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Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. [1] A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan ...
Media: Filipino adobo. Philippine adobo (from Spanish adobar: " marinade," "sauce" or "seasoning" / English: / əˈdoʊboʊ / Tagalog pronunciation: [ɐdobo]) is a popular Filipino dish and cooking process in Philippine cuisine. In its base form, meat, seafood, or vegetables are first browned in oil, and then marinated and simmered in vinegar ...
Afritada is a braised dish. It is first made by sautéing garlic and onion and then adding the diced meat to fry until tender. After the meat is sufficiently browned, water and tomato paste are poured into the pan, along with diced carrots, potatoes and sliced red and green bell peppers. Sliced tomatoes, peas, chickpeas, or beans can also be added.
Lillian Lising-Borromeo, commonly referred to as Atching Lillian (lit. 'Elder Sister Lillian'), is a Filipino food historian and chef, best known for her dedication to preserving Filipino heirloom recipes and old methods of food preparation, especially those belonging to Kapampangan cuisine. She turned the old kitchen in her ancestral home in ...
Main ingredients. Pork belly. Media: Lechon kawali. Lechon kawali, also known as lechon de carajay or litsong kawali in Tagalog, is a Filipino recipe consisting of pork belly slabs deep-fried in a pan or wok (kawali). It is seasoned beforehand, cooked then served in cubes. It is usually accompanied with a dipping sauce such as sarsa ng litson ...
Cooked with Hotdog, Chorizo, Potatoes, Carrots and saute spices that complements with chicken. Crispy pata. Nationwide. Meat dish. Deep fried portions of pork legs including knuckles often served with a chili and calamansi flavored dipping soy sauce or chili flavored vinegar for dipping. Crispy tadyang ng baka.
Pininyahang manok, commonly anglicized as pineapple chicken, [1] is a Philippine dish consisting of chicken braised in a milk or coconut milk -based sauce with pineapples, carrots, potatoes, and bell peppers. Some variants of the dish use a chicken stock base instead of milk. The dish originates from Southern Luzon which was once a regional ...
Binagoongan. Binagoongan is a Filipino cooking process consisting of vegetables (most notably water spinach) or meat (usually pork, but can also be chicken or beef) sautéed or braised in bagoong alamang (shrimp paste), garlic, black peppercorns, and bay leaves. Some recipes also add pineapples, chilis, or coconut cream to balance the flavors.