Top 6 Iconic Filipino Dishes
By: Ana Margarita Olar| Pinoytrekker.com
One signature of Filipino hospitality is serving their best foods and meals cooked with love.
Here are some iconic and must try Filipino dishes.
VARIETY OF RICE
Boiled rice has become an integral part of a typical Filipino meal. But aside from the plain rice, here are some Iconic Filipino rice menus:
Sinangag or fried rice typically served during breakfast with any of the following: eggs, smoked fish (tinapa), dried fish(tuyo or daing), dried pusit, tocino, longganisa, or hotdogs.
Sticky rice (malagkit)-served as biko, suman, arroz caldo, champorado, and goto
Grounded sticky rice- cooked as puto, bilo bilo, kinyapot, and various kakanin
Lechon or roasted pork is the star of almost every occasion from birthdays, baptismal, weddings, and holidays. It basically involves roasting the whole pig on an open pit but there are different lechon preparations all over the Philippine archipelago.
Aside from the plain lechon, other iconic Filipino dishes are being made such as sinigang na lechon, lechong kawali, and lechon paksiw.
CHICKEN AND PORK ADOBO
Adobo is an iconic Filipino dish typically made from pork stew simmered in vinegar, soy sauce, garlic, onions, black peppercorn, and bay leaf.
Because Filipinos are inherently creative and imaginative, this dish has also different version throughout the country: spicy adobo, sweet adobo, adobo flakes, adobo with coconut milk are just some of the variations.
Another iconic Filipino dish which is a peanut based stew of oxtail and tripe with vegetables such as eggplant, banana bud, pechay, and served with bagoong alamang (shrimp paste).
According to writer Dr. Ricardo Soler, the term kare-kare comes from the Indian dish “kaikaari” which the Indian soldiers introduced to the Filipinos, originally cooked in a sauce, gravy, or stew of vegetables.
This Ilocano dish is originally prepared by mixing different vegetables such as bitter gourd, sitaw, winged beans, lima beans, eggplant, sweet potatoes, and squash.
It is placed in a clay pot, mixed with bagoong isda (anchovy paste), covered and steamed until its own juices come out.
This is the iconic Filipino dessert has many theories. One is that it got it’s named from the Malayan word which means many and mixed ingredients.
Another theory was that it was introduced by Japanese in the early 1900’s. It has different versions but the basic ingredients are: munggo beans, banana (saba variant), sweet potatoes, cream of corn, sago, nata de coco, macapuno, sweetened jackfruit, pinipig, sugar, topped with shaved ice, and drizzled with evaporated milk, and the others are still topped with leche flan and ice cream.
Other still iconic dishes cooked in different versions are sinigang, Bulalo, sisig, Bicol express, pancit and many others.