Binatog

 

    Binatog is a traditional Filipino dessert or snack that is made from boiled white corn kernels. It is typically topped with fresh grated coconut, butter, salt, and sugar, or you can use condensed milk if sugar is not available.

Ingredients:

1. 2 cups white corn kernels (dried hominy or white corn, pre-soaked overnight)
2. Water (for boiling)
3. 1 cup freshly grated coconut
4. 1/4 cup sugar
5. 1/2 teaspoon salt (optional)
6. Condensed milk (optional)

Procedure:

1. If you're using dried hominy or white corn, soak the kernels in water overnight.

2. Drain the soaked corn and put it in a big pot.

3. Add enough water to cover the corn and bring it to a boil.

4. Lower the heat and let it simmer until the corn gets tender, which should take about 1 to 2 hours.

5. Drain the boiled corn and let it cool down a bit.

6. In a serving bowl, scoop out a portion of the boiled corn kernels.

7. Top it off with some freshly grated coconut.

8. Sprinkle some sugar on top and throw in a pinch of salt if you want.

9. For a little extra sweetness, feel free to drizzle some condensed milk over it.

10. Serve it warm or at room temperature as a tasty snack or dessert.

Rating:

⭐⭐⭐⭐- It is sweet and the flavors are combining all at once. The taste of the coconut blends easily well with the other ingredients of the said food.

Lechon

 

    Lechon is a popular Filipino dish often served at special occasions and events because of its distinct flavor. It consists of a whole pig that is roasted over an open flame or charcoal for 8 hours or more until the skin becomes crispy. The cooking time can vary based on the pig's size and weight, and the pig is marinated and stuffed with a mix of spices, herbs, and aromatic ingredients like lemongrass, garlic, onions, and bay leaves.

Ingredients:

1. 1 whole pig (20-30 lbs)

2. 1 large bottle of soy sauce

3. 1 large bottle of vinegar

4. 1 head of garlic, minced

5. 1 large onion, chopped

6. 5 bay leaves

7. Salt and pepper to taste

8. Banana leaves (optional, for wrapping the pig)

9. 1 large lemongrass stalk, chopped

10. 1 bottle of Sprite or 7-Up (optional, for added flavor and to tenderize the meat)

Procedure:

1. Give the pig a good clean, taking out all the internal organs and washing it inside and out.

2. Dry the pig off with some paper towels.

3. In a big bowl, mix together the soy sauce, vinegar, garlic, onion, bay leaves, salt, and pepper.

4. Rub that marinade all over the pig, inside and out. Let it marinate for at least 3-4 hours or even overnight for the best flavor.

5. Stuff the pig's cavity with chopped lemongrass and maybe some banana leaves for extra aroma.

6. Sew up the cavity with kitchen twine to keep everything inside.

7. Preheat your charcoal pit or lechon roasting setup.

8. Skewer the pig lengthwise with a big bamboo pole or metal rod and make sure it’s secure.

9. Put the pig over the coals and start roasting, rotating it occasionally for even cooking.

10. Brush the pig with the marinade or some Sprite/7-Up now and then to keep the skin moist and tasty.

11. Roast the pig for several hours until the skin is crispy and the meat is fully cooked. Depending on how big the pig is, this usually takes about 4-6 hours.

12. When it’s done, carefully take the pig off the spit and let it rest for a few minutes.

13. Carve the lechon into pieces and dig in with some lechon sauce or vinegar dipping sauce.

Rating:

⭐⭐⭐⭐⭐- The ultimate dish when it comes to different occasions, no matter what the time or place is. It is one of the most popular foods because it is known for its crunchiness and tasty flavor. It can be dipped in soy sauce or even Mang Tomas, depending on your taste.

Dynamite

    Dynamite is a popular Filipino deep-fried snack made with long green chili peppers wrapped in a spring roll. It also has a slightly spicy flavor. You can also fill it with ground beef or pork, cheese, or even both, as these combinations make it taste even better.

Ingredients:

1. 10-12 large green chili peppers (siling green)
2. 1/2 cup ground meat (pork, beef, or chicken)
3. 1/2 cup grated cheese (cheddar or quick-melt)
4. 1 small onion, finely chopped
5. 2 cloves garlic, minced
6. Salt and pepper to taste
7. Spring roll wrappers (lumpia wrappers)
8. Canola Oil for frying

Procedure:

1. Wash the green chili peppers and make a slit down the side, being careful not to cut all the way through.  
2. Take out the seeds and membranes if you want to tone down the heat.  
3. In a pan, sauté the garlic and onion until they smell great.  
4. Add the ground meat and cook it until it’s browned. Season with salt and pepper to your liking.  
5. Take it off the heat and let it cool for a bit.  
6. Stuff each chili pepper with a scoop of the cooked ground meat and a good bit of grated cheese.  
7. Wrap each stuffed chili pepper in a spring roll wrapper, sealing the edges with a bit of water so they don’t pop open while frying.  
8. Heat up some oil in a deep frying pan.  
9. Fry the wrapped chilies until they're golden brown and crispy.  
10. Take them out of the oil and place them on paper towels to soak up any extra oil.  
11. Serve them hot with your fave dipping sauce, like vinegar with garlic and chili, or a sweet and spicy sauce.

Rating:
⭐⭐⭐⭐⭐- The explosive flavors are something else. If you love spicy foods, then this is the right snack/food for you. It is crispy, spicy, and cheesy all at once. 

Kakanin

 

    Kakanin is a traditional Filipino treat that comes from the Filipino words "kain" (to eat) and "kanin" (rice). These tasty snacks are mainly made from sticky rice, coconut milk, and sugar, reflecting a rich food tradition that goes back to before the colonial period. 

    Kakanin is not just something to eat because it also symbolizes cultural identity and is often served during celebrations, enjoyed by both Filipinos and visitors. These treats highlights the creativity and skill found in Filipino cooking.

Ingredients:

1. 2 cups glutinous rice flour
2. 1 can coconut milk
3. 3/4 cup sugar
4. Coconut cream (for latik)

Procedure: Preparing the Latik

1. Pour coconut cream into a non-stick pan.
2. Simmer over medium heat.
3. Stir occasionally until oil and curds separate.
4. Remove when light brown to prevent burning.

Making the Kakanin:

1. Combine glutinous rice flour, coconut milk, and sugar in a large bowl
2. Mix until smooth
3. Optional: Add flavor extracts like ube or langka
4. Strain batter through a fine-mesh sieve
5. Grease an 8-inch pan with coconut oil
6. Steam the mixture for 20-25 minutes
7. Check doneness with a toothpick
8. Cool completely before serving9. Top with latik (coconut curds)

Rating:
⭐⭐⭐⭐⭐- It is really tasty, especially when made as an afternoon snack, served warm and fresh. The latik is not overly sweet, and the kakanin has a soft texture that is easy to chew. Highly recommended💯

Cheese Sticks

 

    Cheese sticks are just basically processed cheese wrapped in a spring roll. They are chilled in the refrigerator for a few hours before being deep-fried, which helps them become crispy and ensures the cheese inside melts evenly. They are quite popular, especially among students who often grab them right after classes or when school ends.

Ingredients:

1. 1 bar of Eden cheese, cut into sticks
2. 1 cup all-purpose flour
3. 2 large eggs, beaten
4. 1 cup bread crumbs
5. 1/2 teaspoon salt
6. 1/2 teaspoon pepper
7. 1/2 teaspoon paprika (optional, for extra flavor)
8. Canola Oil for frying
9. Mayonnaise with Ketchup for dipping sauce

Procedure:

1. Cut the cheese into stick-sized pieces if you're not using pre-cut cheese sticks.
2. In one bowl, place the all-purpose flour.
3. In a second bowl, beat the eggs.
4. In a third bowl, mix the bread crumbs with salt, pepper, and paprika.
5. Coat each cheese stick in flour, shaking off any excess.
6. Dip the floured cheese stick into the beaten eggs, ensuring it's fully coated.
7. Roll the cheese stick in the bread crumb mixture, pressing gently to adhere the crumbs.
8. For a thicker coating, you can repeat the egg and bread crumb steps.
9. Place the breaded cheese sticks on a baking sheet and freeze for at least 30 minutes. This helps the breading stick and prevents the cheese from melting too quickly when frying.
10. Heat oil in a deep frying pan over medium-high heat.
11. Fry the cheese sticks in batches until golden brown and crispy, about 2-3 minutes per batch.
12. Remove from oil and place on paper towels to drain excess oil.
13. Serve hot with mayonnaise mix with Ketchup for dipping sauce or your favorite dipping sauce.

Rating:

⭐⭐⭐⭐⭐- Cheese sticks are crispy as well. The authentic cheese sticks (sliced cheese and wrapped in lumpia wrapper) taste great and salty all at once, as it can be seasoned with cheese powder or any flavors you want.

Kikiam

 

    Kikiam is a sausage-like dish that came from China. It quickly became popular in the Philippines after it was introduced. After that, many Filipino recipes now include it as an ingredient.

Ingredients:

1. 500 grams ground pork
2. 1/2 cup shrimp, chopped
3. 1/2 cup grated carrots
4. 1/2 cup jicama (singkamas), finely chopped
5. 1/4 cup green onions, chopped
6. 1/4 cup minced garlic
7. 1/4 cup finely chopped onion
8. 1 egg, beaten
9. 1 tablespoon soy sauce
10. 1 tablespoon oyster sauce
11. 1 teaspoon salt
12. 1/2 teaspoon ground black pepper
13. Bean curd sheets (lumpia wrappers)
14. Oil for frying

Procedure:

1. In a big bowl, mix together the ground pork, chopped shrimp, grated carrots, jicama, green onions, garlic, and onion.  
2. Toss in the beaten egg, soy sauce, oyster sauce, salt, and pepper. Give everything a good mix until it's all combined nicely.  
3. Cut the bean curd sheets into sizes that are easy to handle.  
4. Put a spoonful of the meat mixture onto each sheet and shape it into a log.  
5. Roll the sheet around the filling, folding in the sides as you go to seal it up.  
6. Keep repeating this until you’ve used up all the filling.  
7. Place the wrapped kikiam in a steamer and steam them for about 20 minutes or until they’re cooked through.  
8. Heat some oil in a deep frying pan.  
9. Deep-fry the steamed kikiam until they’re golden brown and crispy.  
10. Take them out of the oil and put them on paper towels to soak up any extra oil.  
11. Slice the kikiam into bite-sized pieces and enjoy with your favorite dipping sauce, like sweet chili sauce or vinegar with garlic and chili.

Rating:
⭐⭐⭐⭐⭐- It is delicious because of its certain crispiness and its flavor.

Calamares

 

    Calamares is a well-known street food and snack in the Philippines, celebrated for its crunchiness and flavor. It consists of squid that is coated in batter and then deep-fried until it turns golden and crispy.

Ingredients:

1. 500 grams squid, cleaned and sliced into rings
2. 1 cup all-purpose flour
3. 1 cup cornstarch
4. 2 large eggs, beaten
5. 1 teaspoon salt
6. 1 teaspoon black pepper
7. 1/2 teaspoon paprika (optional, for extra flavor)
8. Canola Oil for frying
9. Lemon wedges (for serving)
10. Dipping sauce (mayonnaise with garlic or tartar sauce)

Procedure:

1. Clean the squid thoroughly and slice it into rings. Pat dry with paper towels.
2. In one bowl, combine the all-purpose flour, cornstarch, salt, pepper, and paprika.
3. In another bowl, beat the eggs.
4. Dip each squid ring into the beaten eggs, ensuring it's fully coated.
5. Roll the egg-coated squid ring in the flour mixture, pressing gently to adhere the coating.
6. Heat oil in a deep frying pan over medium-high heat.
7. Fry the breaded squid rings in batches until golden brown and crispy, about 2-3 minutes per batch.
8. Remove from oil and place on paper towels to drain excess oil.
9. Serve the calamares hot with lemon wedges and your favorite dipping sauce.

Rating:
⭐⭐⭐⭐- It is also one of the popular snacks in the streets. Often sold with other snacks like fried isaw, it is best served with vinegar as a dip. The squid tastes great because of its certain softness that is easily to chew.

Fried Isaw

 

    Fried isaw is made from chicken intestines that are carefully cleaned, marinated, and then fried. This dish is a popular street food in the Philippines, because it is known for its distinct flavor and crispy texture.

Ingredients:

1. 1 kg chicken or pork intestines
2. 1 cup vinegar
3. 1 cup water
4. 4 cloves garlic, minced
5. 1 large onion, chopped
6. 1 tablespoon salt
7. 1 tablespoon pepper
8. 1 tablespoon sugar
9. 2 tablespoons soy sauce
10. Skewers
11. Canola Oil for frying

Procedure:

1. Give the intestines a good rinse under running water to clean them out.  
2. Trim off any extra fat and keep washing until the water runs clear.  
3. In a bowl, mix together vinegar, water, garlic, onion, salt, pepper, sugar, and soy sauce.  
4. Toss the cleaned intestines in the marinade and let it chill for at least 30 minutes, or overnight for the best flavor.  
5. Once they’re done marinating, pour the intestines and marinade into a pot.  
6. Boil the intestines for about 20-30 minutes until they’re nice and tender.  
7. Drain them and let them cool off.  
8. Slice the intestines into your preferred lengths and thread them onto bamboo sticks.  
9. Heat some oil in a deep frying pan.  
10. Fry the skewered intestines until they get crispy and golden brown.  
11. Take them out of the oil and place on a wire rack or paper towels to get rid of any excess oil.  
12. Serve them hot with your favorite dipping sauce, like a spicy vinegar with chili and garlic, or a sweet and spicy sauce.

Rating:
⭐⭐⭐⭐⭐- You can also see this popular snack in the streets. It is also soft to chew because of its chicken intestines. It can also be crunchy as well.

Fishball

 

    Fishballs are a popular street food in the Philippines. They are made from a mix of fish paste, flour, and spices, shaped into small balls, and then deep-fried until they are golden and crispy.

Ingredients:

1. 500 grams fish fillet (any white fish), finely chopped
2. 1 small onion, finely chopped
3. 4 cloves garlic, minced
4. 1 egg
5. 1/2 cup flour
6. 1/2 cup cornstarch
7. 1 teaspoon salt
8. 1/2 teaspoon pepper
9. 1/2 teaspoon sugar
10. 1 teaspoon baking powder
11. 1/2 cup cold water
12. Canola Oil for frying

Procedure:

1. In a big bowl, mix together the finely chopped fish fillet, onion, garlic, egg, flour, cornstarch, salt, pepper, sugar, and baking powder.  
2. Slowly add the cold water while stirring until you have a nice, smooth, and sticky mixture.  
3. Using a spoon or your hands, roll the mixture into small balls.  
4. Heat up some oil in a deep frying pan over medium-high heat.  
5. Fry the fish balls in batches until they're golden brown and cooked through, about 3-5 minutes for each batch.  
6. Take them out of the oil and set them on paper towels to soak up any extra oil.  
7. Serve them hot with your favorite dipping sauce, like sweet and spicy sauce or vinegar with garlic and chili.

Rating:
⭐⭐⭐⭐⭐- It is one of the street foods that you can commonly see on the streets. When craving for snacks, fishballs can surely aid that craving feeling.

Kwek-kwek

 

    Kwek-kwek is made from quail eggs that are coated in an orange batter and then deep-fried until they are golden and crispy. It's a popular street food in the Philippines because its flavor pairs perfectly with spicy vinegar for dipping.

Ingredients:

1. 12 quail eggs
2. 1 cup all-purpose flour
3. 1/4 cup cornstarch
4. 1 teaspoon baking powder
5. 1/2 teaspoon salt
6. 1/4 teaspoon paprika (optional, for color)
7. 3/4 cup water
8. Orange food coloring
9. Canola Oil for frying
10. Vinegar with garlic and chili (for dipping)

Procedure:

1. Boil the quail eggs in a pot of water for about 3-4 minutes.
2. Drain them and let them cool down. Peel the eggs and set them aside.
3. In a bowl, mix together the all-purpose flour, cornstarch, baking powder, salt, and paprika (if you're using it).
4. Gradually add water while stirring until you get a nice smooth batter.
5. Add orange food coloring or annatto powder to get the color you want.
6. Dip each peeled quail egg into the batter, making sure it’s fully coated.
7. Heat up some oil in a deep frying pan over medium-high heat.
8. Fry the coated quail eggs in batches until they turn golden brown and crispy, which should take about 2-3 minutes per batch.
9. Take them out of the oil and place them on paper towels to soak up the excess oil.
10. Serve them hot with a garlic and chili vinegar dipping sauce.

Rating:
⭐⭐⭐⭐⭐- Simple yet delicious. Best paired with sweet sauce and best served when freshly cooked.

Tinola

 

    Tinola is a traditional Filipino chicken soup that comes from the Philippines and has roots going back to the 1800s during the Spanish colonial period. While we don't know exactly where it started, this dish is an important part of Filipino cooking. Tinola is more than just a soup; it's a comforting meal that symbolizes home-cooked Filipino food. Notably, it was mentioned by the national hero Jose Rizal in his novel Noli Me Tangere, showing how significant it is to Filipino culture. 

    The soup features a light, flavorful broth with a strong hint of ginger. It’s usually served hot alongside white rice, providing a soothing and comforting experience that connects Filipino families across generations.

Ingredients:

1. 1½ kg chicken, cut into serving pieces
2. 2 green papaya, wedged
3. 1½ cups malunggay leaves
4. 1 cup hot pepper leaves
5. 5 cloves garlic, crushed and chopped
6. 1 onion, chopped
7. 3 thumbs ginger, julienned
8. 2 chicken cubes
9. 2 tablespoons fish sauce
10. 3 tablespoons cooking oil
11. Water as needed
12. Ground black pepper (optional)

Procedure:

1. Sauté Aromatics
2. Heat cooking oil in a pot
3. Sauté garlic, onion, and ginger until onion softens
4. Brown Chicken
5. Add chicken pieces
6. Cook for 2 minutes until light brown
7. Stir to ensure even browning
8. Season and Simmer
9. Add fish sauce
10. Pour in rice wash or chicken broth
11. Let boil, then reduce heat
12. Simmer for 10 minutes
13. Add Vegetables
14. Add green papaya wedges
15. Simmer 15-20 minutes until papaya is tender
16. Add malunggay or hot pepper leaves at the end
17. Serve hot with rice.

Rating:
⭐⭐⭐⭐⭐- It is best enjoyed when it is hot because the delicious smell makes you want it even more. It is also great for chilly weather.

Chicken Adobo

 

    Filipino Adobo is a cherished national dish from the Philippines, showcasing a rich food heritage that combines local preservation techniques with Spanish influences. Adobo developed from traditional Filipino methods of keeping food fresh using vinegar, especially in the warm climate. Chinese traders brought soy sauce, which has become an essential part of the recipe. 

    The Spanish gave the dish the name "adobo" in the 16th century, though their version is quite different from the Filipino one. Adobo is more than just a meal; it is a cultural masterpiece that highlights the culinary creativity of the Philippines, showing how local cooks can turn simple ingredients into an amazing dining experience.

Ingredients:

1. 2 lbs chicken thighs or drumsticks
2. 2 tablespoons oil
3. 4 garlic cloves, smashed and skins removed
4. 5 whole black peppercorns
5. 2 dried bay leaves
6. 1/3 cup soy sauce
7. 1/3 cup white vinegar

Procedure:

1. Warm up some oil in a medium pot over medium-low heat.  

2. Brown the chicken in batches so you don’t crowd the pot.  

3. Toss in the soy sauce, vinegar, garlic, peppercorns, and bay leaves.  

4. Put a lid on it and let it simmer on low for 35-45 minutes, or until the chicken's nice and tender.  

5. Drain the liquid from the can of boiled eggs and add the eggs into the pot. Let it simmer for another 5 minutes.  

6. Then, you are ready to dig into your fragrant adobo with some rice on the side.

Rating:
⭐⭐⭐⭐⭐- It is super delicious because of the mix of savory and sweet flavors that taste so comforting.  But it is even better if your mom is the one who makes it.

Kare-Kare

 

    Kare-kare is a beloved Filipino stew known for its delicious peanut sauce. It usually includes tender oxtail, beef tripe, and a mix of vegetables like eggplant, string beans, and bok choy, all cooked together in a thick, nutty sauce. The peanut sauce is the highlight of the dish, made from ground roasted peanuts or peanut butter, often mixed with annatto seeds for a bright orange color. Shrimp paste (bagoong) is traditionally served on the side to add a salty and strong flavor.

    Kare-kare is often enjoyed during special occasions because of its richness and the time it takes to make. It's a true representation of Filipino cooking and a must-try for anyone who enjoys flavorful and comforting stews.

Ingredients:

1. 1.5 kg oxtail (cut into pieces)
2. 1 kg beef tripe (cut into pieces)
3. 3-4 pcs eggplants, sliced
4. 1 bunch sitaw (string beans), cut into 2-inch pieces
5. 1 bunch pechay (Chinese cabbage), sliced
6. 1 cup sliced banana blossoms (optional)
7. 1 cup roasted peanuts
8. 1/2 cup peanut butter
9. 1/4 cup annatto seeds
10. 1/4 cup oil
11. 1 onion, chopped
12. 5 cloves garlic, minced
13. 2 tablespoons rice flour
14. Water
15. 1 tablespoon salt
16. 1 teaspoon pepper
17. 1 Knorr Beef Cube
18. Bagoong alamang (shrimp paste) - for serving

Procedure:

1. In a large pot, combine oxtail, beef tripe, and enough water to cover.
2. Bring to a boil, then reduce heat and simmer for 1-2 hours or until the meat is very tender.
3. Remove the meat from the pot and set aside. Strain the broth and reserve.
4. Make the Peanut Sauce:
5. In a small pot, heat oil. Add annatto seeds and cook for a few minutes until the oil turns reddish-orange. Strain the oil and discard the seeds.
6. In the same pot, sauté onion and garlic until softened.
7. Add roasted peanuts and peanut butter. Stir constantly until the peanut butter melts and the mixture is smooth.
8. Gradually add the reserved meat broth, stirring continuously to prevent lumps.
9. Dissolve rice flour in a small amount of water and add to the sauce, stirring until thickened.
10. Season with salt and pepper.
11. Cook the Vegetables:
12. In a separate pot, bring water to a boil.
13. Blanch eggplant for a few minutes until slightly softened.
14. Blanch sitaw for a few minutes until crisp-tender.
15. Blanch pechay and banana blossoms (if using) briefly.
16. Combine and Serve:
17. Return the cooked meat to the peanut sauce.
18. Add the blanched vegetables to the pot.
19. Simmer for a few minutes to allow the flavors to meld.
20. Serve hot with steamed rice and bagoong alamang on the side.

Rating:
⭐⭐⭐⭐⭐- It is mouthwatering because of its amazing smell and looks. It tastes delicious because of the rich peanut sauce and the combo of veggies and meat, plus it is also creamy. It tastes even better when you pair it with "bagoong alamang".

Dilis

 

    Dilis, known as “anchovies” in English, are small fish that are quite popular in the Philippines. These tiny fish, which can be dried and enjoyed as a snack, appetizer, side dish, or even with beer, may seem minor and easy to overlook. However, once they’re added to a meal, they really make a big impact on flavor.

Ingredients:

1. 2 cups dried anchovies dilis
2. 2 tablespoons banana ketchup
3. 2 teaspoons hot chili sauce
4. 1/2 cup brown sugar
5. 2 cups cooking oil

Procedure:

1. Heat up a cooking pot and toss in some cooking oil.
2. Once the oil's hot, deep-fry the dried anchovies for about 2 to 3 minutes or until they turn a light brown.
3. Turn off the heat and take the fried anchovies out of the pot. Set them aside.
4. Mix the fried anchovies with ketchup and hot chili sauce, and give it a good stir.
5. Sprinkle in some brown sugar and mix it all up until the anchovies are well coated.
6. Reheat that same pot with the leftover cooking oil and fry the coated anchovies for 2 minutes or until they're crunchy but not burnt.
7. Take the anchovies out and put them on a serving plate.
8. Serve. Share and enjoy!

Rating:
⭐⭐⭐⭐⭐- It is like melting in my mouth with its amazing flavor that makes it so tasty. It is also great to pair it with scrambled eggs then coating the dilis with the eggs and enjoying it is just so good.

Paksiw na Bangus

 

    Paksiw na Bangus is one of the simplest and most delicious ways to cook milkfish! The fish is simmered in vinegar and spices, making it really tender and tasty. Serve it with steamed rice for a healthy, delicious, and affordable meal that the whole family can enjoy.

Ingredients:

1. 1 large milkfish
2. 1 large eggplant, cut into 1-inch thick wedges
3. 1 onion, peeled and sliced thinly
4. 4 garlic, peeled and pounded
5. 1 thumb-size ginger, sliced into thirds and pounded
6. ½ cup vinegar
7. 1 cup water
8. 3 finger chili peppers
9. 1 ½ teaspoons salt
10. 1 teaspoon peppercorns
11. 1 teaspoon canola oil 

Procedure:

1. Clean and gut the fish, keeping the scales on. Cut it into serving pieces.
2. In a large pot, toss in the fish, eggplant, onion, garlic, ginger, vinegar, water, finger chili peppers, salt, and peppercorns.
3. Cover it up and let it simmer for about 10 to 15 minutes, or until the fish is cooked and the liquid has reduced.
4. Drizzle some oil on top and give it a gentle stir to mix. Serve it hot.

Rating:
⭐⭐⭐⭐- The dish is pretty good overall, especially the soup. It is not too sour and has a nice savory flavor. However, I find the milkfish a bit too bony for my liking. It might take some time to get used to it, but it is still good.

Pancit Malabon

 

    Pancit Malabon is a popular noodle dish from the Philippines. It features thick rice noodles coated in a rich orangey-red sauce. This sauce includes a mix of ingredients like chopped boiled pork, smoked fish flakes, crushed pork rinds, fish sauce, and annatto oil, which gives it its vibrant color. The dish is also topped with a variety of seafood, such as shrimp, squid, and oysters. Along with these toppings, you'll find sliced boiled eggs, blanched Napa cabbage, chopped scallions, and even more crushed pork rinds.

Ingredients:

1. 1 kg thick rice noodles
2. 6 tbsp Achuete oil [achuete powder diluted in warm cooking oil (cooking oil warmed in the microwave)]
3. 6 cup shrimp stock
4. 2 tbsp minced garlic
5. 1 cup all-purpose flour
6. 1 cup of water
7. 2 tbsp fish sauce
8. Salt and pepper to taste

Toppings:

1. 2 cup napa cabbage, shredded

2. 1/2 kilo pork belly

3. 4 hard-boiled eggs, sliced

4. 1 1/2 cup shrimps, head on

5. 1/2 cup spring onions, chopped finely

6. 4–6 pcs Calamansi, sliced

7. 4 tbsp fried garlic bits

8. 1 cup smoked Tinapa, flakes (optional)

9. 1 cup Chicharon, crushed (optional)

Procedure: Palabok Sauce

1. Grab a cup of flour and mix it with the same amount of water, then set it aside.

2. Next, roughly chop those reserved shrimp heads and cook them in a pot with 6 cups of water—make sure to throw in the liquid you saved from boiling the shrimp for the topping. 

3. Once it’s boiling, skim off the foam from the top. Then, turn down the heat and let it simmer for about 10 minutes to let the flavors come out. Strain the mixture to separate the shrimp solids from the liquid.

4. Heat up some Achuete oil in a pan and toss in the garlic to sauté.

5. Now, pour in the shrimp stock and bring it to a boil.

6. Stir in the water-flour mix you set aside earlier, then season with salt, pepper, and fish sauce to taste.

7. Take it off the heat and let it sit for a bit.

For the Toppings:

1. Add 2 cups of water to a small pot and and heat it until boiled. Add cabbage to the boiled water and cook for about half a minute. Remove the cabbage from the pot with a slotted spoon, dip it into the ice-cold water, and then set aside after draining the water.

2. Cook pork belly in a pan over medium heat and stirring in intervals. 3. When it becomes light brown and crispy, remove from the pan on paper towels if available.

3. Boil one cup of water on medium heat. Add shrimp (heads removed) and cook for 1 to 2 minutes, until they change color. Extract from the pot with a slotted spoon and peel upon cooling. Reserve the remaining liquid.

4. Drizzle 1 tablespoon of oil into a pan on medium heat. Add Tinapa flakes and cook with regular stirring until light brown. This should also take about 1 to 2 minutes. Remove from the pan, and set aside.

For the Palabok Noodles:

1. In a separate deep-sided skillet, bring 4 cups of water to a boil over high heat.

2. Add the noodles and cook for about 3 minutes, or cooked according to package directions.

3. Drain the noodles and place in a serving dish.

Assemble the Palabok:

1. Reheat the sauce, if necessary, and pour over the noodles. Garnish with sliced eggs, smoked fish, green onions, and lemon wedges. To eat, toss the noodles in the sauce with a squeeze of calamansi juice and enjoy.

Rating:

⭐⭐⭐⭐⭐- It has always been my favorite since I was a kid, and it has always been my go-to comfort food. Because It has a unique taste with a rich seafood flavor and vibrant toppings that just make it even better.

Dinuguan

    Dinuguan, often called chocolate meat, is a flavorful dish made with diced pork, pork blood, and various spices. The pork is cooked with onions and garlic, then mixed with pork blood. Sometimes, parts like the small and large intestines and other internal organs are included. This traditional Filipino pork stew is rich, full of taste, and is great as a main meal with steamed rice or as a snack alongside puto.

Ingredients:

1. 1 kg pork blood

2. 1 kg pork shoulder, cut into 1-inch cubes

3. 1 large onion, chopped

4. 2 cloves garlic, minced

5. 1/2 cup chili peppers (such as siling labuyo or bird's eye chili), chopped

6. 1/4 cup vinegar

7. 1/4 cup patis (fish sauce)

8. Salt and pepper to taste

Procedure: 

1. Saute Aromatics: In a large pot, saute the onion and garlic in a bit of oil until fragrant.

2. Add Pork: Add the pork and cook until browned on all sides.

3. Add Blood:  Stir in the pork blood, vinegar, and patis. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the pork is tender.

4. Add Chili:  Add the chili peppers and simmer for another 5-10 minutes.

5. Season: Season with salt and pepper to taste.

6. Serve: Serve hot with rice.

Rating:

⭐⭐⭐⭐⭐- It tastes so good because of its bold flavors. The richness of the pork blood mixed with the spice from the chili peppers makes it even better.

Pork Sinigang

 

    Pork sinigang is a tangy soup from the Philippines. The word sinigang in Filipino means "stewed dish," which highlights how it is cooked. This tasty dish gets its flavor from tamarind paste and is best enjoyed with a side of rice for a hearty meal.

Ingredients:

1. 1 kg pork shoulder, cut into 1-inch cubes

2. 1 large onion, chopped

3. 2 cloves garlic, minced

4. 1 cup tamarind pulp

5. 1 cup water

6. 1/2 cup green beans, cut into 1-inch pieces

7. 1/2 cup string beans, cut into 1-inch pieces

8. 1/2 cup okra, cut into 1-inch pieces

9. 1/2 cup kangkong (water spinach), washed and trimmed

10. 1/2 cup radish, cut into wedges

11. 1/4 cup patis (fish sauce)

12. Salt and pepper to taste

Procedure:

1. In a large pot, saute the onion and garlic in a bit of oil until fragrant.

2. Add the pork and cook until browned on all sides.

3. Stir in the tamarind pulp and water. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the pork is tender.

4. Include green beans, string beans, okra, kangkong, and radish. Simmer for another 10 minutes, or until the vegetables are tender.

5. Season with patis, salt, and pepper to taste.

6. Serve hot with rice.

Rating:

⭐⭐⭐⭐⭐- It is super delicious when served hot, and the tanginess of the tamarind, savory flavor coming from the pork, and all the veggies really make the flavors pop. It is also perfect for chilly days, so it is definitely a must-try!