Discover the Delicious World of Filipino Cuisine

Filipino cuisine is a melting pot of flavors, combining indigenous ingredients with influences from Spanish, Chinese, and other Asian cultures. From the savory Adobo to the sweet, sticky Ube Halaya, Filipino dishes are diverse and delicious. In this post, we'll explore the must-try dishes in Filipino cuisine and the unique ingredients that make them special.

Adobo

Adobo is a popular dish in the Philippines made from meat (chicken, pork, or both) that is marinated in vinegar, soy sauce, garlic, and bay leaves, and then slow-cooked to perfection. This dish is considered the national dish of the Philippines and has been around for centuries. The history of Adobo can be traced back to the Spanish colonizers who introduced vinegar to the Philippines. The dish was created as a way to preserve meat in a tropical climate, and over time it evolved into the delicious dish it is today.

Cookware: Large saucepan or cooking pot

Ingredients: Chicken, pork or both, soy sauce, vinegar, garlic, bay leaves, black peppercorns

Instructions:

1. In a large saucepan, mix together soy sauce, vinegar, garlic, bay leaves, and black peppercorns. 
2. Add chicken and/or pork to the saucepan and marinate in the mixture for at least 30 minutes. 
3. Put the saucepan on medium heat and bring the mixture to a boil. 
4. Reduce heat to low and let the mixture simmer for about 30 minutes or until the meat is tender. 
5. Serve hot with rice.

Sinigang

Sinigang is a sour soup that is popular in the Philippines and is typically made with tamarind, which gives it its distinctive sour flavor. The soup is often made with meat (pork, beef, or seafood) and vegetables, and is usually served with steamed rice. The origin of Sinigang can be traced back to pre-colonial Philippines, where the indigenous people used sour ingredients like tamarind to add flavor to their dishes. Today, Sinigang remains a staple of Filipino cuisine and is enjoyed by generations of Filipinos.

Cookware: Large saucepan or cooking pot

Ingredients: Pork, fish or shrimp, tamarind paste, tomatoes, onion, ginger, eggplant, green beans, long chili peppers

Instructions:

1. In a large saucepan, mix together tamarind paste, water, and chopped tomatoes.
2. Add pork, fish or shrimp, onion, and ginger to the saucepan.
3. Put the saucepan on medium heat and bring the mixture to a boil.
4. Reduce heat to low and let the mixture simmer for about 10 minutes or until the meat is cooked through.
5. Add eggplant, green beans, and long chili peppers to the saucepan.
6. Let the mixture simmer for an additional 5 minutes or until the vegetables are tender.
7. Serve hot with rice.

Lechon

Lechon is a whole roasted pig that is a popular dish in the Philippi
nes and is often served at special occasions and celebrations. This dish is traditionally made by stuffing a whole pig with a mixture of herbs and spices, and then roasting it over an open flame until it is crispy on the outside and juicy on the inside. Lechon has a long history in the Philippines, and it is believed to have been introduced by Spanish colonizers in the 16th century. Today, Lechon is a staple of Filipino cuisine and is enjoyed by Filipinos all over the world.

Cookware: Large roasting pan or oven-safe baking dish

Ingredients: Whole pig, garlic, lemongrass, salt, black peppercorns, bay leaves, rosemary

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Stuff a whole pig with garlic, lemongrass, salt, black peppercorns, bay leaves, and rosemary.
3. Put the pig in a large roasting pan or oven-safe baking dish.
4. Roast the pig in the oven for 2-3 hours or until the skin is crispy and the meat is cooked through.
5. Let the pig rest for 10 minutes before carving and serving.

Ube Halaya

Ube Halaya is a sweet, purple yam dessert that is popular in the Philippines. This dish is made by boiling and mashing purple yams, then mixing them with coconut milk, sugar, and food coloring to create a sweet and creamy dessert. The origin of Ube Halaya is a mystery, but it is believed to have been around for centuries. Today, Ube Halaya is enjoyed by Filipinos all over the world as a sweet treat or as a topping for various Filipino desserts.

Cookware: Large saucepan, large mixing bowl

Ingredients: Ube (purple yam), evaporated milk, condensed milk, sugar, butter, vanilla extract

Instructions:

1. Boil the purple yam in a large saucepan for about 20 minutes or until it is soft.
2. Drain the yam and let it cool.
3. Mash the yam in a large mixing bowl until it is smooth.
4. Add evaporated milk, condensed milk, sugar, and butter to the bowl and mix everything together.
5. Add vanilla extract to the mixture and mix well.
6. Pour the mixture into a serving dish and chill in the refrigerator for at least 2 hours.
7. Serve cold.

Ready to discover the delicious world of Filipino cooking?

Filipino cuisine is a delicious blend of flavors and ingredients that is sure to please any palate. So why not try something new and discover the delicious world of Filipino cooking today!