May it be a party or an everyday meal, Filipinos are proud to showcase their own native delicacies.
Here are some of the popular Filipino Delicacies:
Main Dish:
- Chicken/ Pork Adobo- stewed in a broth of vinegar, soy sauce, garlic and laurel leaves and peppercorns.
- Lugaw or Arroz Caldo- rice porridge cooked with ginger, chicken and garnished with spring onion.
- Batchoy- noodle soup garnished with chopped spring onions, pork innards, pork cracklings and top with sliced boiled egg.
- Bistek- beef thinly sliced and marinated in kalamansi and soy sauce.
- Crispy Pata- pata or pork knuckles marinated in soy sauce and kalamansi then deep fried until golden brown and crispy.
- Dinuguan- or blood porridge, a mixture of pig blood, meat and entrails.
- Goto- another rice porridge but with ox tripe.
- Kare- kare- or peanut stew, oxtail or ox tripe cooked in peanut based stew with mixed vegetables and fermented shrimp paste or bagoong as toppings or flavoring.
- Kinilaw- pork or raw fish marinated in vinegar, onions and spices.
- Lechon- roasted pig, cow or cattle calf, and chicken.
- Longanisa- homemade sausages.
- Pinakbet- stewed vegetables with bagoong.
- Sinigang- tamarind based soup made of pork, beef or seafoods.
- Tinola- chicken gingered soup with green papaya, malunggay leaves or spinach.
- Tocino- marinated chicken or pork, cured for days.
Fingerfoods or what called as “Pulutan”- delicacies usually served with beer or other alcoholic beverages.
- Balut- ducklings boiled before they hatch.
- Fishballs or squid balls- one of the street foods, fish or squid mix with flour and seasoning, made into balls and deep fried and skewered into sticks, dip into sauces.
- Itlog na Pula- pinoy version of century egg.
- Isaw- chicken or pork intestines marinated and skewered into sticks then grilled.
- Kwek-kwek- boiled chicken or quail eggs dipped into flour batter then deep fried until golden brown.
- Ukoy- squash and shrimp fritters.
- Adidas- marinated and grilled chicken feet.
- Chicharon- dried, salted and fried pork skin or rind.
- Chicharon Bulaklak- pig intestines dried and fried until crisp.
- Mani- peanuts salted or spiced or caramelized with sugar.
- Barbeque- chicken or pork marinated and then grilled.
- Sisig- sizzling minced pig cheeks or brain cooked in herbs and spices, top with fresh egg.
- Siomai- dumplings or steamed meatballs in wanton wrapper.
- Fried lumpia- spring roll filled with vegetable or minced pork meat.
- Fresh Lumpia- spring roll with fresh vegetable in a special lumpia wrapper.
- Tokwa at baboy- fried pord with fried tofu mix in soy sauce,garlic, onions and vinegar.
Desserts:
- Bibingka- rice cake topped with butter, and grated coconuts.
- Biko- a glutinous rice sweets cooked in coconut milk and creamed with sugar and butter.
- Cuchinta- rice cake in coconut milk.
- Halo-halo- shaved ice top with different fruits like mango, ube, jackfruit, nata de coco with milk and sugar.
- Leche flan- caramel custard made of egg yolks and milk.
- Mamon- sweet sponge cake.
- Palitaw- rice patties with sugar, sesame seeds and coconut.
- Pichi-pichi- cassava patties with coconut.
- Puto- sweet steamed rice muffins.
- Sapin-sapin- three layered tricolor sweets made from coconut milk,purple yam and rice flour.
- Suman- rice sweets wrap in palm or banana leaves.
