Sinangag: Filipino Garlic Fried Rice
Sinangag turns cold rice and garlic into the breakfast backbone for tocino, longganisa, tapa, eggs, and leftovers.
Puto Cheese: Steamed Filipino Rice Cakes
Puto cheese is soft, lightly sweet, and steamed until fluffy, with a salty cheese cap that makes every bite pop.
Pumpkin Pie Hopia: Filipino-American Holiday Pastry
Pumpkin pie hopia wraps spiced pumpkin filling in a flaky pastry for a Filipino-American holiday bite.
Pork Sisig: Sizzling Filipino Pork with Calamansi
Pork sisig is chopped, crisp-edged, tangy, savory, and best served sizzling with citrus at the table.
Pinakbet: Filipino Vegetables with Bagoong
Pinakbet is savory, vegetable-forward, and deeply flavorful from bagoong, with squash, eggplant, okra, beans, and bitter melon sharing the pot.
Pandesal: Soft Filipino Bread Rolls
Pandesal is soft, lightly sweet, and covered in fine breadcrumbs, ready for butter, cheese, jam, coffee, or breakfast plates.
Pandesal Bread Pudding with Coconut Caramel
Pandesal bread pudding turns day-old rolls into a warm, custardy dessert with coconut caramel soaking into every edge.
Pancit Guide: Bihon, Canton, Palabok, Sotanghon, and More
Pancit is not one dish but a whole family of Filipino noodle dishes, each with its own noodle, sauce, texture, and party role.
Palitaw: Filipino Rice Cakes with Coconut and Sesame
Palitaw is chewy, sweet, and simple: little rice cakes that float when cooked, then get covered in coconut, sugar, and sesame.
Nilagang Baka: Filipino Beef Soup with Cabbage and Potatoes
Nilagang baka is clear, comforting beef soup with tender meat, potatoes, cabbage, and a broth that tastes like home.