ALL-TIME PINOY FAVORITES From
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MAIN DISH
Pinoy food features spices, saltiness, sweetness, and an ample amount of everything nice, arguibly one of the world's richest and tastiest!!
LECHON Ingredients 1 whole pig 10-20 bundles of lemon grass bay leaves garlic onion 2-3 cups (550-820g) salt and pepper GLAZE evaporated milk PROCEDURE Take a pig whose entrails have been removed and wash it inside with boiling water. Leave to drain. Rub the mixture of salt and pepper on the skin and its inside. Skewer a pig on a long bamboo stick. Prepare the stuffing by pounding together lemongrass and spring onions and mixing them with bay leaves, garlic, and onion. Stuff the pig and sew its belly with a kitchen thread. To make the skin red and crispy, brush it with evaporated milk. Roast the pig for 4 to 5 hours over hot charcoal until the meat is tender. Occasionally glaze the skin with the remaining evaporated milk.
K Other people believe that this Filipino A dish originated in Pampanga, also R known as the Culinary Center of the Philippines. With variations of beef, E oxtail, Pork, Seafood, and others, the K distinct flavor that Kare-kare has is that peanut kick! Served with a few A vegetables eggplant and pechay, R eating thislike dish will definitely leave E you in a trance. When the Spaniards arrived, they saw how the Filipinos used vinegar to marinate their chicken, pork, and fish, so they called the dish adobo, from the Spanish word adobar, which refers to a marinade or pickling sauce. Having a lot of variations from chicken to pork, adobo sa gata, adobong puti, and others, they all have that distinct taste featured by simplicity; The combination of Soy Sauce and Vinegar. There is no exact technique in cooking adobo, but for sure, every Filipino household has cooked this more than a hundred times!
A D O B O
a lot of varieties from pork, S Having fish, shrimp, and baka, the main I thought of Sinigang is by using a N pampaasim or a spice that gives it sour kick. It could be made with a I that Sampaloc, Bayabas, and others. G mix, Served with a few vegetables like A Labanos and Kangkong, the distinct N sour taste of Sinigang is definitely the it is a dish that even G reason why foreigners love!
SIDE DISH these side dishes don't act like they're meant for the side at all. Pinoys sure have a tounge for delicious foods!
LUMPIANG SHANGHAI Ingredients 50 pieces lumpia wrapper, 3 cups cooking oil 1 1/2 lbs ground pork, 2 pieces onion minced 2 pieces carrots minced, 1 1/2 teaspoons garlic powder 1/2 teaspoon ground black pepper, 1/2 cup parsley chopped, 1 1/2 teaspoons salt 1 ablespoon sesame oil, 2 eggs
PROCEDURE Combine all filling ingredients in a bowl. Mix well. Scoop around 1 to 1 1/2 tablespoons of filling and place over a piece of lumpia wrapper. Spread the filling and then fold both sides of the wrapper. Fold the bottom. Brush beaten egg mixture on the top end of the wrapper. Roll-up until completely wrapped. Perform the same step until all mixture are consumed. Heat oil in a cooking pot. Deep fry lumpia in medium heat until it floats. Remove from the pot. Let excess oil drip. Serve. Share and enjoy
KILAWIN
Goat meat, pork, chicken, or fish, to cook it the kinilaw way is one of the best easy-to-go options. Serving it by mixing the meat/fish cubes with vinegar or any pampaasim (such as calamansi and lemon), onion, ginger, and garlic, the simplicity and the rawness of kilawin will sweep you from your chair.
ENSALADA Ensalada is the Spanish word for salad, and as the name suggests, it is a salad! Inspired by Spain's long occupation in the Philippines, Ensalada can be of different varieties, but the most common is Ensaladang Talong. Served with tomatoes, onions, and a couple more ingredients and dressing, Ensaladang Talong is definitely a healthy and hearty dish. Yum!
ATCHARA
A pickle made dish from grated unripe papaya popular in the Philippines. The perfect side dish for fried or grilled food, such as pork barbecue! Atchara derived from Indian achar, which was spread to the Philippines through the Indonesian, Malaysian, and Brunei acars, also have varieties starting from papaya to carrots, onions, radish, and others.
DESSERT a tropical country needs a cold retreat from the heat!
HALO HALO Ingredients kaong (sweet palm fruit) macapuno (silky coconut) langka (jackfruit) munggo(mung beans) saba (fat banana variety) ube (purple yam) mais (corn) nata de coco (coconut gelatin) pinipig (crisped rice) sago (pearls similar to boba) stick-o stick (optional) PROCEDURE Combine kaong, macapuno, langka, and red monggo in a parfait glass. Other possible ingredients are slices of saba, chunks of ube, mais, nata de coco, and pinipig. Top with shaved ice evaporated milk and a scoop of ice cream.
There's still a debate on whether you need to put the shaved ice first before the fruits, but either way, it's tasty! Note: Make sure to mix thoroughly before digging in.
LECHE FLAN
Leche flan is a traditional delicacy of the Filipinos ever since. It originated from regions along the borders of France and Spain and was brought to the Philippines at the time of the Spanish colonization. Also referred to as Flan de Leche, the creaminess and the sweetness of the dessert makes it to the top of the most popular Pinoy desserts.
TAHO This staple comfort food made from newly cooked soft tofu and arnibal (sweet flavoring) and sago pearls can be found all over the country as a signature sweet and taho peddlers. They can come in different flavors like chocolate, strawberry, ube, and buko pandan depending on the taho vendor. The sweet taste of taho is that flavor, children and even adults can’t resist.
UBE HALAYA
This dessert uses a plant called ube or Discorea alata, which is indigenous to Asia. The tubers feature a violet shading, and when added with a couple of fixings, it is transformed into a rich pastry called ube halaya.
SNACKS little bits that'll make you want more!
M A R U Y A A delicious rice cake from the Philippines made from coconut milk, brown sugar, and glutinous rice, overlaid with latik (either or both the coconut curds or the syrupy caramel-like variant). Biko is commonly served during occasions. You sure can eye one if you visit a Filipino relative celebrating their birthdays!
These baked or fried banana pieces sweetened by sugar are a street food banger when it comes to snacks or light meals. The banana fritter recipe is completed by mashing bananas mixed with flour and other ingredients to make the dough and then cooking it until golden brown. It's best to be rolled in granulated white sugar after frying.
B I K O
K U T S I N T A
Kutsinta is a rice cake (puto) with a jelly-like texture made from a mixture of rice flour, brown sugar, and sodium hydroxide (or caustic soda, also known as lye). Yellow food coloring or annatto extract is then added before the puto is steamed in small ramekins. After it is cooked, it is topped with grated coconut or added syrup (latik) for a sweeter taste. Talk about Lola's favorite, here we come!
PUTO Filipino steamed rice cake traditionally consisting of finely ground soaked rice that is steamed in round containers and served sliced.
TURON Filipino snack dusted with brown sugar, rolled in a spring roll wrapper, and fried. Other fillings can also be used together with the banana, most commonly jackfruit (langka), and also sweet potato, mango, cheddar cheese, and coconut.
SUNDOT KULANGOT/KALAMAY Kalamay is a Philippine native sticky sweet delicacy/candy made from the extract of coconut milk, brown sugar, and glutinous rice and placed inside a small wooden shell.
SAPIN SAPIN
A unique Filipino rice cake made with a simple batter of rice and coconut milk and usually consists of three separate layers which are tinted and flavored with different colors and aromas.
LUGAW A Filipino rice porridge that is traditionally thought of as soft food for sick people because it doesn't require much chewing. Warm, filling, and mushy, the dish acts as an ideal base for any type of meat and seasonings, just like a congee.
CASCARON A deep-fried Filipino delicacy usually served doused in sugary syrups. Often referred to as bitsu bitsu, this traditional treat is made with sweet glutinous rice flour, shredded coconut, and coconut milk.
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