6. Pinakbet Pinakbet is a vegetable-forward dish popular in Filipino households, combining squash, string beans, eggplant, and bitter melon in a light fish sauce dressing.

Filipino food has never sustained much attention in the continental U.S. despite ties that date to 1898, when Spain ceded control of its Pacific colony to the U.S. That’s curious, because the ...

Heat vegetable oil in a pan until hot. Add chopped red onion and garlic, stirring for a few minutes until they appear transparent. Next, add chopped chicken breast, stirring until cooked through ...

Place crêpe, seam side down, on a plate. Repeat with remaining crêpes and vegetables. Once crêpes are assembled, make a 1-inch-long slit down middle of top of each crêpe.

Filipino food melds native Malay cooking traditions with influences from other countries such as China, an ancient trading partner; Spain, which ruled the archipelago for 300 years; and even the U ...

Make the vegetables Heat 2 tablespoons oil in a large skillet until shimmering. Working in batches, arrange eggplants, cut sides down, in a single layer in skillet. Cook, undisturbed, until golden ...

Leftover rice mixed with lots of garlic, veggies, and eggs is actually a common Filipino breakfast called sinangag. Rather than fry the eggs in a separate pan, I like to cook them directly in ...

Heat the broiler or use an outdoor grill. Lay the eggplants in a single layer on a baking sheet and broil them, flipping once or twice, until they are soft and blackened on all sides, about 15 ...

This recipe is tailored to marinate four whole chickens (about 1.2kg each), or eight half chickens – perfect for a family gathering, backyard BBQ or special occasion.