18 Delicious Healthy Filipino Recipes Nutritious

Craving bold, vibrant flavors without the guilt? Filipino cuisine is a treasure trove of healthy, nutrient-packed dishes that are as delicious as they are nourishing. From tangy sinigang to protein-rich ginataang kalabasa, these 18 recipes prove that eating well doesn’t mean sacrificing taste. Whether you’re a seasoned cook or just starting out, these easy-to-make meals will bring a taste of the Philippines to your table—let’s dig in!

Grilled Chicken Tinola with Malunggay

This Filipino-inspired grilled chicken tinola swaps the usual boiled method for smoky charred flavor, while keeping the comforting ginger-garlic broth and nutrient-packed malunggay leaves.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 4 cups chicken broth
• 1 cup fresh malunggay leaves (or substitute spinach)
• 2 tbsp fish sauce
• 1 tsp black pepper
• 1 medium green papaya, sliced into wedges (optional)
• 2 tbsp calamansi or lime juice

Instructions:

1. Grill the chicken: Preheat grill to medium-high (400°F). Brush chicken with 1 tbsp vegetable oil and grill for 5-6 minutes per side until charred and internal temperature reaches 165°F. Let rest, then slice.
2. Build the broth: In a pot, sauté 4 cloves minced garlic and 1 tbsp grated ginger over medium heat for 1 minute until fragrant. Pour in 4 cups chicken broth and bring to a simmer.
3. Simmer: Add grilled chicken and optional green papaya wedges. Stir in 2 tbsp fish sauce and 1 tsp black pepper. Simmer for 10 minutes until papaya softens slightly.
4. Finish: Turn off heat. Fold in 1 cup malunggay leaves and 2 tbsp calamansi juice—the residual heat will wilt the greens perfectly.

The smoky grilled chicken adds depth to this light, gingery soup, while the malunggay leaves lend a subtle earthiness. It’s a satisfying twist on a classic that comes together in under 30 minutes!

Tip: For extra richness, swirl in a beaten egg at the end (like egg drop soup) before adding the greens.

Vegetable Lumpia with Tofu Filling

These golden, crunchy lumpia are packed with savory tofu and veggies—perfect for a crowd-pleasing appetizer or light meal.

Ingredients

• 1 tbsp vegetable oil, plus extra for frying
• 3 cloves garlic, minced
• 1 small onion, finely diced
• 1 medium carrot, julienned
• 1 cup shredded green cabbage
• 1/2 cup diced firm tofu, pressed and drained
• 1 tbsp soy sauce
• 1/2 tsp ground black pepper
• 12 lumpia wrappers (spring roll wrappers), thawed if frozen
• 1/4 cup water (for sealing wrappers)

Instructions

1. Heat 1 tbsp vegetable oil in a pan over medium. Sauté garlic and onion for 2 minutes until fragrant. Add carrot and cabbage, cooking for 3–4 minutes until slightly softened.
2. Stir in tofu, soy sauce, and black pepper. Cook for 2 more minutes, then remove from heat and let cool slightly.
3. Place 2 tbsp filling near the corner of a lumpia wrapper. Fold sides inward, then roll tightly, sealing the edge with a dab of water. Repeat with remaining wrappers.
4. Heat 1 inch of vegetable oil in a deep pan to 350°F. Fry lumpia in batches for 2–3 minutes per side until golden and crisp. Drain on paper towels.

The contrast of the crispy shell and tender, umami-packed filling makes these irresistible—serve with sweet chili sauce for dipping!

Tip: Keep unused wrappers covered with a damp towel to prevent drying while assembling.

Quinoa Arroz Caldo with Ginger

This cozy, protein-packed twist on Filipino arroz caldo swaps rice for quinoa, adding nutty depth and a boost of nutrition—perfect for chilly nights or when you need a comforting bowl fast.

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 cup quinoa, rinsed
• 4 cups chicken or vegetable broth
• 1 tsp fish sauce
• 1/2 tsp ground turmeric
• 1/2 tsp freshly ground black pepper
• 1 cup shredded cooked chicken (optional)
• 2 green onions, sliced
• 1 tbsp calamansi or lime juice

Instructions

1. Heat 1 tbsp olive oil in a pot over medium. Add onion and cook for 3 minutes until soft. Stir in garlic and 1 tbsp ginger; cook 1 minute until fragrant.
2. Add quinoa, 4 cups broth, 1 tsp fish sauce, 1/2 tsp turmeric, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low. Cover and simmer 15 minutes until quinoa is tender.
3. Stir in chicken (if using) and heat through, about 2 minutes. Turn off heat; mix in 1 tbsp calamansi juice.
4. Ladle into bowls and top with green onions. Serve warm.

The quinoa gives this classic a pleasantly chewy texture, while ginger and calamansi brighten every spoonful—think of it as a hug in a bowl with a citrusy kick.

Tip: For extra richness, drizzle with a beaten egg during the last 2 minutes of simmering and stir gently to create silky ribbons.

Baked Bangus with Lemon and Herbs

This Filipino-inspired dish is a bright, flaky delight—perfect for a fuss-free weeknight dinner that still feels special.

Ingredients:

• 1 whole bangus (milkfish), cleaned and scaled (about 2 lbs)
• 3 tbsp olive oil, divided
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 lemon, thinly sliced (plus extra wedges for serving)
• 3 garlic cloves, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Pat the bangus dry with paper towels. Rub 1 tbsp olive oil all over the fish, then season inside and out with 1 tsp kosher salt and 1/2 tsp black pepper.
3. Stuff the cavity with lemon slices, minced garlic, 1 tbsp parsley, and 1/2 tbsp dill. Drizzle the remaining 2 tbsp olive oil over the top.
4. Bake for 25–30 minutes, until the skin is crisp and the flesh flakes easily with a fork. Sprinkle with the remaining parsley and dill.

The lemon and herbs infuse the bangus with a fresh, tangy aroma while keeping the flesh tender—no marinating required!

Tip: For extra crispiness, broil the fish for the last 2–3 minutes, watching closely to prevent burning.

Adobong Kangkong with Mushrooms

This Filipino-inspired stir-fry is a quick, veggie-packed weeknight winner—garlicky, tangy, and loaded with tender mushrooms and crisp kangkong (water spinach).

Ingredients

• 1 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 small onion, thinly sliced
• 8 oz cremini mushrooms, sliced
• 1 bunch kangkong (water spinach), stems and leaves separated, cut into 2-inch pieces
• 3 tbsp soy sauce
• 3 tbsp cane vinegar (or apple cider vinegar)
• 1/2 tsp black pepper
• 1/2 cup water

Instructions

1. Heat oil in a large wok or skillet over medium-high. Sauté garlic and onion for 2 minutes until fragrant.
2. Add mushrooms and cook for 3 minutes, stirring occasionally, until lightly browned.
3. Stir in kangkong stems, soy sauce, vinegar, black pepper, and water. Simmer for 2 minutes.
4. Add kangkong leaves and toss just until wilted, about 1 minute. Remove from heat.

The magic here? The stems stay crunchy while the leaves soak up that bold adobo sauce—no mushy greens in sight!

Tip: For extra depth, add a pinch of brown sugar with the soy sauce.

Healthy Sinigang na Salmon with Spinach

This lighter take on classic Filipino sour soup swaps pork for tender salmon and loads up on fresh spinach for a nourishing, tangy bowl that’s ready in under 30 minutes.

Ingredients:

• 1 lb salmon fillet, skin-on, cut into 2-inch chunks
• 4 cups low-sodium vegetable broth
• 2 cups water
• 1 medium onion, sliced
• 2 medium tomatoes, quartered
• 3 tbsp tamarind soup base (or 2 tbsp tamarind paste + 1 tbsp fish sauce)
• 1 tsp sea salt
• 1/2 tsp black pepper
• 4 cups baby spinach, loosely packed
• 1 long green chili (optional, for heat)

Instructions:

1. In a large pot, combine vegetable broth, water, onion, and tomatoes. Bring to a boil over high heat, then reduce to a simmer for 5 minutes until tomatoes soften.
2. Stir in tamarind soup base (or tamarind paste + fish sauce), sea salt, and black pepper. Add salmon chunks and green chili (if using). Simmer gently for 8 minutes, skimming off any foam.
3. Fold in spinach and cook just 1 minute until wilted. Taste and adjust salt if needed.

The magic here? The salmon stays silky while soaking up the bright, sour broth—no overcooked fish or mushy greens in sight.

Tip: For extra tang, squeeze fresh calamansi or lime over each bowl right before serving.

Steamed Tilapia with Tomatoes and Onions

This light and flavorful dish lets the delicate taste of tilapia shine, with juicy tomatoes and sweet onions adding a fresh, vibrant touch.

Ingredients:

• 1 lb tilapia fillets (about 2 medium fillets)
• 1 large tomato, sliced into ¼-inch rounds
• 1 small yellow onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp sugar
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions:

1. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp soy sauce, 1 tsp sugar, ½ tsp salt, and ¼ tsp black pepper.
2. Arrange tilapia fillets in a heatproof dish and scatter sliced tomatoes and onions evenly over the top.
3. Pour the sauce mixture over the fish and vegetables, coating evenly.
4. Place the dish in a steamer (or a large pot with a steaming rack and 1 inch of water). Cover and steam over medium heat for 12–15 minutes, until the fish flakes easily with a fork.
5. Garnish with 2 tbsp chopped cilantro before serving.

The gentle steaming keeps the tilapia tender while letting the tomatoes and onions soften just enough to meld their flavors into the dish. It’s a fuss-free way to enjoy restaurant-quality fish at home!

Tip: For extra brightness, squeeze a little fresh lime juice over the fish just before serving.

Pinakbet with Quinoa and Shrimp

This Filipino-inspired Pinakbet gets a wholesome twist with protein-packed quinoa and juicy shrimp, simmered in a savory-sweet coconut sauce that’ll have you scooping up every last bite.

• 1 cup quinoa, rinsed
• 1 lb large shrimp, peeled and deveined
• 1 tbsp coconut oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup diced eggplant
• 1 cup sliced okra
• 1 cup cubed kabocha squash (or butternut)
• 1 cup green beans, trimmed
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 cup coconut milk
• 1/2 cup water
• 1/2 tsp black pepper

1. Cook quinoa according to package instructions; set aside.
2. Heat coconut oil in a deep skillet over medium. Sauté onion and garlic for 2 minutes until fragrant. Add eggplant, okra, squash, and green beans; cook for 5 minutes, stirring occasionally.
3. Stir in fish sauce, brown sugar, coconut milk, water, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 10 minutes until vegetables are tender.
4. Add shrimp and cook uncovered for 3–4 minutes until pink and opaque.
5. Serve over quinoa, drizzled with extra sauce from the pan.

The creamy coconut broth soaks into the quinoa beautifully, while the shrimp adds a luxurious touch to this veggie-loaded classic.

Tip: For extra depth, toast the quinoa in a dry pan before boiling—it amps up the nutty flavor!

Low-Sodium Chicken Adobo

This Filipino classic gets a lighter twist without sacrificing its signature tangy-savory punch—perfect for weeknights when you crave big flavor with less salt.

Ingredients

• 2 lbs bone-in chicken thighs (skin-on or off)
• 1/3 cup low-sodium soy sauce
• 1/3 cup apple cider vinegar
• 1 tbsp honey
• 6 garlic cloves, smashed
• 1 tsp whole black peppercorns
• 3 bay leaves
• 1 tbsp olive oil
• 1/2 cup water

Instructions

1. In a bowl, whisk together 1/3 cup low-sodium soy sauce, 1/3 cup apple cider vinegar, and 1 tbsp honey. Set aside.
2. Heat 1 tbsp olive oil in a Dutch oven over medium-high. Sear chicken until golden, 4 minutes per side. Remove and set aside.
3. In the same pot, sauté 6 smashed garlic cloves and 1 tsp black peppercorns for 1 minute until fragrant. Pour in the soy-vinegar mixture, scraping up browned bits.
4. Return chicken to the pot, add 3 bay leaves and 1/2 cup water, then bring to a simmer. Cover and cook on low for 30 minutes, flipping chicken halfway.
5. Uncover and simmer 10 more minutes to thicken the sauce slightly. Discard bay leaves before serving.

The magic here? The vinegar mellows as it cooks, leaving behind a glossy, balanced sauce that clings to every bite of tender chicken.

Tip: For extra depth, toast the peppercorns in a dry pan before adding them—it unlocks their floral aroma.

Ginataang Kalabasa with Lean Pork

This cozy Filipino-inspired stew combines tender lean pork and sweet kabocha squash in a creamy coconut broth—comfort food at its simplest and most satisfying.

• 1 lb lean pork loin, cut into 1-inch cubes
• 4 cups kabocha squash, peeled and cubed (about 1 small squash)
• 1 tbsp neutral oil (like avocado or canola)
• 4 cloves garlic, minced
• 1 small yellow onion, diced
• 1 (13.5 oz) can coconut milk
• 1 cup water or low-sodium chicken broth
• 2 tbsp fish sauce
• 1 tsp brown sugar
• 1/2 tsp black pepper
• 1 red chili pepper, sliced (optional)
• 2 cups fresh spinach leaves

1. Heat oil in a Dutch oven over medium-high. Brown pork on all sides, about 5 minutes. Transfer to a plate.
2. In the same pot, sauté garlic and onion until fragrant (1–2 minutes). Return pork, then add coconut milk, water, fish sauce, brown sugar, and black pepper. Bring to a gentle boil.
3. Reduce heat to low, cover, and simmer for 20 minutes until pork is fork-tender.
4. Add squash and chili (if using). Simmer uncovered for 8–10 minutes until squash is soft but holds its shape.
5. Stir in spinach just until wilted, about 1 minute. Taste and adjust saltiness with extra fish sauce if needed.

The magic here? The squash melts slightly into the broth, thickening it naturally while keeping its velvety bite. Serve over rice to soak up every drop.

Tip: No kabocha? Butternut squash works, but reduce simmer time by 2–3 minutes.

Grilled Tuna Steak with Tamarind Glaze

This sweet-tangy glaze caramelizes beautifully on the grill, giving the tuna a sticky, flavorful crust while keeping the inside perfectly tender.

Ingredients:

• 2 (6-oz) tuna steaks, about 1-inch thick
• 2 tbsp tamarind paste
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tsp grated fresh ginger
• 1/2 tsp garlic powder
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a small bowl, whisk together the tamarind paste, honey, soy sauce, ginger, and garlic powder until smooth. Set aside.
2. Pat the tuna steaks dry and rub with olive oil, then season evenly with salt and black pepper.
3. Preheat a grill or grill pan to high heat (about 450°F). Grill the tuna for 2 minutes per side, then brush generously with the tamarind glaze.
4. Continue grilling for another 1–2 minutes per side, just until the glaze is caramelized and the tuna is medium-rare (or to your preferred doneness).

The tamarind’s bright acidity cuts through the richness of the tuna, making this dish feel indulgent yet balanced. Tip: For extra depth, let the tuna marinate in half the glaze for 15 minutes before grilling.

Fresh Lumpiang Sariwa with Peanut Sauce

These Filipino-style fresh spring rolls are light, veggie-packed, and drizzled with a rich peanut sauce that’ll have you licking the spoon.

Ingredients

• 8 spring roll wrappers (lumpia or rice paper)
• 2 cups shredded green cabbage
• 1 cup julienned carrots
• 1 cup bean sprouts
• 1/2 cup chopped cooked shrimp or chicken (optional)
• 1/4 cup chopped fresh cilantro
• 1/4 cup smooth peanut butter
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1/2 tsp garlic powder
• 1/4 cup water

Instructions

1. Prep veggies: Toss together cabbage, carrots, bean sprouts, shrimp or chicken (if using), and cilantro in a bowl.
2. Soak wrappers: Dip each spring roll wrapper in warm water for 10 seconds until pliable. Lay flat on a damp towel.
3. Fill & roll: Place 1/3 cup of veggie mix near the bottom of a wrapper. Fold sides inward, then roll tightly like a burrito. Repeat.
4. Make sauce: Whisk peanut butter, soy sauce, brown sugar, lime juice, garlic powder, and water in a small saucepan over low heat for 3 minutes until smooth.
5. Serve: Slice rolls in half diagonally and drizzle with warm peanut sauce.

The magic here is the contrast: crisp, cool veggies against the creamy, tangy-sweet sauce. It’s a texture lover’s dream!

Tip: For extra crunch, add crushed peanuts or fried garlic bits on top.

Chicken Tinola with Chayote and Ginger

This Filipino comfort soup is a hug in a bowl—gingery, savory, and packed with tender chicken and chayote.

Ingredients:

• 1 tbsp neutral oil (like canola)
• 1 tbsp minced fresh ginger
• 3 cloves garlic, minced
• 1 lb bone-in chicken thighs
• 4 cups chicken broth
• 1 chayote squash, peeled and cut into 1-inch cubes
• 1 tbsp fish sauce
• 1/2 tsp black pepper
• 2 cups fresh spinach leaves
• 1 scallion, thinly sliced

Instructions:

1. Heat 1 tbsp oil in a pot over medium. Add 1 tbsp ginger and 3 cloves garlic; sauté 1 minute until fragrant.
2. Add chicken thighs, skin-side down, and sear 3 minutes per side. Pour in 4 cups broth, then stir in 1 tbsp fish sauce and 1/2 tsp black pepper. Simmer covered for 20 minutes.
3. Add chayote and cook 5 minutes until tender. Stir in spinach until wilted, about 1 minute.
4. Garnish with scallions and serve hot.

The magic here? The broth—ginger-infused but light, with a subtle sweetness from the chayote that balances the savory depth of fish sauce.

Tip: For extra richness, swap half the broth with coconut milk.

Steamed Okra with Bagoong and Tomatoes

This vibrant Filipino-inspired dish lets tender okra shine with a punchy, umami-rich bagoong sauce and juicy tomatoes—perfect for a quick, healthy side.

Ingredients:

• 1 lb fresh okra, stems trimmed
• 1 cup cherry tomatoes, halved
• 3 tbsp bagoong (Filipino fermented shrimp paste)
• 2 tbsp coconut oil
• 1 tbsp minced garlic
• 1 tbsp cane vinegar
• 1 tsp brown sugar
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Steam the okra: Arrange okra in a steamer basket over boiling water. Cover and steam for 5 minutes until bright green and just tender. Transfer to a plate.
2. Sauté the sauce: Heat coconut oil in a skillet over medium. Add garlic and cook for 30 seconds until fragrant. Stir in bagoong, vinegar, brown sugar, and red pepper flakes (if using). Simmer for 2 minutes.
3. Combine: Toss steamed okra and cherry tomatoes in the skillet, gently coating them with the sauce. Cook for 1 minute to warm through.

The magic here? The okra stays silky without turning slimy, while the bagoong adds a salty-sweet depth that’s downright addictive.

Tip: Serve with jasmine rice to soak up every drop of that glossy sauce!

Healthy Pancit Canton with Whole Wheat Noodles

This lightened-up version of the classic Filipino stir-fry keeps all the savory flavor but swaps in wholesome whole wheat noodles for a nutritious twist.

Ingredients:

• 8 oz whole wheat pancit canton (or lo mein) noodles
• 2 tbsp sesame oil, divided
• 3 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 cup shredded carrots
• 1 cup thinly sliced green cabbage
• 1 cup snap peas, trimmed
• 8 oz boneless chicken thighs, thinly sliced
• 3 tbsp low-sodium soy sauce
• 1 tbsp oyster sauce
• 1 tsp fish sauce
• 1/2 tsp freshly ground black pepper
• 1/4 cup chicken broth
• 2 green onions, sliced (for garnish)
• Lime wedges (for serving)

Instructions:

1. Cook noodles according to package directions. Drain, toss with 1 tbsp sesame oil, and set aside.
2. Heat remaining 1 tbsp sesame oil in a large wok or skillet over medium-high. Add garlic and onion; stir-fry 1 minute until fragrant.
3. Add chicken and cook 4-5 minutes until no longer pink. Push to one side of the pan.
4. Add carrots, cabbage, and snap peas; stir-fry 3 minutes until crisp-tender.
5. Reduce heat to medium. Add cooked noodles, soy sauce, oyster sauce, fish sauce, black pepper, and broth. Toss everything together for 2 minutes until evenly coated and heated through.
6. Garnish with green onions and serve with lime wedges.

The secret here? A squeeze of lime at the end brightens the rich umami flavors and keeps the dish feeling fresh.

Tip: For extra crunch, top with toasted sesame seeds or crushed peanuts.

Sinampalukang Manok with Vegetables

This Filipino sour chicken stew is a comforting bowl of tangy, savory goodness, packed with tender chicken and fresh veggies—perfect for warming up on a chilly evening.

Ingredients:

• 1.5 lbs bone-in chicken thighs
• 1 cup tamarind pulp (or 4 tbsp tamarind powder dissolved in 1 cup water)
• 1 medium onion, thinly sliced
• 4 cloves garlic, minced
• 1 tbsp ginger, julienned
• 2 cups spinach or bok choy, chopped
• 1 cup green beans, trimmed and halved
• 4 cups chicken broth
• 2 tbsp fish sauce
• 1 tbsp neutral oil
• 1 tsp black pepper
• 1 red chili (optional, for heat)

Instructions:

1. In a large pot, heat 1 tbsp neutral oil over medium. Sauté onion, garlic, and ginger for 3 minutes until fragrant.
2. Add chicken thighs and sear for 5 minutes, turning occasionally, until lightly browned.
3. Pour in 4 cups chicken broth, 1 cup tamarind pulp, and 2 tbsp fish sauce. Bring to a boil, then reduce heat to low. Simmer covered for 25 minutes until chicken is tender.
4. Stir in green beans and simmer for 5 minutes. Add spinach or bok choy and 1 tsp black pepper, cooking just until wilted (2 minutes). For heat, toss in the red chili whole.
5. Adjust saltiness with more fish sauce if needed, then serve hot over rice.

The magic here is the tamarind’s bright punch balancing the rich broth—it’s sour, savory, and totally addictive. Tip: For extra depth, char the chicken slightly before simmering!

Ginisang Monggo with Spinach and Shrimp

This Filipino comfort dish gets a fresh twist with tender shrimp and vibrant spinach—perfect for a quick, protein-packed weeknight meal.

Ingredients:

• 1 cup dried mung beans (monggo), rinsed
• 4 cups water
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 small yellow onion, diced
• 1 medium tomato, chopped
• 1/2 lb medium shrimp, peeled and deveined
• 2 cups fresh spinach, packed
• 1 tbsp fish sauce
• 1/2 tsp ground black pepper
• 1/4 tsp red pepper flakes (optional)
• Salt to taste

Instructions:

1. In a pot, combine mung beans and water. Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 25–30 minutes, stirring occasionally, until beans are tender and broth thickens slightly.
2. Meanwhile, heat olive oil in a skillet over medium. Sauté garlic, onion, and tomato for 3–4 minutes until softened. Add shrimp and cook for 2 minutes per side until pink.
3. Stir the shrimp mixture into the cooked mung beans. Add spinach, fish sauce, black pepper, and red pepper flakes (if using). Simmer for 2–3 minutes until spinach wilts. Season with salt to taste.

The creamy mung beans balance the briny shrimp and earthy spinach beautifully—a humble dish that feels like a hug in a bowl.

Tip: For extra richness, swirl in a spoonful of coconut milk just before serving.

Baked Eggplant Parmesan Filipino-Style

This Filipino-style Baked Eggplant Parmesan swaps breadcrumbs for crispy pan de sal crumbs and adds a sweet-savory twist with banana ketchup—comfort food with a tropical flair!

• 2 medium eggplants, sliced into ½-inch rounds
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup pan de sal or plain breadcrumbs
• 1 cup marinara sauce
• ¼ cup banana ketchup
• 2 eggs, beaten
• 3 tbsp olive oil, divided
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper

1. Prep: Preheat oven to 375°F. Brush eggplant rounds with 2 tbsp olive oil and sprinkle with ½ tsp salt and ½ tsp black pepper. Arrange on a baking sheet and bake for 15 minutes until tender.
2. Crisp: In a bowl, mix pan de sal crumbs with 1 tsp garlic powder. Dip baked eggplant in beaten eggs, then coat with crumb mixture. Pan-fry in remaining 1 tbsp olive oil over medium heat for 2 minutes per side until golden.
3. Layer: In a baking dish, spread ½ cup marinara sauce mixed with ¼ cup banana ketchup. Add eggplant slices, top with remaining sauce, and sprinkle with mozzarella and Parmesan.
4. Bake: Bake at 375°F for 20 minutes until bubbly. Broil 2 minutes for a golden top.

The banana ketchup marinara adds a subtle sweetness that balances the salty cheeses, while the pan de sal crumbs stay extra-crispy even after baking.

Tip: For extra crunch, toast the breadcrumbs in a dry pan before coating the eggplant.

Conclusion

With these 18 delicious and nutritious Filipino recipes, you can enjoy vibrant flavors while keeping meals wholesome. Whether you’re craving classic comfort food or something new, there’s a dish here for every taste. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to share this roundup on Pinterest so others can discover these healthy Filipino-inspired meals too. Happy cooking!