Air Fryer Inihaw na Liempo?! 👀🔥 Same smoky-sweet, garlicky, tangy flavors—without the grill. This is that crispy, juicy pork belly meal you didn’t know you needed. Quick marinade, high heat, and boom… weeknight ulam hits different. Pair it with rice and your favorite sawsawan and you’re set.

What’s your go-to sawsawan or side with liempo? Mine is Atcharra.

This is the one with the hot dogs 😏 Classic tomato base, twisted with rich coconut cream. Chicken, bell peppers, potatoes, carrots … and yes, those nostalgic hot dog slices. Savory, tangy, creamy comfort in one pot.

This is kinilaw — a pre-colonial Filipino dish created by native islanders to prepare and preserve fresh fish. It might look like ceviche… but the flavors hit different. Bright vinegar, ginger, chili — then finished with creamy coconut for that next-level twist. Simple. Fresh. Underrated. Try it with crispy SkyFlakes Crackers and tell me this doesn’t hit 🔥

Salmon Bistek for Fish Friday? Don’t knock it till you try it. 🔥 All the bold, tangy, garlicky flavors of classic Filipino bistek—but with crispy, buttery salmon instead of beef. I dusted the salmon in cornstarch, pan-fried it golden, then simmered it in soy, lemon, garlic, and a huge pile of onions. Serve it over steaming white rice and it absolutely hits.

If you ask 10 Filipinos how to cook Chicken Adobo, you’ll get 10 different answers. 🍗🇵🇭 This is my version—shaped by my mom’s cooking and tweaked from growing up in the U.S. Not strictly traditional… but definitely saucy, garlicky, tangy, and full of comfort. In this reel I show my step-by-step Chicken Adobo recipe so you can cook it at home.

Don’t sleep on whole fish. 🐟

It’s Fish Friday, and Escabeche might be the BEST way to eat whole fish. Crispy fried fish topped with a tangy, sweet, garlicky sauce with peppers, onions, and carrots. Simple ingredients, big Filipino flavor, and that crispy-saucy combo just hits every time.

If you’ve never cooked whole fish before, this is the recipe to start with.

THIS is the ultimate comfort food that everyone will love. 🥔🥩
Crispy golden @littlepotatoco potatoes + savory sautéed canned corned beef + hot white rice… tell me that doesn’t take you back.

I use Little Potatoes for that naturally creamy texture, fry them till golden, then cook everything down with garlic and onions until rich and flavorful. Simple. Nostalgic. Family-style Filipino comfort food.

Would you eat this for breakfast, lunch, or dinner? 👇

Easy Quick Bulgogi Chicken

Craving Korean Bulgogi but need something quick? This easy Air Fryer Bulgogi Chicken hits every time. 🔥 Juicy chicken thighs marinated in gochujang and bottled bulgogi sauce — packed with sweet, garlic, ginger, sesame, and soy flavor. No long prep. No grill needed. Just bold, caramelized goodness in minutes.

Serve it over rice with furikake and kimchi and dinner is DONE.

If you love silog breakfast plates and you love Korean BBQ short ribs, this Kalbisilog recipe is about to be your new obsession.

Kalbisilog is a Filipino-Korean fusion dish that combines classic sinangag (garlic fried rice) and itlog (fried eggs) with sweet, savory Korean kalbi short ribs. It’s bold, garlicky, sticky, and packed with flavor — perfect for brunch, weekend breakfast, or anytime you’re craving comfort food with a twist.

What is Kalbisilog?

Silog is a traditional Filipino meal made from:

• Sinangag (garlic fried rice)

• Itlog (fried egg)

• Plus your choice of protein

In this version, we swap the usual tocino or tapa for juicy Korean BBQ flanken-cut short ribs, creating the ultimate Filipino-Korean mashup.

Air Fryer Chicken Inasal is the easiest way to bring bold Filipino flavor to your table 🔥🇵🇭

Tangy calamansi, savory soy sauce, garlic, lemongrass, ginger, and that signature annatto oil — all soaked into juicy chicken and caramelized to perfection. Crispy edges, tender inside, zero grill needed.

🔥 I didn’t just make ribs… I made a sauce.

Introducing Bobby G’s Filipino BBQ Sauce — my twist on classic lechon sauce, leveled up with soy sauce, fish sauce, banana ketchup, calamansi and brown sugar to create something bold, sweet, tangy, and packed with Pinoy umami.

It’s smoky. It’s sticky. It’s caramelized perfection.

Brush it on ribs, chicken, pork, whatever’s on your grill — this is Filipino BBQ redefined.

Juicy pork chops marinated in that classic Filipino soy + citrus blend, pan-seared golden, then topped with sweet caramelized onions, and some fried potatoes. Savory. Tangy. Saucy. And made to flood a plate of hot rice.

This is Kare Kare made with super beefy, fall-off-the-bone short ribs—and it might be my new favorite version. Same rich, peanut sauce. Same bagoong kick. But that tender, melt-in-your-mouth beef? Next level.

Sweet, savory, caramelized pork belly—an absolute staple at every Filipino BBQ. I skipped the skewers (because threading them is a pain) and grilled juicy filets instead. The shortcut? Bottled BBQ Marinade. It delivers that classic sweet-garlicky Filipino BBQ flavor straight from the bottle. Add your own twist—or keep it simple.

Flaky buttery cracker crust - creamy purple ube flan - toasted coconut + whipped cream on top. Perfect dessert to impress without turning on the oven again! Sweet. Silky. Nutty. Purple perfection.

Oxtail is classic…but have you tried Kare Kare with ribeye? The iconic Filipino peanut stew is now a steakhouse ale - seared eggplant and bok chop, freshly minced peanuts, achieve, peanut butters and funky bagoong swirling into a rich, savory sauce.

Classic Filipino peanut stew - but made with ultra-tender beef short ribs that melt into that rich, creamy, nutty sauce. Deep beefy flavor, bagoong on the side and a mountain of rice. Peak Filipino comfort food.

Adobo… but make it short ribs. 😮🔥

Slow-braised, ridiculously tender, soaked in that sweet-savory soy-vinegar goodness with a tangy pineapple twis

Savory ground beef, tender potatoes and carrots, rich tomato sauce, and that perfect umami hit from fish sauce - all served over steaming hot rice. Raisins optional!

Deep fried crispy pork belly served with a flavorful dipping sauce, Mang Tomas or banana ketchup. I use both!