Lutong Bahay

Let canned cream of mushroom live a life beyond heat-and-eat soup. In this recipe, we use it as an instant substitute for 

Once you've made your spaghetti, it goes into a baking dish in a single layer. Cream of mushroom, warmed on the stove and seasoned with a bit of nutmeg, follows on top. Shredded mozzarella and cheddar help it bake up into a blanket of 

 It's all the joy and pleasure of children's party spaghetti tucked into a dinner party dish. What's not to like?

Filipino Spaghetti

Cheesy Cream of Mushroom Topping

Make Filipino Spaghetti

Bake Spaghetti

Baked Filipino Spaghetti

Top this baked Filipino spaghetti with two kinds of cheese and one surprise ingredient: cream of mushroom soup.

Kangkong stems, often discarded in favor of the 

Our chef, Selina, got this gising-gising recipe from her dad, who led a vegetarian lifestyle for over 25 years. Most of the prep time goes into chopping the 

 stems into inch-long pieces. Simmering in 

This recipe has another unusual gising-gising ingredient: charred 

. Smoky talong adds a velvety, meaty body to go with the soft stems. Mash them as you would with tortang talong, season with salt, and slice into small slabs to make a bed for the kangkong stems.

Prepare Eggplant Base

Make Gising-Gising

Water Spinach (Kangkong) Stem Gising-Gising

Don't throw your kangkong stems away. Chop them up and make this spicy gising-gising served over roasted eggplant.

Instead of using cooking oil, this technique pan-fries 

 in their own fat. Starting with a cold pan (no preheating!) slowly renders out the fat from the chicken skin. As the fat warms up, it cooks the skin to a beautifully browned crisp.

Headline Title

Different pans will yield different results. 

 will stick more than a non-stick pan, but will produce lots of the caramelized brown stuff you get at after cooking, also known as 

 Fond will provide a flavorful base for a pan sauce or gravy.

 assures that you get little to no chicken skin sticking to the pan, but will produce less fond.

So if you plan to serve your chicken thighs with a sauce, you'll want to use a stainless steel pan for all that delicious fond.

Help, the Chicken Skin is Sticking to the Pan!

These crispy chicken thighs behave like fried fish: it's ready once the crispy skin releases from the pan. This can take a while, so be patient! Regardless of which pan you use, you should be able to (gently) nudge the fried skin free from the pan with a spatula.

Properly seasoned chicken thighs can stand on their own, ready to enjoy with rice or 

If you have fond and chicken juices left in the pan, you can turn it into a quick gravy. Deglaze the pan with a liquid, like water or chicken stock, to help scrape up the browned bits. Reduce a bit, add a few pats of butter for richness, then whisk or stir vigorously until you get a glossy, emulsified, chicken-y sauce.

No fond? No problem—we have a cheat gravy recipe 

No-Oil Crispy Pan Chicken Thighs

Get beautifully browned, extra-crispy chicken skin by slowly frying it in its own fat.

 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.

In 2014, Haitai-Calbee released honey-butter flavored potato chips in South Korea. They expected nothing out of it—the limited flavor was met with ambivalence in Japan two years prior.

But in South Korea, the sweet-salty treat became an instant sensation. Honey butter chips sold out 

groceries and convenience stores had waitlists, while online sellers sold their precious chips for three times the original price. Demand was so high, Haitai-Calbee launched an app just to alert people of freshly-stocked honey butter chips.

Honey butter mania has come and gone, but don't dismiss the flavor pairing as an overrated trend. The sweet-salty combo works magic on savory applications (let McDonald's popular honey butter Shake Shake Fries tell you!). These double-fried chicken wings, tossed in a sticky homemade honey-butter sauce, were inevitable.

Honey Butter Sauce

Chicken Wings

For Garnish

Make Honey Butter Sauce

Fry Chicken Wings

Honey Butter Chicken Wings

These chicken wings have everything one would want from the viral potato chip: they're salty, sweet, crispy, and too good to (not) share.

 meaning "mixed rice" in Korean, usually comes in one of two vessels: a regular dining bowl or a 

 dolsot, or earthenware pot. The latter holds enough heat to keep your bibimbap warm while toasting the bottom, creating a crunchy layer of scorched rice.

What if you want to make toasty tutong-lined bibimbap, but don't have a dolsot? Reach for your biggest non-stick skillet and make skillet bibimbap.

While dolsot bibimbap forms crispy rice by chance, a skillet bibimbap does it on purpose. First, spread out your cooked rice in an even layer inside a lightly oiled skillet. You then heat the pan over medium-low, gently cooking the rice until a crunchy golden crust forms at the bottom.

Once your rice is toasty, all that's left is to pile on your bibimbap toppings. This recipe goes with your standard-issue 

, plus a mix of colorful veggies like carrots, blanched spinach, and bean sprouts. Adjust and substitute these to your liking by using different proteins or the leftovers languishing in your fridge. Anything goes, as long as you top it all off with 

Beef

Sliced Cucumbers

Blanched Spinach

Bean Sprouts

Shiitake Mushrooms

Carrots

Bibimbap Sauce

Crispy Rice

Fried Eggs

Prepare Beef

Prepare Bibimbap Toppings

Prepare Bibimbap Sauce

Cook Crispy Rice

Cook Beef and Eggs

Assemble Skillet Bibimbap

Skillet Bibimbap with Crispy Rice Bottom

By switching out the stone pot for a non-stick pan, this skillet bibimbap guarantees a perfectly scorched rice bottom every time.

, 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.

 into your classic chicken salad for a sandwich that combines the comforts of mom's packed lunches and 

 Sliced cucumbers add a cool crunch. As a bonus, you can serve the ginger-scallion poaching liquid as a warm sipping broth on the side.

Busy week ahead? Double or triple this recipe to cover lunch for a few days—chicken salad keeps well in the fridge. Sandwich between two slices of white bread, or slather over crusty sourdough for open-face toast.

Hainanese Chicken Spread

Ginger Scallion Sauce

For Assembly

Hainanese Chicken Sandwich

The secret to the best chicken salad you've ever had? A spoonful of fragrant ginger scallion sauce.

Imagine if your tapsilog was crispy, not chewy. This twist on Filipino tapa does just that, with a process closer to 

 than your traditional marinated and air-dried beef: It's battered, fried, and glazed in sauce.

 A light coating of cornstarch with some black pepper—that’s it.

 A shallow-fry in a pool of hot oil, just deep enough to cover the thin strips of tapa.

 The classic tapa marinade of garlic, soy sauce, black pepper, and calamansi juice, reduced until thick, syrupy, and concentrated with flavor.

 when making tapa. This recipe makes use of fatty beef belly, which we've made the case for in our 

 You want it thinly sliced, like beef bacon.

Some groceries sell thinly sliced beef belly in packs for 

 and hotpot. Try to avoid sukiyaki cuts—they can vary wildly in terms of thickness and parts used. Better to buy a slab and ask your butcher to slice it for you, or par-freeze it at home to slice yourself.

Crispy Tapa

Tapa Reduction

For Serving

Crispy Beef Tapa

Crispy battered beef belly dressed in garlicky tapa reduction just made your breakfast silog more exciting.

 you can drop your noodles straight into hot oil, transforming them into something crisp, brittle, and delicious.

This recipe tops it off with a rich, dead-simple sauce made with 

 Toss in some protein for heft (like shrimp and chicken) and sturdy vegetables for extra crunch (carrots, bok choy, cabbage).

You want to serve this dish ASAP while the noodles are at their crispiest. The sweet spot is when they sop up just enough sauce to soften slightly, yet maintain a bit of a toothsome crunch.

Crab & Corn Sauce

Stuff

Crispy Noodles

Make Crab & Corn Sauce

Cook the Stuff

Fry Noodles

Crispy Noodles with Crab & Corn Sauce

Use instant crab & corn mix to make a sauce (not a soup!) for these North Park-inspired crispy noodles.

's comforting flavors into a crisp, lumpia-wrapped package.

This recipe is simple enough to pull off for a weekday lunch: just a combo of garlic, cumin, and turmeric for the spice mix, then a one-minute garlic sauce using all-purpose cream and more garlic. (If you prefer a mayo-yogurt base, try 

) To top it off, a colorful side of finely chopped fresh veg. Easy!

Side Vegetables

Garlic Sauce

Beef Shawarma

Prepare Sides and Sauce

Make Shawarma Lumpia

Plate and Serve

Shawarma Lumpia with Garlic Sauce

Instead of pita bread or buttered rice, match shawarma-spiced beef with lumpia wrappers for that added crunchy texture.

Don't be intimidated by this curry recipe. Thanks to red curry paste and Knorr Ginataang Gulay Mix, you can mix up a warm, fragrant sauce in an instant. Lamb meatballs are the star here, though feel free to swap it out for beef or pork.

Lamb Meatballs

Ginataang Gulay Curry

Make Lamb Meatballs

Make Instant Ginataang Gulay Curry

Lamb Meatball Curry with Instant Ginataang Gulay Mix

Make a quick, rich, and fragrant curry base with red curry paste and Knorr Ginataang Gulay Mix.

These honey bagoong wings will make you forget about Buffalo, yangnyeom, or snow cheese.

 (prawn paste wings) proves that the sweet-fishy pairing works wonders with fried chicken.

So does Vietnamese gà chiên nước mắm (fish sauce wings), also known as 

In this recipe, the savory-sweet glaze uses honey to tame bagoong's saltiness. Bright, citrusy calamansi juice rounds everything out. Toss in some double-fried wings and you have an umami bomb that's funky, salty, and sweet all at once.

Finish your fried chicken with crispy garlic and chopped green onions, and serve with steamed rice or pickled vegetables, and an ice-cold beer—obviously.

Chicken

Breading

Honey Bagoong Glaze

Honey Bagoong Chicken Wings

Sweet honey + funky bagoong = an addictive, flavor-packed Filipino counterpart to Vietnamese fish sauce wings.

There's no better back pocket recipe than 

 you throw at it—leftovers, wilting veggies, your favorite condiments—and turn it into a hearty, filling meal any time of the day.

Spiff up your leftover rice with these fried rice recipes, which take inspiration from dishes we love, from 

Sauce

Inasal Fried Rice

Shawarma Fried Rice

Ramen Fried Rice

Laksa Paste

Laksa Fried Rice

Lechon Paksiw Rice

Mix-Ins

Hotpot Fried Rice

Pepper Lunch Fried Rice

7 Easy Fried Rice Recipes, from Inasal to Shawarma

A collection of simple fried rice recipes that will impress your Asian parents, but fuss-free enough to throw together anytime.

If there's one language that everyone understands, it's fried chicken. It doesn't matter whether you're having American buffalo wings or Taiwanese 

. We all love our deep-fried bird, in every shape and form.

 light yet crunchy bites of chicken seasoned with soy, garlic, and ginger. Boneless karaage fries faster and easier than your typical 

 making it a great starter dish for the deep-frying novice.

As soon as they leave the hot oil, you want to season your karaage with some togarashi and salt. This gives your chicken an extra pop of flavor.

Serve karaage as a side dish (as some ramen shops do), or over rice with some shredded cabbage.

Chicken Karaage

Chicken Karaage (Japanese Fried Chicken)

A soy-based marinade plus a light coat of potato starch makes Japanese karaage juicy, flavorful, and crunchy.

 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 favors sirloin for its price point and beefy flavor. But all that flavor comes from lean muscle, making it a tough cut to cook with.

Sure, thinly slicing the sirloin helps soften the beef. So does hammering it down with a meat tenderizer. Both methods break down the sirloin’s muscle fibers, making it easier to chew on. But because sirloin lacks fat to keep it moist, it can still dry out and turn tough with too much heat.

Velveting, the Chinese technique we use in our 

, tenderizes tough cuts for fast-cooking dishes—perfect for pan-seared bistek. And all you need to do is add cornstarch and baking soda to your marinade. Here’s how it works:

 alkalizes the marinade, weakening the protein bonds in your sirloin.

 acts like a weatherproof jacket against overcooking, trapping the moisture in your beef while insulating it from too much external heat.

Once you start velveting your sirloin, you'll taste the results immediately: supple, tender bites of steak that offer little to no resistance.

Crisp, thick onion rings provide a satisfying contrast to the tender beef. When you add them last, you get more control over their final texture. Steam your onions for 1–2 minutes until slightly softened but firm enough to hold their shape. If you like them on the squishy and soft side, cook them a bit longer.

Marinade

Bistek

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.

Steaming can be troublesome for home cooks, but it’s one of the simplest ways to cook a whole fish. This Chinese-style recipe rewards you with tender, silky sea bream seasoned with fragrant ginger and scallions. The soy dressing mingles with the fish’s juices, creating a flavorful broth. Use a traditional bamboo steamer or fashion one from a wok and metal rack.

Ginger-Scallion Steamed Whole Fish

This impressive Chinese-style steamed fish keeps it simple with classic ginger-scallion flavors, rounded out with an umami soy dressing.

This Chinese restaurant classic comes together in three stages: marinating the beef, cooking the broccoli, and making the sauce.

The marinade uses cornstarch and baking soda to tenderize the beef. This technique is known as 

—it's the secret to tender meat in fast-cooking Chinese dishes. Here, baking soda breaks down the fibers in the beef while cornstarch imparts a smooth, almost slippery texture. Without velveting, your beef will come out tough and chewy.

For crisp greens, cook your broccoli separately via blanching or steaming. Don't waste the stem by throwing it away! Remove the fibrous outer peel, slice the stem into thin planks, then use together with your florets. 

Beef Marinade

Vegetables & Sauce

Chinese Beef & Broccoli Stir-Fry

This is restaurant-level beef & broccoli: tender flank steak and crisp greens tossed in a glossy soy-oyster sauce.

This creamy garlic chicken recipe has one rule: Go hard on the garlic. We use whole cloves from 2 to 3 heads of garlic, which amounts to about 24 to 36 cloves total. Cook until browned, then simmer in chicken fat, cream, and butter to infuse their flavor. The cloves transform into soft, jammy morsels bursting with garlicky sweetness.

Creamy Garlic Chicken Thighs

Garlic lovers will love this creamy chicken recipe, which uses 24 to 36(!) cloves to make a rich, succulent sauce.

 recipe, and they'll tell you it's their parent's, grandparent's, aunt's, or uncle's. There's no perfect adobo recipe, and no one can claim to be the 

. So we're not. This adobo recipe is just 

 best version of the dish, one that promises tender, flavorful meat in a classic adobo sauce—all achieved in the least amount of effort.

Best Classic Pork Adobo

Our best pork adobo recipe promises tender, flavorful meat in a classic adobo sauce—all achieved in the least amount of effort.

 And that’s not too inaccurate, since the two dishes do share one premise: braised pork in a flavorful, soy-based sauce. But lu rou fan’s biggest distinction from adobo is its chunky, saucy texture—it’s less of a stew and more like a minced meat sauce.

Lutong Bahay

Baked Filipino Spaghetti

Water Spinach (Kangkong) Stem Gising-Gising

No-Oil Crispy Pan Chicken Thighs

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

Honey Butter Chicken Wings

Skillet Bibimbap with Crispy Rice Bottom

Adobong Sitaw (String Beans)

Hainanese Chicken Sandwich

Crispy Beef Tapa

Crispy Noodles with Crab & Corn Sauce

Shawarma Lumpia with Garlic Sauce

Lamb Meatball Curry with Instant Ginataang Gulay Mix

Honey Bagoong Chicken Wings

7 Easy Fried Rice Recipes, from Inasal to Shawarma

Chicken Karaage (Japanese Fried Chicken)

Bistek Tagalog (Filipino Pan-Seared Steak and Onions)

Ginger-Scallion Steamed Whole Fish

Chinese Beef & Broccoli Stir-Fry

Creamy Garlic Chicken Thighs

Best Classic Pork Adobo

Minced Pork Adobo, Lu Rou Fan-Style

Crunchy Orange-Lemon Tofu Recipe

10-Minute Chinese Garlic Green Beans

Best Tinolang Manok (Chicken Tinola)

Sinigang Fried Rice with Crispy Kangkong and Okra

Puffy, Crispy Thai-Style Tortang Talong

Vigan Longganisa Pasta with Tomatoes and Basil

Spicy Sigarilyas in Coconut Sauce (Gising-Gising)

Beef Short Rib Adobo

Three Cheese Baked Bangus

Not Soupy Pork Pata Ginisang Munggo

Taiwanese-Style Fried Chicken Chops

Best Pork Menudo

Batangas Adobo Sa Dilaw (Turmeric Chicken Adobo)

Pancake House-Style Fried Chicken and Gravy

Pampanga-Style Ginisang Munggo with Chicharon

Tablea Champorado (Filipino Chocolate Rice Porridge)

Best Adobo Flakes

Garlic Butter Tahong (Mussels)

Chowking Chinese-Style Fried Chicken

Spicy Kimchi Sinigang

Best Pinoy Sweet Spaghetti

Aligue Prawns in Coconut Milk

Best Pork Sinigang with Sampalok

Taiwanese Braised Pork Bowl (Lu Rou Fan)

CDO Young Pork Tocino Sisig

Beef Shank Adobo

Adobo Rice Lumpia

Sweet and Spicy Pineapple Shrimp

Sinigang Fried Chicken

Five Beefy Recipes with CDO Karne Norte

Five Easy Recipes with CDO Crispy Burger

Five Delicious Rice Meals with CDO Ulam Burger

Chili con CDO Carne Norte

CDO Karne Norte and Potato Hash

Five Not-Breakfast Recipes with CDO Funtastyk Young Pork Tocino