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

Breakfast

Brunch

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

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

Side

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

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

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

Baking

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

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

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

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! 

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