History & influences, Characteristics, Common dishes, Breakfast, Merienda, Pulutan, Breads & pastries
Fiesta food, Regional specialties, Northern Philippine cuisine, Central Philippine cuisine, Southern Philippine cuisine
Main dishes, Side dishes and complements, Desserts, Dessert gallery, Street food and other snacks, Exotic dishes
Cooking methods, Beverage, Chilled drinks and shakes, Brewed Beverage, Alcoholic Beverage

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Common dishes
Philippines Cuisine

page 2... Common dishes Philippines Cuisine

Coconut meat is often used in desserts, coconut milk (kakang gata) in sauces, and coconut oil for frying. Abundant harvests of root crops like potatoes, carrots, taro (gabi), cassava (kamoteng kahoy), purple yam (ube), and sweet potato (kamote) make them readily available. The combination of tomatoes (kamatis), garlic (bawang), and onions (sibuyas) is found in many dishes.

Meat staples include chicken, pork, beef, and fish. Seafood is popular as a result of the bodies of water surrounding the archipelago.

The most common way of having fish is to have it salted, pan-fried or deep-fried, and then eaten as a simple meal with rice and vegetables. It may also be cooked in a sour broth of tomatoes or tamarind as in pangat, prepared with vegetables and a souring agent to make sinigang, simmered in vinegar and peppers to make paksiw, or roasted over hot charcoal or wood (inihaw).

Other preparations include escabeche (sweet and sour), relleno (deboned and stuffed), or "kinilaw" (similar to ceviche; marinated in vinegar or kalamansi). Fish can be preserved by being smoked (tinapa) or sun-dried (tuyo or daing).

Food is often served with various dipping sauces. Fried food is often dipped in vinegar, soy sauce, juice squeezed from Kalamansi (Philippine lime or calamansi), or a combination of two or all.

Patis (fish sauce) may be mixed with kalamansi as dipping sauce for most seafood. Fish sauce, fish paste (bagoong), shrimp paste (bagoong alamang) and crushed ginger root (luya) are condiments that are often added to dishes during the cooking process or when served.



Philippines Food History & influences, Philippines Food Characteristics, Philippines Food Common dishes, Philippines Food Breakfast, Philippines Food Merienda, Philippines Food Pulutan, Philippines Food Breads & pastries
Philippines Food Fiesta food, Philippines Food Regional specialties, Philippines Food Northern Philippine cuisine, Philippines Food Central Philippine cuisine, Philippines Food Southern Philippine cuisine
Philippines Food Main dishes, Philippines Food Side dishes and complements, Philippines Food Desserts, Philippines Food Dessert gallery, Philippines Food Street food and other snacks, Philippines Food Exotic dishes
Philippines Food Cooking methods, Philippines Food Beverage, Philippines Food Chilled drinks and shakes, Philippines Food Brewed Beverage, Philippines Food Alcoholic Beverage, References

Philippines Destinations - Philippine Cuisines


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I still make sure to go, at least once every year, to a country where things cannot be taken for granted, and where there is either too much law and order or too little. Christopher Hitchens

“Everyone carries his own inch rule of taste, and amuses himself by applying it, triumphantly, wherever he travels. Henry Adams

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Does size really matter? For food, it really does. The bulky it looks, the fuller you may become. Well, not at all times, right? There are these small yet heavy-for-the-stomach foods. For things, size is not really a big deal. Nowadays, the smaller your gadgets are, the hippest they may be. For people, the smaller you are, the more adorable you can be. For hotels? IT DOES. Travel and sleep in the 5 biggest hotels in the world

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