Filipino cooking reflects this cultural combination. The result is an exotic blend that is characteristically unique though the variety of regional dishes is never ending source of gourmet surprises.

Cooking styles and seasoning also vary from region to region although all the basic cooking methods such as boiling, roasting, frying, steaming and sauteing are used. The use of heavy sauce is not a traditional Filipino style of cooking but can be traced directly to Spanish influence. Some of these heavy thick sauces are however reserve for town fiesta, Christmas and other special occasion.

Today, there are millions of Filipinos living all over the world, but despite their easy adaptable to their new environment they still have retained their tail for Filipino food.

Here are some examples of Filipino delicacies that you will love.

 BACHOY/BATSOY

A meat dish consisting of liver, kidneys, heart and tenderloin sautéed in onions, garlic and ginger. Seasoned with salt or “patis” (fish sauce) and simmered with additional stock. Garnished with fresh green onions . Famous La Paz Batchoy or Iloilo.

BULANGLANG

Broiled or smoked fish with assorted vegetables, seasoned with bagoong alamang and boiled with enough liquid for broth.

ADOBO

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.

ASADO

Meat dish simmered in soy sauce, bay leaves , onions, tomatoes and peppercorn.

LUMPIA /EGGROLLS

Meat fish or vegetables mixture rolled in thin wrappers made from flour and water. Maybe fresh or fried nd served with sauce.

SINIGANG 

Philippine soupy meat or fish with vegetables added  such as taro, okra, water spicnach,  eggplants,  string beans. It is different from nilaga and pesa due to its acid ingredients like tamarind, kamias, tomato and green mangoes.

DINUGUAN

Prepared by sauteing internal organs (variety of meats) then simmered in a vinegar mixture with seasonings, especially hot peppers. Coagulated blood is added with stirring. Cooking is continued for about few minutes.

TINOLA

Chicken or fish dish prepared by sautéing garlic, onion and ginger with meat and fish. Water is added and the mixture allowed to simmer with the vegetables usually chili leaves green papaya, or chokos until done.

 
Source: http://www.philippinecountry.com

 

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