FILIPINO FOOD RECIPES | Facts and Details

FILIPINO RECIPES

preparing Ilocos region empanada

Sinangag (Garlic Rice) is a staple dish in the Philippines.
Ingredients
2 Tablespoons vegetable oil
3 cloves garlic, finely chopped (or 1 teaspoon garlic powder)
4 cups rice, cooked
6 green onions, finely sliced
Salt and pepper, to taste
[Source: Junior Worldmark Encyclopedia of Foods and Recipes of the World, Gale Group, Inc., 2002]

Instructions
1) Heat the oil in a large skillet over medium heat and sauté the garlic for about 3 minutes.
2) Add the cooked rice and green onions, then season with a pinch of salt and pepper to taste.
3) Stir and cook until heated through, about 5 minutes. Serve.
4) Makes 8 servings.

Beef Empanadas: Ingredients; 2 cups flour; ½ cup butter; 1 egg; 500 grams ground beef; 1 onion, chopped; 2 cloves garlic, minced; ¼ cup raisins; Salt and pepper to taste; Oil for frying; [Source: Angela Dimayuga and Ligaya Mishan, New York Times, October 7, 2019]

Instructions: 1) Mix flour, butter, and egg to form a soft dough and roll it out thinly.; 2) Cut the dough into circles.; 3) Sauté garlic and onion in a pan, then add the ground beef.; 4) Stir in the raisins and season with salt and pepper.; 5) Place a spoonful of filling in the center of each dough circle and fold over to seal.; 6) Fry in hot oil until golden brown.; 7) Drain on paper towels and serve.

Pinakbet (Filipino Vegan Dish)
Ingredients
1 tablespoon cooking oil
3 cloves garlic, minced
1 onion, chopped
2 tablespoons bagoong (fermented shrimp paste)
1 cup squash, cubed
1 cup eggplant, sliced
1 cup bitter melon, sliced
1 cup green beans, cut into pieces
1 tablespoon tomato paste
½ cup water

Instructions
1) Heat oil in a pan and sauté garlic and onion until fragrant.
2) Add bagoong and tomato paste and stir well.
3) Add the squash and cook for several minutes.
4) Stir in the eggplant, bitter melon, and green beans.
5) Pour in the water and simmer until the vegetables are tender.
6) Adjust seasoning if needed and serve.

Recipes of Cristeta Comerford — the White House Chef

Cristeta Pasia Comerford (born 1962) is a Filipino American chef who served as White House Executive Chef from 2005 until her retirement in 2024. She was the first woman, and the first person of Asian origin to hold this position. According to the Wall Street Journal her Sweet Potato Pie is a presidential favorite.

Sweet Potato Pie: The sweet potato filling can be prepared on its own, as a side dish. Ingredients: 1) Filling: 3 sweet potatoes, 4 sticks cinnamon, 5 star anise, 1 orange quartered, 2 tablespoon melted butter; 2) Dough: 1 cup butter, ½ cup sugar, 1 teaspoon salt, 1 teaspoon vanilla, 1 teaspoon lemon zest, 2 egg yolks, 2 ½ cup flour; 3) Custard: 3 cups crème fraiche, 4 whole eggs, 1 tablespoon vanilla, 2 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon salt. [Source: Elizabeth Williamson, Wall Street Journal, February 26, 2011]

According to the Wall Street Journal: Preparing and Cooking: 1) Pre-heat oven to 350; 2) For the pie dough, cream the sugar and butter. Add the dry ingredients and gently mix. Incorporate the vanilla, zest and egg yolks. Form into a ball and let rest in the refrigerator. Roll the dough to fit a 12 inch tart pan. Top with parchment paper and cooking beads and bake blind for 12 minutes. Set aside to cool. 2) For the sweet potato puree, bake the whole sweet potatoes and all the aromatics on a sheet tray at 350 degrees until tender. Scoop the meat and pass through a chinoise. Set aside to cool. In the meantime, mix the custard base and fold into the cooled potato puree. 3) Pour into the cooked tart shell and finish cooking until set, about 35 minutes. 4) For the honey meringue topping: 3 egg whites, 2 cups honey, reduced by half. 5) Whip the egg whites until stiff and incorporate the hot reduced honey. Top the cooked sweet potato pie and broil until the meringue gets a toasted color.

Seared Lamb Loin on Chickpea Puree: This is an adaptation of a dinner Ms. Comerford prepared for the Obamas when the Wall Street Journal visited her kitchen. Amounts are approximate, because she doesn't measure in advance, but tastes as she goes. Ingredients: 1) Boneless lamb loin, 4-6 oz per person; 2) Zest of an orange. Combine in a food processor or blender: A) 1 to 1-1/2 C. canned chickpeas (garbanzo beans), about 1/3 C. tahini (sesame seed paste); B) About 2 T., or to taste, harissa (North African chili pepper paste); C) 2 cloves garlic, or to taste; D) About 2 T., or to taste, harissa (North African chili pepper paste)About 3 T. fresh mint, chopped; E) About 3 T. fresh mint, chopped; F) Freshly-ground sea salt and pepper, to taste.

Preparing and Cooking: 1) Process/blend ingredients above with enough olive oil to form a puree; taste and adjust aromatics, seasoning. 2) Gently warm the puree in a saucepan on the stovetop; do not boil. Set aside. 3) Slice lamb loin into rounds ½-3/4" thick; dry thoroughly with paper or cloth towel. Heat a few tablespoons of olive oil in a skillet over medium-high heat. 4) Sear lamb on both sides until medium-rare. Do not overcook. Spread about ¼ C. of the puree, or more if desired, onto the center of a warm plate, lay two or three lamb rounds over the top. 5) Garnish the lamb with orange zest. Decorate the plate with bright green finishing oil, if desired (recipe below). Serves 4.

Parsley Finishing Oil: Chef Comerford says every top chef has a favorite recipe for a finishing oil, used to add colorful streaks or designs to a plated dish. Hers is vivid green, prepared with parsley. Gently cook 1 lb. chopped parsley in 1 C. of light extra virgin olive oil on the stovetop until the oil turns a vivid green. Strain through a paper coffee filter into a bowl floating in an ice bath, to preserve the brightness. Store in a fine-tipped squeeze bottle.

Sinigang

Sinigang (Tamarind Broth With Pork and Vegetables)
Ingredients
500 grams pork ribs or pork belly
6 cups water
1 onion, quartered
2 tomatoes, quartered
1 daikon radish, cut into chunks
2 cups kangkong or leafy greens
2 whole serrano chilies
2 tablespoons tamarind paste or sinigang mix
Salt or fish sauce to taste
[Source: Angela Dimayuga and Ligaya Mishan, New York Times, October 7, 2019]

Instructions
1) Place the pork in a pot with water, onion, and tomatoes and bring to a boil.
2) Reduce heat and simmer until the pork becomes tender.
3) Add the daikon radish and cook until slightly soft.
4) Stir in the tamarind paste and chilies.
5) Add the leafy greens and simmer briefly.
6) Season with salt or fish sauce and serve hot.

Adobe

Adobe is something of a national dish in the Philippines. It is one of the most common dishes in the Philippines and is found in almost every household. Although the name has Spanish and Mexican roots, Filipinos developed their own way of cooking it. Meat—often chicken or pork—is simmered in vinegar, salt, garlic, pepper, soy sauce, and other spices. This method was practical because the vinegar helped preserve the meat before refrigeration was common. The same cooking style can also be used for seafood and other meats. [Source: Maida Pineda, Candice Lopez-Quimpo, CNN March 6, 2012 ]

Pork and Chicken Adobo
Ingredients
1 kilo chicken, cut into serving pieces
1 kilo pork, cut into serving pieces
¾ cup native vinegar
1 head garlic, crushed
1 teaspoon crushed peppercorns
Salt to taste
½ cup water
Oil for frying
2 tablespoons soy sauce
1 bay leaf
[Source: “Culture Shock!: Philippines” by Alfredo Roces and Grace Roces, Marshall Cavendish International, 2010]

Instructions
1) Place the chicken and pork in a saucepan. Season with vinegar, crushed garlic, peppercorns, and soy sauce.
2) Bring to a boil for about 30 minutes, then add the water and the bay leaf.
3) Continue simmering until the meat becomes tender.
4) Remove the garlic from the saucepan and fry it in oil in a separate frying pan.
5) When the garlic turns brown, add the pork and chicken and fry until lightly browned.
6) Add salt and some of the stock to the meat and simmer for about 5 minutes. Serve.

Coconut Milk Chicken Adobo
Ingredients
1 kilogram chicken, cut into serving pieces
½ cup coconut vinegar or cane vinegar
2 tablespoons soy sauce
1 cup coconut milk
4 cloves garlic, crushed
1 teaspoon whole peppercorns
2 tablespoons coconut oil
1 bay leaf
Salt to taste
[Source: Angela Dimayuga and Ligaya Mishan, New York Times, October 7, 2019]

Instructions
1) Place the chicken in a pot and season with vinegar, soy sauce, garlic, peppercorns, and bay leaf.
2) Bring the mixture to a boil, then reduce the heat and simmer for about 25 minutes.
3) Add the coconut milk and continue simmering until the chicken is tender and the sauce thickens slightly.
4) Heat coconut oil in a frying pan and lightly brown the cooked chicken pieces.
5) Return the chicken to the sauce and simmer briefly before serving.

Adobong Hiponsa Gata (Shrimp Adobo in Coconut Milk) is one versions of Adobe
Ingredients
½ cup white vinegar
¼ cup water
⅛ teaspoon pepper
1 Tablespoon garlic, minced
Patis (fish sauce, found in an Asian grocery store); soy sauce may be substituted
1 pound fresh shrimps, unshelled (frozen unshelled shrimp may be substituted)
2 cans (12-ounce each) coconut milk

Instructions
1) Prepare the marinade by combining the vinegar, water, pepper, garlic, and patis (or soy sauce) in a medium-sized pot.
2) Add the shrimp to the marinade and allow them to soak for about 1 hour.
3) Place the pot over medium heat and cook the shrimp, turning them frequently, until most of the marinade has been absorbed and the liquid is nearly gone.
4) Add the coconut milk and continue to simmer, stirring occasionally, until the sauce thickens, about 20 minutes. Serve.
5) Serves 6.

Filipino Meat Dishes

Bistek
Ingredients
500 grams beef sirloin, thinly sliced
¼ cup soy sauce
¼ cup calamansi juice or lemon juice
1 large onion, sliced thickly
2 tablespoons butter
2 tablespoons olive oil
3 cloves garlic, minced
Salt and pepper to taste
[Source: Angela Dimayuga and Ligaya Mishan, New York Times, October 7, 2019]

Instructions
1) Marinate the beef in soy sauce and calamansi juice for about 30 minutes.
2) Heat olive oil in a skillet and sauté the garlic.
3) Remove the beef from the marinade and fry until browned.
4) Add the onions and cook briefly until slightly crisp.
5) Stir in the marinade and butter, allowing the sauce to simmer for several minutes.
60 Season with salt and pepper if needed and serve with rice.

Embutido
Ingredients
500 grams ground pork
1 carrot, finely chopped
½ cup raisins
2 eggs
½ cup breadcrumbs
1 small onion, finely chopped
2 cloves garlic, minced
½ cup cooked ham, diced
Salt and pepper to taste
[Source: Angela Dimayuga and Ligaya Mishan, New York Times, October 7, 2019]

Instructions
1) Combine the ground pork, carrot, raisins, eggs, breadcrumbs, onion, garlic, and ham in a bowl.
2) Season with salt and pepper and mix thoroughly.
3) Shape the mixture into logs and wrap in foil.
4) Steam for about 1 hour or until fully cooked.
5) Cool slightly before slicing and serving.

Filipino Chicken Recipes

Chicken Tinola
Ingredients
3 cloves garlic, crushed
1 one-inch piece ginger, sliced
1 onion, sliced
1 tablespoon oil
1 kilogram chicken, cut into serving pieces
1 tablespoon patis
1½ cups water from the second rice washing
2 cups green papaya or upo, cut into serving pieces
½ cup young pepper leaves or malungay leaves
[Source: “Culture Shock!: Philippines” by Alfredo Roces and Grace Roces, Marshall Cavendish International, 2010]

Instructions
1) Fry the garlic, ginger, and onion in oil until fragrant.
2) Add the chicken pieces and season with patis.
3) After about 10 minutes, add half of the rice-washing water and simmer.
4) When the chicken is half-cooked, add the remaining rice water.
5) Add the green papaya or upo when the chicken is nearly done and cook until the fruit becomes soft but not mushy.
6) Adjust the seasoning with patis if necessary.
7) Add the pepper leaves or malungay leaves just before removing from the heat. Serve.

Arroz Caldo With Collards and Soy-Cured Egg Yolks
Ingredients
1 cup rice, rinsed
6 cups chicken broth
500 grams chicken wings
1 onion, chopped
4 cloves garlic, minced
1 thumb-size ginger, sliced
1 cup collard greens, chopped
3 tablespoons soy sauce
4 egg yolks
2 tablespoons cooking oil
Salt and pepper to taste
[Source: Angela Dimayuga and Ligaya Mishan, New York Times, October 7, 2019]

Instructions
1) Cure the egg yolks in soy sauce for about 2 hours.
2) Heat oil in a large pot and sauté garlic, onion, and ginger until fragrant.
3) Add the chicken wings and cook briefly.
4) Stir in the rice and pour in the chicken broth.
5) Simmer over low heat, stirring occasionally, until the rice breaks down and the porridge thickens.
6) Add the collard greens and cook until tender.
7) Season with salt and pepper.
8) Serve hot with the soy-cured egg yolks on top.

Making Filipino Pancit (Noodles)

Pancit, a popular Filipino noodle dish, is closely associated with celebrations, particularly birthdays. The long noodles are said to symbolize long life, which is why the dish is traditionally served at birthday gatherings and festive occasions. Although pancit recipes may vary, the goal is always a harmonious blend of noodles, vegetables, and savory seasoning. The result is a flavorful dish that is both symbolic and practical—easy to prepare in large quantities and ideal for sharing at celebrations. [Source: Bonnie S. Benwick, Washington Post, December 23, 2009]

Preparing pancit typically begins with extensive chopping, as the dish contains a mixture of finely cut vegetables and meat combined with noodles. The vegetables are usually prepared by hand rather than in a food processor to preserve the proper texture. Common ingredients include carrots, celery, cabbage, onions, green beans, and garlic, along with small pieces of chicken or other meat. The ingredients must be cut into small, even pieces so that they cook uniformly when stir-fried with the noodles. Once the vegetables are prepared and the noodles have been soaked, the dish comes together quickly in a hot wok. The mixture is constantly stirred with wooden spoons to keep the noodles and vegetables moving as they cook. Seasonings such as soy sauce, sesame oil, and chicken broth are added to flavor the dish, producing noodles that are light and well-balanced rather than heavy or soggy. Careful attention is paid to the vegetables so that they reach the same level of tenderness, with none remaining harder or crunchier than the others.

Pansit Mami (Noodles in Broth)
Ingredients
¼ pound pork (not ground)
¼ pound boneless skinless chicken breast
3 cups water
1 teaspoon salt
2 Tablespoons vegetable oil
1 Tablespoon garlic, finely chopped
1 medium onion, finely chopped
Salt and pepper, to taste
1 pound rice noodles (found in an Asian market), or substitute flat, wide, egg noodles
2 Tablespoons green onions, finely chopped [Source: Junior Worldmark Encyclopedia of Foods and Recipes of the World, Gale Group, Inc., 2002]

Instructions
1) In a medium pot, boil pork and chicken in water until tender. Season with a pinch of salt.
2) Remove the meat from the water and allow to cool.
3) Reserve 2 cups of the cooking stock (water used to cook the meat).
4) Cut the pork and chicken into strips. Set aside.
5) In a large skillet, heat the oil on medium heat and sauté the garlic and onion for about 3 minutes.
6) Add the pork and chicken. Add the stock.
7) Bring the mixture to a boil, add the rice noodles or egg noodles, and simmer for 2 minutes until the noodles are tender. Season with a pinch of salt and pepper.
8) Serve immediately.
9) Serves 8 to 10.

Pancit Palabok

Ingredients
400 grams rice noodles
1 cup cooked chicken, shredded
1 cup shrimp broth
2 tablespoons annatto oil
2 tablespoons flour
2 cloves garlic, minced
1 cup shrimp, cooked
2 hard-boiled eggs, sliced
½ cup crushed chicharron
2 tablespoons fried garlic
Green onions for garnish
[Source: Angela Dimayuga and Ligaya Mishan, New York Times, October 7, 2019]

Instructions
1) Soak the rice noodles in warm water until soft, then drain.
2) Heat annatto oil in a pan and sauté garlic.
3) Stir in flour and gradually add shrimp broth to form a thick sauce.
4) Add shredded chicken and simmer briefly.
5) Arrange the noodles on a serving platter and pour the sauce over them.
6) Top with shrimp, egg slices, chicharron, and fried garlic.
7) Garnish with green onions before serving.

Pansit Luglog

Ingredients
6 cloves garlic
2 tablespoons oil
1 medium onion, sliced
½ kilo pork, boiled and cut into ½-inch squares
½ cup tokwa (soybean cake), cut into small cubes
¼ kilo shrimps, shelled
½ cup shrimp juice
½ cup achuete water
2 cups broth
2 tablespoons flour mixed with ¼ cup water
2 tablespoons patis
Salt and pepper to taste
½ kilo crisp bihon (rice noodles)
½ cup flaked tinapa (smoked fish), bones removed
½ cup powdered crisp chicharon (pork crackling)
½ cup finely sliced spring onions
6 kamias, sliced
2 hard-boiled eggs, sliced
10 kalamansi
[Source: “Culture Shock!: Philippines” by Alfredo Roces and Grace Roces, Marshall Cavendish International, 2010]

Instructions
1) Sauté the garlic in oil until brown, then add the sliced onion.
2) Add the pork and fry until browned. Stir in the tokwa and shrimps.
3) Pour in the shrimp juice and achuete water and bring the mixture to a boil.
4) Remove the pork and shrimp mixture and set aside.
5) Add the broth to the remaining liquid and bring to a boil, then stir in the flour mixture to thicken the sauce.
6) Season with patis, salt, and pepper.
7) Soak the noodles in cold water for about 10 minutes, then drain.
8) Pour boiling water over the noodles for about 2 minutes and drain thoroughly.
9) Arrange the noodles on a large serving platter and pour the red sauce over them.
10) Top with the pork and shrimp mixture, then sprinkle with flaked tinapa and powdered chicharon.
11) Garnish with spring onions, kamias, and egg slices.
12) Serve with patis and kalamansi.

Lumpiang

Lumpia, the Filipino version of fried spring rolls, are a beloved staple at gatherings and celebrations. Filled with a mixture of vegetables and often ground meat, poultry, or shrimp, the rolls are wrapped in thin pastry and fried until golden and crisp. They are typically served with a garlic-vinegar dipping sauce. [Source: Bonnie S. Benwick, Washington Post, December 23, 2009 ^^]

Lumpiang Ubod Ingredients
2 tablespoons oil
3 cloves garlic, minced
1 small onion, chopped
½ kilogram boiled pork, diced
¼ kilogram boiled shrimps, diced
1 cup shrimp juice
2 tablespoons soy sauce
1 cup green beans, finely chopped
½ cup cabbage, shredded
¼ medium ubod (heart of coconut palm), boiled in salted water and cut into julienne strips
Salt to taste
24 lettuce leaves
24 lumpia wrappers [Source: “Culture Shock!: Philippines” by Alfredo Roces and Grace Roces, Marshall Cavendish International, 2010]

Instructions
1) Heat the oil in a pan and sauté the garlic and onion.
2) Add the diced pork and shrimps and cook briefly.
3) Pour in the shrimp juice and soy sauce.
4) Stir in the chopped green beans, shredded cabbage, and sliced ubod.
5) Season with salt and cook until the vegetables are tender.
6) Place lettuce leaves and the prepared filling inside lumpia wrappers and roll tightly.
7) Serve fresh or lightly fried.

Lumpia Shanghai
Ingredients
500 grams ground pork
1 small onion, finely chopped
2 cloves garlic, minced
1 carrot, finely grated
2 tablespoons soy sauce
1 egg
24 lumpia wrappers
Oil for deep frying
Banana ketchup or sweet chili sauce for dipping
[Source: Angela Dimayuga and Ligaya Mishan, New York Times, October 7, 2019]

Instructions
1) Combine ground pork, onion, garlic, carrot, soy sauce, and egg in a mixing bowl. Mix well.
2) Place a spoonful of filling on each lumpia wrapper and roll tightly into thin cylinders.
3) Heat oil in a deep pan over medium heat.
4) Fry the lumpia until golden brown and crisp.
5) Drain on paper towels and serve hot with banana ketchup or dipping sauce.

Image Sources: Wikimedia Commons

Text Sources: “Encyclopedia of World Cultures Volume 5: East/Southeast Asia:” edited by Paul Hockings, 1993; “Culture Shock!: Philippines” by Alfredo Roces and Grace Roces, Marshall Cavendish International, 2010; Metropolitan Museum of Art; National Geographic, Live Science, Philippines Department of Tourism, New York Times, Washington Post, Los Angeles Times, Smithsonian magazine, Encyclopedia.com, Library of Congress, The Conversation, The New Yorker, Time, BBC, CNN, Reuters, Associated Press, AFP, Lonely Planet Guides, Google AI, Wikipedia, The Guardian and various websites, books and other publications.

Last updated March 2026