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.

PinakbetPinakbetIlocano vegetable stew of bitter melon, okra and squash flavoured with bagoongPutoPutoFluffy steamed rice cakes, classic partner to dinuguanSago’t GulamanSago’t GulamanBrown sugar and pandan water with tapioca pearls and cubes of jellySan Miguel BeerSan Miguel BeerPale lager brewed in Manila since the nineteenth century, sold by the bucketSapin-SapinSapin-SapinLayered coloured rice cake of coconut milk and ube, topped with toasted coconutSinigangSinigangSour tamarind soup with pork or shrimp and vegetablesSisigSisigSizzling chopped pork face and chicken liver with calamansi and chiliSukang IlokoSukang IlokoCloudy sugarcane vinegar used for dipping sauces and for adoboSumanSumanSticky rice cooked in coconut milk, wrapped in leaf and dipped in sugarTahoTahoWarm silken tofu with arnibal syrup and sago, hawked morningsTamilokTamilokWoodworm from rotting mangrove trunks, eaten raw with vinegar, calamansi and chilliTapsilogTapsilogCured beef tapa with garlic fried rice and runny eggTinolaTinolaGinger chicken soup with green papaya and chili leavesTsokolateTsokolateThick hot chocolate whisked from cacao tableaTubaTubaCoconut sap left to ferment into a cloudy, sour palm wine.TuronTuronCaramelised banana and jackfruit rolls in crisp wrapperUbe HalayaUbe HalayaPurple-yam jam eaten straight or crowning halo-haloWeng WengWeng WengSeveral white and dark spirits mixed with orange juice and grenadine

  • 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…