Adobo Pork

Agos Os
Bachoy Soup
Bagnet
Beef Caldereta
Beef Mechado
Beef Puchero / Pochero
Bicol Express
Binagoongang Baboy
Bistek
Bopis
Bulalo Batangas
Callos (Stewed Beef Tripe)
Crispy Pata
Dinakdakan
Dinuguan
Goat Caldereta
Humba
Igado
Insarabasab
Kare Kare
Kilawing Bituka ng Baboy
Kilawing Kambing
Lechon Kawali
Lechon Liempo
Meatballs (Bola-Bola)
Meatballs with Sweet and Sour Sauce
Nilagang Baka
Paksiw na Pata

Pata Tim
Pata Tim w/ Tomato Sauce
Papaitan / Pinapaitan
Pork Adobo with Eggs and Potato
Pork Afritada
Pork Barbecue
Pork Embutido
Pork Menudo
Sinanglaw / Sinanglao
Sinigang na Baboy
Sizzling Sisig
Warek WarekPork Adobo / Adobong Baboy
CHIX
Arroz Caldo
Breaded Fried Chicken
Chicken Adobo
Chicken Adobo with Coconut Milk
Chicken Afritada
Chicken and Pork Adobo
Chicken Binakol
Chicken Curry
Chicken Inasal
Chicken Tinola
Chicken White Adobo
Chicken with Pineapple
Fried Boiled Chicken
Fried Chicken
Fried Marinated Chicken
Sinampalokang Manok

saefood
Adobong Hito
Adobong Palaka
Adobong Pusit
Adobong Tahong
Camaron Rebosado
Broiled Shrimps
Escabecheng Lapu Lapu
Fried Flour- Coated Frog
Fried Frog
Ginataang Alimango
Ginataang Kuhol
Green Mussels Soup
Inihaw na Bangus
Inihaw na Pusit
Kilawing Tanguige
Paksiw na Isda
Paksiw na Isda with Soy Sauce
Rellenong Bangus
Sinangag (Fried Rice)
Sinigang na Bangus
Sweet and Sour Tilapia Fish

Catfish Adobo Recipe

Veg
Adobong Kangkong
Adobong Sitaw

Bamboo Shoot and Shrimps in Coconut Milk

Chopsuey
Dinengdeng
Dinengdeng ( Inabraw Version)
Ginataang Langka
Ginisang Ampalaya
Kalabasang may Gata
Laing
Lumpiang Sariwa
Lumpiang Shanghai
Mongo Guisado
Pinakbet
Tortang Talong

Dessert

Atchara / Atsara
Bibingka
Champorado
Halo-Halo
Leche Flan (egg yolk)
Leche Flan (eggwhites)
Pastillas de Leche
Sapin Sapin
Ube Halaya
Noodles
Filipino Spaghetti
La Paz Bachoy
Pancit Bihon

Pancit Canton
Pancit Palabok

Healthy dishes
Pork Guisantes (Filipino Pork and Peas)
FOOD NETWORK
tomato paste, pork, pimentos, garlic, onion and 7 MORE
3
Filipino Pancit Bihon
FOOD.COM
carrots, vegetable oil, green beans, chicken broth and 9 MORE
2
Mom's Filipino Escabeche
FOOD.COM
ginger, water, cooking oil, vinegar, soy sauce and 10 MORE
2
Drstevers Filipino Stir-Fry
FOOD.COM
white vinegar, mushrooms, celery, green cabbage and 6 MORE
3
Vegan Filipino Chop Suey
FOOD.COM
garlic, celery, soy sauce, green pepper and 8 MORE
5
Popular Filipino Adobo
FOOD.COM
chopped onion, water, spring onions, brown sugar and 7 MORE
1
Filipino Noodles (Bihon Guisado)

FOOD.COM
water, shallots, white pepper, salt, peanut oil and 9 MORE
3
Vegetarian Chop Suey (Filipino)
FOOD.COM
soy milk, pepper, snow peas, celery, baby corn and 14 MORE
5
Filipino Beef Stew (Sinigang Na Carne)
FOOD.COM
pork, lemon juice, salt, string beans, radishes and 6 MORE
2
Vegetarian Sinigang (Filipino Tamarind or Sour Soup)
FOOD.COM
tofu, garlic cloves, stock, fresh green bean, salt and 8 MORE
2
Filipino Spicy Sweet Potato Shoots, Tomato, Onion Salad
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vegetable oil, grape tomatoes, fish sauce and 7 MORE
0
Adobong Pusit Filipino Squid
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bay leaf, garlic cloves, tomatoes, water, pepper and 5 MORE

Ginisang Ampalaya with Egg Recipe or Sauted Bitter Melon is a very simple dish with very
high nutrients content, which is also good for those who are diabetic.

Bitter melon is best known for antidiabetic effects. It contains a chemical known as insulinlike peptide that is similar in shape and function to animal-produced insulin. This ampalaya
may also have blood-sugar lowering effects.
- See more at: http://lasangrecipes.blogspot.com/2012/02/ginisang-ampalaya-with-eggsauteed.html#sthash.WjcuCvqz.dpufalthy dishes

Labong or bamboo shoot is commonly use in Asian Cuisine. In Philippines, the most popular
dish is ginatang labng. There are different versions of ginataang labong according to the
availability of ingredients like pork, crablet, shrimp and sardines.

Saluyot leaves in ginataang labong gives more flavor. It blends the creamy taste of coconut
milk.

The Ginataang Labong with Saluyot Recipe is also healthy because calories and fats are
relatively low. Besides, it is rich in fiber, potassium, iron, protein, calcium, thiamine,
riboflavin, niacin and folate.

Labong and Saluyot are widely available in public market even in supermarket. Labong was
sold in various processed shapes. It is also available in fresh, dried and canned versions.

Try our recipe to experience a yummy taste of Ginataang labong with saluyot. - See more
at: http://lasangrecipes.blogspot.com/2013/05/ginataang-labong-bamboo-shoots-with-saluyot-incoconut-milk-recipe.html#sthash.usTCwnX0.dpuf

Kangkong or river spinach is a fast-growing creeping herb with succulent hollows stems
rooting at the nodes in wet ground. The leaves and stalk may either be green or purplish. It
grows well in both wet and dry places. Kangkong contains beta carotene, Vitamin A, Iron,
phosphorus and thiamin. Heres a tip on buying kangkong, make sure you choose those
with large, unblemished leaves that are deep green color.

Ginataang Kuhol (Escargot in Coconut Milk)

Recipe

Ginataang Kuhol is consider as one of the exotic dishes in the Philippines especially in
Central and Southern part of island of Luzon because of its main ingredient the Kuhol.
Kuhol is a ediblesnails, or in French call them escargot. The said dish is typically cook in
coconut milk, ginger and hot chili pepper.

Several restaurant in the country served Ginataang Kuhol as one of favorite appetizer and
fingerfood with cold beer. At home typically served it with hot steamed rice during lunch.

Buttered Garlic Shrimp Recipe

Buttered Garlic Shrimp is sauted shrimp in butter with a lot of garlic is basically
what this dish is all about. The presence of the lemon soda marinade gives this dish
the sweet taste that blends well with the rich flavor of butter and the spice of the

garlic

Salad
Wing Bean Salad
(yum tua pu ) is a central Thai dish featuring wing beans which are blanched and
tossed with coconut milk, roasted chili paste, toasted coconut, tamarind, palm sugar and
peanuts. If you cant get wing beans where you are, they can be substituted with green
beans or snap peas.

Filipino Style Chicken Macaroni Salad Recipe

Chicken Macaroni Salad is a simple salad made with macaroni pasta (usually elbow
macaroni), hard-cooked eggs, chopped fruits and vegetables, boiledchicken meat
and a seasoned mayonnaise dressing. This salad is commonly served during holiday
especially Christmas and new year, special occasions and family outing.

Buko Pandan Salad is made of using young coconut and screwpine leaves, locally known
as Pandan. Buko Pandan and Buko Salad have similarity in textureand
dairy ingredients used. However, the green gelatin which contains the aroma and flavor of
the Pandan gives the distinction of the refreshing dessert.
This desserts is a very easy and refreshing dessert. It's usually served during family
gatherings and celebrations here in the Philippines and it is originated from province of
Bohol.

Tinutungang Manokless - Tinutungang Manok is one of Bicol's

indigenous foods. Bicol is known for using coconut milk and chillies, adds
spiciness to the dish. Burning the grated coconut with the use of charcoal
gives the dish smokey taste.

Tortang Talong - Basically torta means to cook with eggs in the manner of
an omelette. And this recipe used vegan batter instead of egg. Tortang talong
can be served as a main dish or even as a side dish.

Vegan Fish Escabeche - Referring to both a dish of poached or fried fish

that is marinated in an acidic mixture before serving, and to the marinade

itself. Can refer broadly to sweet and sour dishes. Mock fish was used as a
substitute so that vegans can still enjoy this recipe.

Vegetarian Kare-Kare - Kare-kare is a Philippine stew. It is made from

peanut sauce with a variety of vegetables, stewed oxtail, beef, and
occasionally offal or tripe. Meat variants may include goat meat or (rarely)
chicken. But this vegetarian kare-kare only used the vegetables and omitted
the meat.

BeveraHot Chocolate - is a heated beverage typically consisting of shaved

chocolate, melted chocolate or cocoa powder, heated milk or water. Add some
vegan whipping cream and sprinkle cocoa powder on top as an alternative the
tastes really good!

Melon Juice - is a very popular summer drinks in the Philippines because

of the sweetness of the fruit itself and very easy to prepare. Cantaloupe is a
lovely sweet fruit with a soft flesh and lots of water content.

Sago't Gulaman - This cold drink is perfect for hot summer and you can
serve as a snack too.ges
Appe

Buko Lumpia - a unique way of serving spring rolls. "Buko" is a young

coconut.

Filipino Fried Lumpia - a vegetarian springroll or lumpia. It is made from

singkamas (yam bean or native turnip), green beans, carrots and mung bean
sprouts.

Papaya Lumpia - meatless springroll made from green papaya, tofu and
potatoes.

Sinuglaw - is a dish composed of grilled pork belly and fish ceviche.

"Sinuglaw" was derived from two famous cooking methods in the Visayas and
Mindanao areas. Sugba means to grill and Kinilaw refers to cook by soaking
in vinegar or citric acid. Sinuglaw is perfect for pulutan (appetizer taken with
alcohol such as beer or wine) or a main dish. However this recipe used tofu
and shiitake mushrooms for our fellow vegans.

Vegetable Ukoy - With this recipe, you can give them the chance to taste
vegetables in a different way; crisp and tangy.
Deesset

Corn Maja - a cake made out of rice flour,coconut milk and corn.
Fruit Salad - Fruit Salads are popular party and holiday fare, usually made
with buko, or young coconut, and condensed milk in addition to other canned
or fresh fruit.

Guinataang Halo Halo - A dessert soup made with coconut milk, tubers
such as purple yam, sweet potato, and plantains as well as jackfruit, bilo-bilo
(sticky rice balls), sago and tapioca pearls. This dish is one of a kind of best
Filipino food that can be served as dessert and merienda (snacks). And it can
be served either hot or cold.

Mango Float - I really love this dessert, the main ingredient is our native
fruit, mango.

Monggo Turon - Wrapped in a springroll wrapper, with mashed mug bean

(in tagalog monggo) and vegan condensed milk.

Turon - is a Filipino snack made of thinly sliced bananas. And very popular
street food amongst Filipinos.
Soups

Chickenless Sopas - Western style chicken soup in the Philippines is

called 'Sopas' (literally, 'soup'). While there are many variations in the recipe, it
usually contains chicken strips in broth, onions, vegetables (usually carrots,
cabbage and celery), and macaroni noodles. It is cooked with evaporated milk
to give it a richer flavour. However, this vegan sopas recipe uses veggie
sausage, mock chicken julienne, and soya milk instead. Sopas is normally
associated with the cold, rainy season in the Philippines, and may thus be
regarded as local comfort food.

Ginisang Patola - is a soup with misua (wheat flour noodles) and patola.
Usually sardines or shrimp is added to give more flavour to the soup. This
recipe omit the sardines and shrimp to veganize it. Very ideal for the cold
weather.

Ginisang Upo - is a very simple and cheap dish but very soothing dish in a
cold weather.

Munggo Guisado - is a favourite Filipino household dish due to its

richness in nutrients and inexpensive ingredients. You can give it a make-over
with a lot of nutritious spinach leaves or ampalaya tops (bitter melon) and
garnished with a lot of crispy, crackling vegan chicharon bits.

Nilaga - A beef stew with cabbages, potatoes, and onion seasoned with fish
sauce and black peppercorns usually using beef chuck or brisket. Nilaga is a
traditional Filipino soup, very nourishing and hearty. In fact, most Filipinos eat
this not as a side but as main entree with rice.

Sinigang - is a Filipino soup or stew characterized by its sour flavour most

often associated with tamarind (sampalok). Sinigang is traditionally tamarind
based. Other versions of the dish derive their sourness from ingredients such
as guava, calamansi, kamias, tomatoes and unripe mango. There are different
varieties of sinigang such as sinigang na isda (sour vegetable soup with fish)
and sinigang na baboy (sour vegetable soup with pork). Sinigang makes a
delightful dish when served with rice.

Tinola - A dish of vegetarian chicken, wedges of green papaya, and chilli

leaves, in broth flavored with ginger, onions and vegan fish sauce served as a
soup or main entre. This dish is best served during cold and rainy weather
because of the warming effect of the soup.

Pork adobo, also known as Adobong Baboy in tagalog, is a stewed pork meat in
a mixture of garlic, vinegar, and soy sauce

La Paz Bachoy Soup Recipe

Originated in Iloilo, Philippines, Bachoy or La Paz Bachoy Soup is a
popular noodle soup made with entrails of pork, chicken, broth, miki
noodles, and pork cracklings.
Bagnet Recipe
(Ilocano Chicharon Baboy)

Bagnet is the Ilocano version of Lechon Kawali, also known as FilipinoIlocano Chicharon Baboy. It is a deep fried pork's meat, usually from large
chunks of pork leimpo, belly or pork sides. The pork is first boiled and then
deep fried in hot cooking oil. When cooking this sinful yummy dish, be very
careful enough not to get burned as there will be a lot of hot oil splashing.
Filipino Beef Caldereta Recipe
(Kalderetang Baka)
beef stew in tomato sauce and other spices
Filipino Beef Mechado Recipe
beef stew in tomato sauce with strips of pork's back-fat threaded in the beef's
meat.

Filipino Beef Puchero Recipe

they are all cooked and prepared in the same way with same additional
ingredients. Filipino Puchero base ingredients include chunks of meat (beef, pork, or
chicken), potato, cabbage, plantain (saging na saba) which bring sweetness to the
dish to balance the flavor, tomato, garlic, onion, and seasonings. Depending on
personal preference, additional ingredients for variation includes tomato sauce or
ketchup, chorizo de bilbao, sausage, ham, beacon, carrrot, chickpeas, green beans,
bok choy, string beans, sweet potato, and corn.

Bicol Express Recipe

Bicol Express is a popular Filipino dish in which the slices of pork meat is
cooked with coconut milk, shrimp paste, and chili pepper.
Pork Binagoongan Recipe

Pork Binagoongan, also called Binagoogang Baboy, is pork stewed and

sauted in shrimp paste. It is one of the all-time favorite Filipino dishes. A
perfect dish when served with fried eggplant, unripe mango, and steamed
rice!
(Bistek Tagalog)

Filipino Bistek Tagalog is made up of thin slices of beef cooked in soy sauce, garlic,
salt, pepper, calamansi juice, and onion.

ilipino Bopis Recipe

Bopis, also known as Kandingga, is an exotic and spicy dish made out of
pig's lungs and heart. The lungs and heart are first boiled, then finely
chopped and sauted with minced onions, garlic, and chilies, sometimes with
tomato. Depending on one's own preference, possible list of ingredients that
can be added for variation includes carrot, pineapple, ginger, bay leaves,
coconut milk, annatto water for coloring, bell pepper, radish, and kinchay.
Seasoning and chilies like salt and pepper, fish sauce, soy sauce, sugar,
broth, Philippine bird's eye pepper (siling labuyo), finger chilies (siling haba)
can also interchangeably be used.
Usually, the pig's lungs and other offal were already cleaned by the butcher
when you buy it in the supermarket but if you feel that there is still a need
for more cleaning to get rid of the lung's pungent odor, then simply boil the
lungs in water with added lemon grass and pandan leaves, or vinegar.
ilipino-Batangas "Bulalo" Recipe

Bulalo is a soup dish consisting of beef shanks and bone marrow. The
original way of cooking this dish is to simply stew the beef shanks and bone
marrow with added salt and pepper to season. Variations come into play
when you use ingredients you may not have cooked before, such as adding
oxtail and depending on what vegetables you would like to add to the dish may it be a corn, plantain banana, string beans, onions, bokchoy, cabbage,
garlic, ginger, potato, carrots, or pechay.
Filipino Callos (Beef tripe) Recipe

Filipino Callos Recipe is a stewed beef tripe with tomato sauce and
smooked beans.
Crispy Pata Recipe

Crispy Pata Recipe is a deep fried pork's knukles (pata).

Dinakdakan Recipe

Dinakdakan is a grilled pig's head parts (e.g. ear, nape, face) and offal
(e.g. tongue, liver, intestines) blended with pig's brain. It is a very popular
dish in Ilocos region. For the Ilocanos, this Dinakdakan dish is an epitome
when it comes to "finger food" (pulutan) to accompany beer, liquor, wine, or
cocktail drinks. It is a very authentic dish and one hundred percent (100%)
Filipino.
Pork Dinuguan Recipe

Dinuguan is a pork blood stew basically made from blood, meat, and
internal organs of pig. It was derived from the Tagalog term "dugo" which is
translated as "blood".
Pork Humba Recipe

Humba is a stewed pork dish with similarities to Filipino Adobo. Although

the two dishes resembles in terms of appearance, Humba is "sweet, sour,
and salty" all at once in taste while Adobo is "sour and salty". Humba uses
all the basic ingredients of Adobo with the addition of brown sugar, salted
black beans (tausi), and banana blossoms. Three parts of the pig such as
pork belly, pork ham and pork hocks are the most common meat used in
preparing this scrumptious Filipino dish.
Just like the Filipino Adobo, variation of this Humba recipe develops when
you add other ingredients such as pineapple juice, herbs, mushrooms, chili
peppers, potatoes, hard boiled eggs, dried shrimps, star anise, and oyster
sauce.

Ilocano Igado Recipe

Igado is a popular Ilocano dish made from strips of meat, liver, and other
internal organs such as kidney, heart, and intestines. This dish reflects the
influence of the Spanish cuisine as the name "Igado" was derived from the
Spanish term "higado" which means "liver". A tell-tale story was once told
that the Spaniards pronounced it as Higado but was understood by the
natives in the region as Igado. Time passed and the name Igado was
accepted as one of the popular Ilocano dishes

Insarabasab or Sarabasab is an Ilocano dish where pork's meat is roasted

over to an open fire. Insarabasab is an Ilocano term meaning, " something
burned from an open fire". Simply said in laymen and culinary term as,
"meat roasted directly from an open fire". In the old days, the Ilocanos use
the fire of dry logs or firewood to roast the meat of pig in their dalikan which
is the traditional Ilocano stove or cooking place. The meat is cut into thin
slices, spiced with salt and pepper, vinegar, and then mixed with slices of
onion. The dish is served with steamed rice and basi, an Ilocano sweet red
wine made from sugar cane. When I was young, I saw this recipe being
prepared by folks in the beautiful beaches of La Union province in the
Philippines. I have personally tasted this Ilocano delicacy and it's yummy!

Filipino Kare Kare Recipe

Kare kare is a Filipino beef oxtail stew based on peanut sauce.

Kilawing Bituka ng Baboy Recipe

Kilawing Bituka ng Baboy is a boiled , then sauted pork intestine blended

with soy sauce, vinegar, and pepper. Pulutan recipe, usually served with
liquor.
Kilawing Kambing Recipe

When we hear of the word "Kinilaw" or "Kilawin", what usually comes to

mind is a dish made of "raw" or "uncooked" meat, seafood, or vegetable
soured in vinegar or citrus fruit juice. However in the Philippines, depending
on what region and what meat are you cooking, "Kinilaw" or "Kilawin" can,
sometimes mean, boiling or grilling the meat first before mixing it with
souring agents. In Pampanga, for example, the pork is boiled and later
mixed with vinegar. In Ilocos region, sometimes, the goat meat is first boiled
and/or grilled before adding with vinegar.
Kilawing Kambing is a goat meat with skin and liver mixed with vinegar or
kalamansi juice and other seasonings and spices. Practically, if goat meat is
tough, then it needs to be boiled fist to tenderize before mixing it with
vinegar and other ingredients of the dish. The meat of a goat with age more
than 9 months old is tough and, therefore, needs to be boiled first to
tenderize before grilling.

Lechon Kawali Recipe

Lechon Kawali is a crispy deep fried pork belly.

Lechon Liempo Recipe

Lechon Liempo recipe is a crispy slow roasted pork belly.

Filipino Meatballs Recipe

Meatballs are small amount of ground meat (e.g. pork, beef, lamb, chicken,
turkey, seafood) that are shaped or rolled into small balls. Usually, other
ingredients like spices, vegetables, bread crumbs, flour, and eggs are added
or mixed to the ground meat before being formed or shaped in balls,
normally rolled by hand. The meatballs are then fried, baked, grilled,
steamed, braised, or whatever cooking method a particular cooking tradition
would like to use. Meatballs can be directly eaten as is, or be added to other
dishes such as soups and noodles. .
Filipino Meatballs with Sweet and Sour Sauce Recipe

Sweet and Sour Meatballs recipe is a deep fried ball-like ground beef or
pork with sweet and sour sauce
Nilagang Baka Recipe

Nilagang Baka is a Filipino beef stew with variety of vegetable mix to it.
Like the Bulalo recipe, this is a perfect dish during rainy days and cold
season because of the hot soup it produce. The main difference between the
two is that Nilagang Baka uses the beef's meat with or without the bone
while Bulalo uses specifically the beef shanks with bone marrow.
Paksiw na Pata Recipe

Paksiw na Pata recipe is braised pork's shank in vinegar, soy sauce and
other condiments.
Filipino Pata Tim Recipe

Pata Tim is a Filipino dish made out of slowly braised pork leg. Historical
account of this dish was lost in the passage of time. However, in order to

better comprehend the origins of Pata Tim is to better understand the

meaning of Pata and Tim. "Pata" is a Spanish word for "leg" and Tim is a
Chinese word which is conclusively and probably refers to a cooking style or
manner on how a dish is cooked.
Pata Tim with Tomato Sauce

Pata Tim with Tomato Sauce - Stewed pork's knuckle with tomato sauce,
soy sauce, sugar, and added condiments.
Papaitan / Pinapaitan Recipe

Papaitan, also called Pinapaitan, is an exotic soup dish with a bitter taste.
Papaitan was derived from the Ilocano word "pait" or "napait" which means
"bitter" or "bitter taste", respectively. There are many ways to produce the
bitter taste in this dish like using the skin of the lemon fruit, juice of a bitter
melon, bile of a fish, or coffee. In our particular recipe, we use the bitterness
coming from the "goat" or "beef" bile. In Ilocos region where the ultra exotic
and authentic papaitan can be found, the bitter juice extracted from the
animal's bladder or by squishing the grass in the goat's stomach is used.
Some folks don't like the bitter taste of this dish so they try to alter the
"bitter taste" into "sour taste". Although this will also alter the very definition
of papaitan, what they do is they sour the dish with sampalok, kamias,
santol, sinigang mix flavoring, or extracted juice of tamarind.
Filipino Pork Afritada Recipe

Filipino Pork Afritada is a recipe cooked in tomato sauce with vegetables

and other condiments.
Filipino Pork Barbecue Recipe

Filipino Pork Barbecue is a delicious grilled marinated pork skewed in little

bamboo skewers. Unlike those of Pork Barbecue prepared in other
countries where the meat is first dry rub with seasonings before grilling, the
meat of Filipino Barbecue is first soak in marinade for several hours before
grilling. While grilling, basting the barbecue with the remaining marinade will
make the pork more tasty and moist.
Pork Embutido

Basically, ingredients of Philippine Pork Embutido are well seasoned

ground pork, well beaten eggs, minced onion and carrots, vienna sausages
or hotdogs, and whole boiled eggs. The ground pork, beaten eggs, onion,
and carrot are mixed together and molded into a roll with the vienna
sausages and hard boiled eggs placed within the center of the roll. Originally,
the molded roll is wrapped with the use of banana leaves but the modern
invention of aluminum foil has made the food preparation of Embutido a lot
easier. The wrapped mixture is cooked by steaming and then stored in the
freezer for several hours or even days before frying or sliced as is.
As in our recipe, variation of this dish can include the addition of liver
spread, tomato sauce, pickles, raisins, shredded cheese, and bread. Other
variations include the addition of chorizo, ham, pickles, cornstarch,
condensed milk, butter, bell pepper, and pineapple tidbits.
Filipino Menudo Recipe

Pork Menudo sounds like Spanish but it is, unequivocally, a classic Filipino
dish. In the long tradition of Philippine cuisine, Pork Menudo is one of the
thick tomato sauce-based dishes that uses pork as its meat ingredient. Other
classic Filipino dishes that are tomato sauce-based are Afritada which, by
tradition, uses chicken as its meat ingredient; Mechado uses beef; and
Kaldereta, originally, uses goat.
Sinanglaw / Sinanglao Recipe
(Recipe Courtesy of Ut Man ll OverseasPinoyCooking.net)

Sinanglao is a beef innards and skin soup, flavored with bile and kamias
specialty of Vigan, province of Ilocos Sur, Philippines. When youre at Vigan
sinanglao are served at street side eateries in the morning. Version defends
on family preferences, some substitute kamias with tamarind or even
vinegar.
Pork Sinigang Recipe

Pork Sinigang, also called Sinigang na Baboy, is a traditional Filipino

soup dish known for its sour flavor. By tradition, the souring ingredient of
this dish comes from a tamarind fruit. Through time, this souring ingredient
diversed and instead of using tamarind, guava, calamansi, bilimbi (kamias),
unripe green mango, or santol can also be used. Today, a popular powdered
sour-soup based ingredient called the "Sinigang Mix" is commonly used.

This Sinigang Mix powder is as popular as it is commonly available in most

Filipino stores and supermarkets. It comes, popularly, in tamarind and guava
flavor.
ork Sizzling Sisig Recipe

If the Ilocanos have Dinakdakan, the Pampangenos have Sisig. The

difference of the two is the manner in which they are cooked. Dinakdan uses
the method of boiling, and grilling the pig's head parts prior to finalizing the
dish, while Sigig uses the method of boiling, grilling, and stir-frying the pig's
parts.
Sisig, also called Sizzling Sisig, is a dish that is made up of chopped pig's
head parts (e.g. face, snout, cheeks, and ear) and chicken liver, usually
served in a sizzling platter garnished with chopped onion, chili pepper, and
slices of calamansi fruits. This dizzyingly delicious Filipino dish is a popular
appetizers (pulutan) that goes along with beer and often served in bars,
restaurants, and where 'drinking session' and 'good bottle conversation'
(maboboteng usapan) takes place in the Philippines.
Warek Warek is an Ilocano recipe made of grilled pork's tongue, liver, and
intestine blended with pork's brain or mayonaise.
CHIX