Filipino Food Recipes
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About Filipino Food Recipes
filipino recipes offline (Filipino: Lutong Pilipino or Pagkaing Pilipino) e Filipino Food Recipes consists of the food, preparation methods, and eating customs found in the Philippines.
The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins to a mixed cuisine of Malay, Indian, Spanish, Chinese, and American, as well as other Asian Indian cuisine adapted to indigenous ingredients and the local palate.[1]
Dishes range from the very simple, like a meal of fried salted fish and rice, to the elaborate paellas and cocidos created for fiestas of Spanish origin. Popular dishes include: lech?n (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), puchero (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),
pinakbet (kabocha squash, eggplant, beans, okra, and tomato stew flavored with shrimp paste), 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).
This is a list of selected dishes found in the Philippines. While the names of some dishes may be the same as dishes in other cuisines, many of them have evolved to mean something distinctly different in the context of Philippine cuisine.
Contents
1 Main dishes
2 Soups and stews
3 Noodle dishes
4 Vegetables
5 Rice
6 Preserved meat and fish
7 Pickles and side dishes
8 Miscellaneous and street food
9 Bread and pastries
10 Sweets
11 Sauces and condiments
12 Drinks
13 Ingredients
14 See also
15 References
16 External links
The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins to a mixed cuisine of Malay, Indian, Spanish, Chinese, and American, as well as other Asian Indian cuisine adapted to indigenous ingredients and the local palate.[1]
Dishes range from the very simple, like a meal of fried salted fish and rice, to the elaborate paellas and cocidos created for fiestas of Spanish origin. Popular dishes include: lech?n (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), puchero (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),
pinakbet (kabocha squash, eggplant, beans, okra, and tomato stew flavored with shrimp paste), 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).
This is a list of selected dishes found in the Philippines. While the names of some dishes may be the same as dishes in other cuisines, many of them have evolved to mean something distinctly different in the context of Philippine cuisine.
Contents
1 Main dishes
2 Soups and stews
3 Noodle dishes
4 Vegetables
5 Rice
6 Preserved meat and fish
7 Pickles and side dishes
8 Miscellaneous and street food
9 Bread and pastries
10 Sweets
11 Sauces and condiments
12 Drinks
13 Ingredients
14 See also
15 References
16 External links
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Last updated on Feb 11, 2019
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Feb 11, 2019
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