Cookbook:Cuisine of the Philippines

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Cookbook | Ingredients | Cuisines | Southeast Asian cuisines

Filipino cuisine is a mixture of the culinary arts of various Philippine ethnolinguistic groups which evolved over the centuries from a primarily indigenous Austronesian ideas with diverse influences from Chinese, Spanish and American gastronomy that had enriched the cultures of the archipelago and adapted using home-grown ingredients to meet local preferences.


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  • Silog — Fried rice with fried egg

Main dish

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Main dish is always eaten with rice

  • Adobo – Meat commonly stewed in condiments, such as vinegar and soy sauce (mostly), garlic, onions and black pepper.
  • Bicol Express – Pork belly sauteed in garlic and spices and added with coconut milk and chili peppers.
  • Binagoongan – Pork sauteed in fermented shrimp paste and spices.
  • Dinuguan – Pork blood stew.
  • Kare-Kare – Oxtail and vegetables in peanut sauce
  • Lechon Kawali — Crispy Fried Pork Belly
  • Lechon Paksiw – Roast pork in tart liver sauce.
  • Nilagang Baka – Philippine Beef Stew. Beef boiled for a long duration, added with vegetables.
  • Paksiw na Bangus - Milkfish Stewed in Vinegar.
  • Pinakbet – Ilocos-style sautéed vegetables
  • Sinigang – A soup dish with pleasant savory-sour and a hint of sweet taste.
  • Sisig – A dish made of minced skin or meat (especially pork), chopped spices, and acid fruit. Served mostly on a sizzling plate, with fresh egg placed on the center.


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Mirienda is a very light meal eaten in the afternoon.


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Party food

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Filipinos love celebrating birthdays. These foods are always present during one's special moments.


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  • Halo-halo - Traditional Filipino ice dessert.

Street food

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  • Kwek-Kwek — Deep-fried quail eggs
  • Turon — Crispy banana springrolls