making it a great option for casual gatherings or special occasions. Not only is it packed with flavor, but it’s also quite simple to prepare, making it an excellent choice for both novice and experienced cooks.

The combination of fresh tuna, vibrant vegetables, and a citrus marinade creates a harmonious blend that is both satisfying and invigorating. With each bite, you’ll experience a burst of flavors that dance on your palate, making Tuna Kinilaw a beloved staple in Filipino cuisine.

Ingredients

• 1 pound fresh tuna, diced
• 1/2 cup fresh calamansi juice (or lime juice)
• 1/4 cup red onion, thinly sliced
• 1/4 cup ginger, julienned
• 1 medium cucumber, diced
• 1 red bell pepper, julienned
• 1/4 cup cilantro, chopped
• 2 tablespoons fish sauce
• Salt and pepper to taste

Instructions

1. Marinate the Tuna: In a bowl, combine diced tuna and calamansi juice. Let it marinate for about 10-15 minutes until the tuna is opaque.
2. Add Vegetables: Mix in the red onion, ginger, cucumber, red bell pepper, and cilantro. Stir to combine.
3. Season: Drizzle the fish sauce over the mixture and season with salt and pepper to taste. Adjust seasoning as needed.
4. Serve: Chill briefly, then serve in a bowl with extra lime wedges on the side. Enjoy this refreshing dish with rice or on its own!

Labanos: Radish Stew

Labanos, or radish stew, is a comforting and savory Filipino dish that’s easy to whip up. It’s packed with flavor from tender meat and fresh vegetables, creating a dish that’s both hearty and satisfying. The radish adds a unique crunch and a subtle sweetness that balances the richness of the stew.

This recipe is perfect for anyone looking for a simple yet delicious meal that can warm you up on a chilly day. Plus, it’s a great way to incorporate healthy ingredients into your diet while enjoying a classic Filipino favorite.

Ingredients

• 1 pound pork belly, cut into cubes
• 4 cups water
• 2 cups radish, sliced
• 1 cup potatoes, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons fish sauce
• Salt and pepper to taste
• 2 green onions, chopped (for garnish)

Instructions

1. In a pot, add the pork belly and water. Bring to a boil, then reduce to a simmer to cook the meat until tender.
2. Add the chopped onion and minced garlic. Cook for a few minutes until fragrant.
3. Stir in the fish sauce, followed by the sliced radish and diced potatoes. Let it simmer until the vegetables are cooked through.
4. Season with salt and pepper to taste. Allow the stew to simmer for a few more minutes.
5. Serve hot, garnished with chopped green onions.

Sinigang na Baka: Beef in Sour Broth

Sinigang na Baka is a classic Filipino dish that brings together tender beef and a tangy broth, creating a comforting and flavorful experience. The sourness, usually from tamarind, perfectly balances the richness of the meat, making every bite a delightful treat. This dish is easy to prepare and is a favorite at family gatherings.

The combination of fresh vegetables like radish and eggplant, along with the hearty beef, ensures that this soup is both nutritious and satisfying. It’s the kind of dish that warms you up from the inside out, perfect for any day of the week.

Ingredients

• 2 pounds beef shank or short ribs
• 8 cups water
• 1 medium onion, quartered
• 2 medium tomatoes, quartered
• 1 cup tamarind paste or 1 cup fresh tamarind pods
• 1 radish, sliced
• 2 eggplants, sliced
• 2 cups kangkong (water spinach) or spinach
• 2 green chili peppers
• Salt to taste

Instructions

1. In a large pot, combine beef, water, onions, and tomatoes. Bring to a boil, then simmer until the beef is tender, about 1.5 to 2 hours.
2. If using fresh tamarind, boil the pods in a separate pot until soft. Mash the tamarind in the water, then strain to extract the juice. Add the tamarind juice to the beef broth.
3. Add the radish and eggplant to the pot. Cook for about 5-10 minutes until the vegetables are tender.
4. Stir in the kangkong and green chili peppers. Season with salt to taste and cook for another 2-3 minutes.
5. Serve hot, ideally with steamed rice for a complete meal.

Ginisang Repolyo: Sautéed Cabbage

Ginisang Repolyo, or sautéed cabbage, is a beloved Filipino dish known for its simplicity and comfort. The tender cabbage is stir-fried with garlic, onions, and sometimes paired with ground meat, creating a flavorful yet light meal. This dish is not only easy to prepare but also quick, making it perfect for busy weeknights.

The taste of Ginisang Repolyo is a delightful balance of savory and slightly sweet flavors, heightened by the aromatic essence of garlic and onions. Its versatility allows you to customize it with different proteins or keep it vegetarian by omitting meat. Served with a side of rice, it makes for a wholesome meal that can satisfy everyone around the table.

Ingredients

• 1 medium head of cabbage, chopped
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 cup ground pork or beef (optional)
• 2 tablespoons soy sauce
• 2 tablespoons cooking oil
• Salt and pepper to taste
• 1 carrot, diced (optional)
• 1 bell pepper, sliced (optional)

Instructions

1. Heat the cooking oil in a large pan over medium heat. Sauté the garlic and onion until fragrant.
2. If using meat, add the ground pork or beef and cook until browned.
3. Add the diced carrots and bell pepper, and stir for another 3-4 minutes until slightly tender.
4. Stir in the chopped cabbage and soy sauce. Cook, stirring occasionally, until the cabbage is wilted and tender, about 5-7 minutes.
5. Season with salt and pepper to taste. Serve hot with rice.

Sinigang na Baboy – Tamarind Pork Soup

Sinigang na Baboy is a beloved Filipino soup that brings a delightful tanginess to your table. This comforting dish features tender pork simmered in a savory broth made from tamarind, giving it a unique sour flavor that perfectly balances the richness of the meat. It’s not only tasty but also easy to prepare, making it a great choice for family dinners.

The combination of fresh vegetables like radish, eggplant, and water spinach enhances the dish, providing both nutrition and color. Served hot, it’s best enjoyed with steamed rice and can warm up any chilly day.

Ingredients

• 1 lb pork belly, cut into chunks
• 8 cups water
• 1 medium onion, quartered
• 2 medium tomatoes, quartered
• 1 cup tamarind paste or fresh tamarind
• 1 radish, sliced
• 1 eggplant, sliced
• 1 cup water spinach (kangkong)
• 2 green chili peppers
• Salt and pepper to taste

Instructions

1. In a large pot, bring water to a boil and add the pork belly. Cook until the meat is tender, about 45 minutes.
2. Add the onion and tomatoes, cooking for another 10 minutes until the vegetables soften.
3. If using fresh tamarind, soak it in warm water and strain to extract the juice. Add the tamarind paste or juice to the pot, adjusting the sourness to your liking.
4. Stir in the sliced radish and eggplant, cooking until the vegetables are tender, about 5-7 minutes.
5. Add the water spinach and green chili peppers, cooking for an additional 2-3 minutes.
6. Season with salt and pepper. Serve hot with steamed rice.