Local Filipino Cuisine
From Wikiasiantravel
Local Filipino Cuisine
Because of the diversity in the ethnic group in the Philippines, the local cuisine also has several versions. Many dishes are influenced by foreigners who have traded if not conquered the country like Chinese, Spanish,and the American. Meat that is often used for Filipino dishes are either pork, beef, chicken. At some places, wild boar meat or venison.
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Main Dishes
- Adobo - a common Filipino dish consisting of meat (preferably chicken) cooked in vinegar and soy sauce with onion and garlic. Sometimes, bay leaf and black pepper are also used to add to the flavor and fragrance.
- Dinuguan - a dish that is usually cooked using blood, intestines and meat of a pig. Usually a rice cake or puto is eaten with it.
- Kaldereta - Filipino stew similar to mechado, only using goat's meat.
- Kare-kare - a Filipino stew consisting of peanut sauce, vegetables, oxtail and beef. Entrails and internal organs are also occasionally added. Kare-kare is often eaten with shrimp paste.
- Lechon - the Filipino lechon refers to a whole pig or calf slowly roasted on top of charcoal. It is the highlight of feistas (festivities) and other special occasions in which it is often cooked.
- Longanisa - the local sausage of the Philippines. It can be made of pork, beef, chicken or tuna.
- Mechado - pork or beef stew cooked in tomato sauce with potatoes and red bell pepper.
- Pancit - stir-fried noodles having a number of variations. It is treated as second in line to rice in the Philippines.
- Pinakbet - a popular vegetable dish in the Philippines. The usual vegetables used are squash, eggplant, okra and string beans. Meat can also be added in the dish.
- Pochero - beef or pork cooked in tomato sauce. Vegetables and bananas are also main ingredients. The vegetables are sometimes left in the fridge overnight for a crunch.
- Sinigang - a famous sour soup of the Philippines. Pork, fish or shrimp are usually used.
- Sisig - diced meat usually taken from parts of the pig's head. The meat is boiled then grilled and mixed with minced onions and other spices. It is also popular as a dish eaten during drinking sessions.
- Tapa - cured meat, usually beef or deer meat. The process of curing involves applying salt and spices for preservation. It is similar to jerky.
- Tinapa - smoked fish with a very long spoiling time. Milkfish is the popular choice.
- Tocino - cured meat, especially pork though beef is also used. It is similar to bacon.
- Torta - in contrast to the Mexican sandwich, the Filipino torta is a kind of omelet mixed with ground meat, minced onions, potato and sometimes with carrots.
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Porridge and Soups
- Batchoy - a Filipino noodle soup.
- Champorado - chocolate porridge made of rice. It is a sweet treat that is usually taken as a snack, dessert or even breakfast.
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Side-Dish
- Atchara/Atsara - a side-dish made of pickled papaya.
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Desserts/Sweets and Snacks
- Chicharon - cracklings usually made from pork skin. Chicken skin are also used in another variation. Chicharon is also popular as a pulutan, food eaten to complement liquor during drinking.
- Halo-Halo - a mixture of tropical fruits, beans, and gelatin mixed with some crushed iced and milk. Some have ice cream, leche flan, or ube jam as add-ons.
- Hopia - a bean stuffed pastry eaten as a snack.
- Kakanin - varied ways of cooking sticky rice. It can also be eaten as snacks.
- Leche flan - a Filipino heavy version of creme caramel/flan. It is often prepared during festivities and special occasions.
- Pastillas - candied fruits (durian, jackfruit, ube, or macapuno).
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Others
- Kesong Puti - cottage cheese coming from unskimmed carabao's milk. It is usually eaten with pan de sal or some slices of bread during breakfast.
- Pan de sal - a rounded bread made of egg, flour, lard, salt, sugar and yeast. It is a low-cost bread popular to the Filipino as breakfast. It is prepared with any sandwich spread of choice or as common in the Philippines, dipped into coffee before eating.
- Lumpia - the Philippines' version of spring rolls. Indonesia and Vietnam also has its own version of this fried pastry. The Filipino lumpia has different varieties:
- Lumpiang Hubad - Lumpia without the wrapper ("Hubad" means naked in the vernacular language. It is merely the vegetables with the sauce).
- Pritong Lumpia - fried spring roll usually eaten with dipping sauce.
- Lumpiang Sariwa - made with an egg crepe and is not fried.
- Lumpiang Shanghai - a mini spring roll served with sweet-and-sour or spicy sauce.
- Lumpiang Taogi - a spring roll whose major ingredients is mung bean sprouts
- Turon - a special kind of spring roll with banana as its filling. it is fried in brown sugar and is mainly eaten for snacks or desserts.
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