2.1.5+List+of+Filipino+Dishes



**BACHOY/BATSOY** A meat dish consisting of liver, kidneys, heart and tenderloin sautéed in onions, garlic and ginger. Seasoned with salt or “patis” (fish sauce) and simmered with additional stock. Garnished with fresh green onions. Famous La Paz Batchoy or Iloilo. Broiled or smoked fish with assorted vegetables, seasoned with bagoong alamang and boiled with enough liquid for broth. **ADOBO** A meat dish prepared by marinating pieces of beef, chicken pork or a mixture of meat in vinegar, crushed garlic, spices and soy sauce. The mixture is simmered until meat is tender and finally allowed to brown in its own fat. Fleshy fish may be cooked into adobo. Vegetables can also be cooked in this style such as Adobong sitao/sitaw or adobong kangkong. Meat dish simmered in soy sauce, bay leaves, onions, tomatoes and peppercorn
 * BULANGLANG**
 * ASADO**

**DININDING** Philippine dish of assorted vegetables seasoned with fish or shrimp “bagoong" boiled with enough liquid (usually rice washing) for broth. Prepared by sauteing internal organs (variety of meats) then simmered in a vinegar mixture with seasonings, especially hot peppers. Coagulated blood is added with stirring. Cooking is continued for about few minutes. **CALDERETA** Meat dish usually goat meat, sauteed in lard, garlic, onions, potatoes, peas bell pepper and seasonings. Stock is reduced before liver paste is added as a thickener. “Camaron Rebosado" is shrimp dipped in flour-egg batter, fried and served with catsup/ tomato sauce or a sweet-sour sauce.
 * DINUGUAN**
 * CAMARON**



**LAKSA** Filipino word meaning //“ten thousand//” refers to a dish containing a wide assortment of vegetables, shrimps pork and sotanghon. Suckling / young pig roasted on long bamboo poles over live coals. Meat fish or vegetables mixture rolled in thin wrappers made from flour and water. Maybe fresh or fried nd served with sauce. Meat dish usually beef, sliced about 1/ 4 inch thick with fat strips inserted lengthwise and rolled. Surface of the meat roll is browned by pan frying before simmering it in stock with vinegar and seasoning added. The stock is boiled down in a thick sauce. Boiled or stewed- //Nilagang Baboy or Baka// (Stewed Pork or Beef) is meat stew with vegetables added such as potatoes, plantain bananas (saging na saba), cabbage, Chinese cabbage and some peppercorns. **ESTOFADO** Deep fat-fried pieces of meat usually tongue, chicken or pork are cooked in vinegar, salt, sugar, water and spices until tender. Garnished with fried potatoes. Dish cooked in coconut milk. A typical recipe of the Ilocos region consisting of broiled pork boiled in rice washing. It is seasoned with bagoong. Patani and string beans are also added and are cooked until done. Philippine meat-vegetables dish Shanks or oxtail are boiled until meat is tender, then sautéed in garlic with banana bud, stringbrings, eggplant, ground peanuts and toasted brown rice to thicken the sauce. Served with sauted bagoong. Popular dish among the Ilocos region, consisting of internal organs such as heart, tripe and sauteed in garlic and onion. It is seasoned with salt, pepper and vinegar and cooked. Fresh shrimps marinated in nipa palm vinegar,chili and onion slices. In Samar or Leyte Philippines fleshy fish is used.
 * LECHON/LITSON**
 * LUMPIA /EGGROLLS**
 * MECHADO**
 * NILAGA**
 * GUINATAAN/ GINATAN**
 * INABRAW**
 * INIHAW** - local term for roasting.
 * KARI-KARI / KARE-KARE**
 * KILAWIN**
 * KINILAW**