Recipes from the Philippines. Learn how to make for example adobo, beef tapa or Bicol express at home.
The native cuisine, sweet and sour pork and chicken adobo, is a delicious native recipe that has been around for centuries. It is a favorite take-out or dine-in meal, and it lasts longer than any other native cuisine. Thus, this native recipe is a favorite picnic food option.
Kare-Kare has long been a favorite native cuisine in the country. It has an equally appetizing variant. This recipe is called Beef and Sea Foods Kare-Kare. It is a delectable option of the usual all-beef cuisine, Kare-Kare.
A nutritious and delicious native dish, “Tinola” has been a dinner favorite by locals and foreigners for years. This Philippine cuisine is highly recommendable for an economical but tasty dinner option for guests and the family.
A popular and most sought-after Philippine cuisine is Boiled Spiced Beef, or “Nilagang Baka” in the vernacular. It is a native recipe of excellent blends, rich beefy goodness and the raw sweetness of vegetables, spiced up for a succulent beef stew native dish.
Choice pork and fresh, crunchy, and super healthy vegetables in a steaming hot stew of lycopene-rich native tomatoes and onions. That’s the luscious native cuisine, Pinakbet. It’s been a popular dish since man began to savor good cooking.
Philippine “tahong” stew is a native shellfish cuisine that combines seafood, leafy veggies, and vegetable spices for a peculiar savory native recipe even discriminating tongues will love. Fried or grilled dishes are further enhanced by it’s pungent flavor.
Puto Bumbong and Bibingka are a perfect combination for the Christmas season in the Philippines. Savor the sweet smell and unique taste of these two rice specialties. A unique delicacy to indulge in.
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.
Pickled pork and tofu is a simple recipe of easy-to-prepare ingredients. But it is a flexible dish served as finger food, appetizer, or main dish even for elegant dinner tables. It is a pride of simple Philippine culinary art.
Another “paksiw” variation is trout paksiw which has been a favorite Philippine cuisine in the country. It has several varieties that exploit the subtle qualities of the native fresh water fish mixed in a sweet-sour stew of mixed vegetables.