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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
A Filipino chicken congee of seared bone-in thighs simmered with rice in chicken stock, seasoned with fish sauce and finished with green onion and lemon.
Filipino pork meatballs with grated carrot, onion and panko, shaped small and deep-fried until crisp outside and tender inside, served with sweet chili sauce for dipping.
The Filipino answer to lemonade, built on calamansi - a citrus sharper than lime and more floral than lemon - sweetened as a syrup so it dissolves cleanly.
Filipino grilled-style chicken thighs marinated overnight in coconut vinegar, lemonade, lemongrass, ginger and garlic, then roasted and glossed with annatto oil.
Chicken thighs marinated in soy sauce, vinegar, garlic and bay, seared and then simmered until the braising liquid reduces to a thick, glossy, sweet-salty glaze.
Filipino sinangag: cold cooked rice stir-fried in oil with a generous amount of garlic cooked until golden and crisp, seasoned with onion powder, salt and pepper and finished with sliced green onions.
Filipino tapsilog of sweet-salty marinated sirloin strips, garlic fried rice and basting-fried eggs with runny yolks. Crisp fried garlic tops all three parts of the plate.
Beef sirloin cured overnight in calamansi and soy, then pan-fried until caramelized, served the tapsilog way with garlic fried rice and sunny-side eggs.
A full tapsilog plate: pineapple-marinated beef tapa boiled in its marinade then fried, garlic fried rice, and a steam-finished fried egg, with vinegar for dipping.
Sirloin marinated in vinegar and soy with two forms of garlic, seared then simmered tender, served tapsilog-style with garlic fried rice and a fried egg.
A purple ube custard of eggs, evaporated milk, ube condensed milk and cream cheese, baked in a water bath over a layer of deep amber caramel and chilled until set.