Category Archives: 2024

Flavorful Feasts: Pinoy Ulam Plan for March 24-30, 2024

Introduction:

Welcome back to our Pinoy Ulam Plan! This week, we’re thrilled to present a lineup of mouthwatering dishes that celebrate the vibrant flavors of Filipino cuisine. As we embark on another culinary adventure, we invite you to join us in exploring the diverse and delicious world of Pinoy food. From hearty stews to refreshing salads, each meal is thoughtfully curated to bring joy to your table and warmth to your soul. So, let’s fire up those stoves and get ready to indulge in a week of flavorful feasts!

Ensure your pantry is stocked with all the essentials for a delightful week of Filipino feasting:

Proteins:

Chicken thighs (1.5 kg)
Pork belly (1 kg)
Beef sirloin (1 kg)
Bangus (Milkfish, 2 pieces)
Shrimp (500g)
Eggs (1 dozen)

Vegetables:

Garlic (1 bulb)
Onion (1.5 kg)
Tomato (1.5 kg)
Bell peppers (1 red, 1 green, 1 yellow)
Eggplant (4 pieces)
Bitter melon (1 piece)
String beans (400g)
Kangkong (water spinach, 2 bunches)
Carrots (500g)
Radish (1 piece)
Potatoes (500g)
Squash (500g)
Okra (200g)
Zucchini (2 pieces)
Spinach (1 bunch)

Fruits:

Pineapple (1 small)
Green mango (2 pieces)
Ripe mangoes (4 pieces)
Banana (4 pieces)
Calamansi (1 dozen)
Lemons (2 pieces)

Staples:

Rice (10 cups)
Cooking oil (coconut or vegetable oil)
Soy sauce
Vinegar
Fish sauce
Salt
Pepper
Brown sugar
Coconut milk (2 cans)
Tomato sauce (1 can)
Tamarind soup mix (1 pack)
Spring roll wrappers (1 pack)

Others:

Peanut butter
Worcestershire sauce
Chicken broth cubes
Dried fish (optional)
Oyster sauce
Liver spread
Olives
Miso paste
Vinegar dipping sauce

Now, let’s delve into the enticing meal plan for March 24-30:

Sunday, March 24

Breakfast: Silog Trio (Tocino, Longganisa, and Tapa) with Garlic Rice and Fried Eggs
Recipe: Pan-fry tocino, longganisa, and tapa until caramelized. Serve with garlic rice and sunny-side-up eggs.

Lunch: Sinampalukang Manok (Chicken in Tamarind Soup)
Recipe: Boil chicken pieces with tamarind broth, tomatoes, onions, and chili peppers until tender. Add kangkong leaves and season with fish sauce.

Dinner: Ginataang Gulay with Hipon (Mixed Vegetables in Coconut Milk with Shrimp)
Recipe: Simmer mixed vegetables such as squash, string beans, and okra in coconut milk with shrimp, garlic, and onions. Season with fish sauce and chili peppers.

Monday, March 25

Breakfast: Champorado (Chocolate Rice Porridge) with Tuyo (Dried Fish)
Recipe: Cook glutinous rice with cocoa powder and sugar until thick and creamy. Serve with dried fish on the side.

Lunch: Pork Sinigang sa Bayabas (Pork in Guava Soup)
Recipe: Boil pork belly with guava broth, tomatoes, onions, and taro until tender. Add kangkong leaves and season with fish sauce.

Dinner: Bistek Tagalog (Filipino Beef Steak)
Recipe: Marinate beef sirloin in soy sauce, calamansi juice, garlic, and pepper. Pan-fry until cooked to desired doneness. Serve with onions on top.

Tuesday, March 26

Breakfast: Arroz Caldo (Chicken Congee)
Recipe: Simmer chicken pieces with rice, ginger, and garlic until thick and creamy. Serve with calamansi, hard-boiled eggs, and fried garlic on top.

Lunch: Bangus Belly Sinigang (Milkfish Belly Sour Soup)
Recipe: Boil bangus belly in tamarind broth with tomatoes, onions, and radish until tender. Add kangkong leaves and season with fish sauce.

Dinner: Pininyahang Manok (Chicken with Pineapple)
Recipe: Simmer chicken pieces in coconut milk with pineapple chunks, garlic, onions, and bell peppers. Season with fish sauce and pepper.

Wednesday, March 27

Breakfast: Pandesal with Kesong Puti (Local White Cheese) and Sliced Tomatoes
Recipe: Fill pandesal with kesong puti and sliced tomatoes. Serve as a sandwich for breakfast.

Lunch: Ginisang Upo at Hipon (Sauteed Bottle Gourd with Shrimp)
Recipe: Saute bottle gourd slices with shrimp, garlic, onions, and tomatoes until tender. Season with fish sauce and pepper.

Dinner: Chicken Afritada with Pineapple Chunks
Recipe: Saute chicken pieces with garlic, onions, and tomatoes. Add tomato sauce, pineapple chunks, potatoes, carrots, and bell peppers. Simmer until the chicken is tender.

Thursday, March 28

Breakfast: Pancit Bihon Guisado (Stir-Fried Rice Noodles)
Recipe: Stir-fry rice noodles with chicken, shrimp, garlic, onions, carrots, cabbage, and bell peppers. Season with soy sauce and oyster sauce.

Lunch: Inihaw na Liempo (Grilled Pork Belly)
Recipe: Marinate pork belly in a mixture of soy sauce, calamansi juice, garlic, and pepper. Grill until cooked and serve with vinegar dipping sauce.

Dinner: Beef Kaldereta (Beef Stew in Tomato Sauce)
Recipe: Saute beef chunks with garlic, onions, and tomatoes. Add tomato sauce, liver spread, potatoes, carrots, bell peppers, and olives. Simmer until the beef is tender and the sauce thickens.

Friday, March 29

Breakfast: Tortang Talong (Eggplant Omelette) with Garlic Fried Rice
Recipe: Grill eggplants until soft, peel off the skin and flatten. Dip in beaten eggs seasoned with salt and pepper. Fry until golden brown. Serve with garlic fried rice.

Lunch: Sinigang na Hipon sa Miso (Shrimp Sour Soup with Miso)
Recipe: Boil shrimp heads and shells to make broth. Strain and return to the pot. Add tomatoes, onions, radish, and miso paste. Simmer until vegetables are tender. Add shrimp and kangkong leaves.

Dinner: Chicken Tinola sa Papaya at Malunggay (Chicken Soup with Papaya and Moringa)
Recipe: Sauté garlic, ginger, and onions. Add chicken pieces and cook until browned. Pour water and bring to a boil. Add papaya slices and malunggay leaves. Season with fish sauce and pepper.

Saturday, March 30

Breakfast: Bangsilog (Bangus with Garlic Fried Rice and Fried Egg)
Recipe: Pan-fry bangus until crispy. Serve with garlic fried rice and fried egg.

Lunch: Pork Menudo
Recipe: Sauté garlic, onions, and tomatoes. Add pork cubes and cook until browned. Stir in tomato sauce, liver spread, potatoes, carrots, and bell peppers. Simmer until the pork is tender.

Dinner: Ginataang Langka with Tinapa (Jackfruit in Coconut Milk with Smoked Fish)
Recipe: Cook jackfruit in coconut milk with garlic, onions, and ginger. Add smoked fish flakes and simmer until jackfruit is tender and the sauce thickens. Serve hot.

There you have it! A week’s worth of delicious and varied Filipino dishes to enjoy. Bon appétit!

Savory Delights: Pinoy Ulam Plan for March 17-23 2024

Grocery List (Good for 3-4 Persons)

Before we get started, let’s ensure we have all the ingredients on hand. Here’s what you’ll need:

Proteins:

Chicken thighs (approx. 1.5 kg)
Pork belly (approx. 1 kg)
Beef sirloin (approx. 1 kg)
Bangus (Milkfish, 2 pieces)
Eggs (1 dozen)

Vegetables:

Garlic (1 bulb)
Onion (1.5 kg)
Tomato (approx. 1.5 kg)
Bell peppers (1 red, 1 green, 1 yellow)
Eggplant (4 pieces)
Bitter melon (1 piece)
String beans (400g)
Kangkong (water spinach, 2 bunches)
Carrots (500g)
Radish (1 piece)
Potatoes (500g)
Squash (500g)
Okra (200g)
Zucchini (2 pieces)
Spinach (1 bunch)

Fruits:

Green mango (2 pieces)
Ripe mangoes (4 pieces)
Pineapple (1 small)
Banana (4 pieces)
Calamansi (1 dozen)
Lemons (2 pieces)

Staples:

Rice (10 cups)
Cooking oil (preferably coconut or vegetable oil)
Soy sauce
Vinegar
Fish sauce
Salt
Pepper
Brown sugar
White sugar
Coconut milk (2 cans)
Tomato sauce (1 can)
Tamarind soup mix (1 pack)
Spring roll wrappers (1 pack)

Others:

Peanut butter (1 jar)
Worcestershire sauce
Chicken broth cubes
Honey

Now, let’s dive into the flavorful meal plan for the week:

Sunday, March 17

Breakfast: Chicken Arroz Caldo (Chicken Rice Porridge)
Recipe: Simmer chicken thighs with garlic, ginger, and rice until thick and creamy. Serve hot with calamansi, hard-boiled eggs, and fried garlic on top.

Lunch: Pork Binagoongan (Pork in Shrimp Paste)
Recipe: Sauté pork belly with garlic, onions, and tomatoes. Add shrimp paste and simmer until pork is tender. Serve with steamed rice and sliced green mangoes.

Dinner: Grilled Bangus (Grilled Milkfish)
Recipe: Marinate bangus in vinegar, garlic, and pepper. Grill until cooked through. Serve with tomato-onion relish and steamed rice.

Monday, March 18

Breakfast: Beef Tapa (Marinated Beef) with Garlic Fried Rice and Fried Eggs
Recipe: Marinate beef sirloin in soy sauce, calamansi juice, garlic, and sugar. Fry until crispy. Serve with garlic fried rice and sunny-side-up eggs.

Lunch: Ginisang Sayote (Sauteed Chayote) with Pork
Recipe: Sauté pork belly with garlic, onions, and tomatoes. Add sliced chayote and cook until tender. Season with fish sauce and pepper. Serve with steamed rice.

Dinner: Pinakbet (Mixed Vegetable Stew)
Recipe: Sauté garlic, onions, and tomatoes. Add sliced pork belly and cook until browned. Add sliced eggplant, bitter melon, string beans, and tomatoes. Season with shrimp paste and simmer until vegetables are tender.

Tuesday, March 19

Breakfast: Longsilog (Sweet Pork Sausage with Garlic Fried Rice and Sunny Side Up Eggs)
Recipe: Pan-fry sweet pork sausages until cooked through. Serve with garlic fried rice and sunny-side-up eggs.

Lunch: Sinigang na Hipon (Sour Shrimp Soup)
Recipe: Boil water and add shrimp heads and shells to make broth. Strain broth and return to pot. Add onions, tomatoes, and radish. Simmer until vegetables are tender. Add shrimp and kangkong leaves.

Dinner: Chicken Afritada (Chicken Stew)
Recipe: Sauté garlic, onions, and tomatoes. Add chicken thighs and cook until browned. Add potatoes, carrots, and bell peppers. Simmer until vegetables are tender.

Wednesday, March 20

Breakfast: Pandesal with Corned Beef Spread
Recipe: Toast pandesal and spread with corned beef spread. Serve with sliced tomatoes and salted eggs.

Lunch: Laing (Taro Leaves in Coconut Milk) with Crispy Liempo (Pork Belly)
Recipe: Simmer taro leaves in coconut milk with garlic, ginger, and shrimp paste until tender. Serve with crispy pork belly slices and steamed rice.

Dinner: Chicken Adobo Flakes with Garlic Rice and Atchara (Pickled Papaya)
Recipe: Shred leftover chicken adobo and pan-fry until crispy. Serve with garlic rice and pickled papaya.

Thursday, March 21

Breakfast: Champorado (Chocolate Rice Porridge)
Recipe: Cook glutinous rice with cocoa powder, sugar, and water until thick and creamy. Serve with evaporated milk and dried fish (optional).

Lunch: Pork Sinigang sa Miso (Sour Pork Soup with Miso)
Recipe: Boil water and add pork belly, onions, tomatoes, and radish. Simmer until pork is tender. Add tamarind soup mix and miso paste. Season with fish sauce. Add kangkong leaves before serving.

Dinner: Bangus Sisig (Milkfish Sisig)
Recipe: Grill bangus until cooked. Flake the meat and mix with sautéed garlic, onions, and chili peppers. Serve hot with calamansi and steamed rice.

Friday, March 22

Breakfast: Tortang Talong (Eggplant Omelette)
Recipe: Grill eggplants until soft. Peel off the skin and flatten. Dip in beaten eggs and fry until golden brown. Serve with garlic rice and tomato salad.

Lunch: Adobong Kangkong (Water Spinach Adobo) with Fried Bangus Belly
Recipe: Sauté kangkong stems in garlic, onions, and vinegar. Simmer until tender. Serve with crispy fried bangus belly and steamed rice.

Dinner: Beef Kaldereta Pie
Recipe: Make a pie crust and fill with leftover beef kaldereta. Bake until golden brown. Serve warm with mashed potatoes.

Saturday, March 23

Breakfast: Pancit Canton Guisado (Stir-Fried Egg Noodles)
Recipe: Sauté garlic, onions, and bell peppers. Add sliced pork belly and shrimp. Stir-fry until cooked. Add cooked egg noodles and mix well.

Lunch: Lumpiang Shanghai (Filipino Spring Rolls)
Recipe: Mix ground pork, minced onions, carrots, and garlic. Wrap mixture in spring roll wrappers and fry until golden brown. Serve with sweet and sour sauce.

Dinner: Chicken Tinola Rice Casserole
Recipe: Cook rice with ginger, garlic, and chicken broth. Top with leftover chicken tinola and bake until heated through. Serve hot.

There you have it! A delicious and diverse meal plan featuring Filipino-inspired dishes for the week of March 17-23. Enjoy exploring these flavors and satisfying your cravings! 🍽️🇵🇭

A Week of Pinoy Ulam Plan: March 10-16 2024

Grocery List (Good for 3-4 Persons)

Before diving into the recipes, let’s ensure we have all the ingredients on hand. Here’s a handy grocery list to help you prepare for the week ahead:

Proteins:

Chicken thighs (approx. 1.5 kg)
Pork belly (approx. 1 kg)
Beef sirloin (approx. 1 kg)
Tilapia fillets (8 pieces)
Eggs (1 dozen)
Corned beef (2 cans)
Ground pork (500g)
Squid (500g)
Bangus belly (500g)

Vegetables:

Garlic (1 bulb)
Onion (1.5 kg)
Tomato (approx. 1.5 kg)
Bell peppers (1 red, 1 green, 1 yellow)
Eggplant (4 pieces)
Bitter melon (1 piece)
String beans (400g)
Kangkong (water spinach, 2 bunches)
Carrots (500g)
Radish (1 piece)
Potatoes (500g)
Banana heart (1 piece)
Bottle gourd (1 piece)
Tomatoes (for salad)

Fruits:

Green mango (2 pieces)
Ripe mangoes (4 pieces)
Pineapple (1 small)
Banana (4 pieces)
Calamansi (1 dozen)
Lemons or calamansi (for salad)

Staples:

Rice
Oats (for pancakes)
Cooking oil (preferably coconut or vegetable oil)
Soy sauce
Vinegar
Fish sauce
Salt
Pepper
Brown sugar
White sugar
Cocoa powder
Sago pearls (250g)
Spring roll wrappers (1 pack)
Pandesal (1 dozen)

Canned Goods:

Coconut milk (2 cans)
Coconut cream (1 can)
Tomato sauce (1 can)
Tamarind soup mix (1 pack)
Lumpia sauce (for dipping, optional)

Others:

Peanut butter (1 jar)
Worcestershire sauce
Chicken broth cubes

Now that our ingredients are ready, let’s move on to the exciting part – the recipes!

Sunday, March 10

Breakfast: Garlic Fried Rice with Sunny Side Up Eggs

Recipe: Cook rice and set aside. In a pan, sauté minced garlic in oil until golden brown. Add rice and stir-fry until well-coated. Serve with sunny-side-up eggs.

Lunch: Pork Sinigang (Sour Pork Soup)

Recipe: In a pot, boil water and add pork belly, onions, tomatoes, and kangkong stems. Simmer until the pork is tender. Add tamarind soup mix and season with fish sauce. Add kangkong leaves before serving.

Dinner: Beef Stir-Fry with Bell Peppers

Recipe: Marinate beef slices in soy sauce, pepper, and garlic. Stir-fry beef until browned. Set aside. In the same pan, sauté bell peppers and onions. Add beef back into the pan and stir-fry until vegetables are tender.

Monday, March 11

Breakfast: Banana Oat Pancakes

Recipe: Blend bananas, oats, eggs, and a pinch of salt until smooth. Cook batter on a non-stick pan until golden brown. Serve with sliced bananas and honey.

Lunch: Ginataang Tilapia (Tilapia in Coconut Milk)

Recipe: In a pot, combine coconut milk, ginger, garlic, and tomatoes. Bring to a simmer and add tilapia fillets. Season with fish sauce and add chili peppers for extra heat.

Dinner: Chicken Adobo

Recipe: Marinate chicken thighs in soy sauce, vinegar, garlic, bay leaves, and peppercorns. Sauté marinated chicken until browned. Add marinade and simmer until chicken is cooked through.

Tuesday, March 12

Breakfast: Scrambled Eggs with Tomatoes and Onions

Recipe: Beat eggs and season with salt and pepper. Sauté tomatoes and onions until soft. Add beaten eggs and scramble until cooked through.

Lunch: Lumpiang Shanghai (Filipino Spring Rolls)

Recipe: Mix ground pork, minced onions, carrots, and garlic. Wrap mixture in spring roll wrappers and fry until golden brown. Serve with sweet and sour sauce.

Dinner: Beef Kare-Kare

Recipe: Boil beef sirloin until tender. Sauté garlic, onions, and peanut butter until fragrant. Add beef broth, annatto water, and beef. Simmer until the sauce thickens. Serve with blanched vegetables and shrimp paste.

Wednesday, March 13

Breakfast: Champorado (Chocolate Rice Porridge)

Recipe: Cook glutinous rice with cocoa powder, sugar, and water until thick and creamy. Serve with evaporated milk and dried fish (optional).

Lunch: Pinakbet (Mixed Vegetable Stew)

Recipe: Sauté garlic, onions, and tomatoes. Add sliced pork belly and cook until browned. Add sliced eggplant, bitter melon, string beans, and tomatoes. Season with shrimp paste and simmer until vegetables are tender.

Dinner: Chicken Tinola (Ginger Chicken Soup)

Recipe: Sauté garlic, onions, and ginger. Add chicken pieces and cook until browned. Add water and chicken broth cubes. Simmer until the chicken is tender. Add chili leaves before serving.

Thursday, March 14

Breakfast: Tapsilog (Marinated Beef with Garlic Fried Rice and Sunny Side Up Eggs)

Recipe: Marinate beef slices in soy sauce, calamansi juice, garlic, and pepper. Fry marinated beef until cooked. Serve with garlic fried rice and sunny-side-up eggs.

Lunch: Sinigang na Hipon (Sour Shrimp Soup)

Recipe: Boil water and add shrimp heads and shells to make broth. Strain broth and return to pot. Add onions, tomatoes, and radish. Simmer until vegetables are tender. Add shrimp and kangkong leaves.

Dinner: Adobong Pusit (Squid Adobo)

Recipe: Sauté garlic, onions, and tomatoes. Add cleaned squid and cook until opaque. Add soy sauce, vinegar, and black pepper. Simmer until squid is tender.

Friday, March 15

Breakfast: Pandesal with Corned Beef Spread

Recipe: Toast pandesal and spread with corned beef spread. Serve with sliced tomatoes and salted eggs.

Lunch: Chicken Afritada (Chicken Stew)

Recipe: Sauté garlic, onions, and tomatoes. Add chicken pieces and cook until browned. Add potatoes, carrots, and bell peppers. Simmer until vegetables are tender.

Dinner: Ginisang Upo at Hipon (Sautéed Bottle Gourd with Shrimp)

Recipe: Sauté garlic, onions, and tomatoes. Add the sliced bottle of gourd and cook until tender. Add shrimp and cook until pink. Season with fish sauce and pepper.

Saturday, March 16

Breakfast: Arroz Caldo (Chicken Rice Porridge)

Recipe: Sauté garlic, onions, and ginger. Add chicken pieces and cook until browned. Add rice and water. Simmer until rice is cooked. Serve with hard-boiled eggs, spring onions, and calamansi.

Lunch: Bangus Belly Salpicao (Milkfish Belly Salpicao)

Recipe: Marinate bangus belly in soy sauce, Worcestershire sauce, garlic, and pepper. Sauté marinated bangus belly until browned. Serve with garlic rice and a side salad.

Dinner: Beef Mechado

Recipe: Sauté garlic, onions, and tomatoes. Add beef chunks and cook until browned. Add tomato sauce, soy sauce, bay leaves, and water. Simmer until beef is tender. Add potatoes and carrots. Serve hot.

There you have it! A week-long Pinoy ulam plan filled with delicious recipes to tantalize your taste buds. Whether you’re craving classic Filipino dishes or looking to explore new flavors, this meal plan has something for everyone. Enjoy the culinary journey and savor each delightful bite!