Modern Filipino

Blanched Chinese broccoli with ground pork adobo

They are not traditional partners but boldly flavored Filipino adobo, made even richer with the addition of oyster sauce, is just so good with lightly seasoned greens.

Cook time: 20

Servings: 2 people

Spicy pork belly, spinach and coconut cream stew

Born out of an effort not to waste excess vegetables in danger of spoiling, this is a creamy and spicy one pot dish that’s best enjoyed with newly cooked rice.

Cook time: 1

Servings: 3 people

Beef (ox) tongue salpicao

Cooked and chilled ox tongue is cut into cubes, marinated in garlic, pepper and olive oil then floured, seared in butter, doused with sauce and tossed with fresh button mushrooms.

Cook time: 5

Servings: 4 people

The ultimate Filipino fried rice (sinangag)

Fried rice (sinangag) with fried shallots and garlic, and sliced scallions

Make fried shallots and garlic, then use the flavorful and aromatic oil to cook your rice in. Serve your sinangag topped with the crispy shallots and garlic, and add sliced scallions for color and even more flavor.

Cook time: 30

Servings: 4 people

Sinigang na kanduli sa miso

Traditionally served as a main dish (accompanied by rice), this catfish and miso sour soup is cooked with tamarind juice, yellow miso and mustard greens.

Cook time: 20

Servings: 6 people