Philippines Favorite Foods
Flan, or crème caramel, is one of the most common dessert dishes in the Latin world. Coming originally from the border area of France and Spain, this simple yet elegant dessert has spread in popularity as far as the Philippines and Japan.
Caldereta is a comforting beef stew popular in the Philippines. Every family has its own version. Experiment with the ingredients and try different vegetables.
Adobong manok, often called "chicken adobo," is often considered the national dish of the Philippines. Its origins are with the Spanish colonizers — adobo is the Spanish word for a marinade — but Filipinos have happily adapted it as their own. The vinegar marinade makes a dish that stores very well in the Filipino heat. Endless varieties of adobo exist and each region has its own specialty. Besides chicken and pork, there is fish, squid, green bean and even eggplant adobo.
Kare-kare is a rich and meaty Filipino stew of oxtails, green beans and eggplant in a sauce thickened with peanut butter. Served on special occasions or as a Sunday meal, kare-kare is always accompanied by white rice and a bit of sautéed shrimp paste calledbagoong alamang.
Pancit, or pansit, is a quick-cooked noodle dish that is one of the quintessential meals of Filipino cuisine. All kinds are available, and pancit is as popular at street stands as it is at family gatherings. The most common variety is pancit bihon, with rice vermicelli and a mix of meat and vegetables.
Puchero is a meat and chickpea stew from the Andalusia region of Spain. Pork, sausages and often chicken are slow-simmered with hearty vegetables and garbanzo beans. Puchero was originally a wintertime peasant dish eaten over several days, first with rice, then with noodles, then with the remainder incorporated into other dishes. Puchero is also popular in Paraguay, Uruguay and Argentina. Filipinos have their own version, which is sometimes spelled pochero.
Also known as tinola, tinolang manok chicken soup is light and refreshing. A simple broth with chicken, spinach and green papaya, it is a favorite home-style dish in the Philippines.
Ukoy is a simple and flavorful Filipino appetizer. These fritters have a pleasant golden color from the sweet potato and annatto. Ukoy is usually made with unpeeled shrimp and the peel is eaten. You can use peeled shrimp if you prefer. Also spelled okoy.
Pork Dinuguan (also called dinardaraan in Ilocano, or pork blood stew in English) is a Filipino savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chili and vinegar.
The term dinuguan comes from the word dugo meaning “blood”. It is recognizably thick and dark, hence the Westernized euphemism “chocolate meat.” It is similar to the Singapore dish pig’s organ soup, differing in that it does not contain vegetables and has a characteristically thick gravy.
bagoong balayan, ginamos (fermented anchovies), alamang (fermented tiny shrimps). Very salty like caviar, tastes and smells like it too. In fact, Filipinos are proud to consider bagoong as their caviar.
Litson Baboy
The delightful tang and the exceptional 'juicy-licious' flavor of the Philippines' Lechon, is something you'd not want to miss. It is a well-liked cuisine that is always present during festivities, commonly known as "fiesta" celebration anywhere in the country. To Filipinos, their fête is not complete without a Lechon appearing on the table.
Lechon, also known by the locale as "Litson", is a traditional delicacy served on special events and occasions like Christmas Eve, birthdays, not to mention the fiesta celebration.
Kinilaw na Isda
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