List of Filipino dishes

List of Filipino dishes

Country or region	Southeast Asia
Country or region	Philippines

Filipino cuisine is a rich tapestry of tastes and textures, influenced by the country's history of trade, colonization, and its natural resources. The following is a list of notable Filipino dishes that are central to Filipino culinary culture.

Main Dishes

• Adobo - Often considered the unofficial national dish of the Philippines, adobo is a popular dish and cooking process in Filipino cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, and garlic, which is then browned in oil, and simmered in the marinade.
• Sinigang - A sour soup or stew characterized by its sour and savory taste most often associated with tamarind (sampalok). It is one of the more popular dishes in Filipino cuisine.
• Lechon - A whole roasted pig, lechon is a festive dish typically served during larger celebrations. The pig is cooked over a charcoal pit, which gives it its distinctive flavor.
• Kare-Kare - A Philippine stew complemented with a thick savory peanut sauce. It is made from a variation base of stewed oxtail, pork hocks, calves feet, pig feet, beef stew meat, and occasionally offal or tripe.

Seafood Dishes

• Kinilaw - Similar to ceviche, this dish involves raw seafood marinated in vinegar or a citrus fruit such as calamansi, with chili, salt, and spices.
• Sinuglaw - A dish combining grilled pork belly and fish ceviche.

Noodle Dishes

• Pancit - A term for noodles in Filipino cuisine. Noodles were introduced into the Philippines early on by Chinese settlers in the archipelago, and have since been adopted into local cuisine with various versions like Pancit Canton, Pancit Malabon, and Pancit Palabok.

Rice Dishes

• Paella - Known locally as Paelya, this dish was adapted from the Spanish paella and is usually made with glutinous rice, saffron, chicken, seafood, and chorizo.
• Arroz Caldo - A Filipino congee that is heavily infused with ginger and garnished with toasted garlic, scallions, and black pepper. Most often served with calamansi and soy sauce as condiments.

Desserts and Sweets

• Halo-halo - A popular Filipino cold dessert which is a concoction of crushed ice, evaporated milk and various ingredients including, among others, ube, sweetened beans, coconut julienes, sago, gulaman (agar jelly), tubers and fruits.
• Leche Flan - A staple in celebratory feasts, this is a richer version of the standard European flan made with condensed milk and more egg yolks.
• Bibingka - A type of rice cake from the Philippines traditionally eaten during the Christmas season. It is usually cooked in clay pots lined with banana leaves.

Snacks and Street Food

• Balut - A fertilized developing egg embryo that is boiled and eaten from the shell. It is commonly sold as street food in the Philippines.
• Taho - A warm snack made from fresh soft/silken tofu, arnibal (sweetener and flavoring), and sago pearls (similar to tapioca pearls).

Beverages

• Lambanog - A traditional Filipino distilled spirit made from coconut sap.

See also

• Cuisine of the Philippines
• History of Philippine cuisine