Every Filipino home cook has their own ultimate Pinoyulamlist. After all, most meals revolve around it, from simple family dinners to extravagant fiestas. As long as there’s yummyulamand freshly steamed rice on the table, Filipinos consider the meal complete. No other courses needed.
Most Pinoy home cooks don’t need to look up a recipe to whip up their favoriteulam. They know the basics by heart, down to the correct ratios for each ingredient. This skill is handy when you’re cooking for the family. It speeds up the process on busy days and allows you to adjust the dishes according to their tastes. For many, it even serves as a jumping-off point to be more creative with classic Filipino dishes.
Whether you’re a parent looking for inspiration on the bestulamto put in your kid’sbaon, a savvy home cook trying to get a handle on the fundamentals, or just a majorulamlover, you’ve come to the right place. Below, you’ll learn some of the best dishes that every Filipino should know, what makes them special, and notes on how to cook them well. Plus, tips on how to make them morebaon-friendly, too.
The Ultimate PinoyUlamList
1.Adobo
Considered by many as the Philippines’ unofficial national dish,adobois a simple, heartyulammade with a marinade of soy sauce, vinegar, garlic, onions, peppercorns, and bay leaves. Pork and chicken are the most used meats foradobo, thoughadobong pusit(squid) has its fair share of fans.Adobohas a deep, savory flavor with a touch of acidity, thanks to the rich combination of soy sauce and vinegar at its base.
2.Tinolang Manok
Tinolang manokmay be the mildestulamon this list, but it’s no less comforting, especially during flu season. To maketinola, sauté aromatics such as garlic, onions, and ginger in a pot, before adding chicken and cooking until slightly browned. Fill the pot with water and boil at low heat for at least an hour. AddKnorr Chicken Cubesandpatis(fish sauce) to give the broth a richer, more umami-packed flavor. Sliced green papaya,malunggay(moringa) leaves, and other veggies likesayote(chayote) are typically added last.
3.Sinigang
Ah,sinigang— another top contender for the Philippines’ national dish. It’s iconic for its sour broth, achieved with different native souring ingredients, includingsampalok(tamarind), santol, and guava. Pork, shrimp, andbangus(milkfish) are some of the most common proteins used in this tangy stew, cooked alongside a bevy of local vegetables. It’s so tasty that kids will have multiple servings without realizing how many veggies they’re piling on their plates. Win-win.
4.Kaldereta
If you love tomato-based dishes, chances arekalderetais your ultimateulam. It’s traditionally made with goat meat, but beef is a common swap since it’s easier to find and cook. It has many similarities to classic American beef stew, with potatoes, carrots, and green peas being typical sights in a standardkaldereta. To deepen the flavor of the sauce and make it extra silky, don’t skip liver paste — it’s a crucial component that sets this dish apart from similarulam, likemenudoorafritada. Optional, but highly recommended: top with melty, shredded cheese.
5.Lumpia
Filipino celebrations are never complete withoutlumpia. You can have these spring rolls either fresh or fried. Freshlumpiahas a soft, crepe-like wrapper and is often filled with crunchy veggies, while friedlumpiais a crispy, often meat-filled finger food that kids love eating by the dozen. Of all theulamon this list, friedlumpiais the easiest to pack forbaon, since it’s served dry with a side of ketchup or sweet-chili sauce.
6.Nilaga
Liketinola,nilagahas mild yet satisfying flavors that provide great comfort when you’re sick or going through chilly -ber month weather. This soup dish gets its name from the cooking method used to prepare it: “nilaga” roughly translates to “stewed.” To make a propernilagang baka, boil beef chunks in a pot until they’re tender and practically falling apart. Addbouillon cubesto amplify the beefy flavor, and fill your pot with veggies like cabbage, string beans, and potatoes.
7.Kare-Kare
Kare-kareis one of the most complicated dishes on the list of Pinoy ulam — but it’s worth the trouble. This rich stew uses meat cuts most people don’t regularly stock in their freezer, like oxtail and beef tripe. However, if you’re open to the less traditional route, you can skip the meat and make a vegetarian version with the usual veggie components. After all, the most important thing in this dish is the nutty, curry-like sauce made with roasted peanuts andachuete(annatto powder). Remember to serve with the pungent but umami-filledbagoong(shrimp paste) to cut through the dish's richness.
8.PinakbetTagalog
Speaking of vegetarian options, next up is the holy grail:pinakbet Tagalog. Unlike the otherulamlisted so far, vegetables are the star of this dish. What differentiates this version from other regionalpinakbetis the use ofkalabasa(squash), packed with vitamin C and beta-carotene. Other commonly used veggies includeampalaya(bitter melon), eggplant, okra, and string beans. To makepinakbet, sauté your ingredients inbagoonguntil everything is fork-tender. Some people like to add pork or shrimp to theirpinakbetfor extra protein, but this shines on its own as a veggie-first dish.
9.Torta
Just like omelets,tortais endlessly customizable, comes together in a single pan, and uses leftovers or pantry staples. Some popular varieties oftortaincludetortang talong, made with roasted eggplant, andtortang patatas, made with cubed potatoes. Many parents usetortaas a vehicle for vegetables since the savory, pan-fried eggs cleverly disguise the taste of veg. Kids chow this down with lots of ketchup and are none the wiser.
10.BistekTagalog
Last but not least, there’sbistek. Since it features thinly cut, tenderized slices of beef, it’s one of the easiest — and fastest —ulamto make from scratch. Its components, from the marinade to the toppings, use common pantry staples: soy sauce, calamansi juice, garlic, onions, and spices. If you already have the beef thawed and cut into strips, then you’re practically halfway done. Like adobo,bistekis deeply savory, with a mouthwatering sourness from freshly squeezed calamansi.
How to Make Pinoy Ulam More Baon-Friendly
Invest in the rightbaunan
As thispagkaing Pinoy ulamlist proves, Filipinos lovesabawandsarsa. To keep all that goodness well-contained (and away from your kid’s uniform!), invest in air-tight containers that prevent leakage. Even better, opt for insulatedbaunanto keep food warm until lunchtime. It's a game-changer for hungry students who love homemadesinigangandadobo.
Go boneless and cut meat into bite-sized pieces
To make the school lunch experience easier, sliceulaminto bite-sized pieces and, whenever possible, go for boneless cuts. Since most schoolkids would choose to scarf down their meal in minutes to have more time to play or hang out with friends, this helps minimize any choking hazards. Additionally, having bite-sizedulammeans students can spend more time eating and enjoying their food than cutting them up.
Pair with fresh fruits
Since Pinoyulamcan be quite hearty and flavorful, it’s good to wrap these meals up with something refreshing, like sliced fruit. Having fruit readily available in your kid’sbaunanwill make them less likely to reach for unhealthy sweets for dessert. Plus, this helps mitigate theumayfactor.
If you feel stumped on what to cook next, look to this Pinoyulamlist for inspiration — and remember to exercise your creativity in the kitchen. The only thing your family will love more than classicadoboisadobowith your unique touch!
