Catering

(Party Trays) Lumpia Shanghai, filled with ground chicken or ground pork, water chestnuts, carrots, and green onions, is a hearty and tasty appetizer or main dish that will surely be a crowd-pleaser. Golden, crunchy, and in fun bite-size, these Filipino-style meat spring rolls are addictive!

(Chicken or Pork) Chicken Adobo: Typically tender and juicy, especially when using bone-in thighs or drumsticks. Chicken absorbs the vinegar and soy sauce flavors quickly, resulting in a lighter, slightly tangier sauce. It cooks faster than pork and is ideal for a quicker meal or a leaner option. Pork Adobo: Richer and more succulent due to the higher fat content, especially when using pork belly or shoulder. Pork provides a deeper, more savory flavor and a thicker, more luxurious sauce. It requires longer simmering to become tender.

Beef Kaldereta recipe is the version I grew up eating at family reunions and town fiestas. Beef Kaldereta uses potatoes, carrots, bell peppers, and olives along with the beef. I have been making Beef Kaldereta for as long as I can remember, and this Beef Kaldereta (also spelled Beef Caldereta) remains a staple at our dinner table during the holidays.

Bistek is a fantastic beef dish which is a good source of protein that can truly shine in any celebration.

Kare Kare is a type of Filipino stew with a rich and thick peanut sauce. It is a popular dish in the Philippines served during special occasions. The traditional recipe is composed of ox tail. There are instances wherein both ox tripe and tail are used. The vegetable components of the dish are string beans, eggplant, bok choy, and banana blossoms. Lightly browned toasted ground rice is used to thicken the sauce.

Pancit Bihon is a popular Filipino noodle dish made from rice stick noodles (which is commonly referred to as “bihon”). Pancit is a staple in Filipino special occasions. I personally enjoy it when paired with Lumpia.

Pinakbet named after the Ilocano word pinakebbet, which means “dwindled” or reduced in size. This is because the method of cooking Pinakbet ends up with the ingredients shriveled. Slicing up the ampalaya into quarters usually provides more salt for the ingredients, which leads to the vegetables toughening and shrinking. In the end, you get spoonfuls of deliciously complementary vegetables, crispy meat and a savory, clement soup.

The meat sauce in this recipe is made of regular tomato sauce along with other ingredients. I personally adore the meat sauce in this version because it tastes just right. It is not too sweet or too sour. The dish tastes even better when more cheese is added in my opinion.

Sisig refers to a finely chopped pork dish of Filipino origin. We use pork belly and maskara (pig face). It is popular in the Philippines and is now gaining popularity worldwide. It can be consumed as an appetizer and a main dish.

Pinakbet named after the Ilocano word pinakebbet, which means “dwindled” or reduced in size. This is because the method of cooking Pinakbet ends up with the ingredients shriveled. Slicing up the ampalaya into quarters usually provides more salt for the ingredients, which leads to the vegetables toughening and shrinking. In the end, you get spoonfuls of deliciously complementary vegetables, crispy meat and a savory, clement soup.