Baku Kitchen! An independent reference of traditional food

Philippines

Sour-savory comfort: vinegar-braised adobo, celebratory lechon, garlic-rice breakfasts and halo-halo sweets. That is the short version of what the Philippines cooks. Look for Adobo (chicken or pork braised in vinegar, soy, garlic and bay), Sinigang (sour tamarind soup with pork or shrimp and vegetables) and Lechon (whole spit-roasted pig with crackling skin, fiesta centerpiece). Vinegar and salt braising predates Spanish contact; the Spanish word adobo was applied to it, and a 1613 Tagalog dictionary records the practice. This atlas has 54 Philippines dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

54 dishes.

AdoboAdoboChicken or pork braised in vinegar, soy, garlic and bayArroz CaldoArroz CaldoGinger rice porridge with chicken, safflower and fried garlicAtcharaAtcharaShredded green papaya pickled with carrot, ginger and raisins in sweet vinegarBagoongBagoongFermented fish or shrimp paste, salty and sharp, eaten with mango and pinakbetBalaw-balawBalaw-balawFermented rice and small shrimp turned pink and sour, sauteed before eatingBalutBalutBoiled fertilized duck egg with salt and vinegar, evening street ritualBanana CueBanana CueSaba bananas deep-fried in caramelising brown sugar and threaded on sticksBasiBasiIlocano sugarcane wine fermented in earthen jars with tree bark and herbsBatchoyBatchoyPork offal and noodle soup topped with crushed chicharon and fried garlicBetamaxBetamaxCubes of set chicken blood grilled on skewers and brushed with sauceBibingkaBibingkaClay-pot rice cake with salted egg, Christmas morningsBicol ExpressBicol ExpressPork in coconut cream loaded with green chiliesBuko PieBuko PieFlaky double-crust pie filled with strips of young coconut in sweet custardBulaloBulaloBeef shank and bone-marrow broth from BatangasBurong IsdaBurong IsdaRice and fish fermented together until sour and pink, sautéed before eatingBurong MustasaBurong MustasaMustard greens wilted and soured in brine, eaten as a sharp side dishChamporadoChamporadoChocolate rice porridge eaten with salted dried fish on the sideChicken InasalChicken InasalChicken marinated in calamansi, lemongrass and annatto oil, grilled over coalsDinuguanDinuguanPork offal simmered in pig's blood with vinegar and chilli, served with rice cakesEnsaymadaEnsaymadaSoft brioche coil brushed with butter, sugar and grated cheeseHalo-HaloHalo-HaloLayered shaved ice with sweet beans, jellies, ube and leche flanIsawIsawCharcoal-grilled chicken intestine skewers dipped in spiced vinegarKapeng BarakoKapeng BarakoStrong, smoky liberica coffee brewed dark and drunk with sugarKare-KareKare-KareOxtail and vegetables in peanut sauce with shrimp-paste bagoongKesong PutiKesong PutiSoft fresh white cheese of carabao milk, salty and squeaky, eaten with pandesalKinilawKinilawRaw fish cured in vinegar, calamansi, ginger and coconutKwek KwekKwek KwekQuail eggs in orange batter, deep-fried and dipped in spiced vinegarLaingLaingBicol taro leaves simmered in coconut milk and chiliesLambanogLambanogClear coconut spirit distilled from palm sap, strong and faintly sweetLeche FlanLeche FlanDense caramel custard of egg yolks and condensed milkLechonLechonWhole spit-roasted pig with crackling skin, fiesta centerpieceLongganisaLongganisaShort pork sausages, garlicky in Vigan, sweet in Pampanga, sour in LucbanLumpiaLumpiaFried or fresh spring rolls; Shanghai style stuffed with porkPancitPancitStir-fried noodles for birthdays, symbolizing long lifePandesalPandesalSoft slightly sweet bread rolls coated in breadcrumbs, bought hot at dawnPatisPatisClear fish sauce drawn off fermenting bagoong, used at the table like salt

  • Basi

    Ilocano sugarcane wine fermented in earthen jars with tree bark and herbs. A wine & spirit recipe from Philippines.

  • Halo-Halo

    Layered shaved ice with sweet beans, jellies, ube and leche flan. Ready in 40 min prep and 3 hr chilling…

  • Arroz Caldo

    Ginger rice porridge with chicken, safflower and fried garlic. Ready in 15 min prep and 50 min cooking. 4 servings.…

  • Atchara

    Shredded green papaya pickled with carrot, ginger and raisins in sweet vinegar. Ready in 40 min prep and 15 min…

  • Bagoong

    Fermented fish or shrimp paste, salty and sharp, eaten with mango and pinakbet. 20 min to prepare. About 1 litre.…

  • Balaw-balaw

    Fermented rice and small shrimp turned pink and sour, sauteed before eating. A fermented & pickled recipe from Philippines.

  • Banana Cue

    Saba bananas deep-fried in caramelising brown sugar and threaded on sticks. Ready in 10 min prep and 20 min cooking.…

  • Balut

    Boiled fertilized duck egg with salt and vinegar, evening street ritual. Ready in 5 min prep and 25 min cooking.…

  • Batchoy

    Pork offal and noodle soup topped with crushed chicharon and fried garlic. Ready in 30 min prep and 2 hr…

  • Betamax

    Cubes of set chicken blood grilled on skewers and brushed with sauce. Ready in 20 min prep and 15 min…