Pork Menudo: Filipino Tomato Pork Stew
Small cubes of pork shoulder give menudo its satisfying, spoonable texture. They simmer in tomato sauce before potatoes and carrots join the pot, with raisins and bell pepper added late enough to remain distinct. Optional liver spread adds richness without becoming the whole story.
Filipino Chicken Curry: Coconut Chicken with Potatoes and Carrots
A spoonful of curry powder seasons this coconut chicken without crowding out the potatoes, carrots, and bell pepper. Browning the chicken first gives the pot a savory start; briefly cooking the powder with onion and garlic brings the sauce together before the simmer.
Adobong Sitaw with Pork: Long Beans in Soy-Vinegar Sauce
A little pork goes a long way in adobong sitaw. Browned pieces season the pan before vinegar, soy sauce, and garlic become a reduced sauce for the beans, which go in late enough to keep a little bite.
Adobong Pusit: Squid Adobo with Ink
Squid adobo needs a short stay in the pan, even when the sauce needs longer. Vinegar, soy sauce, garlic, and onion give this version its sharp, savory base; optional squid ink darkens the sauce that clings to the sliced bodies and tentacles.
Adobong Puti: Filipino White Chicken Adobo
Without soy sauce, adobong puti puts cane vinegar, garlic, and black pepper in clear focus. Browning the chicken adds depth before the gentle simmer, and a final reduction leaves just enough tangy sauce to spoon over rice.
Pork Adobo: Classic Adobong Baboy
Pork shoulder gives this adobo both tender meat and a sauce worth spooning over rice. Vinegar leads, soy sauce adds salt and depth, and eight smashed garlic cloves soften through the braise before the liquid reduces to a glossy coating.
Binalot-Style Adobo Rice Plate
Spoonable adobo sauce is the link between the meat and rice in this binalot-style plate. Egg adds richness, tomato adds juice, and atsara supplies a tart crunch. Banana leaves make an aromatic wrapper, but the meal works just as well served open.
Filipino Picadillo: Giniling with Potatoes, Raisins, and Tomatoes
A skillet of picadillo turns ground pork or beef into a full rice topping with diced potatoes, carrots, peas, and raisins. Tomato paste keeps the sauce concentrated, while the raisins offer little sweet interruptions among the savory meat and vegetables.
Rellenong Manok: Filipino Celebration Stuffed Chicken
This adaptation of rellenong manok keeps the chicken bone-in and pairs it with a cooked pork filling of onion, garlic, carrot, peas, and raisins. Soy sauce and citrus season the bird, while hard-boiled eggs make the stuffing more substantial.
Ube Skillet Crinkle Cookie
This ube crinkle cookie is meant to be spooned from a skillet, with set edges, a soft center, and powdered sugar across the top. Halaya supplies the dough's ube body, while a little extract makes its color and aroma more pronounced.