This is a recipe for a popular Filipino breakfast meat typically served with garlic fried rice and fried eggs.

I highly recommend preparing this recipe 24 hours before you serve. Leaving the adobo overnight allows the meat to marinate.

Chicken Curry (Filipino Style)

Excuse me while I hide my Costco-sized box of mac 'n' cheese.

Well-marbled beef is simmered low and slow resulting in a rich, tender and hearty stew that’s great for family dinners and special occasions.

Winter. It’s that time of year when you get sick, more often. I usually prepare Tinola, a Filipino-style chicken soup, to help me fight off my colds. This time around, this illness is really kicking my butt. It’s winter, and I need more comfort, more than chicken soup. So the craving for Arroz Caldo

Looking for a mouthwatering chicken dish that's easy to whip up and full of flavor? Give this Filipino Chicken Adobo a try. It's a beloved classic that has captured hearts globally with its perfect harmony of sweet, salty, and tangy notes, all enhancing the succulent chicken to perfection.

🍜✨ Experience the savory goodness of Batchoy, a classic Filipino noodle soup! #Batchoy #FilipinoFood Batchoy Ingredients: Pork belly (1 lb, sliced) Pork liver (0.5 lb, sliced) Egg noodles (4 cups, cooked) Garlic (4 cloves, minced) Onion (1, chopped) Shrimp paste (2 tbsp) Fish sauce (3 tbsp) Pork broth (6 cups) Chicharron (1 cup, crushed) Green onions (for garnish) Hard-boiled eggs (2, halved) Instructions: In a pot, sauté garlic and onion until fragrant. Add pork belly and liver, cook…