List of Filipino Dishes - best chicken dishes in the world restaurants

The geographical location of the Philippines spans the sea route to Asia and has had a variety of foreign influences in its history and culture.
The Filipinos are basically Malays.
However, more than 300 years of colonial rule in Spain, half a century of American custody, and years of visits by Chinese businessmen and Hindu businessmen left a mark on the island.
Philippine cooking reflects the combination of this culture.
The result is a unique exotic mix, although a wide variety of local dishes are an endless source of food surprises.
The cooking style and seasoning also vary from region to region, although all basic cooking methods such as cooking, roasting, frying, steaming and frying are used.
The use of thick sauce is not a traditional Filipino way of cooking, but can be traced directly to the influence of Spain.
However, some of the heavy sauces were prepared for town carnivals, Christmas and other special occasions.
Today, there are millions of Filipinos around the world, but they still maintain a love for Filipino food, and even if they think that some ingredients are not easy to buy, they have alternatives, finally, I chose the dishes far away from my hometown.
This is a descriptive guide to popular Philippine dishes.
A meat dish consisting of liver, kidney, heart and tenderloin. ©Onions, garlic and ginger.
Season (fish sauce) with salt or sauce and stew with extra stock.
Decorate with fresh scallions.
Famous La Paz Batchoy or Iloilo.
Grilled fish or smoked fish with a variety of vegetables, seasoned with Bagang Araman, and cooked broth with enough liquid.
A meat dish made of a mixture of vinegar, crushed garlic, spices and soy sauce marinated with beef, chicken, pork or meat.
Stew the mixture until tender, and finally turn its own fat brown.
Meat-rich fish can be cooked into adobo.
Vegetables can also be cooked in this way, such as the four Tao/Xindu of adobang or the kang kong of adobang.
Meat dishes stewed with soy sauce, leaves, onions, tomatoes and pepper.
Cook the broth with enough liquid (usually rice.
By frying the internal organs (various meats) and then adding the seasoning, especially the pepper, cooked with a vinegar mixture.
Add stirring to solidify the blood.
Cooking lasts about a few minutes.
Meat dishes are usually lamb and stir-fried with lard, garlic, onions, potatoes, peas, bell peppers and seasonings.
Inventory is reduced before liver paste is added as a concentrate.
 x80 x9c Camaron rebosado "is shrimp zhan fen-
Egg batter, fried with tomato sauce or sweet saucesour sauce.
 x9d refers to a dish that contains a variety of vegetables, shrimp, pork and sotanghon.
Suckling pig/piglet baked on live coal.
A mixture of meat fish or vegetables, rolled up with thin skins made of flour and water.
It can be fresh or fried with sauce.
The meat dish is usually beef, sliced about 1/4 inch thick, inserted vertically into the fat strip and rolled.
The surface of the meat roll is fried Brown in a pan, followed by vinegar and seasoning.
The stock was cooked with thick sauce.
Cook or stew
(Stewed pork or beef) is meat stewed with vegetables such as potatoes, plantain bananas, cabbage, Chinese cabbage and some pepper. Deep fat-
Fried meat pieces are usually cooked with vinegar, salt, sugar, water and spices until soft.
With fried potatoes.
A traditional Filipino-flavored meatloaf wrapped in aluminum foil.
A dish made of coconut milk.
An area of roasted pork cooked in rice. .
Four Seasons beans were also added and cooked until they were cooked. -
Local terms for barbecues. KARI-KARI / KARE-Philippine meat
Add banana buds, string beans, eggplant, peanuts and roasted brown rice to the garlic to make the sauce thick. .
It consists of internal organs such as heart and beef belly, and is fried with garlic and onion.
Season with salt, pepper and vinegar before cooking.
Palm vinegar, pepper and onion slices.
Fish with Philippine meat.
Chili and coconut milk.
A --xa0Popular meat dishes in the Ilocos area are usually goats.
Its bitter taste is due to a few drops of bile or half
Digestive matter of the first part of the small intestine.
Meat or fishxa0Stewed with fresh ginger, vegetables often added are cabbage, scallions,xa0Chinese cabbage and leeks.
Philippine meat similar to Spanish coxdo.
Made of beef, pork, chicken or mixture, Bilbao sausage and vegetables.
It is usually served with pumpkin or eggplant sauce and seasoned with garlic and vinegar.
Rice made of meat, shellfish, sausages and various seasonings, mainly garlic and saffron.
It is cooked in a deep pot and the ingredients are added as the cooking progresses. -
Local terms for making fish or meat.
Ilokano dialect.
The Ilocano method is to cook bittemelon and eggplant with enough water and then with steam.
Baogong tomato
Add or do not add dilis of pork or fish.
Ginger is optional.
The method of cooking fish with salt and a little oil allows it to dry at low temperatures. PANSIT/hot dog--
Noodles made of flour, duck eggs, salt, soda and vegetable oil.
Stir-fry with a small amount of lard or edible oil, garlic, onion slices, meat and shrimp strips.
Add noodles and some cooked vegetables.
(Usually cabbage, sweet pea pods, scallions.
) Can be decorated with ham and chicken slices with lemon.
Rice noodles are soaked in boiling water until cooked (luglog means soaking or soaking ).
The noodles are well drained on a baking tray with Palabok. -garnishing.
In the pancit palabok, starch thickened sauce colored with achuete and flaky tinapa, pork crispy oysters, squid, pork crispy, oysters, squid, hard cooked eggs, scallions and shrimp slices are side dishes.
Pancit luglog and pancit palabok are basically the same dish and the only difference is the kind of noodles used. Pancit Bihon -.
Fried chicken or fish©Garlic, onions, ginger, meat and fish.
Add the water and let the mixture cook with the vegetables, usually Chili leaves, green papaya or chokos until they are finished.
Philippine fritters made of flour batter and shrimp and ground vegetables can be pumpkin, sweet potato and onion strips with vinegar and garlic.
Philippine crisp meat or fish with taro, okra, spinach, eggplant, green beans and other vegetables.
Add rice water to ginger, onion and garlic to continue cooking;
Finally add chili leaves. .