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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.
Media: Filipino adobo. Philippine adobo (from Spanish adobar: " marinade," "sauce" or "seasoning" / English: / əˈdoʊboʊ / Tagalog pronunciation: [ɐdobo]) 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 ...
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.
Sisig (/ ˈsiːsɪɡ / [2] Tagalog pronunciation: ['sisig]) is a Filipino dish made from pork jowl and ears (maskara), pork belly, and chicken liver, which is usually seasoned with calamansi, onions, and chili peppers. It originates from the Pampanga region in Luzon. Sisig is a staple of Kapampangan cuisine.
Seaweed pancit – a noodle variant from Tiwi, Albay which uses seaweed. It is rich in calcium and magnesium and the seaweed noodles can be cooked into pancit canton, pancit luglug, spaghetti, or carbonara. [12][13] Gallery of pancit variants. "Saucy" pancit canton, a common braised version. Chicken sotanghon soup.
Tapa is dried or cured beef, pork, mutton, venison or horse meat, although other meat or even fish may be used. Filipinos prepare tapa by using thin slices of meat and curing these with salt and spices as a preservation method. Tapa is often cooked fried or grilled. When served with fried rice and fried egg, it is known as tapsilog, a ...
Embutido looks like and uses similar ingredients to another Filipino dish, the morcón (which is also different from the original Spanish morcón, a type of sausage). However they are very different dishes. The Filipino morcón is a beef roulade stuffed with eggs, ham, sausages, and pickled cucumber. It is cooked by frying and stewing, rather ...