Filipino cuisine is composed of the cuisines of more than a hundred distinct ethno-linguistic groups found throughout the Philippine archipelago. The style of food making and the food associated with it have evolved over many centuries from their Austronesian origins (shared with Malaysian and Indonesian cuisines) to a mixed cuisine of Indian, Chinese, Spanish and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
This is Ginanggang. Ginanggang is a snack food of grilled skewered bananas brushed with margarine and sprinkled with sugar. This particular snack is very popular in Mindanao where it originated.Enjoy this recipe from all of us at Filipino Chow.
This is Menudo (Diced Pork with Vegetables in Tomato Sauce). Pork Menudo is made of garlic, onions, tomato, sliced or diced pork, liver (from pig or calf), diced potato, raisins, diced carrots, green bell peppers, soy sauce, vinegar or calamansi and tomato sauce, and seasoned with salt and pepper while it is cooked. Enjoy this
Menudo (Diced Pork with Vegetables in Tomato Sauce) Read More »
This is Garlic Herb Roasted Cornish Hens (Lechon Manok). Roasted Cornish Hen is one of the most common dishes in all the culinary traditions of the world. Almost every culture has their version of this dish with some including distinct spices, ingredients, and techniques that are common in that the part of the world. Enjoy
This is Chicken Inasal. It is distinct for its yellowish color brought about by the application of achuete or annatto oil. This dish is best eaten with garlic rice and pickled green papaya as a side dish. Enjoy this recipe from all of us at Filipino Chow.
This is Sinigang Na Salmon. Sinigang Na Salmon is another variety of Sinigang. Salmon is a good fish to use because it is a highly nutritious food. It is high in protein, the good fats, Vitamin A, Vitamin D, Vitamin B6, Vitamin B, Vitamin E and a lot more. Enjoy this recipe from all of
This is Kilawing Baboy (Pork Belly in Vinegar). This dish spotlights the Filipino variation of the common cooking technique known as ceviche. In this particular instance, the raw meat that you might usually find in other ceviche dishes is replaced with delicious, deep fried pork belly. As with any other ceviche, you essentially have meats,
This is Arroz Caldo. Arroz Caldo is a type of rice porridge popular in many Asian countries. This soup is made with chicken and rice in ginger-flavored broth. It is most often served as a meal on its own, especially when one is ill. Some people use a plain rice while some use malagkit. But
This is Sisig Taco. Sisig is said to have been invented in Angeles City, Phils. Pork Sisig is a mainstay for contemporary Filipino “Pulutan”, a hot snack that is often served with beer. You can eat sisig alone, with rice or in this recipe, with flour tortillas. I think sisig is great with everything. Try
This is Kilawing Kambing (Roasted Goat in Vinegar)>. Kilawing Kambing is roasted goat combined with a vinegar/citrus sauce soaking with ginger, onion and sometimes other meats and vegetables. Some of the more popular versions of this dish are made with raw fish or other grilled meats. In this instance we substitute raw fish with grilled
Kilawing Kambing (Roasted Goat in Vinegar and Ginger) Read More »