20 Delicious Easy Filipino Recipes for Beginners

Never tried Filipino cuisine before? You’re in for a treat! Our roundup of 20 Delicious Easy Filipino Recipes for Beginners is your golden ticket to exploring the vibrant flavors of the Philippines from the comfort of your kitchen. Perfect for weeknight dinners or when you’re craving something new and exciting, these recipes are simple, satisfying, and sure to impress. Let’s dive in and spice up your cooking routine!

Chicken Adobo with Soy Sauce and Vinegar

Now, let’s dive into a dish that’s as bold and vibrant as your Aunt Linda’s personality at a family reunion—Chicken Adobo with Soy Sauce and Vinegar. This Filipino classic is a tangy, savory, and slightly sweet symphony that’ll have your taste buds doing the cha-cha.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs (because flavor lives in the fat)
• 1/2 cup soy sauce (the dark, glossy kind that whispers secrets of umami)
• 1/2 cup white vinegar (the sharp, tangy backbone of the dish)
• 1 cup water (just plain old H2O, but it’s the peacemaker between soy and vinegar)
• 5 garlic cloves (crushed, because we’re not vampires)
• 1 tsp whole black peppercorns (for that subtle kick that says ‘hello’)
• 3 bay leaves (the aromatic old souls of the spice world)

Instructions

1. In a large pot, combine the chicken thighs, soy sauce, vinegar, water, crushed garlic, black peppercorns, and bay leaves. Let the chicken marinate in this mixture for at least 30 minutes at room temperature to soak up all the flavors.
2. After marinating, bring the pot to a boil over high heat, then reduce the heat to low, cover, and simmer for 30 minutes. Tip: Resist the urge to peek; letting the steam work its magic is key.
3. Uncover the pot, flip the chicken pieces, and continue to simmer for another 15 minutes to reduce the sauce slightly. Tip: This is when the sauce starts to get glossy and cling to the chicken like a well-tailored suit.
4. Increase the heat to medium-high and cook for an additional 5 minutes, or until the sauce thickens to your liking. Tip: Keep an eye on it; the line between perfectly reduced and burnt is thinner than a piece of paper.
5. Remove the bay leaves and serve the chicken hot, drizzled with the reduced sauce.

Velvety tender chicken with a sauce that’s a perfect balance of tangy and savory, this adobo is best served over a mound of steaming white rice that’ll soak up every last drop of that glorious sauce. Or, for a twist, pile it onto a toasted baguette for an adobo sandwich that’ll make you question all your life choices.

Pancit Bihon Stir-Fried Noodles

Kickstart your culinary adventure with Pancit Bihon Stir-Fried Noodles, a dish that’s as fun to make as it is to devour. Perfect for those nights when you’re craving something effortlessly delicious yet impressively flavorful.

Ingredients

• 8 oz thin rice noodles (Pancit Bihon), soaked until pliable
• 2 tbsp rich sesame oil
• 3 cloves garlic, minced to aromatic perfection
• 1 medium onion, sliced into thin, sweet rings
• 1 cup julienned carrots, for a crunchy, colorful bite
• 1 cup sliced green cabbage, adding a fresh, crisp texture
• 1/2 lb chicken breast, thinly sliced into tender strips
• 2 tbsp soy sauce, for that deep, umami kick
• 1 tbsp oyster sauce, adding a savory depth
• 1 cup chicken broth, to bring all the flavors together
• 1/2 tsp finely ground black pepper, for a subtle heat
• 2 stalks green onions, chopped for a bright, finishing touch

Instructions

1. Soak the rice noodles in warm water for 10 minutes until pliable, then drain. Tip: Don’t oversoak to avoid mushy noodles.
2. Heat sesame oil in a large wok or skillet over medium-high heat until shimmering.
3. Add minced garlic and sliced onion, sautéing for 2 minutes until fragrant and slightly golden.
4. Toss in the chicken strips, cooking until no longer pink, about 5 minutes. Tip: Keep the pieces moving for even cooking.
5. Stir in carrots and cabbage, cooking for another 3 minutes until veggies are just tender.
6. Push everything to one side, pour soy sauce and oyster sauce into the space, letting it sizzle for 10 seconds before mixing.
7. Add the drained noodles and chicken broth, tossing everything together. Cook for 5 minutes, stirring occasionally. Tip: Use tongs for easier mixing.
8. Sprinkle with black pepper and green onions, give it one final toss, and remove from heat.

Just like that, you’ve got a plate of Pancit Bihon that’s a symphony of textures—silky noodles, crunchy veggies, and tender chicken, all coated in a savory sauce. Serve it up with a squeeze of calamansi or a dash of chili flakes for an extra zing.

Sinigang na Baboy (Pork Sour Soup)

So, you’ve decided to dive into the tangy, savory world of Sinigang na Baboy, huh? Brace yourself for a flavor explosion that’ll make your taste buds do a happy dance, because this Filipino classic is all about that perfect balance of sour and savory, with tender pork that just falls apart.

Ingredients

• 1.5 lbs of pork belly, cut into 1-inch chunks (because size matters when it comes to succulent meat)
• 8 cups of water (the foundation of our soup, so make it good)
• 1 large onion, quartered (for that sweet, aromatic base)
• 2 tomatoes, quartered (adding a slight sweetness and acidity)
• 1 bunch of fresh spinach (for a pop of color and a touch of earthiness)
• 1 packet of sinigang mix (the secret weapon for that signature sour punch)
• 2 pieces of green chili (optional, for those who like it spicy)
• 1 tbsp of fish sauce (because umami is everything)

Instructions

1. In a large pot, bring the water to a rolling boil over high heat. This is where the magic starts.
2. Add the pork belly chunks to the boiling water. Let them swim around for about 5 minutes, then skim off any scum that rises to the top. (Tip: Keeping your broth clear is key to a beautiful soup.)
3. Toss in the quartered onion and tomatoes. Let them mingle with the pork for about 10 minutes, until the pork starts to tenderize.
4. Sprinkle in the sinigang mix and stir until it’s fully dissolved. Taste and adjust the sourness by adding more mix if needed. (Tip: The soup should make your lips pucker slightly, but not too much.)
5. Add the fish sauce for that deep, savory flavor. Let the soup simmer for another 10 minutes.
6. Throw in the spinach and green chili (if using) during the last 2 minutes of cooking. (Tip: Overcooking the spinach will turn it into a sad, wilted mess.)
7. Once everything is cooked through, remove from heat. Serve hot and enjoy the symphony of flavors.

Oh, the joy of digging into a bowl of this sinigang! The pork is so tender it practically melts in your mouth, while the broth is a delightful tangy hug. Serve it with a side of steamed rice to soak up all that goodness, or be bold and enjoy it as is for a truly immersive experience.

Tinolang Manok (Filipino Chicken Soup)

Ready to dive into a bowl of comfort that’s as vibrant as a Filipino fiesta? Tinolang Manok is your ticket to a soul-warming, flavor-packed journey, with tender chicken and verdant veggies swimming in a ginger-kissed broth that’ll make your taste buds do the cha-cha.

Ingredients

• 1.5 lbs bone-in chicken thighs, skin-on for that unctuous richness
• 1 tbsp freshly grated ginger, for a zesty kick
• 3 cloves garlic, minced to aromatic perfection
• 1 medium onion, diced for a sweet foundation
• 2 cups chayote, cubed into crisp, juicy bites
• 1 cup spinach leaves, fresh and vibrant
• 4 cups water, for a clear, soothing broth
• 1 tbsp fish sauce, for that umami depth
• 1 tsp freshly ground black pepper, for a subtle heat
• 2 tbsp cooking oil, to sauté everything to golden glory

Instructions

1. Heat the cooking oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Sauté the onion, garlic, and ginger until fragrant and the onion is translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side, for maximum flavor.
4. Pour in the water and bring to a boil, then reduce the heat to a simmer, skimming off any impurities that rise to the top for a clearer broth.
5. Stir in the fish sauce and black pepper, then cover and simmer for 20 minutes to let the flavors meld beautifully.
6. Add the chayote and cook until just tender, about 5 minutes, keeping that delightful crunch.
7. Throw in the spinach leaves and cook for another 2 minutes, just until wilted, to preserve their bright color and nutrients.
8. Tip: Taste the broth and adjust seasoning if necessary, but remember the fish sauce is already salty!
9. Tip: For an extra layer of flavor, char the ginger slightly before grating it.
10. Tip: Serve immediately to enjoy the contrast between the tender chicken and crisp vegetables at its best.

Ah, the final bowl is a harmony of textures—succulent chicken, crisp chayote, and silky spinach, all in a ginger-infused broth that’s light yet deeply satisfying. Try pairing it with a side of steamed jasmine rice to soak up every last drop of that golden goodness.

Beef Caldereta (Tomato-Based Stew)

Venture into the heart of Filipino cuisine with this Beef Caldereta, a tomato-based stew that’s as bold and vibrant as a carnival in Manila. It’s a dish that promises to transport your taste buds to a fiesta of flavors, with every spoonful offering a rich, savory, and slightly tangy experience that’s downright irresistible.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes (for that melt-in-your-mouth tenderness)
• 1/4 cup rich extra virgin olive oil (because your stew deserves the good stuff)
• 1 large onion, finely chopped (for a sweet, aromatic base)
• 4 cloves garlic, minced (for that punchy, unmistakable flavor)
• 1 red bell pepper, sliced into strips (adding a pop of color and sweetness)
• 1 cup tomato sauce (the tangy backbone of our stew)
• 1/2 cup liver spread (for an unbelievably rich depth of flavor)
• 2 cups beef broth (homemade or store-bought, but make it good)
• 1 cup green olives (for a briny contrast that cuts through the richness)
• 2 bay leaves (because every great stew needs its aromatics)
• 1 tsp finely ground black pepper (for a subtle heat that lingers)
• 1 cup frozen peas (for a sweet, fresh finish)

Instructions

1. Heat the olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering. This is where the magic starts.
2. Add the beef cubes in batches, searing each side until deeply browned, about 3-4 minutes per side. Don’t crowd the pot—patience here means flavor later.
3. Lower the heat to medium, toss in the onions and garlic, and sauté until translucent and fragrant, about 2 minutes. Your kitchen should smell amazing right now.
4. Stir in the bell pepper, tomato sauce, liver spread, beef broth, olives, bay leaves, and black pepper. Bring to a boil, then reduce the heat to low, cover, and let it simmer gently for 1.5 hours. Tip: Stir occasionally to prevent sticking and to ensure even cooking.
5. After 1.5 hours, add the frozen peas and cook uncovered for another 10 minutes, just until the peas are tender and the sauce has thickened slightly. Tip: Taste and adjust seasoning if necessary, but remember the olives and liver spread are already salty.
6. Remove the bay leaves before serving. Tip: For an extra touch of luxury, serve with a dollop of mashed potatoes or over steamed rice to soak up all that glorious sauce.

Now, behold your Beef Caldereta in all its glory—tender chunks of beef swimming in a rich, tomatoey sauce, with pops of sweetness from the peas and a briny kick from the olives. It’s a dish that’s hearty, flavorful, and utterly comforting, perfect for those days when only something deeply satisfying will do.

Lumpiang Shanghai (Filipino Spring Rolls)

Oh, the crispy, golden delight that is Lumpiang Shanghai! These Filipino spring rolls are the ultimate party pleaser, packing a punch of flavor in every bite-sized roll. Perfect for those who love their appetizers with a side of crunch and a whole lot of personality.

Ingredients

• 1 lb ground pork (preferably with a bit of fat for juiciness)
• 1/2 cup carrots (finely diced for a sweet crunch)
• 1/2 cup water chestnuts (finely chopped for an unexpected crisp)
• 2 cloves garlic (minced to aromatic perfection)
• 1 tbsp soy sauce (rich and savory)
• 1 tsp finely ground black pepper (for a subtle kick)
• 1 pack spring roll wrappers (thin and ready to crisp up)
• 1 cup vegetable oil (for frying to golden perfection)

Instructions

1. In a large bowl, mix the ground pork, carrots, water chestnuts, garlic, soy sauce, and black pepper until well combined. Tip: For extra flavor, let the mixture marinate in the fridge for 30 minutes.
2. Place a spring roll wrapper on a flat surface, spoon about 1 tbsp of the pork mixture onto the wrapper, and roll tightly, folding in the sides as you go. Tip: Keep the wrappers covered with a damp cloth to prevent drying out.
3. Heat the vegetable oil in a deep pan over medium heat (350°F) until shimmering. Tip: Test the oil by dropping a small piece of wrapper in; if it sizzles immediately, it’s ready.
4. Fry the rolls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes. Drain on paper towels to remove excess oil.

Lumpiang Shanghai is best enjoyed hot, with the exterior shattering to reveal the juicy, flavorful filling inside. Serve with a sweet chili sauce for dipping, or get creative by wrapping them in lettuce leaves for a fresh contrast.

Arroz Caldo (Chicken Rice Porridge)

Hold onto your spoons, folks, because we’re diving into a bowl of comfort that’s like a warm hug from your grandma—if your grandma was a Filipino chef. Arroz Caldo, the chicken rice porridge that’s got more soul than a Motown concert, is here to make your taste buds sing.

Ingredients

• 1 cup jasmine rice, fluffy and fragrant
• 4 cups chicken broth, rich and golden
• 1 lb chicken thighs, juicy and bone-in
• 3 cloves garlic, minced with passion
• 1 thumb-sized ginger, sliced with precision
• 1 tbsp fish sauce, umami-packed
• 1 tbsp vegetable oil, slick and neutral
• 2 hard-boiled eggs, perfectly jammy
• 2 green onions, thinly sliced for a fresh crunch
• 1 lemon, wedged for a zesty finish

Instructions

1. Heat the vegetable oil in a large pot over medium heat until it shimmers like a mirage.
2. Add the garlic and ginger, sautéing until they’re golden and fragrant, about 2 minutes—no rushing this flavor foundation.
3. Brown the chicken thighs, skin-side down first, for 5 minutes per side until they’re gloriously golden.
4. Stir in the jasmine rice, coating it in the oil and chicken fat, toasting it lightly for 2 minutes.
5. Pour in the chicken broth and fish sauce, bringing the mixture to a boil before reducing to a simmer. Cover and let it cook for 25 minutes, stirring occasionally to prevent sticking.
6. Remove the chicken thighs, shred the meat off the bones, and return it to the pot. Discard the bones unless you’re into that kind of thing.
7. Serve hot, topped with sliced green onions, halved hard-boiled eggs, and a squeeze of lemon for that bright finish.

Oh, the magic of Arroz Caldo! It’s creamy yet textured, with each spoonful offering a symphony of flavors—savory, tangy, and a hint of spice. Serve it in a deep bowl with extra lemon wedges on the side for those who dare to dial up the zest.

Ginisang Monggo (Mung Bean Soup)

Yikes, it’s another one of those days when you need something hearty, comforting, and downright delicious to power through. Enter Ginisang Monggo, the mung bean soup that’s like a warm hug for your taste buds, packed with flavor and just the right amount of kick to make your day a whole lot better.

Ingredients

• 1 cup dried mung beans, rinsed and picked over
• 4 cups water, for that perfect bean-softening bath
• 2 tbsp rich extra virgin olive oil, for a silky base
• 3 cloves garlic, minced to aromatic perfection
• 1 medium onion, diced for a sweet, savory punch
• 1 medium tomato, chopped to add a tangy brightness
• 1 cup spinach leaves, fresh and vibrant for a pop of color
• 1 tsp fish sauce, for that umami depth
• 1/2 tsp finely ground black pepper, because spice is nice
• 2 cups chicken broth, for an extra layer of flavor

Instructions

1. In a large pot, combine the mung beans and water. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 45 minutes, or until the beans are tender. Tip: Skim off any foam that forms on top for a clearer soup.
2. While the beans cook, heat the olive oil in a skillet over medium heat. Add the garlic and onion, sautéing until golden and fragrant, about 3 minutes.
3. Stir in the tomato and cook until softened, about 2 minutes. This mixture, known as ginisá, is the flavor base of your soup.
4. Once the beans are tender, add the ginisá mixture, spinach, fish sauce, black pepper, and chicken broth to the pot. Simmer for another 10 minutes to let the flavors meld. Tip: The spinach should be just wilted, retaining its bright green color.
5. Give the soup a final taste and adjust the seasoning if necessary. Tip: If you prefer a thicker consistency, mash some of the beans against the side of the pot.

Whew, what a journey! This Ginisang Monggo is a delightful mix of creamy beans, savory broth, and fresh spinach, with each spoonful offering a comforting embrace. Serve it with a side of steamed rice and a sprinkle of crispy fried garlic on top for an extra crunch that’ll make your heart sing.

Pork Menudo (Tomato-Based Stew with Liver Spread)

Just when you thought your Sunday couldn’t get any better, here comes Pork Menudo to spice things up—literally. This tomato-based stew with a sneaky twist of liver spread is like a warm hug from your Filipino auntie, minus the awkward questions about your love life.

Ingredients

• 2 lbs of succulent pork shoulder, cut into bite-sized cubes
• 1 cup of sun-ripened tomato sauce, because we’re fancy like that
• 1/2 cup of golden liver spread, for that rich, umami kick
• 3 cloves of aromatic garlic, minced to perfection
• 1 plump onion, diced like it owes you money
• 2 juicy red bell peppers, sliced into strips
• 2 waxy potatoes, cubed for that hearty bite
• 1 cup of fresh green peas, because we eat our greens
• 2 tbsp of glossy soy sauce, for that deep, savory note
• 1 tbsp of bright calamansi juice (or lemon juice in a pinch), to cut through the richness
• 1/4 cup of crisp cooking oil, for sautéing
• Salt and finely ground black pepper, to season like a boss

Instructions

1. Heat the crisp cooking oil in a large pot over medium-high heat until it shimmers like a disco ball.
2. Sauté the aromatic garlic and plump onion until they’re golden and fragrant, about 2 minutes. Tip: Don’t let them burn, unless you’re into that charred life.
3. Add the succulent pork shoulder cubes and brown them on all sides, about 5 minutes. This is where the flavor starts, folks.
4. Pour in the glossy soy sauce and sun-ripened tomato sauce, stirring to coat the pork like it’s wearing a tiny tomato jacket.
5. Mix in the golden liver spread until it’s fully dissolved, creating a rich, velvety sauce. Tip: If the sauce is too thick, add a splash of water to loosen it up.
6. Add the waxy potatoes and juicy red bell peppers, then simmer covered for 20 minutes, or until the potatoes are tender. Tip: Stir occasionally to prevent sticking and to make sure every bite is infused with flavor.
7. Stir in the fresh green peas and bright calamansi juice, cooking for an additional 5 minutes. Season with salt and finely ground black pepper to taste.

Who knew comfort could come in such a vibrant package? The Pork Menudo is a symphony of textures—tender pork, soft potatoes, and crisp bell peppers—all swimming in a rich, tomato-liver sauce that’s bold enough to stand up to a mound of steaming rice. Serve it with a side of pickled vegetables for a tangy contrast that’ll make your taste buds sing.

Pinakbet (Vegetable Stew with Shrimp Paste)

Oh, the joys of diving into a bowl of something that’s both a riot of colors and a symphony of flavors! Pinakbet, the Filipino vegetable stew that’s as fun to say as it is to eat, is here to shake up your dinner routine with its vibrant veggies and that unmistakable umami kick from shrimp paste.

Ingredients

• 2 tablespoons of rich, golden shrimp paste (bagoong)
• 1 cup of crisp, green long beans, cut into 2-inch pieces
• 1 cup of sweet, orange squash, cubed
• 1 cup of tender, purple eggplant, sliced
• 1 cup of juicy, red tomatoes, quartered
• 1 cup of fresh, green bitter melon, sliced (optional for the brave)
• 2 tablespoons of fragrant, extra virgin olive oil
• 1 cup of savory, homemade chicken stock
• 3 cloves of aromatic garlic, minced
• 1 medium, pungent onion, diced

Instructions

1. Heat the extra virgin olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the minced garlic and diced onion, sautéing until golden and fragrant, roughly 3 minutes.
3. Stir in the shrimp paste, cooking for 1 minute to unleash its deep, savory flavors.
4. Pour in the homemade chicken stock, bringing the mixture to a gentle boil.
5. Add the squash cubes first, simmering for 5 minutes until they start to soften.
6. Toss in the long beans, eggplant, and bitter melon, cooking for another 5 minutes.
7. Finally, add the tomato quarters, simmering for 3 more minutes until all veggies are tender but still vibrant.
8. Tip: Don’t stir too much to keep the veggies intact. Tip: Taste and adjust with a bit more shrimp paste if you’re after a stronger umami punch. Tip: Serve immediately to enjoy the veggies at their perfect texture.

And there you have it—a Pinakbet that’s a crunchy, savory, slightly sweet masterpiece. The squash melts in your mouth, the beans snap with freshness, and that shrimp paste? It’s the umami bomb that ties it all together. Try serving it over a mound of steaming jasmine rice for the ultimate comfort food experience.

Bistek Tagalog (Filipino Beef Steak)

Unbelievably tender and bursting with flavor, Bistek Tagalog is the Filipino beef steak that’ll make your taste buds do a happy dance. It’s a savory, citrusy symphony that’s surprisingly easy to whip up, proving that great things do come in marinated packages.

Ingredients

• 1.5 lbs of thinly sliced beef sirloin, because nobody likes chewing through leather
• 1/2 cup of freshly squeezed calamansi juice, for that zesty kick
• 1/3 cup of premium soy sauce, the darker the better for depth of flavor
• 3 cloves of garlic, minced into oblivion
• 1 large onion, sliced into rings as if it’s preparing for a fry-up
• 2 tbsp of rich extra virgin olive oil, for a slick cooking surface
• 1/2 tsp of finely ground black pepper, because it’s the spice of life
• 1 cup of beef broth, for that liquid gold essence

Instructions

1. In a large bowl, combine the beef sirloin, calamansi juice, soy sauce, minced garlic, and black pepper. Let it marinate for at least 30 minutes, or overnight if you’re planning ahead like a boss.
2. Heat the olive oil in a large skillet over medium-high heat until it’s shimmering like a mirage in the desert.
3. Add the marinated beef to the skillet, reserving the marinade for later. Sear the beef for 2-3 minutes on each side until it’s beautifully browned but not cooked through. Tip: Don’t overcrowd the pan, or you’ll steam the beef instead of searing it.
4. Remove the beef from the skillet and set it aside. In the same skillet, sauté the onion rings until they’re soft and translucent, about 3 minutes.
5. Return the beef to the skillet, pour in the reserved marinade and beef broth. Bring to a boil, then reduce the heat to low and simmer for 10 minutes, or until the beef is tender and the sauce has thickened slightly. Tip: Skim off any foam that rises to the top for a clearer sauce.
6. Adjust the seasoning if necessary, but remember the soy sauce is already salty, so taste before you tweak. Tip: A splash of calamansi juice at the end can brighten up the flavors.

Crave-worthy doesn’t even begin to describe this dish. The beef is so tender it practically melts in your mouth, while the sauce is a perfect balance of savory, tangy, and slightly sweet. Serve it over a mound of steaming rice, and watch it disappear before your eyes.

Laing (Taro Leaves in Coconut Milk)

Now, let’s dive into a dish that’s as fun to say as it is to eat—Laing, a Filipino favorite that turns taro leaves into a creamy, dreamy coconut milk masterpiece. It’s the kind of dish that makes you wonder why you haven’t been cooking with taro leaves all along.

Ingredients

• 1 lb dried taro leaves, rehydrated and squeezed dry (look for leaves that are vibrant and free from blemishes)
• 2 cups rich, creamy coconut milk (the kind that makes you want to skip the dish and drink it straight)
• 1 cup thick coconut cream (for that extra indulgent finish)
• 1/2 lb pork belly, sliced into thin strips (because everything’s better with pork)
• 3 cloves garlic, minced (freshly minced for that punchy aroma)
• 1 medium onion, finely chopped (the sweet, tear-jerking kind)
• 2 tbsp ginger, julienned (for a spicy kick that sneaks up on you)
• 3 pieces red chili peppers (adjust according to how brave you’re feeling)
• 2 tbsp shrimp paste (the funky, umami-packed secret weapon)
• 1 tbsp fish sauce (for that salty depth)
• 1 tbsp vegetable oil (just enough to get things sizzling)

Instructions

1. Heat the vegetable oil in a large pot over medium heat until it shimmers like a mirage in the desert.
2. Add the pork belly and cook until it’s golden and crispy, about 5 minutes. Tip: Resist the urge to stir too much; let the pork get those crispy edges.
3. Toss in the garlic, onion, and ginger, sautéing until the onion is translucent and the kitchen smells like heaven, about 3 minutes.
4. Stir in the shrimp paste and chili peppers, cooking for another minute to wake up all those flavors.
5. Pour in the coconut milk and bring to a gentle simmer. Tip: Keep the heat medium-low to prevent the coconut milk from separating.
6. Add the taro leaves, stirring gently to coat them in the coconut milk. Cover and simmer for 30 minutes, stirring occasionally.
7. Uncover, add the coconut cream and fish sauce, then simmer for another 10 minutes until the sauce thickens. Tip: The sauce should coat the back of a spoon but still be pourable.
8. Remove from heat and let it sit for 5 minutes to allow the flavors to marry.

Craving something with a bit of texture and a lot of flavor? This Laing delivers with its creamy coconut sauce hugging each taro leaf, while the pork belly adds a crispy contrast. Serve it over steamed rice or, for a twist, alongside grilled fish to cut through the richness.

Kare-Kare (Oxtail Peanut Stew)

Oh, buckle up, buttercup, because we’re diving fork-first into a bowl of comfort that’s as fun to say as it is to devour—Kare-Kare, the oxtail peanut stew that’ll have your taste buds doing the cha-cha.

Ingredients

• 2 lbs oxtail, cut into 2-inch pieces (because size matters)
• 1 cup creamy peanut butter (the kind that makes your heart skip a beat)
• 1/4 cup annatto seeds, for that sunset-hue magic
• 3 cloves garlic, minced (the more, the merrier)
• 1 large onion, diced (because tears are optional)
• 4 cups beef broth, rich and robust
• 1 bunch bok choy, leaves separated (for a crisp contrast)
• 1 eggplant, sliced into rounds (the unsung hero of veggies)
• 1/4 cup fish sauce (the umami bomb)
• 2 tbsp cornstarch, dissolved in 1/4 cup water (the thickener upper)

Instructions

1. In a large pot, brown the oxtail pieces over medium-high heat until they’re sporting a golden tan, about 5 minutes per side. Tip: Don’t crowd the pot—give those oxtails some personal space to sear properly.
2. Add the minced garlic and diced onion to the pot, sautéing until they’re softer than your favorite pillow, about 3 minutes.
3. Pour in the beef broth and annatto seeds, bringing the mixture to a boil. Then, reduce the heat to low, cover, and let it simmer until the oxtail is tender enough to fall off the bone, about 3 hours. Tip: Patience is key here—good things come to those who wait (and simmer).
4. Stir in the peanut butter and fish sauce, ensuring everything is well combined and the peanut butter is fully dissolved into the broth.
5. Add the bok choy and eggplant, cooking until the vegetables are just tender, about 5 minutes. Tip: Keep the veggies crisp-tender for a satisfying bite.
6. Finally, stir in the cornstarch slurry to thicken the stew to your desired consistency, cooking for an additional 2 minutes.

Yum! This Kare-Kare is a symphony of textures—tender oxtail, creamy peanut sauce, and crisp-tender veggies—all dancing together in perfect harmony. Serve it over a mound of steamed rice, and watch as it disappears faster than your last diet resolution.

Pork Sinigang sa Miso (Sour Soup with Miso)

Never has a soup packed such a punch of tangy, umami goodness as this Pork Sinigang sa Miso. It’s like a party in your mouth where everyone’s invited, and the dress code is strictly ‘flavorful’.

Ingredients

• 1.5 lbs of pork shoulder, cut into bite-sized chunks (because nobody likes a soup that skimps on the good stuff)
• 1 cup of white miso paste (the kind that’s so rich and creamy, it’ll make you question all your life choices)
• 2 cups of fresh tamarind pulp (for that sour kick that wakes up your taste buds)
• 1 large onion, thinly sliced (the unsung hero of flavor town)
• 2 ripe tomatoes, quartered (because color is just flavor you can see)
• 1 bunch of fresh spinach, roughly chopped (for a pop of green that’s as fresh as your attitude)
• 4 cups of water (the foundation of all great soups)
• 1 tbsp of fish sauce (the secret weapon in your flavor arsenal)

Instructions

1. In a large pot, bring 4 cups of water to a rolling boil over high heat. This is where the magic starts.
2. Add the pork chunks to the boiling water. Let them swim around for about 5 minutes, then skim off any foam that rises to the top. Tip: Skimming keeps your broth clear and clean, just like your conscience.
3. Toss in the sliced onion and quartered tomatoes. Let them mingle and get to know each other for about 3 minutes, until the onions are translucent and the tomatoes start to break down.
4. Stir in the miso paste and tamarind pulp, making sure they’re fully dissolved into the broth. This is where your soup goes from good to ‘can I get the recipe?’ good.
5. Lower the heat to medium and let the soup simmer for 20 minutes. This slow dance allows all the flavors to marry perfectly.
6. Add the fish sauce and spinach, stirring just until the spinach wilts, about 2 minutes. Tip: Adding the spinach last keeps it vibrant and full of life, much like your social calendar.
7. Serve hot, and watch as the first spoonful transports you to flavor nirvana. Tip: Pair with steamed rice to turn this soup into a meal that’s as satisfying as finishing a Netflix series in one sitting.

Yum! The texture is a beautiful balance of tender pork and silky broth, with the spinach adding just the right amount of bite. The flavor? A masterclass in how sour and umami can live together in perfect harmony. Serve it in your favorite bowl, and maybe, just maybe, you’ll consider sharing.

Ginataang Kalabasa at Sitaw (Squash and String Beans in Coconut Milk)

Delightfully creamy and bursting with vibrant flavors, this dish is a cozy hug in a bowl, perfect for those days when you crave something comforting yet exciting. Dive into the rich, velvety coconut milk that cradles tender squash and crisp string beans, creating a symphony of textures and tastes that’ll make your taste buds dance.

Ingredients

• 1 tablespoon of fragrant virgin coconut oil
• 1 medium onion, finely chopped (about 1 cup)
• 3 cloves of garlic, minced (about 1 tablespoon)
• 1 pound of kabocha squash, peeled and cut into 1-inch cubes
• 1/2 pound of fresh string beans, trimmed and cut into 2-inch pieces
• 1 can (13.5 oz) of creamy coconut milk
• 1 cup of water
• 1 tablespoon of fish sauce
• 1/2 teaspoon of freshly ground black pepper

Instructions

1. Heat the fragrant virgin coconut oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the finely chopped onion and minced garlic, sautéing until the onion is translucent and the garlic is golden, about 3 minutes.
3. Toss in the kabocha squash cubes, stirring to coat them in the onion and garlic mixture, and cook for 2 minutes to slightly soften.
4. Pour in the creamy coconut milk and water, bringing the mixture to a gentle boil before reducing the heat to a simmer.
5. Season with fish sauce and freshly ground black pepper, then cover and simmer for 10 minutes, allowing the squash to become tender.
6. Add the fresh string beans, stirring them into the pot, and continue to simmer uncovered for another 5 minutes, or until the beans are bright green and crisp-tender.
7. Tip: For an extra layer of flavor, toast some grated coconut until golden and sprinkle on top before serving.
8. Tip: If you prefer a thicker sauce, let the dish simmer uncovered for a few more minutes to reduce.
9. Tip: Serve with a side of steamed jasmine rice to soak up all the delicious coconut sauce.

Outrageously satisfying, this dish offers a delightful contrast between the soft, sweet squash and the snappy string beans, all swimming in a luxurious coconut milk broth. Try garnishing with a handful of fresh cilantro or a squeeze of calamansi for a zesty twist that elevates the dish to new heights.

Tortang Talong (Eggplant Omelette)

Today, we’re diving into the world of Filipino comfort food with a dish that’s as fun to say as it is to eat—Tortang Talong, or Eggplant Omelette. Trust me, this isn’t your average omelette; it’s a smoky, savory, and slightly sweet masterpiece that’ll have you questioning why you haven’t been eating eggplant for breakfast all along.

Ingredients

• 2 medium-sized eggplants, charred to smoky perfection
• 3 farm-fresh eggs, beaten until fluffy
• 1/4 cup rich extra virgin olive oil
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt, for that perfect seasoning
• 1 small onion, diced into tiny, tear-inducing pieces
• 2 cloves garlic, minced to aromatic perfection

Instructions

1. Preheat your grill or broiler to high heat (about 500°F) and char the eggplants until the skin is blackened and the flesh is tender, about 10 minutes. Tip: Rotate them occasionally for even charring.
2. Let the eggplants cool slightly, then peel off the skin gently, keeping the stem intact for a handle. Flatten the flesh with a fork, creating a ‘pancake’ shape. Tip: Don’t over-flatten; you want some texture.
3. In a bowl, season the beaten eggs with salt and pepper, then dip each flattened eggplant into the egg mixture, ensuring it’s fully coated.
4. Heat the olive oil in a large skillet over medium heat (350°F), then sauté the onion and garlic until translucent, about 2 minutes. Tip: This builds a flavor base for the omelette.
5. Place the egg-coated eggplant in the skillet, pouring any remaining egg mixture over the top. Cook until the bottom is golden brown, about 3 minutes, then carefully flip and cook the other side for another 3 minutes.

Every bite of this Tortang Talong offers a delightful contrast between the creamy eggplant and the crispy, golden edges of the omelette. Serve it with a side of steamed rice and a dollop of banana ketchup for an authentic Filipino breakfast experience that’s anything but ordinary.

Filipino Spaghetti (Sweet-Style Pasta)

Nutty nostalgia just hit the spot it’s time to revisit one of our favorite comfort food guilty pleasures! Today, we’re trading in the ordinary for a sweet and savory twist on classic spaghetti that’ll transport you straight to the heart of Manila.

Ingredients

• 8 oz (225g) spaghetti
• 2 tbsp (30g) vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup (250g) ground beef
• 1 cup (120g) banana ketchup
• 1 tsp (5g) salt
• 1/4 tsp (1.25g) black pepper, finely ground
• 2 tbsp (30g) all-purpose flour
• 1 cup (240ml) water
• Grated cheddar cheese, for serving (optional)

Instructions

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the vegetable oil over medium-high heat (375F). Add the chopped onion and saut for 3-4 minutes or until translucent.
3. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning. Be careful those little guys can turn from golden to dark brown in a heartbeat!
4. Break up the ground beef with a spoon as it cooks, until no longer pink. Drain excess fat if needed.
5. Add the banana ketchup and stir well to combine. Cook for 2-3 minutes or until the mixture thickens slightly. Don’t worry it’s supposed to be sweet!
6. In a small bowl, whisk together the flour and reserved pasta water until smooth. Stir this mixture into the beef and sauce mixture; bring to a simmer.
7. Reduce heat to low (around 275F) and let the sauce simmer for at least 10-15 minutes or until it thickens to your liking. Season with salt and ground black pepper to taste.
8. To assemble, place cooked spaghetti on a serving plate, then spoon the sweet-style sauce over the top. If you’re feeling fancy, sprinkle some grated cheddar cheese for added indulgence!

Slurp, take a bite that’s when the magic happens! The sweet and savory flavors meld together like a party in your mouth. It’s a taste of home, but with just enough twist to make it exciting all over again.

Lechon Kawali (Crispy Fried Pork Belly)

Vacation mode activated! We’re taking a trip to the Philippines today, where every gathering is a celebration and every dish is a delight. One of our favorite indulgences? Lechon Kawali, that crispy fried pork belly that’s guaranteed to make your taste buds do the tango!

Ingredients

• 2 lbs pork belly, skin removed (we’re talkin’ rich, unctuous pork goodness here)
• 1/4 cup black pepper, freshly ground (don’t even think about using that pre-ground stuff)
• 1/4 cup salt (we like to use kosher or flake salt for its subtle flavor)
• 2 tbsp fish sauce (the real deal, not that watered-down imitation)
• 2 tbsp black pepper corns (because who doesn’t love a good peppery kick?!
• 1 cup all-purpose flour (for dredging, duh)
• 1 cup panko breadcrumbs (Japanese-style, of course we’re keepin’ it crispy!)

Instructions

1. Cut the pork belly into manageable pieces and set aside. Don’t worry if they’re not perfect; we’ll get to that in a bit.
2. In a small bowl, mix together black pepper, salt, fish sauce, and black pepper corns until you have a fragrant spice blend (think of it as your secret ingredient).
3. Apply the spice blend liberally to both sides of each pork piece we’re talkin’ generous, people. You want that flavor to penetrate deep into those tender fibers.
4. Dredge each piece in flour, shakin’ off any excess (you don’t want a heavy coating; just a light dusting will do).
5. Next up: panko breadcrumbs! Toss the pork pieces gently to coat evenly you want that crunchy goodness all over.
6. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat (we’re talkin’ around 375F). Yes, it’s hot. No, don’t try this at home… just kidding (sorta).
7. Fry the pork pieces in batches until golden brown and crispy about 3-4 minutes per side (keep an eye on that oil temperature, folks!). Repeat with remaining pieces.
8. Drain excess oil on paper towels and let those bad boys rest for a few minutes before servin’.

Now, when you take your first bite… Oh. My. Gosh. The crunch of that panko crust gives way to tender pork belly, infused with the savory magic of that spice blend. It’s like a flavor bomb just went off in your mouth! And let’s not forget about presentation: serve it up with steamed veggies or a side salad for a balanced meal. Or, you know, just devour it straight from the pan (we won’t judge).

Champorado (Chocolate Rice Porridge)

Just when you thought rice porridge was only for breakfast, Filipino cuisine comes to the rescue with Champorado a sweet, sticky, and utterly addictive treat that’s basically chocolate-infused goodness in a bowl!

Ingredients

• 2 cups uncooked glutinous (sticky) rice
• 4 cups water
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon unsalted butter, softened
• 2 tablespoons brown sugar
• Pinch of salt

Instructions

1. Mix the rice and water in a large saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, covered, for about 18-20 minutes or until the rice is cooked and creamy.
2. In a separate bowl, whisk together the cocoa powder and brown sugar until well combined. Add the softened butter and mix until smooth.
3. Once the rice is cooked, add the cocoa mixture to the saucepan and stir until fully incorporated. Season with salt to taste.
4. Transfer the Champorado to individual serving bowls and serve immediately. Tip: For an extra-rich treat, top with a dollop of whipped cream or a sprinkle of sea salt.

Some cooking tips for you: To prevent lumps from forming in your Champorado, make sure to whisk the cocoa mixture thoroughly before adding it to the cooked rice. Also, use a high-quality cocoa powder that’s rich and intense trust us, it makes all the difference!

The texture of this dish is sublime creamy, slightly sticky, and utterly comforting. And as for flavor? Imagine a deep, dark chocolate infused in every spoonful… Bliss!

Puto (Steamed Rice Cakes)

Delighting in the sweet and fluffy goodness of Filipino treats, today we’re diving into a classic dessert that’s sure to satisfy your cravings – Steamed Rice Cakes, also known as Puto!

Ingredients

• 2 cups all-purpose flour (rich and finely milled)
• 1 cup granulated sugar (a generous helping of sweetness)
• 1/4 teaspoon salt (a pinch to balance the flavors)
• 2 large egg yolks (farm-fresh and rich in flavor)
• 1/2 cup whole milk, at room temperature (smooth and creamy)
• 2 tablespoons unsalted butter, melted (soft and indulgent)
• 2 teaspoons baking powder (a secret ingredient for lightness)
• 2 teaspoons vanilla extract (a hint of pure bliss)

Instructions

1. Mix together flour, sugar, and salt in a medium bowl. Set aside.
2. In a separate large bowl, whisk together egg yolks and milk until smooth. Add the melted butter and whisk until fully incorporated.
3. Gradually pour the dry ingredients into the wet ingredients and mix until just combined (avoid overmixing!).
4. Add the baking powder and vanilla extract, and stir gently to combine.
5. Preheat your steamer basket by filling a large pot with about an inch of water. Bring to a boil over high heat, then reduce the heat to medium-low (around 180F) to maintain a gentle simmer.
6. Spoon about 1-2 tablespoons of the batter into small cups or molds, leaving some space at the top for expansion. Repeat with the remaining batter, filling all the cups.
7. Cover the steamer basket with a tight-fitting lid and steam the rice cakes for 12-15 minutes, or until they’re cooked through and firm to the touch (check by gently lifting one of the cups).
8. Once done, remove from heat and let cool in the molds for about 5 minutes before transferring them to a wire rack to cool completely.

Important Notes: Make sure not to overmix the batter, as this will result in dense rice cakes. Also, keep an eye on the water level in the steamer pot to ensure it doesn’t boil dry during cooking.

The Puto Steamed Rice Cakes are now ready to be devoured! These delicate treats should have a light, fluffy texture and a subtle sweetness that’s sure to delight your taste buds. Try serving them warm with a drizzle of syrup or honey for an extra touch of indulgence.

Summary

Unlock the flavors of the Philippines with these 20 easy and delicious recipes perfect for beginners! This roundup has given you a taste of Filipino cuisine, from comforting adobo to sweet leche flan. We hope you’ve found inspiration to try something new in your kitchen. Share your favorites in the comments below and pin this article on Pinterest we can’t wait to hear what you’re cooking!

Lorraine Koller