Trifter

My previous post on much-maligned Filipino delicacies drew enormous attention that it made it to the hot content list the other day (I wonder why). Now, without sounding too patronizing, I depict another side of Filipino cuisine which showcases its finery in a unique fusion of East and West. It is no wonder then that these dishes are much loved all over the world. 

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Adobo

Adobo can be a general term referring to marinated dishes. Typically, pork or chicken or a combination of both is slowly cooked in soy sauce, vinegar, crushed garlic, bay leaf and black pepper corns. The cooked dish is often pan-fried afterward or browned in the oven to make the edges desirably crispy. Since it is cooked in vinegar which inhibits the growth of bacteria, it has a long shelf-life. Adobo is therefore, ideal for long trips or mountaineering pursuits. The standard accompaniment to adobo is white rice.

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Sinigang

Sinigang is a soup dish but is rather combined with rice as a viand. It often incorporates pork, beef, chicken, shrimps or fish. Its taste is typically sour because the meat is stewed with tamarind (which gives the sour flavor), green pepper, tomato and onion. Alternatives to the tamarind are guava, raw mango, calamansi and kamias. Other vegetables may be combined such as kangkong, string beans, eggplant, radish and okra.

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Bistek Tagalog

Bistek is Filipino fried beef.  Its name “bistek” is a slang word for “beefsteak” and “Tagalog” is the most widely spoken of the Philippine languages. Bistek Tagalog is considered one of the Philippines’ “national” foods. This is a nice, hearty dish for beef lovers that goes very well with boiled or steamed white rice. Leftovers will make a delicious sandwich filling the next day. You may serve this with green salad.

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Kare-Kare

Kare-kare is a Philippine stew of oxtail, beef and occasionally offal or tripe. It is mixed with peanut sauce with a variety of vegetables.  Meat variants may include goat meat or chicken. It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, and sprinkled with calamansi lime juice. Traditionally, Filipino town fiestas are not complete without the kare-kare.

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Lechon

Lechon refers to a whole roasted pig. It is often cooked during national festivities known as “fiestas”, and other special occasions such as weddings, birthdays or baptisms. The lechon is usually the highlight of these events. It is usually served with liver-based sauce. Another version of the lechon is the lechong kawali involving boiling then frying pieces of pork. The lechong paksiw is another variety that is a recycled version of the leftover lechon that is stir-fried in its liver-based sauce.

Join the millions who have fallen in love with these dishes. Discover the Filipino geniality and affection that will ingest their way to your waiting tummies.