Arrozcaldo

Sinampalukan Manok

Chicken Tinola

Pininyahan Manok

Chicken Curry

Pork BBQ (Cut)

Siopao Pork Asado

Pork Empanada

Embotido

Eggroll shanghai

Bopis

Tokwat Baboy

Igado

Afritada

Dinuguan

Bikol Express

Sinigang

Menudo

Sisig

Adobo

Beef Nilaga/ Sinigang

Beef Pinapaitan

Kare-Kare

Bistek

Rinse the rice under cold water until the water runs mostly clear; drain and set aside. Peel and mince garlic; set aside about 2 tablespoons of minced garlic for frying as garnish. Slice the remaining garlic thinly for the base if desired. Chop onion finely. Peel and julienne the ginger into thin matchsticks or slice into thin rounds. Slice green onions on a diagonal; separate whites and greens.

Prep

Heat a large heavy-bottom pot or Dutch oven over medium-high heat. Add 2 tablespoons vegetable oil (or annatto oil for color). When shimmering, add the bone-in chicken pieces skin-side down (if skin removed, just place pieces in pot) and brown lightly for 3–4 minutes per side until golden but not fully cooked. Remove chicken and set aside. In the same pot, lower heat to medium and add the chopped onion; sauté 3–4 minutes until softened. Add 6 minced garlic cloves (reserve remaining garlic for frying) and the julienned ginger; cook 1–2 minutes until fragrant but not burnt.

Brown chicken and aromatics

Add the rinsed rice to the pot with the aromatics and stir for 1–2 minutes to coat the grains in oil and lightly toast — this improves the porridge's flavor and prevents clumping.

Toast rice

Return the browned chicken pieces to the pot. Pour in 10 cups of chicken stock (or water for a lighter flavor). Bring to a boil over high heat, then immediately reduce heat to a gentle simmer. Skim any foam that rises to the surface during the first 5–10 minutes. Partially cover the pot and simmer gently for 35–45 minutes, stirring every 5–10 minutes to prevent rice from sticking to the bottom. If the consistency becomes too thick, add extra hot stock or water 1/2 cup at a time.

Simmer

When the rice has broken down and the porridge is creamy (rice grains very soft, porridge should be spoonable yet still slightly soupy), remove chicken pieces to a cutting board. Discard bones and skin, then shred the meat into bite-sized pieces. Return shredded chicken to the pot. Stir in 2 tablespoons fish sauce, 1 teaspoon salt (adjust later), and 1 teaspoon ground white or black pepper. Taste and adjust seasoning with more fish sauce, salt, or pepper as needed.

Shred chicken and season

While the porridge finishes, bring a small skillet with 2 tablespoons oil to medium heat. Fry the reserved 2 tablespoons minced garlic (or thin sliced garlic) until golden-brown and crisp, about 1–2 minutes; remove and drain on paper towels to make fried garlic garnish. If using extra shallots, fry until crisp as well. Halve the hard-boiled eggs or leave whole as desired.

Prepare garnishes

Ladle arrozcaldo into bowls. Top each bowl with shredded chicken, a halved hard-boiled egg, a generous sprinkle of fried garlic and fried shallots (if using), and sliced green onion halves. Grind extra pepper on top. Serve immediately with calamansi or lemon wedges on the side to squeeze over each bowl to brighten flavors.

Finish and serve

bone-in chicken thighs (skin removed) or bone-in chicken pieces

garlic cloves, minced

white or yellow onion, finely chopped

fresh ginger, peeled and julienned (or large slices)

long-grain white rice (rinsed until water runs mostly clear)

chicken stock or water

fish sauce (patis) or to taste

salt, to taste

ground white pepper or black pepper

vegetable oil or annatto (ato) oil

hard-boiled eggs (peeled)

green onions / scallions, thinly sliced (green and white parts)

fried garlic (for garnish) or extra minced garlic to fry

calamansi or lemon/lime wedges

optional: crispy fried shallots

Rinse the chicken pieces and pat dry. Season evenly with 1 tablespoon salt and 1 teaspoon ground black pepper. Let rest 10 minutes while you prepare other ingredients so flavors settle.

Prepare chicken

Peel ginger and slice into 1/4-inch thick coins. Peel and quarter the onion. Crush garlic cloves lightly with the side of a knife.

Prepare aromatics

If using fresh tamarind pods, remove shells and fibers, soak the pulp in 1 cup warm water for 10 minutes, then squeeze and strain to yield about 150 g (or use bottled concentrate). Reserve pulp and discard solids.

Make tamarind pulp (if using fresh tamarind)

In a large pot (5–6 liters), add 2.5 L water and bring to a gentle boil. Add the seasoned chicken pieces, sliced ginger, quartered onion, and crushed garlic. Reduce heat to medium-low and simmer uncovered for 20 minutes, skimming foam/scum from surface occasionally to keep broth clear.

Bring broth to a simmer

After 20 minutes, stir in 150 g tamarind pulp (or 3–4 tbs tamarind concentrate adjusted to taste) and 3 tablespoons fish sauce. Continue to simmer gently for another 10 minutes so sourness blends with the chicken. Taste the broth and add additional rock salt (up to 1 tsp) if needed.

Add tamarind and season

Add the 400 g green papaya wedges (or chayote) and the 2 siling haba (if using) to the pot. Simmer for 8–10 minutes until papaya is fork-tender but not falling apart.

Cook papaya/chayote and chilies

Add the 200 g kangkong or pechay and simmer 1–2 minutes until wilted and bright green. Stir in sliced spring onions and 1 teaspoon freshly ground black pepper. Adjust seasoning with fish sauce or salt if necessary.

Finish with greens

Ladle sinampalukan into bowls, making sure each serving has chicken, papaya, and some broth. Garnish with fried garlic and serve calamansi or lemon wedges on the side for extra tang. Provide extra fish sauce or siling labuyo if diners want more heat.

Serve

bone-in chicken pieces (thighs and drumsticks)

salt

ground black pepper

water

fresh tamarind pulp (strained) or bottled tamarind concentrate

fresh ginger

onion

garlic cloves, crushed

fish sauce (patis)

rock salt or additional salt to taste

green papaya, peeled and cut into wedges (or chayote)

siling haba or long green chilies (optional)

leafy greens (kangkong/water spinach or pechay)

spring onions, sliced

freshly ground black pepper

fried garlic (for garnish)

calamansi or lemon wedges

Clean the chicken pieces: rinse under cold water, pat dry with paper towels. Trim excess fat. Season lightly with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper; set aside for 10 minutes.

Heat 2 tablespoons vegetable oil in a large pot (4–6 liters capacity) over medium heat. Add sliced onion and sauté 2 minutes until softened. Add crushed garlic and julienned ginger; sauté 1–2 minutes more until fragrant but not browned.

Sauté aromatics

Add the chicken pieces to the pot in a single layer. Sear 3–4 minutes per side until lightly golden. Browning is optional but adds flavor; if using a small pot, do this in batches to avoid overcrowding.

Brown chicken (optional)

Pour in 2.5 liters of water and add whole black peppercorns. Bring to a boil over high heat. Skim off any scum or foam that rises to the surface with a slotted spoon for clearer broth. Reduce heat to low, cover partially, and simmer gently for 20 minutes.

After 20 minutes, add the green papaya wedges to the pot. Stir in 3 tablespoons fish sauce and 1 teaspoon rock salt. Continue simmering, uncovered or partially covered, for another 10–12 minutes, until the papaya is tender and the chicken is cooked through (internal temperature 75°C/165°F). Taste the broth and adjust seasoning with additional fish sauce or salt as needed.

Add papaya and season

Add the tablespoon of freshly ground black pepper (if desired) and the trimmed leafy greens (puso ng saging or baby bok choy). Cook 2–3 minutes more until greens are wilted but still bright.

Add greens and finish

Turn off heat. Stir in sliced spring onions. Let the tinola rest for 2 minutes to let flavors marry. Serve hot with steamed rice and calamansi or lime wedges on the side. Offer extra fish sauce or freshly ground pepper to taste.

Rest and serve

ginger, peeled and julienned

garlic, peeled and crushed

onion, sliced

green papaya (or chayote), peeled and cut into wedges

puso ng saging or baby bok choy (leafy greens), ends trimmed

rock salt or fine sea salt

whole black peppercorns

vegetable oil

spring onions (scallions), sliced on bias

calamansi or lime wedges (for serving)

Pat the chicken thighs dry with paper towels. In a large bowl combine pineapple juice, soy sauce, minced garlic, calamansi (or lime) juice, salt and pepper. Add the chicken and toss to coat. Cover and refrigerate for 30–45 minutes (up to 2 hours). Reserve marinade.

Trim and marinate

While the chicken marinates, core and cut the fresh pineapple into bite-size chunks, julienne the onion and red bell pepper, slice the carrot on the diagonal about 1/4 in thick, mince or slice ginger if using, and slice the green onions for garnish.

Heat 1 tablespoon annatto or vegetable oil in a large skillet or wok over medium-high heat. Remove chicken from the marinade (reserve marinade) and shake off excess. Add chicken skin-side down (if using skin-on) and cook 4–5 minutes until golden brown. Flip and brown the other side 3–4 minutes. Work in batches so you don’t crowd the pan. Transfer browned chicken to a plate.

Brown the chicken

If you used skin-on chicken and excess fat remains, spoon off some, leaving about 1 tablespoon in the pan.

In the same skillet, add remaining 1 tablespoon annatto oil (or vegetable oil) and heat over medium. Add sliced ginger (if using) and minced garlic from the reserved marinade (if any left) and sauté briefly until fragrant (20–30 seconds). Add the julienned onion and carrot; cook 2–3 minutes until they begin to soften. Add the red bell pepper and cook 1–2 minutes more.

Sauté aromatics and vegetables

Return the browned chicken to the pan, nestling pieces among the vegetables.

Pour the reserved marinade and 1 cup water or chicken stock into the skillet. Add the pineapple chunks, palm sugar (or brown sugar), and fish sauce (or extra soy). Stir to combine, scraping up browned bits from the pan. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer 12–15 minutes until chicken is cooked through (internal temperature 75°C/165°F) and vegetables are tender-crisp.

Add liquids and pineapple

If using frozen peas, stir them in during the last 2 minutes of simmering so they heat through but stay bright.

In a small bowl, whisk 1 tablespoon cornstarch into 2 tablespoons cold water to make a slurry. Increase heat to medium-high and slowly stir the slurry into the simmering sauce. Cook 1–2 minutes, stirring, until sauce thickens and becomes glossy. Taste and adjust seasoning with additional salt, sugar, or fish sauce/soy to balance sweet-sour-salty flavors.

Make slurry and thicken

Turn off heat. Sprinkle sliced green onions, cilantro (if using), and toasted sesame seeds over the dish. Let the chicken rest for 2 minutes so flavors settle.

Transfer Pininyahan Manok to a serving platter. Serve hot with steamed white rice or garlic fried rice. Leftover sauce can be spooned over rice.

bone-in chicken thighs (skin-on or skinless)

fresh pineapple juice

soy sauce (light)

garlic (minced)

calamansi or lime juice

black pepper (freshly ground)

annatto oil or vegetable oil

onion (medium, julienned)

red bell pepper (julienned)

carrot (medium, diagonal slices)

green peas (frozen or fresh)

pineapple (fresh, cored and cut into bite-size chunks)

ginger (optional, thinly sliced)

palm sugar or brown sugar

fish sauce (patis) or extra soy sauce

water or chicken stock

cornstarch

cold water (for slurry)

green onions (scallions, thinly sliced)

fresh cilantro (optional)

toasted sesame seeds (optional)

Trim excess fat and pat the chicken pieces dry. In a bowl combine chicken, 1.5 tsp salt, 1 tsp turmeric and 1 tbsp lemon juice. Toss to coat and set aside to marinate for 20–30 minutes (or refrigerate up to 2 hours).

Marinate chicken

Heat 3 tbsp oil in a large heavy skillet or Dutch oven over medium heat until shimmering. Add 2 bay leaves, 4 cardamom pods, 4 cloves, 1-inch cinnamon stick and 1 tsp cumin seeds. Sauté for 30–45 seconds until fragrant, taking care not to burn the spices.

Bloom whole spices

Add the finely sliced onion (about 1 cup). Cook over medium heat, stirring occasionally, until onions are deep golden brown and caramelized, 10–12 minutes. If the pan gets too dry, reduce heat and add a tablespoon of water.

Cook onions

Stir in 6 minced garlic cloves and 1.5 tbsp minced fresh ginger. Cook 1–2 minutes until raw smell disappears.

Add aromatics

Add 1 cup tomato puree or chopped tomatoes, 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp red chili powder and 0.5 tsp black pepper. Cook, stirring, until the oil begins to separate from the masala and the tomato mixture darkens slightly, about 6–8 minutes. Tip: reduce heat if it splatters.

Tomatoes and ground spices

If using, temper 0.25 cup plain yogurt by whisking it smooth. Remove a spoonful of the hot tomato mixture, whisk into the yogurt to warm, then stir the tempered yogurt back into the pan. Cook 2–3 minutes until combined.

Incorporate yogurt (optional)

Add the marinated chicken pieces to the pot, nestling them into the masala. Increase heat to medium-high and brown the chicken for 3–5 minutes, turning pieces so they get some color but do not cook through completely.

Add chicken

Pour in 1 cup water or low-sodium chicken stock, bring to a gentle simmer, then reduce heat to low. Cover partially and simmer for 20–25 minutes, stirring once or twice, until the chicken is cooked through (internal temp 74°C /165°F) and the sauce has thickened to a gravy consistency.

Stir in 1 tsp garam masala, 1 tbsp unsalted butter (if using) and 2 tbsp chopped cilantro. Taste and adjust salt and chili. If you prefer a richer sauce, stir in 2 tbsp cream or coconut milk at the end and warm through for 1 minute.

Finish spices

Turn off the heat and remove whole spices like bay leaves and cinnamon stick if desired. Garnish with the remaining 2 tbsp chopped cilantro and serve with lemon wedges on the side.

Serve suggestions: pair with steamed basmati rice, naan, or roti. Leftovers keep refrigerated for up to 3 days; reheat gently, adding a splash of water if thickened.

bone-in chicken thighs (skin removed) or chicken pieces

turmeric powder

lemon juice

vegetable oil or ghee

unsalted butter (optional, for richness)

bay leaves

green cardamom pods

cloves

cinnamon stick

cumin seeds

large onion, finely sliced

fresh ginger, minced

tomato puree or finely chopped tomatoes

ground coriander

ground cumin

red chili powder (adjust)

garam masala

fresh cilantro (coriander) leaves, chopped

plain yogurt (whisked, optional for creaminess)

water or low-sodium chicken stock

black pepper, freshly ground

fresh cilantro leaves, chopped

cream or coconut milk (optional, for richer gravy)

lemon wedges

Trim excess fat from the pork butt or shoulder. Cut the meat into uniform 1–1.5 inch pieces so they cook evenly (approximately bite-sized).

Trim and cube pork

In a bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder and brown sugar. Toss the pork pieces with the dry rub until evenly coated. Let sit at room temperature for 15–20 minutes while you make the marinade (or refrigerate up to 2 hours).

Dry rub

Whisk together soy sauce, ketchup, apple cider vinegar, honey, Worcestershire sauce, sesame oil, grated ginger, minced garlic and crushed red pepper flakes in a medium bowl until smooth and slightly glossy. Reserve about 1 cup of this mixture as extra serving sauce and set aside (keep refrigerated).

Make marinade / sauce

Place the rubbed pork pieces in a shallow dish or zip-top bag. Pour the remaining marinade over the pork (leave the reserved cup), turning to coat thoroughly. Refrigerate and marinate for at least 1 hour, preferably 3–6 hours. If short on time, 30 minutes will still add flavor.

Marinate pork

Remove marinated pork from the refrigerator 20–30 minutes before cooking to come closer to room temperature for more even cooking.

Bring to room temperature

You can grill, broil, or pan-sear the pieces. Preheat your grill (or heavy skillet) to medium-high (about 400°F / 200°C). Oil the grill grates lightly or heat 1–2 teaspoons neutral oil in the skillet until shimmering.

Choose cooking method

Arrange pork pieces in a single layer with slight space between. Grill or sear for 3–4 minutes per side, turning to get a good char and internal temperature of 145–160°F (63–71°C) depending on desired doneness and tenderness. For slightly more tender results, cook to 160°F and rest (collagen breaks down more). While cooking, baste once or twice with reserved marinade/sauce in the last 2 minutes of cooking (do not baste earlier if using raw marinade; alternatively, simmer reserved sauce for 2–3 minutes to heat and kill any raw juices).