The location of the Philippines astride the great sea routes to Asia has resulted in varied foreign influence in its history and culture. The Filipinos are basically Malays. However, more than 300 years of Spanish colonization, half a century of American tutelage, the many years of visit from Chinese traders and Hindu merchants have left their mark on the island.
Filipino cooking reflects this cultural combination. The result is an exotic blend that is characteristically unique though the variety of regional dishes is never ending source of gourmet surprises.
Cooking styles and seasoning also vary from region to region although all the basic cooking methods such as boiling, roasting, frying, steaming and sauteing are used. The use of heavy sauce is not a traditional Filipino style of cooking but can be traced directly to Spanish influence. Some of these heavy thick sauces are however reserve for town fiesta, Christmas and other special occasion.
Today, there are millions of Filipinos living all over the world, but they still have retained their love for Filipino food, even thought some of the ingredients are not easily available they have substitute and still end up with their away from home dishes.
This hub is a descriptive guide to the popular dishes in the Philippines.
A meat dish consisting of liver, kidneys, heart and tenderloin sautéed in onions, garlic and ginger. Seasoned with salt or “patis” (fish sauce) and simmered with additional stock. Garnished with fresh green onions . Famous La Paz Batchoy or Iloilo.
Broiled or smoked fish with assorted vegetables, seasoned with bagoong alamang and boiled with enough liquid for broth.
A meat dish prepared by marinating pieces of beef, chicken pork or a mixture of meat in vinegar, crushed garlic, spices and soy sauce. The mixture is simmered until meat is tender and finally allowed to brown in its own fat.
Fleshy fish may be cooked into adobo. Vegetables can also be cooked in this style such as Adobong sitao/sitaw or adobong kangkong.
Meat dish simmered in soy sauce, bay leaves , onions, tomatoes and peppercorn.
Philippine dish of assorted vegetables seasoned with fish or shrimp “bagoong" boiled with enough liquid (usually rice washing) for broth.
Prepared by sauteing internal organs (variety of meats) then simmered in a vinegar mixture with seasonings, especially hot peppers. Coagulated blood is added with stirring. Cooking is continued for about few minutes.
Meat dish usually goat meat, sauteed in lard, garlic, onions, potatoes, peas bell pepper and seasonings. Stock is reduced before liver paste is added as a thickener.
“Camaron Rebosado" is shrimp dipped in flour-egg batter, fried and served with catsup, tomato sauce or a sweet-sour sauce.
Filipino word meaning “ten thousand” refers to a dish containing a wide assortment of vegetables, shrimps pork and sotanghon.
Suckling / young pig roasted on long bamboo poles over live coals.
Meat fish or vegetables mixture rolled in thin wrappers made from flour and water. Maybe fresh or fried and served with sauce.
Meat dish usually beef, sliced about 1/ 4 inch thick with fat strips inserted lengthwise and rolled. Surface of the meat roll is browned by pan frying before simmering it in stock with vinegar and seasoning added. The stock is boiled down in a thick sauce.
Boiled or stewed- Nilagang Baboy or Baka (Stewed Pork or Beef) is meat stew with vegetables added such as potatoes, plantain bananas (saging na saba), cabbage, Chinese cabbage and some peppercorns.
Deep fat-fried pieces of meat usually tongue, chicken or pork are cooked in vinegar, salt, sugar, water and spices until tender. Garnished with fried potatoes.
A traditional Filipino style meatloaf, wrapped in an aluminum foil and steamed.
Dish cooked in coconut milk.
A typical recipe of the Ilocos region consisting of broiled pork boiled in rice washing. It is seasoned with bagoong. Patani and string beans are also added and are cooked until done.
INIHAW - local term for roasting.
Philippine meat-vegetables dish Shanks or oxtail are boiled until meat is tender, then sautéed in garlic with banana bud, stringbeans, eggplant, ground peanuts and toasted brown rice to thicken the sauce. Served with sauted bagoong.
Popular dish among the Ilocos region, consisting of internal organs such as heart, tripe and sauteed in garlic and onion. It is seasoned with salt, pepper and vinegar and cooked.
Fresh shrimps marinated in nipa palm vinegar,chili and onion slices. In Samar or Leyte Philippines fleshy fish is used.
A Bicol pork dish cooked with santol, bagoong hot pepper and coconut milk.
A meat dish usually goat, popular in the Ilocos region. Its bitter flavor is due to a few drops of bile or the half-digested contents of the first portion of the small intestines.
Meat or fish simmered with crushed fresh ginger The vegetables often added are cabage, scallions, chinese cabbage and leeks.
Filipino meat dish similar to the Spanish cocido. Made of beef, pork chicken or a mixture,chorizo de bilbao and vegetables. Usually served with squash or eggplant sauce spiced with minced garlic and vinegar.
Rice prepared with meat, shellfish, sausages and variety of seasonings, the primary ones being garlic and saffron. It is cooked in deep pot and the ingredients are added as cooking progresses.
PAKSIW- local term for pickling fish or meat.
Means wrinkled in Ilocano dialect. The Ilocano way is cooking bittemelon and eggplant in just enough water to cooked by steam. Tomatoes, bagoong-dilis with or without pork or fish are added. Ginger is optional.
A method of cooking fish with salt and a little oil allowing it to dry over low heat.
Different Kinds of Pansit/Pancit
PANSIT/ PANCIT - NOODLE DISH
Commonly used noodles in the Philippines are:
- Canton -noodles made from flour’s ducks eggs salt, soda and vegetable oil. Cooked by sauteing in small amount of lard or cooking oil, minced garlic, sliced onions, slivers of meat and shrimps. The noodles are added and when partially cooked vegetables are added. (usually cabbage, sweet peas pods, green onions.) Can be garnished with slices of ham and chicken and served with lemon.
- Pansit Luglog– rice noodles are dipped in boiling water until cooked (luglog means to dip or soak). The noodles are drained well placed on a serving dished topped with Palabok.
- Palabok-local term for garnishing. In pancit palabok the starch thickened sauce colored with achuete and the flaked tinapa, pork crackling oysters, squid, pork cracklings, oysters, squid,hard cooked eggs, tokwa (tofu), green onions sliced shrimps are the garnishing. Pancit luglog and pancit palabok are essentially same dish the only difference is the kind of noodles used.
- Pancit Bihon - uses very thin rice noodles.
PANSIT or PANCIT
Chicken or fish dish prepared by sautéing garlic, onion and ginger with meat and fish. Water is added and the mixture allowed to simmer with the vegetables usually chili leaves green papaya, or chokos until done.
Philippine fritter made of flour batter and shrimps, grated vegetables can be pumpkin, sweet potatoes and strips of onions served with vinegar and minced garlic.
Philippine soupy meat or fish with vegetables added such as taro, okra, water spinach, eggplants, string beans. It is different from Nilaga and Pesa due to its acid ingredients like tamarind, kamias, tomato and green mangoes
Fish is sautéed in ginger, onion and garlic, then rice water is added and cooking is continued; chili leaves are added last.
What is your favourite Filipino food?
Ross Galán on May 26, 2017:
SOME OF MY FAVOURITE FOODS (Not necessarily in this order) ARE: La-ing, Pinakbet, Tinola, Arroz Caldo Lumpiás (3 types: Shanghai, Sariwa and Fried), Saluyot, Okra dishes, Ampalaya dishes.
marvin on June 23, 2015:
Its so good my favorate dish
Weren't on February 19, 2014:
I am loving the food
Omar on December 27, 2012:
Caldereta for this Mexican. Love it
althuia montes on December 05, 2012:
its so cool
edilyn gomez on November 26, 2012:
sweet and sour
Marco on September 28, 2012:
Where is pinapaetan from ilocano dishes
cheskelhubs on August 21, 2012:
wow oh! so very2x delicious XD
maglintedelpressdy on July 17, 2012:
wow.. its delicious
ginabel sison on February 28, 2012:
what a nice ant tasty dishes.
Kathrine on February 12, 2012:
thanks for the dishes i really need this for my assignment in school! :)
danielle on January 30, 2012:
Thanks tor sharing ur recipes....my husband luv filipino dishes...specially adobo band sinigang..he learned how 2 Cook also fried rice..since we came back here in italy last yr he already forgot of eating pizza & pasta...
Albert on January 29, 2012:
cpu on January 21, 2012:
how delicious i think i want to cook all this dishes now i am hungry
Mae Williams from USA on January 21, 2012:
I have only had adobo. That is because i have an in law from manila. It is very tasty. Nice hub!
Editha on January 20, 2012:
Its been years since I came to the US but definitely theres no food like back home.My in laws loved my cooking and friends really talk about it. They loved Pansit, Lumpia, Ensaymada, Siopao and a whole lot more. 8=). Proud to be a " PINOY "
Lisa80210 from Denver, Colorado on November 12, 2011:
Wow! I just took a trip down memory lane there. You totally made me hungry.
Koko on September 20, 2011:
Chicken Adobo &&Lumpias Are Made Often In My Home.!! Thank You For Sharing With Me More Of My Heritage.!:}
canarine on August 27, 2011:
wow.. ang sarap...
Neth Muena on August 17, 2011:
Thank u and God Bless...Love Neth Muena
Keith Monreal on June 24, 2011:
This page helped me with my assignment. ( pictures and description about Filipino dishes) THANK YOU for the creator of this page. FILIPINO DISHES ARE THE BEST!!!
lgbabe143 on January 12, 2011:
thanks for the great infomative hub
gia on December 14, 2010:
ithnkks for the list but can you give another dishes thnx a lot......
PaperNotes on December 08, 2010:
Thanks for this list. I wash actually looking for dishes so I can prepare a weekly menu for the family.
MM Del Rosario (author) from NSW, Australia on December 08, 2010:
It is always a pleasure to talk about Filipino food and share it with readers, I am glad you have drop by, I hope you find this hub helpful, whether you are researching or just browisng around.
koreanmv8 on August 26, 2010:
vincent on August 17, 2010:
more recipes pls..^^
Haydee Anderson from Hermosa Beach on August 03, 2010:
there are lots of delicious filipino foods but i particularly love sinigang nag pinakbet.
candle62 from London on August 03, 2010:
thankyou for sharing the hub
miel24 from philippines on July 31, 2010:
ahhh,i'm starving,i love those dishes..i wish i can cook some..lol
thnks for the idea..
DragonChef from Scandinavia on July 31, 2010:
Filipino is highly underrate cuisine, but it's really delicious. I can see some inspirations from chinese cuisine there. The pancit canton looks very inspired by the chinese chao mien or la mien. 2 childhood friends had a chinese mother who used to cook delicious Filipino dishes, the smell in the house reminded a lot of chinese.
Nice job, thanks for the informative hub.
Keep up the good work.
receptionist on July 26, 2010:
These are the reasons why I love to be a Filipino... :D Thanks for sharing... Great hub...
coeline from Lipa, Batangas on June 20, 2010:
certainly lovely treats from the Philippines!
borge_009 from Philippines on May 20, 2010:
I just remembered we ate pancit bihon last sunday. Nice hub
Elayne from Rocky Mountains on May 02, 2010:
My daughter-in-law is from the Philippines so we have tasted a few of these lovely dishes. I like pansit and adobo a lot. Thanks for sharing plenty of new ones to me. Aloha!
samboiam from Texas on April 30, 2010:
What a wonderful hub. Now I am hungry All of a sudden my bowl of cereal doesn't look as appealing. Rated it up.
msorensson on April 30, 2010:
Wow!! You did a great job! This we all have during Town Fiesta!! Thank you for reminding!!
Oh..my grandfather used to host his tenants for a whole week before the actual Town Fiesta since they all cannot come at the same time. A treat. I looove all of them...