Are you ready for a week packed with mouthwatering Filipino flavors? Get your taste buds ready as we present our Pinoy Ulam Plan for March 17-23. From comforting classics to exciting twists, this week’s menu is designed to satisfy your cravings and inspire your culinary adventures. Join us as we explore the rich and diverse world of Filipino cuisine, one delicious dish at a time!
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! 🍽️🇵🇭