PHILIPPINE CUISINE

Adobo

the process by which any food item such as fish, chicken, pork, beef or vegetable is stewed in vinegar and garlic.

Dinuguan

a stew of pork flesh and innards with whole pepper spices in fresh pork blood

Pancit

noodles with meat, vegetables thatvserve as good extender to meals and also a symbol of good luck

Lumpia

rice wrapper with a spring roll of vegetables

Lechon

a roast whole pig, normally a must in every grabd festival in the Philippines

Butse

sweet brown balls of galaping enclosing mashed sweet boiled monggo and sweet potato

Kalamay hati

coco honey

Ube

jam of purple root crop

Bokayo

sweet grated coconut paties

Maruya

bananas dipped in batter then fried

Bikang Bikang

fried matted strips of sweet potato

parang sweet potato fries

Bibingkang kanin

glutinous rice cake

Biko

glutinous rice topped with latik

Maja Blanca

smooth pure white custard

Kalamay na mais

a yellow custard made of corn

Sapin sapin

rice custard with four or five thin layers

Turon

fried banana wrapped in a sugared lumpia wrapper

Bibingka

fat rice cake, topped with cheese and salted egg

Puto Bumbong

log thin purple cylinder made from pirurutung rice, dipped in a mixture of sugar and grated coconut

Palitaw

boiled ground glutinous formed into a thin tongue rolled in a mixture of sugar, grated coconut and sesame seeds

Nilupak

banana or kamote ground with coconut milk, sugar and sometimes with pinipig

Mexican

origin of Adobo

Adobado

a dish which has all the ingredients of adobo except there is little sauce and vinegar is added last

Bulanglang

vegetables are boiled and served with broth

Calamay

prepared from ground rice, coconut milk, brown sugar, which has been allowed to cook until thick

Cardillo

a fish dish; similar to sarciado except that the beaten eggs are added a few minutes before removing from fire

Estofado

a preparation made of pork's shanks or hog's head cut to desired pieces seasoned with salt and pepper and fried in deep fat until brown; it is cooked in vinegar, whole garlic, gin, sugar and spices until tender

Fritada

a dish made of fried pork or chicken or fish cooked with plenty of guisado tomatoes, potatoes, and green and red sweet pepper

Guinatan/Ginataan

cooking food in coconut milk

Kare-Kare

ground toasted rice and peanuts are added to thicken the sauce of this popular dish. Achuete is used for coloring and is served with guisado alamang.

Kilawin

a preparation of boiled pork or internal organs with vinegar, garlic, onions with or without sugar. In pork, soysauce is used instead of salt.

Kinilaw

a specialty dish in Visayas region made from raw fish flesh cooked in vinegar, salt and pepper or green onions or shallots

Laksa

a Tagalog term. This dish consists of assorted vegetables, fruit vegetables, shrimps, prok and sotanghon. Common vegetables used are banana bud, kalabasa fruit and leaves, bataw, sitaw pods and eggplant.

Menudo

a dish cooked with diced pork meats and liver or beef, sausage and potatoes as well as garbanazos sauteed in tomato sauce.

Nilaga

a combination of dish of chicken, pork or beef and vegetables like cabbage or pechay, potato, saba and pepper corn boiled and served with broth.

Paksiw

a process of cooking meat or fish with vinegar, salt, garlic, ginger with or without sugar

Pesa

a combination dish of chicken or fish and vegetables sauteed and boiled and served with misu-tomato sauce

Pinangat

cooking with little vinegar and salt in native pot and the liquid is allowed to evaporate over a low heat

Pochero

boiled beef with a piece of Chinese ham, chorizo de balbao and vegetables. Served with highly seasoned eggplant sauce.

Sarciado

a dish similar to fritada except there are no potatoes and sweet peppers and with beaten eggs

Sinigang

is a preparation of meat, fish, or shrimps cooked with sour fruit

Sinuam

a process of cooking either meat or poultry or fish or clams by sauteing the pounded garlic in a little amount of fat until light brown. Seasoned with patis and ginger for flavoring.

Tinagan

a fish dish cooked with coconut milk, vinegar juice of yellow ginger, garlic and vegetables.

Tinola

similar to sinuam except the use of unripe papaya or chayote is always used

Tinuto

a dish made of gabi leaves cooked with coconut milk, vinegar, garlic and ginger. Salt or bagoong is used to season the dish

Bagoong

fermented fish sauce

Dinengdeng (Region 1)

leafy and some fruits boiled with dried fish. Saluyot is the characteristic vegetable used.

Dinaldalem (Region 1)

sauteed pork organ meats

Pinapaitan (Region 1)

a dish of goat's meat and internal organs cooked without removing its content especially the bile/apdo to give the bitter flavor

Sinanglay (Region 1)

boiled goat's spareribs and liver with ginger, rice washing and local vegetables

Pinakbet (Region 1)

vegetables boiled with plenty of tomatoes, pork or pork cracklings and bagoong juice

Empanada (Region 1)

crust bread with vegetable or meat filling

Bagnet (Region 1)

lechon kawali of Vigan

Bisukol (Region 2)

sauteed dish with kuhol/snails, bagoong sauce, rice washing and sitao

Tinimtim (Region 2)

boiled saluyot with bagoong, kalamansi juice, onion and tomatoes

Nilaneg (Region 2)

broiled fish and liver added to boiled water with bagoong sauce and local vegetables

Lininta (Region 2)

dulong tied in banana leaves and steamed

Camaru (Region 3)

mole crickets

Tamales (Region 3)

Rice, chicken, atchuete and egg

Kamaniang (Region 3)

sauteed squash, sitao, shrimp, and shrimp juice, tomatoes

Binagis (Region 3)

like Dinaldalem of Ilocos

Baguisen (Region 3)

organ meats of pork, pork's blood as diniguan

Pateros

where Balut was originated

Valenzuela

where Putong Polo was originated

Barako

famous coffee of Batangas

Hordinera

imbutido ng Quezon province

Kulawo (Region 4)

eggplant dish with coconut milk

Lomi (Region 4)

is an egg noodle dish soaked with usually no vegetables present except for onions or leeks using cassava starch

Goto (Region 4)

is a variant of lugaw made with glutinous rice and beef tripe.

Tawilis

sardine fish found in Taal Lake

Turmeric

important ingredient used in cooking Adobong Dilaw

Hibok-hibok

specialty rice cake of Taytay, Rizal with ground red monggo beans inside as filling

Budin

cassava cake of the Quezon province

Pancit Habhab (Region 4)

a dish using dried flour noodles also known as miki Lucban

Espasol

a cylinder-shaped Filipino rice cake from Laguna

Sinanglay (Region 5)

stuffed fish wrapped in Pechay leaves

Laing (Region 5)

shredded gabi leaves cooked in coconut milk with bagoong, dried pork and sliced whole chili peppers

Kinunot (Region 5)

shredded baby shark meat cooked in thick coconut milk, ginger and malunggay leaves

Bikol express (Region 5)

sili, coconut milk, pork

Tinuktok (Region 5)

gabi leaves wrapped around sauteed chopped buko and cooked in thick coconut milk

Kandinga (Region 5)

bopis-like but spicy because of the labuyo used

SO-TO-KIL

common cooking methods used in the Visayas

Ginamos

fermented dilis, small shrimps or clams used as dipping sauce; Visayan version of bagoong

Chicken Binakol (Region VI)

sweet and salty chicken cut into pieces and mixed with potatoes, oil, garlic, tomatoes and water

Timun-anan (Region VI)

pig's feet cut into serving piece, marinated in vinegar, chopped young guava leaves, salt, ginger, garlic then wrapped in banana leaves then cooked in water with guava leaves

Baye-baye (Region VI)

mixture of ground toasted pinipig, coconut water, sugar, and young coconut wrapped in banana leaves and chilled before serving

Chicken Inasal (Region VI)

roasted chicken of Visayas region; served with chicken oil at the top of rice

Pancit Molo (Region VI)

Filipino pork dumpling soup using wonton wrappers

La Paz Batchoy (Region VI)

a noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles

Piaya (Region VI)

a muscovado-filled unleavened flatbread

Napoleones (Region VI)

puff pastry filled with custard

Kansi (Region VI)

popular soup made of beef shanks and jackfruit and flavored with tamarind, lemongrass and annatto

Humba (Region VII)

sweet adobo; uses banana blossoms and black beans

Apan-apan (Region VII)

kangkong stems cooked in boiling mixture of vinegar and water until it is absorbed; served as relish

Butong (Region VII)

with crab grated buko meat and coconut water instead of broth

Utan (Region VII)

general term for a vegetable dish sauteed; usually sitao, squash, eggplant, fine flaked fish and bago leaves (fern)

Puso Rice (Region VII)

hanging rice; wrapped in coconut leaves then boiled

Biningnit (Region VII)

dessert soup made with slices of saba, taro and sweet potatoes

Otap (Region VII)

oval shaped puff pastry cookie; a combination of flour shortening, coconut and sugar

Moron (Region VIII)

ground glutinous rice with cocoa powder