Filipino cuisine offers a world of exciting flavors to explore. From savory stews to crispy appetizers and sweet desserts, these recipes showcase the diverse tastes of the Philippines.
You can easily make many classic Filipino dishes at home using simple ingredients and techniques.
The recipes in this collection range from well-known favorites to more unusual regional specialties. You’ll find dishes that blend sweet, sour, and salty elements in creative ways.
By trying these recipes, you can experience the warmth and creativity of Filipino cooking right in your own kitchen.
1. Adobo sa Gata
Adobo sa Gata is a tasty twist on the classic Filipino adobo dish. It combines the tangy flavors of traditional adobo with creamy coconut milk.
To make this dish, you’ll marinate chicken in vinegar, soy sauce, garlic, and onions. Then, cook the chicken until it’s slightly browned.
Add coconut milk to the pot and let it simmer. This creates a rich, flavorful sauce that coats the chicken.
The coconut milk adds a smooth texture and balances out the sour and salty notes.
Serve Adobo sa Gata over steamed rice for a filling meal. It’s a great way to try a new version of a beloved Filipino favorite.
2. Sinigang na Baboy
Sinigang na Baboy is a classic Filipino soup that will warm you up on chilly days. This dish features tender pork ribs in a tangy tamarind broth.
The soup gets its signature sour taste from tamarind, but you can also use other fruits like guava or green mango. Vegetables like taro, string beans, and spinach round out the flavors.
You can easily make this comforting dish at home. Start by simmering pork ribs until tender. Then add vegetables and your choice of souring agent.
For a quick version, try using instant sinigang mix. But making it from scratch lets you control the sourness to your liking.
3. Kare-Kare
Kare-Kare is a hearty Filipino stew known for its rich peanut sauce. You’ll find tender oxtail, tripe, and vegetables like eggplant and string beans in this dish.
The sauce is made from ground peanuts, giving it a creamy texture and nutty flavor. Garlic, onions, and annatto seeds add depth to the taste.
You can serve Kare-Kare with steamed rice and shrimp paste on the side. The shrimp paste adds a salty kick that balances the savory peanut sauce.
This comforting meal is perfect for family gatherings or special occasions. It takes time to cook, but the result is worth the effort.
4. Lechon
Lechon is a famous Filipino dish that will impress your guests. It’s a whole roasted pig cooked slowly over hot coals or an open flame.
The key to great lechon is patience. Slow roasting keeps the meat tender and juicy while crisping the skin.
Cebu is known for its delicious lechon. The pig is often stuffed with herbs and spices before roasting.
Don’t worry if you have leftovers. You can use the meat in many tasty ways.
Try making lechon paksiw, a dish where the pork is simmered in a flavorful sauce. You can also fry leftover lechon to make lechon kawali. Or add it to fried rice for a quick and yummy meal.
5. Sisig
Sisig is a popular Filipino dish that’s sure to excite your taste buds. It’s typically made with chopped pig’s face and ears, but other variations exist.
The meat is boiled, grilled, and then chopped into small pieces. It’s then mixed with onions, chili peppers, and calamansi juice.
Sisig is often served on a sizzling hot plate, giving it a crispy texture. You can enjoy it as an appetizer or main dish.
Try different versions like chicken, beef, or even tofu sisig for a unique twist. Pair it with a cold beer for the ultimate Filipino dining experience.
6. Laing
Laing is a tasty Filipino dish from the Bicol region. You make it with dried taro leaves cooked in coconut milk. The leaves soak up the creamy sauce, giving the dish a rich flavor.
To cook laing, you simmer the taro leaves with garlic, ginger, and chili peppers. Some recipes add shrimp or pork for extra protein.
The slow cooking makes the leaves tender and lets the flavors blend.
Laing has a unique taste that’s both spicy and savory. You can adjust the heat level by adding more or fewer chili peppers. Serve it over steamed rice for a filling meal.
7. Bicol Express
Bicol Express is a fiery Filipino dish that will awaken your taste buds. It combines tender pork with creamy coconut milk and spicy chili peppers.
The dish gets its name from a train that ran between Manila and the Bicol region. It’s known for its bold flavors and rich, creamy texture.
To make Bicol Express, you’ll cook pork belly cubes with coconut milk, chili peppers, and shrimp paste.
The result is a spicy, savory dish that’s popular throughout the Philippines.
Serve Bicol Express over steamed rice to balance out the heat. It’s a perfect choice when you’re craving something spicy and satisfying.
8. Kinilaw na Tanigue
Kinilaw na Tanigue is a Filipino dish similar to ceviche. It uses raw tanigue (Spanish mackerel) cut into cubes.
The fish is “cooked” in a mixture of vinegar or calamansi juice. This citrus acid cures the fish, making it safe to eat.
You’ll mix in ingredients like ginger, onion, and chili peppers. These add flavor and spice to the dish.
Kinilaw na Tanigue is often served as an appetizer or side dish. It’s popular at gatherings and as a snack with drinks.
To make it, you need very fresh fish. The quality of the fish is key to a good kinilaw.
9. Pancit Malabon
Pancit Malabon is a flavorful Filipino noodle dish from the coastal city of Malabon. It features thick rice noodles coated in a rich orange sauce made with shrimp and crab fat.
The dish is topped with an array of seafood like shrimp, squid, and oysters. You’ll also find smoked fish flakes, eggs, and crispy pork rinds as toppings.
To make Pancit Malabon, you cook the noodles and toss them in the savory sauce. Then you add the toppings and garnish with green onions and calamansi lime.
This hearty noodle dish showcases the abundance of seafood from Malabon’s fish markets. It’s a popular choice for special occasions and gatherings in the Philippines.
10. Chicken Inasal
Chicken Inasal is a popular Filipino grilled chicken dish from the Visayas region. You’ll love its unique flavor from a special marinade.
To make it, marinate chicken pieces in a blend of vinegar, lemongrass, garlic, and ginger. Brush the meat with annatto oil while grilling for a signature reddish color.
The result is juicy, tangy chicken with a slightly smoky taste. Serve it with garlic rice and a dipping sauce made of vinegar, soy sauce, and chili peppers for an authentic experience.
You can easily make this at home for your next barbecue. It’s sure to be a hit with family and friends looking to try something new.
11. Dinuguan
Dinuguan is a bold Filipino stew that might surprise you with its main ingredient – pig’s blood. This dark, savory dish combines pork meat with a rich sauce made from the blood, vinegar, and spices.
You’ll find chunks of pork belly or offal simmered until tender in the thick, flavorful gravy. Garlic and onions form the flavor base, while vinegar adds a tangy kick that cuts through the richness.
Some cooks add extra pork parts like intestines for more texture. The stew is often served with rice cakes called puto or steamed rice.
It’s a hearty, filling meal that shows off Filipino cuisine’s adventurous spirit.
12. Paksiw na Pata
Paksiw na Pata is a savory Filipino dish that will delight your taste buds. This recipe uses pork hocks cooked in a mixture of vinegar, soy sauce, and spices.
The cooking process involves simmering the pork until it’s tender and infused with flavors. Garlic, peppercorns, and bay leaves add depth to the dish.
You’ll love how the meat falls off the bone and melts in your mouth. The sauce is a perfect balance of tangy and salty, with a hint of sweetness from brown sugar.
Serve Paksiw na Pata hot with steamed rice to soak up the rich sauce. For a complete meal, add some sautéed or pickled vegetables on the side.
13. Rellenong Bangus
Rellenong bangus is a tasty Filipino dish made with stuffed milkfish. You start by carefully removing the fish meat from the skin, keeping the skin intact.
Next, you mix the flaked fish meat with ground pork, veggies, and raisins. This creates a flavorful filling.
You then stuff this mixture back into the fish skin. The stuffed fish is either fried or baked until golden and crispy.
Rellenong bangus combines different textures and flavors. You get the light taste of fish with rich pork and sweet raisins. It’s a great example of Filipino cooking skills.
14. Chicken Binakol
Chicken Binakol is a tasty Filipino soup from the Visayas region. You’ll love its unique flavor from coconut water and meat.
This dish uses simple ingredients like chicken, ginger, and lemongrass. Green papaya or chayote adds a nice texture to the soup.
To make Chicken Binakol, you cook the chicken in coconut water. This gives the meat a tender, juicy quality. The coconut flavors blend well with the other ingredients.
You can serve this comforting soup with steamed rice. It’s perfect for cool days or when you want something light and healthy.
15. Pinakbet
Pinakbet is a tasty Filipino vegetable stew. You’ll love its mix of flavors from different veggies cooked together.
To make pinakbet, you need eggplant, tomatoes, okra, and bell peppers. Chop these up and set them aside.
Heat some oil in a pan and cook onions and garlic. Add pork if you want a meatier dish. Stir in some shrimp paste for extra flavor.
Now add your veggies and let them simmer. The result is a colorful, nutritious meal.
You can change up pinakbet to fit your taste. Try adding coconut milk for a creamy version. Or toss in some chili for heat.
16. Bulalo
Bulalo is a hearty Filipino beef soup. You’ll find tender beef shanks and bone marrow as the stars of this dish. The meat is slow-cooked until it falls off the bone.
The broth is clear and flavorful. It’s made by simmering the beef for hours. Vegetables like corn, potatoes, and cabbage are added near the end.
You can enjoy bulalo with rice on the side. Some people like to add a dipping sauce made of fish sauce and calamansi juice.
This soup is popular in Southern Luzon, especially in Batangas province. Bulalo is perfect for cold days or when you want a filling meal. The rich marrow adds a luxurious touch to this comforting soup.
17. Inihaw na Pusit
Inihaw na Pusit is a tasty grilled squid dish from the Philippines. You’ll love this simple but flavorful seafood recipe.
To make it, you stuff the squid with tomatoes and onions. Then you marinate it in a mix of soy sauce, lemon juice, and garlic.
Grill the squid over hot coals until it’s tender. The smoky flavor makes it extra yummy.
Serve Inihaw na Pusit hot off the grill. It’s great as a main dish or appetizer. You can pair it with rice and a cold drink for a perfect meal.
18. Nilasing na Hipon
Nilasing na Hipon is a tasty Filipino appetizer. The name means “drunken shrimp” in English. You marinate fresh shrimp in alcohol before cooking.
Popular choices for the marinade are gin, beer, or wine. Some recipes add garlic and pepper for extra flavor.
After marinating, you coat the shrimp in flour and cornstarch.
Then you deep fry the shrimp until they’re golden and crispy. The result is juicy shrimp with a crunchy outside.
Nilasing na Hipon is often served as a snack with drinks. You can find this dish in many Filipino restaurants and bars. It’s a favorite for gatherings and parties too.
19. Tapsilog
Tapsilog is a beloved Filipino breakfast dish. It combines three key elements: tapa (beef), sinangag (garlic fried rice), and itlog (fried egg).
The tapa is marinated beef, often sliced thinly and pan-fried until crispy. You can use different cuts of beef, like sirloin or flank steak.
Sinangag is rice fried with lots of garlic. It’s best made with day-old rice for the right texture.
A sunny-side-up egg completes the meal. The runny yolk mixes well with the other components.
Tapsilog is filling and flavorful. You can find it in many Filipino restaurants and homes. It’s perfect for starting your day with a hearty meal.
20. Lumpiang Sariwa
Lumpiang Sariwa is a fresh Filipino spring roll packed with flavor and nutrition. You’ll love this lighter take on the traditional fried lumpia.
The filling includes stir-fried vegetables like carrots, sweet potato, and ubod (heart of palm). Shrimp and meat are often added for extra protein.
Instead of being fried, the filling is wrapped in a thin, crepe-like wrapper. This keeps the roll light and lets the veggie flavors shine.
A sweet and savory peanut sauce is poured over the top. Crushed peanuts and minced garlic add the finishing touch.
You can enjoy Lumpiang Sariwa as a snack or light meal. It’s perfect for warm days when you want something refreshing.
21. Pakbet Ilocano
Pakbet Ilocano is a tasty vegetable dish from the Ilocos region of the Philippines. It’s packed with locally grown veggies like bitter gourd, long beans, eggplant, okra, and squash.
The Ilocano version uses fish bagoong sauce instead of shrimp paste. This gives it a unique flavor. Some cooks add patani (lima beans) for extra taste and aroma.
To make pakbet, start by sautéing pork and shrimp. Then add the vegetables and bagoong. Let it simmer until the veggies are tender but not mushy. The result is a colorful, flavorful dish.
Pakbet goes great with steamed rice. It’s a healthy meal that showcases the best of Filipino cuisine.
22. Pansit Batil Patung
Pansit Batil Patung is a tasty noodle dish from Tuguegarao City, Cagayan. It has two main parts: noodles with toppings and a soup-like sauce.
The noodles are mixed with minced beef, veggies, and pork cracklings. An egg is placed on top, giving the dish its name “patung” which means “to put on top.”
You’ll enjoy the mix of flavors and textures in this dish. The chewy noodles, savory meat, and crunchy veggies make each bite exciting.
The sauce adds extra flavor and moisture. You can mix it into the noodles or sip it on the side. This unique dish is a must-try for anyone wanting to taste authentic Filipino cuisine.
23. Maja Blanca
Maja Blanca is a popular Filipino dessert you’ll love. It’s a creamy coconut pudding that’s sweet and satisfying.
To make it, you’ll need coconut milk, cornstarch, and sugar. Mix these ingredients and cook until thick. Some recipes add corn kernels for extra flavor and texture.
Pour the mixture into a pan and let it cool. Once set, cut it into squares or diamond shapes. You can top it with latik (toasted coconut curds) for a traditional touch.
Maja Blanca is perfect for parties and gatherings. It’s easy to make and always a hit with guests. Give this Filipino treat a try for your next dessert!
24. Tinutuan
Tinutuan is a hearty Filipino vegetable dish from the Bicol region. You’ll love this nutritious mix of squash, sweet potato, and leafy greens.
To make it, simmer the veggies in coconut milk until tender. Add some rice or corn for extra substance. The result is a thick, creamy stew bursting with flavor.
This dish is perfect for chilly days when you need comfort food. It’s also great for using up leftover vegetables. Try making tinutuan for a tasty way to eat more veggies.
25. Ensaladang Talong
Ensaladang Talong is a simple Filipino eggplant salad. You’ll love this smoky and flavorful dish.
To make it, grill or roast eggplants until the skin is charred. Peel off the skin and mash the flesh.
Mix the eggplant with chopped tomatoes and onions. Add a tangy dressing made of vinegar and salt.
For extra flavor, you can add chili peppers or sautéed shrimp paste. Serve Ensaladang Talong as a side dish with grilled meats or fried fish.
This affordable and tasty salad is perfect for potluck parties. It’s easy to make and uses just a few ingredients.
26. Ginataang Alimasag
Ginataang Alimasag is a tasty Filipino crab dish cooked in coconut milk. It’s popular in the Bicol region, known for its coconut-based cuisine.
To make this dish, you’ll need fresh crabs, coconut milk, garlic, onion, and ginger. Some recipes add chili peppers for a spicy kick.
First, clean and prepare the crabs. Then, sauté the aromatics before adding the coconut milk and crabs. Let it simmer until the crabs are cooked and the sauce thickens.
Serve Ginataang Alimasag hot with steamed rice. The creamy coconut sauce pairs perfectly with the sweet crab meat. It’s a delicious and satisfying meal you can enjoy with family and friends.
27. Ube Halaya
Ube Halaya is a beloved Filipino dessert made from purple yam. This sweet treat has a vibrant purple color and a creamy texture.
To make Ube Halaya, you’ll need purple yam, coconut milk, and sugar. Some recipes also include condensed milk for added sweetness.
You can enjoy Ube Halaya on its own or use it in other desserts. It’s great as a topping for halo-halo or ice cream. You can also spread it on toast or use it as a filling for pastries.
The key to perfect Ube Halaya is achieving the right consistency. Cook it gently and stir often to get a smooth, creamy texture.
28. Bam-i
Bam-i is a flavorful Filipino noodle dish from Cebu. It combines two types of noodles: pancit canton and sotanghon.
You’ll find chicken, shrimp, and pork mixed in with the noodles. Vegetables like carrots and cabbage add color and crunch.
The dish gets its taste from a mix of soy sauce, chicken broth, and fish sauce. Wood ear mushrooms give it an interesting texture.
Bam-i is perfect for parties and celebrations. You can easily make it at home with this simple recipe.
To prepare, soak the noodles and mushrooms first. Then stir-fry the meats and veggies before adding the noodles and sauce.
29. Tortang Talong
Tortang talong is a tasty Filipino eggplant omelet. You can make it easily with just a few ingredients.
First, grill or roast an eggplant until the skin is charred and the inside is soft. Peel off the skin and mash the eggplant.
Dip it in beaten eggs seasoned with salt and pepper. Fry the eggplant in a pan until golden brown on both sides.
You can add ground pork or seafood to make it more filling. Some people like to add diced onions, tomatoes, or bell peppers for extra flavor and nutrition.
Tortang talong is great for breakfast or lunch. It’s cheap, quick to make, and very satisfying. Try it with rice and banana ketchup for a true Filipino meal.
30. Monggo Guisado
Monggo Guisado is a tasty Filipino dish made with mung beans. It’s a simple but filling meal that’s perfect for everyday eating.
The main ingredients are mung beans, pork, and vegetables. You can use pork ribs or shoulder cut into small pieces.
Garlic, onions, and tomatoes add flavor to the dish. Some recipes include malunggay leaves for extra nutrition.
You can also make Monggo Guisado with fish instead of pork. Try using leftover fried fish or dried anchovies for a different taste.
This hearty stew goes great with warm rice. It’s an easy way to try Filipino cooking at home.
31. Batchoy
Batchoy is a tasty Filipino noodle soup from Iloilo City. You’ll enjoy its rich broth made with pork or beef. The soup has tender meat, egg noodles, and sometimes organ meats.
There are two main types: La Paz batchoy and batchoy Tagalog. La Paz batchoy uses pork organs and crushed pork cracklings. Batchoy Tagalog includes pork blood and miswa noodles.
The broth is flavored with shrimp paste, giving it a unique taste. You can add toppings like green onions and garlic chips. This hearty soup is perfect for cold days or when you want a filling meal.
Understanding Filipino Cuisine
Filipino cuisine blends diverse flavors and cooking methods. It reflects the country’s history and geography through unique dishes and ingredients.
Culinary Influences on Filipino Food
Spanish colonizers brought new ingredients and cooking techniques to the Philippines. They introduced tomatoes, corn, and potatoes. The Spanish also taught Filipinos how to make dishes like adobo and lechon.
Chinese traders added their own touch to Filipino food. They brought noodles, soy sauce, and stir-frying methods. This led to popular dishes like pancit and lumpia.
American influence can be seen in Filipino desserts and snacks. You’ll find cakes, pies, and fried chicken in many Filipino homes and restaurants.
Regional Variations in Dishes
The Philippines has over 7,000 islands, leading to many local food differences.
In the north, you’ll find dishes with lots of vegetables and fermented foods. The Ilocano region is known for its pinakbet, a vegetable stew.
Central Philippines favors sweeter flavors. You’ll taste more coconut milk and sugar in their cooking. Cebu is famous for its lechon, a whole roasted pig.
Southern areas use more spices in their food. Muslim influence is strong here. You’ll find curry-like dishes and grilled meats. Mindanao is known for its spicy beef rendang.
Exploring Unique Ingredients
Filipino cuisine uses many exotic ingredients that give dishes their distinct flavors. These range from spices to tropical fruits that may be unfamiliar to some.
Commonly Used Exotic Spices
Pandan leaves add a sweet, grassy flavor to Filipino desserts and drinks. You’ll find them in rice cakes, jellies, and even ice cream.
Annatto seeds give a reddish color and nutty taste to many dishes. They’re often used in marinades and stews.
Calamansi, a tiny citrus fruit, adds a sour kick to sauces and drinks. It’s like a cross between lime and tangerine.
Bagoong, a fermented fish or shrimp paste, gives a salty umami flavor to many recipes. It’s used in small amounts as a condiment or flavoring.
Role of Tropical Fruits
Mangoes are a Filipino favorite. You can eat them ripe and sweet, or green and sour with bagoong.
Jackfruit is used in both sweet and savory dishes. Its meaty texture makes it a good meat substitute in some recipes.
Coconut is a key ingredient in Filipino cooking. You’ll find coconut milk in curries, coconut meat in desserts, and coconut vinegar in dipping sauces.
Durian, known for its strong smell, is loved by many Filipinos. It’s eaten fresh or used in candies and ice cream.
Cultural Significance of Food
Food plays a central role in Filipino culture. It brings people together and preserves traditions passed down through generations.
Food in Filipino Celebrations
Filipinos use food to mark important life events. Birthdays often feature pancit, long noodles that symbolize long life. At weddings, guests enjoy lechon, a whole roasted pig that represents abundance.
Holiday meals are big affairs. Christmas Eve’s Noche Buena includes ham, queso de bola (cheese), and fruit salad. New Year’s Eve features round fruits for good luck.
Fiestas honor town patron saints with large community feasts. Popular dishes include adobo, lumpia, and rice cakes.
Food also connects Filipinos to their heritage. Families gather to make special dishes like puto bumbong during Christmas or bibingka for All Saints’ Day.
Traditional Cooking Techniques
Filipino cooking methods blend native practices with foreign influences.
Many dishes start by sautéing garlic, onions, and tomatoes as a flavor base.
Adobo uses vinegar and soy sauce to preserve and flavor meat. This technique dates back to pre-colonial times.
Kinilaw is similar to ceviche.
Raw fish or meat “cooks” in vinegar or citrus juice.
Grilling and roasting are common for fish, pork, and chicken.
Banana leaves often wrap food to add flavor and keep it moist.
Slow cooking in clay pots creates tender meat dishes like kare-kare.
This method brings out rich flavors in stews and soups.