An all-time trusted and favorite native cuisine is Philippine milkfish “sinigang.” It’s easy to cook and easily delights even the most discriminating palate. This native dish is perpetual thumbs up in Filipino dinner tables.
The Lechon is the star of the festivities in the Philippines. One of the renowned restaurants in the Philippines is Lydia’s Lechon. Here is a look at its beginnings and its eventual success.
One of the secrets in cooking Philippine native dishes using pork is to know what appropriate pork part must go with a certain native cuisine being cooked. Some pork cuts are mostly for main ingredients while others for supplementary ingredients. With such basic knowledge, native pork dishes are better prepared and cooked according to how the masters do them.
The basics of Philippine cooking and its cooking styles are pretty easy. The ingredients of the popular dishes of the Philippines can be found at your nearby oriental store. Grab your wok and let’s start cooking!
“Hot” foods in the Philippines conjure up imageries of Bicol’s hot and spicy cuisines. Foremost of this is the famous Bicol Express–so-called because you’re gonna finish platefuls of it real fast to have some more, pronto! That’s how finger licking good it is.
Modern Philippine dishes are delicious, to say the least. Spices are a key factor to their super appetizing qualities. Some spices can stand by themselves; some are recipe mixes.
Philippine native cuisines go with secret native ingredients and procedures to enhance natural flavor blending. Plus, knowing the right natural dip-sauce combination perks up overall richness and taste of a gourmet native dish.
Native recipes using chicken are perfect native dishes that develop the potentials of chicken. And part of this is knowing specific chicken cuts and what particular native recipes they belong to. Precise cooking is a key to successfully cooking native dishes with chicken.
One of the Philippines’ favorite foods is the lechon. The lechon is a roasted pig with crispy skin and juicy meat. The festivities in the Philippines are not complete without the lechon as the table’s centerpiece.
If the discriminating palates are craving for a taste that launches gourmets grabbing for ample portions, be sure of it, pork-chicken adobo is the native cuisine one’s after. The dry kind.