Sometimes the question isn't "what kind of dish" — it's "what's this for." Five occasions, hand-picked from the full cookbook. Looking for something specific instead? The full recipe list has search and filters.
Big-batch dishes built to feed a crowd — the ones that show up at every town fiesta and family reunion.
Oxtail and vegetables in a rich, savory peanut sauce, served with sautéed bagoong.
Beef braised in tomato sauce with liver spread, potatoes, carrots, and cheese.
Boiled-then-fried Filipino pork belly with shatteringly crisp skin.
Chopped pork, onion, and chili sizzled on a hot plate with calamansi and a raw egg on top.
Thin, crispy Filipino spring rolls filled with seasoned ground pork — a party-table staple.
Sweet, vividly purple ube yam jam cooked slow with coconut and condensed milk.
A silky coconut milk pudding studded with sweet corn, topped with toasted latik.
A silky steamed egg custard in liquid caramel — the centerpiece of every Filipino fiesta dessert table.
Soft, fluffy steamed rice cakes — the everyday companion to pancit and dinuguan.
Vividly layered glutinous rice cake in purple, yellow, and white, topped with coconut curds.
Wheat egg noodles stir-fried with chicken and vegetables in a savory, glossy soy-oyster sauce.
Rice noodles topped with a rich shrimp-and-annatto sauce, boiled egg, and crushed chicharrón.
Thick rice noodles in a bold shrimp sauce, piled high with squid, mussels, and seafood.
Bicol's sun-dried noodle pancit from Bato, Camarines Sur — thick chewy noodles with pork, shrimp, and vegetables.
Pancit for long life, lumpia for the party trays — the dishes that make a Filipino birthday feel like one.
Thin, crispy Filipino spring rolls filled with seasoned ground pork — a party-table staple.
Savory rice noodles with chicken, shrimp, and vegetables — the everyday pancit every household knows.
Wheat egg noodles stir-fried with chicken and vegetables in a savory, glossy soy-oyster sauce.
Rice noodles topped with a rich shrimp-and-annatto sauce, boiled egg, and crushed chicharrón.
Thick rice noodles in a bold shrimp sauce, piled high with squid, mussels, and seafood.
Bicol's sun-dried noodle pancit from Bato, Camarines Sur — thick chewy noodles with pork, shrimp, and vegetables.
The Christmas Eve table — rich, sweet, and reserved for the one meal of the year everyone waits up for.
Beef braised in tomato sauce with liver spread, potatoes, carrots, and cheese.
Sweet, vividly purple ube yam jam cooked slow with coconut and condensed milk.
A silky coconut milk pudding studded with sweet corn, topped with toasted latik.
A silky steamed egg custard in liquid caramel — the centerpiece of every Filipino fiesta dessert table.
Baked rice cake with salted egg and cheese, wrapped in banana leaf — the taste of Christmas season.
Young coconut strips and pandan-flavored gelatin in sweet cream, chilled until cold.
Afternoon snacks and street food, the kind eaten standing up, in between meals.
Unfried spring rolls filled with vegetables and pork, topped with sweet garlic sauce.
Crispy shrimp and vegetable fritters served with a tangy vinegar dip.
Pork skin boiled, dried, and double-fried until puffed and crackling-crisp.
Warm silken tofu topped with brown sugar syrup and chewy tapioca pearls.
Crisp fried spring rolls of saba banana and jackfruit in a caramelized brown sugar shell.
Soft, fluffy steamed rice cakes — the everyday companion to pancit and dinuguan.
Layered Filipino shaved ice with sweet beans, fruits, jellies, ube, leche flan, and evaporated milk.
A bright, tart-sweet Filipino citrus drink made from freshly squeezed calamansi, sugar, and cold water.
Lucban, Quezon's stir-fried miki noodles with pork and shrimp, served on a banana leaf and eaten by hand.
Soups and slow-cooked dishes for when the weather — or the day — calls for something warm.
Chicken braised in soy sauce, vinegar, garlic, and bay leaf — the Filipino national dish.
Pork belly simmered in coconut milk with chilies and shrimp paste.
Squash, eggplant, bitter melon, and string beans simmered with pork and bagoong.
Chicken simmered in a clear ginger broth with green papaya and chili leaves.
Tamarind-soured Filipino pork soup with vegetables — a comfort-food classic.
Batangas-style thick fresh egg noodle soup in a cornstarch-thickened pork broth with liver and kikiam.
Tuguegarao's miki noodles topped with minced beef, pork, and a poached egg, served with an egg-drop soup on the side.
Iloilo's wonton soup pancit — pork-and-shrimp dumplings and shredded chicken in a savory broth.
