My Favorite Filipino Foods

My Top Filipino Favorite Foods.. ... ... What about you?

Undeniable, we have to accept the fact that around 70% of Filipino people Love to Tsibog, Food Trip, or whatever we called in our different tribes.

Unlike its surrounding Asian counterparts that uses hot chilies liberally in their dishes, the Philippine cuisine is often labelled as bland & mild. This made Filipino dishes more suitable for those with sedate & sensitive taste buds. As with other Asian countries, rice is their staple food & will be served with most meals. To the Filipinos, simple cooking means fish of different sizes from the sea. They prefer their fish & other seafood such as crabs, shrimps & shellfish to be as fresh as possible. The freshness of the seafood is often complemented by sauces & spices. In fact, seafood is appreciated at its best when left uncooked - in a vinaigrette (kilawin) matrix, grilled (ihaw or inihaw), & sometimes stuffed with onions wrapped in banana leaf.

Food, glorious food! Where else in the world can you sample delectable & tempting delicacies if not in the exotic country of Philippines. It is not very surprising that Filipino food is often labelled as odd but in its own way, a unique mixture of eastern & western cuisine. After all, with 400 years of outside influences, the Philippine cuisine is a fascinating blend of Malay, French & Chinese cultures. To the Filipinos, food is important as it is an integral part of local art & culture as well as communal existence.

Here I go:::::::::::::

i love this..... Lechon Roasted Pig, In the Philippines the Occasion would not be special without this Lechon or Roasted Pig, with its crispy skin and soft, a very delicious and juicy meat. Even its hot you really want to take a bite. . . . the smell so deceiving The lechon is so in demand, especially during Christmastime, that you have to order more than two weeks in advance to make sure there's still an available supply of pig.

WOW.... KINILAW or Raw Fish in Vinegar, most of the Pinoy Guy Love this.... pangpulutan, this is one of my favorite specially beach time with a family. we can observe this dish in most restaurant in the Philippines, most particularly in General Santos City,.,. in southern Mindanao). It is raw fish (tuna) 'cooked' in vinegar. You'll know if it's newly 'cooked' if the fish is still red. Kind of like the Japanese sashimi, only the vinegar will eventually 'cook' the fish meat. Other ingredients (aside from vinegar) are ginger, kalamansi (the local lemon) juice, tiny chilis we call siling labuyo, coconut milk, dayap (a green lemon-like fruit, not sure about its English name) which gives it the rare sour taste and onions.

OMG I'm on Diet, Adobong Baboy., favorite of all, i love to eat this, i practice to cook.,., here;s how...Sauté onion, then drop the marinated pork and laurel leaves. Continue sauteing until liquid has evaporated and meat starts to render fat. Pour marinade including bits of garlic and a cup of rice water. Add potato and continue boiling until pork becomes tender. Pour vinegar and simmer until little sauce is left. Season with sugar if desired according to taste. Serve hot!

Kalderetang Baboy or Port caldereta , on several parties that i have attended, this recipe usually serve during special occasion, i often see pork caldereta on the table. to give a little sweet sour taste we pinoy usually add a can of Pineapple juice or a fresh pineapple fruit. ohh! ! ! how it taste? ...

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