FILIPINO DELICACIES

Filipino foods and recipes are one of the many most sought after recipes in the world. This blog will serve as an online journal detailing each and every Filipino recipe that you will simply love.

Filipino foods are simply one of its kind because of its authenticity, good taste and uniqueness. Many foreigners who came in the Philippines and those who just visited or spend some time on some of the finest Filipino restaurants simply love the Filipino style of cooking.

 

Biko - glutinous rice sweets creamed with sugar, butter, and coconut milk.

Binakol - warm chicken soup with coconut meat.buko juice

Binatog - corn kernels with shredded coconut.

Bistek - thinly sliced beef marinated in soya sauce and kalamansi.

Crispy Pata - Pork knuckles (pata), marinated then deep fried until crispy golden brown. However, the knuckles are a small portion, thus it is the whole leg of pork that is usually served.

Adobo - a favourite dish consisting of pork and/or chicken stewed in a broth of soy sauce, vinegar, garlic and peppercorns.

La Paz Batchoy - A noodle soup garnished with pork innards, crushed pork cracklings, chopped vegetables, and topped with a raw egg.

Arroz caldo - A Spanish-inspired rice porridge cooked with chicken and ginger, garnished with spring onions. (also called "lugaw")

Cuchinta - brown rice cake.

Dinuguan - also called "blood porridge", a dish made from pig blood, entrails, and meat.

 Puto Bumbong - purpled-colored sweets cooked in tubes that are placed on a special steamer. When cooked, they are removed from the tubes, topped with butter, and sprinkled with sugar and niyog (grated coconut). They are then wrapped in banana leaves until they are ready to be eaten.

 Fishballs / Squidballs - commonly sold frozen in stores, and typically peddled by hawkers, they are skewered in bamboo sticks and sauces are dripped over.

 Goto - Rice porridge with ox tripe.

 Halo-halo - A dessert composed of shaved ice, milk, coconut sport, purple yam pudding and caramel custard, sweetened plantains, jackfruit.

 Isaw - Seasoned hog and/or chicken intestines. A popular street food.

Itlog na maalat/Itlog na Pula - Duck eggs that are hard boiled, then cured in warm brine. Their shells are often dyed with red food coloring to distinguish them from chicken eggs.
 

 jelly - like food product produced by the bacterial fermentation of coconut water.

Kare-kare - Also known as "Peanut Stew", boiled oxtail and/or ox tripe in a peanut-based stew of mixed vegetables, served with alamang (fermented shrimp paste).

 Kesong puti - is a soft white cheese made from carabao's milk.

 Kinilaw - raw fish cooked only by steeping in local vinegar, sometimes with coconut milk, onions, spices and other local ingriedients. It is comparable to ceviche.

 Leche flan - caramel custard made with eggs and milk

Lechon - whole roasted suckling pig, piglet (lechonillo) or cattle calf (lechong baka).

 Longanisa - sweet or spicy homemade sausages.

 Lumpiang sariwa - fresh spring rolls, served with a sweet sauce.

 Mamon - a buttery sweet sponge cake that is softer than butter cake.

 Nata de coco - is a chewy, translucent

 Palitaw - Rice patties with sesame seeds, sugar, and coconut.

 Penoy - Hard boiled duck eggs.

Pichi-pichi - cassava patties with coconut.

Pinakbet - Vegetables stewed with bagoong.

Puto - sweet steamed rice muffins

Lumpiang shanghai - tiny fried spring rolls filled with minced pork and shrimp and served with sweet and sour sauce. 
 

 

Lumpia - fried spring rolls filled with cooked ground beef and vegetables.

Balot - essentially ducklings boiled before they hatch. Duck eggs that have been fertilized are allowed to develop until the embryo reaches a pre-determined size, then boiled.

 Adidas - grilled or sautéed chicken feet

Kwek-kwek - boiled quail eggs dipped in batter then deep fried. Another popular street delicacy.
 

 Pork Barbecue - Filipino Satays marinated in a special blend

Betamax - common street food, roasted dried chicken blood, served in little cubes, the origin of the name is quite funny because of its squared shape and black color, identical to a miniaturized Electronic Betamax tape
 

 Calamares - is the Filipino version of the Mediterranean breaded fried squid dish, Calamari. There are different methods on how to make this dish; the most usual does not involve breadcrumbs.

Sinigang - a tamarind-soured soup typically made with pork, beef, or seafood.

 Mani - salted and/or spicy fried peanuts, sometimes flavored with garlic

Sapin-sapin - are three-layered tricolor sweets made with rice flour, purple yam and coconut milk.

 Siomai - Chinese dumplings (steamed meatballs sealed in wonton wrappers) dipped in soy sauce with squeezed kalamansi (Philippine lemon)

Sisig - minced pig’s cheeks cooked with herbs and spices and are served sizzling on a hot plate.

 Sorbetes - is basically the same as regular ice cream, but is made primarily with coconut milk. Considered by many as "dirty ice cream."

 Suman - sticky rice sticks wrapped in banana or palm leaves. They are dipped in sugar and sometimes eaten with ripe mangoes.

Taho - a warm snack made of soft bean curd (the taho itself), a dark syrup, and tapioca balls. Cold(cold dark syrup) flavored (chocolate, strawberry etc.) taho is now available.

Tapa - is dried or cured beef, mutton or venison, although other meat or even fish may be used. Filipinos prepare thin slices of meat and cure it with salt and spices as a method of preserving it. Tapa is best fried or grilled, often served with rice, fried egg and achara (pickled papaya strips).

Tinapa - is the Filipino term for fish cooked or preserved through the process of smoking. It is a native delicacy in the Philippines and is often made from milkfish, which is locally known as bangus

Tinola - Traditional chicken ginger soup cooked with whole chicken pieces, green papaya, and spinach or malunggay leaves.

 Tokneneng - quail eggs fried in batter usually has food coloring, also a common street food.

 Tocino - sweetened cured meat. The meat either chicken or pork is marinated and aged for a number of days and is then grilled.

Tuyo - is a dried salted fish (tuyo actually meaning dried) in the Philippines. 

Ukoy - shrimp and squash fritters

Chicharon - salted, dried and fried pork rind

 

Kalderetang Baka - also known as Beef Kaldereta, its a beef stew. You can substitute goat meat for beef.

Putsero - or pochero is a Filipino stew of meat and vegetables.

Tokwa't Baboy - fried tofu with pork by-products (usually either pork ears or other innards) and dipped in a garlic-flavored soy sauce/vinegar dip.

Chicharong Bituka - crispy pig's intestines (also called bulaklak, which translates to flower because of its appearance when fried)