Food

Flavourful Filipino Food that Tourists Love

1. Adobo

Adobo

 

Of course ito ang numero uno sa lahat ng Filipino food. Ang Adobo ay ang paglulubog ng hilaw na pagkain sa isang stock na binubuo ng ibat ibang sangkap pampalasa gaya ng mga paprika, oregano, asin, bawang, at suka upang mapanatili at mapahusay ang lasa nito.

 

2. Lechon

Lechon

 

Ang lechón ay isang ulam na baboy sa ilang mga rehiyon ng mundo, lalo na sa Espanya at dating pag-aari ng kolonyal na Espanya sa buong mundo.  Ang Lechón ay isang salitang Espanyol na tumutukoy sa isang inihaw na piglet na pinapakain pa sa pamamagitan ng pagsuso ng gatas ng ina nito. Ang buong baboy ay iniihaw sa uling hangang sa ang balat nito ay malutong, nagging ginintuang kayumanggi na balat, ginagamit ang atay na bilang pangsarsa sa lechon. Sa Cebu, ang tiyan ng baboy ay pinalamanan ng star anise, paminta, sibuyas ng sibuyas, dahon ng laurel at tanglad na nagreresulta sa isang napaka-masarap na lechon, na hindi nangangailangan ng sarsa.

 

3. Sisig

Sisig

 

Ang Sisig ay isang sizzling dish na gawa sa mga bahagi ng baboy, at atay ng manok, na karaniwang tinimplahan ng calamansi, sibuyas at sili. Unang binanggit ang Sisig sa mga Kapampangan noong ika-17 siglo na nangangahulugang “mag-snack ng isang maasim”. Kadalasan ang Filipino food na ito ay ipinaparehas sa isang malamig na mug ng beer.

 

4. Crispy Pata

Crispy pata

Ang crispy pata ay isang Filipino food na ito ay na-deep fry na trotter (culinary term for foot of a pig) ng baboy o knuckles. Kapag ito ay malutong na, maari na itong ihain kasama ng toyo-suka at sili bilang saw-sawan. Maraming mga restawran ang naghahain ng boneless pata bilang isang espesyalidad. Ang ulam ay medyo katulad ng Aleman na Schweinshaxe.

 

5. Chicken inasal

Ang Filipino food na ito ay karaniwang kilala tulad ng inasal, ay isang variant ng lechon manok. Ang manok ay na-marinade sa isang timpla ng lemon grass, calamansi, paminta, suka at annatto (achuete) seed, pagkatapos ay inihaw sa mainit na uling habang ito ay pinapahiran ng pampalasa. Ito ay ihinahain kasama sa kanin , calamansi, toyo, langis ng manok at suka.

 

6. Pancit Palabok

Ang mga Noodles ay ipinakilala sa Pilipinas nang maaga ng mga settler na Tsino sa kapuluan, at sa paglipas ng mga siglo ay ganap na pinagtibay sa lokal na lutuin, kung saan mayroon nang maraming iba’t ibang uri at uri ng  Pancit Palabok. Kadalasan ang Filipino food na ito ay ihinahanda tuwing kaarawan. Ang pansit ay may kasamang isang kulay orange na sarsa na gawa sa hipon na sabaw, baboy,  hard-boiled egg, hipon, chicharong baboy at kung minsan ay mga talaba at pusit.

 

7. Arroz caldo

Ang Filipino food na ito karaniwang pagkaing pang umaga. Ito ay ang pinagsamang manok at kanin na niluto  kasama ang pampalasang luya at pinalamutian ng toasted bawang, scallion, at black pepper. Ito ay karaniwang i-sinereserve kasama ang calamansi o sarsa ng isda (patis) bilang condiments, pati na rin isang hard-boiled egg. Ang Arroz caldo ay kilala rin bilang pospas sa mga rehiyon ng Visayan, kahit na ang pospas ay may bahagyang magkakaibang sangkap.

 

8. Kare- Kare.

Ang Kare-kare ay isang Filipino food na stew na pinuno ng isang makapal na sarsa ng mani. Ginawa ito mula sa ibat ibang nalaga na oxtail, baboy, paa ng baboy, karne ng baka, at paminsan-minsang offal (organ meats) o kaya ay tripe. Maaari ring gawin ang Kare-kare sa seafood (prawns, squid, at mussel) o mga gulay (kung minsan ay eksklusibong gulay, nagiging Kare-kareng gulay). Ang mga gulay, na kinabibilangan ng talong, Chinese cabbage, o iba pang mga gulay, daikon, berdeng beans, okra, at asparagus beans ay idinagdag – karaniwang katumbas o lumalagpas sa dami ng karne. Ang Filipino food stew ay pinalalasa sa pamamagitan ng paghalo ng ground roasted nuts o kaya ay peanut butter, sibuyas, at bawang. Ayon sa kaugalian, ang anumang fiesta Pilipino ay hindi kumpleto nang walang kare-kare

 

9. Empanada

Ang isang empanada ay isang uri ng Filipino food na inihurnong o pritong turnover na binubuo ng pastry. Ang pangalan ay nagmula sa Spanish verb empanar, at literal na isinalin bilang “enbreaded”, iyon ay, balot o pinahiran ng tinapay. Ginagawa ang mga ito sa pamamagitan ng pagtiklop sa dough na pinupuno ng filling, na kung saan ay maaaring binubuo ng karne, keso, mais, o iba pang mga sangkap, at pagkatapos ay pagluluto ng nagreresultang tungkulin, alinman sa pamamagitan ng pagluluto o pagprito.

 

10. Sinigang

Ang Sinigang ay isang sabaw o nilagang Pilipino na mailalarawan bilang maasim at may masarap na lasa na madalas na nauugnay sa tamarind, kamias o kaya ay kamatis. Ito ay isa sa mga mas sikat na Pilipino food.

 

11. Dinuguan at Puto

Maaring hindi kaaya-ayang tignan dahil sa kulay ng dinuguan ngunit itong kombinasyon ng dalawang malasang Filipino food ang isa sa binabalik balikan. Ang itim na ulam na ito ay isang luto ng baboy at niluluto sa sariwang dugo ng baboy, ang dugo ay tinimplahan ng bawang, sibuyas at oregano at kinakain na may puting puto (rice cake) o steamed rice.

 

12. Pinakbet

Ito ay isang katutubong na Filipino food mula sa hilagang rehiyon ng Pilipinas. Ang Pinakbet ay ang luto ng halo-halong gulay  kasama ang steamed na isda o hipon at may sarsa. Ang salita ay mula sa salitang Ilokano pinakebbet, na nangangahulugang “shrunk” o “shrivelled.

 

13. Pork barbecue

Ang Filipino food na ito ay isa sa mga paborito ng turista. Sa lutong barbecue, ang baboy ay ang pinakapopular sa bansa kung saan halos lahat  ay namarinade, skewered at inihaw sa mga sulok ng kalye. Kilala ang Cebu sa mga barbecue na dinudumog at pinipilahan ng lokal na mamayan o kahit pa mga turista. Ganun din sa Metro Manila, na may malaki, malutong na piraso ng baboy na may perpektong maalat na pag-atsara.

 

14. Longaniza

ay isang sausage ng Espanya (embutido) na katulad ng isang chorizo ​​at malapit din na nauugnay sa Portuges na linguiça. Ang pagtukoy ng mga katangian nito ay naiiba sa kahulugan mula sa rehiyon hanggang rehiyon. Ito ay tanyag sa mga lutuin ng ilang mga rehiyon ng Spain, Argentina, Uruguay Puerto Rico, Dominican Republic, El Salvador, Mexico at Chile. Sa Pilipinas, tinawag itong longganisa at lubos na naiiba sa daan-daang mga variant na may iba’t ibang mga panlasa at anyo ng vernacular dahil sa 144 na etno-lingguwistika na grupo sa kapuluan.

 

Tawag na sa Mabuhay Travel at tikman ang malalasang pagkain na hindi nakakaumay. Makipag-usap at makipag-ugnayan sa mga friendly Filipino travel consultant para sa iyong cheap air fares.

 

 

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Author - Maya

Maya

Adventurous! Daring! Bold! Open-minded! A bit crazy but a calm and sweet lad, that is how I describe Maya. Ang isa sa mga tagapag bahagi ng kaalaman at tagapag sulat para sa Mabuhay Travel Blog! Sharing places and experiences is her hobby that helps us more to know, appreciate and understand how beautiful the country is. Giving ideas and insights, helpful tips to different places, food, festivals, historical sights, beaches, that will guide us in our future travel holidays. Come travel and be mesmerized, be captivated by this amazingly beautiful country, Pearl of Orient Seas, the Philippines.

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