Philippine Cuisine – Filipino Dishes and Recipes for Everyday and Special Occasions - popular side dishes in restaurants

small.
Islands penetrate into tradition; culture.
Earlier Filipino food originated in Malaya.
It evolved with the influence of other Asian cultures. century.
Also siomai (steamed snacks)the country;
Like fried chicken, pasta and hamburgers.
With sushi and sashimi
Kimchi from Korea.
Thailand and Vietnam have also had an impact.
The restaurant serves Filipino-style Asian dishes.
Filipino food lovers have adapted a pita sandwich called Shawarma.
The Philippine cuisine is very rich and varied.
Fortunately, most Filipinos also enjoy cooking.
Breakfast is served in a restaurant.
Every meal is like a buffet. time.
In addition, many popular vegetable and fish dishes are included in the Philippine menu. Top 1 -
The Spanish term "adobo" means "season" or "Ocean ".
Adobo is a favorite dish for Filipinos because it has a unique flavor and the cooking method is very simple.
You just put all the ingredients in the pan and let it boil from medium to low heat until it softens.
Adobo only needs vinegar, soy sauce, bay leaves and whole pepper.
Adobo recipes are widely used, and any kind of meat and fish can be used as a substitute, such as: chicken, beef, goats, fish, and even exotic meat like snakes. Top 2 -
The recipe is almost as simple as adobo.
The cooking method is also boiling;
But a variety of vegetables were added. ;
But guava and tomatoes are more sour when they mature.
Common sini Port vegetables include Xindu (long bean curd), Kang Kong (spinach), okra, Laba (radish), Gabby (taro root), onion, and sampalok (tamarind)
The alternatives to pork are fish, shrimp and beef. Top 3 -
Nella gangbaka or beef soup is also known as Bulalo, when a beef handle with bone and bone marrow is used instead of a beef chuck or bricket.
Although cooked in a large amount of clear broth, it can be classified as soup, the Nyaga beef is considered the main course, and the lunch is often served with fish sauce and squid as a table condiment.
Nyala beef often has vegetables such as cabbage, potatoes and green beans.
Bulalo beef is commonly used as hot soup in roadside restaurants, accompanied by crushed siling labuyo, calamansi and fish sauce. Top 4 -
Pancit Bihon and Pancit Canton do it now in almost the same way.
Fried garlic, onion, pork or chicken slices, pepper and soy sauce are included.
Pancit bihon uses thin and transparent rice noodles,
Although the pancit canton adopts half
Thick egg noodles
The two dishes are sometimes combined, perhaps just to commemorate special occasions such as birthdays.
Could cause a sensation.
Fried flakes of pork or chicken liver, boiled quail eggs, chicharon and chopped kinchay stems and leaves.
Pancit Palabok (also known as Pancit Malabon) is made of soft coarse rice noodles covered with very thick shrimp paste and crushed chicharon with sliced boiled eggs
Thin rice noodles can also be used.
This dish is usually served with a white rice muffin ).
For a mouth-watering display, the pancit palabok is placed on a shallow circular tray made of natural materials lined with banana leaves and cleverly decorated with eggs and shrimpTop 5 -
Filipinos have a proper name for their favorite breakfast.
The spelling of Tapsilog is tap-si-
Log: tapa (beef jerky), sinangag or sinaing (fried or steamed rice) and itlog (eggs ). In âx80x98to-lo-si-
Pork, sweet pork and sausage. It is âx80x98ho-si-
Log â x80 x99 of hot dogs and â x80 x98 bang-si-
Bread with fried sausage belly.
Since everything is fried, slices of cooked tomatoes or peeled cucumbers are added. Top 6 -
It is considered a comfortable food for most Filipinos.
A bowl of pipes during the rainy season-
Hot tinola is always popular as it can relieve sore throat and protect the body from coughing and colds.
This belief is not surprising because the most important ingredient in the tinola recipe is ginger.
Ginger has a mouth-watering aroma that makes chicken soup spicy. Top 7 -
Pinakbet is one of the most popular vegetable dishes in Philippine cuisine.
Because its ingredients can be changed, it is a versatile recipe.
Usually fried with shrimp sauce and pork.
It is called Dinengdeng when using fish mud and grilled fish blocks.
Some vegetables were replaced and some were added.
The original Nak Bay consists of pumpkin, balsam pear, okra, eggplant, long string of beans and tomatoes.
In some parts of the country, different leafy dishes were added. Top 8 -
Good Bicol Express-
Known for its "heat.
Made of many green long peppers plus a few hot siling labuyo, bicol express can easily burn the tongue.
The brave Filipinos who make up this recipe live in the Bikol area, where there are several acres of land covered with peppers.
Pork and chicken are often used, but shrimp paste and coconut milk are important ingredients. Top 9 -
Monggo Guisado is the usual partner for any fried fish and is served almost regularly for lunch.
Monggo, also known as mungbean, is cooked until tender before frying.
Usually include the tender branches of balsam pear leaves or spicy leaves.
Smoked fish and crispy pork were also added.
Sweet monggo is also the most popular snack, especially baked before cooking with coconut milk glutinous rice. Top 10 -
Chop Suey (or "Chop") was originally Chinese but later became a good dish
I like vegetables in the Philippines.
Most of the ingredients are available in both countries.
Chicken, liver and shrimp are omitted as common meals.
Usually, because other vegetables are expensive, only cabbage, carrots and bergamot are included.
Add corn starch when thick sauce is needed. Top 11 -
Sisig is considered the most famous beer manufacturerdrinkers.
The cooking method of this dish is very long, but the final result is always delicious.
Sisig is made of chopped roasted or boiled pig ears and nose, mixed with chopped onions, peppers, salt and pepper.
In addition to pork, beef, chicken and fish are also used to make sisig.
There are recipes here. Top 12 -
Inasal chicken is an authentic Filipino dish.
The Spaniard found the dish at Bacolod and called it "baked", meaning baked.
The term evolved into chicken.
The recipe is complete with chicken legs and thighs.
There are several different ingredients, but the chicken is always marinated with herbs and spices and barbecued on hot coal until soft. The red-
The orange color of cooked meat is obtained from mahogany sauce. Top 13 -
Pork BBQ is not an original recipe in Filipino cuisine, but since Filipinos like to marinate anything they cook with hot coal, several pork BBQ marinade recipes have been prepared.
Pork barbecues are usually cut into slices and string together with sticks.
Meat is half sometimes.
Cook with your own marinade before the barbecue.
The favorite dip is spicy.
Sweet vinegar for onions and peppers.
The preferred part of pork in any barbecue recipe is belly, neck and meat on shoulders.
The marinade usually includes squid or lemon juice, soy sauce, salt, pepper and chopped garlic cloves. There are recipes here. Top 14 -
Shanghai Lumpia is also known as spring rolls or egg rolls.
As part of daily food, mix with chopped carrots, radishes and scallions with minced pork or chicken.
Use chopped shrimp for special occasions.
Roll a small mound inside the rice package and Seal both ends. Deep-
Fried to crisp.
This dish can be made in large quantities and stored in the refrigerator for future cooking. Top 15 -
Crispy pata is also the most popular of most beers
Occasions for drinking
Like Sisig, this recipe is considered a labor of love because it takes a long time to prepare and cook.
Pork legs are marinated with soy sauce, vinegar, bay leaves, salt and pepper for several hours.
Half cooked. tender;
Then drain into the filter.
The oil must be very hot when fried pork legs.
To make the pigskin more brittle, sprinkle a small amount of water with oil when cooking, but be careful. Top 16 -
Lechon Kawali is not so meticulous in preparation.
Rub salt and pepper on both sides of the pork belly or pork chops;
Then let the taste penetrate into the meat.
The oil must be very hot.
And, yes, the water will splash out when it's deep. frying.
Dip can be spicy
Sweet vinegar and soy sauce or simple tomato sauce.
On special occasions, the side dish of crispy pork is Akala (pickled immature papaya flakes ).
"Kawali" is a Filipino term for "frying pan" or frying pan. Top 17 -Kare-Kare-
Kare is an old recipe that traditionally requires both a tail and a tripe and a variety of vegetables.
Because it takes a long time to boil the beef to be soft and tender, pork, chicken and fish can also be used for kare-kare dishes.
When there is no mahogany, the edible pigment is used to obtain the brown color of the stew.
Peanut butter is a good alternative to peanut butter, and the sauce bushy can be plain flour or corn starch instead of rice flour.
Baigon (shrimp sauce) has always been a partner of kare
Kare but provided separately. Top 18 -
Caldretta is apparently from Spain, but Filipinos have made a lot of changes in the way they cook.
Caldereta also uses mahogany, but tomato sauce is the first choice.
Beef is a traditional meat in calerita, but Lamb is also a popular choice.
Stir-fry in the liver stand and siling labuyo, which is rich in taste and unforgettable.
Potatoes, carrots and bell peppers can be added. Top 19 -
Kilawin is like cooking with vinegar or citrus juice-
No heating.
Like the Japanese, Filipinos like raw fish or shellfish.
Usually, fish or shellfish will be cleaned, thoroughly cleaned and well drained before pickling with vinegar and seasonings.
The Kilawin recipe is also used to make the goat jiao pi to make the "kidacabin ".
Some vegetables, such as eggplant, cucumber and Paraya, are also used to make vegetables. Top 20 -
Lechon is the meaning of "suckling pig" in Spanish, but in Filipino cuisine, "Suckling Pig" is "any meat like pig, cow, and chicken baked whole ".
Filipinos like to serve lechon to celebrate big special occasions such as weddings and town banquets.
Several restaurants serve this dish every day, so lechon lovers can taste it as long as they crave crispy lechon skin ---
Loved by most Filipinos.
Lechon chicken is more affordable.
There are also Lechon Baka, but it is a bit expensive.