Our Top 10 Filipino Food Favorites
Hey, fellow foodies! Today we will be introducing you to our Top 10 Filipino Food Favorites! As a Filipina, seeing these variation of meals on the table gives me butterflies, giving me a sense of comfort and pride that I can claim that my culture offers such delicious meals!
Whether you're a local or someone traveling to the Philippines, these Top 10 food favorites can give you an insight of the beauty that the Philippines can serve on your plate.
photo creds: food solutions
Sisig is one of the tastiest dishes offered here in the Philippines. It's usually prepared with minced pork, onions, and chili peppers and topped with an egg and kalamansi.
Sisig originated in Pampanga, where Aling Lucing offers her delicious sisig, which has been famous since 1974. Customers are served with her reinvented version of sisig, which the restaurant is nationally famous for, giving Angeles City the name "Sisig Capital of the Philippines." We thank the Sisig Queen for this wonderful creation!
photo creds: pinoyrecipe.net
Bicol Express is a spicy and creamy Filipino dish. It is made by combining minced ginger, crushed garlic, chopped onion, sliced pork, chopped chili pepper, and coconut milk.
Bicol Express originated from Bicol and it's unique flavor made it popular throughout the country. It's made in the traditional Bicolano style, called sinilihan (spice with chili) in Bicol until people discovered it and called the dish Bicol express, which became popular throughout the Philippines and also with tourists.
Pork caldereta, also known as calderetang baboy, is one of the three popular variations of kaldereta In Filipino cuisine, including beef and chicken kaldereta.
This delicious dish is a tomato based stew with cubed pork, potatoes, carrots, and liver spread make up this dish. Additionally, peanut butter is used in kaldereta in several parts of the Philippines.
photo cred: lutongpinoyrecipe.com
Ginataang tulingan brings back such great childhood memories of mine. I remember being always being so excited when my mom would cook it for the family for lunch.
Fish, eggplant, and other ingredients are cooked in coconut milk in the Filipino meal known as ginataang tulingan. Locally, the fish used in this recipe is known as tulingan. It is also referred to as bonito or bullet tuna. It is baked with soured vinegar and known as "ginataang paksiw na isda" or "paksiw na isda sa gata."
photo creds: seriouseats.com
Pinakbet was first produced in the Ilocos region. The Ilocano term pinakebbet, which means "shriveled" or "shrunk," is the root of the word pinakbet.
The popular Filipino food called "pinakbet" is typically made with shrimp paste and cooked pork with a variety of veggies. For this cuisine, vegetables like string beans, squash, okra, bittermelon, and eggplant are chopped and mixed together to make this tasty dish.
The tender and earthy sweet taste of the squash, the crunchiness of the green beans, the bitter taste of the bittermelon, and the slimy texture of the okra all add up to one of the greatest combinations of flavor and texture, helping to make this dish a household favorite.
photo cred: foxyfolksy.com
Sinigang na baboy is unquestionably delicious! It is a Filipino pork soup with veggies, tamarind broth, and tender pork. It is best served with steaming hot white rice.
Many Filipinos refer to sinigang as their comfort food, it's sour broth mixed with the delicious veggies it has been prepared with is just sensational! Definitely a go to rainy day meal.
photo creds: lutongpinoyrecipe.com
Kare-kare can come off as something weird for foreigners as it is usually made with tripe strips and ox tail, which not a lot of cultures indulge in. But this creamy peanut butter-based dish is one of the many dishes in the Philippines that we know for sure everyone loves and craves.
The roasted peanuts give kare kare its distinctive flavor. It has a pleasant flavor that is earthy, slightly sweet, and rich. The sauce is purposefully under-seasoned, for you to enjoy it with bagoong (shrimp paste). Typically, a base of stewed oxtail, beef tripe, pork hocks, calves' feet, pigs' feet, various slices of pork, beef stew meat, and occasionally offal is used to make it.
photo creds: thefooddictator.com
Lechon has become as popular in the Philippines, Cuba, Puerto Rico, and South and Central America as it is in Spain, thanks to the people of the countries that Spain colonized. However, each area adds its own unique spin to the Spanish classic. Before cooking, the pig is frequently stuffed with aromatics like lemongrass and garlic in the Philippines. Soy sauce will also be used to baste the pig.
Slow-roasted lechon tastes best after being well-seasoned with salt and pepper over a bed of charcoal or wood fire. You can include any other flavors you choose, like hot chili peppers, sherry, soy sauce, ginger, oregano, lemon or lime juice, lemon or lime zest, and garlic.
photo creds: pinoyrecipe.net
The bangus, or milkfish in English, is the national fish of the Philippines. Daing na bangus is on the best tasting Filipino dishes, it's simplicity is what i believe makes it beautiful.
Traditional breakfast dishes that include daing na bangus include sinangag (garlic fried rice), sunny-side-up eggs, and a dipping sauce made of diced tomatoes or hot vinegar. Additionally, it tastes great served for lunch or dinner with steamed rice and a selection of vegetable side dishes, including ginataang gulay.
photo creds: unileverfoodsolutions.com.ph
Adobo is one of the most well-known and recognizable Filipino dishes because of its adaptability, range of alternatives, and relatively simple cooking process. However, adobo will always have that distinctive flavor that makes it a true Filipino staple, regardless of how it is prepared or how each dish differs from other variations.
Adobo is more than simply a meal; it's also a cooking technique that uses lots of acidic ingredients to keep meats from going bad or decomposing. Because of our hot climate and the ease with which meals prepared for the table can decay, this is a particularly common preservation technique in the Philippines.
