Calamansi Shrub Syrup made from Filipino calamansi limes, Filipino sugarcane vinegar, and sugar. Great for mixing into cocktails.

Ube Doughnuts with Coconut Milk Glaze: Purple spudnuts made from sweet Filipino yams.

Ube and Saba Banana Sandwich. If Elvis were Filipino, this would be his go-to sandwich.

Filipino-style hot wings: Crispy chicken wings with a Spicy and Sweet Adobo Glaze.

Easy chicken adobo recipe from The Steamy Kitchen Cookbook.

Pacman Punch: If throwing a party for the Pacquiao fight this weekend, serve your guests a haymaker with this powerful rum & fruit punch.

Tsokolate: Filipino Hot Chocolate

Salabat Cocktail: A tall refreshing glass of Filipino ginger tea mixed with dark rum. Think of it as a twist on a Dark and Stormy.

A hot and spicy dirty martini made with pickled pepper.

Fried Green Mangoes with a dipping sauce of fermented shrimp paste. It’s another take on the Filipino snack of Green Mangoes and Bagoong.

An edible cocktail made from Filipino lime juice, Agar-Agar, and tequila. It’s 100% vegan too!

Ensaimada: Sweet Filipino Brioche rolls topped with butter, sugar, and cheese.

Lechon Kawali: Filipino-style deep-fried pork belly. Resistance is futile.

Chewy citrus-glazed ginger cookies.

Candied Kalamansi Peel: The rinds of Filipino limes can be easily turned into a sweet treat.

Autumn Halo-halo: Persimmons and pomegranates add fall flavors to a typically summertime Filipino dessert.

Adobong Kangkong: Asian greens sauteed with onions, garlic, soy and vinegar.

Not only are sardines delicious and easy to prepare, but they are also a sustainable species of seafood.

These tiny dried shrimp can be used for making fried shrimp fritters or even shrimp stock for use in a risotto.