Filipino cuisine (Filipino: Lutuing Pilipino/Pagkaing Pilipino) is composed of the cuisines of 144 distinct ethno-linguistic groups found throughout the Philippine archipelago. However, a majority of mainstream Filipino dishes that compose Filipino cuisine are from the cuisines of the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan (Cebuano, Hiligaynon and Waray), Chavacano and Maranao ethno-linguistic groups. The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins (shared with Malaysian and Indonesian cuisines) to a mixed cuisine of Indian, Chinese, Spanish and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
Filipino breakfast dishes (‘silog’)
A hearty Filipino breakfast typically consists of meat, sinangag (garlic fried rice), and itlog (egg). Each dish name varies slightly depending on the meat that goes with the rice and egg. So for example, a plate of tapa (cured beef), sinangag, and itlog, is called tapsilog. A plate including tocino (sweet cured pork) instead of tapa is called tocilog. While one that uses longganisa (sausages) is known as longsilog. These generous breakfast servings are a great way to kickstart a day.
Lechon
One of the top contenders among the best Filipino dishes (alongside adobo) is perhaps the famous lechon. After all, it is hard to top a tasty, fully-roasted pig with perfectly crisp skin and juicy meat. Find the best of this sinful treat on the island of Cebu, but this is almost always served at any grand Pinoy gathering or fiesta.
Adobo
It’s the Filipino dish everybody knows — the mighty adobo. It is made by stewing meat (usually chicken, pork, or a combination of both) in soy sauce and vinegar, adding peppercorns and bay leaves for that special flavour. Bonus leftovers tip: pull the meat from the bone and fry ’til crispy for some tasty adobo flakes.
Kare-Kare
This rich stew is made with peanut sauce and, customarily, oxtail, but other meatier cuts of beef can also be added in. Many Filipinos will consider kare-kare incomplete without a serving of bagoong (fermented seafood paste) on the side.
Sinigang
Sinigang is a Pinoy classic. A delicious sour broth usually made tangy by tamarind (sometimes kamias), it’s filled with different vegetables and a meat of choice. Popular variants include sinigang na baboy (pork), sinigang na hipon (shrimp), and sinigang na isda (fish).
Crispy Pata
If you can’t get your hands on an entire lechon, a scrumptious crispy pata is an equally sinful alternative. It’s a dish that takes the entire pig leg and deep fries it to perfection. Serve with a soy-vinegar dipping sauce on the side with some chopped up garlic and chilli, and you’re on the road to your next favourite guilty pleasure.
Beef Kaldereta
Kaldereta is a Filipino beef stew made extra rich and tasty by tomato sauce and liver paste. Goat meat can also be used in place of beef and mixed in is a merrymaking of vegetables, which typically include carrots, bell peppers, and potatoes.
Inihaw na Liempo
Inihaw na liempo or grilled pork belly is juicy cuts of perhaps the tastiest part of the pig, marinated and grilled, basting the meat as it cooks. Depending on the desired taste, a typical liempo marinade can be a mixture of any of the following: soy sauce, fish sauce, banana ketchup, garlic, kalamansi, brown sugar, salt, and pepper. Eat with your hands, your sawsawan (dipping sauce) of choice, and a generous serving of plain rice — perfect.
Bulalo
The perfect company for a cool, rainy day in the Philippines is a nice hot bowl of bulalo. This tasty soup is made by slow-cooking beef shanks and bone marrow (still in the bone) in some water with fish sauce, onions, and peppercorn, and later adding in some vegetables. Especially known for this dish is the province of Batangas in the country’s Southern Luzon region.
Chicken Inasal
This flavourful grilled chicken, the best of which is made in the city of Bacolod, sits in a special marinade of vinegar, kalamansi, ginger, and lemongrass. It owes its appetising golden-brown colour to annatto oil, which is also poured over the plain rice it is served with. Dip the chicken in sinamak (spiced vinegar) for some extra zest.
Pinakbet, or Pakbet an Ilocano dish, is stewed vegetables of eggplant, bitter melon(ampalaya), okra and tomatoes and seasoned with bagoong isda or thick salted fish sauce. My Ilocano friend says they cook Pinakbet by layering the veggies in a pot, with the longest cooking time at the bottom and just let it simmer(without stirring or mixing) right until the veggies are cooked.
Filipino cuisine has recently been tagged as the ‘next big thing’ to look out for in the culinary world. With the country’s variety of influences throughout its rich history, its traditional cooking techniques, and the Filipinos’ knack for combining flavours and making the most of any and all ingredients at their disposal, what results is unpretentious, no-frills food that’s simply delicious.
