Filipino

Vegetarian

Snack

Dessert

No-cook

Avocado Milk and Ice is a popular Filipino dessert drink that combines creamy, ripe avocado with chilled milk and crushed ice. It’s a sweet, smooth, and refreshing beverage perfect for hot days. The creamy texture of the avocado pairs perfectly with the sweetness of the milk, making it a deliciously satisfying treat. Often enjoyed as a cool refreshment or dessert, this Filipino classic is simple to make and incredibly delicious!

Avocado, Milk, and Ice

Buko pandan is a popular Filipino dessert made with pandan (a tropical plant) jelly, shredded young coconut meat (aka buko), table cream, sweetened condensed milk, and evaporated milk. It is believed to have originated on the island of Bohol in the Eastern Visayas region. This dessert is my favorite Filipino dessert!!!! I love it with a scoop of ice cream on top and toasted rice crisps for a little crunch.

For the jello, you can use green agar agar, the long green sticks on the left, or a ready-made buko pandan jelly mix like the Nora brand on the right. You can also adjust the sugar content to your preference for green agar agar since it is not pre-sweetened, which is nice. I used the ready-made mix in the video for convenience, but both work equally well. I also found buko pandan condensed milk at Island Pacific, but you can use regular condensed milk. To save time you can also make the jello and tapioca balls beforehand.

Buko Pandan

Baking

A traditional Filipino dessert made from grated cassava, coconut milk, and condensed milk with a custard layer on top. Cassava is also known as yuca, manioc, arrowroot, and tapioca. It’s commonly eaten for merienda (afternoon snack) and served during gatherings and special occasions. It is a type of bibingka or traditional baked cake originating from native recipes that uses cassava instead of the traditional ground glutinous rice batter. This recipe uses my mom’s special touch: a hint of lemon zest in the custard. It’s def one of my favorite Filipino desserts!

Cassava cake

A sweet twist on a classic Filipino snack. Turon is a made of thinly sliced bananas rolled in a spring roll wrapper, and deep-friedg until crisp. The creation of turon is often linked to the strong Chinese presence in the Philippines before Spain’s colonization. In this version, I dipped the saba in brown sugar, added some milk chocolate which gives it texture and a rich sweetness, then deep fried with extra brown sugar on top. The result is a little pocket of heaven that fits in your hand.

I used curly tops chocolate, however, you can use any chocolate of your choice! I think chocolate chips would be excellent in this! Also, nutella would be a yummy addition as well. :) 

Chocolate Turon

Dinner

Lunch

Today’s menu is Filipino ginataang bilo-bilo, except this recipe is made easy with Synear Foods Sweet Ube Dumplings. They can be found at Costco, along with their Chicken Soup Dumpling and my personal favorite, their Wagyu Beef Soup Dumpling with Truffle Flavor. These 3 products are available exclusively at these events and are new flavors for the LA area! They’re so easy to prepare and would be a crowd-pleaser at your next party or gathering.

I used the Sweet Ube Dumplings to make this easy ginataang bilo-bilo. This dish is rich and creamy with the sweetness of the coconut milk and cream, balanced by the soft dumplings and the nutty flavor of the sweet potatoes and bananas.

Ginataang Bilo-Bilo with Synear Sweet Ube Dumplings

Side

If you're a fan of Jollibee's iconic pies, then you're going to love this homemade Mango Peach Pie recipe! This irresistible dessert combines the sweetness of ripe mangoes and juicy peaches, enveloped in a perfectly crispy, golden crust. 

Mango Peach Pie

Gluten-Free

Blender

Braising & Stewing

Ube Halaya, a beloved Filipino dessert, is a smooth, purple yam jam made from boiled and mashed ube (purple yam), evaporated milk, condensed milk, brown sugar, and coconut milk. Often enjoyed as a treat during special occasions, its vibrant color and unique flavor make it a standout on any dessert table. 

While Ube Halaya is traditionally sweet, I’ve made this version especially for those who prefer desserts that aren’t overwhelmingly sugary, as is often the case with a lot of traditional Filipino sweets. The subtle, nutty flavor of the ube shines through, creating a dessert that’s rich, creamy, and just the right amount. But of course, feel free to adjust the sweetness to your liking. 

Ube Halaya

American

A fun twist on a classic treat! These Ube Rice Crispy Treats are chewy, buttery, and packed with the rich, nutty flavor of ube. These rice crispy treat being the perfect balance of nostalgia and Filipino flair.

Ube Rice Krispie Treats

Desserts

Brunch

Breakfast

As kids we knew this as chocolate rice, but this time literally (lol). It is a Filipino breakfast made of cocoa, sweet rice, sugar, and evaporated or condensed milk. It is sometimes paired with salted fried fish for a sweet and salty breakfast. While reading up on the origin of champorado I found two different things. The first is that Filipinos adopted champurrado, a chocolate Mexican drink introduced during the colonial period. A second explanation is that Jose Rizal, the Filipino national hero, accidentally invented it.

Mexican champurrado is a chocolate-based drink made from corn flour/maza. During the galleon trade period between Mexico and the Philippines, Mexican traders introduced it to Filipinos. The corn flour was switched out for rice and champurado was born.

The second story is as follows. Legend has it that Jose Rizal accidentally spilled a cup of hot chocolate onto his plate of rice and dried fish. When he got scolded by his siblings, he told them he meant to do that, and called it champurado. Fun fact: Legend also has it that I was named after him because we have the same birthday!

Champorado

Filipino fruit salad is exactly what it sounds like... but also not. Unlike fresh fruit salads you might see elsewhere, ours is creamy, canned, and sweet. It started as a take on American fruit cocktail, but of course, with a twist.

Filipino fruit salad uses all-purpose cream, condensed milk, nata de coco, and kaong. Every household has their own version. Some make it with cheese, some with specific fruits, and of course, there's always that debate: do you freeze it, or chill it?

I grew up thinking this was just a "Filipino thing," but it's actually part of a bigger story of how American canned goods made their way into Filipino homes — and Filipino celebrations. From fiestas to birthdays, there's always a tub of fruit salad on the table.

What do you put in your fruit salad? Do you like it super creamy or loaded with extras?

Filipino Fruit Salad

Appetizer

Lumpia, the Filipino take on Chinese spring rolls, is a beloved menu item that’s always a hit. Originating from Fujian, China, and brought to Southeast Asia by traders between the 7th and 13th centuries, lumpia has been adapted by Filipinos over time. The classic filling typically features pork or beef mixed with a variety of vegetables, all wrapped in a thin pastry and deep-fried to a crispy, golden brown. It’s often served with a dipping sauce such as sweet chili sauce, vinegar, or 

, a popular Filipino ketchup. Once you start, it's hard to stop at just one!

Lumpiang Shanghai

I love wings just as much as the next person. The versatility is insane with so many types of dry rubs and sauces to coat them in! These Sinigang Air Fried Wings use the sinigang calamansi mix flavor packet, then is air fried because… any way to be a little healthy counts! These wings are bursting with flavor — and best part about it is that there is no marinade time! Pop it right into the air fryer. Feel free to give the dry mix a taste and adjust any of the ingredients to your own flavor palate. I was also told that baking powder & cornstarch makes air fryer wings super crispy so I’m going to have to try them next time! Regardless these were so super sarap (aka delicious). How do you make your wings in the air fryer? Comment your method below, we’re all about learning here. Kain na tayo!

Sinigang Air Fried Wings

A Filipino deep-fried fritter that is served with a vinegar dipping sauce. It is believed that it originated in the province of Laguna and comes from the Hokkien word “ō+kuè” that means “cake made from taro”.

I personally like mine light & crunchy, therefore the batter is made with a cornstarch slurry. The trick to getting them crispy is to salt the veggies and remove as much water content as possible. I got this method from Erwan 

 recipe. I also prefer mine with unshelled shrimp but it’s traditionally made with smaller shrimp with the shell on. I am no pro chef, and not the best/fastest at cutting veggies so I used a mandoline! 

Ukoy

Merienda (Snacks)

Sautéing

Afritada is a Filipino tomato-based sauce stew, commonly made with chicken, pork, or beef. I read that the name afritada is derived from the Spanish word fritada meaning fried and refers to the first step of the process in which the meat is pan-fried before simmering in the tomato sauce.

It’s a dish that reminds me of my childhood and I just had to learn how to make it myself now that I’m an adult 😄There’s many different variations to Afritada - I’ve seen it made with hot dogs, and even liver, but this version is my favorite. I like to serve mine on a bed of piping hot white rice and sliced chilis for an extra kick of spice 😮‍💨 How do you like your Afritada?

Afritadang Manok (Chicken Afritada)

Arroz caldo is like the ultimate Filipino comfort food hug in a bowl. It’s a warm, soothing rice porridge simmered with chicken and ginger, often garnished with a crispy fried garlic topping, a sprinkle of green onions, and a squeeze of lemon or calamansi for a little brightness. It's the kind of dish that feels like home no matter where you are. Perfect for rainy days or when you're craving a bit of cozy, hearty goodness!

Arroz Caldo

Braised Chicken in a Soy and Vinegar Sauce

Filipino chicken adobo is a flavorful classic where chicken is slowly cooked in a tangy mix of soy sauce, vinegar, garlic, and bay leaves. The result is tender, savory chicken with a rich, glossy sauce that’s both tangy and deeply satisfying. Served over rice, this dish is all about hearty, comforting flavors that make it a favorite at any meal.

Although the word adobo is Spanish in itself the ingredients and methods of cooking existed far before the Spanish arrived in the Philippines. To preserve food for longer periods of time, Filipino natives used vinegar and salt as a method of preservation. The salt was eventually replaced with soy sauce after it was introduced by Chinese traders. When the Spanish came to the islands they observed the method of cooking and called it adobo, and since then the name just stuck.

Some different variations besides this recipe include ones with potatoes, eggs, no soy sauce, adding coconut milk, or adding turmeric. You can make adobo with other types of protein. Chicken and pork are the most 

common, however, seafood, such as squid is frequently made.

I cherish this recipe because it is inspired by those who have passed on, incorporating their traditional cooking techniques. Personally, I am fond of the adobo sauce and always enjoy savoring the last bit of the flavorful broth. I tend to increase the amount of marinade used for an extra touch. If you prefer a drier adobo, you can opt to add only half of the marinade back in after frying the chicken. My friend, Allison would fry the chicken with garlic after simmering it in the sauce. She would then reintroduce the sauce, creating a delicious adobo that I adore.

I love this recipe because it honors different cooking techniques from those who are no longer with us. I love the “sabaw” or sauce of the adobo and will usually add extra marinade for more sauce, but if you prefer a drier adobo, you can use only half the marinade after frying the chicken. My friend Allison fries the chicken with garlic before adding the sauce back, which makes the adobo extra tasty. Another variation I like is from a friend’s mom, who used light soy sauce and added green onions for a fresh touch. This recipe blends elements from both versions above with my own mother’s adobo recipe.

Chicken Adobo

Chicken afritada with coconut milk is a comforting Filipino dish that’s sure to hit the spot! Tender chicken, potatoes, carrots, and bell peppers come together in a rich tomato sauce, but the real magic happens when coconut milk is added. It gives the dish a creamy, slightly sweet twist that takes it to the next level. If you love afritada and coconut milk then you're going to love this version! 

Chicken Afritada with Coconut Milk

Chicken Sotanghon is one of the Filipino takes on chicken noodle soup. The noodles used are delicate, glass-like vermicelli made from mung beans, also known as bean thread noodles. I love to top my sotanghon with a boiled egg, crispy fried garlic, and fresh green onions. It’s a warm, comforting dish that’s both satisfying and nourishing—perfect for any day.

Chicken Sotanghon

I know I say that I’m a purist when it comes to adobo but my second favorite adobo is adobo sa gata or adobo with coconut milk. I love how the coconut milk balances out the flavors of the soy sauce and vinegar and gives it this smooth and creamy taste. My mouth watered as I typed this 😂 The crispy chicken skin gives a nice texture and crunch and of course it’s not adobo unless it’s served with white rice. kain na tayo!

Crispy Chicken with Adobo Sa Gata

BBQ & Grilling

Today’s menu is Filipino bbq chicken on a stick. When I was a little girl I have memories of going to this little plaza in Panorama City and seeing a man cook bbq on a stick outside of the restaurant. I remember him putting it in foil, wrapping it all up with the sticks sticking out. It’s a dish that brings me a lot of comfort.

I think what makes Filipino bbq stand out amongst all others is the use of banana ketchup. It’s so versatile — I used it in the marinade and glazeI think grilling it is the best but you can also cook it in the oven! Oh and don’t forget the sawsawan on the side!

Filipino BBQ Skewers & Sawsawan (Vinegar dipping sauce)

This is my go-to rice cooker arroz caldo that I make for my toddler—he’s absolutely obsessed with it! I usually toss everything into the rice cooker in the morning or before his first nap, so it's ready by lunchtime. For reference, I use a Zojirushi NS-ZCC10 5-1/2-Cup Neuro Fuzzy Rice Cooker and Warmer, which you can find under 'My Favorite Products' on my home page!

Arroz caldo is a Filipino rice porridge, traditionally made with chicken, ginger, and garlic, often enjoyed as a comforting meal, especially when you're feeling under the weather. It is a great toddler food because it’s soft, easy to eat, and you can pack it with nourishing ingredients. The dish is naturally comforting and gentle on little stomachs. Plus, you can sneak in veggies to boost the nutrition content in it.

I started adding veggies like sweet potato, peas, and spinach. Zucchini and mushrooms work great too—feel free to mix and match to your liking! You can also cut the veggies really small if your toddler visualize doesn't like tong as the ginger and chicken are in there, you’ve got a solid base. Oh, and I like to drizzle a little sesame oil on top because he loves that flavor. It’s a small twist, but he really enjoys it!

I use kitchen scissors to cut everything into bite-sized pieces, and that works best for us. But of course, do what feels right for you and your baby! If your little one prefers a smoother texture, you can always blend it to create a more consistent porridge, especially for younger babies who are still getting used to solids.

I usually set aside 2-3 servings for the next couple of days and freeze the rest. I store them in silicone containers (also linked on my home page under 'My Favorite Products' in two different sizes - depending on how much your little one eats), and once frozen, I pop them out and transfer them to a freezer-safe plastic Ziploc bag or container. To reheat from frozen, just microwave for 1 minute, stir, and continue in 1-minute increments until it's warmed through.

Just to clarify, this is what I personally feed my own child, and I'm simply sharing what works for us. I’m in no way qualified as an expert—just a mom sharing what has worked for me. Please remember, every child is different, so it's always best to consult with your pediatrician or caregiver when introducing new foods or making changes to your child's diet.

Loaded Rice Cooker Arroz Caldo (Toddler-Friendly)

Here is my mom’s pork and chicken adobo recipe, which I've interpreted based on her methods. She never measures her ingredients because it takes too long, but I believe that with practice, you can develop a feel for the right proportions and adjust as you go. I hope you use this recipe as a guide and taste along the way to suit your preferences—that’s the beauty of cooking.

I also find it wonderful to learn shared recipes. Whether it's a family recipe, a friend's, or one discovered online, each has its own story. You can also add potatoes and/or eggs to this dish (I didn’t have any on hand). My husband’s family includes potatoes in their adobo, and the first thing he said was, “No potatoes? Adobo is supposed to have potatoes!” I laughed because, as I mentioned, that’s the beauty of cooking—everyone has their own unique approach.

I think this mixed adobo of pork belly and chicken is the best of both worlds. Hope you like it!

Mom's Pork and Chicken Adobo

Pancit Bihon is a beloved Filipino noodle dish often featured at birthday celebrations, rooted in the tradition of eating noodles for long life. The term “bihon” refers to the rice flour and cornstarch noodles used in this dish, known for their quick cooking time and excellent flavor absorption. This makes them perfect for a savory and satisfying meal.

I made this Pancit Bihon to celebrate my mom’s birthday, and it was such a hit that there were no leftovers the next day! Feel free to personalize the dish with your favorite proteins and vegetables. I especially like adding Chinese sausage and shiitake mushrooms, but fish or shrimp balls are also great options. For a vegetarian version, simply omit the meat and seafood and substitute mushroom sauce for the oyster sauce.

I’m excited to explore and share even more pancit variations in the future—stay tuned for more tasty recipes!

Pancit Bihon

Paksiw is a classic Filipino comfort dish made by simmering tender pieces of lechon in vinegar, garlic, and spices until the flavors come together in a rich, tangy sauce. It has a perfect balance of sour and savory notes that pair perfectly with steamed rice! This version uses leftover roasted chicken for a twist, making it not only flavorful, but resourceful. Sweet, tangy, and pure Filipino comfort. Have you had paksiw before? If so, let me know in the comments if you've had it with rotisserie chicken before or if you made this recipe :)

Rotisserie Chicken Paksiw

Roasting

Cast-iron skillet

Sinigang roast chicken is a dish I stumbled across while perusing the 

I actually gifted this cookbook to so many people last Christmas. I resonate a lot with the authors in this book. As a second-generation Filipino American (first generation born in America) and knowing no other home but here, food has been a way to remember my childhood and explore my roots and culture. This book has wonderful stories and is so thoughtfully curated!

When I first flipped through the book I was so ecstatic to see this sinigang roast chicken. I instantly knew that I had to try it! Here is my adaptation of the Sinigang Roast Chicken Recipe from the 

Sinigang Roast Chicken

The reason Krizkitch was started was bc I wanted to learn and document food from my family, so it could be passed down generation after generation, what I like to call, a food heirloom.

When my Tita Irene left this earth 2 years ago, my family and I stumbled upon her many notebooks. She was someone who wrote down everything. And in between pages of quotes, phone numbers, and appointments, were pages of scribbled-down recipes. She wrote down these recipes not only so she wouldn’t forget, but unknowingly, now we wouldn’t, too.

. In a sense, these recipes are like seeds of knowledge, being passed down. Teaching us techniques, preparation, cultivation, and also taste. It talked about how this practice of treating food as a literal heirloom has disappeared in many parts of the world.

And although Tita Irene isn’t physically with us anymore, there are things she has left us with that will live on forever, just like in this food heirloom of edible memories.

Tita Irene’s Tinola

Tinola is a traditional chicken soup that dates back to pre-colonial times, made with simple ingredients like chicken, ginger, green papaya (or chayote), and malunggay (moringa leaves). Its origins lie in early Filipino cooking methods that relied on fresh, local ingredients with regional variations. Some examples are in the Visayas, they sometimes add lemongrass and in the coastal regions of Mindanao, they use fish instead of chicken. Tinola is a beloved, nourishing dish, often served to comfort the sick or as part of everyday family meals. It’s one of my favorite go-to soups and my favorite veggie combo is with chili leaves and papaya.

Note: Common vegetable combos include papaya OR chayote paired with either spinach, malungay (moringa) leaves, or chili leaves. 

Tinolang Manok (Chicken Tinola)

Manok (Chicken)

Stir-fried pork in fermented shrimp paste

Binagoongan

Ginisang Upo is a beloved Filipino dish that showcases the delicate flavors of bottle gourd, or upo. This humble vegetable is sautéed with garlic, onions, and a touch of oyster sauce to create a comforting and flavorful meal. I grew up eating this dish as it was on rotation in my household. Ideal for a quick weeknight dinner or a light lunch, this dish captures the essence of home-cooked comfort in every bite.

Fun fact: My husband used to hate this dish when I met him, but he loves this version. Hope you give it a try!

Ginisang Upo

Today’s menu is kalabasa and ground pork Arroz Caldo. It’s the perfect dish to make with any leftover kalabasa or kabocha squash. Arroz Caldo literally means ‘warm rice,’ and it’s the Filipino version of congee, or rice porridge, and perfect for this cooler weather.

This version adds kabocha squash, which brings a creamy, slightly sweeter flavor to the porridge. My friend Pauline uses ground chicken in her recipe so I knew using leftover ground pork would work just as well. Honestly, arroz caldo can be made with any meat or veggies of your choice. It’s more versatile than we think.

Top it off with some fresh scallions, a squeeze of lemon, and a sprinkle of crispy fried garlic for extra flavor and crunch! All the flavors came together so nicely, and I’d like to report that there were no leftovers in the making of this video. 

Kalabasa Arroz Caldo

Here’s a playful spin on the traditional kare-kare: this delightful peanut-based stew is presented in a deconstructed style, featuring crispy pork in place of the usual oxtail. Plus, you’re getting two recipes in one with this dish—lechon kawali is included as well. Feel free to prepare the lechon kawali ahead of time if you prefer!

Kare-Kare with Lechon Kawali

Welcome to the sinigang series part 5, a series where I show you how to use sinigang powder in ways other than the traditional sinigang soup. 

Todays menu? It’s a combination of Korean kimchi jjigae (Korean kimchi stew) and Filipino sinigang. Because sinigang and kimchi jjigae both have a sour taste, the combination of the two works perfectly. In this recipe, we make kimchi jjigae as normal and add sinigang powder and some of the usual sinigang vegetables. It’s a little spicy, a lotta sour and overall – a mix of two things I really love.

Kimchi Jjigae x Sinigang

It’s like longsilog, but all mixed together ~ which makes for easy eating. And these days easy meals are necessary because anything I can eat with one hand while holding the baby in the other is clutch!

Longanisa Fried Rice

Misua with Bola-Bola

This is my mom's adobo recipe. It's the first thing I ate postpartum, and I remember the pork belly being so soft, that it melted in my mouth. The sabaw (sauce) over the rice was so delicious, and I especially loved the little spicy bites of the black peppercorns. Unpopular opinion, I know. My mom also doesn't believe in not touching the vinegar for a couple of minutes before you mix it -- that's just her belief so you don't have to follow it if you don't want to which is why I didn't put it in the instructions. Either way, this is a very easy, delicious, and comforting dish to try. Enjoy!

Mom's Pork Belly Adobo

Sinigang - a Filipino soup loved by so many. it is said to be one of the country’s oldest dishes existing long before any colonizers set foot and suggested by food historians that its roots are indigenous. The sourness comes from sour fruits such as guava, raw mango, calamansi, and tamarind. over the years ready-made seasoning packets have been invented for ease and accessibility, but are loaded with sodium and other preservatives. so learning to make this the original way without the packets was a fun and new experience and my new go-to method.

Pork Sinigang with Tamarind (Without Packet)

Pinakbet is a pre-colonial vegetable based dish originating from Ilocos, the northwestern part of Luzon, Philippines. These days, there are many different variations depending on region and season. This version is Pinakbet Tagalog, which uses shrimp paste bagoong. The original version derives from the Ilocos region of the Philippines, aka, Pinakbet Ilocos. It differs because it uses bagoong isda (fish) or fermented anchovy paste as opposed to shrimp paste.

It is a healthy and delicious meal comprised of an array of vegetables such as okra, bittermelon, eggplant, and squash.

Pinakbet Tagalog

Low Carb

Please excuse my voice – the winter has been a little rough for me ? but anywho- this Sinigang Marinated Pork Belly dish is so fast and easy to make you can whip it up in a flash! You can also adjust the marinade to your liking. For more salty add more soy sauce, for more sour – add more sinigang powder. Keen on pepper? Double the amount! That’s the wonderful thing about cooking- you can make each recipe your own. Let me know if you try this out and I look forward to sharing the rest of this sinigang series with you in the upcoming weeks.

Sinigang Marinated Pork Belly

Hawaiian

How did this Spam Musubi Bowl come about? Well, it’s been raining on and off the couple of days in Los Angeles, and you know what that means — no one here knows what to do with themselves ? you know what I mean, we wear coats and beanies as soon as the temperature is under 70 degrees lmao and I’m not going to lie… I was missing the sunshine (I know, so dramatic).

Let me let you inside of my head for a second. I was on the treadmill and opened the blinds, saw the rain and immediately thought about Hawaii. Sunny beaches, tropical landscape.. and it led me to thinking about eating Spam musubi and then I started to crave it ?. And that’s how this spam Musubi bowl came to life a la krizkitch.

The salty spam covered in a sweet and savory teriyaki sauce, paired with white rice, seaweed and egg. The Mayo acts like the “macaroni salad” component. It’s the perfect combination. I hope you try this bowl, because it’s one of my favorite things I’ve made so far in my kitchen.

Spam Musubi Bowl

Adobong Puti—literally meaning "white adobo"—is considered by many food historians and culinary purists to be the most traditional and earliest form of Filipino adobo. Unlike the more widely known version we all know and love, made with soy sauce, adobong puti uses only vinegar, salt, garlic, and peppercorns, staying true to pre-colonial preservation techniques. Before the arrival of Chinese traders (who introduced soy sauce) and Spanish colonizers (who named the dish “adobo”), indigenous Filipinos were already stewing meats in vinegar and salt to prolong shelf life in the tropical climate. This version is my Tita Pam's recipe and highlights the dish’s original sour and savory essence, and balanced with a hint of sweetness using minimal ingredients that allow the natural flavors of the pork and garlic to shine.

One thing Tita Pam was adamant about was the parboiling of the pork. She explained it was important to boil the pork in seasonings for 10-15 minutes to help reduce any impurities and enhance the flavor of the meat. Make sure to pat dry before browning, add she also stressed that you shouldn't be afraid to really brown the meat well. The sauce can be reduced to your preferred consistency.

Tita Pam's Adobong Puti

Baboy (Pork)

For the longest time I was confused between the terms bulalo, nilaga, and pochero. So far from my research I’ve discovered: Bulalo is named after the beef shank, and is considered beef stock because of the long period of boiling the bones. Nilaga, on the other hand, is made with beef cubes, and the soup is considered a beef broth since the flavor comes from the simmering of the beef meat and veggies together.

The origin of bulalo is that it dates back dates back to the 16th century, I’ve read that it’s been believed to some people that bulalo originated from Batangas and to other from Tagaytay. While both are located in the southern part of Luzon, Batangas is known for its cattle trade and has numerous beef dishes while Tagaytay is known for its cooler climate, therefore soup, such as bulalo, was widely popular. Although there’s no solid answer on the origins of bulalo, the one thing I do know for sure is it’s so delicious, comforting, and warms up the soul.

Bulalo

Hot and Sour Soup with Sinigang Powder

Kinamatisang Baka. If I had to describe it, I’d say it's as if nilaga and sinigang had a baby. It’s similar to nilaga in the sense that it has that delicious beef broth flavor and the use of bokchoy, and similar to sinigang because of the use of tomatoes – however – it doesn’t have that super sour flavor that sinigang is known for. Instead, it has a mild sourness from the tomatoes but nothing too over the top or in your face. This soup reminds me of me and my husband because his favorite filipino soup is nilaga and mine is sinigang. Did I tell you that he actually doesn’t like sinigang? I know, I know. Like the whole sinigang series is his nightmare haha but anyways, like in any relationship – we’ve found a way to compromise – and for us it's kinamatisan baka.

Kinamatisang Baka

Ilocano miki soup is a comforting noodle dish from the Ilocos region, featuring thick, yellow miki noodles in a savory broth made with chicken or pork. The soup is flavored with garlic, and fish sauce, then garnished with green onions. Although simple, it’s know for its rich, hearty taste, Ilocano miki soup is a beloved dish served during family gatherings and local celebrations.

I made this for the first time for my stepdad’s heavenly birthday and no birthday is complete without noodles! Feel free to cut the noodles into two inch length if you prefer a shorter noodle.

Miki Noodle Soup

Japanese

In French, “Mille-feuille” means a thousand leaves and is typically referred to the French pastry, Napoleon. Because of its many layers, it’s name transferred to this dish – which has what seems like 1000 layers of Napa cabbage and pork belly. It’s then simmered in a delicate, light, tasteful broth and eaten by dipping in ponzu sauce.

I thought that this would work really well as a nilaga. Nilaga translates to boiled beef. By utilizing the same cooking method as mille-feuille nabe, I was able to recreate the same taste of nilaga in this form. It's a fun and beautiful dish and I hope you try it someday! 

To make this you need to do is cut a head of Napa cabbage into fourths while keeping the stem intact, make sure it’s washed well, then layer thin slices of beef, carrots, and potatoes, in between the leaves. Cut them into 2-2 1/2 inch slices, then stack them in your pot. I think the best way is to start it from the outside and work your way in (just in case you run out of cabbage) then you can fill the middle with mushrooms or greens!

I used 1/4 a Napa cabbage and it’s filling enough for 2 in a small pot. 

Mille-Feuille Nilaga Nabe

Beef nilaga is a traditional stew that reflects the simple yet hearty cooking style of the Philippines. “Nilaga” means “boiled” in Tagalog, and the dish consists of beef simmered with vegetables like potatoes, carrots, cabbage, and green beans. Its origins trace back to Spanish colonial influence in the Philippines, when local ingredients were combined with European methods of stewing meat. Over time, Filipino families adapted the recipe to include native flavors like fish sauce and local vegetables. Nilaga is often enjoyed as a comforting meal during cool or rainy days, served with steamed rice.

Nilagang Baka

This dish was inspired by my friends, Jason and Allison. Jason once said how he wish Filipino food didn’t take so long to cook sometimes. And that earlier that same week I thought about how Allie and I would go to shabu shabu or hot pot and we’d always say that if you boiled enough thin pieces of beef in the pot that the broth would start to taste like nilaga.

Nilaga does mean boiled beef after all, so I wanted to see if a nilaga style hot pot would work. And that’s exactly what this is! I took all the nilaga ingredients and instead of beef cubes or large beef chunks, added thinly sliced beef (think shabu shabu thin) and let it boil for 10 minutes, just like hot pot… and I’d like to say, it was so good. I added some vermicelli since most hot pots I’ve been to usually have a noodle component to it and it worked out so nicely. Definitely going to be making this when I want a quick fix of nilaga but don’t want to wait an hour or more to make it! 

Nilaga Hot Pot

Sabo Kamatis, or “tomato soup” in Kapampangan, is a classic dish from Pampanga, the Philippines’ culinary heartland. Derived from the Kapampangan words “sabo” (soup) and “kamatis” (tomatoes), sabo kamatis is known for its rich flavors.

This humble soup features pork or beef bones simmered with tomatoes, garlic, and onions, then finished with fish sauce and hearty vegetables like bok choy and cabbage. It is believed to have originated in rural kitchens as a practical way for Kapampangans to utilize fresh, local ingredients and inexpensive cuts of meat, creating a dish that is both economical and deeply satisfying. I found it to be a more full bodied version of the nilaga I grew up eating. I love the addition of the tomatoes. They really add a touch of sourness and just a hint of sweetness to the soup that really goes well with the beef. I never realized how flavorful and cheap neck bones are! Definitely will be cooking with them much more in the future.

Sabo Kamatis

Tinola is a traditional Filipino soup usually made with chicken, papaya, or chayote, and siling labuyo chili pepper leaves in a ginger, onion, and fish sauce-flavored broth. It is believed to have originated during the Spanish colonial period in the 1800s as the dish was mentioned in José Rizal’s novel, Noli Me Tangere. This variation uses beef instead of chicken. It does take longer to cook but the results are mouth-watering and well worth it! 

Tinolang Baka (Beef Tinola)

I love tinola. When I found out there was a clam version I knew I had to try it. It’s a simple soup that is light and delicate but so delicious and full of flavor. I am still perfecting this recipe as this was my first time making this but I’ll give you what I have for now and you can adjust as needed. :)

Tinolang Halaan (Clam Tinola)

Sabaw (Soups)

Beef Salpicao is a popular Filipino dish made with tender beef sautéed in garlic, soy sauce, and butter. Its name is believed to come from the Spanish word salpicón, a dish traditionally made with chopped meat, though the Filipino version is cooked and served hot.

The dish likely evolved from Spanish influences during the colonial period, with local adaptations using ingredients like soy sauce and vinegar. Filipino chefs began experimenting with beef in the mid-20th century, especially as beef became more accessible. Today, Beef Salpicao is often made with tender cuts like sirloin or tenderloin and has become a favorite at special occasions and in Filipino restaurants, known for its rich, garlicky flavor.

While this wasn't a dish I grew up with, I discovered it later in life. Now, it’s firmly in my comfort food rotation, and I hope it will become a favorite of yours too!

Beef Salpicao

Bistek Tagalog is a Filipino beef steak dish influenced by Spanish cuisine. It originated during the Spanish colonial period in the Philippines when Spanish recipes were adapted with local ingredients. The dish features thinly sliced beef marinated in soy sauce and calamansi (or lemon/lime), then cooked with onions and sometimes potatoes. The use of soy sauce shows Chinese culinary influence, while calamansi adds a unique Filipino flavor. Bistek Tagalog is a popular and flavorful dish enjoyed at family meals and special occasions in the Philippines. In this recipe, I use the Chinese technique of velveting the beef for a short amount of time to help tenderize the meat.

Bistek Tagalog

Creamy Mushroom Beef

There's something about a plate of Filipino spaghetti that I absolutely love. As a child, I was especially drawn to the combination of mushrooms and hot dogs, with the latter being my favorite part. While I typically use beef hot dogs, this time I decided to go with Filipino hot dogs with cheese—because, why not? I know some people aren't fans of the sweetness in Filipino spaghetti, but I personally enjoy it!

The origins of Filipino spaghetti date back to World War II, when tomatoes and tomato-based products like ketchup were in short supply in the Philippines. In response, Filipino food scientist Maria Orosa created banana ketchup using local ingredients. Legend has it that one day, U.S. General Douglas MacArthur was craving Neapolitan spaghetti, but due to ingredient shortages, a Filipino staff member substituted banana ketchup and hot dogs. And that's how the distinctly sweet Filipino spaghetti we know today was born.

Filipino Spaghetti

Filipino Picadillo is a savory dish with Spanish origins that reflects the blend of culinary traditions from the Philippines' colonial past. Typically made with ground beef, vegetables, and a mix of spices, this dish often includes ingredients like potatoes, raisins, and bell peppers, giving it a unique sweet-savory flavor. I prefer to cook Picadillo as a simple one-pot meal, which not only makes preparation and cleanup easier but also keeps it budget-friendly. This method allows for a quick and satisfying dinner using readily available ingredients. And for the record – I am team #noraisins 😀

Giniling

Ginisang Pechay at Giniling is a Filipino stir-fry dish featuring ground meat, such as pork or beef, cooked with garlic, onions, and tomatoes. Tender bok choy is added to the mix, resulting in a flavorful and hearty meal that's both easy to prepare and delicious.

It holds a special place in my heart because it’s the first Filipino dish I ever learned how to cook! My Tito (Uncle) Butch would always cook it for me and he eventually taught me. This dish reminds me of him and I think will also be the first Filipino dish I teach my own son how to make.

Ginisang Pechay at Giniling

Unpopular opinion: I ordere this almost every single time I go to Jollibee. I don’t know what it is, but just something about it is very nostalgic for me. So happy I got to re-create it with ingredients from Trader Joe’s 😌

Jollibee Inspired Burger Steak

This is one of the first Filipino dishes I cooked for my friends. I was so nervous for them to try it but by the end of dinner the entire pot was gone, which made me so happy. Caldereta is a rich & hearty Filipino beef stew. The beef is stewed in a sauce made of liver spread & tomatoes. Liver spread is such a key ingredient! It truly gives an extra layer of depth & richness that makes it so delicious. This stew has a longer cooking time of approx. 2 hours, but I promise you, it’s worth the wait. 

Caldereta

If you’re looking for a cozy and comforting dish, you can’t go wrong with kare kare. This Filipino stew features oxtail and various vegetables cooked in a thick and savory peanut sauce. It’s best enjoyed with a spoonful of bagoong and some hot white rice. I love pan frying half of the veggies and throwing the rest into the pot for different textures. The key is to boil the oxtail long enough so it’s tender and all the flavor comes through in the broth.

Kare Kare

 classic sizzling pepper rice. So yummy but also fun to eat!

Pepper Lunch Sizzling Bistek

Tortang giniling is a Filipino omelette traditionally made with ground beef, however, you can use whatever you have on hand. I’ve made it with chicken, turkey, and pork and they have all turned out delicious. Although it’s a called an omelette, it’s actually cooked more like a fritter. I like that you can make these omelettes as big or as small as you want! In this recipe I specifically use 1/4c measurements to make smaller omelettes. It’s fun to eat and you can make a whole bunch. This recipe yields approx 8 fritter omelettes?

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