Filipino Recipes 2 - Savory
The style of cooking associated with Filipino food has evolved over several centuries from its Austronesian/Malay origins to a mixed cuisine with many Hispanic, Chinese, American, and other Asian influences adapted to indigenous ingredients and the local palate.
Dishes range from the very simple, like a meal of fried salted fish and rice, to the elaborate paellas and cocidos created for fiestas. Popular dishes include lechón (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo (chicken and/or pork braised in garlic, vinegar, oil and soy sauce, or cooked until dry), kaldereta (meat in tomato sauce stew), mechado (larded beef in soy and tomato sauce), pochero (beef in bananas and tomato sauce), afritada (chicken and/or pork simmered in a tomato sauce with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), crispy pata (deep-fried pig's leg), hamonado (pork sweetened in pineapple sauce), sinigang (meat or seafood in sour broth), pancit (noodles), and lumpia (fresh or fried spring rolls).
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ADOBO
Adobo is the name of a popular dish and cooking process in Philippine cuisine that involves meat or seafood marinated in a sauce of vinegar and garlic, browned in oil, and simmered in the marinade.
TAPA/TAPSILOG RECIPES
Tapa is dried or cured beef, mutton or venison, although other meat or even fish may be used.
The term "tapa" however, has mostly become associated more with this form of cured meat and tinapa (literally "made into tapa")
[More details & video recipes]KALDERETA/CALDERETA RECIPES
Kaldereta is a popular dish in the Philippines, especially on Luzon island. The common ingredients are goat shoulders with tomato paste and liver spread; however with beef, chicken or pork as variations.
KARE-KARE RECIPES
Kare-kare is a Philippine stew. It is made from peanut sauce with a variety of vegetables, oxtail (mainly), beef, and occasionally offal or tripe.
Meat variants may include goat meat or (rarely) chicken. It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, and sprinkled with calamansi juice. Traditionally, any Filipino fiesta (particularly in Pampanga region) is not complete without kare-kare.
[More details & video recipes]SINIGANG
Sinigang is a Filipino soup or stew characterized by its sour flavor most often associated with tamarind (sampalok)
Sinigang is traditionally tamarind based. Other versions of the dish derive their sourness from ingredients such as guava, calamansi, bilimbi, or raw mango among others.
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PANCIT/PANSIT
Pancit or pansit is the term for noodles in Filipino cuisine. Noodles were introduced into the Philippines by the Chinese and have since been adopted into local cuisine.
MECHADO RECIPES
Mechado is a beef dish from the Philippines. The addition of soy sauce and calamansi juice to the marinating liquid gives this recipe its distinct Filipino character.
The traditional dish uses a Spanish culinary practice of threading strips of meat
[More details & video recipes]Shrimp Scampi
Do you like seafood? How about trying this quick and easy Shrimp Scampi Recipe? With video
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