4 Filipino Recipes Suitable for Holy Week from Judy Ann’s Kitchen

Judy Ann Santos-Agoncillo creates tasty Filipino dishes for the Pinoy palate.

The Holy Week’s ritual of abstinence from eating meat dishes continues to be practiced among Filipinos who faithfully observe the religious tradition of penance and sacrifices.

Catholics who comprise the majority of the population start to refrain from eating meat beginning Ash Wednesday and all Fridays of Lent. Others practice fasting and abstinence for the entire Holy Week.

But why avoid meat? Meat-based cuisine are often associated to feasts and celebrations. People prepare hams for Christmas and New Year, lechon for fiestas. For devoted Christians, the passion of Christ is also a celebration to remember the sacrifices of Jesus to save humankind .

Since meat has been singled out in this time of the year to be taken out from normal daily menu (Yes, reserve those meat dishes for Easter Sunday!), Good News Pilipinas selected recipes from Judy Ann Santos Agoncillo’s YouTube channel – Judy Ann’s Kitchen – that should be perfect for this season.

On her YouTube channel, Judy Ann shares recipes with a twist, uniquely Filipino, just like what she and her husband Ryan did for the Filipino nuns in Rome.



  • 2 Boneless Bangus
  • Soy sauce
  • Lemongrass
  • Calamansi
  • 7-Up or Sprite
  • Tomatoes
  • Onions
  • Cucumber
  • Celery
  • Cilantro
  • Mint
  • Basil
  • Salted egg

For Marinade, combine 7-Up or Sprite, soy sauce, oyster sauce, calamansi, garlic and onion in a bowl. Mix them well. You can add a table spoon of sugar to enhance the sweetness. Once the marinade is well mix, pour it two boneless bangus. Set them aside. It is always better to marinate them overnight.

Baste the griller with oil to prevent the bangus to stick to it. Assemble the bangus on the griller face side down. Flip and cook the other side once the inner part is
is brown.

For ensalada, in a mixing bowl add diced onion, diced cucumber, chopped tomatoes, celery, soy sauce, calamansi extract, pepper, coriander, a pinch of salt and oil and toss them together. You can add teaspoon of apple cider vinegar.

Spread the ensalada at the top of grilled boneless bangus. Add the chopped salted egg at the top.



  • Puso ng Saging
  • Vinegar
  • Soy sauce
  • Gata/coconut milk
  • Garlic
  • Bay leaf
  • Sugar
  • Pepper
  • Oyster sauce
  • Coconut meat

Clean the medium sized banana bud and remove the old red outer layer. Cut the bud into small and thin slices. In a mixing bowl, season the sliced banana bud with salt and squeeze them to drain the water. Rinse them with clean water.

Caramelized onion and add garlic. Add the sliced banana bud. Add a cup and a half of soy sauce. Mix them well. Add table spoon of sugar. Add a bit of water. Cover and bring to boil.

If the mixture is tender, add vinegar. Let it simmer. Then add coconut meat for additional mild sweetness. Sprinkle with salt and pepper.

You may top it with grilled shrimp.



  • Tanigue
  • Cucumber
  • Appler cider vinegar
  • Coriander
  • Onions
  • Mangoes
  • Spring onions
  • Sugar
  • Patis/Fish sauce
  • Gata/Coconut milk
  • Calamansi
  • Lemon
  • Coconut meat

Lightly grill the both sides of coconut meat. Set aside. Grill the green pepper.

In a bowl, add lemon juice, calamansi, apple cider vinegar, table spoon of sugar, diced onion, ginger, garlic and cucumber, coconut juice, and the diced mango. Add the sliced grilled coconut meat and sliced green pepper. Pour the coconut milk in the mixture. Add the small sliced tanigue and mix them well until the fish turned white and firm.

Garnish it with grilled green pepper, sliced grilled coconut meat and minced spring onion.


  • Ingredients
  • Firm Tofu
  • Soy sauce
  • Sugar
  • Oyster sauce
  • Banana ketchup
  • Butter
  • Pepper

Slice the firm tofu into cubes, small enough for the barbecue sticks.

In a bowl, mix ketchup, calamansi, oyster sauce, sugar, pepper, coconut juice,
and sesame oil for the marinade.

Place the slice tofu in a barbeque sticks. You can insert mushroom and onion leeks in between.

Marinate the tofu for 5 minutes and use the marinade as barbecue paste.
Grill the tufo until cook.

Sprinkle it with minced spring onion and serve.

Try these Filipino recipes and show Judy Ann’s Kitchen some love with your comments below!

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Atom Pornel is a tourism and broadcast journalism major who loves local art and heritage and is passionate about anything good news from the Philippines. Born from a Bicolano-Odionganon father and Waray mother, he has grown appreciation of our diversity as nation.