Tangy, salty, tender Chicken Adobo!

Buko (Young Coconut) Pie and Ube Ice Cream.

Delicious Filipino Empanadas from Andrea Nguyen’s book, Asian Dumplings. Get the recipe and win a copy of the book!

Suman (sticky rice cakes) with coconut jam and mangoes.

Karioka (Deep-fried Coconut Rice Balls with Brown Sugar Glaze) with ube (purple yam) and langka (jackfruit) filling.

Cashew meringue wafers filled with mango curd and drizzled with white chocolate ganache.

Filipino fried spring rolls with pork and prawn filling.

It’s not sugar, but it’s just as good and you can make it with just one ingredient.

Fish Pinangat. Whole fish simmered and soured in calamansi and tomatoes.

Camaron Rebozado, batter-fried shrimp with mango-pineapple sweet-sour sauce.

Grilled Chicken Inasal: grilled chicken marinated in achuete oil.

Achuete is natural food coloring. Learn how to make achuete oil to color soups, stews, and grills.

Chicken Afritada. Braised chicken in tomato sauce and fish sauce with marble potatoes and red bell peppers.

Sotanghon Guisado. Fried mung bean noodles with wood ear mushrooms, vegetables, and fried egg.

Vanilla Ice Cream with Coconut Jam and Coconut Milk Crumbs.

Handmade coconut jam and buttermilk biscuits.

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

Chicken Adobo

Crispy Pork Belly

My simple, adapted version of a classic Filipino vegetable dish. It’s comfort in a bowl, best served with rice.

Mung Bean Stew with Fried Dried Salted Fish

Homemade pork tocino in a brioche bun with Thomas Keller’s pickled baby carrots