Recipe category

Filipino Ulam Recipes

Ulam is the center of the Filipino table. Start here for tomato stews, braises, peanut sauces, and rice-ready mains.

12 recipes in this collection.

Classic Chicken Adobo

Adobong Manok

The national dish—tender chicken braised in soy, vinegar, and garlic until gloriously glazed.

Slow-cooked dried taro leaves in coconut milk with pork, bagoong, and chili—rich, creamy, and unmistakably Bicolano.

Fiesta-style pancit canton with shrimp, pork, chicken, chicharo, and bell pepper—finished with fried garlic...

Kapampangan peanut stew with oxtail, honeycomb tripe, kalabasa, and achuete-orange sauce—served with bagoong and...

Ilocano pork blood stew with pork belly, liver, siling haba, and vinegar—thick, glossy, and meant for scooping with puto.

Kinilaw

Cebuano kinilaw—fresh fish cubes cured in vinegar and calamansi with ginger, red onion, siling haba, and...

Inasal na Manok

Bacolod chicken inasal—charcoal-grilled leg quarter basted in achuete oil with garlic rice, atchara, and...

Bicol-style ginataang gulay—chicken and vegetables in creamy coconut milk with kalabasa, sitaw, okra, labuyo...

Menudong Baboy

Classic Filipino pork menudo—uniform pork and liver cubes simmered in thick tomato sauce with hotdog, potato...

Afritadang Manok

Filipino chicken afritada—seared drumsticks braised in a deep tomato-garlic sauce with potato, carrot, bell...

Kalderetang Baka

Filipino beef caldereta—bone-in beef braised in rich tomato sauce with liver spread, peanut butter, potato...

Bistek Salpicao

Filipino beef salpicao—thick seared beef strips in a glossy garlic-butter sauce with whole garlic cloves, toasted...