SOME FAMOUS FILIPINO FOODS IV

 Bagnet

While the lechon kawali or the deep fried pork, is a well known food all over the Philippines, Bagnet from the northern Ilocos province, is desired for its delectable crunchy skin which is dipped in the sweet sour vinegar called sukang Iloko.

  

Longaniza

Each of the Filipino provinces has their own variety of the pork sausage known as Longaniza. The taste is different from garlicky to spicy. It is commonly served durin breakfast with fried egg, garlic rice and vinegar dipping sauce.

Lumpiang Ubod

In the Philippines, Lumpiang Ubod is one of the well-known varieties of the fresh eggrolls, which has the heart of the palm (ubod) as the main filling. Other ingredients are onions, pork, shrimps and a garlicky sweet sauce.

An alternative for ubod is bamboo shoot, which has similar texture. Bamboo shoots are a commonly used in Chinese cooking and is always available in Chinese supermarkets. It is advisable to not pick the fresh bamboo shoots since they can get bitter aftertaste if not done in the correct way. It is better to choose the pre-cooked ones.

The pith, leaves and fruit of the coconut tree are used in Filipino food. The pith can be used as a tender and sweet filling for the fresh lumpia (spring roll).

Relyenong alimango

Filipino cooks never get annoyed with obscure food recipes including relyenong alimango. This is done by delicately peeling the crab and sautéing it with herbs, tomatoes, onions and stuffing it back to the crab shell and deep-frying. Bangus (milkfish) or chicken are also cooked relyeno. It is frequently made in homes during fiestas.

Bicol express

Bicol Express or Sinilihan was popularized in Malate, Manila district but was made traditional in the style of the Bicolanos. This stew comprises of long chiles (lada panjang in Indonesian/ Malay, siling mahaba in Tagalog), garlic, pork, onion stockfish or shrimp paste and coconut milk.

It was claimed to be inspired by the spicy hot Bicolano dish called gulay n may lada which is recently considered as one of the existing modifications of Bicol Express. Bicol Express was derived from the passenger train service bound from Manila to Bicol region, a place in the Philippines recognized for spicy cuisines.

Inihaw na panga ng tuna

Davao City and General Santos are famous for rious ways in preparing tuna. The panga or jaw is frequently grilled on hot coals and dipped in a sauce which contains calamansi (local lemon), chilli, vinegar and soy sauce.

Balut

A trip to the Philippines won’t ever be complete without trying the streetfood balut. Peddler vendors selling these on the streets are chating “Baluuuut!!” to attract buyers. A balut is a 17-day-old duck embryo gets boiled alived, and consumed with spicy vinegar or rock salt and is often paired with beer.

Bibingka

For several Filipinos, Christmas is distinctive because of the delectable smell of bibingkas cooking at dawn. Rice is soaked overnight, ground with a mortar stone and combined with sugar and coconut milk. The mixture is transferred in clay poots containing banana leaves, having coals above and below. The garnish includes kesong puti (white cheese created using Carabao’s milk), salted eggs. To finish, it is slathered with sugar, butter and grated coconut. It is best consumed while hot once bought from weekend markets.

Read also
SOME FAMOUS FILIPINO FOODS I,
SOME FAMOUS FILIPINO FOODS II
and
 SOME FAMOUS FILIPINO FOODS III

SOME FAMOUS FILIPINO FOODS III

Dinuguan

Dinuguan is a savoury stew of offal (snout, heart, ears, lungs, intestines and kidney) and meat. It has various names in the Philippines; It is called champayna sampayna in Northern Mindanao, rugodugo in Waray, dugo-dugo in Cebuano, tid-tad in Pampanga sinugaok in Batangas and dinardaraan in Ilocano. The dish is simmered in spicy and rich black gravy of pig blood, ninegar, chilli (siling mahaba), onion, oregano and garlic.  Dinuguan is derived from the Filipino term "dugo" which refers to blood. Some probable Engish translations are blood pudding stew or pork blood stew. Dinuguan is commonly served with puto (steamed muffin or steamed rice cake) , which is made from galapong rice.

Sinugno

Dishes containing coconut milk is well-known in the province of Quezon., located on the South of Manila. Freshwater tilapia (St. Peter’s fish) is grilled then simmered in chilli and coconut milk.

Kamaru

The Kamaru dish is an appetizer containing mole crickets or Kamaru, which are tough to catch. This delicacy is special since the way of preparation is also tough. Wings and legs are removed, and then the body is boiled in garlic and vinegar. Next, it's sautéed in oil, chopped tomatoes and onion until chocolate brown in color. The outer layer of this is crunchy while the inside is moist.

Fish tinola

Cebu’s abundant marine life is reflected in its fish tinola, a plain sour broth made flavourful with sambag (tamarind), tomatoes and onions and cooked using coco-lumber firewood for long hours.

Pancit habhab

Filipino is much clever to adapt their noodle recipes to their lifestyle. In Lucban, Quezon, pancit habhab is prepared on using a square-shaped banana leaf and slurped. It is garnished with a few pieces of meat, chayote and carrots and often bought and eaten by jeepney drivers and students while travelling.

Ilocos empanada

Empanada is a Spanish word for stuffed pastry or bread fried or baked in Southern Asian, Latin American or Southern European countries. The name is derived from the Portuguese, Spanish and Galician verb empanar, which means to coat or wrap in bread.

Though empanada is a Spanish term, every ingredient of Ilocos empanada are local. Longaniiza (pork sausage), egg, bean sprouts or papaya are stuffed in the empanada then deep fried. It is served with spicy vinegar sauce

Pinakbet

Pinakbet or pakbet is a native dish of the Philippines’ northern regions. Pinakbet is done by mixing vegetables steamed in shrimp or fish sauce. The word is from an Ilocano term pinakebbet which means “shrivelled” or “shrunk.” The Ilocano pinakbet makes use of bagoong of fermented fish (monamon or any other fish) for seasoning while in further south, the one used is bagoong alamang. Usually the dish contains bitter melon. Some other vegetables used are winged beans, parda, string beans, chilli peppers, okra, eggplant and tomato. Optionally, some beans and root crops like kadios, patani and camote are also added. Usually, the dish is made spicy using ginger, garlic or onions. The tagalong version comprises of calabaza. These vegetables are mainly grown in gardens of mostly all Ilokano households. As the name suggests, pinakbet is frequently cooked until a shrivelled and dried texture is achieved. The vegetables’ flavours is brought out with the use of shrimp paste. Sometimes, chicharon, lechon or other meats are added. Pinakbet is comparable with the French vegetable stew called ratatouille but with a different sauce.

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SOME FAMOUS FILIPINO FOODS 

SOME FAMOUS FILIPINO FOODS II

SOME FAMOUS FILIPINO FOODS IV

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

SOME FAMOUS FILIPINO FOODS

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.

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.

Read  Also:
SOME FAMOUS FILIPINO FOODS PART II
SOME FAMOUS FILIPINO FOODS PART III
SOME FAMOU FILIPINO FOODS PART IV