By Marie-Antoinette Issa.
Filipino cuisine is a flavour bomb built on layers of sweet, salty, sour and umami. From the deep, garlicky comfort of adobo to the bright pop of sinigang (sour soup) and the sugary nostalgia of leche flan, every dish comes with a side of culture…and often, an aunt (Tia) watching over your shoulder to make sure you’re doing it ‘the right way’.
So, how do you add a modern twist to the classics - swapping ingredients, lightening things up or making them plant-based or gluten-free - without being disowned at the next family fiesta?
Here are four fun ways to remix the classics with a little care, a lot of flavour and minimal drama.
Swap, Don’t Sacrifice – Especially with Protein
Adobo, kare-kare, mechado…Filipino cuisine loves a slow-cooked meat moment. However, if you’re trying to cut down on animal products (or cook for a vegetarian), you don’t have to ditch these dishes - just reframe them.
For adobo, tofu or mushrooms (especially King, oyster or shiitake) absorb all the soy-vinegar-garlic goodness beautifully. For kare-kare, eggplant, green beans and jackfruit simmered in a peanut sauce still deliver that creamy, hearty richness. For mechado, try a lentil and mushroom version with a dash of smoked paprika to mimic that meaty depth.
Go Gluten-Free (Without Losing Your Pancit Power)
While rice is naturally gluten-free (good news for lugaw lovers), some pantry staples like soy sauce and fish sauce sneak in gluten via wheat-based processing. Enter tamari and certified GF fish sauce brands, which let you keep the flavour profile without the gut ache.
In similarly good GF news for those keen to plate up bowlfuls of pancit, many versions of the unofficial national noodle dish of the Philippines are already halfway there. These include bihon (rice noodles) and sotanghon (mung bean noodles) which are naturally gluten-free. Just double-check those sauces.
Lighten Up Lumpia
Lumpia (deep-fried spring rolls) could rival Imelda Marcos as the most iconic of Filipino offerings. However, while they’re delicious, they are also very decadent. However, you can modernise this dish without compromising crunch or cred.
Try baking or air-frying instead of deep-frying (you still get golden goodness with less oil). If you want a veg-forward filling, sub meat for grated carrots, cabbage, tofu, mushrooms and glass noodles. You can even wrap them in rice paper or gluten-free spring roll wrappers if needed.
Pro tip: serve with a spicy vinegar dip to keep things traditional - and avoid any ‘missing meat’ comments.
Dairy-free Desserts that Still Slap
Filipino sweets are heavy on dairy: leche flan, halo-halo, maja blanca, but, coconut milk is your best friend when it comes to modern versions.
For leche flan, substitute evaporated and condensed milk with coconut cream and sweetened condensed coconut milk. It’s rich, silky and still gorgeously wobbly.
Maja blanca already uses coconut milk, so just skip the evaporated milk entirely for a cleaner version. With halo-halo? Go wild. Shaved ice is neutral - it’s the toppings that count. Use plant-based ice cream and load up on fruit, beans and jelly.
