Adobo
-Typically pork or chicken, or a combination of both, is
slowly cooked in vinegar, cooking oil, crushed garlic, bay leaf, black
peppercorns, and soy sauce, and often browned in the oven or pan-fried
afterward to get the desirable crisped edges.
Lechón
-A
dish made by roasting a whole pig over charcoal. It is often cooked during
special occasions. A simpler version has chopped pieces of pork fried in a pan
or wok (lechon kawali). Also refers to a spitted and charcoal roasted marinated
chicken (lechon manok).
Sisig
-Fried
and sizzled chopped bits of pig’s head and liver, other versions using tuna or
milkfish, usually seasoned with calamansi and chili peppers and sometimes
topped with an egg.
Dinuguan
-A
savory stew of meat simmered in a rich, thick spicy gravy of pig blood, garlic,
chili, and vinegar.
Ginataan
-Food
cooked with gata - the Filipino word for coconut milk. Literally translated,
ginataan means "done with coconut milk". Due to the general nature of
the term, it can refer to a number of different dishes, each called ginataan,
but distinct from one another.
Paksiw
-Generally
means to cook and simmer in vinegar. Common dishes bearing the term, however,
can vary substantially depending on what is being cooked. Paksiw na isda is
fish poached in a vinegar broth usually seasoned with fish sauce and spiced
with siling mahaba and possibly containing vegetables. Paksiw na baboy is pork,
usually hock or shank, cooked in ingredients similar to those in adobo but with
the addition of sugar and banana blossoms to make it sweeter and water to keep
the meat moist and to yield a rich sauce. Paksiw na lechon is roasted pork
lechon meat cooked in lechon sauce or its component ingredients of vinegar,
garlic, onions, black pepper and ground liver or liver spread and some water.
The cooking reduces the sauce so that by the end the meat is almost being
fried.
Bicol express
-A
stew made from long chilies, coconut milk, shrimp paste or stockfish, onion,
pork, and garlic.
Dinengdeng
-A
bagoong soup based dish similar to pinakbet. It contains fewer vegetables and
contains more bagoong soup base.
Sinigang
-A
sour soup/stew made with meat or seafood and vegetables.
Tinola
-A
dish of chicken, wedges of green papaya, and chili pepper leaves, in broth
flavored with ginger, onions and fish sauce served as a soup or main entrée.
Pinakbet
-A
popular Ilocano dish made of different vegetables like okra, eggplant and
bitter gourd cooked in fish sauce.
Tinapa / Tuyo
-Fish
preserved through the process of smoking (tinapa) or drying (tuyo).
Balut
-A
fertilized duck (or chicken) egg with a nearly developed embryo inside that is
boiled and eaten in the shell.
Tokneneng and Kwek kwek
-a tempura-like Filipino
street food, made by deep-frying orange batter covered hard-boiled eggs.
Tokneneng uses duck eggs while the smaller kwek kwek use quail eggs.
Bibingka
-A
type of cake made with rice flour, sugar, clarified butter, and coconut milk.
Baked with coals from above and under, it is usually topped with butter, sugar,
and desiccated coconut.
Halo-halo
-A
popular dessert that is a mixture of shaved ice and milk to which are added
various boiled sweet beans and fruits, and served cold in a tall glass or bowl.
Taho
-Made
with fresh tofu, arnibal (a brown sugar and vanilla syrup), and sago pearls.
Usually sold in the morning by a hawker known as a magtatahô and can be eaten
as a breakfast. May be served either hot (straight from the magtatahô) or
sometimes it can be purchased chilled. Probably developed from the Chinese
treat douhua.
Latik
-Latík
in the northern Philippines refers to coconut milk curds used as toppings. In
the Visayan regions, it refers to thick, sweet syrup made from coconut milk and
sugar.
Puto
-Small
white buns baked from rice flour. Variations include ube and pandan flavours,
as well as toppings like cheese and salted duck egg. Sometimes used to
accompany other dishes, usually dinuguan (black pudding stew).
Sorbetes
-Traditional
Filipino ice cream. Usually peddled by a sorbetero from a brightly coloured
pushcart, it is sometimes made with coconut milk or rarely carabao milk.
Typical flavours include ube, cheese, cookies and cream, avocado, strawberry,
Chocnut (a popular crumbly chocolate and peanut sweet), and melon. Sorbetes is
can be served on a cone, in a cup, or on bread such as pan de sal or hotdog
buns.
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