ADOBO KANGKONG
River spinach cooked in vinegar & soy sauce
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AMPALAYA CON CARNE
Ampalaya con Carne is THE DISH when it comes to ampalaya dish variety. Our pork is marinated in soy sauce, white sugar, salt, cornstarch and sesame oil. Some may hate the bitterness of it but our version simply leaves a sweet taste that would make you want more!
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ARROZ CALDO
Arroz is rice; caldo means hot. Despite its Spanish name, this dish is the Filipino version of the Chinese congee or porridge.
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ATSARA
Achara, or atsara, means pickled green papaya. Well, basically. Carrots, ginger, onions and bell peppers are added to the papaya to turn it into achara. The pickling solution–a mixture of vinegar, sugar and salt–preserves the papaya and the vegetables. In air-tight jars, achara will keep even without refrigeration. After the jar has been opened, however, it is best to refrigerate achara.
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BANANAQUE
Banana-que is another popular street food, it is deep fried saba with caramelized sugar coating in bamboo skewer. Don’t be confused by the name, this is no barbecue as it is deep fried. That skewer stick is just for the handling and for ease of serving and eating. Filipinos just coined the term on the basis banana-que is on a stick similar to barbecue.
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BEEF CALDERETA
A Filipino beef stew consisting of beef, potatoes, bell pepper, liver spread, olives and nuts. This is usually served on fiestas and other special occasions.
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BEEF WITH BROCCOLI
Similar to Chinese Beef Broccoli, this dish is essentially beef and broccoli cooked in 1 cup of oil, making it seal in the juices. The rich creamy sauce makes it an excellent viand to go with your white rice
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BICOL EXPRESS
Bicol Express is pork strips and siling haba (finger chilies) cooked in coconut milk. Very rich. Very spicy. Some versions include ginger, some include dilaw (turmeric), some include bagoong or shrimp paste.
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BIKO
Very sweet sticky rice with dark brown sauce made from coconut milk. Simply delicious you can't stop eating it!
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BINAGOONGAN
A pork dish with a shrimp paste base that is native to the Philippines. It is quite salty and should be eaten with hot rice or bread
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BISTEK
The Filipino version of steak, called beef steak or “bistek”, is a compromise among our preferences. It uses a tender cut of beef (top or bottom round, sirloin or tenderloin), seasoned and has a light sauce so it does not dry up even when it starts to cool.
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BOPIS
Bopis is a spicy Filipino dish made out of pork lungs and heart sautéed in tomatoes, chilies and onions.
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BUCHI-BUCHI
Red bean sesame seed balls
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BUKO PANDAN
Buko Pandan is a favorite Filipino salad served in almost every kind of party in the Philippines, originated from Bohol. It can also be in a form of a refreshing drink with buko and pandan flavored gelatin and pinipig toppings or a flavor in the Filipino drink pearl shakes.
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CALLOS
A legacy from the Spanish colonial era, this savory stew of ox tripe and leg is flavored with spicy chorizo de bilbao and traditionally served with olives.
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CHICHARON BULAKLAK
Chicharon bulaklak has a bulaklak or flower appearance of the dish made from mesenteries of pig intestines; chicken skin or chink that has been deep fried until crispy.
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CHICKEN ADOBO
Seasoned chicken in soy/vinegar flavored sauce
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CHICKEN AFRITADA
Afritada is another one of those tomato sauce based stews that was introduced in the Philippines by the Spaniards. It is not, however, the same as other tomato sauce based stews.
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CHICKEN BROCOLLI
A Chinese recipe consisting of stir frying deboned chicken meat and broccoli, onions and mushrooms
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CHICKEN CURRY
Chicken Curry is a dish known and appreciated anywhere in the world. A curry is a stew that uses curry powder, an ingredient that includes combination of different spices. Some spices used to make curry powder are turmeric powder, a small amount of cumin powder, coriander seeds and paprika. One of the most common curry dishes is chicken curry.
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CHICKEN MAMI
Originated from China-Chinese makes it a delectable dish suited to Filipino taste. Dish compromising chicken, mami noodles, spring onion, bola-bola seasoning and salt to taste. Using chicken broth as soup makes it more palatable especially doing the winter.
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CHICKEN PASTEL
A Filipino dish favorite during fiestas and celebrations. Ingredients are chicken cut in cubes, carrots, potatoes, bell pepper, sausages, chicken stock and cream of chicken. This distinctive taste of the mixed ingredients makes it more palatable to Asians specially the Filipinos.
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CHICKEN POCHERO
Pochero is a stewed chicken cooked with chorizo de bilbao (Spanish blood sausage) and lots of chopped onions and tomatoes. The vegetables and saba bananas are cooked separately. Some versions of pochero include garbanzos (chick peas) and fried kamote (sweet potatoes).
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CHOP SUEY
Chopseuy is a Philippine dish that has different varieties of vegetables in it. The dish originated from Chinese, it was originally composed of vegetables, meat, shrimps with a thick sauce that has a hint of sweetness and saltness cooked in a hot wok, it has bean sprouts, cabbage and celery and is bound by thick sauce.
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CRAB OMELET
A Filipino omelet with a definite Filipino twist. Instead of the omelet being filled with cheese. The main ingredient is crab and various vegetables.
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DAING BANGUS
The term “daing” is a manner of preparing fish and seafood. It can be salted and sun-dried or in this case, simply marinated in a vinegar marinade with plenty of garlic. When you cook the daing on a grill and top it with fried garlic, it becomes Bangus ala Pobre
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DININGDING
A mix of malunggay, saluyot and okra
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DINUGUAN
Dinuguan or the pork blood stew is a famous Filipino cuisine not only because of how it looks but also because of it tastes. It a savory stew of blood and meat simmered in a spicy gravy of pig blood, garlic, chili's and vinegar. It’s often served with rice or a Filipino rice cake called puto.
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DUMPLING SOUP
Asians crave more in soup, like most Filipinos their clamor soup before the main course is a must. Dumpling or wonton soup are made up of wonton wrapper with fillings in it. The likes of ground pork with carrots, spring onions, shrimp, seasonings and salt to taste. Adding milk in the broth before broth makes it creamier.
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EMBUTIDO
Embutido is a Filipino style meatloaf. It is one of the most favorite filipino dish. Embutido can be served as cold cuts; lightly pan a sliced pieces or fried the whole then sliced. It is also best that you dip a slice of embutido with your favorite food sauce.
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EMPANADA
Empanadas is a Philippine favorite snack or appetizer. This is a fairly easy recipe, but if you don't want to make the dough from scratch, you can always grab a pack of Goya Empanada Pastry Discs (10 discs) from your local supermarket.
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ESCABECHE
Escabeche refers to both a dish of poached or fried fish that is marinated in an acidic mixture before serving and to the marinade itself.
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FISH TAUSI
Tausi is a Filipino dish loaned from Chinese which means Fermented Black Beans. It is fried fish with salted black beans, ginger, sliced onions and minced garlic. It has one of a kind taste that comes with Tausi superb aroma!
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FRESH LUMPIA
Lumpia are among the most famous of all Filipino dishes. These are not the fried, eggroll-like lumpia you may have tried, but a lighter, home-style version, in which delicate egg pancakes are rolled around lettuce and a tasty chicken, shrimp, and vegetable filling.
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FRESH LUMPIA HUBAD
Lumpiang Hubad literally means naked spring roll. It is basically an unwrapped Lumpiang Sariwa (without the crepe).
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FRIED CHICKEN
Undemanding and easy to prepare, this dish still remains to be one of the number one viands for most people, especially the kids. It is chicken that is deep fried until crispy and usually dipped in ketchup or Mang Tomas (Pinoy style gravy).
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FRIED GALUNGGONG
This fish can be found in Philippine seashores. Fresh as it is, after cleaning, soak it in salt and pepper. Sprinkled with flour before frying makes it fantastic when its browned. Serve with atchara as a side dish.
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FRIED PEANUTS
Peanuts are the most famous snacks by Filipinos, peanuts are being marinated by salt and seasoning before frying. When browned and crunchy makes it mouth watering.
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FRIED RICE
This is a favorite pinoy breakfast recipe. This can be prepared simple or fancy. When prepared fancy, it can be considered a complete meal already.
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FRIED TILAPIA (GALUNGONG)
It is whole fish that is deep fried until very crispy. A simple, easy to cook dish perfect to serve with soy sauce dip.
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GINATAAN
Mixed sweet potato or kamote, ube kamote, langka fruit and bilo-bilo , which means rolled sticky rice. This desert is the pride of Laguna where it originated. With the creamy coconut and purple cream adds to the sweetness of the dessert.
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GINATAANG HIPON
A dish sounds pinoy na pinoy simply because this is with coconut milk. A very healthy vegetable, kalabasa which is good for the eyes is mixed with string beans and shrimp with a touch of ginger and some seasoning.
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GINATAANG LANGKA
A dish made famous by the Bicolanos in Southern Luzon, the vegetable is cooked with shrimp and coconut milk
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GINATAANG SITAW AT KALABASA
Filipino squash and long beans in coconut milk
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INIHAW NA TILAPIA
This is one of the simplest Filipino fish dishes you can make, but ooh, so tasty. And quick to make on a busy evening too. Now that it’s warm outside you can fire up the grill, or if you would rather do it in the oven, you certainly can.
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PALITAW
Palitaw is a small, flat, sweet rice cake eaten in the Philippines. They are made from malagkit (sticky rice) washed, soaked, and then ground. Scoops of the batter are dropped into boiling water where they float to the surface as flat discs - an indication that they're done. When served, the flat discs are dipped in grated coconut, and presented with a separate dip made of sugar and toasted sesame seeds.
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PANCIT BIHON
Pancit or '"Pansit"' is a stir-fried noodle dish common in the Philippines. This food is second in popularity to rice in the country, and is similar to yakisoba and yakiudon, Japanese-style stir-fried noodles.
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PANCIT PALABOK
Pancit palabok is often described as the Filipino spaghetti with red sauce. It sounds like the most comforting food ever: rice noodles, seafood sauce tinted orange with annato seed, crumbled pork rinds, hard-boiled eggs, and green onions.
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PORK AFRITADA
Afritada is another one of those tomato sauce based stews that was introduced in the Philippines by the Spaniards. It is not, however, the same as other tomato sauce based stews.
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PORK CALDERETA
A Euro-Asian zest that truly teases the plate! Made of marinated pork, sautéed potatoes, onion and bell peppers, this highly influenced course makes an excellent rice topping for you lunch or dinner!
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TINOLANG MANOK
Also known as tinola, tinolang manok chicken soup is light and refreshing. A simple broth with chicken, spinach and green papaya, it is a favorite home-style dish in the Philippines.
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