Filipino Food Recipes
A quintessential Bicolano dish, LAING is dried taro leaves in coconut milk.
Sinaing na Tulingan by Angie Pastor.
The Filipino treat Sago’t Gulaman is a refreshing blend of pieces of gulaman (seaweed-derived “gelatin”) and sago pearls. Here’s a recipe with mango puree added.
How to easily turn the classic Filipino treat Maja Blanca into an ube-flavored delight!
Chicken Adobo with Coconut Milk
Featured photo is of Morcon made in Bataan in February 2016.
Morcon (Murkon in Tagalog orthography) is a popular holiday dish during the Christmas season in the Philippines. It is a meat roll stuffed with sausage or hotdogs, carrots, pickles, cheese, and egg.
Also known as lumpiang sariwa (fresh lumpia).
Ubod is the heart of the coconut palm where the leaves and the nuts are formed. The tree dies when the ubod is removed.
Featured photo of Ginisang Ampalaya by Mayette Garcia
Ampalaya is the Tagalog word for “bitter gourd” or “bitter melon.” Ginisa means “sautéed.” Here is a simple recipe for sautéed bitter gourd in Philippine cuisine.
Cooked, Styled & Photographed by Mayette Garcia.
Pinakbet (also known as pakbet) is a popular vegetable-rich Filipino dish associated wih the Ilocos region of the Philippines. Pinakbet is the contracted form of the Ilocano word pinakebbet, meaning “shrunk” or “shriveled.”