30 Easy Filipino Recipes

The Best Garlic Beef Salpicao (Filipino-Style)

This quick and delicious Garlic Beef Salpicao is perfect for a crowd and bursting with flavor! Tender beef cubes are stir-fried in garlic and soy sauce, creating an irresistible dish that’s great for any dinner party. It’s a simple yet hearty Filipino favorite you can make ahead and enjoy with rice or vegetables. Cook this recipe now for an easy and fun dinner idea!

Ingredients
1 ribeye steak cut into 1 inch cubes (1.5 inch thick)
8 garlic cloves sliced thinly
1 shallot, sliced thinly (optional)
2 tablespoon of chicken stock or water
3 tablespoon worcestershire sauce
2 tablespoon cold butter
1 tablespoon low sodium soy sauce
1 tablespoon oyster sauce
½ teaspoon black pepper
3 tbsp of avocado oil for frying

Instructions
- Prepare the Crispy Garlic & Shallots: Mince garlic and slice shallots thinly. Fry them in hot avocado oil until golden and crispy, then drain on paper towels.
- Sear the Ribeye: Using garlic-infused oil, sear bite-sized ribeye cubes for 2 minutes per side until browned. Remove from the pan and set aside.
- Make the Sauce: Lower the heat and add chicken stock, oyster sauce, Worcestershire sauce, soy sauce, and butter to create a thick, glossy sauce.
- Combine & Garnish: Stir the beef into the sauce, cook for a few more minutes, and top with crispy garlic, shallots, and green onions. Serve with rice and vegetables.

Authentic Filipino Chicken Adobo - ready in 30 Minutes only!

Discover the best, authentic Filipino Chicken Adobo in just 30 minutes! This easy recipe features tender chicken simmered in a tangy soy and vinegar sauce, making it a delicious option for any meal. It's perfect for busy nights and brings that classic, comforting taste of the Philippines straight to your table. Try this healthy, crowd-pleasing recipe today!

Ingredients
8-10 skinless chicken thighs
½ cup of water or chicken stock
½ cup cane vinegar (sub for white vinegar or apple cider vinegar)
⅓ cup low-sodium soy sauce
2 tbsp brown sugar (optional)
6 garlic cloves
1 tbsp black peppercorns
4 bay leaves
avocado oil for searing the chicken
salt and pepper

Instructions
-Heat oil in a pan and brown the chicken pieces on both sides, lightly seasoning with salt and pepper. Once browned, remove the chicken from the pan.
Use paper towels to remove excess oil from the pan.
- Add garlic and black peppercorns to the pan, sautéing for about a minute until fragrant.
- Stir in soy sauce, vinegar, water, sugar, and bay leaves, then return the chicken to the pan. Bring to a boil, then reduce to a low-medium simmer and cover. Cook for 20 minutes.
- Remove the lid and increase the heat to medium-high for about 5 minutes to reduce the braising liquid to your desired consistency. Serve and enjoy!

Easy & Crispy Air Fryer Pork Belly Bites (Appetizer Recipe)

Make these crispy Air Fryer Pork Belly Bites for your next party! They’re fast, fun, and perfect for a crowd, with the best savory flavor and crunchy texture. This simple Filipino-inspired appetizer is easy to make ahead and serve with a dipping sauce for extra deliciousness. Get the recipe and impress your guests with this unique bite-sized snack!

Ingredients
1 lb pork belly bites (1-inch squares)
3 cloves of garlic
1 teaspoon salt
1 teaspoon peppercorn
Sauce (optional - highly recommended)
2 tablespoon kewpie mayo
1 tablespoon chili oil
1 tbsp honey

Instructions
- Preheat and Prep: Preheat your air fryer to 375°F (190°C). Cut the pork belly into 1-inch cubes and pat dry for crispiness.
- Season: In a mortar, smash garlic, salt, and black peppercorns into a paste. Coat the pork belly pieces with the garlic mixture.
- Air Fry: Arrange pork belly in a single layer in the air fryer basket. Cook at 375°F for 15 minutes, flipping halfway. Add 5 more minutes for extra crispiness.
- Optional Sauce: Mix kewpie mayo, chili oil, and honey in a bowl for a dipping sauce.
- Serve and Enjoy: Garnish with green onions, serve with sauce, and enjoy as an appetizer or main dish.

How To Make Grilled BBQ Chicken Thighs (Filipino Recipe)

These Filipino BBQ Chicken Thighs are perfect for grilling and taste best with that sweet and savory marinade! It's an easy, delicious recipe for summer cookouts or weekend dinners, served with potatoes or vegetables for a complete meal. Make it ahead for fast prep and enjoy this popular Filipino dish at your next gathering. Try this unique recipe for a fun twist on grilled chicken!

Ingredients
10 - 12 boneless skinless chicken thighs cut into 1" pieces
Grilled BBQ chicken thighs marinade:
1 cup banana ketchup (Jufran Banana Ketchup)
½ cup soy sauce
¼ cup brown sugar
¼ cup sweet dark soy sauce (kecap manis)
¼ cup apple cider vinegar
5 cloves of smashed fresh garlic
2 inches of sliced ginger
1 teaspoon black pepper

Instructions
- Make the marinade: Combine all marinade ingredients in a pot and simmer for 15 minutes until thick and dark red.
- Prepare the chicken: Cut the chicken thighs into 1-inch pieces and set aside.
- Marinate the chicken: Cool the sauce, use ¼ cup to marinate the chicken for at least 1 hour or overnight. Reserve the rest for basting.
- Skewer the chicken: Soak bamboo skewers (if using), then skewer the marinated chicken pieces.
- Grill the skewers: Preheat the grill on low, baste with the reserved sauce, and cook for 15 minutes until the chicken reaches 165°F.

The Best Filipino-Style Chicken Lumpia (Spring Roll)

Crispy and golden, these Filipino-Style Chicken Lumpia are a delicious treat for any occasion! Easy to make ahead, these spring rolls are packed with flavorful chicken and vegetables, perfect for serving a crowd or enjoying as a snack. Fry them up for a delicious and popular appetizer that everyone will love. Check out the recipe for these fun and simple spring rolls!

Ingredients
2 pounds of ground chicken thighs
1 grated large carrot (1 cup)
1 grated onion (1 cup)
2 eggs
2 tablespoon oyster sauce
1 tablespoon soy sauce
2 teaspoon salt
2 teaspoon black pepper
2 whisked egg whites
Filipino Smash Sauce
I/2 cup banana ketchup
½ cup mayo
3 tablespoon relish

Instructions
- Make the Filling: In a large mixing bowl, combine all the filling ingredients and mix well using a wooden spoon or your hands.
- Prepare the Wrapping: Place the filling in a large ziplock bag or a piping bag, and arrange your lumpia (or spring roll) wrappers, separating them for easier wrapping.
- Wrap the Lumpia: Cut a tiny hole in the corner of the ziplock bag (or use a medium-sized tip if using a piping bag). Place a line of filling in the bottom of each wrapper, roll it up, and brush the end with egg white wash to seal.
- Freeze the Lumpia: Once wrapped, place the lumpia on a baking tray and freeze for at least 1 hour before deep frying.
- Deep Fry and Serve: Deep fry the frozen lumpia in hot oil until golden brown, placing them seal side down first. Serve with sweet Thai chili sauce or your favorite dipping sauce.

Homemade Pork Belly Tocino (Filipino bacon)

This Homemade Pork Belly Tocino is a Filipino breakfast favorite that's sweet, savory, and perfectly crispy. Marinate your pork belly ahead of time for the best flavor and serve with rice or eggs for a fun and delicious meal. Fast and simple to prepare, this tocino recipe is a must-try for your next weekend breakfast or brunch. Get ready to enjoy this easy Filipino bacon dish!

Ingredients
1.5 lb pork belly or pork shoulder (600 grams)
½ cup pineapple juice (100% juice - not concentrate)
5 tablespoon white sugar
5 cloves of minced garlic
2 tablespoon low-sodium soy sauce
2 teaspoon annatto powder
1 teaspoon salt
1 teaspoon pepper

Instructions
- Cut pork slices into 1-inch pieces and place them in a bowl.
- Add all the marinade ingredients and refrigerate for at least 8 hours (or freeze if not cooking within 24 hours).
- Preheat the air fryer to 350°F.
- Air fry pork for 20-25 minutes, flipping every 10 minutes to prevent burning.
- Serve and enjoy your perfectly cooked pork!

Chicken Coconut Milk Glazed Adobo (Adobo sa Gata)

Take your classic adobo to the next level with this rich and creamy Coconut Milk Glazed Chicken Adobo. The combination of tender chicken simmered in soy, vinegar, and coconut milk creates a deliciously unique twist on a traditional Filipino dish. It's a perfect healthy dinner recipe that you can make ahead and serve with rice or vegetables for a complete meal. Try this easy and comforting Filipino favorite today!

Ingredients
2 lbs of a mixture of chicken thighs and drumsticks (optional: remove skin)
1 small can of full-fat coconut milk (160 ml)
Adobo Chicken Marinade
⅓ cup cane vinegar (sub: apple cider vinegar)
⅓ cup low-sodium soy sauce
4 tablespoon of brown sugar
8 garlic cloves, smashed
3 bay leaves
1 teaspoon black peppercorn

Instructions
- Prepare the adobo marinade by combining all ingredients in a bowl, then add the skinless chicken and marinate for at least 1 hour, or overnight for best results.
- In a large skillet, brown the marinated chicken pieces in batches to avoid crowding.
- Once browned, add the marinade to the skillet and bring it to a boil.
- Reduce the heat to a simmer, stir in the coconut milk, and cook for 20 minutes until the sauce thickens.
- Serve the chicken with a bowl of rice and enjoy!

How To Make Ube Leche Flan - A Filipino Dessert!

Indulge in this creamy, dreamy Ube Leche Flan, a unique twist on a classic Filipino dessert. The smooth layers of ube and caramel create a stunning dessert that’s perfect for special occasions or a crowd-pleasing holiday treat. This delicious and colorful recipe is easy to make ahead for parties and will surely become one of your top dessert favorites. Get ready to impress everyone with this Filipino-inspired creation!

Ingredients
2 dozen large eggs (yolks only)
2 cans of condensed milk (14 ounces per can)
⅓ cup (150 ml) of evaporated milk
1 cup of white sugar
1 tbsp ube extract (ube flavoring)
1 tbsp vanilla bean paste

Instructions
- Make caramel by heating sugar in a pan over medium heat without stirring until golden brown. Pour into a mold, spreading evenly, and let cool.
- Separate egg yolks and whites. Mix yolks with condensed and evaporated milk, then add ube extract and vanilla. Strain the mixture for a smooth consistency.
- Pour the mixture into the caramel-coated mold.
- Cover with foil and steam on low heat for 20-25 minutes. Test with a toothpick to ensure it's set.
- Refrigerate for at least 2 hours before serving chilled. Enjoy!

The Best Filipino-Style BBQ Chicken Legs (Air Fryer Recipe)

Enjoy the best BBQ chicken with these easy Filipino-style chicken legs made right in your air fryer! The sweet, sticky marinade makes them a delicious addition to any dinner menu, perfect for serving a crowd or meal prepping ahead of time. Pair these juicy chicken legs with potatoes or vegetables for a healthy, flavorful dinner. Try this simple recipe for a fun twist on classic BBQ chicken!

Ingredients
2 lbs of chicken legs or drumsticks, butterflied
BBQ Chicken Legs Marinade:
½ cup lime soda (sub: sprite)
1 cup banana ketchup (sub: regular ketchup)
¼ cup soy sauce
½ can pineapple chunks
½ cup brown sugar
6 cloves smashed garlic
1 teaspoon pepper
Asian BBQ Sauce
1 cup banana ketchup
½ can pineapple chunks
½ cup brown sugar
¼ cup soy sauce
3 cloves smashed garlic

Instructions
- Butterfly the chicken drumsticks and marinate them in the fridge for at least 30 minutes or overnight.
- Prepare the Asian BBQ sauce by simmering all sauce ingredients in a small saucepan for 5 minutes.
- Preheat the air fryer to 400°F (200°C) and place the marinated chicken legs in the basket, skin side down.
- Air fry the chicken legs for 20 minutes, flipping halfway and basting a few times while cooking.
- During the last few minutes, brush the chicken with BBQ sauce, ensuring the internal temperature reaches 165°F (74°C).

Authentic Filipino Beef Steak (Bistek Tagalog)

Treat yourself to the best Filipino Beef Steak, or Bistek Tagalog, made with tender beef slices in a tangy soy-calamansi sauce. This authentic and easy recipe is perfect for a fast, flavorful dinner idea that’s great for a crowd or a weeknight meal. Pair it with rice and vegetables for a hearty and delicious plate. Cook this healthy Filipino favorite today and enjoy the taste of home!

Ingredients
1 ribeye steak
2 tablespoon neutral oil for searing the steak
1 red onion, sliced
3 cloves of smashed garlic
2 lime (juice of 1 lime cut th either lime into slices)
4 tablespoon of soy sauce
3 tablespoon of butter
1 teaspoon black peppercorn
1 tsp of salt

Instructions
- Prepare the Beef: Crush black peppercorns using a mortar and pestle or spice grinder. Season the ribeye steak with salt and pepper on both sides.
- Sear the Steak: Heat a skillet over medium-high heat and add 2 tablespoons of neutral oil. Sear the steak for 3 minutes on each side until it reaches your desired doneness, then remove from the pan and let it rest.
- Sauté the Onions: In the same skillet, add sliced red onions and smashed garlic, sautéing until soft. Incorporate lime slices for added flavor.
- Deglaze the Pan: Pour soy sauce and lime juice into the skillet to deglaze, scraping up the brown bits. Add cold butter to create a glossy, thick sauce, adjusting the taste for tanginess and richness.
- How to Serve: Pour the sauce over the ribeye steak and serve with warm rice and your choice of vegetables and salad.

How To Make Garlic Butter Fried Rice (Sinangag)

Garlic Butter Fried Rice, or Sinangag, is the perfect side dish to any Filipino meal. This easy recipe combines garlic, butter, and rice for a fast and delicious dish that pairs well with anything from BBQ to seafood. Make it ahead for quick meal prep or serve it hot and fresh for breakfast, lunch, or dinner. Try this fun and flavorful fried rice recipe today!

Ingredients
2 cups of day old rice
12 cloves of garlic, finely minced
2 stalks of sliced green onions (garnish)
2 tbsp of avocado oil
2 tbsp of butter
1 tsp of salt
1 tsp white pepper

Instructions
- Heat a large wok over medium heat. Add the avocado oil, add the minced garlic, and sauté for a minute until crispy.
- Remove some of the crispy garlic. Add in the 2 cups of day old rice. Saute for a minute and add the 2 tablespoon of butter. 
- Season with salt and white pepper. Garnish with green onions. 
- Serve hot and enjoy!

How To Cook Oven-Baked Chicken Chicharron- ready in 25 Minutes!

Get crispy, crunchy Chicken Chicharron in just 25 minutes with this easy oven-baked recipe! These delicious bites are the perfect appetizer or snack for a crowd, offering all the flavors of Filipino-style chicharron without the frying. Serve with your favorite dipping sauce for a fun and tasty treat. Try this simple recipe and enjoy a healthier twist on a Filipino classic!

Ingredients
Chicken skin (I removed skin from 8 chicken thighs)
Spice Mix
½ tsp salt
½ tsp pepper
½ tsp garlic powder
½ tsp red pepper flakes
½ tsp of smoked paprika

Instructions
- Preheat your oven to 425°F (220°C).
- Remove the skin from the chicken breasts or thighs and trim any excess fat.
- Line a baking tray with parchment paper or foil and place a cooking rack on top. - Lay the chicken skin flat on the rack.
- Bake for about 20 minutes, or until the chicken skin is brown and crispy.
Remove from the oven and season with your favorite spice mix before enjoying!

Country Style Air Fryer Beef Ribs - Easy, Sticky, & Tasty!

These sticky and delicious Country Style Beef Ribs are made fast and easy in the air fryer! Perfect for a crowd or family dinner, these ribs are coated in a sweet and savory sauce that’s finger-licking good. Serve with potatoes or a vegetable side dish for a complete meal. Try this simple and healthy recipe today for a fun twist on traditional beef ribs!

Ingredients
2 racks of pork ribs cut into riblets
½ cup hoisin sauce
½ cup ketchup
½ cup sweet Thai chili sauce

Instructions
- Prepare the Ribs: Remove the lining from the back of the rack of ribs and cut the ribs lengthwise into riblets.
- Make the Sauce: In a large bowl, mix hoisin sauce, ketchup, and sweet Thai chili sauce, reserving ½ cup for basting later.
- Coat the Ribs: Add the riblets to the bowl and mix well until they are fully coated with the sauce.
- Air Fry the Ribs: Place the ribs in the air fryer basket and set it to 325°F for 40 minutes, flipping halfway through for even crispiness.
- Finish and Caramelize: If the ribs are tender, add the remaining sauce and increase the temperature to 350°F for another 10 minutes, checking every 3 minutes and flipping to caramelize evenly.

Oven-Baked Asian Chili Chicken Wings - Spicy & Sticky!

Enjoy the best of both worlds with these Oven-Baked Asian Chili Chicken Wings that are both spicy and sticky! They’re perfect for serving a crowd or enjoying on game day, made with a delicious homemade sauce that’s full of flavor. Serve these wings with a cold salad or vegetable sides for a fun and unique dinner idea. Check out the recipe and get ready for some seriously tasty wings!

Ingredients
16 pieces of split chicken wings (drummettes and wingettes)
1 tablespoon garlic powder
1 teaspoon of salt
1 teaspoon of pepper
Sticky Glaze
¼ cup of sweet Thai chili sauce
¼ cup of ketchup

Instructions
- Pat the wings dry with a paper towel and season them with salt, pepper, and garlic powder, then spray with avocado oil.
- For baking, line a baking sheet with parchment paper, place a cooling rack on top, and arrange the wings in a single layer. Bake at 425°F for 25 minutes, flipping halfway, until they reach an internal temperature of 165°F or higher.
- For air frying, preheat the air fryer to 400°F, add the wings, and air fry for 20 minutes, flipping halfway, until crispy.
- In a large skillet, combine ketchup and sweet chili sauce, sautéing for 2 minutes until bubbly for caramelization.
- Toss the cooked wings in the sauce until perfectly coated and caramelized, then enjoy!

Homemade Filipino Chicken Tocino - Easy Air Fryer Recipe

This Homemade Filipino Chicken Tocino is an easy and delicious breakfast or brunch option, made right in your air fryer! The sweet and savory flavors make it perfect for serving with rice and eggs, creating a fast and flavorful meal for any time of day. Make it ahead for meal prep or cook it fresh for a fun twist on a classic Filipino dish. Try this simple recipe today!

Ingredients
8 boneless skinless chicken thighs
Marinade:
½ cup brown sugar
½ cup pineapple juice
3 tablespoon cane vinegar
2 tablespoon dark soy sauce
1 tablespoon kosher salt
1 tablespoon black pepper
10 cloves minced garlic
1 package of Mamasita Annatto Powder

Instructions

Filipino-Style Pork Adobo With Coconut Milk (Instant Pot Recipe)

Take your adobo to the next level with this Filipino-Style Pork Adobo, made creamy with coconut milk. Using the Instant Pot makes this recipe fast, easy, and perfect for busy nights. Enjoy this delicious, healthy dinner with rice or vegetables for a complete meal that’s full of flavor. Try this unique twist on pork adobo and impress your family with this Filipino favorite!

Ingredients
3 lbs pork shoulder, cubed
1 onion, minced
6 cloves of garlic, smashed
¼ cup soy sauce
½ cup vinegar
½ cup water
1 tablespoon brown sugar
1 tablespoon black peppercorns
5 bay leaves
1 can coconut milk (make sure you use no sugar)

Instructions
- Sear the Pork: Cube the pork shoulder, then brown it in a large Dutch oven over medium-high heat, cooking until browned on all sides (about 15 minutes). Remove and set aside.
- Cook Aromatics: In the same pot, sauté minced onions and smashed garlic until translucent and fragrant.
- Deglaze and Season: Add soy sauce, water, vinegar, and scrape up the browned bits. Stir in brown sugar, black peppercorns, and bay leaves.
- Simmer with Pork: Add the pork back to the pot, simmer uncovered for 30 minutes, then add coconut milk. Simmer for an additional 30 minutes until the sauce thickens.
- Garnish and Serve: Garnish with green onions, red chili, and crispy garlic. Serve hot over steamed jasmine rice.

One-Pot Filipino Chicken Afritada - Easy, Healthy, & Delicious!

Make this easy and healthy Filipino Chicken Afritada in just one pot for a fast and delicious dinner! This hearty dish is packed with tender chicken, vegetables, and a flavorful tomato-based sauce, perfect for serving a crowd or meal prepping ahead. Serve it with rice for a comforting and complete meal. Check out the recipe for this simple yet satisfying Filipino favorite!

Ingredients
5-6 skinless bone-in chicken thighs
1 can (398ml) tomatoes
1 cup of water
1.5 cups of jasmine rice
1 red bell pepper
1 green bell pepper
1 large carrot
1 shallot
5 cloves minced garlic
5 bay leaves
2 tbsp fish sauce
1 tbsp of soy sauce
1 tsp of black pepper
1 tsp of salt

Instructions
- Prepare the Ingredients: Roughly chop the bell peppers and carrots, mince the garlic, and slice the shallot. Trim the chicken thighs, remove the skin, and season with salt and pepper on both sides.
- Brown the Chicken: In a skillet over medium heat, add 2 tablespoons of neutral oil. Add the chicken thighs and cook until they are nicely browned on both sides. Remove the chicken from the skillet and set aside.
- Sauté Aromatics and Rice: In the same skillet, add the minced garlic and sliced shallot, sautéing for about 2 minutes until fragrant. Then, add the rice and sauté for 3 minutes until it’s slightly toasted and coated in oil.
- Combine Ingredients: Add a can of tomatoes (breaking them into chunks), 1 cup of water, the chopped carrots, bell peppers, fish sauce, soy sauce, and bay leaves. Mix everything well, then return the browned chicken along with any accumulated juices to the pan without stirring.
- Simmer and Serve: Cover the pan with a lid and let it simmer on low for 15 minutes. Afterward, check if the rice is ready and the sauce has reduced, then serve and enjoy!

How To Make Homemade Pork Belly Sisig - No Liver & Mayo Needed!

This Pork Belly Sisig is crispy, delicious, and made without liver or mayo, creating a unique twist on the Filipino classic. It’s the perfect dish for a crowd or a party, served hot with rice or as an appetizer for any gathering. Simple and easy to make, this version of sisig is full of flavor and sure to impress. Try this fun and tasty recipe today!

Ingredients
2 lbs pork belly slices
Marinade:
3 tablespoon Annatto Oil (optional)
1 stalk lemongrass (white part only)
half of the red onion minced
2 smashed garlic cloves
1 tablespoon sweetener (white sugar)
¼ cup vinegar (Datu Puti brand)
¼ cup soy sauce
2 tablespoon fish sauce
Vinegar Dressing:
3 tablespoon vinegar (Datu Puti brand)
3 tablespoon soy sauce
half red onion minced
Garnish:
1 egg
1 tablespoon red onion minced
green onion
birds eye chili
lime

Instructions
- In a large bowl, combine annatto oil, lemongrass, half a red onion, smashed garlic cloves, vinegar, soy sauce, fish sauce, sugar, salt, and pepper to create a marinade. Rub the pork belly with the marinade, cover, and refrigerate for 30 minutes or overnight for the best flavor.
- Grill the marinated pork belly for about 10 minutes, flipping occasionally until cooked through and nicely colored.
- Allow the grilled pork belly to cool for a few minutes before chopping it into small pieces.
- In a bowl, mix the chopped pork with an additional 3 tablespoons of vinegar and 3 tablespoons of soy sauce for extra flavor, creating a vinegar dressing.
- Preheat the oven to broil and cook the pork mixture for 5 minutes until crispy. Garnish with a fried egg, remaining onion, green onions, and red chili peppers to taste, then serve and enjoy with a cold beer!

The Best Chicken Sisig with Chicharron - Filipino Favorite!

Enjoy the best Filipino Chicken Sisig with a crispy chicharron topping for extra texture and flavor! This easy recipe is perfect for a crowd and can be served with rice or as a tasty appetizer. With its unique blend of savory, spicy, and crispy, this chicken sisig is sure to be a hit at any gathering. Cook this fun and delicious dish for your next meal or party!

Ingredients
8-10 pieces of boneless chicken thighs (with skin) * omit skin for a healthier alternative.
8-10 pieces of chicken skin to make chicharron
Marinade:
3 tbsp Annatto Oil (optional)
1 stalk lemongrass (white part only)
half of the red onion minced
2 smashed garlic cloves
1 tbsp sweetener (white sugar)
¼ cup vinegar (Datu Puti brand)
¼ cup soy sauce
2 tbsp fish sauce
1 tsp of salt
1 tsp of pepper
Vinegar Dressing:
3 tbsp vinegar (Datu Puti brand)
3 tbsp soy sauce
half red onion minced
pepper
Garnish:
1 egg
1 tbsp red onion minced
spring onion
birds eye chili
lime wedges

Instructions
- In a large bowl, combine atsuete oil, lemongrass, half a red onion, 2 smashed garlic cloves, vinegar, soy sauce, fish sauce, sugar, salt, and pepper. Add the chicken, cover, and marinate in the refrigerator for 30 minutes or overnight for better flavor.
- Heat a sizzling plate over medium heat and grill the marinated chicken thighs for about 10 minutes, flipping occasionally until cooked through. Allow the chicken to cool after grilling.
- Preheat your oven to 425°F (220°C) and line a baking tray with parchment paper and a cooling rack. Lay the chicken skin flat in a single layer and bake for 15-20 minutes until golden brown and crispy.
- Chop the cooled chicken into small pieces and mix with an additional 3 tablespoons of vinegar and 3 tablespoons of soy sauce to create a vinegar dressing.
- Set your oven to broil and broil the chicken mixture for 5 minutes or until crispy and the liquid has evaporated. Garnish with an egg on top, remaining onion, green onions, and red chili peppers before serving. Enjoy with a cold beer!

Homemade Arroz Caldo with Brown Rice - Instant Pot

Warm up with a comforting bowl of Homemade Arroz Caldo made with healthy brown rice, perfect for chilly days! This easy Instant Pot recipe is both delicious and nutritious, filled with tender chicken and hearty rice for a satisfying meal. Make it ahead for a quick lunch or dinner idea that the whole family will love. Try this healthy twist on a Filipino classic today!

Ingredients
Arroz Caldo - soup:
4  chicken thighs (with bones) *TIP: use the skin to make chicharron. Remove the chicken skin and set aside.
1 cup brown rice
¼ cup of white wine
6 cups chicken broth
3 tablespoon minced fresh ginger (smaller the better)
3 tbs minced garlic
1 minced shallot
1 pinch of saffron (substitution: 2 teaspoon turmeric)
Dash of fish sauce
Salt and black pepper to taste
TOPPINGS:
**see blog post for the descriptions
Spicy Chicken Chicharon
Perfect 6-minute hard-boiled egg
Spicy Garlic Corn
Fried Garlic
Green Onions
Fresh lime wedges (substitution: lemon juice)
Cilantro

Instructions
- Prepare the Chicken: Remove the skin from the chicken and set it aside for chicharron. Season the chicken with salt and pepper.
- Brown the Chicken: Turn on the Instant Pot and select the SAUTE mode to brown the chicken. Once browned, remove it from the pot and set it aside.
- Sauté Aromatics: Add minced garlic, ginger, and shallots to the pot and sauté until golden brown. Deglaze the pot with white wine and let it evaporate mostly.
- Combine Ingredients: Add brown rice, the browned chicken, chicken stock, and a pinch of saffron to the pot. Close the lid and set the timer for 1 hour.
- Finish and Serve: After natural pressure release, check the consistency. If needed, use SAUTE mode to thicken. Remove the chicken bones, ladle the soup into bowls, and add your desired toppings.

Air Fryer Chicken Inasal (Filipino-Style)

Make delicious, juicy Chicken Inasal in your air fryer with this easy Filipino-style recipe! The marinade’s sweet, savory, and tangy flavors make this dish perfect for any meal. Serve with rice and vegetables for a complete and healthy dinner idea that’s sure to please. Try this unique take on a Filipino favorite and enjoy delicious chicken in no time!

Ingredients
1 whole chicken
Chicken Inasal Marinade:
4 stalks of lemongrass
2” ginger
5 smashed garlic cloves
2 limes (zest and juice)
2 tablespoon of fish sauce
2 tablespoon low-sodium soy sauce
2 tablespoon sugar
1 tablespoon annatto powder
2 red Thai chilis (optional)
Salt and pepper
Baste:
¼ cup butter
1 tsp Annatto seeds

Instructions
- In a large bowl, prepare the marinade by smashing lemongrass, garlic, and julienned ginger, then adding the zest and juice of 2 limes along with the other marinade ingredients. Mix well and set aside.
- Spatchcock the chicken for faster, more even cooking, then place it in the marinade, covering it with a lid. Marinate for at least 1 hour or overnight for the best flavor.
- Preheat your air fryer to 350 degrees and place the marinated chicken on a tray lined with parchment paper or foil.
- Air fry the chicken at 350 degrees for 25 minutes, basting it with melted butter infused with annatto seeds every 10 minutes.
- Once cooked (internal temperature of 165 degrees), let the chicken rest for 10 minutes before serving and enjoying!

Instant Pot Pulled Pork Rice Bowl (Asian Recipe)

This Instant Pot Pulled Pork Rice Bowl is the perfect combination of tender pork and flavorful rice! Fast and easy to make, it’s ideal for a quick lunch or dinner that’s both healthy and satisfying. Serve with your favorite vegetables for a balanced meal, or make it ahead for meal prep. Try this Asian-inspired rice bowl for a delicious and fun recipe!

Ingredients
4 lbs pork butt/shoulder
1 onion, quartered
4 cloves of garlic, smashed
1 tablespoon black peppercorns, smashed
2 tablespoon avocado oil for searing
Sauce:
½ cup water
½ cup pineapple juice
¼ cup soy sauce
2 tablespoon dark soy sauce
3 tablespoon sweet soy sauce (kecap manis)
2 tablespoon vegan oyster sauce
3 tablespoon brown sugar
1 tablespoon sesame oil

Instructions
- Prep the Pork: Pat the pork butt/shoulder dry, cut it into 3-inch cubes, and season it with salt.
- Sear the Pork: Heat avocado oil in the pressure cooker on sauté mode and sear the pork cubes on all sides until golden brown. Remove and set aside.
- Infuse Aromatics: In the same cooker, sauté smashed garlic and peppercorn paste until fragrant, then add quartered onion and sauté for another minute.
- Create the Sauce: Mix together pineapple juice, soy sauce, sweet soy sauce, vegan oyster sauce, brown sugar, and sesame oil in a bowl until the sugar dissolves. Pour the sauce over the pork in the pressure cooker.
- Pressure Cook and Crisp: Seal the cooker and cook on high pressure for 60 minutes. After releasing pressure, shred the pork, then pan-fry or broil it until crispy. Serve and enjoy!

Authentic Paella Chorizo with Chicken

Savor the rich flavors of this Authentic Paella made with Chorizo and Chicken, perfect for a crowd! This delicious Spanish dish is packed with savory rice, tender chicken, and smoky chorizo, making it ideal for any special occasion. Serve it as the star of your dinner party or Sunday feast. Cook this flavorful, one-pan meal for a unique and satisfying dinner!

Ingredients
1 pound chicken sausage without casing*
1 Spanish chorizo sausage removed from casing and cut into bite-size pieces
1 onion - minced
1 bulb of garlic - minced
1 cup of bomba rice
¼ cup (half a stick) of butter
1 cup of grape tomatoes
2 cups of kale
1 big pinch of saffron threads
Salt and Pepper for seasoning
3 cups of chicken stock or water
3 sprigs of thyme (optional)
¼ cup of dry white wine (optional)
1 tbsp olive oil for sauteeing

Instructions
- Sauté the onion in a pan for 2 minutes until translucent, then remove the chicken sausage from its casing and add it to the pan, browning it for about 8 minutes until crispy. Meanwhile, prepare your remaining ingredients by mincing the garlic, cutting the kale into smaller pieces, and blending the tomatoes.
- Once the chicken sausage is browned, set it aside, then add the chorizo to the same pan and cook for 4-5 minutes until browned, allowing the fat to render. Remove some excess fat with a paper towel if necessary, then set aside the chorizo.
- In the same pan, add the blended tomatoes and cook for about 3 minutes to reduce the liquid. Optionally, add ¼ cup of white wine to deepen the flavors. Then, add butter and bomba rice, sautéing for 2 minutes until the rice turns a red-orange color.
- Stir in the remaining minced garlic and add the chicken sausage and chorizo back into the pan, followed by the kale. Pour in water or chicken stock and saffron, then sprinkle thyme on top. Cover the pan and cook on low heat for 25-30 minutes without stirring.
- After 25-30 minutes, check the rice for doneness. If it’s al dente and the liquid has evaporated, you can turn up the heat to medium for an additional 5 minutes to achieve a crispy bottom layer. Enjoy your dish!

How To Make Filipino Eggplant Omelette (Tortang Talong)

Filipino Eggplant Omelette, or Tortang Talong, is a simple yet delicious dish that's great for any meal! This healthy recipe is easy to make and perfect for serving with rice or as a side dish. It’s a fun and unique Filipino recipe that’s great for breakfast, lunch, or dinner. Check out the recipe and try this tasty eggplant dish today!

Ingredients
2 eggplants
6 eggs (adjust as needed based on eggplant size)
2 tablespoon low-sodium soy sauce
2 tablespoon avocado oil for frying
1 tsp pepper

Instructions
- Prepare the Eggplants: Prick the eggplants all over to prevent bursting. Grill them over an open flame or roast in the oven at 375°F (190°C) for 30-40 minutes until soft.
- Peel and Flatten: Let the cooked eggplants cool slightly, then peel off the charred skin. Flatten the flesh using a fork or the back of a spoon.
- Prepare the Egg Mixture: In a bowl, beat the eggs and mix in low-sodium soy sauce and pepper until well combined.
- Assemble and Fry: Heat avocado oil in a skillet over medium heat. Place the flattened eggplants in the skillet, pour half the egg mixture over them, and fry until golden brown, about 2-3 minutes per side. Repeat with the remaining eggplants.
- Serve and Enjoy: Transfer the crispy Tortang Talong to a serving plate, garnish with fresh herbs and banana ketchup, and serve hot with steamed rice or enjoy on its own.

Easy & Crispy Ground Beef Rice Bowl (Filipino Recipe)

Make this Easy & Crispy Ground Beef Rice Bowl for a fast and delicious meal that’s full of flavor! This Filipino-inspired recipe is perfect for busy nights and can be served with rice and vegetables for a healthy, complete dinner. It’s a simple, crowd-pleasing dish that’s great for meal prep or quick dinners. Try this recipe today for an easy and tasty weeknight meal!

Ingredients
1 lb ground beef
1 sliced red onion
4 cloves of minced garlic
1” minced ginger
3 tablespoon sweet Thai chili sauce (sub: honey)
2 tablespoon of oyster sauce
2 tablespoon of light soy sauce
2 tablespoon rice vinegar
2 tablespoon sriracha
1 tablespoon of neutral oil (grapeseed oil)
1 tablespoon of sesame oil
Beef Bowl Ingredients:
Steamed or charred vegetables (I used french beans)
White rice
Fried Egg
Garnish with sesame seeds and green onion

Instructions
- Prepare the Beef: In a large skillet or wok, heat 1 tablespoon of neutral oil over medium-high heat. Sauté sliced red onion until translucent, then add minced garlic and ginger, cooking until fragrant. Add ground beef and cook until browned, about 5-7 minutes.
- Create the Flavorful Sauce: In a small bowl, whisk together sweet Thai chili sauce, oyster sauce, light soy sauce, rice vinegar, and sriracha. Pour the sauce over the cooked beef, stir to coat, and let it simmer for 2-3 minutes. Add sesame oil in the last minute of cooking to enhance flavor and crispiness.
- Assemble Your Beef Bowls: Serve each bowl with a generous scoop of white rice. Top the rice with the beef mixture, then add a fried egg on top for creaminess.
- Garnish and Serve: Sprinkle sesame seeds and sliced green onions over the beef bowl for flavor and visual appeal. For added nutrition, serve with steamed or charred vegetables like French beans on the side.

Spicy Filipino Beef Kaldereta - Panlasang Pinoy

Get ready for a flavorful, spicy Filipino Beef Kaldereta that’s perfect for cold nights! This hearty stew is made with tender beef, potatoes, and vegetables simmered in a rich, spicy sauce that’s sure to warm you up. Serve with rice for a comforting and complete meal that’s great for family dinners or a crowd. Try this authentic Filipino recipe for a fun and delicious dinner idea!

Ingredients
2 lbs beef shanks (2 pieces of beef shank)
2 lbs of ox tail
2-inch ginger
1 medium onion
8 garlic cloves
1-2 large carrots
1-2 bell peppers
1 can tomato sauce (398 mL)
1 cup of water
1 cup frozen peas
½ cup of red wine (optional, highly recommended)
¼ cup fish sauce
1 tablespoon liver spread (or liver paste)
1 jalapeno (optional, highly recommended)
2 bay leaves
1 teaspoon salt
1 teaspoon black pepper

Instructions
- In a large Dutch oven, brown the beef pieces in batches, making sure not to overcrowd the pot. Remove the beef and set it aside, discarding any excess oil.
- Add all ingredients except for the carrots, bell peppers, and green peas to the pot. Bring to a boil, then reduce the heat to a low simmer and cover with a lid.
- Let the mixture simmer for 1 hour, occasionally checking to prevent sticking at the bottom.
- Once the beef is fork-tender, skim off some oil from the top, then add the carrots and bell peppers. Cook for an additional 15 minutes.
- In the last 2 minutes, add the green peas and adjust seasoning with salt and pepper as needed. Serve the dish with white rice.

Quick & Easy Pork Belly Adobo with Rice

Enjoy this Quick & Easy Pork Belly Adobo for a delicious meal packed with flavor! Tender pork belly is simmered in a savory adobo sauce, making it perfect for serving with rice for a complete and satisfying dinner. This Filipino classic is fast and simple to make, ideal for busy nights. Cook this easy recipe today and enjoy a hearty, flavorful meal!

Ingredients
2 lbs pork belly - skin removed and cut into 2-inch pieces
⅓ cup soy sauce
½ cup water
¾ cup cane vinegar
⅓ cup lightly packed brown sugar
1 diced onion
3-inch ginger sliced in half
8 garlic cloves
4 bay leaves
1 tbsp whole peppercorn
2 - 3 red Thai chili peppers (optional - highly recommend)

Instructions
- Prepare Ingredients: Start by removing the skin from the pork belly and cutting it into 2-inch pieces. Slice and dice the aromatics: ginger, onions, and garlic. Prepare the adobo sauce by combining soy sauce, water, vinegar, and sugar.
- Sear Pork Belly: In a large Dutch oven, sear the pork belly pieces on all sides in batches, ensuring not to overcrowd the pot. Once browned, remove the pork and set it aside.
- Cook Aromatics: Discard any excess fat from the pot, then add the diced aromatics (ginger, garlic, onion, and black peppercorn) to the Dutch oven. Pour in the soy sauce, water, vinegar, and brown sugar, and bring the mixture to a boil. Add bay leaves and chili peppers.
- Simmer: Return the pork belly to the pot, bring it to a boil, then reduce the heat to low and cover. Let it simmer for 1 hour. If the pork isn’t fork tender after an hour, increase to medium heat and simmer for an additional 10 minutes.
- Reduce Sauce: Once the pork is fork-tender, uncover the pot and simmer on medium-high heat for 10 minutes to reduce the sauce. Once thickened and flavorful, serve it with white rice and enjoy!

Easy & Chewy White Chocolate Ube Cookies (Filipino Dessert)

Treat yourself to these chewy White Chocolate Ube Cookies, a unique and delicious Filipino dessert! These vibrant purple cookies are perfect for any occasion, offering a fun twist on a classic cookie. Make them ahead for parties or enjoy them as a sweet snack. Try this easy and fun recipe for your next baking adventure!

Ingredients
2 ½ sticks of softened butter
1 cup white sugar
½ cup brown sugar
2 large eggs (room temperature)
2 ¼ cups all-purpose flour
½ tsp baking soda
1 tsp salt
2 tsp vanilla extract
1 tbsp ube extract
2 cups of white chocolate chips
½ cup of macadamia nuts

Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In an electric mixer, beat together the butter and both sugars using the paddle attachment, then mix in salt, vanilla, eggs, and ube extract until well combined.
- In a separate bowl, whisk together the flour and baking soda, then gradually mix it into the wet ingredients until just combined.
- Stir in the white chocolate chips and macadamia nuts, then scoop the dough onto a parchment-lined baking tray, spacing the balls 1-2 inches apart.
- Bake for 9-10 minutes, let the cookies cool on a cooling rack, and enjoy!

Grilled Filipino BBQ Pork Skewers - Sweet, Salty, & Sticky!

These Grilled Filipino BBQ Pork Skewers are perfect for your next barbecue! With a sweet, salty, and sticky glaze, these skewers are full of flavor and sure to be a hit with a crowd. Serve them with rice and vegetables for a complete meal, or enjoy them as a fun appetizer. Try this simple recipe for the best Filipino BBQ pork skewers today!

Ingredients
1 cup sprite or 7up - only for marinade
SAUCE:
1 cup banana ketchup (Jufran Banana Ketchup)
½ cup soy sauce
½ cup brown sugar
¼ cup dark soy sauce (kecap manis)
¼ cup apple cider vinegar
10 cloves of fresh garlic
2 inches of sliced ginger
1 tablespoon gochutgaru
1 teaspoon black pepper
2 tablespoon red pepper flakes for some spice (optional)

Instructions
- Prepare the Marinade: In a saucepot, combine all liquids, smashed garlic, and sliced ginger. Bring to a boil, then simmer for 30 minutes before cooling down the sauce.
- Marinate the Pork: Cut the pork shoulder into 1-inch cubes and mix 1 cup of the cooled marinade with a can of Sprite or 7-Up. Add this marinade to the pork in a large bowl and refrigerate for at least 1 hour, preferably overnight for best results.
- Skewer the Pork: After marinating, discard the marinade and thread the pork cubes onto skewers, ensuring they are tightly packed to prevent drying out.
- Preheat the Barbecue: Heat your barbecue on low and begin basting the skewered pork with the reserved marinade to develop flavor as it cooks.
- Cook the Pork: Grill the pork skewers for about 15-20 minutes until they reach an internal temperature of 145 ºF, basting regularly with the marinade. Enjoy your flavorful BBQ!

Homemade Filipino Barbecue Sauce

Make your own Filipino Barbecue Sauce with this easy and delicious recipe! Perfect for grilling chicken, pork, or beef, this homemade sauce is sweet, savory, and full of flavor. Use it to elevate your next barbecue or cookout, or try it as a unique dipping sauce. Get the recipe today and add this delicious sauce to your cooking repertoire!

Ingredients
1 cup banana ketchup (Jufran Banana Ketchup)
½ cup soy sauce
½ cup brown sugar
¼ cup dark soy sauce (kecap manis)
¼ cup apple cider vinegar
10 cloves of fresh garlic
2 inches of sliced ginger
1 tablespoon gochutgaru
1 teaspoon black pepper
2 tablespoon red pepper flakes for some spice (optional)

Instructions
- In a saucepot, combine all the liquids.
- Smash the garlic and slice the ginger, then add them to the pot.
- Bring the mixture to a boil.
- Reduce the heat and let it simmer for 30 minutes.
- Once done, store the sauce in an airtight container.