PH Top 10 traditional Filipino recipes.

Ingredients

• 1 lb / 450 g chicken
• 1 lb / 450 g pork
• 1 tsp–2 tbsp vinegar, to taste
• 1 tsp–2 tbsp soy sauce, to taste
• 1 tsp–2 tbsp garlic, to taste
• bay leaves, as needed
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Adobo and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Adobo warm, fresh or chilled depending on the traditional style.

Ingredients

• tamarind, as needed
• 1 lb / 450 g pork
• 1 lb / 450 g shrimp
• 1–2 cups prepared vegetables
• 1–2 cups prepared tomatoes
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the tamarind and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• 1 lb / 450 g pork
• 1 tsp–2 tbsp salt, to taste
• aromatics, as needed
• 1 tsp–2 tbsp liver sauce, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Season or marinate the pork with the listed aromatics and spices.
2. Heat the grill, barbecue, skillet or oven until hot.
3. Cook the Lechon until browned outside and cooked through inside.
4. Rest the meat or vegetables briefly so the juices settle.
5. Slice or serve with bread, rice, salad, sauces or pickles.
6. Taste the final dish and add salt, herbs, lemon or chile if needed.

Ingredients

• 10–12 oz / 280–340 g noodles
• 1–2 cups prepared vegetables
• 1 lb / 450 g chicken
• 1 lb / 450 g shrimp
• 1 tsp–2 tbsp soy sauce, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Bring a large pot of salted water or broth to a boil if using dried pasta or noodles.
2. Prepare the sauce, broth or toppings while the noodles cook.
3. Cook the noodles or pasta for Pancit until tender but not mushy.
4. Combine with the sauce, broth or toppings and toss or simmer briefly.
5. Taste and adjust seasoning with salt, pepper, herbs, chile, soy or citrus.
6. Serve immediately while hot and fresh.

Ingredients

• wrappers, as needed
• 1 lb / 450 g ground pork
• 1–2 cups prepared carrots
• 1–2 cups prepared cabbage
• 1 tsp–2 tbsp garlic, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare the filling, batter or coating before heating the oil.
2. Shape, fill or coat the wrappers for Lumpia.
3. Heat oil over medium-high heat until a small test piece sizzles steadily.
4. Fry in batches until crisp and golden, turning as needed.
5. Drain on a rack or paper towel and season while hot.
6. Serve with a sauce, salad, pickles or fresh herbs.

Ingredients

• 1 lb / 450 g oxtail
• 1 lb / 450 g beef
• 1 tsp–2 tbsp peanut sauce, to taste
• 1–2 cups prepared vegetables
• annatto, as needed
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the oxtail and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• 1 portion shaved ice
• 1–3 cups evaporated milk
• 1½–2 cups sweet beans
• 1 portion fruits
• 1 portion ube
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare all ingredients and choose a serving dish or individual glasses.
2. Build the Halo-Halo in layers, keeping the texture light and even.
3. Taste the cream, filling or syrup and adjust sweetness if needed.
4. Cover and chill until firm and well flavored.
5. Finish with the traditional topping or garnish just before serving.

Ingredients

• 1 lb / 450 g pork
• 1–2 cups prepared onion
• chili, as needed
• calamansi, as needed
• 1 tsp–2 tbsp lime, to taste
• 2–4 egg
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Sisig and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Sisig warm, fresh or chilled depending on the traditional style.

Ingredients

• 1 lb / 450 g chicken
• 1 tsp–2 tbsp vinegar, to taste
• calamansi, as needed
• 1 tsp–2 tbsp garlic, to taste
• annatto, as needed
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Season or marinate the chicken with the listed aromatics and spices.
2. Heat the grill, barbecue, skillet or oven until hot.
3. Cook the Chicken Inasal until browned outside and cooked through inside.
4. Rest the meat or vegetables briefly so the juices settle.
5. Slice or serve with bread, rice, salad, sauces or pickles.
6. Taste the final dish and add salt, herbs, lemon or chile if needed.

Ingredients

• 1½–2 cups rice
• 1 lb / 450 g chicken
• 1 tsp–2 tbsp ginger, to taste
• 1 tsp–2 tbsp garlic, to taste
• 1–2 cups prepared scallions
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the rice and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.