Food is a Filipino culture’s integral part. As a proud Filipino I'm glad to share famous foods of our own. Filipino foods may not be well known as the neighboring countries but we have our own decadent dishes. The Filipino cuisine was initiated from Indonesian and Malay origins along with Chinese, American, Spanish and Japanese influences that begun what is referred to as traditional Filipino dishes. As the Philippines is abundant with tropical fruits, seafood and inventive cooks, you’ll discover that there’s more to Filipino food than balut or duck embryo.
Adobo
Filipino foods could not be complete without the presence of Adobo. Adobo, considered the Philippine national dish, is a stew of chicken, pork or both prepared with salt, vinegar, soy sauce, bay leaf and whole peppercorns. The meat is simmered with the liquid until it is tender. Some vegetables and Shellfish are also prepared the same way.
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Sizzling Sisig
The term Sisig implies “to snack on something sour”. Usually, it refers to half ripe or unripe fruits dipped in vinegar and salt. It also signifies a means of preparing meat and fish, soaked in a sour liquid like vinegar or lemon juice, and then seasoned with pepper, salt and other spices.
To make the Sizzling Sisig in Pampanga, they use pork’s head, liver and cheeks which are commonly seasoned with chilli peppers and calamansi. This appetizer’s chewy and crunchy texture is matched perfectly with cold beer.
Lechon
Lechon is a favored dish on party or special occasions. A suckling pig is speared in a bamboo pole and manually roasted over hot coals until a crisp, brown reddish skin and tender meat is achieved. It is served in the most craved for dipping sauce made from pork and chicken livers, sugar, vinegar and spices. The well known lechon capital is La Loma located in Quezon City.
In Cebu, the pig’s stomach gets stuffed with spring onions, pepper, anise, lemongrass and laurel leaves which produces a tasty lechon which can be eaten alone without a sauce.
Crab Roe Paste or Taba ng Talangka
The well-known taba ng talangka originated from Tarlac, Pampanga and Bulacan.
You can buy these in bottles in pasalubong shops.
The fat from small variety of shore crabs gets pressed and sautéed with garlic. This cholesterol loaded dish is frequently eaten with prawns or rice with fried fish.
Bulalo
Bulalo, native to Southern Luzon Philippines, is made from slaughtered beef. This flavorful broth is made with marrow bones and beef shanks boiled for hours until the fat and collagen is melted.
Kare-Kare
This stew’s base is made from oxtail, calve’s feet, beef stew meat, pig feet, pork hocks and sometimes tripe or offal. Vegetables like asparagus beans, daikon, green beans, Chinese cabbage and eggplant are added exceeding or equaling the meat amounts. Peanut butter or ground roasted peanuts and ground toasted rice are used for the sauce and anatto for the color. Kare-kare is often served with shrimp paste or bagoong and sometimes added with bagoong guisado, chilli and calamansi juice.
Crispy pata
The pig knuckles or trotter is deep fried, after simmering and draining until crisp.
It can be a party fare of an everyday dish. The meat’s inside is tender and juicy and the exterior is crackling and crisp. It is served with soy sauce, vinegar and chilli.
Adobo
Filipino foods could not be complete without the presence of Adobo. Adobo, considered the Philippine national dish, is a stew of chicken, pork or both prepared with salt, vinegar, soy sauce, bay leaf and whole peppercorns. The meat is simmered with the liquid until it is tender. Some vegetables and Shellfish are also prepared the same way.
.jpg)
Sizzling Sisig
The term Sisig implies “to snack on something sour”. Usually, it refers to half ripe or unripe fruits dipped in vinegar and salt. It also signifies a means of preparing meat and fish, soaked in a sour liquid like vinegar or lemon juice, and then seasoned with pepper, salt and other spices.
To make the Sizzling Sisig in Pampanga, they use pork’s head, liver and cheeks which are commonly seasoned with chilli peppers and calamansi. This appetizer’s chewy and crunchy texture is matched perfectly with cold beer.
Lechon
Lechon is a favored dish on party or special occasions. A suckling pig is speared in a bamboo pole and manually roasted over hot coals until a crisp, brown reddish skin and tender meat is achieved. It is served in the most craved for dipping sauce made from pork and chicken livers, sugar, vinegar and spices. The well known lechon capital is La Loma located in Quezon City.
In Cebu, the pig’s stomach gets stuffed with spring onions, pepper, anise, lemongrass and laurel leaves which produces a tasty lechon which can be eaten alone without a sauce.
Crab Roe Paste or Taba ng Talangka
The well-known taba ng talangka originated from Tarlac, Pampanga and Bulacan.
You can buy these in bottles in pasalubong shops.
The fat from small variety of shore crabs gets pressed and sautéed with garlic. This cholesterol loaded dish is frequently eaten with prawns or rice with fried fish.
Bulalo
Bulalo, native to Southern Luzon Philippines, is made from slaughtered beef. This flavorful broth is made with marrow bones and beef shanks boiled for hours until the fat and collagen is melted.
Kare-Kare
This stew’s base is made from oxtail, calve’s feet, beef stew meat, pig feet, pork hocks and sometimes tripe or offal. Vegetables like asparagus beans, daikon, green beans, Chinese cabbage and eggplant are added exceeding or equaling the meat amounts. Peanut butter or ground roasted peanuts and ground toasted rice are used for the sauce and anatto for the color. Kare-kare is often served with shrimp paste or bagoong and sometimes added with bagoong guisado, chilli and calamansi juice.
Crispy pata
The pig knuckles or trotter is deep fried, after simmering and draining until crisp.
It can be a party fare of an everyday dish. The meat’s inside is tender and juicy and the exterior is crackling and crisp. It is served with soy sauce, vinegar and chilli.
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