Torta is "omelet" and talong is "eggplant," but this Filipino dish is more like an egg-battered cutlet eaten for breakfast or lunch.
Author: Nicole Ponseca
The term bibingka usually refers to a certain variety of sweet Filipino cakes made from rice flour, though cassava (yuca) root can also be used to make a sweet and rich bibingka as well. In the United...
Author: Marvin Gapultos
You can store this all-purpose sweet-and-spicy vinegar in clean mason jars, but it is easier to keep it in repurposed glass bottles. Note that this recipe can be adjusted as you like-try using different...
Author: Nicole Ponseca
This dish-both a backyard staple and street food treat in the Philippines-is slightly sticky when cooked and develops a nice char while the dark thigh meat stays tender and juicy.
Author: Nicole Ponseca
Using ground pork instead of stew meat is a practical and easy way of making Filipino menudo on a weeknight.
Author: Liza Agbanlog
Pork belly is ubiquitous throughout the Philippines. Getting a nice grilled char adds flavor to the salty-sour-tart-sweet of a soy-calamansi marinade.
Author: Nicole Ponseca
Like many versions, this Philippine rice porridge is is topped with crisp garlic chips for crunch. A mix of regular and sticky rice gives the dish just the right thickness and texture.
Author: Yasmin Newman
These are very similar to crêpes-the staple of Brittany-but thinner and more delicate (and the filling is like nothing you'll find in the French tradition).
Author: Mark Bittman
This roll can be filled with whatever you like: beef, pork, or vegetables. The combination in this recipe is my favorite.
Author: Leah Cohen
Like many Filipino dishes, this soup is bold in taste: sour, salty, slightly sweet, spicy, and umami. Use any combination of shrimp, crab, salmon, monkfish or other fish and shellfish you like.
Author: Jacqueline Chio-Lauri
Pansit has come to symbolize long life and health in Filipino culture, and is commonly served at birthdays, baptisms, and New Year's celebrations.
Author: Monica Macansantos
Almondigas is a hearty Filipino soup consisting of meatballs and thin, salted Chinese noodles made from wheat flour that cook quickly.
Author: Liza Agbanlog
A ubiquitous staple on Filipino tables, this rice dish is heavily perfumed with garlic oil and tossed with crispy sautéed garlic chips.
Author: Nicole Ponseca
For adobo that's sweet, salty, tangy, garlicky, and ready in a fraction of the time, don't peel and slice each garlic clove: Just cut open a whole head and simmer it in the sauce.
Author: Claire Saffitz
This Filipino-style meatloaf has an egg at its center. Don't waste any of the paprika-tinted delicious juices remaining in the pan-sop them up with rice instead.
Author: Angela Dimayuga
The finished stew should be decidedly sour, tamarind's calling card, but you're in control of how puckery things get. You can sub other vegetables or simplify the array, but be very careful not to overcook...
This all-purpose sweet-and-spicy vinegar is an essential element of Filipino food.
Author: Nicole Ponseca
If you trimmed any excess fat off the steaks, render it slowly over medium heat and use in place of the oil.
Author: Angela Dimayuga
This method for roasting pork belly simplifies and mimics the effects of traditionally deep-fried lechon kawali, the celebratory Philippine dish with crackling skin and succulent meat.
Author: Angela Dimayuga
Traditionally made with ube (Filipino sweet potato), this recipe will work with any purple or orange sweet potato or yam.
Author: Angela Dimayuga
Pineapple is the main ingredient in this saucy Filipino dish and makes the chicken sweet, tender and tasty.
Author: Liza Agbanlog
If you travel to the Philippines, though, you'll discover that you can "sisig" pretty much anything. There's chicken sisig, tuna sisig, goat sisig, and even vegetarian sisig. This squid iteration incorporates...
Author: Marvin Gapultos
These sugary, Parmesan-y, buttery Philippine yeast rolls are a Christmas morning mainstay for chef Angela Dimayuga's family.
Author: Angela Dimayuga
An craveable slaw with sweetness from the fresh coconut and sneaky, creeping heat from the chiles.
Sinuglaw is a combination of ceviche plus inihaw na liempo, or grilled pork belly. The smoky meat is great with the tart flavor of vinegar-cured tuna.
Author: Nicole Ponseca
In the Philippines, mais con yelo is a traditional dessert of crushed ice layered with corn kernels and sweetened milk. For this version, inspired by the "special halo-halo" served at chef Jonathan Dario...
Afritada, a traditional chicken and vegetable stew, is a gateway dish to Filipino cuisine. Spaghetti sauce, instead of fresh tomatoes or tomato sauce, is used in this recipe for convenience and taste.
Author: Dalena Haskins Benavente
While sugarcane vinegar is more often used in the Philippines to make this national dish, apple cider vinegar makes a good substitute if you can't find it.
Roasting beets over high heat yields charred skin-a nice balance with the sweet flesh.
Author: Angela Dimayuga
Though widely accepted as the national dish of the Philippines, no two adobos are the same. This one calls for an unapologetic amount of turmeric, which has a somewhat bitter, definitely earthy flavor,...