The meats used for kare-kare ain’t your typical cuts of beef. Tripe refers to the lining of the stomach and has a uniquely soft and chewy consistency.
And then there’s the sauce. Infused with crushed peanuts and peanut butter, kare-kare sauce has the best combination of sweet and savory.
Since it’s not the easiest dish to prepare, kare-kare and is normally reserved for special occasions. But with all that flavor, it’s definitely worth the effort.
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The Philippines was a colony of Spain for over 3 centuries. Most of their dishes have Spanish influences, adobo being one of them.
Sinangag is most often served with a fried egg and a traditional meat dish such as tocino, tapa, or longganisa – the Filipino sausage.
Mechado takes a while to prepare to ensure the beef has had time to soften and absorb the flavors of the sauce.
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Arroz caldo is a rice porridge filled with chicken, scallions, toasted garlic, and a hard-boiled egg. Think of it is as the Filipino congee.
Leche flan is the Filipino version of crème caramel. The custard is smooth and velvety and topped with a luscious caramel glaze.
Pan de sal is a Spanish term that means “salt bread.” It’s strange how it’s named such, though, because pan de sal is actually sweet.
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Filled with jam, butter, or meat, it’s the ultimate hearty and satisfying breakfast meal. Next to fried rice, it’s the Filipino’s favorite breakfast side dish.
Once it marinates, the chicken is cooked in milk and loaded with pineapples, carrots and bell peppers to make the ultimate comfort food.
Pininyahang manok is best served with rice. The rice soaks up that rich milk-based broth oh so beautifully, you’ll surely ask for seconds.
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When you visit the Philippines, one of the first things the locals will offer you is balut. Ready to find out what it is? Brace yourself!
The shells are peeled off to help the duck eggs absorb more flavor. If you don’t mind the hairy duck embryo, this dish is yum.
Pork chicharon is a classic Filipino snack made by deep-frying pork rinds. It’s crunchy, fatty, and seriously addictive. There’s no way you can stop at one.
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Saba (sweet plantain) is a native Filipino type of banana. It’s shorter and fatter than the regular banana and has a milder flavor.
This dish might put you off once you find out what it’s made of, but it’s so good you have to give it a chance.
Ground meat mixed with carrots and onions stuffed in egg roll wrappers and deep-fried until golden: that’s what Lumpiang Shanghai is all about.
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Banana fritters, or maruya, is another classic Filipino snack. Mashed saba bananas are mixed with flour batter, deep-fried, and coated in sugar.
Buko or coconut is abundant in the Philippines. As such, they are widely used in their recipes, and buko pie is one of the best ways to highlight its sweet flavor.
What makes this dish extra special is the use of grilled pig face, ears, brain, and all other parts of the pig you wouldn’t normally eat!
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Filipinos’ ingenuity and their determination to avoid wasting food helped them create this mind-blowingly delicious meal out of what others would consider scraps.
Unlike classic spaghetti, Filipino spaghetti is a lot sweeter, meatier, and cheesier. Italians may raise their eyebrows at this, but this version is a must-try!
Tinolang manok is a chicken soup served with rice. The broth is flavored with a salty fish sauce, ginger, garlic, onions, and a bit of chili pepper leaves for heat.
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The beans are then sauteed in garlic and onions and simmered until melt-in-your-mouth tender. The result is a ridiculously rich and flavorful dish!
Taisan is an incredibly soft and fluffy cake smeared with butter and topped with grated cheese and sugar. It’s sweet, buttery, and simply divine.
Sago at gulaman is a sugary drink loaded with tapioca pearls (sago) and cubes of gelatin (gulaman). It’s the perfect thirst-quencher to beat the summer heat.
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Buko pandan is an addictive Filipino dessert made by combining young coconut meat and pandan-flavored gelatin. This recipe transforms the classic into ice cream!
Every Filipino kid knows about the sweet and captivating Iskrambol. With that mesmerizing pink hue, it’s hard not to catch a kid’s attention.
But this recipe pretty much nails the oddly satisfying flavors of the sweet drink. Try it and I’m sure you, too, will fall in love.
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These little mounds of pleasure are so sweet and chewy! The coconut adds a toasted nutty flavor that wonderfully complements the sweetness of the cakes.
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Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)
Traditional Filipino Side Dishes
I’m Kim. I love running, cooking, and curling up with a good book! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.
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