Filipino comfort food at its finest! Cook the chicken with the skin on and remove before serving for the best flavor.

Submitted by DAMIENDUCKS

My favorite recipe of all time, very satisfying and full of fresh veggies!

Submitted by SHEMARIE78

Simple and DELICIOUS Chicken Adobo. Serves 1

Submitted by POPCORNPUNCH

Traditional Filipino Noodle Dish
Easy to make and low in Calories

Submitted by VIVIBAE

One of the best Filipino food: Chicken in soy sauce and vinegar

Submitted by FAIRBEAUTY

This is a very modified recipe from my DH family. To make it easy on me, i doubled the recipe and a serving size is one cup of mixure and 3 lettuce leaves.

Submitted by MATHMOTT

AKA Tinolang Manok and Arroz Caldo

Submitted by LJANDERSON76

Yummy eggrolls stuffed full of veggies. For lumpia (what I've been told is the Phillipine version of egg rolls) use spring roll papers. We use these as a meal but make a great side or appetizer too!

Submitted by MISTY_RN

Decades ago a friend from the Philipines shared his family recipe with me. It quickly became a favorite with our family.

Submitted by HEALTHYBIZ

A Fried Filipino Desert

Submitted by AVELANCH

DELICIOUS PHILIPPINE DISH SERVED USUALLY OVER RICE OR GREEN BEANS SERVED HERE IN PICTURE WITH RICE AND LUMPIA'S

Submitted by MSSBETTYBOOP6

Filipino Lumpia (egg roll) with favorites: Shrimp, Pork, Bean Sprouts, Cabbage and Carrots. Makes 30 Servings/Rolls

Submitted by EJ8863

Submitted by JPUCHALS

Submitted by DELAIN1

This is a great comfort food. My mother used to make it a lot and I've been craving it lately. At the moment, I am cooking some right NOW! Great thing about this recipe is that you can eat cold or hot. Awesome for cold weather or summer time.

Submitted by CAMILLERIVERA

A Traditional Filipino Stew made with beef.

Notes:
-The cheese can be removed or substituted for any melting cheese. Removing the cheese will cause the stew to be thinner as it is a thickening agent.
-The Beef may be substituted for goats meat that has been marinated in vinegar, garlic, salt and pepper for at least 15 min.

Submitted by AVELANCH

Another Way to make a Filipino Classic

Submitted by JVOSS29

Philipino-style chicken. I served it with Wild Rice and Broccoli mix. Adapted from Allrecipes.

Submitted by ALEXIS3700

comfort food from my grandmother

Submitted by BRETTBRETT

This is a Filipino style beef stew with additional vegetables. It can be prepared on the stovetop or in a crock pot. It is traditionally served with white rice but for a healthier option, you can serve it with brown rice.

Submitted by REDSTRINGSOUL

FILIPINO SOUP

Submitted by LETTEL3TT3

This is a Filipino pork and tomato stew, protein packed with pork and garbanzo beans. It is traditionally made with pork liver, omitted here for health reasons. If you would like a sweeter stew, add 1/2 cup of raisins during the stewing process.

Submitted by REDSTRINGSOUL

DELICIOUS ASIAN DISH

Submitted by MSSBETTYBOOP6

MY HUSBAND IS A FILIPINO AND THIS IS A TRADITIONAL PHILIPPINE DISH WHICH EVERYONE OF ALL CULTURES WILL LOVE

Submitted by MSSBETTYBOOP6

A healthy and filling breakfast for a high-energy day

Submitted by MICPAR

Tasty Filipino vegetarian dish

Submitted by SPARKANGEL413

asian healthy cuisine!

Submitted by AHMINDAA

(purple yam steam buns)

Submitted by FLIPZZZ

Submitted by LAINERS0323

My mother's recipe constantly changes and there are a thousand variations depending on what region you're from, but this simple version is our family favorite. Best part, it's a snap.

Submitted by CARMENEIS

Modified Filipino dish

Submitted by 10YEARSTOGETHER

A fluffy bread that's great with everything. Not the healthiest.

Submitted by AVELANCH

Better than the original version called Calderetta serve over rice DELICIOUS and by using london broil its tender and less fat calories

Submitted by MSSBETTYBOOP06

You can add in additional veggies - I like parsnips, onion or even bok choy along with these ingredients.

Submitted by GEEKGIRL42

From Filipino Homestyle Dishes by Norma Olizon-Chikiamco

Submitted by BRIGHTWINTER

traditional marinated pork

Submitted by ADORNIER

Submitted by NAPJUNKIE

A dish from the Philippines.

Submitted by KRAVMAGAGIRL

Hot, soothing, filling, aromatic....filipino style chicken noodle soup. Great for when you have a cold, or just during the winter when you want something hot and simple for dinner.

Submitted by SYLEALEEOSBORN

Submitted by AKOTURBULENCE

This is another type of Pancit Noodles that are eaten mainly in the Pangasinan and Manila areas of the Phillipines. These are always a special treat along with Lumpia at all Holidays and Parties and Family Get Togethers. I prefer using the Chinese Yard Long Pole Beans in this but you can use the Green Beans. I don't use the Red Peppers in mine but you can if you like. I think it tastes better without them. I love to have Lemon or Calamansi Juice mixed with Fish Sauce or Patis over mine when I eat it. It's also very good without the sauce to top it. Try it. You may like it.

Submitted by BOBBIY

delicious change from traditional stew serve over rice or eat as is kids love it as well

Submitted by MSSBETTYBOOP6

This is one type of Lumpia (Tagalog for Eggroll-it's a Filipino Eggroll). I prefer using Ground Beef and Ground Pork but you can use the Ground Chicken or Ground Turkey along with the Pork also. I DO NOT COOK MY MEAT AND VEGGIES I prefer to mix them together in a bowl with the seasonings and then roll them in the Lumpia to a somewhat small size then deep fry them. They are more flavorful that way. You can cook it if you want to but it may not come out as well. I also prefer to use Chinese Yard Long Pole Beans cut into small diagonal pieces instead of regular Green Beans. I also use MSG in some of my cooking or otherwise known as Accent. It does help to bring flavors out in your cooking, but, this is optional for anyone else but me. I do not use regular Egg Roll Wraps. I prefer to use Lumpia Wraps(o'tasty spring roll wraps is the commercial name for them in the stores) which are larger and come in crepe thin slices. I also prefer to seal my wrappers with raw egg. It comes out better that way but you can use water-flour paste also. I also prefer to cut my veggies into tiny matchstick pieces. It's better that way in the Lumpia but you can do it anyway you want. For a dipping sauce you can use the Lumpia Sauce recipe below but in mine I turn it into a Sweet and Sour Sauce by making Annatto Water and adding 1/3 cup to the recipe instead of water, and 1/4 c crushed pineapples in juice. You can also mix in bits of bell pepper if you like. This is the Annatto Water recipe aka Achiote Water also: In a small heavy saucepan, heat the water over medium heat. Add the annatto seeds and cook, stirring constantly, until the water becomes a rich, orange-red color, about 5 minutes. Remove from the heat and allow to cool. Strain the water into a jar, discarding the seeds, and keep covered in the refrigerator. You can do the same thing using Oil to make Annatto Oil. I also prefer to use just the soy sauce and about 1/4 vinegar mixed with fresh, not cooked, garlic and onion diced up and crushed with a bit of black pepper or chili peppers crushed in as a dipping sauce. I also like to use 1/4 Fish Sauce(Patis) mixed with 1/2 Lemon or Lime Juice for dipping also.

Submitted by BOBBIY