ABOUT FILIPINO FOOD

Bopis is a spicy Filipino dish made of small pieces of offal such as pork lungs, spleen and heart that are sautéed in onions and garlic, then simmered in vinegar. It is good pulutan, which is eaten while drinking liquor. BOPIS NA MAY GATA MGA SANGKAP 1 buong baga ng baboy 1 puswelong kakang gata […]

Patatim by Angie Pastor… It’s a whole pork leg cooked low and slow in a sweet and salty sauce.

Photo by Ahljhon Miranda of Lechon Paksiw. What to do with leftover lechon (roasted pig)? You can try making it into lechon paksiw!

Dinuguan is a Filipino stew distinguished for having pig’s blood as a base. The final dish is black or dark in color. Other iconic ingredients of dinuguan are offal (hearts, liver, kidney, pig’s ears, etc.), vinegar, garlic and onions.

Bistek is beefsteak marinated in calamansi (citrus) before frying.

In a thin sauce of its own juices, it is served with onions, potatoes, and steamed white rice.

Maglagay ng mantika sa isang balanga o kawali. Kapag mainit na ay hulugan ng dalawa o tatlong butil na bawang at ilang pirasong tinapay. Kapag nagtataglay na ng mabuting hitsura ay hanguin. Isunod ang pitsong buo o piraso, pamulahin sa mantika, haluan ng kaunting paminta at katiting na “clavo de comer” at saka sabawan ng […]

A culinary delicacy of Pampanga province, batute (or betute) is a frog that is stuffed with beef and then deep-fried. The frogs are plumply stuffed with beef, usually. More information after the website update. Please check back, and thank you for your patience. 🙂

The word bulalo literally means “kneecap.”

Pork Liempo Sinigang by Mommy Shelette.

Sinigang is a sour broth with the prominent ingredient usually being fish, shrimp, or a cut of meat. In the case of the featured photo, it’s pork liempo, which is pork belly.

Photos by Jeric Travis of Boneless Crispy Pata.

What is pata? It’s literally the leg of a pig. ?

Photo by Kaycel Corral of Litson (Filipino lechon) More to come…

The Filipino likes cockfights. When his rooster loses, it is called talunan and goes into a pot. A special recipe is needed to make it tender. A talunan is tougher than a coop-bred chicken but tastes better. After all, being a spoiled fighting cock, it was fed particularly well and massaged and deloused by its […]

Beef Salpicao: Stir-Fried Garlic Beef This dish very likely came from the Iberian peninsula.

Featured photo by Leslie Bernarte of Filipino Arroz Caldo: “Breakfast of Champions”

Lechon Manok from Uling Roasters. Photo by LadieGrace.

Ang karne ay mahal na pinagkukunan ng protina. Bakit hindi kayo gumamit sa halip nito ng tokwa, utaw, itlog, o mga buto ng munggo?

Some like to eat dogmeat raw, ony slightly seared on the skin, and with a sawsawan made out of uncooked liver mashed with vinegar, garlic and onions.

Others like their azucena fully cooked, adobo-style, with a handful of hot red peppers. Raw dogmeat is served with gin, and adobo dogmeat is served with beer.

In Mindoro, the Mangyans have a Philippine version of Beggar’s Chicken. When wild ducks migrate to China in April and May, they are hunted with bow and arrow. The intestines of the downed duck are cleaned out and a stuffing of sour leaves replaces them. Mud fetched from the lake is packed all over the […]