Cookbook:Cuisine of the Philippines
Filipino cuisine is a mixture of the culinary arts of various Philippine ethnolinguistic groups which evolved over the centuries from a primarily indigenous Austronesian ideas with diverse influences from Chinese, Spanish and American gastronomy that had enriched the cultures of the archipelago and adapted using home-grown ingredients to meet local preferences.
- Silog — Fried rice with fried egg
Main dish edit
Main dish is always eaten with rice
- Adobo – Meat commonly stewed in condiments, such as vinegar and soy sauce (mostly), garlic, onions and black pepper.
- Bicol Express – Pork belly sauteed in garlic and spices and added with coconut milk and chili peppers.
- Binagoongan – Pork sauteed in fermented shrimp paste and spices.
- Dinuguan – Pork blood stew.
- Kare-Kare – Oxtail and vegetables in peanut sauce
- Lechon Kawali — Crispy Fried Pork Belly
- Lechon Paksiw – Roast pork in tart liver sauce.
- Nilagang Baka – Philippine Beef Stew. Beef boiled for a long duration, added with vegetables.
- Paksiw na Bangus - Milkfish Stewed in Vinegar.
- Pinakbet – Ilocos-style sautéed vegetables
- Sinigang – A soup dish with pleasant savory-sour and a hint of sweet taste.
- Sisig – A dish made of minced skin or meat (especially pork), chopped spices, and acid fruit. Served mostly on a sizzling plate, with fresh egg placed on the center.
Mirienda is a very light meal eaten in the afternoon.
- Champorado — Chocolate Rice Porridge
- Chicken Sopas – Chicken macaroni soup with milk.
- Empanada — Meat stuffed pastry
- Calamansi Juice Drink — Filipino version of lemonade
Party food edit
Filipinos love celebrating birthdays. These foods are always present during one's special moments.
- Filipino style Spaghetti — a sweet spaghetti with hotdogs and ground pork and banana ketchup.
- Lumpia — Filipino fried spring rolls
- Lumpiang Shanghai – Filipino version of fried rolls, despite having a name from Chinese.
- Maja Blanca — Coconut milk pudding
- Halo-halo - Traditional Filipino ice dessert.