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Sisig ( / ˈsiːsɪɡ / [ 2] Tagalog pronunciation: ['sisig]) is a Filipino dish made from pork jowl and ears ( maskara ), pork belly, and chicken liver, which is usually seasoned with calamansi, onions, and chili peppers. It originates from the Pampanga region in Luzon . Sisig is a staple of Kapampangan cuisine.
Pork belly. Media: Lechon kawali. Lechon kawali, also known as lechon de carajay or litsong kawali in Tagalog, is a Filipino recipe consisting of pork belly slabs deep-fried in a pan or wok ( kawali ). It is seasoned beforehand, cooked then served in cubes. It is usually accompanied with a dipping sauce such as sarsa ng litson (lechon sauce ...
Philippine adobo (from Spanish adobar: " marinade ," "sauce" or "seasoning" / English: / əˈdoʊboʊ / Tagalog pronunciation: [ɐdobo]) is a popular Filipino dish and cooking process in Philippine cuisine. In its base form, meat, seafood, or vegetables are first browned in oil, and then marinated and simmered in vinegar, salt and/or soy sauce ...
A sticky sweet delicacy made of ground glutinous rice, grated coconut, brown sugar, margarine, peanut butter, and vanilla (optional). Kutsinta. Tagalog. Rice cake with jelly-like consistency made from rice flour, brown sugar, lye and food coloring, usually topped with freshly grated mature coconut. Latik.
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago.A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano ...
Ginataang kalabasa. Ginataang kalabasa, also known as kalabasa sa gata, is a Filipino vegetable stew made from calabaza in coconut milk and spices. It commonly includes shrimp and yardlong beans and either bagoong (fermented fish or shrimp) or patis (fish sauce). It can also be cooked with fish, crab, or meat and a variety of other ingredients.
Pancit Malabon is a Filipino dish that is a type of pancit which originates from Malabon, Metro Manila, Philippines. It uses thick rice noodles. Its sauce has a yellow-orange hue, attributable to achuete ( annatto seeds), shrimp broth, and flavor seasoned with patis (fish sauce for a complex umami flavor) and taba ng talangka (crab fat).
Laing, meaning "dried or withered [leaves]" in Tagalog, [1] is the name of the dish in most parts of the Philippines. However, in the Bicol region, where it originates from, it is simply called pinangat. This name can be confused with pinangat na isda, which is a different dish made with fish cooked in a slightly sour broth similar to sinigang.