Filipino adobo is a beloved dish, showcasing a delightful balance of savory and tangy flavors that are sure to please your taste buds. With countless variations across the Philippines, this guide brings you 21 unique cooking methods to whip up this classic meal at home. From traditional to creative twists, there’s something for everyone to enjoy!

Adobo Flakes Tacos

Adobo flakes tacos are a delicious twist on the classic Filipino dish. They feature tender, flavorful adobo, shredded and crisped to perfection, tucked into warm tortillas. The combination of savory and slightly tangy flavors makes every bite a treat!

This recipe is simple to follow, perfect for weeknight meals or casual get-togethers. With just a few ingredients, you can whip up tasty tacos that everyone will love.

Ingredients

• 2 cups adobo-flavored meat (chicken or pork), shredded
• 1 tablespoon oil
• 8 small corn tortillas
• 1/2 cup onions, thinly sliced
• 1/2 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Optional: hot sauce for a spicy kick

Instructions

1. Heat the oil in a pan over medium heat. Add the shredded adobo and cook until crispy, stirring occasionally.
2. Warm the tortillas in a separate skillet or microwave until pliable.
3. Assemble the tacos by placing a portion of the crispy adobo on each tortilla.
4. Add sliced onions and chopped cilantro on top.
5. Squeeze fresh lime juice over the tacos and add hot sauce if desired. Serve immediately and enjoy!

Pork Adobo with Coconut Milk

Pork Adobo with Coconut Milk is a delightful twist on the classic Filipino dish. The succulent pork melts in your mouth, while the rich coconut milk adds a creamy texture that complements the traditional adobo flavors beautifully. This recipe is simple to make, perfect for both novice cooks and seasoned chefs.

The combination of savory soy sauce, tangy vinegar, and aromatic spices creates a mouthwatering taste that will have everyone coming back for seconds. Serve it over a bed of fluffy rice, and you’ll have a comforting meal that’s sure to impress.

Ingredients

• 2 lbs pork shoulder, cut into chunks
• 1 cup coconut milk
• 1/2 cup soy sauce
• 1/2 cup vinegar
• 1 onion, chopped
• 6 cloves garlic, minced
• 2 bay leaves
• 1 tablespoon black peppercorns
• Salt and pepper to taste
• 1 tablespoon cooking oil
• Cilantro for garnish

Instructions

1. Heat cooking oil in a large pot over medium heat. Add chopped onions and minced garlic, sautéing until fragrant.
2. Add the pork chunks and brown on all sides, about 5-7 minutes.
3. Pour in the soy sauce and vinegar, and add bay leaves and black peppercorns. Let it simmer for 5 minutes without stirring.
4. Stir everything together, then cover and cook on low heat for about 40 minutes, stirring occasionally.
5. Pour in the coconut milk and continue to simmer for another 20 minutes or until the pork is tender. Season with salt and pepper to taste.
6. Serve hot, garnished with cilantro, over steamed rice.

Adobo Fried Rice

Adobo Fried Rice is a fantastic dish that brings together the savory and tangy flavors of traditional Filipino adobo with the comforting texture of fried rice. It’s a simple yet satisfying recipe that transforms leftover adobo into a whole new meal. The rich taste of marinated meat combined with perfectly cooked rice makes it a hit for any occasion.

This dish is not only easy to whip up, but it also allows for creativity. You can toss in your favorite vegetables or even add an egg on top for extra protein. It’s perfect for a quick lunch or dinner, and you’ll love how it brightens up your plate with a pop of color and flavor.

Ingredients

• 2 cups cooked rice (preferably day-old)
• 1 cup leftover adobo (chicken or pork)
• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 1 bell pepper, diced
• 1 carrot, diced
• 2 green onions, sliced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 egg (optional)

Instructions

1. Heat the oil in a large skillet over medium heat. Sauté the onion and garlic until fragrant.
2. Add the bell pepper and carrot, cooking until softened.
3. Stir in the leftover adobo, breaking it apart as needed.
4. Add the cooked rice, soy sauce, and mix everything well. Fry until heated through.
5. If using, push the rice to the side of the pan and scramble the egg in the empty space until cooked. Mix it into the rice.
6. Garnish with green onions before serving. Enjoy!

Traditional Chicken Adobo

Traditional Chicken Adobo is a beloved Filipino dish known for its savory and tangy flavors. The combination of vinegar, soy sauce, garlic, and spices creates a rich, aromatic sauce that beautifully coats the tender chicken. This dish is not only delicious but also simple to prepare, making it a staple in many Filipino households.

Cooking Chicken Adobo is all about balancing the ingredients. The vinegar adds a nice tang, while the soy sauce brings depth. Simmering the chicken in this mixture allows it to absorb all those wonderful flavors. Serve it over steamed rice to soak up every bit of the sauce, and you’ve got a meal that’s sure to impress.

Ingredients

• 2 pounds chicken, cut into pieces
• 1/2 cup soy sauce
• 1/2 cup vinegar
• 1 head garlic, minced
• 1 onion, sliced
• 2-3 bay leaves
• 1 teaspoon black peppercorns
• 2 tablespoons cooking oil
• 1/2 cup water
• Salt to taste

Instructions

1. Marinate the chicken: In a bowl, combine chicken pieces, soy sauce, minced garlic, and bay leaves. Let it marinate for at least 30 minutes.
2. Heat the oil: In a large pot, heat the cooking oil over medium heat. Add the sliced onion and sauté until translucent.
3. Brown the chicken: Add the marinated chicken to the pot, including the marinade. Cook until the chicken is browned on all sides.
4. Add vinegar: Pour in the vinegar and let it simmer without stirring for about 5 minutes to cook off the strong vinegar taste.
5. Simmer: Add water and black peppercorns, then cover and simmer for about 30 minutes, or until the chicken is tender. Season with salt to taste.
6. Serve: Once cooked, serve the Chicken Adobo hot over steamed rice. Enjoy!

Seafood Adobo with Shrimp

Seafood adobo with shrimp is a delightful twist on the classic Filipino dish. This version combines the savory flavors of shrimp with a tangy, slightly sweet sauce, making each bite a burst of taste. The combination of soy sauce, vinegar, and spices creates a rich, umami-packed sauce that beautifully complements the seafood.

Preparing this dish is straightforward and perfect for both seafood lovers and those looking to try something new. With fresh ingredients and a few simple steps, you can whip up a meal that’s sure to impress family and friends. Plus, it’s a great way to enjoy shrimp in a different light!

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 bell pepper, sliced (green or red)
• 1 cup water
• 1/2 cup soy sauce
• 1/4 cup vinegar
• 1 tablespoon brown sugar
• 1 teaspoon black peppercorns
• 2-3 bay leaves
• Salt to taste
• Lemon wedges for serving

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Sauté the onions and garlic until fragrant.
2. Add the shrimp and cook until they turn pink, about 2-3 minutes.
3. Stir in the bell pepper, and cook for another minute.
4. Pour in the water, soy sauce, vinegar, and add the brown sugar, peppercorns, and bay leaves. Bring to a boil.
5. Reduce heat and let it simmer for about 10-15 minutes. Adjust seasoning with salt if needed.
6. Serve warm with lemon wedges on the side.

Adobo Pasta with Garlic

Adobo Pasta with Garlic combines the rich and savory flavors of traditional Filipino adobo with the comforting appeal of pasta. This dish offers a unique twist, blending tender noodles with a sauce that is both tangy and aromatic, thanks to the garlic and soy sauce. It’s super simple to whip up, making it a fantastic option for a quick weeknight dinner or a cozy weekend meal.

The taste is a delightful fusion of umami from the adobo and the garlicky goodness that coats every strand of pasta. You’ll find that this recipe not only satisfies your cravings but also impresses your family and friends with its bold flavors!

Ingredients

• 8 oz fettuccine or your choice of pasta
• 1 cup cooked chicken or pork adobo, shredded
• 2 tablespoons olive oil
• 6 cloves garlic, minced
• 1/2 cup onion, diced
• 1 cup tomato sauce
• 1 tablespoon soy sauce
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Grated cheese (optional)

Instructions

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
2. Sauté Garlic and Onion: In a large skillet, heat olive oil over medium heat. Add minced garlic and diced onion. Sauté until the onion is translucent and the garlic is fragrant.
3. Add Adobo and Sauce: Stir in the shredded adobo, tomato sauce, and soy sauce. Allow the mixture to simmer for about 5 minutes, letting the flavors meld together. Season with salt and pepper to taste.
4. Combine with Pasta: Add the cooked pasta to the skillet, tossing to coat the noodles with the sauce. Cook for an additional 2-3 minutes to heat through.
5. Serve: Plate the pasta and garnish with chopped parsley and grated cheese, if desired. Enjoy your delicious Adobo Pasta with Garlic!

Beef Adobo with Pineapple

This Beef Adobo with Pineapple is a delightful twist on the traditional Filipino dish, blending savory, tangy, and sweet flavors. The beef becomes tender and infused with a rich soy sauce base, while the pineapple adds a refreshing sweetness that balances the dish perfectly. It’s an easy recipe that’s sure to impress, making it a great choice for family dinners or special occasions.

The combination of the juicy beef and caramelized pineapple creates a mouthwatering flavor that pairs wonderfully with steamed rice. Whether you’re a seasoned cook or trying your hand at Filipino cuisine for the first time, this recipe is simple yet satisfying.

Ingredients

• 2 pounds beef chuck, cut into cubes
• 1 cup soy sauce
• 1/2 cup vinegar
• 1 cup pineapple chunks (fresh or canned)
• 1 onion, sliced
• 4 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon black pepper
• 1 tablespoon sugar
• 1 tablespoon cooking oil
• 1 cup water
• Chopped cilantro for garnish

Instructions

1. Marinate the Beef: In a bowl, combine the beef, soy sauce, vinegar, minced garlic, and bay leaves. Let it marinate for at least 30 minutes, or up to overnight in the fridge for more flavor.
2. Cook the Beef: In a large pot, heat cooking oil over medium heat. Add the sliced onions and sauté until translucent. Add the marinated beef (reserve the marinade) and cook until browned on all sides.
3. Add Liquids: Pour in the reserved marinade, pineapple chunks, sugar, black pepper, and water. Stir well and bring to a boil.
4. Simmer: Reduce heat to low, cover, and let it simmer for about 1.5 hours, or until the beef is tender. You can add more water if necessary to prevent burning.
5. Finish: Once the beef is tender, taste and adjust seasoning if needed. Serve hot over steamed rice and garnish with chopped cilantro.

Vegetarian Adobo with Tofu

Vegetarian Adobo with Tofu is a delightful twist on the classic Filipino dish. This version combines the savory flavors of soy sauce, vinegar, and garlic with tender pieces of tofu and vibrant vegetables, creating a dish that is both hearty and satisfying. It’s a wonderful option for those looking to enjoy a meat-free meal while still indulging in the rich taste that adobo is known for.

This recipe is simple to make, making it perfect for weeknight dinners or meal prep. The tofu absorbs the flavors beautifully, and the colorful veggies add a nice crunch. Serve it over rice for a complete meal that everyone will love.

Ingredients

• 1 block firm tofu, drained and pressed
• 2 tablespoons soy sauce
• 1/4 cup vinegar (cane or rice vinegar works well)
• 4 cloves garlic, minced
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 carrot, julienned
• 1 tablespoon vegetable oil
• 1 teaspoon black pepper
• 1 bay leaf
• 1 cup water
• Cooked rice, for serving

Instructions

1. Prepare the Tofu: Cut the pressed tofu into cubes. In a bowl, marinate the tofu with soy sauce, garlic, and black pepper for about 15 minutes.
2. Sauté the Vegetables: In a large pan, heat the vegetable oil over medium heat. Add the onion and sauté until translucent. Add the marinated tofu and cook until golden brown on all sides.
3. Add Other Ingredients: Once the tofu is cooked, add the sliced bell peppers, carrot, vinegar, bay leaf, and water. Stir everything together and bring to a boil.
4. Simmer: Lower the heat and let it simmer for about 15-20 minutes, allowing the flavors to meld and the sauce to slightly thicken.
5. Serve: Remove the bay leaf before serving. Serve the vegetarian adobo hot over a bed of rice.

Adobo Potatoes

Adobo potatoes are a delightful twist on the classic Filipino adobo, merging the rich, tangy flavors of the sauce with tender, creamy potatoes. This dish is simple to prepare and makes for a comforting side that pairs beautifully with rice or can be enjoyed on its own. The warmth of soy sauce and vinegar blend perfectly with the natural sweetness of the potatoes, creating a flavor that is both savory and satisfying.

Cooking adobo potatoes is a breeze, making it a great option for weeknight dinners or special occasions. The ingredients are straightforward, and you can have this dish ready in no time, filling your home with mouthwatering aromas that invite everyone to the table.

Ingredients

• 1.5 pounds small potatoes, halved
• 1 cup soy sauce
• 1/2 cup vinegar (white or cane)
• 1 onion, sliced
• 5 cloves garlic, minced
• 2 bay leaves
• 1 tablespoon brown sugar
• 1/2 teaspoon black pepper
• 1 tablespoon cooking oil
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Potatoes: In a pot of boiling salted water, cook the halved potatoes until just tender, about 10-12 minutes. Drain and set aside.
2. Make the Sauce: In a large pan, heat the cooking oil over medium heat. Sauté the onions and garlic until fragrant and translucent.
3. Add the Ingredients: Stir in the soy sauce, vinegar, bay leaves, brown sugar, and black pepper. Bring the mixture to a gentle simmer.
4. Combine: Add the boiled potatoes to the pan and stir to coat them well in the sauce. Let it simmer on low heat for about 15-20 minutes, allowing the potatoes to absorb the flavors.
5. Serve: Garnish with chopped parsley before serving. Enjoy your adobo potatoes warm, either as a side dish or a main attraction!

Crispy Adobo Wings

Crispy Adobo Wings combine the rich, savory flavors of traditional Filipino adobo with the satisfying crunch of perfectly fried chicken wings. The marinade, which includes soy sauce, vinegar, and a blend of spices, infuses the wings with a delightful taste that keeps you coming back for more. This recipe is not only simple to make but also a crowd-pleaser at any gathering.

These wings are marinated to perfection, then fried until golden brown, offering a crispy exterior that contrasts beautifully with the tender meat inside. Pair them with your favorite dipping sauce for an irresistible snack or appetizer!

Ingredients

• 2 lbs chicken wings
• 1/2 cup soy sauce
• 1/4 cup vinegar (white or cane vinegar)
• 5 cloves garlic, minced
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• Oil for frying

Instructions

1. Marinate the Wings: In a large bowl, combine soy sauce, vinegar, minced garlic, black pepper, paprika, brown sugar, and salt. Add the chicken wings and ensure they are well coated. Cover and marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor.
2. Prepare for Frying: Heat oil in a deep pan over medium heat. Make sure there’s enough oil to fully submerge the wings.
3. Fry the Wings: Remove the wings from the marinade and let any excess liquid drip off. Carefully place the wings in the hot oil, frying in batches to avoid overcrowding. Cook for about 8-10 minutes or until golden brown and crispy, flipping halfway through.
4. Drain and Serve: Once cooked, remove the wings from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce, like garlic mayo or spicy vinegar.

Adobo Quinoa Salad

Adobo Quinoa Salad is a refreshing twist on the classic Filipino dish. This salad combines the savory flavors of adobo with the nutty texture of quinoa, making it a satisfying and nutritious meal. It’s perfect for lunch or as a side dish at dinner.

The salad is easy to prepare and packed with vibrant ingredients like cherry tomatoes and creamy avocado. The blend of spices from the adobo enhances the quinoa, giving every bite a burst of flavor. Whether you’re looking for a hearty meal or a light treat, this salad hits the spot.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 lb chicken thighs, cooked and shredded
• 1/2 cup cherry tomatoes, halved
• 1 avocado, diced
• 1 cup fresh spinach, chopped
• 2 tablespoons soy sauce
• 1 tablespoon vinegar
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water. In a saucepan, bring water to a boil and add the quinoa. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool.
2. In a large bowl, combine the shredded chicken with soy sauce, vinegar, garlic powder, salt, and pepper. Toss until chicken is evenly coated.
3. Once the quinoa has cooled, add it to the bowl with the chicken mixture. Stir in cherry tomatoes, avocado, and spinach.
4. Drizzle with olive oil, toss gently, and adjust seasoning if needed. Serve chilled or at room temperature.

Adobo Soup with Vegetables

Adobo soup with vegetables is a comforting dish that combines the rich, savory flavors of traditional Filipino adobo with a light and nourishing broth. It’s a delightful twist on the classic adobo, perfect for warming you up on a chilly day. The tender meat, combined with fresh vegetables, creates a wholesome meal that is both satisfying and easy to prepare.

This recipe is simple enough for anyone to tackle, making it an excellent option for a weeknight dinner. The blend of soy sauce, vinegar, and spices gives the soup a delicious tang, while the veggies add color and nutrients. Once you try this version of adobo, you might find yourself craving it regularly!

Ingredients

• 1 lb chicken thighs, bone-in
• 4 cups chicken broth
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 cup potatoes, diced
• 1 cup bell peppers, sliced
• 1 cup green beans, trimmed
• 1/4 cup soy sauce
• 1/4 cup vinegar
• 2 tablespoons cooking oil
• 1 teaspoon black pepper
• 2 green onions, chopped (for garnish)

Instructions

1. In a large pot, heat the cooking oil over medium heat. Sauté the onion and garlic until fragrant.
2. Add the chicken thighs and cook until browned on all sides.
3. Pour in the soy sauce, vinegar, and black pepper. Allow it to simmer for about 5 minutes.
4. Add the chicken broth and potatoes. Bring to a boil, then reduce heat to low and cover. Cook for 20 minutes.
5. Add the bell peppers and green beans. Continue to simmer for another 10 minutes, or until the vegetables are tender.
6. Serve hot, garnished with chopped green onions.

Adobo Pizza with Fresh Basil

Adobo pizza combines two beloved cuisines into a delicious and satisfying dish. The savory flavors of Filipino adobo, typically made with marinated meat, meld beautifully with the cheese and tomato base of a classic pizza. This recipe is not only full of flavor but also simple enough to make for a weeknight dinner or a fun gathering with friends.

The smoky, tangy taste of the adobo sauce pairs perfectly with the gooey cheese and a hint of freshness from the basil. You’ll love how the familiar flavors of adobo give a unique twist to pizza, making it a hit for everyone at the table.

Ingredients

• 1 pre-made pizza crust
• 1 cup cooked adobo chicken, shredded
• 1 cup pizza sauce
• 1 1/2 cups mozzarella cheese, shredded
• 1/4 cup fresh basil leaves
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 475°F (245°C).
2. Roll out the pizza crust on a floured surface and transfer to a baking sheet or pizza stone.
3. Spread the pizza sauce evenly over the crust.
4. Top with shredded mozzarella cheese, leaving some edges for the crust.
5. Add the shredded adobo chicken on top of the cheese.
6. Drizzle olive oil over the pizza and season with salt and pepper.
7. Bake in the preheated oven for about 12-15 minutes, or until the cheese is bubbly and the crust is golden brown.
8. Remove from the oven and sprinkle fresh basil leaves on top before slicing and serving.

Adobo Stuffed Bell Peppers

Adobo stuffed bell peppers bring a delightful twist to the classic Filipino dish. This recipe combines the rich, savory flavors of adobo with the freshness of bell peppers, creating a colorful and satisfying meal. It’s an easy dish to prepare, making it perfect for a weeknight dinner or a special occasion.

The peppers are filled with a mixture of marinated meat, rice, and spices, then topped with cheese for that extra layer of goodness. Each bite offers a burst of flavor and texture that highlights the essence of adobo while being both fun and visually appealing.

Ingredients

• 4 large bell peppers (any color)
• 1 lb chicken or pork, cubed
• 1 cup cooked rice
• 1/4 cup soy sauce
• 1/4 cup vinegar
• 4 cloves garlic, minced
• 1 onion, chopped
• 1 teaspoon black pepper
• 1 teaspoon bay leaves, crushed
• 1 cup shredded cheese (cheddar or mozzarella)
• 2 tablespoons olive oil
• Salt to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the meat with soy sauce, vinegar, garlic, onion, pepper, and bay leaves. Marinate for at least 30 minutes.
3. In a skillet, heat olive oil over medium heat. Sauté the marinated meat until cooked through, about 10-15 minutes. Add cooked rice and mix well.
4. Cut the tops off the bell peppers and remove the seeds. Stuff each pepper with the adobo rice mixture.
5. Place the stuffed peppers in a baking dish. Sprinkle cheese on top of each pepper.
6. Bake for 25-30 minutes until the peppers are tender and the cheese is melted and bubbly.
7. Let cool slightly before serving. Enjoy your adobo stuffed bell peppers!

Adobo Casserole with Cheese

This Adobo Casserole with Cheese combines the classic flavors of Filipino adobo with the comforting layers of a casserole. The tangy and savory taste of the adobo pairs perfectly with melted cheese, making it a delightful dish that appeals to both traditionalists and those looking for something new. Plus, it’s pretty straightforward to make, making it ideal for a family dinner or a potluck.

The casserole is loaded with tender chicken, rich sauce, and gooey cheese, creating a harmonious blend of flavors that everyone will love. It’s a simple one-pan meal that you can prepare ahead of time and bake when you’re ready to serve, which is a real bonus for busy weeknights!

Ingredients

• 2 lbs chicken thighs, cut into pieces
• 1/2 cup soy sauce
• 1/2 cup vinegar
• 1 head of garlic, minced
• 1 onion, chopped
• 2 bay leaves
• 1 teaspoon black pepper
• 1 cup chicken broth
• 3 cups cooked pasta (penne or macaroni)
• 2 cups shredded cheese (cheddar and mozzarella mix)
• 1/4 cup chopped green onions for garnish

Instructions

1. Marinate the Chicken: In a large bowl, combine chicken, soy sauce, vinegar, minced garlic, onion, bay leaves, and black pepper. Let it marinate for at least 30 minutes.
2. Cook the Chicken: In a large skillet, cook the marinated chicken over medium heat until browned. Add chicken broth and simmer for about 30 minutes until the chicken is tender.
3. Prepare the Casserole: Preheat your oven to 350°F (175°C). In a baking dish, mix the cooked pasta with the chicken and sauce until well combined.
4. Add Cheese: Top the pasta mixture with shredded cheese, ensuring it’s evenly spread.
5. Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
6. Garnish: Remove from the oven and sprinkle with chopped green onions before serving.

Adobo Burger with Garlic Aioli

This Adobo Burger with Garlic Aioli brings a delightful twist to the classic burger. The savory flavors of Filipino adobo are infused into a juicy burger patty, creating a unique and satisfying meal. The garlic aioli adds a creamy kick that complements the rich taste of the adobo, making each bite extra special.

What’s great about this recipe is that it’s easy to prepare and perfect for any cook, whether you’re just starting out or you’re a kitchen pro. With simple ingredients and straightforward steps, you’ll have a delicious burger that’s sure to impress your friends and family.

Ingredients

• 1 lb ground beef
• 2 tablespoons soy sauce
• 2 tablespoons vinegar
• 4 cloves garlic, minced
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• 4 burger buns
• 1 cup lettuce leaves
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder

Instructions

1. In a bowl, combine the ground beef, soy sauce, vinegar, minced garlic, and black pepper. Mix until well incorporated.
2. Form the mixture into four equal patties.
3. Heat olive oil in a skillet over medium heat. Cook the patties for about 5-6 minutes on each side or until they reach your desired doneness.
4. While the burgers cook, prepare the garlic aioli by mixing mayonnaise, lemon juice, and garlic powder in a small bowl.
5. Once the patties are cooked, toast the burger buns lightly in the skillet or oven.
6. Assemble the burgers by placing a lettuce leaf on the bottom bun, followed by the cooked patty and a generous dollop of garlic aioli. Top with the other half of the bun and serve immediately.

Adobo Salad with Avocado Dressing

This Adobo Salad with Avocado Dressing is a fresh and vibrant twist on a classic Filipino dish. Combining tender adobo chicken with crisp greens and a creamy avocado dressing, this salad is both satisfying and nutritious. It’s simple to whip up, making it perfect for a quick lunch or a light dinner.

The blend of flavors is delightful, with the savory adobo complementing the creamy, zesty dressing. Whether you’re an adobo fan or new to the dish, this salad is sure to impress. It’s not just a meal; it’s an experience that highlights the essence of Filipino cuisine.

Ingredients

• 2 cups mixed salad greens
• 1 cup cooked chicken adobo, sliced
• 1 avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 2 green onions, chopped
• 1/4 cup cilantro leaves
• 1/4 cup Greek yogurt
• 1 ripe avocado
• 1 tablespoon lime juice
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Prepare the Dressing: In a blender, combine Greek yogurt, ripe avocado, lime juice, garlic powder, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
2. Assemble the Salad: On a large plate, arrange the mixed greens. Top with sliced adobo chicken, avocado slices, cherry tomatoes, and chopped green onions.
3. Dress the Salad: Drizzle the avocado dressing generously over the salad. Garnish with cilantro leaves.
4. Serve: Enjoy immediately while fresh!

Adobo Nachos with Cheese Sauce

Adobo nachos bring a delightful twist to a classic dish, combining the rich flavors of Filipino adobo with the crunchy goodness of tortilla chips. The tangy, savory taste of marinated meat layered over crispy chips creates a satisfying snack or appetizer that’s sure to please any crowd. Plus, the melty cheese sauce adds an extra creaminess that elevates the entire experience.

This recipe is simple to make, perfect for gatherings or a cozy movie night at home. With just a few ingredients and steps, you can whip up a batch of these scrumptious nachos in no time. Get ready for a flavor explosion!

Ingredients

• 2 cups cooked adobo meat, shredded
• 1 bag tortilla chips
• 1 cup shredded cheese (cheddar or your choice)
• 1 cup cheese sauce
• 1 jalapeño, sliced (optional)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Prepare the Oven: Preheat your oven to 350°F (175°C).
2. Layer the Chips: Spread the tortilla chips evenly on a baking sheet lined with parchment paper.
3. Add Adobo: Evenly distribute the shredded adobo meat over the chips.
4. Top with Cheese: Sprinkle the shredded cheese generously over the top of the nachos.
5. Bake: Place the baking sheet in the oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly.
6. Finish Up: Once done, remove from the oven and drizzle with cheese sauce. Top with sliced jalapeños and chopped cilantro.
7. Serve: Enjoy your flavorful adobo nachos hot and fresh!

Slow Cooker Adobo

Slow Cooker Adobo is a delightful and easy way to enjoy the rich flavors of this classic Filipino dish. Tender meat is simmered in a savory mix of soy sauce, vinegar, garlic, and spices, creating a dish that’s both tangy and aromatic. The slow cooker makes it simple, allowing all the flavors to meld together beautifully while you go about your day.

This recipe is perfect for busy weeknights or weekend gatherings. Just toss the ingredients in the slow cooker, set it, and let it do the work. The result is a comforting meal that’s sure to please everyone at the table.

Ingredients

• 2 lbs chicken thighs, skinless
• 1/2 cup soy sauce
• 1/4 cup vinegar (preferably cane vinegar)
• 1 onion, sliced
• 6 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 tablespoon brown sugar
• 1 cup water
• Salt and pepper to taste

Instructions

1. Prepare the Ingredients: In a bowl, combine soy sauce, vinegar, minced garlic, brown sugar, and black peppercorns.
2. Mix and Marinate: Place the chicken thighs in the slow cooker. Pour the marinade over the chicken, then add the sliced onions and bay leaves on top.
3. Add Water: Pour in the water to ensure the chicken is submerged. Season with salt and pepper to taste.
4. Cook: Cover and set the slow cooker on low for 6-8 hours or high for 3-4 hours, until the chicken is tender.
5. Serve: Once done, remove the bay leaves. Serve the adobo with steamed rice to soak up the delicious sauce.

Grilled Adobo Skewers

Grilled Adobo Skewers bring a fun twist to the classic Filipino dish. Marinated pieces of chicken, infused with the tangy and savory flavors of soy sauce, vinegar, and garlic, are skewered with vibrant bell peppers for a delicious, smoky finish. This dish is perfect for barbecues and gatherings, offering a delightful blend of taste and ease.

Not only are these skewers simple to make, but they’re also a great way to impress your friends and family. The combination of tender chicken and grilled vegetables creates a satisfying meal that packs a flavor punch. Perfect for any occasion, these skewers can be served with rice or enjoyed on their own!

Ingredients

• 1 lb chicken thighs, cut into bite-sized pieces
• 1/4 cup soy sauce
• 1/4 cup vinegar
• 4 cloves garlic, minced
• 1 tablespoon brown sugar
• 1/2 teaspoon black pepper
• 1 bell pepper (red, green, or yellow), cut into chunks
• 1 onion, cut into wedges
• Skewers (soaked in water if wooden)

Instructions

1. Marinate the Chicken: In a bowl, combine soy sauce, vinegar, minced garlic, brown sugar, and black pepper. Add the chicken pieces and mix well. Cover and marinate in the refrigerator for at least 30 minutes.
2. Prepare the Skewers: Thread marinated chicken, bell pepper chunks, and onion wedges onto the skewers, alternating between ingredients.
3. Grill the Skewers: Preheat the grill to medium-high heat. Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally until the chicken is cooked through and has nice grill marks.
4. Serve: Remove from the grill and let cool slightly before serving. Enjoy your grilled adobo skewers hot with a side of rice or your favorite dipping sauce!

Adobo Lentil Stew

Adobo Lentil Stew is a hearty dish that combines the rich flavors of traditional Filipino adobo with the wholesome goodness of lentils. This stew is both savory and slightly tangy, making it a comforting choice for any meal. Its simple preparation makes it perfect for a weeknight dinner, and it’s packed with nutrition.

The recipe is easy to follow and can be made in under an hour, allowing you to enjoy a delicious homemade meal without the fuss. Serve this stew with crusty bread for a delightful experience that warms both the body and soul.

Ingredients

• 1 cup lentils, rinsed
• 1 tablespoon cooking oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 medium tomatoes, diced
• 1/4 cup soy sauce
• 1/4 cup vinegar
• 2 cups vegetable broth
• 1 teaspoon bay leaves
• 1 teaspoon black pepper
• 1/2 teaspoon paprika
• Salt to taste
• Fried onions for garnish

Instructions

1. In a large pot, heat the cooking oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and the onions are translucent.
2. Add the diced tomatoes and cook until softened.
3. Stir in the rinsed lentils, soy sauce, vinegar, vegetable broth, bay leaves, black pepper, and paprika. Bring to a boil.
4. Reduce the heat, cover, and let simmer for about 30 minutes, or until the lentils are tender. Stir occasionally, adding more broth if necessary.
5. Season with salt to taste before serving. Top with fried onions for an extra crunch and flavor.

📌 Prep Time: 15 mins | Cook Time: 45 mins | Servings: 4

🛒 Ingredients

✔️ 500g canned corned beef (chunky style works best)
✔️ 8 cups water
✔️ 1 medium onion, quartered
✔️ 2 medium tomatoes, quartered
✔️ 1 radish (labanos), sliced
✔️ 10 string beans (sitaw), cut into 2-inch pieces
✔️ 1 medium eggplant, sliced
✔️ 1 small taro (gabi), peeled and quartered
✔️ 1 bunch water spinach (kangkong), leaves and tender stems only
✔️ 2-3 pieces green chili (siling haba)
✔️ 2 tbsp fish sauce (patis)
✔️ 1 pack (22g) sinigang mix (tamarind-based) or fresh tamarind extract
✔️ Salt and pepper to taste

🔥 Directions

Step 1: Prepare the Broth

1️⃣ In a large pot, bring 8 cups of water to a boil.
2️⃣ Add onions, tomatoes, and taro. Simmer for 10 minutes until the taro softens.

Step 2: Add the Corned Beef & Vegetables

3️⃣ Stir in the corned beef, breaking it into chunks. Simmer for another 10 minutes.
4️⃣ Add radish, eggplant, and string beans. Let cook for 5 minutes.

Step 3: Season & Add Greens

5️⃣ Pour in the sinigang mix (or tamarind extract) and stir well. Adjust the sourness to taste.
6️⃣ Season with fish sauce, salt, and pepper. Add the green chilies.
7️⃣ Lastly, add the kangkong and turn off the heat. Let the residual heat wilt the leaves.

Step 4: Serve & Enjoy!

🥄 Serve hot with steamed rice and enjoy this hearty, tangy sinigang twist!

🍽️ What to Pair with Corned Beef Sinigang

This rich and tangy dish pairs perfectly with Tortang Talong for a satisfying balance of smoky and sour flavors.

🛒 Best Ingredient Brands to Use

✔️ Corned Beef: Purefoods Chunky Corned Beef or Delimondo Ranch Style for the best texture
✔️ Sinigang Mix: Knorr Sinigang sa Sampalok for a well-balanced sourness
✔️ Fish Sauce: Rufina or Datu Puti for an authentic umami kick

📜 The Story Behind Corned Beef Sinigang

Corned Beef Sinigang is a creative twist on the traditional sinigang, swapping out fresh meat for the convenience and bold flavor of corned beef. This dish is perfect for those who love sinigang but want a quicker, richer version. It’s a fusion of comfort food and Filipino ingenuity, often enjoyed on rainy days or when you’re craving something both hearty and tangy.

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 4

🛒 Ingredients

For the Grilled Chicken:

✔️ 2 boneless, skinless chicken breasts
✔️ 1 tbsp olive oil
✔️ 1 tsp garlic powder
✔️ ½ tsp salt & ½ tsp black pepper
✔️ ½ tsp paprika (for color & smoky flavor)

For the Alfredo Sauce:

✔️ 2 tbsp butter
✔️ 3 cloves garlic, minced
✔️ 1 ½ cups heavy cream
✔️ 1 cup grated Parmesan cheese
✔️ ½ tsp salt & ¼ tsp black pepper
✔️ ¼ tsp nutmeg (optional, for depth of flavor)

For the Pasta:

✔️ 250g fettuccine or spaghetti pasta
✔️ 4 cups water (for boiling)
✔️ 1 tsp salt

For Garnish:

✔️ 2 tbsp chopped parsley
✔️ Extra Parmesan cheese for topping

🔥 Directions

Step 1: Grill the Chicken

1️⃣ Rub chicken breasts with olive oil, garlic powder, salt, black pepper, and paprika.
2️⃣ Heat a grill pan over medium-high heat and cook for 5-7 minutes per side until golden brown and cooked through.
3️⃣ Let rest for 5 minutes, then slice into strips.

Step 2: Cook the Pasta

4️⃣ Boil fettuccine or spaghetti pasta in salted water until al dente (about 10-12 minutes). Drain and set aside.

Step 3: Make the Alfredo Sauce

5️⃣ In a pan over medium heat, melt butter and sauté garlic until fragrant.
6️⃣ Pour in heavy cream and let it simmer for 2 minutes.
7️⃣ Stir in Parmesan cheese, salt, black pepper, and nutmeg. Mix until smooth.

Step 4: Combine Everything

8️⃣ Toss the cooked pasta into the Alfredo sauce, coating evenly.
9️⃣ Plate the pasta, top with sliced grilled chicken, and sprinkle with parsley and extra Parmesan.

Step 5: Serve & Enjoy!

🔹 Serve hot with garlic bread on the side!

🔎 Tips for the Best Alfredo with Grilled Chicken

✔️ Use freshly grated Parmesan for a smooth and creamy sauce.
✔️ Don’t overcook the chicken—keep it juicy by letting it rest before slicing.
✔️ Toss the pasta in the sauce while it’s hot to help it absorb the flavors.
✔️ A pinch of nutmeg enhances the richness of the Alfredo sauce.

🍽️ What to Pair with Alfredo with Grilled Chicken

Enjoy this creamy pasta with Caesar Salad for a refreshing contrast or Garlic Butter Mushrooms for an extra umami boost.

📜 The Story Behind Alfredo with Grilled Chicken

Fettuccine Alfredo is an Italian-inspired comfort dish, but it has become a Filipino favorite for its rich, creamy texture and simple yet indulgent flavors. The addition of grilled chicken brings a smoky depth, making it heartier and more satisfying. In the Philippines, this dish is often served in celebrations and pasta buffets, loved for its balance of savory, cheesy, and garlicky goodness.

🛒 Best Ingredient Brands to Use

✔️ Pasta: Del Monte or Barilla for high-quality, firm fettuccine or spaghetti
✔️ Cheese: Magnolia or Emborg Parmesan for authentic creamy flavor
✔️ Cream: Nestlé All-Purpose Cream for a smooth and rich Alfredo sauce
✔️ Butter: Anchor or Elle & Vire for a creamy, high-quality base
✔️ Olive Oil: Borges or Filippo Berio for the best grilled chicken flavor

Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Servings: 4

🛒 Ingredients

✔️ 4 hotdog buns
✔️ 4 jumbo red hotdogs (Filipino-style)
✔️ 1 cup shredded quick-melt cheese
✔️ 4 lettuce leaves
✔️ ¼ cup mayonnaise
✔️ ¼ cup banana ketchup
✔️ 2 tbsp butter (for toasting)
✔️ 1 tsp sugar (optional, for a sweet-savory touch)

🔥 Directions

Step 1: Cook the Hotdogs

1️⃣ In a pan over medium heat, fry the hotdogs until slightly charred, about 5 minutes. You can also grill them for extra smoky flavor.

Step 2: Toast the Buns

2️⃣ Spread butter inside the hotdog buns and toast them in a pan until golden brown.

Step 3: Assemble the Overload Bun

3️⃣ Spread a layer of mayonnaise and banana ketchup inside each bun.
4️⃣ Place a lettuce leaf inside each bun, followed by the hotdog.
5️⃣ Generously top with shredded cheese. Keeping it shredded adds a rich, creamy bite.

Step 4: Serve & Enjoy!

6️⃣ Serve immediately while the cheese is fresh and the buns are still warm!

🔎 Tips for the Best Hotdog Cheese Bun Overload

✔️ Use jumbo or premium red hotdogs for that signature Filipino taste.
✔️ Toast the buns with butter for extra flavor and crunch.
✔️ Lettuce adds a fresh bite that balances the richness of the cheese and hotdog.
✔️ Go all out with toppings! Try adding crispy fried onions or pickle relish for an extra kick.

🍽️ What to Pair with Hotdog Cheese Bun Overload

This overloaded hotdog bun is perfect with Pritong Kamote Fries for a crunchy side or Sago’t Gulaman for a refreshing drink.

🛒 Best Ingredient Brands to Use

✔️ Hotdog: Tender Juicy or King Sue for the juiciest, most flavorful hotdogs
✔️ Cheese: Eden or Che-Vital for that creamy, slightly salty shredded goodness
✔️ Buns: Gardenia Hotdog Buns for the perfect soft and fluffy texture
✔️ Banana Ketchup: UFC or Papa for that authentic Pinoy sweet-savory taste
✔️ Mayonnaise: Lady’s Choice for the creamiest, best-tasting mayo

📜 The Story Behind Hotdog Cheese Bun Overload

Hotdog sandwiches are a Filipino street food favorite, often sold in food stalls outside schools, parks, and busy streets. The combination of sweet banana ketchup, creamy mayo, and shredded cheese gives it that distinct Pinoy flavor—a mix of sweet, savory, and tangy goodness. Lettuce adds a fresh crunch, balancing the richness of the loaded toppings. This version is inspired by the overloaded hotdogs found in Manila’s night markets and street carts, where more cheese means more happiness!

📌 Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 25 mins | Servings: 4

🛒 Ingredients:

For the Squid:

✔️ 2 large squid, cleaned and scored
✔️ 1 tbsp calamansi or lemon juice
✔️ ½ tsp salt
✔️ ¼ tsp black pepper
✔️ 1 tbsp cooking oil

For the Teriyaki Sauce:

✔️ 3 tbsp soy sauce
✔️ 2 tbsp mirin (or substitute with honey + vinegar)
✔️ 1 tbsp brown sugar
✔️ 1 tbsp oyster sauce
✔️ 1 tbsp grated ginger
✔️ 2 cloves garlic, minced
✔️ 1 tsp cornstarch dissolved in 2 tbsp water

For Garnish:

✔️ 1 tbsp toasted sesame seeds
✔️ 2 stalks green onions, sliced

🔥 Directions:

Step 1: Prepare the Squid

1️⃣ Clean the squid thoroughly, removing the beak and inner cartilage. Score the body lightly to allow the flavors to absorb.
2️⃣ Marinate with calamansi juice, salt, and pepper for 10 minutes.

Step 2: Make the Teriyaki Sauce

3️⃣ In a saucepan, combine soy sauce, mirin, brown sugar, oyster sauce, ginger, and garlic over low heat.
4️⃣ Simmer for 3–4 minutes until slightly thickened.
5️⃣ Stir in the cornstarch slurry and cook until the sauce becomes glossy. Set aside.

Step 3: Grill or Sear the Squid

6️⃣ Heat cooking oil in a grill pan or skillet over medium-high heat.
7️⃣ Sear the squid for 1–2 minutes per side until lightly charred and tender. (Do not overcook to avoid toughness.)

Step 4: Sizzle & Serve

8️⃣ Heat a sizzling plate and brush lightly with oil.
9️⃣ Place the grilled squid on the hot plate and drizzle with the teriyaki sauce.
🔟 Garnish with sesame seeds and green onions.

🔥 Serve immediately while sizzling hot!

🔎 Tips for Perfect Sizzling Teriyaki Squid

✔️ Don’t overcook the squid—it only needs 1-2 minutes per side to stay tender.
✔️ For deeper flavor, let the squid marinate for 30 minutes before cooking.
✔️ Want more caramelization? Brush some extra teriyaki sauce while grilling.
✔️ Use a sizzling plate for that restaurant-style presentation!

🍽️ What to Pair with Sizzling Teriyaki Squid

This dish pairs well with Chop Suey—the fresh, crunchy vegetables complement the sweet and savory teriyaki sauce perfectly.

🛒 Best Ingredient Brands to Use

✔️ Soy Sauce: Kikkoman or Silver Swan for authentic umami.
✔️ Oyster Sauce: Lee Kum Kee for a rich, savory depth.
✔️ Mirin Substitute: Use honey + apple cider vinegar for a close match.

📜 The Story Behind Sizzling Teriyaki Squid

Sizzling Teriyaki Squid combines Japanese teriyaki flavors with the Filipino sizzling plate experience. This dish is a street food favorite in the Philippines, often served in seaside restaurants and dampa-style eateries. The balance of sweet, salty, and smoky flavors makes it an irresistible seafood dish for any occasion.

📌 Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 4

🛒 Ingredients:

Vegetables:

✔️ 1 cup cauliflower, cut into florets
✔️ 1 cup broccoli, cut into florets
✔️ 1 medium carrot, sliced diagonally
✔️ 1 red bell pepper, sliced into strips
✔️ 1 green bell pepper, sliced into strips
✔️ 1 cup young corn, sliced
✔️ 1 cup snow peas (chicharo)
✔️ 1 cup cabbage, roughly chopped

Protein (Choose One or Combine):

✔️ 200g chicken breast, sliced thinly
✔️ 200g pork, sliced thinly
✔️ 200g shrimp, peeled and deveined
✔️ 100g liver, sliced thinly (optional)

Sauce & Seasoning:

✔️ 3 cloves garlic, minced
✔️ 1 small onion, sliced
✔️ 1 ½ tbsp soy sauce
✔️ 1 tbsp oyster sauce
✔️ 1 ½ cups chicken broth or water
✔️ 1 tbsp cornstarch dissolved in 3 tbsp water (for thickening)
✔️ ½ tsp salt
✔️ ½ tsp ground black pepper
✔️ 1 tbsp cooking oil

🔥 Directions:

Step 1: Sauté the Aromatics

1️⃣ Heat oil in a wok or large pan over medium heat.
2️⃣ Sauté garlic and onion until fragrant.

Step 2: Cook the Protein

3️⃣ Add the chicken, pork, or liver and cook until lightly browned.
4️⃣ If using shrimp, add it last and cook until pink (about 2 minutes).

Step 3: Add Vegetables & Sauce

5️⃣ Pour in chicken broth, soy sauce, and oyster sauce. Stir well.
6️⃣ Add carrots, young corn, and cauliflower. Cover and cook for 3 minutes.
7️⃣ Add broccoli, bell peppers, and snow peas. Cook for another 3 minutes.
8️⃣ Stir in cabbage and let it cook for 1 minute.

Step 4: Thicken & Serve

9️⃣ Pour in the cornstarch slurry and mix until the sauce thickens.
🔟 Season with salt & pepper to taste.

🔥 Serve hot with steamed rice!

🔎 Tips for the Best Chop Suey

✔️ Use high heat when stir-frying to keep the vegetables crisp and vibrant.
✔️ Add the vegetables in stages, starting with the firmest ones to ensure even cooking.
✔️ Don’t overcook the cabbage—it should still have a slight crunch.
✔️ For extra umami, add a few drops of sesame oil before serving.

🍽️ What to Pair with Chop Suey

Chop Suey pairs well with Pritong Galunggong—the crispiness of the fried fish contrasts beautifully with the saucy vegetables.

🛒 Best Ingredient Brands to Use

✔️ Oyster Sauce: Try Lee Kum Kee for an authentic, rich umami flavor.
✔️ Soy Sauce: Silver Swan or Marca Piña for the perfect balance of saltiness.
✔️ Cornstarch: Argo or Kingsford for smooth thickening.

📜 The Story Behind Chop Suey

Chop Suey is a stir-fried vegetable dish with Chinese origins that became a Filipino household favorite. With its colorful mix of vegetables and choice of protein, it’s a healthy, budget-friendly meal perfect for busy days. Whether enjoyed with steamed rice or as a side dish, its savory, umami-packed sauce makes every bite satisfying.

📌 Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Servings: 4

🛒 Ingredients

✔️ 1 cup mung beans (monggo)
✔️ 4 cups water
✔️ 1 tbsp cooking oil
✔️ 3 cloves garlic (minced)
✔️ 1 small onion (chopped)
✔️ 1 medium tomato (diced)
✔️ 1 ½ cups coconut milk (gata)
✔️ 1 cup malunggay leaves (or spinach as an alternative)
✔️ ½ tsp salt (adjust to taste)
✔️ ¼ tsp black pepper
✔️ 1 tbsp fish sauce (optional, for extra umami)

🔥 Directions

Step 1: Toast & Cook the Monggo

1️⃣ Rinse mung beans thoroughly under running water.
2️⃣ In a dry pan over medium heat, toast the mung beans for 3-5 minutes until fragrant and lightly browned.
3️⃣ Transfer to a pot, add water, and bring to a boil. Simmer for 30 minutes or until the beans are soft. Mash lightly with a spoon for a thicker consistency.

Step 2: Sauté the Aromatics

4️⃣ In another pan, heat cooking oil over medium heat.
5️⃣ Sauté garlic until golden brown, then add onions and tomatoes. Cook until softened and fragrant.

Step 3: Combine & Simmer

6️⃣ Pour the sautéed mixture into the pot with the softened mung beans. Stir well.
7️⃣ Add coconut milk and simmer for another 5 minutes.
8️⃣ Season with salt, black pepper, and fish sauce (if using). Stir to combine.

Step 4: Add Greens & Serve

9️⃣ Stir in malunggay leaves and let it cook for another 2 minutes.
🔟 Turn off the heat and let it rest for a few minutes before serving.

🔥 Serve hot with steamed rice and enjoy this comforting, nutritious dish!

🔎 Tips for the Best Ginataang Monggo

✔️ Toast the mung beans – This enhances their nutty flavor.
✔️ Adjust consistency – Mash some of the beans for a creamier texture or leave them whole for a soupier consistency.
✔️ Use fresh coconut milk – If available, fresh gata provides the richest flavor.
✔️ Make it heartier – Add sliced shrimp, fried dried fish, or pork bits for extra protein.

🍽️ What to Pair with Ginataang Monggo

Ginataang Monggo pairs well with Tortang Talong! The smoky, egg-battered eggplant balances the creamy texture of the monggo dish. Want to try it? Check out the Tortang Talong recipe!

🛒 Best Ingredient Brands to Use

✔️ Coconut Milk: Use high-quality canned coconut milk or fresh gata for the best flavor.
✔️ Mung Beans: Choose clean, unpolished mung beans for better texture and taste.
✔️ Fish Sauce: A splash of premium fish sauce enhances the umami flavor.

📜 The Story Behind Ginataang Monggo

Ginataang Monggo is a comforting Filipino dish that blends the nutty taste of mung beans with the rich, creamy texture of coconut milk. It is a staple in many households, often enjoyed during rainy days or as a nutritious everyday meal. Some versions add shrimp, dried fish, or even pork for extra depth of flavor.

📌 Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 2

Ingredients

• 2 large eggplants (talong) – Choose firm, deep purple ones for best results.
• 2 large eggs – Preferably free-range for a richer taste.
• ½ tsp salt – Adjust to taste.
• ¼ tsp black pepper – Freshly ground for better aroma.
• ½ tsp garlic powder (optional) – Adds depth of flavor.
• ¼ cup cooking oil – Golden Fiesta or Baguio Oil work well for frying.

Directions

Step 1: Grill the Eggplants

• Using an open flame or stovetop burner, roast the eggplants until the skin is charred and soft, turning occasionally for even cooking.
• Once done, let them cool slightly, then peel off the blackened skin while keeping the stem intact.
• Flatten each eggplant with a fork, spreading it out into an oval shape.

Step 2: Prepare the Egg Mixture

• In a bowl, beat the eggs with salt, black pepper, and garlic powder (if using).
• Dip the flattened eggplants into the beaten eggs, ensuring they are well-coated.

Step 3: Fry the Tortang Talong

• Heat oil in a pan over medium heat.
• Carefully place one coated eggplant in the pan, pouring a little extra beaten egg on top.
• Fry for 2-3 minutes per side or until golden brown and crispy on the edges.
• Repeat for the second eggplant.

Step 4: Serve and Enjoy!

• Drain excess oil on paper towels. Serve hot with banana ketchup or spicy vinegar.

What to Pair with Tortang Talong

For a complete meal, pair Tortang Talong with Ginataang Monggo (mung bean stew with coconut milk). The creamy, slightly nutty flavors of the monggo dish perfectly balance the smoky, crispy texture of the eggplant omelet.

Best Ingredient Brands to Use

✔️ Eggs: Use fresh, high-quality eggs for a richer taste.
✔️ Cooking Oil: Choose a neutral oil for frying like Golden Fiesta or Baguio Oil.
✔️ Salt & Pepper: Freshly ground black pepper enhances the flavor.
✔️ Banana Ketchup: Use Jufran or UFC for an authentic Filipino touch.

The History of Tortang Talong

Tortang Talong is a staple in Filipino households, often served as a budget-friendly yet delicious meal. The dish’s origins are rooted in traditional Filipino cooking, where eggplant is commonly used due to its availability and versatility. It’s believed to have evolved from Spanish-influenced omelets but has retained a unique Pinoy twist with its smoky eggplant base.

Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Servings: 4

🛒 Ingredients

✔️ 1 kg pork mesentery (bulaklak)
✔️ 1 tbsp salt
✔️ 1 tbsp whole black peppercorns
✔️ 5 cloves garlic (crushed)
✔️ 4 cups water
✔️ 1 tbsp vinegar
✔️ Cooking oil (for deep frying)

For Dipping Sauce:
✔️ Spiced vinegar (sukang Iloko or cane vinegar)
✔️ Chopped red chilies (optional)
✔️ 1 tsp soy sauce (optional for extra umami)

🔥 Directions

Step 1: Clean the Bulaklak

1️⃣ Wash the pork mesentery thoroughly under running water.
2️⃣ Trim excess fat and remove any impurities.
3️⃣ Rub with salt and vinegar, then rinse well.

Step 2: Boil Until Tender

4️⃣ In a pot, add the pork bulaklak, water, garlic, salt, and peppercorns. Bring to a boil.
5️⃣ Simmer for 30–40 minutes or until tender.
6️⃣ Drain and let it cool completely. (For extra crispiness, chill in the fridge for 1 hour.)

Step 3: Fry Until Crispy

7️⃣ Heat enough oil in a deep pan over medium-high heat.
8️⃣ Fry the boiled bulaklak in batches until golden brown and crispy (about 3–5 minutes per batch).
9️⃣ Drain excess oil on paper towels.

Step 4: Serve & Enjoy!

🔥 Serve hot with spiced vinegar dipping sauce!

🔎 Tips for Extra Crunchy Chicharon Bulaklak

✔️ Double-fry method: Fry once at low heat to render fat, then fry again at high heat for ultimate crispiness.
✔️ Air-dry for 1 hour before frying to prevent oil splatter.
✔️ Use a wire strainer when frying to keep the pieces crispy and evenly cooked.
✔️ For less grease, place on a cooling rack after frying instead of paper towels.

🍽️ What to Pair with Chicharon Bulaklak

Chicharon Bulaklak pairs perfectly with an ice-cold beer or a refreshing soda. For an ulam pairing, try it with Laing (Spicy Taro Leaves in Coconut Milk)!

🛒 Best Ingredient Brands to Use

✔️ Vinegar: Sukang Iloko or Datu Puti for the best dipping sauce
✔️ Pork: Get fresh mesentery from a reputable butcher for best quality
✔️ Soy Sauce: Marca Piña or Silver Swan for added umami in the sauce

📜 The Story Behind Chicharon Bulaklak

Chicharon Bulaklak is a popular Filipino pulutan (beer snack) known for its crispy, savory, and addictive flavor. The name “bulaklak” (flower) comes from its frilly, curled-up shape after frying. Despite being high in cholesterol, it remains a beloved guilty pleasure, often served in Filipino gatherings and street food stalls. Traditionally enjoyed with sukang Iloko, its crunchy texture and tangy dip make it a must-try snack!