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Kadyos, baboy, kag lanka, commonly shortened to KBL, is a Filipino pork soup or stew originating from the Hiligaynon people of the Western Visayas islands. The name of the dish means "pigeon peas, pork, and jackfruit" which are the three main ingredients of the soup.
Meat dish The name refers to the three main ingredients used in the dish: kadyos (pigeon peas), manok and ubad (the edible inner layers of a banana stalk). Kaldereta: Luzon Meat dish to A dish made with cuts of pork, beef or goat simmered in tomato paste or tomato sauce, with liver spread added to it. Kinunot Bicol Seafood
Chicken galantina, also known as chicken relleno (Filipino relyenong manok), is a Filipino dish consisting of a steamed or oven-roasted whole chicken stuffed with ground pork (giniling), sausage, cheese, hard-boiled eggs, and various vegetables and spices.
Nilupak is a class of traditional Filipino delicacies made from mashed or pounded starchy foods mixed with coconut milk (or condensed milk and butter) and sugar.They are molded into various shapes and traditionally served on banana leaves with toppings of grated young coconut (buko), various nuts, cheese, butter, or margarine.
Morcon is made from skirt or round-cut beef flank steak, marinated in a soy sauce mixture with spices to taste (usually black pepper and calamansi juice). It is then stuffed with minced carrots, various longganisa sausages (or even bacon or hotdogs), cheese (usually queso de bola), pickled cucumber, and various other ingredients.
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 comprise 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 ...
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]
Lumlom is a pre-colonial Filipino fermented fish dish originating from the province of Bulacan in the Philippines.It is uniquely prepared by burying the fish (typically milkfish or tilapia) in mud for a day or two, allowing it to ferment slightly.