Is a roasted suckling pig, has always been a staple highlight on the table of many Filipinos during celebrations.
Is a Filipino version of the Medittaranean breaded fried squid fish.
Is succulent shrimp tossed in an easy garlic and lemon sauce.
Is a Filipino pork soup with taro cooked in a sour broth.
Is one of the best perks or warmer weather. A few berries, a last sprig of grapes, a stray orange and kiwi, half a pineapple and all of a sudden you’ve got yourself the makings of an epic salad.
Is not saucy or has lesser sauce compared to Pancit Palabok. Pancit Malabon is cooked with thick round rice noodles and its sauce is just enough to stick in the noodles.
Is a Kapampangan delicacy usually served as an appetizer but has evolved over the years into a popular dinner entree.
Has similar ingredients and methods of preparations with that of the Pork Barbecue but their flavors are different. It also requirea a good marinade.
Is a uniquely Filipino peanut- based stew. This recipe uses peanut butter and ox tripe for an easy version of the savory Pinoy party staple.
Is a popular Filipino dish and cooking process in Filipino cuisine that involves meat, seafood, or vegetables marinated in venigar, soy sauce, garlic, and black peppercorns, which is browned in oil, and simmered in the marinade.
Joy's Restaurant 