Holy Eats: 9 Filipino Dishes to Savor This Semana Santa

Holy Week is a time of reflection, prayer, and simple living for many Filipino families. As part of the Lenten tradition, many people abstain from eating meat—especially on Maundy Thursday and Good Friday. But that doesn’t mean meals have to be dull or repetitive. Filipino cuisine is rich with flavorful, meatless dishes that are perfect for the season.

Here are nine delicious and easy-to-prepare recipes that you can cook during Holy Week:

1. Ginisang Munggo (Sauteed Mung Beans)

Ginisang Munggo is a classic Filipino dish typically made with mung beans, garlic, onion, and sometimes fish or shrimp. For Holy Week, it’s common to skip the pork or chicharon toppings and go for a lighter version.

Ingredients:

• 1 cup mung beans
• 4 cups water
• 4 cloves garlic, minced
• 1 onion, chopped
• 2 tomatoes, diced
• 1 cup malunggay or spinach
• Salt and pepper to taste
• Optional: Tinapa flakes or small shrimp

Instructions:

1. Boil mung beans in water until soft. Set aside.
2. In a pan, sauté garlic, onion, and tomatoes.
3. Add the cooked mung beans and season with salt and pepper.
4. Add malunggay or spinach before turning off the heat.
5. Optional: Add tinapa or shrimp for added flavor.

2. Laing (Taro Leaves in Coconut Milk)

Laing is a creamy and slightly spicy dish made from dried taro leaves simmered in coconut milk. It’s deeply satisfying and perfect with steamed rice.

Ingredients:

• 2 cups dried taro leaves (do not wash)
• 2 cups coconut milk
• 1 cup coconut cream
• 1 thumb ginger, sliced
• 5 cloves garlic, crushed
• 3 red chilies (optional for heat)
• 1 tablespoon bagoong alamang (optional)
• Salt and pepper

Instructions:

1. In a pot, simmer coconut milk with garlic, ginger, and chilies for 10 minutes.
2. Gently add the taro leaves without stirring to avoid itchiness.
3. Simmer for 30-40 minutes or until leaves are tender.
4. Add coconut cream and bagoong. Season to taste.
5. Cook until mixture thickens.

3. Tortang Talong (Eggplant Omelet)

A simple and beloved Filipino dish, Tortang Talong is perfect for a Holy Week lunch or dinner.

Ingredients:

• 2 large eggplants
• 3 eggs, beaten
• Salt and pepper
• Cooking oil

Instructions:

1. Grill or boil eggplants until skin is charred and soft.
2. Peel off skin and flatten the eggplants with a fork.
3. Dip in beaten eggs seasoned with salt and pepper.
4. Fry until golden brown on both sides.

4. Ginataang Kalabasa at Sitaw (Squash and String Beans in Coconut Milk)

This dish combines squash and string beans in a luscious coconut milk sauce. You can add shrimp for extra flavor, or keep it vegetarian.

Ingredients:

• 2 cups squash, cubed
• 1 cup sitaw (string beans), cut into 2-inch pieces
• 2 cups coconut milk
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon fish sauce or salt
• Optional: shrimp or tofu

Instructions:

1. Sauté garlic and onion.
2. Add squash and coconut milk. Simmer until squash is tender.
3. Add string beans and continue cooking until soft.
4. Season to taste.

5. Ukoy (Shrimp Fritters)

Ukoy is a crispy, deep-fried fritter made with shrimp and vegetables, often served with spiced vinegar. It’s a great Holy Week snack or side dish.

Ingredients:

• 1 cup small shrimp (with or without shell)
• 1 cup grated papaya or carrots
• 1/2 cup bean sprouts
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1 egg
• Salt and pepper
• Water
• Cooking oil

Instructions:

1. Mix flour, cornstarch, egg, salt, pepper, and water to form a batter.
2. Fold in shrimp and vegetables.
3. Scoop mixture into hot oil and fry until golden brown.
4. Serve with vinegar dipping sauce.

6. Lumpiang Sariwa (Fresh Vegetable Spring Rolls)

Lumpiang Sariwa is a healthy and refreshing meatless dish. It’s packed with sautéed vegetables wrapped in a soft crepe and topped with peanut sauce.

Ingredients (Filling):

• 1 cup carrots, julienned
• 1 cup cabbage, shredded
• 1/2 cup green beans, sliced
• 1 small sweet potato, julienned
• 4 cloves garlic, minced
• 1 onion, chopped
• Salt and pepper

Ingredients (Wrapper & Sauce):

• Store-bought lumpia wrapper or homemade crepe
• 1/2 cup peanut butter
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1/2 cup water
• Garlic for garnish

Instructions:

1. Sauté garlic and onion, then add veggies. Cook until tender.
2. Wrap veggie mix in fresh lumpia wrapper.
3. Mix peanut butter, soy sauce, sugar, and water over heat to make sauce.
4. Pour sauce over lumpia and top with minced garlic.

7. Bangus Sisig

For a twist on the popular pork sisig, try this lighter and Lent-friendly version using bangus (milkfish).

Ingredients:

• 1 whole boneless bangus
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 chilies, chopped
• 2 tbsp calamansi or lemon juice
• 1 tbsp mayonnaise
• Salt and pepper

Instructions:

1. Fry or bake the bangus until cooked. Flake the meat.
2. In a pan, sauté garlic, onion, and chili.
3. Add bangus flakes and mix well.
4. Add calamansi juice and mayonnaise. Season to taste.
5. Serve sizzling hot.

8. Paksiw na Pompano (Fish Simmered in Vinegar)

Paksiw is a classic sour Filipino dish made with vinegar and garlic. Pompano, with its tender white flesh, is an ideal fish for this recipe.

Ingredients:

• 1 whole pompano, cleaned
• 1/2 cup vinegar
• 1/2 cup water
• 4 cloves garlic, crushed
• 1 thumb ginger, sliced
• 1 onion, sliced
• 2 eggplants, sliced
• 2 green chilies
• Salt and pepper

Instructions:

1. Arrange fish, garlic, onion, ginger, and eggplant in a pot.
2. Add vinegar, water, and seasonings.
3. Bring to a boil without stirring.
4. Simmer until fish is cooked and eggplants are tender.

9. Champorado with Tuyo (Chocolate Rice Porridge with Dried Fish)

A traditional comfort food, Champorado is made from sticky rice and cocoa, often paired with salty tuyo (dried fish) for contrast.

Ingredients:

• 1 cup glutinous rice
• 4 cups water
• 1/2 cup cocoa powder or tablea
• 1/2 cup sugar
• Evaporated milk (for topping)
• Fried tuyo (for pairing)

Instructions:

1. Boil rice in water until soft.
2. Add cocoa and sugar. Stir until well combined.
3. Serve with a splash of milk and fried tuyo on the side.

Final Thoughts

Holy Week doesn’t have to be a time of bland meals. With the rich flavors of Filipino cuisine, you can enjoy dishes that are both meat-free and satisfying. These nine recipes are easy to cook, budget-friendly, and perfect for reflecting on simplicity and mindfulness during this sacred season. Whether you’re preparing food for the family or for a quiet meal of your own, these recipes bring both nourishment and comfort.

What’s your go-to Holy Week dish? Let us know or try one of these and share your version!