Cookbook:Cuisine of the Philippines
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- Adobo – Meat commonly stewed in condiments, such as vinegar and soy sauce (mostly), garlic, onions and black pepper.
- Binagoongan – Meat (mostly pork) sauteed in fermented shrimp paste and spices.
- Chicken Lumpia – Chicken fried rolls.
- Chicken Sopas – Chicken macaroni soup with milk.
- Dinuguan – Anything stewed with blood.
- Kare-Kare – Oxtail and vegetables in peanut sauce
- Lechon Paksiw – Roast pork in tart liver sauce.
- Lumpia Shanghai – Filipino version of fried rolls, despite of having a name from Chinese.
- Nilagang Baka – Philippine Beef Stew. Beef boiled in long duration, added with vegetables.
- 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 in a sizzling plate, with fresh egg placed on the center.