Modern Filipino

Poqui-poqui

From the Philippine northern region of Ilocos comes this eggplant and egg dish redolent of the bold flavors and aromas of locally grown shallots and garlic, and the rich umami taste of fish sauce.

Cook time: 15

Servings: 4 people

Filipino chicken adobo and quail eggs canapé

A modern way to serve Filipino chicken adobo. Pounded chicken thigh fillets were marinated in adobo sauce, twice fried, laid on lightly toasted pan de sal halves smeared with liver pâté then topped with fried quail eggs, crispy fried garlic and finely sliced scallions.

Cook time: 12

Servings: 6 pieces

Filipino-style sweet spaghetti with hotdogs

If we Filipinos have embraced a bastardized version of spaghetti with tomato sauce, the root is American colonization.

Cook time: 30

Servings: 6 people

Salmon belly sinigang

A mixed vegetable soup with sour broth, sinigang encompasses an array of dishes that may contain meat or seafood. The souring agent may be tamarind extract, young kamias (bilimbi), green mango or guava. In this sinigang recipe, salmon belly is cooked with vegetables and kamias.

Cook time: 20

Servings: 4 people

Salted quail eggs and vegetable salad

For ovo-vegetarians, a bowl of this salad is substantial enough for a filling meal. For omnivores, enjoy it as a side dish to go with grilled or fried meat or fish. We had the salted quail eggs and vegetables salad with fried tilapia and talakitok (trevally) steaks.

Cook time: 0

Servings: 4 people