Modern Filipino

Smoked fish, salted duck eggs and tomato spring rolls

Crispy wrapper, filling that is at once salty and tangy with an irresistible smoky flavor and aroma, these spring rolls can be served as an appetizer or paired with rice for a complete meal.

Cook time: 10

Servings: 4 people

Oysters adobo

While Filipino adobo is traditionally a meat stew, it is possible to cook something similar with seafood. Yes, there is a way to prevent overcooking oysters while still allowing them to soak up the garlicky-pepper-salty-sour flavors of adobo. You'll lose none of the natural briny goodness of the oysters either.

Cook time: 7

Servings: 4 people

Pork adobo with chili and coconut cream

Add heat and subtle sweetness to the traditional salty-sour flavor of Filipino adobo. Crushed bird's eye chilies and coconut cream are all you need.

Cook time: 1 30

Servings: 4 people

Polvoron

Adapted from the Spanish shortbread of the same name, Filipino polvoron is a no-bake sweet shaped by pressing toasted flour, powdered milk, sugar and melted butter into a mold.

Cook time: 5

Servings: 40 polvorones

Molo soup

An adaptation of Chinese wonton soup, molo soup (also known as pancit Molo) hails from the Molo district of Iloilo City in Central Philippines, home to Chinese migrants before Spanish colonization.

Cook time: 15

Servings: 4 people