Filipino Recipes You Need To Try

The Philippines is considered to be a melting pot of cuisines in Eastern Asia, with rich influences from India, China, Spain, Japan, the United States, and even several regions of Africa.

With that said, one can expect the variety of flavors within Filipino cuisine. Here are the top 3 dishes you need to try as a first-timer:

Chicken Adobo. Image source: Worthy Pause

1. ADOBO (CHICKEN) The cooking method used in adobo (which can be roughly translated as "marinated" in Spanish) has been indigenous to the Philippines, pre-dating its Spanish colonization. At the time, the method was used as a means of preservation by boiling meat (particularly chicken and pork) in vinegar. The dish itself, however, evolved throughout the culture's many influences, adding ingredients such as soy sauce, and the use of herbs and spices.

Without further a do, here's my recipe:

INGREDIENTS

1/8-1/4 cup cooking oil

2.2 lbs chicken (thighs & legs)

6-8 cloves garlic (minced or crushed)

1/2 cup vinegar

1/2 cup soy sauce

1/4 cup water

1 tbsp whole peppercorns

Ground pepper and salt (to taste)

3-4 bay leaves

Optional: Sugar (to counter any extra vinegar taste)

Cooked Rice (as a traditional side)

PREP

Pro Tip: It always helps to prepare before you start cooking!

1. Measure out and combine the vinegar, soy sauce, and water

2. Measure out garlic and divide into two batches

COOKING

1. Preheat cooking oil in a dutch oven (or similar sized pot or pan) on medium to medium-high heat, enough to sauté/brown

2. Sauté one batch of garlic (3-4 cloves minced or crushed) until golden brown

3. Add the chicken and brown on each side to prevent from becoming dry later on. I like to add a little salt and pepper at this time to draw out more flavor!

4. Once browned, carefully pour in the vinegar, soy sauce and water mixture. Allow the liquid to reach a boil for approximately 20-25 minutes (without stirring!) to reduce the vinegar taste, preventing it from becoming too sour. Tip: If you're not a fan of biting into peppercorns, you can replace the contents of an unused tea bag and fill it with the whole peppercorns to allow the flavor to influence the dish without biting into them directly!

5. Reduce to a simmer, throw in the bay leaves, peppercorn and rest of the garlic. Simmer covered (with slight venting) for at least 40-60 minutes, stirring the meat occasionally to evenly cook and flavor. Note: the longer you let it simmer, the thicker the sauce will get! I prefer a medium sauce, while a few others prefer "dry adobo". It's up to your preference!

6. Have a little taste test of the sauce! If it's an overpowering sour or salty, you can add a pinch of sugar to balance it out. Usually, if done right, sugar isn't necessary!

SERVING

Traditional Chicken Adobo, much like the majority of Filipino cuisine, is served with a bed of steaming rice. You can also flavor the rice by adding a little sauce over it, which is why I prefer a light to medium sauce in comparison to dry adobo!

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Beef Mechado. Image source: Lemons + Anchovies

2. MECHADO (BEEF)

Although the Chicken Adobo made the top of the list for its distinct and unique flavor, Beef Mechado makes the top 3 for its familiarity and ease. My wife describes it as "Filipino-Style Beef Stew, But Better Flavor". Much like Adobo, there are many variations to Mechado. Here is mine:

INGREDIENTS

3 tbsp cooking oil

2 lbs beef chuck, cut into 1-1.5 inch cubes

3 cloves garlic, minced or crushed

1 large onion, quartered

8 oz can tomato sauce

1 cup water

1 slice lemon with rind

2 large potatoes, cut into 1 inch cubes

¼ cup soy sauce

1 tbsp fish sauce (you can find this in most international aisles)

½ tsp. ground black pepper

2-3 bay leaves

Shredded cheddar cheese (for texture)

salt and ground pepper (to taste)

PREP

Pro Tip: It always helps to prepare before you start cooking! Get all of the ingredients ready to relieve your stress!

COOKING

1. Pre-heat cooking oil in a dutch oven then sauté the garlic and onion until golden brown

2. Sauté the beef on all sides until light brown to lock in flavor

3. Add the potatoes, tomato sauce and water, then allow to simmer until meat and potatoes are cooked and tender. Add water as needed, since it may evaporate and deplete. Note: this can take 60 to 120 minutes depending on the quality of the beef

4. Add the soy sauce, fish sauce, ground black pepper, lemon rind, and bay leaves, then simmer until excess liquid evaporates and sauce thickens slightly. Salt and pepper to taste

5. Add shredded cheese to thicken sauce to stew consistency

SERVING

Beef Mechado, much like the majority of Filipino cuisine, is served with a bed of steaming rice.

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Pork Sinigang with Rice. Image source: Amusing Maria

3. PORK SINIGANG

INGREDIENTS

1/8-1/4 cup cooking oil

2-2.5 lbs pork (bone-in country-style ribs, cut into 1 inch cubes)

1 tbsp fish sauce

2 liters water

Sinigang (Tamarind Soup) Mix, can be obtained on Amazon in packs

1 large onion (quartered)

2-3 roma tomatoes (quartered)

0.25 lb string beans (cut to 1 inch pieces)

1 medium zucchini (cut to 1/2 inch pieces)

1-2 jalapeños

1/4-1/2 bunch of kale (ripped up into pieces)

Salt and pepper to taste

PREP

Pro Tip: It always helps to prepare before you start cooking!

1. Cut the onion, tomatoes, string beans, and zucchini accordingly

2. Cube the pork into 1 inch cubes, or you can skip this step by purchasing the meat cubed

3. Measure out the water and fish sauce

COOKING

1. Pre-heat cooking oil in a dutch oven then sauté the pork until brown on all sides, adding salt and pepper to flavor. Once browned, add the fish sauce and allow to flavor meat

2. Add water and allow to boil. As it boils, surface will accumulate fatty bubbles - carefully strain and discard with a spoon. Allow to boil until meat is cooked and tender (can range from 1-2 hours on stovetop or 30 minutes in an InstantPot or other pressure cooker)

3. Add in onions, jalapeños, zucchini, string beans and tomatoes with Sinigang seasoning mix. Cover and simmer for 30 minutes. Make sure the seasoning is enough to bring the sour tamarind flavor!

4. 5-10 minutes prior to serving, turn off the heat and throw in kale and allow to cook from remaining heat, covered.

SERVING

Sinigang, much like the majority of Filipino cuisine, is served with a bed of steaming rice. But it can also be just as great on its own as a soup! Great for when you have that pesky cold!