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.
Whole pork leg boiled tender, then deep-fried until the skin shatters.
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.
Twice-fried Ilocano pork belly, even crispier and drier than lechon kawali.
Fresh raw fish cured in vinegar and calamansi with ginger and chili.
Glutinous rice cooked into a sticky caramel of coconut milk and brown sugar, topped with latik.
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.
Crisp cashew meringue layered with French buttercream, coated in crushed cashews — the classic Filipino birthday cake.
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.
Steamed pork roll with egg and sausage inside, sliced and pan-fried.
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.
Milk and condensed milk rolled into a soft candy, coated in sugar — a favorite gift-table sweet.
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.
Flaky, laminated pastry wrapped around a sweet mung bean filling.
Toasted flour and milk candy, pressed into shape and wrapped by hand.
Sticky chocolate rice porridge finished with evaporated milk.
Lucban, Quezon's stir-fried miki noodles with pork and shrimp, served on a banana leaf and eaten by hand.
Pork and shrimp dumplings wrapped in thin wonton skins and steamed until juicy.
Soft, pillowy steamed buns filled with sweet-savory pork asado.
Glutinous rice cooked in coconut milk, wrapped in banana leaves, and steamed.
Flattened glutinous rice cakes boiled, then coated in coconut and sugar.
Glutinous rice cooked into a sticky caramel of coconut milk and brown sugar, topped with latik.
Grated cassava baked in coconut milk, finished with a golden custard topping.
Milk and condensed milk rolled into a soft candy, coated in sugar and twisted in wax paper.
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.
Ginger-chicken rice porridge topped with toasted garlic and calamansi.
Simple rice porridge simmered in broth, topped with fried garlic and calamansi.
Beef tripe and oxtail simmered into a rich, long-cooked rice porridge.
Sticky chocolate rice porridge, the sweet side of rainy-day comfort food.
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.
Miki noodles in a rich pork-bone broth topped with pork offal, crushed chicharon, and a raw egg.
Beef shank and bone marrow simmered for hours into a clear, rich soup.
Mung beans simmered with pork and shrimp into a thick, savory everyday stew.
Dried taro leaves simmered slowly in coconut milk with chilies and shrimp paste.
Sweet potato, saba banana, and jackfruit in coconut milk with chewy rice balls.
