Resto logo Recipes - all Main Dishes (124 items)

 Adobo Del Diablo
Filipinos love adobo. So much, actually, that every single region in the Philippines has a distinct recipe, completely unique from the rest of the country. It makes sense, since different geographies have different produce.

 Adobo Pineapple Fried Rice
Here’s a way to enjoy your pork adobo and pineapple fried rice all in one.  Add in some Chinese sausage and season with turmeric powder to give it that awesome flavor and nice yellow color.

 Adobong Antigo
Adobo cooked in the old style included with the vinegar, a couple, maybe a triple glugs of aged rum or a vino blanco to make the dish, say, lightheaded!

 Adobong Baka (Braised Beef In Vinegar)
All kinds of meat can be cooked as adobo, but beef on its own is the least common. In Batangas, they make adobo with chicken, pork and beef all together.

 Adobong Dilaw (Adobo With Turmeric)
Adobong dilaw is one of the many variations of adobo in the Philippines. This particular version is a yellow adobo and originated in the province of Batangas. Adobong dilaw uses the ingredients found in a typical Filipino adobo dish but adds turmeric in place of soy sauce. The use of turmeric gives the dish a distinct yellow color and a different flavor.

 Adobong Hipon
You'll surely love this Adobong Hipon meal because it’s so delicious.


 Adobong Sitaw
Our favorite adobo has many different versions. One of these is the adobong sitaw (string beans adobo), perfect for those who love vegetables. This dish is quick and easy to cook, and it's brimming with nutrients.


 Arroz A La Cubana
On June 24, 1898 in Philippine history, when the colonial Spanish forces surrendered to General Gregorio del Pilar’s Bulakan sa Brigada, the general’s family cooks got busy preparing a feast for the Katipuneros to celebrate the victorious event. One of the dishes prepared was Arroz A La Cubana, made of ground meat, sautéed in onions, garlic, potatoes, raisins served with plenty of rice, saging saba and “estralyadong itlog” (sunny side eggs). This kitchen anecdote was told by the cooks of the kumbento who were grandparents of the Enriquez family cook. (From the cookbook “Kasaysayan ng Kaluto ng Bayan” by Milagros S. Enriquez).

 Baked Tilapia
As I prepared my family’s baked fish dinner for Good Friday, I was reminded of those times we celebrated Lenten rituals like the Pabasa.

 Bam-I
This noodle dish is said to have originated in the Visayas region, specifically Cebu. The recipe is similar to a combination of pancit canton/bihon and sotanghon, but with the addition of vermicelli noodles.

 Beef Ampalaya And Shrimp Ampalaya
As I was growing up, I was told that ampalaya (bitter melon) is good for me. I never knew why. Now science has proven that ampalaya contains properties that make the pancreas produce more insulin and is a good source of vitamins A, B, and C and iron, folic acid, and calcium. It is also rich in anti-oxidants.

 Beef Bourguignon
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 Beef Pochero – Spanish Beef Stew With Chorizos And Vegetables
This Beef Pochero is a complete all-in-one meal for family get togethers or holidays. Every ingredient in this hearty tomato sauce-based stew appeals to everyone. Hefty yet tender beef chunks are nestled next to spicy Spanish chorizos.