3 dishes people actually cook in Philippines: what they are, how long they take, and what you need to buy.
What can you cook from Philippines? 3 traditional Philippines dishes, from Chicken adobo (65 min, the quickest) to Sinigang (110 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Philippines on the map. Drag to spin the planet.
Chicken thighs braised in vinegar and soy sauce with garlic, bay leaves and whole peppercorns until the sauce reduces and coats the meat.
Finger-thin pork rolls in a paper-thin wrapper, deep-fried so the whole roll crisps through rather than just browning on two sides.
A Filipino pork soup whose broth is soured with boiled young tamarind and thickened by taro that melts into it.
Copper documents three dishes from Philippines: Chicken adobo, Lumpia and Sinigang. Onion and garlic each appear in more than one recipe. Two of the three are simmered. Not one needs an oven — they cook entirely on the hob. Between them they use 28 different ingredients.
The three recipes need 28 ingredients between them, of which 3 are shared by more than one dish. Soy sauce the hardest to find: of the 586 dishes in Copper's atlas, 18 use soy sauce. Every ingredient list on this page is complete, with quantities, and free to read.
Chicken adobo is the quickest at 65 minutes. Sinigang is the longest at 110 minutes. The median is 80 minutes — a weekend dish rather than a weeknight one.
Chicken adobo is rated easy — start there. The full method is on its recipe page, step by step, free to read.
Philippines is part of Southeast Asian.
Countries close to Philippines on the globe — and close on the plate.
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