[{"data":1,"prerenderedAt":849},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:filipino-adobo:en":392,"recipe:country:philippines":569},[4],{"code":5,"name":6,"nativeName":7,"isDefault":8,"position":9,"pgConfig":10,"collation":11},"en","Engleski","English",true,0,"english","en-x-icu",{"nav.recipes":13,"nav.countries":14,"nav.fridgeFinder":15,"nav.quick30":16,"nav.about":17,"nav.howWeTest":18,"nav.browseCountries":19,"nav.menu":20,"nav.closeMenu":21,"nav.openMenu":22,"header.tagline":23,"header.stats":24,"header.search":25,"header.searchPlaceholder":26,"header.surprise":27,"header.passport":28,"header.dishOfWeek":29,"lang.label":30,"lang.choose":31,"lang.search":32,"lang.current":33,"lang.note":34,"lang.close":35,"common.loadMore":36,"common.viewAll":37,"common.readMore":38,"common.minutes":39,"common.serves":40,"common.noResults":41,"common.back":42,"recipe.ingredients":43,"recipe.method":44,"recipe.tips":45,"recipe.faq":46,"recipe.prepTime":47,"recipe.cookTime":48,"recipe.restTime":49,"recipe.totalTime":50,"recipe.difficulty":51,"fridge.title":52,"fridge.addIngredient":53,"fridge.exactMatch":54,"fridge.missingOne":55,"fridge.missingTwo":56,"footer.cta":57,"footer.rights":58,"base.loadmore.loading":59,"base.loadmore.thatdidnotload":60,"layout.breadcrumbs.breadcrumb":61,"layout.prosepage.lastupdated":62,"layout.sitefooter.yourkitchenisthe":63,"layout.sitefooter.startcooking":64,"layout.sitefooter.surpriseme":27,"layout.sitefooter.theatlas":65,"layout.sitefooter.allcountries":66,"layout.sitefooter.cookbycourse":67,"layout.sitefooter.cookbydiet":68,"layout.sitefooter.timeampskill":69,"layout.sitefooter.tools":70,"layout.sitefooter.site":71,"layout.sitefooter.everyrecipetestedin":72,"layout.sitefooter.browsebycourse":73,"layout.sitefooter.browsebydiet":74,"layout.sitefooter.timeskillandtools":75,"layout.siteheader.allcountries":76,"layout.siteheader.search":25,"layout.siteheader.surprise":77,"layout.siteheader.mypassport":78,"layout.siteheader.browsecountries":19,"layout.siteheader.recipes":79,"layout.siteheader.surpriseme":27,"layout.siteheader.bycourse":80,"layout.siteheader.bydiet":81,"layout.siteheader.timeampskill":69,"layout.siteheader.about":17,"layout.siteheader.secondary":82,"layout.siteheader.searchforrecipes":83,"layout.siteheader.searchrecipes":84,"layout.siteheader.opensearch":85,"layout.siteheader.mainnavigation":86,"layout.siteheader.mobilenavigation":87,"layout.siteheader.closemenu":21,"recipe.crawlindex.withthecountryeach":88,"recipe.ingredientchecklist.optional":89,"recipe.ingredientchecklist.resetchecklist":90,"recipe.instructionsteps.tip":91,"recipe.listingpage.therecipes":92,"recipe.recipehero.sayit":93,"recipe.recipehero.jumptotherecipe":94,"recipe.recipehero.readthestory":95,"recipe.recipehero.pinit":96,"recipe.recipehero.gate":97,"recipe.recipehero.prep":47,"recipe.recipehero.cook":48,"recipe.recipehero.totaltime":50,"recipe.recipehero.serves":40,"recipe.recipehero.status":98,"recipe.recipehero.nutritionserving":99,"recipe.recipehero.estimated":100,"recipe.recipehero.pinitonpinterest":101,"recipe.relatedrecipes.youmightalsolike":102,"recipe.relatedrecipes.allrecipes":103,"recipe.servingscalculator.servings":104,"recipe.servingscalculator.fewerservings":105,"recipe.servingscalculator.moreservings":106,"search.searchdialog.popularnow":107,"search.searchdialog.randomdish":108,"search.searchdialog.loadingindex":109,"search.searchdialog.recipes":79,"search.searchdialog.countries":110,"search.searchdialog.collections":111,"search.searchdialog.searchdishroute":112,"search.searchdialog.searchdishescountriesingredients":113,"search.searchdialog.closesearch":114,"tools.fridgecombos.whattheseingredientsmake":115,"tools.fridgecombos.everydishinthe":116,"error.worldrecipeatlas":117,"error.backtothehomepage":118,"error.tryoneofthese":119,"error.backtohomepage":120,"layouts.default.skiptocontent":121,"about.dishrouteisarecipe":122,"about.westarteddishroutebecause":123,"about.whatwepromiseon":124,"about.ananswerupfront":125,"about.originalwritingneverscraped":126,"about.techniquewithsensorycheckpoints":127,"about.honestsubstitutionsforcooks":128,"about.culturalcontextthatis":129,"about.recipesaredevelopedand":130,"about.thedishroutekitchen":131,"about.oureditorialteamyou":132,"about.editorialpolicy":133,"about.contact":134,"about.spottedanerrorhave":135,"about.contactpage":136,"about.ifyouwantto":137,"about.termsofuse":138,"about.saywhatisallowed":139,"collection.slug.countriesonthisroute":140,"contact.thefastestwayto":141,"contact.hellodishroutecom":142,"contact.wereadeverythinga":143,"contact.corrections":144,"contact.ifarecipehas":145,"contact.reciperequests":146,"contact.tellusthedish":147,"contact.publishersamppartnerships":148,"contact.putpartnershipinthe":149,"contact.weaimtoreply":150,"contact.privacypolicy":151,"contact.firsttheanswermay":152,"cookie-policy.dishrouteitselfsetsno":153,"cookie-policy.storageweusedirectly":154,"cookie-policy.localstorage":155,"terms.usingourcontent":156,"label.sauce":157,"cookie-policy.savedrecipespassportingredient":158,"cookie-policy.thirdpartycookies":159,"cookie-policy.googleadsense":160,"cookie-policy.whenadsareshown":161,"cookie-policy.googleadssettings":162,"cookie-policy.whatwedonot":163,"cookie-policy.noanalyticscookiesour":164,"cookie-policy.nosocialmediapixels":165,"cookie-policy.nonewsletterormarketing":166,"cookie-policy.controllingcookies":167,"cookie-policy.everymodernbrowserlets":168,"countries.theatlascountryby":169,"countries.countries":170,"countries.recipesontheroute":171,"countries.jumpto":172,"countries.continentcuisine":173,"countries.fieldguide":174,"countries.showfewer":175,"country.slug.fieldguide":174,"country.slug.browsetherecipes":176,"country.slug.readthefieldguide":177,"country.slug.continent":178,"country.slug.recipesinatlas":179,"country.slug.musttrydishes":180,"country.slug.pantrystaples":181,"country.slug.startwiththeclassics":182,"country.slug.musttry":183,"country.slug.signaturepantry":184,"country.slug.theingredientsthiscuisine":185,"country.slug.regionalkitchens":186,"country.slug.keeptraveling":187,"country.slug.allcountries":76,"cuisine.continent.countriesinthisregion":188,"editorial-policy.everyrecipeondishroute":189,"editorial-policy.research":190,"countries.groupcount":191,"countries.morefrom":192,"editorial-policy.arecipestartswith":193,"editorial-policy.testing":194,"editorial-policy.recipesarecookedin":195,"editorial-policy.whatwerefuseto":196,"editorial-policy.recipescopiedorparaphrased":197,"editorial-policy.inventedtraditionsorunverifiable":198,"editorial-policy.fakeratingsinflatedcounters":199,"editorial-policy.sponsoredrecipesorpaid":200,"editorial-policy.thinfillerpagesa":201,"editorial-policy.corrections":144,"editorial-policy.whenareadershows":202,"editorial-policy.hellodishroutecom":142,"editorial-policy.aiassistance":203,"editorial-policy.weusesoftwaretools":204,"editorial-policy.aboutthephotographs":205,"editorial-policy.thedishimageson":206,"fridge-finder.fridgefinder":15,"countries.showmore":207,"country.slug.thekitchen":208,"fridge-finder.cookingrarelystartswith":209,"fridge-finder.inyourfridge":210,"fridge-finder.clearall":211,"fridge-finder.popular":212,"fridge-finder.browseallingredients":213,"fridge-finder.canmakerightnow":214,"fridge-finder.oneingredientaway":215,"fridge-finder.missing":216,"fridge-finder.twoaway":217,"fridge-finder.nothingwithintwoingredients":218,"fridge-finder.addaningredient":219,"app.takeout":220,"app.homecooked":221,"app.startcooking":64,"app.browsebycountry":222,"app.boardingpass":223,"app.musttry":183,"app.yourkitchen":224,"app.gate":97,"app.totaltime":50,"app.serves":40,"app.boardnow":225,"app.departurestonightskitchen":226,"app.origin":227,"app.dish":228,"app.time":229,"app.status":98,"app.anywhere":230,"app.imfeelinghungrysurprise":231,"app.rolldice":232,"app.searchtheatlas":233,"app.startwiththeclassics":182,"app.everycountrypagenames":234,"app.neweststampsinthe":235,"app.justlanded":236,"app.allrecipes":103,"app.onthetablein":237,"app.quickroute":238,"app.allunder30recipes":239,"app.explorebycontinent":240,"app.theatlasisorganized":241,"country.slug.allnrecipes":242,"label.bread":243,"app.questionsanswered":46,"app.howwework":244,"ingredient.slug.alsoknownas":245,"ingredient.slug.commonin":246,"passport.yourpersonalcookbook":247,"passport.yourculinarypassport":248,"passport.everyrecipeyousave":249,"passport.countriesexplored":250,"passport.savedrecipes":251,"passport.lateststamp":252,"passport.storedon":253,"passport.thisdeviceonly":254,"passport.stampscollected":255,"passport.nostampsyet":256,"passport.openanyrecipeand":257,"passport.browsetherecipes":176,"passport.browsebycountry":222,"passport.fieldguide":258,"passport.questionsanswered":46,"passport.exportpassport":259,"passport.importpassport":260,"passport.clearthepassport":261,"privacy-policy.dishrouteisastatic":262,"privacy-policy.datastoredonyour":263,"privacy-policy.featureslikesavedrecipes":264,"privacy-policy.localstorage":155,"privacy-policy.onyourdeviceonly":265,"privacy-policy.analytics":266,"privacy-policy.weuseprivacyrespectingcookiefree":267,"privacy-policy.advertising":268,"privacy-policy.dishroutemaydisplayadvertising":269,"privacy-policy.googleadsense":160,"privacy-policy.googleanditspartners":270,"label.street-food":271,"privacy-policy.googleadssettings":162,"privacy-policy.visitorsintheeeauk":272,"privacy-policy.howgoogleusesinformation":273,"privacy-policy.everycookieandevery":274,"privacy-policy.cookiepolicy":275,"privacy-policy.email":276,"privacy-policy.ifyouemailus":277,"privacy-policy.yourrights":278,"privacy-policy.undergdprandsimilar":279,"privacy-policy.hellodishroutecom":142,"privacy-policy.changes":280,"privacy-policy.ifthispolicychanges":281,"recipe.slug.whythisrecipeworks":282,"recipe.slug.ingredients":43,"recipe.slug.equipment":283,"recipe.slug.instructions":284,"recipe.slug.tipsfromourkitchen":285,"recipe.slug.substitutions":286,"recipe.slug.variations":287,"recipe.slug.storageampreheating":288,"recipe.slug.servewith":289,"recipe.slug.questionsanswered":46,"recipes.allrecipesato":290,"recipes.jumpto":172,"recipes.fieldguide":258,"recipes.jumptocountry":291,"search.searchtheatlas":233,"search.everydisheverycountry":292,"search.search":25,"search.recipes":13,"search.countries":14,"search.nothingfound":41,"search.orstartfroma":293,"search.dishcountryingredient":294,"terms.byusingdishrouteyou":295,"terms.alltextphotographyand":296,"terms.cookingisatyour":297,"terms.recipesinvolveheatsharp":298,"terms.nutritionandallergeninformation":299,"terms.nutritionfiguresonthe":300,"terms.nowarranty":301,"terms.thesiteisprovided":302,"terms.editorialpolicy":133,"terms.butwedonot":303,"terms.externallinksandads":304,"terms.pagesmaycontainadvertising":305,"terms.contact":134,"terms.questionsabouttheseterms":306,"terms.hellodishroutecom":142,"base.loadmore.loadmoren":307,"base.loadmore.nleft":308,"layout.sitefooter.nmore":309,"layout.sitefooter.copyright":310,"layout.siteheader.dishofweek":311,"layout.siteheader.exploreall":312,"recipe.crawlindex.allofthem":313,"recipe.listingpage.onroute.other":314,"recipe.listingpage.onroute.one":315,"recipe.recipehero.musttryin":316,"recipe.recipehero.inclrest":317,"recipe.savetopassport.stamped":318,"recipe.servingscalculator.resetto":319,"recipe.servingscalculator.nowshowing":320,"search.searchdialog.nothingfoundfor":321,"tools.fridgecombos.showmore":322,"country.slug.dishesexplain":323,"country.slug.insidekitchen":324,"country.slug.nstaples":325,"country.slug.howpeopleeat":326,"country.slug.cooksnways":327,"country.slug.allrecipesof":328,"country.slug.andcounting.other":329,"country.slug.andcounting.one":330,"country.slug.continentcuisine":331,"index.herolead":332,"index.countline":333,"index.allrecipes":242,"index.allcountries":334,"passport.nsaved":335,"recipe.slug.nitems":336,"recipe.slug.storybehind":337,"recipe.slug.keepexploring":338,"recipe.slug.ingredientrecipes":339,"recipe.slug.byline":340,"recipes.morefromcountry":341,"search.nothingfoundfor":342,"countries.intro":343,"recipes.intro":344,"common.countryone":345,"common.countryother":110,"common.recipeone":346,"common.recipeother":79,"label.breakfast":347,"label.appetizer":348,"label.soup":349,"label.main":350,"label.side":351,"label.dessert":352,"label.snack":353,"label.drink":354,"label.vegetarian":355,"label.vegan":356,"label.gluten-free":357,"label.dairy-free":358,"label.pescatarian":359,"label.halal-friendly":360,"label.nut-free":361,"label.easy":362,"label.medium":363,"label.hard":364,"ui.mypassport":78,"ui.searchatlas":233,"ui.about":17,"ui.editorialpolicy":365,"ui.contact":134,"ui.privacypolicy":366,"ui.termsofuse":367,"ui.cookiepolicy":368,"ui.recipes":13,"ui.browsebycourse":73,"ui.diet":369,"ui.browsebydiet":74,"ui.allrecipesatoz":370,"ui.timeskill":371,"ui.browsebytimeskill":372,"ui.fridgefinderlong":373,"ui.calories":374,"ui.protein":375,"ui.carbs":376,"ui.fat":377,"ui.fiber":378,"ui.sugar":379,"ui.sodium":380,"ui.allrecipesaz":381,"ui.countries":14,"ui.search":25,"ui.fridgefinder":15,"ui.countriescuisines":382,"ui.abouttheatlas":383,"ui.browsecountries":19,"ui.openfridgefinder":384,"ui.allrecipesazTitle":385,"ui.browsebycountry":222,"ui.onthetablein30":16,"ui.sitetitle":386,"common.underminutes":387,"index.status.ontime":388,"index.status.boarding":389,"index.status.longhaul":390,"common.hourshort":391,"common.minshort":39},"Recipes","Countries","Fridge Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":437,"variations":439,"ingredients":449,"instructions":497,"pronunciation":520,"substitutions":521,"slug":534,"title":535,"shortTitle":536,"nativeName":537,"countrySlug":538,"baseServings":481,"prepMinutes":539,"cookMinutes":540,"difficulty":541,"course":542,"diet":544,"mainIngredients":546,"images":547,"keywords":557,"publishedAt":564,"updatedAt":564,"authorSlug":565,"summary":566,"localeSlug":534,"alternates":567},[394,397,400,403,406],{"answer":395,"question":396},"Almost always because the vinegar was stirred too soon. Vinegar needs to boil undisturbed for three to four minutes so the volatile acetic edge cooks off; stirring during that window drives it into the meat, where it stays. If it has already happened, simmer the sauce longer uncovered and add a teaspoon of sugar to round it out.","Why does my adobo taste harshly sour?",{"answer":398,"question":399},"Both exist and both are correct. Manila home cooking tends towards a generous pool of sauce for spooning over rice, while many restaurants and some provinces reduce it until the sauce is a sticky glaze and the meat is fried crisp at the edges. This recipe lands in between: enough sauce for the rice, with browned edges on the meat.","Is adobo supposed to be saucy or dry?",{"answer":401,"question":402},"Yes, and adobong manok is probably the most common version in the country. Use bone-in thighs and drumsticks, cut the braising time to about 30 minutes, and add a tablespoon of oil at the browning stage since chicken renders far less fat than pork belly.","Can I make adobo with only chicken?",{"answer":404,"question":405},"Not for this method. Many recipes marinate the meat in the soy and vinegar for a few hours, but since the meat then braises in that same liquid for an hour, the difference is small. If you do marinate, drain and pat the pieces dry before browning or they will steam instead of colouring.","Do I need to marinate the meat first?",{"answer":407,"question":408},"Cane vinegar (sukang maasim) and coconut vinegar (sukang tuba) are the everyday choices, both milder and slightly sweeter than distilled white vinegar. Palm and nipa vinegars appear regionally. Any of them work; if you use harsh distilled white vinegar, dilute it with a third water or the sauce will be aggressive.","What kind of vinegar do Filipinos actually use?",[410,411,412,413,414,415],"Add the vinegar and let it boil uncovered for three or four minutes without stirring. Stirring early drives the raw, throat-catching sharpness into the meat and it never fully leaves.","Use bone-in, skin-on chicken thighs. Breast meat dries out long before the pork belly is tender, and the bones give the sauce the body it needs.","Cane vinegar or coconut vinegar are the authentic acids and are milder than distilled white. If you only have white vinegar, cut it with a splash of water.","Crack the peppercorns lightly under a pan rather than grinding them — you want visible pepper that perfumes the sauce, not a gritty grey haze.","Cook it a day ahead if you can. Adobo is one of the few braises that genuinely tastes better reheated, and the fat lifts off the cold sauce for easy skimming.","Do not salt until the very end. Soy sauce reduces hard, and an adobo that tasted balanced at the start can turn punishing by the time it is glazed.","🥘","Adobo is meat cooked in vinegar, soy sauce, garlic, bay leaf and whole black pepper until the liquid reduces to a salty, sour, faintly sweet glaze that clings to every piece. This version uses both chicken thighs and pork belly, the pairing most Filipino households treat as the full-dress version — the chicken stays juicy, the pork renders into something soft and rich, and the two flavour the same sauce differently. It tastes sharp at first and rounder with every reheating, which is why adobo is often deliberately cooked a day early. Nothing about it is difficult: brown, pour, wait.","Adobo carries a Spanish name for a method the Spanish did not bring. When Magellan's crew reached the archipelago in 1521, cooks were already preserving meat and fish by simmering them in vinegar and salt — a rational technology in a hot, humid country with no refrigeration, since acid and salt together keep a pot edible on the counter for days. Spanish chroniclers recorded what they saw and reached for the closest word in their own kitchen vocabulary, adobar, meaning to marinate. The name stuck, the technique was already there, and soy sauce joined later through Chinese trade, gradually replacing plain salt in much of Luzon and turning the sauce dark.\n\nThere is no single adobo, and Filipinos argue about it with real energy. Some households use only vinegar and salt, keeping the dish pale — adobong puti, the version closest to the pre-colonial original. Others add coconut milk (adobo sa gata, common in the south), or sugar, or pineapple, or potatoes. Some cooks fry the meat crisp after braising and reduce the sauce to a syrup; others serve it swimming. Whether to include the soy sauce at all is a live question, and whether to stir the vinegar early is not — everyone agrees you must not.\n\nWhat unites every version is its role. Adobo is the dish sent with children to school, packed for long bus journeys, cooked in enormous batches for fiestas, and made by Filipinos abroad when they are homesick, because the ingredients are available in any country on earth. It keeps without refrigeration for days, improves overnight as the meat absorbs the sauce, and asks for nothing but a mound of hot rice. If the Philippines has a national dish by common consent rather than decree, this is it.","Adobo keeps 4 days refrigerated and freezes well for 3 months, both meat and sauce together. Chill it and lift off the solid cap of fat before reheating if you want a lighter dish. Reheat in a pan rather than a microwave so the sauce re-glazes; add a splash of water if it has tightened too far. Traditionally it was kept at room temperature for a day or two — the vinegar and salt do preserve it — but with modern pork, refrigerate.",[421,422,423,424],"Uses both chicken and pork, the way most Filipino homes cook it for company, so the sauce gets richness from the belly and body from the bones.","Explains the one rule that separates good adobo from harsh adobo: let the vinegar boil off its sharpness before you stir.","The meat is browned first and crisped at the end, so you get texture as well as sauce.","Pantry-stable ingredients only — no specialty shopping, and it tastes better on day two.",[426,427,428],"Heavy pot or Dutch oven with a lid","Tongs","Fine sieve or ladle for skimming fat",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},49,6,1,2,1450,41,640,[438],"Plain steamed rice — non-negotiable — and a side of sliced tomatoes or blanched greens to cut the fat.",[440,443,446],{"name":441,"description":442},"Adobo sa gata","Southern version: stir 200 ml coconut milk into the sauce in the last ten minutes and let it reduce until the oil breaks out. Sweeter, softer, and very good with chile.",{"name":444,"description":445},"Adobong puti","White adobo, made with vinegar and salt only, no soy sauce. Cleaner and sharper, and closer to what was being cooked before Chinese soy arrived.",{"name":447,"description":448},"Adobo flakes","Shred leftover adobo meat, dry it in a pan, then fry it crisp and serve over garlic rice with a fried egg. Standard practice for the second-day pot.",[450,456,459,462,468,472,475,480,485,489,493],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},500,"chicken","bone-in, skin-on chicken thighs","g","Meat",{"qty":451,"ref":457,"name":458,"unit":454,"group":455},"pork-belly","pork belly, in 4 cm cubes",{"qty":432,"name":460,"unit":461,"group":455},"neutral oil","tbsp",{"qty":463,"ref":464,"name":465,"unit":466,"group":467},120,"vinegar","cane vinegar or coconut vinegar","ml","Braise",{"qty":469,"ref":470,"name":471,"unit":466,"group":467},90,"soy-sauce","soy sauce",{"qty":473,"name":474,"unit":466,"group":467,"noScale":8},250,"water",{"qty":476,"ref":477,"name":478,"unit":479,"group":467},10,"garlic","garlic, peeled and lightly crushed","clove",{"qty":481,"ref":482,"name":483,"unit":484,"group":467},4,"bay-leaf","dried bay leaves","piece",{"qty":432,"ref":486,"name":487,"unit":488,"group":467},"black-pepper","black peppercorns, lightly cracked","tsp",{"qty":432,"ref":490,"name":491,"note":492,"unit":488,"group":467,"optional":8},"brown-sugar","brown sugar","rounds the acid; leave out for a sharper Luzon-style adobo",{"qty":433,"ref":494,"name":495,"unit":484,"group":496,"optional":8},"scallions","scallions, sliced","To finish",[498,502,505,510,513,517],{"tip":499,"text":500,"title":501},"Work in two batches if the pot is crowded. Meat that steams instead of browning gives a flat, pale sauce.","Heat the oil in a heavy pot over medium-high and lay in the pork belly cubes fat-side down. Let them sit undisturbed for 5 minutes until deep golden and a pool of clear fat has rendered out, then add the chicken skin-side down and brown that too.","Brown the meat",{"text":503,"title":504},"Push the meat to one side and drop the crushed garlic, bay leaves and cracked peppercorns into the hot fat. Stir for about a minute, until the garlic turns pale gold at the edges and smells sweet rather than raw.","Bloom the aromatics",{"tip":506,"text":507,"title":508,"timerSeconds":509},"This is the single rule of adobo. Stirring during these minutes locks a raw sourness into the meat that no amount of later simmering removes.","Pour in {qty:vinegar} of vinegar, raise the heat and let it boil hard for 4 minutes without stirring or covering the pot. The sharp fumes will subside and the smell will shift from acrid to savoury — that is the signal the acid has cooked off its edge.","Add the vinegar and leave it alone",240,{"text":511,"title":467,"timerSeconds":512},"Now stir in the soy sauce and water, bring back to a simmer, cover and cook over low heat for 45 minutes. The pork should give completely when pressed with a spoon and the chicken should be pulling away from the bone.",2700,{"tip":514,"text":515,"title":516},"The sauce should taste slightly too strong on its own — it is going onto plain rice.","Uncover, lift out the meat and boil the sauce hard for 8–10 minutes until it darkens, thickens and coats the back of a spoon. Taste it now and add the brown sugar only if the sourness still dominates.","Reduce and glaze",{"text":518,"title":519},"Return the meat to the pot and turn the pieces in the reduced sauce over medium heat until the edges catch and the surfaces turn mahogany. Scatter with scallions and serve straight away with steamed rice.","Crisp and serve","ah-DOH-boh",[522,526,530],{"note":523,"swap":524,"original":525},"Filipino cane and coconut vinegars are softer and slightly sweet. Apple cider vinegar works too, though it pushes the dish towards a fruitier flavour.","Rice vinegar, or distilled white vinegar diluted with a third water","Cane vinegar",{"note":527,"swap":528,"original":529},"Shoulder needs a little longer to turn tender and yields less fat, so add a spoonful of oil when you brown it.","Pork shoulder in large cubes, or all chicken","Pork belly",{"note":531,"swap":532,"original":533},"Salt-only adobo is the older style — pale, sharper and arguably more traditional. Start with two teaspoons and adjust at the end.","Tamari for a gluten-free version, or plain salt for adobong puti","Soy sauce","filipino-adobo","Filipino Adobo (Soy-Vinegar Braised Chicken and Pork)","Filipino Adobo","Adobong manok at baboy","philippines",15,60,"easy",[543],"main",[545],"dairy-free",[452,457,470,464,477],[548,551,553,555],{"alt":549,"src":550},"Dark glossy Filipino adobo of chicken thighs and pork belly with bay leaves and peppercorns beside steamed rice","\u002Fimages\u002Frecipes\u002Ffilipino-adobo\u002Fhero.jpg",{"alt":549,"src":552},"\u002Fimages\u002Frecipes\u002Ffilipino-adobo\u002Fhero-16x9.jpg",{"alt":549,"src":554},"\u002Fimages\u002Frecipes\u002Ffilipino-adobo\u002Fhero-4x3.jpg",{"alt":549,"src":556},"\u002Fimages\u002Frecipes\u002Ffilipino-adobo\u002Fhero-1x1.jpg",[558,559,560,561,562,538,563],"adobo","filipino adobo","soy vinegar braise","pork belly","chicken thighs","braised","2026-08-20","dishroute-kitchen","Chicken thighs and pork belly braised in cane vinegar, soy sauce, garlic, bay and cracked peppercorns until the sauce turns dark and glossy. The Philippines in one pot.",{"en":568},"\u002Frecipe\u002Ffilipino-adobo",{"items":570,"total":476,"page":432,"limit":847,"hasMore":848},[571,604,614,647,678,706,734,763,791,821],{"slug":572,"title":573,"shortTitle":574,"nativeName":575,"countrySlug":538,"region":576,"baseServings":481,"prepMinutes":577,"cookMinutes":578,"restMinutes":579,"difficulty":580,"course":581,"diet":582,"mainIngredients":583,"images":587,"keywords":597,"publishedAt":564,"updatedAt":564,"authorSlug":565},"chicken-inasal","Chicken Inasal (Bacolod Charcoal-Grilled Annatto Chicken)","Chicken Inasal","Inasal na manok","Negros Occidental",25,35,300,"medium",[543],[545],[452,584,585,464,586,477],"lemongrass","ginger","achiote",[588,591,593,595],{"alt":589,"src":590},"Charcoal-grilled chicken inasal quarters with orange annatto-lacquered skin beside garlic rice and a vinegar dip","\u002Fimages\u002Frecipes\u002Fchicken-inasal\u002Fhero.jpg",{"alt":589,"src":592},"\u002Fimages\u002Frecipes\u002Fchicken-inasal\u002Fhero-16x9.jpg",{"alt":589,"src":594},"\u002Fimages\u002Frecipes\u002Fchicken-inasal\u002Fhero-4x3.jpg",{"alt":589,"src":596},"\u002Fimages\u002Frecipes\u002Fchicken-inasal\u002Fhero-1x1.jpg",[598,599,600,601,602,603,538],"chicken inasal","bacolod","grilled chicken","annatto","calamansi","filipino barbecue",{"slug":534,"title":535,"shortTitle":536,"nativeName":537,"countrySlug":538,"baseServings":481,"prepMinutes":539,"cookMinutes":540,"difficulty":541,"course":605,"diet":606,"mainIngredients":607,"images":608,"keywords":613,"publishedAt":564,"updatedAt":564,"authorSlug":565},[543],[545],[452,457,470,464,477],[609,610,611,612],{"alt":549,"src":550},{"alt":549,"src":552},{"alt":549,"src":554},{"alt":549,"src":556},[558,559,560,561,562,538,563],{"slug":615,"title":616,"shortTitle":617,"nativeName":618,"countrySlug":538,"baseServings":481,"prepMinutes":619,"cookMinutes":619,"restMinutes":463,"difficulty":541,"course":620,"diet":622,"mainIngredients":626,"images":630,"keywords":640,"publishedAt":564,"updatedAt":564,"authorSlug":565},"halo-halo","Halo-Halo (Filipino Shaved Ice with Beans and Flan)","Halo-Halo","Halo-halo",30,[621],"dessert",[623,624,625],"vegetarian","gluten-free","nut-free",[627,628,629],"condensed-milk","eggs","yam",[631,634,636,638],{"alt":632,"src":633},"Tall glass of Filipino halo-halo with shaved ice, purple ube jam, leche flan cube and layers of sweet beans and jelly","\u002Fimages\u002Frecipes\u002Fhalo-halo\u002Fhero.jpg",{"alt":632,"src":635},"\u002Fimages\u002Frecipes\u002Fhalo-halo\u002Fhero-16x9.jpg",{"alt":632,"src":637},"\u002Fimages\u002Frecipes\u002Fhalo-halo\u002Fhero-4x3.jpg",{"alt":632,"src":639},"\u002Fimages\u002Frecipes\u002Fhalo-halo\u002Fhero-1x1.jpg",[615,641,642,643,644,645,646],"filipino dessert","shaved ice","ube halaya","leche flan","nata de coco","evaporated milk",{"slug":648,"title":649,"shortTitle":650,"nativeName":651,"countrySlug":538,"region":652,"baseServings":431,"prepMinutes":653,"cookMinutes":654,"difficulty":655,"course":656,"diet":657,"mainIngredients":658,"images":664,"keywords":674,"publishedAt":564,"updatedAt":564,"authorSlug":565},"kare-kare","Kare-Kare (Filipino Oxtail Peanut Stew)","Kare-Kare","Kare-kare","Pampanga",40,210,"hard",[543],[545,624],[659,660,661,662,663,586],"oxtail","tripe","peanuts","eggplant","green-beans",[665,668,670,672],{"alt":666,"src":667},"Kare-kare in an earthenware pot: oxtail in thick orange peanut sauce topped with eggplant, long beans and bok choy","\u002Fimages\u002Frecipes\u002Fkare-kare\u002Fhero.jpg",{"alt":666,"src":669},"\u002Fimages\u002Frecipes\u002Fkare-kare\u002Fhero-16x9.jpg",{"alt":666,"src":671},"\u002Fimages\u002Frecipes\u002Fkare-kare\u002Fhero-1x1.jpg",{"alt":666,"src":673},"\u002Fimages\u002Frecipes\u002Fkare-kare\u002Fhero-4x3.jpg",[648,675,659,676,601,677,538],"peanut stew","bagoong","filipino fiesta food",{"slug":679,"title":680,"shortTitle":681,"nativeName":681,"countrySlug":538,"region":682,"baseServings":431,"prepMinutes":539,"cookMinutes":683,"difficulty":580,"course":684,"diet":686,"mainIngredients":687,"images":691,"keywords":701,"publishedAt":564,"updatedAt":564,"authorSlug":565},"laing","Laing (Bicol Taro Leaves in Coconut Milk)","Laing","Bicol",55,[685],"side",[545,624],[688,689,690,585,457],"taro","coconut-milk","shrimp-paste",[692,695,697,699],{"alt":693,"src":694},"Dark laing of collapsed taro leaves in coconut milk with whole green chiles and coconut oil pooling on the surface","\u002Fimages\u002Frecipes\u002Flaing\u002Fhero.jpg",{"alt":693,"src":696},"\u002Fimages\u002Frecipes\u002Flaing\u002Fhero-16x9.jpg",{"alt":693,"src":698},"\u002Fimages\u002Frecipes\u002Flaing\u002Fhero-1x1.jpg",{"alt":693,"src":700},"\u002Fimages\u002Frecipes\u002Flaing\u002Fhero-4x3.jpg",[679,702,703,704,705,676,538],"taro leaves","coconut milk","bicol","gata",{"slug":707,"title":708,"shortTitle":709,"nativeName":710,"countrySlug":538,"baseServings":481,"prepMinutes":711,"cookMinutes":712,"restMinutes":713,"difficulty":580,"course":714,"diet":715,"mainIngredients":716,"images":717,"keywords":727,"publishedAt":564,"updatedAt":564,"authorSlug":565},"lechon-kawali","Lechon Kawali (Filipino Crispy Fried Pork Belly)","Lechon Kawali","Lechon kawali",20,75,480,[543],[545,624],[457,482,477,464,486],[718,721,723,725],{"alt":719,"src":720},"Chopped lechon kawali with blistered golden pork crackling and juicy fat, beside a saucer of garlic vinegar dip","\u002Fimages\u002Frecipes\u002Flechon-kawali\u002Fhero.jpg",{"alt":719,"src":722},"\u002Fimages\u002Frecipes\u002Flechon-kawali\u002Fhero-16x9.jpg",{"alt":719,"src":724},"\u002Fimages\u002Frecipes\u002Flechon-kawali\u002Fhero-1x1.jpg",{"alt":719,"src":726},"\u002Fimages\u002Frecipes\u002Flechon-kawali\u002Fhero-4x3.jpg",[728,729,730,731,732,733,538],"lechon kawali","crispy pork belly","pork crackling","filipino pork","deep fried","spiced vinegar",{"slug":735,"title":736,"shortTitle":737,"nativeName":738,"countrySlug":538,"baseServings":431,"prepMinutes":711,"cookMinutes":711,"difficulty":541,"course":739,"diet":740,"mainIngredients":741,"images":746,"keywords":756,"publishedAt":564,"updatedAt":564,"authorSlug":565},"pancit-bihon","Pancit Bihon (Filipino Stir-Fried Rice Noodles)","Pancit Bihon","Pancit bihon guisado",[543],[545],[742,452,743,744,745,470],"rice-noodles","shrimp","cabbage","carrot",[747,750,752,754],{"alt":748,"src":749},"Platter of pancit bihon rice noodles with shrimp, chicken strips, carrot matchsticks and cabbage, calamansi wedges alongside","\u002Fimages\u002Frecipes\u002Fpancit-bihon\u002Fhero.jpg",{"alt":748,"src":751},"\u002Fimages\u002Frecipes\u002Fpancit-bihon\u002Fhero-16x9.jpg",{"alt":748,"src":753},"\u002Fimages\u002Frecipes\u002Fpancit-bihon\u002Fhero-1x1.jpg",{"alt":748,"src":755},"\u002Fimages\u002Frecipes\u002Fpancit-bihon\u002Fhero-4x3.jpg",[757,758,759,760,761,762,538],"pancit","pancit bihon","rice noodles","filipino noodles","birthday noodles","stir fry",{"slug":764,"title":765,"shortTitle":766,"nativeName":767,"countrySlug":538,"baseServings":481,"prepMinutes":711,"cookMinutes":768,"difficulty":541,"course":769,"diet":771,"mainIngredients":772,"images":776,"keywords":786,"publishedAt":564,"updatedAt":564,"authorSlug":565},"sinigang","Sinigang na Baboy (Sour Tamarind Pork Soup)","Sinigang na Baboy","Sinigang na baboy",85,[770,543],"soup",[545,624],[457,773,774,662,775],"tamarind","daikon","okra",[777,780,782,784],{"alt":778,"src":779},"Steaming bowl of sinigang na baboy with pork belly, daikon, okra and water spinach in clear sour tamarind broth","\u002Fimages\u002Frecipes\u002Fsinigang\u002Fhero.jpg",{"alt":778,"src":781},"\u002Fimages\u002Frecipes\u002Fsinigang\u002Fhero-16x9.jpg",{"alt":778,"src":783},"\u002Fimages\u002Frecipes\u002Fsinigang\u002Fhero-1x1.jpg",{"alt":778,"src":785},"\u002Fimages\u002Frecipes\u002Fsinigang\u002Fhero-4x3.jpg",[764,787,788,561,789,538,790],"tamarind soup","sour soup","filipino soup","kangkong",{"slug":792,"title":793,"shortTitle":794,"nativeName":795,"countrySlug":538,"region":652,"baseServings":481,"prepMinutes":619,"cookMinutes":796,"difficulty":655,"course":797,"diet":800,"mainIngredients":801,"images":806,"keywords":816,"publishedAt":564,"updatedAt":564,"authorSlug":565},"sisig","Sisig (Sizzling Chopped Pork from Pampanga)","Sisig","Sisig kapampangan",105,[798,799],"appetizer","street-food",[545],[457,802,803,804,805],"chicken-liver","onion","lime","thai-chili",[807,810,812,814],{"alt":808,"src":809},"Sizzling cast iron plate of chopped pork sisig with red onion, chopped chiles, calamansi halves and a raw egg on top","\u002Fimages\u002Frecipes\u002Fsisig\u002Fhero.jpg",{"alt":808,"src":811},"\u002Fimages\u002Frecipes\u002Fsisig\u002Fhero-16x9.jpg",{"alt":808,"src":813},"\u002Fimages\u002Frecipes\u002Fsisig\u002Fhero-1x1.jpg",{"alt":808,"src":815},"\u002Fimages\u002Frecipes\u002Fsisig\u002Fhero-4x3.jpg",[792,817,818,819,820,602,538],"pampanga","sizzling pork","chopped pork","filipino bar food",{"slug":822,"title":823,"shortTitle":824,"nativeName":824,"countrySlug":538,"baseServings":481,"prepMinutes":577,"cookMinutes":577,"restMinutes":713,"difficulty":541,"course":825,"diet":827,"mainIngredients":828,"images":831,"keywords":841,"publishedAt":564,"updatedAt":564,"authorSlug":565},"tapsilog","Tapsilog (Cured Beef Tapa with Garlic Rice and Egg)","Tapsilog",[826,543],"breakfast",[545],[829,830,628,477,470],"beef-brisket","rice",[832,835,837,839],{"alt":833,"src":834},"Tapsilog plate with caramelised beef tapa, garlic fried rice topped with garlic chips and a sunny side up egg","\u002Fimages\u002Frecipes\u002Ftapsilog\u002Fhero.jpg",{"alt":833,"src":836},"\u002Fimages\u002Frecipes\u002Ftapsilog\u002Fhero-16x9.jpg",{"alt":833,"src":838},"\u002Fimages\u002Frecipes\u002Ftapsilog\u002Fhero-1x1.jpg",{"alt":833,"src":840},"\u002Fimages\u002Frecipes\u002Ftapsilog\u002Fhero-4x3.jpg",[822,842,843,844,845,846,538],"beef tapa","sinangag","garlic rice","filipino breakfast","silog",24,false,1788563772175]