35+ Delicious Filipino Dishes for Your New Year’s Dinner Celebration

1 week agoLast Updated: December 11, 2024

20 minutes read

Filipino cuisine is filled with rich flavors and comforting dishes, making it a perfect choice for any festive occasion.

New Year’s celebrations in the Philippines are no exception, with families gathering around the dinner table to share delicious meals that symbolize good fortune, abundance, and new beginnings.

Filipino New Year’s dinner spreads are often filled with a wide variety of dishes, each offering something special to the table.

From savory stews like sinigang to crispy appetizers like lumpiang shanghai, and sweet treats like bibingka, these dishes are not only satisfying but are also deeply rooted in tradition.

Each recipe holds its own meaning, whether it’s ensuring prosperity with round fruits or bringing warmth with comforting soups.

If you’re looking to elevate your New Year’s celebration with Filipino flavors, this collection of 35+ Filipino dinner recipes will provide a wide array of options to suit every taste and preference.

Whether you are hosting a big gathering or enjoying a quiet family meal, these dishes will help make your New Year’s dinner memorable and full of meaning.

Read on for a curated list of Filipino favorites that will add joy, flavor, and tradition to your celebration!

35+ Delicious Filipino Dishes for Your New Year’s Dinner Celebration

As you ring in the New Year, let the flavors of Filipino cuisine bring warmth, joy, and good fortune to your table.

These 35+ New Year’s Filipino dinner recipes showcase the diversity and richness of Filipino food, with dishes that are perfect for sharing with loved ones.

From hearty stews to crispy spring rolls, these recipes will help ensure your New Year’s celebration is full of good food and cherished memories.

The traditions surrounding Filipino New Year’s meals are as vibrant and varied as the dishes themselves.

Incorporating these dishes into your celebration is not just about the flavors; it’s about connecting with family, honoring cultural customs, and welcoming a prosperous year ahead.

So gather your loved ones, cook up some of these delicious recipes, and make your New Year’s feast a memorable one!

Lechon Kawali (Crispy Pork Belly)

Lechon Kawali is a Filipino favorite, often served during special occasions like New Year’s Eve. This crispy fried pork belly dish is a deliciously indulgent choice, with its golden, crunchy skin and tender, juicy meat. Served with a flavorful vinegar-based dipping sauce, it’s a perfect centerpiece for any celebration.

Ingredients:

2 lbs pork belly, cut into chunks
1 onion, quartered

5 cloves garlic, smashed
2 bay leaves
1 tablespoon peppercorns

1 teaspoon salt
Water (for boiling)
Vegetable oil (for frying)

Dipping Sauce:

1/4 cup vinegar
1 teaspoon soy sauce

2 cloves garlic, minced
1 teaspoon sugar
Chili pepper (optional)

Salt and pepper to taste

Instructions:

In a large pot, combine the pork belly, onion, garlic, bay leaves, peppercorns, salt, and enough water to cover the pork. Bring to a boil, then reduce the heat and simmer for about 45 minutes to an hour, or until the pork becomes tender.

Drain the pork and pat dry with paper towels. Let it cool.
Heat vegetable oil in a large pan or wok over medium-high heat. Once hot, carefully fry the pork belly pieces until golden and crispy, about 8-10 minutes per side.
While frying, prepare the dipping sauce by combining vinegar, soy sauce, garlic, sugar, and chili in a small bowl. Season with salt and pepper to taste.

Remove the pork belly from the oil and drain on paper towels.
Serve hot with the dipping sauce on the side.

Lechon Kawali is undeniably a crowd-pleaser and perfect for any Filipino New Year’s Eve gathering. Its crispy texture and flavorful meat make it an unforgettable main dish. With the tangy dipping sauce complementing the richness of the pork, this recipe will surely leave your guests coming back for more. It’s a great choice to celebrate the arrival of the New Year with a hearty and satisfying meal.

Pancit Malabon (Filipino Noodle Dish)

Pancit Malabon is a traditional Filipino noodle dish that stands out with its thick rice noodles and savory seafood-based sauce. It’s a vibrant and colorful dish that is often served during festive occasions like New Year. The rich, umami-packed sauce made with shrimp, fish sauce, and other seasonings makes it a flavorful addition to any New Year’s feast.

Ingredients:

1 lb Pancit Malabon noodles (or thick rice noodles)

1/2 lb shrimp, peeled and deveined
1/4 lb squid, sliced
2 tablespoons shrimp paste (bagoong)

1 onion, minced
3 cloves garlic, minced
1/4 cup fish sauce

2 cups seafood or chicken broth
2 hard-boiled eggs, sliced
1/4 cup chicharrón (crushed pork cracklings)

2 tablespoons annatto oil (for color)
2 tablespoons cooking oil
Salt and pepper to taste

Lime wedges and spring onions for garnish

Instructions:

Cook the Pancit Malabon noodles according to package instructions, drain, and set aside.

In a pan, heat oil and sauté garlic and onion until softened.
Add the shrimp, squid, and shrimp paste. Stir-fry for a few minutes until the seafood is cooked through.
Pour in the fish sauce and seafood broth, then bring to a simmer. Let it cook for 5-7 minutes.

Stir in the annatto oil for color, then season with salt and pepper to taste.
Toss the cooked noodles in the sauce, ensuring they are evenly coated. Let them absorb the sauce for a few minutes over low heat.
Transfer to a serving platter and garnish with hard-boiled eggs, chicharrón, spring onions, and lime wedges.

Serve immediately.

Pancit Malabon is a flavorful and festive dish that will surely impress your guests during the New Year’s celebrations. The unique combination of seafood, savory sauce, and crunchy toppings creates a dish that is both satisfying and visually appealing. This noodle dish not only represents abundance but also symbolizes long life and good fortune in Filipino culture, making it an ideal addition to your New Year feast.

Kare-Kare (Oxtail and Vegetable Stew)

Kare-Kare is a rich and creamy Filipino stew, traditionally made with oxtail, tripe, and a variety of vegetables. The peanut sauce gives it its signature flavor, which is both nutty and savory. This hearty dish is often served with shrimp paste (bagoong) on the side and is a favorite in Filipino households during New Year’s gatherings.

Ingredients:

2 lbs oxtail, cut into pieces
1/2 lb tripes (optional)

1 large eggplant, sliced
1 bunch string beans, cut into 2-inch pieces
1 banana flower (puso ng saging), sliced (optional)

1/2 cup peanut butter
1/4 cup ground peanuts
2 tablespoons rice flour (optional, for thickening)

1 onion, chopped
3 cloves garlic, minced
6 cups beef broth

2 tablespoons cooking oil
Salt and pepper to taste
Shrimp paste (bagoong) for serving

Instructions:

In a large pot, cook the oxtail and tripe in water until tender, about 2 hours. You can also use a pressure cooker to speed up the process.
Once tender, remove the meat from the pot and set aside. Reserve the broth.

In a separate pan, heat oil and sauté garlic and onion until fragrant.
Add the cooked oxtail and tripe, and pour in the reserved beef broth. Bring to a boil.
Stir in peanut butter and ground peanuts. If you prefer a thicker sauce, mix rice flour with a little water to form a slurry, then add it to the pot.

Add the vegetables: eggplant, string beans, and banana flower. Let them cook until tender, about 10-15 minutes.
Season with salt and pepper to taste.
Serve hot with shrimp paste on the side.

Kare-Kare is a comforting and indulgent dish that perfectly complements the celebratory nature of New Year’s in the Philippines. Its velvety peanut sauce, tender oxtail, and fresh vegetables come together to create a meal that is both filling and flavorful. The shrimp paste adds a salty contrast to the richness of the dish, making it a well-rounded and unforgettable centerpiece for your New Year’s dinner table.

Sinigang na Baboy (Pork Sinigang)

Sinigang na Baboy is a beloved Filipino dish, perfect for ringing in the New Year. The savory and tangy soup, made with tender pork, tamarind, and a variety of fresh vegetables, is both comforting and refreshing. Its bold, sour flavor is ideal for those who enjoy a flavorful broth and is often enjoyed by large gatherings for its heartiness.

Ingredients:

2 lbs pork belly or pork shoulder, cut into chunks
1 onion, quartered
2 tomatoes, quartered

1 radish (labanos), sliced
1 eggplant, sliced
1 bunch string beans, cut into 2-inch pieces

1 bunch kangkong (water spinach) or bok choy
2 long green chilies (optional)
2 tablespoons fish sauce

1 packet sinigang mix (or 1/4 cup tamarind paste)
6 cups water
Salt and pepper to taste

Instructions:

In a large pot, combine the pork, onion, tomatoes, and water. Bring to a boil, then lower the heat and simmer for 45 minutes to 1 hour, until the pork is tender.
Add the radish, eggplant, and string beans to the pot. Continue cooking until the vegetables are tender, about 10 minutes.

Stir in the sinigang mix or tamarind paste, and season with fish sauce, salt, and pepper to taste.
Add the kangkong or bok choy and green chilies, then cook for another 3-5 minutes.
Adjust the seasoning, adding more fish sauce or salt as needed.

Serve hot with steamed rice.

Sinigang na Baboy is an iconic Filipino dish that combines the perfect balance of sour and savory flavors. Its rich, comforting broth, infused with tamarind’s tang, makes it a dish that warms the heart, especially when shared with family and friends. The tender pork and fresh vegetables create a hearty meal that’s perfect for any New Year’s celebration, ensuring good fortune and great memories.

Baked Macaroni (Filipino Style)

Baked Macaroni is a Filipino-style comfort food dish that is typically enjoyed during festive occasions, such as New Year. With its creamy sauce, savory ham, and cheese topping, this dish brings together the perfect balance of flavors and textures. It’s hearty, filling, and guaranteed to please a crowd at your celebration.

Ingredients:

1 lb elbow macaroni
1/2 lb cooked ham, diced

1/2 cup grated cheese (cheddar or quick-melt)
1/4 cup grated Parmesan cheese
1 onion, chopped

3 cloves garlic, minced
2 cups marinara sauce
1/2 cup heavy cream

1 tablespoon butter
Salt and pepper to taste
2 tablespoons cooking oil

Instructions:

Cook the macaroni according to package instructions. Drain and set aside.
In a pan, heat oil and sauté garlic and onion until softened.

Add the diced ham and cook for a few minutes until lightly browned.
Stir in the marinara sauce and let it simmer for about 5-7 minutes. Season with salt and pepper to taste.
Pour in the heavy cream and butter, stirring until the sauce becomes creamy and thick.

Preheat the oven to 350°F (175°C). In a large mixing bowl, combine the cooked macaroni and the sauce mixture, tossing to coat evenly.
Transfer the mixture to a baking dish and top with grated cheddar and Parmesan cheese.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.

Serve hot and enjoy.

Baked Macaroni, with its rich, cheesy flavor and creamy sauce, is a perfect dish for any New Year’s gathering. The ham adds a savory touch, and the melt-in-your-mouth cheese creates a comforting, indulgent meal that is sure to be a hit with everyone. This dish represents warmth and togetherness, making it a great addition to your New Year’s spread and a true Filipino classic.

Lumpiang Shanghai (Filipino Spring Rolls)

Lumpiang Shanghai is one of the most popular Filipino appetizers, especially during special occasions like New Year. These crispy spring rolls are filled with a savory mixture of ground pork, shrimp, and vegetables, then deep-fried to golden perfection. They’re typically served with a sweet and sour dipping sauce, making them a perfect bite-sized treat for celebrating.

Ingredients:

1 lb ground pork
1/2 lb shrimp, finely chopped

1/4 cup carrots, grated
1/4 cup onion, finely chopped
2 cloves garlic, minced

1/2 cup green onions, chopped
1 tablespoon soy sauce
1 teaspoon salt

1/2 teaspoon pepper
1 pack spring roll wrappers
Vegetable oil for frying

Sweet and sour dipping sauce (store-bought or homemade)

Instructions:

In a large bowl, combine the ground pork, shrimp, grated carrots, chopped onions, garlic, and green onions. Season with soy sauce, salt, and pepper. Mix until well combined.

Take a spring roll wrapper and place a spoonful of the filling in the center. Roll it tightly, folding in the sides as you go to seal the filling inside. Repeat with the remaining wrappers and filling.
Heat oil in a frying pan over medium heat. Once hot, fry the lumpia in batches, turning occasionally, until golden brown and crispy, about 3-5 minutes per side.
Remove from oil and drain on paper towels.

Serve with sweet and sour dipping sauce on the side.

Lumpiang Shanghai is the ultimate finger food for any Filipino celebration, especially New Year’s. With its crispy exterior and savory filling, it’s a crowd favorite that will disappear quickly. Paired with a sweet and sour dipping sauce, this dish adds a burst of flavor and texture to your New Year’s spread, symbolizing prosperity and abundance in the coming year.

Lechon Kawali (Crispy Fried Pork Belly)

Lechon Kawali is a Filipino favorite that features crispy, golden-brown fried pork belly. It’s often served as a main dish at festive occasions like New Year, and its crunchy skin paired with tender meat makes it irresistible. This dish is usually served with a side of liver sauce or soy-vinegar dipping sauce for added flavor. With its perfect combination of crispy and juicy textures, Lechon Kawali is always a crowd-pleaser.

Ingredients:

2 lbs pork belly, cut into chunks
1 onion, quartered
1 head garlic, smashed
2 bay leaves
1 tablespoon salt
1 teaspoon pepper
1 tablespoon soy sauce
Vegetable oil for frying
1 tablespoon vinegar
1 teaspoon sugar

Instructions:

In a large pot, combine the pork belly, onion, garlic, bay leaves, salt, pepper, soy sauce, and enough water to cover the pork. Bring to a boil, then reduce heat and simmer for about 1-1.5 hours, or until the pork is tender.
Once the pork is cooked, remove it from the pot and let it cool. Pat it dry with paper towels.
Heat oil in a large frying pan over medium-high heat. Fry the pork belly pieces, turning occasionally, until the skin is crispy and golden brown, about 5-7 minutes per side.
Remove from the oil and drain on paper towels.
For the dipping sauce, mix vinegar, sugar, and a pinch of salt. Serve with the crispy pork belly.

Lechon Kawali is a showstopper on any Filipino table, especially for New Year’s. Its crispy exterior and tender meat make it a perfect dish for sharing, while the dipping sauce adds an extra layer of flavor that elevates the whole meal. This dish brings a festive, celebratory vibe to your feast and is sure to be a favorite among guests.

Pancit Malabon (Malabon Noodles)

Pancit Malabon is a flavorful Filipino noodle dish made with thick rice noodles, shrimp, and a rich, savory seafood sauce. The dish is often prepared for special occasions like New Year, symbolizing long life and good fortune. Its vibrant orange color, due to the use of shrimp paste, makes it visually appealing, and its savory taste is a perfect way to start the year with a burst of flavors.

Ingredients:

1 lb rice noodles (bihon or Malabon noodles)
1/2 lb shrimp, peeled and deveined
1/2 cup cooked pork, sliced
2 tablespoons shrimp paste (bagoong)
1/2 cup pork or chicken broth
3 cloves garlic, minced
1 onion, chopped
1/2 cup fish sauce
1/4 cup annatto oil (for color)
2 boiled eggs, sliced
1/2 cup chopped scallions
1/2 cup crushed chicharrón (crispy pork skin)
Salt and pepper to taste

Instructions:

Cook the rice noodles according to the package instructions. Drain and set aside.
In a large pan, sauté garlic and onion in oil until softened. Add the shrimp and cooked pork, and cook for 3-5 minutes until the shrimp turns pink.
Stir in the shrimp paste and fish sauce. Let it cook for another minute, then add the broth and annatto oil. Stir to combine and bring to a simmer.
Add the cooked noodles to the pan and toss until the noodles are coated with the sauce.
Season with salt and pepper to taste.
Garnish with boiled egg slices, chopped scallions, and crushed chicharrón.
Serve hot.

Pancit Malabon is a Filipino dish that exudes flavor, color, and tradition. Its rich, savory seafood sauce, complemented by the crunch of chicharrón and the delicate shrimp, makes it a memorable dish for any New Year’s celebration. As a symbol of prosperity and longevity, Pancit Malabon ensures that the year ahead is filled with good health and happiness.

Bistek Tagalog (Filipino Beef Steak)

Bistek Tagalog is a classic Filipino beef steak dish, made with thinly sliced beef marinated in soy sauce and calamansi (or lemon), then sautéed with onions. The result is a savory and tangy dish that pairs wonderfully with steamed rice. This dish is commonly served at New Year gatherings as it symbolizes strength and resilience, making it a meaningful and flavorful choice for the occasion.

Ingredients:

1 lb beef sirloin, thinly sliced
1/4 cup soy sauce
2 tablespoons calamansi or lemon juice
3 cloves garlic, minced
1 onion, sliced into rings
2 tablespoons cooking oil
1/4 cup water
1 teaspoon sugar
Salt and pepper to taste

Instructions:

Marinate the beef in soy sauce, calamansi or lemon juice, minced garlic, salt, and pepper. Let it sit for at least 30 minutes to 1 hour.
In a pan, heat the cooking oil over medium-high heat. Sauté the onions until they become soft and translucent. Remove and set aside.
In the same pan, add the marinated beef and cook until browned on both sides, about 5-7 minutes.
Add water and sugar, and stir to combine. Let it simmer for another 5-7 minutes, allowing the sauce to reduce and thicken.
Add the cooked onions back into the pan and stir to combine with the beef. Season with more salt and pepper if needed.
Serve hot with steamed rice.

Bistek Tagalog is a simple yet flavorful dish that makes an impact during any New Year’s celebration. The combination of tender beef, tangy citrus, and savory soy sauce makes it a comforting, homey dish that represents the strength and endurance needed to face the year ahead. This dish, served with steamed rice, is perfect for welcoming the New Year with a sense of pride and hope for the future.

Kare-Kare (Oxtail and Tripe Stew)

Kare-Kare is a Filipino delicacy often served during special occasions like New Year’s. This rich and creamy oxtail stew is cooked in a peanut-based sauce and is typically paired with sautéed shrimp paste (bagoong) for added flavor. The dish is a symbol of abundance and prosperity, making it a perfect choice for a festive gathering. The tender oxtail and tripe, along with a variety of vegetables, create a comforting and satisfying dish.

Ingredients:

2 lbs oxtail, cut into pieces
1/2 lb beef tripe, cut into pieces
1 large eggplant, sliced
1/2 lb string beans, cut into 2-inch pieces
1/2 lb banana heart (puso ng saging), sliced
1/2 cup peanut butter
2 tablespoons ground rice (or rice flour)
2 tablespoons annatto oil
1 onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 tablespoon fish sauce
Salt and pepper to taste
Bagoong (fermented shrimp paste) for serving

Instructions:

In a large pot, bring water to a boil and cook the oxtail and beef tripe for about 2-3 hours, until tender.
Once the meat is tender, remove from the pot and set aside. Retain the broth for later use.
In a separate pan, heat the annatto oil and sauté the onion and garlic until softened.
Add the peanut butter and ground rice, stirring until the peanut butter melts and the mixture becomes smooth.
Pour in the beef broth, add the fish sauce, and simmer for 10-15 minutes.
Add the cooked oxtail, tripe, eggplant, string beans, and banana heart into the sauce. Simmer for another 10 minutes or until the vegetables are tender.
Season with salt and pepper to taste.
Serve the Kare-Kare with bagoong on the side.

Kare-Kare is a hearty, flavorful dish that represents the richness and abundance that Filipinos wish for in the coming year. The creamy peanut sauce, combined with the tender oxtail and vegetables, creates a comforting dish perfect for family gatherings. Paired with bagoong, it’s a dish that embodies prosperity and joy, making it a wonderful choice to serve during New Year celebrations.

Puto (Filipino Steamed Rice Cakes)

Puto is a beloved Filipino snack or dessert that’s perfect for any occasion, including New Year’s. These fluffy steamed rice cakes are made from rice flour, sugar, and coconut milk, giving them a soft and moist texture. Often topped with cheese or salted eggs, Puto adds a sweet and savory touch to the New Year’s table, symbolizing prosperity and good luck. They are easy to make and can be served as a snack or dessert.

Ingredients:

2 cups rice flour
1 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup coconut milk
1/2 cup water
1 egg, beaten
1/4 cup melted butter
1/2 cup cheddar cheese or salted egg, sliced (for topping)

Instructions:

In a large mixing bowl, combine the rice flour, sugar, baking powder, and salt.
Add the coconut milk, water, egg, and melted butter to the dry ingredients. Stir until smooth and well-combined.
Grease the molds or small cupcake pans with butter or oil.
Pour the batter into the molds, filling them about 3/4 full.
Top each puto with a slice of cheese or salted egg.
Steam over medium heat for 20-25 minutes, or until a toothpick inserted comes out clean.
Remove from the steamer and allow them to cool slightly before serving.

Puto is a sweet and savory Filipino treat that makes a delightful addition to any New Year’s spread. The combination of soft, moist rice cake with the salty bite of cheese or egg creates a perfect balance of flavors. This easy-to-make dish symbolizes good fortune and happiness for the year ahead, making it a great choice for celebrating with family and friends.

Tsamporado (Filipino Chocolate Rice Porridge)

Tsamporado is a Filipino chocolate rice porridge made with glutinous rice and cocoa powder or tablea (Filipino chocolate). Often enjoyed for breakfast or as a dessert, this sweet and comforting dish is perfect for New Year’s celebrations. Its rich, chocolaty flavor combined with the chewy texture of glutinous rice offers a satisfying treat. Tsamporado is usually served with a drizzle of condensed milk, making it even more indulgent.

Ingredients:

1 cup glutinous rice (malagkit)
4 cups water
1/2 cup cocoa powder or 3-4 pieces of tablea (Filipino chocolate)
1/2 cup sugar
1/4 cup condensed milk (optional, for sweetness)
Pinch of salt

Instructions:

Rinse the glutinous rice under cold water until the water runs clear.
In a large pot, bring 4 cups of water to a boil. Add the rice and cook, stirring occasionally, for 15-20 minutes or until the rice is tender and the water has thickened into a porridge consistency.
Stir in the cocoa powder or tablea, sugar, and a pinch of salt. Continue stirring until the chocolate is completely dissolved and the mixture becomes thick and creamy.
If using condensed milk, add it to the porridge and stir until well combined.
Serve hot, garnished with extra condensed milk if desired.

Tsamporado is a sweet, comforting dish that’s perfect for New Year’s because it symbolizes sweetness and the hope for a rich, fulfilling year ahead. Its smooth, chocolaty flavor combined with the chewy glutinous rice makes it a delightful treat to enjoy with family. Served with a touch of condensed milk, it’s a perfect dessert or snack that brings warmth and happiness to the table.

Lumpiang Shanghai (Filipino Spring Rolls)

Lumpiang Shanghai is a popular Filipino appetizer, often served during New Year’s and other celebrations. These crispy spring rolls are filled with a savory mixture of ground pork, shrimp, and vegetables, all wrapped in a thin pastry and deep-fried to perfection. Served with a sweet and sour dipping sauce, Lumpiang Shanghai is a crowd favorite that represents prosperity and good fortune for the year ahead, making it a staple in Filipino celebrations.

Ingredients:

1 lb ground pork
1/2 lb shrimp, peeled and chopped finely
1/2 cup carrots, finely chopped
1/4 cup green onions, chopped
1/4 cup water chestnuts, finely chopped
1 egg, beaten
1/4 cup soy sauce
1/4 teaspoon salt
1/4 teaspoon pepper
Spring roll wrappers
Vegetable oil for frying
Sweet and sour dipping sauce for serving

Instructions:

In a large bowl, combine the ground pork, shrimp, carrots, green onions, water chestnuts, beaten egg, soy sauce, salt, and pepper. Mix thoroughly until the ingredients are well incorporated.
Lay out the spring roll wrappers on a clean surface, with one corner facing you. Place about 2 tablespoons of the filling near the corner of the wrapper and roll it up tightly, folding in the sides as you go. Seal the edge with a little water.
Heat oil in a deep frying pan or wok over medium heat. Fry the spring rolls in batches until golden brown and crispy, about 3-5 minutes per batch. Remove and drain on paper towels.
Serve with sweet and sour dipping sauce.

Lumpiang Shanghai is a delightful and crispy dish that’s perfect for New Year’s celebrations. The savory filling wrapped in a crisp shell, combined with the sweet and sour dipping sauce, makes for a perfect snack or appetizer to share with loved ones. It symbolizes prosperity and new beginnings, ensuring that the New Year is filled with joy, abundance, and happiness.

Sinigang na Baboy (Pork Sinigang)

Sinigang na Baboy is a classic Filipino sour soup made with pork and a variety of vegetables, all flavored with the distinct tanginess of tamarind. This dish is incredibly popular for New Year’s because it represents warmth and a fresh start. The rich, savory broth paired with the sourness from the tamarind is the perfect comfort food for any occasion. It’s a dish that brings the family together around the table, providing a heartwarming experience.

Ingredients:

1 lb pork belly or ribs, cut into chunks
1 onion, quartered
2 tomatoes, quartered
2 long green beans, cut into 2-inch pieces
1 eggplant, sliced
1/2 daikon radish, sliced
1 cup water spinach (kangkong)
1 packet of sinigang mix (or 1/4 cup fresh tamarind paste)
4 cups water
1 tablespoon fish sauce
1 tablespoon soy sauce
Salt and pepper to taste
1-2 long green chilies (optional, for extra spice)

Instructions:

In a large pot, bring 4 cups of water to a boil. Add the pork, onion, and tomatoes. Let it simmer for about 45 minutes to an hour, or until the pork becomes tender.
Once the pork is tender, add the sinigang mix or tamarind paste, fish sauce, soy sauce, and a pinch of salt and pepper to taste. Stir and let it simmer for another 10 minutes.
Add the long green beans, eggplant, and daikon radish. Simmer until the vegetables are tender, about 10-15 minutes.
Finally, add the water spinach and green chilies (if using). Let it cook for another 2 minutes, then taste and adjust the seasoning if needed.
Serve hot with steamed rice.

Sinigang na Baboy is the epitome of comfort food, with its tangy, savory broth and tender pork. This dish is perfect for New Year celebrations, offering warmth and a sense of renewal. The sourness from the tamarind and the freshness of the vegetables symbolize a cleansing and fresh start to the year, making it a dish to enjoy with family and friends as you welcome new beginnings.

Bibingka (Filipino Rice Cake)

Bibingka is a beloved Filipino rice cake traditionally made with rice flour, coconut milk, and sugar. It’s often cooked in banana leaves, giving it a unique aroma and flavor. This sweet and slightly savory cake is a staple during the Christmas season but is also perfect for New Year’s gatherings. Topped with salted eggs, cheese, and sometimes grated coconut, Bibingka is a delightful treat to start the year with sweetness and tradition.

Ingredients:

2 cups rice flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup coconut milk
1/2 cup water
2 eggs, beaten
1/4 cup butter, melted
1/4 cup grated cheddar cheese (optional)
1 salted egg, sliced (for topping)
Banana leaves for lining (optional)

Instructions:

Preheat the oven to 350°F (175°C). If using banana leaves, line a baking pan with them to give the rice cake its traditional flavor.
In a large bowl, combine the rice flour, sugar, baking powder, and salt.
Add the coconut milk, water, eggs, and melted butter. Mix until smooth.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
In the last 5 minutes of baking, top the bibingka with sliced salted egg and grated cheese, then return it to the oven to melt the cheese.
Serve warm, with extra grated coconut if desired.

Bibingka is a delicious and aromatic Filipino dessert that brings comfort and joy to New Year’s celebrations. With its soft, chewy texture and sweet and savory toppings, it’s a dish that carries deep cultural significance. The salted egg and cheese add an extra layer of flavor, making Bibingka a perfect way to start the year with happiness and abundance.

Note: More recipes are coming soon!

1 week agoLast Updated: December 11, 2024

20 minutes read