Savory local taste, international attracted flavors and perfectly decorated-like cuisines
EXQUISITE BLENDED CUISINE
The history of Filipino cuisine started when Chinese established relationship with native Philippines and brought the Cantonese specialties. After that Spanish had controlled this archipelago until 1898 and introduced Mexican ingredients to natives such as tomatoes, corn and garlic. Consequently, USA roamed over Philippines until 1946 and offered simple and quick recipe to Filipino. In conclusion, Modern Filipino cuisine is a collage of a native Malay base that's flavored with Spanish, Chinese, and American accents. We could definitely say that Filipino foods are definition of the exquisite blended tastes and technique from Chinese, Spanish and USA.
Originally created in Mexico and introduced to Philippines by the Spanish, nowadays it turns to be the ubiquitous dish in every household in Philippines. Consequently, it is regarded as the closest thing to a national dish in the Philippines. Adobo got its name from the Spanish word “adobar”, meaning marinade or pickling sauce. It is the cooking meat (often chicken and pork) in vinegar, salt, garlic, pepper, soy sauce and other spices. Some cities may opt to use lamb or even seafood instead of meat for this delicious dish.
Originally created in Mexico and introduced to Philippines by the Spanish, nowadays it turns to be the ubiquitous dish in every household in Philippines. Consequently, it is regarded as the closest thing to a national dish in the Philippines. Adobo got its name from the Spanish word “adobar”, meaning marinade or pickling sauce. It is the cooking meat (often chicken and pork) in vinegar, salt, garlic, pepper, soy sauce and other spices. Some cities may opt to use lamb or even seafood instead of meat for this delicious dish.
Lechon, derived from a Spanish word for “roasted suckling pig” is one of the most popular dishes in the Philippines. It is traditionally served whole on a platter, at celebrations and festive events such as weddings and Christmas. The slowly-roasted suckling pig is usually stuffed with lemongrass, tamarind, garlic, onions, and chives, and is then roasted on a large bamboo spit over an open fire. Once the meat is properly roasted and falls off the bone, people tend to eat every part of the pig, and the crispy, reddish-brown, crackling skin is especially beloved.
Lechon, derived from a Spanish word for “roasted suckling pig” is one of the most popular dishes in the Philippines. It is traditionally served whole on a platter, at celebrations and festive events such as weddings and Christmas. The slowly-roasted suckling pig is usually stuffed with lemongrass, tamarind, garlic, onions, and chives, and is then roasted on a large bamboo spit over an open fire. Once the meat is properly roasted and falls off the bone, people tend to eat every part of the pig, and the crispy, reddish-brown, crackling skin is especially beloved.
Pancit is a staple Filipino dish found at numerous feasts and celebrations, consisting of stir-fried noodles with meat and vegetables such as chicken, pork, shrimp, celery, carrots, onions, garlic, and cabbage. The dish has Chinese origins, and the name of the dish is derived from the Hokkien Chinese, meaning something convenient, cooked fast. Over time, pancit evolved and became a signature Filipino dish. There are numerous regional types of pancit throughout the Philippines, usually differing on the available indigenous ingredients of an area, they could substitute noodles with strips of coconut, young papaya, or seaweed.
Pancit is a staple Filipino dish found at numerous feasts and celebrations, consisting of stir-fried noodles with meat and vegetables such as chicken, pork, shrimp, celery, carrots, onions, garlic, and cabbage. The dish has Chinese origins, and the name of the dish is derived from the Hokkien Chinese, meaning something convenient, cooked fast. Over time, pancit evolved and became a signature Filipino dish. There are numerous regional types of pancit throughout the Philippines, usually differing on the available indigenous ingredients of an area, they could substitute noodles with strips of coconut, young papaya, or seaweed.
Sinigang is traditionally served hot and steaming as a main dish, with rice as its accompaniment. It is an often-seen dish at special occasions such as birthdays or weddings, and over time Sinigang became more popular in Philippines. Sinigang is a sour soup native to the Philippines. The quality of this dish depends on the souring agent. This is the ingredient that makes the soup sour. The most common and widely used is unripe tamarind. It is known as Sampaloc in the Philippines. This recipe uses pork as the main ingredient. Other proteins like beef and seafood like shrimp can also be used.
Sinigang is traditionally served hot and steaming as a main dish, with rice as its accompaniment. It is an often-seen dish at special occasions such as birthdays or weddings, and over time Sinigang became more popular in Philippines. Sinigang is a sour soup native to the Philippines. The quality of this dish depends on the souring agent. This is the ingredient that makes the soup sour. The most common and widely used is unripe tamarind. It is known as Sampaloc in the Philippines. This recipe uses pork as the main ingredient. Other proteins like beef and seafood like shrimp can also be used.
Kinilaw is a Filipino appetizer made with raw, cubed fish in a dressing based on vinegar. Most popular fish used to cook is Tuna, which is easy to find in Philippines’ Sea. It is considered an appetizer much like Latin America’s ceviche, but it is not similar. One of the main differences is the use of vinegar in Kinilaw, while ceviche is citrus-based. Other ingredients like ginger and calamansi are also used in the first, while the latter usually have cilantro and lime. Filipinos more commonly used Kinilaw as a side dish during beer-drinking sessions, referred to as “pulutan “.
Kinilaw is a Filipino appetizer made with raw, cubed fish in a dressing based on vinegar. Most popular fish used to cook is Tuna, which is easy to find in Philippines’ Sea. It is considered an appetizer much like Latin America’s ceviche, but it is not similar. One of the main differences is the use of vinegar in Kinilaw, while ceviche is citrus-based. Other ingredients like ginger and calamansi are also used in the first, while the latter usually have cilantro and lime. Filipinos more commonly used Kinilaw as a side dish during beer-drinking sessions, referred to as “pulutan “.
Kare kare is a rich and peanut buttery oxtail and beef stew that is braised for over two hours, includes a cornucopia of tender vegetables, and served with a side of steaming white rice. The traditional protein used for this dish is oxtail. Tripe is also a good ingredient to use. There are also versions that make use of other types of meat, and even seafood. Palayok or clay pot is used to cook this dish. It also functions as the serving bowl at the same time. It is a popular dish in the Philippines served during special occasions.
Kare kare is a rich and peanut buttery oxtail and beef stew that is braised for over two hours, includes a cornucopia of tender vegetables, and served with a side of steaming white rice. The traditional protein used for this dish is oxtail. Tripe is also a good ingredient to use. There are also versions that make use of other types of meat, and even seafood. Palayok or clay pot is used to cook this dish. It also functions as the serving bowl at the same time. It is a popular dish in the Philippines served during special occasions
Halo-Halo is regarded as the most popular desert in Philippines. Originally, halo-halo desserts were sold by Japanese vendors in halo-halo parlors or at numerous street stalls before the occupation of the Philippines in the 1940s. The refreshing halo-halo (literally means mix-mix in Philippines) is a popular summer dessert or a snack of mixed fruit and beans, topped with finely crushed ice and either milk or ice cream.
Halo-Halo is regarded as the most popular desert in Philippines. Originally, halo-halo desserts were sold by Japanese vendors in halo-halo parlors or at numerous street stalls before the occupation of the Philippines in the 1940s. The refreshing halo-halo (literally means mix-mix in Philippines) is a popular summer dessert or a snack of mixed fruit and beans, topped with finely crushed ice and either milk or ice cream.
Buko pie is a Filipino-style coconut pie made of fresh, tender young coconut meat combined with a creamy filling and enclosed in a flaky pie crust. The idea for buko pie was born when Pahud Family planned to start their bakery. Since one of them has worked abroad as a housemaid in the United States and learned how to make apple pie, they wanted to offer this type of pastry in their bakery. But due to a limited supply of apples in the country, however, they decided to use coconuts as it is more abundant in Philippines. Afterwards, Buko pie became popular till nowadays.
Buko pie is a Filipino-style coconut pie made of fresh, tender young coconut meat combined with a creamy filling and enclosed in a flaky pie crust. The idea for buko pie was born when Pahud Family planned to start their bakery. Since one of them has worked abroad as a housemaid in the United States and learned how to make apple pie, they wanted to offer this type of pastry in their bakery. But due to a limited supply of apples in the country, however, they decided to use coconuts as it is more abundant in Philippines. Afterwards, Buko pie became popular till nowadays.
Kutsinta is a sweet Filipino delicacy made with glutinous rice flour, brown sugar, and lye water. The mixture is steamed in small round molds and it is traditionally served topped with coconut flakes. These chewy cakes are usually infused with food coloring or annatto seeds in order to achieve their typical dark brown color. This kutsinta recipe requires minimum effort and the procedures are so easy to cook. This is the reason why Kutsinta is popular in Philippines and easy to be found on street vendors.
Kutsinta is a sweet Filipino delicacy made with glutinous rice flour, brown sugar, and lye water. The mixture is steamed in small round molds and it is traditionally served topped with coconut flakes. These chewy cakes are usually infused with food coloring or annatto seeds in order to achieve their typical dark brown color. This kutsinta recipe requires minimum effort and the procedures are so easy to cook. This is the reason why Kutsinta is popular in Philippines and easy to be found on street vendors.
