About
Home cooking, written down.
Ting's Recipes is a small, growing collection of Filipino dishes: the ones cooked at family gatherings, on slow Sundays and every day in between.
Most family recipes live in someone's head. They are measured in handfuls, “until it smells right” and “you'll know.” That works in a kitchen with the person who taught you, and not at all when they are far away.
This site is an attempt to write those dishes down properly: real quantities, clear steps, and the small tips that make the difference between a good adobo and the one you remember.
On every recipe
01
A recipe of the day
Every day the homepage features a different dish, so there is always an answer to “what are we cooking?”.
02
Scale and convert
Change the number of servings and switch between metric and US customary units; every ingredient quantity updates.
03
Steps with heat and time
Each step says how hot the pan should be and roughly how long it takes, so you know when to stay close.
04
Notes that help
Storing, reheating and variations are written down at the bottom of each recipe, learned from cooking it more than once.
A few rules every recipe follows
True to the origin
We try to keep each recipe as close as we can to the original dish from where it comes. When we change something, we tell you: what we added, what we left out, and why, in the notes on the recipe.
Plain ingredients
Pantry staples first: soy sauce, vinegar, garlic, onions, bay leaves, coconut milk. Where a specialty item helps, the recipe says what to use instead.
Honest timings
Prep and cooking time are listed separately, so a long braise doesn't pretend to be a quick dinner.
Taste as you go
Filipino cooking is balance: salty, sour, sweet, savory. Recipes tell you where to adjust, because every family's version is a little different.
Rice is assumed
Almost everything here is built to be eaten with steamed rice, and the sauces are written with that in mind.
A starter Filipino pantry
Stock these and you can cook most of what's on this site.
- 01Soy sauce
- 02Cane or coconut vinegar
- 03Garlic
- 04Onions
- 05Bay leaves
- 06Whole peppercorns
- 07Fish sauce
- 08Calamansi
- 09Coconut milk
- 10Jasmine rice
Who cooks here
Roberto Sabanal
Author, recipe tester, editor and developer/designer.
Hi, I'm Roberto Sabanal, the author of every recipe on Ting's Recipes. I write, test and edit each dish myself, and I build and maintain the site itself through Ting Software Development.
I started writing these recipes down so that family dishes would not depend on memory and “you'll know when it's ready.” Each one is cooked, measured and adjusted until the quantities, timings and heat levels are ones you can follow without guessing.
When a recipe changes, because a quantity was off or a better method turned up, I update it in place, and the page shows when it was last modified. Your ratings and comments help me spot what needs fixing, so please leave one after you cook.
If a quantity looks off or you have a question about a dish, write to support@ting.recipes or visit the contact page.
