SOME FAMOUS FILIPINO FOODS II

Sinigang

Sinigang is a stew of beef, prawns, fish or pork soured by fruits including kamias, tamarind or tomatoes. A number of dish versions are soured by unripe mango, bilimbi, calamansi or guava. Bouillon cubes or seasoning powder on tamarind is sometimes used when fruits are not available. It is usually accompanied by vegetables like taro, labanos (daikon), string beans, okra, eggplant and kangkong (water spinach). The stew is prepared with rice. Sinigang is of "Tagalog" origin thus the version in Mindanao and Visayas regions may have totally different tastes since they include ginger.

Pancit Palabok

Pancit Palabok, also called Pancit Luglug, is commonly served during birthday parties. The noodle dish oozing with textures and flavors is made using boiled and drained rice noodles. It is then topped with a red orange sauce including tofu, shrimp broth, chicharon or pork cracklings, hard boiled eggs, and tinapa or smoked fish flakes and sometimes squid and oysters.

Betute

In Pampanga, one of their exotic foods is Betute Tugak which is stuffed deep fried rice field frogs.Basically, it is a version of relleno in the form of fish or chicken.Betute is very unique to the kapampangans.

Chicken inasal

In Bacolod,chicken inasal is not just an ordinary grilled chicken. THe meat is marinated with salt, calamansi, pepper, garlic and lemongrass then brushed with annatto seeds or achuete oil. Each part of the chicken from the drumstick or paa, breast or pecho, gizzard or baticulon, liver or atay, wings or pakpak and heart or corazon is grilled. The dish is served with grat amount of garlic rice and some of the orange oil marinade is poured over the rice.

Arroz Caldo

Arroz Caldo is chicken rice porridge. It was thought to be of European origin. Arroz caldo is based on the tastes of Spanish colonial settlers who favored the Philippines' Chinese restaurants. The dish is commonly seasoned with black pepper and safflower in addition to or in place of scallion and ginger. Arroz caldo is known to people of Ilocan heritage. In other provinces like Cebu, it is eaten with Chinese saudage, bay leaf, olive oil and prawns.

Laing

Laing is attributed to the the Bicol region where coconut milk is commonly used in local cuisines. The dish’s main ingredients are taro leaves boiled with coconut milk and fish bagoong. It has generous amounts of siling labuyo and red hot chillis for added punch.

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SOME FAMOUS FILIPINO FOODS PART I.
SOME FAMOUS FILIPINO FOODS PART III
SOME FAMOUS FILIPINO FOODS IV