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Entries tagged with 'Filipino'

Slow Cooker Filipino Pork With Garlic Fried Rice

Serious Eats Jennifer Olvera 33 comments

This simple slow-cooker adobo pork with garlic fried rice is tangy, comforting, and delightfully fragrant. More

Sardines in Spicy Tomato Sauce from 'The Adobo Road Cookbook'

Serious Eats Kate Williams Post a comment

For Marvin Gapultos, canned sardines in tomato sauce were the ultimate bachelor comfort food. These days, however, he has ditched the can for a fresh version featured in his new cookbook, The Adobo Road. His sauce is a perfect example of the melting pot of culinary influences in the Philippines: tomatoes from the Americas, smoked paprika and white wine from Spain, and fish sauce and calamansi lime juice from Southeast Asia. Fresh sardines quickly broiled atop the fragrant sauce are a step above the canned variety and just as effortless to prepare. More

Filipino Spaghetti Sauce

Serious Eats Joshua Bousel 5 comments

It may be kids food, but I can't help but love this overly sweet tomato meat sauce peppered with hot dogs. More

Tocino (Filipino-Style Grilled Cured Pork)

Serious Eats Joshua Bousel 4 comments

There isn't much to Filipino-style tocino—just thinly sliced pork shoulder cured in salt and sugar for a few days—put the sweet, chewy Filipino breakfast meat that results is amazing, especially when paired with some garlic fried rice and egg. More

Chicken Inasal

Serious Eats Joshua Bousel Post a comment

Calamansi and vinegar go a long way to create a tangy, crisp skin in this Filipino grilled chicken recipe. More

Mang Tomas (Filipino Pork Liver Sauce)

Serious Eats Joshua Bousel Post a comment

This sweet and tangy Filipino pork liver sauce is a fit pairing for crispy and juicy lechon—roast pig. More

Lechon Liempo (Filipino-style Roasted Pork Belly)

Serious Eats Joshua Bousel 2 comments

Lechon liempo takes the tastiest portion of the swine—the belly—and gives it the slow-roasted treatment that results in succulent meat and crackling skin. It's enough to just roll up a piece of belly and put it on the spit, but I took the extra step of seasoning the inside with garlic paste. More

Pork Adobo

Serious Eats Max Falkowitz 2 comments

Adobo is more a cooking style than a recipe. Pork, chicken, fish, beef, or pretty much any protein you want can be adobo'd. Some cooks swear by coconut milk, others consider it verboten. You can add coriander, cumin, and chiles (smoked or fresh), or just stick to classic bay leaf, as I've done here. Even the inclusion of soy sauce is negotiable. There are few rules with adobo, and fewer agreements about what constitutes it. More


Serious Eats Lee Zalben 7 comments

[Photograph: Peanut Butter & Co.]... More


Serious Eats Lee Zalben Post a comment

Note: Read more about Kare-Kare here.... More

Dinner Tonight: Chicken Adobo

Serious Eats Blake Royer 23 comments

Chicken Adobo is a Filipino dish I first cooked in a class at The Chopping Block cooking school in Chicago, and I was amazed at how delicious it was, despite its relatively easy preparation—just dump everything into a pot and... More

Dinner Tonight: Adobong Na Manok

Serious Eats Nick Kindelsperger 18 comments

I don't normally search for Filipino recipes, but came across this one on Chow for adobong na manok. As the recipe points out, "adobo" is not specific to Mexico. In this case, "adobong" refers to the Filipino style of cooking... More

Grilling: Filipino Barbecue

Serious Eats Joshua Bousel 12 comments

I've mentioned my love for Filipino cuisine, but it took some time to work my way from dish to dish to develop this fondness. The first delicious item I ever tried that kicked off this journey was Filipino barbecue, a... More

Grilling: Longanisa

Serious Eats Joshua Bousel 10 comments

It may be a little early in the season to start dolling out the "I'm thankful for's," but there's really isn't a time that we can't be grateful for the porky, fatty cuisine from the Philippines. I owe so much... More

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