Classic Filipino recipes handed down from generation to generation — finally in one digital cookbook. Simple ingredients. Real techniques. The taste of home.
A taste of what's waiting for you inside. Every recipe comes with the story behind it.
Everything you need to cook Filipino food the real, honest way.
Organized by region and occasion. From everyday ulam to holiday feasts — this is the complete Filipino kitchen reference.
Substitutes for hard-to-find ingredients, shortcuts that don't compromise taste, and storage tips that actually work in Philippine weather.
Every recipe comes with the story of where it came from — the province, the lola, the occasion. This isn't just a cookbook. It's a memory book.
Download once, access forever. Reads beautifully on your phone, tablet, or laptop. No app needed — just a PDF and your love of cooking.
Maricel has been cooking Filipino food for over 20 years. A mother of 3 from Pampanga, she started sharing recipes on Facebook during the pandemic and got 50,000 followers in 6 months. People didn't just like her recipes — they fell in love with how she talked about food: like every dish had a soul, a memory, a reason to exist. Lutong Nanay is her love letter to Filipino cuisine — and to every nanay who ever cooked something extraordinary from almost nothing.
"Nabili ko yung digital cookbook nung nagkasakit si Mama at nag-uwi ako ng province. Ginawa ko yung Chicken Tinola recipe — exact na exact sa taste ng luto ni Nanay. Umiyak ako habang kumakain. Salamat, Ate Maricel."
"Sobrang worth it ang ₱499! 120 recipes in one PDF, and the stories behind each dish make it so special. Yung Kare-Kare recipe niya? Ginawa ko para sa fiesta namin at pinuri ng lahat. Ito na talaga ang reference cookbook ko."
"I bought this for my mom who lives in Pampanga and she couldn't stop cooking from it all week. The Bibingka sa Pugon recipe was her favourite — she said it reminded her of how her own lola used to make it. This is a real treasure."
One-time purchase. Lifetime access. No subscriptions, no tricks.
How to pay & receive your cookbook:
Send payment via GCash to 0917-456-7890 (Maricel Santos). Screenshot your receipt and send to our Facebook page or email lutongnanay.ph@gmail.com. We will send you the PDF within 24 hours. For questions, message us on Facebook — we reply fast!
Here's a complete recipe from the cookbook — on the house. If you like this, you'll love all 120+ inside.
"Sinangag is the backbone of every Filipino breakfast. It smells like childhood, like Saturday mornings, like Tatay frying garlic before anyone else wakes up. You don't need much — just cold rice, garlic, and love."
— Ate Maricel, Chapter 1
Toast the garlic: Heat oil in a large pan or wok over medium heat. Add the minced garlic and fry until golden and crispy — about 2 to 3 minutes. Watch it carefully! Garlic burns fast. Once golden, remove half the garlic and set aside for topping.
Add the rice: Add the cold rice to the pan with the remaining garlic. Break up any clumps with a spatula or your hands before adding — cold rice clumps are the enemy. Stir-fry over high heat, pressing the rice flat and then folding it over.
Season well: Drizzle the fish sauce over the rice while stir-frying. Add salt and pepper to taste. Keep tossing on high heat for 4–5 minutes until the rice is heated through and starting to get slightly crispy on the bottom.
Optional egg: Push the rice to the sides. Crack eggs into the center, scramble lightly, then fold into the rice before fully set. This is how you make it extra masustansya.
Serve immediately: Transfer to a plate, top with the reserved crispy garlic, and garnish with spring onion. Serve with fried egg, tocino, longganisa, or bangus. This is the real Filipino breakfast.
Enjoyed this recipe? There are 120 more like it inside the cookbook — each with the same love, detail, and stories from Ate Maricel's kitchen.
Get the Full Cookbook — ₱499 →