Filipinx: Heritage Recipes from the Diaspora by Angela Dimayuga and Ligaya Mishan

  • Seared rib eye with lemon and onions (Bistek)

    Seared rib eye with lemon and onions (Bistek) (page 19)

    from Filipinx: Heritage Recipes from the Diaspora Filipinx by Angela Dimayuga and Ligaya Mishan

    • Categories: Sauces for meat; Main course; Philippine
    • Ingredients: beef rib-eye steaks; bay leaves; garlic; white onions; calamansi juice; soy sauce; orange juice
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Notes about this book

Notes about Recipes in this book

  • Coconut milk chicken adobo

    • jenburkholder on March 28, 2022

      We enjoyed this a lot, and it was quite easy. The only bit that was slightly off putting were the whole black peppercorns. Rich, but balanced. Had with jasmine rice and steamed broccoli. Would repeat.

    • mcvl on March 22, 2023

      Tasty. I simmered thighs in the marinade and then finished them for a few minutes in the air fryer. They got ever so slightly overcooked, a little cottony; good idea, faulty execution. Next time shave a few minutes off the time in the air fryer. The simmered-out marinade was insanely delicious on plain white rice.

  • Beef meatballs (Bola-bola)

    • Bessp on November 08, 2025

      This was pretty good! The meatballs are quite fragile until fully seared on the bottom, so definitely give them the full 4-minutes per side that the recipe calls for. I think I left my potato chunks a little bit too large, they were prone to falling out. Still, a very nice weeknight recipe. I served with sauteed zucchini to make it more of a meal. I also made the spicy banana ketchup recipe from the book to go with it, it worked really well.

  • Spiced tomato-stewed ground beef, potato, and raisins (Beef giniling)

    • dmdmdmmm on May 10, 2026

      This recipe was okay, it’s annoying that the title has POTATOES on it but it’s not anywhere in the recipe. Otherwise, it’s okay.

  • Oxtail peanut stew (Kare-kare)

    • cheezacooks on September 01, 2023

      If you don’t have a dedicated electric spice grinder, grinding/pounding the rice takes a very long time. Also had a lot of broth leftover and saved it for another recipe. Mixing the bagoong at the end added a little bit of saltiness, but it gets a little lost in the sauce and might be more economical to add bagoong to your personal plate. Overall, the flavor was good. Adding cabbage for more veggies, the toasted rice, and peanut chunks were all nice flavorful additions. Red bell pepper perhaps not necessary?

  • Fried pork chop stack

    • dmdmdmmm on May 10, 2026

      This was okay, i wish I did a better job of making sure the pork was dry so it would brown faster. Had to cook the pork chop for a bit longer bc of that.

  • Mung bean stew with pork and wilted greens (Munggo)

    • jenburkholder on February 05, 2025

      Hearty and delicious. Skipped the chicharrón because I don’t like it, but garlic chips are a must. Would have been better if my bitter melon was bitterer - never thought I’d say it, but mine was too mild! Great with hot sauce as well.

  • Chicken soup with glass noodles and pork-scallion meatballs (Chicken sotanghon soup)

    • hlauer on January 11, 2026

      Tastes good but the meatballs fell apart. Still would make it again though

  • Garlic butter fried rice

    • jenburkholder on October 10, 2023

      Delicious. Cut back the butter and oil a touch, was still plenty rich.

  • Dinuguan blood rice

    • mcvl on April 25, 2022

      Good, but the version I'm familiar with is tangy, so I added some cider vinegar.

  • Stir-fried sweet potato noodles with pork belly, black pepper, and red cabbage (Pancit bihon camote)

    • jenburkholder on December 29, 2022

      Tasty and easy. Used more soy and subbed extra red cabbage for the snap peas. Scallion and fried garlic topping make the dish.

  • Pork galantine with pickle, eggs, and cheese (Embutido)

    • dmdmdmmm on January 16, 2026

      Used it as a filling for the Stuffed Chicken. I found it bland, not the best embutido i’ve had.

  • Whole roasted chicken stuffed with embutido (Chicken relleno)

    • dmdmdmmm on January 16, 2026

      Burnt a bit of the top but didnt really affect much of the taste. Her instructions on deboning a chicken was a bit too difficult for me so I looked up a much easier way of doing it. I liked it but would rather use a different embutido recipe to stuff it with

  • Spicy banana ketchup

    • jenburkholder on October 06, 2023

      Great sauce, banana-forward but not in a weird way. Went great with the meatballs.

    • Bessp on November 08, 2025

      Made this to accompany the bola-bola from the same book. Delicious! I used 1 1/2 chiles that I had from my brother's garden, because they're stupid hot. It was the perfect amount of heat for us. This ketchup has a great sweet-sour-spicy mix that I think will go great with a lot of dishes. It's definitely fruity, but in a pleasant way.

  • Salted bitter melon

    • jenburkholder on September 29, 2023

      Refreshing and bitter. I mixed in a bit of daikon.

  • Banana leaf-roasted rice cake with salted egg and cheese (Bibingka)

    • dmdmdmmm on January 18, 2026

      First thing I noticed is that it uses rice flour instead of the traditional glutinous rice flour but still went with it anyway. It’s more dense than how i’d like it to be but I still think it tastes pretty good! The creamcheese on top didnt sink much as I baked it and from the tiny amount that i’ve had, its nice rich and salty. I’d make this again but maybe would try subbing flours

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  • ISBN 10 1419750380
  • ISBN 13 9781419750380
  • Linked ISBNs
  • Published Nov 02 2021
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Abrams

Publishers Text

Star chef Angela Dimayuga's highly anticipated cookbook of Filipinx-American recipes.

In her debut cookbook, chef Angela Dimayuga shares her passion for the food of her heritage with home cooks everywhere. Filipinx is filled with more than 100 deeply personal dishes—the meals that continue to define home for her and the more than four million Filipino people in the United States. Through Dimayuga’s compelling recipes and stories, this book tells the tale of how she learned to cook from her mother in Southern California and became a classically trained chef of French Cooking before finally learning to love to cook food from the Philippines. Dimayuga's creative cooking puts a fresh spin on classic recipes. For example, chicken adobo, perhaps the most familiar Filipino dish, is built on a combination of soy sauce, vinegar, and coconut milk, all pantry staples—but swap bright citrus juice for the vinegar and add a little butter in place of the coconut milk, and you’ve got Dimayuga’s marinade for rib-eye steaks. These are the punches of flavor and inspired recipes that all home cooks have been longing for.

The definitive resource to this essential cuisine, Filipinx shares exciting and approachable recipes everyone will wholeheartedly embrace in their own kitchens.



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