Tiyula Itum: Tausug Black Beef Soup
Charred coconut gives tiyula itum its dark broth, but the pot still needs the lift of ginger, lemongrass, and a late squeeze of calamansi. This Tausug beef soup stays brothy around the tender meat, with rice alongside to catch every spoonful.
Piyanggang Manok: Black Coconut Chicken
The dark sauce on this piyanggang manok starts with shredded coconut, patiently charred before it is ground with ginger, garlic, shallots, and lemongrass. Coconut milk turns that coarse paste into a rich braise for chicken thighs, with calamansi added at the finish.
Chicken Binakol with Young Coconut
Coconut water gives chicken binakol a lightly sweet broth without making it creamy. Ginger and bruised lemongrass bring aroma, while young coconut strips echo the liquid in a tender bite. Green papaya or chayote and a last handful of greens complete the pot.
Pancit Molo: Iloilo Wonton Soup
Small pork-and-shrimp dumplings make Pancit Molo substantial without needing a tangle of noodles. Shredded chicken fills out the broth, while crisp garlic and a little of its cooking oil bring a fragrant finish to each bowl just before serving.
Bacolod Beef Kansi
Beef shank, lemongrass, and green jackfruit give this kansi a substantial broth with a sour finish. The long simmer comes first; tamarind or batwan and a final measure of calamansi follow, so the acidity sits alongside the beef rather than replacing it.
Homemade Chicken Tocino (Tosinong Manok)
Chicken tocino depends on a careful change of pace: first a gentle simmer, then a closely watched caramelization. Pineapple juice, banana ketchup, brown sugar, and garlic season the thighs, leaving a sticky coating that needs no added red food coloring.
Sprite-Marinated Inihaw na Liempo: Filipino BBQ Pork Belly
Lemon-lime soda joins calamansi, soy sauce, garlic, and banana ketchup in this pork belly marinade. The glossy finish comes from a separate cooked glaze, brushed on late. A cooler part of the grill is essential for managing both the dripping fat and the sweet coating.
Filipino Hawaiian Pizza with Ham, Pineapple, and Banana Ketchup Glaze
Banana ketchup gives ham-and-pineapple pizza a different kind of sweet-tangy sauce, sharpened with vinegar and a little soy. Some glaze bakes beneath the mozzarella; the rest goes on afterward. Dry toppings and a fully heated baking surface keep all that fruit from weighing down the crust.
Four-Cheese Kesong Puti Pizza
Kesong puti brings soft, creamy pockets to this four-cheese pizza, with mozzarella, cheddar, and Parmesan filling out the topping. The white sauce is deliberately thinly spread: between fresh cheese and milk-based sauce, a crisp center depends on keeping moisture under control.
Filipino BBQ Chicken Pizza
Banana ketchup gives this chicken pizza a sweet barbecue base, with calamansi, soy sauce, and garlic keeping it sharp. The chicken is cooked before topping the dough, and a light layer of mozzarella, onion, and green pepper lets the crust bake crisp.