Filipino Classics

 from the "white" vinegar it uses, or the lack of soy sauce added to what many consider as 

 (another "white" ingredient!) adds a sweet and fresh finish.

Take note that pork needs a longer cooking time than chicken to reach fork-tenderness. Slicing your pork into small cubes helps it cook faster. To properly ensure that both meats cook evenly, give the pork a headstart and simmer it first. Once it's halfway done, add the chicken to the pan to cook the rest of the way.

Adobong Puti (White Adobo) with Chicken and Pork

Adobong puti skips the soy sauce for a vinegar-forward stew. Adding coconut water lends a sweet and fresh flavor.

When was the last time you had maja blanca? We save the Filipino dessert for special occasions, but you don't have to. This recipe turns the traditional treat into an everyday affair with 

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Maja blanca is a silky coconut milk pudding thickened with cornstarch, which firms up into a delicate, quivering cake not unlike Italian panna cotta. You slice it into little squares and serve it with latik, or toasted coconut curds, as a topping.

While you can make maja blanca from ube and squash, its most popular variant is made with sweet corn. Some traditional recipes call for whole kernels, which freckles the maja blanca with distinct bits of corn. This version uses canned cream corn, which we found makes for a creamier dessert.

Stevia is not a fancy brand name—it’s actually a South American plant with leaves that taste sweeter than sugar! That sweetness is extracted and processed into the sugar alternative we know as stevia.

Besides being 200 times sweeter than sugar, stevia has zero calories, zero net carbs, and no effect on your glycemic index. This makes the all-natural sweetener a popular option for those observing their sugar intake.

Naturals® Stevia makes sugar replacement a breeze. It comes in a convenient resealable pouch, perfect for everyday use anywhere you would typically use sugar: baking, cooking or sprinkling on fruit and healthy recipes. It’s also great for those on low-carb/keto, vegan, and gluten-free diets.

Sugar-Free Maja Blanca (Filipino Coconut Pudding) with Stevia

Thanks to Naturals® Stevia, this creamy corn-studded maja blanca stays sweet even without sugar.

If you're craving curry at home, you're probably not going to make 

—it's right there in the name—but unless you have the luxury of time and 

 it's not something you can cook everyday. If you want curry

 you need something easy, fast, and cheap.

Enter Pinoy-style chicken curry: chicken and vegetables simmered in turmeric-yellow coconut curry sauce. With hot rice on the side, it becomes one of the most comforting homestyle dishes you can make.

Every home cook has Pinoy-style chicken curry in their repertoire. (And if not, that's what this recipe is for!) The dish bears the DNA of 

 manok: a base of garlic, onion, and ginger underscoring a savory coconut milk sauce. What transforms it from ginataang manok to chicken curry is, well, curry powder.

Every grocery's spice section will have a pack of yellow stuff labeled "curry powder". Its origins go all the way back to British India, where Indian traders formulated a simple readymade spice mix for the British to cook curry with.

You can think of curry powder as the Westernized cousin of garam masala, the warm spice blend used in Indian cooking. Curry powder is heavy on the turmeric (an ingredient absent in garam masala), which imparts that unmistakable yellow color. Its flavor profile leans milder and sweeter than Indian curries.

 Use bone-in chicken thighs, legs, or a mix of both.

 are potatoes, carrots, and bell peppers. This version comes from our recipe developer's mom, who adds chopped eggplant to her curry.

Home cooks love Pinoy chicken curry for its versatility. Whatever extra vegetables you have on hand will make delicious additions: 

Pinoy Chicken Curry with Vegetables

Simple and comforting, Filipino chicken curry features tender chicken and colorful vegetables simmered in a fragrant coconut-based gravy.

Filipinos won't wait for a cold Christmas evening to have their hot chocolate. Tsokolate, the Pinoy hot chocolate made from tablea, 

Some take their tsokolate like coffee: having a hot cup in the morning, maybe with some 

And like coffee, we think there should be a cold tsokolate option.

Here's how: Reduce your tsokolate into a thick chocolatey syrup, then stir it into milk and ice to make a creamy, summer-friendly drink. Add more condensed milk if you prefer a sweeter cup.

Tsokolate Base

For Serving (Iced)

Hot or Iced Tsokolate (Filipino Tablea Chocolate Drink)

Make hot tsokolate with tablea and milk, or reduce it into a thick syrup for an iced milk chocolate drink.

 as an appetizer before your main course. Unlike Western salads, a 

 (meaning "salad" in English) often comes as a refreshing side dish to a bigger meal—a 

 usually appears next to fried fish. The eggplants are first roasted over a flame, where the smoky, creamy flesh forms the salad's base. Next, diced tomatoes and red onions are folded in. A sour dressing from vinegar or calamansi juice (sometimes both) gives it a revitalizing tang, ready to cut through rich, fatty inihaw and pritong isda.

To add color and punch, we garnish our ensalada with bagoong and green mango. Enjoy it with a fried main, where the crunch can contrast with the tender eggplant. It also works as a 

Ensaladang Talong (Filipino Eggplant Salad)

This one-bowl Filipino roasted eggplant salad, mixed with fresh diced tomatoes and red onions, can be enjoyed as a side, relish, or snack dip.

 turn into mush when overcooked. Just like our 

 recipe, this adobong talong preserves the vegetables' texture by cooking them separately, then adding a meaty 

In this recipe, cornstarch-dredged eggplant rounds are seared in a hot pan until crisp on the outside, soft on the inside. On top goes a ground pork adobo sauce cooked with the usuals: soy sauce, vinegar, bay leaves, black peppercorns.

Ground Pork Adobo Sauce

Pan-Fried Eggplants

Make Ground Pork Adobo Sauce

Cook Eggplants

Pan-Seared Talong (Eggplant) with Ground Pork Adobo Sauce

Inspired by Chinese techniques, this non-traditional adobong talong features pan-seared eggplant rounds topped with a ground pork adobo sauce.

 garlic fried rice? Give your sinangag four times the garlic flavor with garlic cooked four(!) ways:

Keep a close eye on the garlic while frying and sautéing. Dark, burnt garlic = bitter garlic. You want it pale golden to keep the flavors sweet and mellow.

Now that you have hardcore garlic fried rice, build the perfect silog with fried eggs and your breakfast fare of choice: 

Hardcore Garlic Fried Rice (Sinangag)

Serious about sinangag? This ultimate garlic fried rice has garlic cooked four ways.

This isn't a Peach Mango Pie hack so much as a tribute, for several reasons. First: That crunchy-cornered Jollibee pie crust is hard to replicate at home. As we did with our 

 we resorted to ready-made puff pastry dough. Not the same, but it's easy, convenient, and 

Second: A hack implies accuracy. If we stayed true to the fast food pie, you wouldn't find a lot of fruit in the filling—you might find that a Peach Mango Pie is more of a deep-fried juice box than an actual fruit-filled pie. This homemade version has an interior rich with chunks of peaches and 

 the way God intended. The dash of cinnamon is optional (we like it); the salt is not—a pinch rounds out the sweet, tangy filling just right.

Third: Everyone knows the Peach Mango Pie's current size is disappointing. Why make a puny two-bite treat when you can have a proper hand pie? That's the good thing about homemade non-accurate hacks: You can go hard on the wish fulfilment.

But you know what we did replicate? That scorching hot first bite into lava-like peach mango filling. Because it's not a Peach Mango Pie if you don't burn your mouth.

Peach Mango Filling

Pie Pockets

Make Peach Mango Filling

Make Pie Pockets

Fry Pie Pockets

Jollibee-Inspired Peach Mango Pie Pockets

While we can't hack Jollibee's pie crust, the next best thing—store-bought puff pastry dough—makes rich, flaky pie pockets bursting with peach-mango filling.

, this adobo recipe cooks the sitaw in a roaring hot wok until blistered and charred, making them crisp and smoky. Next comes a thick 

 the classic combo of soy sauce, vinegar, and a whole head of garlic, cooked separately to help the beans maintain their texture. Sliced pork belly adds some bonus protein, which you can safely leave out for a vegetarian version.

Adobong Sitaw (String Beans)

This non-traditional adobo recipe avoids squeaky and droopy beans by cooking the sitaw and the sauce separately.

 the classic Filipino street snack, sounds simple in theory: it’s a banana-stuffed spring roll deep-fried in sugary oil. But you’ll be surprised by the many ways 

 can go wrong, from wrappers tearing mid-fry to burnt, spotty caramel. Here are a few tips for an easier and less stressful turon-making session.

For our turon recipe, we tested two kinds of 

Most recipes use the round, thin lumpia wrappers often found in the palengke. While these gave the turon a delicate crunch, they were quite fragile and tricky to wrap with.

On the other hand, the square wonton or spring roll wrappers from the supermarket felt sturdier. They tore much less while rolling and frying. We liked how the wrappers struck a balance between thin enough to come out crunchy, yet thick enough to hold its contents.

If you’re using bottled langka, make sure to pat the pieces dry thoroughly with a paper towel. Excess moisture may cause your lumpia wrappers to tear or burst while frying.

Once you’ve rolled your first turon, work fast and don’t keep it waiting. The longer your rolled turon sits uncooked, the more moisture it collects in the wrapper. And as mentioned, more moisture = more chances of tearing. For insurance, you can use two wrappers per turon, but it might come out on the chewy side after frying.

Before frying, make sure your oil is hot—at least 350°F in an instant read thermometer. At lower temperatures, your turon will soak up the oil and come out soggy.

To test oil without a thermometer, tear a small piece of wrapper and drop it into the oil. If it bubbles happily on contact, you’re ready to fry.

Classic Turon with Brown Sugar Caramel Coat

Traditional turon is caramelized by adding sugar to the frying oil, which forms a sweet, crunchy coating around the turon. It’s an advanced step best left to street food veterans, as it can produce erratic results: either the turon doesn’t fry evenly, the sugar isn’t evenly distributed, or both.

Our non-traditional method gives you more control over the caramel coating. First, fry your turon in regular non-sugary oil. This ensures that each piece gets a uniform crispy, golden fry.

Next, prepare some caramel using the same oil plus some sugar. Once it cooks into the hard-crack stage, toss your fried turon in to coat. The caramel will cool and encase the turon in a crunchy candy coating.

Classic Turon with Brown Sugar Caramel

This alternative leans closer to a dessert lumpia than a traditional turon. The caramel doesn't coat the turon here—instead, it's cooked with the saba and langka, creating a jammy, flavorful 

Caramelized Saba & Langka Turon

Filipino Fried Banana Lumpia with Caramel (Turon)

Turon, the saba-filled crispy Filipino spring roll, is one of the best ways to enjoy bananas. Here's two ways to make it.

 crispy pata uses pig's trotters. This cut contains a lot more chewy and sticky collagen that creates a delicious texture when fried.

 doesn’t require you to debone the meat. Instead, you purchase pre-cut pork leg and boil it for a few hours. Once soft, you can pull out and remove the bones with your hand for a much easier time.

Boneless crispy pata is much easier to cook than a whole pork leg, too. With cut-up pieces, you maximize the surface area for the meat to get crispy. However, smaller cuts also mean that the meat will come out drier than when fried whole. So this version will feel less meaty, and much more like pulutan.

Crispy Pata

Dipping Sauce

Boneless Crispy Pata

No deboning required for this boneless crispy pata. If you boil your pata just right, the meat turns soft enough for the bones to slip out. 

For better pan-fried Pinoy porkchops, treat them like an expensive cut of steak. Both are naturally tender cuts that don’t need much cooking. If you cook your porkchops like steaks, it yields great steak-like results: soft, juicy meat with a delicious brown crust, basted in rich butter for extra flavor. Here’s how to do it.

Look for porkchops that are at least 1 inch thick. This ensures juicy meat. Anything less will tend to dry out quicker while cooking. Both boneless and bone-in porkchops will work with this recipe, but take note that bone-in chops tend to cook unevenly around the bone.

The fat cap is that white band of fat running along the side of the porkchop. Leave it on, and don’t trim it out before cooking! The fat insulates your porkchop from too much heat while retaining its moisture. Without it, the porkchop becomes too lean and dries out faster while cooking.

When exposed to high heat, the fat cap tends to contract and curl, leading to unevenly cooked porkchops. To prevent the fat cap from curling, score the fat about 2 inches apart with a knife. This will keep your chops flat on the skillet.

Brine Overnight for Juicy, Flavorful Meat

A brine introduces extra moisture and flavor to your porkchops. For best results, prepare your porkchops a day ahead so they can brine overnight.

Searing your meat has nothing to do with locking in your porkchop’s juices. Getting that dark, caramel-colored crust adds to your porkchop’s flavor while making it look and smell more delicious, too.

Melted butter carries the heat necessary to gently cook your porkchops while infusing a rich, buttery flavor. If you want to infuse some herbs and aromatics, add them at this step. We used smashed garlic cloves.

For medium-well porkchops, aim for a central temperature of 145°F. You can remove it at around 130–135°F to avoid overcooking. The internal temperature will continue to rise as the porkchop rests.

Resting your freshly cooked porkchops sounds counterintuitive. Why wait if you can eat it hot and straight out of the pan?

As meat cooks in a hot pan, the muscles tense up and push moisture towards the center. A brief rest after cooking, about 5 minutes per inch of meat, relaxes those tense muscles and allows all that moisture to redistribute itself. The result? Juicier meat. If you cut into your porkchops while hot, all that pushed-out moisture will leak out. So sit tight and let it rest!

Pan-Seared Pinoy Porkchops

For better Pinoy-style porkchops, treat them like steaks: Get a proper sear, baste with butter, and rest before serving.

Good news for cooks who don't have a grill: You can make chicken inasal in the air fryer!

You won't get that smoky flavor from open-fire grilling. But this easy recipe more than makes up for it with sheer convenience. The chicken, marinated in a tangy mix of lemongrass, calamansi, and coconut vinegar, cooks wonderfully in the air fryer. Basting the chicken with atsuete butter produces a richly roasted skin in that trademark inasal-orange color.

What Do I Need to Make Air Fryer Chicken Inasal?

Before airfrying, you first need to marinate your chicken overnight. A typical inasal marinade consists of garlic, ginger, calamansi, brown sugar—basic ingredients you might already have in your kitchen. Then there’s 

 for the marinade. To prepare, use a sharp knife to trim the base off the stalks along with the woody tops—right around where the stalk starts to turn green. Peel away the tough outer leaves to reveal a smooth, tender stalk. Chop that up into thin rings or half circles for the marinade. Save the woody lemongrass leaves for steeping in soups, stocks, or tea.

 comes from fermenting either coconut sap (sukang tuba) or coconut water (suka ng niyog).

Coconut vinegar doesn’t exactly taste like coconut. It has an assertive tartness with a rounded, slightly sweet flavor. So if you don’t have coconut vinegar on hand, you can substitute it with cane or white vinegar just fine.

Baste Your Inasal with Atsuete Butter for Color and Flavor

Another important inasal ingredient: Atsuete or annatto oil. It gives your inasal its trademark reddish-orange color.

To make it, you steep atsuete powder or seeds in warm fat, like plain vegetable oil or rendered chicken fat, until it takes on the atsuete's color. This recipe uses 

 to add a touch of richness to the inasal.

You might think that using butter sounds non-traditional, even inauthentic. But you'll be surprised by how 

 for basting! They claim that Star is the top secret ingredient to making the best Bacolod's inasal.

Margarine works fine in grilling; not so much in the air fryer. If it doesn't cook off properly, it can leave your inasal with a greasy mouthfeel and a cloying flavor. We found that butter works better overall, and recommend using it here.

Inasal

Atsuete Butter

Air Fryer Chicken Inasal

This chicken inasal recipe takes the grill out of the equation by using the indoor-friendly air fryer.

You won’t find the usual suspects in Razon’s 

 ice cream, no colorful beans and jellies. This Kapampangan version keeps it simple with only three things: macapuno, caramelized bananas, and 

 Then there’s the shaved ice, ground finely like snow, soaking in a rich, creamy milk.

That creamy milk base is what makes Razon’s so special. This homemade version recreates it with the help of extra-milky Nestlé Carnation Evap.

How to Make Razon’s-Inspired Halo-Halo at Home

With just three components—chewy macapuno, caramelized bananas, leche flan slices—plus shaved ice and milk, Razon’s halo-halo is pretty easy to recreate at home. Much simpler than your standard maximalist halo-halo, for sure. Here’s what you need:

Unless you’re blessed with fresh macapuno, store-bought commercial macapuno works just fine for this recipe.

Starchy saba bananas hold their shape better when cooked in brown sugar. Vanilla extract plus a pinch of salt makes the caramel flavors pop.

Creamy Milk Base with Nestlé Carnation Evap

Nestlé Carnation Evap’s creamier, milkier formulation works perfectly for this recipe. Combined with equal parts carabao’s milk, it achieves a deliciously rich, milky-namnam milk base as good as Razon’s.

It's difficult to replicate Razon's snow-like ice at home without expensive equipment. But don't let that stop you from making this halo-halo at home!

 (manual or electric), use a powerful blender with an ice-crushing option. Pulse ice cubes in small batches until you get a fine consistency. If your ice gets stuck, break up the clumps with a spoon or add a bit of milk to keep it moving.

The best halo-halo ingredient! Take the convenient route and buy your leche flan so you can go straight to slicing. If you want to make it from scratch, get extra packs of Nestlé Carnation Evap for our recipe 

Caramelized Bananas

Creamy Milk

Assembly

Razon's-Inspired Extra Milky Halo-Halo

No Razon's in your area? Make the extra milky Kapampangan halo-halo at home with caramelized saba and Nestlé Carnation Evap.

 made with pork, its rich, chili-flecked coconut gravy goes great with most proteins. This recipe uses boneless chicken thighs for a quick-cooking yet flavorful variation.

Sigarilyas or winged beans feel right at home in Bicol Express. After all, they're the star ingredient of another spicy coconut-based dish: 

 Add them at the last step to avoid overcooking—the crisp beans adds a delightful contrast to the tender chicken.

Chicken Bicol Express with Sigarilyas

Different protein, same spicy coconut stew. This Bicol Express makes use of chicken and sigarilyas (winged beans) for a variation that's just as easy to make.

In the 1970s, restauranteur Cely Kalaw came up with a 

 Some say that for inspiration, she looked to a spicy Bicolano stew of chilies and coconut milk: sinilihan, also known as ginataang sili or gulay na lada. Kalaw added pork to the originally meatless dish, then introduced it at her restaurant under a catchier name: 

When Bicol Express exploded in popularity, the new name eventually found its way back to Bicol. Soon, Bicolanos started calling their native sinilihan Bicol Express, too. But some differences exist between Kalaw's and Bicol's versions.

What's the Difference Between Sinilihan and Bicol Express?

You can think of Bicol Express as the cover of a song that blew up and became more popular than the original. Some will claim that sinilihan is the "original" song—the version Bicolanos people grew up and are more familiar with.

Which version is better? That's a matter of personal preference. Despite different arrangements, both sing the same delicious, spicy, coconut-flavored song.

Let's look at what sets Bicolano sinilihan apart from Manila-born Bicol Express:

 compared to Bicol Express, which has a pale and creamy sauce.

Sinilihan is cooked until the oil splits from the coconut cream, extending its shelf life. Some cooks pack and sell it in jars as a ready-to-eat condiment or ulam.

Why Do You Need to Split the Oil From the Cream?

Coconut milk spoils very quickly because of its high moisture content. When a moist environment is present, it can breed bacteria and cause spoilage.

It's why coconut milk labels tell you to use all of it ASAP once opened. If you leave it out at room temperature, it will start going bad in about two hours.

Before groceries and canned coconut products, traditional sinilihan used freshly extracted coconut cream. Without any stabilizers, it spoiled even faster than canned cream.

Cooks found that cooking off the coconut cream's excess moisture made sinilihan last much longer. To do that, you need to simmer the stew until the cream split into oil and water. The water—the moist environment bacteria love—would then cook off and evaporate, leaving a coconut-flavored oil.

If you've made Bicol Express before, sinilihan is just as easy to make. Cook up a big batch and serve with heaps of hot steamed rice. If you start to sweat and can't feel your tongue, it means you made it right!

Sinilihan (Traditional Bicol Express)

If you think Bicol Express isn't spicy enough, make it the Bicol way: less pork, reduced coconut cream, and more tongue-numbing chilies.

, you make adobo flakes. It's how Glenda Barretto, the restauranteur behind 

 invented it in the 70's. She made the toasted flakes for her father, 

 by shredding leftover adobo and frying it until dry.

in Mindanao. Made with meat or fish, the shredded and dried flakes are used as a topping for 

Most home cooks still make adobo flakes when they need to clean out the fridge. But what if you wanted to make adobo flakes 

This recipe makes a simple chicken adobo destined for adobo flakes. Boneless thighs save you the trouble of picking out bones while flaking the meat. How you shred your chicken is up to you, whether it's long, meaty strands; short, almost ground-up floss; or something in between. Serve these crispy flakes with garlic rice for breakfast, over lugaw for texture, or with banana leaf-wrapped rice for homemade pastil.

Chicken Adobo

Adobo Sauce

Adobo Flakes

Boneless Chicken Adobo Flakes

Make crispy, flavor-packed flakes out of this quick and easy boneless chicken adobo.

Arroz caldo, the hearty rice porridge cooked with chicken and ginger, is chicken soup for the Pinoy soul. The grains, boiled and broken down in broth until creamy, take on a risotto-like texture. Each bite warms the body, making it the perfect merienda on a rainy day, or a nourishing meal when you're sick.

Arroz caldo goes by many names, depending on where you're from. While arroz caldo is a type of lugaw, lugaw is not always arroz caldo!

 we have lugaw. The word means "porridge" or "gruel" in Filipino, and covers any dish made with boiled and thickened rice or grains. Examples of lugaw include arroz caldo, 

 (lelot being the Kapampangan term for lugaw).

Arroz caldo is Spanish in name, but Chinese in origin. It is said to be our adaptation of congee, which was introduced to the Philippines by Chinese immigrants. Our Spanish conquerors didn't care to learn the Chinese language, and called the dish arroz caldo—"rice broth". Eventually, the term referred to the ginger-flavored Pinoy rice porridge with chicken.

Take your basic lugaw and add chicken, ginger and kasubha: that's basically arroz caldo. To get the best texture and flavor out of your bowl, this recipe adds a few more steps—from toasting the rice to cooking down your chicken skin.

For the best texture, use equal parts glutinous rice and jasmine rice. Glutinous rice gives arroz caldo its thick, starchy texture while jasmine rice balances it out with fluffy, fragrant grains.

Toasting the uncooked rice in oil enhances its color and nutty flavor. To make it even more flavorful, mash itlog na maalat (salted egg) with the grains to give it a savory, salty umami.

To achieve that signature arroz caldo-yellow, add a few strands of kasubha while cooking the rice.

Grating your garlic and ginger does two things: it strengthens their flavor, and makes them easier to incorporate into the arroz caldo—no stray chunks to bite into. But if you like the bite of thinly sliced ginger, you can add some into your arroz caldo right before serving.

Don't discard your chicken skin! Cook it with your rice to break down the collagen and fatten the soup. This gives your arroz caldo a glossy, silky texture and more chicken flavor.

Cooking the chicken last ensures that your meat stays soft and juicy, not dry and stringy. Add it to your arroz caldo at the last 10 minutes of cooking.

Chicken

Rice

Arroz Caldo

For Serving

Chicken Arroz Caldo (Filipino Chicken Rice Porridge)

Arroz caldo, the Pinoy lugaw flavored with chicken and ginger, becomes more flavorful when you toast the rice first.

 won’t ask you how you like your steak: it’s always served 

 If you’re lucky, you’ll get pliant, seared beef steak in a moat of crisp onion rings and soy-calamansi sauce. But nine times out of ten, the sirloin ends up more rubbery than a car tire, turning dinner into a dental hazard.

Bistek Tagalog (Filipino Pan-Seared Steak and Onions)

Never eat overcooked bistek again. This recipe uses velveting to deliver soft, tender sirloin every single time.

Filipino Classics

Adobong Puti (White Adobo) with Chicken and Pork

Sugar-Free Maja Blanca (Filipino Coconut Pudding) with Stevia

Pinoy Chicken Curry with Vegetables

Hot or Iced Tsokolate (Filipino Tablea Chocolate Drink)

Ensaladang Talong (Filipino Eggplant Salad)

Pan-Seared Talong (Eggplant) with Ground Pork Adobo Sauce

Hardcore Garlic Fried Rice (Sinangag)

Jollibee-Inspired Peach Mango Pie Pockets

Adobong Sitaw (String Beans)

Filipino Fried Banana Lumpia with Caramel (Turon)

Boneless Crispy Pata

Pan-Seared Pinoy Porkchops

Air Fryer Chicken Inasal

Razon's-Inspired Extra Milky Halo-Halo

Chicken Bicol Express with Sigarilyas

Sinilihan (Traditional Bicol Express)

Boneless Chicken Adobo Flakes

Chicken Arroz Caldo (Filipino Chicken Rice Porridge)

Bistek Tagalog (Filipino Pan-Seared Steak and Onions)

Mango Float (Filipino Mango-Graham Icebox Cake)

Best Classic Pork Adobo

Best Tinolang Manok (Chicken Tinola)

Best Filipino Carbonara with Bacon

Best Beef Pares with Asado Sauce

Spicy Sigarilyas in Coconut Sauce (Gising-Gising)

Beef Short Rib Adobo

Filipino Coconut Milk Porridge with Mango and Sago

Atchara (Filipino Papaya and Carrot Pickle)

Filipino Chicken Barbecue with Java Rice

Classic Sirloin Beef Tapa

Homemade Ube Halaya

Best Pinakbet with Chicharon

Best Pork Menudo

Best Filipino Burger Steak with Mushroom Gravy

Batangas Adobo Sa Dilaw (Turmeric Chicken Adobo)

Basic Filipino Sweet Milk Candies (Pastillas)

Pampanga-Style Ginisang Munggo with Chicharon

Best Crispy Pata

Best Crispy Lumpiang Shanghai

Best Filipino Leche Flan

Best Classic Homemade Polvoron (Filipino Shortbread)

Tablea Champorado (Filipino Chocolate Rice Porridge)

Best Adobo Flakes

Buttery Lengua de Gato

Buko Pie (Filipino Coconut Pie) with Coconut Streusel

Ginataang Munggo (Lelot Balatong)

Best Pinoy Sweet Spaghetti

Dynamite Lumpia (Dinamita) with Cheese

Best Ginataang Mais

Best Pancit Palabok (Filipino Rice Noodles with Shrimp Sauce)

Bicol Express

Best Filipino Pork Barbecue

Best Pork Sinigang with Sampalok

Kinalas (Bicol Noodle Soup with Gravy)

Ensaladang Talong with Bagoong Dressing

Homemade Fish Balls with Fish Ball Sauce

Best Beef Kare-Kare with Tripe, Shank, and Oxtail

Pinoy Style Fruit Salad with Coconut Cream

Beef Shank Adobo

Best Chicken Pastel