Filipino Recipes
Chicken Adobo
Description
Chicken Adobo is a classic Filipino dish known for its savory, tangy, and slightly sweet flavor profile. The result is tender, flavorful meat with a rich, aromatic sauce, served over steamed rice.
Ingredient List
- 2 lbs chicken thighs or drumsticks
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 6 cloves garlic, crushed
- 2 bay leaves
- 1 tsp whole black peppercorns
- 1 tbsp brown sugar (optional)
- 1 cup water
- 2 tbsp cooking oil
Instructions
- In a large bowl, combine soy sauce, vinegar, garlic, bay leaves, peppercorns, and sugar. Add chicken and marinate for at least 30 minutes (or overnight for deeper flavor).
- Heat oil in a large skillet or pot over medium heat. Remove chicken from marinade and brown on both sides.
- Pour in the marinade and water. Bring to a boil, then reduce heat to low and cover.
- Simmer for 30 to 40 minutes until chicken is tender and sauce has reduced slightly.
- Uncover and simmer for an additional 10 minutes to thicken the sauce.
- Serve hot over steamed rice.
Sinigang na Baboy
Description
Sinigang na Baboy is a traditional Filipino soup known for its mouth-puckering sour broth, typically made with tamarind. Pork belly or ribs are simmered with vegetables like kangkong (water spinach), radish, eggplant, and tomatoes, creating a hearty and refreshing dish. It's often enjoyed with steamed rice and a side of fish sauce for dipping.
Ingredient List
- 2 lbs pork belly or ribs, cut into chunks
- 1 medium onion, quartered
- 2 medium tomatoes, quartered
- 1 packet tamarind soup base mix (or fresh tamarind if available)
- 1 medium daikon radish, sliced
- 1 medium eggplant, sliced
- 1 cup string beans
- 1 bunch kangkong (water spinach) or spinach
- 2 to 3 pcs green chili peppers (optional)
- 8 cups water
- Fish sauce or salt to taste
Instructions
- In a large pot, combine pork, onion, tomatoes, and water. Bring to a boil and skim off any scum that rises.
- Lower heat and simmer for 45 to 60 minutes until pork is tender.
- Add tamarind soup base mix and stir until dissolved. Adjust sourness to taste.
- Add radish, eggplant, and string beans. Simmer for 5 to 7 minutes until vegetables are tender.
- Add kangkong and green chili peppers. Simmer for another 2 minutes.
- Season with fish sauce or salt to taste. Serve hot with steamed rice.
Halo-Halo
Description
Halo-Halo (meaning "mix-mix" in Tagalog) is a beloved Filipino dessert made with crushed ice, sweetened fruits, jellies, beans, and evaporated milk, topped with leche flan, ube halaya, and sometimes a scoop of ice cream. It is a vibrant, layered treat that is perfect for cooling down on hot days and celebrating Filipino culinary creativity.
Ingredient List
- 1 cup crushed ice
- 2 tbsp sweetened red beans
- 2 tbsp sweetened white beans
- 2 tbsp sweetened jackfruit strips
- 2 tbsp sweetened banana (saba), sliced
- 2 tbsp nata de coco (coconut gel)
- 2 tbsp kaong (sugar palm fruit)
- 2 tbsp gulaman (agar jelly), cubed
- 1/4 cup evaporated milk
- 1 scoop ube halaya (purple yam jam)
- 1 slice leche flan
- 1 scoop vanilla or ube ice cream (optional)
Instructions
- In a tall glass or bowl, layer the sweetened fruits, beans, and jellies at the bottom.
- Add crushed ice on top of the layered ingredients.
- Pour evaporated milk evenly over the ice.
- Top with ube halaya, leche flan, and a scoop of ice cream if desired.
- Serve immediately with a long spoon and mix before eating.