The Filipino recipes you’re not cooking – but should be

The Filipino recipes you’re not cooking, but should be Filipino cuisine, known for its vibrant flavors and rich culinary traditions, is gaining more recognition beyond its borders. Yet, many iconic dishes remain underappreciated in Western kitchens. Chef Rex De Guzman, a UK-born Filipino, is working to change that by introducing his homeland's bold flavors to British audiences through his restaurant Turo Turo, which opened in 2024. His latest contribution to the growing interest in Filipino food is a cookbook titled Kamayan, offering accessible yet flavorful recipes designed for families and food enthusiasts alike. Among the standout dishes featured in the book is a fried pork hash with onions and egg, commonly known as lechon pork belly sisig, which showcases the depth of flavor found in traditional Filipino cooking. De Guzman’s approach to cooking reflects both his cultural roots and his understanding of modern tastes. He emphasizes the importance of communal eating and the use of simple, high-quality ingredients to create dishes that are both satisfying and representative of Filipino heritage. The recipe for the fried pork hash, for instance, begins with frying chicken livers, often considered a delicacy in the Philippines, until they are caramelized and tender. These are then combined with leftover lechon pork belly, diced onions, and seasonings such as black pepper and lemon juice to form a hearty, savory mixture. The dish is then grilled with butter and optional eggs, creating a layered taste experience that balances richness and brightness. A dipping sauce made from soy sauce, lemon juice, and chili adds a spicy kick, making the dish versatile for different palates. Another highlight from the cookbook is ginataang hipon, a dish featuring prawns cooked in coconut milk. This recipe highlights the tropical influences of Filipino cuisine, blending seafood with creamy, aromatic coconut-based broths. The preparation involves sautéing garlic and ginger before adding onions, sweet potatoes, and other vegetables, followed by the addition of coconut milk and water. The result is a fragrant, mildly sweet stew that pairs beautifully with the firm texture of the prawns. The inclusion of lime and fresh spring onions enhances the overall flavor profile, ensuring the dish remains balanced and refreshing. In addition to these main courses, De Guzman also includes a dessert recipe that pays homage to Filipino desserts: condensed milk crème caramel leche flan. This dessert, often served during special occasions, features a silky custard base made with egg yolks, whole eggs, and condensed milk, along with evaporated milk and sugar. The process requires patience, as the mixture must be whisked smoothly and strained to ensure a velvety texture. The caramel topping, created by heating sugar and water until it reaches the right consistency, provides a sweet contrast to the creamy filling. The recipe serves eight to twelve portions, making it ideal for gatherings or celebrations. Through his work, De Guzman aims to bridge the gap between Filipino culinary traditions and contemporary dining preferences. By focusing on accessibility and simplicity, he ensures that even those unfamiliar with the cuisine can appreciate its complexity and charm. As Filipino food continues to gain traction globally, chefs like De Guzman play a crucial role in preserving and promoting their cultural heritage through innovative yet authentic approaches to cooking.