This is a recipe for fish fritters. It is also known as Ukoy Dulong.

Filipino sour soup with pork and vegetables

Today we will be cooking Eggplant Adobo or Adobong Talong. This method of cooking is the same as of cooking the traditional Filipino Adobo except it uses Eggplant.

Lauya is an Ilokano dish it usually consist of pork knuckles and vegetables but some variations uses beef knuckles.

Looking for an easy dinner idea? Shrimp with green peas and cashews is ready in minutes yet packs incredible flavor. Perfect over steamed rice or noodles!

Chicken asado is a delectable Filipino dish featuring marinated chicken, potatoes, and bell peppers simmered in a savory tomato-based sauce with a hint of soy sauce, creating a flavorful and visually appealing culinary delight.

This is a recipe for Adobong Pusit sa Gata

Mung Bean stew with pork cracklings is hearty and full of flavor for the ultimate comfort food. It's easy to make, budget-friendly, and a great source of protein and fiber.

Bistek tagalog is a popular Filipino dish made from tender strips of sirloin beef marinated in soy sauce and tangy calamansi juice. Learn how to make this delicious meal from the Philippines.

This is a recipe for Sauteed Bottle Gourd with Ground Pork and Shrimp

Noodles with shredded chicken tossed in yummy vegetables and served with lemon or calamansi.

This Paksiw na Galunggong Recipe is done by cooking fish in vinegar broth along with other ingredients. This Paksiw na Galunggong Recipe makes use of the Philippines galunggong fish (round scad in English).

Shabu shabu Pinoy Style is a versatile and flavorful hot pot dish consisting of a savory broth, an array of vegetables, meats, seafood, and delightful additions, creating a communal dining experience that is limited only by one's imagination.

Laing is creamy, spicy, and perfect with steamed rice. This Laing is easy to make and sure to deliver big flavors!

This is a recipe for Dinengdeng na Saluyot with Tinapa

This is a recipe for Pork Chop Sinigang

This is a recipe of pinakbet with lechon kawali. It is a dish composed of mixed vegetables with shrimp paste and chopped crispy deep fried pork belly on top.

Discover the savory delight of Sinigang na Baka (Beef Sinigang), a beloved Filipino dish featuring tender beef in a tangy tamarind broth with fresh vegetables. Perfect for sour soup enthusiasts!

A healthy version of sisig made from salmon, I cooked this for a friend who can not eat pork. Ingredients for 3 servings: 1/4 kilo salmon (fried and flaked) 2 tablespoons soy sauce 1 onion (minced) 4 cloves garlic (minced) 2 tablespoons lemon or calamansi juice spring onion 1/2 cup diced different colored bell pepper salt and pepper to taste Procedure: 1. Saute the garlic and onion, then add the bell pepper and saute to bring out the aroma. 2. Add the flaked fish, soy sauce, calamansi juice, salt and pepper then stir until well combined, continue stirring until done then sprinkle with spring onion. 3. Serve hot and enjoy.

Shrimp and Vegetable fritters with bean sprouts and carrots. Crispy and tasty, they make a filling snack or appetizer.

Kapampangan Bopis made of pork lungs, carrots, and peppers is delicious as an appetizer or main dish.

Tortang Talong with Crab Meat is a tasty Filipino dish where tender eggplant is mixed with crabmeat and a fluffy beaten eggs. Give it a try and enjoy a new favorite meal!

by: Luz de Dios Tañedo While Chinese migration can be traced back ever before Spain's arrival and they are the largest minority group in the Philippines, Chinese food however never made it as the dominant cuisine in the Philippines. Dishes such as Kung Pao and Orange Chicken are as much considered ethnic food in the Philippines as they are in the West. China's influence can be seen in Pilipino's penchant used of Toyo (soy sauce), Tokwa (Tofu), and the cooking technique of stir frying. But the biggest contribution China has given to Pilipino cuisine is the Pilipino's love of noodles or as we call it Pancit. Pancit is a "Hispanized" term which means, "something cooked conveniently fast" (Wikipedia).. It is derived from Hokkien, pian i sit. One of the most common Pancit is the Bijon - a very thin, white noodles made of rice and almost transparent when cooked. Other Pancit dishes use flour noodles such as Pancit Canton and Egg Noodle such as Miki Bijon - which is a combination of Pancit Bijon and Miki. Most Pancit dishes are always cooked with stir-fried vegetables and meat in Toyo (soy sauce) or Patis (fish sauce). Pancit dishes never fail to make appearances in Pilipino festivities such as Fiestas which celebrates a town's patron saint, weddings, and birthdays which Pilipinos liken the long noodles to wish them long life. Ingredients: Pancit Bijon 1 packaged of Pancit Bihon (can be purchased at Pilipino stores or tiendhahan) 2 chicken breast - boiled and shredded (shrimps and pork can used as substitute) 1 cup chicken broth 1/2 large cabbage cut in pieces 2 medium carrots - peeled and cut into thin pieces or tiny strips 2 large celery stalks - cut into pieces 20 pieces of guisantes or peas (still in pods) 1 medium onion - chopped 5 cloves of garlic - minced 1 teaspoon of fresh ground black pepper 2 tablespoons of coconut oil (can be substituted with olive or canola for a healthier meal) 1/ cup of Toyo (soy sauce) Directions: preheat oil in a wok soak Pancit Bijon in warm water for 10 minutes* sautee garlic and onion add shredded chicken add vegetables and stir fry except for the guisantes or peas** when vegetables are tender, add soy sauce and chicken broth*** add the guisantes and continue stir frying add Pancit Bijon to the mixture and lower heat to medium high add ground black pepper Tips: * Do not soak the Pancit Bijon in boiling water and not for more than 10 minutes. Pancit Bijon noodles are very starchy and they tend to absorb a lot of water when soaked. Over-soaking will render them soggy. ** Guisantes or peas wilt easily in high heat. Adding them last would keep them crunchy. *** The water that was used to boil the chicken can be used as the broth. Pilipinos love to eat it with a squeeze of fresh Calamansi. To compliment the salty-sour taste, it is sometimes eaten with inangit - a rice cake made sticky rice cooked very slowly in coconut milk, white sugar, and pandan leaves for flavoring and smell. preparation time: 30 minutes cooking time: 15 minutes serving: makes for servings Inangit Calamansi

Salmon Belly Sinigang, another version of sinigang that is sure to give comfort on days when you need it....

Longganisa is a type of Filipino sausage commonly cooked and served as breakfast viand on its own or together with sunny-side-up eggs and rice.

Pork Adobo is a tangy, savory, and slightly sweet dish. Pork Adobo originated in the Philippines and involves simmering meat in a vinegar, soy sauce and garlic

Fried lumpia is a delicious appetizer or snack. Golden, crunchy, and loaded with bean sprouts, green beans, carrots, diced pork, and shrimp, these Filipino vegetable spring rolls are seriously addictive!

Beef Kaldereta (Caldereta) is a popular Filipino dish that is served during parties and holidays. This version uses beef as the main protein and incorporates red bell peppers, carrots, potatoes and frozen peas.