30+ Delicious Easter Filipino Recipes for the Whole Family

Easter is a time for celebration, family gatherings, and, of course, delicious food! For Filipino families, the Easter holiday is not only about honoring traditions and religious observances but also about sharing sumptuous meals that reflect the rich flavors of Filipino cuisine.

Whether you’re planning an intimate family gathering or hosting a large celebration, Filipino dishes are the perfect way to bring people together and create unforgettable memories.

From hearty main courses to delightful desserts, these 30+ Easter Filipino recipes will help you elevate your holiday feast with dishes that are as delicious as they are meaningful.

In this collection, you’ll find a variety of traditional and modern Filipino recipes that will complement any Easter spread. Expect to see everything from flavorful meats like Lechon Kawali and Beef Caldereta to mouthwatering treats like Turon and Bibingka.

These recipes are not only perfect for Easter but also make for great additions to your family’s holiday table for years to come. Let’s get cooking and make this Easter extra special with these Filipino favorites!

30+ Delicious Easter Filipino Recipes for the Whole Family

Filipino cuisine has a wonderful way of combining bold flavors, fresh ingredients, and rich traditions, making it the ideal choice for any holiday celebration.

These 30+ Easter Filipino recipes are designed to offer a delicious variety that will cater to all tastes, whether you’re looking for savory dishes, sweet treats, or everything in between.

From hearty main courses to delectable desserts, these recipes are sure to impress your guests and fill your home with the warmth and comfort that only Filipino food can bring.

So, gather your loved ones, cook up a feast, and celebrate Easter the Filipino way!

Filipino Leche Flan (Caramel Custard)

Leche Flan is a beloved Filipino dessert that’s rich, smooth, and creamy. It’s often served during special occasions, including Easter, as a treat to round out the meal. This custard is made from eggs, condensed milk, and caramelized sugar, creating a luscious, silky texture that melts in your mouth. Whether it’s enjoyed on its own or as part of a larger feast, Leche Flan is a showstopper that both kids and adults will appreciate.

Ingredients:

• 1 can (370g) condensed milk
• 1 can (370ml) evaporated milk
• 10 egg yolks
• 1 tsp vanilla extract
• 1 cup sugar (for caramel)
• Water

Instructions:

1. Prepare the caramel: In a small pan, melt sugar over low heat until it turns into a golden amber color. Carefully pour the caramel into a round mold (pan) and tilt it to coat the bottom evenly. Set aside.
2. Prepare the custard: In a large bowl, combine condensed milk, evaporated milk, and vanilla extract. Beat in egg yolks until smooth.
3. Strain the custard: To ensure a smooth, lump-free texture, strain the custard mixture into the prepared mold with the caramel.
4. Steam the flan: Cover the mold with aluminum foil and place it in a steamer or a pot with a lid. Steam on low heat for 40-50 minutes, or until the flan sets (a toothpick inserted should come out clean).
5. Cool and serve: Allow the Leche Flan to cool before refrigerating for at least 2 hours. Once chilled, run a knife around the edges and invert onto a plate.

Filipino Leche Flan is a timeless dessert that adds elegance and sweetness to any Easter celebration. With its velvety texture and caramelized sweetness, it captures the essence of Filipino home cooking and hospitality. Whether you serve it at the end of a traditional Filipino feast or as a sweet afternoon snack, this dish will undoubtedly leave a lasting impression on your guests.

Filipino Pancit Malabon

Pancit Malabon is a flavorful noodle dish from the Philippines, often served during festive occasions like Easter. It is distinct for its thick rice noodles and savory, rich sauce made from shrimp, fish sauce, and annatto oil. Topped with boiled eggs, shrimp, and pork, Pancit Malabon is a hearty, colorful dish that perfectly captures the vibrant flavors of Filipino cuisine.

Ingredients:

• 1 pack (400g) Pancit Malabon noodles (or thick rice noodles)
• 1 tbsp annatto powder or oil
• 1/2 cup shrimp paste (bagoong)
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb pork belly, sliced into small pieces
• 4 hard-boiled eggs, sliced
• 1 cup fish stock or water
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tbsp vegetable oil
• 2 tbsp garlic, minced
• 1 onion, chopped
• 1/2 cup toasted rice flour (or ground toasted rice)
• Lemon wedges, for garnish

Instructions:

1. Prepare the noodles: Cook the Pancit Malabon noodles according to package directions. Drain and set aside.
2. Make the sauce: In a large pan, heat oil and sauté garlic and onion until fragrant. Add the shrimp paste and cook for another 2-3 minutes. Add the shrimp, pork belly, fish stock, soy sauce, and oyster sauce. Let simmer until the shrimp turns pink and the pork is tender.
3. Combine noodles and sauce: Add the cooked noodles to the sauce mixture. Stir to coat evenly, adding the annatto oil or powder to give the dish its signature color. Gradually mix in the toasted rice flour to thicken the sauce.
4. Garnish and serve: Transfer the Pancit Malabon to a serving platter, then top with hard-boiled eggs, shrimp, and a sprinkle of fried garlic. Serve with lemon wedges on the side for an added burst of freshness.

Pancit Malabon is a delightful, savory dish perfect for Easter celebrations. Its rich, umami-packed sauce and the vibrant combination of seafood and pork make it a filling and flavorful centerpiece for any festive meal. The dish brings together the best of Filipino culinary tradition, offering both comfort and indulgence. Its vibrant presentation and delicious taste make it a guaranteed crowd-pleaser.

Filipino Bibingka (Rice Cake)

Bibingka is a traditional Filipino rice cake often made during Christmas and Easter. This soft, fluffy cake has a slightly smoky flavor due to its method of baking in banana leaves, giving it a unique depth of taste. Topped with salted egg, cheese, and grated coconut, Bibingka is a perfect balance of sweet and savory, making it an ideal treat for Easter brunch or dessert.

Ingredients:

• 1 cup rice flour
• 1 cup all-purpose flour
• 1 cup sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 cup coconut milk
• 1/2 cup milk
• 2 large eggs
• 1/4 cup melted butter
• 1/4 cup shredded cheese (optional)
• 1/2 cup grated coconut (for topping)
• 2 salted eggs, sliced
• 4-6 banana leaves (for lining the pan)
• 1/2 cup water (for steaming)

Instructions:

1. Prepare the banana leaves: Soften the banana leaves by briefly passing them over a flame. Line the bottom and sides of a round cake pan with the leaves.
2. Make the batter: In a large bowl, whisk together rice flour, all-purpose flour, sugar, baking powder, and salt. Add the coconut milk, regular milk, eggs, and melted butter. Mix until smooth.
3. Bake the bibingka: Pour the batter into the prepared cake pan. Place the pan over a pot of simmering water (double boiler method) or bake in a preheated oven at 350°F (175°C) for 20-25 minutes.
4. Add toppings: After baking, top with sliced salted eggs, shredded cheese, and grated coconut. Return to the heat for another 5 minutes to melt the cheese and warm the toppings.
5. Serve: Let the Bibingka cool slightly before serving.

Bibingka is a comforting, nostalgic treat that’s perfect for Easter gatherings. Its fluffy texture combined with the savory and sweet toppings makes it a delightful addition to any meal. Whether you’re enjoying it with family for Easter brunch or as a sweet snack, this traditional Filipino rice cake will transport you to the heart of Filipino cuisine with every bite. The balance of flavors and the rich history behind this dish make it an enduring favorite in Filipino households.

Filipino Pork Adobo

Pork Adobo is a quintessential Filipino dish that is a must-have during Easter celebrations. This savory, slightly tangy, and aromatic dish is made by braising pork in a mixture of soy sauce, vinegar, garlic, and bay leaves. The balance of flavors from the vinegar and soy sauce meld perfectly with the richness of the pork, making it a comforting and crowd-pleasing dish. Adobo is versatile and can be served with rice, making it a complete meal that will satisfy every guest.

Ingredients:

• 2 lbs pork belly or shoulder, cut into cubes
• 1/2 cup soy sauce
• 1/2 cup white vinegar
• 6 cloves garlic, minced
• 2 bay leaves
• 1/4 tsp peppercorns
• 1 tsp sugar (optional)
• 1 tbsp vegetable oil
• 1/2 cup water

Instructions:

1. Marinate the pork: In a bowl, combine the soy sauce, vinegar, minced garlic, bay leaves, and peppercorns. Add the pork cubes and marinate for at least 30 minutes to absorb the flavors.
2. Cook the pork: Heat oil in a large pan over medium heat. Add the marinated pork and cook, stirring occasionally, until the pork is browned on all sides.
3. Simmer: Add the water and sugar (if using) to the pan, and bring to a boil. Lower the heat and let the pork simmer for 45-60 minutes, or until tender and the sauce has reduced to a thick, flavorful glaze.
4. Serve: Once the pork is tender and the sauce has thickened, remove from heat and serve with steamed rice.

Pork Adobo is one of the most iconic Filipino dishes, and it’s a perfect addition to an Easter feast. The delicious combination of soy sauce, vinegar, and spices makes this dish both savory and tangy, with the pork becoming tender and flavorful after simmering. It’s a dish that captures the essence of Filipino home cooking—simple, hearty, and full of flavor. Serve it with rice, and you have a satisfying meal that will delight all your guests at the Easter table.

Filipino Baked Scallops

Baked Scallops (or Scallops Baked in Butter and Cheese) are a popular seafood dish in the Philippines, often served during special occasions like Easter. The tender, juicy scallops are topped with a rich mixture of butter, garlic, cheese, and breadcrumbs, then baked to perfection. The combination of seafood and indulgent toppings creates a delicious balance of flavors that will surely impress your guests.

Ingredients:

• 1 lb fresh scallops, cleaned and shells discarded
• 1/4 cup butter, melted
• 1/4 cup grated Parmesan cheese
• 1/4 cup mayonnaise
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs
• 1/4 cup grated cheddar cheese
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the scallops: Preheat the oven to 375°F (190°C). Arrange the scallops on a baking tray lined with parchment paper.
2. Make the topping: In a bowl, combine the melted butter, grated Parmesan cheese, mayonnaise, and minced garlic. Mix until smooth.
3. Assemble the dish: Spoon the mixture generously over each scallop. Sprinkle breadcrumbs and grated cheddar cheese over the top of each one for a crispy, cheesy finish.
4. Bake: Bake the scallops in the preheated oven for 12-15 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown.
5. Garnish and serve: Remove from the oven, garnish with chopped fresh parsley, and serve immediately.

Filipino Baked Scallops are an irresistible appetizer or main dish that brings the flavors of the sea to your Easter table. The buttery, cheesy topping enhances the natural sweetness of the scallops, making it an elegant and savory treat. Whether served as a starter or a side dish, these baked scallops will add a touch of luxury to your Easter celebration. Their crispy, creamy texture and delightful flavors make them a perfect choice for any seafood lover.

Filipino Puto (Steamed Rice Cakes)

Puto is a classic Filipino steamed rice cake that is light, fluffy, and subtly sweet. Often served as a snack or dessert during celebrations, including Easter, these little treats are made with rice flour, sugar, and coconut milk. They can be topped with cheese or salted eggs for extra flavor and texture. Puto is perfect for Easter brunch, as it is both simple to make and easy to enjoy in bite-sized portions.

Ingredients:

• 2 cups rice flour
• 1 cup sugar
• 1 tsp baking powder
• 1/2 cup coconut milk
• 1/2 cup water
• 2 large eggs
• 1 tsp vanilla extract
• Pinch of salt
• Cheese slices or salted egg (optional, for topping)

Instructions:

1. Prepare the batter: In a bowl, combine the rice flour, sugar, baking powder, and salt. Add the coconut milk, water, eggs, and vanilla extract, and mix until smooth and well combined.
2. Prepare the steamer: Bring water to a boil in a steamer. Lightly grease your puto molds or small cupcake liners.
3. Steam the puto: Pour the batter into the molds, filling each about 3/4 full. If using, place a slice of cheese or salted egg on top of each.
4. Steam until cooked: Steam the puto over medium heat for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
5. Serve: Let the Puto cool slightly before serving. They can be enjoyed warm or at room temperature.

Puto is a simple yet delightful Filipino dish that brings a touch of sweetness to any Easter meal. Its soft, airy texture and subtle coconut flavor make it a perfect complement to heavier dishes. Whether served as a snack, dessert, or side dish, Puto will add a delightful and festive touch to your Easter celebration. With the option to top with cheese or salted eggs, it’s a versatile treat that can be enjoyed by all.

Filipino Leche Flan

Leche Flan is a beloved Filipino dessert that is rich, creamy, and smooth with a beautiful caramelized sugar top. This decadent treat is often served during special occasions such as Easter. Made with eggs, sweetened condensed milk, and evaporated milk, Leche Flan is a perfect way to end any festive meal. Its silky texture and indulgent flavor make it an absolute favorite among Filipinos and anyone with a sweet tooth.

Ingredients:

• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 8 large egg yolks
• 1 tsp vanilla extract
• 1/2 cup sugar (for caramel)
• Water (for steaming)

Instructions:

1. Prepare the caramel: In a saucepan, melt the sugar over medium heat until it turns golden brown. Carefully pour the caramel into a round flan mold, swirling the mold to coat the bottom evenly. Set aside to cool and harden.
2. Make the flan mixture: In a bowl, whisk together the egg yolks, sweetened condensed milk, evaporated milk, and vanilla extract until smooth and well combined.
3. Strain the mixture: To ensure a smooth texture, strain the mixture through a fine sieve into the prepared flan mold, discarding any solids.
4. Steam the flan: Fill a large steamer with water and bring it to a simmer. Place the flan mold in the steamer, cover, and steam for 45-60 minutes, or until the flan is set (a toothpick inserted should come out clean).
5. Cool and serve: Allow the Leche Flan to cool to room temperature, then refrigerate for at least 2 hours. To serve, run a knife around the edges of the mold, invert it onto a plate, and let the caramel drizzle over the top.

Leche Flan is a classic Filipino dessert that’s guaranteed to steal the spotlight at any Easter gathering. Its velvety texture and rich flavor make it the ultimate indulgence. The sweet caramelized topping adds the perfect contrast to the smooth custard, creating a heavenly bite every time. Whether served as the grand finale to your Easter meal or as a sweet snack, this dessert will leave your guests coming back for more.

Filipino Kare-Kare (Oxtail Stew)

Kare-Kare is a traditional Filipino stew made with oxtail, tripes, and a variety of vegetables, all simmered in a rich, creamy peanut sauce. This dish is often served during holidays like Easter and is a crowd favorite. The savory combination of tender meat, vegetables, and peanut sauce creates a comforting and hearty meal. It’s typically served with bagoong (fermented shrimp paste) on the side, which adds a salty contrast to the dish’s rich, earthy flavors.

Ingredients:

• 2 lbs oxtail, cut into pieces
• 1/2 lb tripes (optional), cut into pieces
• 1 large eggplant, sliced
• 1 bunch bok choy or pechay, chopped
• 1/2 lb string beans, cut into 2-inch pieces
• 1/4 cup peanut butter
• 1/4 cup rice flour or cornstarch
• 1 onion, chopped
• 5 cloves garlic, minced
• 2 tbsp fish sauce
• 6 cups beef broth
• 2 tbsp vegetable oil
• Bagoong (fermented shrimp paste) for serving

Instructions:

1. Prepare the meat: In a large pot, bring the beef broth to a boil. Add the oxtail and tripes, and simmer for 1-2 hours or until the meat is tender. Skim off any scum that rises to the top.
2. Make the peanut sauce: In a separate pan, heat vegetable oil over medium heat. Sauté the garlic and onion until fragrant. Add the peanut butter and rice flour or cornstarch, and cook for 1-2 minutes. Slowly add some of the beef broth from the simmering oxtail to thin out the peanut butter mixture.
3. Combine and cook: Once the meat is tender, add the peanut sauce to the pot with the oxtail and tripes. Stir to combine and let it simmer for another 10 minutes.
4. Add the vegetables: Add the eggplant, string beans, and bok choy to the pot, and cook for an additional 5-10 minutes or until the vegetables are tender.
5. Serve: Transfer the Kare-Kare to a serving platter and serve with bagoong on the side.

Kare-Kare is a true Filipino comfort food, perfect for any festive occasion like Easter. The creamy peanut sauce paired with tender meat and fresh vegetables creates a satisfying and flavorful dish. The optional addition of bagoong provides a salty kick that elevates the overall taste. With its rich flavors and diverse textures, Kare-Kare will surely be a crowd-pleaser at your Easter feast, bringing an authentic Filipino taste to your celebration.

Filipino Pan de Sal

Pan de Sal is a soft, slightly sweet bread roll that is a staple in Filipino households, especially during breakfast or as a snack. With its warm, golden-brown crust and fluffy interior, Pan de Sal is a beloved treat that pairs perfectly with coffee or hot chocolate. It is an excellent addition to any Easter brunch spread, offering a delicious option for guests to enjoy with cheese, jams, or savory fillings.

Ingredients:

• 4 cups all-purpose flour
• 1/4 cup sugar
• 1 tsp salt
• 1 tbsp active dry yeast
• 1 cup warm water
• 1/2 cup warm milk
• 2 tbsp vegetable oil
• 1 egg, beaten
• 1/2 cup breadcrumbs (for rolling)

Instructions:

1. Prepare the dough: In a bowl, combine warm water, warm milk, sugar, and yeast. Stir and let it sit for about 5 minutes until the yeast is activated and frothy.
2. Mix the dough: In a large mixing bowl, combine the flour and salt. Add the yeast mixture, beaten egg, and vegetable oil. Stir until a dough forms. Knead for 10-12 minutes until smooth and elastic.
3. First rise: Place the dough in a greased bowl and cover with a damp cloth. Let it rise in a warm place for 1-2 hours, or until doubled in size.
4. Shape the bread: Punch down the dough and divide it into small portions. Shape each portion into small rolls and roll them in breadcrumbs.
5. Second rise: Arrange the rolls on a baking tray lined with parchment paper. Cover and let them rise for another 30 minutes.
6. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 15-20 minutes, or until golden brown.
7. Serve: Let the Pan de Sal cool slightly before serving.

Pan de Sal is a Filipino classic that adds warmth and flavor to any Easter meal. Its soft texture and slightly sweet flavor make it the perfect accompaniment to both savory and sweet dishes. Whether enjoyed with a cup of coffee or filled with cheese or meats, Pan de Sal will undoubtedly be a hit at your Easter gathering. This humble bread can be a comforting treat for your guests and a nostalgic favorite for Filipinos all over the world.

Filipino Bibingka (Rice Cake)

Bibingka is a traditional Filipino rice cake, often enjoyed during holidays and festive occasions like Easter. This cake is made with rice flour, coconut milk, and sugar, resulting in a soft, moist, and slightly sweet treat with a distinct flavor. The traditional way of cooking Bibingka is using banana leaves, which infuse the cake with a subtle aroma. Topped with salted egg and grated coconut, Bibingka is a delicious, comforting dessert that’s perfect for Easter gatherings.

Ingredients:

• 2 cups rice flour
• 1 cup sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup coconut milk
• 1/4 cup water
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 2-3 salted eggs, sliced
• 1/2 cup grated coconut
• 4-5 banana leaves (for lining the baking pan)

Instructions:

1. Prepare the banana leaves: Soften the banana leaves by briefly passing them over an open flame or dipping them in hot water. Line a round baking pan with the leaves, trimming the edges to fit.
2. Mix the ingredients: In a large mixing bowl, combine the rice flour, sugar, baking powder, and salt. In a separate bowl, whisk together the coconut milk, water, eggs, and melted butter until smooth.
3. Combine the wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, stirring until well combined and the batter is smooth.
4. Bake the Bibingka: Preheat the oven to 350°F (175°C). Pour the batter into the prepared pan, smoothing the top. Arrange the sliced salted eggs on top of the batter.
5. Bake for 30-40 minutes: Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Halfway through the baking time, you can brush the top of the bibingka with more melted butter for extra flavor.
6. Serve: Once done, remove from the oven and let cool slightly. Sprinkle with grated coconut before serving.

Bibingka is an iconic Filipino dessert that holds a special place in many holiday celebrations, especially during Easter. Its combination of rich coconut flavor, soft texture, and savory-sweet topping of salted eggs and grated coconut makes it an unforgettable treat. Whether enjoyed as a snack or dessert, Bibingka brings a taste of the Philippines to your Easter table and is sure to delight your guests with its warm, comforting flavors.

Filipino Pancit Malabon (Noodle Dish)

Pancit Malabon is a popular Filipino noodle dish that is rich, flavorful, and typically served during special occasions like Easter. Known for its thick rice noodles and a savory shrimp and seafood-based sauce, Pancit Malabon stands out with its bold flavors and vibrant orange color. Topped with hard-boiled eggs, shrimp, and chicharrón (crispy pork skin), this dish is hearty, satisfying, and a must-have for your Easter feast.

Ingredients:

• 1 lb Pancit Malabon noodles (thick rice noodles)
• 2 tbsp vegetable oil
• 1 onion, chopped
• 5 cloves garlic, minced
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb squid, sliced (optional)
• 1/2 cup fish sauce
• 2 tbsp shrimp paste (bagoong)
• 1/4 cup annatto oil (for color)
• 3 cups seafood broth or chicken broth
• 2 tbsp cornstarch (dissolved in 1/4 cup water)
• 2 hard-boiled eggs, sliced
• 1/4 cup chicharrón (crispy pork skin), crushed
• 1/4 cup chopped green onions

Instructions:

1. Cook the noodles: In a large pot, bring water to a boil and cook the Pancit Malabon noodles according to package instructions. Drain and set aside.
2. Prepare the sauce: In a large pan, heat vegetable oil over medium heat. Sauté the garlic and onion until fragrant. Add the shrimp and squid (if using) and cook until they turn pink. Add the fish sauce, shrimp paste, and annatto oil. Stir to combine.
3. Thicken the sauce: Pour in the seafood broth and bring to a simmer. Slowly add the cornstarch mixture to thicken the sauce, stirring constantly until the sauce is smooth and thickened.
4. Combine noodles and sauce: Add the cooked noodles to the sauce, tossing gently to coat the noodles evenly with the sauce.
5. Serve: Transfer the noodles to a serving platter and top with sliced hard-boiled eggs, crushed chicharrón, and chopped green onions. Serve immediately.

Pancit Malabon is a dish that is both visually stunning and full of bold, savory flavors. Its rich seafood sauce, complemented by shrimp, squid, and crispy pork skin, offers a delightful combination of textures and tastes. Perfect for Easter celebrations, this noodle dish is a true Filipino classic that will impress your guests with its vibrant color and satisfying flavors. It’s a dish that celebrates the richness of Filipino cuisine and is sure to be a highlight of your holiday spread.

Filipino Ube Halaya (Purple Yam Jam)

Ube Halaya is a Filipino dessert made from boiled purple yam, sugar, and coconut milk. This creamy, sweet treat is often served as a dessert, snack, or used as a topping for other desserts like halo-halo. Ube Halaya is a vibrant, naturally purple treat that captures the essence of Filipino flavor, with its smooth texture and subtle sweetness. Perfect for Easter, this dessert adds a beautiful pop of color to your table and is a favorite among both children and adults.

Ingredients:

• 2 lbs ube (purple yam), peeled and boiled
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1/2 cup coconut milk
• 1/4 cup sugar (adjust to taste)
• 2 tbsp butter
• 1/4 tsp vanilla extract

Instructions:

1. Prepare the ube: Boil the ube until tender, then drain and mash it until smooth. Set aside.
2. Cook the ube mixture: In a large pan, melt butter over medium heat. Add the mashed ube, sweetened condensed milk, evaporated milk, coconut milk, and sugar. Stir continuously to combine.
3. Simmer: Cook the mixture over low heat, stirring constantly to prevent it from sticking. Continue to cook for 20-30 minutes, or until the mixture thickens to a jam-like consistency.
4. Finish: Stir in the vanilla extract, then transfer the Ube Halaya to a serving dish or individual jars. Allow it to cool to room temperature before refrigerating.
5. Serve: Ube Halaya can be served as is, or used as a topping for other desserts like ice cream or halo-halo.

Ube Halaya is a stunning Filipino dessert with its deep purple color and rich, creamy texture. It’s the perfect treat for Easter, offering a balance of sweetness and smoothness that delights the senses. Whether enjoyed on its own or as a topping for other desserts, Ube Halaya is a versatile and beloved Filipino delicacy that will be a hit at any celebration. Its vibrant color and delicious flavor make it an unforgettable addition to your holiday table.

Filipino Lechon Kawali (Crispy Pork Belly)

Lechon Kawali is a Filipino favorite, offering crispy, golden-brown pork belly that’s tender on the inside. This dish is typically served as a main course during festive occasions like Easter. The pork belly is boiled until tender, then deep-fried to achieve that irresistible crunch. Paired with a vinegar-based dipping sauce, Lechon Kawali is an indulgent treat that is guaranteed to be a crowd-pleaser during Easter celebrations.

Ingredients:

• 2 lbs pork belly, cut into large chunks
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 tbsp salt
• 1 tbsp peppercorns
• 1 tsp sugar
• Water (for boiling)
• Vegetable oil (for frying)

Dipping Sauce:

• 1/4 cup soy sauce
• 2 tbsp vinegar
• 1 tsp garlic, minced
• 1 tsp sugar
• 1/2 tsp pepper
• Chili peppers (optional)

Instructions:

1. Boil the pork belly: In a large pot, place the pork belly chunks, onion, garlic, bay leaves, salt, peppercorns, and sugar. Fill the pot with enough water to cover the pork belly. Bring to a boil, then lower the heat and simmer for about 45 minutes, or until the pork is tender.
2. Dry the pork belly: After boiling, remove the pork belly from the pot and allow it to cool and dry. You can also refrigerate the pork belly to make the skin even crispier.
3. Fry the pork belly: In a deep pan, heat enough vegetable oil to submerge the pork belly pieces. Once the oil is hot, carefully fry the pork belly in batches for about 8-10 minutes or until the skin is golden and crispy. Drain on paper towels.
4. Prepare the dipping sauce: In a small bowl, combine soy sauce, vinegar, minced garlic, sugar, pepper, and chili peppers (if using). Stir until the sugar dissolves.
5. Serve: Slice the Lechon Kawali into bite-sized pieces and serve with the dipping sauce.

Lechon Kawali is the epitome of Filipino comfort food with its crispy skin and tender meat. This dish is a perfect main course for your Easter feast, offering a satisfying crunch in every bite. Paired with a tangy dipping sauce, it’s a dish that everyone will enjoy. Whether served with rice or on its own, Lechon Kawali brings a bold and flavorful presence to your holiday table and is sure to be a hit with your guests.

Filipino Turon (Banana Spring Rolls)

Turon, also known as Filipino banana spring rolls, is a delightful snack or dessert made with ripe saba bananas, jackfruit, and a touch of brown sugar, all wrapped in a spring roll wrapper and fried until golden and crispy. This sweet treat is popular in the Philippines and makes a perfect addition to your Easter spread. The crispy exterior and warm, sweet filling create a comforting and satisfying dessert that is sure to please.

Ingredients:

• 6 pieces saba bananas (or plantains), peeled and cut into halves
• 1/2 cup ripe jackfruit, sliced into strips (optional)
• 1/4 cup brown sugar
• 12 spring roll wrappers
• Vegetable oil (for frying)

Instructions:

1. Prepare the filling: Peel the saba bananas and slice them into halves lengthwise. If using jackfruit, cut it into thin strips.
2. Assemble the turon: Place a spring roll wrapper on a clean surface. Put a piece of banana and a few strips of jackfruit in the center, then sprinkle with brown sugar. Fold the sides of the wrapper over the filling and roll tightly to seal the edges.
3. Fry the turon: Heat vegetable oil in a pan over medium heat. Once the oil is hot, fry the turon in batches for about 3-5 minutes or until golden brown and crispy. Be sure to turn the rolls so they cook evenly.
4. Serve: Drain the turon on paper towels to remove excess oil, then serve warm.

Turon is a sweet and crunchy Filipino snack or dessert that brings a touch of sweetness to any occasion. With its crispy wrapper and warm, caramelized banana filling, it’s an irresistible treat for your Easter celebration. You can enjoy it on its own or as part of a dessert spread. Whether you’re serving it to kids or adults, Turon is always a hit, making it the perfect addition to your holiday menu.

Filipino Palabok (Rice Noodles with Garlic Sauce)

Palabok is a Filipino noodle dish made with rice noodles, garlic sauce, shrimp, and a rich, flavorful broth. It’s topped with a variety of garnishes, including boiled eggs, chicharrón (crispy pork skin), and green onions. The dish is often enjoyed during celebrations, making it a great option for Easter. The combination of the savory garlic sauce, tender noodles, and crunchy toppings makes Palabok a hearty and delicious meal that’s sure to satisfy everyone at your Easter table.

Ingredients:

• 1 lb palabok noodles (or rice noodles)
• 2 tbsp vegetable oil
• 6 cloves garlic, minced
• 1/4 cup shrimp paste (bagoong)
• 3 cups chicken broth
• 1/4 cup cornstarch (dissolved in 1/4 cup water)
• 1/2 lb shrimp, peeled and deveined
• 2 hard-boiled eggs, sliced
• 1/4 cup chicharrón (crushed crispy pork skin)
• 1/4 cup green onions, chopped
• 1 lemon or calamansi, sliced (for garnish)

Instructions:

1. Cook the noodles: Boil the palabok noodles according to package instructions, drain, and set aside.
2. Prepare the garlic sauce: In a pan, heat the vegetable oil over medium heat. Sauté the garlic until golden brown. Add the shrimp paste and cook for 1-2 minutes, stirring constantly. Pour in the chicken broth and bring to a boil. Once boiling, lower the heat and add the cornstarch mixture to thicken the sauce, stirring until smooth.
3. Cook the shrimp: In a separate pan, sauté the shrimp until they turn pink. Set aside.
4. Assemble the Palabok: Place the cooked noodles on a serving plate and pour the garlic sauce over the top. Arrange the shrimp, sliced eggs, chicharrón, and green onions on top of the noodles.
5. Serve: Garnish with lemon or calamansi slices and serve immediately.

Palabok is a flavorful and satisfying Filipino dish that combines tender noodles with a rich garlic sauce and a variety of savory toppings. Its comforting flavors make it an excellent choice for Easter celebrations, offering a hearty meal that will please both children and adults. Whether served as a main dish or as part of a buffet, Palabok brings a taste of Filipino cuisine to your holiday table and is sure to be enjoyed by all.

Note: More recipes are coming soon!