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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 garlic.It has occasionally been considered the ...
Afritada is a Philippine dish consisting of chicken, beef, or pork braised in tomato sauce with carrots, potatoes, and red and green bell peppers. It is served on white rice and is a common Filipino meal. [2] It can also be cooked with seafood. [3] [4]
Ginataang manok is a Filipino chicken stew made from chicken in coconut milk with green papaya and other vegetables, garlic, ginger, onion, patis (fish sauce) or bagoong alamang (shrimp paste), and salt and pepper. It is a type of ginataan.
Binagoongan is a Filipino cooking process consisting of vegetables (most notably water spinach) or meat (usually pork, but can also be chicken or beef) sautéed or braised in bagoong alamang (shrimp paste), garlic, black peppercorns, and bay leaves. Some recipes also add pineapples, chilis, or coconut cream to balance the flavors.
Lechon manok is a Filipino spit-roasted chicken dish made with chicken marinated in a mixture of garlic, bay leaf, onion, black pepper, soy sauce, and patis (fish sauce). The marinade may also be sweetened with muscovado or brown sugar. It is distinctively stuffed with tanglad (lemongrass) and roasted over charcoal.
Humba can sometimes be prepared with chicken, in which case it is more or less identical to Philippine chicken adobo, except for the use of tausi. [8] It can also be prepared with pineapples as the sweetener, which again makes it very similar to another Filipino dish, the hamonado .
Tinola is a Filipino soup usually served as a main course with white rice. [1] Traditionally, this dish is cooked with chicken or fish, wedges of papaya and/or chayote, and leaves of the siling labuyo chili pepper in broth flavored with ginger, onions and fish sauce.
Pinikpikan is a chicken or duck dish from the mountains of the Cordillera region in the Philippines. [1][2] As a tradition of the indigenous Igorot people, [3][4] pinikpikan is prepared by beating a live chicken to death with a stick prior to cooking. The beating bruises the chicken's flesh by bringing blood to its surface, which is said to ...
In Filipino cuisine, adobo refers to a common and indigenous cooking method. [3] In the late 16th century, the Spanish referred to it as adobo due to its superficial similarity. [4] [8] The main ingredients of Philippine adobo are ingredients native to Southeast Asia, namely vinegar, soy sauce or fish sauce, peppercorns, garlic, and bay leaves ...
Satti – are usually grilled beef or chicken served on skewers from Mindanao. It is related to the satay and sate of Indonesia and Malaysia. They are usually eaten with ta'mu (rice cooked in coconut leaves, pusô in other Philippine languages) and a bowlful of warm sauce which is usually peanut-based. [7] [14]