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If it’s hard to put a finger on Filipino food, it may have to do with the fact that’s been influenced from various neighbours and colonial powers. The Spanish have some of the greatest influence, their cuisine readily evident in dishes like adobo – a vinegar-marinate pork, chicken or seafood dish that is the Philippine’s unofficial national food – or tomato-based mechado and roasted lechon (whole suckling pig). Chinese, American, Malaysian and even some Middle Eastern flavours also get into the mix, and there are distinct regional dishes that separate the north, central and southern parts of this archipelago spanning more than 7000 islands.

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Filipino
Chicken Adobo
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Filipino
Mechado
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Filipino
Palitaw
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Filipino
Crispy Wontons