Laing: Filipino Coconut Greens with Chiles
Laing is rich, spicy, and coconut-deep, with greens simmered until they soak up ginger, garlic, chiles, and bagoong.
Kare-Kare: Filipino Peanut Stew with Oxtail and Vegetables
Kare-kare is a deep, nutty stew with tender meat, vegetables, and bagoong on the side for salty contrast.
Humba: Visayan Braised Pork with Pineapple and Black Beans
Humba is glossy, tender, and sweet-savory, with pork braised in soy, vinegar, aromatics, pineapple, and fermented black beans.
Filipino Tomato Stew Guide: Menudo, Afritada, Mechado, and Kaldereta
Filipino tomato stews can look similar from across the table, but menudo, afritada, mechado, and kaldereta each have a different personality.
Filipino Spaghetti: Sweet-Savory Party Noodles
Filipino spaghetti is glossy, sweet-savory, and built for birthdays, potlucks, and paper plates piled high with noodles.
Filipino Adobo Guide: Chicken, Pork, White Adobo, and Adobo Flakes
Adobo is a technique, a flavor family, and a memory for many Filipino tables, which is why no single version can own the word.
Crispy Chicken Adobo Flakes
Chicken adobo flakes are salty, tangy, crisp, and perfect over garlic rice with a runny egg.
Chicken Inasal: Filipino Grilled Chicken with Annatto Oil
Chicken inasal is smoky, citrusy, and brushed with orange annatto oil until the skin turns glossy and deeply savory.
Bistek Tagalog: Calamansi Soy Beef with Onions
Bistek Tagalog turns thin beef, salty soy, bright citrus, and soft onions into a fast rice dinner with a sauce you want to spoon over everything.
Bicol Express: Spicy Filipino Coconut Pork
Bicol Express is creamy, salty, spicy, and built for rice, with pork simmered in coconut milk and chiles until rich.