THE BEST PINOY LUNCH ULAM IDEAS

Get inspired with easy and delicious ulam ideas for your next Pinoy lunch. From classic favorites to healthy innovations, we have the perfect recipes to make your mealtime enjoyable. Discover new flavors and cooking techniques that will delight your family or friends.

1. PAKSIW NA BANGUS

The popular Filipino meal paksiw na bangus is made with milkfish, also known as bangus, and is cooked in vinegar, garlic, ginger, and other spices. The word “paksiw” in Filipino means “to cook and stew in vinegar.” The primary component that gives the cuisine its distinctively sour flavor is vinegar.

INGREDIENTS OF PAKSIW NA BANGUS

• 1 large bangus (milkfish)
• 1 medium eggplant
• 4 garlic cloves
• 1 onion
• 1 large green siling haba
• 1 thumb-size ginger
• 1/2 cup vinegar
• 1 cup water
• 1 teaspoon peppercorns
• 1 teaspoon salt

HOW TO COOK PAKSIW NA BANGUS

1. Cut the fish in 4 parts
2. In a wide pot combine all ingredients
3. Cover and let simmer for about 15 minutes.

2. ADOBO

INGREDIENTS OF ADOBO

• Chicken, pork, beef, fish, squid, or vegetables
• Vinegar
• Soy sauce
• Garlic
• Bay leaves
• Black peppercorns

HOW TO COOK ADOBO

• Combine all the ingredients, then marinate. The marinating process aids in flavoring and tenderizing the meat.
• Cook the meat over medium heat until it is tender.
• Serve with rice.

3. CHICKEN CURRY

INGREDIENTS OF CHICKEN CURRY

• Chicken
• Potato
• Carrot
• Red bell pepper
• Green bell pepper
• Onion
• Garlic
• Coconut milk
• Curry powder
• Salt
• Black pepper
• Cooking oil

HOW TO COOK CHICKEN CURRY

1. In a large pot or deep pan, heat the cooking oil over medium heat.
2. Sauté the onion and garlic.
3. Add the chicken pieces and cook until they turn golden brown.
4. Add the curry powder and mix well.
5. Pour in the coconut milk and bring to a boil.
6. Add the potatoes and carrots, and simmer until they are almost tender.
7. Add the red and green bell peppers, and cook,
8. Season with salt and black pepper.
9. Serve hot with steamed rice.

4. SINIGANG NA BANGUS

Sinigang na bangus, a warm, sour soup, is a common dish in the Philippines, especially during the rainy season or on chilly days since it is believed to help prevent colds and the flu. The dish is particularly nourishing due to the high vitamin content of the fish and vegetables. This dish is includes milkfish (bangus) and a sour broth typically seasoned with tamarind (sampalok) or other sour spices like kamias, guava, or calamansi. To make the vegetable-rich soup, kangkong, tomatoes, onions, and radishes are used. It is served with hot rice.

INGREDIENTS OF SINIGANG NA BANGUS

• 2 medium-sized bangus, cleaned and sliced into serving pieces
• 1 medium-sized onion, sliced
• 2 medium-sized tomatoes, sliced
• 2-3 pieces long green chili pepper (siling pansigang)
• 1 pack sinigang mix (tamarind soup base)
• 1 liter of water
• 2 cups of kangkong (water spinach), washed and cut into 2-inch pieces
• 1 medium-sized radish, peeled and sliced
• 1 medium-sized eggplant, sliced
• Salt and pepper to taste

HOT TO COOK SINIGANG NA BANGUS

1. In a large pot, sauté the onions and tomatoes.
2. Add the water and bring to a boil.
3. Add the sinigang mix and stir.
4. Add the sliced bangus and bring to a boil. Let it simmer for 5 minutes.
5. Add the sliced radish and eggplant. Simmer for another 5 minutes.
6. Add the long green chili pepper and the kangkong.
7. Season with salt and pepper to taste.
8. Simmer for another 3-5 minutes until the vegetables until cooked.
9. Remove from heat and serve hot with steamed rice.

5. BEEF CALDERETA

Beef caldereta, a popular Filipino meal, stands out for its tender beef chunks cooked in a thick tomato-based sauce with vegetables including potatoes, carrots, and bell peppers. It is usually offered at special gatherings and celebrations and goes well with rice. To give the dish the desired level of heat, chili peppers or hot sauce can be added. In certain variations of the recipe, the beef is swapped out for goat or lamb, and cheese or olives might also be added.

INGREDIENTS OF BEEF CALDERETA

• 1 kg beef meat, cut into chunks
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 medium-sized carrots, peeled and sliced
• 3-4 medium-sized potatoes, peeled and quartered
• 1 red or green bell pepper, sliced
• 1 cup tomato sauce
• 1/4 cup liver spread
• 2 tablespoons soy sauce
• 2 bay leaves
• 2-3 tablespoons vinegar
• 1 teaspoon paprika
• 1 teaspoon sugar
• 1 cup beef broth or water
• Cooking oil
• Salt and pepper to taste

HOW TO COOK BEEF CALDERETA

1. Heat some oil in a large pot.
2. Add the beef chunks and cook until browned on all sides.
3. Remove the beef from the pot and set aside.
4. In the same pot, sauté the garlic and onions until fragrant.
5. Add the tomato sauce, liver spread, soy sauce, vinegar, bay leaves, paprika, sugar, and beef broth or water to the mixture. Mix well.
6. Add the meat and simmer until it is cooked.
7. Add the bell pepper, potatoes, and carrots to the pot and boil until the veggies are tender and the sauce is thick.
8. Add more broth or water as needed to reach your desired consistency.
9. Season with salt and pepper to taste.
10. Serve hot with steamed rice.

6. LUMPIANG SHANGHAI

Lumpiang Shanghai, a type of spring roll popular in the Philippines, is frequently filled with ground beef or pork, vegetables, and seasonings. After being tightly wrapped with the filling, the lumpia wrapper is deep-fried until crispy and browned. A sweet chili sauce or banana ketchup is frequently offered for dipping, and it is occasionally served as lunch or a snack. 

INGREDIENTS OF LUMPIANG SHANGHAI

• 1 lb. beef of ground pork
• 1/2 cup onion, minced
• 1/2 cup carrot, minced
• 1/2 cup celery, minced
• 2 cloves garlic, minced
• 1/2 cup green onion, minced
• 2 tbsp soy sauce
• 1/2 tsp black pepper
• 1 tbsp oyster sauce
• 1 tsp salt
• Lumpia wrappers
• Oil for frying

HOW TO COOK LUMPIANG SHANGHAI

1. In a large bowl, combine ground pork, onion, carrot, celery, green onion, garlic, soy sauce, oyster sauce, salt, and black pepper. Mix well.
2. Take a lumpia wrapper and place a spoonful of the pork mixture at the bottom corner of the wrapper. Roll it up tightly, tucking in the sides as you go.
3. Repeat until all the pork mixture is used up.
4. Heat oil in a frying pan over medium-high heat.
5. Once the oil is hot, carefully add the lumpia rolls into the pan. Fry until golden brown on all sides, turning occasionally.
6. Remove from the pan and drain on a paper towel-lined plate.
7. Serve hot with sweet chili sauce or banana ketchup for dipping.

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