Filipino Cuisine

Adobo, a meat, seafood, or vegetables marinated in a sauce of vinegar, soy sauce, and garlic, browned in oil, and simmered in the marinade

Filipino Cuisine

Filipino cuisine is distinguished by its bold combination of sweet (tamis), sour (asim), and salty (alat) flavors. While other Asian cuisines may be known for a more subtle delivery and presentation, Filipino cuisine is often delivered all at once in a single presentation.

Counterpoint is a feature in Philippine cuisine which normally comes in a pairing of something sweet with something salty, and results in surprisingly pleasing combinations. Examples include: champorado (a sweet cocoa rice porridge), being paired with tuyo (salted, sun-dried fish); dinuguan (a savory stew made of pig's blood and innards), paired with puto (sweet, steamed rice cakes); unripe fruits such as mangoes (which are only slightly sweet but very sour), are eaten dipped in salt or bagoong; the use of cheese (which is salty) in sweetcakes (such as bibingka and puto), as well as an ice cream flavoring.

Meat Dish

Soups and stews

Bulalo, is a beef dish from the Philippines. It is a light colored soup that is made by cooking beef shanks stew and marrow bones until the collagen and fat has melted into the clear broth

Batchoy, is a noodle soup made with pork organs, crushed pork cracklings, chicken stock, beef loin and round noodles, originated in the district of La Paz, Iloilo City in the Philippines.

Noodles

Pancit Malabon has a yellow-orange color owing to a sauce that includes patis (fish sauce) and crab fat. Its toppings is fresh shrimp, squid, oysters, and hard-boiled duck or hen eggs, as well as pork.

Bulgogi, a grilled Korean dish; the meat and vegetables shown here have not yet been grilled.

Afritada,Chicken and/or pork and potatoes cooked in tomato sauce.

Beef Steak, Strips of sirloin beef slowly cooked in soy sauce, calamansi juice, and onions.

Lechon, is a dish made by roasting a whole pig over charcoal. It is often cooked during special occasions.

Kare Kare,a meat, tripe, and oxtail stew with vegetables in peanut sauce customarily served with bagoong alamang (shrimp paste).

Sinigang is a Filipino soup or stew characterized by its sour and savory flavor most often associated with tamarind. It is one of the popular viands in Philippine cuisine.

Sweets

Leche Flan,A rich custard made of egg yolks with a layer of soft caramel on top (as opposed to crème brûlée, which has a hard caramel top). Sometimes sliced and added to other desserts such as halo-halo.

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.

Beverages

Palm wine/Tuba, is an alcoholic beverage created from the sap of various species of palm tree such as the palmyra, date palms, and coconut palms

Lambanog,wine made of nipa palm or coconut. Sometimes known in Asia as arrack or coconut vodka.is an alcoholic beverage

Buko juice, is the clear liquid inside young green coconuts (fruits of the coconut palm)

Basi,made from sugar cane. If fermented longer, it turns into suka or vinegar.Is an alcoholic beverage

Jireh Tsidkenu's

Filipino-Korean Cuisine

Adobo, a meat, seafood, or vegetables marinated in a sauce of vinegar, soy sauce, and garlic, browned in oil, and simmered in the marinade

Filipino Cuisine

Meat Dish

Soups and stews

Bulalo, is a beef dish from the Philippines. It is a light colored soup that is made by cooking beef shanks stew and marrow bones until the collagen and fat has melted into the clear broth

Batchoy, is a noodle soup made with pork organs, crushed pork cracklings, chicken stock, beef loin and round noodles, originated in the district of La Paz, Iloilo City in the Philippines.

Noodles

Pancit Malabon has a yellow-orange color owing to a sauce that includes patis (fish sauce) and crab fat. Its toppings is fresh shrimp, squid, oysters, and hard-boiled duck or hen eggs, as well as pork.

Bulgogi, a grilled Korean dish; the meat and vegetables shown here have not yet been grilled.

Afritada,Chicken and/or pork and potatoes cooked in tomato sauce.

Beef Steak, Strips of sirloin beef slowly cooked in soy sauce, calamansi juice, and onions.

Lechon, is a dish made by roasting a whole pig over charcoal. It is often cooked during special occasions.

Kare Kare,a meat, tripe, and oxtail stew with vegetables in peanut sauce customarily served with bagoong alamang (shrimp paste).

Sinigang is a Filipino soup or stew characterized by its sour and savory flavor most often associated with tamarind. It is one of the popular viands in Philippine cuisine.

Sweets

Leche Flan,A rich custard made of egg yolks with a layer of soft caramel on top (as opposed to crème brûlée, which has a hard caramel top). Sometimes sliced and added to other desserts such as halo-halo.

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.

Beverages

Palm wine/Tuba, is an alcoholic beverage created from the sap of various species of palm tree such as the palmyra, date palms, and coconut palms

Lambanog,wine made of nipa palm or coconut. Sometimes known in Asia as arrack or coconut vodka.is an alcoholic beverage

Buko juice, is the clear liquid inside young green coconuts (fruits of the coconut palm)

Basi,made from sugar cane. If fermented longer, it turns into suka or vinegar.Is an alcoholic beverage