Filipino

Dinner

Lunch

Braising & Stewing

Fond of when I was a little kid. The strong sour taste was off putting to my immature tastebuds. However, my mom still made me eat it and for some odd reason, I now love it as an adult!

It’s one of the most easiest Filipino dish you’ll ever make. It’s layers of ingredients in one pot. You can’t mess it up!

PAKSIW NA BANGUS

Sautéing

A staple from households because it’s affordable and easy to cook. It has bone-in chicken that’s been slowly simmered water, garlic, onion and ginger then seasoned with fish sauce . Sayote (chatoye) or green papaya and greens like chili leaves or spinach are added at the end to complete the dish. Served with steamed white rice and spicy fish sauce for dipping. So comforting and delicious!

TINOLANG MANOK

Sinigang or Filipino Sour Soup was once voted “The Best Soup in the World” by Taste Atlas. A staple dish in Filipino households. It typically uses meat or seafood stewed with tomatoes, tamarind or tamarind packet mix, garlic and onions. It’s sour, savory, comforting, delicious and one of my favorite soups.

For this recipe, we are going to use thick cuts of pork belly but you can also use pork or beef ribs, whole shrimp with shell on, sliced of salmon, salmon belly or any types of firm fish. Also, feel free to add as much or less vegetables as you want.

SINIGANG with PORK BELLY (Filipino Sour Soup)

Here’s a “lutong-bahay” or homestyle dish that you’ll never find in any Filipino restaurants. A staple dish in Filipino house-holds, KINAMATISANG MANOK or Chicken Tomato Stew is bone-in chicken cooked in aromatics like onion, garlic and ginger, fish sauce and a lot of tomatoes until soft and tender. Leafy greens like long bokchoy is added in the end for texture and added nutrition. It’s aromatic, comforting and delicious.

I have fond memories of my mom cooking this dish when I was a little kid. It’s easy to prepare and cook and quite affordable too. She sometimes used Malunggay or moringa leaves from our own Malunggay tree in our backyard instead of long bokchoy. I remember the aroma of garlic, onions and ginger sauteing in the kitchen as I watch TV in the living room.

KINAMATISANG MANOK

Filipino ALMONDIGAS with MISUA (Pork Meatballs with Chinese Vermicelli) is one of my favorite dishes that my mom used to make when I was a little kid She made it whenever she had leftover meat filling from making Lumpia. Now it’s my favorite dish to cook for my family.

ALMONDIGAS with MISUA

BEEF NILAGA is a popular dish in the Philippines but underrated in the US. It’s one of the easiest dishes to cook yet it’s comforting and delicious.

This is a rough recipe because you don’t need to measure whenever I make Nilaga. Trust your eyeballs and tastebuds when making this dish. 😅

BEEF NILAGA

SOUP/STEW

No-cook

Pickling & Preserving

Homemade Filipino-Style Spiced Vinegar (a little sweet and spicy) to go with Filipino street food or any kind of grilled or fried meat and seafood.

Spiced Vinegar

Vegetarian

Snack

Appetizer

Frying

In case you didn’t know, VEGGIE BALLS is one of the best selling street food in the Philippines. These crispy, fried, and spongy balls are made with flour, baking powder and veggies like carrots, kalabasa (kabocha squash) and celery. Best eaten hot dipped in either spiced vinegar or “Manong” sweet sauce. It’s the most delicious way to eat your veggies. 😋

Back home, the street food vendors made it with fewer veggies and more flour, but I made sure to pack in tons of veggies.

VEGGIE BALLS

FUN FACT: While growing up in the Philippines, my mom didn’t let me eat street foods unless she made it. But of course, I still did 😅 especially after school with my friends. There were a lot of street food vendors outside the gate of our school waiting for hungry students.

One of the most popular street foods is Kwek-kwek. Hard-boiled quail eggs coated in an orange batter then deep fried. Best eaten right away while it’s still hot with spiced vinegar and “Manong” sweet sauce.

KWEK-KWEK (Fried Quail Eggs)

BBQ & Grilling

Make this PORK BBQ ON A STICK for game day or fight night! Pork marinated in a sweet, savory, and tangy sauce and grilled over hot charcoal, absolutely delicious!!! I cooked it over a nonstick grill pan, and it still came out really good.

PORK BBQ SKEWERS Filipino-Style

Chinese

Steaming

Food processor

These savory, succulent, and delicious Filipino Pork Siomai or pork dumplings are one of my favorite snacks growing up in the Philippines. It was sold in the streets and mall food courts and it was cheap and a filling treat. Hope you enjoy this recipe 🥰 

FILIPINO PORK SIOMAI

Air fryer

LUMPIANG GULAY or Filipino Bean Sprouts Spring Rolls is just as good and satisfying as meat Lumpia or Lumpiang Shanghai. Typically sold as a street food in the Philippines but can also be served on special occasions as an appetizer. Best enjoyed with spiced vinegar for dipping. 

LUMPIANG GULAY

CHICKEN ARROZ CALDO or Filipino chicken porridge is my one-pot comfort food. It’s made with chicken broth from bone-in chicken pieces, rice, garlic, onions and lots of ginger and seasoned with salt, black pepper, and fish sauce! Absolutely comforting and delicious!

CHICKEN ARROZ CALDO

Street Foods

QUESO DE BOLA means “a ball of cheese”. It’s a staple in the Noche Buena table in the Philippines. 🇵🇭 You can purchase Queso de Bola in any Asian Supermarket.

❤ Thanks to @eatsplorations for the recipe. Follow him if you love Filipino food.❤

❤ “Cheese kiss” inspired by Mcdesconfiado.503 on Tiktok 😘

QUESO DE BOLA DIP

American

Side

It’s a Filipino thing to pair fried chicken with gravy so here’s my easy and quick recipe on how to make chicken gravy.

CHICKEN GRAVY

You can’t celebrate Noche Buena without CHICKEN MACARONI SALAD and here’s my version.

MACARONI SALAD Filipino-Style

Vegan

Gluten-Free

Dairy-Free

Filipino Cucumber Salad or ENSALADANG PIPINO is the perfect side dish for grilled or fried foods. It has sliced cucumbers and red onions in a peppery, sweet, and tangy vinaigrette. It comes together in minutes!

ENSALADANG PIPINO (Filipino Cucumber Salad)

Sides

Fusion

Breakfast

Believe me when I tell you one of the best comfort foods you’ll ever eat is an EGG SALAD SANDWICH Filipino-Style 🍞 🥚 Creamy and savory egg salad toasted pandesal. Ohhh myyy guuuulay!!! 🤤

EGG SALAD SANDWICH Filipino-Style

It’s so simple yet so good! This “ulam” or breakfast, lunch, or dinner idea, SARCIADONG ITLOG with tomatoes or Filipino-style scrambed Eggs is my favorite way to eat eggs. It has “fish sauce” instead of salt that adds umami and also a little water to make the eggs fluffy.

SARCIADONG ITLOG (Filipino-Style Scrambled Eggs)

Brunch

You know what’s great for breakfast or brunch? Sarciadong Itlog. It’s basically a Filipino-twist on scrambled eggs. It has sauteed garlic, onions, lots of tomatoes, water, beaten eggs and seasoned with salt, black pepper and fish sauce to taste. It’s this perfectly simple, satisfying dish and flavorful. My mom used to make it for me all the time when I was a kid, and I love making it for my family and I on lazy Sundays.

SARCIADONG ITLOG

“CHAMPORADO” is Filipino chocolate porridge. Typically eaten as breakfast or snack in the Philippines. It was my childhood favorite! It’s traditionally made with 

, and glutinous rice. It’s thick, creamy and filling. Served with evaporated milk, powered milk, or both, and a side of “

“ or salty dried fish. Sounds odd, but the salty fish cuts the sweetness and bitterness of the champorado.

CHAMPORADO

Dessert

UBE CHAMPORADO, a delicious twist on the classic Champorado of Filipino chocolate rice pudding. It’s becoming a popular treat or snack in the Philippines. Thick, creamy, decadent and delicious! I like to top mine with evaporated milk, powdered milk, and shredded cheddar cheese.

UBE CHAMPORADO

TOFU SISIG is a vegetarian version of the popular SISIG or Pork Sisig. Traditionally, Sisig is made with chopped pork’s face, ear, jowls, and sometimes belly that’s been softened and grilled, tossed in spices, chilis, and calamansi or lemon juice.

In Tofu Sisig, extra-firm tofu is sliced into cubes, deep fried until golden brown and crispy then tossed in a sauce made with mayonnaise, onions, liquid seasoning or soy sauce, bell peppers, red chili peppers fr spice, calamansi, sugar and salt and black pepper to taste and often eaten as an appetizer, snack or “pulutan” in Filipino bars and restaurants. You can also eat it with rice, of course. It’s savory, tangy, a little creamy, so delicious and satisfying!

TOFU SISIG

Stir-fry

I absolutely hated Ampalaya (Bittermelon) when I was a little kid in the Philippines. My mom made me eat it because it’s very nutritious but taste bitter and made gag. 🤣 But now I really love it! 🤷🏻‍♀️ I can’t remember when I started liking it but I do now. WHO CAN RELATE?

AMPALAYA CON CARNE

Filipino CHOP SUEY is underrated!!! Am I right? Welcome back to my new series UNDERRATED FILIPINO FOOD, where I’ll show you how to make unpopular yet amazing Filipino food. 

Dish no.2 is CHOP SUEY, a Chinese-inspired dish consisting of a variety of vegetables and some protein like chicken and shrimp. Very simple to cook, healthy, and delicious!

FILIPINO CHOP SUEY

, and pork or shrimp. Hated it as a kid because my mom forced me eat vegetables, but now I absolutely love it, especially the slightly pungent aroma!

PINAKBET

Here’s a variation of Lumpia or Filipino Spring Rolls you might not know about. DYNAMITE LUMPIA is a popular street food in the Philippines. Traditionally made with long green chilis (“siling haba”) and stuffed with cheese and ground pork, wrapped in lumpia or spring roll wrapper, then deep fried. My version has large jalapenos, cream cheese, and mozarella cheese.

DYNAMITE LUMPIA

GINISANG MUNGGO with PORK or Filipino Sautéed Mung Beans with Pork is a staple dish in Filipino households because it’s affordable, healthy and easy to make. It’s also one of my comfort foods. I remember getting excited whenever my mom made it when I was a little kid. She sometimes garnished it with pork rinds. So good!

GINISANG MUNGGO with PORK (Sauteed Mung Beans)

The smell of toasted Munggo (Mung Beans) instantly brings me back to my childhood in the Philippines. My “Manang” (my mom’s older cousin) used to make this as a merienda (snack) after school. It’s nutty, a little sweet, so comforting and delicious! Eat it warm, cold, or room temperature.

GINATAANG MUNGGO

Make this Ginataang Kalabasa at Sitaw (Filipino Calabaza or Winter Squash and Green Beans in Coconut Milk) if you wanna take a break from eating meat. It’s savory, creamy and naturally sweet and soo delicious over steamed white rice.

GINATAANG KALABASA

TORTANG TALONG or Filipino Eggplant Omelette. A popular breakfast and lunch dish in the Phillipines and one of my favorite comfort foods. This is my basic Tortang Talong recipe.

TORTANG TALONG or Filipino Eggplant Omelette. A popular breakfast and lunch dish in the Phillipines and one of my favorite comfort foods.

TORTANG TALONG

Vegetables

Thai

Vietnamese

Philippines make them for parties. I’m also not sure of these are Thai, Vietnamese or Chinese. Let me know in the comments down below.

FRIED SHRIMP ROLLS

Did you know shrimp and coconut milk goes well together? This Filipino shrimp in coconut milk or GINATAANG HIPON is a popular dish in provinces in the Philippines. Shrimp cooked in a creamy and savory coconut milk with kalabasa and sitaw. It was so delicious, especially over steamed white rice.

GINATAANG HIPON

It’s the cheapest source of protein, filling and honestly quite comforting, especially when mixed with veggies and served over steamed white rice!

This is my mom’s recipe for Sautéed Sardines with Bok Choy or GINISANG SARDINAS. 🇵🇭 She also puts 

or Chinese Vermicelli noodles, but I ran out.

GINISANG SARDINAS with Bok Choy

Baking

BAKED CHEESY MUSSELS has become a popular appetizer in the Philippines. Usually served on special occasions. My version has mayo and lots of cheese and garlic. It’s soooo good. It’s my family’s favorite!

BAKED CHEESY MUSSELS

SALMON ADOBO SKEWERS in the air fryer. An easy and delicious dinner idea with a Filipino twist. Minimal effort and is so delicious!

SALMON SKEWERS ADOBO in the Air Fryer

Seafood

Nut-Free

“Sinangag” or Filipino Garlic Fried Rice is a staple dish in Filipino households. It is made with leftover day-old cold cooked rice, as much garlic as your heart desires, and salt to taste. The ingredients are stir-fried together to create a wonderful and savory dish often eaten for breakfast and paired with eggs, tomato and onion salad, and various proteins like “tapa” or cured beef, “longganisa” or Filipino sausage, etc. It’s a must-try when exploring Filipino food.

Requires only 3 ingredients. Can’t get simpler than that! Just make sure you start with low-medium heat when frying the garlic and stir-fry continuously to prevent it from burning.

SINANGANG (Garlic Fried Rice)

Pancit Bihon is the ultimate Filipino noodle dish. Stir-fried cornstarch rice noodles cooked in a flavorful and savory broth with soy sauce, oyster sauce then tossed with medley of veggies, meat or seafood. The combination of crunchy vegetables, tender protein and noodles makes for a flavor explosion that’s hard to resist. No wonder it’s a staple dish in Filipino parties and gatherings.

Cooking Pancit Bihon can be intimidating, so I created a recipe to make it beginner friendly that’s easy to follow. I used store-bought rotisserie chicken for the protein. No need to prep and sliced raw chicken. You can remove meat from the bones, shred and toss along with the vegetables.

PANCIT BIHON (Rotisserie Chicken)

Spanish

ARROZ VALENCIANA Ilonngo-style is a sticky rice dish typically served during Noche Buena or Christmas Eve in the Philippines. This is my first time making this dish, and I got this recipe from my mom who’s made this dish during special occasions. It’s filling, delicious, super easy to make, and definitely underrated.

ARROZ VALENCIANA

Pancit or noodles is a staple dish at Holiday parties in the Philippines. It symbolizes long life in Filipino culture. Not sure if it’s true, but it’s a delicious nonetheless.

PANCIT CANTON

CHINESE SAUSAGE and EGG FRIED RICE is a meal on its own! It has garlic, onion, egg, Chinese sausage, day-old rice and seasonings stir-fried on a hot work until well combined. So easy to make and so delicious!

EGG FRIED RICE with CHINESE SAUSAGE

Here’s my GINATAANG MAIS or Filipino Coconut and Corn Pudding recipe as requested. Super easy to make and so yummy!

GINATAANG MAIS (Corn and Rice Pudding)

Longanisa is a staple breakfast food in Filipino households. It’s usually enjoyed on its own with egg and garlic rice. But what if we combine them into one dish and call it LONGANISA FRIED RICE with egg? One pan, easy to cook and delicious!

LONGANISA FRIED RICE

Rice/Noodles

Tulapho or crispy fried pork sounds delicious. I’ve been eating this dish since I was a little kid but didn’t know the name or how it was made. It’s a Filipino dish that originated in Iloilo, Philippines. Large chunks of pork belly slices are boiled in water with aromatics like salt, dried bay leaves, and whole black peppercorns until they’re soft and tender. The water evaporates and fat comes out of the pork. The meat then gets cooked in its fat until golden brown and crispy.

Sounds easy enough, right? But there are a few things you need to know before cooking this dish. The oil or fat from the pork splatters a lot during the frying stage, so you need to use a lid or an oil splatter screen to cover the pan. I almost burned myself when the oil splattered on my arm while sauteing the pork. Also, the oil splattered all over the stove and some on the floor. Next time, I’ll cook it outside in the backyard and not worry about the splatter mess.

This recipe only uses a few ingredients, which I love! I used 2 lbs of whole pork belly that I bought from a local Filipino supermarket. You can have them slice it for you, but I wanted to slice the meat myself. I used a generous amount of salt and whole black peppercorns to season the water which would also season the meat as it cooks.

TULAPHO (Crispy Fried Pork)

There’s so many different ways to make Adobo, and this recipe is just one of them. Should I make an Adobo series?

PORK ADOBO SA GATA

Pork Adobo is the most popular Filipino dish. It takes the humblest of ingredients like pork, garlic, vinegar, and soy sauce, and turns into a culinary rockstar with its bold and punchy flavors. Savory, tangy, salty…Oh, so delicious! 

One of the coolest things about Adobo is that there’s no one “right” way to make it. Recipes vary wildly depending on each household. Like my mom’s Adobo is very tangy and vinegar-forward. She doesn’t add sugar and doesn’t reduce the sauce, while my Adobo is richer, and more savory and on the sticky side. And don’t even get me started on the differences between Visayan and Tagalog Adobo – It’s like they’re two different dishes altogether! But hey, that’s what makes Adobo so amazing, right? The fact that it’s beautifully imperfect, adaptable dish that can be made a hundred ways.

PORK ADOBO

Don’t knock it till you try it! This DINUGUAN or Filipino Pork Blood Stew, aka “Chocolate Meat,” is rich, hearty, tangy, and delicious, especially with steamed white rice or sweet rice cakes. It’s a popular pork dish in the Philippines, but still an underrated Filipino dish outside the country. It’s worth a try!

Diniguan is traditionally made with any pork belly, pork shoulder, pig’s ears, intestines etc. But my version only had pork belly sliced into strips. Simmered in water, dried bay leaves, and a good amount of vinegar until tender. The pig’s blood is added and stirred continuously to prevent lumps. Seasoned with fish sauce and a little sugar to balance out the flavors and simmered for 15 more minutes, you have the most delicious pork blood stew! I hope you give it a chance 🥹

DINUGUAN (Pork Blood Stew)

Adobo is a popular way of cooking in the Philippines. It means to simmer or cook protein or vegetables in soy sauce, vinegar, garlic, dried bay leaves, and black peppercorns. That said, you can Adobo any meat and vegetables you prefer. Here’s my recipe for “Adobong Sitaw” or long beans with pork belly. It’s an easy dinner or lunch recipe that’s delicious with steamed white rice.

ADOBONG SITAW (Long Beans with Pork Belly)

FILIPINO POCHERO/PUCHERO

PORK PATA HAMONADO is one of my favorite Filipino dishes that many people don’t know about. Pork hock/leg braised in a sweet and savory pineapple sauce until it’s soft and tender. This dish is typically served during special occasions in the Philippines but is very underrated in the US or outside of the Philippines.

PORK PATA HAMONADO

Once you try making your own PORK TOCINO, it’s gonna be difficult to go back to store bought. 😁 It’s so easy and honestly tastes so much better!

Pork Tocino is Filipino Bacon but sweet and sticky when cooked. Traditionally, you’re supposed to cure the meat, but I’ve always marinated mine, and it still works.

PORK TOCINO

Jollibee discontinued their JOLLY HOT DOG so here is a copycat recipe.

Thanks to @chiieelovestoto for the recipe. It’s legit!

JOLLY HOT DOG (copy cat)

Homemade sweet and garlicky SKINLESS PORK LONGGANISA. One of the best Filipino breakfasts you’ll ever try. Savory, garlicky, and a little sweet. It tastes a lot better than store-bought and it’s so easy to make.

SKINLESS PORK LONGGANISA

An underrated Filipino dish outside of the Philippines that deserves just as much attention as Adobo and Lumpia is “PORK BINAGOONGAN”. Tender and fatty pork belly in a rich shrimp paste sauce. It’s bursting with umami! It’s so good paired with steamed white rice.

PORK BINAGOONGAN

Pork

Filipino-style baked macaroni is a comfort food dish combining classic pasta with a rich and creamy Filipino twist. It typically consists of elbow macaroni mixed in a savory and slightly sweet tomato meat sauce with cheese sauce on top and baked. Often served during the holidays or special occasions.

My recipe is made with a mixture of tomato sauce, tomato paste, ground meat such as pork or beef (you can also use ground turkey or chicken) banana ketchup, dried leaves, red hot dogs, and canned mushrooms (optional), topped with a cheese sauce that consists of a blend of mozzarella, quick-melt cheese, milk and heavy cream. It is a delicious, satisfying, and nostalgic treat that will surely become a family favorite. 

BAKED MACARONI Filipino-Style

Italian

Food is my love language. ❤️ I am sharing this easy and delicious CAJUN SHRIMP PASTA ALFREDO recipe for my boys.

CAJUN SHRIMP PASTA ALFREDO

I love Filipino-style sweet spaghetti, but Pancake House style SPAGHETTI and MEAT SAUCE hits differently. Pancake House is a popular chain restaurant in the Philippines. They are known for their crispy tacos and spaghetti. Not your typical Filipino spaghetti with red hot dogs and banana ketchup. Their version has a rich and savory beefy taste and a little sweet. So good! I haven’t had it in decades so I tried to recreate it at home.

SPAGHETTI PANCAKE HOUSE-STYLE

Filipino-style CARBONARA is the 2nd most popular pasta dish in the Phillipines. I noticed it’s served in most restaurants and in all types of occasion back home. Creamy, salty, delicious and super satisfying! Oh, and it’s easy to make. 🇵🇭😁

Filipino-style CARBONARA

Pasta

This dish is one of my favorite “lutong bahay” or homestyle dish that my mom used to make when I was a litte kid. It’s a type of chicken stew cooked in pineapple juice, milk and spices. “Pininyahang Manok” literally translates to “Pineapple Chicken in Tagalog. It typically has bone-in chicken, onion, garlic, pineapple chunks and it’s juice, milk, fish sauce, potatoes, carrots and bell peppers. It’s milky, savory and slightly sweet and delicious!

To make it, saute the garlic and onions until fragrant over medium high heat. Add chicken and season with salt, black pepper and fish sauce. Saute and cook until brown and fat renders. Add pineapples and it’s juice, milk and fish sauce. Cover and simmer until chicken is cooked through. Potatoes and carrots are added and cooked for another 7 minutes or until vegetables are fully cooked. Bell peppers are added in the end and cook for another 2 minutes. Taste the sauce if it needs more salt or fish sauce and it’s ready to enjoy over steamed white rice.

It’s important season the chicken with salt, fish sauce and black pepper, let them brown over medium-high heat and let the fat render before adding the liquids. This process took about 5-7 minutes.

PININYAHANG MANOK (Pineapple Chicken)

“GINATAAN” is one of my favorite type of Filipino cooking. It means to “cook in coconut milk”. It makes any dish creamy without using any dairy. It’s fragrant, slightly sweet, and has a nutty, unique, and delicious flavor. This “Ginataang Manok” or chicken cooked in coconut milk will guarantee to be your family’s new favorite! It has garlic, onions, ginger, fish sauce, bone-in chicken, and coconut milk. I’m not sure what part of the Philippines it originated, but my mom cooked it quite often when I was a little kid. Make sure to cook extra rice!

I’ve seen several versions of how to make Ginataang Manok online, but here is my take. I used bone-in chicken wings. You can also use chicken thighs and drumsticks. I don’t recommend chicken breast because it lacks fat and dries out easily. The chicken wings are sauteed seasoned in a generous amount of salt and freshly cracked black pepper and sauteed with garlic, onions, and ginger until brown on both sides. Coconut milk and fish sauce are then added. I’ve seen others use chicken bouillon or powder to enhance the chicken flavor, but I don’t think it’s necessary. Good quality fish sauce is enough to add umami to the dish. Simmered for 25 minutes until liquid is reduced and add any root and leafy vegetables you prefer. I used potatoes, carrots, and bell peppers.

GINATAANG MANOK (Chicken Coconut Milk Stew)

Have you tried FRIED CHICKEN FILIPINO-STYLE? 🇵🇭 Marinated in fish sauce, garlic, and citrus, then dredged in seasoned flour and fried until golden brown and crispy. Dip in homemade chicken gravy and eat with steamed white rice. Heaven!!! 😋

FRIED CHICKEN FILIPINO-STYLE

Baked BBQ CHICKEN Filipino-Style

Filipinos have their own version of the CHICKEN CURRY. It’s fragrant, savory, and a little spicy. It’s so good, especially with steamed white rice.

CHICKEN CURRY Filipino-Style

SISIG is a popular Filipino dish often sold in the streets. Typically made with chopped pork belly, ears, and jowl and liver, but did you know you can make it with chicken? It's a great alternative for those who don’t eat pork. It’s flavorful, tangy, savory, and delicious! To make my life easier, I used store-bought Rotisserie chicken. Removed the meat and skin from the bones, chopped them into small pieces, and sautéed them over high heat until slightly crispy. Seasoned with soy sauce or liquid seasoning, sugar, calamansi juice, mayonnaise, and black pepper. Sautéed until combined. Turned off the heat and added jalapenos, red onion and that’s it!

CHICKEN SISIG

Chicken Afritada or “Afritadang Manok” is a staple dish in Filipino households. It’s a type of tomato chicken stew that’s rich, delicious and easy to cook. The “frita” in Afritada means “to fry” so pan-fry bone-in chicken thighs and drumsticks with seasoning and aromatics until it slightly browns. Chicken is simmered in water, tomato sauce, and seasonings until fully cooked and tender. Then potatoes, carrots, bell peppers, and green peas are added to complete the dish. I hope you try making it.

CHICKEN AFRITADA

Make Chicken Sopas or Filipino Chicken Macaroni Soup with leftover Rotisserie Chicken. Warm, comforting and delicious soup on this cold weather.

CHICKEN SOPAS

This is one of the many ways I cook CHICKEN ADOBO, aka “the lazy way”. 😁 No marinating, no sugar, and no onions. The result is delicious! Thank me later!

CHICKEN ADOBO

The original CHICKEN INASAL from Bacolod, Philippines is char-grilled and doesn’t contain soy sauce in the marinade. One day, I’ll make the authentic version, but for now, I hope you enjoy my air fryer version. It smells so good and so delicious. Highly recommend eating with steamed white rice and dip in spicy soy sauce.

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