slow braised stew with chicken drumsticks, potatoes, carrots, bell peppers, tomato sauce

AFRITADA MANOK

refreshing ice cold beverage with coconut milk, candied tropical fruit, ube ice cream

HALO HALO

LECHON LIEMPO

SIDE OF JASMINE RICE

sweet & savory pastries filled with ginger, garlic, vegetables, ponzu

EMPANADAS

spring rolls, grass-fed ground beef, vegetables, siracha sweet thai chili dipping sauce

LUMPIA

traditional filipono soft rolls with house-made ube butter

PANDESAL

Pat drumsticks dry. In a bowl combine minced garlic, chopped onion, soy sauce, salt and pepper. Add drumsticks and toss to coat. Marinate at room temperature for 15–30 minutes or refrigerate up to 2 hours.

Marinate chicken

Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the vegetable oil and swirl to coat.

Working in batches if necessary, place drumsticks skin-side down and sear until golden brown, about 4–5 minutes per side. Remove seared drumsticks to a plate and set aside.

Lower heat to medium. In the same pot, add any remaining marinade and sauté briefly (about 1 minute) until fragrant, scraping up browned bits from the bottom.

Pour in the tomato sauce and chicken stock (or water). Stir to combine and deglaze the pot, scraping any browned bits. Add bay leaves and sugar, bring mixture to a gentle simmer.

Return the seared drumsticks to the pot, nestling them into the sauce so they are partially submerged. Cover the pot with a lid, reduce heat to low, and simmer gently for 20 minutes.

After the initial 20 minutes of braising, add the potatoes and carrots to the pot. Stir gently to submerge the vegetables in the sauce. Cover and continue to simmer on low for 20–25 minutes, or until potatoes and carrots are tender and chicken registers 75–80°C (165–175°F) near the bone.

When vegetables are nearly done, add the bell pepper strips and frozen peas (if using). Stir in fish sauce (or additional soy sauce) and adjust seasoning with salt and pepper as needed. Simmer uncovered for another 5 minutes so peppers remain slightly crisp and sauce thickens.

If the sauce is too thin, remove the lid and increase heat to medium for a few minutes, stirring occasionally, until it reduces to your desired consistency. If it becomes too thick, add up to 1/4 cup extra stock or water.

Remove bay leaves. Taste and adjust seasoning one last time. Spoon the afritada manok over cooked rice, sprinkle chopped parsley or scallions on top, and serve hot.

bone-in chicken drumsticks

garlic cloves, minced

onion, finely chopped

soy sauce

salt

black pepper, ground

vegetable oil (or peanut oil)

tomato sauce

chicken stock (or water)

bay leaves

sugar

potatoes, peeled and cut into 1-1.5 inch cubes

carrots, cut into 1/2-inch slices or 1-inch chunks

red bell pepper, seeded and cut into 1-inch strips

green bell pepper, seeded and cut into 1-inch strips

green peas (optional frozen)

fish sauce (patis) or additional soy sauce

fresh parsley or scallions, chopped

calrose or jasmine rice, cooked

If using canned sweetened beans and fruits, drain any excess syrup but reserve a couple tablespoons of syrup for a touch of sweetness in the glass. Lightly rinse red mung beans if they are overly syrupy. Slice candied saba banana and jackfruit into bite-sized pieces (about 1/2 inch).

Prepare canned/sweetened fruits and beans

If you prefer to make one item from scratch (optional): for sweetened mung beans, simmer 1/2 cup cooked mung beans with 1–2 tbs sugar and 2–3 tbs water until glossy and syrupy, then cool to room temperature.

Cube the leche flan into 1/2-inch pieces if using, and set aside with the macapuno, kaong, and other fruit components in separate small bowls so you can assemble quickly.

Toast desiccated coconut or make latik: in small skillet over medium heat, toast 2 tbs desiccated coconut until golden and fragrant, stirring constantly, then remove and cool.

Place two tall serving glasses or parfait glasses on your workspace. Into each glass, layer roughly 2–3 tbs of each prepared component (mung beans, sweetened red bean, jackfruit, banana, macapuno, kaong) distributed evenly between the glasses so each glass has a colorful mix of elements at the bottom and mid-level.

Assemble base liquids and ice

Add 1/4 cup creamed corn and 2 tbs puffed rice per glass on top of the fruit/bean layer for texture.

Pack about 2 cups of shaved or crushed ice into each glass, pressing lightly to form a mound above the rim if desired. If you have ice shaver, use fine shaved ice for the best texture; crushed ice works as well.

Drizzle 2 tbs sweetened condensed milk and 1/4 cup coconut milk over the top of the packed ice for each glass. If using evaporated milk for extra creaminess, drizzle 2 tbs per glass as well. This will sink slightly and create a marbled effect as you eat.

Top each glass with 1 generous scoop of ube ice cream centered on the ice mound.

Sprinkle 1 tbs crushed roasted peanuts and a teaspoon of toasted desiccated coconut or latik over each ice cream scoop for crunch and aroma.

If using leche flan, place a couple cubes beside the ice cream or gently nestle them slightly into the ice so they stay chilled.

Serve immediately with long spoons and wide straws so diners can dig down through the layers to enjoy the mix of textures and flavors. For sweeter preference, offer extra condensed milk on the side.

sweetened red mung beans (munggo)

sweetened saba banana (sliced) or candied banana

sweetened jackfruit (langka), sliced

macapuno (sweetened coconut strings)

kaong (sugar palm fruit) or candied fruits mix

sweetened adzuki/red bean (anko) or red mung substitute

leche flan, cubed (optional)

latik or toasted desiccated coconut (for garnish)

shaved or crushed ice

coconut milk (full fat, chilled)

evaporated milk (optional, for creaminess)

ube (purple yam) ice cream

sweetened condensed milk

creamed corn (sweet corn kernels)

puffed rice or pinipig (toasted rice flakes)

crushed roasted peanuts (optional)

Pat the pork belly very dry with paper towels. Flip so skin side is down. If not already, butterfly the pork belly into a large flat sheet by slicing through about two-thirds thickness and opening it like a book to create a cavity for stuffing. Trim to an even thickness if needed.

Score and Prepare Pork

In a bowl combine soy sauce, calamansi (or lime) juice, minced garlic, brown sugar, bay leaves, 2 tbs sea salt, and 1 tbs freshly ground black pepper. Rub the marinade into the meat side (not the skin). Reserve 1/4 cup marinade. Cover and refrigerate for at least 4 hours or preferably overnight to let flavors penetrate.

Marinate

Combine the sliced shallots, sliced garlic, chopped bruised lemongrass, fresh thyme or oregano, chopped green onions, 1 tsp salt and 1/2 tsp black pepper in a bowl. Toss to mix. Spread this stuffing evenly over the marinated meat side of the pork belly, leaving about 1-inch border at the edges to help seal.

Roll and tie the pork belly tightly into a log, with the skin forming the outside. Use kitchen twine to tie at 1–1.5 inch intervals. Tuck ends under and ensure the roll is compact so stuffing remains inside during roasting.

With the skin now on the outside, use a sharp knife to prick the skin all over (do not cut through to the meat) or score shallow diagonal lines about 1/2 inch apart. This helps fat render and skin crisp. Pat skin dry again.

Prepare Skin

If using baking powder for extra crackle, mix it with the 2 tbs vegetable oil and brush a thin, even layer over the skin. Otherwise, rub the oil over the skin and sprinkle a light pinch of extra sea salt over it to aid crisping.

Preheat oven to 325°F (163°C). Place the rolled pork belly seam-side down on a rack set inside a roasting pan. Pour 1 cup water into the pan (not on the pork) to keep drippings from burning and to add moisture. Roast for 2 to 2 1/2 hours, basting the meat (not the skin) every 30–40 minutes with the reserved 1/4 cup marinade and pan juices. The internal temperature of the meat should reach about 160°F (71°C) at the thickest part.

Roast Low and Slow

Increase oven temperature to 450°F (232°C) or set to broil if your oven broils from the top. Move pork to the top rack about 8–10 inches from the heat. Roast/broil for 10–15 minutes, watching closely, until the skin puffs and turns golden brown and blistered. Rotate as needed to crisp evenly. If using broil, keep the oven door slightly ajar and watch constantly to avoid burning.

Crisp the Skin

Remove pork from oven and rest, still tied, for 15 minutes. This lets juices redistribute and skin set.

After resting, cut and remove twine. Slice into 1/2–3/4 inch pieces. Serve with liver sauce or spiced vinegar dipping sauce on the side.

If using a store-bought liver sauce, warm slightly and serve in a small bowl. For a spiced vinegar dip: combine 1 cup cane or white vinegar with 2 cloves minced garlic, 1 small chopped chili (to taste), 1 tsp sugar, and a pinch of salt. Stir and let sit for 10 minutes before serving.

pork belly (skin on), boneless

sea salt

black pepper, freshly ground

calamansi juice (or lime/lemon)

garlic, minced

brown sugar

shallots, thinly sliced

garlic, sliced

lemongrass stalks, bruised and chopped

fresh thyme or oregano

green onions, chopped

black pepper

vegetable oil (for rubbing skin)

baking powder (optional for extra crackle)

water (for basting pan)

liver sauce or spiced vinegar dipping sauce

Rinse the rice: place 1.5 cups jasmine rice in a fine-mesh sieve or bowl. Rinse under cold running water, swishing with your hand until water runs clear (about 2–3 rinses). Drain well.

Combine rice, water and salt: in a medium saucepan with a tight-fitting lid, combine the rinsed rice, 1.75 cups water, 1/4 tsp kosher salt and 1 tsp butter or oil if using. Let rest 10–15 minutes if you have time (optional) to hydrate the grains for fluffier rice.

Cook the rice: bring to a gentle boil over medium-high heat, then immediately reduce heat to low, cover tightly and simmer for 12–14 minutes without lifting the lid.

Steam off heat: after 12–14 minutes turn off the heat and let the rice sit, still covered, for 10 minutes to steam. Do not stir during this time or the rice will become gummy.

Fluff and keep warm: remove lid, fluff rice gently with a fork, then keep covered until ready to serve.

Trim the woody ends from 8 oz sitaw and cut into 2–3 inch pieces. If using pork, cut 6 oz pork into 3/4 inch pieces. Smash and chop 4 cloves garlic.

Prep sitaw and pork

Heat 1 tbsp vegetable oil in a medium skillet or shallow saucepan over medium-high heat. Add pork pieces in a single layer and sear until browned on most sides, about 3–4 minutes. Remove and set aside. If using tofu instead, pan-fry until golden and set aside.

Brown the pork (if using)

Lower heat to medium. Add the chopped garlic to the pan and sauté until fragrant and lightly golden, about 30–45 seconds, being careful not to burn it.

Sauté garlic

Return the pork to the pan. Add 2 tbsp white or cane vinegar and let it bubble for about 30 seconds without stirring to slightly cook off the sharpness. Add 2 tbsp light soy sauce, 1/2 cup water, 1/2 tsp crushed black peppercorns, 1 bay leaf and 1/2 tsp brown sugar if using. Stir gently to combine.

Deglaze and add liquids

Bring the mixture to a simmer, then reduce heat to low. Cover and simmer gently for 10–12 minutes, or until pork is tender (if using tofu, simmer 4–6 minutes to meld flavors).

Simmer to tenderize

While the adobo simmers, bring 4 cups water to a rolling boil in a separate pot and add a pinch of salt. Add the sitaw pieces and blanch 1–2 minutes until bright green and just tender-crisp. Immediately transfer sitaw to an ice bath (2 cups ice + cold water) to stop cooking, then drain well.

Blanch sitaw

After the pork is tender and sauce has reduced slightly (you should have a thin saucy glaze), add the blanched sitaw to the pan. Gently toss to coat and cook together 1–2 minutes so the beans absorb flavor and are heated through. Taste and adjust seasoning with 1/4 tsp salt or a splash more soy/vinegar if needed.

Combine sitaw with adobo

Remove the bay leaf. Transfer sitaw adobo to a serving dish. Spoon any remaining sauce over the beans. Serve immediately alongside the jasmine rice.

Finish

jasmine rice

water

kosher salt

unsalted butter or neutral oil (optional)

sitaw (yardlong beans/long green beans), trimmed and cut into 2–3 inch pieces

pork belly or bone-in pork shoulder, cut into 3/4 inch pieces (optional; for vegetarian, substitute extra firm tofu)

garlic, smashed and roughly chopped

white or cane vinegar

light soy sauce

black peppercorns, lightly crushed

bay leaf

brown sugar or palm sugar (optional, to balance acidity)

vegetable oil

water (for blanching)

ice (for ice bath)

In a large bowl whisk together 3 cups all-purpose flour and 1 tsp salt. Add 10 tbs cold cubed unsalted butter and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 turns).

Make the dough

Add 4–6 tbs ice water gradually, starting with 4 tbs, tossing with a fork until the dough just comes together when pressed. Add more water a tablespoon at a time if needed. Do not overwork. Turn the dough onto a lightly floured surface, press into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

When ready to proceed, preheat oven to 400°F (200°C). Line two baking sheets with parchment.

Lightly flour a work surface and roll the chilled dough to about 1/8" (3 mm) thickness. Using a 4½–5 inch round cutter (or a bowl), cut circles. Re-roll scraps as needed. You should get approximately 12–14 rounds depending on thickness.

Roll and cut

Whisk 1 egg with 1 tbs milk in a small bowl and set aside for brushing the empanadas before baking.

Prepare egg wash

Heat 2 tbs neutral oil in a large skillet over medium heat. Add 2 tsp minced ginger and 3 cloves minced garlic; cook 30–45 seconds until fragrant, stirring constantly to avoid burning. Add 1 diced yellow onion and cook 3–4 minutes until softened. Add 1 diced carrot and 1 diced red bell pepper; cook 4–5 minutes until vegetables begin to soften.

Sauté aromatics and vegetables

Add 1 cup chopped mushrooms and cook another 3–4 minutes until they release moisture. Stir in 2 cups chopped baby spinach and cook until wilted, about 1–2 minutes. Remove skillet from heat and let cool slightly.

In a small bowl whisk together 3 tbs ponzu, 1 tbs soy sauce, 1 tsp sugar, 1 tsp rice vinegar, and 1 tsp toasted sesame oil. In another tiny bowl mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Return the skillet to low heat, add the ponzu-soy mixture and the cornstarch slurry, stirring until the sauce thickens and coats the vegetables, about 1–2 minutes. Season with 1 tsp black pepper and 1/2 tsp salt, adjusting to taste. Remove from heat and allow filling to cool for 10 minutes so it will be easier to handle and won't make the dough soggy.

Season and bind the filling

Taste and adjust: if you want a sweeter finish, add a small drizzle (1/2 tsp) of honey or agave to the filling before assembling.

Place a dough round on a lightly floured surface. Spoon 1½–2 tbs of the cooled vegetable filling into the center of each round, leaving a 1/2 inch border. Do not overfill. Brush the edge of the dough with a little of the egg wash, fold the round over to form a half-moon, and press edges to seal. Crimp the edges with a fork or fold a simple pleat pattern to seal completely.

Fill the empanadas

Place assembled empanadas on the prepared baking sheets about 1 inch apart. Brush the tops lightly with egg wash. If using, sprinkle sesame seeds on top.

Egg wash and optional garnish

Bake in the preheated 400°F (200°C) oven for 18–22 minutes, rotating the pans halfway, until golden brown and the dough is cooked through.

Bake

If you want a slightly sweet glossy finish, brush warm empanadas with 1 tbs honey or agave immediately after they come out of the oven. Garnish with thinly sliced scallions (2 tbs) before serving.

all-purpose flour

unsalted butter, cold and cubed

ice water

egg (for egg wash)

milk (for egg wash)

neutral oil (canola or vegetable)

ginger, peeled and finely minced

garlic, finely minced

yellow onion, small dice

carrot, peeled and finely diced

red bell pepper, small dice

shiitake or cremini mushrooms, finely chopped

baby spinach, chopped

ponzu sauce

rice vinegar

cornstarch (slurry)

cold water (for slurry)

toasted sesame oil

honey or agave (to brush after baking)

sesame seeds

thinly sliced scallions

Peel and finely mince the shallot and garlic. Finely shred the cabbage and julienne or grate the carrot. Thinly slice the green onions and set all prepared vegetables aside in a bowl.

Prep aromatics and vegetables

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the minced shallot and cook 1–2 minutes until soft and translucent. Add the minced garlic and cook 30 seconds until fragrant. Add the grass-fed ground beef, breaking it up with a spatula. Cook until no longer pink, about 6–8 minutes.

Cook beef

Push the beef to one side of the pan and add the shredded cabbage and carrot to the cleared side (add a splash of oil if pan is dry). Cook vegetables 2–3 minutes until softened but still slightly crisp. Mix vegetables into the beef.

Combine vegetables with beef

Stir in soy sauce, fish sauce, sesame oil, ground black pepper, and salt. If mixture looks loose, add a teaspoon cornstarch slurry (1 tsp cornstarch mixed with 1 tsp water) to absorb excess moisture and cook 1 minute until slightly glossy and combined. Remove from heat and fold in sliced green onions. Transfer filling to a bowl and let cool to room temperature (15–20 minutes) — this prevents wrappers from getting soggy while assembling.

Season and thicken

Make a quick flour paste by combining 2 tablespoons all-purpose flour with 1/4 cup water; stir until smooth. Keep nearby to seal wrappers.

Prepare wrapper seal

Place a lumpia wrapper on a clean flat surface in diamond orientation (one corner facing you). Spoon about 2 tablespoons of cooled filling across the lower third of the wrapper in a horizontal line, leaving 1/2 inch at each side. Fold the bottom corner up over the filling, then fold both side corners inward snugly. Roll tightly toward the top corner. Brush the top corner edge with a little flour paste and press to seal. Repeat with remaining wrappers and filling (should make about 18–20 rolls).

Assemble lumpia

Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1–1.5 inches (about 3–4 cups depending on pan). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper in — it should sizzle and become golden in about 30 seconds.

Heat oil

Working in batches to avoid crowding, carefully add 4–6 lumpia to the hot oil seam-side down. Fry, turning occasionally, until evenly golden brown and crisp, about 3–4 minutes per batch. Use a slotted spoon to transfer cooked lumpia to a wire rack or paper towel-lined tray to drain. Repeat with remaining rolls. Keep finished lumpia warm in a low oven (200°F / 95°C) if desired.

Fry lumpia

For a lighter version, heat 2–3 tablespoons oil in a large nonstick skillet over medium heat. Add 4–5 lumpia seam-side down and cook 2–3 minutes per side, pressing gently, until golden and crisp. Turn and cook remaining sides, adding a tablespoon of water and covering briefly (30–45 seconds) to finish cooking the wrapper and filling. Drain on paper towels.

Alternative: Pan-fry (less oil)

In a small bowl, whisk together 1/2 cup sweet Thai chili sauce, 1 tablespoon sriracha, 1 teaspoon rice vinegar, 1 teaspoon fresh lime juice, and 1/2 teaspoon minced garlic until smooth. Taste and adjust heat or tang by adding more sriracha or lime. Stir in chopped cilantro if using. Transfer to a serving bowl.

Afritada Manok

Halo Halo

Lechon Liempo

Side Of Jasmine Rice

Empanadas

Lumpia

Pandesal