What To Eat PH

What To Eat PH Born out of love for food. Inspired by culinary passion. Join us in our gastronomic adventures all over the country!
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Uulamin or Pupulutanin? ๐Ÿ˜˜๐Ÿ˜˜๐Ÿ˜˜
04/06/2026

Uulamin or Pupulutanin? ๐Ÿ˜˜๐Ÿ˜˜๐Ÿ˜˜

Anung una mong titikman? Sarap!๐Ÿ“ท:----------
04/06/2026

Anung una mong titikman? Sarap!

๐Ÿ“ท:
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04/06/2026

๐— ๐—ฎ๐—ป๐—ด๐—ผ ๐—๐—ฒ๐—น๐—น๐˜† ๐—ฆ๐—ฎ๐—ด๐—ผ

Mango Sagoโ€™t Gulaman, also known as Mango Sago Jelly, is a tropical dessert salad that a lot of Filipinos have fallen in love with! We mean, it has all the drool-worthy quality we are craving for: sweet, refreshing and cooling, and even fruity! With layers of fresh mango, thick sweet cream, jelly, and tapioca pearls, it is not really surprising that Mango Sagoโ€™t Gulaman has everyone swooning.

๐—œ๐—ป๐—ด๐—ฟ๐—ฒ๐—ฑ๐—ถ๐—ฒ๐—ป๐˜๐˜€:
Ingredients for making the gulaman/gelatin:
25 g mango flavored gulaman powder
5 cups water
โ…“ cup mango condensed milk
Ingredients for making the sago:
ยฝ cup small sago
5 cups water
Other Ingredients to make the Mango Jelly Sago:
370 ml evaporated milk
ยพ can of condensed creamer
250 ml all-purpose cream
3 pcs mangoes

Ilang cups of rice mauubus mo pag Crispy Pata? ๐Ÿ˜†๐Ÿ˜†๐Ÿ˜†
04/06/2026

Ilang cups of rice mauubus mo pag Crispy Pata? ๐Ÿ˜†๐Ÿ˜†๐Ÿ˜†

04/06/2026

๐—•๐—ฎ๐—ด๐—ผ๐—ผ๐—ป๐—ด ๐—”๐—น๐—ฎ๐—บ๐—ฎ๐—ป๐—ด

This Filipino shrimp paste is a kitchen staple, bringing a salty, savory punch to dishes like Kare-Kare, Pinakbet, or even as a dip for green mangoes, santol and singkamas. Made from fermented tiny shrimp, salt, and sometimes a hint of spice, itโ€™s a labor of love that transforms simple ingredients into a culinary gem. Historically, bagoong traces its roots to pre-colonial Philippines, where coastal communities preserved seafood through fermentation, a technique still cherished today. Whether youโ€™re a bagoong newbie or a lifelong fan, this condiment is all about celebrating Filipino heritage in every bite.

๐—œ๐—ป๐—ด๐—ฟ๐—ฒ๐—ฑ๐—ถ๐—ฒ๐—ป๐˜๐˜€:
150 g pork strips
3 cups raw bagoong alamang
10 cloves garlic
1 pc red onion
2 pcs tomatoes
4 pcs green chilies
4 pcs red chillies
2 tbsp cooking oil (vegetable oil recommended)
ยฝ tsp ground black pepper
3 tbsp vinegar

Budbod Tocino! Tara breakfast na!๐Ÿ“ท:----------
04/06/2026

Budbod Tocino! Tara breakfast na!

๐Ÿ“ท:
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Parang ang sarap nito! Pinangat na Hipon sa Sampaloc!Featured Foodie: ----------
03/06/2026

Parang ang sarap nito! Pinangat na Hipon sa Sampaloc!

Featured Foodie:
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Cochinillo hits different! Let's eat! ๐Ÿฅณ๐Ÿ“ท:----------
03/06/2026

Cochinillo hits different! Let's eat! ๐Ÿฅณ

๐Ÿ“ท:
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03/06/2026

๐—ง๐—ฎ๐˜€๐˜๐˜† ๐—”๐—ฑ๐—ผ๐—ฏ๐—ผ๐—ป๐—ด ๐—ฃ๐˜‚๐˜€๐—ถ๐˜

Seafood Adobo also has different versions and today, we decided to go with Adobong Pusit. This type of Adobo is commonly cooked at home, especially in ours, as well as in carinderias or eateries. Adobong Pusit is a squid stewed in soysauce, vinegar and squid ink, it is normally one of the common dishes here in the Philippines. This savory dish is sometimes available in Filipino restaurant, because this type of Adobo is actually a favorite of many.

๐—œ๐—ป๐—ด๐—ฟ๐—ฒ๐—ฑ๐—ถ๐—ฒ๐—ป๐˜๐˜€:
1 kg squid
1 whole garlic head
2 pcs onion
3 pcs tomatoes
1 stalk scallion
ยฝ tsp ground black pepper
1 tbsp salt
3 pcs green chillies
3 pcs red chillies
3 tbsp brown sugar
2 tbsp fish sauce (optional condiment)
5 tbsp vinegar
2 tbsp soy sauce
3 tbsp oyster sauce
3 pcs laurel leaves

Patis na may kalamansi at maraming sili! ๐Ÿคฃ๐Ÿคฃ๐Ÿคฃ
03/06/2026

Patis na may kalamansi at maraming sili! ๐Ÿคฃ๐Ÿคฃ๐Ÿคฃ

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