Traditional Filipino food is a rich and diverse culinary heritage that reflects the country’s cultural influences and regional diversity. Filipino cuisine is a fusion of indigenous ingredients and cooking techniques, combined with Chinese, Spanish, and American influences.

Here are some of the most popular traditional Filipino dishes you need to try:

1. Adobo

Adobo is a classic Filipino dish that is made by stewing meat (usually pork or chicken) in a mixture of vinegar, soy sauce, garlic, and other spices. The dish is a staple in Filipino cuisine and is often served with rice.

Adobo has a long history in the Philippines and is a popular dish in Filipino households. It is believed to have been brought to the Philippines by the Spanish during their colonization of the country. The dish is a reflection of the country’s cultural and culinary heritage and is an important part of Filipino cuisine.

There are many variations of adobo, with each region or family having their own unique recipe. Some recipes use coconut milk or sugar, while others use different meats like beef or seafood. However, the basic ingredients of vinegar, soy sauce, and garlic remain consistent in all versions of the dish.

To make adobo, the meat is first browned in a pan to give it a crispy texture. Then, a mixture of vinegar, soy sauce, garlic, and other spices like bay leaves and whole peppercorns is added to the pan. The mixture is then brought to a boil and then reduced to a simmer. The meat is left to stew in the sauce until it becomes tender and infused with the flavors of the sauce.

Adobo is a versatile dish and can be enjoyed hot or cold. It is often served as a main dish with steamed rice, but it can also be used as a filling for sandwiches or wraps. Adobo can be stored in the refrigerator for a few days and can also be frozen for longer storage.

In summary, adobo is a classic Filipino dish that is a reflection of the country’s cultural and culinary heritage. It is made by stewing meat in a mixture of vinegar, soy sauce, garlic, and other spices and is often served with rice. Adobo is a versatile dish that can be enjoyed hot or cold and is an important part of Filipino cuisine.

How to prepare Adobo

Here is a traditional Filipino Adobo recipe:

Ingredients:

1 kilogram of chicken or pork, cut into serving pieces
1 cup of vinegar (preferably Filipino cane vinegar)
1 cup of soy sauce
1 head of garlic, minced
1 onion, chopped 3-4 pieces of bay leaves
1 tablespoon of whole peppercorns
1 cup of water
2 tablespoons of cooking oil

Salt and pepper to taste Instructions: Heat a large pot or a Dutch oven over medium-high heat. Add cooking oil, and sauté garlic and onion until fragrant. Add the chicken or pork, and cook until lightly browned. Pour in vinegar, soy sauce, and water. Add bay leaves and whole peppercorns. Stir to combine. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30-45 minutes or until the meat is tender. Season with salt and pepper to taste. Serve hot with steamed rice.

Note: Adobo tastes even better when left to sit for a few hours or overnight, allowing the flavors to meld together. It can also be reheated and served the next day.

2. Pinakbet

A vegetable dish made with a variety of vegetables (such as bitter melon, eggplant, okra, and string beans), sautéed in shrimp paste (bagoong) with garlic, onions, and tomatoes.

Pinakbet is a Filipino vegetable dish that originated from the Ilocos Region in the northern part of the Philippines. It is a popular and well-loved dish that features a variety of vegetables that are cooked in a flavorful shrimp paste sauce.

The word “pinakbet” comes from the Ilocano word “pina-ikbet,” which means “shrunk.” This refers to the way the vegetables are cooked until they shrink in size and become tender.

The ingredients used in Pinakbet can vary depending on the availability of vegetables in the region, but the most commonly used ones are bitter melon (ampalaya), eggplant, tomato, onion, ginger, garlic, and squash. Sometimes, other vegetables like okra, string beans, and winged beans (sigarilyas) are also added.

To make Pinakbet, the vegetables are sautéed in oil with garlic, ginger, and onions. The shrimp paste is then added and mixed in with the vegetables. Water is added to create a sauce, and the dish is simmered until the vegetables are cooked through.

Pinakbet is usually served with rice, and it can be enjoyed on its own or as a side dish to meat or fish. It is a healthy and nutritious dish that is packed with vitamins and minerals, and it is also a great way to enjoy the flavors and textures of different vegetables.

Pinakbet is a Filipino vegetable dish that is typically made with a variety of vegetables such as eggplant, bitter melon, okra, squash, string beans, and tomatoes, stewed in shrimp paste and pork.

How to prepare Pinakbet

Here is a detailed recipe for making Pinakbet:

Ingredients:

1/2 pound of pork belly, sliced into bite-sized pieces
3 cloves of garlic, minced
1 onion, sliced
2 medium-sized tomatoes, diced
2 tablespoons of shrimp paste (bagoong)
1 cup of water
1 small eggplant, sliced
1 small bitter melon, sliced
6 pieces of okra
1 small squash, sliced
1/2 cup of sliced string beans
Salt and pepper to taste

Instructions:

In a pot or a wok, sauté the pork belly until it turns brown.
Add the minced garlic and sauté until it becomes fragrant.
Add the sliced onion and sauté until it becomes translucent.
Add the diced tomatoes and sauté until they become soft.
Add the shrimp paste and stir to combine.
Pour in the water and bring it to a boil.
Add the sliced eggplant, bitter melon, okra, and squash.
Stir everything together and let it simmer for 10 minutes.
Add the sliced string beans and let it simmer for another 5 minutes.
Season with salt and pepper to taste.
Serve hot with steamed rice.

Enjoy your delicious and nutritious Pinakbet!

3. Bistek

Bistek is a popular Filipino dish made with thin slices of beef steak that are marinated and cooked in a mixture of soy sauce, calamansi juice or lemon juice, onions, garlic, and other seasonings. The name “bistek” comes from the Spanish word “bistec,” which means beef steak.

The dish is typically served with steamed rice and sometimes garnished with chopped scallions or parsley. The marinade gives the beef a savory and tangy flavor, while the onions provide a sweet and slightly caramelized taste. Bistek is often considered a comfort food in the Philippines and is commonly served at family gatherings or special occasions. It’s a simple yet flavorful dish that’s easy to make and enjoyed by many Filipinos around the world.

How to prepare Bistek

Bistek is a Filipino dish that consists of thin slices of beef steak marinated and cooked in a mixture of soy sauce, calamansi juice, onions, and sometimes other seasonings. Here is a more detailed recipe for making bistek:

Ingredients:

1 lb. beef sirloin, thinly sliced
1/4 cup soy sauce
1/4 cup calamansi juice or lemon juice
1 large onion, sliced into rings
4 cloves garlic, minced
1/2 teaspoon ground black pepper
2 tablespoons cooking oil
1/2 cup beef broth (optional)

Instructions:

In a bowl, combine the soy sauce, calamansi juice or lemon juice, minced garlic, and ground black pepper. Mix well.
Add the sliced beef and marinate for at least 30 minutes or up to 2 hours.
In a large pan or wok, heat the cooking oil over medium heat.
Add the sliced onions and cook until they become soft and translucent.
Remove the onions from the pan and set them aside.
In the same pan, cook the marinated beef in batches until they turn brown on both sides.
Once all the beef is cooked, add the cooked onions back into the pan.
Add the beef broth if using, and bring the mixture to a simmer.
Let the mixture simmer for about 5 minutes, or until the beef is tender and the sauce has thickened.
Adjust the seasoning as needed, adding more soy sauce or calamansi juice if desired.
Serve hot with steamed rice.

Bistek is a delicious and easy-to-make dish that is perfect for any occasion. Enjoy!

4. Sinigang

Sinigang is a popular Filipino sour soup dish that is made by stewing meat, seafood, or vegetables in a sour broth made from tamarind, tomatoes, and other vegetables. It is a popular comfort food in the Philippines and is often served with rice.

To make sinigang, the meat or seafood is first sautéed in a pot along with onions and garlic. Then, the vegetables such as tomatoes, taro (gabi), and other vegetables like eggplant, okra, and spinach are added to the pot along with water. Tamarind pulp is then added to the mixture to give it a sour taste, which is then simmered for around 30-45 minutes until the meat or seafood is cooked.

Sinigang can be made with various types of meat, seafood, or vegetables, including pork, beef, shrimp, salmon, and even chicken. The sourness of the soup can be adjusted by adding more or less tamarind pulp, depending on personal preference.

Sinigang is often served with steamed rice, and some people enjoy adding a small amount of fish sauce or patis to enhance the flavor. It can also be eaten with crispy fried fish or grilled meat on the side.

There are also variations of sinigang that use different souring agents, such as kamias, guava, or calamansi. Each version has a unique flavor profile and is enjoyed by Filipinos nationwide.

In summary, sinigang is a sour soup dish that is a popular comfort food in the Philippines. It is made by stewing meat, seafood, or vegetables in a sour broth made from tamarind, tomatoes, and other vegetables. Sinigang is often served with rice and can be adjusted to personal preference by adding more or less souring agent.

How to prepare Sinigang

Here is a recipe for Sinigang, a popular Filipino sour soup dish:

Ingredients:

1 lb. pork belly or shoulder, cut into small pieces
10-12 cups water
1 onion, sliced
2-3 cloves garlic, minced
1 tomato, sliced
1 pack (about 2 oz.) tamarind soup base mix (or 1 cup fresh tamarind pulp)
2 cups vegetables (such as spinach, kangkong or water spinach, okra, eggplant, radish)
2-3 Thai chili peppers, sliced
Salt and pepper to taste

Instructions:

In a large pot, bring 10-12 cups of water to a boil.
Add the sliced pork to the boiling water and cook until the pork is no longer pink.
Add the sliced onions, minced garlic, and sliced tomatoes to the pot, and simmer for 5-10 minutes or until the vegetables are slightly softened.
If using fresh tamarind pulp, extract the juice by soaking the pulp in 1-2 cups of water for a few minutes, then straining the mixture to remove any seeds or pulp. If using tamarind soup base mix, dissolve it in 2 cups of water and add it to the pot.
Add the vegetables and chili peppers to the pot, and simmer for another 10-15 minutes or until the vegetables are tender.
Season with salt and pepper to taste.
Serve hot with steamed rice.

Sinigang is a comforting and flavorful soup that’s perfect for any time of year. The sour and savory flavors of the tamarind soup base mix or fresh tamarind pulp create a unique and delicious taste that’s sure to satisfy. Enjoy!

5. Dinakdakan

A dish made with boiled and grilled pig’s head and ears, mixed with onions, vinegar, and chili peppers.

Dinakdakan is a traditional Filipino dish that originated in the Ilocos Region of the Philippines. It is a type of grilled or boiled pork dish that is similar to the more popular dish, sisig. The main difference between the two dishes is that sisig is made with pig’s head and liver, while dinakdakan is made with pig’s ears, tongue, and sometimes other parts of the animal.

To make dinakdakan, the pork ears and tongue are first boiled until they are tender, then sliced thinly and grilled until they are slightly crispy. The pork is then mixed with chopped onions, chili peppers, and calamansi juice, along with vinegar and other seasonings to taste. The mixture is then served with rice or as a pulutan (snack food) for drinking sessions.

Dinakdakan has a unique taste and texture that’s slightly chewy, slightly crispy, and slightly sour. It’s a popular dish in the Ilocos region and is often served at fiestas and other celebrations. The dish has gained popularity in other parts of the Philippines and even in other countries, with some restaurants and chefs adding their own twist to the classic recipe.

How to prepare Dinakdakan

Here is the recipe for making dinakdakan, a traditional Filipino dish made with pork ears, tongue, and other seasonings:

Ingredients:

1 lb. pig’s ears
1 lb. pig’s tongue
1 onion, diced
2-3 red chili peppers, minced
1/2 cup vinegar
2-3 tablespoons calamansi juice or lemon juice
Salt and pepper to taste
Cooking oil

Instructions:

In a large pot, boil the pig’s ears and tongue until they are tender, about 1-2 hours.
Once the pork is tender, remove it from the pot and let it cool down.
Once cooled, slice the pork ears and tongue into thin strips.
Heat a grill pan or griddle over medium-high heat.
Brush the pork strips with cooking oil and grill them until they are slightly crispy and browned.
Once grilled, remove the pork from the heat and let it cool down.
In a large mixing bowl, combine the diced onions, minced chili peppers, vinegar, calamansi juice or lemon juice, salt, and pepper.
Add the sliced pork ears and tongue to the mixing bowl and mix well, making sure all the pieces are coated with the vinegar mixture.
Adjust the seasoning as needed, adding more salt or vinegar if desired.
Serve the dinakdakan chilled or at room temperature with rice or as a pulutan (snack food) for drinking sessions.

Dinakdakan is a delicious and flavorful dish that’s perfect for any occasion. Enjoy!

6. Kare-kare

Kare-kare is a traditional Filipino stew that is typically made with a peanut-based sauce, various meats such as oxtail, beef, pork hocks or tripe, and a variety of vegetables. The dish is usually served with bagoong (fermented shrimp paste) and steamed rice.

The peanut sauce is the heart of kare-kare and is made by combining ground roasted peanuts, rice flour, and annatto seeds (achuete) with water or broth. The mixture is then simmered until it thickens and takes on a smooth and creamy consistency. The annatto seeds provide a distinctive red-orange color to the sauce, while the peanuts give it a nutty and savory flavor.

The meat used in kare-kare is typically boiled until tender, then added to the peanut sauce to simmer and absorb the flavors. Common meat options include oxtail, beef tripe, pork hocks, and beef shanks.

A variety of vegetables are also added to the stew, such as eggplant, bok choy (pechay), green beans, and banana blossom. The vegetables add color, texture, and nutrients to the dish.

Kare-kare is a popular dish served at special occasions and celebrations, as it is considered a labor-intensive dish to prepare. It is often prepared in large quantities and shared among family and friends. The dish is also a source of pride for many Filipinos, as it is considered a symbol of Filipino cuisine and culture.

Kare-Kare is a traditional Filipino stew that is made with a peanut-based sauce and a variety of meats and vegetables. The dish is usually served with bagoong (fermented shrimp paste) and steamed rice.

How to prepare Kare-kare

To make Kare-Kare, here’s a basic recipe:

Ingredients:

1 kg of oxtail or beef tripe (cut into bite-sized pieces)
1 onion, chopped
3 cloves of garlic, minced
2 tablespoons of cooking oil
1 tablespoon of annatto powder (achuete)
1 cup of peanut butter
4 cups of water
2 eggplants, sliced
1 bunch of pechay (bok choy), sliced
1 banana blossom, sliced (optional)
Salt and pepper to taste

Instructions:

In a large pot, boil the oxtail or beef tripe in enough water until tender. Drain and set aside.
In a separate pan, sauté the onion and garlic in cooking oil until fragrant.
Add the annatto powder and cook for 1-2 minutes until the oil turns red.
Add the peanut butter and stir until melted and combined with the annatto oil.
Pour in 4 cups of water and bring to a boil. Stir occasionally to prevent the peanut butter from sticking to the bottom of the pot.
Add the cooked oxtail or beef tripe to the pot and let it simmer for 10-15 minutes.
Add the sliced eggplants, pechay, and banana blossom (if using) and cook until the vegetables are tender.
Season with salt and pepper to taste.
Serve hot with steamed rice and bagoong on the side.

Note: You can also use other meats such as beef or pork, or a combination of meats. You can also add other vegetables such as string beans or cabbage. Some versions of Kare-Kare also include ground roasted rice, which adds a slightly nutty flavor and thickens the sauce.

7. Bicol Express

A spicy dish made with pork, coconut milk, and chili peppers. It is named after the train that travels from Manila to Bicol, a region in the Philippines known for its spicy cuisine.

Bicol Express is a spicy Filipino dish that originated in the Bicol Region of the Philippines. It is made with pork belly or shoulder, coconut milk, shrimp paste, chili peppers, and other seasonings. The dish is named after the passenger train service that once operated in the Bicol Region.

To make Bicol Express, the pork is first sautéed with garlic and onions until it is browned. The shrimp paste and chili peppers are then added and cooked until fragrant. Coconut milk is then added to the mixture and simmered until the pork is tender and the sauce has thickened. The dish is typically served with steamed rice and sometimes garnished with chopped scallions or cilantro.

Bicol Express is known for its spicy and creamy flavor, with the coconut milk helping to balance out the heat from the chili peppers. The dish is popular in the Philippines and is often served at special occasions, family gatherings, and other celebrations. It’s a flavorful and comforting dish that’s sure to satisfy any cravings for spicy food.

How to prepare Bicol Express

Here’s the recipe for Bicol Express, a popular Filipino dish from the Bicol region known for its spicy and creamy flavor:

Ingredients:

1 lb. pork belly or shoulder, sliced into small pieces
1 cup coconut milk
3-4 tbsp shrimp paste (bagoong)
2-3 tbsp cooking oil
1 onion, chopped
3-4 cloves garlic, minced
2-3 Thai chili peppers, sliced (or other spicy chili peppers)
2-3 long green chili peppers, sliced
Salt and pepper to taste

Instructions:

In a large pan or wok, heat the cooking oil over medium-high heat.
Add the chopped onions and minced garlic and sauté until the onions are translucent and the garlic is fragrant.
Add the sliced pork and cook until browned on all sides.
Add the shrimp paste and chili peppers, and stir to combine.
Pour in the coconut milk and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low and simmer until the pork is tender and the sauce has thickened, about 30-45 minutes.
Add the sliced green chili peppers and continue to simmer for an additional 5-10 minutes, until the green chili peppers are slightly softened.
Season with salt and pepper to taste.
Serve hot with steamed rice.

Bicol Express is a flavorful and spicy dish that’s perfect for those who love bold flavors. The combination of pork, shrimp paste, and chili peppers in a creamy coconut milk sauce creates a unique and delicious taste that’s sure to satisfy. Enjoy!

8. Lechon

A whole roasted pig that is a staple at celebrations like weddings and festivals. The skin is crispy, while the meat is tender and juicy.

Lechon is a popular Filipino roasted pork dish that is typically served during special occasions and celebrations. It is considered a centerpiece of Filipino feasts, and is often served with rice, pickled vegetables, and dipping sauces.

Lechon is made by roasting a whole pig over an open flame until the skin turns golden brown and crispy, while the meat inside remains tender and juicy. The pig is typically seasoned with a variety of spices, such as garlic, salt, and pepper, and is often stuffed with herbs and aromatics like lemongrass, bay leaves, and onions to add flavor to the meat.

The skin of the lechon is a prized part of the dish, as it is crispy and flavorful, and is often served as a separate dish called chicharron. The meat is typically shredded and served with rice and dipping sauces, such as lechon sauce (made with liver, vinegar, and sugar) or spiced vinegar.

Lechon is a popular dish throughout the Philippines, and is often served at special occasions such as weddings, birthdays, and holidays. It is also a common sight at street fairs and outdoor markets, where vendors roast whole pigs on large spits for customers to buy and take home.

Lechon is a popular Filipino roasted pork dish that is typically served during special occasions and celebrations. Making lechon requires some special equipment and is a labor-intensive process, but the result is a succulent and flavorful roasted pork with crispy skin.Lechon Recipe

How to prepare Lechon

Here is a basic recipe for making lechon:

Ingredients:

1 whole pig, about 50-70 pounds
5-6 gallons of water
1 cup of salt
1 head of garlic, peeled and minced
2 tablespoons of black pepper
1 tablespoon of dried oregano
2 cups of lemongrass, chopped
2 cups of green onions, chopped
10-12 pieces of bay leaves
Bamboo skewers or metal wire for trussing
Charcoal or wood for roasting
Banana leaves (optional)

Instructions:

Clean the pig thoroughly and remove any internal organs. Rinse it with water and pat dry with paper towels.
In a large container or cooler, mix together water, salt, garlic, black pepper, oregano, lemongrass, green onions, and bay leaves to make a brine. Submerge the pig in the brine, cover, and refrigerate overnight.
Remove the pig from the brine and let it air dry for several hours.
Stuff the pig’s belly cavity with more lemongrass, green onions, and bay leaves.
Truss the pig using bamboo skewers or metal wire to keep it in a tight and compact shape.
Rub the pig all over with salt and pepper.
Wrap the pig with banana leaves (optional) to keep the skin from burning during roasting.
Prepare a large charcoal or wood-fired pit for roasting. The pit should be large enough to accommodate the whole pig.
Roast the pig over charcoal or wood, turning occasionally, until the skin is golden brown and crispy, and the internal temperature of the meat reaches 165°F (74°C). This can take 6-8 hours or more, depending on the size of the pig and the heat of the fire.
Once done, remove the pig from the fire and let it rest for 15-20 minutes before carving and serving.

Lechon is typically served with rice, pickled vegetables, and dipping sauces such as lechon sauce or spiced vinegar. Enjoy!

9. Lumpia

Lumpia – a Filipino-style egg roll that is often filled with ground pork, vegetables, and sometimes shrimp or crab. Lumpia is a popular appetizer or snack in the Philippines.

Lumpia is a type of spring roll that is commonly found in Filipino cuisine, but it is also popular in other Southeast Asian countries such as Indonesia and Vietnam. The term “lumpia” is derived from the Hokkien word “lunpia,” which means “spring roll.”

Lumpia is made by wrapping a mixture of vegetables, meat, and/or seafood in a thin pastry wrapper, typically made of wheat or rice flour. The filling can vary widely, depending on regional and individual preferences, but common ingredients include cabbage, carrots, bean sprouts, onions, garlic, and ground pork or beef. Some versions of lumpia also include shrimp, chicken, or tofu.

Lumpia can be cooked in a variety of ways, including deep-frying, baking, or pan-frying. Deep-fried lumpia is the most common and traditional way to cook it. When deep-fried, the pastry wrapper turns crispy and golden brown, while the filling remains moist and flavorful.

Lumpia is often served as an appetizer or snack, but it can also be eaten as a main course or part of a larger meal. It is commonly accompanied by a dipping sauce made from vinegar, soy sauce, garlic, and chili peppers, among other ingredients.

Overall, lumpia is a delicious and versatile dish that is enjoyed by many people around the world.

How to prepare Lumpia

Here is a basic recipe for lumpia:

Ingredients:

1 pack of lumpia wrappers (30 pieces)
1 lb. ground pork
1 cup chopped cabbage
1/2 cup grated carrots
1/2 cup chopped onion
3 cloves minced garlic
1 tbsp. soy sauce
1 tsp. salt
1 tsp. ground black pepper
1 tbsp. cooking oil
1 egg (beaten)
Cooking oil for frying

Dipping Sauce:

1/2 cup vinegar
1/4 cup soy sauce
1 clove minced garlic
1 red chili pepper (sliced)
1/4 cup brown sugar

Instructions:

In a large skillet or wok, heat 1 tablespoon of cooking oil over medium-high heat. Add the ground pork and cook until browned, breaking it up into small pieces as it cooks.
Add the chopped cabbage, grated carrots, chopped onion, minced garlic, soy sauce, salt, and pepper to the skillet. Stir well to combine all the ingredients and cook for another 5-7 minutes or until the vegetables are tender.
Remove the skillet from the heat and let the mixture cool down completely.
To assemble the lumpia, lay out a wrapper on a flat surface and place about 2 tablespoons of filling in the center of the wrapper.
Fold the bottom edge of the wrapper up over the filling, then fold in the sides, and roll the wrapper tightly to create a neat package. Seal the top edge of the wrapper by brushing a bit of beaten egg onto it.
Repeat the process with the remaining wrappers and filling until you have used up all of your ingredients.
Heat the cooking oil in a deep-fryer or a large pot over medium-high heat. Once the oil is hot, add the lumpia in batches and fry until golden brown, turning occasionally for even cooking.
Remove the lumpia from the oil using a slotted spoon and drain on a paper towel-lined plate.
To make the dipping sauce, combine vinegar, soy sauce, minced garlic, sliced chili pepper, and brown sugar in a small bowl. Stir well until the sugar is dissolved.
Serve the lumpia hot with the dipping sauce on the side. Enjoy!

10. Pancit

A stir-fried noodle dish that is commonly served at Filipino parties and gatherings. The dish can be made with a variety of ingredients, including chicken, pork, shrimp, and vegetables.

Pancit is a type of noodle dish that is a staple in Filipino cuisine. The dish is made up of stir-fried noodles, vegetables, and meat or seafood. The word “pancit” comes from the Hokkien term “pian i sit,” which means “something conveniently cooked.” Pancit is typically served as a main course or a side dish.

There are many different varieties of pancit, and the ingredients and preparation methods can vary depending on the region and individual preferences. Some common ingredients used in pancit include:

Noodles: Pancit can be made with a variety of noodles, such as bihon (rice noodles), sotanghon (bean thread noodles), or canton (egg noodles).
Vegetables: Common vegetables used in pancit include carrots, cabbage, bell peppers, celery, onions, garlic, and scallions.
Meat and seafood: Pancit can be made with a variety of meats, such as pork, chicken, beef, or shrimp.
Sauce: Some versions of pancit include a sauce made with soy sauce, oyster sauce, or fish sauce.

To make pancit, the noodles are typically soaked in water until softened, then cooked in a wok or a large pan with the other ingredients. The vegetables and meat are stir-fried first, then the noodles are added and cooked until everything is well combined and heated through. The dish is usually garnished with sliced scallions and served with calamansi (a type of citrus fruit) on the side.

Overall, pancit is a delicious and versatile dish that is enjoyed by many people around the world. It is a comforting and filling meal that can be customized to suit a wide range of tastes and preferences.

How to prepare Pancit

Here is a basic recipe for pancit:

Ingredients:

1 pound of pancit noodles (bihoon or sotanghon)
1/2 pound of sliced pork
1/2 pound of sliced chicken breast
1 cup of sliced carrots
1 cup of sliced cabbage
1 cup of sliced bell pepper
1 cup of sliced onion
3 cloves of minced garlic
3 tablespoons of cooking oil
3 tablespoons of soy sauce
1 tablespoon of oyster sauce
1/2 teaspoon of ground black pepper
4 cups of chicken broth
1/2 cup of sliced scallions
1 lemon, cut into wedges

Instructions:

Soak the pancit noodles in warm water for about 10 minutes, or until softened. Drain and set aside.
In a large wok or pan, heat the cooking oil over medium-high heat. Add the sliced pork and chicken and stir-fry until browned and cooked through.
Add the sliced onions and garlic to the pan and stir-fry until fragrant.
Add the sliced carrots, cabbage, and bell pepper to the pan and stir-fry for about 2 minutes.
Add the chicken broth, soy sauce, oyster sauce, and ground black pepper to the pan and bring to a boil.
Add the softened pancit noodles to the pan and stir-fry until all the ingredients are well combined and the noodles are heated through.
Garnish the pancit with sliced scallions and serve hot with lemon wedges on the side.

Variations:

You can substitute shrimp, beef, or tofu for the pork and chicken, or use a combination of these ingredients.
You can also add other vegetables to the pancit, such as snow peas, bok choy, or bean sprouts.
Adjust the amount of soy sauce and oyster sauce to taste, as some people prefer their pancit to be more or less salty.

Enjoy your delicious pancit!

11. Sisig

Sisig – a dish made with chopped pig’s head and liver, seasoned with onions, vinegar, and chili peppers. Sisig is often served with rice and is a popular bar food in the Philippines.

Sisig is a Filipino dish that originated in the province of Pampanga, located in the central part of the Philippines. It is a popular appetizer or main dish that is typically made from parts of a pig’s head, such as the cheeks, snout, and ears. These parts are boiled, grilled, and chopped into small pieces, then mixed with various seasonings and served on a sizzling plate.

The dish is known for its spicy and tangy flavor, and it is often served with rice and a side of vinegar or calamansi (a type of citrus fruit) for dipping. Some variations of sisig may include other types of meat, such as chicken, beef, or fish, but the traditional recipe is made with pork.

To make sisig, the pork parts are first boiled until tender, then grilled or roasted to achieve a crispy texture. They are then chopped into small pieces and mixed with various seasonings, such as onions, garlic, chili peppers, soy sauce, vinegar, and calamansi juice. The mixture is then placed on a sizzling plate and served hot, often topped with a raw egg that is mixed into the dish at the table.

In recent years, sisig has gained popularity both in the Philippines and internationally, and it has been adapted into different variations, such as chicken sisig or tofu sisig, to cater to different dietary preferences. Despite its humble origins as a way to use up leftover pig parts, sisig has become a beloved dish that is enjoyed by many for its unique flavor and texture.

How to prepare Sisig

Sisig is a popular Filipino dish that typically consists of chopped meat (usually pork), onion, chili peppers, and a variety of seasonings. Here’s a recipe for pork sisig:

Ingredients:

1 lb. pork belly, chopped into small pieces
1/2 cup pig’s ears, chopped into small pieces (optional)
1/2 cup pig’s liver, chopped into small pieces (optional)
1 large onion, diced
3-4 cloves garlic, minced
2-3 Thai chili peppers, finely chopped (adjust to taste)
2 tbsp. soy sauce
2 tbsp. vinegar
1 tbsp. calamansi juice (or lemon juice)
1 tsp. brown sugar
Salt and pepper to taste
Cooking oil for frying
1 egg, optional
Green onions, chopped (for garnish)
Calamansi wedges, for serving

Instructions:

In a large pan, heat up some cooking oil over medium-high heat. Add the chopped pork belly and fry until golden brown and crispy. Remove the pork from the pan and set it aside on a paper towel-lined plate to drain.
If using, add the chopped pig’s ears and liver to the same pan and cook until browned and crispy. Remove them from the pan and set them aside with the pork.
In the same pan, add the diced onions, garlic, and Thai chili peppers. Sauté until the onions are translucent and the garlic is fragrant.
Add the cooked pork, pig’s ears, and liver back into the pan with the onion mixture. Stir everything together.
In a small bowl, mix together the soy sauce, vinegar, calamansi juice, brown sugar, salt, and pepper. Pour this mixture over the pork and stir until everything is evenly coated. Cook for another 2-3 minutes.
If desired, crack an egg over the top of the pork mixture and mix everything together until the egg is cooked.
Garnish with chopped green onions and serve with calamansi wedges on the side.

Enjoy your homemade pork sisig!

12. Tocino

A sweet and savory cured meat, typically made from pork or chicken.

It is a popular Filipino dish made from thinly sliced pork or beef that is marinated in a sweet and savory sauce. The word “tocino” comes from the Spanish word “tocino,” which means bacon. Tocino is often served for breakfast with garlic rice and fried eggs.

The marinade for tocino typically includes a combination of sugar, soy sauce, garlic, vinegar, and various spices such as black pepper and paprika. The meat is then marinated in the sauce for several hours or overnight to allow the flavors to fully infuse into the meat.

After marinating, the meat is then typically pan-fried until caramelized and slightly crispy on the outside. Tocino can be served as a breakfast dish, typically with garlic rice and fried eggs, or as a main dish served with rice and a side of vegetables.

Tocino is a beloved dish in the Philippines and is commonly found in many Filipino households and restaurants. It’s a delicious and satisfying dish that’s perfect for any time of day.

How to prepare Tocino

A sweet and savory Filipino dish made with thinly sliced pork:

Ingredients:

1 lb. pork belly or shoulder, sliced into thin pieces
1/2 cup brown sugar
1/4 cup soy sauce
3 tbsp vinegar
1 tbsp garlic powder
1 tsp paprika
1 tsp black pepper
1/2 cup water
2 tbsp cooking oil

Instructions:

In a large mixing bowl, combine the brown sugar, soy sauce, vinegar, garlic powder, paprika, black pepper, and water. Mix well to create the marinade.
Add the sliced pork to the marinade and mix well to ensure that each piece of pork is fully coated. Cover the bowl with plastic wrap and let the pork marinate in the refrigerator for at least 4 hours, or overnight for best results.
Heat the cooking oil in a pan over medium-high heat.
Once hot, add the marinated pork to the pan, making sure to remove any excess marinade.
Cook the pork for 8-10 minutes on each side or until caramelized and slightly crispy on the outside.
Once fully cooked, remove the pork from the pan and transfer to a serving dish.
Serve hot with garlic rice and fried eggs or as a main dish served with rice and a side of vegetables.

Tocino is a delicious and easy-to-make dish that’s perfect for any meal of the day. The sweet and savory flavors of the marinade create a unique and flavorful taste that’s sure to satisfy. Enjoy!

13. Halo-halo

A dessert made with shaved ice, evaporated milk, and a variety of toppings, including sweet beans, jellies, fruit, and sometimes ice cream. Halo-halo is a refreshing treat during hot summer days.

Halo-halo is a popular Filipino dessert that literally translates to “mix-mix” in English. It is a colorful and refreshing dessert that consists of a mixture of shaved ice, evaporated milk, and various sweet ingredients. The ingredients can vary depending on the recipe and personal preferences, but here are some common ones:

Sweetened beans (e.g., kidney beans, garbanzo beans, red mung beans)
Sweetened fruits (e.g., jackfruit, coconut, palm fruit, banana, mango)
Jellies or agar (e.g., green gulaman, red nata de coco)
Sweetened corn kernels
Ube (purple yam) jam or halaya
Leche flan or caramel custard
Shredded coconut meat
Pinipig (crispy rice flakes)
Toasted rice or corn flakes
Ice cream (usually ube or vanilla)

To make halo-halo, the shaved ice is placed in a tall glass, and the sweet ingredients are layered on top. Evaporated milk is then poured over the top, and the dessert is mixed thoroughly with a spoon or fork. The result is a sweet and creamy dessert that is perfect for hot summer days in the Philippines.

There are many variations of halo-halo, and some people like to add additional ingredients such as chocolate syrup, condensed milk, or even cereal. The key to a good halo-halo is to have a good balance of sweet and creamy flavors, with a variety of textures and colors to make the dessert visually appealing.

How to prepare Halo-halo

Ingredients:

1 cup shaved ice
1/4 cup evaporated milk
2 tablespoons sweetened beans (e.g., kidney beans, garbanzo beans, red mung beans)
2 tablespoons sweetened fruits (e.g., jackfruit, coconut, palm fruit, banana, mango)
2 tablespoons jellies or agar (e.g., green gulaman, red nata de coco)
2 tablespoons sweetened corn kernels
1 tablespoon ube (purple yam) jam or halaya
1 slice leche flan or caramel custard
1 tablespoon shredded coconut meat
1 tablespoon pinipig (crispy rice flakes)
1 tablespoon toasted rice or corn flakes
1 scoop ice cream (usually ube or vanilla)

Instructions:

Prepare all the ingredients and have them ready to assemble.
In a tall glass, layer the sweetened beans, sweetened fruits, jellies or agar, sweetened corn kernels, ube jam or halaya, leche flan or caramel custard, shredded coconut meat, pinipig, and toasted rice or corn flakes in any order you like.
Add the shaved ice on top of the ingredients, filling the glass almost to the top.
Pour the evaporated milk over the shaved ice, making sure to cover all the ice.
Top with a scoop of ice cream.
Serve immediately with a spoon and a straw.

Note: You can adjust the amount and types of ingredients according to your preferences. You can also add additional ingredients such as chocolate syrup, condensed milk, or other toppings to make it even more decadent.

14. Bibingka

A sweet rice cake made with coconut milk and often topped with salted duck egg, cheese, or butter. Bibingka is a popular Christmas delicacy in the Philippines.

Bibingka is a traditional Filipino rice cake that is typically made from a mixture of rice flour, coconut milk, eggs, sugar, and baking powder. It is often served during the Christmas season and is a popular street food in the Philippines. The cake is typically baked in a clay pot lined with banana leaves, giving it a distinct flavor and aroma.

The preparation of bibingka involves mixing the rice flour, coconut milk, eggs, sugar, and baking powder together to form a batter. The banana leaves are then washed and dried, and used to line the clay pot. The batter is poured into the pot and then baked over hot coals or in an oven until it is golden brown and cooked through.

Bibingka can be served hot or cold and is often topped with a variety of toppings, including grated coconut, butter, sugar, and salted eggs. It is traditionally eaten with hot chocolate or coffee and is a staple dessert during the Christmas season in the Philippines.

There are many variations of bibingka throughout the Philippines, with different regions adding their own unique ingredients and toppings. Some variations include the addition of cheese or other fruits to the batter, or the use of different types of rice flour.

Overall, bibingka is a beloved dessert in the Philippines that is enjoyed by people of all ages. Its unique flavor and texture, along with its cultural significance, make it a popular dish both in the Philippines and in Filipino communities around the world.

How to prepare Bibingka

Here’s a recipe for bibingka, a traditional Filipino rice cake:

Ingredients:

2 cups rice flour
1/2 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup sugar
3 eggs
1 cup coconut milk
1/2 cup water
banana leaves washed and dried
butter, grated coconut, and salted eggs for toppings

Instructions:

Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the rice flour, all-purpose flour, baking powder, salt, and sugar.
In a separate mixing bowl, beat the eggs until fluffy. Add in the coconut milk and water, and stir until well combined.
Gradually pour the wet ingredients into the dry ingredients while mixing, until you get a smooth batter.
Line a 9-inch baking dish or a clay pot with banana leaves.
Pour the batter into the lined dish or pot, and spread it evenly.
Bake for 20 to 25 minutes or until the cake is cooked through and the top is golden brown.
Remove from the oven and add desired toppings, such as grated coconut, butter, and salted eggs.
Serve warm and enjoy!

Note: If you don’t have a banana leaf, you can also use parchment paper to line the dish or pot. However, using a banana leaf will give the bibingka a unique flavor and aroma. Additionally, you can also cook the bibingka using charcoal or a gas stove instead of an oven, to achieve a more traditional taste.

15. Balut

Balut is a popular Filipino street food and delicacy that consists of a fertilized duck egg that has been boiled and cooked. The egg is typically incubated for a period of about 14 to 21 days before being boiled, at which point the embryo inside has developed to a point where it is partially formed.

When the egg is boiled, the partially developed embryo is cooked and eaten along with the yolk and white of the egg. The texture of balut is often described as a combination of creamy and rubbery, and the flavor is rich and savory.

Balut is often served as a snack or appetizer and is commonly sold by street vendors in the Philippines. It is considered a delicacy and is enjoyed by many people in the country, though it can be an acquired taste for those who are not familiar with it.

Balut is not typically prepared using a recipe, as it is a type of street food that is commonly sold by vendors in the Philippines and other parts of Southeast Asia. However, here is an overview of the general steps involved in preparing balut:

How to prepare balut

Ingredients:

Fertilized duck eggs

Instructions:

Select fresh fertilized duck eggs from a reliable source. The eggs should be at least 14 days old but no more than 21 days old.
Place the eggs in a pot or large saucepan and cover them with water.
Bring the water to a boil and let the eggs boil for 20-30 minutes, until the shells become soft and pliable.
Remove the eggs from the pot and let them cool slightly.
Crack the top of the eggshell open using a spoon or knife, and carefully remove some of the shell to reveal the partially developed duck embryo inside.
Sprinkle the egg with a bit of salt and vinegar, and then use a spoon to scoop out the liquid inside the egg.
Eat the partially developed embryo and yolk inside the egg, either by spooning it out or by placing the entire egg in your mouth and biting off the top.

Note: Balut is typically eaten directly from the shell and is not cooked with any additional ingredients or seasonings. It is important to source freshly fertilized duck eggs from a reputable vendor and to follow proper food safety precautions when preparing and consuming balut.