Filipino Recipes

Comfort food for the rainy season. Beef Pares is another classic Filipino favorite.

A Filipino noodle dish that’s easy to prepare. The freshness of the ingredients help make it a sure fire hit at the dinner table.

Beef makes a great meat for adobo. It’s taste is similar to garlicky beef jerky especially when cooked until the sauce is reduced completely.

A relatively recent addition to the treasury of Filipino recipes. Dulong in olive oil is a peer to the Spanish style sardines that Filipinos like to spread on their toast or pandesal.

A traditional Filipino soup made from young corn. Excellent when paired with fried fish or grilled meats.

The resulting pork from this recipe will have a shelf life of at least a week. Make sure that the meat is completely covered in lard before storing.

Bangus is prepared for frying by butter flying it then marinating in garlic and vinegar. For more festive occasions it is deboned, stuffed then deep fried.

Filipino’s love of fresh seafood is expressed quite well in Kilawing Isda, a dish similar to South American Ceviche.

A precursor to the current versions of adobo; simpler and more rustic. Best cooked over a wood burning stove.

Easy to cook street food fare from the Philippines. One piece is not enough.