Palayok
Clay for a different stew.
Filipino cuisine · The table
The Filipino table
A Filipino meal is adobo with rice, or sinigang with rice — lumpia can open a fiesta, it is not a third main.
Chicken adobo is the everyday pot: vinegar, soy, garlic, bay, rice. Pork sinigang is a sour soup that is also the meal, with rice. Lumpia Shanghai is a party starter.
The inherited table is a kaldero of rice and one ulam. The newer table is still that.
Back to Filipino cooking · Host a Filipino night · Pantry · Cookware
How it looks
The adobo table
A pot of chicken, a cooker of rice, maybe atchara.
The inherited everyday is adobo and rice. Saw saw the sauce. A pickle of green papaya if you have it.
How it looks
The sinigang table
A sour pot, rice, fish sauce and chile on the side.
The newer night can be only sinigang. The soup is the meal. Rice. Do not also cook adobo.
How it is served
The order of the room
One ulam, a mountain of rice. Lumpia is the party opener.
Do not serve adobo and sinigang as two mains. Both want rice. Both are the ulam. Pick the vinegar pot or the sour pot.
Lumpia can open a birthday. It should not sit under the adobo as the starch.
Bring it home
What this table needs
Objects you can read about here, then find on Amazon — search links, not a single SKU that goes stale.
Wok
For lumpia night and a sauté.
Coconut vinegar
The sour in many adobos.
Soy sauce
The other half of the everyday pot.
Tamarind
The sour in sinigang.
Keep cooking
The Filipino pantry, pots, and table
The spices, mixes, and hearths that belong to Filipino cooking — then the people around them, and the kitchens still joining the table.
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