The Philippines is not yet as well-known for food as Thailand or Vietnam - but just wait!

The biggest surprise in Filipino recipes was the abundant use of vinegar - though at the same time it’s clearly clearer.

What would crumble meat stewed in a cauldron for a long time as soft as vinegar?

The basic ethics of domestic convenience store are doing well, and fortunately there is no need to run around the city in search of raw materials.

Coconut chicken

Preparation time: 1 hour + marinating

Servings: 4


  • 6 cloves of garlic

  • 3 cm piece of ginger

  • 1 plo (150 ml) rice wine vinegar

  • 1 teaspoon (400 ml) of coconut milk

  • ½ dl soy sauce

  • 1 teaspoon turmeric

  • 1-2 thaichils

  • ½ teaspoon crushed black pepper

  • 1 kg of chicken legs

Peel and chop the garlic cloves.

Peel and grate the ginger.

Mix the marinade ingredients together and turn over the chicken legs.

Leave to marinate for 2 hours in the refrigerator.

Preheat oven to 225 degrees.

Lift the broilers into the pan, save the marinade.

Cook the legs for 25 minutes.

In the meantime, cook the marinade in a pile for about half.

Pour the marinade among the broilers in a pan and continue cooking for about 35 minutes.

Serve with rice.

Fresh with a thick pot: cucumber slices with sesame seeds. Photo: Mikko Hannula


Preparation time: 50 minutes

Servings: 4


  • 300 g pike fillets

  • ½ teaspoon salt and pepper

  • 2 dl white wine vinegar

  • ¼ red onions

  • 1 tablespoon grated ginger

  • 3 lime juice

  • ¾ dl coconut cream


  • 3 tablespoons coriander

  • 1 (thai) chili

  • ¼ red onions

Cut the fish into pieces.

Season with salt and pepper.

Pour on the vinegar and refrigerate for 10 minutes.

Drain the vinegar.

Peel and slice the red onion, peel and grate the ginger.

Add both to the fish.

Squeeze over lime juice, add coconut cream.

Allow to refrigerate for 30 to 60 minutes.

The longer a fish pretends, the firmer its flesh becomes.

Chop the coriander and chili on top.

Slice the red onion.


Preparation time: 3 hours

Servings: 4


  • 800 g of casserole or pork ribs

  • 1 tablespoon coconut oil

  • 2 tablespoons rapeseed oil

  • 1 onion

  • 8 cloves of garlic

  • 3 bay leaves

  • ½ dl of apple cider vinegar

  • 1 dl soy sauce

  • ½ dl honey

  • 10 black peppers

  • ½ teaspoon crushed white pepper

  • 2 teaspoons pineapple pieces in juice

  • a drop of (coconut) oil

Cut the meat into pieces of about 3x3 cm.

Heat the oils in a saucepan.

Brown the meat in a couple of batches.

Peel and chop the onion and garlic.

Set the meat aside, sauté the onions and bay leaves in the pan for a few minutes.

Transfer the meat back to the pan.

Add vinegar, soy sauce, honey and pepper.

Drain the pineapples and pour the juices from the cans into a saucepan, save the pineapples for later.

Bring to a boil.

Reduce heat, cover and simmer for about 2 hours.

Dry the pineapple pieces.

Heat (coconut) oil in a pan and add the pineapples.

Bake, stirring, for about five minutes until they get the color.

Add to the meat pan and simmer for 30 minutes until the meat is properly tender.

Serve with rice (and sesame cucumbers).

Almond ice cream and fruit is a delicious dessert. Photo: Mikko Hannula

Almond ice cream and fruit

Preparation time: 10 minutes + freezing 4 hours

Servings: 8


  • 1 teaspoon (320 g) of condensed coconut milk

  • 1 teaspoon soy whisk

  • 1 teaspoon oatmeal (or 2 teaspoons only)

  • ½ prk (250 g) almond

  • tasting soy yogurt

  • roasted almonds

  • coconut chips and fruit

Cool the condensed milk in the refrigerator.

Whisk the whisks and condensed milk together into a soft foam, about 5 minutes.

Stir the yogurt into the ice cream mass.

Cover the bowl with fresh film and transfer to the freezer overnight.

The ice cream does not need to be mixed during freezing.

Serve with almonds, coconut chips and fruit.