Philippine cuisine is a fusion of Asian and Western flavors transformed by local cooking techniques—characterized by its indigenous flavors, rich traditions, and unique eating practices.
In the Philippines, you’ll find a wide variety of delicious foods. Are you curious about how Filipino recipes came to be? Is it interesting to see how cooking methods and ingredient choices vary from region to region? Do you think Filipino dishes are similar to those in other countries?
What is the top popular Pinoy food? Ano ulam mo Pare?
We all know that adobo has reached its popularity, making it a Filipino signature dish worldwide. The best part is, even international celebrities are captivated with the taste.
Have you seen Selene Gomez’s video cooking adobo? This one will make you smile from ear to ear!
If you’re ready for a mouth-watering adventure, then read along and tell us if this food is a “yay” or “nay!”
A Filipino specialty, adobo is simple to prepare and hearty in flavor. A marinated chicken or pork cooked with garlic and spices in vinegar and soy sauce in this recipe.
In addition to grilling, roasting, and frying, it is an excellent seasoning for sautéing. Stews, sauces, beans, soup stock, buttered potatoes, and vegetables, adobo can also be used as a seasoning base.
LECHON – Roasted Pig
Every Filipino celebration practically begins and ends with this dish, which is prepared for fiestas, family gatherings and is also popular during the holidays. Pigs are called Lechon in Spanish, but in the Philippines, it means roasted pigs on a spit.
Slow-roasted suckling pigs are typically stuffed with lemongrass, tamarind, garlic, onions, and chives and cooked on a bamboo spit.
SINIGANG – Vegetable Stew
Sour and savory flavors characterize Filipino stews and soups. Tamarin (Filipino: sampalok) is most commonly associated with it.
Filipinos eat sinigang, a dish that comes from the Philippines. Fish, meat, vegetables, tomatoes, and tamarind flavoring are some of the most common ingredients. Due to its cooking method, the word “sinigang” translated the English word “stew.” The Filipino cuisine tastes mostly sour and less spicy if we had to describe it.
GINATAAN – Cooked in Coconut Milk
Food cooked with coconut milk is called ginataan (in Filipino). It’s a simple Filipino recipe in which chicken, meat, vegetables with garlic, onion, and ginger, then stewed in coconut milk almost any way you want. In addition to coconut milk, many desserts as “guinataan.”
TINOLA – Chicken soup for the soul
Tinola, a clear broth soup, is usually made with chicken, garlic, ginger, papaya or chayote, and boiled leafy greens more.: Basic principles and steps in preparing soup Choose the type of meat – anything that can match the soup’s base, such as chicken, beef, fish, or vegetables.
BALUT – For the Brave
A balut is a fertilized bird egg (usually a duck) incubated for 14 to 21 days, depending on the local culture, and then steamed. It has a mild savory flavor with a fermented hint of undertone.
If you’re brave enough, we dare you to eat this popular (exotic) food!
TAHO – Breakfast of Champions
There’s a classic sweet in the Philippines—taho, consisting of silken tofu, sago pearls or tapioca pearls, and brown sugar syrup. The white pudding part of taho is tofu.
It is called soft silken tofu because of its smooth texture and shiny appearance. It had to be made from scratch by the magtataho in the Philippines using soybeans.
PANCIT – The Official Birthday Treat sa Office!
Pancit is noodles, and the dishes are made from them, typically using rice noodles. Noodles were introduced to the Philippines by Chinese immigrants over the centuries and adopted into local cuisine.
Common everywhere. Pancit Miki – round egg noodles, flat yellow noodles, or dusty white noodles either stir-fried or in a soupy version.
INIHAW – The Official Beach Must Have
Inihaw, also known as sinugba or inasal, are various types of grilled or spit-roasted barbecue dishes from the Philippines. It’s made from pork, beef, seafood, vegetables, fish, chicken and served on bamboo skewers.
They are usually cubed before serving and dipped in various sauces made with a mixture of soy sauce or salt and vinegar with fresh red onions, labuyo chilis, calamansi, fresh tomatoes, ground black pepper, or sugar.
KARE-KARE – For the Peanut Butter Lover in you!
Kare-Kare is a Philippine stew/curry complimented with a thick savory peanut sauce. It’s from a variation base of stewed oxtail, beef tripe, pork hocks, calves feet, pig’s feet or trotters, various cuts of pork.
These are with seafood (prawns, squid, and mussels) or vegetables (sometimes exclusively vegetables. Vegetables, including eggplant, Chinese cabbage, or other greens, daikon, green beans, okra, and asparagus beans, are added—usually equaling or exceeding the amount of meat.
One last thought
Philippine food is diverse. There is no doubt that the history of the Philippines is rich and vibrant. We also boast excellent cuisine, reflecting the region’s multi-cultural influence. The best way for our culture to be shared with the world is through our food.
Is there any particular Pinoy food we missed? Comment below!