This Filipino feast comes from Filipino restaurant Kinilaw & Buko. Head chef Francis Puyat says: “Boodle fight is a traditional Filipino sharing meal thought to have originated in the army. It is a generous, feasting-style spread so often it’s cooked for celebrations.”

For more Filipino-inspired dishes, check out our Filipino fried pork, Filipino garlic-fried rice, chicken adobo and leche flan, plus discover more of the best Filipino cuisine.



  • 1 lemon, juiced
  • 2 pinches fine sea salt
  • 1 tsp caster sugar
  • 1 tbsp soy sauce
  • 4 cloves garlic, crushed
  • 8 chicken thighs


  • 1 tbsp vegetable oil
  • 1 onion, thinly sliced
  • 4 cloves garlic, crushed
  • 4 bay leaves
  • 2 thumb-sized pieces ginger, finely grated
  • crushed to make 2 tsp black peppercorns
  • 240ml dark soy sauce
  • 240ml coconut palm vinegar, (see notes below)
  • 2 small heads broccoli, cut into florets
  • 2 small heads cauliflower, cut into florets


  • 4 chinese aubergines, (see notes below)
  • 2 eggs
  • for frying vegetable oil


  • 500g jasmine rice
  • 1 bunch spring onions, chopped


  • 4 salted duck eggs, (see notes below)
  • 4 heirloom tomatoes, diced
  • 1 small bag or choy sum 1 bunch mustard leaves, shredded
  • ½ daikon radish, thinly sliced
  • 1 red onion, thinly sliced
  • 2 tbsp coconut palm vinegar
  • a pinch ground black pepper


  • 1 red chilli, finely chopped
  • ½ red onion, finely chopped
  • 2 cloves garlic, crushed
  • 240ml coconut palm vinegar


  • STEP 1

    To make the chicken thigh inasal, combine the lemon, salt, sugar, soy sauce and garlic in a large bowl, add the chicken thighs and mix well. Chill for at least a few hours but preferably overnight.

  • STEP 2

    Heat the oven to 200C/fan 180C/gas 6. Lift the chicken from the marinade and put onto a foil lined baking tray. Roast for 30-40 minutes or until cooked through and a little charred.

  • STEP 3

    Meanwhile, to make the adobo, heat the vegetable oil in a deep frying pan and fry the onion and garlic for 10 minutes until softened. Add the remaining adobo ingredients, except the veg, bring to the boil and simmer the sauce until reduced by 1/3. Tip in the broccoli and cauliflower florets, and simmer gently for 10 minutes until the vegetables are tender.

  • STEP 4

    To make the aubergines, heat the oven to 200C/fan 180C/gas 6. Prick the aubergines all over with a fork, put onto a baking tray and roast for 10-12 minutes or until just softened. Cool, then peel and slice on an angle into 1cm-thick slices. Press down gently with a fork to flatten. Beat the egg with some seasoning in a shallow bowl and toss the aubergine slices to coat. Heat 1cm of vegetable oil in a frying pan and cook the slices for 2 minutes on each side until crisp. Drain on kitchen paper.

  • STEP 5

    Cook the rice following pack instructions then drain and toss with the spring onions. Divide between bowls.

  • STEP 6

    If the salted duck eggs are raw, boil in a pan of simmering water for 12 minutes. Drain and rinse under cold water until cool, then peel and dice. If pre-cooked, just peel and dice. Put the diced egg in a large bowl with the rest of the salad ingredients and gently toss together just before serving.

  • STEP 7

    To make the vinegar dip, mix everything together and divide between small bowls. Serve all of the dishes together and let people help themselves.

Salted duck eggs are a Chinese speciality and can be bought both cooked and raw. You can use regular boiled duck eggs and just toss with extra salt. Chinese aubergines are longer and thinner than regular aubergines – use baby aubergines if unavailable. Coconut palm vinegar, Chinese aubergines and salted duck eggs can be found in Chinese grocers.

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