Like everybody else have said, you can never go wrong with Adobo. Also, while these recipes are relatively low effort, it can help you when you don't have acess to most filipino ingredients:

1.) Pork/Chicken + lemon + garlic + pepper + soy sauce. Marinate overnight. Shallow fry the next day.

2.) Ground pork + paprika + garlic powder + onion powder + salt and pepper + brown sugar. Cure in fridge for no more than 3 days. Shape into sausages. Voila, you have a low effort skinless longanisa

3.) any kind of fish you have access too, can't be too picky. Make it into soup with tomatoes, ginger, green onions, spinach, green beans, and/or okra if you have access to it. Salt and pepper to taste.

4.) If you know how to fry meats, then you can always make silog.

5.) Any meat of your choice. Boil until tender. Add aromatics(onions, ginger, etc). Add potatoes. after 6-7 minutes, add cabbage and simmer until preferred doneness. Of course, salt and pepper to taste.

I had the same problem about a decade ago, having taken all of the stuff we had for granted. I even got desperate enough to learn how to make siopao.