10. LUMPIA
Lumpia are pastries of Chinese origin similar to spring rolls popular in Indonesia and the Philippines. Filipinos love this so much that they made different versions of it: Lumpiang Shanghai (fried spring rolls), Lumpiang Sariwa (fresh spring rolls), Lumpiang Ubod (spring rolls made with coconut julienne or heart of palm) and a lot more.
9. SINIGANG
Sinigang Variations:
- Sinigang sa Miso (Miso Sinigang)
- Sinigang sa Sampalok (Tamarind Sinigang)
- Sinigang sa Bayabas (Guava Sinigang)
- Sinigang na Bangus (Milkfish Sinigang)
- Sinigang na Baboy (Pork Sinigang)
- Sinigang na Hipon (Shrimp Sinigang)
- Sinigang na Tilapia (Tilapia Sinigang)
- Sinampalukang Manok (Chicken Sinigang with Tamarind Leaves)
Philippine soupy meat or fish with vegetables added such as taro, okra, water spinach, eggplants, string beans. It is different from nilaga and pesa due to its acid ingredients like tamarind, kamias, tomato and green mangoes.
8. PANCIT PALABOK
Pancit or pansit is the term for noodles in Filipino cuisine. Pancit Palabok is made from rice flour noodles topped with crab sauce, eggs, shrimps, squid, garlic, chicharon, veggies seasoned with lemon juice, and much more. Okay, you don't usually eat it with rice, but it so good it has to be on the list.
7. SISIG
Sisig refers to Sizzling sisig, a Filipino dish made from parts of pig’s head and liver, usually seasoned with kalamansi and chili peppers. This is an authentic Filipino dish. Guaranteed!
6. Morcon
Morcon is a Filipino meat roll stuffed with sausage or hotdogs, carrots, pickles, cheese, and egg. This is considered as a holiday dish and is usually served during Noche Buena (Christmas eve) and Media Noche (New Year's eve).
Kaldereta is originally a goat stew made with tomato sauce, potatoes, spices, liver spread, olives, bell peppers and hot peppers. Originally adapted from the Spanish during their 300 year occupation of the Philippines.
Kaldereta is a favorite Filipino meal served during parties, festivities and other special occasions in the Philippines. It is a Spanish-influenced dish (the Spanish word "caldera" means cauldron) that became to be Filipinos' favorite and made their own versions. Originally, the main ingredients of this dish includes goat meat, tomato sauce, liver, pepper and cheese.
A meat dish prepared by marinating pieces of beef, chicken pork or a mixture of meat in vinegar, crushed garlic, spices and soy sauce. The mixture is simmered until meat is tender and finally allowed to brown in its own fat.
Fleshy fish may be cooked into adobo. Vegetables can also be cooked in this style such as Adobong sitao/sitaw or adobong kangkong.
3. KARE - KARE
is a Philippine stew. It is made from peanut sauce with a variety of vegetables, stewed oxtail, beef, and occasionally offal or tripe. Meat variants may include goat meat or (rarely) chicken. It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, and sprinkled with calamansi juice. Traditionally, any Filipino fiesta (particularly in Pampanga region) is not complete without kare-kare. In some Filipino-American versions of the dish, oxtail is exclusively used as the meat..
2. CRISPY PATA
Crispy pata is a Filipino dish consisting of deep fried pig trotter or knuckles served with sawsawan, a soy-vinegar sauce. It can be served as party fare or an everyday dish. Many restaurants serve boneless pata as a specialty.
1. LECHON
is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world. The word lechón originated from the Spanish termleche (milk); thus lechón refers to a suckling pig that is roasted. Lechón is a popular food in the Philippines, Cuba, Puerto Rico, the Dominican Republic, other Spanish-speaking nations in Latin America, and Spain. The dish features a whole roasted pig cooked over charcoal. Additionally, it is a national dish of the Philippines, and Puerto Rico. Nowadays in most of Latin America, the original use of a suckling pig has given way to a medium-sized adult pig.
In most regions, lechón is prepared throughout the year for any special occasion, during festivals, and the holidays. After seasoning, the pig is cooked by skewering the entire animal, entrails removed, on a large stick and cooking it in a pit filled with charcoal. The pig is placed over the charcoal, and the stick or rod it is attached to is turned in a rotisserie action. The pig is roasted on all sides for several hours until done. The process of cooking and basting usually results in making the pork skin crisp and is a distinctive feature of the dish.
