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Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago.A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano ...
A sticky sweet delicacy made of ground glutinous rice, grated coconut, brown sugar, margarine, peanut butter, and vanilla (optional). Kutsinta. Tagalog. Rice cake with jelly-like consistency made from rice flour, brown sugar, lye and food coloring, usually topped with freshly grated mature coconut. Latik.
Philippine adobo (from Spanish adobar: "marinade," "sauce" or "seasoning" / English: / ə ˈ d oʊ b oʊ / Tagalog pronunciation:) is a popular Filipino dish and cooking process in Philippine cuisine. In its base form, meat, seafood, or vegetables are first browned in oil, and then marinated and simmered in vinegar, salt and/or soy sauce, and ...
Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough (galapong). It is eaten as is or as an accompaniment to a number of savoury dishes (most notably, dinuguan). Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice.
Ginataang kalabasa. Ginataang kalabasa, also known as kalabasa sa gata, is a Filipino vegetable stew made from calabaza in coconut milk and spices. It commonly includes shrimp and yardlong beans and either bagoong (fermented fish or shrimp) or patis (fish sauce). It can also be cooked with fish, crab, or meat and a variety of other ingredients.
Kusinera Filipino Cuisine is slated to open Sept. 14 at 3047 Legion Road, formerly seafood restaurant Crab Du Jour, in a shopping plaza at Black and Decker and Legion roads.
Camaron rebosado being fried. Camaron rebosado is prepared by removing the heads, and sometimes the tails as well, of the shrimp. [5] It is then sliced lengthwise along the back and butterflied, with the vein removed. [6][7] The shrimp is then marinated for a few minutes in a mixture of calamansi juice, salt, black pepper, garlic, and other ...
Sinangag. Sinangag (Tagalog pronunciation: [sinɐˈŋag]), also called garlic fried rice or garlic rice, is a Filipino fried rice dish cooked by stir-frying pre-cooked rice with garlic. The rice used is preferably stale, usually leftover cooked rice from the previous day, as it results in rice that is slightly fermented and firmer.