Quintessential Filipino Cooking

A straightforward, beginner-friendly introduction to 75 classic Filipino recipes from Liza Agbanlog, the food blogger behind Salu Salo Recipes. Agbanlog moved from the Philippines to Vancouver and spent years adapting the dishes of her childhood to ingredients available in North American grocery stores. The result is a practical cookbook that makes Filipino cooking accessible without sacrificing authenticity.

Why Start Here

If a 300-page cookbook with cultural essays feels like more than you need right now, this is your entry point. Agbanlog focuses on the dishes that define everyday Filipino cooking: adobo, sinigang, lumpia, kare-kare, longanisa, pancit, and leche flan. Each recipe is clearly written with step-by-step instructions and photographs, and most use ingredients you can find at a regular supermarket or a nearby Asian grocery store.

The book grew out of Agbanlog’s popular food blog, and it carries that same practical, no-fuss energy. She writes for people who want to get dinner on the table, not impress food critics. The recipes are tested for home kitchens, the portions make sense for families, and the instructions assume you might be trying these dishes for the first time.

What to Expect

A compact paperback at 192 pages with about 60 photographs. The recipes are organized by type: appetizers, soups, main dishes, desserts, and basics. Most can be completed in under an hour. This is not a deep cultural exploration of Filipino cuisine. It is a practical recipe collection that gives you a solid foundation in the classics. If you enjoy it and want to go deeper into the stories and traditions behind the food, pair it with a more narrative cookbook as your next step.