89 recipes found
Indexable pages for Google and quick browsing by category or region.
Ginataang Bilo-Bilo (Bilo-Bilo sa Gata)
Ginataang bilo-bilo—purple and white chewy rice balls, sneaky sago, jackfruit, and kamote swimming in sweet coconut milk; merienda that looks like a party and eats like a hug
Gulay sa Gata
Bicol-style ginataang gulay—chicken and vegetables in creamy coconut milk with kalabasa, sitaw, okra, labuyo
Kalabasa at Sitaw sa Gata
Chunky kalabasa and long sitaw in thick, pale-orange coconut cream—pure gulay gata ulam served with bagoong and calamansi on the side
Giniling na Baboy
Giniling na baboy with ground pork, potatoes, carrots, bell pepper, peas, and quail eggs in a savory tomato sauce—the classic Filipino picadillo ulam
Ginisang Ampalaya at Itlog
Ampalaya stir-fried with fluffy egg curds, red onion, and tomato—a bright, savory gulay ulam with just enough patis and optional chili heat
Ginisang Munggong Habol
Thick Filipino ginisang munggo with crispy pork belly, malunggay, chicharon, and toasted garlic—served with rice and patis-calamansi sawsawan
Halong Samalamig
Street-style halo-halo with kaong, macapuno, sago, gulaman, beans, ube, leche flan, and pinipig—the classic Filipino
Fiesta ModeInihaw na Baboy (Liempo)
Inihaw na liempo—pork belly marinated in soy, calamansi, garlic, and lemongrass, grilled until charred outside and juicy inside; the inihaw search every Filipino backyard party answers
Inun-unan na Bangus (Cebuano)
Cebuano inun-unan na bangus—thick milkfish steaks simmered in clear vinegar-ginger broth with tomato, ampalaya, garlic, and siling haba until tender and bright
KBL (Kadyos, Baboy, Langka)
Ilonggo KBL—dark kadyos pigeon peas, pork belly and ribs, unripe langka wedges, and talbos ng kamote in sour batwan broth, with rice and patis-calamansi sawsawan
Fiesta ModeKaldereta ng Batangas
Batangueño kaldereta—beef braised without tomato sauce in a dark savory broth of soy, vinegar, liver spread, pickle relish, peanut butter, and melted cheese until thick, glossy, and fiesta-rich
Kare-Kareng Buntot
Kapampangan peanut stew with oxtail, honeycomb tripe, kalabasa, and achuete-orange sauce—served with bagoong and
Kinilaw
Cebuano kinilaw—fresh fish cubes cured in vinegar and calamansi with ginger, red onion, siling haba, and
Batchoy (La Paz)
Iloilo La Paz batchoy—clear amber pork broth over miki with sliced meat, liver, intestines, jammy soft-boiled egg, chicharon, and golden fried garlic
Laing (Ginataang Dahon ng Gabi)
Slow-cooked dried taro leaves in coconut milk with pork, bagoong, and chili—rich, creamy, and unmistakably Bicolano
Leche Flan na Inihaw
Classic Filipino leche flan—silky yolk custard in a llanera with glossy amber caramel, steamed until set and flipped
Fiesta ModeLechong Kawali
Crispy deep-fried pork belly cubes with blistered skin, fried garlic, and green onions—served with lechon sauce and calamansi
Lomi (Mami Batangas)
Loaded lomi—thick miki in dark starchy pork gravy with braised pork, liver, kikiam, halved hard-boiled egg, big chicharon curls, and calamansi-chili patis on the side
Longganisa (Garlicky-Sweet)
Garlicky-sweet Filipino pork sausages with paprika and achuete—batch, freeze, and fry links that taste close to your
Longsilog (Longganisa, Sinangag, Itlog)
Garlic fried rice with a sunny-side egg on top, sweet-garlicky longganisa links, atchara, and sukang maasam—the classic longganisa silog breakfast
Lumpiang Sariwa (Sariwa)
Lumpiang sariwa—thin egg crepes rolled around julienned vegetables, garbanzos, and pork, then topped with thick sweet garlic sauce and crushed peanuts like the classic merienda plate
Fiesta ModeLumpiang Shanghai (Prito)
Thin, crispy pork lumpia fried golden and arranged around sweet-sour dipping sauce—the birthday-party finger food every Filipino kid fights over
Fiesta ModeMango Float (Refrigerated Cake)
No-bake mango float—layers of graham crackers, whipped cream, and ripe Carabao mango, chilled until the crackers turn cake-soft; the most searched Filipino party dessert
Fiesta ModeMechadong Baka
Mechadong baka—large seared beef chunks in thick glossy tomato-soy sauce with potato, carrot, and bell pepper; bay leaf simmered in, finished with fresh green onions like the classic handaan bowl
Isda sa Suka at Gata
Paksiw na isda—whole fish simmered in vinegar, ginger, and pepper until the broth is sharp and the meat flakes clean; the everyday Luzon ulam with rice
Fiesta ModeBihon na Guisado
Filipino pancit bihon with golden rice noodles, chicken, cabbage, carrots, and snow peas—a birthday and handaan staple
Canton na Guisado
Fiesta-style pancit canton with shrimp, pork, chicken, chicharo, and bell pepper—finished with fried garlic
Fiesta ModePancit ng Malabon (Seafood Noodles sa Bilao)
Pancit Malabon—thick noodles tossed in orange shrimp-achuete sauce on a banana-leaf bilao, loaded with shrimp, chicharon, eggs, and calamansi; the fiesta pancit Manila Bay fishermen invented
Pancit Molo sang Iloilo
Iloilo pancit molo—clear chicken broth with handmade pork-shrimp wontons, shredded chicken, and green onions; the Visayan soup that is all dumplings, no noodles
Fiesta ModePalabok na May Sawsawan
Filipino pancit palabok with bright orange shrimp sauce, bihon noodles, shrimp, chicken, tinapa, chicharon, egg, and calamansi
Pastil (Kagikit at Kanin)
Maranao pastil—fluffy white rice on banana leaf topped with dark brown shredded chicken kagikit, with spicy calamansi-chili sawsawan for breakfast
Piaya sang Negros
Ilonggo piaya—thin griddled flatbreads filled with muscovado until the crust is golden, speckled with char, and the dark sugar shows through at the edges
Pinakbet (Pakbet)
Ilocano pinakbet with ampalaya, eggplant, okra, squash, and bagoong—a vegetable ulam that is bitter, savory, and deeply Filipino
Adobong Baboy
Filipino pork adobo with glossy soy-vinegar sauce, pork belly, bay leaf, peppercorns, fried garlic, and green onion—the rich adobo half of the great debate
Inihaw na Baboy (Pork BBQ)
Filipino pork barbecue—overnight-marinated kasim on bamboo skewers, charcoal-grilled with caramel basting, served
Binagoongang Baboy
Pork binagoongan—crisp-fried pork belly tossed in sautéed shrimp paste, tomatoes, and chili until salty, tangy, and ulam-ready; one of the most searched bagoong dishes
Adobong Sitaw (Ginisang Gulay)
Sitaw and pork belly adobo with whole garlic, peppercorns, and siling labuyo—glossy soy-vinegar sauce, bright green beans, and liempo that renders in the pan
Aroskaldo
Golden Filipino arroz caldo with shredded chicken, ginger, kasubha, and toppings of toasted garlic, green onion, egg, and calamansi
Bangsilog (Bangus, Sinangag, Itlog)
Filipino bangsilog with crispy daing na bangus, steamed white rice, fried egg, toasted garlic, and vinegar sawsawan
Fiesta ModeKalderetang Baka
Filipino beef caldereta—bone-in beef braised in rich tomato sauce with liver spread, peanut butter, potato, carrot, and bell pepper until fork-tender
Nilagang Baka
Sunday nilagang baka—clear beef broth with brisket, saba, corn, potatoes, green beans, and pechay; patis sawsawan
Beef Pares (Sabaw at Kanin)
Beef pares—fall-apart beef in star-anise garlic broth with fried garlic rice; the Binondo midnight ulam that fixed every hangover since the 1970s
Fiesta ModeRandang na Baka
Maranao beef randang—slow-braised beef in spiced coconut milk with lemongrass and turmeric until the sauce clings dark and rich; Mindanao's answer to rendang
Bistek Salpicao
Filipino beef salpicao—thick seared beef strips in a glossy garlic-butter sauce with whole garlic cloves, toasted garlic chips, and fresh parsley
Bibingkang Galapong
Christmas bibingka on charred banana leaf—moist rice cake topped with salted egg, melted cheese, and fresh grated
Bicol Express sa Gata
Spicy Bicol express with pork belly, coconut milk, shrimp paste, and siling labuyo—the iconic Bicolano gata dish
Bistek na Baka
Filipino bistek tagalog with thin seared beef, glossy soy-calamansi sauce, sweet onion rings, and green onion—served with rice and fresh calamansi
Bulalo ng Batangas
Batangas bulalo—cross-cut marrow bone and shank in rich broth with corn, pechay, and fried garlic; scoop marrow with
Cansi sang Bacolod
Bacolod cansi—beef shank and unripe jackfruit in a sour batwan broth with lemongrass; the Ilonggo beef soup that sits between nilaga and sinigang
Sibuyas na Karamelo
Slow-cooked jammy caramelized onions with a deep mahogany glaze—perfect for bistek, burgers, sandwiches, and Filipino ulam toppers
Fiesta ModeCassava Cake (Kakanin na May Leche Flan Topping)
Cassava cake like the photo—chewy grated cassava baked in coconut milk, golden caramelized custard on top, sliced into squares and finished with toasted coconut
Champorado (Tsokolate at Kanin)
Champorado—thick chocolate rice porridge served with tuyo on the side; the breakfast that sounds wrong until you've tried it, then nothing else makes sense
Adobong Manok
The national dish—tender chicken braised in soy, vinegar, and garlic until gloriously glazed
Afritadang Manok
Filipino chicken afritada—seared drumsticks braised in a deep tomato-garlic sauce with potato, carrot, bell pepper, and green peas
Inasal na Manok
Bacolod chicken inasal—charcoal-grilled leg quarter basted in achuete oil with garlic rice, atchara, and
Fiesta ModePiaparan a Manok
Maranao chicken piaparan—drumsticks and thighs coated in golden turmeric papar (sautéed coconut), with palapa, coconut milk sauce, and chili-chive garnish
Fiesta ModeChickenjoy sa Bahay (Jollibee-Style Fried Chicken)
Homemade Chickenjoy—extra-crispy Filipino fried chicken dredged with potato starch for a lighter crunch that lasts; gravy is a separate recipe
Fiesta ModeGravy ng Chickenjoy (Jollibee-Style)
Jollibee-style Chickenjoy gravy—silky brown gravy thickened with potato starch, not cornstarch, so it stays glossy and clings to rice
Fiesta ModeChop Suey (Gulay na May Sarsa)
Filipino chop suey with shrimp, chicken, quail eggs, cabbage, and crisp vegetables in a light oyster-sauce glaze
Fiesta ModeHumba (Visayan Adobo's Sweeter Cousin)
Pork humba—Visayan braised pork belly with brown sugar, fermented black beans, and banana blossoms; adobo's sweeter, saucier cousin from the south
Fiesta ModeMenudong Baboy
Handaan-style pork menudo—1 cm cubes of pork and liver in thick tomato sauce with hotdog, potato, carrot, bell peppers, peas, garbanzos, and raisins
Siomai
Filipino pork and shrimp siomai with shiitake mushrooms, steamed open-faced in bamboo baskets and served with soy-calamansi dipping sauce
Fiesta ModeSisig
Kapampangan sisig on a screaming-hot plate—chopped grilled pork, liver, onion, and chili with a cracked egg on top and garlic rice on the side
Tocinong Baboy
Tender homemade pork tocino with boil-and-fry technique—sweet caramelized glaze like store-bought, with optional anatto or natural mahogany color
Putong Bigas
Steamed puto in a bamboo steamer—fluffy rice cakes with cheese, salted egg, and niyog toppings (Puto Biñan style)
Fiesta ModeRelyenong Bangus (Stuffed Milkfish)
Relyenong bangus—deboned milkfish stuffed with sautéed flaked fish, raisins, carrots, and peas, pan-fried until golden; the stuffed bangus every Filipino search leads to
Satti (Zamboanga Skewers)
Zamboanga satti—grilled beef, chicken, and liver skewers in thick orange peanut-chili sauce with yellow ta'mu rice cubes, fried shallots, and aromatic leaves
Sinigang na Baboy sa Sampalok
Sour pork belly soup with gabi, labanos, sitaw, okra, talong, kangkong, and real sampalok—served with patis, calamansi, and siling labuyo on the side
Sinigang na Hipon sa Sampalok
Filipino sinigang na hipon with head-on prawns, tamarind broth, gabi, eggplant, sitaw, kangkong, and siling haba—a steaming sour soup for rice
Sinigang na Salmon Belly sa Sampalok
Sinigang na salmon—buttery salmon belly in hot sour tamarind broth with kangkong, tomatoes, and labanos; the fish sinigang that feels fancy but cooks in under an hour
Sopas na Manok
Filipino chicken sopas with macaroni, vegetables, and a creamy broth, cooked with toasted pasta for deeper flavor plus easy dairy-free options
Tapsilog (Tapa, Sinangag, Itlog)
Garlic fried rice, sunny-side egg, and beef tapa marinated in a balanced sweet-salty glaze with oyster sauce—the
Tinolang Manok
Filipino tinola with chicken, ginger, green papaya AND sayote, malunggay, and patis-calamansi sawsawan—the peace-treaty version of the great debate
Tocilog (Tocino, Sinangag, Itlog)
Filipino tocilog with sweet caramelized tocino, steamed white rice, sunny-side-up egg, and atchara—the classic sweet silog breakfast
Tokwa at Baboy
Filipino tokwa't baboy with fried tofu, boiled pork, onions, and soy-vinegar sawsawan—classic pulutan
Tortang Talong
Char-grilled eggplant dipped in egg and pan-fried until puffed and golden—the classic Filipino eggplant omelet ulam
Turon
Filipino turon—saba banana in lumpia wrapper with shattered brown-sugar caramel crust; langka optional, served on banana
Fiesta ModeTyula' Itum (Itim na Sabaw)
Maranao tyula itum—beef slow-simmered in a black broth of burnt coconut, turmeric, and lemongrass; Mindanao's dark, aromatic soup for feasts and Fridays
Ube Cheese Pandesal (Lilang Ube na May Keju)
Ube cheese pandesal—soft purple rolls stuffed with melty cheese, the bakery line that broke the internet and your diet at the same time
Fiesta ModeHalayang Ube
Ube halaya—grated purple yam slow-cooked in pandan-scented coconut milk until thick, glossy, and sliceable; topped with golden latik, the kakanin behind every ube trend
Ginisang Corned Beef (Ulam ng Estudyante)
Corned beef ginisa—shredded canned beef with potato cubes, red onion, and chives; the 15-minute ulam that looks like breakfast and tastes like you have your life together
Fiesta ModeCrispy na Pata ng Baboy
Filipino crispy pata with boiled-then-fried pork leg, crackling skin, and soy-vinegar dipping sauce—a fiesta centerpiece
Daing na Bangus (Tuyo)
Filipino daing na bangus—boneless milkfish marinated in vinegar, garlic, and pepper, then fried crisp for bangsilog or breakfast
Dinuguan at Puto
Ilocano pork blood stew with pork belly, liver, siling haba, and vinegar—thick, glossy, and meant for scooping with puto
Fiesta ModeEmbutido (Meatloaf)
Filipino embutido—steamed pork roll stuffed with egg, hotdog, cheese, carrots, and raisins, sliced into coins that look like a party on a plate; dip in sweet chili and watch it disappear
Empanada ng Ilocos
Ilocos empanada—crisp orange rice-flour shells filled with longganisa, bean sprouts, egg, and papaya; the Vigan street food fried golden and eaten with vinegar
Estofado ng Batangas
Batangas pork estofado—chunks braised in soy, tausi, and fresh sugarcane juice with a splash of soft drink until the sauce turns thick, glossy, and sweet-savory
Fiesta ModeSpaghetti ng Pinoy
Sweet Filipino spaghetti—ground pork and hotdog in thick banana-ketchup tomato sauce with grated cheese, the birthday-party ulam every Pinoy kid remembers
Alimango sa Gata
Bicolano ginataang alimango—whole crab simmered in thick coconut milk with sitaw, kalabasa, ginger, and sili until shells turn orange-red
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