Are you tired of the same old ulam (main dish) rotation? Are you looking to add some excitement to your weekly meal plan? We’ve curated a delicious Pinoy ulam plan for March 10-16, 2024, featuring a variety of mouthwatering dishes that will surely delight your taste buds. From classic Filipino favorites to international cuisines with a Pinoy twist, this meal plan has something for everyone. So, grab your apron, and let’s get cooking!
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!