World Flavors Cookbook

Philippines Recipes

Philippine cuisine is a unique fusion of Austronesian, Chinese, Spanish, and American influences. Known for its bold "sawsawan" (dipping sauces) and the balance of salty, sour, and sweet flavors.

Recipes from Philippines

• Chicken Adobo

  The unofficial national dish of the Philippines; a tangy and savory stew of chicken marinated in soy sauce, vinegar, and garlic.

• Sisig

  A sizzling dish made from chopped pig's face and ears, seasoned with calamansi, onions, and chili peppers.

• Halo-Halo

  The ultimate Filipino summer dessert; a colorful mixture of shaved ice, evaporated milk, and various sweet beans, jellies, and fruits.

• Lumpia Shanghai

  Crispy, deep-fried spring rolls filled with a savory mixture of ground pork, carrots, and onions.

• Pancit Canton

  Stir-fried flour noodles with a variety of meats and vegetables, seasoned with soy sauce and calamansi.

• Sinigang na Baboy

  A classic Filipino sour soup made with pork and a variety of vegetables in a tamarind-based broth.

• Lechon Kawali

  Crispy, deep-fried pork belly that is boiled with spices until tender before being fried to a golden crunch.

• Kare-Kare

  A rich and savory peanut stew made with oxtail, tripe, or beef, traditionally served with shrimp paste (bagoong).

• Bibingka

  A traditional Filipino rice cake made from galapong (ground rice) and coconut milk, baked in banana leaves with salted egg.

• Turon

  Sweet banana spring rolls; ripe saba bananas and jackfruit rolled in sugar and fried until caramelized.

• Pandesal

  The most popular bread in the Philippines; small, soft, and slightly sweet yeast rolls coated in fine breadcrumbs.

• Cassava Cake

  A moist and chewy dessert made from grated cassava, coconut milk, and topped with a creamy custard layer.

• Biko

  A rich and sticky rice cake made with glutinous rice, coconut milk, and dark brown sugar, topped with latik (fried coconut curds).

• Leche Flan

  A heavy and silky caramel custard made with many egg yolks and condensed milk; the most prized Filipino dessert.

• Dinuguan

  A savory, dark stew made from pork offal or meat simmered in a rich, spicy gravy of pig's blood, vinegar, and garlic.

• Pinakbet

  An indigenous vegetable dish from the northern Philippines, flavored with fermented shrimp paste (bagoong).

• Laing

  Shredded taro leaves cooked in a creamy and spicy coconut milk sauce with ginger and shrimp paste.

• Tinolang Manok

  A soothing and healthy ginger-based chicken soup with green papaya and malunggay (moringa) leaves.

• Bulalo

  A light-colored but rich beef soup made by slow-cooking beef shanks and bone marrow until the fat melts into the broth.

• Arroz Caldo

  A comforting Filipino rice and chicken congee heavily infused with ginger and garnished with toasted garlic and scallions.

• Beef Tapa

  Thinly sliced beef marinated in a mixture of soy sauce, calamansi, garlic, and sugar, then pan-fried until tender.

• Longganisa

  Filipino local sausages, varying by region from sweet (hamonado) to garlic-heavy and sour (derecado).

• Pork Tocino

  Sweet, cured pork belly or shoulder, traditionally dyed bright red and served for breakfast.

• Daing na Bangus

  Butterflied milkfish marinated in a mixture of vinegar, garlic, and peppercorns, then fried until crispy.

• Puto

  Small, fluffy steamed rice cakes, often topped with a slice of cheese or salted egg.

• Kutsinta

  Chewy, jelly-like brown rice cakes made from flour, lye water, and brown sugar.

• Sapin-Sapin

  A beautiful, multi-layered glutinous rice and coconut milk cake, with each layer having a distinct color and flavor.

• Maja Blanca

  A creamy white coconut pudding made with coconut milk and corn kernels.

• Mango Float

  A simple and incredibly popular icebox cake made with Graham crackers, sweetened cream, and fresh Philippine mangoes.

• Bulalo (Beef Bone Marrow Soup)

  A light-colored soup made by slow-cooking beef shanks and bone marrow until the fat and collagen melt into the broth.

• Ube Halaya (Purple Yam Jam)

  Filipino purple yam jam — vibrant violet, sweet, and creamy, used in ice cream, cakes, and as a standalone dessert.

• Nasi Goreng (Indonesian Fried Rice)

  Indonesia's national dish — smoky, sweet, and savory fried rice seasoned with kecap manis (sweet soy sauce), shrimp paste, and chili, topped with a fried egg, crispy shallots, and prawn crackers.

• Chicken and Pork Adobo

  The Philippines' unofficial national dish — chicken and pork braised in a tangy sauce of soy sauce, vinegar, garlic, and black peppercorns until the sauce reduces to a rich, glossy glaze.