1.ADOBO

 

Chicken Adobo is an authentic Filipino dish and is one of the mostly recognized Filipino foods. Not to be mistaken with Mexican adobo, this dish is uniquely prepared by stewing chicken in vinegar and soy sauce.

2.Sinigang

Sinigang na Bangus is a type of sour clear broth fish soup. This recipe that we have here is basic, but it is my favorite among all the versions that I have tried. My family likes this too because it is simple and delicious. You can really enjoy the fresh taste of the fish complemented by the warm sour broth.

3.Sisig

Sisig refers to a finely chopped pork dish of Filipino origin. This recipe uses pork belly and maskara (pig face). It is popular in the Philippines and is now gaining popularity worldwide. It can be consumed as an appetizer and a main dish.

4.Tinola

Pork Tinola is a delicious Filipino soup dish. Cubed pork butt or pork belly are cooked and tenderized in a stock composed of ginger, beef broth, and rice washing. This is best eaten with steamed white rice and dipped in fish sauce with crushed chili pepper.

5.Pinakbet

Pakbet or pinakbet is a popular vegetable dish that originated from one of the northern provinces of the Philippines, Ilocos. The vegetables used on this dish are usually grown in the back yard of every villager and are available almost all year long. Bitter Melon, eggplant, okra, and string beans are just some of the vegetables that make-up this delightful dish.  Pakbet is cooked in a clay pot called “Palayok” and  Anchovy sauce (bagoong isda) is used to add flavor.

6.Dinakdakan

Dinakdakan is a traditional Ilocano dish often compared to Pampanga’s sisig, yet it stands out due to its distinct creamy texture. The Ilocano style calls for pig’s brain, which is boiled, mashed, and mixed in for a rich flavor. However, many people today substitute mayonnaise for the pig’s brain, as it provides a similar texture with a milder taste. In this version, both boiled and grilled pig parts are combined with mayonnaise for a creamy finish.

7.Lechon kawali

There are many ways to cook Lechon Kawali. This is the version that I do during Christmas and special occasions because the result of this recipe is always tasty and yummy. The pork is juicy and tender, while the skin is brown and crispy. There is a good combination of taste and texture in every bite.

8.Chicken kare-kare

Kare-kare is one of the most popular Filipino dishes. Its name comes from the word “curry,” and is an easy favorite in many Filipinos’ households. There’s no mistaking that delicious smell of meat and veggies cooked in thick peanut sauce that pairs perfectly with bagoong alamang. The atsuete seeds give the dish its classic orange, almost reddish color.

9.Sinigang na baboy

Sinigang na baboy with Gabi is a Filipino pork soup with taro cooked in a sour broth. Sinigang is my comfort food, and one of the first few dishes that I tried to make way back when I was starting to learn how to cook.

10.Dinuguan 

Dinuguan laman loob or Blood Stew is a dish wherein pig or cow’s blood is cooked with meat and other ingredients. This dinuguan version is considered as an authentic Filipino food and is best eaten with steamed rice buns called “puto”.