5 Best Pinoy Lunch Ulam Ideas!

Hey there, foodies and fellow ulam enthusiasts! Are you ready to take your lunch game to the next level? Get ready to welcome a brand-new world of flavor and adventure. 

We’ve looked to the culinary world to offer you the most delectable ulam ideas you can think of, from traditional Filipino favorites with a contemporary twist to brand-new dishes that will surprise your taste buds!

So grab a fork and prepare to tuck into the mouthwatering goodness of the Best Pinoy Lunch Ulam Ideas This 2023.

Best Pinoy Lunch Ulam Ideas

1. Adobong Manok sa Gata

A variation of Filipino Chicken Adobo that uses coconut milk is called Adobong Manok sa Gata. With the exception of the addition of coconut milk in the midst of cooking, it is simply prepared similarly to traditional adobo. The extra ingredient distinguishes this dish from classic adobo. 

INGREDIENTS OF ADOBONG MANOK SA GATA

1 ½ lbs chicken cut into serving pieces

2 cups coconut milk

1 piece Chicken Cube

½ cup white vinegar

¼ cup soy sauce

6 cloves garlic

5 pieces bay leaves dried

2 teaspoons whole peppercorn

3 tablespoons cooking oil

HOW TO COOK ADOBONG MANOK SA GATA

1. Heat oil in a pan.
2. The garlic should be crushed before being sautéed until it becomes brown.
3. Fry the chicken for 1 to 1 ½ minutes per side.
4. Add vinegar and soy sauce. Close the pan. Allow to boil. The chicken pieces will then be flipped. 5 minutes more of cooking is required.
5. Add whole peppercorn and bay leaves. Pour coconut milk. Stir and then let the mixture boil.
6. Add Chicken Cube. Stir and cover the pan. Adjust heat to low. Cook for 20 minutes.
7. When the sauce has reduced to the appropriate consistency, remove the top and keep cooking.
8. Serve with warm rice. Share and enjoy!

2. Salmon Sinigang

INGREDIENTS OF SALMON SINIGANG

1 1/2 lbs. salmon fillet

3 10g pouches Sinigang na Isda mix

1 bunch kangkong leaves removed and stalk cut into small pieces

10 pieces string beans cut into 2 inch length

2 medium ripe tomato sliced into wedges

6 to 8 pieces okra

6 ounces Daikon radish sliced

1 medium yellow onion wedged

4 pieces long green peppers

3 tablespoons fish sauce

1/4 teaspoon ground black pepper

1 1/2 quart water

 HOW TO COOK SALMON SINIGANG

1. Fill a cooking pot with water. Make it boil.
2. Tomato, onion, and Daikon radish should be added. Cook for 5 minutes with a cover on.
3. Include salmon fillet. For two minutes, cook.
4. Mix in the Sinigang na Isda Mix. Stir.
5. Add the string beans, okra, and long green peppers to the pot. For 2 minutes, simmer the saucepan with the lid on over medium heat.
6. Add stalks of kangkong. Black pepper and fish sauce are used for seasoning. For 2 to 3 minutes, cook.
7. Put kangkong leaves in. Turn off the heat. Five minutes should pass while the pot is covered.
8. Put in a serving dish. Enjoy!

3. Ginataang Kalabasa at Sitaw

Ginataang Kalabasa at Sitaw is a creamy and delectable meal from the Philippines that is quite well-known there. Two essential ingredients—kabocha squash, string beans, and coconut milk—are used to make this nutritious dish. It is also regarded as one of the comfort meals of the Filipinos and a favorite among fans of coconut milk.

INGREDIENTS OF GINATAANG KALABASA AT SITAW

1 1/2 lbs. squash cubed

pieces string beans cut in 2-inch pieces

1 piece Pork cube

3 ounces pork sliced into small pieces, preferably boiled

4 cups coconut milk

1 piece onion chopped

2 thumbs ginger sliced into strips

5 cloves garlic crushed

¼ teaspoon ground black pepper

1 tablespoon cooking oil

fish sauce to taste

HOW TO COOK  GINATAANG KALABASA AT SITAW

1. Heat oil in a pan. Add pork. Cook until brown and crispy.
2. Sauté garlic, onion, and ginger.
3. Once the onion softens, pour the coconut milk into the pan. Stir. Cover the pan and let the liquid boil. Once boiling, adjust the heat to medium and continue boiling for 5 minutes.
4. Add Pork Cube and squash. Continue cooking for 5 minutes.
5. Add string beans. Cook for 5 to 8 minutes.
6. Season with ground black pepper and fish sauce as needed.
7. Transfer to a serving plate. Serve with warm rice.

4. Chicken Sisig

This contemporary sisig’s chicken variation is every bit as wonderful and mouth watering as the original. It is seasoned identically to the pork, including the necessary amounts of garlic, onions, and chiles. The substitution of chicken for the original pork was perhaps the most major alteration. 

INGREDIENTS OF CHICKEN SISIG

1 1/2 lbs. grilled chicken breast finely chopped

1/4 lb. chicken liver chopped

1 cup minced yellow onion

1 teaspoon garlic powder

2 pieces serrano pepper sliced diagonally

2 tablespoons soy sauce

1/4 cup butter

4 to 5 tablespoons mayonnaise

1 egg

salt and pepper to taste

2 tablespoons cooking oil

HOW TO COOK CHICKEN SISIG

1. In a pan, heat the cooking oil.
2. When the oil is heated, add the onion and cook it until it softens.
3. Add the chicken liver, cook until the liver becomes brown.
4. The chopped, grilled chicken breast should be added. Cook for 3 to 4 minutes while stirring.
5. Add the soy sauce and garlic powder. Stir.
6. Add salt and pepper to taste. Stir and add mayo.
7. As soon as the mayonnaise is added, begin stirring to ensure that all of the ingredients are thoroughly combined.
8. Crack the egg and drop on top of the chicken.
9. Arrange the green chili on top and enjoy!

5. Pininyahang Manok

Chicken with pineapples is known as pininyahang manok. This recipe is for marinating chicken pieces in pineapple juice and then stewing them with pineapple chunks. The meal is made up of secondary components in addition to pineapples, including carrots, bell pepper, and milk.

INGREDIENTS OF PININYAHANG MANOK

2 lbs chicken cut into serving pieces

12 ounces pineapple chunks canned

2 pieces tomato chopped

1 cup bell pepper cut into thick strips

1 piece carrot wedged

2 1/2 tablespoon fish sauce patis

1/2 cup fresh milk

2 tablespoon garlic minced

1 piece onion sliced

2 tablespoon cooking oil

HOW TO COOK  PININYAHANG MANOK

1. For 20 to 30 minutes, marinate the chicken in pineapple juice or concentrate made from the pineapple pieces in the can.
2. Place a cooking pot or casserole on the stove and add the cooking oil.
3. Sauté the tomatoes, onions, and garlic.
4. Chicken should be added and cooked until the outside of the chicken gets light brown.
5. Bring the fresh milk, pineapple juice/concentrate marinade, and salt to a boil.
6. When the chicken is cooked and half the liquid has evaporated, add the pineapple pieces and simmer for 20 to 30 minutes.
7. Carrots should be added and simmered for 5 minutes.
8. Stew for three minutes after adding the bell pepper with fish sauce.
9. Transfer to a serving plate after being removed from the cooking pot and enjoy eating!

Savor Your Meal With These Pinoy Lunch Ulam Ideas!

There you have it, everyone! The following five mouthwatering Pinoy lunch ulam ideas will take your taste senses on a journey of flavor. 

These ulam selections, which range from comfortable Sinigang to savory Bistek Tagalog and creamy Adobong Manok sa Gata, are guaranteed to fulfill your appetite and leave you wanting more. 

There is something on this list for everyone, regardless of whether you enjoy indulging in meat-eating foods or prefer vegetarian options.

Don’t forget that sharing a meal with others adds to the delight of eating. You may enjoy these ulam recipes as a cozy group dinner with friends and family or as a scrumptious solo dinner!