Cooking and allergy note
Last updated 2026-09-25 · Sagot sa Kalam
Please read this before you cook.
Allergies
Read the full ingredient list before you cook. A great deal of Filipino cooking contains shrimp, shrimp paste, fish sauce, bagoong, egg, peanuts, coconut milk, tofu, soy sauce (which contains wheat), and cheese or milk. Sometimes it is only in a garnish, like chorizo, or in the dipping sauce.
If you or anyone eating has an allergy, you are the last check. We cannot see the exact brands and ingredients you will use.
Food safety
- Cook chicken, pork, beef and fish through. Don't rely on the clock alone — go by the look, the colour of the juices and the heat at the centre.
- Wash hands and utensils after handling raw meat.
- Refrigerate leftovers promptly. In Philippine heat, dishes with coconut milk or sauce turn quickly.
- Take care with hot oil, especially with children nearby.
- Some ingredients must be prepared properly before eating — taro and taro leaves need thorough cooking, and so does cassava. Follow the steps; don't shorten them.
Times and difficulty are estimates
"45 minutes" is a guide. Stoves differ, so do the size of your cuts and the toughness of the meat. What matters is how it looks and tastes, not the clock.
About the substitutions
When the app says may kapalit lang — a swap will do — that is a suggestion, and the taste will differ from the original. Some ingredients cannot be swapped without making it a different dish, so we never swap those in Meron Ako.
This is not health advice
We are not doctors or nutritionists, and there are no nutrition facts here. If you have a health condition, are pregnant, or are feeding an infant or someone who is ill, follow your doctor or dietitian, not this app.
Tell us what's wrong
If you find a step that looks unsafe or an ingredient that is wrong, email hello@sagotsakalam.com right away. We will fix it.
Questions about any of this: hello@sagotsakalam.com